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Posted by Andrew in the Kitchen on November 4, 2018

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So uh turns out it was Valentine’s Day...? 🤷‍♂️I suppose I’ll get on board with it but I tell you that I absolutely LOVE these Blueberry Linzer Cookies that I made this weekend! I followed the recipe by @nielsenmasseyuk on their site and those sugar cookies are just amazing! Normally I’m not great at making cutout cookies but this recipe was so simple and easy! I had a play with some different flavours, adding a blueberry jam filling and adding some matcha powder to the dough and it was just oh so delicious! 😁

Kinako (roasted soybean flour) Chiffon Cake. I’ve been trying out some alternative flours in my baking recently, tapioca starch and soybean flour namely. The flavour of kinako is so unique, it’s got such a earthiness and toasty aroma to it and I love its golden colour as well. I thought it would work well in such a light and moist sponge like chiffon with dark muscovado sugar and almond extract to complement those flavour profiles. Definitely a recipe I want to bring to the blog!

🌟 NEW POST 🌟 It's finally here, the final recipe from the Bake Off Bake Along 2021! This is my take on the signature challenge and this is my Carrot Cake with Chestnut Cream! Chestnut is not an ingredient I have worked with at all until now and I cannot wait to explore it in more baking but for now, I am quite content with it in between two layers of spiced carrot cake with sultanas and toasted walnuts! But you can't have carrot cake without cream cheese frosting and that's here too! To find the recipe for my carrot cake, head over to my profile and click on the direct link to my blog and the recipe!!

🌟NEW POST 🌟 For #PatisserieWeek, I took on the Technical challenge, putting my spin on Prue’s Sablé Breton Tart! It felt wrong to top the tart with fresh strawberries in winter, despite how pretty it looks so I decided to come up with this more autumnal and winter friendly version, this is my Apple Sablé Breton Tart! A pate sablée biscuit topped with a vanilla pastry cream, apples cooked with cinnamon and brown sugar and a cinnamon streusel topping! This would make a great last minute festive dessert and it’s super simple to make! Check out the recipe by heading over to my profile and clicking on the direct link to the recipe on my blog! And if you enjoy my recipes and my content, then why not consider supporting me on Patreon or joining my Discord server? Links and details can be found on the blog or in my highlights!

🌟NEW POST 🌟 Did you know that @aldiuk’s ready rolled puff pastry is vegan?! It certainly saved me a lot of work for Free-From Week of the #bakeoffbakealong 😂 I tackled the vegan sausage roll technical challenge and made a spicy bean filling instead of the mushroom filling on the show and it’s packed full of herbs and spices and would be a perfect party food to make for any vegans or vegetarians this festive period! Check out the recipe by clicking on the direct link to my blog in my profile! And if you enjoy my recipes and my content, then why not consider supporting me on Patreon or joining my Discord server? Links and details can be found on the blog or in my highlights!

🌟 NEW POST 🌟 We’ve hit #CaramelWeek in the #BakeOffBakeAlong and I took inspiration from @nebokgom_cake and their fantastic layered tarts to make this Caramel Baked Cheese Tart! A brown sugar shortcrust pastry shell filled with a cream cheese custard with rum-soaked raisins topped with a caramel cream, this is such a luxurious treat and well worth the time to make! To find the recipe, head over to my profile and click on the link in my bio, which takes you directly to the recipe post! And if you enjoy my recipes and my content, then why not consider supporting me on Patreon or joining my Discord server? Links and details can be found on the blog or in my highlights!

🌟NEW POST 🌟 We’re still catching up on the #BakeOffBakeAlong and we’ve hit #PastryWeek. I took on the chouxnut signature challenge and was inspired by @theboywhobakes’s French cruller recipe to make these Matcha and Cherry Chouxnuts! The choux pastry is fried and glazed with these super vibrant and flavourful glazed and finished with a drizzle of white chocolate, don’t they look super professional?! If you want to know how to make these, head over to my blog and find the post or check out the direct recipe link in my profile! And if you enjoy my recipes and my content, then why not consider supporting me on Patreon or joining my Discord server? Links and details can be found on the blog or in my highlights!

🌟 NEW POST 🌟

🌟 NEW POST 🌟 #AD The team at @nielsenmasseyuk asked me to recreate one of their recipes for the blog and I have always wanted to make snowball cookies and as we approach the festive season, this recipe for my White Chocolate Coconut Chia Seed Snowball Cookies is perfect for gifts to family and friends!

🌟NEW POST 🌟 We’ve reached #DessertWeek in this year’s #BakeOffBakeAlong and I took inspiration from Prue’s Technical challenge, stocky toffee pudding served with tuiles. But instead of faffing with tuiles, I used the ingredients in the tuiles inside my sticky toffee pudding, using the fragrant toasted and slightly nutty aroma of sesame in my pudding, topped with that classic sweet and indulgent toffee sauce! This is my Sticky Sesame Toffee Pudding, now up on the blog! You can find this super simple but super indulgent and comforting recipe by clicking on the direct link in my profile!

🌟 NEW POST 🌟 Inspired by @csaffitz’s soft and crispy focaccia recipe, I’ve just published my own focaccia recipe on the blog for the Bake Off Bake Along! This focaccia is topped with chorizo rolled into the shape of flowers and with sundried tomatoes for a fantastic bread to eat on its own or serve alongside any meal and with my new @kitchenaid_uk mixer and @hartsofstur baking trays, making this focaccia was a piece of cake... I apologise for the pun. Recipe for the focaccia can be found on my blog, direct link to my recipe in my profile!! And if you enjoy my recipes and my content, then why not consider supporting me on Patreon or joining my Discord server? Links and details can be found on the blog or in my highlights!

*peeks out from hiding* oh hi, hey there, it’s been a little bit? I’ve been pretty quiet on Instagram and on content creation as a whole this week and why’s that? Well... I tested positive (LFT and PCR) for Covid and it’s just one of these things you have to quickly deal and come to terms with. Fortunately, I’ve got a couple of recipe posts that I can work on (and also PLENTY of things to prepare for next half term of school) so I’m keeping myself occupied but the only way I can describe it: it just sucks. I’ve not lost my sense of smell or taste thankfully but the other symptoms are strong. I’ve been feeling pretty exhausted and slowly but surely, my recipe posts are coming together. The next one to look forward to is this Chorizo and Sun-dried Tomato Focaccia for #GBBO #BreadWeek!

My Latest Posts

Carrot Cake with Chestnut Cream
Apple Sablé Breton Tart
Vegan Spicy Bean ‘Sausage’ Rolls
Caramel Baked Cheese Tart
Matcha and Cherry Chouxnuts (Crullers)
German Chocolate Vanilla Cream Torte
White Chocolate Coconut and Chia Seed Snowball Cookies
Sticky Sesame Toffee Pudding
Chorizo and Sundried Tomato Focaccia
Brandy Snaps with Cannoli Cream

Find Me on Patreon

If you have enjoyed my recipes and my content, consider supporting me on Patreon; there you can find more information about Patreon, how you can support me and the blog and the perks that come along with that. Check out my Patron Appreciation Page while you’re down here too!

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