Deliciously Decorated by Charlotte White {book review}

Decorated cakes have always impressed me. I am especially fond of artistically creative ones, but I have never really felt confident to decorate cakes myself.

Charlotte White writes in her introduction: “Contrary to popular belief, I am no magician and I do not own an enchanted oven. What I do possess are a series of tricks that I use to transform my cakes into little works of edible art.”

It is within her book that she shares her tricks! She really takes the time to go through each step and the book includes pictures! Which is extremely useful for new time decorators as myself. After I read the book through I couldn't wait to get started!

Now the baking part was easy, I halved the recipe for the Chocolate Mud Cake to make cupcakes. It’s an absolutely gorgeous chocolate cake, by the way! The Giacomo Casanova: Venetian Romance design (pictured below) inspired me; I really liked the purple and gold color combination.

Since this weekend was Valentine’s Day and since it was my first time working with royal icing sugar I kept it simple with some love hearts! This was my first time working with royal icing and I've only ever used fondant a handful of times before. Therefore I wanted to make something I was comfortable with.

I struggled a bit with the consistency of getting the royal icing quite right. It was still a bit wet as some of the dots were a bit drippy looking. I realized I have a lot to learn about royal icing and I am glad I have Deliciously Decorated to help me!

I had a lot of fun making these cupcakes from start to finish and here are a lot more techniques and tricks I have to look forward to trying out!

Here are a list of the designs I am inspired by:

Autumn: Golden Leaves Cake

Winter: Frosted Wonderland Cake (pictured above)

Candy Cane Cake for Christmas (pictured above)

Glamorous Ganache Cake (pictured above)

Organic Lines Ombre Cake (pictured above)

Wisteria Stained Glass Cake (pictured above)

Carry on Glittered Heart Cookies (pictured below)

Judy Garland: Dorothy’s Ruby Red Slippers

Scarlett O’Hara Southern Belle

Marie Antoinette: Rococo to Revolution (pictured/cover)

The best part of this book is that once the techniques have been learned they can be used to create your own creative cake masterpieces! Overall I think the book offers a lot for newbie cake decorators, like myself, and a lot for those who have been decorating for years! As I always say – you learn something new every day! So, why not learn with Charlotte White’s Deliciously Decorated!

notes: Deliciously Decorated by Charlotte White was provided for review by the publishers Ryland Peters & Small - all opinions are my own, for more information please see my contact/policy page above.

No-Bake Chocolate Cherry Tart {Valentine's Day Dessert}

This weekend couples all over the world will be celebrating the ultimate day of love and romance, Valentine’s Day. (This Saturday if you didn't already know!)

Basically it started because of a guy named St. Valentine and apparently he married couples that were refused by the church. He was jailed for it, but while in jail he “healed” the jailer’s daughter. Before he was executed he gave her a card and signed “Your Valentine” as a way of saying goodbye. It wasn't until the High Middle Ages that the day became associated with “romantic love.” Courtly love was very popular then and it’s them we have to blame for the mushy over the top lovey dovey crap we see today.

By that last statement you may think that I am a bit of a cynic or something, but I do love the idea of a holiday that celebrates love. As Frozen has taught us love saves and heals us and that I think is worth celebrating!

Another thing that ‘heals’ people is chocolate. Chocolate is associated with many things and during this love holiday it’s a popular choice of gift and celebratory treat!

Why not wow your loved ones with this amazing No-Bake Chocolate Cherry Tart!

It’s easy and delicious and rich. All the things you want in a Valentine’s Day dessert. Chocolate pairs very well with most fruits and especially with red berries like strawberries, raspberries, and cherries.

Cherries can be a bit tricky because of their pits, but if you have a cherry pitter tool it makes pitting the cherries easy peasy lemon squeezy. OXO Good Grips sent me a cherry pitter to try out, along with a 3-piece Berry Bowl &Colander Set that came in handy when rinsing the cherries before placing them in creamy chocolaty ganche and I used my OXO Good Grips small silicone spatula when mixing my ganache. 

Wait no longer here’s how I made this rich Chocolate Cherry Tart!

No-Bake Chocolate Cherry Tart

419g of chocolate cream filled Oreo Cookies

100g butter, melted

200g dark chocolate, broken up

200g double cream

30-35 cherries, pitted and rinsed

Gently butter a 9 in or 22 cm tart tin and set aside. Place the chocolate biscuits (3 (UK) packages minus four cookies (to eat)) in a food processor and pulse until they look like breadcrumbs. Add the butter and pulse a couple more times until the crumbs and butter combine. Pour into the tin and press down and up the sides of the tin, try to even it out as best you can. I just used my hands it was the easiest way to get it pushed down.

Place in the fridge to cool while you pit the cherries and make the ganache. Pit the cherries according to the instructions of the pitter tool. In a heat proof bowl place both the broken up chocolate and double cream and set on top of a simmering pan of water. Gently stir with a spatula while it’s melting. Once it becomes a smooth shiny ganache pour into the tart tin and then add the cherries. Place in the fridge until ready to serve.

notes: In association with OXO, for further information see my contact/policy page and also check them out they have some great kitchen tools! Recipe is adapted from mowielicious blog. Also I did a short spontaneous video and I uploaded it here. It’s un-cut and I didn't know what I was trying to say half the time, but I thought I’d post it anyway! Let me know what you think!!

Black Pepper Panna Cotta with Caramelized Peaches & Caramel Drizzle {product review}

After you read the title you may think I am crazy. Perhaps I am, but that is neither here nor there. 

A couple years ago I went to a taste event hosted by the Innocent Smoothie peoples and they served us pepper ice cream with canned peach slices and caramel sauce. 

It really didn't sound appealing to me, however I try everything once. It was good. It was unbelievably good. The combination just worked and I was thoroughly impressed.

I swore I would attempt it at home, but wasn't really sure a whole batch of pepper ice cream would go down well in my family where half of us are little people who only like strawberry ice cream. So, I hadn't recreated it at home.

Then when I had the opportunity to try Sainsbury’s Panna Cotta Mix, the whole pepper/peach/caramel combo just felt right. I did and I was not disappointed. It was very similar to the pepper ice cream that I was happy with it. The Sainsbury's mix had clear and easy instructions. It makes a simple and easy dessert!

I was also correct as in my girls took one taste and went blech. If you think you may be like my girls and think blech at the pepper in your panna cotta then just make it without and continue you on with the peaches!

Panna Cotta

1 box Sainsbury’s Panna Cotta dessert mix

            250ml milk

            250ml double cream

10g Black Pepper Corns

Follow the instructions on the box, but while you are heating and stirring the milk and double cream add the peppercorns. Once the mixture is ready sieve out the peppercorns and discard. Pour the panna cotta mix into desired moulds, bowls, or glasses as I used here. Chill for 4 hours or more.

Before serving make the …

Caramelized Peaches

2 fresh peaches, sliced

50g golden caster sugar

¼ tsp sea salt flakes

4 tablespoons caramel sauce

Combine the sugar and salt and coat the peach slices in the mixture. Fry on a dry skillet/frying pan until the sugar starts to turn amber, flipping the peaches through out.

Divide between each glass with the set panna cotta and drizzle the caramel sauce on top. Enjoy!

notes: In association with Sainsbury’s, all opinions are my own for further information please note my contact/policy page. Fresh peaches in this country are just not up to par with the peaches I had in the states growing up, so please use frozen or canned peaches if that suits. Just be sure to pat dry the canned peaches. 

Find out what else I tried at the innocent inspires event here! 
I have made panna cotta before here! 

Chocolate Covered Cranberry Flapjacks {not pancakes, but chewy granola bars}

If I were asked how to describe a flapjack I would say it was a chewy granola bar. However if a flapjack is baked for a bit longer it ceases to be flapjack any more it becomes a granola bar.

Granola Bars are usually baked longer and are crunchy, but where I come from we have chewy granola bars. Which are flapjacks.

When I was a young girl in America I loved a chewy chocolate chip granola bar. It was probably more like a chocolate candy bar, but you know. We didn't call them flapjacks because in America “flapjacks” are a slang term or sort of nickname for pancakes.

However I no longer think of flapjacks as pancakes. It’s one of the few words that I have adopted since living in the UK.

There are very few words I have adopted; I still say sidewalk, garbage, zucchini and pants. That last one does get me in trouble occasionally. My girls are at the age where things like “pants” or “knickers” are funny. So, I have started to get giggles when I tell them to get dressed and pick out a pair of pants.

No idea why some words have changed and some haven’t I say “chips” for both crisps and French fries to which my husband understands in context. If I say “We’re having fish and chips for dinner” he knows I mean French fries and if I say I want chips and dip he knows I mean crisps. Sometimes he does clarify just to be sure.

No matter if these are called flapjacks or chewy granola bars they are still chewy and they are still good. So, you should make them and eat them.

Chocolate Covered Cranberry Flapjacks

250g butter

200g golden caster sugar

50g demerara sugar
175g golden syrup

500g jumbo oats

200g of chocolate covered dried cranberries

Heat the oven to 180C/350F and line and grease a 20 or 23 cm (8 or 9 inch) square pan or whatever size you have.

Heat the butter, both sugars, and golden syrup in a medium saucepan until the butter is melted don’t let it boil too much if the butter is almost melted take off the heat and stir it until the butter is completely melted.

Add the jumbo oats and stir to coat.

Fold in the chocolate covered cranberries.
Pour into the prepared pan and press down. Bake in the preheated oven for 20-25 minutes remember if you bake them too long they are granola bars, not flapjacks.

Remember they set as they cool so even if they are looking a bit soft it’s okay. Score before they cool completely.

If you like this post you may like these:

Peanut Butter & Blueberry Snack Squares

Salted Caramel Flapjacks

Cherry Oatmeal Bars 

notes: I made these with dark, milk, and white chocolate covered dried cranberries I found at a TK Max if you don’t have chocolate covered cranberries substitute with chocolate chips and dried cranberries in any combination of weight you want to add up to about 200g combined. I looked for a flapjack recipe online and in my library of cookbooks this recipe is a mix of what I found. I didn't use just one recipe. 

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.  

Love Your Freezer Part 1: Fruit {smoothies & muffins}

This post is the first in two posts where I will be sharing the love for my freezer. Starting with fruit! As a baker fruit is a pretty obvious thing to keep in my fridge, because frozen fruits make great crumbles, cobblers, and pies! 

Frozen fruit (and vegetables) are almost better then fresh. The fruit is frozen almost immediately after it’s picked and by doing that seals in the freshness. An added bonus with frozen fruit is that 9 times out of 10 there is no need to defrost before using them, so it's as simple as throwing them into whatever it is that is being baked and/or cooked!

The most obvious way to use frozen fruit is in smoothies! Smoothies are the best way to make the most out of any frozen fruit. Since the fruit is frozen ice isn't necessary to add ice, which just ends up watering it down. Sainsbury’s have a strawberry banana smoothie pack that make smoothie making a breeze. My two girls love it when I whip this up for them!

Strawberry Banana Smoothies:

½ pkg (eyeball it) of Sainsbury’s Strawberry Banana Smoothie frozen pack

300ml vanilla yogurt

300ml apple juice

Blend all the ingredients together. Adjust the yogurt or apple juice according to constancy.

Any frozen fruit makes a good smoothie, I found the trick is using juice to add flavor and texture. It helps keep the smoothie from being too thick. Apple juice pairs well with strawberries, but play around to find your favorite combination. Also if you juice your own fruit it is even better for you, no hidden sugars.

The one frozen fruit I constantly have to restock is blueberries. That is because they are the best fruit/berry to use in pancakes, smoothies, and muffins. This is my fail safe recipe for Blueberry Muffins; the only thing I did different this time was sprinkle some vanilla sugar on top. It gave these muffins a darker colored top, but it was worth it. 

Feel free to substitute with frozen raspberries, blackberries, cranberries or even cherries in place of the blueberries!

I am always looking for ways to make the best out of my freezer! What tips and tricks do you use? 

Please leave a comment below! 

For my go to Pancake recipe follow the link here 

(substitute the chocolate chips for blueberries)

&

For my favorite blueberry smoothie follow the link here

&

For Gluten & Dairy Free Blueberry Muffins follow the link here

notes: In association with Sainsbury’s for their Love Your Freezer campaign! Check out there Live Well for Less free magazine usually available at the end of the tills for more freezer ideas and tips. Watch out for Part 2: Vegetables and Herbs coming soon!!