I have been baking or rather, trying to bake scones for the longest time to make them as perfect as they come in stores. It would either come out perfect from the oven and become hard when cooled, or the texture would be all...
Author - Batter Me Up
Isn’t warm Apple Crumble on a freezing day one of the best comfort foods to go to? It helps to shed some of the guilt off because of the fruit. A warm feeling topped with a dollop of good quality vanilla ice cream is perfection...
It’s so wonderful being a teenager and not worrying about what to eat and how fat you’ll get – well at least that’s what it was like when I was growing up! These days it’s a whole different story...
Who doesn’t love bananas and chocolate together? Very few people I would think? If you’re one of those few people this blog entry is not for you then 🙂 But I would still urge you to set your banana chocolate issues aside...
Have I mentioned before how I LOVE caramel? I really DO love caramel. I think a jar of caramel sauce should always be lying in the fridge for those times when you just want a dollop for no reason whatsoever, or to give a plain...
It always amazes me how very few people know what Banoffee Pie is. The smart ones put two and two together and figure out it has to be a Banana and Toffee Pie; others deny its existence! I was very kindly introduced to a Banoffee...
Our colleagues at work were re-locating so I kept an Italian theme for dinner. The perfect Italian dessert has to be Tiramisu. Tiramisu is my all time favourite dessert. I have to say though, when I was at Mount Holyoke and...
Anything with Lemon has such a nice tangy, tarty fresh flavour to it. It’s also a wonderful pallet cleanser I think. When I was back from College on one of those random nights with sweet cravings, I ended up putting this...
A classic English dessert and yet again one of those desserts when mentioned in North America gets puzzled expressions on people’s faces. Thanks to Master Chef & Gordon Ramsay whose favourite dessert is Trifle, North...
Caramel has to be the toughest thing to make. How long do you cook the sugar for? Do you add water or make it dry? What is the dry and wet method? And really, what IS the perfect colour? I strongly believe the best way to...