Flapjacks – so easy to make, but so rare to find in my house. Generally speaking, when I want something baked and chocolatey, I’ll make some kind of chocolate muffin or cupcake. But, I feel like I’ve done a lot of that lately and this time, I wanted something with the ease and convenience of a tray bake.
Do you ever have those days where you start with something rich at breakfast, end up with something very luscious as a snack, and continue that theme on through lunch? By dinner time you’re kind of hungry, but also kind of aware that really, you don’t need a lot. That happens to me pretty often, especially at the weekend! What to do those days? Well, how about some gluten free, low carb fajitas?
Two flavours (along with several others) synonymous with Winter its festivities for me are chocolate and mint! Peppermint candy cane anyone? So I’ve perfected a vegan mint chocolate cupcake that comes in at under 150 calories a cake, and takes less than 25 minutes to make! Win!
If you’ve seen my Instagram, Youtube or my other granola recipe then you know that well… I have to make granola pretty often! Usually, I just make it up. Sometimes though, I do follow other peoples recipes! I recently made Deliciously Ella’s granola and thought I’d share my experience with making and eating it, since I figure if you’re making vegan granola it’s a good place to start and I, personally, love reading what other people thought of just about everything (my mum would probably say “That’s because you’re nosy” about now. Hi mum!)
Do you ever have those mornings where you wake up craving a really specific flavour? Not a food, necessarily, but a taste. I had one of those mornings a few weeks ago. I was dreaming about strawberries – probably because I picked up the most delicious, sweet, strawberries the day before and we have strawberry cheesecake Oreos in our snack box – and I woke up craving strawberry cheesecake.
Triple lemon threat cupcakes are a thing of beauty. A light, citrus lemon cake, hidden homemade lemon curd filling, and sweet, thick, creamy lemon frosting. I think, personally, lemon cupcakes are perfect for the summer months, when you want a flavour that doesn’t ‘feel’ as dense as something like a red velvet, or a chocolate cake. You know what I mean?
While I was a student at the University of Lincoln I had two favourite coffee haunts: one was a local, independent place and the other? Caffè Nero! My favourite order then was a Skinny Mocha, to which I was known to add a sachet or two of brown sugar. To really confuse the baristas, sometimes I would still have the whipped cream. Yes, you read that right: a skinny mocha, with whipped cream!
Don’t bake whilst under the influence of alcohol. I learned this the hard way: when I had to start baking a second birthday cake (for my mum), starting at 10 pm at night, after the first turned out too dry. Still, I found the silver lining to my baking debacle. Leftover chocolate cake cookies!