“People who don’t know me think I’m quiet. People that do know me wish I was.”
This is one of my favourite quotes from the Internet, although I don’t know who to credit it. So thank you, Internet.
tea, cake and owl
Leading on from that, people who know me also know that I love baking and cooking. I wear an apron but I’m also a feminist and I’m doing it in order to non-conform to my own conformity which was non-conforming in the first place. Actually, I bake because I like doing it. Nothing to do with gender roles or conformity. And because it tastes good. The day I bake using a packet mix, is the day I retire.
And whilst sewing is a major love, I thought it might be nice to be more inclusive (and less exclusive?!) by including some of my favourite recipes on this blog.
picture perfect
I’ve been following Steph from Rasberri Cupcakes for years, admiring her new and amazing take on cakes and macaroons. This particular recipe has become my go-to for a quick but fancy looking slice and I thought I’d share it with you today. I have made the Rhubarb and Ginger Blondies as per the original recipe, however it has quickly morphed into a Cherry and White chocolate number which I think I’ve been making every week for the past month.
in the making
I’m not sure how I discovered frozen cherries, but for some reason I found a packet in my freezer (I’m assuming I bought them…..) and when rhubarb was running low in the garden, I thought these would look good on a blondie base instead. And they do.
out of the 900ml stainless steel beast
When they come out of the oven, it’s like molten cherry jam with dollops of white chocolate fondant mixed through a chewy blondie base, all with a gorgeous warm hit of ginger to chase away the cold and winter blues. Perfect with a cup of tea and book in front of the fire.
having a little crack at styling….
Cherry and White Chocolate Blondies (adapted from Raspberri Cupcakes who adapted from Martha Stewart)
- 115g butter, melted
- 175g packed light-brown sugar
- 1 large egg
- 1/2 tsp pure vanilla extract
- 125g plain/all-purpose flour
- 1 tbsp ground ginger
- 1/2 teaspoon salt
- 100g Lindt white chocolate squares
- frozen cherries
I’m also a big believer in having everyone pitch in to help bake. Here my little helpers have both managed to crack an egg successfully. Hopefully Bruce will tackle the dishes later….
b1 and b2. Look at that concentration!
Happy baking Saturday.
Curtsey.
Pips xxx
the girl in a tea cup 
Ooooh!
Yaaaaah!
Oh my! I think we are kindred spirits. I love sewing and baking to! Your comment about packet mix made me lol… I agree! Thanks for the recipe, I will definitely be trying it out 🙂
Yay for baking and sewing. And packet mix “shakes head” I have a few friends who know to ask me that if they want to get a rise out of me!
I feel the same way about packet mix *shudder*. . . These look so good, plus I think I’m in love with your stove! Will give these a shot this weekend 🙂
Let me know how they go! I think they are pretty fool proof. I made them when I was half asleep the other night….