“Guess what, Mum?” says the six-year-old, standing beside the bed at 6.30am with a book, a frisbee and a teddy. “It’s only six weeks until Christmas!”

I’m afraid she’s right, but I’m trying not to think about it. Instead, I’m going to focus on the nice things about November. If I concentrate hard, time will go slower, right?

I wanted to hate this book, I really did. I mean, it’s hard to love a cookbook – or indeed, any book – when the first pages are filled with young, bronzed people in their swimmers. But, all bias aside, it’s actually fantastic.

On the face of it, Bondi Harvest sounds like a PR dream. It’s the brainchild of two Bondi-based surfing mates, one of whom is a chef, the other a photographer and film maker, who decided to collaborate on some Youtube cooking videos, then a book. What makes you forgive the surfing palaver and the shots of people in bikinis is that the recipes are lovely, with a focus on fresh ingredients and gutsy flavours. I’m probably never going to frolic on the sands of Bondi while wearing a tiny bikini and drinking a green smoothie, but I am looking forward to making some of Guy Turland’s recipes.

Lots of people I know are still being struck down by unseasonal colds and other miseries – which makes Mother Earth’s new UMF Manuka Honey seem like a gift from the gods. Not all manuka honeys are created equal (and some are about as manuka’d as I am), but this one has been certified by the industry-supported Unique Manuka Factor Honey Association. The Mother Earth honeys come in two UMF strengths, UMF 5+ and UMF 10+, with the higher number indicating a higher degree of purity and quality. Importantly, they taste amazing, with those rich, earthy flavours associated with manuka honeys. Mother Earth’s UMF Manuka Honeys start from $17.99 for 250g. 

As a proud Good Bitch (and baker), I’m very excited to reveal the gorgeous products the Head Bitches have created to raise funds. There’s a pair of teatowels (one of which features a top-secret ginger crunch recipe) and a gorgeous calendar, plus you can still get your hands on one of the exclusive ‘Baking Bad’ t-shirts from earlier in the year. All these things have got Christmas giving written all over them. Go on, buy a set!

Speaking of charity, if you’re wanting to do your bit for Movember but can’t find it in you to grow a mo’ you can always grab my neighbour’s balls. Go on, he’d love you to grab a pair.

These salted caramel balls are insanely addictive, all-natural, and a not-for-profit fundraising venture dreamed up by my neighbour (of Wellington-based food company Go Native) to raise funds for Movember. They’re $2.99 a pack, and a dollar from each one sold goes to men’s health initiatives.

Last but by no means least, I’m very flattered to be in the running for Best Kids’ Food Blog in the 2015 Munch Food Awards. You can vote in this category – as well as name and shame the worst kids’ foods – here.

Have a great weekend everyone x

Cupcakes – so 2007, right? Depends who you ask. Personally, I’ve made about 50 in the last month, so I think they’re quite 2015 too. They’re brilliant if you’re doing any kind of baking for charity because they’re so easy to portion and transport. And children, who are less affected by trends, love them.

Cupcakes are also the flavour of the month for June’s We Should Cocoa and Tea Time Treats blogging events, so perhaps they’re not quite out of fashion yet.

Secret citrus and cream cupcakes
This is my go-to, all-time, never-fail chocolate cake recipe, upcycled with a touch of cream cheese and marmalade to make chocolate cupcakes with a secret gooey middle. Imagine something like a dark sticky chocolate cake wrapped around a citrus cheesecake filling and you’ve got the idea.

1 2/3 cups flour
1 1/2 cups caster sugar
1 1/2 tsp baking soda
2/3 cup cocoa
1 tsp salt
100g butter, melted and cooled
1 1/2 cups milk
2 eggs
1 tsp vanilla extract
2/3 cup cream cheese
2/3 cup thin-cut marmalade

Preheat the oven to 180C and put cupcake cases in 18 muffin tin holes.

Sift the dry ingredients into a large bowl and mix well. Add the butter, milk and eggs and beat furiously with a wooden spoon until well mixed (you can also do this in the processor or in a mixer).
Fill each cupcake case until it is about a third full, then put a teaspoon of cream cheese and a teaspoon of marmalade on top. Top with more cupcake batter, until each case is about two-thirds full. Bake for 15-20 minutes, until the cakes are springy and a skewer plunged into them comes out clean.
Remove to a rack to cool. Store in an airtight container.

Have a great weekend, everyone x

Are you a Good Bitch? I am. In fact, I’m one of many.

I’m not telling you this to show off, but to get you to join us in a kind of sweet revolutionary movement. Good Bitches Baking is an attempt to make the world a better place via the medium of cake and biscuits. It’s been set up by two amazing women, Marie Fitzpatrick and Nicole Murray, who recognised the value of the little things (and cake) in tough times.

Since September, they’ve harnessed a miniature army of around 80 keen cooks in Wellington alone who bake for people in times of strife. Recipients here so far include hospices, refuges, City Missions, a soup kitchen, boarding houses and the Neo-Natal Trust.

If you’re not a Good Bitch but you’d like to help, then you can find out more about Good Bitches Baking or visit the Good Bitches Baking GiveALittle page.

If you are a Good Bitch and you need ideas for easily made, easily transported, easily consumed home-style baking, then this list is designed to help. Here goes…

1. Big Fat Ginger Crunch
This is an excellent GBB bake, because the not-so-pretty edge pieces can find their ways into lunchboxes the next day. I use this Spicy Ginger Crunch recipe  most of the time, though Chelsea Winter’s Oaty Ginger Crunch is pretty great too.

2. Wholesome Fruity Muffins
These super-popular muffins are a not as heavy as those bran bullets of old, but they’re not pretend cakes, either. This recipe is vegan, but I’ve been making them recently with regular milk and two eggs instead of the banana.

3. Double Chocolate Beetroot Cakes
Having said all that, these are definitely cakes in muffin form – a big hit of antioxidant-rich beetroot, chocolate and a fluffy hat of cream cheese frosting. This recipe makes a big batch so there may be some left over for your at-home testers…

4. White Chocolate And Lemon Bars
I can only ever make this if I know I am giving it away immediately – otherwise I’d probably eat the tray in an afternoon, all by myself. I use this Lime And White Chocolate Bars recipe, but often switch out the lime for lemon, and add dried cranberries or apricots. SO good! This recipe is also great for steamy summer/autumn days, when slaving over a hot oven makes you feel bitchy (not in a good way).

5. Old-Fashioned Fruit Loaf
Alice Arndell has a fantastic old-fashioned fruit loaf recipe in her book ‘Alice In Bakingland’ – it makes two big loaves, freezes well and tastes great. I can’t find a link to it online anywhere (you should buy her book, it’s really useful for GBB weekends – the melt ‘n mix banana cake is also a lifesaver) but this Juicy Fruit Loaf is always a winner.

Happy baking, everyone. In this case, charity really does begin at home!