I ate toast!…and so begins the FODMAP reintroduction

Yesterday I ate half a slice of toast for breakfast. This morning I ate a whole slice. Tomorrow (provided I don’t get any horrible symptom flare-ups), I will eat two slices of

I am almost beside myself with excitement! (and that wasn’t sarcasm).

Quite simply, happiness on a plate.

Over the last eight weeks, I had pretty much managed to forget the wonders of toast…crispy outside, fluffy inside, spread with butter and jam. Eating toast this morning brought back memories of the weekend breakfast ritual I developed during my final year at uni. It was simple. It involved two slices of toast, one spread with jam, one with marmalade, a cup of tea, and a magazine.  As part of the ritual, I had to cut each slice in half and then eat the pieces in an alternating fashion…marmalade, jam, marmalade, jam. Some may consider this slightly OCDish, to me it was just comforting.
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Chocolate peanut butter cookie brownies

While last week’s chocolate marble cake may not have been ‘sweet enough’ for some, I don’t think a lack of sugar is something this week’s baking can be faulted for. There was plenty of sugar, a lot of chocolate, a lot of peanut butter and by the end of the day, a boyfriend who didn’t feel so well! It was my younger brother’s 21st this week and by way of a cake he requested a brownie/cookie combination. I must admit, I was a touch unsure how well cookies baked into brownies would work, but he was the boss and so I baked brownies with cookie in, and with peanut butter cups in (to push the boat out even further) and it worked, it really worked. My only regret was not adding even more cookie into my brownie! Continue reading

On a cookie making mission…white chocolate and ginger cookies

Don’t you just love that feeling when something you bake turns out right, and I mean really right, almost, dare I say it, perfect? I know I posted a few months back about searching for my favourite cookie recipe. And the one I found was pretty impressive. But last week I decided it was time for further research. First I turned to Nigella Lawson, who, in her little (who am I kidding, this is Nigella) in her extensive introduction to her chocolate chip cookie recipe, claims to have undertaken extensive research to come up with the recipe for the ‘perfect’ chocolate chip cookie. Well, Mrs Lawson, either your recipe failed me, (or I failed at it), or we have very different ideas regarding the ‘perfect’ cookie. These cookies just didn’t cut it for me. Warm from the oven they were almost verging towards cakey textured. Once they’d cooled down they were better, crisp outer, slightly soft biscuity inner, but not a great deal of chew. And I think, for me, I want that chew! I want that slightly undercooked doughy, chewy inner (warm and gooey when it’s still warm from the oven) and a crispy outer. Nigella’s outer was perhaps more of a crunch than a crisp. Continue reading