As I am not eating cake or chocolate during lent - I put my hands to baking a tasty and quite healthy mushroom and coriander quiche. I cannot wait til Easter though - I am desperate to make truffles! Ummmm..
This is a light, creamy cheesecake with crushed digestive biscuit base. You can also use ginger biscuits as a change. I decorated the top with edible flowers. Borage. So pretty 😍
These lemon cupcakes were made for my colleague, Stephanie `Baby send off' at work. She goes off on maternity leave very soon. I added lemon juice and lemon rind to both the sponge and butter icing for a lovely zesty flavour. Then added sprinkles on top to finish them off!
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