The last week has been incredibly busy for Flo so much so that he had to go into work over the weekend as well. The project he’s been working on with his team the last few months finally went live and they were buzzing around checking, checking, and double checking that everything with the system would be in order for when Monday came around and staff in Singapore and over in Hong Kong started to use it.
So, Flo’s been working round the clock pretty much trying to keep everything running as smooth as possible. Even so, he was very sweet to think about his colleagues, and indirectly me as well, ordering some tea time bites for the Sunday they were all in the office.
He requested for some mini muffins. Usually I make these twice as big as Flo loves how soft and moist they are, especially the Double Chocolate Muffins which are his favourite.
I made some Vanilla Blueberry Muffins as well so that those who aren’t ardent fans of chocolate (who are those people and where do they come from?!) have an alternative.
His colleagues enjoyed these especially and commented that the muffins were not too sweet. In addition to the muffins, I also made some Mini Lemon Tarts.
I considered topping them with meringue and torching them but figured it might be too sweet. Moreover, I worried that they might buddy up to each other during the journey over to Flo’s office and end up messing up their meringue coiffures.
I topped them simply with gold-dusted cocoa nibs and they were ready to go.
Flo also requested for some Hazelnut Macarons since they were so well-received the last time he brought some in.
This time, we went with Chocolate Ganache and Chocolate Shells. I used Ground Hazelnuts instead of Ground Almonds and interestingly, I find that this switch yields a lovely flavour and tends to taste less sweet.
I’d love to try making macarons using ground pistachios or ground walnuts, I’m sure each kind of nut will create a different flavour profile to the end product.
I mentioned earlier that it was thoughtful for Flo to think of his colleagues. It was also thoughtful that he wanted to order from me and this is one of the many things I admire about him – that he understands that what I do is still work and he never takes my baking for granted. So when he makes an order, he always insists on paying. Of course, I usually charge him the minimum since it’s not the money I’m after. When he came home past midnight that night, hearing him tell me about his boss loitering around my baked goods and stealing more than a few made my heart swell. Knowing that his colleagues and him enjoyed my bakes made me feel far more joyful than anything else.
So while my order for Flo turned out nicely, another recent bake that was exquisite in looks were these Beetroot Feta and Rosemary Slices I made the other day from a site I came across.
I was intrigued by their beautiful shade of pink as well as them being savoury. Sadly, even though I took the time to plate them up nicely and take some photos, they turned out quite wet and soggy the day after so nope, not sharing the recipe or where it came from! If I make this again, I’ll adapt the original and see if that turns out better. Only if it passes with flying colours will I then share the recipe with you.
Just like how I shall now shall this recipe for my Cashew Butter Blondies.
They weren’t a sight to behold when they came out of the oven. In fact, I thought they looked rather dry and nondescript. I’ll admit, I was quite quick to boo-hoo them but then I had a taste and BOOM! They were good. More than good! Nowhere as dry as they looked and far more tasty than they presented themselves to be. They reminded me once again that it’s not all about the looks. It’s about substance and my oh my did these blondies have substance.
I had some Matcha Cashew Butter from my trip to London in Summer. Yeah I’m a nut butter hoarder and buy far too many jars of nut butters to stock up than I can go through. I’m working at it and have refrained from purchasing new bottles for a few months now. Go ME!
Anyway, I was halfway through the jar of Matcha Cashew Butter when I realised it wasn’t quite hitting the spot for me. Although it claimed to be Matcha in flavour, I found that the Lime Oil added into the nut butter was far too prominent, totally overshadowing any green tea flavour. So yup! The remainder all went into my blondies imparting onto them the lovely, refreshing taste of lime!
Cashew Butter Blondies (Makes 1 8×8″ Square)
240g Ground Almonds
60g Cashew Butter
50g Coconut Sugar (Add another 20g more if your nut butter isn’t sweetened)
25g Coconut Oil
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt
- Preheat oven to 170 deg C and prepare an 8×8″ baking tin.
- Mix everything together into one cohesive mixture and press into baking tin. The mixture won’t be very runny.
- Bake for 18-20min until golden brown.
- Allow to cool before slicing.
I drizzled some chocolate ganache on top but you can add chocolate chips into the mix or some nuts if you like. Also, my cashew butter was more pasty than flowy so even though flavour wasn’t compromised, it made mixing that bit more of an effort. I simply hand mixed but if you have your blender out, go for it! Also, I assume a more liquidy nut butter will yield a moister crumb but honestly, I quite liked the texture of these! Mmm.. Gonna go have another slice now!