tag:blogger.com,1999:blog-2714738876507589952024-02-21T00:05:05.093+00:00United CakedomAdventures of An American Baker in EnglandUnited Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.comBlogger826125tag:blogger.com,1999:blog-271473887650758995.post-54521876106139105812023-03-07T17:11:00.000+00:002023-03-07T17:11:47.724+00:00Death by Chocolate Cake - Crown of Midnight (by Sarah J Maas) {book review}<div><i>“Is that … chocolate cake?”- “I thought you might need some.” - “Need, not want?”A ghost of a smile was on her lips, and he almost sagged in relief as he said, “For you, I’d say that chocolate cake is most definitely a need.”</i></div><div>- Crown of Midnight; Sarah J Maas </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIG0CJhzF6anyu72kVGxp59FOyo2Yeb1hd70x_kTB5OblmuDDOWtHa0Pk1toMoCTU2hXVOYjPyFMyiwxuBvjPYVNMHKPBDzwKFIx6v9OtcSgJaa-vOTCiR_h-pdx63RIWHPxkOisniO14YG5bYjdKyRbZOJnsetc_EjhPdy6zaWYuN0wfS13z6nDy6/s2859/1678122665319.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2859" data-original-width="2594" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIG0CJhzF6anyu72kVGxp59FOyo2Yeb1hd70x_kTB5OblmuDDOWtHa0Pk1toMoCTU2hXVOYjPyFMyiwxuBvjPYVNMHKPBDzwKFIx6v9OtcSgJaa-vOTCiR_h-pdx63RIWHPxkOisniO14YG5bYjdKyRbZOJnsetc_EjhPdy6zaWYuN0wfS13z6nDy6/w363-h400/1678122665319.jpg" width="363" /></a></div><br /><div><br /></div><div>The scene that the above quote comes from is when Dorian sees Celaene carrying a whole chocolate cake to her rooms. There are times in our lives when chocolate cake is much more a need than a want. After reading this in Crown of Midnight I couldn't get chocolate cake out of my head. I bought all the ingredients and was determined to make it...</div><div><br /></div><div>... a whole week later. Having been out of the baking game for a while I had forgotten the time and mindset that is required for baking layered cakes. They aren't difficult but they do require a certain amount of patience as you have to wait for them to cool completely before icing and so on. I started my cake so late at night and was exhausted with the clean up that I wasn't exactly in the mood for a slice until the following day. And let me tell you that this cake was worth the effort and the wait. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBJ7wuaqV7bU2HRAqqp0Uj-oE5rAi7E1iY0y4uR8_VD4mtuB85gugDxvqNyxAMOdONd8tz4B94Kj7pTm10oSKV2auZryTSH-qCk6g2O6rJEtHjzlMDNMIYJcKXneKnlQ0wy1SYBeh52txymNl3ohPnsP75YmpJMaa01gzpJzTOETAD5mRRL6Bt0OA/s3648/1678122040324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3648" data-original-width="2432" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBJ7wuaqV7bU2HRAqqp0Uj-oE5rAi7E1iY0y4uR8_VD4mtuB85gugDxvqNyxAMOdONd8tz4B94Kj7pTm10oSKV2auZryTSH-qCk6g2O6rJEtHjzlMDNMIYJcKXneKnlQ0wy1SYBeh52txymNl3ohPnsP75YmpJMaa01gzpJzTOETAD5mRRL6Bt0OA/w266-h400/1678122040324.jpg" width="266" /></a></div><br /><div><br /></div><div><div>The recipes calls for: </div><div><b>cake:</b> 275g dark chocolate, 275g unsalted butter, 1 tbsp instant coffee, 250g plain flour, 40g cocoa powder, 1 1/2 tsp baking powder, 1/4 tsp bicarb, 250g caster sugar, 250g light brown sugar, 5 eggs, 100ml buttermilk</div><div><b>Frosting:</b> 250g unsalted butter, 500g icing sugar, 50g cocoa powder, 1 tsp vanilla extract, 5 tbsp of evaporated milk (give or take depending on constancy)</div><div><b>Decorations:</b> chocolate chips or curls or whatever you want</div><div><br /></div><div>{full recipe in *Jane's Patisserie cookbook by Jane Dunn available now}</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-vGrUzXT_ihnT9reo95K8OScDUKw9Oby8Get-qquAm96avkLl4aRB2GmtOBgqvVdU_zcQjRe39ltur59cXIPONz0-bWhhI4W7hl6aglVcNUyMANCLWZUX_HOQ9ANbOgRvP__4JTjjROGwIU56Y5YGk9mfHXJe_LkvLdBLoemNgRQjC89rL7fGMgz/s3025/1678122272775.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3025" data-original-width="2736" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-vGrUzXT_ihnT9reo95K8OScDUKw9Oby8Get-qquAm96avkLl4aRB2GmtOBgqvVdU_zcQjRe39ltur59cXIPONz0-bWhhI4W7hl6aglVcNUyMANCLWZUX_HOQ9ANbOgRvP__4JTjjROGwIU56Y5YGk9mfHXJe_LkvLdBLoemNgRQjC89rL7fGMgz/w361-h400/1678122272775.jpg" width="361" /></a></div><br /><div><br /></div><div>There have been many dry and crumbly chocolate cakes in my past, but this one was neither of those things. It's probably one of the best chocolate cakes I have ever had or made! This recipe alone makes it worth picking up a copy of the cookbook! </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV8K_Pql6HID7l3pVB8_RoC6IT39-i8nd-5mQYKvIk9uQCCdOjd4f52UPI96gCGLvQNO9UEiMeUXC7l5nSQEyboPfmumWG_ZeAiFBAyFjJVtrTO-ks-FU7eBS8DBByk6gfjcnawRlH5EG4IAD05fDdsNK06aRrBtsSg-PDAuix7jM5pUUVH6fkRzZS/s2525/1678122452858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1684" data-original-width="2525" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV8K_Pql6HID7l3pVB8_RoC6IT39-i8nd-5mQYKvIk9uQCCdOjd4f52UPI96gCGLvQNO9UEiMeUXC7l5nSQEyboPfmumWG_ZeAiFBAyFjJVtrTO-ks-FU7eBS8DBByk6gfjcnawRlH5EG4IAD05fDdsNK06aRrBtsSg-PDAuix7jM5pUUVH6fkRzZS/w400-h266/1678122452858.jpg" width="400" /></a></div><br /><div><br /></div><div><br /></div><h4 style="text-align: left;">Crown of Midnight <br />by Sarah J Maas </h4><div><b>mini review</b></div><div><br /></div><div>It was never my intention to read a single Sarah J Maas book. Having seen them all over social media I never expected them to live up to the hype. So, after some persuading by my book buddy reader Charlee I picked up a box set of A Court of Thorns and Roses - after literally devouring them and Charlee gifting me a copy of House of Earth and Blood a Crescent City novel I have finally admitted that I am a fan. </div><div><br /></div><div>It was only time before I read the Throne of Glass series - it is her first series having written Throne of Glass as a teenager. There are some benefits from having read the above series first as in that it was easy to pick up these books and already understand some of the world and familiarity to how Sarah J Maas writes characters. Which I personally think is something she is particularly good at and why I come back to her books. </div><div><br /></div><div>Crown of Midnight is the second book in the series which picks up pretty much where the first one left off Celaena has just been bestowed with the title of King's Assassin and we see her take on this role struggling with playing the game by the kings rules. Given the task of killing a suspected leader of a rebel group working against the king Celaena takes her time trailing them and trying to figure out what they know because she suspects there is more that is going on. </div><div><br /></div><div>It's been a pleasure seeing the character growth for all the characters as they start to become more three dimensional. Celaena's love for chocolate cake is one I can get behind and the only reason this post has been written. It's also been great trying to pick up the threads of what might be in the following books. When you are reading a highly popular series that is also old it's hard not to see spoilers so out of my deductions from living on bookstagram I have made a few predictions but time will tell as I continue the series with Heir of Fire. </div><div><br /></div><div>It's not normal for me to write a book review and I don't think this can even be called one? </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.instagram.com/unitedcakedom/" imageanchor="1" rel="nofollow" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="2507" data-original-width="2507" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5z85SFJY6w3t5vg2KrSo-k3hGwLLisMVEOJowIRiCAs7Mbo_EfM9et94x7SyKI-0D52TUtAEmywG8NcWcpJeOh9utPAF4ktkTy2GXBf3Wmmi0RmxJSYozTqqdZ1Qd4XLzfTTGAiDTCeS5l_V9bjog6nwD-7EixiKweA8UoGlaVqE3tqew_fD9RAXG/w400-h400/1678121708561.jpg" width="400" /></a></div><br /><div><br /></div><div><br /></div><div>* <a href="https://www.unitedcakedom.com/2023/03/janes-patisserie-by-jane-dunn-cookbook.html" rel="nofollow" style="font-style: italic;" target="_blank">full cookbook review here</a> - </div><div><br /></div><div><br /></div>United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com0tag:blogger.com,1999:blog-271473887650758995.post-46822058138287628812023-03-07T12:44:00.003+00:002023-03-07T13:20:05.148+00:00Jane's Patisserie by Jane Dunn {Cookbook Review}<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrfyl_lIG2Hip6QcMRKX_a_vsIRaumV_CiJ7caNgcHOg8OlE-kdET0yUPaP4PGRvu_q6jnGuGO2ZmAtNeHsUrfAIThFT9V8VvMMyjfcls2Lq4P3o7ZrgGhxePKdhjTmSgzQdzRnkJDV4eeyXRrqB3zWMr2_bOX74ahRlSmRKtUreTh5_kn2VFuEGQI/s2736/1678194578697.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="2736" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrfyl_lIG2Hip6QcMRKX_a_vsIRaumV_CiJ7caNgcHOg8OlE-kdET0yUPaP4PGRvu_q6jnGuGO2ZmAtNeHsUrfAIThFT9V8VvMMyjfcls2Lq4P3o7ZrgGhxePKdhjTmSgzQdzRnkJDV4eeyXRrqB3zWMr2_bOX74ahRlSmRKtUreTh5_kn2VFuEGQI/w400-h400/1678194578697.jpg" width="400" /></a></div><br />Once upon a time I collected cookbooks and baking books like they were going out of style. Then I moved and had to take a serious look at the over flowing shelves, there was a cull and a lot of them were re-homed to loving friends and family who take good care of them. To keep myself from being in that position again I stopped buying new cookbooks as I had enough with all the recipes I could ever want and I mean the internet, right? <div><br /></div><div>But I broke my many year cookbook buying ban for this one. Having been an avid fan and recipe tester (unofficially) of Jane's Patisserie blog there was nothing that was going to stop me from buying this book with 60 new and exclusive fan-requested recipes! </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeuFN77IUCdCgXpyfhJknId-r78v4khv4hhadFJOqKYAihvtN5CGigvBeAR3r5KU9VjL43gZn08vfODZAIaCes1OM2EHwDic7RANBx3LH4-GLAywsDCjsww1_J2pWKuIAQi1AXH_aAvGwsni4eq91WJW7rwP3Y7-_c4LXKzybgx2pLHXsd7Ncl4Cl/s2442/1678193337413.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2442" data-original-width="2442" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeuFN77IUCdCgXpyfhJknId-r78v4khv4hhadFJOqKYAihvtN5CGigvBeAR3r5KU9VjL43gZn08vfODZAIaCes1OM2EHwDic7RANBx3LH4-GLAywsDCjsww1_J2pWKuIAQi1AXH_aAvGwsni4eq91WJW7rwP3Y7-_c4LXKzybgx2pLHXsd7Ncl4Cl/w400-h400/1678193337413.jpg" width="400" /></a></div><br /><div><br /></div><div>It's got everything you could ever want bake - cheesecakes, cakes, cupcakes/muffins, cookies, breads/doughnuts, tray bakes, desserts, tea time treats, and a chapter on sweets! Whenever I review a cookbook I always list a few of the recipes I cannot wait to try so here are 10 recipes waiting to be made in my kitchen: </div><div><br /></div><div>No-Bake Speculoos Cheesecake</div><div>Baked Brownie Bottom Chocolate Cheesecake</div><div>Death by Chocolate Cake</div><div>White Chocolate & Pistachio Cupcakes</div><div>Banoffee Cupcakes</div><div>Chocolate Viennese Whirls</div><div>Chocolate Cherry Babka</div><div>Salted Caramel Pretzel Slice</div><div>Caramel Apple Crumble Pie</div><div>Irish Cream Liqueur Fudge</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_0zPOBqMcUxj8MzCbTaMmwATNE2z8DSik3v1cMQnOBWqqs8uk-HCsJV2qVQKSwm3CB2ey6EJNcYw6viAEeY5RNBOCNOT0T8xeIJ1L20x-dpOPNIQWZR2bbFccogFslPDS3rIyjy4xM4CxgGHN1gF_4DtCauKEGUpwqNvNLt-mN5FTLyRVJeKPiau/s2598/1678193495588.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2598" data-original-width="2597" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_0zPOBqMcUxj8MzCbTaMmwATNE2z8DSik3v1cMQnOBWqqs8uk-HCsJV2qVQKSwm3CB2ey6EJNcYw6viAEeY5RNBOCNOT0T8xeIJ1L20x-dpOPNIQWZR2bbFccogFslPDS3rIyjy4xM4CxgGHN1gF_4DtCauKEGUpwqNvNLt-mN5FTLyRVJeKPiau/w400-h400/1678193495588.jpg" width="400" /></a></div><br /><div><br /></div><div>This book is tailored for the home baker at any level the instructions are easy to follow and the ingredients easy enough to find at any local supermarket and/or corner store. Having already attempted the Death by Chocolate Cake and having great success and a friend who make the Sticky Toffee Brownies also with great success and praise from those fortunate enough to try them I think it's safe to say that for me this book has found a permanent space on my shelf. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ekcdfeA8FTfz-902U7chKSGGplLOrJpO4VNB6DgguXIA6zOsPKbLe8rLo-CBsEi-5zmE8gRWgnKY7cOS-_qWtmWF0YpFptsmzuffLwYSS-E58x_JSHSLIu3STpIMErMiy1zlt7Uu8bMgniNIU6_6MU7lCXQvgyGi6DSpPNEai78ld5j3Rb20_kcp/s2654/1678193381464.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2654" data-original-width="2654" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ekcdfeA8FTfz-902U7chKSGGplLOrJpO4VNB6DgguXIA6zOsPKbLe8rLo-CBsEi-5zmE8gRWgnKY7cOS-_qWtmWF0YpFptsmzuffLwYSS-E58x_JSHSLIu3STpIMErMiy1zlt7Uu8bMgniNIU6_6MU7lCXQvgyGi6DSpPNEai78ld5j3Rb20_kcp/w400-h400/1678193381464.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHi9qaDlgL5i_3o0Dg2BpkPR8Tl7_J-AtxYzpfaPBPMdK6QCrRtvooGxAbim1M5NoTS5j9yyisjo9cic538jJrQxs7Nm5wXDwMF4MSj5JWg6GRtq0ZFZ5vpb2XaSQPAPH6x7zBlfoHp5sGF44XWltbYzoN5wdUf1OTL4Ccdb0c_3WqfGfkD7efxXFH/s2736/1678193450400.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="2736" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHi9qaDlgL5i_3o0Dg2BpkPR8Tl7_J-AtxYzpfaPBPMdK6QCrRtvooGxAbim1M5NoTS5j9yyisjo9cic538jJrQxs7Nm5wXDwMF4MSj5JWg6GRtq0ZFZ5vpb2XaSQPAPH6x7zBlfoHp5sGF44XWltbYzoN5wdUf1OTL4Ccdb0c_3WqfGfkD7efxXFH/w400-h400/1678193450400.jpg" width="400" /></a></div><br /><div><br /></div><div>And because the world loves videos - I made a quick tiktok flipping through the book if you want an insider view of it! Of course you can also visit <a href="https://www.janespatisserie.com" rel="nofollow" target="_blank">Jane's Patisserie blog</a> if you wanted to try out some of her other recipes! </div><div><br /></div><div>*I purchased this book (from The Works) all opinions are my own.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>
<blockquote cite="https://www.tiktok.com/@lisa_unitedcakedom/video/7207790552849321221" class="tiktok-embed" data-video-id="7207790552849321221" style="max-width: 605px; min-width: 325px;"> <section> <a href="https://www.tiktok.com/@lisa_unitedcakedom?refer=embed" target="_blank" title="@lisa_unitedcakedom">@lisa_unitedcakedom</a> A look inside Jane's Patisserie cookbook by Jane Dunn *not an ad I purchased my copy from The Works UK <a href="https://www.tiktok.com/tag/janespatisserie?refer=embed" target="_blank" title="janespatisserie">#janespatisserie</a> <a href="https://www.tiktok.com/tag/blogger?refer=embed" target="_blank" title="blogger">#blogger</a> <a href="https://www.tiktok.com/tag/cookbook?refer=embed" target="_blank" title="cookbook">#cookbook</a> <a href="https://www.tiktok.com/tag/cookbooksarebookstoo?refer=embed" target="_blank" title="cookbooksarebookstoo">#cookbooksarebookstoo</a> <a href="https://www.tiktok.com/tag/cookbookreview?refer=embed" target="_blank" title="cookbookreview">#cookbookreview</a> <a href="https://www.tiktok.com/tag/bakingbookworm?refer=embed" target="_blank" title="bakingbookworm">#bakingbookworm</a> <a href="https://www.tiktok.com/tag/bakingbook?refer=embed" target="_blank" title="bakingbook">#bakingbook</a> <a href="https://www.tiktok.com/tag/capcut?refer=embed" target="_blank" title="capcut">#CapCut</a> <a href="https://www.tiktok.com/music/Happy-Day-7163184684275337217?refer=embed" target="_blank" title="♬ Happy Day - Ardy'Dc">♬ Happy Day - Ardy'Dc</a> </section> </blockquote> <script async="" src="https://www.tiktok.com/embed.js"></script>United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com0tag:blogger.com,1999:blog-271473887650758995.post-87277401542488832452023-01-19T10:27:00.003+00:002023-01-19T10:31:28.858+00:00lemon polenta cake {inspired by We All Want Impossible Things by Catherine Newman} (recipe)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Dx3ZHyUa3X-S9q-axu-jEOM-V2t0iIj3LOEzSRMIzfI1N6frBjcLDi75e7gLl-wD8gbKE5db-rzyE_XSSwm_d7mJi2lU6O4mTMX6WBJvBv8dVyX-ImdRUhk1-Y5AFZZuJYxwujbcS_4Vec-uoJPOMdfcdVmBlwu593O2LSPaOR1WosCKw4LbL8V7/s2667/1674118263925.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2667" data-original-width="2667" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Dx3ZHyUa3X-S9q-axu-jEOM-V2t0iIj3LOEzSRMIzfI1N6frBjcLDi75e7gLl-wD8gbKE5db-rzyE_XSSwm_d7mJi2lU6O4mTMX6WBJvBv8dVyX-ImdRUhk1-Y5AFZZuJYxwujbcS_4Vec-uoJPOMdfcdVmBlwu593O2LSPaOR1WosCKw4LbL8V7/w400-h400/1674118263925.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Recently I started thinking about the days when I used to bake and blog a couple times a week, being a blogger and somewhat of an influencer before the word influencer was used to describe what I was doing for fun. I miss it, but it is work. Fun work, but work. <div><br /></div><div>Before the blog post there is the planning/inspiration, the shopping and cost of ingredients, then the baking and the clean up. After that you have the photo taking and editing and the writing... </div><div><br /></div><div>Once you get the blog post up it's the self promotion. Have you used the right hashtags? Making sure you post at the right times to try and get the most views. And now so much has changed. I have to make reels or tiktoks? Who reads blogs anymore? </div><div><br /></div><div>I loved it as a creative outlet when I was at home with the kids, but now a days life is different. Life is always changing. </div><div><br /></div><div>Netgalley gifted me an ecopy of *<i>We All Want Impossible Things</i> by Catherine Newman - it's a devastatingly beautiful and sorrowful story about how one's life changes when your best friend is diagnosed with cancer. </div><div><br /></div><div>One of the things that Edi wants is a Sicilian lemon polenta pound cake that she came across once at a bakery and never saw again. So, there is a hunt for the recipe in the book. This is not the above, but it is a damn tasty polenta cake from the gorgeous Nigella. It can be found on her website as well as in her book Kitchen. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHuD_c2QiHpzNYTcqC9WUon1XKBiZlgbTflXx9xOAPTHckuokFsIUDceXflQUUpoLuUTH3xnVa2pCP8fOIdPbd3XTFqMiSgyqWg2uPu6gCEOdoJ_D79hsfpO_fcf6D8gMSBq9AofbWCVkKbpPzFxMe_Zizo4jIOrtcXOqPveeNParYqBBrFv1L2vBs/s3648/1674118516283.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3648" data-original-width="2431" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHuD_c2QiHpzNYTcqC9WUon1XKBiZlgbTflXx9xOAPTHckuokFsIUDceXflQUUpoLuUTH3xnVa2pCP8fOIdPbd3XTFqMiSgyqWg2uPu6gCEOdoJ_D79hsfpO_fcf6D8gMSBq9AofbWCVkKbpPzFxMe_Zizo4jIOrtcXOqPveeNParYqBBrFv1L2vBs/w266-h400/1674118516283.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h4 style="text-align: left;">lemon polenta cake: </h4><div><div>200g soft unsalted butter (plus some for greasing)</div><div>200g caster sugar</div><div>200g ground almonds</div><div>100g fine polenta (or cornmeal)</div><div>1½ teaspoons baking powder</div><div>3 large eggs</div><div>zest of 2 unwaxed lemons (save juice for syrup)</div><div><i>(syrup)</i></div><div>juice of 2 lemons</div><div>125 grams icing sugar</div></div><div><br /></div><div><div>Line the base of a 23cm / 9inch circle or square cake tin (grease sides with butter if needed)</div><div><b>Preheat</b> the oven to 180°C/160°C Fan/gas mark 4/ 350°F.</div><div>Beat the butter and sugar together until pale and soft. </div><div>Mix the dry ingredients together (almonds, polenta, baking powder) and then beat a third of it into the butter mixture, then add one egg and beat until combined, alternate again with another third of the dry ingredients, egg, and then the last of the dry mixture; mixing well between each addition. </div><div>Lastly add the lemon zest and then scrap into your prepared tin, I used a spatula to smooth it into the corners. Pop it into the oven and <b>bake</b> for 40 minutes. </div><div><br /></div><div>I left mine in accidentally for a few extra minutes, but when it comes out it make still look a little wobbly, but if the cake tester comes out mostly clean you are good, it also will cave a little in the middle that is normal. Leave to cool in the tin, while making the lemon sugar syrup. </div><div><br /></div><div>Which one makes by boiling the lemon juice and icing sugar together until the sugar is dissolved. Using the cake test or something similar using anything bigger will be destructive to the cake according to Nigella, pour the warm syrup slowly over the cake, I used a brush to spread it over the top to stop it just pooling in the middle. Leave to cool completely in the tin before taking out and cutting up into 12-16 squares/slices (depending on how you want to distribute it)! Enjoy!</div><div><br /></div><div>> Will keep for 5-6 days and is suitable for freezing just make sure you wrap it up tight and eat within a month. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7AYrmIRPh9jfn0qJALV8r3hzmNx1Vc7DQ7HdIFGAWZIdLoCC-YjCi8ozOhpLCV-m4HEPGRC4rzivOpbDguj6mYU1uch5Pixd8rlx4l8M_eoOR7_6MKUYRMDAq-zQYmR7pOsj9xmF0ALaEyrjG-0wpWEf08IFagZedxSo5pY_V0GGM6bK1gdJ1RHt/s1080/1674118601033.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7AYrmIRPh9jfn0qJALV8r3hzmNx1Vc7DQ7HdIFGAWZIdLoCC-YjCi8ozOhpLCV-m4HEPGRC4rzivOpbDguj6mYU1uch5Pixd8rlx4l8M_eoOR7_6MKUYRMDAq-zQYmR7pOsj9xmF0ALaEyrjG-0wpWEf08IFagZedxSo5pY_V0GGM6bK1gdJ1RHt/w400-h400/1674118601033.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>"Everyone dies, and yet it's unendurable. There is so much love inside of us. How do we become worthy of it? And, then, where does it go? A worldwide crescendo of grief, sustained day after day, and only one tiny note of it is mine." - Catherine Newman </i></td></tr></tbody></table><div><br /></div><div>* I really enjoyed this story, the writing style was different, but once adjusted to it was easy to follow. Not sure I particularly liked the characters, but that didn't stop me from relating to what they were going through and it gave me room to question how I would feel or respond in a similar situation. Also appreciated that it didn't cover up the real and horrible sides of watching someone you love die. Out now!</div><div><br /></div></div>United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com0tag:blogger.com,1999:blog-271473887650758995.post-86628590570763224042021-07-02T00:19:00.005+01:002021-07-02T00:21:35.792+01:00Coffee & Walnut Cake {inspired by the Brenda and Effie series by Paul Magrs}<h4 style="text-align: left;"><span style="font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBtwtJiunOvHoWocIWGz65KhXIZGk-gCHPr1WHY9z7vxP-1q00_UyVfKehLOFw-b4Y7i699o7tmWFFbgGvMHD4i0MwxKwjuE07XcelO6w2m_3GSNhp-2899ethRMHr5ametqFCVY4yoa0/s2048/1625174508003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2046" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBtwtJiunOvHoWocIWGz65KhXIZGk-gCHPr1WHY9z7vxP-1q00_UyVfKehLOFw-b4Y7i699o7tmWFFbgGvMHD4i0MwxKwjuE07XcelO6w2m_3GSNhp-2899ethRMHr5ametqFCVY4yoa0/w400-h400/1625174508003.jpg" width="400" /></a></div><br />It's the best when you read a great book and are inspired by what you find in the pages of that book. For me it's usually food related, but that's not always it. But it is for this post. </span></h4><div>Paul Magrs wrote a book called <i>Never the Bride</i> about an older woman who lives in a little English sea side town where weird things happen to her and her best friend. She's not all that she seems and I suspect neither is her friend. He then followed it up with <i>Something Borrowed</i>, it was in this book after Brenda and Effie (the two heroines I just mentioned) saved the day yet again and were celebrating in there favorite cafe, The Walrus and the Carpenter, with coffee and cake. Not just any cake an English classic more specifically this cake.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbC9M9Im4hUSBijpjVQdhzxIcPUL_F04ruWfWUNU3VRiDfemz7bq_RCCTfxFStlt_aDGn5qLoAVs8GEoQlkAly1h7PdfVfQMF18diPtfLfsUEWTZxlVs65eCo21hZbXUBDEDmDwTbVoxo/s2048/1625006687858.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbC9M9Im4hUSBijpjVQdhzxIcPUL_F04ruWfWUNU3VRiDfemz7bq_RCCTfxFStlt_aDGn5qLoAVs8GEoQlkAly1h7PdfVfQMF18diPtfLfsUEWTZxlVs65eCo21hZbXUBDEDmDwTbVoxo/w400-h400/1625006687858.jpg" width="400" /></a></div><br /><h4 style="text-align: left;">Coffee Walnut Cake: </h4><div>225g caster sugar<br />225g soft unsalted butter (plus some for greasing)</div><div><div>4 large eggs</div></div><div>50g walnut pieces, chopped<br />200g plain flour<br />4 teaspoons instant espresso powder<br />2½ tsp baking powder<br />½ tsp bicarbonate of soda</div><div>1 - 2 tbsp milk<br /><br /></div><div><div>Heat the oven to 180°C/160°C Fan and line and grease two 20cm / 8inch cake tins.</div><div>Cream the butter and sugar together until fluffy. Add the eggs one by one until just mixed. Mix the flour, espresso powder, baking powder, bicarb and walnuts into the batter and mix until just combined. Add the milk a little at a time until the batter is drop like constancy.</div><div><br /></div><div>Divide the mixture between the tins and bake in the oven for 25 minutes, or until the sponge feels springy to the touch. Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment; once they are completely cool you can make the buttercream.</div><div><br /></div><div><b>Frosting: </b><br />350g icing sugar<br />175g soft unsalted butter<br />2½ tsp instant espresso powder (dissolved in 1 tbsp boiling water)<br />approx. 10 walnut halves (to decorate)</div><div><br /></div><div>Place the butter into a mixing bowl and beat for a minute or two before shifting in the icing sugar and espresso mixture. Beat until smooth and lighter in color. </div><div><br /></div><div><b>to finish:</b> Place one layer on your stand/plate and spread about half of the frosting on the first layer and then place the other layer on top and frost it before decorating the edges with the walnut halves. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKbH4oPKLW0LUSt_LfP4f6LDWoq9rBq8gOfsAqK8DoRmHY-BDlcJS3xRMWv1POx81w88aO7alVSis8LK-SfOjuVWNxy0PQrTtTA0sYEGISR9TcAvXCkuTyr2QSg4n7e4gwKz59vmdLKTA/s2048/1625174812955.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKbH4oPKLW0LUSt_LfP4f6LDWoq9rBq8gOfsAqK8DoRmHY-BDlcJS3xRMWv1POx81w88aO7alVSis8LK-SfOjuVWNxy0PQrTtTA0sYEGISR9TcAvXCkuTyr2QSg4n7e4gwKz59vmdLKTA/s320/1625174812955.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">page from <i>Something Borrowed</i> by Paul Magrs</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UfOkz5PvXIUNCEZO2Er4PUb7wZnRSjh3_riojHGKSbIuT2FMdEPWaiAri0maEe2gCGwoTplxwUUkkk7qLLuW5nw_vP6wDfpZ5dIUawQapwU8sE_CEVCJg8INGFTWRfhntKpofeGI5KE/s2048/1625009571365.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UfOkz5PvXIUNCEZO2Er4PUb7wZnRSjh3_riojHGKSbIuT2FMdEPWaiAri0maEe2gCGwoTplxwUUkkk7qLLuW5nw_vP6wDfpZ5dIUawQapwU8sE_CEVCJg8INGFTWRfhntKpofeGI5KE/w300-h400/1625009571365.jpg" width="300" /></a></div><div><br /></div>Up next in the Brenda and Effie series is Conjugal Rites and I can't wait to see what they get up to next!! </div><div><br /></div><div><div><br /></div><div><i>Note: </i>The recipe is loosely adapted from a Nigella recipe from her book Kitchen, also found on her website <a href="https://www.nigella.com/recipes/coffee-and-walnut-layer-cake" rel="nofollow" target="_blank">here</a>. </div><div><br /></div></div>United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com0tag:blogger.com,1999:blog-271473887650758995.post-79062748219504111192021-03-21T18:50:00.002+00:002021-03-21T18:50:56.392+00:00You Can't Fake Passion {black bottom cupcakes}<p style="text-align: center;"><span style="font-size: medium;"><i>"You can't fake passion." </i>-Barbara Corcoran</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA80YA5Ma6Yh65HTV59mAV-G5aGZ2XlrSWSWH9MiRxZVu3EU-kQSdD-Li68XW78CBjBJY6PTauX-LA0rIaCUTJzbHXUJ2-mg4r8bps91Ei0oCY8XiYD9jE32dYsetFEPo8VVaS4ibyD0k/s2048/IMG_20210318_132423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA80YA5Ma6Yh65HTV59mAV-G5aGZ2XlrSWSWH9MiRxZVu3EU-kQSdD-Li68XW78CBjBJY6PTauX-LA0rIaCUTJzbHXUJ2-mg4r8bps91Ei0oCY8XiYD9jE32dYsetFEPo8VVaS4ibyD0k/w320-h400/IMG_20210318_132423.jpg" width="320" /></a></div><p>It was years ago now that I went on a training course for a job I no longer have. It was on this training course we were asked to describe something that we enjoyed doing. It was obvious that some of the people on that training course with me said what they said just to get the exercise out of the way. But those who really enjoyed the subject they were talking about ... well, you could hear it in their tone, see it in their facial expressions, their body language. Their passion shone through. </p><p>The company we were all there for were hoping to show us that if we talked about them that way their customers would hear it and see it and then not only believe in us, but the company. Allowing us to essentially sell to people. I have no regrets in my life, but I wish I had paid more attention to my response, because I was one of those people who had the tone and the look. </p><p><i>If you like me are trying to find their way to back to that thing that brings them passion maybe talk about it out loud to yourself and really listen to your response. Record it if it helps. </i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDFbKRT4PHhf8kPiQ8Ccda3NodP4mcZkLVyGpQtg0rpe3XJ49JSfuoXyMRkHqdEE-cmOqqp-J9_OD5hYwUA3b6lvgAg6Uhjlvgb9Tpws1JCuj2ULCB_RweD7HPO4oneFPVpaVYBHFkVE/s2048/IMG_20210318_131934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1613" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDFbKRT4PHhf8kPiQ8Ccda3NodP4mcZkLVyGpQtg0rpe3XJ49JSfuoXyMRkHqdEE-cmOqqp-J9_OD5hYwUA3b6lvgAg6Uhjlvgb9Tpws1JCuj2ULCB_RweD7HPO4oneFPVpaVYBHFkVE/w315-h400/IMG_20210318_131934.jpg" width="315" /></a></div><br /><p>It's always been easier to find mundane jobs to get me through life. The fear of not being good enough at something I feel passionate about has always been really scary and have always kept those things to the side never thinking it's something maybe I could do as a career. </p><p>Maybe it's time to re-think that. </p><p style="text-align: center;"><b>Are you passionate about your career? or do you save your passion for your hobbies? </b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_luAHlov64bHne7zefzYbyY-BLTRIetubUJqFJvFPDKPFutKS2Okbz16pC1EhMSRIYDSBwoFM4EFNW9tz92jlm0RPBeXpwLPkdESQpF2zoktr0kKK3HO1GAhUiNph-9u9O2gFtcoXuA/s2048/IMG_20210318_155342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_luAHlov64bHne7zefzYbyY-BLTRIetubUJqFJvFPDKPFutKS2Okbz16pC1EhMSRIYDSBwoFM4EFNW9tz92jlm0RPBeXpwLPkdESQpF2zoktr0kKK3HO1GAhUiNph-9u9O2gFtcoXuA/w400-h400/IMG_20210318_155342.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinJbgSOHPqIRsU-VcPWh3rG2DV0iWUEBiMWlBPaMADpQTEIlWzbWN5U6pkyzu2syecX6owW1I9NTBz0bpjWJFGRLdJu8UGs6I66b-1AZx4EvaU6Y6JRXiYbzZqGZGerSPfD_hkEJ9flh0/s2048/pixlr_20210321164148826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinJbgSOHPqIRsU-VcPWh3rG2DV0iWUEBiMWlBPaMADpQTEIlWzbWN5U6pkyzu2syecX6owW1I9NTBz0bpjWJFGRLdJu8UGs6I66b-1AZx4EvaU6Y6JRXiYbzZqGZGerSPfD_hkEJ9flh0/w400-h400/pixlr_20210321164148826.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Sometimes keeping your passion separate from what earns you your money is best because when what you are passionate about becomes work you can loose some of that passion. Everyone will balance it differently and everyone feels differently but at the end of the day it's what makes you happy. We all deserve to be happy. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cupcakes make me happy and I do have a passion for baking. I don't know that it's the thing that I would want to earn money doing, but in my free time nothing picks up my mood better then spending it in the kitchen whipping up a cake or cookies or brownies. These turned out so well and they are made with oil not butter and it is my personal opinion that chocolate cake is always better when made with oil. </div><p>Recipe can be found in the hummingbird bakery cookbook ---- <a href="https://www.tiktok.com/@lisa_unitedcakedom/video/6942145622208236806?lang=en&is_copy_url=0&is_from_webapp=v1&sender_device=pc&sender_web_id=6935422128132982277" rel="nofollow" target="_blank">also can be found on my TikTok</a> (yes I have <a href="https://www.tiktok.com/@lisa_unitedcakedom?lang=en" rel="nofollow" target="_blank">TikTok :/</a> I don't know what has become of me. lol) This isn't the first time I have ever talked about them on my blog! First post mentioning Black Bottom Cupcakes can be <a href="https://www.unitedcakedom.com/search?q=black+bottom+cupcakes" rel="nofollow" target="_blank">found here</a> if you are interested in seeing how my photography skills have improved. </p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://www.instagram.com/unitedcakedom/?hl=en" imageanchor="1" rel="nofollow" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTuJSWUhZ9D0cCBclRhqAOOLAg8YLbw678FGCqTvljQ-g4OhtozEi4XOkSlwfuNlbTGGBDWGjZvRdg06_IvGM3Z1mwKqhlNh_uSFozy3pt1L6IBqVZlbapt8XTQ_NOShMcH5E5mjIA_0/s320/IMG_20210320_185639_440.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Also posting about everything and anything over on </span><a href="https://www.instagram.com/unitedcakedom/?hl=en" rel="nofollow" style="text-align: left;" target="_blank">Instagram </a><span style="text-align: left;">come chat!</span></td></tr></tbody></table>United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com0tag:blogger.com,1999:blog-271473887650758995.post-37227390387273946512021-02-22T20:01:00.003+00:002021-02-22T20:01:40.298+00:00Coconut & Lemon Bakewell (recipe review) Inspired by Soul of Cinder by Bree Barton<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQ1rtgmGakEafN3Z-PJvp7zFYci_Emj8TFTfZBrPSfrIfFMY7ojNzjOSA65iso9X7WMoqNzMqW0m61XFUTF39mJmV9uO7kGUGX_FnrWHSnmVwACZuvI1BltDil-shmJ-gO7goFyEKSl0/s2048/IMG_20210221_103512_20210222133651326.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQ1rtgmGakEafN3Z-PJvp7zFYci_Emj8TFTfZBrPSfrIfFMY7ojNzjOSA65iso9X7WMoqNzMqW0m61XFUTF39mJmV9uO7kGUGX_FnrWHSnmVwACZuvI1BltDil-shmJ-gO7goFyEKSl0/w400-h400/IMG_20210221_103512_20210222133651326.jpg" width="400" /></a></div><br />Soul of Cinder by Bree Barton is the third instalment of the trilogy that started with Heart of Thorns and followed by Tears of Frost. Soul of Cinder picks up right where Tears of Frost left off with Mia and Pilar on another journey, but not really sure of where they are going. What they do know is that after having just found each other the worst thing would be to lose the other one, but it's hard to support someone when you are still trying to figure out what it is you need or want. <p></p><p>The whole series is a journey of these amazing characters over coming hardships and set backs only to finally grow into who they were always meant to be. People who can make real change in a really messed up world. I don't know what else to say without giving anything away that happens in the previous books! All I can say is that I highly recommend this series, it has some really good twists and although set in a fantasy setting is one of the most real series I have read in a while.*</p><p>On to the the Coconut and Lemon Bakewell in Soul of Cinder when Mia and Pilar arrive in this new land one of the first things they expreience is a lemon coconut.</p><p>Where the image of what this hybrid fruit would look like, in my head, is still inclusive it didn't take much of a stretch to know what it would taste like and that I would have immediately thought of all the things I could bake with it!!</p><p>I finally settled on a Coconut & Lemon Bakewell Tart! I do live in England and a Bakewell Tart is a classic so why not? I found this recipe in John Whaite Bakes by John Whaite winner of The Great British Bake Off season 3! For this recipe you will need time to make the pastry as it needs to rest before baking so if time is an issue you could make the pastry dough the night before. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjc16JWX98cSn5GRs2ZMIEH0qj8ByZ2pV0VR_8g71K_xzxs2X8ZNG7lcR-Jt9CJqM3m_llrmFOcBn99fUAAwZ1U2mQ1AWZrHI2Sj3mv59Ch-7XRveoPMO9vGmoSmK7fQrTcvNx0U4-mk/s1080/20210222_124804_0000.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjc16JWX98cSn5GRs2ZMIEH0qj8ByZ2pV0VR_8g71K_xzxs2X8ZNG7lcR-Jt9CJqM3m_llrmFOcBn99fUAAwZ1U2mQ1AWZrHI2Sj3mv59Ch-7XRveoPMO9vGmoSmK7fQrTcvNx0U4-mk/w400-h400/20210222_124804_0000.png" width="400" /></a></div><p><br /></p><div style="text-align: left;"><h4 style="text-align: left;">Short Crust Pastry: </h4>250g plain flour<br />125g salted butter, cubed<br />1 large egg<br />cold water</div><div style="text-align: left;">1 egg white, beaten (you need the yolk so keep it!)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">- In a bowl rub the flour and butter together with your hands until it resembles bread crumbs. You want to do this quick as not to allow the heat from your hands melt the butter to much. Add the egg and 1 tsp of water and bring the pastry dough together. Add water sparingly if needed until the mixture comes together. Knead gently for just a moment before wrapping in baking paper and resting in the fridge for 30 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Roll out the pastry, line your 10 inch/25cm loose bottomed tart tin with pastry pressing it into the grooves and trimming the edges off. Don't forget to prick the base with a fork and place in the freezer for 30 minutes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u>Make the filling(s)</u></b></div><div style="text-align: left;"><b><u><br /></u></b></div><div style="text-align: left;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCLd858TcPbnUeT3CMe8zHC94NFVukkhS7V7gJ2PtiWRaEDY_aRWSAQ9yQQdjsc0yJTwqMqsxSaIJ33aQHziV_0QEortU-QAiccGcSk31pUCSqs0NfFtC_5PE-WvCYfbJ4hk369IeltWo/s2048/pixlr_20210222133525316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCLd858TcPbnUeT3CMe8zHC94NFVukkhS7V7gJ2PtiWRaEDY_aRWSAQ9yQQdjsc0yJTwqMqsxSaIJ33aQHziV_0QEortU-QAiccGcSk31pUCSqs0NfFtC_5PE-WvCYfbJ4hk369IeltWo/w400-h400/pixlr_20210222133525316.jpg" width="400" /></a></div><br /><u><br /></u></b></div><h4 style="text-align: left;">frangipane filling: </h4><div style="text-align: left;">175g unsalted butter, room temp</div><div style="text-align: left;">175g golden caster sugar</div><div style="text-align: left;">4 large eggs</div><div style="text-align: left;">85g desiccated coconut </div><div style="text-align: left;">90g ground almonds</div><div style="text-align: left;">1 tbsp plain flour</div><div style="text-align: left;">zest of 2 lemons</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Beat the butter and sugar together until light and fluffy. Add the eggs and mix until just combined, then fold in the coconut, almonds, flour and zest. The mixture looks a bit funny, but trust me it's okay! Fill a piping bag with the mixture and put to the side. </div><div style="text-align: left;"><br /></div><h4 style="text-align: left;">lemon curd filling:</h4><div style="text-align: left;">150g lemon curd</div><div style="text-align: left;">1 egg yolk</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix the lemon curd with the egg yolk and set aside. </div><div><div><br /></div><div><br /></div><div style="text-align: left;"><b><u>continue:</u></b> Preheat the oven to 190C or 170C fan. Line the pastry with baking paper and fill with baking beads or rice or whatever it is you use and bake in the oven for 15 minutes. Then remove from the oven and take away the baking beads and blind bake for 12 minutes. After that take the pastry out and brush over the egg white, it helps avoid a soggy bottom and pop into he oven for another minute! </div><div><br /></div><div>Let the pastry cool slightly before layering first the lemon curd mixture and then carefully pipe on the frangipane filling. I smoothed mine out before popping into the oven for 30-35 minutes. It should be golden brown and slightly wobbly when it comes out of the oven. Allow to cool completely before icing!</div><div><br /></div><h4 style="text-align: left;">for the icing:</h4><div>250g icing sugar</div><div>2 tbsp of water </div><div>desiccated coconut and lemon zest to top</div><div><br /></div><div>Mix the icing sugar and water together it should become a pourable but thick icing. If need be add a little more water but add it little by little so it doesn't become too runny. Top with coconut and lemon zest! </div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZggTgAyV25sutS90mH0sLGiv4rQRb0eCq_OA4jhQIr3knSJLrk3tC-Gg92Uldx2BlK6SesxzpSvNYcCwQmEc9GrFNnv47HKCJGSXvAkbed151Oe-HgbFGomBnAouvlBlA__pB05N3ls/s2048/IMG_20210221_104348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZggTgAyV25sutS90mH0sLGiv4rQRb0eCq_OA4jhQIr3knSJLrk3tC-Gg92Uldx2BlK6SesxzpSvNYcCwQmEc9GrFNnv47HKCJGSXvAkbed151Oe-HgbFGomBnAouvlBlA__pB05N3ls/s320/IMG_20210221_104348.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_E1qDexlKRCVEapvm7vcraljVKIxxWlFxsBBp5LefhmqAUkATG5eijmzOYzcNAJVTUnV4vBgJFde-tuPuxdjqw0nu1Oz0-snPSHZ60BNTpYSc4OFMcw8_GqTIAuc9AsOMlBoSKFoTxGY/s2048/IMG_20210221_103458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_E1qDexlKRCVEapvm7vcraljVKIxxWlFxsBBp5LefhmqAUkATG5eijmzOYzcNAJVTUnV4vBgJFde-tuPuxdjqw0nu1Oz0-snPSHZ60BNTpYSc4OFMcw8_GqTIAuc9AsOMlBoSKFoTxGY/w300-h400/IMG_20210221_103458.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Soul Cinder by Bree Barton is out now!!! I bought my own copy all opinions are my own. I made a recipe inspired by the first book in the series Heart of Thorns! <a href="https://www.unitedcakedom.com/2018/10/honey-walnut-cake.html" rel="nofollow" target="_blank">That can be found here</a>!! </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">*Please note the series does delve into sexual assault and depression. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfFVHMYaJPKlGo3aiPuJBTgrHB_RzhGf7he1iEbtd_sDa6F9QSmB9Bv99TuSG_x9XaBlvt-DIQpmUqk8UgnqW4gsT1Qcs0Qu1y3p9-g38QcEIYgFWAnW7fufnydb5A2R6TVNiaiOFahE/s2048/IMG_20210222_132956_20210222134855724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfFVHMYaJPKlGo3aiPuJBTgrHB_RzhGf7he1iEbtd_sDa6F9QSmB9Bv99TuSG_x9XaBlvt-DIQpmUqk8UgnqW4gsT1Qcs0Qu1y3p9-g38QcEIYgFWAnW7fufnydb5A2R6TVNiaiOFahE/s320/IMG_20210222_132956_20210222134855724.jpg" /></a></div><br /><div>John Whaite Bakes is an old book and I was sent it to review back in 2013 when it was published, but besides the book I did not receive any other compensation. It is a great book and have made several recipes from it! <a href="https://www.unitedcakedom.com/2013/05/chocolate-happy-coffee-relief-book.html" rel="nofollow" target="_blank">Full review of the book is here</a>!! </div></div>United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com0tag:blogger.com,1999:blog-271473887650758995.post-35819416427219568902019-07-09T14:32:00.000+01:002019-07-09T14:32:29.720+01:00Peanut Butter Banana Cookies {recipe review}<div class="separator" style="clear: both; text-align: center;">
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It's officially summer, but my children are still in school for another week or so and it's all a go with plays and projects and school visits. Then they will be off and it will be the juggle of work and keeping them entertained. <div>
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Although it sounds as if I am complaining I'm not. I enjoy my time with my children and can't wait to spend time with them! I recently made them these cookies and they have requested them again so I have it on the list to make them over the summer holidays. </div>
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Recipe was adapted from Eric Lanlard's Afternoon Tea book - which weirdly I have never reviewed here on my blog. Eric Lanlard has several books and I own all of them because he is one of my absolute favorites and if you ever come across one of his books you should get it! </div>
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These cookies were amazing. I changed a few things so the recipe below reflects how I made them! </div>
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Peanut butter Banana Cookies </h3>
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125g mashed ripe banana (approx 2 small bananas or 1 large banana)</div>
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100g crunchy peanut butter</div>
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70g butter, melted</div>
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50g dark brown sugar</div>
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85g golden caster sugar</div>
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1 tsp vanilla bean paste</div>
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200g self-rising flour</div>
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2 tsp baking powder</div>
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30g dark chocolate chips </div>
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20g peanut butter chips </div>
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- 50g dark chocolate chips & 50g peanut butter chips</div>
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Gently beat the banana, peanut butter, and butter together until combined. Then mix in both sugars and the vanilla bean paste until just combined. Sift in the flour and baking powder and fold into the peanut butter mixture. Then fold in the chocolate and peanut butter chips. Form a dough and cover in clingfilm and chill in the refrigerator for at least an hour or over night. </div>
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Heat the oven to 180C/160C fan/350F/gas mark 4 - Line your baking sheets with baking paper. Using an ice cream scoop out the dough and place on the prepared baking sheets, leave space between the cookies. Bake for 12-15 minutes, I know my oven has a hot spot so about half way though I rotated my baking sheets and swamped one from the top shelf to the bottom shelf. </div>
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(Makes about 9 cookies using the ice cream scoop, you can make them smaller the baking time is roughly the same but check on them at about 10 minutes.)</div>
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Leave the cookies to cool, while cooling gently melt the dark chocolate chips and peanut butter chips together, us using your preferred method. Some people put a bowl on to a swimming pan of water, some use a microwave, I just pop them into my heavy bottom pan and melt it on a low heat. Then place the melted chocolate into a piping bag or a sandwich bag snip the tip and drizzle across the cookies. </div>
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Bananas go off so quickly this recipe is a great way to use them up and they taste amazing!! Did you know you can also freeze your ripe bananas? If you are using frozen bananas just let them defrost slightly and drain off any liquid before using them in the recipe. </div>
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If you make them let me know via <a href="https://twitter.com/unitedcakedom" target="_blank">twitter</a> or <a href="https://www.instagram.com/unitedcakedom/" target="_blank">instagram</a> - I love sharing everyone's photos! </div>
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United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com0tag:blogger.com,1999:blog-271473887650758995.post-61749693468830384792019-06-20T10:22:00.002+01:002019-06-20T10:22:54.876+01:00Apple Crumble Muffins {recipe}<div class="separator" style="clear: both; text-align: center;">
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Whenever someone says they don't know how to bake or they aren't good at baking I always try to encourage them to start with muffins. You cannot go wrong with muffins and if you comment and say yes you can I fucked some up one time. I will stand corrected, but I assure you that they are pretty easy and straight forward.<br />
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In the past 9 months or so I have become somewhat of a bookstagrammer. What is a bookstagrammer? Well, it's a made up word that smooshes book and instagrammer together and indicates people who share pictures of books and talk only of books.<br />
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And it is through this lovely amazing community that I have met some fun people a couple in person. One lovely person (<a href="https://www.instagram.com/bclubbetty/" target="_blank">find her here</a>) and I did a book swap and along with the book she sent me a recipe for these Apple Crumble Muffins.<br />
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So, I just had to try them out! I am glad I did, they turned out great and the bonus was that my flat smelt like apples and cinnamon.<br />
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Apple Crumble Muffins: </h2>
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Crumble -</h4>
150g plain flour<br />
150g light brown sugar<br />
2 tbsp caster sugar<br />
1 1/2 tsp cinnamon<br />
85g salted butter, melted*<br />
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Whisk the dry ingredients together before mixing in the melted butter, use a fork or a whisk to sort of mash it together until it resembles crumbs. As seen in the pictures. *I didn't have salted butter so I added a pinch of salt.<br />
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Apple Muffins -</h4>
100ml veggie oil<br />
85g light brown sugar<br />
50g caster sugar<br />
130ml buttermilk<br />
2 eggs<br />
1 1/2 tsp vanilla extract<br />
300g self raising flour<br />
1/2 tsp salt<br />
approx. 2 apples, peeled and chopped<br />
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Pre-heat the oven to 190C or 170Cfan and line your muffin tin with paper liners.<br />
Whisk the oil, brown sugar, caster sugar, and buttermilk together until just combined.<br />
Add eggs one at a time and whisk until just combined. Stir through the vanilla extract.<br />
Gradually add the flour to the mixture and mix until just combined, you don't want to over mix. Fold in the apples.<br />
Divide the batter between the paper cases, about 3/4 full. Then generously add the crumble topping to each muffin press down lightly, otherwise while baking it can just fall off.<br />
Bake for 20-25 minutes depending on your oven, I know I have a tricky spot in one corner of my oven so after 10 minutes I rotate my muffin tin.<br />
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While you are waiting for them to bake, take my advice and clean up so you don't have to deal with that shit later and get your coffee and book ready!<br />
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<br />United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com0tag:blogger.com,1999:blog-271473887650758995.post-78182125080283288052019-04-22T13:13:00.000+01:002019-04-22T13:16:49.504+01:00The Power of Sprinkles by Amirah Kassem {a book review} The power of sprinkles indeed.<br />
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I don't think I know a single person who doesn't smile or get excited when presented with something that is full of color and this book along with our author, Amirah Kassem, is full of color and fun!<br />
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Amirah grew up in a home where her mom was always baking and creating and as she grew up she followed in her mother's footsteps baking for her close friends and family; presenting them with cakes that were suited just for them. She had a stint in the fashion world as the colors and textiles drew her in, but her love of baking never stopped.<br />
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She continued to create cakes for the people around her and when they started asking where the cakes were bought from she decided to take a step in that direction, baking 6 layer cakes that were so beautiful you almost wouldn't want to eat them, in her very own bakery cleverly named Flour Shop in New York City.<br />
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For those of us who don't live in New York and might not get an opportunity to visit her bakery, we have her book. The Power of Sprinkles. This book is visually stunning. It's bright and colourful, but it is more then just eye candy... it's creative, clever, and thoughtful.<br />
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She shares with us 35 different cakes for all occasions I will just show you some of my favorites.....<br />
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We get a lovely insight into Amirah's life and she shares with us the most important cake in the book: The Rainbow Explosion Cake. It's the most important because it gives us all the techniques and tips and tricks we will need to create these amazing cakes.<br />
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Those tips and tricks cover a vanilla cake recipe, magical frosting, tools and tips for frosting cakes, colors and dyes to use, sprinkle science, working with chocolate, and layering the cakes - everything you will need to create your own masterpieces.<br />
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I myself am not much of a decorator and normally I would look at these pictures and feel a bit daunted, but her writing exudes a confidence that makes me feel I am capable of creating these cakes. Maybe a few of them require a bit more experience, but there are just as many that don't require as much experience and effort as you might think.<br />
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If you are looking to expand your baking profile or need some inspiration as Amirah's story is definitely uplifting check this book out!!<br />
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<a href="https://flourshop.com/" target="_blank">The Flour Shop</a> - 177 Lafayette St. NY, NY 10013<br />
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*I was provided a copy of <a href="https://www.amazon.co.uk/Power-Sprinkles-Cake-Founder-Flour/dp/1419737422/ref=sr_1_1?crid=19AP78T2YFJPG&keywords=the+power+of+sprinkles&qid=1555932607&s=gateway&sprefix=the+power+of+sprinkles%2Caps%2C141&sr=8-1" target="_blank">The Power of Sprinkles: a cake book by Amirah Kassem</a> to review by the publisher, abrams&chronicle books, retails at £17.99 and available now on Amazon! All opinions are my own, I was not given any other compensation nor was I asked to give a positive review, please see my contact/policy page for more information.United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com0tag:blogger.com,1999:blog-271473887650758995.post-67877048412964639522019-03-26T21:45:00.000+00:002019-03-26T21:45:04.099+00:00Pescan: A feel good cookbook by Abbie Cornish & Jacqueline King Schiller {cookbook review}When the publishers wrote to me and asked if I would be interested in reviewing a copy of Pescan, I responded right away with a a yes of course! Having experienced a vegan lifestyle, but not being able to maintain it after the month, I have been looking for alternative ways to try and get back to a plant based diet.<br />
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The authors best friends and they share a love of food and wellness and from that came what they call "pescan." Which is essentially dairy-free, plant-based, and gluten free but with options of high-protein seafood and eggs incorporated.<br />
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The book gives us each of the author's story anyhow they got to this book. They also give us a guide on how to feel good in the kitchen, the pescan lifestyle, and stocking your kitchen with all the good things.<br />
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Then the rest of the chapters get into the recipes. The first chapter covers the basics and batch cooking then it continues with breakfast, eggs, soups and salads, beans and grains, pizza and pasta, seafood, party food, and last but never least dessert. The book ends with a section called gatherings which includes menu plans for different events and gatherings.<br />
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Recipes I have already tagged to try out: </h4>
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Everyday Magic Beans<br />
Blended Vanilla Iced Mocha<br />
PB&J Overnight Oats<br />
Curried Tofu Scramble<br />
Banana Pancakes with Cardamom Spiced Berries<br />
Quinn's Breakfast Cookies<br />
Lobster, Corn, and Caramelized Leek Frittata<br />
Creamy Truffle Mushroom Soup<br />
The Happy Hippy Quinoa Salad<br />
California Dream Burgers<br />
Lemon-Pea Risotto with Mint<br />
Fiesta Veggie Rice<br />
Pesto Zucchini (courgette) Noodles with Cannellini Beans and Sun-Dried Tomatoes<br />
Creamy Mushroom Lasagna with Pesto<br />
Italian-style Grilled Halibut<br />
Spicy Buffalo Tofu Fingers with Avocado Ranch Dressing<br />
High-Protein Black Bean Brownies<br />
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There are so many more recipes to choose from and not only that it has a wealth of information on how to cook basic things so you can play and make your meal time your own. And in my opinion that is the sign of a great cookbook.<br />
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This book offers something for everyone. It's great for people who want to avoid dairy or gluten, but it's not just for them. There are some fantastic ideas and flavor combinations and I really can't wait to try the recipes out!<br />
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*I was provided a copy of Pescan: A feel good cookbook by Abbie Cornish & Jacqueline King Schiller to review by the publisher, abrams&chronicle books, retails at £21.99 and available now on Amazon! All opinions are my own, I was not given any other compensation nor was I asked to give a positive review, please see my contact/policy page for more information.United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com0tag:blogger.com,1999:blog-271473887650758995.post-74957583493479302832019-03-17T14:31:00.001+00:002019-03-18T16:00:31.014+00:00Honest Burgers, Reading - Something New at the Reading location {restaurant review}Honest Burgers hasn't been in Reading for very long, but it's one of the few places in town that I re-visit over and over again. The menu is basic, but I use that term in a good way not in the slang way it is used by the youth of today. Because I have found that the best places to eat are the ones that do a few things really well.<br />
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Saying that though the menu has something for everyone, vegetarians and vegans included. Every month they have a special burger that celebrates locally sourced ingredients and keeps the menu interesting.<br />
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The other thing they do that helps keep things interesting is that each Honest Burgers has one burger that you can only get at that location. Each one of those burgers usually reflects the area of the location of the restaurant. And that is why I am writing today.<br />
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Reading's signature burger has changed.<br />
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It has changed to, are you ready for this...... a <b>Jerk Chicken Burger</b> <i>- free-range jerk chicken thigh, smoked bacon, double American cheese, Calypso Fusion jerk sauce, mango slaw and lettuce</i><br />
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Yesterday I took my girls into town to see a movie and then to dinner at Honest Burgers where I tried this Jerk Chicken Burger. I gotta say it was one of the best chicken burgers I have tried in recent times. The chicken was perfectly cooked and the spices perfectly balanced, in my opinion it had just the right amount of heat.<br />
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The burger was created by one of the team members in Reading. She worked as a prep chef and made her way up and is now an essential part of their management team. She came to to join the Reading team through a program called <a href="https://workingchance.org/" target="_blank">Working Chance</a>; the UK's only recruitment consultancy for women leaving the criminal justice and care system.<br />
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The Jerk burger uses her family's jerk rub and sauce and a portion of the sale of every burger sold goes to the charity Working Chance as a way to say thank you to them and to help them continue the amazing work they are doing.<br />
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If this burger isn't enough for you to visit Honest Burger, I should mention their rosemary salted chips, they are the best and their cocktails are some of my favorite! But not only that as I mentioned above there is something for everyone including veggies and vegans.<br />
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In January they launched their vegan burger, which uses a Beyond Meat patty and I tried it when I took part of Veganuary and I have to say I really enjoyed it - I wrote about it in my blog post <a href="http://www.unitedcakedom.com/2019/03/top-5-vegan-recipes-and-products.html" target="_blank">Top 5 Vegan Recipes & Products</a> and it's still available!<br />
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It also has a kids menu that reflects kids tastes. The burgers are sliders and were the perfect size for little people. My eldest daughter loves pickles, like her mom does, and when ordering her veggie burger asked for lots of pickles. Their pickles are made there and so we were brought a bowl with some to try and we were fighting over them! Just another way that they show their dedication to great ingredients.<br />
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There are <a href="https://www.honestburgers.co.uk/locations/" target="_blank">several locations check out their website</a> to find one near you and if you are local to Reading it's located - <i>1-5 King St, Reading RG1 2HB </i><br />
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My original review post can be found <b><a href="http://www.unitedcakedom.com/2018/02/honest-burger-reading-berkshire.html" target="_blank">here</a></b>.<br />
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* I was invited to visit Honest Burgers, I was not compensated in a monetary way for my review, all opinions are my own, please see my contact/policy page above for more information.<br />
<br />United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com0tag:blogger.com,1999:blog-271473887650758995.post-55679441036540397772019-03-12T19:50:00.000+00:002019-03-12T19:50:15.664+00:00Social Media - Do you have niche? <div class="separator" style="clear: both; text-align: center;">
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When I first started blogging it was about baking and I titled my blog accordingly and all my social media channels were named accordingly. I only followed other baking accounts and joined in foodie group chats on social media. </div>
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Which was great at the time. However, things change and people change and grow and it's hard to stay within a niche. It's hard to put limits on creativity and it's hard to stay within the boundaries of that niche, to live in a box.<br />
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It's not hard I suppose if you don't grow or change.<br />
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A few years back now I attended <a href="http://www.unitedcakedom.com/2014/06/food-blogger-connect-2014-fbc14.html" target="_blank">Food Blogger Connect</a> and one of the workshops I attended was all about blogging, not about food just blogging and why we blogged. At the time it felt like there was a simple answer, I liked blogging because it was my little corner of the internet were I got to share something I was passionate about. A place were I could express myself and put words down where someone might actually read them.<br />
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But within the confines of baking.<br />
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When I posted anything besides a recipe or it got half the views of the ones that did. However, having had a few major things in my life change and my "passion" for baking ebbed my blog has pretty much gone on the wayside.<br />
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I spend most of my time now on <a href="https://www.instagram.com/unitedcakedom/" target="_blank">Instagram</a> and it's there that I now mostly share images of books and follow loads of book lovers and take part in daily photo challenges with prompts all to do with books. It's weird to remember that actually I started blogging not with this blog, but a book blog, one my sisters and I wrote together along with our cousin (<a href="http://pagesofthemind3.blogspot.com/" target="_blank">pagesofthemind</a>). We stopped blogging about books but, our love of books didn't go anywhere. We just stopped fitting into the niche of "book blogger."<br />
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I still read as much as I was baking, but it wasn't always something I shared or talked about because I felt like I couldn't mix the two. It's a little like that now on social media, if you don't have a niche or a theme for your page then you might as well forget it.<br />
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Which is so hard as no single person is just one thing. We have many things that we are passionate about or that bring us joy. I love books and I love the bookish community I have found online. I also still enjoy baking, but as I have stated recently and more then once, I just don't bake like I used too.<br />
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I still buy and devour cookbooks and that's the one thing I feel like I can share here because it fits in my niche of baking and food. If I couldn't tie in baking or cake or food I thought it would automatically be rejected.<br />
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However, it's was pretty presumptuous of me to assume that I had enough regular readers to care. According to my analytics my bounce rate was high, people would pop into my blog via a link or google search for exactly what they were looking for and then leave again. Nothing keeps them here. And that's okay too.<br />
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In today's world there is a lot of quick information and once that need is satisfied it goes again and it's not something I am immune too.<br />
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It was just a topic I have been thinking about a lot lately. Does my blog have to be just one thing when I myself am not one thing? I am a mother, artist, expat, book lover, plant killer, and I love musical theatre.<br />
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I am not just a baker and cookbook addict.<br />
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Both of which I still love, but I don't love them more or less then the other things I enjoy. The last few years haven't been easy ones and I felt like I no longer had anything to say. This post was relevantly easy to write harder to decide if I would share it or not.<br />
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Point of all my ramblings is that the idea of having a "niche" is restricting, but to be honest it helped when I was starting out. It's just now I don't know where to go or how to change the blog and that's not easy. It's hard not to wonder where my blog would be if I hadn't put myself in a box?<br />
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<br />United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com1tag:blogger.com,1999:blog-271473887650758995.post-565888472671732612019-03-01T07:55:00.000+00:002019-03-18T16:03:22.290+00:00Top 5 Vegan Recipes and Products {veganuary - five on Friday} Veganuary may be over, but there are a few recipes and products I have added to my weekly shop or recipes I have added to my repertoire also one place I will visit again for their vegan menu.<br />
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<span style="font-size: x-small;">Not in any particular order:</span><br />
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1. <b>Falafels & Hummus wraps:</b> I was making this recipe for years before I decided to try being vegan and it is still a go to lunch option. Falafels with hummus and spinach, shredded carrots, and either mint sauce or sweet chilli depending on the falafels.<br />
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2. <b>Vegan burger from Honest Burgers - </b>are made with Beyond Burger patties, they are the first restaurant in the UK to have these vegan burgers and let me tell you they are good!! I know it might be a bit weird to go to a burger place to get a vegan burger, but the rosemary salted chips are the best so it's always a win-win!<br />
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3. <b>Banana bread recipe from bosh!</b> - I have written a separate post for this so <a href="https://www.unitedcakedom.com/2019/02/vegan-chocolate-banana-bread-from-bosh.html" target="_blank">check it out here</a>!<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="https://violifefoods.com/product/original-flavour-block/" target="_blank">image belongs to violife</a></td></tr>
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4. <b>Violife original flavour block: vegan cheese</b> - Cheese was my biggest fear, I was afraid how it would taste and worried about the texture . Cheese how can vegan cheese hold up against regular cheese? But this one did and I am still using it for recipes and sandwiches.<br />
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5. <b>tofu with spicy peanut sauce</b> - this recipe I actually made in February but it was so good even my children liked this one and both ate it right up! Best part is that it goes in the slow cooker and can be left to it's own devices as you sort the rest of your life out.<br />
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recipe:<br />
675g extra firm tofu<br />
2 tbsp veggie oil<br />
85g smooth peanut butter<br />
3 tbsp low sodium soy sauce<br />
3 tbsp rice vinegar<br />
dash of lime juice<br />
2 tbsp light brown sugar<br />
2 tsp toasted sesame oil<br />
2 garlic cloves, chopped<br />
1 tbsp fresh ginger, choppped<br />
1-2 red chillis, depending how hot you want it<br />
350g baby spinach<br />
chopped fresh coriander<br />
brown rice to serve<br />
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Cut the tofu into thin squares or rectangles or whatever shapes you want and pat dry to remove any excess moisture before frying in a pan over a medium-high heat flipping until browned on both sides.<br />
While the tofu is doing its thing mix everything except the spinach and coriander in the slow cooker and when the tofu is ready mix it all together and leave on low from 2-4 hours depending on your slow cooker. 15 minutes before serving add the spinach and cook the rice, if using 10 minute rice, and serve with rice and coriander as a garnish.<br />
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*note I only used one chilli as my kids don't like it too spicy, but if you like it spicy use another one!<br />
**note two I chop up the coriander stalks and mix them in with the sauce<br />
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There were so many other things I tried and tested in my month of being vegan a few honourable mentions are the Goodfella's Vegan Pizza found in the frozen section and also found in the frozen section Ben and Jerry's vegan ice cream and last but not least the Heck vegan sausages.<br />
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Being vegan was definitely an experience and it has taught me a lot and as already stated changed a lot in how I do my food shopping and cook!<br />
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<br />United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com0tag:blogger.com,1999:blog-271473887650758995.post-30437633915625905852019-02-28T03:13:00.002+00:002019-02-28T03:13:50.472+00:00Vegan Chocolate Banana Bread from Bosh! {recipe review}The best part of being vegan was this banana bread. I am just sayin'.<br />
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It's not the first time I have baked vegan, but it was always with varying results this loaf turned out great and I ate it for days and now make it whenever I have any old bananas lurking around.<br />
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The recipe is really simple and easy to make. It's literally just throw everything into a bowl and mix it together and then throw it in the tin and bake! Finding a recipe as simple as this, but tastes just as great is always a winner and the added bonus as that no animals were harmed in the making of this baked good!<br />
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If you are looking for a great baking vegan recipe to test the waters I recommend starting with this one!<br />
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<h4>
Banana Bread</h4>
250g plain flour<br />
75g light brown sugar<br />
75g white sugar<br />
1½ tbsp cocoa powder<br />
½ tsp bicarbonate of soda<br />
½ tsp salt<br />
½ tsp ground allspice<br />
110g dairy-free butter<br />
3 ripe bananas<br />
60ml almond milk<br />
2 tbsp maple syrup<br />
1 tsp apple cider vinegar<br />
1 tsp vanilla extract<br />
60g dark chocolate<br />
50g pecans/walnuts<br />
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Preheat oven to 170C fan (190C/gas 5) and line a 1kg loaf tin with parchment paper.<br />
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Pour all the ingredients except the dark chocolate and pecans into a food processor or free standing mixer and beat them to a thick mixture. Scrape any excess mixture back into the bowl.<br />
Break the dark chocolate and pecans or walnuts into small pieces and tip them into the bowl. Fold until just combined.<br />
Pour the mixture into the lined loaf tin and put it in the oven.<br />
Bake for 60-65 minutes, or until a skewer inserted at the middle of the loaf comes out clean. Take the tin out of the oven and leave the bread to cool to room temperature. Remove the loaf from the tin and cut it into slices to serve.<br />
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<br />United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com1tag:blogger.com,1999:blog-271473887650758995.post-50165368632101911342019-02-28T02:41:00.001+00:002023-06-06T10:32:56.563+01:00Veganuary - a month later<b>Vegan: </b><br />
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/ˈvi:ɡ(ə)n</div>
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noun</div>
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1. a person who does not eat or use animal products.</div>
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adjective: vegan</div>
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1. using or containing no animal products.</div>
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Everyone wanted to know how I was getting on and would say things either like "Bacon, don't you miss bacon?" or in a sympathetic tone "Oh yeah, I forgot you can't have meat." </div>
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It was really hard explaining to people that I didn't miss bacon or any meat to be fair. It was literally only a week ago that I had meat again for the first time since December. </div>
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Saying that it's clear I did not continue being vegan, not because I didn't enjoy it because I did and I found it fairly easy. It's just that restricting your diet so much is hard. </div>
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There are things in life that if you feel really strongly about it if it is hard you still do it because it's something you want or believe in. I don't feel strongly enough about being vegan to continue to do so. But that doesn't mean I didn't learn something and that I haven't changed my ways even if it isn't as strict as a full on vegan diet.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicgZEwL8Vup81AeluuaEhVDN5_nhwe7vdvxdXAwce42ZOOIaVoNlcwLLK8GCeP3s35e_N8J_6zQXTZSuIvSKbOAlnv-ykz_8ftuMuZ_5W27FeItnAv4tHvzMTrmAL2Q8EPTrh2prEYS5E/s1600/DSC_1311.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1215" data-original-width="1215" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicgZEwL8Vup81AeluuaEhVDN5_nhwe7vdvxdXAwce42ZOOIaVoNlcwLLK8GCeP3s35e_N8J_6zQXTZSuIvSKbOAlnv-ykz_8ftuMuZ_5W27FeItnAv4tHvzMTrmAL2Q8EPTrh2prEYS5E/s400/DSC_1311.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegan shakes from Miami Burger located in the Oracle Reading Berkshire</td></tr>
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<h4>
Things that have changed for me;</h4>
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<li>I use milk alternatives in my coffee</li>
<li>started buying vegan cheese, butter, and mayo</li>
<li>less meat, once a week if that</li>
<li>cooking at home more, experimenting in the kitchen</li>
<li>I am still checking labels of food products and choosing vegan or vegetarian options when available </li>
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Because I haven't cut meat out completely I don't nor will I ever try to label myself as a vegan. I can label myself as more aware and conscious of the choices I make around where my food comes from.<br />
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Even though I didn't stay vegan it did remind me how much I love exploring food and experimenting in the kitchen; as I mentioned in my list above. Recently cooking and meal planning had become a real chore and my weekly meals had started to become repetitive and boring. A few of the recipes I tried have become family favourites.<br />
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*I used the Bosh! cookbook most, if you want to learn a bit more about that then check out <a href="https://www.unitedcakedom.com/2019/01/my-top-5-vegan-or-plant-based-cookbooks.html" target="_blank">my blog post on the cookbooks</a> I picked up and used!<br />
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Overall Veganuary was a success, I was proud of myself that I made it through the month without ever being tempted by meat or milk products. And learning enough to defend my choices against everyone who wanted to question me and give me crap about it. If you want more information I would recommend visiting the veganuary official website as they were my go to any time I had questions! </div>
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United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com0tag:blogger.com,1999:blog-271473887650758995.post-63042219728657417402019-01-05T16:16:00.000+00:002019-01-05T16:16:08.256+00:00My Top 5 Vegan or Plant Based Cookbooks (Veganuary)<div class="separator" style="clear: both; text-align: center;">
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There are many different reasons someone might want to be a Vegan, a term that was coined not all that long ago for people who don't eat anything that comes from an animal; some vegans even cover everyday products as well. But a group of them got together and said hey let's make January Veganuary, let's give people the information that shows how being vegan can benefit you and the world, and let's show them how it's not all that hard! <div>
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That isn't what this post is all about and as I am a newbie to this Vegan stuff and honestly probably not all that qualified to give it. If you are looking for more of that information <a href="http://veganuary.com/">veganuary.com</a> is a good place to start. </div>
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This post is to show the four new cookbooks I picked up and one I already had living on my shelf. I don't need much of an excuse to buy a new cookbook, but I think learning to cook and eat a plant based diet is a pretty good one! </div>
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The first two books I picked up were <i>Bosh!</i> and <i>Feed Me Vegan for All Occasions</i>, shortly followed by a much recommended book <i>The Green Roasting Tin</i> and then of course Leon's newly released <i>Fast Vegan</i>. It's early days, but I have already tried a few recipes from the these books as well as read them almost cover to cover .... only picked up Fast Vegan a couple days ago. </div>
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<h4>
Bosh! </h4>
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by Henry Firth & Ian Theasby </div>
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- At first glance you wouldn't even know this book was plant based the recipes are all ones you probably recognise! It isn't until you look closer you see the differences and by differences I mean one glaringly obvious difference and one slightly less so. There isn't any meat in any of the recipes, but more so there isn't any dairy. There are dairy substitutions when needed and it's when you recognise that you recognise what this book is all about. </div>
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I think this is my favorite out of the ones I have, I have already tried two of the recipes and bookmarked more! I would also recommend this book to any one of any diet because you don't need a label to use this book! It literally has everything you could want from a cookbook.</div>
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Want to learn more about Bosh! - visit their website <a href="http://bosh.tv/">bosh.tv</a> </div>
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<h4>
Feed Me Vegan for All Occasions</h4>
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by Lucy Watson</div>
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- One of my secrets is that I used to watch a lot of Made in Chelsea, not as big of fan now, but love the older episodes because of the people on them, including Lucy Watson. I follow her on social media and she talks a lot about her vegan lifestyle and it's always made me curious. So, it was a no-brainer for me to pick up a copy of her book. This is actually the second book, the first I flipped through at the store and nothing grabbed my attention like it did in this one. So, having to watch my wallet as I don't live in Chelsea I just bought the one. </div>
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What I liked about this one compared to the others is that most of the ingredients and recipes are straight forward. These are the recipes I will be using when needing to make something quick, delicious, and fuss free. She also includes weekly meal planner to help those just starting out and a section on vegan pet food. </div>
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Want to learn more about Lucy Watson's Feed Me Vegan - follow Lucy on social media </div>
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writing this it is 99p on amazon kindle </div>
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The Green Roasting Tin </h4>
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by Rukmini Iyer</div>
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- This was recommended by two people I follow on instagram (I live on instagram so if you don't follow me already - go do it I will follow back if you make yourself known to me) one a vegan and another a vegetarian. Both parents that have busy lives with kids and jobs and lives... I already said lives. Although the recipes may take longer in the oven there is little to no prep. Just throw it in the tray and pop in the oven, do chores, helps kids with homework, read a book, drink a cuppa or whatever and let the oven do the work and still have a delicious tasty meal on the table! </div>
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This is one of those books that suits anyone's lifestyle and any time of year. The book is broken down first into Vegan and Vegetarian and then the recipes for each are broken down by speed: Quick, Medium, Slow. You just can't go wrong with this one! Bonus for me was the infographics showing how to combine/cook different vegetables. I am a sucker for a good infographic though. </div>
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Leon: Fast Vegan</h4>
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by Rebecca Seal, Chantal Symons & John Vincent </div>
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- One of my favorite cookbooks is my Leon: Family & Friends cookbook. Already a company that values good food, not just good as in tastes good because that you can get a lot of different places, but food that tastes good and is good for you. They have restaurants across the UK and several cookbooks and it's natural after publishing Fast Vegetarian that they would go that step further with Fast Vegan! </div>
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This book I only picked up recently as it was only published recently so haven't read through the whole thing like I have the others, I'm about half way and it's everything I expected and more. I can't wait to try some of the recipes from this book. </div>
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Want to learn more about Leon visit their site <a href="http://leon.co/">leon.co</a> </div>
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Last but not least a book I have had many years now - </div>
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Ms. Cupcake - The Naughtiest Vegan Cakes in Town! </h4>
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by Ms. Cupcake aka Melissa Morgan</div>
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- I had a friend who was allergic to dairy and eggs and never could enjoy cake. There was no way I could allow that! And it was that thought process that lead me to think: well vegans don't eat dairy or eggs so what do they do for cake? It was when this book came to my life. There are not words to express how great this baking book is.</div>
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If you live in London you can just visit her shop, but if you don't then I suggest you pick up this book. I have made cupcakes and muffins and various other things that all turned out great for me! I also met Ms. Cupcake at the Cake & Bake show years ago. Being Vegan isn't just about eating vegetables - which sounds so very boring - but it's being aware of what you are eating and the bigger picture of where our food comes from and how it's produced. </div>
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Want to know more about Ms. Cupcake and the delicious treats visit her site <a href="http://mscupcake.co.uk/">mscupcake.co.uk</a> </div>
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> These cupcakes were made from a recipe from Ms. Cupcake for my daughter's birthday as my vegan friend and her son were attending and not a single one of the party goers realised they didn't have any eggs or dairy in them! </div>
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Last note - It's interesting how we use meat as the focus of our meals and vegetables as a side dish. These books, even if you aren't vegan, are a great way to look at vegetables as the star not as a side act. I may not continue to be strictly vegan after the 31st of January, but I know I will be adding recipes from these books to my repertoire from now on.</div>
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I hope to share a bit more on here this month as I attempt a vegan diet/lifestyle. Anything you'd like to see or that I should try let me know in the comments! </div>
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<span style="font-size: x-small;">*all books were purchased by me - all opinions are my own please see contact/policy page for more information</span></div>
United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com0tag:blogger.com,1999:blog-271473887650758995.post-63054064874247079602018-12-02T16:14:00.001+00:002022-05-11T14:36:30.931+01:00Lavender & Lovage by Karen Burns-Booth {book review}<i>Part travel diary, part memoir, part history & all cookbook, Lavender & Lovage is an invitation from Karen Burns-Booth to join her on a personal culinary journey through the memories of the places she has lived & visited.</i><br />
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That is an excerpt from the back of the book and it gives a brief idea of what this book is all about, but it's so much more. With books it's always hard to describe what's inside to make a potential reader pick the book up, buy it and take it home with them. It's hard to tell them what they will feel when reading it because books, yes even cookbooks, resinate with people for different reasons.<br />
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One of Karen's first memories is of food. As she tells us the story of her first bowl of sweet sticky rice, on a hot day during the Chinese New Year in Hong Kong in the 1960's, we get the feel for the rest of her story. If you couldn't guess it features food.<br />
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In Karen's book, like her blog, food is the constant. It's the rest of life that is the variable and makes this book a real gem amongst all the other cookbooks out there. I had the pleasure of meeting Karen at a Food Blogger Connect conference back in 2014. It was a brief 'hi what's your blog name?' and I have been a follower before that encounter and since.<br />
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The break down of the contents follows most traditional cookbooks with breakfast, lunch, dinner, dessert and everything in between. Karen's style is all her own, but the way the book is laid out and the passion that shows through reminds me a lot of Nigella Lawson and Nigel Slater respectively.<br />
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Each recipe has an introduction and tells us where the recipe is from (the index is broken down by continents and countries.) Not only do we get the intros, but some of the recipes have memory snippets, taste notes, travel notes, or historical recipe notes. A few of the recipes even have more than one of these in various combinations depending on the recipe.<br />
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As mentioned already this book is more then a book of recipes, it takes you places you may or may not have ever been. The photography is beautiful and all of them are the author's own photos. If everything I have just written doesn't convince you or you want a taste of what to expect the book to be like visit Karen's blog Lavender & Lovage.<br />
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It's one of those books that you will keep for years and refer to time and time again. If you or someone you know is a big foodie you can't lose by picking up, yourself or a loved one, a copy of this book.<br />
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*I was provided a copy of Lavender & Lovage: A culinary notebook of memories & recipes from home & abroad to review by the publisher, Passageway Press, retails at £31.37 and available now on Amazon (Kindle edition less, but the physical book is beautiful)! All opinions are my own, I was not given any other compensation nor was I asked to give a positive review, please see my contact/policy page for more information.United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com4tag:blogger.com,1999:blog-271473887650758995.post-32022853642371399102018-11-27T17:41:00.001+00:002018-11-27T17:41:20.318+00:00Pumpkin Spice Cupcakes and/or Dessert Bowls {recipe}<div class="separator" style="clear: both; text-align: center;">
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This is the first Thanksgiving, I think since I moved to the UK, that I haven't made pumpkin pie. It felt a little odd, but there were no complaints with the alternative.<br />
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This recipe suits cupcakes if you don't happen to have a 6 cavity dessert shell that makes cake bowls! After a quick look around the 'ol internet they don't seem to exist any more if you come across one pop a comment below and let us all know!<br />
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The special tin isn't necessary though because the recipe makes great cupcakes and when topped with the cream cheese frosting and toasted walnuts and drizzled with salted caramel it's perfection all in one little cake.<br />
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Cupcakes aren't generally something that is thought of as a dessert, but as a birthday treat or a snack with coffee. However, I would argue that cupcakes make a great dessert, who can say no to an individual cake?<br />
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I mean they can... but I don't understand those people.<br />
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No matter if these are baked as cupcakes or dessert bowls or, if you adjust times slightly, as a tray bake the cake itself is a good cake. It's a nice texture and the spices are popularly paired with pumpkin because they work well together.<br />
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So, if you are looking for an autumn or winter treat that fills your kitchen with the best smells give this one a go!<br />
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Pumpkin Spice Cupcakes or dessert bowls</h4>
4 large eggs<br />
400g sugar<br />
200ml vegetable/sunflower oil<br />
1 can (425g) of pureed pumpkin<br />
325g plain flour<br />
2 tsp baking powder<br />
2 tsp ground cinnamon<br />
1 tsp bicarb of soda<br />
1/2 tsp salt<br />
1/2 tsp ground ginger<br />
1/4 tsp ground cloves<br />
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Heat the oven to 170C and line your cupcake tin or grease your 6-cavity dessert shell tin with butter or shortening.<br />
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Beat the eggs, sugar, oil, and pumpkin together. Then beat in the flour, baking powder, cinnamon, bicarb, salt, ginger, and cloves until just combined. Using a medium ice cream scoop fill your cupcake cases or your 6-cavity dessert shell tins. I made a dozen cupcakes and 6 dessert bowls; you could probably get a dozen and a half cupcakes or about a dozen bowls. If you are making bowls you don't need the frosting below, just fill with ice cream or whipped cream and sauce and nuts and whatever you want to top it with!<br />
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<b>Cream Cheese Frosting</b><br />
100g cream cheese<br />
70g butter<br />
1 tsp vanilla<br />
300g icing sugar<br />
walnut halves, toasted (optional)<br />
salted caramel drizzle (optional)<br />
ice cream (optional, but highly recommended)<br />
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Beat the cream cheese, butter, and vanilla together. Slowly beat in the icing sugar until combined and smooth. Place about a tablespoon or so of frosting on top and smooth out with a spatula.<br />
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Finish off the cupcakes by sprinkling or placing the walnuts on top and drizzling over about 2 tablespoons of salted caramel by placing it in either an icing bag or sandwich and just snip the tip. If you made dessert bowls, then ice cream is always a great filler, whipped cream and toasted walnuts would make a suitable alternative in my opinion!<br />
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Pumpkin spice is one of my favorite spice combinations and even though you can use it any time of year, it just feels right in the autumn months leading to winter. English winters are wet, cold, and grey a far thing from my snowy, cold, and grey winters back home, but I still like this time of year. I love sweaters and hats with bobbles and my scarf collection is endless I could literally wear a different one every day of winter... well maybe not every day!<br />
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If you like winter as much as me please leave a comment below! And if you try this recipe I hope you like it!United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com0tag:blogger.com,1999:blog-271473887650758995.post-21490487022108900072018-11-15T14:52:00.001+00:002023-06-06T11:32:07.554+01:00Franco Manca - Masterclass in Reading, Berkshire {restaurant review} <div class="separator" style="clear: both; text-align: center;">
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Last June/July time Franco Manca opened up a branch in Reading and I was kindly invited along to an evening of pizza and limoncello drinking! I have been back since and I will say what I said then that the pizza from Franco Manca is one of my favorites. The sourdough base is everything and because the menu changes with the seasons it's toppings are always top notch. <div>
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So, when they asked if I'd like to come along to try out one of their masterclasses I was there! This time around I was allowed to get in the kitchen and make my own pizza! Our instructor aka Master Pizza Maker Andrea was full of knowledge and showed us how the sour dough was made before giving us our own blob to turn into our own masterpiece! </div>
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First you have to press it down gently and firmly with your finger tips, it's sometimes referred to as knocking it back, but this is a small piece so it doesn't need as much pressure or energy if you were making a loaf of bread. </div>
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Then gently folding it over your hand you toss it gently back and forth - this does two things. One it knocks the excess unnecessary flour off and two it stretches the dough out ready to be pizza shaped. </div>
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Once it's, as I said, pizza shaped they have a perfectly sized ladle to pour on the tomato sauce and spread in a circle. Then the fun part. Putting whatever you want on it! I choose lots of cheese, some garlic, olives, and mushrooms. </div>
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Very gently you move it on a paddle which then gets placed into their special wood burning oven that is kept at something ridiculous like 500 degrees - it literally takes minutes. Then using another fun tool you check to make sure the bottom is properly cooked before gently sliding it out and turning it around and putting it back in and giving it another minute to make sure it's perfect and then you place it on your plate and enjoy!! </div>
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I couldn't recommend the pesto more, it's seasonal so varies visit to visit, it's perfect to dip crusts in. It's essential, if you like lemons and liquor, to finish your meal with a shot of their limoncello, which is sourced in Italy and brought to the UK just for them! </div>
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If you would like to experience making your own pizza masterclasses, in Reading, are held on the second Tuesday of every month. Classes are two and half hours and cost £30 including food, wine/soft drinks. Book or find out more: reading@francomanca.co.uk or 0118 995 2086.</div>
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Classes are also held at their Chiswick, Richmond, and Bournemouth to find out more of the details for those locations check the Franco Manca website here! </div>
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Before we left they gave us a little goody bag with a bottle of wine, some pizza toppings, and a bottle of chilli oil for if we ever get the courage to try making pizza's at home! The book below was from my first visit and if you want to read that full review with more pictures <a href="https://www.unitedcakedom.com/2017/07/franco-manca-reading-berkshire.html" target="_blank">check it out here</a>! </div>
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*I was invited to attend, but I was not asked to write a review positive or otherwise, no other compensation was given. Please see my contacts/policy page above for more information. </div>
United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com0tag:blogger.com,1999:blog-271473887650758995.post-33275896949295417332018-11-12T09:23:00.000+00:002018-11-12T09:23:00.426+00:00Homemade Christmas by Yvette Van Boven {book review}<div class="separator" style="clear: both; text-align: center;">
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Everyone has their own Christmas traditions, some very classic and some very obscure, but Christmas wouldn't be Christmas without food. If we get down to it a lot of our holiday's and celebrations revolve around food. We indulge and go a bit over the top when it comes to a special day and why shouldn't we?<br />
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You may recognise the style of the cover of the book because Yvette Van Boven has several other books out and if you have had the pleasure to own or read them you will know what to expect from Homemade Christmas and if you haven't well there is no reason you shouldn't start with this one!<br />
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Not only does the author give us some amazing recipes there are tips to help keep Christmas as stress free as possible. And if you have read any of my older posts from this time of year you will know that this time of year is not my favorite.<br />
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Even though I have taught myself over the years to just chill and do what I need to do for my family and myself there is still a level of pressure from ... well do we really even know? Who is in control of all this pressure? Know one really knows.<br />
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After reading this book I learned two things. First that with the help of this book I can ease some of that pressure I feel by following some of Yvette's tops tips. And two this book isn't just for Christmas. It's full of heartwarming dishes that are good all autumn/winter long.<br />
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The book is broken down starting with Christmas Stress-Relief Tips (which I desperately needed), The Morning, Drinks, Snacks, Soups, Small Plates, Main Courses, Side Dishes, Desserts, all which are pretty self explanatory. The book finishes up with Pantry aka essential things to keep in your pantry followed by Menus. Which is extremely useful because it breaks it down by menus such as Cold Buffet, Romantic Christmas Dinner Menu, as well Christmas Breakfast and/or Brunch and includes menus for Veggies!! <br />
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It's an overall great book. I say that a lot and I fear that it is losing it's meaning, but I do love a good cookbook. The thing is I don't talk about the books that I don't keep or that just didn't interest me much. So, when I do say it's a great book I do mean it. Yvette has a great style and clear writing I don't know why I haven't ever read anything else by her before. Definitely something that will need to change!</div>
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Even though I am an American living outside of the US I always celebrate Thanksgiving with my children, in hopes that some of my traditions are ingrained in them. This book has offered me some great suggestions and recipes to try for my up coming Thanksgiving meal. When I do I will be sure to share pictures on all my social media channels. </div>
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Have a look at <a href="https://yvettevanboven.eu/" rel="nofollow" target="_blank">Yvette's website</a> for her other titles as well as recipes! All the photo's of the food are pictures I took of the book. </div>
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*I was provided a copy of <i>Homemade Christmas</i> by Yvette Van Boven (photography by Oof Verschuren) to review by the publisher, Abrams, retails at £26.99 and available now from your local book retailers or online! All opinions are my own, I was not given any other compensation nor was I asked to give a positive review, please see my contact/policy page for more information.United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com0tag:blogger.com,1999:blog-271473887650758995.post-31696946297269398832018-11-05T14:16:00.000+00:002018-12-02T16:18:12.557+00:00Peanut Butter Oatmeal Bars - healthy vs unhealthy {recipe}<div class="separator" style="clear: both; text-align: center;">
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Baking was really popular for a while, with shows like the Great British Bake Off fuelling it's popularity. It's still popular, but not like it was because "clean eating" became the fad. It's the stupidest thing to call food "clean" because that is suggesting that other food is "dirty."<br />
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That might be okay when we describe going out for a dirty burger after a night out or a long day that calls for a food that literally could be dirty. I mean a burger topped with all the good stuff never all stays in the bun. </div>
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But it's not okay to label every day food as clean/dirty, good/bad, guilt-free/guilty, healthy/unhealthy and so on. You may be surprised that I think it's a bad idea to label food as healthy or unhealthy, but it's all the same in your head if you are one of those people who punishes yourself for eating "bad" food. </div>
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A lot of people, of various sizes, have unhealthy relationships with food. Because we are fed so much crap online across all media sources telling us in one article of a new miracle food that cures all and in the next telling us that same food is the cause of all that is wrong with the world. It's really hard to keep up. </div>
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But the thing is we don't need to keep up. Because everyone is different our diets all vary. When it comes to baked goods like cake, cookies, brownies etc... they aren't unhealthy, they aren't bad, and they are certainly not dirty. </div>
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They are exactly what they say they are and even more basic they are food. Plain and simple. </div>
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I was cleaning out my cupboard and came across of a soon to expire bag of rolled oats and I scoured my cookbook collection for a recipe that I could use them up in and came across this one in <i>Sally's Baking Addiction</i> by Sally McKenney. It was adapted to suit what I had in my cupboards.</div>
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The reason I had a long rant about labelling food is because this one is inadvertently labelled as a nutrition bar. It could be compared I suppose, but why can't it just be what it is. Tasty. </div>
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It's full of peanut butter and whatever you want to add: chocolate chips, raisins, dried apple, etc... </div>
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Peanut Butter Oatmeal Bars</h4>
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100g light brown sugar</div>
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265g smooth peanut butter</div>
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1 tsp vanilla paste</div>
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120g whole wheat flour</div>
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80g rolled oats</div>
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1/4 tsp salt</div>
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1 tsp bicarbonate of soda</div>
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120ml milk</div>
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120-200g of chocolate chips, raisins or other dried fruit </div>
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drizzle (optional) - 50g chocolate chips and 20g smooth peanut butter</div>
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Heat the oven to 170/180C (depending on your oven) or 350F - line an 8x8 square baking tin with grease proof paper so that some of it hangs over (easier to get out.) </div>
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Beat the brown sugar and peanut butter together for about a minute until it's smooth, add the vanilla and mix until just combined. Scrape down the sides and add the flour, oats, salt, and bicarb of soda give it a quick mix until it all comes together. Add the milk in a steady stream while beating on low, once it resembles a cookie dough fold in your choice of additions. (I used Whitworth's Mix n' Bake Choc Salted Caramel: dried apple, chocolate coated salted caramel, and sultanas. I bought it on sale for 93p.)</div>
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Dump it into the prepared tin and press down until even and then bake in the preheated oven for 15-20 minutes depending again on your oven. When done it should be golden on top. Leave to cool in the tin before using the over hanging baking paper to remove. </div>
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If making the drizzle on a low heat melt the chocolate and peanut butter together and put into a sandwich bag and cut the corner and drizzle across the slab in any way you want. Leave to set before cutting into squares. I cut mine to get 16, but you could cut them bigger to get 9 it's your life you decide! </div>
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*Recipe adapted from <a href="https://sallysbakingaddiction.com/sallys-cookbooks/sallys-baking-addiction-cookbook/" target="_blank">Sally's Baking Addiction by Sally McKenney</a> - my review of the book can be found <a href="https://www.unitedcakedom.com/2014/07/four-for-less-new-baking-books-my.html" target="_blank">here</a>. There is this guy on instagram that I started following <a href="https://www.instagram.com/unfattening/" target="_blank">@unfattening</a> who is just amazing at debunking all food related crap as I say and bollocks as he says. </div>
United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com0tag:blogger.com,1999:blog-271473887650758995.post-6191981198049203352018-10-09T13:14:00.000+01:002018-12-02T16:19:58.812+00:00Honey & Walnut Cake {recipe} *inspired by Heart of Thorns by Bree Barton<div class="separator" style="clear: both; text-align: center;">
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When I attended food blogger connect a couple years ago one of the speakers talked to us about why we blogged. We were all food bloggers of a sort so besides the obvious of our shared love for food we all had different reasons.<br />
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One of my reasons I had said at the time was because I felt like it gave me a place to say what I wanted to say. However, it's never been a place where I shared anything but my love for baking and cookbooks and books. I don't talk about my personal life very much. </div>
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My blog life slowed down as my actual life sped up. </div>
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Blogging and baking were my escape and my way to stay creative in the hum drum of daily life. Then life threw me a few curve balls and even though things have quietened down I have struggled getting back into my blogging/baking life. </div>
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It feels like it was a part of me that I've grown out of or that was left behind. I have tried to get back into it on different occasions, but it hasn't seemed to work very well. On top of that so much has changed. It's not just about being a blogger, it's about being a social media guru. </div>
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Even my baking seems to be resisting me. I have attempted another bundt cake after my last disastrous attempt and once again it didn't want to come out of the pan properly. </div>
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I can take pictures show only the good parts. But that isn't life. I used to have proper tantrums and moods about baked goods that didn't turn out how I intended. Now I think "it tastes good and who am I trying to impress?"</div>
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Me and my little family were able to enjoy a slice of cake as an afternoon treat this past weekend and that is why I bake. The cake was soft and springy and had the perfect blend of spices that goes well with a cup of coffee. </div>
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Blogging may be on the way out as YouTube and Instagram take over the internet, but I am going to keep my little corner of the internet up because who knows what the future holds. </div>
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<h4>
Honey & Walnut Cake</h4>
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125g unsalted butter, softened<br />
140g demerara sugar<br />
2 large eggs, lightly beaten<br />
1 tsp vanilla extract<br />
90g honey (different varieties will give a different flavor)<br />
45g walnuts, chopped<br />
220g self rising flour, sifted<br />
1 tsp ground nutmeg<br />
1 tsp ground cinnamon<br />
1/4 tsp all spice<br />
125ml milk<br />
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If using a bundt pan make sure you grease and flour it properly, you can use a tray bake pan or I would use a regular 8 inch square pan just be aware that baking times will be different for different pans, if using a square tins line it with baking paper and lightly grease the baking paper before starting.<br />
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Heat the oven to 180C. Beat the butter and sugar together until light and creamy. Add the eggs a little at a time and beat until just combined in-between each addition. Mix in the vanilla and honey. Fold in the walnuts before folding in a third of the flour. (I weigh out my flour and then sift it directly into the mixing bowl.) Then mix in half of the milk. Then another half of whats left of the flour, then the rest of the milk and the last of the flour. Stir until just combined. Pour into your prepared tin and bake for 30-35 minutes.<br />
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Again this will vary depending on your baking pan and oven. So, after 30 minutes I would check it using the skewer test and if it's starting to brown to quickly I always place a piece of tin foil/aluminium foil over the top to stop it from browning too much.<br />
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Leave to cool in the tin for a minimum of 10 minutes before turning out to cool completely. If it's in a bundt it's pretty enough without frosting or icing, but if using a square tin I would dust icing sugar over it or use a simple icing of 500g icing sugar and a couple tablespoons of water/milk and honey.<br />
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Serve with caramel sauce, raspberry sauce, or ice cream!<br />
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It seems like there is only room for hobby at time and at the beginning of the year I set myself a reading challenge on <a href="https://www.goodreads.com/UnitedCakedom" target="_blank">goodreads</a> and have already passed it and had to reset it. So, books have taken over my free time and sometimes they mention food, more specific cake! I keep note and if I get a baking bug and depending on what's in my cupboards I used that inspiration. This cake was inspired by mention of a honey cake with a caramel or raspberry sauce in <i>Heart of Thorns</i> by Bree Barton that was featured in <a href="http://www.unitedcakedom.com/2018/07/fairy-loot-books-and-stuff-review.html" target="_blank">July's Fairyloot box</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFTTCXnnyWr2Fj5-Oqgrafc9ELj49To9ehEYcZUzh2VSItySznZE0rS0xhGUGjEtSbsXO4IgHTF-Vpmp7mPdKjbAEKulyZDWg_8Jokja3Kx-BObeptd5zFHHApt0-EfZ83_wtonzPvSFg/s1600/IMG_20180731_170914_046.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="320" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFTTCXnnyWr2Fj5-Oqgrafc9ELj49To9ehEYcZUzh2VSItySznZE0rS0xhGUGjEtSbsXO4IgHTF-Vpmp7mPdKjbAEKulyZDWg_8Jokja3Kx-BObeptd5zFHHApt0-EfZ83_wtonzPvSFg/s200/IMG_20180731_170914_046.jpg" width="160" /></a><b>Heart of Thorns</b> by Bree Barton <i><b>synopsis</b> -</i> <i>In the ancient river kingdom, where touch is a battlefield and bodies the instruments of war, Mia Rose has pledged her life to hunting Gwyrach: women who can manipulate flesh, bones, breath, and blood. The same women who killed her mother without a single scratch.</i><i>But when Mia's father announces an alliance with the royal family, she is forced to trade in her knives and trousers for a sumptuous silk gown. Determined to forge her own path forward, Mia plots a daring escape, but could never predict the greatest betrayal of all: her own body. Mia possesses the very magic she has sworn to destroy.</i><i>Now, as she untangles the secrets of her past, Mia must learn to trust her heart…even if it kills her.</i></div>
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United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com0tag:blogger.com,1999:blog-271473887650758995.post-15258692264571619762018-09-11T17:11:00.003+01:002022-05-11T14:39:15.694+01:00BraveTart: Iconic American Desserts by Stella Parks {book review}<div class="separator" style="clear: both; text-align: center;">
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Into every generation a slayer is born. A slayer of what vampires? Possibly. However, in this generation a slayer of cake, cookies, brownies, etc..... has been born. She goes by the name of Stella Parks, better known as Bravetart.<br />
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I have followed her work on her site by the same name, Bravetart, since I started blogging. I discovered her blog/site when looking for a cookie recipe that made soft cookies and she of course had one, it's still on her blog and you can find it here.<br />
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Even back then there were whisperings of a book and now it exists in all it's wonderful glory. The full title of the book is: BraveTart: Iconic American Desserts. Not only do we get gorgeous food photography and recipes we get a history of each one!<br />
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I shared this book a while back on my instagram stories because it was a year old (yes I know how behind the times I am) and in those stories I mentioned that the reason I love this book so much is because living abroad there are so many nostalgic treats I miss and now I can just make them at home!<br />
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And make them better with the help of Stella because everything is better homemade and she makes everything better!<br />
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If I listed everything I wanted to try from this book I would have to list every recipe as if I had the time and money I would do just that. However, I don't have the time or the money .... well not in a short space of time. Anyhow, I will share the top five recipes I plan to try over the next few years..ahem months whatever!<br />
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1. Triple Oatmeal Cookies<br />
2. White Layer Cake<br />
3. Coconut Cream Pie<br />
4. Oatmeal Cream Pies<br />
5. McDonald's-Style Apple Turnovers<br />
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I don't know how else to say I love this book. So, I will leave the review here with one last sentence.<br />
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I love this book; BraveTart.<br />
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<span style="font-family: inherit;">Learn more about Stella Parks on her site and follow her on instagram <a href="https://www.instagram.com/bravetart/" target="_blank">here</a>.</span><br />
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<span style="font-family: inherit;">*I purchased my own copy of <i>BraveTart: Iconic American Desserts</i> by Stella Parks, Wayland, retails at $35 and about £21.25 on Amazon.co.uk as this is a very American style book I am not sure it's available at local shops in the UK, but should be in the USA! All opinions are my own, I was not given any compensation nor was I asked to give a positive review, please see my contact/policy page for more information.</span>United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com0tag:blogger.com,1999:blog-271473887650758995.post-43851966847697136712018-08-10T00:21:00.001+01:002018-12-02T16:20:46.353+00:00Raisin Cake with Apple Syrup {recipe} *inspired by The Cruel Prince by Holly BlackMy life is always torn between books and baking and on occasion they merge.<br />
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This is one of those occasions.<br />
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The Cruel Prince was released early this year and everyone went mad for it. I love Holly Black, her Curse Worker series being one of my all time favorites, however fairies and the world of the Faerie have never been my first choice in supernatural worlds, genre, or whatever.<br />
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The book is clever and deserves all the praise it has received and I will probably read the rest of the series/trilogy but, I will do so in my own time. One thing about the Faerie world that I like best is the food. Note that if you are a human living in Faerie you sprinkle all your food with salt to counter act any spells or enchantments that may have been placed on the food. After that you are free to enjoy the delicious food they provide, the author mentions our heroine or anti-heroine (Holly Black writes a great anti-hero) eating a raisin cake with apple syrup and I literally had a light bulb moment.<br />
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Even if you haven't read the book this cake is worth a try. My apple syrup is a little thick and that was due to my timing of taking pictures, life of a blogger. So, the syrup can be made looser or thicker to match your preference.<br />
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Raisin Cake:</h4>
160g raisins<br />
60ml apple juice<br />
185g self-raising flour<br />
60g plain flour<br />
150g butter, cubed<br />
140g light brown sugar<br />
3 large eggs, lightly beaten<br />
apple syrup to serve (recipe below)<br />
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Heat the oven to 180C/350F - Start by soaking the raisins in the apple juice and leave aside for 10 minutes. While they chilling and soaking up all that juice line the base of a deep 7 in (17cm) round cake tin grease the sides of your tin, I always very lightly grease the baking paper too.<br />
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Melt the butter and sugar on a low heat, stirring occasionally until the sugar is dissolved. While it's melting sift both of the flours into a large mixing bowl. Once the butter and sugar mixture is done mix with the raisins and then add to the flour. Add the eggs to the mixture and stir with a spatula/wooden spoon until just combined.<br />
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Spoon the mixture into the prepared tin, smooth it down as best as you can. Bake for 45-55 minutes, use the skewer test to confirm it's baked through. It will brown quicker then it will cook, so keep the golden brown color you want place a piece of tin foil over the top to help stop it from burning or becoming too dark on the top.<br />
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Leave to cool and make the apple syrup.<br />
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Apple Syrup:</h4>
2 tart apples, cored, peeled, and sliced thin<br />
100g sugar<br />
1 tbsp ground cinnamon<br />
2 tbsp water<br />
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Place all of the ingredients in a saucepan over a medium/high heat and bring to a boil before reducing the heat to low and simmer for 10 minutes or until the apples are soft and the sauce has thickened.<br />
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If you aren't using immediately take off the heat and place in a separate bowl as I left it and it thickened a little more then I would have liked. But it's all a personal preference!<br />
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Then pour over a slice of raisin cake and enjoy!<br />
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<u>The Cruel Prince</u> by Holly Black<br />
<b>synopsis -</b> <i>Of course I want to be like them. They're beautiful as blades forged in some divine fire. They will live forever.</i><br />
<i>And Cardan is even more beautiful than the rest. I hate him more than all the others. I hate him so much that sometimes when I look at him, I can hardly breathe.</i><br />
<i>One terrible morning, Jude and her sisters see their parents murdered in front of them. The terrifying assassin abducts all three girls to the world of Faerie, where Jude is installed in the royal court but mocked and tormented by the Faerie royalty for being mortal. </i><br />
<i>As Jude grows older, she realises that she will need to take part in the dangerous deceptions of the fey to ever truly belong.</i><br />
<i>But the stairway to power is fraught with shadows and betrayal. And looming over all is the infuriating, arrogant and charismatic Prince Cardan . . . </i><br />
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*All opinions are my own, I bought my own copy of <i>The Cruel Prince</i> from amazon for my Kindle. For more information see my contact/policy page above!United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com0tag:blogger.com,1999:blog-271473887650758995.post-4441470701498410502018-07-31T23:06:00.003+01:002018-08-09T23:30:42.678+01:00Fairy Loot - Monthly Box Subscription - Young Adult Fantasy Books & Stuff {review}Fairy Loot is a monthly book subscription box that provides a new usually hard back young adult novel along with 5-6 other book related items.<br />
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Recently I have been reading a lot more, I still do bake (new post coming soon!) and that lead me to start following more and more book bloggers and instagram accounts and by doing so I was introduced to the monthly subscription book box.<br />
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There are so many based in the states and the cost of shipping was half the cost of the box and out of my budget for such a thing. So, I started researching UK based ones. There are so many out there, some come with chocolate and tea or an old out of print book, but Fairy Loot caught my eye.<br />
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The boxes always seemed to be full of fun things and the themes were interesting. So, I took the plunge and bought the June box - Rebels in Ballgowns.<br />
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Which was a great box that came with a great book. I found the characters interesting and I will be curious to see how the develop in the following books. My only niggle about this book is the big cliff hanger. I don't like cliffhangers in books. Anyway, it's not enough reason to not give the book a read! <br />
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<b>Grace and Fury by Tracy </b>Banghart</h4>
<b>synopsis</b> - <i>In a world where women have no rights, sisters Serina and Nomi face two very different fates: one in the palace, the other on an island prison where women must fight to survive.</i><br />
<i>Serina has spent her whole life preparing to become a Grace - selected to stand by the heir to the throne as a shining example of the perfect woman.</i><br />
<i>But her headstrong and rebellious younger sister has a dangerous secret, and one wrong move could cost both sisters everything.</i><br />
<i>Can Serina fight? And will Nomi win?</i><br />
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It also came with a beautiful masquerade mask necklace, a candle from Geeky Clean inspired by <u>Nevernight</u> by Jay Kristoff, a pillowcase designed by Miss Phi inspired by Stephanie Garber's <u>Legendary</u>, a book journal designed by FictionTea Designs with art work by Stella's Bookish Art, magnetic bookmarks featuring the characters from <u>Shatter Me</u>, and a cool iron on patch with a bookish quote and made by Ink and Wonder.<br />
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Then I twiddled my thumbs as debated to by the July box the theme The Power Within. This box had the same quality of products all book themed. However, it's the book I am really after and the extra stuff is exactly that extra.<br />
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This one came with a fun magic color changing mug designed by Little Inking Designs with a quote from <u>Falling Kingdoms</u> by Morgan Rhodes. Again from Geeky Clean there was a room spray that smells like lavender and books! Then there was a tea towel that had a quote from <u>And I Darken</u> by Kiersten White, there was also a vinyl sticker that says "One Eldr" it comes from <u>Sky in the Deep</u> by Adrienne Young and means "breath fire." And last, but not least a pen that is a broomstick and has a Harry Potter quote.<br />
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Then most importantly the book! It has sprayed edges and is signed by the author! I haven't had a chance to read this one, but I am looking forward to it!<br />
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<b>Heart of Thorns by Bree Barton</b></h4>
<b>synopsis -</b> <i>In the ancient river kingdom, where touch is a battlefield and bodies the instruments of war, Mia Rose has pledged her life to hunting Gwyrach: women who can manipulate flesh, bones, breath, and blood. The same women who killed her mother without a single scratch.</i><br />
<i>But when Mia's father announces an alliance with the royal family, she is forced to trade in her knives and trousers for a sumptuous silk gown. Determined to forge her own path forward, Mia plots a daring escape, but could never predict the greatest betrayal of all: her own body. Mia possesses the very magic she has sworn to destroy.</i><br />
<i>Now, as she untangles the secrets of her past, Mia must learn to trust her heart…even if it kills her.</i><br />
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Now the biggest debate is do I buy the next box? I mean it's Pirate themed!!<br />
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Overall I have enjoyed both of these boxes, and even if you haven't heard of some of the books they referenced it's a great way to get introduced to new authors and books!<br />
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<b><i>For more pics of the Rebels in Ballgowns (June 2018 box) click <a href="https://www.instagram.com/p/Bkatm6anQUi/?taken-by=unitedcakedom" target="_blank">here</a>!</i></b></h4>
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<b><i><br /></i></b><b><i>For more pics of The Power Within (July 2018 box) click <a href="https://www.instagram.com/p/Bln2u7vnUIo/?taken-by=unitedcakedom" target="_blank">here</a>! </i></b></h4>
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<b><i><br /></i></b><b><i>Pssst -</i><a href="https://www.instagram.com/tv/Blr3MEjnkgc/" style="font-style: italic;" target="_blank">I made a video of the coloring changing mug for IGTV</a></b></h4>
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<b><a href="https://www.instagram.com/tv/Blr3MEjnkgc/" style="font-style: italic;" target="_blank"><br /></a></b><b><i>For a unboxing video of the June box check out my youtube channel <a href="https://youtu.be/ICJOO7Guug4" target="_blank">here</a>! </i></b></h4>
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<b><i><br /></i></b><b><i>And if you want to get your very own box check out Fairy Loot <a href="https://www.fairyloot.com/" target="_blank">here</a>! - Price is £26 - £32.95 including tax and shipping</i></b></h4>
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*All opinions are my own, I was not given any compensation for this review, both boxes were purchased by myself; please see my contact/policy page for more information.<br />
<br />United Cakedomhttp://www.blogger.com/profile/01541032460065809836noreply@blogger.com0