end of summer rice pudding

At the end of the summer holidays we made up a big batch of rice pudding to experiment with flavours.
 

We decided we loved the chocolate one but our favourite is the coconut and cardamom. We ate it cold with fresh raspberries and banana outside in the late summer evening sun.
 

 

Here's what we use.....

Italian Arborio risotto rice – yes the kind of rice risotto is made from. Calon Wen organic milk and cream, fresh grated coconut plus it's milk, cardamom seeds, brown unrefined sugar, plump organic raisins and lots and lots of stirring.

It really was delicious.  That seems so long ago now, looking forward to eating it hot by the fire. Homemade comfort food. XX

in the bakehouse oven .....

We've been busy working towards exams. That hasn't stopped the flow of requests for our brownies so The Small Bakehouse has baking and baking and baking brownies in between maths and chemistry revision.
 
Here's what we use as our ingredients ......

Organic wheat flour from Shipton Mill or Dove's Farm organic gluten free flour, Calon Wen unsalted organic butter, local free range eggs and unrefined, unbleached sugar. Green and Black's organic AND fairtrade chocolate and cocoa. A little magic and a lot of love.
 

Wrapped in brown paper and stripy cotton string with a hand stamped label made from recycled paper and a little bit of washi tape.

That's it. Simple and completely natural. Ethically sound.
That said, we do like a good brownie with something special added to it like pecans or almonds, though our favourite is Oreo cookies. Yum.
 

                                                                                                                                       
Last week we had a big school stage production of Phantom of the Opera and on the last night we baked up a double batch of brownies, wrapped them up in a huge parcel and took them to share with our friends.

One problem we are having is that we now have to hide from our teachers as if they spot us in the corrider they want to know where our stash of brownies is hidden and why they haven't had any delivered to them at breaktime! XX

 

in the bakehouse oven.....

baking banoffee pie cake ....order now! XX

And Dad said it wouldn’t work!

The latest addition to our ever expanding small bakehouse collection – especially made for our dad who would rather eat pudding than cake.

Made with Italian Arborio risotto rice, organic milk and cream, cinnamon, Green and Black's fair trade chocolate, and topped with a dollop of sweetened mascarpone – in a jar. Hot or cold.
It tastes like Me-Mum's homemade rice pudding with thick Spanish hot chocolate mixed in. Yum.

We made a vegan friend a coconut and cardamon version with fresh almond milk, raisins, agave syrup, and topped with coconut cream and pistachios - dairy and gluten free and no refined sugar.

And everyone's been telling us just how much they like eating cake and now pudding out of the jar. Sustainable packaging at it's best – recyclable, reusable, and no chemicals leaching into the food from plastic containers or wrapping. When you've eaten enough – just screw the lid back on. Perfect. XX

Whizzy bars

It was school sports day, and we were competing in six track and three field events between us. So Mum made us these granola bars to keep us going fast all day long.

Oats, chia seeds (Mexican endurance food), almonds, coconut, sesame seeds, raisins, sweetened with some cacao and maple syrup.
Sports day turned out to be cancelled as it rained so hard. So we shared the granola bars with our friends instead.

Rather than being tired when we got home from school, we were still full of energy - so mum made us go out for a run!
     

morning!

the small bakehouse - banoffee cake*jar

happy tuesday xx

In the bakehouse oven.....

No.2 Maya chocolate orange cake*jar

No.5 Banoffee pie cake*jar

No.11 Lemon and poppy seed drizzle cake*jar

No.7 Dutch apple pie cake*jar

and..

No.13 Pink party - chocolate berry marshmallow cake*jar

No.13  Pink party chocolate berry

And the special super duper cake of the day cake*jar is....
chocolate with milk chocolate chip ricotta frosting, chocolate shards and chocolate buttons - a surprise for a special little boy.

Pics to follow when they are iced xx

Bitter sweet cake*jar

So here is our first proper batch of lemon and poppy seed drizzle cake*jars....

 

Lemon and poppy seed sponge cake soaked with lemon drizzle and lemon cream cheese frosting with lemon rind... made with fresh organic ingredients.

Not too bitter, not too sweet. Our tasters say they are just right!! XX

steffi eats cake and more cake and even more cake

Our lovely friends and scary teachers have been testing out our cake*jars and giving us valuable feedback. They have been saying very kind things about our cakes such as....

Our curly friend Ellie says - "Top notch cake today ... art foundation was impressed! xx"

Lou, our gorgeous family friend said - "is there no end to the talent of the Gee girls....mmmmmmmmmm♥"

and Steffi who's now eaten so much cake, she thinks she's Delia Smith wrote us a special letter saying "Once again yet another FAB cake....it was so good - i finished it ALL"

Thanks guys, your support is soooo appreciated,

Love Inds and Els XX

Ps. pics coming soon x

Trial and error

We are dreaming and scheming, plotting and planning, all for our launch on June 20th at the Pembrokeshire Enterprise Fair, Riverside Market.

We are working hard with the trial and error bit...

From this....

To this.....

Delicious layers of banana sponge with cream cheese icing, homemade dulce de leche and biscuit crumb topping that lasted all of 30 seconds before it was totally devoured!!

Yesterday we trialled our buzzing granola bars at school - organic oats, chia seeds, raisins and almond butter (no photo - they were eaten before the camera battery recharged!) our teacher loved them and we were still going strong at 4pm when we got home. All good news.

If you fancy helping us out and eating the odd cake or two, let us know. xx