Memoirs of a Tomb Raider

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Strawberry Lemon Cream Pies   Print-friendly recipe Makes 12: 250g plain flour 2 tsp sugar 100g cold butter, diced Some cold water OR 375g sweet shortcrust pastry 150g cream cheese 25g icing sugar, sifted 1.5 tbsp lemon juice Zest of 1 lemon 75g double cream, whipped 75g strawberries, thinly sliced If using premade pastry, go straight to step 3 1) Mix the flour and sugar into a large mixing bowl. Rub in the butter to a breadcrumb mixture. 2) Gradually add a tablespoon of water to knead the mixture into a dough. Cut in half, then wrap and chill for 30 minutes. 3) Roll out one of the pastry halves into a large thin circle. Use a 3.5" round cutter to stamp out 6 circles. Lightly press them into a non-stick cupcake tray and prick the base with a fork. Repeat with the remaining pastry half. Freeze until hard (about half an hour). 4) Preheat the oven to 180 degrees C, then bake the pastry for 15 minutes until just brown. Allow to cool completely. 5) Retain 12 str...

Along for the ride...: White Chocolate Raspberry Muffins : These muffins are amazing! You know that moment when you taste something and you close your eyes and sigh because of the delight of it ...

911 Chocolate Emergency Cookies Ingredients 6   ounces   semisweet chocolate chips 6   ounces   bittersweet chocolate (recommended: Lindt Bittersweet or Godiva Dark), broken into large pieces 1   stick unsalted butter, softened and divided 1 ½   cups   all-purpose flour ⅓   cup   unsweetened Dutch-style cocoa (recommended: Hershey's European-style) 1 ½   teaspoons   baking powder ½   teaspoon   salt ¾   cup   dark brown sugar, firmly packed ¾   cup   granulated sugar 3   large eggs 1 ½   teaspoons   vanilla extract Vanilla Icing: 4   tablespoons   unsalted butter, softened ⅓   cup   whipping cream ¾   teaspoon   vanilla extract 2 ¾   cups   confectioners' sugar (more if needed) Directions In the top of a double boiler, melt the chips, chopped chocolate, and 4 tablespoons of the butter. When melted, se...