If anyone knows how to make the perfect cupcake, it’s Martha Stewart.  You’d think there’d only be so much you could do with such a small thing but she never fails to inspire and excite me with her creations.

A Cupcake Queen if ever there was one!

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Please tell me that you too have days when you just can’t stop eating sweet things… I need to know I’m not the only one!!  A world without dessert would be a very dull one, wouldn’t it?

Food has got to be one of the hardest subjects to photograph, so I really appreciate the hard work that goes into it.  The images below are via Tobe LeMoine.

How cute for Valentine’s Day!

Cake stands can make all the difference in presentation

Posted by Emily

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What a sophisticated-looking chocolate brownie!  It is a raspberry cream chocolate brownie after all…

Ingredients to make 10 brownies:

200g (7oz) butter, plus extra to grease
150g (5oz) each Bournville and dark chocolate, such as Green & Black’s Dark 70%, chopped
4 medium eggs
150g (5oz) light muscovado sugar
125g (4oz) plus 1tbsp self-raising flour, sifted
125g (4oz) curd cheese or cream cheese
2tbsp raspberry jam

Method:

1 Preheat oven to 200°C (180°C fan) mark 6. Grease and line a 23cm (9in) square tin with greaseproof paper. Put chocolates and butter into a bowl over a pan of simmering water, stirring to combine. When they’re melted, take off the heat and set aside to cool.

2 In a bowl, whisk three of the eggs and all but 1tsp of the sugar together with an electric hand whisk until thick and moussey. Fold in the cooled chocolate mixture and all but the 1tbsp of the flour, then pour into the prepared tin.

3 Put cheese into a bowl with remaining egg and the 1tsp sugar and the 1tbsp flour. Mix well to combine.

4 Place dollops of the cheese mixture randomly over the surface, then top each with a teaspoonful of the raspberry jam. Use a skewer to marble the cheese, jam and brownie mixture together. Bake for 25–30min. Remove from the oven and leave to cool in the tin for 10min, then lift out the brownie and cool completely on a rack. Cut into wedges and serve with a dollop of crème fraîche.

Via Good Housekeeping Magazine

Posted by Emily

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Seeing as we are now on the countdown to Christmas (well it is my favourite time of the year!) I can’t help but look for new and interesting festive recipes.  This tasty ice cream bombe is a great alternative to Christmas pudding when you’re after something a little less rich…

You will need:

284ml carton double cream
200ml carton crème fraîche
200ml (7fl oz) milk
4 egg yolks
125g (5oz) caster sugar
350g (12oz) ready-made or leftover Christmas cake
Redcurrants, for decoration

Method:

1 .Place the cream, crème fraîche and milk into a small saucepan and bring gently to a simmer.

2. Whisk the eggs and sugar together. Pour the hot cream mixture onto the eggs and beat together to make a custard.

3. Pour the custard back into the pan and continue heating gently, stirring continuously until the mixture has thickened (enough to coat the back of a spoon).

4. Pour the ice cream mixture into a shallow container and freeze for 1 hour.

5. Stir the mixture, beating in any ice crystals. Crumble the cake into the mixture and pour into 6 small pudding moulds or ramekins. Freeze until solid (about 4-6 hours).

6. Dip each mould into hot water for a few seconds before turning out.

7. Rinse redcurrants on the stalk under the tap and gently shake off the excess. Dust the berries in caster sugar for a frosted effect.

Via goodtoknow.co.uk

Posted by Emily

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I’ve been picking raspberries in the garden- a full 4 punnets so far!  There’s only so much fruit salad I can eat, so I’ve been looking and ways to use them in a dessert recipe.  I quite fancy these Raspberry and Yoghurt Swirls, don’t you?!! Yum…

via Masterchef Magazine

Posted by Emily

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