Sometimes it's really hard to let go of things you've had for a really long time.
I've had this blog for two years, now. Even before that, I was running bakercourt on another server run by Vox who sadly had to close down their blog service unexpectedly over night. Our entire Vox community was without home. So, we packed up our bags, made our way around the virtual world, and some of us found our way to Blogger. It has been a good home. There have been ups and downs, but mostly it's been a good. We're here to stay.
And, as long as Bakercourt has been hosted by Blogger, I've had the same template.
Until now. It didn't make any sense having someone else's template on my blog - especially as I work as a designer in my "day job". So, I designed to give the old blogger a brand new dress to see in 2013.
The old orange flowers have been replaced by a lighter, brighter theme that shows off some of my favourite drawings from over the years. For now, it's a simple little blog with a pretty new frock that may or may not change. It's a cheery place. I like coming here.
There has been one teeny tiny hiccough in the move: all of my photos in my posts have jumped to the left. Just like that. But it's okay, we'll get through it. I'll go put the kettle on.
And to leave you with a bit of spring cheer, here's Miriam's amazing recipe for Marshmallow Cheese Cake. It is The. Most. Amazing. Cake. Ever. And, it tastes like birthdays.
Miriam's Pink Emergency* Marshmallow Cheese Cake
Base:
90g butter
185g digestive biscuits, crushed
Filling:
375g pink and white marshmallows, cut into small pieces
90ml milk
500g low fat soft cheese
6 tsp lemon juice
250ml whipping cream
To decorate:
6 pink marshmallows and 6 white marshmallows, halved (optional)
Method:
Grease and line a 22.5cm (9") round, loose bottomed cake tin. In a saucepan melt butter then stir in crushed biscuits. Mix well and press into base of cake tin.
Put marshmallows into a saucepan with milk and melt over a low heat, stirring occasionally. Leave to cool.
In a bowl beat cheese and lemon juice. Stir in marshmallow mixture and blend until smooth. In a separate bowl, whip cream then fold into marshmallow mixture. Spoon over biscuit base and leave to set in fridge for 2-3 hrs.
To decorate, arrange halved marshmallows around edge of cheesecake (optional).
* The name is derived from the fact that the cheese cake started out life as a giant sheep cake which ahem fell over, and then needed to be remade into something else. The pink colour comes from adding hundreds and thousands to the mixture, which is then processed before pouring into the biscuit base. Thank you Miriam! I'm afraid we ate it all and forgot to photograph it, but I may make it this weekend and post a photograph if it lasts that long.
I've had this blog for two years, now. Even before that, I was running bakercourt on another server run by Vox who sadly had to close down their blog service unexpectedly over night. Our entire Vox community was without home. So, we packed up our bags, made our way around the virtual world, and some of us found our way to Blogger. It has been a good home. There have been ups and downs, but mostly it's been a good. We're here to stay.
And, as long as Bakercourt has been hosted by Blogger, I've had the same template.
The old orange flowers have been replaced by a lighter, brighter theme that shows off some of my favourite drawings from over the years. For now, it's a simple little blog with a pretty new frock that may or may not change. It's a cheery place. I like coming here.
There has been one teeny tiny hiccough in the move: all of my photos in my posts have jumped to the left. Just like that. But it's okay, we'll get through it. I'll go put the kettle on.
And to leave you with a bit of spring cheer, here's Miriam's amazing recipe for Marshmallow Cheese Cake. It is The. Most. Amazing. Cake. Ever. And, it tastes like birthdays.
Miriam's Pink Emergency* Marshmallow Cheese Cake
Base:
90g butter
185g digestive biscuits, crushed
Filling:
375g pink and white marshmallows, cut into small pieces
90ml milk
500g low fat soft cheese
6 tsp lemon juice
250ml whipping cream
To decorate:
6 pink marshmallows and 6 white marshmallows, halved (optional)
Method:
Grease and line a 22.5cm (9") round, loose bottomed cake tin. In a saucepan melt butter then stir in crushed biscuits. Mix well and press into base of cake tin.
Put marshmallows into a saucepan with milk and melt over a low heat, stirring occasionally. Leave to cool.
In a bowl beat cheese and lemon juice. Stir in marshmallow mixture and blend until smooth. In a separate bowl, whip cream then fold into marshmallow mixture. Spoon over biscuit base and leave to set in fridge for 2-3 hrs.
To decorate, arrange halved marshmallows around edge of cheesecake (optional).
* The name is derived from the fact that the cheese cake started out life as a giant sheep cake which ahem fell over, and then needed to be remade into something else. The pink colour comes from adding hundreds and thousands to the mixture, which is then processed before pouring into the biscuit base. Thank you Miriam! I'm afraid we ate it all and forgot to photograph it, but I may make it this weekend and post a photograph if it lasts that long.
