Cornflake Chocolate Chip Marshmallow Cookies for Our Virtual Tea Party

I haven’t had cornflakes in years. But since I have been obsessing over Christina Tosi’s Momofuku Milk Bar cookbook, we have devoured Cereal Milk, Cornflake Crunch, Panna Cotta using said Cereal Milk & Cornflake Crunch.

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Gingerbread Cheesecake Bars for our Virtual Tea Party

Flavour-fiend Younger Daughter decided she had to create a new tray bake: she settled on a Gingerbread Cheesecake.

We have been baking brownies & blondies for many years out of Fat Witch Brownies. We modified & combined 2 recipes: Gingerbread Bars & Frozen Cream Cheese Brownies for this spicy, chewy yet creamy bake.

My offering for this Virtual Tea Party, hosted by our hostess with the mostess, Su at zimmerbitch.

Gingerbread layer:

  • 113g butter, softened
  • 40g dark brown sugar
  • 220g molasses
  • 2 large eggs
  • 270g flour
  • 1 1/2 Tbsp ginger powder
  • 2 tsp mixed spice (cinnamon, nutmeg, ground cloves)
  • 1/2 tsp baking soda
  • 3/4 cup buttermilk

Cream cheese layer:

  • 450g cream cheese
  • 30g castor sugar
  • 1 egg
  1. Grease or line a 9×9 inch baking tin. Preheat the oven to 180 degrees Centigrade.
  2. Mix the butter & brown sugar in a bowl until creamy.
  3. Add the molasses and continue to mix.
  4. Beat in eggs, one at a time.
  5. Measure in the flour, ginger, mixed spices, baking soda and mix well.
  6. Add in buttermilk until the batter is well combined.
  7. In another bowl, beat cream cheese and sugar until smooth. Beat the egg in and set aside.
  8. Spread 3/4 of the gingerbread mixture into the baking tin.
  9. Spread the cream cheese layer on top of the gingerbread layer.
  10. Gently spread on the remaining gingerbread mixture on top of the cheese layer.
  11. Dip a rounded knife into the pan and lift straight up, creating a marbled effect in the batter. Repeat to create a pattern of your choice.
  12. Bake for 40 minutes, or until a toothpick inserted in the middle comes out clean or with crumbs only, no batter.
  13. Remove from the oven and cool on a rack completely. Refrigerate for at least 1 hour before cutting & serving.

The Changing Seasons: July 2020

My brain is like a sieve; some days worse than others.

One minute I am stirring in malt syrup into a pot of water in preparation to boil my bagels, the next I am hit with the realisation that I have forgotten about The Changing Seasons post for July. I have been reassured by loved ones that this condition will improve after menopause passes; I only hope they are right.

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Cheddar & Scallion Scones for a Virtual Tea Party

With the abundance of rain our scallion crop is flourishing. We have been making all manner of scallioned goodies to use up these yummies.

Chanced upon this recipe last week on KingArthurFlour and all four of us love it (a cause for celebration in our quirky household)! Sharing it with you for our Virtual Tea Party, deliciously hosted by Su at zimmerbitch.


  • 240g flour
  • 1/4 teaspoon salt (original recipe asked for 1/2 tsp)
  • 1 tablespoon baking powder
  • 85g cold butter, cut into pieces
  • 113g grated or chopped sharp cheddar cheese
  • 3 stalks scallions, cleaned, trimmed, and chopped (both white and green parts)
  • 2 large eggs
  • 74g milk
  • 1 tablespoon Dijon mustard, optional, for flavour
  • 1 teaspoon hot sauce, optional, for zing
  1. Preheat the oven to 190°FC Lightly grease a baking sheet, or line it with parchment.
  2. Whisk together the flour, salt, and baking powder.
  3. Work in the butter with your fingers to make an unevenly crumbly mixture.
  4. Toss in the cheese and scallions.
  5. Mix together the eggs and milk, and the mustard and hot sauce (if you’re using them).
  6. Add to the dry ingredients, stirring just until everything is evenly moistened; the dough will be very sticky.
  7. Liberally flour the counter and your hands. Pat the dough into a 10″ x 2″ rectangle. For larger, flatter scones, pat into a 15″ x 3″ rectangle.
  8. Cut the rectangle into 5 squares; then cut each square in half diagonally, to make a total of 10 triangular scones.
  9. Place the scones on the prepared baking sheet, leaving at least 1″ between them.
  10. Bake the scones for 20 to 23 minutes, until they’re nicely browned.
  11. Remove them from the oven, and serve warm or at room temperature. Store, well-wrapped, at room temperature, for several days; freeze for longer storage.