Grasshopper Brownies


Putting these into the Brownie category is really selling them short - they are so, so much more than that. The brownie is simply the base - a chocolaty, fudgy, chewy vessel for carrying an inch-thick layer of minted buttercream to your mouth, held down by a snap of bittersweet chocolate that cracks under your teeth with each bite. They are quite sweet in the best way, and you'll do well to keep a cup of coffee in one hand and a brownie in the other. Also, the liquor alone isn't enough to give the buttercream its minty boost, so you'll need a bit of peppermint extract. I made the mistake of buying mint extract which turned out of be a combination of spearmint and peppermint, and the very smell of spearmint makes me gag worse than strep-test. Do as I say, not as I do.

Cornflakes Crunchies

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Crunchy Buttery Cornflakes Cookies

Lemon Crunch Drizzle Cake

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A good lemon cake recipe is a very important thing to have. I found this lurking in an obscure corner that holds Tana Ramsay's recipes and it worked out really, really well.

Lemongrass Butter Cake


Butter Cake, infused with lemongrass to give the rich buttery cake a clean fresh taste.

Broiled Lobster Tails

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This was an amazing impromptu dinner the other night - fresh lobster tails right from the market! With a little garlic butter sauce and a very hot broiler, these lobster tails were ready in less than 15 minutes and may just be one of the simplest (and luxurious) dinners I have had in a long time!

Brownie Cupcakes


Good deeds gone bad with these brownie cupcakes and their light and fluffy peanut butter frosting.

Pumpkin Butter Cake


Pumpkin butter cake - super velvety smooth and soft, so tender, so moist...


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Puffins - maple syrup pancake muffins with chocolate chips. It eliminates you getting the last cold pancake because you were too busy making them for everyone.

Gurabii - Shortbread Cookies

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Crumbly deliciousness made with creamed butter, sugar, flour and a splash of whisky.



madeleines! everyone's favourite proustian delight is far easier to make than expected. and, delicious in a way that only something with lots of butter and sugar and eggs can be. the recipe i used is a cross between the entry in an old copy of the larousse gastronomique, with instructional tips from david lebovitz.