Monday, 21 August 2017

Raspberry & White Chocolate Traybake Cake

Essentially an upside-down cake recipe, this Raspberry & White Chocolate Traybake Cake tastes amazing.  The beautiful slightly sharp raspberries balance well against the sweet creaminess of the white chocolate, which can be found both drizzled over the raspberries and in the sponge cake.

Raspberry and White Chocolate Tray bake cake, a twist on an easy upside down cake using seasonal fruits

I'm sure if you're a regular to Only Crumbs Remain you may have noticed that I've fallen under the spell of upside-down cakes this summer with an aromatic strawberry and basil, and a dark moody bilberry upside down cake made in recent weeks.  Both were so well received by those we shared them with, and were an absolute doddle to make.

   
So having seen some wonderful fresh raspberries for sale in our local supermarket this past week I instantly knew how we'd use them - in another version of an upside down cake!  Not only are they a doddle to make, and there's no worry about the fruit sinking to the bottom as can often happen when it's mixed into the batter, but turning the cake out to reveal the colourful fruit beneath is always exciting!    
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Sunday, 13 August 2017

Black Forest Ice Cream Styled Cupcakes

These fun cupcakes, styled on a summery ice cream, replicate the delicious flavours of a Black Forest Gateau.  They're filled with a chocolate sponge with a hint of kirsch, topped with an ice cream style swirl of butter cream and finished with a cherry and that all important drizzle of chocolate!

Black Forest Gateau themed Cupcakes, styled as an ice cream!


Click to jump straight to the recipe!

It's holiday season here in the UK, and regardless of whether you travel abroad to a beautiful golden beach or stay more local to home, there's often lots of ice creams and 99's to be enjoyed.  The recipe I'm sharing today is a fun twist on the classic ice cream cone.  Infact it's not an ice cream at all, but a cupcake styled as an ice cream!

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Wednesday, 9 August 2017

14 Recipes For Using Up Egg Yolks

If you're looking for recipe ideas for using spare egg yolks then keep reading and check out the collection of 14 great recipes below.

Recipe ideas for using up spare egg yolks, from cookies, brownies and pastries through to icecream, mayonnaise and donuts!

If you've been busy making pavlovas, meringues or even macarons it's entirely likely that your baking exploits have left you with a few egg yolks to use up.  As it turns out there are loads of different recipes which will allow you to put either that solitary egg yolk or mountain of them to good use, without just enriching an omelette or frittata with them. 

My food blogging friends came up trumps when I asked for their ideas, so if you've been wondering how to use up some egg yolks below are 14 ideas for inspiration.  The recipes have been separated into the number of yolks required for each recipe, and should any catch your eye, which I'm more than sure they will, simply click on the recipe's title to find out more!



Recipes for using up 1 egg yolk:


Peanut Butter Chocolate Chip Cookies from Choclette over at Tin and Thyme.  

 

Cookie recipe great for using up one egg yolk

Peanut butter has become a popular addition to many bakes these days, for very good reason, and with the addition of a dark chocolate flavoured with a hint of chili (chocolate & chili being a combination that works incredibly well) I know that this is a great cookie recipe for using up one egg yolk.


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Thursday, 3 August 2017

Triple Chocolate Orange Pinwheel Cookies

These Triple Chocolate Orange Pinwheel Cookies are a twist on a childhood favourite.  Using a popular flavour combination, they're incredibly delicious with a soft and yielding texture punctuated with chocolate chips and finished with a drizzle of chocolate.  This chocolate cookie recipe is also great for using up any spare egg yolks.

This chocolate cookie recipe is a childhood favourite.


Click to jump straight to the recipe!

If you're anything like me you're likely to have a shelf or two (or perhaps three or four) packed full with recipe books.  I love the beautiful glossy images which tantalise and seduce with all manner of inviting bakes and recipes.  Tall cakes topped with cream and berries, soft chocolate brownies, fruit tarts with buttery short pastry.  Although I love new cook books packed with modern ideas and techniques, old family recipe books have a very special place in my heart.  Flicking though my mum's jotter style recipe book really puts a smile on my face, from the cute cuttings taken from a girl's magazine way back, to the tape which has turned brown through age and even the change of pen colour in her hand written notes after the original had ran out of ink.

recipe books

One of the recipes in her old jotter recipe book, which she often made when my brother & I were young, was for pinwheels.  Not only were they yummy and a lot of fun with the plain and chocolate cookie doughs rolled together to create a swirl, Mum loved to make these homemade cookies because it's a great recipe for using up egg yolks.  In fact, do keep watching Only Crumbs Remain as I'll be compiling together some really useful recipes giving you loads of ideas for using up any left over egg yolks you may have.

How to make triple chocolate orange pinwheel cookies
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Tuesday, 1 August 2017

NEW! Baking Crumbs Linky

Join me by sharing your fabulous baking creations on the web's newest linky, Baking Crumbs!


Welcome to the Baking Crumbs linky, where, if you're a food blogger, I invite you to share your amazing bakes, and if you're not a food blogger do check out some of the recipes which are linked up.  I'm sure you'll find something which tantilises your taste buds!   
  
Regular visitors to Only Crumbs Remain will no doubt have noticed my love of baking ... or making crumbs as my Dad would say!  Even as a youngster I loved nothing more than getting into the kitchen to make a fruit pie to follow our family meal, or a few cupcakes (or buns as we used to call them way back then) to enjoy with a cup of tea when the munchies hit.  In the process I'd invariably end up with a dusting of flour on the floor, chunks of pastry all over the work surface and splatters of meringue on the kitchen splash-back, all to the dismay of my parents!

If you've been baking something, savoury or sweet, which potentially leaves crumbs (though there's really no need for you to be quite as messy a baker as I was as a child!) then I'd love for you to link up.  Perhaps you've baked a few cupcakes, a delicious pie, or a meringue, for instance, or may be you've carried out a little baking experiment which you'd like to share, or even made a healthier 'free from' bake, then I'd love for you to share it with Baking Crumbs!

The intention is to build Baking Crumbs into an on-line community of baking enthusiasts.  Starting with the new linky, Baking Crumbs, you're invited to share your fabulous bakes (sweet & savoury) and marvel at other people's delicious creations by paying them a visit and sharing the blogging (and baking) love.    

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Sunday, 30 July 2017

Homemade Gingerbread Cake

Made to mark Yorkshire Day, this Gingerbread cake is delicious, flavoursome & aromatic.  Gingerbread Cake is easy to make using the melting method and stores really well, improving as each day passes.  Though when cake tastes this good you'll not want to put it back in the tin!

Homemade Gingerbread Cake recipe using the melting method


Click to jump straight to the recipe!

If you've made a homemade gingerbread I'm sure you'll appreciate the wonderful spicy aroma which filled our home just the other day, and for those who've never made one I really must encourage you to give it a try.  It's such a warm and comforting smell which brings about such anticipation, not to mention the wonderful spicy flavour of the cake itself.

Being made using the melting method, gingerbread recipes are really easy.  The hardest part is having the patience and self restraint not to slice into the the cake straight away!   By storing it in an airtight container for a day or two the cake is allowed to mature encouraging a deeper flavour and a slightly sticky crust to develop.

But if patience isn't your thing, or you're wanting a quick and satisfying cake this gingerbread cake still delivers.  It really is a fabulous cake whether you decide to slice into it as soon as it's cooled or if you package it up for a couple of days awaiting that extra depth of flavour.

How to make homemade Gingerbread Cake
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Tuesday, 25 July 2017

Bilberry Upside-Down Cake

Upside-down cake recipes make for an interesting everyday cake.  They are incredibly easy to make and are great for an impromptu bake resulting in a great addition to an afternoon tea, with no need for any frosting allowing the fruit to create the interest.   This bilberry upside-down cake makes great use of foraged berries with additional flavour coming from the ground almonds and a touch of lemon zest. 

Upside-down cakes make for an interesting everyday cake.  They are easy to make and this one makes great use of foraged bilberries and a classic Victoria Sponge batter


Click to jump straight to the recipe!

Food, and baking in general, has the amazing ability to create strong and powerful memories for most of us.  The aroma, flavour, and colour, as well as events surrounding certain foods often stays with us for a lifetime.  Personally I think that's part of the reason why I love to bake so much.  Besides the absolute pleasure it gives me to see people's face light up when I share a slice of something yummy, it also brings back so many warm memories I have from my childhood of baking with my Mum and Grandma.    

Those baking memories aren't just reserved to the time spent in the kitchen stood on a kitchen stool trying to roll out some pastry or fill some cupcake cases with my Mum, though of course it was a significant part, it also involved some foraging during the summer months resulting in a bake which seemed even more delicious having sourced a significant ingredient ourselves.

Foraged bilberries are great in many dessert and cake recipes

Now don't get me wrong, we certainly didn't go out every week to forage for all of our foods, far from it.  After all without a huge amount of expertise it's easy to pick the wrong things and become ill.  Invariable our foraging was largely reserved to collecting blackberries and bilberries, two fruits which grow abundantly in our locality.

I have to admit that living in Yorkshire, Mr E and I are lucky to know of several localities where we can forage for these awesome little bilberries.  But if you're not lucky enough to have some growing almost on your door step, and aren't planning a visit to Yorkshire where you may find the berry being sold in fruit and veg shops (particularly in market towns) check out your local Polish store, many sell the fruit jarred (simply drain away the syrup to use in the cake), or substitute the bilberry for blueberries, or even use blackcurrants or blackberries for that layer of dark fruit.  
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Tuesday, 18 July 2017

Strawberry Baked Alaska

A Baked Alaska is perfect when you want to have some baking excitement in the kitchen!  A dome of ice cream sits on a sponge cake which is encased in a layer of marshmallow-y meringue before being baked in the oven!  It's the ultimate warm frozen dessert and is sure to wow your guests!   In this instance strawberry ice cream and sponge is used. 

How to make Baked Alaska - Strawberry sponge, topped with strawberry ice cream and encased in a marshmallow-y meringue before being baked in a relatively hot oven!  The ultimate warm frozen dessert!


Click to jump straight to the recipe!

You may think that Baked Alaska recipes are only for the foolhardy or those feeling brave.  Really brave.   After all, who in their right mind puts ice cream into a relatively hot oven?

But if you keep on reading, and trust me, you'll soon realise that you can confidently serve this warm frozen dessert to your guests for them to gasp and marvel at!

How to make Baked Alaska - Strawberry sponge, topped with strawberry ice cream and encased in a marshmallow-y meringue before being baked in a relatively hot oven!  The ultimate warm frozen dessert!

Ready to trust me?
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Sunday, 16 July 2017

Homemade Strawberry Ice Cream

Strawberry Ice Cream is the perfect refreshing dessert for warm summer days.  It's packed with seasonal strawberries, and it's the perfect frozen dessert to be enjoyed on its own, drizzled with chocolate sauce, or even served alongside other desserts! 

Homemande Strawberry Ice Cream

Click to jump straight to the recipe!

We all know how good strawberries and cream are together, so what's better than a scoop or two of strawberry ice cream....perhaps homemade strawberry ice cream.

Or even a homemade strawberry ice cream drizzled with a luxurious chocolate sauce!

Homemande Strawberry Ice Cream drizzled with chocolate sauce

I can imagine that it'd be amazing accompanying our strawberry & basil upside down cake.

Homemande Strawberry Ice Cream would be the perfect accompniment for a strawberry cake

As well as being the perfect centre for a strawberry baked Alaska

Homemade Strawberry Ice Cream is also the perfect choice for a baked Alaska

Strawberry ice cream is really easy to make with a handful of everyday ingredients.   We're just talking of eggs, milk, cream, sugar and of course strawberries!   There's no fancy unpronounceable ingredients, or those referenced with an E-number, in homemade ice cream.

And of course by making your own ice cream you're able to custom it to your own preferences.  If you like to see chunks of strawberries in your strawberry ice cream - consider it done.  Likewise, blitz the strawberries for longer if you fancy it completely smooth. 
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Monday, 10 July 2017

Cherry Clafoutis Tarts

Cherry Clafoutis is a pretty special dessert being pack with seasonal cherries surrounded by a set custard.  It's quick and ridiculously easy to make.  But why not pimp up the classic French dessert and take it to the next level with this recipe for individual Cherry Clafoutis Tarts!  Wonderful served slightly warm with ice cream or cream!

How to make Cherry Clafoutis Tarts, a twist on the traditional  French dessert.
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Wednesday, 5 July 2017

Minion Cupcakes + how to video!

Let your imagination go wild when making these fun Minion themed cupcakes!  They're easy to make, requiring no sculpting or hand shaping and are perfect for a child's party or charity bake sale.  I've used a vanilla cupcake and buttercream frosting to support our minion cake toppers, though feel free to use your favourite recipe!
  
How to make fun Minion themed cupcake toppers with fondant
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Tuesday, 27 June 2017

Strawberry Yogurt Lollies

These homemade strawberry yogurt lollies are super refreshing and a doddle to make.  In fact it's a great child friendly recipe (though some supervision may be needed depending upon the age and skill of the child).  Containing fresh strawberries, yogurt and just a small amount of added refined sugar, these homemade popsicles are a great guilt free summer time treat.

How to make homemade strawberry yogurt lollies, with just a few basic ingredients.


Click to jump straight to the recipe!

I apologise, the break in the recent heatwave which was being enjoyed by many here in the UK is down to me making our refreshing and tasty homemade Strawberry Yogurt Lollies!  It was almost like doing a little rain-dance!  I'm really not a fan of baking hot days.  Having a so-called English rose complexion of pale skin and blue eyes usually means I try to avoid being out in the hottest part of the day, in fact it has been known for me to spend far longer than usual down the freezer and chillier aisles in the supermarkets when the weather hots up!   

Of course ice cream and ice lollies are a great summer time treat for keeping cool too!  These homemade strawberry ice lollies were just what I needed last week.  Being made with yogurt does mean that these homemade strawberry lollies aren't as creamy as an ice cream, but depending upon your point of view that could be a good thing - after all there's fewer calories in yogurt than cream for a start!  As well as being super refreshing and tasty, they contain real fruit pieces and just a small amount of added refined sugar meaning that I can enjoy one without feeling guilty about it.  
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Thursday, 22 June 2017

19 Perfect Picnic Recipes

Check out this collection of 19 vegetarian picnic foods.  These recipes are sure to provide you with  great inspiration for your next family picnic this summer!

19 vegetarian picnic recipe ideas, all are easy to make, package up and transport to a beautiful countryside location

If you've been on social media these past few days I'm sure you will have noticed that it's National Picnic Week here in the UK this week (16th - 25th June).  Given the glorious weather of late, it seemed churlish not to gather together my wonderful foodie blogging pals to share with you a mouth watering collection of vegetarian picnic recipe ideas!

Now, although National Picnic Week was the prompt for this collection, picnics are of course a great family activity throughout late spring, summer and even into autumn.  Though I do draw the line at eating alfresco in the throws of winter!  Packing up some delicious food together and then going for a walk to build up an appetite before settling to eat in your favourite countryside spot is surely what beautiful summer days are about!

So if you're planning a picnic and are looking for some inspiration for easy, tasty and transportable picnic food - which also happens to be vegetarian - then cast your eyes over these!  If any recipe catches your eye my blogging pals would love it if you clicked the green title text for a read!


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Tuesday, 20 June 2017

Coffee & Walnut Chocolate Brownie

These coffee & walnut brownies are soft, squidgy and punctuated with healthy walnuts.  The classic flavour combination is teamed with lots of delicious chocolate in this brownie recipe.  They're the perfect bake when time is limited and the comfort of chocolate is needed.

How to make Coffee and walnut chocolate brownies, a quite and easy bake


Click to jump straight to the recipe!

What's a girl to do when time is of a premium but a therapeutic baking session is needed?  Make brownies of course!
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Saturday, 17 June 2017

Homemade Coffee Cream Chocolates

Filled with a coffee flavoured chocolate ganache, these Coffee Cream Chocolates pack a punch!  They're the perfect homemade gift for any coffee lover!

How to make homemade coffee flavoured chocolates, a great confectionary making the perfect  gift for coffee lovers


Click to jump straight to the recipe!

Now that Father's Day is just around the corner here in the UK, thoughts in the Only Crumbs Remain kitchen have largely centred around what to treat my Dad with this year.  In previous years we've made him a Bavarian Slice, homemade Fig Rolls, and even a scrummy chocolate & cherry cake which I really need to share here. 

Knowing how much Dad enjoys coffee centred chocolates it was the perfect opportunity to hone my chocolate tempering skills.  Now, I have to admit that these chocolates weren't exactly perfect, but I had great fun in practicing!  Well, we are talking chocolate!  Despite their small flaws they were thoroughly enjoyed, being as nice if not nicer than the mass produced confectionary bought in shops.
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Sunday, 11 June 2017

Raspberry & White Chocolate Tarts

This recipe for raspberry & white chocolate tarts has a white chocolate ganache draped invitingly over the fruit, & the classic flavour combination is finished with a sprinkling of freeze dried raspberries.  They're as delicious as they are aesthetically pleasing.     

How to make a raspberry fruit tart.


Click to jump straight to the recipe!

Don't you just love how chocolate can drapes seductively over bakes, completely transforming them from being run of the mill nice to something totally irresistible?  It doesn't seem to matter whether the chocolate is drizzled over a buttercream frosting, ice cream, or even fruit, chocolate really does have the right properties to caress the food beneath resulting in something incredibly sexy and inviting.

I finally realised how aesthetically wonderful chocolate can be (I already know how amazing chocolate is in the taste department ๐Ÿ˜‰) whilst making these Strawberry Cupcakes a couple of weeks ago.  There was such a difference in the cupcakes between plonking the strawberry onto the buttercream frosting to drizzling a little dark chocolate ganache over the top!  The chocolate completely transformed those simple summery cupcakes.  

Strawberry Cupcakes with a dark chocolate ganache drizzle
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Thursday, 8 June 2017

Strawberry & Vanilla Fudge

Like all confectionery, this homemade Strawberry & Vanilla Fudge recipe makes the perfect edible gift.  It's packed with yummy naughtiness, and is actually straightforward to make!

How to make homemade strawberry & vanilla fudge, the perfect edible gift!



Click to jump straight to the recipe!


During the past week or two it seems that I've been on a bit of a love fest with the beautiful strawberry here on Only Crumbs Remain.  And why not, when they scream of summer!

Not only have they recently starred in our Strawberry Cupcakes with a Chocolate Drizzle as well as our Strawberry & Basil Upside Down Cake.  But now they feature in this Strawberry and Vanilla Fudge.

strawberry cupcakes with a dark chocolate drizzle Strawberry & basil upside-down cake

Having some freeze dried strawberries left over from our upside-down cake, we chose to use them in this scrumptious homemade fudge recipe.  I have to admit that I have a bit of a weakness when it comes to fudge!  Especially homemade fudge!  If you like you can check out all of the flavour variations I've shared in my confectionery recipe index.

Homemade fudge not only tastes immeasurably better than mass produced shop bought fudge, it keeps really well, and is the perfect edible gift for those with a sweet tooth!  Think of birthdays, Christmas, mother's day or father's day, or simply as a 'thank you'.  Surely it'd be perfect packaged in a pretty bag for your child's teacher at the end of the school year!   
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Sunday, 4 June 2017

Strawberry & Basil Upside-Down Cake

This flavoursome and aromatic strawberry & basil upside-down cake is easy to make.  The colourful pink strawberries, cooked with the cake, negates the need for any frostings.

How to make a strawberry and basil upside-down cake



Click to jump straight to the recipe!


Don't you just love it when a bake comes together as well, if not better, than you hope and envisage?

Being a huge fan of fresh strawberries, Mr E & I regularly have some during the summer months.  Even though they're delicious simply served with a little vanilla ice cream, or even on their own, we thought it would be fun to include some in one of our bakes.  Regulars to Only Crumbs Remain may have seen our strawberry cupcakes with a dark chocolate drizzle, but as delicious as they were the beautiful red strawberry wasn't actually incorporated IN the bake.

This strawberry cake is not only easy to make, but delicious and pretty too without the need for frostings

Being reluctant to mix the strawberries into the cake batter, due to their high water content, the strawberry halves were arranged on the base of the cake tin before being topped with the prepared cake batter.  If you're old enough to cast your minds back to the 70's and 80's think of pineapple upside-down cake (you may even recall Alvin making one, sadly to the dismay of Mary & Paul, on GBBO a few years ago) and you'll be along the right lines with this strawberry and basil version.

Strawberry and Basil Upside-Down Cake

The halved fresh strawberries, baked at the base of this Victoria sponge cake which once turned out becomes the top, provides heaps of flavour, a delicious aroma, a pretty colour and lots of interest.  What more can you ask for from a homemade cake?  How about even more flavour and interest with  freeze dried strawberries and shredded basil leaves peppered throughout the sponge?  Surely this negates the need for any frostings and fillings.

And if you're wondering about using basil leaves with strawberries, let alone in a cake, well all I can do is encourage you to try it.  Strawberries and basil work incredibly well together, like in my Strawberry & Basil Pavlova and even with these macerated strawberries which accompanied some griddled peaches.  But, if you prefer replace the shredded basil leaves for a few drops of vanilla extract instead.  
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Wednesday, 31 May 2017

Strawberry Cupcakes with Chocolate Drizzle

These strawberry cupcakes are a pretty, summery bake.  The inviting drizzle of dark chocolate ganache helps to counter the sweetness of the cupcake and buttercream frosting! 

Strawberry Cupcake recipe, finished with a drizzle of dark chocolate ganache


Click to jump straight to the recipe!


Summer is almost upon us, though you'd be forgiven for thinking it had already arrived if the glorious weather we're enjoyed here in the UK is anything to go by.

For me, the foods of summer definitely include berries starting with the beautiful red strawberry.  I recall the first year that Mr E & I grew some in our small garden, it was fun watching the bees being drawn to the pretty white flowers for them to develop into what we know as strawberries a few short weeks later.  But having only a handful of young strawberry plants that year we couldn't really describe our harvest as 'bumper'!  We just about picked enough to have a couple each with a slice of cake when friends came round for dinner! ๐Ÿ˜

How to make strawberry cupcakes with a dark chocolate ganache drizzle

Strawberries are great perched on top of a simple Victoria sponge cupcake.  Imagine a soft vanilla cupcake, topped with a simple vanilla buttercream finished with a ripe strawberry and a drizzle of dark chocolate ganache!   I don't know about you, but it certainly sings summer to me.  Even Dad found them enticing being pretty quick in grabbing a few tea plates from the cupboard so we could all dive in and enjoy them!

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Monday, 29 May 2017

14 Beetroot Recipes

If you're look for some new and exciting beetroot recipes, whether that's a refreshing salad, a more substantial main meal or even a sweet bake then continue reading!

Although we often think of beetroot as being a salad vegetable (though there's certainly nothing wrong with that), the humble beet can be used in so many other ways.  Savoury bakes, cakes, pizza, and even shakes!  This collection of 14 beetroot recipes, brought to you with thanks to some top UK food bloggers, definitely has something for everybody!

So if you're looking for some new and inspiring ideas, are unsure of how to make the best use of a bunch of fresh beetroots which may have been gifted to you, or even have a jar of pickled beetroot lurking in the back of the cupboard begging to be used, then check out these recipes and follow the links in green for the actual recipe. 



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Wednesday, 24 May 2017

Beetroot & Chocolate Cupcakes

An easy to make beetroot & chocolate muffin style cupcake, which is as delicious with or without the vibrant pink beetroot frosting.  These cupcakes are beautifully moist, and are punctuated with chocolate chips.  They're perfect for sneaking a little extra nutrition into our diets. 

Recipe for Beetroot and Chocolate Cupcakes

Although beetroot and chocolate cakes have been on my radar for a number of years, I have to confess that until now I've never tried them.  It's not that I was never sufficiently enticed by the idea of using beetroot in a cake, after all carrots work beautifully in them, but given that Mr E doesn't care for beetroot (he even declined my recent Beetroot & Lentil Pie in favour of Homity Pie!) so a large cake just for me seemed a little bit excessive.

How to make Beetroot and Chocolate Cupcakes

Logic eventually prevailed and my desire to try a beetroot and chocolate cake, morphed into cupcakes. Cupcakes are, of course, the perfect compromise as far as cake is concerned.  Even though cupcakes often don't have the same head turning qualities as a cake often has, cupcakes are quicker to bake, and of course any surplus can easily be frozen (without any frosting) with no spoiling effects (not that these beetroot and chocolate cupcakes had chance to be frozen, they were soon devoured ๐Ÿ˜‰).

Using beetroot in baking

This beetroot and chocolate cupcake recipe, is quick and easy (though it does take a little longer if you choose to use fresh beetroot, as we did, rather than vac packed beets).  It's almost as quick as an all-in-one batter once the beetroot is pureed.  There's no creaming or folding.  Just good old mixing!
 
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Sunday, 21 May 2017

Raspberry & White Chocolate Mini Trifles

Flavoured with the popular combination of raspberry & white chocolate, these mini trifles are not only elegant and eye catching but are also a perfect dessert for dinner parties.  They're ideal regardless of the number of guests.

How to make raspberry & white chocolate mini trifles, perfect for dinner party desserts

Trifles have a very special place in my heart.  They bring back such fond happy memories of spending Sundays with Grandma when my brother and I were young.  Each week she would make us Sunday lunch, sometimes it would be a roast beef with amazing Yorkshire Puddings and other times it would be a simple salad.  But regardless of the main meal she would always treat us to a fruit trifle for dessert.

Not that Grandma was a one recipe wonder, far from it.  It was simply a case of making what was popular.  Trifle, with its soft sponge, tasty fruit, wobbly jelly, vanilla custard and rich cream, is undoubtedly a family favourite of ours.  And of course the squelch, as the spoon is lifted with the first portion from the trifle bowl, never failed to produce lots of hilarity and giggles!
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Tuesday, 16 May 2017

Lemon Drizzle Olive Oil Cake

This lemon drizzle cake, made with olive oil in place of the usual butter, is perfect for a mid-afternoon treat.  What it lacks in aesthetic qualities it makes up for with flavour and lightness.

How to make a Lemon Drizzle Olive Oil Cake

I have to admit that baking is hardly the healthiest of pastimes, with all of that butter, cream and sugar, and the calories associated with it it's hardly diet food.   And of course being a food blogger, and one who predominantly bakes cupcakes, cakes and pastries, not to mention the occasional batch of fudge, it'd be easy to allow the pounds to pile on and the waistline increase!  Thankfully Mr E and I have some great neighbours, not to mention family and friends, who are happy to try our bakes ๐Ÿ˜‰.

Of course we often make smaller batches too and bake 'just' a couple of times a week, but recently I've found it fun to temper the 'naughtiness' by substituting the butter with olive oil.  Regulars to Only Crumbs Remain may recall the pastries of our Vegan Beetroot & Lentil Pie, Apple Rose Tart and Pear and Almond Tart were made with oil rather than butter with great success.
  
Vegan Beetroot and Lentil Pie recipe How to make an apple rose tart. A classic pear and almond tart recipe.

Having enjoyed a handful of pies and tarts made with oil, it seemed logical to try an olive oil cake as well.  Not only did lemon seem to be the appropriate addition to work alongside the characteristic flavour of olive oil, it's most probably my favourite cake flavour too.  Even above chocolate cake!  So allow me to introduce you to our Lemon Drizzle Olive Oil Cake.

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Friday, 5 May 2017

Rhubarb & Strawberry Meringue Cupcakes

These Rhubarb & Strawberry Meringue Cupcakes are a delicious & pretty twist on the classic Lemon Meringue Pie.  The slightly sharp curd filling contrasts beautifully with the sweet marshmallowy Italian meringue.

How to make Rhubarb and Strawberry Meringue Cupcakes, made with Italian meringue

If you're looking for a special cupcake which is as delicious as it looks then you've come to the right place!  Allow me to introduce you to this scrumptious rhubarb and strawberry curd filled cupcake topped with a swirl of marshmallowy Italian meringue.
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Sunday, 30 April 2017

Chocolate Orange Magic Cake

Wow family & friends with this chocolate orange magic cake.  It's a tray bake style bake, which is equally delicious as it is interesting.  Magic cakes are relatively easy to make, using one batter to produce a cake with three layers.

A magic cake recipe, a relatively simple cake made with one batter to produce a three layered cake.

One batter.  One cake.  Abracadabra.  Three layers.  It's a magic cake!
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Tuesday, 25 April 2017

Pear & Almond Tart

With a classic flavour combination, this Pear and Almond Tart not only looks inviting but also tastes amazing.  This frangipane tart, which was glazed with a little apricot jam to produce a wonderful sheen to the bake, was made to mark #BakeACakeForBowelCancerAwarenessMonth.

Pear and Almond Tart recipe

Cancer.  It's a word which conjures fear and dread in the vast majority of us.  Being a disease which can affect any part of our body, it's something which most of us will be familiar with, either having experienced it ourselves or through having a family member or friend who's been affected by it.

Now, I don't often talk about melancholic subjects here on Only Crumbs Remain, after all it is a baking blog.  But when I learnt that April is Be a Star, Bake a Cake for Bowel Cancer Awareness Month I knew instantly that I wanted to embrace it here on the blog.

It's the fourth most common cancer in the UK (and the second most common cause of cancer death in the UK) with over 41,000 people being diagnosed with it each year.   That's 1 in 14 men, and 1 in 19 women. (Information from Bowel Cancer UK).

One of those people was my dad.

17 years ago, back in spring of 2000, we received the news nobody wants to hear.  Dad needed major surgery and 6 months of chemo.  It was a difficult time for all of us, but especially for dad, clearly.  But due to the fantastic skill of the surgeons, oncologists, strength of body (he was only in his early 50's at the time) and mind and a lot of TLC, he came through it.

Happily he's still with us to tell the tale.     
  
How to make a classic pear and almond tart

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Thursday, 20 April 2017

Coffee & Walnut Fudge

This homemade Coffee & Walnut Fudge recipe is far from shy and retiring.  It's robust, packed with flavour, and the coffee flavour cuts through the sweetness of the confectionery beautifully.  It's a great alternative fudge flavour! 

Coffee and Walnut Fudge Recipe

I think it's fair to say that I've gone slightly fudge mad in recent months!   There's been quite a foray into the world of homemade fudge here in the Only Crumbs Remain kitchen.

And why not when it tastes oh so good, is relatively easy to make and lends it's self incredibly well to being the carrier for a host of different flavour combinations.  And if that wasn't enough, let me tell you that friends and family will be your bestest friends ever (bestest ever I tell you ๐Ÿ˜‰) when you share your creation ..... that's assuming you're prepared to share!

How to make Coffee and Walnut Fudge

Just last week another batch was sliced into with Mr E commenting how much more flavoursome it is than shop bought fudge. I openly admit that I used to love treating myself to the occasional bag of shop bought mass produced fudge.  Invariably I would opt for a vanilla fudge, and yes that shop bought fudge was nice.   But since making our own we can honestly say that homemade fudge is far far tastier than the mass produced stuff.

Homemade fudge carries so much flavour!  And this homemade Coffee and Walnut Fudge is definitely no exception.

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Thursday, 13 April 2017

Side-by-Side Baking - Meringues

If you've ever wondered if  frozen egg whites produce a better meringue than a fresh, or even pasteurised one, then keep on reading.  In this side-by-side comparison bake I look at meringues, comparing egg whites in four different states to determine if one is better than the other.

A meringue baking comparison, looking at fresh, frozen and pasturised egg whites.

Regulars to Only Crumbs Remain may recall our Rhubarb and Custard Genoise Cake, I know we recall it not least because it was absolutely delicious!  With the numerous egg whites left over from the creme patisserie, meringues seemed to be a bake not far on the horizon.  However, being a little short of time, and conscious that we had a wonderful cake to keep our sweet tooth happy, the egg whites were popped into the freezer for another day.
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