RecipeMuncher

Not one to be afraid of massive amounts of ingredients – I have made this cake, after all – I must confess that I almost gave up baking the cake on the photo. Almost. Reading the recipe with a calculator on hand I shrieked at the idea of using nearly 400g of butter, 500g of sugar and – my goodness – over 700g of flour in one single cake; a recipe that would pretty much empty my entire pantry. :

I have been using my cookbooks a lot more lately and there’s one person to be “blamed” for that: my baking buddy, the lovely Susan. Putting my cookbooks to good use was one of my New Year’s resolutions and I’m glad it’s one I’ve been able to keep.

This cake has become one of my favorites: it’s already filled when you remove it from the oven and the rum smell is just wonderful; the batter

I was supposed to post this crumble two days back for the ‘Sweet Punch’ baking series, and here I am late again. Better late than never right? I had a hell lot of cranberries lying in my fridge waiting to be used in some dish. I also had some blackberries with which I usually make smoothies lying my freezer. I also used chocolate chips and walnuts in the topping. The original recipe actually

After very cold weeks we’ve been having 30°C (86°F) days here in Sao Paulo – not very wintery, I admit it, but perfect for ice cream.
I bookmarked this delicious recipe last year but never made it during summer – that’s what happens when one has too many recipes on their “to try” list: lots of wonderful ideas to try, but not enough time to do it.
I tweaked Natalie’s recipe just a little

This recipe is so simple to make and is always a big hit with my kids and dinner guests. I found some beautiful organic blackberries on sale recently and couldn’t resist buying them. I used a store bought pie crust because it is a huge time saver for me. The kids and I made this galette for friends who were coming over for dinner, needless to say, it disappeared quickly.Blackberry Galette with