Featured Recipe: Amazing Lemon Cupcakes from Zoom Yummy

(Image Credit: Zoom Yummy)

(Image Credit: Zoom Yummy)

With summer coming to a close, I’ve been searching for one last taste of sunshine and these lemon cupcakes from Zoom Yummy just might do the trick! Continue reading

Featured Recipe: Red Velvet Fudge Pie by Pizzazzerie

Red Velvet Pie Recipe (Image Credit: Pizzazzerie)

Red Velvet Pie Recipe (Image Credit: Pizzazzerie)

I have died and gone to red velvet heaven. In case you doubt me, put down the laptop or smart phone, run to your nearest store and gather the ingredients for this recipe. Once you make it, cut yourself a slice and then join me again on this delicious journey we are about to go on. Continue reading

Macarons (Image Credit: Louis Beche)

What’s the Big Deal About… Macarons?

Macarons (Image Credit: Louis Beche)

Macarons (Image Credit: Louis Beche)

The French are known for two things: they’re always slim and they are famous for making the best desserts and pastries in the world. Now, I understand how this may seem confusing. I’m sure it’s not common to put words like “slim” and pastries together in the same sentence. However, in this case, it works and I’ll tell you why. The French and most other Europeans stay slim because they eat in moderation; small amounts.

The famous French pâtisserie (pastry shop), Ladurée has perfected this feat with their most well-known sweet treats: the macaron. Although, others have claimed to have first invented the macaron, Pierre Desfontaines of Ladurée is usually the one credited probably because this luxury bakery is thought to make the best macarons in the world. Continue reading

Paleo Crumble with Maple Roasted Rhubarb by Jenny @ BAKE

Paleo Crumble (Image Credit: Jenny @ Bake)

Paleo Crumble (Image Credit: Jenny @ Bake)

As an avid blog reader barely a day goes by without seeing a reference to ‘paleo diets’.  For those who are unaware the paleolithic diet (or caveman diet) is a nutritional plan based around food types that were available to our ancestors nearly 2.5 million years ago.

By eliminating grains, dairy and processed foods (among other food groups) the diet claims to help you lose weight, reduce the risk of and in some cases reverse the effects of certain diseases including type 2 diabetes and heart disease. Continue reading

Pink Valentines Meringues by Jenny @ BAKE

Pink Valentines Meringues (Image Credit: Jenny B @ BAKE)

Pink Valentines Meringues (Image Credit: Jenny B @ BAKE)

Happy Valentines Day!

I was thinking earlier about the first Valentines day I celebrated.  It was a couple of years before my first boyfriend, I was barely a teenager and I’d done something wrong.

For the life of me I cannot remember what I did to incur the one and only grounding I ever received, but whatever it was enough to get me banned from going out with my friends.  Whilst they were out sharing bags of heart shaped pink sweets and seeing Practical Magic (still an awesome movie) I was to be sat in my room catching up on my homework. Continue reading

Baked Lemon Donuts Recipe by Barbara Bakes

I think most of us can agree that donuts are awesome. And what’s more awesome than a donut? How about a healthier donut that tastes just as good as it’s deep fried bad for you counterparts (two donuts would have also been a correct answer, but you catch my drift). I was really intrigued by the idea of baked donuts and this recipe by Barbara Bakes caught my eye a month or so ago while I was having a serious doughy goodness craving.

Continue reading

Vanilla Cupcakes with Brandy Icing Recipe by Jenny of Bake

Image Credit: Jenny of http://www.bake-online.co.uk/

Image Credit: Jenny of http://www.bake-online.co.uk/

Merry Christmas!!! Time seems to be flying in the final run down to the main event and I can barely keep up!  I’m writing this bathed in the glow of twinkling fairy lights, cuddled under a blanket watching Mad Men reruns – Heaven!

To me, this season brings a sense of nostalgia wrapped in spice and dried fruit; that’s not the case for everyone.  Less than half my family like Christmas pudding, so post Christmas dinner it’s always a struggle to find them a suitable dessert.

Not wanting to rely on the typical chocolate dessert I played around with other childhood memories, in the hope that one day I will get to experience a ‘White Christmas’ and my Grandmother’s brandy butter. The result, sweet white cupcakes with a hint of booze, the perfect way to finish Christmas dinner. Continue reading

The Perfect Galette

20120807-205045.jpgWhen I first came across this recipe for a Blackberry and Nectarine Galette while reading my favorite blog, I had to try it right away. To be honest, I am very shy when it comes to baking. Especially when it comes to pie crust and crusts in general. I do not know what was different about this crust, but I felt like I could do it since it did not have intricate lattice-work like pie’s do or special cut outs for the crust. This was more rustic and simplistic. I knew I was ready to finally tackle the pate brisee crust.


I could not believe how easy it was to create my pate brisee {galette crust}!! Having a food processor for this is a must! After you feed the water in to the flour, sugar, butter, and salt, it just comes together so easily, you wont even believe it. Make sure to refrigerate it for at least an hour so that it will be much easier to work with. I split my dough in half so that I would be able to make two galettes from the recipe that I was working with from Smitten Kitchen .


I bought my fruit from Whole Foods. It was the most gorgeous and ripe fruit that I had bought in a long time. It makes a big difference when you go to a grocery store that really takes pride in their produce. It was definitely worth the 45 minute trip to get there. The nectarines were plump and sweet and the berries were perfectly black and huge. When the fruit mixture was ready for the galette crust, all I wanted to do was take a bite. Of course I restrained since I do not know how good cornstarch would taste before baked!!


I rolled out the galette crust on parchment paper and prepped it for the oven. I then spooned in the nectarine and blackberries. I folded the crust over the edges with no certain method to it. Then I brushed egg wash onto the crust and sprinkled the rock sugar for baking. It looked great! I baked the galette and when it came out, it was the perfect blackberry and nectarine galette I ever did see. I could not believe that I actually baked it myself! It’s a seriously impressive dessert that takes hardly any time or effort.


You can serve it warm or cold. I like to put some vanilla bean ice cream on the side to compliment it. If anyone is looking for something to bake that will not take up your time but will look like it actually really did take a lot of time, this is the recipe to make! The taste is splendid and it’s like a pie but much easier to do. I promise, you’re going to enjoy baking this. I certainly did.

Readers, let me know how yours come out!


It’s National Cheesecake Day!

Image Credit: Flickr User stu_spivack

National Cheesecake Day. A national, unofficial “holiday” that beckons for you to eat food?! Yes, please!! And yes, dessert, to me, is an individualized food group. Although, I, for one, would like the day to indulge in a variety of decadent cheesecake-esque desserts while my job pays me to, I will observe the “holiday” on Sunday (or maybe throughout the week….in moderation, of course, ahem). Continue reading