Poached pears are such a beautiful way to enjoy fruit for dessert. Poaching them turns a crisp, juicy fruit into creamy, smooth spoonfuls of heaven. Seriously!
We have a citrus tree that has fruit on it all year round. We still aren’t quite sure if it is an orange, grapefruit or some other unidentified citrus so lets just call them oranges. They make great freshly squeezed juice and are also excellent in cakes.
Citrus syrup cakes are great because you can’t really ruin them, even if they get left in the oven a bit long you pour syrup over it and end up with the most delicious moist cake. In true PhD baker form I like to take it a step further and drizzle a citrus glaze over the top. It adds a little crunch and even more citrus zing to the cake.
Ginger is one of those great flavours that can warm you right up. Ginger crunch is that slice that you expect at almost any afternoon tea here in NZ. Everyone has their own personal favourite, some with crystallised ginger through the topping, some with a thick buttery biscuit base, others that have just enough base to serve as support for a mountain of creamy ginger topping and even these new refined sugar free, grain free versions (obviously I am not so worried about the refined sugar and gluten :P)
For the longest time I have been the one to double or even triple the ginger icing topping however I have thinking about the fact that sometimes less can be more and I have come up with what I think is a pretty good compromise.
Doughnuts and ice cream, it’s kind of a dream come true. Churros are some of the easiest doughnuts to make. No need to let them rise, you can pipe them straight out of a piping bag and into the hot oil and be enjoying crunchy on the outside, fluffy on the inside cinnamony goodness a few minutes later.
No need to deep fry these doughnuts, we are breaking out the waffle iron again.
Who doesn’t love breakfast? Saturday mornings are looked forward to here because more often than not it means a cooked breakfast. As a little girl I remember waking up on Saturday mornings to the smell of my dad cooking breakfast on the BBQ (something he still loves to do even if it’s just for him and mum). Bacon, eggs, home fries and toast were always on the menu but when we would go out for breakfast I loved nothing more than a big stack of chocolate chip pancakes (so wait how is this post about waffles? Please bear with me!)
These days berry pancakes or crepes with lemon curd are often found on our breakfast table. I love a good brioche french toast (which is also great for dessert!) Of late though the most used appliance in my kitchen has been the waffle iron. It even came away with us recently on a family trip to the lake (we had waffle everything, including these). I had seen on Pinterest the idea of Wonuts (waffle doughnuts) and knew we had to try it (stay tuned for churro waffles at some point in the future). The night before our waffle irons trip to the lake I had a vision of french cruller waffles. Dr B’s favourite doughnuts from Tim Horton’s are crullers. They are sweet and slightly crispy on the outside but almost custard like and melty on the inside. They are made from a dough that is essentially a choux pastry and just like choux they puff right up as they cook and are so light and fluffy.
Chocolate, cream cheese, malt biscuit base, dark chocolate ganache……need I saw more? It works, smooth, creamy, rich, delicious and all gone far too quickly!
Sometimes you have to make do with what’s in the house. Surprisingly that is how these cupcakes came to be. I woke up one Sunday morning a few weeks ago and suddenly remembered that I hadn’t gotten around to making something for the shared lunch at church. A quick scan of the fridge and freezer left me with frozen strawberries and mascarpone cheese. I didn’t have a recipe that used these but a little modification to one of my favourite vanilla cupcake recipe worked out pretty well.
It’s often the simple things that are the best in life. It’s not the big events that make me most happy (I still love them) but the little things like watching our girls walk around the house hand in hand or giving each other little hugs. This cake isn’t big or showy. It doesn’t have pretty frosting on it but it will be one of those recipes that you can pull out whenever you need something quick and tasty.
Every year my brother in law buys me Cadbury Mini Eggs as soon as they hit the shelves. I thought it was because he knows how much I love them but a week and a half after Easter he confronted me about the lack of these cookies. Turns out I am supplied my favourite Easter eggs so that I can make cookies 😛
Hot cross buns are one of the best tasting things about Easter! I love the fluffy, spicy fruit filled rolls. Last year Dr B accidentally added 3 cups of milk instead of 300 mL of milk so we ended up making the most giant batch of hot cross buns. We were eating them breakfast, lunch, dinner and everything thing in between. Toasted with butter, room temperature and even french toasted 🙂
This year as I began talking about my excitement to make hot cross buns but my current craving for cinnamon rolls an idea was born. Dr B being the practical scientist pointed out the obvious, that I should just make both at the same time. And so here we are, about to eat these….