Hi everyone,

I decided it's about time I made one of my favourite ever puddings - rhubarb crumble - and today it was half price in Tesco so I bought a bunch! I've been googling for recipes but some seem dull and some say to put the rhubarb in raw, which doesn't seem right to me! Surely it must be stewed somehow first?

So I'm asking for your favourite recipes please! I'd like something else in the mix, like ginger, plum or something more interesting (NOT apple!). Also does anyone have any tips on how to get that lovely crumble that's crispy on top, soft in the middle and chewy round the edges?

I'm so excited about making this! Promise I'll post photos when it's done :)

Thanks in advance, Lou

This one's from Cake Bible
Its soft, moist and light
due to cake flour and sour cream
next time I'll skip the ganache and
just do a chocolate glaze

This past Friday was my husband's birthday.  Said birthday also fell right in the middle of an upper-90s heatwave with high heat warnings galore.  I didn't want to bake in the heat, I really, really didn't. 
I was guilted into it by our co-workers, though.  They wanted a cake more than hubby did - they begged and pleaded and (rightly) reminded me that we hadn't had an excuse for a birthday cake at the restaurant since March.  I complied, but kept things simple.

( Big pics as always )

One of the best parts of summer is the fresh fruit. Blueberries are in season right now (haven't gone picking yet, but the little stand up the road has some), and while they're yummy to eat raw, you've got to make at least one pie during the season.

I decided to make a crumb-topped pie. I had a graham cracker crust shell on hand, so I thought this would be quick and easy. But the recipe I got from the Keebler site called for blueberry pie filling. I wanted the filling to be fresh, not canned, so I decided to make my own filling. Unfortunately, this didn't turn out the way I planned.

The blueberries:



( Recipe and pictures this way... )

Welp, when you're 3 hours away from your mom's mad cake skills, and you have a perfectly good bundt pan going to waste, what else can you do?

( You bake yourself a cake! )

I'm looking for a recipe that will produce thin, crispy (not chewy or cakey) chocolate cookies. It needs to be a rolled cookie recipe as I will be cutting shapes out, but other than that, the less fussy it is the better since I will be making them basically as a decoration for something else. I'd use Google but I don't really know what I'm looking for. So... help a fellow baker out?

I had a can of guava paste laying around and a mad craving for cheesecake. So I put them together.

I'm planning to make a chocolate cheesecake for my cousin and his girlfriends 5th anniversary. I was planning to use this recipe, but I wanted to put a chocolate creme fraiche topping on it, sort of like a New York Style Cheesecake with a chocolate twist. If you have any other tried and true chocolate cheesecake recipe with a chocolate topping, it would be greatly appreciated. =)
Thanks in advance!

I was impressed with the way this experiment turned out. The carob of my childhood had a grainy texture. These cookies are smooth and melty. No sandy mouthfeel at all. I suspect that following the NYTsuggestion of letting the dough rest in the fridge had a lot to do with the transformation of the carob.


BTW- The tag is for chocolate chip cookies but there is no chocolate in this recipe. Carob is commonly considered a chocolate substitute. This recipe should also work for double chocolate chip cookies by making the obvious substitutions.

( Recipe and picture )

Martha Stewart's recipe. I just pressed them out with my fingers to about 1/2" thickness.

.I had some leftover blueberrys and some ground almonds that were going out of date, a quick whizz of google and I came across this recipe. It was also my first time using american cups to measure! I'm a Brit so am usually grams all the way, but have finally succummed due to the amount of wonderful recipes that are just too much hassle to convert!

( Recipe )

The Latest & Greatest from The Crepes of Wrath



Williams Sonoma's Chocolate Chip Bundt Cake

Any lovely recipe ideas to use up extra grapes? (I have red seedless, if this helps!) Ah, merci!

( +3 & recipe )

I only had a tiny bit of the cake (that I used my tongue to squash against the roof
of my mouth) since I can't eat solid foods, but it tasted rich and buttery. Nom nom nom.

Does anyone have suggestions for non-boring food ideas for someone like me whose
wisdom teeth were pulled? I've come up with custard or pudding, but I also heard
that foods high in sugar could promote infection. So I'm kind of at a loss.

I picked some lovely blackberries (and a few blackcaps, which I promptly ate) from my yard the other day, and I had a bunch of lemons, so I went recipe hunting. I found this one. I had just gotten some crystallized ginger, so I decided to throw that in, too. The result is DELICIOUS!

( Recipe and pictures )

In addition to my job as "maker of the wedding cakes," during my recent trip I added on the task of baking some cupcakes for my nephew's 10th birthday which had passed a few days before.

I had some cute little star-shaped marshmallows an an idea I'd wanted to use for a child's birthday, so full steam ahead I went!

( Cut for big pics )

I am going to a BBQ next week and want to make strawberry shortcake. Anyone got any recipes or good ideas on how to make this perfect summer dessert?

Thanks,

Amy

My boyfriend wanted 'chocolate brownie muffins'. So I made him chocolate brownie muffins.

( more pictures + recipe )