Suspicious; that is how I feel at the moment.

Suspicious about the fact that my desk, over the past few weeks, has apparently become a wasp graveyard. Is it the jam that I ate on toast this morning which attracts them to me? Who knows..maybe its just my *flicks hair* sweet personality. Hah.

All I can say is that I’m finding a few scattered around / on my desk every few days. I can’t even save them because the’re already lifeless. It’s pretty unsettling stuff.

Suspicious for that split second when ‘temperature testing’ a cookie tray I just took out the oven (a.k.a touching it with my bare hands)…’so hot I can’t feel the pain yet, or cold?’

I’m suspicious of the size of the cake wedge left. I could have sworn it was more ‘Pac-man’ and less ‘6 o’clock’ shaped earlier.

Weather suspicion is a major constituent of my life. 60% chance of rain tomorrow eh iphone, last time you said that it was more like 200%. Pssht, I’m bringing my raincoat.

How comparatively easy one rando question in my maths homework was; I got an answer without 5 billion decimal places? What? that can’t be right..

…..and this oreo. Didn’t oreos used to be larger?

These cakes, what is that flavour?? It’s kind of fruity, fragrant and warm, must be some kind of magic in there.



Toasted Vanilla Bean Raspberry Cakes with coconut and almond from Izy Hossack – Top With Cinnamon on Vimeo.

Vanilla? It’s just the vanilla?

Well, a whole vanilla bean, cut up, lightly toasted and then ground up.

Man have I been missing out. Did you know vanilla could ever taste this good? I sure didn’t, I barely even notice it most of the time.

The perfect balance of earthy, autumnal flavours and fruity, tangy flavours are within these beauties. (FYI addictive cake batter alert).

Raspberries, coconut, almond and yogurt. Toasted vanilla.

It’s fricking delightful.

Notes:

-To find out how to toast the vanilla bean, read this post. (don’t worry, it only takes 5 minutes to do it)

-To toast the coconut and ground almonds, pour into a small skillet and stir constantly over a medium heat until just turning golden and fragrant. Transfer to a bowl immediately.

Toasted Vanilla Bean Raspberry Cakes with Almond and Coconut

frosting recipe from here

makes 10-11 smallish cakes

1 toasted, ground vanilla bean (or 1 tbsp vanilla extract)

1 cup (200g) sugar

3 tbsp coconut oil

1/2 cup (40g) ground almonds, toasted

1/3 cup (30g) desiccated coconut, toasted

1/2 cup (125ml) buttermilk (or plain yogurt, or 1/2 cup of milk + 1 tbsp of vinegar)

1/2 tsp salt

1 egg

1 cup (130g) all purpose flour

1 1/2 tsp baking powder

2/3 cup (160ml) frozen raspberries (or other berries)

Yogurt Frosting

1/2 cup greek yogurt

1/4 cup powdered sugar

pinch of toasted, ground vanilla bean (optional)

To make the frosting, combine all the ingredients in a medium jar, screw the lid on tightly and shake to combine, refrigerate it while you make the cakes.

For the cakes; Preheat your oven to 350 degrees F (180 degrees C), and oil a muffin tin well (or you can use paper liners if you want to).

Rub the toasted ground vanilla bean into 1/2 of the sugar (or grind together with a pestle and mortar / food processor). Add to a large bowl with the rest of the sugar, melted coconut oil, toasted ground almonds and toasted coconut, egg, buttermilk and salt. Stir together until well combined. Mix in the flour and baking powder, then gently fold in the frozen raspberries.

Spoon into the greased muffin tin, filling them about 2/3 full, and bake for 20-30 minutes, until golden brown and, when a toothpick is inserted unto the centre of a cake, it comes out clean. Turn the cakes out onto a wire rack and leave to cool.

Once cool, spoon the frosting you made earlier onto the cakes.