There’s a number of challenges I’ve fallen off the bandwagon with lately. My favourite of which is the Daring Bakers Challenge. Last month I was absolutely determined that I’d jump back in. Well, I did the challenge. But I didn’t get around to getting the blog done in time. ‘Better late than never’ has been my motto lately, so I figured I’d pop these recipes up belatedly. Cinnamon is certainly one of my favourite things on this planet, so skipping it felt like a crime.
The challenge was of course cinnamon rolls. Shelley from C Mom Cook dared us to create our own dough and fill it with any filling we wanted to craft tasty rolled treats, cinnamon not required! They are one of my favourite things on the planet. There are so many varieties it was so hard to choose any given one. So in the end I went with one very traditional, and the other not so traditional.
Winter is coming. And with it comfort food. Lots and lots of comfort food. Cooking during winter is just so much better for so many reasons, but the best one of all being how wonderful it can make you feel on a cold night. One thing that features a lot in my household is vegetable soups. They’re so quick and easy to prepare, and are something we all enjoy. Even my vegetable-hating sister will sit down to a veggie soup.
Something else that features in my kitchen a lot is coriander, or cilantro as some of my international readers will know it as. My local fruit shop typically sells massive bunches of them as a three for $2.50 deal. It’s so extremely cheap in comparison to any supermarket that I can’t help but bring the trio home with me every time I go shopping. It can make it difficult to use it all before it spoils, so this recipe is one of a few I turn to when I have a lot to use. It has all the ease of a standard vegetable soup made special with the addition of fresh coriander and a handful of Moroccan spices.
I hope you all had a wonderful Easter holiday. I spent mine with my partner and his family, eating way too much food and trying not to eat all the chocolate too. His brother and sister-in-law hosted us all on Good Friday, and on Easter Sunday his parents did. Both his mother and sister-in-law put on an amazing spread of food that we all ate too much of, and that was before we even thought about dessert.
I bought along a couple of baked goods for the occasion, baking most of it vegan so everyone could eat some. I made a batch of hot cross buns to bring because they’re lots of fun to make, but also because it’s next to impossible to find any here that don’t contain palm oil, especially not vegan ones. And then there was this Easter-themed cake.
Making chocolate cake vegan is so easy. There’s so many recipes that are already incidentally vegan or an easy substitute away from it. This time I decided to spice things up a little with a Mexican chocolate cake.
Earlier this month it was my boyfriend’s 31st birthday. As the recipient of practically all the goodies I bake, it can be hard to come up with something special for his birthday dinner and dessert and/or cake. This is exacerbated by the fact that his idea of special and mine exist on opposite sides of the planet. I like busy and complex multi-layered cakes of ridiculousness with fancy decorations, he likes chessecake. I started quizzing him on things he’d like me to make for him and got nothing except requests to make cakes I’d made for previous birthdays. Unsatisfied with that answer I sent him to rummage through my recipe books for ideas.
He returned with an A4 list of cakes. He’s about as decisive as I am.
They were almost all cheesecakes and tea cakes, save for the bread and butter pudding he’d very subtly circled. I resigned to banishing any idea of spectacular gateaux from my mind and baking him a cheesecake instead (whose birthday is it anyway, right?).
I took a basic baked cheesecake recipe and decided to load it with a few of his favourite things.
It’s hard to pick a favourite cuisine. There’s so much amazing food offered from all corners of the globe. But Indian food is definitely one of them. Growing up, my family was very anti-Indian food. They were really anti-anything that wasn’t pasta, schnitzel or cooked on a BBQ. It wasn’t until I was out with Cam’s family celebrating a birthday that I tried it for the first time, and it was love at first bite. These days I cook a lot of it at home. I love learning about the different dishes from different regions and trying to recreate them. [And I’ll totally take up any suggestions you guys have for favourite Indian dishes to try at any time!]
Cam and I also often go out to Indian restaurants, looking for the most authentic-tasting food we can find. We have a few favourite places we find ourselves at. We’re never good at just ordering one curry, so we usually pick the banquet option and have a couple between us.
The dessert options at every place appear to be the same two options: gulab jamun or one of a variety of kulfis. By the time we’ve made it through the curries (during which I’ve usually made Cam finish off my plate too) the thought of squeezing in anything that requires chewing feels completely beyond me. I always go for the kulfi. Cam, on the other hand, simply engages what he calls his ‘dessert’ stomach and goes for the gulab jamun.
Invariably, they always serve one. Invariably, he is always disappointed by this. And invariably, I’m always left wondering how he could stomach more than one.
Since he loves them so much and always wants more, it was more than enough of an excuse to try making them at home. I was also keen to find out what all the fuss was about myself.
This was the post I was going to bring to you last week, but then I got really sick and haven’t been anywhere near my computer since the last post. So if you need a pumpkin puree recipe for the pumpkin cupcakes, you’ll find the follow up to that here.
While I making mountains of pumpkin puree and throwing them in desserts for the first time ever, I knew I couldn’t escape the pumpkin fest without baking pumpkin pie. This seemingly staple American dessert is practically non-existent here. Any time I’ve told an American friend I’ve never eaten pumpkin pie, I’ve received a reaction more akin to what I’d expect if I’d just confessed to being a centaur. Cam tried one on holiday in Canada some 8 years ago, loved it, and occasionally asks me to make one for him. I suppose it was about time I finally jumped in to see what all the fuss was about.
I mentioned in my previous post that I’ve never tried pumpkin in a sweet dish before. With Halloween around the corner I decided it was a good change to change all that. I bought a stack of pumpkins on the weekend and started having some fun.
My first stop was incorporating pumpkin into cake. I absolutely love all the spices that make up pumpkin pie spice, so I just knew I was going to love these. But I also wanted to incorporate some of Halloween into them as well. Here’s where the ghosts come in.