You know the kind of recipes that get passed down to you by a family member and you know that it’s going to be awesome because they have been making it for years and years? Well, this is one of those recipes and one of those cakes that will have you coming back for thirds, I kid you not. This cake recipe is from my Thea Sophie (Thea means Aunty in Greek) and I’m not sure what she calls it, but I refer to it as Thea Sophie’s Orange Bundt Cake That Will Have You Getting Up In The Middle Of The Night To Have Another Slice. Ok, so the name is a bit long but I’m telling you now that if you make it, it will become a family favourite that you will revisit time and time again.
First of all Happy Heritage Day, everyone 🙂 Today seeing as I’m sure a lot of people are going to be taking advantage of the awesome weather and perhaps have a braai I thought I’d share a recipe for good old-fashioned South African Roosterkoek. Which to anyone who has never heard of them before is a bread/bun that is cooked on a grid over a hot braai.
This recipe forms part of my Royal Baking Powder Series and requires probably the least amount of ingredients so far! I’m talking six ingredients all of which I’m dead sure are sitting in your pantry right now. So if you’ve planned a braai for later today I think you should add these to your menu, they are nice and crusty on the outside with a bit of a smokey char and soft on the inside and they go so well with anything really! Steak and salsa verde, boerewors, apricot jam and cheese, onion marmalade or even just plain glorious salted butter!
I’m actually going to include a nice and simple recipe for a sticky Caramelised Onion Marmalade too, just in case you’re feeling like adding another handmade element to your meal today.
Did you know that today is National Chocolate Pecan Pie Day? If you didn’t, don’t worry neither did I but I figured, hey it’s not such a bad day to celebrate especially if it means that you get to stuff your face with some of the best things on this planet. I’m talking pecan nuts and chocolate! Man, I love pecan nuts there is just something about this specific ingredient but that just makes any biscuit, cake, ice-cream, sweet, nougat etc taste awesome! Wouldn’t you agree? They’re just so warm and toasty and this cake that I’m about to share with you will pretty much make you feel exactly that, warm, toasty and amped that your face and stomach is full of soft spongy delicious cake. Damn it I love cake. I do. I love it like ants love a picnic basket, lightening loves ugly thatched roofs and bears love unsuspecting hikers. Hopefully, you get where I’m going with this.
Annnyyywwaaayy for today I thought that I’d put my own spin on a Chocolate Pecan Nut Pie and instead make a Pecan Nut, Chocolate and Maple Syrup Layer Cake because, one I didn’t feel like pie and two as I so creatively and rather confusingly explained above, I love cake. So Pecan Nut, Chocolate and Maple Syrup Layer Cake it is!
My beautiful Nina James turned four years old two Sundays ago. This amazing little girl of ours has grown and developed so much over the last few years and I can’t believe just how much she changes all the time. It’s like I fall more and more in love every day with both my kids, which is probably one of the best things about being a parent.
This year for her birthday we arranged to have a party in our garden. A party that came complete with loads of cake, balloons, sweets, jumping castles and more. We decided to do everything ourselves and seeing as I’m working with Gumtree throughout the year to bring you guys some tips on how to get financially savvy when it comes to parenting, I thought I’d share some of my party tricks with you guys in case you’re looking for things like foolproof recipes for yummy homemade cakes that you can jazz up or down, depending on how creative you’re feeling. I’m also going to share a couple of tips on where you can find affordable decor and party goodies.
If you are a fan of a good old-fashioned vanilla cupcake but sometimes feel like jazzing it up a bit then do I have a treat for you. Everyone say hello to these Raspberry, Custard and Maple Syrup Cupcakes made from soft sponge, smooth vanilla custard, maple syrup and a hint of tart raspberry. It’s my first time making them and I was so happy with how they came out because they’re not only pretty to look at, but they’re 100% addictive too.
I must be honest and I’m not sure if you guys feel the same, but I struggle with vanilla cupcake recipes. I’ve tried what feels like a thousand of them, but there is less than a handful that I’d share with anyone asking for a really nice vanilla cupcake recipe, luckily I can add this one to that list. These were actually some of the best I’ve tasted, so this recipe is definitely a keeper.
Good old Chocolate Chip Cookies, they are always a crowd pleaser even if you have people in the crowd that claim to not really like chocolate. Ahem…Andrew Berry 🙂
I have tried a fair amount of chocolate chip cookie recipes out in my life but I have only ever written two in my cookbook, my cookbook which only the recipes I absolutely love and trust go in to and I’m super excited to add this one to it.
Normally when I make these types of cookies I only add chocolate chips and nuts, but yesterday I decided to make Nutella and Coconut Chocolate Chip Cookies. I’m talking a double hit of gooey yummy dark and milk chocolate together with a nice subtle hint of toasted coconut. These cookies came out of the oven and lasted less than half a day, in fact, they didn’t even make it within an arm’s length of a cookie jar, which I guess is a good sign.