Danish honey gingerbread hearts coated in chocolate. These cookies contain no added sugar – all their sweetness comes from good-quality honey. The best honey to use is simply your favourite one, remembering that as the main ingredient it will strongly determine
Chocolate-coated gingerbread cookies that are always soft, baked in adorable silicone gingerbread moulds. Do they remind you of the gingerbread from a well-known German discount supermarket? Quite possibly – and they’re just as soft! This is a wonderful recipe
From today, this is my favourite pumpkin cheesecake. Simply perfect! If you’ve never baked a cheesecake with pumpkin purée before, this will be your go-to recipe. If you like, you can use nut biscuits for the base and sprinkle toasted walnuts or pecans on top.
Pumpkin chocolate squares are a beautifully spiced autumn bake studded with a generous amount of chocolate chips. The texture sits somewhere between a blondie, a brownie and a soft cookie – slightly dense, wonderfully moist and meant to be that way.
Rich, moist and intensely spiced gingerbread made with honey and molasses, topped with a lightly salty cream cheese frosting made with Philadelphia. Deeply flavoured, perfectly spiced and wonderfully festive. The recipe is simple to follow
Fluffy and delicious pumpkin pancakes. They rise like soft, pillowy clouds and are flavoured with cinnamon, ginger and warm spices. I like to serve them with golden syrup or maple syrup, topped with chopped pecans. These pancakes are… heaven in your mouth!