Extreme Chocolate Death

You may recall a while back I made the ‘Death by Chocolate Cake‘ from Mary Berry’s ‘Simple Cakes’ book (and then I made it a few more times…), and it felt aptly named. However, I would argue there is a contender for the the title as this simply named Chocolate Gateau (from the ‘Cook and Enjoy Chocolate’ book I purchased recently) attests.

Incorporating chocolate within the sponge, the filling and the icing, as well as the decoration, it is a diabetic nightmare.


I thought the process was fairly straightforward, although there is a degree of waiting between steps for icing to cool/set, and I added some icing sugar to the frosting mix as it was a bit too runny. This may be because I used chocolate without enough cocoa solids though. My favourite bit is the filling – white chocolate and double cream = yum!

Overall, it worked out fine and was tasty but I would suggest the sponge was a little too dense for my liking. When I think ‘gateau’ I think ‘light’ (even though I know it really just means ‘cake’!) so it wasn’t quite what I had expected.

This cake was decidedly more-ish and even the neighbour whom I hand-delivered a slice to said she ate it all in one go! (She’s a tiny, fragile, skinny lady so I thought she needed the calories!)


Top tip: Enjoy chilled the first few days but then heat for 30 seconds in the microwave as the week moves on – the melted filling is lovely!

Top Tip 2: Share with friends! It’s waaaaay too much to enjoy simply between two! ๐Ÿ˜‰


I’ve Got a Lovely Bunch of Coconut (Macaroons)!

Okay, so I’ve been very absent online recently. And that’s due to having misplaced my ‘sewing mojo’ somewhere; handsome reward offered for its safe return. It’s mostly been too hot to bake and, although I have been crocheting, what I’m currently making is a present for someone and if I share any details about it they will guess straight away!

Bearing the weather in mind, I opted to make a quick, simple recipe yesterday, courtesy of the Silverspoon caster sugar packet:

I tasted coconut macaroons well before I ever had French ones (both are delicious so, no, I’m not going to choose between them) and I’ve always loved the texture of desiccated coconut. When I saw how ‘no frills’ this recipe was I reckoned it was worth sticking on my fridge for a time when I wanted to bake but not in a hurricane-has-swept-through-the-kitchen kind of way.

Seriously, the trickiest bit about this recipe was probably separating the eggs. Or trying not to use all the melted chocolate up on dipping strawberries (yum!) whilst waiting for the macaroons to bake.

I probably was a little overly cautious about the length of time I baked them; they could perhaps have done with being a little more ‘golden’ than they are. If you’ve ever seen my fried eggs you’ll know I’m not adverse to a bit of under-cooked egg white…

Oh, and I didn’t add the lime zest, by the way. It seemed a bit unnecessary and I didn’t have any so… *insert shoulder shrug and ‘meh’ sound*

They taste rather delicious! ๐Ÿ˜€

(Chocolate) Chip Off The Old Block

My mum used to make cookies all the time when I was growing up, until she became overly concerned with ‘health foods’ and started substituting all the yummy butter and sugar for coconut oil and… well, I can’t remember what replaced sugar. I am a ‘full fat’ baker – if you’re going to have a tasty treat it’s okay for it to be calorific! Just don’t eat them all day, every day.

Anyway, I don’t possess my mum’s talent for just chucking ingredients together and turning out perfect cookies, so I have to follow a recipe. I don’t know why but I’ve always struggled with cookies – they turn out too ‘biscuit-y’ usually rather than the gooey loveliness I’m after. I wasn’t going to make any sweet treats this weekend; I planned only to make scones and quiches but you’ve gotta go where the windย cravings take you!

Watching the cookies like a hawk reallyย is the key to getting the right level of gooey. I’m used to cake baking whereby you have a spare 40-60 minutes of oven time to get the kitchen cleaned up and the kettle boiling before turning out a fresh bake, so the 8-10 minute timeframe screwed that up somewhat. However, the proof really was in the pudding, so to speak:


They say the way to a man’s heart is through his stomach and I take this quite literally! Karl is forever being surprised with freshly baked cakes, puds and breakfasts. I get immense pleasure from feeding people but especially someone with as sweet a tooth as Karl. Taking homemade cakes into the office is an instant way of brightening everyone up. Yes, I’m a public health student and should know better than to contribute to the obesity crisis but I’m also a depressive in remission so I know the importance ofย contributing to people’s mental happiness. ๐Ÿ˜‰ Karl’s worked hard on the house these past couple of weekends and so I kept him fed and hydrated in the absence of any useful DIY skills on my part. He’s super clever – he can turn his hand to anything and his perfectionist streak means it’s always done to a high spec. The amount he saves us in labour costs is worth a few cookies and pancakes, right? ๐Ÿ™‚

P.S. The secret to Mary Berry’s figure despite all the cakes? Definitely serving size. The recipe said the mixture makes “about 20” cookies but guess how many normal-sized cookies I got out of it? Yep, nine.

P.P.S. I did also make two quiches – with mixed results!

Cheesecake update… just because I didn’t take a photo of it that really did it justice before! Must say, it gets tastier with each passing day! ๐Ÿ™‚ 

Look at those layers… biscuit base, vanilla filling and chocolate filling. Yum! 

Everyone Say ‘Cheesecake’!

After a whirlwind holiday in which we drove across France, Belgium and Luxembourg to reach Switzerland (and then back again), we’re now home and back to the plod of life.

Insert mandatory photograph of beautiful Swiss mountains in the sunlight here:

Realising early on that skiing was not my ‘thing’, and whilst nursing a persistent cold/cough, I spent many a pleasant morning sipping Swiss versions of English Breakfast Tea (they are horrified by the use of milk) or hot chocolate in tiny chalet cafes, reading a promising psychological thriller that turned out to have the worst ending, whilst Karl skied. 

Whilst I wasn’t a fan of the speeding downhill with two planks strapped to your immobile ankles (someone seriously needs to reinvent ski boots), I was a fan of the super comfy, warm and waterproof salopettes, which meant I could sit outside in minus degrees, whilst it snowed heavily, with my book and enjoy the fresh mountain air and scenery without losing essential circulation.

I also carved a role out for myself as ‘ski caddy’. I mean, golf takes place in good weather with little cars to ferry you about and bags on wheels, so if they get caddies then skiers should definatley get them! All of that ski equipment is heavy and the cable cars are crammed. I enjoyed my little role as support staff, feeling somewhat similar to the 1950’s ideal of sending the hubby off to work fed and ready for the day, and greeting him at the end of the day with a smile, a cuppa and tea on the table. After all, if you can’t live out unrealistic fantasy worlds on holiday, when can you, eh?!

Anyway, back to reality and I had to quickly clear up the sewing room on our return so my sister would have somewhere to sleep when she made a mad dash up from London to collect her ski boots for her forthcoming holiday. Whilst doing so, I realised how much craft stuff I now have and how I have quickly outgrown the little sewing room! I think I need to install a lot of shelves…!

My grey blazer is in progress still (below in ‘fitting mode’) but I wanted the satisfaction of a quick ‘make’ this weekend so I focused on the kitchen. I’ve long wanted to try making a cheesecake as, in truth, it’s my go-to dessert in a restaurant but I’ve not made one myself.

Berry’s American Chocolate Swirl Cheesecake only requires basic ingredients, all of which I had in the house, so it was the obvious choice. 

Okay… so it looks a complete mess (yet a yummy mess at least) but if there’s one thing this blog should have taught you is I don’t ‘do’ presentation very well when it comes to food – I have a tendency to serve lasagne and Shepherd’s pie upside down, for example, as I’m completely inept when it comes to sliding it out of the dish. 

Verdict though? Delicious. A little rich so it needs to be eaten in small portions but that’s only a good thing (for the waistline), surely? I would prefer a lighter filling but taste-wise it’s good. 

For dinner I wanted to make something new but I was limited by the fact we hadn’t been shopping since getting home and, as ever, the restrictions Karl and my dietary preferences place on creativity! :s So, I went with a safe old  pie – beef mince for Karl and Quorn mince for me. Again, not the best looking dishes – I need to work in brushing the egg yoke glaze more evenly! – but it was a simple little recipe on Good Food’s website and Karl ate all of his, which is a good result! 

Before holidaying I made a gift for a friend about to start a new job; boxed cupcakes! (And some of my homemade soaps as well.)

The recipe for the cupcakes was the same Berry one I’ve blogged about before, but I halved the amounts to make 6 rather than 12. 

Two cakes have lemon curd in the centre and then lemon butter icing; two had a chocolate caramel icing; and the final two had raspberry jam cores with vanilla butter icing to create a ‘Victoria Sponge’-like cupcake. 

I received a nice text from the recipient… 


The chalet girl joke was something a client at work was telling me about – most people said I’d come home from skiing with a broken leg but this one 80 year old lady said I might come home single as “there are some very pretty chalet girls out there”!! It was all very tongue-in-cheek and it did make me laugh! Fortunately I have a very kind, loyal partner in Karl so there’s no worry of that. Good to know I have man-keeping cake skills as my secret superpower  though! ๐Ÿ˜‰ 

Lastly, I finally got around to trying out ‘felting’:


All-in-all it’s been a mixed crafting month but with a lack of sewing so I must remedy that!

Mixing It Up

With the first two essays for my Master’s degree now handed in, I am back in the kitchen! Today I’ve made a trusty brownie but I’ve also tried a new recipe of Mary B’s: the Bakewell tart traybake.

I love (LOVE!!) Bakewell tarts but the shop-bought ones can be rather dry. Although this isn’t a ‘traditional’ Bakewell because, well, it’s a traybake rather than a tart, I thought it was worth a whirl.

The base is simply plain flour and butter made into a thin dough, then you spread raspberry jam on top (quite therapeutic) and then an almond-flavoured sponge cake sits on top (not therapeutic trying to evenly spread it out over the jam…). Lastly, a sprinkle of flaked almonds (except not in one corner otherwise Karl wouldn’t forgive me for forgetting his aversion to nuts).


By the way, can we just take a moment to marvel at the wonder of silicone spatulas?!

Moment taken.

They are rather fabulous and I don’t quite know how I managed without one in my (kitchen) life.

Anyway, the verdict: Nice, but a little dry. I would maybe use more jam in the future. Oh, and very sticky – definitely an ‘eat-with-a-fork’ cake. Simple to make overall and fairly quick, too.

For a bit of bling, I put golden stars on top of the brownie. Who says sparkly food is only for Christmas?!


Right, I’m off to sew now! Oooo, what a good day it has been! ๐Ÿ˜€

Butter Me Up

Day two of my week of annual leave and I saw the bottom of the first basket of ironing! Wow, do I know how to live it up! ๐Ÿ˜‰ Seriously though, this is the first period of annual leave I’ve had since starting my new job in May and it’s a great opportunity to ‘sort’ stuff I’ve been meaning to for ages. My ironing pile only ever grows and includes clothing I’d long forgotten I even had so needs must. I also have exciting door painting plans, and drawer organising. I know – steady on, eh? Save some of the fun for the Christmas holidays! ๐Ÿ˜‰ 

In all seriousness, it is a week of more work and less play as I’ve officially enrolled on a Master’s programme via distance learning and am trying to get to grips with the various learning platforms and assessment schedules before term properly starts next week. I alternate between excitement and interest to utter despair and head-clutching ‘why-am-I-doing-this?!’ moments. I doubt there’ll be a reprieve for the next two years… 

As I’ve rather ambitiously settled on making many Christmas presents this year (yes, you may shoot me for mentioning the C-word twice in one September post!), some of my less productive, rather distracting habits have to give. So I’ve left social media as a starting point. I love blogging though so that won’t be going anywhere! 

I’m in the process of pre-washing and drying fabric for some new makes and I’m intending to start a new blouse today. I’ve also got to collect the fabric for Karl’s polo shirt later and make a start on it. Meanwhile, I’m in the middle of another crocheted gift using more t-shirt yarn (see below). 

As I was up at 5.30am yesterday I decided to make cupcakes (why not?) – simple lemon flavoured and plain (vanilla) ones. I then iced some of the vanilla ones with chocolate caramel butter icing, and some with coffee icing. The lemon ones were cored and lemon curd inserted before being iced with lemon butter icing. Might be a lemon-y overkill but hey! I tried piping the icing on but made a mess of it so I went for the trusty ‘rustic’ look in the end! 

This weekend I’m seeing some family members so I might be able to hold Karl back from devouring all the cupcakes before then to share some with others. The sponge is deliously moist and light and I’ve tried not to go overboard on the thickness of the icing as I find many cupcakes are too sickly for this exact reason. 

And apologies to the sewing community that I won’t be able to be at SewBrum this weekend as planned, only the rabbits have a vet appointment and then I’m seeing family. I hope to hear all about it through various blogs and will try harder next year!