Swamped Wednesday?…Lets Bake!


Hello Y’all! Hope you’ve had a great week so far. The Superbowl has finally come and gone. Looking down at my hands, I’m surprised I still have my fingernails after the anxiety brought on by Sunday nights game; which is one of the reasons I hate watching finals of A-N-Y competitive sport.. Β πŸ˜€ It could be anything from the FIFA world cup finals to two seals fighting over a grape and it’ll get me in knots! Anyways, it was an amazing game nonetheless and I had a fun time watching it.

Over the weekend, my sisters went on a baking spree and all I got were pictures sent to my phone which is sad when you think about how Star Trek lied to me all my life about being able to ‘energize’ – Β a terminology where they were able to transport matter from one fixed location to another – in my case, a huge slice of homemade key lime pie and angel food cake right unto my coffee table in Dallas :/ 😦 So I decided to forget my deadlines for a few hours, whip out my cookbook from one of my all time favorite shows -‘ The Great British Bake Off’ and make a treat of my own! A very well deserved treat if I must say.

Digestives Biscuit

2/3 cup plain wholemeal flour

2/3 cup medium oatmeal

1 tablespoon bran

1/4 teaspoon crushed sea salt

1 teaspoon baking powder

1/3 cup brown sugar

1 1/4 sticks or 10 tablespoons of butter

1-2 tablespoons milk


1. Pour flour, oatmeal, bran, salt, baking powder and sugar into bowl of mixer. Pulse until thoroughly combined.

2. Add butter and continue mixing. Add milk and bring mixture to a firm dough.

3. Remove dough, flatten into thick disc and wrap in clingfilm. Chill for 30 minutes.

4. Set disc of dough between 2 sheets of clingfilm or baking paper and roll out 4mm thick. Using a cookie cutter (in my case one of my Christmas mugs – sorry Santa!), stamp out rounds and set slightly apart on greased baking sheets. Use trimmings, work together and re-roll and cut out more rounds

5. Prick each round several times with fork, then chill in fridge for about 10 minutes. Meanwhile heat your oven to 190C or 375F

6. Bake the biscuits for 10-12 minutes until golden and slightly darker around the edges. Remove and leave to cool for 5 minutes then transfer to a wire wrack. When cold store in an air tight container for about a week.

This recipe is super easy and you don’t need to be a pro to make it. I hope you enjoy! Until I come your way again, be safe and have fun!! Here are some pictures for y’all.

Periwinkle Starr

Baking!!!….Its that time of the year.


As a little girl growing up, I have vivid memories of my Mum baking at home. The warmth of baking, us kids loitering around and patiently waiting to taste the remaining batter from the mixing bowl and spoon after she had poured into the pans was heavenly. I have to say these memories always…and I mean ‘ALWAYS’ give me a warm, fuzzy feeling πŸ™‚

Now I don’t know how this connects but in some way I always felt safe, cared for, loved and most of all happy even as I watched her icing those famous ball gown cakes. You know you’re an 80’s kid if you remember those princess cakes where the gown was the cake and you stuck the mannequins upper body into the cake and iced the whole thing! I feel old saying this but ‘those were good days’. The things we did for the love of sugar and all things sweet πŸ™‚ πŸ™‚

Unfortunately, these days, you can’t even indulge in a treat without mentally converting confectioneries into hours at the gym. :/ For the health conscious among us, I’ve heard this saying over and over again,’Its the only way to live longer and without some form of medication’. But its still such a pain….albeit a good one.

A lot of friends of mine and co-workers seem to think that baking is harder than cooking. I used to think so until I watched a couple of episodes of Chopped; a cooking show where the contestants are given a limited number of ingredients (that in my rational mind don’t even make sense) and asked to create a meal. It was then I realized that baking is an easier option than cooking!!

What Makes Baking Easy-er…. πŸ™‚

  • There are set measurements on the ingredients. How hard can it get? I remember on a few occasions trying to get cooking recipes from an older relative and it was so difficult because they… ‘cooked from the heart’. Translation: You would have to watch me do it a few times to know what it is you’re making…rofl πŸ™‚ πŸ™‚ Now, I am no psychic but every bodies heart is Β wired differently and it depends on what time of the day you’re cooking from ‘that heart’…hahaha.
  • One plus one is always two. So simple Beyonce had to reiterate it over and over in a song. What you mix in is what you get. Even if you had a patch over one eye and one leg in a cast, you can still bake the perfect upside down chocolate cake πŸ™‚
  • You can always make do. When you go over board with a little more flour, sugar or spice; that treat can still be salvaged (to an extent). What I mean is – a recipe can still be eaten without someone ending up in the ICU at the end of the day even though I cannot say the same for several meals I’ve had to churn because they just weren’t edible…and even if I had a dog, which I do not and I tried to ease my guilt by cajoling it to eat the mistake I just made; trust me it would give me that look…the ‘you know this is crap and you’re expecting me to eat it’ look. πŸ™‚

Anyways, we are at that time of the year when the baking frenzy picks up. If you’ve always bought your goods at the store or cajoled that sweet aunt of yours to make an extra batch of goods for you, why don’t you switch it up this year. Baking is not hard, its fun! And if you find yourself stressed out from work, family or life; instead of pottery making :/, why not try baking..the results are by far more edible πŸ™‚

Whether you’re making your signature cupcakes for the 1000th time or starting out with regular sugar cookies for the very first time; you are creating something and that’s always amazing. I’ve shared a few pictures of when I made an upside down cranberry cake. Trust me when I say that I’m no expert but that cake was scrumptious.

I hope you have a fabulous weekend! Let me know your thoughts, comments and experiences baking. Feel free to share what has worked for you in the past and what you would like to do better. Ciao until next time!!

Periwinkle Starr