Raspberry ripple blondies

IMG_20200619_193733

When we moved into our house, we were very lucky to inherit some raspberry canes which touch wood have given us an amazing crop every year. We always seem to be a bit overwhelmed with far too many to eat so I decided some baking was in order. I’ve made these chocolate raspberry brownies before but decided after the success of my rhubarb and custard blondies that I would try some blondies instead. I had a few recipes saved to my Pinterest page but I decided to try this Sainsbury’s Magazine recipe. I was a little worried after reading some of the reviews but actually I was pleasantly surprised with how well they turned out and they were well received by everyone who tried them.
Continue Reading…

Rhubarb & custard blondies

IMG_20200612_072139

And so the lockdown baking continues. What week of lockdown are we in now? The days and weeks have definitely blurred into one. Work provides some kind of routine and I decided a little Friday treat was needed for myself and my colleagues. Mr Birdie had bought some rhubarb and I had been wanting to try making these BBC Good Food rhubarb and custard blondies for a while so I decided to give them a go. I was definitely not disappointed!
Continue Reading…

Triple chocolate brownies

IMG_20181001_082958

On Sunday night we had a gathering of ‘The Supermums’ – otherwise known as the lovely group of friends I met attending NCT classes. It’s been a while since we managed a get together and luckily we managed to arrange a pizza night most of us could attend. I of course offered to bring something for pudding and the request was for something chocolatey – I’m not sure you can get a lot more chocolatey than these triple chocolate brownies from Delicious Magazine. They went down very well and are the perfect chocolate treat.
Continue Reading…

Eton Mess Cheesecake

SONY DSC

If you’re a fan of being British it truly is a weekend to celebrate: the start of the Euro 2016 football championships with England, Wales and Northern Ireland all being represented (let’s not dwell on England’s result too much) and the Queen’s 90th birthday celebrations this weekend with Trooping the Colour yesterday and The Patron’s Lunch today. It’s a weekend to feel proud of all that’s good about our country. Yesterday we were off to a barbecue with some of my husband’s friends to watch the England game. Of course I offered to make a dessert and opted for this Eton Mess cheesecake. I first found this recipe when I was looking for recipe for an Eton Mess sponge cake which I made back in April when it was the Queen’s proper birthday for our school tea party.
Continue Reading…

Pear and white chocolate muffin loaf

SONY DSC

I literally made this weeks ago. I have been terrible at keeping on top of my blog posts – I blame it on my Moonwalk training taking over! Anyway, along with the Italian pear almond cake I made in my last post I also made this pear and white chocolate muffin loaf. I had originally seen it posted on Twitter and after a little bit of research I managed to find the recipe on Facebook. Pears are usually combined with dark or milk chocolate so this makes a nice alternative. The cake is lovely and moist and packed full of fruit and chocolate.
Continue Reading…

Custard Cream Blondies

SONY DSC

Following on from my last post of Oreo brownies I decided to give another biscuit-based bake a go. I’d seen this recipe on the Olive magazine website for custard cream blondies and thought it looked interesting. I am currently in training for the 2016 London Moonwalk and thought these would make a good post-5 mile training walk reward.
Continue Reading…

Cranberry and white chocolate muffins

SONY DSC

This week has felt like a very long week so I decided yesterday that we were in need of some sugar at work today to help sustain us all through the last day of the week. I decided on this recipe as I had some leftover cranberries that had been loitering in the fridge since before the New Year. Cranberries and white chocolate are a perfect combination as the sweetness of the chocolate balances the sourness of the cranberries. I’ve made other white chocolate and cranberry recipes before including these very popular white chocolate and cranberry cookies and the bundt I made last week. These were very popular with both mine and Mr Birdie’s work colleagues. I have to say I wasn’t overly fussed by them but everyone else loved them (with one of my work friends declaring that they would marry me because of them!)
Continue Reading…

Cranberry bundt cake with white chocolate glaze

SONY DSC

So it was back to work this week after two weeks of being a lady of leisure. To help ease my colleagues and I back into work I decided cake was needed. As I had some cranberries that needed using I opted to make this cranberry bundt cake. Last year I made this glazed cranberry lemon bundt around the same time as I had some cranberries left over after Christmas. I found this recipe online and as with a lot of bundt recipes it is American so the quantities are in cups. I’ve included some conversions but if you’re in need of some more precise amounts you might find this website useful.
Continue Reading…

Cranberry & white chocolate shortbread

SONY DSC

Ah the holidays. I had planned to do so much baking. Mary Berry’s seeded breadsticks. Squidgy pear and chocolate cake. Carrot cake cupcakes with pineapple cream cheese frosting. Then I was ill. And the thought of food – one of my most favourite things in the world became my least favourite thing. Even the thought of baking. It has been a sorry old week in the Little Birdie household. Only now am I beginning to feel like facing food again.

I did however manage to make these shortbread on Thursday. I was visiting my lovely friend Kathryn who is allergic to egg so needed something biscuity without any egg – shortbread was the perfect solution. I had spotted this recipe in this month’s Good Food magazine and knew I wanted to give it a go so Thursday seemed like a good time. This is a Mary Berry recipe. It’s only the second time I’ve made shortbread and I have to say it wasn’t a complete success. It was a little crumbly and didn’t quite look like the picture. My husband was horrified at the inclusion of semonlina (having honed his baking skills working in the kitchen of a National Trust property he likes to think he knows what he’s talking about!) and was insistent that only flour, butter and sugar should be used! The semonlina is used to give the shortbread a crunch.

They are however tasty and go very nicely with a cup of tea or coffee. This recipe will make 8 wedges that will keep for up to a week in an airtight container or will freeze for 2 months (defrost at room temperature).
Continue Reading…

Strawberry & White Chocolate Cheesecake

SONY DSC

My Dad has been visiting this weekend. The last time I made my Dad a cheesecake it was a bit of a disaster (forever to be known as the baked rhubarb omelette incident). I’m happy to say today’s cheesecake was much more a success. This was meant to be a Ferrero Rocher cheesecake from May’s issue of Good Food magazine. Off we went to the brand new Waitrose near us (I am worried by just how excited I was in there – they have a patisserie and you get a free coffee – what more could you want?) to purchase the ingredients. After purchasing most of the ingredients we then went to the local greengrocers where we bought a huge box of strawberries for a pound. It was then decided that perhaps a strawberry cheesecake would be a better use of ingredients. After a quick trawl of the Internet I found this recipe on the Baking Mad website for a white chocolate and strawberry cheesecake.

This recipe will serve 12 and needs a 20cm or 23cm springform tin. It’s easy to make and doesn’t take too long (I managed to make it in about an hour). It does take a while to chill (minimum 4 hours – overnight is ideal) so it will need to be made in advance.
Continue Reading…