I feel as though my life lately has been controlled by the schedule of baking bread. Folding and resting and folding and resting, proving, baking, toasting, eating, turning the stale bits into croutons, each time learning something new about the whole process. I've been budding bits of my sourdough starter and forcing it onto my friends so that we can talk about bread. I've forsaken all other . . .
I've been saving this recipe up for quite some time now. It's been hard, because I am really excited about this cake and this whole post because it's my first blogiversary!!!!!! A word that I've been looking forward to using for nigh on a year. Firstly, this chocolate cake is the best cake I know how to make. It has a ~secret ingredient~ that gives it its "close-textured" crumb (learnt that . . .
I couldn't wait to share this recipe before we go to New Zealand TONIGHT, despite my enormous to-do/packing list. Imagine me staring at my list from the couch, with narrowed eyes, willing it to go away. I am also hoping to update whilst in New Zealand because I made a few delicious things recently, and there will be at least a few occasions where we'll be curled up somewhere with laptops and WiFi . . .
Hello, you guys. This is my recipe for strawberry ice cream. I spent ages thinking about how I could make it different and not just plain, old strawberry ice cream. Goats cheese and strawberry are a delicious combination! What about adding some honey in for sweetness? I'm dang sure that'd go down well. Balsamic macerated strawberries seem to be a thing, and I can totally see how that would . . .
These cupcakes made me so very happy, guys. After the first bite, I kind of stood there grinning stupidly and shoving cupcake into my face and then continuing to grin stupidly. I could have jumped around excitedly like a puppy because I was so pleased with what I'd just created. That feeling of triumph made me think about something Emma wrote on her blog that stuck with me. Talking about the . . .