What is this? Two posts in less than a week when in recent months it takes weeks for a new recipe to come up? Well it just felt so mean to leave everyone hanging for a week while they had their caramel sauces ready to go with no sticky date pudding to accompany it. Also, last night I hashed together one of the most delicious cookies I’ve ever made and/or tasted. I was so excited I realised that I couldn’t wait two weeks to share it with you. So, in honour of instant gratification, this post is getting shoved forward so next week I can share the most moorish, delicious cookie recipe with you. Yes I realise that is setting high expectations, and no I don’t think it will fail the imaginary, impossibly high standards of the masses. Well… *knock on wood*
I’m going to level with you, the reason or inspiration behind whipping this up the other night… I’ve never had sticky date pudding. For as long as I can remember, I’ve hated dates. Well the dried ones at least. I figured out I love fresh dates a couple of years back but that is entirely besides the point. Typically I (used to) avoid anything with dates in it because rationally, dates are not delicious, so anything with dates will be equally not delicious. Right? Wrong. Well I’ve learnt my lesson now and while I still won’t go near a dried date. I officially love things with dates in them.
So if you were like I was, or if you weren’t I urge you to try out this pudding recipe. It’s so simple and easy it hurts. The great thing is it doesn’t taste easy to make, nor does it look it, so you will be winning many hugs and praises if you make dessert tonight I promise. Pair with vanilla bean ice cream and the crowds will go wild.
Caramel sauce, or otherwise known as butterscotch sauce, is wonderfully easy to make and tastes a million times better than store bought. For this recipe I just used a standard soft brown sugar but I imagine a light muscovado sugar would be delicious. Admittedly, I didn’t make this sauce – I was busy playing computer games and my partner wanted the sauce to be done so he could have his sticky date pudding drenched in caramel; for once he was more impatient than me for dessert.
While caramel sauce doesn’t keep forever in the fridge, it should last up to two weeks. That’s about the same amount of time cream would last in the fridge. It will get a bit firm sitting in the fridge so if you want it more sauce-like, heat in a pot on low until desired consistency is achieved or, in a microwave, blast it in ten second bursts. Either way works fine although I always find the stovetop way means I can keep a closer eye on it. This is the perfect accompaniment to just about any pudding, cake, ice cream or sticky date pudding (sorry but that recipe comes next week! In the mean time, have a sneak peek)
I think sometime in the near future I will have to post up my chocolate fudgey sauce that is both rich and chocolatey without a single piece of actual chocolate in it. Brilliant right?
After four solid weeks of work my block course “Designing For Events And Festivals” is over. Now for a week break before I charge head long into major project. Hopefully with one less paper I will find more time to bake as much as I was last year. Although there is now the problem of who will eat it all; there are significantly less hungry mouths to feed than when flatting with a whole bunch of friends. No matter, food attracts people like moths to a flame – I am sure I can find someone to pawn my food off to. Perhaps I should even start selling it?
This is a great, quick to make, on-the-go snack that satisfies those gnawing pangs of hunger before they grow too strong. It’s definitely healthier than store bought muesli bars as well. It’s gluten free and with a quick swap from honey to agave it can be vegan friendly too! If you’re allergic to nuts then using a seed butter such as sunflower would allow you to join in on the energy ball rampage.
The energy balls are a little chewy (no complaints here, I love it like that) but if that’s not your jam then I suggest using quick cook oats instead of wholegrain rolled oats. The recipe in itself is hugely customisable as well. Chocolate chips or dried fruit can be added with a bit of extra peanut butter and a bit of honey helping to keep the balls together. I would also recommend dabbling with spice combinations such as cinnamon and cardamon or a splash of vanilla. I however did none of this, as my pantry was rather bare bones at the time.
Just before we get into the recipe, here is a quick preview of the installation my team and I have been working on the for the last four weeks. They are glass jars suspended from the ceiling with macrame hangers filled with UV reactive liquid that glows under a black light. The picture doesn’t really do it justice but if you squint your eyes and tilt your head to the left you can sort of imagine what it would be like. Enjoy!
Why Thursdays? Well it might change in another two years but for now I love it. I hope I’m still food blogging in two years! So to mark the change in name, a beautiful hand chalked inspirational quote – because who doesn’t love them? By Bijdevleet in the Netherlands. Hello and happy Thursday everyone x
*edit: It turns out this was my 60th ever blog post too! Well timed, well timed indeed.
It finally hit, the winter flu. Right in the middle of my block course as well. Darn. Naturally, this meant a trip to the supermarket to stock up on all things vitamin C and comforting. I ended up with a strange combination of lemon, honey and fresh ginger drinks, and Cookie Bear hundreds and thousands. I believe it’s important to always balance the healthy with the not-so otherwise where’s the fun in being sick? Oh wait… Anyhow, getting me through my sneezy, eye watering mornings is this muesli. A recipe my mum passed on to me after I complained about not having enough protein in my diet. Thanks mum!
I made it about a week ago now but hadn’t found the time to post it up (The result of a block course as I’m sure you’re all aware. An entire semester in 4 weeks you say? No problem.) The great thing about this, as is with all muesli’s, is the optional inclusion of just about everything under the sun; dried fruit, different nuts, more nuts, no nuts, seeds, seeds and more seeds! Have it with milk or nut milk, yoghurt, poached fruit, fresh fruit, all of the above. I’m getting a bit carried away here but you catch my drift.
The last thing before you get stuck into the recipe is a mini announcement. Designerfoodie will be changing its name (this coming Thursday) to Thursdays and becoming a ‘.co.nz’ instead of a ‘.com’. Why I hear you ask? Well if we’re going to be honest I never really liked designerfoodie but it made sense at the time and two years later I still hadn’t thought of a better name. In high school I used to bake a huge batch of cookies on a Wednesday night to be ready for all my friends at school the next day, Thursday. Thursdays are also, in my opinion, a little underrated. So don’t be surprised when the URL changes, designerfoodiecom will link to thursdays.co.nz until it expires in October.
I think this is the first brownie (stuffed full of delicious chocolate) that I’ve come across that somehow manages to not be dense, fudgey and feel like a satisfying weight in your stomach. In fact the brownie literally melts with each bite. I have no idea what I’ve done or why it turned out like that (perhaps I should have been a food scientist) but I love it! Despite being so delicate when eaten, they hold together really well and for all intents and purposes – they look exactly like a dense brownie.
You could ramp this bad boy up further by swapping out the chopped dark chocolate with some white chocolate drops, desiccated coconut or swirl caramel into the top, that’s the beauty of brownies – versatility. Or you could use this as the base in the raspberry cheesecake brownies I made some while back.
This gem of a cake came from one of my mother’s long time friend who always manages to whip out delicious gluten free treats for her whenever she visits. This is simply the latest outcome of that. To be honest, it may well be one of my new favourite cakes.
The cake in the above pictures looks a touch plain I know but looks can be awfully deceiving. I promise you this cake can stand up for itself. It need not be embellished and embellishment would only detract from it’s wonderful flavour. At the very most a light dusting of icing sugar would transform the cake from it’s unassuming state to become deliciously pretty.
Did I also mention that this cake is incredibly easy to make? All it takes is one look at the uncomplicated, small amount of instructions to know that this cake can be ready, from start to finish, for your guests in an hour and a half. It’s sort of like when you make scones for unexpected guests, except you have a little bit more warning than a ringing doorbell.
Well University certainly is taking over my life, again. However, I have sneakily managed to include food (and culture) into my final year project. Pretty exciting for me seeing as I love food so much! I really need to find more time for baking though; the holidays are coming up very soon so stay tuned.
As i’ve said in my other cheesecake posts, it’s simple to make this recipe gluten free. Simply swap out the wine biscuits for rice biscuits and you’re set! Just remember that you’ll need more rice biscuits as they react differently to liquid. I’d probably use 300g of rice biscuits for the same amount of butter, do experiment though as I don’t do it often so can’t comment on exact quantities.
P.S This cheesecake is deliciously tangy. It’s my favourite yet!
It’s been a little bit of radio silence, things got hectic when University and moving city and house got involved.
So i’ll make this short and sweet, actually this cake was rather sweet. If I was you and didn’t have a huge sweet tooth I would reduce the sugar in the cake by about 50 grams. Also decorating with turkish delight would turn this into the prettiest cake, and maybe a couple of small roses retrieved from the garden too.
This cake is completely gluten free. The original recipe had 50 grams of plain flour but after substantial reading I learnt that small amounts of flour can be swapped out for cornflour. It doesn’t rise completely the same but you don’t compromise on taste, or texture. As it turns out this wee cake doesn’t dry out, turn into a brick or turn to glue in your mouth. Gluten free winners all ’round.