Crunchy meringue, juicy sweet strawberries, all in one luscious summer cake. I dare you to resist this Eton Mess Bundt Cake, brimming with the sweet bounties of summer… I’ve been a busy bee trying my hand at recipe writing for
Packed with chocolate chips, gooey and indulgent, these Chocolate Brownies use dark muscovado sugar to add a more sophisticated flavour and are topped with a fresh strawberry buttercream… Perfect for Valentine’s Day!
Buttery melt-in-your-mouth Shortbread, bursting with the Cherry and Almond flavours of the classic Bakewell. These biscuits are the perfect Valentine’s treat!
Use up your leftovers with this soft white bread rolled up with melting Brie and tart Cranberry Sauce for a winning bake this Christmas
Bring Christmas to your baking with these delightfully fudgey gooey brownies with crunchy hazelnut pieces. All dressed up in white chocolate tinsel and cranberry baubles, these Christmas Tree Brownies really are ready for Christmas!
Moist and chewy Christmas Pudding Cookies, the perfect party piece or way to use up those Christmas leftovers
Soft in the centre, double-dipped or drizzled, oh-so chocolately cookies baked from scratch in just 30 minutes… you’re going to adore these cookies from Dr Oetker Disclaimer: I was sent products to create this recipe for free by Dr Oetker
11 Christmas baking recipes to make your Christmas sparkle! *This post contains affiliate links. This means that, at no additional cost to you, I may receive compensation if you make a purchase using one of the affiliate links posted on
Ultra decadent double chocolate muffins with a super-soft chocolate sponge, topped with milk chocolate and drizzled with white… this recipe is every chocoholic’s dream! Disclaimer: I was sent products to create this recipe for free by Dr Oetker in return
A Baking Blogger’s 7 Step Guide to Successful Pins Pinterest can be a baking blog’s secret weapon for gaining consistent traffic and finding more of your ideal readers, but it all relies on creating successful pins in the first place. I’m