butter

Grasshopper Brownies

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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

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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

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

Pumpkin Butter Cake

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

Puffins

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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

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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.