guilty feelings

I’ve got a red grape jam recipe that I’ve been sitting on for almost a week now.

Why haven’t I shared it yet?

Well… a cake order took precedence.

MY BLOG IS BEING OVERRUN WITH DESIGNED CAKES!

designed, gluten-free cake featuring the sea, music & a sail-boat

Not going to lie. I absolutely love having the work & the opportunity to keep creating more cakes… I feel with each one we do, Eirini & I improve constantly.

A big part of me misses the regular updates of recipes that could be created on a daily basis. Not cakes. Not overly complicated, time consuming, energy sucking monsters… but healthy, filling & satisfying recipes.

I’ll post up the Jam recipe next. I promise. For now I have just one more cake though. (one more for now).

designed, gluten-free cake featuring the sea, music & a sail-boat

A special order for a greek-american who loves Syros, the sea & singing/music. I think we managed to capture the order pretty well. As always though, I’m left looking at the cake & only seeing the flaws. The areas where “I could have done better”. This is in no way a comment on Eirini, as it’s the parts that I did where I’m left with criticisms. Still, I am very happy with the cake as a whole.

The recipe used was a modified version of the dark chocolate quinoa cake. I’ve posted the recipe again with the alterations made in order to satisfy the requirements of this order…. ENJOY!

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beurre noisette & sea salt brownies

beurre noisette (browned butter) & sea salt brownies - gluten-free

I’m a creature of habit. I find something that works & then I find a way to incorporate that success every which way possible.

Case in point, I recently discovered the power of browned butter (or beurre noisette in French) when I made a batch of browned butter cornbread. I was so impressed with the rich, nutty, yet subtle flavor of the butter that I had to use it again (and probably there will be an again, again later on).

Here I stand before you. Repeating the addition of beurre noisette in a batch of extra dark chocolate & sea salt, gluten-free brownies.

beurre noisette (browned butter) & sea salt brownies - gluten-free

I screwed them up the first time. I’m not ashamed to say it. My butter separated right out of them whilst they were baking & laid in a lake on top of them. It eventually absorbed back in during the baking process, but I knew I couldn’t live with that.

I’m not saying they weren’t delicious… after all, between Mel, myself, Naz & her mother, we practically ate the lot. Ok fine, Mel & I ate the lot… the other two only had a piece each. Still, I couldn’t possibly put them down as a success knowing what had gone on.

Back to the drawing board I went, turns out an addition of an extra egg & a little xanthan gum to tie up the mix was all it took.

I stand before you now a proud baker.

….possibly a little heavier too than when I initially started.

If you make them, you’ll understand.

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toasted s’mores cupcakes

There’s been a trend in the shop lately that people seem to want the most sugary cupcakes they can find. Anything that is named after a chocolate bar or even remotely resembles one, and it flies off the shelves faster than Superman.

How perfect then that when I was asked to make a ‘special’ for the shop, that the idea of s’mores popped into my head. Start of with a chocolate base…. nothing too sweet or rich mind you since that will come into play after. Stay with me now, you’re going to bake a cookie, right inside of the cupcake! Yea? Still with me? Last but not least, you’re going to whip up a batch of marshmallow icing.… & then toast it.

oh. yeah.

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oreo stuffed cookies

I have been so amazingly good all week. I mean, beyond good. Lots of salads, roasted veggies, water. There has been absolutely no alcohol consumption what-so-ever or anything that could be considered as unhealthy such as bread, pasta or cupcakes.

Enough of that! I mean seriously, I’ve been a saint all week… now it’s time to destroy that! One cookie just isn’t enough today. So, I’m going to take a cookie, and stuff it inside of another cookie.

Oh. Yes.

I call it….. (wait for it)….. ‘the Cannibal Cookie’!

Kind of sick right? Does it sound better if I call it ‘the cookie that ate another cookie’? Doesn’t have quite the same ring to it now does it.

No time to debate, only to eat more.

Can somebody get me a glass of milk please?

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chestnut cupcakes & a dark chocolate ganache

I don’t know what happens in the rest of the world, but in Greece, I know that the arrival of street vendors selling hot roasted (and slightly burnt) chestnuts means that winter is finally here. For those of you that follow me on twitter or facebook, you’ll know that I’ve been gorging myself on these fantastic gems for a couple of months now. I’m sorry it’s taken me so long to share this recipe, but realistically I couldn’t stop stuffing my face with the real things long enough to put my fingers to the keyboard.

Can someone please tell me if they have the same more-ish addiction with these that I have? You know what, I love them when they’re a little burnt too….. they get a little crunchy & caramelized… FANTASTIC!

Anyway, if you love the chestnuts like I love the chestnuts, then you should probably try this recipe… plus it’s gluten free.

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