Years ago, before blogging was a bloodsport, there was a little group of us from all over the world who entertained each other endlessly – me, Bec, Mary, Duyvken, Blackbird, Badger, Fish, Eleanor and more!
And then there was Joke. The impeccably well dressed, yes, even on the interweb, erudite Joke. The man who voluntarily lives where its 100+% humidity everyday and does things like caters a sit-down Thanksgiving dinner for about 1,000 people all by himself* in his backyard.
He gave me this recipe. It is fantastic. It can take many forms depending on the dried fruit and nuts you add. When I first made them the boys rejected them and I ate the whole batch. Hashtag proud.
When I made them this week I just had sultanas and dates in the cupboard so that was all that went it. They are still delicious. This time I’m onto making my third batch in two days because the boys like them now**.
A slice dense with apricot and coconut, delicious.
My admiration of Annabel Crabb is well established so I will not revisit it due to it bordering on embarrassing and inappropriate. But her first cookbook Special Delivery is fabulous. There are myriad recipes I have bookmarked but keep coming back time and time again to this apricot slice recipe. I’ve made it four times. FOUR.
So I finally recently bought Smitten Kitchen‘s cookbook which is as good as I had hoped. I have followed her blog for as long as I can remember and have never ever had a recipe of hers fail. In the cookbook is a version of this using cranberries for the festive season.
This slice is divine, plain and simple. A basic shortbread base that is also scattered over the top of the blueberries. I’ve made this with apple and rhubarb (that I’d stewed previously) and blackberries and every time it turns out a treat.
A wonderful light cake fragrant and sticky with honey and pecans
Possibly the best cake I have ever made and I think my dedication to cake is well established.
For a few weeks I’ve had a hankering for a honey-scented cake, similar to my quest for a decent honey ice-cream, even though ice-cream and my stomach don’t see eye-to-eye.
Food52’s Baking book delivered. Honey AND pecans, we were onto a winner.
There are steps, there are bowls, just work with it.
Food52 uses a 23cm round springform pan with baking paper that comes up above the join but this sounded like a doomed plan to me so I used a 20cm square tin, which I lined with one piece of baking paper with no joins in it whatsoever (so the caramel can’t escape)