Monday 4 August 2014
Wednesday 30 July 2014
Baked Sweet Potato Fries
My savoury comfort food has to be baked sweet potato. Rub it with coconut oil, sprinkle on some salt and then let it do its thing in the oven for a good 45minutes (depending on size) at 180-200 degrees celcius. Perfection.
Yes, Yes, I know, baked potatoes can be incredibly boring - often i crave the simplicity but sometimes they just don't cut it. Sometime you just have to make the extra effort and make them a little more special. That's where my Baked Sweet Potato Fries come in. Deliciously crunchy, soft and sweet with a little paprika kick, these babies are addictive.
Yes, Yes, I know, baked potatoes can be incredibly boring - often i crave the simplicity but sometimes they just don't cut it. Sometime you just have to make the extra effort and make them a little more special. That's where my Baked Sweet Potato Fries come in. Deliciously crunchy, soft and sweet with a little paprika kick, these babies are addictive.
Monday 21 July 2014
Chocolate Pecan Oatmeal Cookies
Cookies have to be my favourite comfort food. Sometimes a good batch is all you need to get you over those hump days.
Wednesday 16 July 2014
Damson and Co., Soho
So I'm a little late to the Damson and Co. hype. It's been all over the blogoshphere and food websites for a while now. but it wasn't until a downpour at London Proud the other week saw us dashing into the nearest cosy looking tearoom in Soho.
Monday 14 July 2014
Minnie Mouse Chocolate Cupcakes with White Chocolate Frosting
Hello everyone, it's been a while! I'm sorry for the radio silence recently, I hope you didn't miss me too much but I can promise that Bake it Blonde is back and better than ever!
So for my first post back I thought I'd show you some adorable Minnie Mouse Cupcakes that I made for my friend Nettie's birthday recently.
Friday 30 May 2014
Kitchen Challenge: Chocolate Eclairs
It’s time for a challenge. I created this blog as a way to share my passion for baking and cooking with the world, but also to push myself
to experiment and try new recipes and ingredient combinations.
This month I challenged myself with choux pastry. Pastry is an area in which I feel I can do the basics, shortctust mostly – enough for
pies and tarts, but have always been nervous to experiment with. Until now I had associated éclairs and profiteroles as desserts that needed to be bought, not made – I had certainly never dreamed of making them myself.
Wednesday 28 May 2014
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