It’s probably too soon to be sharing another cookie dough ball recipe. I thought long and hard about whether I should just tuck this recipe away for a rainy day. But the last couple of weeks, aside from being overwhelmingly busy and exhausting, have seen a lot of unsuccessful recipe testing and unfortunate photo taking. It happens. Some weekends it seems like everything I touch in the kitchen turns to gold, and others… well, let’s just say I ate a lot of waffles yesterday and enjoyed very few of them.
On my off-days from the gym, I usually make a smoothie and drink it on the way to work, but if I’m hauling ass and lifting weights at 6am, you can be sure I want something a little more substantial. And since I’m even more pressed for time than usual on those mornings, I need something that can be prepared quickly. As promised, I’m going to be sharing with you as many of my on-the-go breakfast solutions as I have to offer, and this is one you won’t want to miss out on!
I’ve only recently forayed into the world of upside-down cakes, and I have to say, I thought they would need a lot more work and finesse! They just look so impressive, with that syrupy sweet layer of perfectly arranged fruit, caramelized to perfection – surely that requires a master baker? Not so, my friends! Even the most humble of bakers can achieve this sticky glory. It’s really just a matter of combining a little bit of fat and sugar with the fruit of your choice, and letting heat do the rest. And while this cake tastes quite sweet indeed, it’s actually relatively low in sugar content – just under half a cup in total – making it a suitable companion for your morning coffee (if you’re a cake in the morning kinda person). Continue reading
Achieving the proper cookie texture is no mean feat, let me tell you. If you’ve ever left cookies in the oven for “just one minute more” in the hopes of realizing a crunchy crust, only to pull out little blackened pucks of despair, well, join the club, my friends. Finding the right balance between chewy and crunchy takes real finesse, and I’ve burnt more than my fair share of batches in the attempt. I’ve also made many cookies which resemble muffin tops more than anything else, which, while delicious in their own right, were not what I was going for. So when I set out to develop a cookie recipe that could perform that holy grail of a balancing act, it was with more than a little apprehension.
At least once a week the scent of freshly baked cookies, muffins, or cake wafts through my house. Nothing beats freshly baked treats, especially when you don’t have the option of just popping over to the local bakery to satisfy a craving. Would I kill for a croissant? Dear god yes. So you may be wondering why I haven’t posted a recipe like this until now, and I confess… I was too afraid of disappointing you! Everyone has their favourite, go-to recipes, and I’m no exception. Since removing gluten from my diet I’ve found many wonderful recipes that have made their way into my regular rotation, but I haven’t spent much time working on my own. The more baking I do, however, the more comfortable I begin to feel with what I consider to be the science of baking (versus the art of cooking – something I am much more at ease with). So rather than staying in my comfort zone, which is, well, comfortable, I decided to take a risk and create something just for you. I hope you enjoy eating them as much as I enjoyed creating them. Continue reading