I won’t bore you all with the details, but one thing led to another, yadda yadda yadda, and I found myself doing a caramel exchange with candy-maker extraordinaire, Yummy Little Treats. I was lucky enough to work with this lovely woman a few years ago, but somehow never managed to get to try her caramels that everyone always raved about (seriously, so much raving). I’m honestly not sure how I kept missing out. But now’s my chance! Woo! But oh, the pressure! The bar is set so high! So do I make a recipe I’ve tried before and know is good? Or do I take a risk and try a new recipe? Trust me, I fretted over this dilemma for a few days… (more…)
This week I was totally craving something citrus-y (as if I haven’t been OD-ing on satsumas lately), and as I flipped through my cookbooks, the idea of a lemon poppy seed muffin got caught in my brain. I haven’t made lemon poppy seed anything in ages! Seriously, the last thing I made was some cookies a year and a half ago. It’s such a great flavour combo – and I love the little crunch from the poppy seeds – I don’t know why I haven’t made it in so long. So many recipes, so little time? Speaking of so many recipes, I have several for lemon poppy seed muffins to choose from, but I saw this one while I was making the rhubarb almond muffins the other day and it sounded great. And those muffins were so delicious, I was really keen to make another recipe from the same book. (more…)
This is the second muffin recipe I’ve tried from the Butter Baked Goods cookbook. Like their morning glory muffins I made before, these are not a healthy breakfast-type muffin. Not even close. They’re not even pretending to be healthy. It’s all white sugar and white flour and melted butter and full-fat milk and sour cream. Woof.
But that’s okay. Because they are absolutely a delicious, delicious treat. This is the type of muffin you can serve with an afternoon coffee or tea. Your guests will definitely be impressed. (more…)
When I made the banana loaf a few weeks ago I mentioned that I still had some bananas left over in the freezer to make muffins with. Well, ta-da! This week we have banana muffins. I wasn’t particularly planning to make banana muffins this week, but I wanted to make something from the Williams-Sonoma Muffins cookbook, which I haven’t baked from for awhile. And after flipping through the pages, this is the one that I found myself craving. (more…)
I love chai tea. Especially when it’s made properly, with the spices simmered in the milk to get maximum flavour, before adding the tea. Of course the only time I get it brewed properly like this is when I get it from a proper Indian restaurant – I never make it at home like this (lazy? moi?). Most chai tea blends you can buy in the store have the two combined. And when you don’t have the time (or inclination) to do the long method, that’s perfectly okay! In fact, that’s exactly what we’re using in these caramels. Because conveniently, it’s what I had on-hand. (more…)
I used to think I didn’t particularly care for scones. I’d had a few that were okay, but none that were very good. I didn’t get why I’d read and heard so much raving about how awesome they were. Mostly, they were dense and heavy and tasted overwhelmingly of baking powder. Not really pleasant. And then one day I stopped at a little out of the way coffee shop in a small town, and I was craving something savoury to go with my morning coffee, so I tried one of their cheese scones. It was a revelation. Slightly crusty on the outside, unbelievably tender and flaky and buttery on the inside. So this was what a scone was supposed to be like! (more…)