How time flies, or Tempus Fugit as my father-in-law would have said. It feels as though just a few days have passed since April’s #Baking Crumbs round up when I told you of our love for the month of May and introduced Jo, of Jo’s Kitchen Larder, as our guest host.
Before I share with you what hubby & I have been up to, I’d like to say a huge thank you to Jo for kindly agreeing to host last month’s #BakingCrumbs, I’m sure you’ll agree she did a really fabulous job ? .
Whilst Jo hosted last month Mr E & I kicked back a little and immersed ourselves in springtime. We spent time at a Yorkshire Wildlife Trust site, Potteric Carr, where we revelled in watching hobby’s catch and eat dragon flies on the wing. We also travelled to Formby (which is maintained by the National Trust), located north of Liverpool, to watch the seriously cute red squirrels, see the famous asparagus fields where the spears grow just an arms length from the sand dunes, and breath in the sea air. We certainly slept well that night! We also took my parents out a couple of times including a visit to a local market town, Skipton, and simply enjoyed a slower pace of life.
At the end of April I was back in the pottery studio, Old Stables Studio run by the very talented Edyn, continuing my journey learning to throw clay on the potter’s wheel. It’s a whole lot of muddy fun as well as being incredibly satisfying. You may have noticed that I’ve started to include some of my pieces in my food photography here on
the blog including the small blue handled bowl in the image further
down the page! Some of you may know that I’ve also opened up a second Instagram page to feature my pottery journey, which I’ve called Yorkshire Ceramics. So if you’re at all interested in the process of how they’re made and would like to see more of what I’ve been making at the potter’s wheel you’ll make my day week year if you decide to follow me ?.
In and amongst all of this, we still found time to check out all of the amazing bakes linked up in May’s BakingCrumbs linky hosted by Jo, after all where’s the fun if there’s no cake and biscuits – even if it’s just virtually.
Do check out Jo’s fab round up of May’s bakes, where you’ll also see what she and her family tried out from all of the bakes shared – let’s just say it’s a fascinating flavour combo! For me there were so many amazing bakes linked up from a down-right indulgent Salted Caramel Popcorn Cake from Debbie at Proper Foodie, an inspiring biscuit painting masterclass from Amanda at Icing Insights, a tantalising Lemon & Buttermilk Traybake cake from Jenny at Mummy Mishaps, to a fabulous Savoury Upside Down Cake from Kate at Gluten Free Alchemist. After all, I’m sure you know how much I love an upside down cake!
What we recreated in the Only Crumbs Remain kitchen this month…
With well over 30 brilliant bakes linked up there was a lot of indecision, but the bake which tipped the proverbial kitchen scales for hubby & I was Jenny’s ‘Best Flapjacks Ever‘ recipe, perfect for when we get out for a walk off the beaten track.
Jenny’s flapjack recipe is definitely a cut above most others. As with all flapjack recipes it’s packed with oats, sugar and butter – but the fabulous, and ooh so yummy, twist is that she includes both light and dark soft brown sugars, along with the usual golden syrup, to introduce a caramel taste. And if that wasn’t enough, she exaggerates the caramel flavour even further by boiling the sugars and butter on the hob for a minute or two. I mean who could resist a slice (or three) of a flapjack with a toffee like flavour that is firm on the outside and soft on the inside! In fact, I had to show an inordinate amount of self restraint whilst taking the picture! Seriously! I was just glad that I had the right camera settings and the composition as I wanted so I could finish off the piece I’d already bitten into before grabbing another slice!
And just to add weight to Jenny’s recipe title, ‘Best Flapjacks Ever’, after sharing what remained of the flapjack with hubby’s work colleagues (we’d both end up the size of a house end otherwise!), it was described by one colleague as “the best flapjack I have ever had!”
You can find more of Jenny’s recipes at Apply to Face Blog, along with lots of hilarious anecdotes that I’m sure many of us can relate to.
Now onto June’s #BakingCrumbs Linky.
If you’ve got a bake to share, join in with #BakingCrumbs!
Baking Crumbs is for all of those sweet and savoury bakes, where there’s the potential for crumbs! Pies and pastries, cookies and flapjacks, cakes and cupcakes, brownies, meringues……..
Here’s how to join in:
- Grab the badge and include a link to this post on Only Crumbs Remain in your post.
If you prefer, use the code supplied for the badge (which you can find a little lower down, just above the actual linky) and paste it into your post’s HTML
- Link up to 3 new bakes with a clear image, using the linky below. (Feel free to contact me if you have any problems doing so).
- Where applicable include the source of the recipe, though do use your own photos.
- Join me in making this a great baking community by sharing the blogging and baking love! Do spend some time commenting on, sharing, and stumbling those bakes which catch your eye using the #BakingCrumbs hashtag so people know where you’ve come from!
Feel free to Tweet me @Onlycrumbsremai (the ‘n’ is missing – I ran out of characters!) using the hashtag #BakingCrumbs and I will re-tweet all those that I see.
And why not use the hashtag #BakingCrumbs on Instagram too!
You’re also invited to join the Baking Crumbs pinterest group board! Just drop me a note and I’ll get you added to the board!
And why not join the Baking Crumbs FaceBook group too, and share your love of baking with other like minded people
Please note, by linking up you are giving me permission to use your photograph in the round up and on social media too.
What you can expect from me:
I will be commenting on all of the bakes entered into the #BakingCrumbs linky. I will also be sharing your delicious bakes on Twitter, as well as Stumbling and Yumming them (where there is a ‘Yum’ button)! I shall include a full roundup the subsequent month (usually on the 1st), as well as highlighting what we were tempted to recreate in our own kitchen.
Here’s the code for the #BakingCrumbs badge: