With a broken oven and a week of epic kitchen fails behind me, I decided it was time to make a Tiramisu. It’s quick, satisfying and one of my favourite desserts. I’m a big coffee drinker and if I can consume even more in a creamy dessert, I’m there.
There are a lot of Tiramisu recipes out there. The last one I made a few months ago was just shy of perfect. It was beautifully soft with a moreish quality but it was too soft for a large Tiramisu. It would’ve been perfect for gooey individual portions.
I wanted to create a Tiramisu that was soft enough that the sponge and mascarpone cream melted into one another, but that was firm enough to cleanly serve and stand proud on its own. So on my second try, I decided to increase the mascarpone and decrease the amount of eggs so that the cream had more body but hopefully didn’t lose its perfect texture.
Delicately whipped with a strong creamy mascarpone flavour, this Tiramisu is wonderful. With every silky bite I just want to eat more. Tiramisu has always been something that I’ve eaten practically as quickly as I made it. This one being no exception.
Continue reading “Tiramisu”
I love the idea of raw food. The idea that I’m eating my food closest to its natural form as possible and taking in those nutrients with minimal processing. I have done a lot of blending here but I’d much rather eat bananas, peanuts, dates and coffee in ‘cheesecake’ form rather than eating them on their own. This is much more appealing.
I love eating raw but right now, it’s not an option for me to do full-time. I love my hot food too much. England being generally chilly most of the year, hot food is a comfort and warmth I crave and need. If I lived in a hotter climate with an abundance of ripe, seasonal fresh fruit and vegetables, I think it would be a bigger possibility.
So I’ll stick with a few raw dishes here and there for now.
This recipe comes adapted from a book my mum gifted to me recently. Its called ‘Raw Cake’ by The Hardihood. It’s a great book full of smoothie/juice recipes, raw cheesecakes, tarts and desserts. A really interesting read in terms of ingredients, some I’ve never even heard of. Collagen powder? Camu Camu powder? This does put me off a few recipes as the ingredients would take more effort to source, but if I really like the look of something I’ll go searching for it.
I chose this recipe because, first of all, I’m obsessed with peanut butter and bananas. Second, it was one of the more simple recipes in the book and included ingredients I already have. As I was tinkering away in the kitchen I decided to add coffee into the base (because one can never have enough coffee) and played around with the liquid consistency in both the base and filling. The filling seemed quite stodgy so I added a good helping of nut milk to thin it out a little as well as adding in a layer of thick sliced banana to give a banoffee pie vibe. Because… BANANAS!
Continue reading “Raw Peanut Butter & Banana ‘Cheesecake’ (Raw/Vegan/GlutenFree)”
I know what you’re thinking right now, because I’m thinking it too. I went way overboard with that glaze. Theres enough glaze there for three times the amount of Cinnamon Rolls I’ve baked.
I read on the internet somewhere that smothering your cinnamon buns in glorious glossy glaze while still hot from the oven, made them irresistibly moist as it settled into the cracks. I obviously took this literally and smothered until my heart was content. Trust me, I’m definitely content.
I have to admit though, that glaze really makes these rolls enticing. Just look at that shine! Its captivating buttery smell and glistening top lures you into the kitchen like a kid looking for the leftover cake batter spoon.
Sometimes when I bake something, I have no idea what its going to turn out like. Other times I know its going to be a disaster from the outset. And on the rare occasion everything goes so perfectly, I know whats going to emerge from my oven is going to be great. Just the smell of these as they were baking away in my kitchen made a smile play on my lips.
One thing that made these so perfect was that I made them solely for me. I didn’t spend days thinking of what I could bake for the blog to make it more diverse, interesting or unique. I had a craving for cinnamon buns and I made them. Just the way I like them. Just for me. Rustic, simple and humble. No fancy presentation, just the cinnamon bun. So ordinary but so charming too.
Continue reading “Soft Cinnamon Rolls with a Coffee Cream Cheese Glaze”
I really believe that you should make the most of your birthday. Whether you’re 1 or 101, it should be a real celebration. I no longer do these one day birthdays, I need to eek it out for as long as possible. Preferably spanning a week; book a holiday, plan meals, research the birthday cake you’re going to bake for yourself months in advance…
It’s a day to eat whatever the hell you want, wear whatever the hell you want and say whatever you want because its your birthday.
Besides, you’ll only turn 22 once. This day only comes once a year so why not milk it for all its worth? You’ve waited 365 days for this.
I hope you’ve caught on by now and have realised, it was MY birthday. My celebrations consisted of a takeaway in my pyjamas, a massage, meals, a trip to the cinema and a four-day adventure to Iceland (more about that soon.)
It was only a week ago and I miss this cake already. I miss Iceland already. I spent a really long time debating what kind of route I wanted to take. I was torn between a simple apple cake or a really indulgent five layered chocolate cake. After what felt like days and days on Pinterest, I finally settled on this Mocha inspired number.
By putting chocolate chunks into a coffee sponge, I didn’t need to decide between a chocolate sponge or a vanilla one. I got the best of both worlds. A mascarpone icing is a great alternative to butter icing as it keeps the sweetness down. Layering the sponge with rich, silky, chocolate ganache was a no brainer and just needed to happen.
A voila! A twenty-two year old coffee addicts dream birthday cake.
I feel like I’m loosing it a bit recently.
I’ve gone through this before with the blog, but this time its work. During the week just past, I made two batches of sponge that went wrong. Not completely horrendous but still not right. I made Blood Orange Marmalade that was too thick and syrupy that I had to let it down the next day with more water. I then wrapped up some beautiful Green Tea Chiffon Gateaux’s that I had made, only to find the next day that the paper had stuck to the white glaze like superglue and I lost half of them. Continue reading “Chocolate Ale and Pear Cake with Chocolate Sauce (and a little coffee kick)”