METHOD SPOTLIGHT: MELTED BUTTER.

What happens when you heat the butter to make it melted? Does it have to be hot when you use it? Should it be hot? What happens when it’s too hot? How long will stay melted when not hot?

So many questions, all found just one click away…

Blondies sound super sweet and cloying and when dark chocolate brownies are so top tier, why bother? BECAUSE KAREN with the cherry and pistachio (and ratio of core ingredients), the balance here is juuuust right. Click to found out my tips and tricks to find that balance… (and no it’s not using salt, get your mind out the gutter)

Why make a simple “one and done” Madeleine mix when you can add a fun mocha element to it and wind yourself up with melted chocolate along the way? Because baking should be fun Catherine. Anyway, here’s my take on a lil’ French classic…

THANKS FOR BEING A FRIAND. These Friands are one of my favourite recipes (Friands made) ever . Nutty, light and liberally soaked in maple syrup. Have one of these with a coffee for breakfast and just have yourself the best set up to your day…

Oh you’re in trouble with this one. Scoffed up in a few mouthfuls with zero regrets. Click for some top tips when blooming cocoa powder to bring even more trouble (tasty tasty trouble you will return to time and time again) …

I made this at Christmas, my little Nephew was all “I’m too busy for dessert” then saw this, his face lit up and he rushed to his chair at the table. Best response to a cake I’ve ever made.

He was disappointed once he’d eaten it. (JOKING)

Another recipe which blew my tiny mind. All the elements of an apple crumble and custard in one square of heaven. (I’m easily pleased but isn’t that sometimes the best way to be?)

I LOVE BROWN BUTTER SO MUCH. I SHALL CONVERT YOU TO MY BUTTERY RELIGION. JUST YOU WAIT AND SEE.

Brownies just DONE RIGHT . Years of working with chocolate and making a cheeky brownie once a week to ‘test the chocolate’ has resulted in a pretty faultless recipe, I do say so myself (have I not earned the right?…pleasseee here’s the recipe to see for yourself)

More cake, less cream but the same amount of ‘pick me up’ goodness. (plus a brown butter sponge which breaks all the rules… to really help to pick you up!!)

Financiers are a great lil’ almond-based cake which are so versatile you can more or less do anything with them (well no, not ANYTHING) I love them this way… Click to check out or some other ideas…

Yeah they sound a bit of FINE don’t they? I broke some more rules when using brown butter here and boy did it pay off. Was incredibly smug when it worked teeeheeee, click to become another smug baker…!!

Something fun using dried herbs and some rarely-used golden syrup. A rare example of me sauntering into savoury (to then swiftly run back to sweet) .

Care, love and attention paid when using Saffron ensures big pay offs in terms of subtle floral notes which doesn’t turn your mouth to rust (does this happen to anyone else when something has waaaay too much Saffers in it? Ok just me).

You’ll just have to click on this image to find out more, no spoilers…

Put the grill on to make a cake, yeah that felt natural. But honestly, if you love the caramelised cake crumb flavour dialled right up, this recipe will need testing out…

Talking about this recipe was like one failed exercise in trying to stop myself from bragging. It’s good, it’s great, just click on the image to find out why I can’t control myself…

The final recipe of the section and woah there Nelly do we end on a bang. This cake is bad, it is bold and this cake will keep you thinking about it long after you’ve finished devouring it…