sour chocolate ganache on banana cake cupcakes

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I have this thing where I think that if I make cupcakes instead of a full sized cake… I’ll control the quantities I consume. Theoretically, it should work. Practically, it rarely does.

Surprise, surprise though, this time I’ve managed it. Possibly because I found some very willing taste testers to give the excess to.

See, theoretically, my idea is genius. It’s so much easier to give cupcakes away than to show up to someone’s house with a cake that has chunks missing & dig marks from your fork left all over it.

Still…. can’t say I wanted to share these. The creamy sour chocolate ganache & rich banana cake was just so delicious. The quinoa flour used was also an excellent compliment in both taste & texture.

Folks, we have a winner. xxx

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dark chocolate cake & burnt orange silk buttercream

Um,  I’m not sure how to say this, but I may or may not have unintentionally put together a somewhat challenging recipe.

It’s not that it’s exactly hard by any accounts, but it is labour intensive, time consuming, and every second counts.

It’s not that I dislike you, really, it’s that I was challenging myself to grow as a chef. A challenge I thought I’d share. I mean, how many times are you going to use a Creme Anglaise in your buttercream? Exactly.

Every mouthful is entirely worth it though. Sinfully so.

Just repeat after me… “Burnt orange, silk buttercream“. Did that do it? Are you there yet? Alright, well how about this one…. “gluten-free, moist, chocolate cake“.

I knew it, you couldn’t resist either.

Make it. Announce it’s Cake Day to the people nearest & dearest, & just turn it into an occasion. Hell, I’d say put it in the middle of the table & just hand out spoons.

…Until next time xxx

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brandy cheese cake with caramelized pecans – gluten-free

We’re back!

It feels like we’ve been gone a life time. I think in all honesty, we probably have been.

Ok ok ok ok fine, I exaggerate everything. I know this. Maybe I should just explain.

It was time for us to make a couple changes to the site. Now, whilst I know that currently you can’t see any of those changes, they are in fact working away behind the scenes. Silently taking effect.

There’s more though. Not only have changes been happening in the technical background, but life changes have been occurring too! Want to take a guess?

Actually, there’s no time for guessing. There’s far too much to catch up on. So here it is…

I moved to London!

I can’t believe I just said that out-loud, but it’s true. This bless-full event happened on Friday evening. As in the Friday that just passed. As in, three days ago.

Big change huh? I can barely believe it myself if we’re being truthful about it. Still, I’m a firm believer that change is a good thing. Or can be a good thing. Haven’t figured it all out yet. There are plans in the works though to try & attend ‘Le Cordon Bleu‘ cooking school though. I suppose I should really get a move on & see if I can make that happen since the course starts in two weeks. TWO WEEKS. Time to get a move on.

Whilst all these big, life changing things have been happening & all has been silent & still on the blog front… things have been happening in my kitchen. I’ve been working away like a mad woman obsessing over textures, flavors, colours & more. Don’t worry, you were never forgotten about. Never in a million years. So here we are. First day back & I’ve got magic up my sleeve.

Can I hear you say “brandy & caramelized pecan cheese cake“? Oh yes please. Aaaaand my pretties, it’s gluten free too. Oh how sweet life is.

So here it is. A treasure that I’ve been sitting on just waiting for the day I could bring it to your attention once again. And no, I didn’t actually sit on it, that would have been messy.

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chicken burritos with guacamole and sour cream

Why is it that some of our favorite foods from any cuisine always have one thing in common? Some sort of bread-like product wrapped around a filling… burgers, sandwiches, hot dogs, tacos, souvlaki, pizza -in a way, if you make it a calzone- and my favorite, Peking duck with pancakes. This week we are making burritos, a mexican dish we all know but rarely consume outside the USA or Mexico.

By the way, I would like to say that although I prepare my posts Lauren always screens them before she, and only she can press the publish button… today I did it myself, let’s see what happens….

– mel

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chicken fajitas with guacamole and sour cream

Why is it that some of our favorite foods from any cuisine always have one thing in common? Some sort of bread-like product wrapped around a filling… burgers, sandwiches, hot dogs, tacos, souvlaki, pizza -in a way, if you make it a calzone- and my favorite, Peking duck with pancakes. This week we are making burritos, a mexican dish we all know but rarely consume outside the USA or Mexico.

By the way, I would like to say that although I prepare my posts Lauren always screens them before she, and only she can press the publish button… today I did it myself, let’s see what happens….

– mel

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