Cream the butter and sugar for four minutes in a stand mixer using the flat beater starting low speed and working up, or six minutes with a handheld electric mixer or about 8 - 10 minutes with a wooden spoon. The mixture will be lighter in colour than when you started and very creamy...
I will share with you three mistakes I made that taught my daughter to fear failing and, how the Great British Bake Off helped me rectify those mistakes and build her resilience around failure.
This recipe is easy and adaptable so do as you wish with it - add stuff, take stuff out, just keep the rosemary and mustard.
These cupcakes are something I made for the school fayre. They sold out pretty fast, I'm sure due to their white chocolate dribbleness. The other cakes I made did not sell out fast. It was very stressful watching them sit, lonely and ignored. I won't be making anything other than these for the school fayre, ever again.
You know how it goes. A contestant starts to take their flawlessly baked cake out of the oven, or triumphantly slide their painstakingly constructed choux swans onto a serving plate. Then, in a sudden moment of clumsiness, perfection turns to a mass of crumbs on the floor.
Manly Richard (he's a BUILDER!) wins the technical thanks to Mary telling him his biscuits "have got a nice forking". Inexplicably, no-one collapses into giggles at this comment.
A weird situation has developed: globally around one billion people are malnourished and conversely two billion are obese. One might argue that if the weight on the scales was redistributed, some form of equilibrium could be found.
It's back! People kneeling next to ovens! Thinly veiled baking innuendo! Mary Berry going mad for any cake with a hint of alcohol in! Paul Hollywood's eyes staring through you into the depths of your very soul!
These florentines are delicious and really very easy. The crunch and all important brushing of chocolate make them a big hit amongst the smaller people in our family. Add to this already heady combination some marshmallows and sultanas and this could well be treat heaven.
We're back from our summer hols. We went to Suffolk. Southwold to be precise. We always holiday in Suffolk; it's my attempt at creating childhood memories the boys can bore their own kids with. I regularly irritate them with rose tinted tales of crabbing in Cornwall. It's only right I allow them the same pleasurable adult pastime.
I committed the mortal sin of trying to impart my knowledge on her. It's exactly the kind of thing that used to drive me to distraction as a first time mother... Next time I see her I will make her these brownies as way of an apology and stop being such a know it all.
My Nanna was a bespoke tailoress. She has tried to teach me to sew and knit over the years but I seem to have haberdasher's dyslexia. I miss stitches, misunderstand patterns, forget crucial knots and stages... These days, this is as close to sewing as I get and my are they things of beauty. Dainty button-shaped biscuits, zesty, pretty, rich and beautiful.
The key to a good barbecue side dish? Make it ahead. Don't stress out on the day trying to be superwoman or man in the kitchen. Have it all pre-prepped and then you can don a hat, an apron, brandish those tongs and stay by the fire. Beer in hand.
I'm not a Mum who treats sugar as the devil. I have a very sensible (well I think so) theory that by saying something's off limits you create all kinds of both negative and exciting connotations. Dieting, giving up smoking, stopping dating unsuitable men... by saying it's off limits all of a sudden we all want it more. So this recipe is a welcome surprise.
I am reaching the terrified stage. I've done the hypno birthing course. I've re read all my birthing books. I'm trying to keep my feet up. But there's no getting away from the fact I'm basically scared. I don't especially like giving birth. For me, it hurts that bit too much. Admittedly my second son's birth was a positive experience overall. But it still bloody hurt.
The cronut craze of last year has been and gone. Did you try making them? I didn't. It was probably the thought of both croissant dough and deep frying that put me off. So what's next? Momofuku Milk Bar have their infamous cereal milk ice cream. What about these?