Chilli Corn Bread!! {bonfire night}

We've had a quiet bonfire night/weekend, but food has not been compromised! Yesterday I made really yummy easy quick chili from Nigella's Express. I needed something to accompany that chili and that's where the chili corn bread steps in! 

I found the recipe for the corn bread in the November issue of Delicious magazine. I didn't think that one finely chopped chilli would make any difference in flavor, but it's perfectly distributed through out the loaf. It was very good and a perfect accompaniment to chili, baked beans, tomato soup, and all sorts of different savory dishes! 

60g unsalted butter, melted, plus extra for greasing

250g cornmeal or fine polenta, plus extra to dust

250g plain flour

2 tsp baking powder

2 tsp fine sea salt

1 tsp bicarbonate of soda

4 medium free-range eggs

300ml buttermilk

300ml whole milk

1 red chilli, deseeded and finely chopped

1. Preheat the oven to 220C/fan200C/gas 7. Grease a 1 litre loaf tin with butter, then dust with the extra polenta.
2. Mix the dry ingredients and make a well in the center.
3. In another bowl, whisk the eggs with the buttermilk, milk, and butter (make sure the melted butter isn’t too hot when I added my chilled buttermilk and milk it solidified everything turned out okay but it was weird looking) then pour into the well in the dry ingredients and mix.
4. Stir in the chilli, and then scoop into the tin.
5. Bake for 40-45 minutes until golden and starting to come away from the sides of the tin. Serve warm and with butter!

Per-Serving (based on 10)

293kcals, 10.5fat (5.1g saturated), 9.8g protein, 40.9g carbs (3.1g sugars), 1.5g salt, 1.8g fibre

The Vintage Tea Party Year by Angel Adoree {book review}

With the party season upon us Angel Adoree’s The Vintage Tea Party Year is the perfect companion for any host/hostess! In the midst of planning my soon-to-be 5-year-old’s birthday party I realize I really enjoy the whole thought process and execution of parties. I devoured this book in one night and dreamt of all the events I can’t wait to celebrate! Armed with all the information in this book party planning will be a lot easier!

With 12 chapters, loosely based on the 12 months of the year, there are plenty of fun ideas to pick and choose from! In saying that it’s not the typical 12-month celebrations you might be familiar with. New Years and Christmas are of course present, but then it’s more based on events that warrant a party. Such as: Hen-Do’s, kids parties, picnics, street parties, Guy Fawkes Night and so on.

My favorite is the Gentlemen’s Tea Party. I so wish Mr. Knightley would let me arrange a tea party for him and his friends! Some how I think it won’t be happening, but that doesn't mean I won’t be using some of the delicious looking treats from this chapter!!

Not only is there a range of gorgeous sounding and looking food, but lots of tips to help your event go off with a bang! The hairstyles are a fun bonus as well. I would never succeed in doing the hair myself, but if I had a little help I might be able to pull it off!

As I write this I am listening to fireworks and I know I will be listening to them all night and weekend long! Guy Fawkes Night is one holiday I have come to love, having never celebrated it until I moved to the UK. It's just the first of many events that deserve to be recognized with a party, better yet a tea party!! Even though we are staying in this weekend it doesn't mean we will be skimping on the food and activities!

I haven’t decided what I will be making yet, but when I do you will be the first to know! What are you doing this weekend? Really I just want to know what you're eating?!? Doesn't matter if you made it yourself or someone else is making it for you! Have a fun and safe weekend! 

links: The Book People; Octopus Publishing Group; My thoughts on Angel Adoree’s The Vintage Tea Party Book, be warned it has footnotes and I talk about my problem for the first time in a public space.

It was a dark and stormy night....

It's better late then never right? As I write this there is crazy rain outside. Some of the rain we got caught in as we left to go trick-or-treating! However, it slowed down enough for us to get a pretty good hoard of candy!

Before we went out we had party food and cakes at a friends. I of course provided the cakes! 

I made the Ultimate Vanilla Cupcakes from Pure Vanilla by Shauna Sever that I reviewed a few days ago! And died the frosting a green-yellow so we could make monsters! Here are the results: 

What do you think? I think the kids did a great job. As the girls get older I would love to do more scary stuff for Halloween! Like a haunted house or scary movie marathon. But until then I hope next year it won't be so wet! Hope everyone had a fun and safe night!!

Cherry Coconut Brownies!!

I think we all know my favoritism towards brownies. I have said on a number of occasions that I would choose a brownie over any other baked good ever! It really goes against my love for vanilla. The obvious solution might be a blondie, but a blondie really isn’t vanilla it’s more white chocolate. As I get older I am getting to know myself quite well. Or should I say I am more aware of myself? Either way I know I contradict myself a lot! I would pass on anything chocolate for anything vanilla… unless of course it was a brownie.

Back to the point and the point is these Cherry, Coconut Brownies from Paul A. Young’s Adventure with Chocolate are very decadent and moreish.  Recently I visited his shop in Soho and very much enjoyed his Salted Pecan Brownie. Which lead me to revisit his book and to this recipe.

I made them for my mother-in-law’s birthday this past weekend. They were easy to throw together and besides the cooling time takes no time at all. They are perfect brownies that melt in your mouth and make you feel guilty in an innocent way. (See??) Enjoy!!

Cherry Chocolate Brownies
100g unsalted butter, chopped
250g golden caster sugar
75g golden syrup
275g of dark chocolate (around 60%)
4 eggs
70g plain flour
50g unsweetened dessicated coconut
100g dried bing cherries these are hard to source locally and even online if I’m honest. So, I just used dried sour cherries.

Preheat oven to 160°C and then grease and line a 20 x 15 x 2.5cm square tin or brownie pan.

In a medium to large pot over low heat, gently melt the butter, sugar and golden syrup together until smooth. Remove from the heat and add the chocolate, mixing well (until the chocolate is melted). Whisk the eggs and beat into the chocolate mixture. Add the flour and coconut and whisk until just combined.

Pour into a baking tray (15 x 20 x 2.5cm) or brownie pan lined with parchment paper and smooth out well. Now toss the cherries across the top of the brownie and bake for 20 minutes. Remove from oven, cool and refrigerate overnight.

Turn out of the tin, remove the paper and trim the edges of the brownies or don’t as these are sometimes the best part of a brownie!! Using a wet knife cut the brownie into whatever-size squares you wish. All depends on how greedy you are! Serve at room temperature or warm.

The brownies will keep for 4 days in an airtight container in the fridge. 

My first thoughts on Adventure with Chocolate (buy your copy here or here) and my visit to his shop. 

Sugar Cookie Soccer (Football) Jersey's!!

These cookies were a hit with my daughter's soccer team!!

My oldest daughter plays soccer.
These cookies were for  her and her teammates at their last game.

The soccer balls are just Wilton cake toppers/decorations attached to Oreos!

I attached them with the same candy melts used to color the jerseys! ~ Janet

Truffles!!

These truffles were for the teachers at our school. The PTO provides dinner and dessert so that the teachers don't have to go out on Parent/Teacher Conference nights. :) I used two different recipes to make Peanut Butter, milk chocolate, and strawberry truffles! 

Peanut Butter Truffles from Better Home andGardens:

2 cups sugar

1 x 5oz can evaporated milk

½ cup butter

2 cups tiny marshmallows

¾ cup creamy peanut butter

½ tsp vanilla

12oz dark or bittersweet chocolate, chopped

2 tsps shortening

finely chopped peanuts (optional)

1. Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.
2. Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.
3. Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.
4. In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set. Makes about 50 truffles.

Easy (Versatile) Decadent Truffles from allrecipes.com

1 (8 ounce) package cream cheese, softened

3 cups confectioners' sugar, sifted

3 cups semisweet chocolate chips, melted

1 1/2 teaspoons vanilla

In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

Then this is what I did: I split the recipe in half and flavored one half with vanilla and the other half with strawberry extract. I coated them both in melted chocolate. For the strawberry truffles, I melted white chocolate and added 1/2 tsp strawberry extract and a drop of pink food coloring.  Then I drizzled it on top so everyone would know the difference in flavors.

To package: I used a 30 count egg container and glued scrapbook paper to the front for a label. For smaller amounts, you could use a cardboard egg carton wrapped in cellophane or cling wrap with ribbons at each end.

Pure Vanilla: Irresistible Recipes and Essential Techniques by Shauna Sever {book review}

Ever since I was little I have always preferred vanilla to chocolate (especially when it comes to ice cream!) After reading this book it truly felt as though it was written just for me!

I think most people who bake (and cook) take vanilla for granted and see it as boring. Anyone read Fifty Shades of Grey? Christian describes regular sex as 'vanilla'. That's such an insult to vanilla. As it's so much more then regular!

Yes, vanilla is expensive, but a little goes a long way. They're many ways to get full use out of vanilla bean pods that I wasn't aware of until this book!

The 6 chapters are broken down into breakfasts, cakes & pies, cookies & bars, candies & confections, custards & creams, and last but not least drinks!

On my 'must try' list from this book:
Light, Crisp Vanilla Waffles (picture)
Ultimate Vanilla Cupcakes (on cover)
Vanilla Cloud Cake
Triple Vanilla Pound Cake
Twinkie Bundt Cake (picture)
Vanilla Snaps
Lemon-Vanilla Dream Bars
Homemade Vanilla Coffee Creamer
Coconut and Vanilla Bean Ice Pops (picture)

I have a real love for baking books so it's rare for me to find fault with them by just reading them. The real truth comes from baking recipes from the book! So, watch this space as I bake my way through my bookshelf! ;0)