Chocolate, cherry and coconut banana loaf

When I started writing this blog, I made it my intention to only post recipes that I truly loved, the keepers, the ones which are 100% worth making again.  For those who read my blog regularly, you’ll know I’ve not been cooking or baking much lately, and the few things I have managed to squeeze in really haven’t been worth reporting back about. I could tell you about the cake I made today, though, which was so full of sugar all I wanted to do after my average-sized-slice-that-I-couldn’t-even-finish was lie down down in a dark room clenching my stomach and moaning and desperately wishing that sugar-rush induced dizziness would soon be over. Also, this cake is HUGE! I have absolutely no idea what I am going to do with the rest of this ginormous cake, which, to eat, almost verges on a mild form of self torture…it’s thoroughly depressing.

The banana cake I made this week, however, was far from depressing. IMG_0952

I’ve tried countless banana cakes, the last few of which have been nothing more than mediocre, causing me to forget how much I really do love banana cake. Continue reading


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.
Continue reading

Caramel shortbread on a whole new level…(and it’s wheat free)

These caramel shortbread should come with a health warning.

They’re just plain dangerous!IMG_9730 I mean, look at them.

Unless you have the world’s best self-restraint, these are exactly the type of thing you will find yourself over-consuming right up to the point at which you start to feel unwell… and possibly even past that. Continue reading

Mini chocolate-courgette cakes

Nine times out of ten – no, maybe make that nine point five times out of ten – whenever I bake something, out pops the perfectionist in me trying to fish out the flaws in whatever I’ve made. Was it, perhaps, a touch too dry, too sweet, a bit dense, not flavoursome enough or the spice too overpowering? What does it need to step it up from really good, to amazing?

But when I took my first bite of one of these little chocolate and courgette cakes, the perfectionist was well and truly silenced. All I could think was amazing… perfect, even. Continue reading

‘something chocolatey….’

‘Bake something chocolatey.’

Those were the parting words from my boss when I left the office on Friday.

There are few requests I am more happy to oblige than to ‘bake something chocolatey’.

It was also very handy to have my focus narrowed. I am notoriously bad at making decisions, especially when it comes to baking – there is so much choice!  Without such direction, my entire Friday evening would likely have been taken up with hours of searching through cookbooks trying to decide what to bake on Saturday. Continue reading

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

Starting over – with a marble cake

I think we can safely say that this blog did not at all take off in the way I’d hoped it might over the last year. University work got the better of me and I just couldn’t manage the blog alongside it. But now my degree is finished, I’ve got a bit/lot more time and  a new wave of enthusiasm to get working on this blog. I’m currently trying to brush up on my photography skills, which, quite frankly, are disastrous (discovered how to adjust the white balance on my point and shoot today – huzzah!)  Because no one likes a photo of food so bad it makes eating the food seem like the last thing you would want to those photos you can get on tourist menus abroad…ick! Continue reading