This nutty millionaire’s shortbread tastes SO much better than any I’ve ever bought from a shop. I happened to have bags of whole almonds and hazelnuts in the larder, but it would be equally as good if you made it using pecans, Brazil nuts or walnuts. Cashew butter instead of peanut in the shortbread could be a good alternative to try too!
Posts Tagged ‘sweet’
We’ve been hooked on the Great British Bake Off since the very start. That’s where we were first introduced to the author of the syrup sponge recipe we’re featuring today.
Ruth Clemens of The Pink Whisk was the runner up in that inaugural series. Since then, she’s become a successful blogger, has had a number of cookbooks published and is a regular contributor to magazines; I tore out and kept this recipe from a recent copy of Stylist. The recipe is quick & simple to make and, if you’re a fan of very sweet gooey puddings like me, tastes great!
The sponge went down a storm with Justin, he enjoyed his with a scoop of vanilla ice cream – I paired mine with a dollop of crème fraîche. Custard would be another delicious option!
The first & last time I made fudge I was about 12 years old. The only way I could get it to set was to stick it in the freezer for a few hours. It wasn’t exactly inedible, but it was bad enough to put me off attempting it again until now.
Just like our taste in ice cream, Justin & I differ in our taste in fudge. He likes it plain, I like mine stuffed full of fruit, nuts, chocolate and alcohol! To please us both, I made a normal portion of basic mix, divided it into two and made one half into rum & raisin fudge.
I used the basic recipe I found on the Carnation website. I’m already thinking of folding some of this fudge into some of my home-made vanilla ice cream – what do you think?
We don’t do the Valentine’s night restaurant ‘thing’ – long rows of tables for two, knocking elbows with the couples either side. So we usually stay in with something good to eat and a bottle of red.
This Valentine’s, Justin made gnocchi Gorgonzola and I made chocolate mousse for dessert (I even served them in heart-shaped ramekins). We rented a film, bought a bottle of nice Shiraz and settled in for the night… perfect!
Chocolate mousse isn’t quite a cake or a bake but I thought I’d share the recipe anyway! I tweaked a recipe from Gordon Ramsay’s Sunday Lunch: And Other Recipes from the F Word
I’ve been making this baked vanilla cheesecake from a Gordon Ramsay recipe that I tore out of a weekend newspaper magazine supplement since way back in 2004!
It’s a dessert that I go back to again & again. It’s really easy to make and is simply delicious – especially the day after when it’s spent a few hours in the fridge. It’s great served with a ginger or summer fruit compote. We had some with a lovely wild blueberry preserve.
Of all the cakes I’ve made over the years, this has long been Justin’s favourite!