It’s the season for those glorious red carrots!I’ve baked the basic carrot cake, with cream cheese frosting, earlier but wanted to try something different this time. I went with whole wheat flour and brown sugar to keep it slightly healthier and made it into muffons, minus frosting, for fuss free carrot-y goodness 🙂
Playing with texture is a great way to amplify the food experience. Varying textures in food make each bite different and interesting. It could the squidgy mousse filling of a dessert, a crackly snap of a topping, pops of nuttiness with dry fruits, crunchy edges of the corner pieces and so much more! In this case, it is the crunch of the crumb topping and the bursts of flavour from the blueberries within 🙂 So much fun to eat these muffins!
Who’s up for trying new flavour combos? *Raises both hands*
I love a good ol’ chocolate chip cookie, but it’s always fun to try new takes on the classic (like the peanut butter combo of the espresso burst). I was browsing through some recipes online and found one which used olive oil instead of butter and it sounded super! I had to try a version 🙂
Strawberries are my absolute favourite fruit! Sweet, tangy, juicy and delicious! I can eat a whole lot just as is, but also love cooking with them (like this cake and galette).So when a friend taught me how to make jam without using preservatives, I knew I had to make a big batch and share the recipe with you 🙂
Continue reading “Easy Strawberry Jam”
I’ve always been fascinated by upside down cakes. The caramel-y fruit that is so easy to cut through, the soft crumb and the beautiful combination of fresh and baked fruits. What’s not to love?
I tried baking a plum upside down cake once and it was a disaster (I need to remake and fix :)) and while baking this cake, it looked like another disaster was in the offing. But, lo and behold, it turned out perfectly ♥️♥️
