I come from a family of big Greggs fans (my sister even calling her sausage dog Gregg after their famous sausage roll), so people who don’t love a cheeky pastry treat give out major alarm bells.
With this recipe you can chef up your very own Greggs delight in your jimjams and dressing gown without even having to leave the house!
Because I’m a bit much I made my own puff pastry for this (recipe will be uploaded soonish), but if you want you can just to buy some to get the quick Greggs fix – I’ll allow it.
I didn’t get v good pics of them, but they were actually well nice so would recommend giving this one a go (if I do say so myself)
It’s official, I’m down with the kidz. Yep, I have been sucked into the TikTok pit and my screen time is majorly suffering now. I actually feel like such a nan trying to work it, this vid took me no word of a lie HOURS to make and I was cringing myself out with the voice over, so no hate please.
Pls can someone who is a TikTok expert give me some coaching because I need to make it to the Hype House (is this even a thing anymore I can’t keep up?!?!?) Give us a cheeky follow @kitchen_goss to see some more incredible content, or alternatively just wait until I pop up on your fyp when I’m too famous 4 u x
Yes they are as cheeky as they sound. If you’re at slimming world then close your eyes, cos these bad boys are SINFUL.
Cookie + jaffa cakes + brownie + Terry’s chocolate orange = a lot of layers, a lot of fun.
Everybody loves a classique brownie, but honestly these are just on another level. If you still need more convincing, here’s some feedback from my scavenger housemates who polished off the entire tray within 24hours.
Since nobody has been able to jet off to Benidorm or any other exotic location this year, it’s time to bring the sun to us with this tropical traybake.
This orange and passionfruit cake will provide the sunny vibes, but if you really want to recreate the ‘Brit on holiday’ experience, then you’ll also need to do the following:
wear a ridiculous tropical shirt (bonus points if it matches with the rest of your travel companions)
get up at the crack of dawn to ‘save the sunbeds’
burn to a crisp on the first day
say it’s boiling at least 17 times a day
learn how to say hello in the local language, then proceed to speak English
Before we get into the nitty gritty of the recipe, here is this week’s (very embarrassing) kitchen goss
I can’t quite believe I’m exposing myself this much on KG, but this is too funny not to share.
So I recently rediscovered this voice memo I made in 2018 when I was revising for my chemistry A-level. I must’ve seen a pinterest thing on creative ways to revise or something, because something unholy possessed me to make a song about electrophilic addition.
Yes it’s to the tune of ‘These Words’ by Natasha Bedingfield
Yes it took me all day to write (and I couldn’t even make it rhyme)
Yes the full version of ‘Mechanisms Mix *flame*’ is available on soundcloud
I can’t bring myself to listen to the full thing, and safe to say I will never be doing that again.
Back to the bake…
FOR THE CAKE
225g caster sugar
225g self raising flour
1 orange – zested n juiced
1tsp vanilla extract
FOR THE ICING
300g icing sugar
3tbsp passionfruit curd (or adjust to your taste)
1tsp vanilla extract
gel food colourings
whack your butter and shug in a bowl and beat until light and fluffy
add eggos one at a time
fold in flour, orange zest, vanilla and 3/4 of your orange juice (save the remaining quarter for icing time)
Whack this in whichever tray tickles your pickle, make sure to grease and line it
bake for 20-25 mins at 180C (or if your oven doesn’t have numbers on it like mine, then just take it out when it looks golden and a knife comes out clean when you poke it in)
Whilst that’s cooling you can crack on with the icing
whip up the butter and icing sugar
add the orange juice and passionfruit curd to your taste (it can be quite zingy)
if you want to decorate with painted buttercream flowers then split icing into bowls and add colourings of your choice (gel food colourings work best here)
once the cake is cool, remove from the tin and spread over a base layer of icing
Let this set up in the fridge – very important step otherwise going to be difficult to add more buttercream on top!
once harder to the touch, get the cake out and get creative
I ‘painted’ flowers onto mine, which is a technique I’ve been wanting to try out for ages, but go with whatever you feel looks fun n fresh
If you’re interested in how I decorated my traybake, then take a look at this very speedy vid below.