For ages and ages I had been wanting/ dreaming of having a Kitchenaid a bright purple Kitchenaid, ogling them every time I went through a department store, saw one on TV or when I looked at them online (Yes I am aware I was obsessed), but being on significantly less hours at work I really couldn’t justify the cost.
But it turns out I am a very very lucky girl who has the most amazing boyfriend in the world who got me one from my birthday YAY!!!!
I am currently using all of my energy for my up and coming final accounting exam, but I thought that it would be criminal to wait 2 1/2 weeks to use it, so I made these amazing GF carrot cake cupcakes with soft cheese frosting. Continue reading
I made up this frosting concoction to go with my fabulous Amaretto & Chocolate Cake (Link) its so simple, tasty but truly very sickly.
I made this cake on a hot day, so I needed to pop it in the fridge as the frosting started to melt and the cake went a little lopsided – easily fixed by straightening it up then popping it in the fridge if this does happen.
This Recipe makes enough to coat the whole of a cake and to fill the centre.
I baked this cake for my house mates birthday, and it is hands down one of the best cakes I have ever made. It is a little chewy like a brownie at the edges and a cross between a cake and brownie on the inside. However you have now been warned it is super sickly, so little piece at a time is the way forward. Continue reading
These biscuits are INCREDIBLE crunchy on the outside and nice and chewy on the inside. So so very moreish.
These brownies are tasty super succulent: Gluten & Lactose Free as well as Paleo & Vegan friendly. Continue reading
I loved banana bread before I went gluten free, it has always been a tasty snack as well as a good breakfast on the go.
After I went gluten free I didn’t have to adapt my recipe much to make a GF version, this lovely simple recipe is full of fibre to keep you fuller for longer as well as being super moist. In an air tight tupperware container it can keep for up to around 6 days before starting to dry out. Recipe is easy to double up to make extra to freeze.
And an added bonus this banana bread is vegan, gluten and lactose free friendly!
These fairy cakes are AMAZING if I do say so myself, so simple and from start to finish it took around 45 mins (10m prep, 10m cooking, 15 cooling& decorating). I made these for a friends birthday and no one even realised they were GF until I said afterwards.