Cream cheese stuffed red velvet cookie dough brownies

baking, brownies, chocolate, cookies, recipe, recipes, red velvet, red velvet cookies, techniques

Phew – that title’s a mouthful and a half!  And so are these brownies. They’re definitely not for anyone on a diet looking for a small delicate treat.  But if you’re craving something indulgent and delicious then they should be right up your street.  Dark, chocolately, gooey brownie, with chunks of chewy red velvet cookie dough, packing a cream cheese filling with just a hint of sourness, these really hit the spot.

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So where did the inspiration come from for these? I’ve seen a couple of cookie dough brownies doing the rounds but I wanted to take them up a notch.  And you may remember my red velvet cookies stuffed with cream cheese – I thought they would go perfectly inside, combined with my trusty chocolate brownie recipe which I’ve blogged about a couple of times(adding salted caramel and creme eggs).

Pretty Lemon And Poppy Seed Cake

buttercream, cakes, frosting, layer cake, lemon, ombre, piping, recipe, recipes, techniques, Uncategorized

If it ain’t broke, don’t fix it – or so the saying goes!  And that’s what happened with this cake.  This was my mum’s birthday cake – her third lemon flavoured cake in as many years.  But it’s one of her favourites so why stray away?  That didn’t mean I couldn’t mix things up a little – this time with added poppy seeds, lemon curd, cream cheese frosting, and some pretty coloured piping on top.  I did a similar icing technique with my Rio inspired tropical cake a couple of months ago, but this time I went with some softer colours, and an ombre effect up the sides of the cake.  Luckily mum liked it – read on if you’d like to give it a try.

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Sweet Potato Pancakes for Weekend Brunching

american pancakes, baking, breakfast, brunch, recipe, recipes

I’ve said it before and I’ll say it again, brunch is the best meal of the day!  I love American style pancakes, all light and fluffy, and served with bacon and maple syrup. The addition of sweet potato here is a perfect fit – it makes them savoury, but not so savoury the maple syrup feels out of place.  You could say they’re healthy too – sweet potato is good for you after all!

For these, I cooked the sweet potato in advance by cutting it into chunks and boiling for twenty minutes or so.  This recipe makes enough to serve 2-3 people.  I’ve adapted it from a US recipe so the measurements are all in cups.