bluebirdcage

Like Father, like Daughter

2012-02-05T10:27:00.000-08:00

In April 1979, my father spent two days in a packed LA coliseum rocking out at the California World Music Festival. It was the first of many concerts he would ever attend. Picture my otherwise conservative father, several years before he became a young airman (and rebelliously pierced his ear), sweating out to the tunes of Ted Nugent, Aerosmith, and a little known band called Van Halen - all hosted by Cheech and Chong.

He bought this shirt as a reminder:

Through time the imagery has worn and the cotton has become sheer, but the memories still remain. It is now one of my favourite items in my wardrobe.

In a bid to find images from the fest online, I stumbled on an eBay link selling these shirts for upwards of $300. Dad laughs to think what he could have done if he had never worn the shirt. But to me, it is priceless.

Love you pops.

Things I've learned from Reba

2012-01-26T12:10:00.000-08:00

[1] The heart is a lonely hunter.

[2] If you suspect your beau is cheating:

a) Stay away from phones.

b) Duet with his sailor suited seductress, and blow them both to smithereens in a boat*

[3] Prostitution is okay…in Fancy's case, it was her last chance. She didn't let her mama down.

[4] Don't sleep with men named John.

*Boom

Pancakes for One

2012-01-22T03:34:00.000-08:00

Pancakes are a favourite in the bluebirdcage household. You can always count on them cropping up on weekends, and the occasional lazy-dinner night.

Whoever told you that baking fluffy pancakes is hard, just didn't want to share their dirty little secret - you can do this in under 10 minutes!

Fluffy American Pancakes for One

(makes 3 large pancakes - just the way we southern gals like 'em)

Ingredients:

1c Flour

1tbsp Sugar

Dash-o-salt

1tsp Baking Soda

1c Milk (I use Soya)

1/3c Berries (this week's choice: blueberries. It's like a flat blueberry muffin!)

In a small bowl, sift together the flour, sugar, salt, and baking soda. Then stir in the milk until the mixture becomes thick and smooth. Finally, gently fold in the berries.

Tip 1/3rd of the mix onto a heated pan (gas mark 6), and let it sit until the cake forms firm bubbles and firm sides - this will take a minute or two. Then flip the cake to cook on its' reverse side for another minute.

Plate up and lather them in butter, maple syrup, powdered sugar, or any other toppings you can think of!

Enjoy.x

Something for the Weekend

2012-01-15T12:49:00.001-08:00

Saturday saw me in the kitchen for the greater part of the day, test baking for an upcoming commission (for my boss, and one of the heads of Toppers, none the less). I'm pleased with the outcome...

confetti

roygbiv

Today I headed off to East London for a bit of a wander, some vintage dress perusing, and to stuff myself with yummy food!

Dinner at the Diner, nothing could be finer...than to have American-inspired cuisine in the middle of London! Oh I do like a bit of escapism every now and then.

Look who I spied in the piles of old tees in Beyond Retro...

the thunder rolls

Gazed at the street art dotted around town...

knitted

paper

Then it was time to roll home (to a rather large pile of clothes waiting to be folded).

Until next time...

Vol. 4

2012-01-14T03:08:00.000-08:00

Side A:

Comet Sands - Andromeda

Real Estate - Easy

The Like - Wishing He Was Dead

Baxter Dury - Claire

KRS-One - Sound of Da Police

Side B:

Howler - 14 Days

Iwan Rheon - Sink

Sex Bob-Omb - Garbage Truck

Warpaint - Billie Holiday

The Like - Release Me

Hoping to hit up the Comet Sands gig on Friday with my dear friend Nino.

Download six of their home-spun gritty tracks here (for free!)

dance.

Bits and bobs for the new year...

2012-01-08T09:22:00.000-08:00

[1] Snail mail

In this electronic age where everything is instant, the art of letter writing has taken a back step (and perhaps faded away) from most of our lives.

Remember that tingle in your belly when you last received a friendly letter in your post box? The smudged ink on lined paper. The mini off-side sketches. The polaroid tucked safely into the envelope...

In a bid to keep this art form alive, I've gathered a few addresses from friends of old and will be breaking out the ol' pad and pen from time to time. Hooray for pen pals.

[2] Tidy desktop, tidy mind

A friend of mine jokingly said 'tidy desktop, tidy mind'. Joking aside, after gathering two-years worth of images & files, I've finally organised my beloved mac and feel all the better for it. Check out the tidiness:

phwoar!

I also took to my closet - a known land mine to my husband and all who set eyes on it. 5 bags to charity, 2 bags to eBay, and 1 bag to friends & family later, my closet is looking immaculate. It's funny the amount of 'must-have' free crap one gathers when working in fashion.

here's hoping it stays that way.

[3] All quiet on the baking front

Remember when I baked a lot? Two recipes every Sunday without fail; posting my own recipes on this little blog. (Me too, sigh...)

Somewhere in the midst of blown out mixer engines & working with a team who don't eat sweets (who else would I pawn the baked goods onto?), my baking motivation has failed me (and you, poor readers).

Well, Christmas graced me with this buttermilk steel beauty:

look at her go!

My amazing mom and pops took note that I've been pining over this sleek (but too expensive for my budget) piece of kitchen machinery for years, and surprised me with their want to purchase one for me.

Here's to turning over a new baking leaf.

And just to show you I'm still in the baking game…here's one of the little goodies I baked on Christmas Eve:

house of ginge

p.s. happy birthday Elvis.x

Perfecting That Pie

2011-10-23T02:42:00.000-07:00

Practise, practise, practise is the theme of recent bakes. After an unexpected, but well received phone interview from a certain amazing baking programme (*cough* GBBO *cough*), I have decided it's time to perfect some of my otherwise not perfected baking areas.

Today's task:

Pie Crust!

Back to Basics.

Basic Pie Crust:

225g Flour

1/2 tbsp Sugar

1/2 tsp Salt

100g Butter (non-salted, cubed)

120ml Cold Water

Sift together the flour, sugar & salt, then pour into a food processor. Drop the butter cubes into the processor and pulse the contents in 3 second bursts until mixture forms small pebbles. Whilst still pulsing, slowly pour the cold water into the mixture. The contents should begin to loosely form a ball.

Remove the mixture from the processor and fully form it into a ball. Wrap the dough in cling film, and place it in the fridge for approx 40min to cool.

Liberally dust a clean countertop with flour, then roll out the dough into a thin layer and place it into a lightly buttered pie tin. Wrap with cling film, and pop it back in the fridge until needed (it's best to bake with a cold, or even a frozen, dough).

Classic Pecan Filling:

200g Pecan Halves (toasted)

3 Eggs

177ml Maple Syrup

3 tbsp Brown Sugar

2 tbsp Caster Sugar

Dash-o-Salt

1 tsp Vanilla

3 tbsp Butter (non-salted, melted)

100g Chocolate Pieces

Evenly arrange the pecans onto a baking sheet and toast them in the oven at 160C for approx 7 minutes. Remove to cool. (They should keep a golden hue, and will make a lovely sizzling noise.) When cooled, split the contents into two batches: batch 1 for the topping (try to pick out the prettiest pieces), and batch 2 for the inside of the pie (coarsely chop these little buggers with a sharp knife).

Chopped.

In a large bowl, mix together the eggs, maple syrup, brown & caster sugars, salt, vanilla, and melted butter until well combined. Fold in the chopped pecans and set aside.

Sprinkle the chocolate pieces onto the base of the pie crust, then blanket them with the wet mixture. Decorate the top of the pie with the remaining pecan halves, then pop in the oven at 180C for approx 60min.

A Bit o' the Old South.

*Tip: Rotating the pie every 20min or so will ensure even baking. And remember to closely monitor the crust & pecans so that they do not burn!

Verdict: The late night smells of pecan and chocolate swirled through the chilly October air and over to my neighbour's house, who in turn came right over for a slice. Dark chocolate and a twist of maple give this pie a bit of a sweet bite. And the crust turned out nice & crisp if I do say so myself - no soggy bottoms here...though I could have rolled it a bit thinner.

Until next time...(bread time!)

Hearts.

Gone Grovin

2011-10-16T01:57:00.000-07:00

Every September I hitch a ride back to the land of my alma matter to reunite with family members old and new. Tailgating with the rest of the Ole Miss community (and our rivals - we southerners are very hospitable), the extended family bluebirdcage pitched tent next to the University's iconic Lyceum.

Ain't no family reunion like a Grove family reunion!

The Lyceum - a true icon of the University of Mississippi's past. Once an old plantation home, transformed into a hospital to serve wounded soldiers in the Civil War. Years down the line it provided the backdrop for a major civil rights movement.

The family tents: 2 for dining, 2 for lounging

The sweets: pecan pie, banana pudding (two LARGE batches), cookies, trail mix...

Assorted chilled salads & Rebel roses.

Breakfast scramble, brisket & the infamous Shipley's donuts.

More nibbles (not pictured, glass bottled coke with salty peanuts.)

My niece getting ready to attend her first American football game - Go Rebs!

Family portrait with Colonel Reb (and a random drunken Georgia fan who's buddies paid $50 to pop into our picture)

Until next time...

Hotty Toddy

Don't You Step on my Blue Suede Shoes

2011-10-02T02:36:00.000-07:00

Graceland

Main Stair Case

Peacock Room

TV Room

Jungle Room

Shag Carpet!

Memorial Garden

The Lisa Marie

Takin Care of Business in a Flash

Car Collection

Say 'Uh huh huh'

Lost Me Marbles

2011-08-26T06:58:00.000-07:00

So, the Great British Bake Off is back on telly, filling my head with countless baking ideas and illusions of baking grandeur. A couple weeks back, one of the contestants baked a beautiful two-tiered marbled cake dolloped with truffles. Unable to shake this from my head, I thought I'd attempt a marble cake of my own.

Introducing:

Two-Tiered Marble Cake

Ingredients:

250ml Water (boiled)

55g Cocoa Powder

400g Plain Flour

2.5tsp Baking Powder

2.5tsp Baking Soda

Pinch-o-Salt

400g Sugar

200g Butter

4 Eggs

100g Cream Cheese

Directions:

In a small bowl, whisk together the water and cocoa powder until well incorporated. Set aside. (This will be used for your chocolate cake mixture.)

In a large bowl, sift together the flour, baking powder & soda, and salt. Set aside.

In a separate large bowl, cream together the sugar and butter. Add the eggs to the mixture one by one, then blend in the cream cheese.

Now mix the dry ingredients into the wet mixture until all is smooth. Separate the batter evenly into two separate bowls. One bowl will be used for the plain portion of the marble, the other will be used for the chocolate marble.

For the chocolate part of the marble, mix your cocoa powder & hot water concoction into the other half of the batter until well blended.

dark & light

Randomly dollop the two mixtures into a well-greased pan, making sure to alternate the chocolate and plain batters.

Next, do what I call the 'Pan Shimmy': gently & quickly shift the pan from side to side several times- this will make the batter sit evenly. Lastly, use a knife to drag a zig zag pattern through the batter up to 8 times.

Pop in the over at 180C for approx 50 minutes.

Get your marble on.

Decorate when fully cooled. I used chocolate buttercream and freshly picked blackberries between the layers.

Buttercream and Brambling

bon appétit

Until next time...

Hearts.

Vol. 3

2011-08-20T08:20:00.001-07:00

Side A:

Elvis Presley - Hound Dog

Dent May - Oh Paris

The Horrors - I Can See Through You

Jay Reatard - Wounded

Best Coast - When the Sun Don't Shine

The House of Love - Destroy the Heart

Vivian Girls - Dance (If You Wanna)

Side B:

Mel Torme - Comin' Home Baby

Bread - Make it with You

The Doobie Brothers - Black Water

Warren Zevon - Werewolves of London

Seals and Crofts - Summer Breeze

The Spencer Davis Group - I'm a Man

Hot Jam!

2011-08-14T10:58:00.000-07:00

That's my jam!

Last weekend saw me at taking high tea with assorted yummy mummies at the Nutfield Priory Hotel. Endless cups of coffee were served alongside stacks of finger sandwiches, mini cakes, and cream teas. The scones were some of the best I've ever eaten!

Since then, I've been in the mind to test out a recipe for scones - something I've never attempted baking before. Random baking book in hand, the above beauties are what resulted. Crisp and golden on the outside, fluffy and warm in the middle. Three of those bad boys are sittin in my belly right now.

To top the scones, I ventured into another new territory: jam making!

Today I swallowed my wariness of wild berry picking after confirmation from assorted sources & a phone call to my mother-in-law (gotta play it safe, right?). With a plastic container in hand and the pup in tow, we set off into Surrey's rolling hills for some prime brambling spots.

Bramble Buddy

A few things I learned while wild berry picking:

1) Ensure berries are ripe and free of bugs when picking them - spiders and worms like to hang out with these juicy wonders.

2) Another of the blackberry's best friends is the stingy nettle! Safety is in a pair blue jeans.

3) Berries stain! Make them an old pair of blue jeans.

4) Wash thoroughly before eating. I soaked my findings in a bowl filled with cool water for several minutes, rinsed, then soaked again. Also, add a pinch of salt to the water to coax out any little critters that might be chillin in your berries.

Introducing:

Bramble Berry Preserve

(hot jam!)

Ingredients:

150g Blackberries

1tbsp Cold Water

180g Granulated Sugar

Juice from 1 Lemon

Directions:

Place the blackberries and water in a pan and bring to a boil for 15min, stirring occasionally.

Remaining at boil temperature, slowly stir in the sugar and lemon juice. Boil for several more minutes, then remove from heat. Cool the mixture before adding to a sterilised jar.*

*Geeky fact: Jar sterilisation helps you preserve jam for a longer length of time - without it going all manky. To sterilise your mason jar, fill a pan with cool water and place your empty jar into the water. Bring to a boil for approx 15min. Remove the jar using an oven mit or tongs - the glass will be very hot!! Set aside to cool before using.

Until next time...

Hearts

Tea for Two, Two for Tea

2011-08-13T09:08:00.000-07:00

One year ago today, my sister brought this wonderful girl into my life:

Happy Birthday Eliza!!

To celebrate, sister bluebirdcage is throwing an English style tea party in her back garden…in Iowa. None the less, I plan to attend via video messaging (bless the internet!) and have baked sugar cookies to enjoy from this side of the pond.

Admittedly, sugar cookies have high precedence on this blog - whether they were baked for an event or collaboration, there's no beating this simple truth: I love the versatility of a sugar cookie!!

Teacup Cookies

'ave an edible cuppa

To assemble:

1: Cut out several cookies using a circular cookie cutter

2: Using a sharp knife, split the circle into two pieces

3: Gently press the rounded ends of the split cookie together, so that they stick to each other once again

4: Use a sharp knife to cut away 3/4 of the bottom portion of the cookie - the small piece remaining will form the base of the teacup.

5: To make the handle, roll a small piece of dough until it is long and thin, then shape it into whatever handle style you'd like.

6: Gently press the handle into place - voila, you've got yourself an edible teacup!

Cuppa Edge Cookies

a simple side to your cuppa

1) Cut out your desired shapes

2) Using a sharp knife, cut out a slim rectangular shape running from the edge to the centre of the cookie.

3) Sprinkle with sugar and bake for 15min at 170C.

4) Slide the cookie onto the edge of your cuppa, or go straight in for the dunk!

tea time!

Until next time...

Hearts.

Ain't Nothin But a Hound Dog

2011-07-24T13:39:00.000-07:00

Ever since Delilah's penchant for leather turned to the demise of her (rather expensive) collar bought from Doggy Fashion in Hove, Mr. Bluebirdcage and I have been on the lookout for a new doggy boutique for Lila's neckwear.

Enter Holly & Lil.

Set on Bermondsey Street, just shy of London Bridge, this quaint boutique opens its entrance (a white picket fence) to a beautiful assortment of hand crafted collars and leads for dogs & cats alike. Can't find the size you need? Holly & Lil, also offer bespoke designs & fittings to accommodate to your pet's needs.

Boutique wrapping. Wall of leads. Resident pups. New collars.

The staff are very friendly & accommodating and even remembered the names of Delilah & Vinny (our new boy) when the hubs & I returned for a second visit.

The collars are not cheap, but the price is credited in the craftsmanship & couture styling of each season's lines. For Delilah, we opted for a limited edition pale pink Harris Tweed (yes, certain lines have limited availability!), and followed it up by a vibrant pink colourblocked number.

We're bound to go back for another visit once Vin joins the family for good.

Colourblock.

Until next time...

Hearts.

Love me, love me.

2011-07-16T02:29:00.001-07:00

Does this make anyone else tingly inside?

Isn't it kind of fun...

2011-06-20T12:27:00.000-07:00

p.s. Got a promotion today. Woot!

Cake Truffles

2011-06-18T03:11:00.000-07:00

On the cool

Your eyes aren't messin with ya.

Big ball

Little Ballz

Drizzled Ballz

Dry ballz

Cake truffles!!

Delicioso!

Practising cake pop shapes for when the dipping technique is mastered....

watch this space!

I Go to the Barn Because....

2011-06-17T13:12:00.001-07:00

She Took Me In and Made Me Breakfast

2011-06-12T00:52:00.000-07:00

Last weekend, East London beckoned me on for another roam around its lanes of vintage shops, baking stalls, and flower markets.

CallyJ in tow (and our tummies rumbling), we decided to check out The Breakfast Club in Hoxton - a little haven where brunch is served from 9 to 5; and until that day was an untapped mythical place talked about in stories from foodies & fashionable persons in the know.

Not knowing the area well, we wandered the rainy eastern streets until the location was made apparent by a queue at the front door - a clear sign that our choice was a winner.

As we spied the menu, we couldn't help but ogle at the assortment of goods landing on the surrounding tables. Breakfast burritos; apple cinnamon french toast; poached eggs housed atop smoked salmon & english muffins…just to name a few.

My brunch of choice: The All-American Veggie - a portrait of pancakes, veggie sausages, fried eggs and a mountain of hashbrowns (reminiscent of Missisippi's home fries, bedded with sautéed onions.) Lest we forget the ceramic pot of maple syrup, which I drowned my plate's contents in. (What can I say, I like things a bit messy.) Freshly squeezed orange juice and a strong black coffee helped wash it all down.

Cal went for the meaty All-American, claiming it was the best bacon she's ever had. And darn right - the stuff looked tasty even to my veggie eyes!

The atmosphere - a hodge podge of American diner meets old south - swirled with an eclectic playlist of:

Armstrong & Fitzgerald's - Summertime

Pink Floyd's - Comfortably Numb

Springsteen's - Pink Cadillac

Winehouse's - Rehab

N' Sync's - Bye Bye Bye (which had the entire Breakfast Club miming the moves)

…among others

Doubling as the 'Worlds Smallest Disco', the waiting area for the loos is just as exciting as the bathrooms themselves - a mecca of nostalgia with their vintage Ghost Busters, Fraggle Rock, and Heman wallpapers.

The Breakfast Club takes brunch to new heights, providing a dash of southern comfort and a general love of breakfast cuisine to tables across London. With four locations, I don't know why it took me so long to try this place out.

Until next time...

Hearts.

Buttery Shortbread

2011-06-06T13:45:00.000-07:00

Whenever someone cracks open a tin of traditional biscuits, my little hands are straight onto the shortbread cookies. Delightfully twisted in their pretzel forms and sprinkled with sugar crystals - shortbreads truly are the gem of the biscuit world.

This little number can be used in various ways - topped with cold custard & berries; as the base for your favourite pie; or simply eaten alone.

Introducing:

Buttery Shortbread

140kg Flour (I used rice flour for the hubs' wheat allergy)

60kg Sugar

160kg Butter (cubed at room temp)

1 Egg Yolk (the yellow bit - save the whites for mini meringues)

Dash-o-Salt

1/4tsp Cream of Tartar

In a large bowl, sift the Flour, Sugar, Salt & Cream of Tartar. Next, blend in the Butter until mixture becomes smooth. Lastly, mix in the Egg Yolk until all is well blended. The mixture should be thick and smooth (unlike your traditional pie crust).

Smooth the mixture into the bottom of a well-buttered pie plate, and pop in the oven at 170C for 50 min.

Cool thoroughly before decorating.

And just because I've finally mastered meringue...

The Wanderers

2011-06-04T10:47:00.000-07:00

Just me and my girl, wandering...

abandoned

heatwave

wanderers

tuckered

Day in, day out. Day in, day out.

2011-05-30T22:56:00.000-07:00

Nino Paulito vs Bluebirdcage

2011-05-28T15:15:00.000-07:00

A little collaboration I did with my buddy Raf.

An entirely edible collection of boutique cookies - save for the roof on the lincoln log house. Raf supplied the candies and gave me free decorative reign. Using Humming Bird Bakery's Sugar Cookie recipe & this icing recipe, these are the end results:

Book Nerd Breakfast

2011-05-28T03:06:00.001-07:00

Ahh, yet another three day weekend is upon us.

After a late trip to the land of nod - beginning on the couch and ending in a warm duvet covered bed - I woke at a very welcoming, and very lazy, 7.30am. Luckily mr. bluebirdcage shares the earlybird gene, so he stumbled out of bed shortly after.

One short trip to the local bookshop later, we've now got two new inhabitants for the bookshelf: Margaret Atwood's 'The Blind Assassin' & Glen David Gold's ' Sunnyside'. It'll be my first taste of Atwood; however Gold's 'Carter Beats the Devil' is one of the best books I've read in recent months. Needless to say I'm excited to read his follow up novel which tells the story of 'the troubled genius that is Charlie Chaplin '.

With a tummy lined by a warm cheese & onion omelet and a steaming cup of black coffee, the rest of mid day will be spent on the couch with one of these little darlins...

Until next time.

Hearts.

A Taste of Home Part 1

2011-05-23T12:04:00.000-07:00

In Which I Go to the Theatre

2011-05-22T02:49:00.000-07:00

A self-proffessed theatre lover, my first encounter was at the ripe ole age of eight during a family trip to London.

All dolled up by my mother and father, we ate a choice picnic of MackyDees and followed it up with a matinee of Les Miserables chased with 'a show about cats…' in which I fell in love with the Rum Tum Tugger & the Magical Mr. Mistoffelees…

Since then, notches on my poster board have been etched for:

- Phantom of the Opera (twice)

- West Side Story

- Billy Elliot

- Wicked

- Rocky Horror (with Steve Pemberton- of League of Gentlemen fame- as the narrator)

- Little Shop of Horrors

- Blood Brothers (twice - Come on, there was a Spice Girl in it!)

- Spring Awakening (a guilty pleasure)

- Les Mis (a further three times & favourite by a landslide)

…just to mention a few.

This month has caught me attending the theatre twice: Firstly to Matthew Bourne's Cinderella, secondly to Cameron Mackintosh's Betty Blue Eyes.

Cinderella

Mum-in-Law bluebirdcage first introduced me to Matthew Bourne (most famous for his all male Swan Lake), when she booked tickets for the two of us to see Car Man - a provocative romp of a ballet based in 1960's small-town America, to the tune of Bizet's Carmen.

Needless to say I was hooked to Bourne in an instance and have since attended his productions of Edward Scissor Hands & the Nutcracker. It's no surprise we booked tickets for Cinderella as soon as tour dates were announced.

Set in the London Blitz and backed by Prokofiev's score, Matthew Bourne steers away from conventional ballet & re-tells Cinderella's story by introducing handsome RAF pilots, murderous mother-in-laws, and even a foot fetishist brother (who looked a bit like Cripsin Glover).

It's not everyday that Cinderella is taken to a war torn ball room in the side-car of a white motorcycle.

The two of us left the theatre jiving & singing Pensylvania 6-5000 (the only words sung throughout this darkly stunning ballet).

Sadly, the Cinderella tour was short lived in London and is currently in Sheffield (check out tour dates here.)

Betty Blue Eyes

To celebrate our anniversary, the husband and I shared a bag of penny sweets & took seat in the Novello Theatre for Betty Blue Eyes.

Set in post war Britain & based on the film 'A Private Function' - Betty tells the story of food rationing, a royal wedding, an illegally reared pig, and the lengths a foot doctor & his wife would go to for status (played by Reece Shearsmith & Sarah Lancashire respectively).

The soundtrack is highly catchy, with notable tracks 'Nobody' & 'Painting My Heart' - the later a trippy little number sung by a meat inspector & closet Picasso (or Pigcasso, as it were…). The cast is incredibly funny & equally moving (got a little teary-eyed during 'What Kind of Man am I') And lest we forget Betty the pig- she's a stunner.

With it's current cast listing, at times it was like watching a live episode of Psychoville - which is an added bonus if you ask me!

This is one production I definitely recommend.

Until next time...

Hearts

The Daydreamer

2011-05-21T01:44:00.000-07:00

Big ups to sister bluebirdcage (aka SnapperHank) who's Daydreamer design has been reprinted on Threadless.com. Take a look at some of her happy customers.

Get your mitts on one here.

___________________________________________________

Update:

Now available for iPhone!

Clicky!

Preview

2011-05-20T10:36:00.000-07:00

Nino Paulito vs Bluebirdcage

(watch this space.)

Did Someone Say Brunch?

2011-05-14T05:13:00.001-07:00

If you ever find yourself roaming the streets of Shoreditch with that peckish feeling, take some time to visit the Albion.

Located just caddy-cornered to the Tea Rooms, the Albion's minimalist surroundings swirl with the scent of freshly baked goods. Pyramids of cupcakes, flapjacks & american sized cookies are stacked in wait to be plucked onto plates and into tummies.

Aside from baked goods, the Albion offers a lovely all day breakfast menu, as well as simple British dishes (Welsh rabbit & fish pie…among others). There are also several wonderful options for us Veggies - ranging from omelettes to fresh soups.

Each table is dotted with a silver tin filled with the freshest, thickest slices of house-baked sour dough bread - which is served fresh out of the oven & complimentary with your meal.

My choice menu - a simple cheese omelette sided with a cuppa - was met with great expectation. Sharp cheddars oozed out of the pillowy yellow omelette, while the strong fresh coffee woke me right up for some vintage shopping afterward.

Thanks to my girl Cally for pointing out this tasty little hideaway.

Until next time...

Hearts.

Vol. 2

2011-05-01T02:41:00.000-07:00

Side A:

Garth Brooks - Baton Rouge

Brooks & Dunn - Boot Scootin' Boogie

Fleetwood Mac - Dreams

(What happens when Star Wars, Spirited Away & Fleetwood Mac Combine? This.)

Smashing Pumpkins - Tonight Tonight

Alan Jackson - Chattahoochee

(It doesn't get sexier than wet ripped jeans, cowboy hats, aviators and swimming vests. Or maybe it does…)

Side B:

Smashing Pumpkins - 1979

The Wedding Present - Once More

Fleetwood Mac - Big Love

(Papa always claimed this was one of the greatest guitar players alive. I agree. Oh ah! Oh Ah! Oh ah!)

Reba McEntire - Fancy

Garth Brooks - Standing Outside the Fire

Fleetwood Mac - Gypsy

The Beatles - Free as a Bird

For more interpretive dance brilliance click here.

Until next time...

Hearts

Mini Victoria Sandwiches laced with Meringue

2011-04-29T07:07:00.000-07:00

A twist on an English classic in honour of the day's Royal nuptials (inspired by the massive fail which was my first ever meringue...which turned out as flat & airy as an American pancake).

Introducing:

Mini Victoria Sandwiches laced with Meringue

For the Mini Meringue Cakes (Recipe makes 12):

200g Caster Sugar

100g Butter (Unsalted and at room temperature)

2 Eggs

1tsp Vanilla

100ml Milk

Squeeze-o-lemon

200g Flour

2tsp Baking Powder

Pinch-o-Salt

4 mini Meringues (crushed)

In a large bowl, blend the Caster Sugar, Butter, Eggs, Vanilla, Milk and Lemon Juice until all are well combined. Set aside.

In a separate bowl, sift together the Flour, Baking Powder & Salt. Slowly pour the dry mixture into the wet mixture and blend until smooth. Fold in the Meringue.

Pour evenly into a lined cupcake tin. Pop in the oven at 170C for approx 20-25min. Cakes should be a lovely golden brown on top.

For the Extra Creamy Buttercream Topping:

100g Butter

1tsp Vanilla Extract

Squeeze-o-Lemon

200g Icing Sugar

Using a hand mixer, blend the Butter, Vanilla & Lemon in a large bowl. Slowly add the Icing Sugar, blending until smooth and creamy.

Assembling it all:

Remove the cupcake from its paper shell. Using a sharp knife, slice the cupcake in two pieces. Next, use a teaspoon to dollop some buttercream between the two slices. Decorate the first layer with fresh berries. Replace the upper portion on the cake and give it a dash of icing sugar.

The meringue adds a lovely crunch to these light & airy cakes, while the fresh berries set a sweet summery tone.

Not a bad recovery from a baking fail.

Until next time…

Hearts.

Wills Gets His Girl

2011-04-28T14:25:00.000-07:00

Today, I ditched the C2 for a stroll through Green Park and the gates of Buckingham Palace where preparation for the big day has been going on for weeks.

Wills & Kate 4-ever

Tents and folding chairs line the barriers of the Mall & the roundabout in front of the palace. Flags are tied to the banisters to indicate where people have traveled from. Wine was poured. Buskers played to the masses. Policemen stopped to pose for pictures with naff hatted pilgrims.

Camping out.

It seems the press have the best seats - with their grandstands and high rigs - all waiting for the climactic balcony scene.

Glamping out.

In truth, it's the happiest I've ever seen this city. (Perhaps because the area is mostly comprised of tourists?) Whatever the case, it's a welcome change.

From the office to the streets.

Needless to say, tomorrow will be spent with the masses in front of the telly, tuned into the Royal Wedding (and I'm pretty friggin excited about it!). The prince will have his princess, and I will have my quiche & mini victoria sandwiches!

Thanks for the four day weekend Wills & Kate - and best of luck.

Until next time…

Hearts

London Calling

2011-04-25T13:52:00.000-07:00

Today was spent strolling down the Thames with good friends, sunshine, & 99's.

The four of us traveled from our respective corners of London and met on the Southbank where the beach has taken over.

Customised huts dot the pathway just opposite the Royal Festival Hall. Each showcasing a different theme - from beachwear to 1950s storm surges (you can check it out here)

Water Water Everywhere...

A makeshift sandpit has been built to sit alongside the used book fair. Couples flip through worn pages whilst their children fill up bright yellow pails with dry sand...only to be disappointed when their great castles don't hold. Triangle banners flutter overhead & bright yellow signs post summer nostalgias; some favourites include 'Knobbly Knees', 'Walk the Plank', & 'Are We There Yet'.

After walking the Southbank, we hit up Gourmet Burger where burger dedications to Kate & Wills can be bought at a small fee. Dearest Nino chose the Kate burger which was topped with two thick onion rings - no doubt to symbolise the upcoming nuptials.

On route home, 99's were had by all (much to our fleeting disgust that they cost £2.)

Two quid AND stingey with the topping!

Speaking of Kate & Wills, looky who we came across in Green Park...

Damn, did the hair give it away?

Until next time...

Hearts.

Thankings

2011-04-24T04:50:00.000-07:00

Just wanted to take a moment to give a shout out to those of you who have sent images of your creme egg cakes in the last week.

These are just some of the cakes you all have sent…

Loving the yellow & white yolk topping by matt_teasdale

Perfectly swirled by Itsmotherswork

Naughtily adding more eggs - by Hatsntatts

A sweet little collaboration between husband a wife: YA_Megan & NaylorMatthew

Eggs and bunnies galore - by the lovely Neshe at asos.

Pastel sprinkles! - by Lanah5280

A cheat by mama bluebirdcage - who used fat free cake mix & sent a disclaimer: 'You surely didn't get your baking skills from mama'

Also, many thankings to Nick. He's a good egg.

Until next time…

Hearts.

A Tisket, A Tasket

2011-04-23T15:45:00.000-07:00

The Easter tree -

Having spent my formative years as a foreigner in Germany, I've always been in awe of this tradition - sweet budding branches filled with wooden bunny ornaments and brightly coloured eggs. (In my 7yr old mind, this tradition only took a backseat to my blessed Kinder Egg consumption.)

You will need:

- Eggs (quantity is up to you!)

- Warm Water (straight from the tap)

- White Wine Vinegar

- Food Colouring (primary colours work best for mixin n matchin)

Also…

- Large Sewing Needle

- Egg Carton

- Toothpicks

- Coloured String

- Fresh Twig

- Glass bottle

Using a needle, gently poke a small hole in the smaller tip of the egg. Turn the egg over and repeat - making a slightly larger hole on the larger bottom tip.

Turning back to the smaller hole, purse your lips to the egg and blow into the hole- its contents will drip out of the lower, larger hole. (You will undoubtedly feel like a fool, so you might want to close the blinds/clear the room of friends/etc - unless you're comfortable with that sort of thing…) You will know the egg is empty when you hear a somewhat satisfying 'sssss' sound.

Gently wipe away any yolk/etc from the egg shell and set aside.

Gutted

Using a separate bowl for each colour you want, fill the bowls with warm water, a tipple of vinegar (approx 1tbsp) and approx 10 drops of food colouring.

Dip the eggs into the dye until they reach your desired look. (This will take several minutes)

Take out of the water to dry. (Tip: For a quick and easy drying rack - cut an egg carton in half. Flip it over and poke large holes into each peak. Voila!)

Dying for the cause

To hang: Cut the tip off of a toothpick & tie it to a piece of string. Poke the toothpick end through the larger hole you created in the egg - this will act as an anchor. Tie a loop into the remaining end of the string and hang.

Frohe Ostern Ya'll!

Until next time...

Hearts.

And the livin' is easy...

2011-04-22T11:19:00.000-07:00

The sun has his hat on and Blighty has taken note. The streets of London are infested with breezy sundresses, bright vests, rolled denim shorts, & nude thighs …it's glorious!

Summertime

Empty pub rooms seem to sigh a relief to the overflow of their publicans in the streets- my old pal Thursday saw me at the Vic visiting the old ASOS crew. A much needed catch up; we wined (lemonade for me), dined (on cupcakes), & soaked up the lazy sun.

Homies

Afterwards I dove face first into a calzone as big as my head at Tikino - which was custom tailored to be veg friendly; substituting parma ham for artichoke hearts of course!

Cheers to a few more sunny days.

Until next time…

Hearts.

Who knew?

2011-04-18T11:53:00.001-07:00

17,557 views and growing

What's More Beautiful Than This...

2011-04-17T08:29:00.000-07:00

Introducing: Creme Egg Cakes

(By overwhelming popular demand)

For the Buttercream Frosting

1/2c Vegetable Shortening (cubed - I tend to use Cookeen refined vegetable fat)

1/2c Non-Salted Butter (cubed & at room temperature)

3.5c Icing Sugar

1tsp Vanilla Extract

1/4c Milk (or Soya Milk)

Using a hand mixer, blend the Shortening & Butter in a large bowl until smooth. Slowly add the Icing Sugar, Vanilla & Milk - mixing until the buttercream light & fluffy.

Store in the fridge.

It might look innocent...

For the Cupcakes (recipe makes 12+ Cupcakes)

3 Eggs

225g Caster Sugar

1tsp Vanilla Extract

50g Unsalted Butter

100ml Milk (or Soya Milk)

210g Plain Flour

2tsp Baking Powder

4tbsp Cocoa Powder

Pinch-o-Salt

12 Creme Eggs

They didn't see it comin.

In a large bowl, blend the Eggs, Caster Sugar, Vanilla, Butter & Milk until all are well combined. Set aside.

In a separate bowl, sift together the Flour, Baking Powder & Salt. Slowly pour the dry mixture into the wet mixture and blend until smooth (or lumpy, which is how I roll…)

Line a cupcake tin with papers and place a Creme Egg into each hole (remembering to unwrap the eggs before baking!).

Step by Step

Holding the Creme Egg in place, gently pour the chocolate cake mixture around & above the egg - ensuring it is completely encased in a lovely bed of chocolatey heaven. The egg will not move when its on the bake!

Pop in the oven at 175C, for approx 20 minutes (remembering to rotate the cakes at halftime, & to poke a cocktail stick into the side of each cake to test that they're finished - do not poke the middle unless you want Creme Egg spewing all over the place….or maybe you do?)

Take out of the oven and cool thoroughly before frosting.

Beautifully rounded tops.

Bunny & Ghost effect not guaranteed.

Until Next Time... Eat up Ya'll.

Hearts.

A bit of Haggard & Twitty Never Hurt No One

2011-04-16T04:22:00.000-07:00

Been sent a few baking challenges within the past week- One through the lovely Nino Paulito which will be featured on an upcoming blog post. A collaboration of quirky cookies & eccentric photography - what more can I say?

Remember Cupcakes for Nino

The other, through the lovely Barrettsmash (aka Josh the Math Geek - who reads dots as if they were poetry) who sent an amazing (albeit copyrighted image) of a cupcake with a CADBURY CREAM EGG baked inside...Genius & possibly one of the most beautiful things I've seen in my life. View the brilliance here.

Needless to say, I'm jumping on the bandwagon - challenge 'Cream Egg Cupcake' will commence at some point this weekend.

Until next time, I leave you with this...

Hearts.

Partywear?

2011-04-05T11:49:00.000-07:00

wee demons

Vol. 1

2011-04-03T05:52:00.000-07:00

Side A:

Edward Sharpe & the Magnetic Zeros - Janglin

Wilco - Jesus, etc.

Paul Williams (Bugsy Malone)- Tomorrow

West Side Story - Dance at the Gym

The Young Veins - Heart of Mine

Side B:

State Fair Soundtrack - It Might as Well be Spring (Pickles!)

Warpaint - Ashes to Ashes

Wavves - Convertible Balloon

Ray Martin - Meet Mister Callaghan

Best Coast - Boyfriend

These three day weekends...

2011-04-02T04:48:00.000-07:00

It's that time of year when holiday is literally forced upon workahollics, and the month is strung along in a succession of three day weekends.

Luckily it's also that time of year when the sun finally lifts his little head and life seems a bit more bearable. (If you're not affected by winter's gloom, please tell the rest of us your secret. We could market this.)

Last weekend the Pullman steam train trekked through town - picture: Cruising on Beryl the townebike, with her basket & bell. Daffs in bloom (which Lila likes a wee bit too much…if you get my gist). The local parakeet clan flitting across the airwaves. Pullman's steam engine chugging along beside me and my girl. It seems all too picturesque after months of sitting indoors under a night sky that appears at 4pm.

Needless to say it's Spring! Roadtrips, weddings, & little surprises await...

Truth be told, the hubs and I are getting broody…for the four legged, hairy & fat-pawed variety. These long weekends are allowing us to visit a pup rescue set in Luton where a handsome blue boy is waiting for rescue. There's a lot of work involved, fingers crossed it all works out. Roadtrips abound:

It's okay to match your nails to your cuppa...

All we are saying...

April 1st may be a day for fools, but yesterday it was a day of celebration. Team ASOS Footwear (aka Team ASOS Dropout) reunited in the secluded postcard village of Finchingfield, Essex* for a bit of 1950's glamour meets 1980's dance party. Our little Amie looked stunning in her vintage lace wedding gown, hair twisted in a bun (said in a Northern accent), & her kilted new hubby in her arms.

Waiting for a star to fall...

The dropouts reunite!

*I only knew the significance of this town when we rounded the little green & pond in the town centre. You see, my parents drove me to the very same town a few years back so I could see where they had their first date. Small world, eh?

Speaking of mom & pops, look what showed up in the post this morning with a little note reading "I just wanted to say hello. Love Mom & Dad":

They know me all too well...

Off to stuff myself on peeps & frosted animal cookies!

Until next time...

Hearts.

Sometimes I bake unnecessarily gooey chocolate cakes with peanut butter frosting...

2011-03-26T03:25:00.000-07:00

Now that a certain someone is no longer vegan, egg based recipes have slowly crept back into the Hollis household. Hooray!

But wait, you didn't think I'd come out of this lightly did you? There's now a wheat/gluten allergy that I must take into consideration. Indeed, the hubs has pulled the big switcharoo - swapping eggs for the use of regular flour. Boooo!

Never one to be knocked down by a cooking challenge, it's time to experiment! My cupboard has taken up new residents in the form of rice flour & a blend of rice/potato/tapioca/maize. I've read spelt might work well - he's got a seat waiting for him right up there next to Mr. Rice Flour.

After a disastrously flat and chalky batch of blueberry muffins (rice flour) & two successful pie crusts (flour blend), I thought I'd try my hand at a cake.

Introducing

(definitely not a flat & chalky disaster!)

For the Gooey Peanut Butter Frosting:

340g Smooth Peanut Butter

2c Powdered Icing Sugar

3tbsp Soya Milk

1tsp Vanilla Extract

In a large bowl, blend the Peanut Butter & Powdered Sugar - the mix will form small pebbles. Slowly add the Milk & Vanilla and blend until smooth. The mixture should have a pudding-like texture (that's Angel Delight for you Blighty's)

Cover & place in the fridge to cool.

For the Classic Chocolate Cake:

200g Flour (I used Doves Farm gluten & wheat free plain white flour blend)

40g Cocoa Powder

280g Sugar

3tsp Baking Powder

1tsp Baking Soda

Pinch o Salt

80g Unsalted Butter (at room temp)

240ml Soy Milk

2 Eggs

Vanilla Extract

In a large bowl, sift together the Flour, Cocoa Powder, Sugar, Baking Powder & Soda, and Salt. Next, blend in the Butter, Milk, Eggs and Vanilla until smooth. (Confession: I like a semi lumpy batter. Think it adds to the flavour!)

Split the mixture into two buttered cake tins and pop in the oven at 180C for approx 25min. (Tip: Make sure to rotate the cakes halfway through baking - this will ensure your cakes are cooked evenly!)

Take out of the oven to cool.

Assembling It All:

Spread a thin (or thick!) layer of Peanut Butter Frosting onto one of your thoroughly cooled cakes. Stack the second cake on top to form the second layer and repeat.

Sprinkle some cake crumbs or dark chocolate shavings on top for a bit more oomph!

(because sometimes I bake unnecessarily gooey cakes)

Now stand back and enjoy the view (slapping the hub's impatient hand away)…or just dig right in (which I tend to do).

Until next time…

Hearts.

Playing Catch Up

2011-03-20T02:53:00.000-07:00

December

January

February

Apple Spice Turnover Cake

2010-11-06T07:50:00.000-07:00

There's nothing quite like the fall: the sound of leaves crunching below your feet, the coziness of a wrapping up in a chunky knit scarf, the spicy scent of apples stewing on the stovetop....

Here's a treat that is sure to warm you up:

Apple Spice Turnover Cake

Topping:

1c Brown Sugar

1tsp Cinnamon

1/4tsp Nutmeg

3 Small Apples (Pealed & Sliced)

1tbsp Butter (melted)

Cake:

1c Soy Milk

1tsp Apple Cider Vinegar

1 1/4c Plain Flour

2 tbsp Cornstarch

3/4 tsp Baking Powder

1/2 tsp Baking Soda

Pinch-o-Salt

1tsp Cinnamon

1/4tsp Nutmeg

1/4tsp Allspice

3/4c Sugar

1/3c Vegetable Oil

2tsp Vanilla

1 Small Apple (Pealed & Cubed)

Grease a large cake tin and set aside.

For the Apple Spice Topping:

In a large bowl, mix together all of your topping ingredients until apples are well coated. Next, spread this mixture evenly into the bottom of your prepped cake tin. (This will form the top of your finished cake.)

For the Cake Mixture:

In a small bowl, whisk together the Apple Cider Vinegar & Soy Milk and set aside to curdle.

In a separate bowl, sift together the Flour, Cornstarch, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, Allspice, & Sugar. Next, blend in the Veg Oil & Vanilla until your mixture becomes pebbly. Slowly add your Soy Milk mixture to this dry mixture, blending until smooth. Lastly, fold in the diced Apples.

Pour the Cake Mixture evenly over the Apple Spice Topping Mixture. Pop into the oven at 180C for 40-50min.

When cooled, carefully flip your cake over so that the sugary brown Apples form a lovely topping to the cake.

Until next time…

Hearts.

Banana Split Cupcakes

2010-08-30T10:32:00.000-07:00

I'm a sucker for a banana split. Now that fall is upon us (& that winter chill is waiting to bite), I thought that I'd show ya'll my warm take on this cool classic. Be prepared to get messy, this recipe is sure to bring out the child in you...

Banana Split Cupcakes

(Drizzled in Chocolate Fudge Sauce)

For the Base (makes approx 15 cakes):

1c Soy Milk

1tsp Apple Cider Vinegar

3/4c Sugar

1/3c Vegetable Oil

1tsp Vanilla

1/2tsp Almond Extract

1c Plain Flour

1/3c Cocoa Powder (I use Green & Black's)

1/2tsp Cinnamon

3/4tsp Baking Soda

1/2tsp Baking Powder

1/4tsp Salt

2 Bananas Sliced

In a large bowl, beat together the Soy Milk & Apple Cider Vinegar until they curdle (this should take several minutes). Next, blend in the Sugar, Vegetable Oil, Vanilla & Almond extracts. Set aside.

In a separate bowl sift together the Flour, Cocoa Powder, Cinnamon, Baking Soda, Baking Powder, and Salt. Then, using a hand held mixer, combine the dry and wet ingredients until all are well incorporated.

Gently fold your Banana Slices into the chocolate mixture.

Evenly pour the mixture into your lined cupcake tins (approx. 3/4 full), then pop into the oven at 170c for 20min.

Set aside to cool.

For the Chocolate Fudge Sauce:

150ml Soya Creamer

2tbsp English Honey

4tbsp Brown Sugar

1tbsp Butter

100g Dark Chocolate Pieces

In a small sauce pan, bring the Creamer, Honey, and Brown Sugar to a boil. Lower the heat and add the Butter & Chocolate to this mixture- stirring occasionally until all is melted into a thick chocolate syrup.

Place the mixture into a bowl and leave to cool before drizzling over your cakes.

Break out colourful candies and glazed cherries for an extra special touch.

Until next time...

Hearts.

Nino + Cake = Love

2010-08-07T11:07:00.001-07:00

Waiting for the party.

1. 2. 3. Gone.

Cupcakes for Nino

2010-08-07T04:23:00.000-07:00

A dear friend of mine (my little Nino Paulito) asked me to bake a birthday cake for his 4 yr old sis and her TWENTY friends! Accepting the challenge, I scheduled a day-long bake session on Friday...

With a chosen theme of 'Pink & Flowers' - as requested from the birthday girl herself - I put my design hat on and came up with these little babies:

Buttery Flower Chocolate Cakes

& Pink Pearly Vanilla Cakes

I decided to bake a batch of 12 Chocolate & 12 Vanilla cakes - because you've always gotta give a bit of variety to a group of 4yr olds ;) Playing with the theme of 'Pink & Flowers', I turned the Chocolate cakes into little flower pots topped with my utterly buttery sugar cookies & decorated the Vanilla cakes in a creamy pastel pink frosting with shimmering sugary pearls.

Waiting to be decorated.

Mini Flower Pots

Pastel Palette

I used my favourite sugar cookie recipe for the buttery flowers - sticking wooden cocktail sticks in several cookies to make them stand up on the cakes (be sure to cut off the tips if your baking for the littluns!)

Coolin on the stovetops.

Dressed and ready to be housed atop their cakey homes!

(Baking tip: Refrigerate for an hour or two if you'd like the frosting to dry faster! Otherwise, let them dry on the countertop overnight.)

And for the party girl herself: one GIANT Chocolate Bouquet Cupcake!!

I think this covers Pink & Flowers...

Why can't everyday be a Friday bake day?

Until Next Time...

Hearts.

Vegan Vanilla Cake & Chocolate "Buttercream" Icing

2010-07-10T08:09:00.000-07:00

Little ole Surrey has overdone itself on the heat front as of late (right on par with Memphis, but lacking in mugginess...& skeeters...which I can gladly live without!).

Sticking with the fresh fruit theme, this recipe stepped through my kitchen twice in the last couple of weeks.

Ingredients

Vanilla Cake:

(Makes enough for a Small Double Layer Cake)

200ml Soy Milk

1 tsp Apple Cider Vinegar

160g Sugar

170g Plain Flour

1 1/2 tbsp Cornstarch

1 tbsp Baking Powder

1/2 tsp Baking Soda

Pinch-o-Salt

100g Veg Butter

2 tsp Vanilla Extract

1/4 tsp Almond Extract

Chocolate "Buttercream" Topping:

80g Veg Butter

80g Veg Shortening

80g Cocoa Powder

160g Powdered Sugar

2 tbsp Soy Milk

150g Fresh Berries (your choice!)

For the Vanilla Cake Base:

In a small bowl, whisk together the Apple Cider Vinegar & Soy Milk and set aside to curdle.

In a separate bowl, sift together the Sugar, Flour, Cornstarch, Baking Powder, Baking Soda & Salt. Next, blend in the Veg Butter until your mixture becomes pebbly. Slowly add your Soy Milk mixture to this dry mixture, blending until smooth. Lastly, blend in your Vanilla & Almond Extracts.

Evenly pour your mixture into two well-greased cake tins and pop into the oven at 180C for 25min. The cakes should be a tasty lookin' golden brown when finished.

Thoroughly cool before frosting.

For the Chocolate "Buttercream" Topping:

While your cakes are in the oven, cream together your Veg Butter & Veg Shortening. Slowly add in your Cocoa Powder followed by the Powdered Sugar. Splash in the Soy Milk between each Powder addition, to ensure that everything blends smoothly.

Pop in the fridge to cool.

Assembling It All:

Making sure your cakes are thoroughly cooled (because you don't want a melty "Buttercream" disaster)...

Spread a thin layer of Chocolate "Buttercream" onto one of your cakes. Stack the second cake on top to form your second layer...then spread the "Buttercream" on again! Voila!

You can get all fancy with the Fruit - thinly slice Strawberries and place them inbetween your cake stacks for an extra burst of freshness. Or simply garnish the top layer of your cake for a wonderful pop of colour.

Refrigerate before eating!

The only bad thing about this recipe is that it does not last on your plate very long!!

Until next time...

Hearts.

Cassandra's Cup

2010-07-04T10:03:00.000-07:00

My parents and I recently made a whirlwind tour of the UK - starting in Stratford Upon Avon, rolling on up to Edinburgh, and trekking it on back to London-towne. Of the many food stops along the way, this one had to be my favourite...

Introducing:

Cassandra's Cup

(be sure to keep your eyes peeled for Mr. Darcy)

Cassandra's Cup is a charming little tea room located directly outside the front steps of Jane Austen's family home. Named after Jane's sister, the tea room offers everything from tea & coffee, to cakes, soups & sarnies.

What better place to rest after taking a romantic stroll around the Austen household?

Daily specials are written on wipe-away boards shaped as teapots, whilst mouthwatering treats are displayed inside glass covered cake stands below.

Savoury soups are served in oversized teacups, and the ceiling is sprinkled with a colourful assortment of vintage teacups - bringing an overall Alice in Wonderland feel to the place.

Our menu consisted of Vegan (yes, they're vegan friendly!) Asparagus Soup, Chocolate Cake with Vanilla Ice Cream, & a Brie and Cranberry Sandwich...lest we forget, several pots of Tea and a black Coffee (for myself).

I coulda swore I saw Mr. Darcy in the corner table...

Until next time...

Hearts.

Those Refreshing Summer Nights

2010-07-03T13:38:00.000-07:00

The days have been getting warmer, and in this (might I say...surprising) English summer heat, a cake with a refreshing Pineapple garnish is a welcome treat.

Pineapple Cream Cheese Cake

Ingredients:

150g Plain Flour
140g Sugar
1tbsp Baking Powder
Pinch-o-Salt
40g Butter
100g Cream Cheese
150g Milk
1/2 tsp Vanilla
1 Egg
Tinned Pineapple Rings (Drained)

In a large bowl, sift together the Flour, Sugar, Baking Power and Salt. Next, using a hand mixer, blend in the Butter and Cream Cheese into until little pebbles are formed.

In a separate bowl, mix together the Milk, Vanilla and Egg. Then, using a hand held mixer, combine the dry and wet ingredients until all are well incorporated.

Line the bottom of a greased cake tin with the drained Pineapple Rings, then pour your cake mixture evenly over the pineapple layer.

Pop into the oven at 180C for 30min (or until thoroughly cooked).

Turn the cooked cake upside-down onto a serving plate for an extra pretty look (Like a rubbish Paula Deen, I was too hungry to do this…)

Until Next Time…

Hearts.

Little Chef at Large...

2010-06-27T02:06:00.000-07:00

I've known little Jacob ever since he was a twinkle in his mum's eye (and a little bean in her belly). Though our paths have not crossed as of late...what, being across the pond and all...I thought I would show my appreciation for this little fella (and budding chef) by posting one of his recent recipes:

Introducing:

Jacob's Nab Sarnie!!

A litte backstory from Mum Dawn:

This is what my child tried to feed me for breakfast this morning. Another one of his "famous recipes". Nabs (for the MS folks that's peanut butter on cheese crackers) & provolone cheese on whole wheat.

Ingredients

2 Slabs Wholewheat Bread

1 Slab Provolone Cheese

A couple-o-Nabs (Cheesey Peanut Butter Crackers)

A dash-o-Tony Chachere (for a nice kick)

Assemble ingredients between the two Slabs of Wholewheat and serve to Mommy.

I love me a bit of peanut butter!

Until Next Time...

Hearts.

Foodz

2010-05-11T02:31:00.000-07:00

I'm going to cheat here and post some lovely pictures of food that has passed my lips in the last couple of weeks....

Picnic in the Park

Pavlova - Must get Linda to teach me her magic...

Tuesday Morning Pancakes for Mum

A Little Surprise From a Co-Worker (I always go for sprinkles)

Seconds on my Banana Cobbler (also made Mango & Peach!!)

Soon to be Filled with Community Coffee (w/Chicory!) - a gift from Mom and Pops.

Until Next Time...

Hearts.

Choco Orange Cupcakes

2010-04-25T10:28:00.000-07:00

Admittedly, I'm new to the whole choco orange sensation...why this combo took me so long to stumble upon, I will never know. This week's blog was inspired by Twitter Mate Sarahs_Scribble and Telly Show 'Something for the Weekend' - both of which filled my head with images of orangey cakey goodness. I'm happy to oblige:

Choco Orange Cupcakes

(eat your heart out jaffa cakes!)

Ingredients:

1 Chocolate Bar (100g Chopped)

1 & 3/4c. Flour

1/2tsp. Baking Powder

1/4tsp. Salt

1 & 1/4c. Granulated Sugar

1/3c. Vegetable Oil

2 large Eggs

1tsp. Vanilla

2 Medium Oranges (For Zest & Juice!)

Directions:

Put your chopped Chocolate pieces into a heat-proof bowl, then place the bowl over a pan of simmering water. Leave until melted and smooth. (This will be added to your Chocolate Mixture later.)

For the Base Mixture:

In a large bowl, sift together the Flour, Baking Powder and Salt, then set aside.

In a separate bowl, whisk together the Sugar, Oil, Eggs, and Vanilla. Then using a hand blender, slowly pour your dry mixture into the wet mixture and blend until all is well incorporated.

Now divide your existing mixture into two separate bowls - One bowl (for the Orange Mixture) should have 3/4 of your Base Mix, whilst the other bowl (for the Chocolate Mixture) should have the remaining 1/4 of your Base Mix.

For the Orange Mixture:

Blend the Zest and Juice of two Oranges into the larger portion (3/4) of your Base Mixture. Set aside. (This mixture should come out thin - like your typical cake mixture.)

For the Chocolate Mixture:

Fold the melted Chocolate into the smaller portion (1/4) of your Base Mixture. Set Aside. (This mixture should should have the texture of cookie batter.)

Assembling it All:

Place paper liners a cupcake tin. Then, spoon the Orange Mixture into each of the paper liners until 1/3 full. Next, using a teaspoon, place a dollop of Chocolate Mixture into the centre of each cake.

Pop your cakes into the oven at 180C for 12-18Min or until cakes are firm to the touch.

The cakes should should be spongy on the outside with a chocolate cookie centre. (Re-heat in the microwave to turn the cookie centre into a gooey chocolate surprise!)

Until next time....

Hearts.

Nummy Nanner Bread

2010-04-11T10:06:00.000-07:00

Banana bread is one of those little treats that I've loved ever since, well...forever! Sad to say, I lost my fool-proof recipe (which I've used for the last several years - but not often enough to memorise it...) after our move. *tear

Yesterday I experimented with an online recipe which turned out toooooo sweet. I won't even quote the source for fear of giving ya'll the 'betes- bless 'em for tryin.

Today called for a do-over. Rather than hanging my head in shame after losing my recipe, I donned my pinny and experimented with my own recipe. This is what I ended up with:

Nummy Nanner Bread

(Vegan Friendly!)

Ingredients:

2c. Flour

2tbsp. Baking Powder

Dash-o-Cinnamon (optional)

Pinch-o-Salt

3 Ripe Bananas

2/3c. Applesauce

2tbsp Sugar

3tbsp Vegetable Oil

Directions:

Mix the Flour, Baking Powder, Cinnamon & Salt in a large bowl and set aside.

In a separate bowl, mash up your Bananas until they're nice and gooey. Then, mix your mash together with the Applesauce, Sugar, and Vegetable Oil. Slowly add the existing Flour mixture to the Banana mixture - stirring until all is well incorporated.

Spoon the mixture into a buttered bread pan, then pop it into the oven at 180C for 50-60min (I use a knife to test if the loaf is fully cooked - just slide your knife into the centre of the loaf, if any gooeyness comes back on the knife, then leave it cooking a few more minutes!! So on and so forth...)

Until next time...

Hearts.

Blueberry Beauties

2010-04-07T13:21:00.000-07:00

As ya'll may recall, several weeks back I went on a mission to find blueberries...only to come up empty handed. (Which ended up a great thing, b/c them marble cakes were mighty tasty!)

This past weekend I decided to return to my original quest which proved quite successful...well, successful minus a little butter explosion in the microwave...

Blueberry Beauties

freshly rinsed

soakin

ready for the bakin'

moist little muffins

Until next time...

Hearts.

When Life Hands You Lemons...

2010-03-28T11:19:00.001-07:00

Today's baking escapades were inspired by birthday boy (and professional cake flusher*) Nick Frost and his light hearted tweet request of Lemon Cake - which I thought was a brilliant idea.

When life hands you lemons...bake with em!

(I could only find white poppy seeds! I've never ever heard of white poppy seeds!)

Glazzin.

The only flushin this is gonna need is a flush o tea.

For real cake flushing action:

Until next time...

hearts.