It’s that time of year again – yes, it’s my blog birthday!
My dear little blog is turning 7 today.
It’s so weird, it doesn’t feel like it was that long ago when I was writing last year’s post. But in other ways it feels like forever ago.
So if you’ve been following me for a while, you’ll know that I like animals.
I like dogs, I like goats, I like alpacas, I like capybaras, I like elephants – I LIKE THEM ALL.
And cats too of course, because: cats.
I mean, look at these dumbies of mine. How can I not love them?
So when RSPCA asked if I wanted to become an online ambassador for their upcoming cupcake day, my answer was yes! Who can resist animals, cupcakes and good causes?
Hello, the chiffons are back! Did you miss them? (Y/Y.)
Well, I did even if no one else did.
After quite a long break, I got back into chiffons with a black sesame version.
Black sesame seeds are the unhulled seeds of the more common white sesame seeds, and are more fragrant and flavoursome. They’re mostly used in East Asian cuisine eg sweet black sesame soup, which is one of my favourite things.
Mama H went home this weekend. ;A;
For those not in the know, Mama H had been staying with me for the past two months, which resulted in TWO WHOLE MONTHS of me being thoroughly spoiled. Now that she’s finally gone home, I’m not quite sure I remember how to look after myself.
Needless to say, there was little (zero) cooking from me when Mama was here. Is making dessert considered cooking?
Have you ever made dulce de leche, caramelised condensed milk, at home? The most common technique – simmering the cans in a saucepan of water for several hours – is easy enough, but I’ve never wanted to spend the time babysitting the pot to make sure it doesn’t boil dry.
But making dulce de leche in the pressure cooker in 30 minutes? That I can get behind.
Hello. Another day, another chiffon post.
Yes, I’m not bored of them yet. And I hope you’re not either because I have many many MANY more chiffon ideas in my head. And they want to be made and eaten and loved.
Last weekend I made this cake to take to lunch that Michelle organised. My friends are all matcha lovers so I knew they would enjoy this triple version: a matcha chiffon cake filled with a matcha and white chocolate ganache and covered with a matcha cream.
I have an announcement to make.
I’m closing ‘off the spork’ and rebranding it to ‘chiffon the spork’.
That’s right. It’s going to be all chiffon all the time. I’m starting with this blog and then next – I’m going worldwide. Chiffons everywhere as far as the eye can see!
It was Alastair’s birthday yesterday, and as per tradition, there was birthday lasagne.
Naturally, it’s not a real birthday unless there’s cake, so I asked him what he wanted.
“What kind of chocolate? Chiffon? Mudcake? Flourless?”
“Ahh… how about chocolate beetroot?”
During the conversation, I agreed to chocolate beetroot and then later… totally disregarded his request. However, in my defense – actually, I have no defense. I just wanted to bake another chiffon cake. I don’t know why I bothered asking for his opinion.
Is there anyone out there who actually loves pears?
I always think of them as a very boring fruit. There’s a tiny window of ripeness where I think they’re okay, but they go soft and mushy so quickly.
I’ve been ordering fruit and veg boxes occasionally, and apart from the dreaded parsley (a bunch showed up in my last box) I’ve also been receiving pears.
Who owns a bread machine? Hands up please.
Who owns a bread machine that languishes in a cupboard, never used? Keep your hands up.
That was me, until recently. My bread machine sat in the bottom of my pantry for – I kid you not – at least five years, unused.
If you own a bread machine, you may know this story. I stopped using mine because it made terrible bread. Really terrible bread.