Alice in Wonderland

Days like today I really love my job.  I was recently asked to create some darling Alice in Wonderland themed cupcakes for a friend and today I finally got around to designing and topping the dear little sponges.  

I'm really happy with how they turned out. Care to take a peek?

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Rolo Cupcakes

Due to an offer I deemed as too good to be true at my local corner shop, I found myself in possession of an abundance of Rolos.  I'm a sucker for a special offer, especially one concerning delicious chocolate covered toffee sweeties!  When I returned home I was confronted with a feeling of guilt, I couldn't possibly eat all of these Rolos myself and no way could I let Kris loose on them.  There was only one thing for it, Rolo Cupcakes!

Take you favorite chocolate cupcake recipe, press a single Rolo into the batter of each cup and bake as normal!  Top with caramel buttercream, melted chocolate and your last Rolo. Specially for the one you love most, you!  

Need a little insperation, find my go to chocolate cupcake recipe below.  

Bon Appetit!

Katies Chocolate Cupcakes!

Ingredients:

175g unsalted butter

175g soft light brown sugar

175g self raising flour

3 large eggs

1tsp baking powder

4tbsp cocoa powder

2tbsp milk

Method:

Preheat the oven to 180C - 160C fan and line a cupcake tray with 12 liners.

In a large bowl sift together the flour, cocoa powder and baking powder. Set aside.

Place the butter and sugar in an electric mixer and mix until light and creamy. Add eggs one at a time, mixing well between each addition.  Add the flour mixture in one go ensuring all the ingredients are thoroughly combined.  Stir in milk.

Fill the cupcake liners to 2/3 full and bake for 20 - 25 minutes or until a skewer inserted into the cake comes out clean.

Allow to cool in the pan for five minutes before removing to finish cooling on a rack.

Decorate as desired.

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Chocolate and Coconut Granola

Last week the lovely Hayley from Away With The Fairy Cakes posted a link on my Facebook page with the caption "You'll LOVE this!!".  The link was the Amazon page for the wonderful book The Vintage Tea Party by Angel Adoree.  Hayley was right, I did love it! So much so I bought it and even stumped up for next day delivery, unheard of!

I received it the following day and, much to Kris' annoyance, took it to work where I spent the whole afternoon drinking tea and pouring over the stunning photographs and mouth watering recipes.  I just couldn't wait to make good use of it.

Recently I vowed to myself to start eating a decent breakfast rather than my usual cup of tea on the run. What a perfect way to start my new mission than with this delicious chocolate and coconut granola from the brunch section of the book.

Chocolate & Coconut Granola

(From The Vintage Tea Party)

Ingredients:

240g rolled oats

175g flaked almonds

70g unsweetened shredded coconut

70g dark brown sugar

40g cocoa powder

90ml honey

50ml vegetable oil

1tsp cinnamon

3/4tsp salt

Method:

Preheat your oven to 120C / 100C Fan.

In a large bowl mix together the oats, coconut, almonds and sugar. In a separate bowl combine the honey, oil, cocoa powder, cinnamon and salt.

Combine the two mixtures, getting your hands in to make sure everything is evenly mixed, spread the granola over two baking sheets and bake for 1 1/4 hours, stirring half way through to ensure an even colour.

Transfer to a large bowl and serve with Greek yogurt and berries. Delicious!

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Afternoon Tea: Sanderson Hotel

While in London a few weeks ago Kris and I decided to partake in one of our very favorite activities, Afternoon Tea, of course!  I was originally planning on booking tea at the Savoy until I heard about this extra special, extra unusual tea on offer at the Sanderson Hotel.  They decided to take the sophisticated custom and turn it on its head before pushing it straight down the rabbit hole to Wonderland.  This is the Mad Hatters Afternoon Tea!

I have to admit, I felt like a kid at Christmas when brought face to face with all this wonderous fare.  Rainbow sandwiches with spinach, saffron and beetroot bread, lollypops which explode in your mouth and even a drink me bottle which turns from apple pie to lemon curd to burnt toffee as you sup.  All of this was delivered in the beautiful surroundings of the hotel garden / conservatory.  It just couldn't get any better.

I can't even begin to describe to you what a magical experience this was, I can only implore you to go and see for yourself!

I shall leave you with the wise words of Alice herself, taataa...

If I had a world of my own, everything would be nonsense. Nothing would be what it is because everything would be what it isn't. And contrary-wise; what it is it wouldn't be, and what it wouldn't be, it would. You see?

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Lemon Meringue Ice Cream

Yes, that's right, I've been at it again!  I just can't walk past kitschy kitchenwares without whipping out my debit card and investing on yet more space consuming toys for my kitchen cupboards to house.  This time I was having a lesurely stroll through House of Fraser while Kris was on the hunt for a new football kit.  I didn't mean to buy anything, I promised myself I would just have a browse, that was until I saw these fabulous ice cream moulds.  I just had to have them!  Don't they just scream tat, I love them!

Despite the dreadful weather we've been seeing up north I decided to have a go at making some ice cream. Lemon meringue ice cream to be exact.  Don't be afraid my dear readers, this ice cream requires no special tools, nor does it demand churning every few hours.  This is ice cream for the lazy girl, for ladies on the go, people like me.  If you have more of a sweet tooth I'd recommend adding some sugar or leave out the passion fruit.  I like my fruit tart and tangy ;)

If you're feeling a bit saucy, try melting some white chocolate for dipping and covering in hundreds and thousands. You know, just to add to the tacky nature of these kick ass cones!  I can feel a pina colada concoction coming on, I sure can relate to getting caught in the rain...

Lemon Curd and Meringue Ice Cream

Ingredients:

1 jar good quality lemon curd

250ml double cream

250ml Greek yoghurt

Zest of 1 lemon

Mini meringues crumbled

Flesh of 3 passion fruit

Method:

Whisk together the lemon curd, cream and yoghurt, stir in crumbled meringue and passionfruit. Pour into four ice cream moulds or four ramekins, sprinkle over the lemon zest and, if using ramekins, cover with foil

Freeze for 6-8 hours before serving.

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