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Izy Hossack (topwithcinnamon)

‪• LDN ‪• Food Science & Nutrition BSc • 𝔽𝕠𝕠𝕕 𝕡𝕙𝕠𝕥𝕠𝕘𝕣𝕒𝕡𝕙𝕪 & 𝕤𝕥𝕪𝕝𝕚𝕟𝕘 • Flavourful, easy🥕🥐🥞 recipes that won't break the bank #TopWithCinnamon


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I had a bunch of sprinkles and clear vanilla extract leftover from making @laurathomasphd’s funfetti wedding cake this summer so...I may have...made DIY bday cake Oreos??! 😇🎂🍪 Follow the link in my profile to see the recipe and a lil video, made in collaboration with @oxouk using their POP containers which have made my cupboards SO ORGANISED 😍😍😍 #ad #popitlikeitshot #OXOBetter #OXOPOP #OXOstorage


The best reason for having a boyfriend? So they can take a photo where your hands are in the picture without having to set up a tripod 😅 We made these charred tomatoes with cold yoghurt from @ottolenghi’s new book, Simple, to have as a farewell dinner as I’m moving out of my parent’s house 😱🏠 Now onto packing ALL OF MY STUFF (how did I accumulate so much pottery???). Recipe is on my blog - link in profile! #ottolenghisimple


Fun fact: I’m usually not into fruit crumbles unless there is a V HIGH ratio of streusel : fruit 😅 When my mum would make apple crumbles I’d just eat the topping and leave the fruit 🙃(anyone else with me on this??). Now I just make streusel bars like these instead where we have more crumbley topping than fruity filling and I’m LOVING IT. So, if you lead a maximum-streusel life like me, try these Apricot Hazelnut Streusel bars which are fresh on the blog (w/ a vegan option too!) Link in profile 🍑🌰


R E C I P E - Did some bank holiday baking yesterday with @chrisbaber in prep for BAKE-OFF TONIGHT! These Peanut Butter and Pretzel bars (which have been given a name upgrade to ‘Crack Bars’ according to a reader, Florance) are from the blog archives and they’re super easy to assemble. There’s no baking actually required so if you’re PANICKING that you have nothing to eat whilst watching GBBO, you can make these tonight, no worries! // Crack Bars – a.k.a. PB + P Bars Makes 20 1 cup (270g) smooth peanut butter
¼ cup (50g) light brown sugar 2 tbsp (50g) unsalted butter, melted 3 cups (150g) pretzels (the crunchy kind) 5.3oz (150g) dark chocolate, melted —————————————- 〰️ Line a 20cm square tin with baking paper 〰️ Mix the peanut butter, sugar and butter in a medium bowl until smooth. 〰️ Set aside 20 pretzels for the top. Take the remaining pretzels and roughly crush them. 〰️ Mix the crushed pretzels into the pb mixture. Spread in an even layer into the prepared tin. Chill for 20 minutes. 〰️ Once chilled, pour the melted chocolate on top, decorate with the pretzels in a 4 x 5 grid. Chill again until set and then cut into squares.


VITAMIX GIVEAWAY // I’ve partnered with @vitamixuk (I made these samosas & chutney using one of their blenders) to giveaway a Vitamix A2500 blender to one of you! To enter you must: 1: follow @izyhossack and @vitamixuk 2: Like this photo 3: Tag a friend saying what you’d make for them if you won the vitamix. You can tag up to 3 friends in separate comments for separate entries. Open to UK residents only, entries accepted until 9/9/18 7pm. Winner will be contacted via Instagram and if there’s no reply in 24h I will pick another winner! GOOD LUCK 🌟🌟🌟😁


A Damson Tosca Cake adapted from @rachelkhooks new book, #TheLittleSwedishKitchen. Having had @noisettebakehouse’s tosca cake before and LOVING it, I knew I had to make Rachel’s recipe as soon as I saw it. You have a layer of buttery sponge cake topped with fruit (Rachel uses plums but I had frozen damsons so stewed them down and used them instead) and then a crowning layer of caramelised, flaked almonds. It’s a mixture of jammy, crispy, chewy and fluffy textures all layered up! Perfect for fika 🌞☕️🎂🌸 Happy weekend everyone 🤗


Who 🎃 is 🎃 getting 🎃 pumped 🎃 for 🎃 AUTUMN 🎃 BAKING?? 🎃👏🏼🍁🌟🤗 // baked pumpkin doughnuts from the blog archives!! One month until the best season and I’m EXCITED AF 🙏🏼


O K O N O M I Y A K I - my veggie version of this savoury Japanese eggy pancake. It’s filled with shredded cabbage and asparagus (although you could use sautéed courgettes or steamed green beans if you want!). This is a great alternative to a standard frittata and is SO easy to make. The recipe is up on @egg_recipes - link in my profile 💕🍳 #Weggsday #Eggsmyway


Some spiced sweet potato fritters with marinated feta & baharat roasted veg! 🍆🍳🍠 // An iteration of these will be on the menu at @northstarcoffeeshop in Leeds next weekend (August 18th/19th) for a super special #BakeForSyria brunch and bake sale (swipe to the next pic for details). // There will be TASTY brunch dishes on the menu from me, @felicityspector, @lily_vanilli_cake and @noisettebakehouse. All proceeds going to @unicef_uk to provide aid to children in Syria. // Come join us if you have some time and wanna eat some delicious food ☺️ Thanks!


Gotta love bit of baked eggies, especially when they’re nestled into a falafel-spiced sweet potato mash and topped with halloumi!! Get the full recipe on @egg_recipes website via the link in my profile ☺️🍳🍠 #Weggsday #eggsmyway


One of my fave pics from a shoot I did for @chicpfood a few weeks ago 🙌🏼 Their hummus is dooope, beautiful AND uses up veggies that would otherwise be wasted - win-win-win 😄💕🙌🏼


Yesterday I made a quick trip to Leeds with my fam to go to my GRADUATION!! 👩🏼‍🎓 (I didn’t get to wear a cap as you can see which I was v disappointed about). But anyway, I now officially have a 1st class BSc degree in Food Science & Nutrition and I couldn’t be any bloody happier or more scared about life 😂 Thank goodness I never have to do any more exams ever again 🌞🍾