Skip to content

Andrew in the Kitchen

Baking Blog | Tried & Tested Recipes

Patron Appreciation Page
About
Social Media & Contact Me

IMG_E2816

Posted by Andrew in the Kitchen on November 10, 2020

Share this with Friends and Family

Tweet
Email
Print

Like this:

Like Loading...

Post navigation

Previous Post Brown Sugar Custard Doughnuts

Tell me what you think here: Cancel reply

Enter your comment here...

Fill in your details below or click an icon to log in:

Email (required) (Address never made public)

Name (required)

Website

You are commenting using your WordPress.com account. ( Log Out / Change )

You are commenting using your Google account. ( Log Out / Change )

You are commenting using your Twitter account. ( Log Out / Change )

You are commenting using your Facebook account. ( Log Out / Change )

Cancel

Connecting to %s

Notify me of new comments via email.

Notify me of new posts via email.

Δ

Search my Blog

Search for:

Find Me on Social Media

Instagram
Twitter
Facebook
Patreon
YouTube

Instagram

🌟 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!

🌟 NEW POST 🌟 We’re into the second week of this year’s Bake Off Bake Along and it’s #BiscuitWeek! This is my take on the signature brandy snap challenge and I was inspired by the cannoli, a classic Italian baked good consisting of a tube of fried pastry filled with a ricotta and chocolate filling. Instead of the cannoli shells, I decided to use the brandy snap shells for the cannoli and here we have my Brandy Snaps with Cannoli Cream! Check out the recipe by clicking on the direct link in my profile! And if you enjoy my content and my recipes, then consider supporting me on Patreon or joining my Discord server. You can find more information in my highlights or on the blog! 🌟🍡🌰

Just blessing your feed with some doughnuts!!! After making these for the first time last year, I knew that I wanted to make more of these and while it’s a shame it’s been a whole year, it’s certainly not a shame having these doughnuts! I was given a lovely @kitchenaid_uk by the wonderful team at @bakingmad and this meant that the dough could be much softer and stickier than if I was kneading by hand so these doughnuts are so soft and light and oh so perfect, tossed in cinnamon sugar with some ground almonds and sesame seeds and then filled with some cherry jam!! 🍒🍩

🌟NEW POST 🌟 The Great British Bake Off is back!! We’re back with the #BakeOffBakeAlong and we’re kicking off this year with #CakeWeek! I was inspired by one of my favourite desserts and turned into the signature challenge of mini rolls! These are my Black Forest Gateau Mini Rolls, a chocolate whisked sponge filled with whipped cream and cherry conserve, a perfect little treat for the week ahead! Check out the recipe by heading over to my profile and clicking on the direct link to my blog post! And if you like my recipes and enjoy my content, consider supporting me on Patreon and joining my Discord server! 🌟☺️

We’re about to start #BiscuitWeek on #GBBO but I have just posted my recipe for the lightest and fluffiest Tottenham Cupcakes, a twist on the classic Tottenham cake but still has that oh so recognisable pink icing!! The sponge is super delicious with added coconut and almond extract to round off the flavour perfectly! Head over to the link in my profile to find my super simple recipe!!

🌟NEW POST 🌟 After having got so many blueberries recently, I wanted to share my Perfect Blueberry Muffin recipe! It uses the creaming method and uses yoghurt for extra moisture and a tender crumb and a hint of cinnamon to add a balanced rounded flavour! Check out my recipe by clicking on the direct link to my blog in my bio!

I picked up a large punnet of blueberries for £1.50 at the market the other day and besides making blueberry muffins, I really wanted to make something special with the blueberries and that was this Lemon and Blueberry Swirl Bundt Cake. I cooked down some of the blueberries with sugar and lemon juice into a thick jam/purée and added this to a portion of the cake batter and then used it to make the most vibrant icing for the cake!

Just reminded myself of this Brownie Cheesecake that I made a while back and how this was one of my favourite photos I’ve ever taken! It does make me sad that I don’t have any brownies however - although that can be easily fixed with my brownie recipe on the blog!! Head over to my blog (there’s a direct link in my bio!) and find my Perfect Chocolate Brownie recipe! Hopefully I get to make this cheesecake again and share the recipe with you!

My Latest Posts

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
Black Forest Gateau Mini Rolls
Andrew’s Tottenham Cupcakes
Andrew’s Perfect Blueberry Muffins
Andrew’s Perfect Chocolate Chip Cookies
Andrew’s Chocolate Orange Flaky Scones

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!

Follow Andrew in the Kitchen via Email

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 2,131 other followers

Email Address:

This site uses cookies

Blog at WordPress.com.

Follow Following
- Andrew in the Kitchen
- Already have a WordPress.com account? Log in now.

Send to Email Address Your Name Your Email Address