I’ve spent circa 90 minutes writing an intro for this weeks’ newsletter and everything thus far has been deleted, this sentence is all I have. Hell. Do proper writers face this problem?
Right, come on Steph, let’s keep it simple - what’s happened?
A little Cheesecake discovery…
Ok, so last Sunday I tried making a Burnt Basque cheesecake for the first time… and quickly learnt that:
a) it’s not as easy as it sounds,
b) my smoke alarm works…
c) I should have bought shares in cream cheese, and
d) (because I’m a chronic perfectionist), I’d probably be attempting it a few thousand times more before I was happy with the outcome…
I also learnt, thanks to a friend pointing it out, that BB cheesecake originates from Spain (not America where I had randomly assumed it was from, San Francisco/San Sebastien - they sounded like they were next door in my head! God I’m STUPID!).
Anyway, I’m going to carry out some final tweaks to the recipe then get it down on paper for you because it’s so worth the stress.
Good people
I’ve had the absolute PLEASURE of Insta-chatting to some really fabulous people who all need a mention:
Laura winter: Laura is an esteemed F1 commentator who bravely stood up for women in the sport last week. She’s an absolute Queen and all-round lovely person.
Marietta Hickman of Cheeky nibbles – Marietta featured on Dragons Den the week before last with her amazing granola - she’s a real inspiration and all-round great gal.
Evie – we’ve been friends via Insta since 2019, this week’s chats have been particularly fabulous and I’m totally planning a trip to Devon to see her – I’m also now coveting her Camp Snap camera having seen her rave about it!
I was thrilled (literally cried) that my some of my faves on Great British Menu smashed it during finals week this week. Spoiler alert Kate won the main course which was unprecedented - she was the first woman EVER in the 19-year history of the show to achieve that feat (absolute GIRL POWER). Then the banquet was the most heartening display of camaraderie, team work and awe-inspiring expertise - I just loved everything about it - special mention for the vegan dessert that Kirk Howarth served, it looked INSANE, I need to know how he made that! Oh, AND I LOVED that this year’s banquet was themed around the Olympics and Paralympics because I’m unbelievably excited for both. I know I’ve kinda ruined the suspense here if you haven’t watched it yet, but you still should, because it’s really great!
Freezers work magic…
My belief that everything tastes better once it’s been in the freezer was corroborated by an article in You Magazine at the weekend. They even reckon crisps taste better having been stored in the freezer, I’m yet to try this but can confirm that nuts, chocolate, some desserts, and meal leftovers ALL taste better after a cheeky bit of freezer action. There’s actual chemistry at play here - I’m not totally making it up!
Oat Spraying
I like Oat milk in my coffee… but it comes with risk. The carton tells me to ‘shake before use’ which I diligently do every time I extract it from the fridge. I’m also particularly lax at securing the lid between uses - I partly blame the silly press down lid - screw lids = much safer. Thus, a fairly major issue arises each time I come to use said milk… I spend more time than I care to admit each day clearing up Oat milk that I’ve sprayed around the kitchen, I don’t know who I think I am (maybe an F1 driver celebrating a win with a bottle of champagne… only mine is slightly less boujee oat milk) but I really need to STOP making the same mistake - this weeks’ oat showers have been some of my worst.
Glimmers of Spring
It felt like spring for 5 minutes on Tuesday I cut the grass and listened to the birds and the sun shone and I briefly took my coat off and it was STUNNING!
Other bits
I’m stressed because next week is full of ‘stuff’ going on, some of which isn’t in my control… you know how much I hate things upsetting my routine and so it feels very unnerving and chaotic, and I have this constant bubbling panicky feeling in my tummy.
I made a carrot cake that I’m calling an Easter Carrot cake because it’s nearly Easter but really, it’s just a carrot cake and I love this recipe SO much so I’m sharing it with you below!
I have a grand plan to make something wonderful and chocolate-y today… because chocolate makes everything feel better, doesn’t it? If it’s good, I’ll get it in next weeks’ newsletter!
Finally, my heart goes out to The Princess of Wales and her family right now, I cannot imagine what they are going through as a family at this time but I’m sending so much love to them all… and to anyone else who currently has cancer, is healing from it, or has a loved one with it, I’m sending so much love to you too.
Ok, that’s all I’ve got for you this week - big love and huge hugs! X X X
Easter Carrot Cake
FUN FACT… I took a variation on this carrot cake to my first Bake off audition back in 2019, I also baked it for friends and family on the day I ran the virtual London Marathon back in 2020 with my uncle.
It’s come with me along every step of my baking journey, so I have a bit of a soft spot for it. Over the past year or so, I’ve slightly tweaked the recipe, but it’s largely the same and I can’t wait for you to try it! The cake itself is light and fluffy but also wonderfully moist, it’s warm with spices and the addition of a little orange juice and zest imparts a welcoming fragrance. I add both sultanas and pecans for further flavour and texture and it’s draped in a velvety smooth layer of lemon-y cream cheese frosting - honestly, it’s wild. I so hope you like it as much as I do!
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