I have to grow old…

But no-one said I had to grow up.

Teddy bear, cross and handprint lemon and poppy seed biscuits.

Can’t stop. Busy making homemade pizza

So instead of a proper post have a picture of an apple and blackberry turnover I made when blackberries were abundant!

Apple and blackberry turnover with cream cheese left over from an abandoned (and un-iced) carrot cake!

Whoops

Only just remembered to post. Very busy day involving lots of baking. No pictures. Fail! Proper post tomorrow? We can but hope!

Insert bread-related pun here

I’ve discovered I like making (and eating) starter-dough breads.

First, Pane d’olio (Olive Oil Bread – possibly not spelled correctly in the Italian)

Top to bottom: starter dough after 10 hour proving, baked bread, sliced and ready to be eaten!

It looked just like it did in the book! I couldn’t believe I’d managed it!

Today, I made challah. I’ve yet to try it since it’s destined to be eaten with soup tomorrow;

Proved; about to go in the oven. The finished bread with the rather humorous-looking end!

I’m lighting the bat-signal

Due to various dietary requirements my mum can’t have very rich food. Sadly this includes fruit cake and mincemeat, so the winter festivities aren’t very cheerful for her. I’d love to make her a seasonal winter/solstice/Christmas cake very light on dried fruit and sugar but high on cheer. Does anyone have any suggestions? I wondered about Stollen but I’m not sure how “rich” it is.

Yours, in mild panic,

Amy.

ETA: she’s allergic to pork, is vegetarian and on a low-insoluble-fibre diet which means no nuts.

She’s more of a special snowflake than I am!