Cranberry Maple + Walnut Oatmeal Cookies

 Prep Time : 15 + 10 Minutes | Cook Time : 15 Minutes | Total Time : 3 hours | Difficulty : Easy

Hello my lovelies! Every now and then we better have a simple cookie recipe. Melt and mix. Chill and bake. Done. I made sure they were chock full of oats, dried fruits and nuts though. Delicious and conscience-saving. There’s a bit of waiting while the dough chills. But otherwise they come together in a flash. Which is good when you’re a bit under the weather and need a pick-me-up. My body is fighting off something and I’ve been a zombie this week. And zombies need cookies. That thing about brains is a cover up. You’re just standing between them and the cookies…

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Roasted Pumpkin + Sesame Rolls

 Prep Time : 5 + 30 Minutes | Cook Time : 40 + 20 Minutes | Total Time : 4 hours | Difficulty : Bread

Hello my lovelies! In case you were not convinced that my love of vegetables knows no bounds, here is a recipe for bread rolls that are packed with golden winter pumpkin. Moist and tender, these rolls are the perfect accompaniment to dinner. Or as a fabulous snack spread with salted butter. Roasting the pumpkin is key to intensifying the flavour. Sesame adds a hint of nuttiness. I know the times look intimidating. But most if it is waiting. Pumpkin roasting. Dough proving. Rolls rising. Active duty is intermittent and light. If you have pumpkin left over from a previous meal, then it knocks off a whole hour. Your house will smell amazing. And your belly will be full of goodness.  I used a smallish butternut to make this recipe. It will seem like too much when it’s raw but it loses some moisture as it roasts and will shrink down.

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Apricot + Pistachio Ma’amoul

 Prep Time : 15 + 60 Minutes | Cook Time : 25 Minutes | Total Time : 2 hours | Difficulty : Fiddly

Hello my lovelies! A friend of mine introduced me to ma’amoul just last week. I was captivated immediately. There’s so much to love. Ma’amoul go by various names across the middle east and have a variety of flavours. They can be made of semolina or flour. I first made a traditional flavour combination with a filling of dates and walnuts. I could immediately see the possibilities. A little more acidity from apricots instead. Mixing semolina and flour to get the best of both. Baking a little longer than traditional to bring out buttery notes. The cookies should stay completely white after baking. But in the interests of flavour I am stepping out. These cookies are a little fiddly to make. There’s a knack to it that comes fairly quickly. Be patient and let the simple activity soothe you. These little bites of glory are worth the effort. That 60 minutes is accurate. As you make them you will get faster but make sure you have time so you don’t have to rush.

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Smoky Roasted Carrot + Cumin Dip

 Prep Time : 10 + 10 Minutes | Cook Time : 30 Minutes | Total Time : 90 Minutes | Difficulty : Easy

Hello my lovelies! This recipe is the result of two things. My love of snacking. And I accidentally bought double carrots when I ordered groceries. I have had fabulous carrot dips before at restaurants. A bit of a middle eastern theme is emerging this week. Anyway, it seemed the perfect time to come up with a delicious version at home. First we roast our carrots to bring out they honey sweetness. Then we let the food processor do all the work. Add this delicious dip to your next snack platter. Keep it in the fridge to dip flatbreads or pita chips into. Spread it into a wrap alongside hummus. It’s golden and packed with goodness. Best of all it’s delicious. Smooth and bursting with flavour. Let’s get cracking.

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Life: Little Things

Hello my lovelies! This week just slipped by. Sometimes life as a blogger and freelancer isn’t that exciting. There’s work to be done. Meetings to be held Dinner to be made. Epiphanies don’t come every week. Minutiae will have to do. I bought new jeans. I’m obsessively checking my letterbox. I’m planning a mid-winter scandi feast.

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Brown Butter + Cinnamon Kugelhupf

 Prep Time : 30 Minutes | Cook Time : 25 Minutes | Total Time : 4 hours | Difficulty : Fiddly

Hello my lovelies! I’ve been going on about it enough. So here is a delicious buttery, spicy version of my new favourite thing. I am here to help you get over a fear of yeast. And show you it makes more than just bread. It takes a bit of planning. NBD. But the results are delicious and easy on the sugar. 1/4 cup is the extent of the damage. This makes a small cake. I haven’t tested a double recipe in a larger pan or cupcakes yet. I will get onto it. This cake will serve 8 people a slice. Serve it on it’s own with a cuppa or dress it up with raspberries and a little yoghurt or whipped cream for dessert. The only raspberries around here are frozen so it’s coulis for me. You lucky northern hemisphere people can go for fresh. A standing mixer is the recommended tool. A food processor can do the job so long as the bowl isn’t too big. You can opt to do it by hand but be prepared to mix for a bit. Get some children *coughslavelabourcough* to help. Mixing is key. Lumps are the enemy. It’s easier than you think. And totally worth it.

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