I eat grapes by the bunches. And sometimes I sit there and polish off a whole packet quite easily without realising. Red grapes that are crisp, juicy and cold.I seriously fail to understand why grapes are used much more in baking. Apart from roasted grapes, which is great with mascarpone and crumbled amaretti and the odd roasted grape tart or jam, baking with grapes is few and far between. Even with the simplicity of this simple and rustic Shloer plum grape galette, it has convinced me that grapes should be used more often in baking.
If you are one of those people who hasn’t baked with grapes before, start with my Shloer plum grape galette, because your’e seriously missing out. Which is a shame because sticking grapes into your baked goods adds a slight musky flavour, like wine which helps round off fruity and sharp flavours.
Wow! This is one of the longest unscheduled breaks I’ve had on the blog. Between developing recipes for Twinings, a cold which I admittedly thought I Ebola *face palm, a mini trip, baking has gone from 4 times a week to almost nothing, but I’m back with apple pecan blondies.
Autumn is one of my favourite times of the year. Apart from all the colourful trees, the warm hearty meals, autumnal baking is my favourite. Baked goodies are filled with deep and dark spices that waft seductively through the house. Warm and sultry sticky, rich puddings grace the tables and are devoured without a second thought. Apple pecan blondies is my official way of welcoming the Autumnal seasons.These apple pecan blondies are chocolate brownies, seasonal, fruity blonde cousins.
Although these apple pecan blondies aren’t anything special by eye, they are laden with fragrant spices, which are warm and welcoming followed by slightly smokey tones from the pecan nuts, balanced out with the sharp sweet apples surely feels like I’m eating autumn, if ever that were possible.
Quick post for you today, since recently I have been doing a lot of recipe testing for an upcoming hush hush project I’m working on and working with Twinings so there’s only so much baked goodies and desserts my family can take. I decided to make a raspberry iced tea pops, as a refreshing treat for my family to demolish.
We make iced tea quite often in my house. Usually it’s just a simple everyday tea bag with sugar, lemon and ice kind of thing. Recently, there is a sh*t load of different flavoured teas in my cupboard which has tempted me to make a variety of recipes with different flavours. Previously I made this earl grey tea popcorn, and this lemon green tea posset, no berry iced tea pops is the latest tea related thing I have made.
What I love about the berry iced tea pops is that the tea I use to make it is hibiscus, which aside from green tea, is one of my favourites. Love hibiscus tea too? This hibiscus sorbet is another great way to cool down. Continue ReadingPin It