Monthly Archives: March 2013

Secret Bliss Centres…Cherry Nutella CupTails

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This is cold weather food right here. Right now, it’s late, I’ve had two car rides and two train journeys to get home, the wind is battering the windows and rain is trying to drill a hole in the pavements outside – I have a feeling that nights like these are what make these gorgeous, gooey centre cakes even better.

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Pure, Fresh, Lovely: Vegan & Gluten Free Chocolate Banana Muffins

Vegan Chocolate Banana Muffins

A quick post: this was one of the first recipes I created on my very own, and I was very happy with how it turned out. I had gotten an assignment to cater for one of those typical post-meeting ‘cake half hours,’ and as the meeting involved an assembly of health care professionals, I wanted to be sure to cover all my bases in terms of coeliacs, dietary restrictions and food choices.

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Nature’s Caramel…Giant Sticky Date CupCake Bombs with Maple Cinnamon Creamy Tops

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Me and Mango have a pretty serious relationship, but me and Dates? Well. Let’s put it this way – I’ve been known after many a long day to disappear off to bed with just a full bowl of medjools and a terrible film for company. As a teenager I had a terrible weakness for the chopped date mix that was sold in solidifed squares in some supermarkets – I’d buy that instead of chocolate. My mum makes hot, paradisically good Sticky Toffee Date pudding every Christmas, without fail. In my opinion, dates are God’s snackfood. Sticky brown sugar and caramel notes with a hit of healthy fibre, you say? Come right this way…

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Pink on Paddy’s Day? LemonBerry GrownUp MilkShake Cupcakes

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Alright. So I’ve seen the regulation flood of green cupcakes appearing in time for our country’s favourite ‘everybody go out and drink enough to make friends with the floor’ day. A lot of them look damn good – and I was even considering making my own take on green cake as a comment on the day.

But then perverse instincts kicked in and I went off on a massive cocktail-inspired cake quest instead – hey, alcohol-inspired treats are still appropriate, right? I like to call ’em CupTails. I’m sure somebody has likely already thought of that, but I like it. It’s all catchy and stuff.

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Eye Candy Cake! Licorice Milk & Blackberry Jam Cupcakes

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These were a very tentative project. They happened because I spent three days leading up to Mother’s Day attempting to figure out what on earth to do for my meticulously picky and intrinsically-difficult-to-please mum (I’m sorry, you’re amazing, but it’s true! haha…) I mostly did this figuring out by suggesting ideas that were turned down on by one, until out of exasperation I got a half-answer:

Herself: ‘Maybe try those licorice cupcakes you showed me.’

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Pirate’s Easter: Spiced Rum Banana Cupcakes with Hazelnut Egg Bombs

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CupTail project part two! This recipe is credited to a wealth of bloggers, bakers and creators online who all sing the praises of spiced rum as a cupcake ingredient. I spent about a week seeing spins on this concept every time I went on an absentminded cake research adventure. Having used the stuff? I can really see why…

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Spicy Cran-Raspberry Fruit Drop Cocktail

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Three cocktail posts in one night – here’s the final!

This was the result of perusing both a massive cocktail book that my very thoughtful and deadly bro Leo got me for my birthday – he’s found here, and he created that graphic at the head of the page you’re on. Go visit him!) …and the back shelves of one of the best health food stores in the world, Nature’s Gold in Greystones. I found their cordials, and took the cranberry stuff in stock home. Then all this happened.

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Ro’s Electric Orchard

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Made in the name of Roday – the 8th of March, otherwise known as my birthday, International Women’s Day, Irish Pyjamas Day & (best of all) Bryan Cranston‘s birthday (hell yes) – this stuff is just lovely. Sweet, sour and zingy, very good to make and drink on the eve of a big night.

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Angel’s Rinse Cocktail

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The first of a backlog of cocktail recipes I’ve been fiddling with – everybody get excited! No better time to post these than a Saturday, too. I hope everybody enjoys, and/or tells me what they would improve. I am a total rank amateur in this particular field of the ingestible arts, so any and all words back to me are appreciated. I ought to mention, I get most of my cocktail-ish/adventurous alcohol from this wee place.

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Deep South Cake Bread – AKA Greek Yogurt CornBread (AKA Glory in a Cake Tin)

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This started out as a Dan Lepard recipe, then evolved into something more my own. I’d like to say that this is because I’m a skilled, brilliant and original baker, but in truth it was because I quickly realized I was missing the two major ingredients and had to scrape substitues in as draft work.

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