Archive of ‘Dessert’ category

Individual Fruit Pie

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The mini pies are the perfect thing to make when you fancy an indulgent desert to yourself.  The recipe makes four, so eat one today, keep one for tomorrow then two in the freezer for those moments when you just need a sugar fix!

They are sweet and simple, yet completely delicious.  The pastry is light and crisp and the fruit is sweet, juicy and spiced.  Nectarine is one of my favourite fruits, so I love this flavour combination but you really could use almost any fruit…probably not banana, unless Nutella is involved…in fact, that could be amazing! So yeah, truely whatever flavour you fancy!

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This pastry recipe is very easy to make, especially in a food processor.  The key is to roll it thinly the ensure a crisp bite to the pie.  I love to sprinkle the tops with granulated sugar for extra crunch and appearances.  Not that these little pies need much help when the filling oozes out. (more…)


Blueberry & Almond Cake

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A recipe!  I know, it’s a shock to my system as well.  A recipe for blueberry and almond cake to be precise.  I’m feeling all inspired at the moment as I’ve just spent my Tesco vouchers on two new cookbooks.  One I have been meaning to buy for months, maybe even years, and the other is a new book from Jamie Oliver Food Tube range.  The first was the third in the Hummingbird Bakery range called Home Sweet Home.  I love those cookbooks, everything always turns out perfectly and the recipes are delicious.  Inspired by the first episode of the Great British Bake Off the first recipe I am going to attempt is for a Swiss roll…which I’ve never actually made before.

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Jamie’s Food Tube: The Cake Book is written by Cupcake Jemma  of Crumbs & Doilies and so far it seems like a great wee find.  The first chapter covers basic cakes as well as things you might need to spice up your cupcakes such as infused milk, marshmallow frosting, caramel and fruit filling.  The remaining chapters are split in to seasons and there are some great cupcake ideas in there.  Topping my must make list so far are popcorn cupcakes and Jamaican gingerbread layer cake.  (more…)

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Strawberry Ripple Ice Cream

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It’s summer.  Everyone is smiling because the sun is out and the days are long and warm.  The town is bustling with tourists excitedly photographing anything and everything, wandering in to the road when I’m trying to drive places…but that’s ok because I have my windows down and am blasting some happy-go-lucky pop-punk.

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As if all of that wasn’t enough, the Commonwealth Games kicked off last night in Glasgow.  Living in Glasgow over the past year or so, build up to the games has been everywhere.  Posters, press, topic of conversation….the anticipation was high.  In some ways I’m a little sad that I’m not living there at the moment to truly feel part of the excitement, but I have a feeling that living less than a mile from one of the major stadiums would have gotten tiresome on day two of my work commute!  I have tickets to two events so I think I’m getting the best of both worlds, experiencing the atmosphere of the athetics (200m final and the 4x100mm relay finals!) whilst watching the rest of it from a comfortable distance away.  I’ve already been enjoying the swimming (Michael Jamieson in particular!) this morning – you really can’t beat watching sport! (more…)

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Summer Fruit Pastries

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Lately I’ve been baking (unfortunately for Ever So Sweet not here), working and watching tennis which hasn’t left a lot of time for blogging.  There are photos piling up on my memory card of recipes waiting to be edited and written about but I’m getting back in to a routine so it’s all good!  Later in the week I’ll post a wee round up of what I’ve baked so far for my small home-baking business and you can let me know what you think 🙂

For now though, I have a wonderfully simple recipe which can be thrown together in minutes to deliver a lovely, light dessert that just screams summer.  All you need is puff pastry (I used ready made *gasp*), marscapone, a lemon and fruit.  A little sugar or honey for a finishing touch would be perfect too.

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I whipped these up one afternoon before a dinner party at a friends.  My mission was to bring a light dessert.  It’s like I have a reputation for making rich, decadent food or something?  I had lot’s of lovely fruit in my fridge along with some marscapone which needed a purpose and pastry generally makes everything better, so these pastries were born!

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Once roasted the fruit takes on a deep, sweet flavour with a slight caramalised edge.  The tangy marscapone layer brightens the flavours and the flaky pasrty makes for the perfect bed to hold everything.  Put these little pastries together in the morning, leave them in the fridge them bake them off for 10 minutes when you need them later in the evening.  Served with some cold cream or ice cream and you have a delicious summery pudding. (more…)

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Banana, Strawberry & Pistachio Ice Cream

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I had every intention of posting about healthy peanut butter snack bites today, but it’s just so warm and sunny (I’m writing this from a shady spot in my garden) that ice cream just seemed much more appropriate!

This is healthy ice cream though, so I’m on the same theme at least.  Whilst trawling through Pintrest for summer recipe inspiration, this recipe, or at least variations of it, kept popping up.  Just like whipped coconut cream before it, banana ice cream is the current trend in wholesome eating.  I do enjoy being on trend…even though it happens almost never…so here’s my spin on it!

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If you enjoy a banana based smoothie then you’re going to get on well with banana ice cream.  It is pretty cool how pureeing frozen banana chunks in a blender turns it in to sweet and creamy soft serve ice cream, to which you can add pretty much whatever takes your fancy.  I had strawberries and pistachios on hand, so that’s what was thrown in.  Pictachios lend crunch, and strawberries bright, fresh sweetness. One piece of advice about the strawberries though, cut them smaller than I did if you plan to freeze the ice cream further.  They freeze up much more solid than the banana making the ice cream difficult to scoop and eat.  A fine dice would be perfect.  If you want to serve the ice cream as it comes from the bender, in the soft serve form, just fold in any fruit/nut combination and size of your choice.

Other options could be toasted coconut and chocolate chips, peanut butter swirl, Nutella swirl (I need to make that variation now!) or you could add the strawberries to the blender and blitz them up with the banana.  Ideally you would make this with banana alone, but my food processor couldn’t quite cope with that, it’s only a mini one, so I added half a cup of fat free yogurt to loosen the mixture up but it is optional. (more…)

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