Thought I would make this little “surprise inside” flower cake to urge on the flowers to bloom here soon in greater Boston. It’s a bit of work as you essentially have to bake two cakes in sequence, but it’s fun and a nice surprise.
Browsing Tag
sweets
Happy Easter Weekend! I’ve got company this weekend (my mum is visiting!) which makes finding time for posting a little more complicated, but here are some delicious Apricot Chocolate Hot Cross Buns. Every year, I try to do something a little different with them, so this year, they were apricot and mini-chocolate chips, but add in your mix-ins of choice (cranberries, nuts, raisins, etc). I made them yesterday for Good Friday.
As you know, I tend to experiment a bit with flavors (no kidding, really?) and one thing that I have been experimenting with lately with freeze-dried fruit powders… in other words, freeze dry lemon or orange peel, strawberries, cherries, blueberries, or even peaches, and then make a powder out of them. I don’t actually go through all that work — I buy the already made powders. They are often marketed as a way to am up the flavors of smoothies or as an ice cream ingredient. They are very flavor packed and I like them. Stay tuned this summer as I play with some in drinks.
For Easter this year, I decided to try adding powders to white chocolate to make fudge. I also added technicolor sprinkles, which is so not like me, but you know, the strawberry looked a little “Pepto Bismol” flavored (it’s not!) so I had to do something. These are good, not great, but I’ll let you be the judge.
It’s Pie Day here in the US. March 14. 3.14 Of course, the rest of the world dates differently (i.e. dd/mm/yyyy or YYYY/dd/mm) but playing into the game, I decided to make this Pie for Pi day. Delicious and pretty, though be careful with overdoing it on the orange zest.
Pie comes with a hidden message. Doesn’t everyone need an emotional support pie plate?
I don’t make candy all that often. Yes, of course, fudge and chocolates at various time, and nut brittle now and again, but rarely candy. But for once, I decided to have a go at making these soft caramels with espresso, whiskey and Bailey’s Irish Cream. They definitely don’t taste overly boozy though and to be honey, I think all the alcohol burned off in the making process. They are gluten free and nut free but definitely not sugar or fat free. They are, however, delicious.