This is an idea I’ve been sitting on for quite some time now. As in, well over a year some time now. I’d got components for it) here and there but kept putting it off. I’m procrastinating my procrastibaking. Now there’s a new level of avoidance for me. So yesterday I finally decided that enough was enough and I was going to get this idea out of my head: piranha plant pops!
These iconic little beasties from Mario have been recreated into so many different mediums. From paintings to sculptures to earrings, so many skilled people from all genres of art have paid tribute to these little guys. I wanted to join in and recreate them in a way that makes them almost entirely edible.
It’s no secret that I love making endlessly complex desserts. Concoctions that take days to carefully prepare following processes that feel like a labyrinth. But some days, I just feel like making something easy that doesn’t leave the kitchen looking as though a miniature tornado swept through it, y’know?
It’s been ever so long since I’ve made brownies. I have been saying to Cam for years now that I had to make them at some point, but for some reason I always put it off. Well, I needed a little brownie mixture for a separate concoction I was dreaming up so I finally set about making them.
Cinnamon is very not so secretly one of my favourite things to cook with. If I can find an excuse to put cinnamon in a thing, there will be cinnamon in the thing. Be it a bowl of yoghurt or just a hot chocolate, a little cinnamon turns it into the most exciting thing in the world.
So it’s no surprise that the simple cinnamon bun is high on my list of loves. Every now and then, I like to try something new with my standard recipe to change it up a little.
This method puts a whole lot of twists on the traditional cinnamon bun.
The macaron madness continues! And shows no signs of abating. Since moving to using silicone mats I’ve started to run into macaron errors. I guess it’s better experiencing it now then during my first try of them, but it can be frustrating. It happens most when I tweak the base recipe, so that’s gonna be a given.
But making mistakes is an important part of the learning curve. Through making errors and working to correct them, I’m learning. And hey, an ugly macaron doesn’t mean a bad-tasting macaron. Just an unbloggable macaron. I can deal with more excuses to bake.
Perfectly formed or not, these babies seem to disappear just as quickly as I can make them. So while they’re still desired, I’ll keep on baking!
Time for some salted caramel…