I recently had a few family friends over for an afternoon tea to celebrate being in my little apartment for a year (how time flies!) and as it’s not an afternoon tea with cake I knew I had to get my bake on. I wanted to make use of the delicious summer fruits while they are still around in abundance, so an apple strawberry crumble cake was the answer!
I’ve been cooking a lot with eggplant this summer, putting it in curries, grilling it for sandwiches, you name it! I thought it was about time I put some in a salad too, and that’s where this baby came from – an eggplant chickpea salad!
Hummus has got to be one the of easiest dips not only to make, but to change up as well. I’ve already shared a few different varieties here on I Spy Plum Pie over the last two years, and there seems to be no end of options still to make! For today’s variety I wanted something with a little kick and so harissa hummus it is!
It’s been a little while since I shared a recipe for bliss balls as I’ve been making my cranberry & cashew ones on repeat, but I decided it’s about time I tried something different! I wanted to use the matcha powder I bought before Christmas so decided to combine it with macadamia nuts for these matcha macadamia bliss balls!
Guess what! Today is I Spy Plum Pie’s second blogiversary! When I turned to B two years ago and said ‘I think I want to start a blog’ I don’t think I really thought I’d still be here two years later, but I’m very glad I stuck with it! So, what better way to celebrate than with a plum based recipe – plum & coconut ice cream!