pink tinks cupcakes

These were a self inspired jewel of a cupcake adorned with some muddy coloured gems of their own. Having made a plain vanilla cake mix, I wanted to spice the cakes up a bit so added a mess of crumbled left over homemade brownies- the result- mouth watering.

The lightness of the cake contrasted by the highly rich topping was fantastic and i love the photo capturing the almost red tint in the brownies

As a white chocolate lover, i cant bake some rich dark chocolate brownies without accompanying with its somewhat paler counterpart- the blondie.
So much lighter than the traditional brownie, they are a refreshing change and popular with children.

My mother referred me to a wonderful chocolate brownie cake recipe that makes the most delicious brownies. These go down a treat, in fact they barely last a minute once baked, however if the brownie fans can wait it is well worth it as when over a day old the outside is that bit crumblier and the inside dense and moist and best appreciated in this state.

These tasty bites are an interesting eat and well worth an experiment. You cannot help but feel you are being healthy somehow when eating these perhaps it is as i bought the dried apricot from a health food shop!



I was complimented these cookie were like a well known cookie shop chain, the consistency was pleasing. The combination of apricot and white chocolate inspiring.

Just wonderful! these had a beautiful crusted top and underneath the slight dryness and doughyness required for a muffin. Were much liked however eat with a glass of milk as they do have that dryness!

These were an experiment, I like a cake to have nice decorations so wanted to make a rich cake in which i added molasses (so yes a very rich cake) to sit under my sugar dusted blueberries.

I love butterfly cakes, they have a frivolity that reminds me of my childhood so when cooking for a younger crowd i opt for these delights.
Better dusted with icing sugar however i ran out.

We had company one evening and I wanted to make a quick but decadent looking dessert, it was a hit.
Makes 4
4 wide bottomed glasses needed for the dessert

ingredients
half a jar of lemon curd
500 ml double cream/ whipping cream
2 tbsp's cream cheese
12 ginger biscuits
1 lemon juice and zest seperate

whip the cream and cream cheese until thick add the juice of one lemon and then lemon curd to taste then stir in (i used the third of a large jar). crumble 2 biscuits at the bottom of each glass then top with a small layer of lemon curd, add the cream mixture and then top with a crumbled ginger biscuit

Super refreshing, as pineapple often is. The fish and salsa compliment each other and as a gal with a sweet tooth i like the introduction of sweetness to a main course!
I added some spiced apricot and butternut squash cous cous as a side to the dish to keep up the Moroccan theme.
For the herbs use fresh ones.

Ingredients:
2 skinless cod or haddock fillets
Marinade:
2 cloves of garlic
1 tsp paprika
juice of 1 lemon
2 tbsp olive oil
2 tsp parsley
2 tsp coriander
Salsa:
4 pineapple slices
1/2 chilli
1/2 red onion
1 tsp coriander

Mix together the marinade and spread over both sides of the fish which should be in a shallow heat proof dish.
Cover the dish and leave for up to 30 minutes.

In the meantime chop up the salsa ingredients. Cook the fish under the grill for 10 miuntes or until golden and cooked through.