Most of my other ice cream recipes use condensed milk and they are all really good. As peaches are in season, I tried a recipe with fresh peaches and using the same method. I had no complaints, everyone loved it but I wasn’t happy. I felt the condensed milk was the primary flavour instead of the peaches so I set about trying to work around this.
I’m happy to report that the second test worked out much closer to what I wanted to achieve 🙂
I’ve tried making scones using fresh strawberries before but ended up with squashed strawberries and a pinkish coloured dough so haven’t gone back to revisit that recipe until now …. I got a punnet of really sweet and delicious Irish strawberries and really wanted to make strawberry scones so off I set to do a little research.
As with a lot of my baking, I also wanted to make a Gluten Free version too so I’ve included both below so everyone can enjoy these amazing scones.
They veer slightly away from ingredients a lot of us would traditionally use for making scones but the result was a really rich and creamy scone with chunks of strawberries throughout so I’m putting this recipe down as a success!
I’m such a fan of almond flavours which of course lead into bakewell. Any version of a Bakewell is a winner with me. I absolutely love the flavours but I do understand that sometimes, you don’t want to make the different elements needed for a traditional Bakewell Tart so thanks to Lakeland UK, these gorgeous little Bakewell Squares are a very simple yet delicious way to get that hit.
I adapted this shortbread recipe from another one which had chocolate and raspberries. Sounds pretty good and I definitely might try it later but I wanted to try something I had seen on Pinterest and couldn’t wait!
So I decided to try and bake with edible flowers and the lavender that grows in my garden. I used a shortbread recipe but I think a plain, vanilla biscuit recipe would probably also work. The reason I chose the shortbread is because it comes out of the oven really soft which allows you to VERY gently press in the flowers and then return to the oven for the last 5 minutes of baking.
As I was using violas and also the lavender from the garden, I decided to add lemon flavour to the shortbread also as I felt they would work well together.
A little while ago I made a Cherry Loaf Cake and it was just so lovely. It’s proven very popular with everyone which always makes me very happy! The recipe is also here on the website if you want to take a look: https://www.cozebakes.com/2020/06/09/cherry-loaf-cake/#more-2831
I kept thinking I would like to make something similar in gluten free form and felt muffins would lend themselves well to the adaption and so these Cherry & Almond Muffins were born.
These Apple Pockets happened by mistake really. I had made Baked Apples and had filling leftover. The filling was so delicious that I wanted to do something with it but didn’t have enough for small pies.
I remembered I had seen a video on using pastry in different ways and that sort of made it happen.
A lovely easy to bake Cherry Cake full of delicious glacé Cherry pieces and a wonderful almond flavour. This is a loaf cake which I always feel is a perfect tea time cake or a great idea to bring as a gift to someone’s home.
If there’s a recipe that I would really urge you to make, it’s these cookies. They are so good. So Moorish, chewy, full of healthy oats and healthy dried fruits. You just need a microwave to melt the butter and golden syrup and a wooden spoon. 20 minutes in a low oven and gorgeous cookies to make everyone happy! Please make them!
I’ve made shortbread before and I’ve tried two recipes. Both are here on cozebakes for you to try – A traditional shortbread recipe and a lemon shortbread recipe. One of my sons is a big fan of shortbread and even bigger fan of anything with lemon so I wanted to make him Gluten Free Lemon Shortbread.
You can change it up and try orange zest and even lime zest for a citrus shortbread. Don’t be tempted to add liquid flavourings so stick with chocolate chips, dried fruit, nuts, etc.
This scone recipe is very simple to put together. If you already have sweet potato mash, then you’re one step ahead. There’s no butter in this recipe, I use oil instead and they are still really light and fluffy. Sweet Potato is a great vegetable, full of nutrition and high in fibre, vitamins and minerals – specially high in Vitamin A.
For those who are on special diets, Sweet Potatoes are a low glycaemic food. So let’s get to the recipe.
A very simple and quick recipe which can be made in about 5 minutes. I know I say that about lots of recipes, but I really mean it this time!
As there’s no butter (ie: fat) in this recipe, they are best eaten on the day or next day. You can pop them in the microwave for a few seconds after that if you want.
Found this recipe in an American magazine from Sugar Spun and converted it to a gluten free and metric version and I’ll give both below. It’s chock full of healthy oats and a sweet treat when you want something but can’t find just the right thing. These bars are thick, chewy and totally delicious!
I love the fact you don’t need to take out any machinery to make these. It’s all done by hand which is always a bonus.
You can of course make them plain by leaving out the chocolate chips and they are very good that way too. I used dark chocolate chips and there are lots of variations you can make. I’ll list them below.
