Tag Archives: baking

Apple Beer Bread

Apple Beer Bread

A few months ago, we were picking up packages in Point Roberts when we came upon a lonely little apple tree on the side of the road with few bright red fruits dangling off its branches.

Of course, we ambled our way through the dry bushes to pick them but then debated whether we could bring apples (from Point Roberts, since technically you can’t bring apples from Washington State) across the border, so we picked just one for our journey home.

It wasn’t the tastiest; it was tart and somewhat astringent but we ate that apple like the best we’d ever had.

Apple Beer Bread
Apple Beer Bread

That weekend we bought a sack of apples from the store having convinced ourselves that we needed to snack on apples more… but occasionally, I would think of the little apple tree by that sleepy road.
Its wild fruit would fall and become food for birds and wildlife in the area – perhaps that is its purpose.

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Mason Jar Apple Crisp with Custard

Mason Jar Apple Crisp with Custard

Happy New Year dear reader! I hope your day on this new year was filled with hope, great optimism and positive reflection.

I love the sense of rejuvenation that comes with the start of a new year.

We woke up to a pleasantly sunny wintry morning; the kind that casts a bright and cheery outlook on your mood – we haven’t had one of those in a while.

Although I’m not really one for New Year’s resolutions, I made a resolution of sorts last year, so maybe I’m a resolution maker after all.

One of the things I want to work on this year is to limit the amount of food I throw away.

I hate wasting food, it’s something I’ve grappled with for a while, and maybe it’s because I grew up in a household where we once had little to eat but it literally hurts my heart to throw food away.

According to the British institution of Mechanical Engineers 50% of food we produce ends up in the trash!

I want to do my bit by making sure that I don’t throw away food just because I never got around to eating it.

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Orange Poppy Seed Muffins

Orange Poppy Seed Muffins

I love autumn mornings; especially at dawn when it’s foggy and quiet with daylight just filtering in.
It feels familiar, like the cold dry harmattan mornings from my childhood.

This is also my favourite time to bake, the world is perfect in that still solitary moment when I get to do what I absolutely love.

Orange Poppy Seed Muffins

I rarely plan ahead for breakfast, I reckon a lot of people don’t, not in the way we plan dinner.
For breakfast, I usually go with whatever I can whip up quickly, dry cereal and nut milk most of the time, or coffee and pastries when running errands or traveling.

But on those special weekend mornings, I do plan ahead for breakfast.

I take a few days and decide what to make, sifting through cookbooks and collected recipes for that perfect something… a cake perhaps or waffles, socca or these delightful orange poppy seed muffins.

I knew I’d love these muffins for a lazy weekend breakfast, they are those kind of muffins… the kind that doesn’t require a lot of effort, smell heavenly while they bake and taste divine.

Orange Poppy Seed Muffins Orange Poppy Seed Muffins
Orange Poppy Seed Muffins

They’re subtly tangy from an infusion of orange juice and zest, moist from mashed bananas and flecked with toasted poppy seeds for added crunch and texture, with hints of warming spices.

It’s the kind of muffin that makes breakfast special, I love it when the house awakens to the smell of these muffins baking.

They’re a treat with freshly brewed coffee… homemade lattes are the best!

And on those lazy, lazy Saturdays of rain and gloom… I curl up under the covers and read a good magazine from cover to cover and while away the morning.

Orange Poppy Seed Muffins

Orange Poppy Seed Muffins Orange Poppy Seed Muffins
Orange Poppy Seed Muffins

Blueberry Pie

Blueberry Pie

Blueberry Pie Blueberry Pie

We’re in that sultry phase of summer where the days seem slightly magical and you wish you could freeze all those idyllic moments before it all slips away.

My friend M. spends her evenings on the beach mostly chasing after her little guy to reapply his sunscreen; she says she’s trying to create many great memories to look back on when we’re in the depths of winter.

In a way, that is what I’m doing too; dining al fresco, those mesmerizing fiery sunsets, the windy long road trips, and scenic ferry rides to uncover secluded lakes and rocky beaches – I’ll be looking back on fondly in a few months.

And the fruits of summer… can we talk about the abundance of fruit?
Our markets are bursting with colour with the juiciest and sweetest fruits and vegetables of the season.

Blueberry Pie

We never seem to run out of cherries, peaches, nectarine, strawberries, blackberries and blueberries, we have so much blueberries… and we’ll be getting more in the next few days.

We’re always snacking on blueberries, and tossing them into cereals and salads and smoothies, but we really love them in pies; they’re the easiest and tastiest way to use up those bountiful berries.

Blueberry Pie

The recipe for this blueberry is rather modest, with a few ingredients to help the blueberries stand out; like tart lemons to draw out the sweet flavours of the blueberries and fragrant cardamom for warmth.

The crust is one I use often, made with solid coconut oil; it’s foolproof, delicate, buttery and bakes beautifully.

It’s the sort of pie you can easily make all summer long, and I do, it’s one of our favourite summertime desserts.

Blueberry Pie

A luscious slice of blueberry pie with a scoop of your favourite ice cream is just the perfect thing on a hot summer day.

Blueberries are yummy, and good for you – and that’s reason to eat more blueberries.

We’ll freeze some too, and in the cold bleak months we’ll make blueberry pie and think on the glorious summer that has passed.

Blueberry Pie Blueberry Pie


Blueberry Pie

Speculoos Cookie Muffins

Speculoos Cookie Muffins

Long before the cookie butter craze, there were speculoos, the crunchy caramelized spiced cookies which is the main ingredient the cookie butter.

Speculoos are special in themselves, my local London Drugs used to carry the Belgian ones around Christmas time; crispy and thin with punchy flavours, they are so good with tea.

A while back, I discovered a package of speculoos lost underneath my stash of nuts, broken in pieces, looking forlorn and perfect for these muffins.

IMG_0060 Speculoos Cookie Muffins
Speculoos Cookie Muffins Speculoos Cookie Muffins

I can’t recall where I found this recipe, I really wish I could, because it takes the humble speculoos to new heights, I guess it’s similar to the cookie spread in that way

One idle grey morning, we watched the rain pour down the windows, and made these muffins, then we made coffee, sat down and relished the wonderful aroma of the muffins baking.

We ate them warm, right out of the oven with coffee and good company.

These speculoos cookie muffins aren’t the healthiest, but they have a delicious specialness and comfort that makes them perfectly suited for cold rainy days.

I really like how they turned out – wonderfully spiced, moist and cakey with a delightful crunchy streusel topping.

Speculoos Cookie Muffins
Speculoos Cookie Muffins by Elsa Brobbey


Speculoos Cookie Muffins