If there’s one thing my friends and family love about me (read: mock me mercilessly for) it’s my love of a good childhood craft project, and you can’t get much more delightfully childish than these utterly adorable Easter bunny biscuits. Cut from sweet, spicy gingerbread, topped with a generous layer of royal icing and studded with a selection of pick and mix favourites, they conjure up memories of smearing fondant over digestives and calling it cooking, and will make a fun, festive addition to any Easter table. Continue reading →
Cookies come in all shapes and sizes, and believe me, I love them all. From crumbly, buttery, melt in the mouth bites, to big, doughy lumps of flour and cocoa, I’ve spent my life devouring as many of them as possible. However, for me, nothing beats those big, chewy bakery style cookies – the kind you get in bags from the supermarket, 5 for £1.
I’ve spent many moons searching for a recipe that allows me to make them at home, a low and behold, I’ve found it! I adapted the basic dough from this recipe and chucked whatever I had in the cupboard (six cookies and cream Kit Kats and two bags of chocolate buttons, in case you were wondering) but the beauty of the recipe is that you can literally add whatever you like. Chocolate, nuts, fruit, oats – the possibilities are endless and oh so delicious. Mix it up and let me know what works for you!
Sit down, keep calm, and hold on to your hats, because I’ve got a revelation for you. You no longer have to choose between healthy eating and cake (and not just dry old diet cake – proper sticky moist delicious cake).
This banana and blueberry loaf cake may look deceptively decadent, but it’s packed with fruit, reasonably low on sugar, and if you cut it into 12, it’s only around 150 calories a slice. Whether you’re dieting, indulging or simply looking for a sweet treat, I highly recommend that you put the kettle on and get baking.
I am ashamed to say that in my youth, I saw flapjacks as a ‘healthy option’. The wholesomeness of their brown, oaty appearance and the fact that they didn’t have any bright colours or frosting smeared across their surface lulled me into a false sense of security and I munched many a morsel under the illusion they were guilt free.
As I grew older and supposedly wiser, the illusion was shattered and I realised that they were actually a pretty decadent snack, but I still couldn’t kick the flapjack habit. A veritable glut of oats, sugar and syrup, these classic chewy flapjacks are never going to make you skinny, but my goodness will they make you happy.
It’s almost December and at this time of year, the fact that “it’s nearly Christmas!” is generally used as an excuse to gorge on pre-season mince pies and mulled wine. Don’t get me wrong, I like early festive treats as much as the next person, but I do find that all of this early munching kind of ruins the excitement of the gorgathon that occurs on the day itself.
I’ve therefore been trying to find a (reasonably) healthy balance – making tasty puddings that aren’t going to give me the pastry sweats or make me totally sick of cinnamon and allspice, but still deliver that satisfying, sugary hit – and these bad boys are just the ticket.
The Hummingbird Bakery is one of my favourite London food spots. I love their baked goods so much that I dragged my entire family to the South Kensington branch on the day of my graduation, dressed up in all their finery, just to get my hands on one of their cupcakes. When my long suffering boyfriend presented me with their Cupcakes and Muffins cookbook on my 21st birthday, he won such major man points he’s still practically off the scale now, nearly two years later.
These peaches and cream cupcake recipes is one of my favourite discoveries from the collection. They’re incredibly decadent and super sugary – I have a ridiculously sweet tooth and even I can only handle half at a time – but trust me, they’re totally worth the calorie splurge. Plus, they contain fruit, so you can count them as one of your 5 a day.