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.

Vanilla Stout Chocolate Cupcakes

There is a thing at the moment about sourcing ingredients locally. It’s good to support local business and trade. Generally speaking I know that they, whoever these mythical people are, mostly mean veggies and fruit, but I am talking about beer – more specifically stout!

According to Instagram 18 weeks ago, sometime in January, I attended the Real Vintage and Good Food Market at The Hexagon in Reading. It was there that I purchased some delicious smoked garlic and a couple of bottle from the Binghams Brewery stall. They were on offer. If you haven’t guessed it, one of those bottles was there Vanilla Stout. It’s a dark stout that is infused with vanilla and dark malts and won them a couple of awards back in 2011.

In all honesty I was never going to drink it. I am no stout or beer or lager or ale drinker. It is in my opinion that you either like it or you don’t. If you tell me that it’s something I need to acquire a taste for then we won’t be friends. I don’t want to acquire a taste for it, no more then I want to acquire a taste for dirt! (I couldn’t think of any food that I really despise)

However, I will bake it in a chocolate cake every time! It gives the chocolate cake a deep rich malt flavor that is delicious! Would also be perfect for a gentlemen's tea party... they do have them! I wish I could go to a gentlemen's tea party I am positive I would be surrounded by posh accents and mustaches. 

Vanilla Stout Chocolate Cupcakes

250ml Bingham Brewery Vanilla Stout

250g unsalted butter

75g cocoa powder

400g golden caster sugar

2 large eggs

2 tsp vanilla extract

140ml sour cream

225g plain flour

2 ½ tsp bicarbonate of soda

Heat the oven to 160C fan (180C/350F/gas 4) and line two cupcake tins.

Melt the butter with the stout in a saucepan over a medium heat do not let it boil. Add the cocoa powder and sugar to the pan and whisk until it’s dissolved. Leave to the side.

Beat the eggs, vanilla, and sour cream together until well combined. Gradually pour the stout/cocoa/sugar mixture into the egg/vanilla/sour cream mixture. Easier done in a freestanding mixture, but if doing it by hand be sure to mix well between adding it in. Once combined add the flour and bicarbonate and beat until combined and smooth. I used an ice cream scoop, as it’s deep and easy to scoop this not thick batter to fill the cupcake cases about ¾ full.

Bake for 20 minutes or until the cake springs back when pressed. Leave to cool completely before topping with the vanilla frosting.

Vanilla Buttercream

300 unsalted butter, softened

½ vanilla extract

4 tablespoons milk

675g icing sugar, sifted

Beat the butter for several minutes until soft and smooth. Add the vanilla to the milk and set aside. Add half the icing sugar to the butter and beat until combined repeat with the rest of the icing sugar. Gradually add the milk/vanilla mixture until the frosting is smooth and delicious! Use a spatula to scrap down the sides to make sure you get it all mixed up. Top each cupcake with a heaped dessert tablespoon and smooth with a palate knife. Enjoy!

notes: All opinions are my own; I was not compensated for this post, for more information please see my contact/policy page above. The Real Vintage and Good Food Market will be on at the Hexagon on the Sunday June 21^st! For more information on Binghams Brewery check out the website! Recipe was adapted from Cupcake Jemma’s recipe for Guinness Cupcakes in Jamie Oliver’s Food Tube The Cake Book.

This post was entered into these blogging challenges: 

Tea Time Treats theme cupcakes/fairycakes/muffins hosted by Lavender and Lovage with The Hedgecombers 

We Should Cocoa theme cupcakes hosted by Kerry Cooks with Tin and Thyme

Baking Book Gift Guide

It is the day after Thanksgiving. 

Sometimes it's also known as Black Friday. In the states after Thanksgiving people start getting ready for Christmas. A lot of families will be putting up trees and other decorations this weekend, along with starting their Christmas shopping.

It makes a bit of sense really, if the stores know that people are going to be shopping over the Thanksgiving holiday weekend then why not entice them in more with some great savings? 

It suits both retailers and shoppers. One makes a lot of money while the other gets some great savings. I don't like the chaos and you will never find me going out on Black Friday, but I don't hate it either.

So, because a lot of people will be starting their shopping this weekend I though I would write up a quick "gift guide" based on baking and cook books that I own. Then at the end of the post I have included my book "wish list" for books I wold love to read!

I have chosen these books because I think they would make great gifts for bakers with particular tastes! Some are just because they are a good read! 

To me it's not just about the recipes, it's about what they have to say as well! I like a cookbook that I can read and get into too! 

 

Cake by Rachel Allen

This literally has every and any cake you’d ever want to make in it! A great book for cake lovers!

Cake Days and Home Sweet Home by Hummingbird Bakery

Cake Days is the book that really started my baking and blogging life. I can’t recommend it enough. It has amazing recipes perfect for every season. 
Home Sweet Home is just as good! Perfect for a new or experienced baker! 

Chocolat by Eric Lanlard

~ For the chocolate lover in your life! 

Crumb by Ruby Tandoh

It is one of the most informed baking books I have ever read. Perfect for a new baker! 

Fat Witch Brownies by Patricia Helding

I think this has some of the best bars and brownies I have ever come across! Perfect for brownie lovers!

Jamie Magazine

Not a book, but I love this monthly addition to my recipe collecting habit. I should probably get a subscription!

Kitchen by Nigella Lawson

 I find myself engrossed in this book whenever I read it. Perfect for any cookbook lover!

Leon: Family & Friends (book 4) by John Vincent & Kay Plunkett-Hogge

Great book for anyone who likes to cook for their friends and family! 

Naughtiest Vegan Cakes in Town! by Ms. Cupcake

Not just for Vegans, but a must this Christmas for the Vegan in your life!

Perfect Scoop by David Lebovitz

Perfect gift for ice cream lovers! Make sure they have an ice cream maker!

Robicelli’s A Love Story with Cupcakes by Allison & Matt Robicelli
The funniest and most real cookbook I have ever read. For cupcakes biggest fan! 

Sprinklebakes by Heather Baird

 Need an artistic twist to your baking, then this is the book for you!

Sweet Treats for a Sugar Filled Life, Presented by Cakespy by Jessie Oleson-Moore

 This book is your guide to taking dessert above and beyond your wildest dreams!

The Vintage Sweets book, The Vintage Tea Party Book, The Vintage Tea Party Year by Angel Adoree

If you know someone who loves vintage, afternoon, tea, sweets, parties and more then this is the book for them! 

Warm Bread & Honey Cake by Gaitri Pagrach-Chandra

Great read and recipes in this book! Great for someone who loves to learn about food from all over the world. 

Now for the books I wouldn't mind appearing under my Christmas Tree this year!

Bake to Baking: 200 Timeless Recipes to Bake, Share, and Enjoy by Anna Olsen

My Paris Kitchen: Recipes & Stories by David Lebovitz

Sweet by Valerie Gordon

Paris Sweets by Dorie Greenspan

Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients

& Baked Occasions by Matt Lewis and Renato Poliafito

Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking by Johnny Iuzzini & Wes Martin

Huckleberry: Stories, Secrets, and Recipes from our Kitchen by Zoe Nathan

Marshmallow Madness!: Dozens of Puffalicious Recipes by Shauna Sever

What is your favorite baking and/or cookbook that you think would make a great gift? Any book that you think everyone you know should own? Just leave a comment below because I am always looking for new cookbooks!!

notes: To see my full list of baking books and a handful of my cookbooks check out the tab above! I really need to update it! All opinions and suggestions are my own I have in no way been compensated for this post by any of the publishers or authors. Please see my contact/policy page for further information. The black box on the top is intentionally a black box. 

Rum & Sultana Fudge

We all know this is suppose to be Rum & Raisin fudge, but in my attempt to use up stuff in my overflowing baking cupboard I thought I would use month-out-of-date sultanas.

At the end of November I posted a review of The Vintage Sweets book by Angel Adoree. In that review I wrote that I intended to make the Rum & Raisin fudge for my girls school Christmas fete.

Then over night I developed tonsillitis and the fudge never materialized. It wasn't the only thing that I had planned to make that didn't get made last month. 

I have a lot of catching up to do. Plus, as I already mentioned, I need to clear out my baking cupboard.

I let the sultana’s soak over night, because they aren't as soft as raisins. They are however smaller and didn't need to be chopped.

The first time I ever attempted fudge I gave myself, what looked like a third degree burn. It was pretty bad, so please be careful when working with hot sugar!

I didn't burn myself this time, which was a bonus. That and it turned out smooth and melt-in-your-mouth delicious! So, here is the recipe so you can try it out yourself!

Rum & Raisin Sultana Fudge

50ml dark rum

100g raisins, chopped or sultanas

100g butter

397g can sweetened condensed milk

125ml milk

450g demerara sugar

Soak the raisins/sultanas in the rum and set aside. Then line a square 20cm (8in) cake tin with nonstick baking paper.

Combine the rest of the ingredients in a large nonstick saucepan and dissolve the sugar over a medium heat. Remove any sugar crystals by placing a lid on the saucepan for 3 minutes. The condensation should run down the sides of the pan taking the sugar crystals with it, if there are any stubborn crystals use a pastry and warm water to wipe them away.

The mixture should be boiling, bring it down to a simmer. Attach your sugar thermometer to the side of the pan. Stir the mixture constantly until it reaches the softball stage, 116C/240F.

Take the pan off the heat and let it cool down to 110C/230F. Then beat it with a wooden spoon for 10 minutes until the mixture is very thick and resembles smooth peanut butter. Angel tells us that this step is vital to make the fudge thick.

It does get quite thick and tough to mix at that point mix in the raisins and any rum that wasn’t soaked up. My sultanas soaked up a lot of rum because I left it overnight, you’ll have more the less you soak it.

Pour the mixture into the prepared tin and smooth it down with a spatula and leave to sit for at least 3 hours before cutting into squares.

If you like this recipe in my next post I will be giving away a copy of the book! So, stay tuned!

notes: The Vintage Sweets book by Angel Adoree was provided for the review! 

The Sweeter Side of Life {The Vintage Sweets Book review}

I have always enjoyed the sweeter side of life. However I haven’t always realized how easy it was to make sweets (candy) at home.

Angel Adoree has recently published her 3^rd book The Vintage Sweet Book; it has everything you never needed to make your favorite childhood sweets at home.

The book is broken down into 3 sections.

Sweet Beginnings has the basics you need to make sweets and some of the easier things to make. Such as Sugared mice, Fruit jellies, and Jazzies.

Softball, frimball & hardball sweets will take a bit more work, but definitely worth the effort. With sweets like Marshmallows, Liquorices, and Wine gums.

Soft-crack & hard-crack sweets these types of sweets require you to get the sugar very hot, so do take care, but once you have mastered it you can make sweets like Rhubarb & custards, Cola Cubes, and Sherbet dip lollipops.

In between all the sweet recipes there are fun cocktails and craft projects that include how to make tags and gift boxes for the sweets!

I may not have grown up with the same sweets, but I have tried and fallen in love with most of them since I've arrived here!

I can’t wait to try making some of these for presents. I am starting with the Rum & raisin fudge for a Christmas fete. I will be making it tonight or tomorrow morning and will be sure to share with you how it turns out.

Then who knows what I’ll try next… the possibilities are endless. Plus once you get the basics down, you can create your own flavors of sweets!

This book is perfect for anyone who adores sweets, a vintage style, or making things at home! It comes in two sizes; the smaller version would be a great stocking stuffer! 

20.2 x 15.6 x 2cm

notes: The Vintage Sweets Book by Angel Adoree is available now and was given to me to review because I asked if I could have the privilege. I have Angel Adoree’s other books and love them! See my reviews for them here and here.