The Vintage Baker by Jessie Sheehan {book review}

Recipe writing has changed over the years, back in the day when people scribbled down recipes for each other it was with abbreviations and the simplest of instructions. So simple that today we would have trouble understanding exactly what they wanted us to do. Jessie, through her love of vintage cookbooks and pamphlets, has deciphered the ingredient lists and instructions and brought back long forgotten treats. 

In the past when a brand came out with a new appliance or gadget they would alway include a recipe pamphlet to go with it. Which makes sense to me and some brands still do it. I know Nordic Ware and Wiltons provide recipes on the packaging of their baking tins and my Kitchen Aid had instructions on how to send away for a 'free cookbook' which I had every intention of doing, but didn't. I wonder if it's too late? 

Anyhow, it was these books and pamphlets that Jessie collected from antique stores and secondhand shops and developed the recipes to suit us modern folks. With a wide range of recipes that cover everything from Sweet & Savory Morning Treats to Confections and everything in between we are taken back to a simpler time.

The books these recipes are inspired by range from 1800's to 1950's; some of them are familiar and others I have never heard of. But there are a few I am definitely bookmarking to try out myself....

Chai Banna Fritters

Butterscotch Pecan Curls (pictured)

Vanilla Yogurt Coffee Cake

Black-Bottom Banana Dream Bars (pictured)

Fig Pincushions

Lemon Chiffon Pie with Coconut Whipped Cream

Cherry-Almond Slab Pie with Marzipan Crumble (pictured)

Blueberry Angel Food Dream

Coconut Blitz Torte (pictured)

Milk Chocolate Malted Pudding (pictured)

Ice Cream Cake

Hot Fudge Sauce

Curried Candy Cashews

Chocolate-Marshmallow-Walnut Fudge with Sea Salt (pictured)

These are just a few of the recipes in this book, but it gives you an idea of what to expect. Even if you never baked anything from this book, although I don't see how you wouldn't want too, it's an intriguing book to read. Each recipe has a little picture of the book or pamphlet that the recipe was inspired by and even though it's a little thing, it has given it a nice little touch and adds to the atmosphere of the book. 

I think this is a great book, not only for those who love baking, but those who love everything vintage. I love being transported to another place and time through food. If you want to learn more before getting a copy for yourself, check out the author's website here and she shares a link to the recipe for Silver Cake with Pink Frosting to try out! 

The book is essential vintage American bakes, but the recipes give us UK readers weights in grams, which saves us time converting! So, please don't let that put you off!!

*I was provided a copy of The Vintage Baker by Jessie Sheehan (photography by Alice Gao) to review by the publisher, Chronicle Books, retails at £18.99 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.

Chocolate Chip Brownies - Inspired by That 70's Show

One of my favorite shows of all time is That 70’s Show and now it’s on Netflix. I binged and finished all 8 seasons in a few weeks. See when it was on I only made it to about season 5 before I stopped watching due to real life commitments - like university, part -time job, participating in my sorority and hanging out … down the street.

I think the reason I love the show so much is that I relate to it. It reminds me of my life between the ages of 15-18. My parents had moved us to a small remote town in northern Minnesota. Where it was cold and not much to do.

We did what Eric, Donna, Hyde, Kelso, Fez, and Jackie did we literally hung out down the street! We had to make our own fun running around town or hanging out at each others houses hosting movie nights.

We all had crappy part time jobs and drove cars from the 70’s and 80’s and in winter would pull donuts on the frozen river and in the summer “cruised the dubs.” The Dubs was short for double as in double lanes - there was one road that had double lanes. All part of spending your teenage years in a small town.

I can’t go back to being in high school and I’m not so sure I’d really want too, but I don’t mind having flashbacks through a well written TV show! Kitty was always baking from scratch and one of the things we saw her bake over and over was brownies!

In the last season she baked them for Jackie to win over her boss (Mary Tyler Moore) and was very upset when Jackie took the credit. It was after watching that episode I had a craving for brownies and made them the next day!

I’d like to think these brownies would have passed Kitty’s approval! It’s the only brownie recipe I use these days and this time time I added chocolate chips to it! If I were Hyde I would have added a different “special” ingredient!

Chocolate Chip Brownies

300g dark chocolate, broken up
250g unsalted butter
400g light muscovado sugar
4 large eggs
140g plain flour
pinch of salt
50g cocoa powder
100g chocolate chips

Preheat oven to 180C/gas4 and line a brownie tin (8x11) or an 8in square pan with parchment paper.
Very gently melt the chocolates with the butter and sugar in a medium saucepan. Just before the chocolate is completely melted, take off the heat and gently stir until it’s completely melted.
Then add the eggs one at a time to the melted chocolate mixture. Sift the flour, salt, and cocoa powder into the pan and stir until just combined.
Then pour the mixture into the prepared tin/pan. Scatter all the chocolate chips over the top of the brownies before baking in the preheated oven for 35 minutes. If you want them a little gooier only bake them for 30 minutes.
Cool completely before cutting into squares. They are good for 3 days in an airtight container not that they will last that long!

notes: recipe is adapted from a recipe in Bakes & Cakes Magazine Summer 2013 (BBC Good Food Mag) - If you haven’t seen That 70’s Show I highly recommend watching it! The image I used of the cast comes from this website, I doubt they own it, but I thought I'd link anyway! I used milk chocolate chips to help cut through the dark chocolate, but use whatever suits you!

Olive Oil Orange Bundt Cake

Once in a while one creates something that you know will be re-created time and time again. In a book titled Baked Explorations by Matt Lewis and Renato Poliafito there exists a cake titled Mom’s Olive Oil Orange Bundt. It wasn’t originally Renato’s mom’s cake, but a French neighbor who passed along the recipe.

Then they put it in their book to share with the rest of the world or the parts of the world who read their book.

I myself was sitting around one Saturday and I decided I wanted a cake. More specifically an uncomplicated cake. Nothing fancy and show-offy just a deliciously plain cake. After looking through one of my many baking books I took this book off the shelf and found Mom’s Olive Oil Orange Bundt.

It was a matter of two things that made me settle on this cake 1. I had oranges in my fridge that were looking a bit sad, plus other cakes required me to go to the store which I didn’t want to do, which bring us right to number 2. it suited my uncomplicated need. With minimum ingredients and little effort this is one of the best cakes I have ever made.

Going full circle, there is a reason this cake has been passed around from neighbor (who knows where the neighbor acquired it) to son to us, it’s that good. The passing around of the recipe is testimony enough for it, there are no other words. I hope one day my girls will call it Mom’s Olive Oil Orange Bundt with the mom in reference to myself and then they make it and pass it along too.

Olive Oil Orange Bundt 

3 cups all purpose flour (plain flour)
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs, separated
2 cups granulated sugar
1 cup plain buttermilk
3/4 cup good quality extra virgin olive oil
freshly grated zest of 2 oranges
1 teaspoon vanilla paste
confectioners' sugar (icing sugar) for dusting

Heat the oven to 350F/180C - prep the bundt pan with a little of the oil spreading around with your hand and dust lightly with flour or use a cake spray.

First mix the flour, baking powder, and salt together and set aside.
Using a standing mixer (paddle attachment) beat the egg yolks until they are lighter and thicker, then slowly add the sugar, I did this one tablespoon at a time, until it’s completely combined. Add the buttermilk and olive oil and beat until combined. Mix in the orange zest and vanilla. Beat in half of the flour mixture, scrap down the sides and the bottom before beating in the rest until combined.

In another bowl beat the egg whites until stiff peaks form. Fold in one large spoon full of the egg whites into the batter. Gently and patiently! Continue to fold in the egg whites large spoon full by large spoon full. Pour the batter into the prepared pan and bake for 40-50 minutes, rotating the bundt pan halfway through. Use the skewer test to insure cake is baked through. Leave to cool in the pan until the bundt pan is cool enough to touch. Gently loosen the sides before placing a plate over the bundt and turn the cake out onto the plate. Leave to cool completely before sifting the icing sugar over the top! Enjoy!

notes: Cups are no longer hard to find in the UK and to keep the simplicity of the recipe I used cups! I bought my copy of Baked Explorations years ago - all opinions are my own please see my contact/policy page above for more information!

Buckeyes - Holiday Memories

When I was little my parents moved us to southern Indiana from Wisconsin and for me and my sisters it was just a big adventure and it was! The hard times were the holidays: for Thanksgiving and Christmas we didn’t have the extended family to celebrate with.

The first Christmas we went home to Wisconsin and it was such a kerfuffle that it was the last time we did that. We did what we had to do, reinvent Christmas as our own without the extended family. Once we’d been there for a few years my parents made friends, Pat and Jim as we called them, they used to invite us around at Christmas time.

It was super boring.

They didn’t have kids my younger sister and my ages. It was an time were a book and a walkman were our only entertainment! The one thing I looked forward to on those visits were the homemade Buckeyes that Pat would make!

Peanut butter fudge like balls partially dipped in chocolate to look like the nut from the Ohio Buckeye tree.

When I came across this recipe for Buckeye’s in Sally’s Candy Addiction I knew I had to make them! This recipes makes approximately 32 buckeyes, but because of my abnormal rolling abilities I think I had like 38 or something? Anyway here’s how you make them using grams, cups and ounces are given in the book if you prefer!

Buckeyes

114g unsalted butter, softened to room temperature
194g creamy peanut butter (not natural style)
½ teaspoon vanilla extract
½ teaspoon salt
360g icing sugar
450g semi-sweet chocolate

Line two or more baking tins with greaseproof paper. Here in the UK freezer space can be awkward, so find tins/pans/sheets that fit in your fridge or freezer comfortably.
Beat the butter for a minute or two until creamy, add the peanut butter, vanilla, and salt and beat until combined. Switch the mixer to low and add a quarter of the icing sugar at a time until combined. I do this to stop the icing sugar exploding everywhere. It should be soft and slightly crumbly. Roll about a tablespoon of the mixture into a 1 inch ball, repeat until all the mixture is used. It doesn’t have to be perfect.
Place on the prepared tins/pans/sheets and place in the fridge or freezer for a minimum of 30 minutes.
Melt half of the chocolate in a double boiler or if confident enough in a small sauce pan, take it off the heat and add the rest of the chocolate bit by bit until it is all melted and silky smooth.
Dip the peanut butter balls in the chocolate using a fork or preferred method for dipping, be sure to leave part of the ball chocolate free, as shown in the picture. 
Place back on/in the tins/pans/sheets leave to set, once set then enjoy!

notes: See my review of Sally's Candy Addiction! or my review for Sally's Baking Addiction!

Blogging Reflections and Paula Deen’s Fresh Apple Cake

When I started blogging I did for a few reasons, first it was a creative outlet and it filled a part of my life that was missing. As a stay-at-home mom it was a distraction that took me away from baby stuff that didn’t take me out of the house. My posts were shared only with friends and family. There was no Facebook page, Twitter account, or Pinterest boards to promote my blog. It wasn’t about the numbers. It was for me; a way to experiment with baking and a way to share my experiences.

I can’t recall when I made my accounts for all these social media sites (I’m sure they would all tell me if I could be bothered to look), but it changed the way I blogged. All of the sudden it was about trends, shares, and likes. I started making things I thought might do well on the blog instead of things I wanted to actually eat in hopes it would get shared and liked. When I realised I wasn’t enjoying blogging or baking any more following this behavior, I backed off and went back to doing what I liked and relished in any views or likes I did get, not the ones I didn’t get.

It’s changed again, but now it seems to be all about the free stuff and/or being paid. There are bloggers out there that have amazing blogs with amazing stats and they deserve to get paid for their work. However, I’m not there yet and I don’t know that I ever will be.

There was a time where I was actually quite flattered and said yes to every “free” sample offered to me. It didn’t long before I didn’t recognise my blog and realised the hard way that nothing is free. I have politely said no to 98% of the opportunities sent my way in the last year or so. Sometimes I wonder if I’m missing out, but I’m not ready, as I mentioned above, to make it a job.

It’s something I do besides everything else I do. It’s something I do for me.

Blogging 101 - Get to the Point.

I do ramble a lot. To the point or to the cake.

I taught myself how to bake by using other people’s recipes and then as I became more confident adapting them one way or the other to make them more my own. There are debates on this method of sharing recipes, but I’ve never considered nor claimed myself to be a recipe developer. My blog is to share my adventures in learning to bake and how it’s become a part of my life and changed it.

There are still many times I still just follow a recipe and a lot of the time these baked goods don’t make it on to the blog. This time I thought I would share it by linking to the recipe online. I found the recipe in a book who had permission to republish it, but it’s also available online. The recipe for Paula Deen’s Fresh Apple Cake from Georgia can be found on the USA Food Network website.

First you have the cake with the apples, coconut, and pecans but to take it that step further you pour a warm butter mixture into/onto the warm cake and let it sit to soak in. There are no words. It’s amazing! Follow the link above and make it for yourself. You will want a slice right away as the whole kitchen fills with the smells of autumn spices!

notes: or I should say disclaimer! I was not asked to make this recipe or to promote it, Paula Deen, or Food Network in anyway. It looked good and so I made it and I liked it and now I’m sharing with you! Enjoy!

August Break Day 27 Favorite Recipe

It's hard to choose just one favorite recipe, but these chocolate chip cookies never fail me. It's a Nigella recipe from her book Kitchen. It can also be found here.

August Break Day 26 Door

Door Location

August Break Day 13 Last Year

Last year I went home, to America. It was a much needed visit, as prior to my five week stay last summer, I hadn't been home in 4 years. Money, kids, life just kept me from getting back. There isn't an actual word to describe how glad/thankful/grateful I am that I went for that visit.

Little did I know that it was the last time we would all be together, my parents, sisters and I. It would seem reasonable for me to rant about needing and wanting more time, of course we all do! The extremely practical part of me knows there is no more time, therefore, I can only be grateful for the time I did have. As I mentioned above there are no words to express how glad/thankful/grateful I am for the time I had last year.

more: 

I Will ALWAYS Want More Time, Always. - The Street Sage aka Stacy my sister

Dear Blog (4) - review of last year

August Break Day 12 Yellow

This image/picture is of a blanket my Grandmother crocheted for me one Christmas when I was younger. My sisters each got one too, my older sister had an orange one and my little sister had a green one. I liked that we didn't get pink, purple, and blue per usual. When I moved over to the UK I shoved it in one of my suitcases, it was one of the few non-clothes items I brought with me when I made the move 10+ years ago.

random fact about me: when I was little I couldn't say "yellow" I would say "yell-low." People would try to correct me, but I honestly couldn't hear what the difference was. 

Peanut Brittle: Patience is a Virtue

There are some things in life that take action and others that take patience. Sometimes it’s good to know your flaws and one of my biggest ones is patience; I have very little. My two little people take 95% of that little patience which leaves only 5% for everyone and everything else. However, it never stops people or things from testing that 5%.

Myself included. There are some challenging bakes and desserts that I have avoided making for the sheer knowledge that with very little patience I would not be successful at making them. I also have in the past behaved like a toddler when things didn’t turn out exactly how I wanted. Recently as I feel that I am getting older, funny how certain events make you feel like your growing up more then others, I am testing my patience more and more.

One day when I had some time to myself, meaning no kids or husband to distract me I set to making Peanut Brittle. My good friend has a partner who loves the stuff and would live off of it if he could. It was a surprise gift and one I will hopefully be repeating for him again soon. However, I will share the recipe here in case he or my friend ever wants to try making it themselves!

This is an American recipe using cups and American ingredients. The light corn syrup can be bought online or at bigger Tesco’s that have a World Food Section. You will also need a medium or large heavy bottom sauce pan, a sugar thermometer that has the sugar stages listed on it and easily clips to side of said pan. The last thing you need is patience! You don’t want to rush this otherwise you could burn yourself; hot sugar can give 3rd degree burns so be careful!

Peanut Brittle

1 1/2 teaspoon baking soda
1 teaspoon water
1 teaspoon vanilla extract
1 1/2 cups of sugar
1 cup of water
1 cup of light corn syrup
3 tablespoons butter
3 cups (1 pound) of unsalted shelled peanuts

Heat the oven to 200F or 390/400F grease and line two baking sheets, I used ones that had a slight side to them and store the sheets in the oven. That way when the peanut brittle is poured on them, it will spread smoother. Also grease a metal spatula generously with butter.
Mix the baking soda aka bicarbonate of soda with the water in a small bowl and set aside.
In the medium to large sauce pan, I mentioned above, mix the sugar, water, and corn syrup and heat on a low to medium heat, stirring occasionally for about 25 minutes until it reaches 240F or soft ball.
Add in the butter and peanuts, continue to cook on a medium heat for about 13-15 minutes, stirring occasionally until it reaches 300F or hard crack. This is where you’ll want to be diligent to make sure it doesn't burn. Take off the heat and stir in the baking soda mixture, it will froth up and be all frothy and bubbly.
Pour about half of the mixture onto each prepared baking sheet (after you’ve taken them out of the oven) and quickly spread until it’s about 1/4 of an inch thick using the already buttered spatula! Leave to cool completely for a minimum of an hour. Then have fun breaking it into pieces. I started by slamming the baking sheet down on the counter and continued to break up with the handle of my spatula. Keeps in a sealed container for 2 weeks…if it lasts that long it’s really addicting!

notes: recipe adapted from Betty Crocker’s Red Book

Dual Nationality and Cookies & Cream Rice Krispie Treats

Today my little family and I went to London, not to see the Queen, but to see the President. Not really. We had to make a trip to the London American Embassy to renew my youngest’s American passport. 

Our girls are dual citizens which is something I felt was important. It could be considered a little bit odd for the fact that I myself have retained only my American citizenship. Even though I am married to a British citizen and have lived here for a decade. 

Why them and not me? It’s not that I think that America is better, each country has it’s pros and cons. However, I still even after a decade, refer to America as home. It’s possible to have two homes. One there with my family and one here with the family I made for myself. For them they have family here and there in a more rooted fashion. 

It is important to me for them to have the choice of which country they’d like to live in the future. It’s not a decision my husband or I can make for them. Even though I know one day they may live very far away from me. 

My parents let me go. Not that they could have stopped me. I am only just realising how hard that must of been for them as the girls get older. Although it could be years before that might happen I’m already dreading it. 

One could argue that even without dual nationality they could make that choice as I did, but at least  for them it will be a lot easier. One of the pros, the big one, is that they will never have to worry about tedious yet necessary paperwork like I did and will do if we ever make the move back. The cons come really when things are bad. Like if either of the girls become criminal masterminds - different laws and stuff or if another world war rears it’s ugly head - as loyalties could be questioned. 

Until they are full grown adults and I know longer have any official say in their decisions I will continue to take them every five years to renew their passports for each country. There will always be non-threating treats to accompany us. Like these Cookies & Cream Rice Krispie Treats or squares. Rice Krispies and Oreos are the same thing in both countries. So, you don’t have to be a dual national to enjoy these! 

Cookies & Cream Rice Krispie Treats

75g butter
250g marshmallows
200g (approximately) chocolate sandwich cookies
1 tsp vanilla extract

130g Rice Krispies

Line an 9x12 inch baking pan with grease proof paper. Blitz about 150g of the chocolate sandwich cookies aka Oreos in a food processor until they are nothing but crumbs. Place the remaining 50g in a ziplock bag and bash with a rolling pin.
Melt the butter in a saucepan, once melted add 200g of the marshmallows and stir until completely melted. Take off the heat and mix in the blitzed cookie crumbs and vanilla until smooth. Add the Rice Krispies and the remaining 50g of marshmallows mix until it’s all covered. Moving fast put in your lined tin and smooth the top with a spatula or large spoon. Sprinkle the rest of the smashed cookies on top and press down. Leave to sit for 2 hours or more on warm days. Cut into squares. They keep up to 5 days in an airtight container not that they would last that long.

Five on Friday: 20 Tips on Traveling Abroad with Children under 10.

This was going to be 5 top tips on traveling with kids abroad, but it turned out I had a few more then that so even though it’s a Five on Friday it’s a 20 on Friday.

As a parent you know your child best you know what keeps them entertained and what sets them off. It’s this time to indulge them, with in reason of course. If they want to run around the plane clearly not a great idea but getting them out of their seat and walking around is a good idea.

Before flying: Things to check with your airline

Check with your airline for general information on suggested times to be at the airport. Currently it’s 3 hours ahead of time for flights abroad. I would suggest this anyway as it is one less thing to stress about.

Be aware of liquid limits. It is in my opinion to just not pack any liquid or lotions in your carry on. That includes make up things like mascara. If you can’t fly without lotion or hand sanitizers consider buying them once you get through security.  I’d rather spend a little extra then have to surrender the item just to have re-buy them later. If you do take them in your carry on make sure they are with in the limits, which is only about 100 ml’s and they are already in clear plastic bags.

Check to see what you can take as a carry-on. Make sure your bags are the right sizes. Sometimes you are aloud to take one bag and one purse/bag/coat/laptop bag/diaper bag. This all depends on your airline. Double check if a buggy/stroller is considered a carry-on or extra luggage as well.

Traveling with under 5’s:

1. Make sure you pack spare clothes and have a few plastic bags packed in your carry on for said dirty clothes.

2. Don’t forget about you!! Make sure you pack a spare shirt or two in your carry on, for the unexpected “accidents.”

3. Take an extra diaper/nappy or two; you know to be on the safe side.

4. Wipes are also a must! They not only clean up bottoms but sticky fingers too! 

5. Toys are a tricky one, because no matter what you bring they will want that one toy you left behind. Try choosing their favorite 1 or 2 toys and a couple of activity things. Pinterest is a great place to find ideas for your child’s age. A lot of airplanes show kids movies these days if you are lucky enough to have a child who sits for cartoons!

6. When going through security if there is a family line, use it. It’s just more forgiving when going through with children and buggies and numerous carry-ons.

7. Make sure they have easy on and off shoes. They may be asked to take them off.

8. Before boarding if your children have energy to spare let them let it out. With in reason and with regards to safety of course. It will be expected that they sit nicely for numerous hours depending on how long your flight, let them get it out.
   

Traveling with 5-10’s

9. Similar to above pack a spare outfit and pajamas in their bags along with extra socks and underwear. If your bags go missing you at least don’t have to rush out to buy new things right away. I also suggest doing this for you as well.

10. If your children read, pack a book that can be left behind if need be; same with coloring books and other activities.

11. With this age group pack less then you think you’ll need. Once they get to their new location they won’t want to play with that bag of toys they thought they couldn't go with out.

12. At this age you need to prep them for going through customs and make sure they know it isn't something to joke about.

General Tips: 

13. Dress them in comfy, but easy to change outfits. Socks are a must!

14. Bring chewy sweets or gum for older kids and bottles for babies (or breast feed on take-off and landings) to help with ears popping. My girls are fine on take off, but really terrible on landings.

15. Plane food isn't great - bring snacks and lunch type foods for your child. Avoid peanut butter for allergy reasons and any fruit brought on the plane must be consumed or left on plane. They will not allow you to bring fruit through customs.

16. Cups with lids are a must, but pack them empty same with bottles. Even for your older child get them a sports water bottle or something.

17. Embrace technology. Handheld gaming consoles and tablets are your friends.

18. Get them a comfy pair of headphones for above technology and for in air movies.

19. Encourage them to sleep, bring favorite blankets and/or stuffed animals if they need them to sleep and you have room in your carry on.

20. Don’t let anyone else get to you. You are allowed to fly with your children. Children are people too and they can’t be locked away until adulthood.

If you have flown abroad with your children what are things you wish you knew ahead of time? What did you learn worked and didn't work? I would love to hear your tips and tricks!

notes: These tips are based on my experience traveling with my daughters. We have flown when they were 2 and 8 months, again when they were 6 and 4. Both times we had some up’s and down’s, but mostly it went smoothly because I prepared ahead of time. Please check with your airline for any further help!  

Lucky Charms Bark

It’s funny how sometimes the simplest treats are the best and most popular. Bark is just melted chocolate covered with whatever you want and then smashed into pieces. Simple. 

To be completely honest I used to think bark was a stupid idea. I mean it’s just melted chocolate covered in whatever. It’s like why go through all that to make your own chocolate bar? 

But now, now I get it. Making your own chocolate bar is awesome! You can make it literally whatever you want! Because it’s so versatile it makes a great gift!

My friend has a love, which is somewhat un-natural, for Lucky Charms. Instead of just wrapping a box of Lucky Charms up for her birthday I thought I would try to be creative with them!

I had thought of a few over complicated things and instantly dismissed them because time hasn't been on my side recently. Then I thought, “keep it simple stupid” as the guys on Fast and Loud always say.

That’s when I thought about bark and then I made it for her a week late and then it took me two days and a lot of hand slapping before I got it to her. Hand slapping because I had to keep my husband from stealing it!

Lucky Charms Bark

150g of Lucky Charms cereal

50g of Lucky Charms marshmallows

400g white chocolate

200g milk chocolate

In two separate heat proof bowls gently melt the chocolate. In a tray bake tray lay out the Lucky Charms cereal. Once the chocolate is melted pour over the cereal in any way you like, but so that it covers the cereal completely. Then sprinkle over the marshmallows and gently press down. Leave in the fridge for at least an hour or so to cool before breaking up with a knife. Then bag it up fancy or just bag it up if you’re not giving it away.

notes: I used Chocolate Lucky Charms that I bought at a little newsagents under the parking garage in the Oracle, Reading. They sell lots of American treats and in a pinch that’s where I go! 

Gooey Clusters (Homemade Goo Goo Clusters)

Raise your hand if you like chocolate, caramel, marshmallow fluff, and salted peanuts! If you enjoy all of those ingredients separately be prepared to love them all together! (you can put your hand down now) 

These Gooey Clusters are a simple and easy treat to throw together to impress friends, family, and a load of internet people you don’t know!

I need to say the sentence above in your best announcer’s voice. That’s how I hear it being said out loud!

See, it totally sells them when you’re saying it in an announcer sort of way. An announcer voice can get people to do anything. Including making sweet chocolate treats! 

Or you just write a blog and get people to put their hands up and talk in announcer voices and to make cake! 

Back to the Gooey Clusters! These babies don’t require any fancy gimmicks to get someone to make them. They sell themselves! The only words you need to make these are:  chocolate, caramel, marshmallow fluff, and salted peanuts  … plus you need to know how I did make them! The recipe is as follows….

Gooey Clusters

150g Dark Chocolate

12 tsp salted peanuts

12 tsp caramel sauce

12 tsp marshmallow fluff

Melt the chocolate in a heatproof bowl over a simmering pot of water, make sure the bowl doesn't touch the water.

Once it’s melted place 12 teaspoons of the melted chocolate in the bottom of 12 fairy cake cases lined in a muffin/cupcake tin. Then add a teaspoon of peanuts, caramel sauce, and marshmallow fluff to each case before topping again with a tsp of dark chocolate. Leave to set in the fridge for 2-4 hours. If they aren't all gobbled up right away store in the fridge. Also the caramel sauce and marshmallow might leak out of holes, but that’s okay!

notes: Gooey Clusters are inspired by a popular candy (chocolate) bar called a Goo Goo Cluster, that is very popular in parts of southern America: the base is a marshmallow-y nougat base topped with a layer of caramel and peanuts and completely covered in chocolate. The recipe/idea was inspired by The Chew Food. Life. Fun. 

Love Your Freezer Part 2: Vegetables & Herbs (General Tso’s Chicken & Frittata)

Yesterday I shared how I use frozen fruit to my advantage. Today I am going to share the way I use frozen vegetables and herbs with a recipe that highlights the best of both and another that is a family favorite!

When I was at University I used to treat myself to a General Tso’s Chicken from the local Chinese restaurant on the occasional weekend night I had to work late. I was shocked and appalled when I couldn't find General Tso’s Chicken on any menu here in the UK. So, I have tried a few different recipes trying to find the one that reminded me most of the one I used to get at home and this one so far has most resembled it!

This recipe really showcases frozen herbs as it uses 3 of the most common when it comes to making Chinese food: garlic, ginger, and chili! I also use frozen broccoli! 

General Tso’s Chicken:

3 tbsp corn flour

½ tsp salt

¼ tsp pepper

vegetable oil

3-4 chicken breast, cubed

400g frozen broccoli, blanched

rice, cooked according to the package

sauce:

1 tbsp corn flour

120ml/4oz cold water

1 tbsp frozen chopped garlic

1 tbsp frozen chopped ginger

1 ½ tsp frozen chopped chili

3 tbsp honey

2 tbsp soy sauce

3 tbsp Chinese rice wine

Combine the corn flour, salt, and pepper and coat the chicken cubes in the flour and leave to one side.

To make the sauce combine the corn flour and cold water and mix until there are no corn flour lumps. Then add all the chopped herbs, honey, soy sauce, and rice wine and mix until combined. Set aside.

Heat a splash or two of vegetable oil in a non-stick frying pan. Shake any excess flour off the chicken cubes and fry in the oil for 4-6 minutes. Add the sauce mixture, leave on a medium to low heat until the sauce has thickened. Make sure the broccoli is well drained before adding to the pan and coat in the sauce.

Serve with rice and enjoy!

I always have frozen spinach in my fridge because spinach is easily hidden in food and it’s super good for you. It works great it in Bolognese, curries, and as a side for almost any chicken dinner. However it is particularly great in this frittata from Jamie Oliver’s Save with Jamie.

Sweet Potato, Spinach, & Feta Frittata

2 sweet potatoes, roasted

200-300g frozen spinach

½ tsp ground nutmeg

6-8 large eggs

splash of milk

70g feta cheese

40g cheddar cheese or red leister, grated

Roast the sweet potatoes with a little bit of oil and salt in a pre-heated oven at 190C for about 50 minutes or until soft and smushy.

About 10 minutes before the sweet potatoes are done start the rest of the frittata by frying the spinach with a splash of oil, salt, and nutmeg.

While you are waiting for the spinach to wilt and the excess water to evaporate beat the eggs with a splash of milk. Once mixed crumble in half of the feta cheese and half the cheddar cheese, mix until combined.

The sweet potatoes should be out of the oven by now and slightly cooled.

Once all the water has evaporated take the pan off the heat, pour the eggy mixture into the pan. Sprinkle chunks of the soft sweet potato (skin, no skin up to you) all over the mixture and top with the remaining cheese.

Place in the already heated oven for 13-15 minutes. It should be nice and fluffy when it’s ready to come out. We cut it into wedges and serve with hotsauce and a fresh green salad!

What recipes that use frozen vegetables or herbs do you make on a regular basis? Are their any freezer tips or tricks you use? I’d love to hear them, please leave a comment below!

notes: In association with Sainsbury’s for their campaign Love Your Freezer. General Tso’s Chicken recipe is adapted from The Chew: Food. Life. Fun. by the cast of The Chew. Sweet Potato, Spinach, & Feta Frittata is as it says before adapted from Save with Jamie by Jamie Oliver.  

Oreo Poke Cake

Oreos are one of the best cookies to bake with. They make the best cheesecake and pie crusts! They also make amazing frosting for cakes and cupcakes. Not to mention they make the best truffles ever!

The other reason I hold a soft spot for Oreo’s is because my dad loves them.

He loves to have a couple with a cold glass of milk to dunk them in. It is hard being away from my family, even if I don’t talk about it much. When I snack on the occasional Oreo by first dunking it in milk and waiting until the count of 10 to let it get soggy (something I've done since I was a child) it always reminds me of my dad!

The last thing I made in the year 2014 had everything to with Oreos, which is why I am going on about them! The last thing I made was this Oreo Poke Cake. Which is little to no effort with a great reward.

Poke Cakes are essentially American because you use a box cake mix and Jell-O Instant Pudding. The latter not being readily available here in the UK. You could make both from scratch, but there is nothing wrong with taking a short cut especially when the outcome is super delicious!

When I was visiting my parents last summer I brought a few things back with me and surprise surprise one of them was a box of Oreo Cookies n’ Creme Jell-O Pudding! It’s been sitting in the cupboard staring at me and taunting me saying “Once you've made me you won’t have me anymore, so whatever you make with me better be good!”

Then one day when I was wasting time on Pinterest, poke cakes kept appearing. It was an obvious sign that told me to make a Poke Cake and to use my Oreo Jell-O pudding.

So, that’s what I did and I am glad I did! It was a big hit at our friends house on New Years Eve, everyone who tried it said it was amazing! 

Oreo Poke Cake

1 chocolate cake box mix (Betty Crocker Devil Food Cake Mix)

1 4.2oz (119g) box of Oreo Cookies n’ Crème Jell-O

1 pkg (157g) of Double Stuffed Oreo’s, crushed

First make the box according the instructions and with the ingredients listed. For the Betty Crocker Devil Food Cake you need 90ml vegetable oil, 250ml of water, and 3 medium eggs. Bake in a 9x12 Pyrex dish or similar, be sure to grease it first. The temperature, 180C/160Cfan/gas mark4, is still the same as is the time for baking 25 minutes.

Once the cake is out of the oven, mix the Jell-O pudding powder with 2 cups (American measuring cups) of cold whole milk. Once it’s mix make holes in the cake with the handle of a wooden spoon. I made mine in rows and columns. Then pour the slightly thickened Oreo pudding on top of the cake. The pudding should not be too wet and you don’t want it completely set so work quickly.

Sprinkle the crushed Double Stuffed Oreos over the top and press down gently. Leave for at least 10 minutes to let the pudding completely set. I like putting mine in the fridge because I like my pudding chilled.

notes: Interested in Oreo Truffles – check out my post! Jell-O pudding can be found on good American grocery websites. Yes, food things talk to me. Don’t judge. If you like this post and you are on Pinterest look me up! Follow me here!