I love to see that so many amazing bloggers are writing cookbooks – blogging is a chance to continue to improve your writing, test new recipes, find the perfect lighting set up in your kitchen. It’s a chance to flex some creative muscles that aren’t necessarily present in other parts of our lives. And for some bloggers, I think they fall in love with food writing; it’s so amazing to see people like Mary Younkin find their niche and their unique voice. Mary Younkin’s blog, Barefeet In the Kitchen, focuses on quick, healthy meals for weekday evenings. I can’t imagine how busy and stressful that time is for mums – even for myself and Beardy Husband, it seems like dinner can take most of the evening. The Weeknight Dinner Cookbook is sorted by the length of time it takes to to prepare and cook meals – from those which can be put on the table in 20 minutes such as cheesy Mexican pasta and Italian chicken bites, to those which can be prepared the night before and simmered all day. The creamy slow cooker rosemary potato soup is particularly well suited to a rainy January day in London. The desserts are also perfect to whip up for an afternoon tea and I was delighted that when meeting Beardy Husband after work one day, his office mates specifically complimented this recipe. A definite success, and a great cookbook for anyone else with an incredibly hectic life!
Cinnamon Toast Cake (from The Weeknight Dinner Cookbook)
240g plain flour
200g caster sugar
1 teaspoon vanilla extract
28g melted butter
2 teaspoon baking powder
112g unsalted butter, melted
100g caster sugar
1 tablespoon ground cinnamon
Combine sugar, flour, milk, butter, vanilla and baking powder.
Mix thoroughly and pour into greased brownie pan.
Bake at 180F for approximately 25 minutes (it will not be entirely cooked through.)
Mix together the sugar, melted butter and cinnamon.Brush the cinnamon sugar mixture over the cake. Try not to gloop it in the centre.
Bake for another ten minutes and allow to cool, although it’s nice if still warm.