Jam Tartlets {For Mum}

 Prep Time : 10 + 20 Minutes | Cook Time : 20 Minutes | Total Time : 3 hours | Difficulty : Easy

Hello my lovelies! We are a bit back to front this week. Baking first and preserving second. Sometimes that’s how things work out. This recipe is simple but comes out cute and special. Perfect to make with little-ish ones to treat Mum. The dough is easy to make with a food processor. Then it’s just rolling out and cutting shapes and scooping jam. No sweat. Use any jam you have or like. I used a few different kinds for a bit of variety. And let’s be honest it photographs well. My Mum lives in a different city so I will eat these and think of her. You should actually give them to yours…

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Salted Vanilla + Peanut Butter Cookies

 Prep Time : 15 Minutes | Cook Time : 15 Minutes | Total Time : 1 hour | Difficulty : Easy

Hello my lovelies! I was listening to the Sporkful podcast earlier this week. They were talking about a recipe for pancakes that belonged to Rosa Parks. It had peanut butter in it. Ever since I have been craving peanut butter. So I made you some cookies. These are light and melt-in-your-mouth cookies. The salt cuts the sweetness and balances the butteriness. I love all things crisp. These cookies have a shortbread texture. If you cook them a little less they will have fluffy centres. A little longer and they will be crisp all the way through. Always follow your own path. These come together so fast it’s practically witchcraft. And the dough is insanely good. There are no (good) reasons not to make them.

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The WB Larder: Hot Wellington Sauce

 Prep Time : 15 + 15 Minutes | Cook Time : 2 Hours | Total Time : 3 Hours | Difficulty : Moderate

Hello my lovelies! When I saw the name of this recipe I absolutely had to make it. I pumped up the hot part with some fresh chillies and swapped the malt vinegar for apple cider. Malt vinegar reminds me too much of terrible faux mayonnaise made with the vinegar and sweetened condensed milk. Sorry mum. If you saw my post yesterday you will know I had a chilli adventure at the market. I recommend that you try to identify chillies before you buy them. Be careful adding them to this recipe. You can always add more later if you need to but you can’t take them out! This is a lovely fruity sauce that packs a punch. If you want it to. I’ve become a bit of a wuss about heat but I am addicted to this. If there are more tender family members around make sure you have adequate ventilation while cooking as some chilli vapour does circulate… You will need a bit of time

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The WB Life: Time Flies

Hello my lovelies! It feels like not much of an update this week. The days have zipped by. Always the way when you start something new. I’ve been training and getting stuck in at Good Bitches. While I sit here I can’t think of much else! Just BAU life stuff. I made some pickles that may turn out to be a new WMD. Started experimenting with some truffles. Got into a sourdough groove. Eat, sleep repeat.

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Molasses Cupcakes + Cinnamon Frosting

 Prep Time : 15 + 15 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy

Hello my lovelies! I know we have had a few cupcake recipes lately. It’s such a quick way to get some cake in your face. So long as they’re good. I’ve eaten some dry cupcakes in my time. With too much frosting. These cupcakes are not that. Moist tender and flavourful cake. Topped with just enough buttery, lightly spiced frosting. I found this recipe in an old American recipe book that my mother has. After flipping through it on my last visit to my parents’ I got myself a copy from Thriftbooks. I made some tweaks to the ingredients. Added more butter. Then flipped the method. I always get great results using the Hummingbird Bakery method. Rub the butter into the dry ingredients then add the liquids. It’s so forgiving. Perfectly domed cakes with great texture. Molasses has a wonderful caramelly, licoricey slightly bitter flavour that mellows beautifully when you put it in cake.

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Blogger Recognition Award!

Hello my lovelies! My first award. Many thanks to the support of Nicholas at www.blogtasticfood.com for popping my award cherry! It’s exciting and validating to be nominated. Somebody on the internet likes me! I love the way these awards help bloggers connect and learn more about each other. It also gives us a framework to help us give each other a boost. The internet can be a cold place and I’m so thankful for the support of the food-blogging community!

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Gooseberry + Ginger Jam

 Prep Time : 15 + 10 Minutes | Cook Time : 30 Minutes | Total Time : 1 hour | Difficulty : Moderate

Hello my lovelies! I am a gooseberry fan. They aren’t super easy to get a hold of here but have a great unique flavour. While there are sweeter varieties they tend to be very sour when raw unless they are very ripe. So they are perfect for preserving. You can buy them frozen, or find someone with a bush or two. I usually take some from my parents at Christmas but this year they had moved the bushes to a different garden bed and they were sulking about it. I added warm ginger to this jam to balance the sharpness. It’s a winning combo. Anything with ginger is a winning combo in my book. I used raw sugar this time because it’s what I had. White sugar will give a brighter coloured and flavoured preserve but both are delicious.

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