Hazelnut Brown Butter Cake

Brown butter seems to have rather a fan club. I'd never had a face-to-face encounter with the infamous stuff before, but all over the food blogging world I'd seen posts gushing about it's ability to transform the most simple of dishes. Well, I am officially one big fat convert and am now a fellow brown butter groupie. If I could drink the magical liquid without looking utterly repulsive and being made an outcast by my real-life friends then I would. I wish there was a scratch 'n sniff panel I could insert right now of the unreal scent of the butter bubbling away on the hob getting friendly with half a vanilla pod, it was quite something

This cake was a whole bunch'a firsts for me; first brown butter experience, first use of a vanilla pod, first ganache - I feel enlightened! One of the main reasons (of many) that I love food blogging is that it pushes you to try new and exciting things which otherwise you may just pass by. Boy am I glad the above 3 things are strangers to me no longer! I loved each separate part, I've definitely been missing out! And this recipe is whole-heartedly more than the sum of it's oh so special parts.

Walrus Bars

What a peculiar name, if anyone can enlighten me on the reason behind it please do! But for the time being I am quite content with my un-answered question whilst I shovel away these dreamy little walrus's. A deeply chocolaty shortbread base covered in a layer of chewy gooey caramel and toasted nuts....excuse me whilst I go nab another. I make quite a few shortbread based goods but I have to say this choccy shortbread really impressed me, it tastes fabulous and is yummy in its own right. Iv'e made pecan pie bars in the past which were absolutely gorgeous, so when I saw this recipe I knew it was going to be a winner as the components seemed to be veryvery similar. The main differences were the addition of cocoa, the switch of nut and my choice to swap the extract for a nice dash of booze. Boozy treats, you make me joyful!

Raspberry Bakewell Cake

I love Summer. I mean I reallyreally adore it. Winter definitely has it's positives, there is little more comforting than snuggling up in front of the fire in the living room on a nippy evening, munching on toasted marshmallows or chestnuts, but when Summer comes around everyone seems to walk around with such a happier outlook on life. People in the street just seem...smiley! And one of the BEST things about Summer to me is berries. If I had to choose between a life devoid of fruit or a life without sweet treats, I'm afraid I would have to give up the sugary sweets (but lets not even think about this as ever being a possibility)

I get through an obscene amount of berries in these few months, it's an expensive addiction, but I very rarely bake with them because, in all honesty, I eat them before they get a chance to be made into something else! But this time I saw a recipe I fancied and, determined to make it come to life, bought the berries especially (I hope you appreciate the self discipline required for the one night they were sat in the refrigerator)

Pecan Pillows

Ok...this is big news...there may just be a new contender for my favourite cookie! No disrespect Gran, your's will always be top of course :) But these give me serious pause for thought!

I realise this is my second stuffed cookie recipe in a row, but there's something about that hidden middle that makes me feel like an excited kid again. Especially when you don't warn the happy receiver (as long as you know they don't have a nut allergy in this case...that would be less fun..) and have that excited little internal 'I know a secret that you are about to find out and love me forever' dance whilst expectantly watching their face for a reaction...yes I do this every time, and no it never gets old for me!

Please click any photo if you wish to enlarge it :)

Chez Panisse Almond Tart

Please don't let the less than perfect appearance of my attempt of this lovely tart put you off, yours will be much prettier I promise! Read on for my excuses reasons :)

Since I've been on such a foodie love fest recently (cinnamon..lemons..coconut..) I was going to continue this theme and call or start this post with 'I love nuts', but luckily better judgement won through, suspect google searches might well have brought some interesting visitors to my blog!

Back to the topic in hand, this is the infamous 'Chez Panisse Almond Tart'. Possibly the most involved recipe I have yet attempted but by no means hard, you just have to watch over it like a doting parent making sure it doesn't misbehave too badly. If you have not come across this recipe before, it is the creation of the head pastry chef/co-owner of the Chez Panisse Restaurant in California at which the wonderful and inspirational David Lebovitz worked. It was their most popular dessert by far, but was essentially a pain in the butt to make on a larger scale and tricky to eat with a fork. PLEASE don't be put off, the end product more than makes up for it! David states 'it’s the most delicious thing I’ve probably ever had. And I’ve had a lot of things that were delicious', from him..thats incredibly high praise indeed

I actually really enjoyed making this once I realised the process wasn't as difficult as I expected. I have to say it didn't turn out QUITE as I wanted but that is purely because of my oven, or should I say lack of oven...this is my dirty little secret ive been keeping from you. We have an aga which is turned off in the summer, so Im ashamed to say all my baking in warmer months is done in a combination microwave oven *insert sad, embarrassed face* It looks like a normal microwave but has an oven function inbuilt which is handy but it tends to cook too fast around the edges compared to the centre - hence the overdone outside and underdone middle! But this should, if anything, reassure you - if I can produce a remotely yummy edible good then you can definitely do it! And yours will be much prettier than mine :)

The Best Coffee Cake

Please ignore the wonky topping! I stupidly chose a freaky slice to photo, the rest of the cake has a relatively even streusel, not like this funky looking (but oh so yummy) piece

When the Pioneer Woman says something is the best ever...you know its going to be good. I don't particularly like naming something 'the best' as everyone has their own preferences, but who am I to argue with the great PW!

I didn't really know what to expect when making this as I have never made a coffee cake before, but was really blown away with the results! It's not often I literally CANNOT resist a cake, ok thats an utter lie, but normally I can resist caving in for at least an hour after gorging myself silly having a slice, this one however is something altogether different. I don't know if I have ever made or tasted such an incredibly light fluffy sponge, ever. Its ethereal in its qualities, down to the folded in egg whites no doubt, but its a texture I find utterly irresistible. You probably gather I like this cake by now..and I havn't even got started on the streusel yet!

Ladysmith Cake

I bookmarked this recipe yonks back, Im one of those people that saves a stupid amount of recipes every day knowing full well I wont ever get around to making them all, I think its an addiction. I remember thinking how interesting and pretty the cake was, and the name made it sound like the perfect dainty tea time treat! I'd never seen anything quite like it but it seemed pretty easy and used ingredients I almost always have on hand, however the lack of reviews (i like to know other peeps have success with a recipe before I try my hand at them, im a whimp!) meant it just went into my 'bake some-day' file. Until today, hurrah!

You begin by making a basic vanilla sponge to which you add yummy spices to half (and over yourself if you are a clutz like me, fact of the day - cinnamon stains fingers an interesting brown tinge and is a pretty strong makeshift perfume also!)
You layer the spice mix in a prepped tin, smooth on a layer of jam, top with the plain mix then sprinkle away to your hearts contents with some scrummy chopped nuts, all the while smuggly licking the multiple batter smothered implements with a content little grin.