Yay for birthdays! A proper excuse to make cakes and special desserts! I came up with this strawberry-lemon thingy for my mum’s birthday last month, making use of the last of the British strawberries that I got from the local farmers’ market.There’s not really a recipe, as amounts will vary depending upon the size of your strawberries and dessert rings, but it is easy to make and can be put
Summer holidays has started for my daughter, so my blogging and blog hopping is going to take a step back.This is the last summer holiday before she takes her big step to college so I am planning to spend as much time with her as possible.Every month I look forward to see what the DB challenge is for the month. Till now I have been lucky I enjoyed making and eating them :-)And this month was no
Summer holidays has started for my daughter, so my blogging and blog hopping is going to take a step back.This is the last summer holiday before she takes her big step to college so I am planning to spend as much time with her as possible.Every month I look forward to see what the DB challenge is for the month. Till now I have been lucky I enjoyed making and eating them :-)And this month was no
Its Daring Bakers reveal time, again, and our challenge for this month was to make a dessert that’s a treat for chocolate lovers. This challenge was a bit unusual in that it didn’t call for any butter at all, but made up for that with some cream!
The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and
“To follow without halt, one aim; there is the secret of success. And success? What is it? I do not find it in the applause of the theater. It lies rather in the satisfaction of accomplishment.”…
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Last month, four of us fellow food bloggers and tweeps happened to get together by chance, and decided to each explore how we could make a good Red Velvet Cake without artificial colour. We even called ourselves the Velveteers (since our mission was a Velvet Cake).
We enjoyed doing that so much that we decided we would make this a regular affair, exploring food and techniques that we were all