Squidgy Chocolate & Pistachio Squares

Squidgy little squares of nutty chocolate goodness

Before the age of about fifteen, I don’t think I’d ever made buttercream icing.

I’d eaten it, of course, at friends’ houses and birthday parties, spread over simple sponge cakes and smothered between the rounds of the ubiquitous caterpillar cake (one made an appearance at a 28th birthday we recently attended, clearly caterpillar cake will never go out of fashion in some circles), but I’m pretty sure I’d never actually made my own buttercream at home.
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31Jan2013

Seeded Spinach Breakfast Muffins

Perfect for a quick & simple breakfast

If I asked you to think of the best thing that happened in your life this last week, what would it be?

Anyone who read my most recent post will know that we celebrated our eight year anniversary this weekend. Smiles filled our flat, glasses were raised and some seriously delicious celebratory food was consumed. It was a wonderful weekend, a truly special occasion and probably what I would highlight as my most amazing thing if asked the question above.
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28Jan2013

Chocolate Peanut Butter Fondants

Rich, chocolaty & packed with peanut butter flavour

Eight years ago last Friday, I met my husband-to-be. The next day I baked him brownies.

Back then, the thought of writing a food blog hadn’t even entered my head. The online world was a very different place: basic WordPress was only just up and running, Facebook in its infancy and YouTube launched that year. Blogs like Delicious Days and Seven Spoons might have just got started, but the idea of writing about food on the internet was still just the seed of an idea in the minds of Joy the Baker, Deb Perelman and numerous other bloggers we know and love today. Continue reading →

17Jan2013

Chocolate Cherry Frangipane Tarts

Chocolate almond pastry, chocolate frangipane & sweet, fresh cherries

How many times have you wanted to bake something only to be thwarted by a store cupboard shortage or lack of ingredients in your local shop?

This post is less of a recipe than a series of ideas and suggestions around a theme. While making drunken plum tart several times over Christmas, I fell more than a little in love with frangipane and have been looking for other ways to use it ever since. Previously I’d associated frangipane with the sickly sweet almond filling you often find in croissants – a heavier, altogether different beast from the light, sweet simplicity of the version I made at home. With a new-found favourite and a new technique added to my baking repertoire, I was keen to get experimenting.
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10Jan2013

Seeded Soda Bread

Wholesome soda bread studded with three types of seeds

Waking up and eating is a joy. I adore breakfast and can’t imagine a day without it, so it pains me that so many people skip this meal on a regular basis.

While people around the world are making resolutions to restrict their diets, I’d like to suggest you add something to yours. If you don’t eat breakfast every day, why not make the time to do so? It kick starts your metabolism, limits snacking and overeating and is recommended by pretty much every nutritionist out there. It’s so wonderfully satisfying to start the day with a delicious meal, however small, and the perfect opportunity to try a whole host of recipes and flavour combinations. Continue reading →

7Jan2013

Chocolate Pistachio Éclairs

Crisp choux pastry, glossy ganache, pistachio cream

This weekend we celebrated Carnivorous Fiancé’s 28th birthday.

On Friday, we went for food with friends. There were burgers, booze and a butterscotch bourbon birthday cake for 16, made at the birthday boy’s request. Iced and eaten after dark, the cake was never going to make it on the blog, but with no shortage of sweet treats in the little loaf household this weekend, I’ve got a (possibly even better) recipe to share with you today.
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31Dec2012

Best of 2012 | thelittleloaf

A pile of beautiful, buttery croissants

With just a few hours left until the new year, there’s little left to say other than thank you.

Thank you for your comments and support, for continuing to be interested in what I have to say, for reading and sharing my recipes and for sending me your amazing pictures when you make them.

Rather than posting anything new today, I’ve included a round up of your five favourite (by page views) little loaf recipes from the past year, followed by five of mine.

2012 has been incredible. Here’s to an even more amazing 2013. Continue reading →

23Dec2012

Raspberry Chocolate Brownies with Amaretti Crunch

Celebrity chefs are making us fat.

Or so the media might have you believe. According to recent research from the British Medical Journal, recipes from the likes of Jamie, Hugh and Nigella are less healthy than a supermarket ready meal. The study shows these recipes to contain, on average, considerably more calories and saturated fat than their pre-packaged counterparts, casting the latter in a much more favourable light. Continue reading →

20Dec2012

Mini Chocolate Amaretto Yule Logs

Flourless chocolate sponge filled with chocolate amaretto cream

When did food start getting smaller? I’m not talking super-sized fries or ridiculous restaurant portions here (global obesity statistics suggest that serving-size is anything but under control), but pre-packaged foods: the biscuits, chocolate bars and ice creams of this world.

The other day Carnivorous Fiancé was feeling a little bit under the weather. Food being my go-to solution for many of life’s smaller problems, I popped to the shops to buy him our ultimate childhood treat: a mint cornetto. Pulling it out of the freezer cabinet I was taken aback by how small it seemed, a thought only compounded by seeing it in Carnivorous Fiancé’s (much larger) hand as he polished it off in a matter of mere bites. Continue reading →

12Dec2012

Chocolate Orange, Cranberry & Pecan Christmas Cookies

How often have you sat at your computer, wishing you could reach in and take even the tiniest taste of whatever baked treats lie in front of you? Of course the recipe is right there – you could most likely make them yourself – but there’s something about an original recipe baked by its creator and given with love that’s just that little bit more special.

If anyone could invent a way of instantly shipping blogged treats on demand, I’m sure it would make them millions. Continue reading →