Snowball {cocktail review}

When I think of the word “snowball” I immediately think of a snowball fight! Or of those Hostess cakes Sno Balls. 

When I came across this Snowball cocktail like drinks I was intrigued.

If you like me have never heard of a Snowball, they are an egg-based cocktail with lemon and lime flavoring. If you are making them from scratch they are usually made with an egg based alcohol called Advocaat, which is similar to egg nog and topped up with lemonade.

It’s popular here in the UK especially during the winter months, it’s commonly thought of as a winter warmer.

At first I wasn't sure what I thought of them, they have a very distinct flavor. After one I just had to have another.... and it's then I decided that when I think of snowballs I would not only think of snowball fights and Hostess cakes, but these cocktails! 

There is the refreshing side of the lemony-lime flavor and the slight eggy flavor gives it a warm comfy feeling.

They definitely fit this time of year perfectly! I dressed mine with a couple of cocktail cherries and a slice of lime. A slice of lemon would work just as well. 

These Sainsbury’s Smooth Snowballs are available in a package of four and would make a great addition to any winter party! 

notes: In association with Sainsbury’s only the product was provided for this review, all opinions are my own, please see my contact/policy tab for further information.

Fizzy Jellies

Some children will be going back to school today after a long week off, others like mine, still have an inset day.

I feel lucky at the moment to have a part time job that allows a lot of flexibility. Which means more time to play with my girls!

Although to be honest I have become chopped liver as of late. 

Who wants to play with me when they have each other and Monster High, their latest obsession?

Ah well, I do come in handy when it comes to making fun and easy treats. Also when they need anything else for that matter. 

Jelly is one of the things I let them make pretty much on their own, which they love!

Of course they love eating it as much as they love making it! They are so very impatient though and if it's not setting high enough in the fridge there tends to be finger marks in it!

There isn't much you can do with jelly, but layer it or possibly add some fruit or something or mold it in fun molds... okay there is a lot you can do with jelly! 

One of them is making it fizzy. Basically fizzy jelly is just replacing some of the water with 7-Up or any clear carbonated soda. Make sure the 7-Up or lemonade is chilled in the fridge before hand.

Fizzy Jelly

1-2 packages of different flavored jelly

7-Up or lemonade

water

Start with one flavor and break the jelly block into squares along the indented lines into a measuring jug. Fill with water up to the 150ml or ¼ pint mark. Place in the microwave for 10 seconds and stir until dissolved. If needed place in the microwave again for a further 10 seconds until it’s completely dissolved. Leave it to cool for a minute or two. Tilting the jug slightly (helps to keep the bubbles) pour 7-Up along the side of the jug to the 570ml or 1 pint mark. Then pour into whatever jelly molds you have or glass cups. Leave to set for about 4 hours in the fridge. 

Repeat as we did with a second flavor, you could do three or four different flavors if you had the patience and enough molds/glasses to divide into.

notes: Lemonade in the UK is a fizzy carbonated drink, not like the lemonade in the USA that kids sell at stands. Also "Jelly" is Jello and it comes in cube forms not a powder. I am curious if champagne or prosecco would be a good replacement to make them for adults? Might have to try it out sometime. The idea was inspired by Paddington Bear and his cookery book. 

Top 10 Things I Learned at Food Blogger Connect 2014 #FBC14

It was a whirlwind weekend full of new friends, food, and lots of information. Lots and lots of information!

There is just so much to write that I am not even going to attempt to write it all. So, instead I am going to share the top 10 things I learned at Food Blogger Connect.

Some of it is what I already knew, but sometimes it’s nice to be reminded that I’m heading in the right direction!

Top 10 things I learned at #FBC14 (in no particular order): 

1. Opportunity: Sometimes it finds you and sometimes you have to find it.
2. Find your niche. What makes you and your blog different?
3. Have a good idea. Research it. Plan it out. Just do it. A good idea will stay a good idea if you don’t do something about it.
4. Social media is important. Find the ones that really work for you and use them to their fullest ability!
5. I wish I had looked into being a travel/food blogger! I am definitely interested in seeing sites and experiencing food all over the world. (Maybe one day when the girls are bigger.)
6. All brands sell luxury, status, comfort, and so on so what are you trying to “sell”? What you make people feel is just as important as what you make.
7. Remember you can say no. If you aren't comfortable or something doesn't fit with your blog you don’t have to say yes. If in doubt ask questions. Brands are learning how to handle the whole blogger thing so you won’t know unless you ask!
8. Don’t take too many photos. You only really need a handful of photos to relay your story. I know I do struggle with having too much choice, so this was a handy tip for me.
9. If your dream is to publish a cookbook consider an e-book, look at Holly Bell from the Great British Bake Off. She has a mini e-book and her new book is out next month!
10. Food Bloggers and Foodie People are awesome!

So, there was all that learning stuff and then there was the food! We had a lot of variety and it was a lot of fun trying all of it! Each day gave us different choices and I made sure to try each choice. 

I especially enjoyed Tequila Patron everyday, all day! If I wasn't drinking that I had a Good Beans cold brew coffee or a Sweetbird's lemonade! There was some delicious street food too! I didn't take pictures of all of it, but I did get quite a few! 

I have a few products I brought back from the weekend and am in the process of brainstorming ways of using them in my baking! Hopefully they will be posted in the next couple of weeks so stay tuned! 

Pink Lemonade Cake!!

This cake was surprisingly easy! My only slip was that I got anxious and put the first layer of frosting on the cake when it was still warm. The frosting melted between the bottom two layers and seeped out. While it still tasted fantastic, it made the bottom layers look mushed together. Other than that, the cake tasted absolutely divine! The cake is light and lemon-y and the frosting is super creamy and delicious! I found this recipe in Better Homes and Gardens May 2012 issue. Have a great weekend!! ~Janet

Pink Lemonade Cake: 

1 cup (2 sticks) salted butter

4 eggs
3 1/2 cups flour
1 tbsp baking powder
1/2 tsp salt
2 cups sugar 
red food coloring
1 1/3 cups milk
1/4 cup frozen lemonade concentrate, thawed
1 tsp lemon extract
(recipe for lemonade butter-cream frosting below)

Allow butter and eggs to stand until room temp. Grease 2 9x2 in. round pans. I used a baking spray made with butter and flour so I didn't need to flour them. Line bottom of pans with parchment paper.
In a bowl mix flour, baking powder, and salt, and set aside.
Preheat oven to 350F/180C
In extra large bowl beat butter then add sugar until combined. Add 1/8 tsp of food coloring, Add 1 egg at a time, beating well after each egg.
In another bowl, stir together milk, lemonade concentrate, and extract- it will curdle, but that's okay.
Alternately add flour mixture and milk mixture to butter mixture beating on low.
Remove 1/2 (4 cups) of tinted batter and spread in 1 pan. Stir in 1/4 tsp of red food coloring in remaining batter and spread in other pan.
Bake about 35 minutes...mine took longer because one of my cakes was a little bigger than the other. I knew they were done when they sprung back when I touched them. 

While baking, prepare frosting:

pink lemonade butter-cream frosting

• 3 cup unsalted butter (6 sticks-at room temp) (1 stick is about 114g) 
• 2 16 oz. jars of marshmallow cream (or 2 13 oz or 1 1/2 cups)
• 1/4 cup frozen lemonade concentrate (thawed)
• 1 cup powdered sugar
• 2 tsp lemon extract

In a large bowl, beat butter about 30 sec. Add marshmallow creme and frozen concentrate. Beat until smooth. Add sugar and lemon extract and beat until light and fluffy.

to finish the cake: 

To make the different layers, slice the cakes in half with a serrated knife, sawing gently back and forth.  Alternate the colors. Put a scoop of frosting on top of each cake layer, spreading the frosting all the way to the edge. Frost entire cake and garnish with lemon slices.

This cake was made by Janet 

and this post was written by her! 

For more cakes like this click on the button in the side bar!