Key Lime Pie – not so much a pie, more a cheeseless cheesecake


This is not the first time I have mentioned Key Lime Pie, but it is the first time it has taken centre stage. This is not a true Key Lime Pie as I didn’t use Key limes but it really doesn’t matter: it’s just as delicious.

I made it to take to a friend’s house for dessert and it made it there easily in one piece.

Real Key limes are very small and very difficult to juice (which by that description alone makes me wonder if in fact they were…). The first time I made this I used fresh limes and a not very good juicer and what should have taken me a few minutes took forever. This time I was a little wiser and used fresh limes for the zest plus their juice and the rest of the juice came from a bottle. I had also found a really…

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Charity-related twattery 2: The carrot cake disguised as a chocolate cake


Continuing with my theme of how my charitable efforts are often marred by, well by me…

Today at work we hosted a coffee morning to raise money for MacMillan, the cancer charity. I volunteered to bake some cakes to bring along.

The stuff I bake usually turns out fine, but I thought it would be a good idea to take extra special care last night when baking instead of simply fecking things into the bowl like I usually do. I made banana and date muffins (and a couple of banana-only ones for Wale because he’s fussy).

I also made a carrot cake.

Or what was intended to be a carrot cake. There were carrots in it so what else could it be?

Well, here are some of the questions I was asked:

“Why is it so dark?”

“What are the green bits*?”

“Ah, so it’s not a chocolate cake?”


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Be Stitched Baking {Gluten-free Apple Tart}

(formerly be stitched)

A few weeks ago at the gluten and allergy free expo, I met Karen Morgan.  Karen is the spunky owner of Blackbird Bakery in Austin.  I was glad to meet a fellow Austinite at the expo!  She explained to me the differences in her professional grade flour blends, and I was sold!  This was my first attempt to use her flour blends in my baking.  They didn’t disappoint.

The instructions on the package couldn’t be easier.  Add butter and eggs.  Viola!  Pastry dough!  I tweaked the instructions a bit.  I divided the flour in half so that I would still have some in the event my tweaks were disastrous (it has definitely happened).  Instead of butter, I used organic coconut oil.

{Gluten-free Apple Tart}


1/2 (4.5 ounces) package of Blackbird Bakery Tart & Pie Crust Flour Blend

1/2 c organic coconut oil

1 egg


2 Jazz apples (or whatever you have…

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Slow Cooked Sausage Caserole

Homemade With Mess

This is possibly one of the most comforting and delicious meal you could ever try, believe me! With the weather that is going on in the UK at the moment I also think this is quite well suited, as what would you want more on a cold, wet, rainy day then a delicious and home cooked sausage casserole.


–          300g sausages – sliced up to about 3cm pieces

–          1 large white onion – roughly chopped

–          2 tbsp olive oil

–          200g sweet potato – cut onto cubes about 1.5 cm squared

–          60g celery – chopped quite small

–          140g red peppers – chopped into 1.5cm cubes

–          3 slices of bacon/prosciutto ham

–          3 cloves garlic

–          125g chopped fresh tomatoes

–          1 tbsp cider vinegar

–          1 pint chicken stock

–          1 x 410g baked beans

–          1 tsp mixed herbs

–          2 bay leaves

–         …

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Chocolate chip pumpkin bread


With fall upon us, my thoughts are on holidays, family, and a pretty impressive “to bake/ make” list. I love the idea of making homemade vanilla extract, DIY chai lattes, trying to bake with real vanilla beans, apple & caramel bread, and baking with pumpkin since it is in season. Last week I made spiced pumpkin creamer with pure pumpkin, maple syrup, cinnamon…

This week I made a couple of loaves of chocolate chip pumpkin bread. I have memories of having desserts baked by my parents. My dad made this homemade coffee cake that actually had a yummy coffee/ espresso flavor. My mom baked many things, including poppy-seed bread and  jam kolache during the holidays. I hope my boy holds on to memories of his mom baking homemade as well.

The pumpkin bread turned out delicious. A must-bake for the fall/ holiday season!

Dry ingredients.

The pumpkin mix made an interesting pattern in my mixing bowl.

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Kale & Pumpkin Scones


I found this on Proud Italian Cook Blog, and since I love all Italian food, I thought I would post it to try at a later date when someone other than my husband (like my sister or Cyndi) is here to eat. I cannot imagine the look on my husband face if he saw green things in his food. Ha, Ha! It would be priceless, but not worth the work to make something good that would not be eaten. 

The next time you have a pot of homemade soup simmering on the stove take the extra time and whip up a batch of these savory scones, don’t they just scream fall?
They’re  crunchy, cheesy, and filled with all things good, like pumpkin, kale and of course… a little bit of butter!
Make sure you buy a sweet pumpkin that’s for cooking and baking, or better yet, just use a butternut…

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