This Orange, Whiskey and Star Anise curd is the newest arrival in my ongoing curd obsession. I love curd. Virtually every cake I make is filled with a curd, whether it’s my mango and lime recipe, a classic lemon curd, raspberry curd or an exotic passion fruit curd. I love how versatile they are. I use them as a snack with yogurt, as a dip, to spread on scones or to fill cupcakes.
These paprika candied nuts are dangerously good. Ridiculously delicious and moreish. I know they aren’t technically baking, but they’re good enough to bend the blogs rules for! This batch disappeared very quickly with very few people involved in their consumption. These are perfect to nibble before a dinner party, while you’re watching a movie or to bring on a picnic. Pop them in a nice jar or bag and they also make a super cute edible gift.
Cranberry and White Chocolate Blondies are the perfect festive treat to bring along to all those Christmas gatherings that we have this time of year.I have, for some time, been lamenting that I can’t make the gorgeous Rhubarb and White Chocolate Blondies I made during the summer, so this is a reworking of the recipe that works for winter (a shameless reworking – I even use some of the same pictures!). The cranberries in this recipe bring the same tartness as the rhubarb and using orange really brings a warmth and sweetness too.