Looking back at some of my recipes and I came across this one from 5 years ago! It really doesn't seem that long ago as I remember setting up for the photo with my fancy shmancy new camera (well it felt fancy at the time!!). I think I'll definitely be
I've been feeling the need to vary my cookies a bit and move away from using margarine and oils in my baking, but was a little unsure as to what I could use to make sure that I maintained a cookie like consistency and not end up a kitchen disaster.
It's beginning to look a lot like Christmas! Well, with only 5 days to go I suppose it better! To help me get more in the festive spirit, I've just gone out and bought some mincemeat for my Christmas mince pies, which I'll be baking this weekend, so we can
So, first things first. Sweetness levels of cookies. For all the cakes and cookies I bake, I make them to suit our own tastes and these last 2 years have seen our palettes change dramatically as we've moved away from processed foods and maintained our plant based eating habits. What
I have, what I can only describe, as the mother of all bruises on my right leg. It's just come up today and I assume it's from Saturday's exertions. I'm still a little stiff but thankfully managed to get through my yoga class this morning and I was showing off
Here we go again with the magnificent combo of dark chocolate and juicylicious orange, I'll never tire of it, NEVER! I managed to buy some more of my favoured buckwheat flour, I love how soft and light the cakes are when I use this particular flour, it is a bit