Sugarbird's Sweet Nothings

I am passionate about food. And cooking. And baking. And running. Come and find a new recipe, a funny story, some strong opinions and whatever else I feel like throwing in the mix today.
May 8th, 2011

Whiskey Raisin Banana Bread and Butter Pudding

You know those nights, when you are driving home from work and you are wondering what you will have for dinner. There is nobody to cook for except yourself so there are no rules. I had one of those nights last week. I’d had a particularly crappy work day and I was on my way home doing a mental inventory of the food in the house, and I came to the conclusion that I needed butter. I already knew that I was going to embark on a theraputic baking exercise when i got home, but baking options become significantly limited when one is out of butter. Now I know there are loads of lovely vegan baking recipes online that would be suitable for such an occasion, but I wanted butter. I wanted creamed butter and sugar. And I wanted bread and butter pudding.

I watched this video on Joy the Baker’s website a couple of weeks ago, and it was doing the rounds in my head. I wish I had a baking buddy like that, what fun! And the Bourbon Bread and Butter pudding that they made looked simple, comforting and delicious. But I needed butter. It was 17:45-ish and the thought of driving any kind of distance in the traffic for a simple brick of butter was out of the question. So I sucked it up and drove past my house and onwards to Asda. Read the rest of this entry »

May 5th, 2011

Rhubarb and Orange Cheesecake

I was given a big, beautiful bunch of rhubarb last week. To me it was as good as giving me flowers. The slender, long, pink stalks still had dirt near the ends and huge leaves at the top. As beautiful as a bunch of roses to a baker.

Their colour instantly bewitched me, and I set about making the crumb cake which I have already written about, and then came the cheesecake.

Cheesecake is truly a divine dessert. A rich, creamy, sweet topping on a gingery, crunchy, crumbly base. A little (or large, I don’t skimp) slice of heaven. I ALWAYS use ginger biscuits for my cheesecake base. I just think that their subtle spiciness pairs perfectly with a cheesecake. I have not made one yet where they did not go, so I’m going to keep using them until I do.

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January 27th, 2011

Biscuit Joconde Imprime & Entremets – What a Mouthful!

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

I have never even considered making anything with such a posh sounding name, possibly because French names imply that a michelin star level of sweet skill is required to make a success of such a thing. However, I was very excited when I read through this intimidating sounding challenge and it dawned on me that this did not sound impossibly complicated. Taken as a whole it sounds like a big job, but broken down, one component at a time, it sounded very do-able.

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