Carrot Cake!

Carrot Cake!A couple of weeks ago it was my Uncle Robert’s Birthday and guess what he likes..? Carrot Cake! This is a recipe I have made many times before & one that me and my family absolutely love. Do not be deceived by it’s ‘healthy’ sounding name though, carrot cake is actually one of the most calorific cakes you can eat! But hey, if we can’t eat cake on our Birthdays then when can we treat ourselves? All things in moderation I say! (or in vast quantity – same thing right??)

So, here is what you will need to make 1 x large cake. (Serves approx 12.)

For the Sponge

  • 300g Plain Flour
  • 2 tsp Ground Cinnamon
  • 1 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 200g Soft Light Brown Sugar
  • 200g Grated Carrot
  • 227g Tin of Pineapple Rings, Drained & Chopped
  • Zest of 1 x Orange
  • Zest of 1 x Lemon
  • 4 Eggs, Room Temp
  • 250ml Sunflower Oil

For the Cream Cheese Frosting

  • 250g Unsalted Butter, Room Temp
  • 100g Icing Sugar
  • 500g Full Fat Cream Cheese *
  • 1 tsp Orange Extract, Optional

For the Decoration

  • Sugar Carrots, Optional

Essential Equipment

  • 2 x 7″ Round Loose Bottomed Cake Tins

* I used Philadelphia Original Cream Cheese. Don’t use a low fat version as it will not hold it’s shape and may become quite wet & sloppy. 

Preheat your oven to 170ºC/Fan 150°C.

Grease the base & sides and line the base of both cake tins.

To make the sponge, sift the flour, cinnamon, baking powder, bicarbonate of soda & brown sugar into either a large bowl or the bowl of an electric stand mixer.

Carrot CakeIn a separate large bowl, mix together the grated carrot, chopped pineapple and the zest of the orange & lemon.

Add the eggs in and mix with a fork. Then gradually add the sunflower oil stirring constantly.

Carrot CakeIn thirds, add the wet mixture to the dry ingredients and, each time, mix only until just blended together.

Carrot CakeDivide the mixture evenly between the two tins and place into the lower section of the preheated oven for about 25-30 minutes.

Carrot CakeCheck with a skewer – if it comes out clean, it’s cooked. If it has batter on it – it needs longer.

When cooked, allow to cool in the tins for 15 minutes before removing, peeling off the baking paper and cooling completely on a wire rack.

Whilst the cakes are cooling, lets make the cream cheese frosting.

Either using an electric stand mixer or a large bowl with an electric hand whisk – beat the butter until really soft and smooth.

Sift in the icing sugar and mix on a low speed to start with. Once there’s not a lot of ‘loose’ icing sugar, increase the speed & mix until soft and smooth.

Carrot CakeAdd in the cream cheese & orange extract (if using.) Continue to mix on a medium speed until you can’t see any more bits of butter and it’s lovely, light & smooth.

Keep covered and chilled until you need it.

Carrot CakeWhen the cakes are completely cooled, level them off with a sharp knife if they ‘domed’ in the middle.

Place the first layer on a cake board.

Load a piping bag with a nozzle of your choosing. (I used a 2D drop flower nozzle which enables you to create the roses.)

Pipe blobs all the way around the outside edge of the bottom layer, then continue with a spiral all the way to the middle.

Don’t worry if it’s not neat – no one is going to see this bit!

Carrot CakeCarefully place the second layer on top – bottom side up. (This will give you a perfectly flat top.)

Working from the outside in, I decided to pipe little roses on the top. (Do this by starting from the middle of the rose and working your way out in a spiral.) You could do whatever you like though.

Carrot CakeAt this point, you could leave it as it is. You could also buy little sugar carrot decorations from a cake shop to place on the top, or even make your own using ready made fondant and food colouring gels. It really is entirely up to you!

Carrot Cake!I usually say to never put cake in the fridge as it dries it out much faster. However, with there always being an exception to the rule – I actually recommend you keep this one in the fridge. The nature of cream cheese frosting is a delicate one to say the least, and the sponge is so moist (with the vegetables/fruit & oil) it will be absolutely fine.

Carrot Cake! Uncle Robert

Carrot Cake! Uncle RobertIt went down a treat with the Birthday Boy and my Aunt Naomi has already asked for one for her Birthday later this year! It’s always a definite hit in my family and a recipe I will continue to make for many years to come. I often find that people turn their noses up at carrot cake without even trying it. Well I implore you, give it a go – it’s not as strange as you think and is genuinely one of the most flavourful cakes you will ever eat. Go on, convert yourself!

And on that note, I bid you farewell until next time my lovelies!

Miss KitchenMason

Advertisements

Healthy Sauce for Fussy Eaters!

Healthy Sauce for Fussy Eaters!Even at 28 years old I still have to trick myself into eating healthy foods. I’ve dramatically improved over the years but I think a part of me will always be a fussy eater. With me, half the battle was texture & ‘eating with my eyes.’ This unbelievably delicious recipe solves both those problems in one fell swoop!

Healthy Sauce for Fussy Eaters!Seriously, what if I told you that you could get all the above veg into a fussy eater and they wouldn’t even realise? I kid you not! The trick? A food processor. Take out the texture & you are left with a visibly appealing sauce that is jam packed full of the good stuff AND tastes fantastic!

Here is what you will need to make approx 6 generous portions/1.5kg. (Recipe adapted from BBC Good Food.)

Top Tip! With it just being me and the Mr, I used 2 portions straight away and froze the rest in freezer bags for a later date.

  • 1 tbsp Olive Oil
  • 1 Onion
  • 2 Sticks of Celery
  • 1 Leek
  • 2 Carrots, peeled
  • 2 Peppers, I used 1x Red 1x Yellow
  • 2 x 400g Tins of Chopped Tomatoes with Garlic
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Granulated Sugar
  • 1 tbsp Mushroom Ketchup, optional
  • 1 tsp Garlic Powder
  • Salt & Pepper

Essential Equipment

  • Food Processor or Stick Blender
  • Large pot/saucepan with a lid

Firstly, prep your veg.

Slice the onion, celery, leek & carrot into pieces roughly the same size. Core and slice the peppers and set to one side.

Over a medium heat, add the oil into a large lidded pot/saucepan.

Add in the onion, celery, leek & carrots and cook for about 20mins until softened. Stir occasionally so nothing catches on the bottom.

Healthy Sauce for Fussy Eaters!

Healthy Sauce for Fussy Eaters!Add in the peppers and cook for a further 10mins.

Healthy Sauce for Fussy Eaters!

Healthy Sauce for Fussy Eaters!Tip in the tomatoes, balsamic vinegar, granulated sugar, mushroom ketchup (if using) and garlic powder. Generously season with salt & pepper and give it a good stir.

Healthy Sauce for Fussy Eaters!Pop on the lid and allow to simmer for about 20mins until everything is nice and soft.

Then remove the lid and allow to reduce for 5-10mins.

Healthy Sauce for Fussy Eaters!Lastly, give it all a good stir and leave to cool a little before either blitzing in a food processor or with a stick blender.

Healthy Sauce for Fussy Eaters!See the difference pureeing can make? If I was still as bad as I was when I was younger – there is no way in hell I would have touched this before it had been through the processor! Now it looks completely unassuming and harmless. See?! A perfectly deceitful way of sneaking veg into those fussy eaters.

Healthy Sauce for Fussy Eaters!As I recommended before, unless you are cooking for a lot of people anyway – this is a great  recipe to split & store in the freezer for those days when you just can’t be bothered. Making you much less likely to reach for the takeaway menu & far more likely to inject some goodness into you!

Top Tip! If serving with pasta, when warming through the sauce, add a little of the pasta water and stir it through. This will make it lovely and smooth.

In other news, If you weren’t already aware, me and the Mr are expecting our first child in around 4-6 weeks. Yesterday, our wonderful family & friends surprised us with an amazing Baby Shower!

Baby ShowerClearly this (and the large amount of cake!) made us extremely happy! I sincerely feel very lucky & privileged to have such a wonderful bunch of people in my life. Huge thank yous all round to everyone that was involved/attended. My mini KitchenMasonite is already so spoilt and she’s not even arrived yet!

Speaking of cake – I would like to take this opportunity to give a big shout out to my Dad. Why you ask? Well, my Dad has never decorated a cake in his entire life but he’s always relished a challenge…

Baby ShowerSeriously, he’s never made a celebration cake before. EVER. How unbelievably awesome is this?! Not only did it look incredible, it tasted incredible too. The vanilla genoise sponge was beautifully soft & light and the buttercream was so smooth – absolutely divine. Move over Mr Kipling, there’s a new cake maker in town!

I hope you enjoyed this week’s post my lovelies, until next time.

Miss KitchenMason

Ultimate Roast Veg & Scanpan Giveaway!

Ultimate Roast Veg & Scanpan GiveawayWe’re into December now and there’s only one thing on everyone’s mind – Christmas. I’m here to help make it a little easier on you with my super simple & intensely delicious ultimate roast veg recipe. Not only that, but you could bag yourself literally the greatest roasting pan I have ever used! Competition details at the end of the post.

Here is what you will need to serve 3-4 as a side dish.

  • 350g Baby Potatoes, quartered
  • 2 – 3 Large Carrots, peeled & sliced
  • 2 – 3 Large Parsnips, peeled & sliced
  • 1 tsp Garlic Powder
  • 1 tsp Oregano
  • 1 tsp Thyme
  • 2 tbsp Olive Oil
  • Salt & Pepper
  • Fresh Parsley, to garnish (Optional)

Preheat your oven to 200°C/Fan 180°C.

Quarter the baby potatoes (they should be roughly 3cm in diameter) then peel the carrots & parsnips.

Slice the carrots & parsnips to approx the same size as the potatoes – this will ensure it all cooks evenly.

Then throw it all into a good quality roasting pan along with the garlic powder, oregano, thyme, olive oil & a generous helping of salt & pepper.

Get your hands in and mix it all together so everything is evenly coated.

Ultimate Roast Veg & Scanpan GiveawayPop it into the centre of the preheated oven and cook for 35-40 minutes until golden & soft.

I gave mine a mix half way through the cooking time.

Ultimate Roast Veg & Scanpan GiveawayI told you it was simple! No mess, no fuss recipes are exactly what you need on Christmas Day to eliminate all that unnecessary stress. This is literally – chop it, mix it, cook it . Job done! And only one pan to wash after?? You’re welcome.

Now, onto the more important business at hand. The Scanpan roasting pan. Wowsers this is a great piece of kit! I’ll be honest, I had never actually heard of the brand until now. But honestly? This really is a kitchen must have and completely obliterates all the other roasting pans I have ever used!

Ultimate Roast Veg & Scanpan Giveaway

What you need to know: Scanpan is a Danish company that not only strive for unrivaled quality with their patented ceramic titanium coating but they also care deeply about the environment. Despite the added cost, the Scanpan Classic range is made using 100% recycled aluminium and even the packaging they come in is 100% recycled material too.

Ultimate Roast Veg & Scanpan GiveawayAs for the roasting pans, I have honestly never come across quality like it. It has a fantastic weight to it and you know they’re not lying when they say it comes with a ‘no warp’ guarantee.

The ceramic titanium non stick coating is really something to shout about too. I mean, nothing is going to stick to this baby – NOTHING! Every time I’ve roasted veg in a roasting pan, something has always stuck to the bottom and it’s a nightmare to clean. With this? No chance! Everything wiped straight off. It was like you hadn’t cooked anything in it in the first place.

Another thing I noticed when making this recipe was how evenly everything cooked. They claim the roasting pans have fast & even heat distribution and I totally agree! Fantastic stuff.

Ultimate Roast Veg & Scanpan GiveawayAn additional feature that I think is also worth noting, is the fact that the bottom allows it to be used both on the hob & in the oven. So you could sear some chicken or beef on the hob and finish it off in the oven – all in one pan. It literally does it all!

 

So, to be in with a chance of winning your very own Scanpan Roasting pan – just do one or all of the following 3 things:

 

1. Like the KitchenMason & Scanpan UK pages on Facebook then share the photo pinned to the top of my timeline

2. Follow @KitchenMason & @ScanpanUK on Twitter and retweet the competition tweet on KitchenMason’s Twitter feed with the hashtag #WinHausKM

Not on social media? No problem!

3. Subscribe to my blog via e-mail or WordPress (on the right hand side of the page) and leave a comment on this post to say you’ve done so.

 

It really is that easy!

Competition is open to UK residents only and closes on Saturday 20th December at 1pm.

The winner will be announced on both Facebook & Twitter afterwards.

I hope you enjoyed the post lovelies, and good luck!

Miss KitchenMason

Honeyed Carrot Soup

Honeyed Carrot SoupAlthough spring is just around the corner, there’s still a definite chill in the air and I’m in need of some good old fashioned comfort food! This delicious home made soup has been a favourite of mine for a very long time. Yet for some completely bizarre reason, I’ve neglected to share it with you lovely lot! What a travesty! Today, I plan to rectify this mistake.

This recipe makes about 6 servings. (Approx 400ml each.) It also freezes very well so is worth while making a batch and saving some for those lazy days. Brucey bonus? It’s naturally gluten free!

(Recipe adapted from the BBC Good Food website.)

  • 2 tbsp Butter
  • 2 Small Leeks, roughly sliced
  • 800g Carrots, peeled & roughly sliced
  • 2 tsp Honey
  • Pinch Chilli Flakes
  • 2 Bay Leafs
  • 1.8 – 2 litres Good Quality Vegetable Stock
  • Soured Cream to serve

Firstly, melt the butter in a very large saucepan over a medium heat and add in the leeks.

Honeyed Carrot SoupSweat for approx 4-5 minutes until softened.

Honeyed Carrot SoupNow add in the carrots, honey, chilli flakes and bay leaves.

Honeyed Carrot SoupCook over a medium heat for a couple of minutes…

Honeyed Carrot SoupThen add in the vegetable stock. (I used 4 x Knorr stock pots dissolved in boiling water.)

NOTE: If you like your soup thicker, use 1.8 litres. If you like it a little runnier, use 2 litres.

Honeyed Carrot SoupBring to the boil and simmer gently for 30 minutes.

Honeyed Carrot SoupVery important… Remove the bay leaves! Then all that is left to do is blitz it all up (in batches) in a food processor.

Once you’ve done that, return it all to the pan and give it a good stir. Have a taste and season with salt & pepper as needed.

Honeyed Carrot SoupAt this point you can heat it up again and serve with a big swirl of fresh sour cream. Or, like me, pour individual portions into Pour & Store Bags & freeze for a later date. Then when you do want it, simply take out the freezer the night before and allow to defrost in the fridge. If you are really pushed for time, tip the block of frozen soup into a saucepan and heat gently over a low heat. It will slowly melt and then heat up. But do keep an eye on it as the melted soup may start boiling before the block has completely melted, resulting in some spitting!

Honeyed Carrot SoupAnd there you go, a wonderful and healthy home made soup to warm your cockles! The blend of flavours is just lovely. First you get the sweetness from the carrots and honey, then a little kick from the chilli flakes… and the sour cream just brings it all together. Absolutely delightful! This has been and will remain one of my all time favourite soup flavours. Nothing in the world can replace that warm, comforting feeling you get from a good bowl of home made soup. Perfection!

I hope you enjoyed the post lovelies, until next time.

Miss KitchenMason

Em & Em’s Dinner Party 2013!

Em & Em's Dinner Party 2013!It’s that time again! Me and my good friend Emma decided to throw another dinner party for us and the fella’s. On the menu this time are some fantastic recipes and, of course, I’m going to share them with you lovely lot!

The main course we selected was adapted from This gorgeous ensemble by Raymond Blanc – pork chops with onion fried potatoes & roast carrots. And for the dessert, we made an insatiably indulgent Reese’s Peanut Butter Cup cheesecake!

So, without further ado, here is what you will need for the main course – serves 4.

Main Course

‘Pork Chops with Sautéd Potato Cubes and Syrup Glazed Carrots’

  • 4 Pork Chops, (on the bone) 1″ thick
  • Sea Salt
  • Coarse/Freshly Ground Black Pepper
  • 40g Unsalted Butter

For the Potatoes

  • 6 Maris Piper Potatoes, medium sized
  • 2 tbsp Olive Oil
  • Sea Salt
  • Coarse/Freshly Ground Black Pepper
  • 40g Unsalted Butter
  • 2 Shallots, finely chopped
  • 2 Garlic Cloves, finely chopped
  • Half a Bunch of Fresh Parsley, chopped
  • Half a Bunch of Fresh Sage Leaves, chopped

For the Carrots

  • 5 Large Carrots, peeled & sliced at an angle
  • 1 tbsp Olive Oil
  • 1 tbsp Golden Syrup
  • Handful of Fresh Sage Leaves, roughly chopped
  • Sea Salt

To Serve

  • Honey Mustard (I used Maille)

Preheat your oven to 200°C/180°C Fan.

First thing’s first, get your pork chops out the fridge. Season both sides with a good helping of sea salt & coarse black pepper and press firmly into the meat. Leave to one side for about 30-60 minutes before cooking. (This helps the seasoning get into the meat.)

Place the peeled, sliced carrots in a large roasting tray along with the olive oil, golden syrup and sage leaves. Season with a generous amount of sea salt then get your hands in and give it a good mix. Place into the centre of the preheated oven for about 40-45 minutes until slightly charred and cooked through. (Mix once halfway through the cooking time.)

Em & Em's Dinner Party 2013!Meanwhile, chop the potatoes into 1cm cubes and place in a bowl of cold water. Leave to one side. Then bring a large saucepan of salted water to the boil.

For the chops, heat a heavy, non stick frying pan over a medium heat and melt the butter until foaming.

Crank the heat up to medium/high and fry the chops for about 4 minutes on each side. (If you need to cook them in batches, as I did, add 10g of butter per chop to the pan each time.)

When cooked, wrap them in foil and leave to rest until serving.

Em & Em's Dinner Party 2013!

Em & Em's Dinner Party 2013!Drain the potatoes and add to the saucepan of boiling water. Cook for about 30 seconds then drain and tip onto a baking sheet. Allow to steam for a minute or two.

Heat the olive oil in a clean, non stick frying pan and add the potatoes. (In batches if necessary, you don’t want to overcrowd the pan.) Season with a little sea salt & black pepper then cook over a medium/high heat for about 10 minutes until lightly browned.

Mix the shallots, garlic, parsley & sage together and add to the pan along with the butter. Fry for a further 2-3 minutes until the butter has melted and the potatoes are evenly coated.

Em & Em's Dinner Party 2013!Now you are ready to plate up. Serve the pork, potatoes & carrots on warmed plates with lashings of honey mustard and eat your heart out!

Em & Em's Dinner Party 2013!Before this meal, both Emma and I admitted that Pork Chops wouldn’t be at the top of our favourite meats list. But after this? It’s definitely climbed it’s way up the ladder! All the flavours work so incredibly well together. From the sweetness of the carrots to the crispy onion potatoes, and that beautiful buttery, meaty pork chop. Absolutely delicious!!

Dessert

‘Reese’s Peanut Butter Cup Cheesecake’

10 Generous Servings

* Needs to chill for at least 4 Hours *

For the Crust

  • 225g Oreos
  • 50g Honey Roast Peanuts
  • 50g Unsalted Butter

For the Filling

  • 600g Philadelphia Original Cream Cheese
  • 3 x Eggs, room temperature
  • 200g Soft Light Brown Sugar
  • 160g Smooth Peanut Butter
  • 80ml Double Cream
  • 1 tsp Vanilla Extract
  • 8 x Reese’s Peanut Butter Cups

For the Topping

  • 100ml Sour Cream
  • 100g Golden Caster Sugar

For Decoration (Optional)

  • 75g Milk Chocolate, chopped into small pieces
  • 75ml Double Cream
  • 1 tsp Vanilla Extract
  • 8 x Reese’s Peanut Butter Cups

Special Equipment

  • 9″ Springform Tin
  • Large Roasting Tray (Bigger than the springform tin)

Grease and line the base & sides of the 9″ springform tin with baking/parchment paper. Preheat your oven to 160°C/140°C Fan.

Em & Em's Dinner Party 2013!In a blender, blitz the Oreos & peanuts to fine crumbs. Melt the butter, pour it into the biscuits and combine. Press the mixture, with the back of a metal spoon, into the base and slightly up the sides of the prepared tin. Refrigerate until needed.

Em & Em's Dinner Party 2013!Either using a stand mixer & paddle attachment or an electric hand whisk & large bowl, mix the cream cheese until smooth.

Lightly beat the eggs with a fork and add to the cream cheese in thirds. Beat well after each addition.

Add in the brown sugar, peanut butter, double cream & vanilla extract and continue to mix until smooth.

Em & Em's Dinner Party 2013!Chop the Peanut Butter Cups into 8ths and gently fold them into the filling. Pour the mixture into the tin and smooth over the top.

Wrap the base & sides of the tin with a double layer of foil and set into the roasting tray. Place onto the middle shelf in the oven and pour boiling water into the roasting tray so it sits 1″ up the sides of the springform tin.

Chop the Peanut Butter Cups into 8ths and gently fold them into the mix.Bake for approx 75-90 minutes until it’s firm to the touch and lightly golden on top.

Chop the Peanut Butter Cups into 8ths and gently fold them into the mix.In a bowl, mix together the sour cream and the golden caster sugar. Pour this over the top of the cheesecake and return to the oven for a further 10 minutes.

Em & Em's Dinner Party 2013!Remove the tin from the oven & roasting tray and place on a wire rack to cool for an hour.

Once cooled, refrigerate for at least 4 hours to set.

When (at long last!) the cheesecake has set, make a chocolate ganache by heating the double cream until hot (but not boiling.) Remove from the heat & add the chopped chocolate. Leave to stand for 2 minutes then stir until the chocolate has completely melted and the mixture is smooth & shiny. Add in the vanilla extract then pour into a piping bag.

Chop the Peanut Butter Cups into 8ths and pipe ganache in lines (or whatever takes your fancy) over the cheesecake. Pile the chopped Peanut Butter Cups around the edge.

Keep refrigerated until you are ready to serve.

Em & Em's Dinner Party 2013!

Em & Em's Dinner Party 2013!Oh my god, I have made quite a few cheesecakes in my time but this one is right up there with the greats! It’s nowhere near as heavy as it looks and considering how many ‘peanut butter’ ingredients there are in it, it’s not overwhelming at all. Neither me nor Emma were too sure about the sour cream topping, but it works very well indeed. If gluttony is one of the seven deadly sins then I would definitely go to hell for this baby, It’s totally worth it!

Well that’s all for this edition of ‘Em & Em’s Dinner Party.’ Which just leaves me to say a massive thank you to Emma for accompanying me in the KitchenMason kitchen, yet again, to create culinary magic!

I hope you all enjoyed the post lovelies.

Miss KitchenMason

Cottage Pie!

Today was Mothers Day and I had my Mum round for dinner. I thought I would keep it simple and go with a classic, cottage pie. I found this beaut of a recipe on the BBC Good Food website. This recipe is lazy Sunday cooking at it’s best! Here is what you will need to make enough for 4-6 servings.

  • 600g Minced Beef
  • 1 Onion, finely chopped
  • 3 Carrots, chopped
  • 1 Garlic Clove, finely chopped
  • 1.5 tbsp Flour
  • 1/2 tbsp Tomatoe Purèe
  • Red wine/Rosè Wine, small glass (optional)
  • 425ml Beef Stock
  • 2 tbsp Worcester Sauce
  • 1 Bay Leaf
  • Thyme, Sprig

Mash

  • 900g Potatoes
  • 110ml Milk
  • 1 tbsp Butter
  • 100g Strong Cheddar
  • Ground Nutmeg

First, brown the mince in a large frying pan and set to one side. Then put a little oil, the onion & carrots into the pan and cook over a low heat for about 20 minutes until softened.

Add the garlic, flour & tomato purèe and cook for 2 minutes.

Put the beef back in the pan then add the wine (if using) and cook for a minute or two. Add the stock, thyme & bay leaf. Season with salt & pepper and bring to a simmer, cook uncovered for 45 minutes. Until all the liquid turns to a thick gravy that coats the meat.

Whilst the meat is cooking, put the potatoes in a pan of cold water & season with salt. Bring to the boil and cook until soft. Also, preheat your oven to 200°C.

Put the potatoes in a big bowl and add the milk, butter, 3 quarters of the cheese & season to taste with salt, pepper & nutmeg. Mash until smooth & well blended.

In a large dish, put the meat evenly along the bottom and top with the potato mixture. Sprinkle with the rest of the cheese.

Put into the oven for 25 minutes, until the top is a lovely golden brown. Serve with vegetables.

This really was tasty. I am not generally a huge fan of this dish but I thoroughly enjoyed it! Delicious, good, honest food.

I’m pleased to say that my lovely Mum enjoyed it too. Win win!

I actually made a Japanese Cheesecake for pudding but it went slightly wrong. The taste however, was lovely so I will be attempting it again and sharing (hopefully) a more successful attempt with you!

Here is a teaser pic for you in the meantime.

So what did you guys do for your Mum on Mothers Day? Or were you all still nursing hangovers from St Patrick’s day? Haha.

Until next time kids!

Miss KitchenMaason