Travel: New Orleans - Photo Diary

The second leg of our American journey took us to New Orleans, Louisianna.  I've been enamoured with New Orleans for as long as I can remember. I'd gobble up anything with the vaguest hint of Nola, films, books, TV shows, I was obsessed.  For some reason I always thought it out of reach, somehwere that would forever remain on my travel bucket list.  When we were booking our adventure we originally planned to fly across to New York and drive up to Boston after our Vegas visit but out of curiosity I did a little search for New Orleans and couldn't believe my eyes. Not only was it affordable, it was cheaper than what I'd settled on.  That was that, I was finally going to visit a place I've held in my heart for some many years. To say I was excited was an understatement.

One thing I can say about planning a multi city holiday, check your dates then check them again. One more time for good measure.  I say this because I, the massive doufus that I am, accidentally booked an extra night in our Vegas hotel and one less in our Nola diggs.  That meant we were without a bed for the first night we arrived in New Orleans. I know, right?!  Luckily I noticed my mistake and quickly booked an Air BnB for one night in Midtown and boy was I glad I did.  Midtown was such a cool, chilled out neighbourhood that boasted the best scarehouse in the whole state, did I mention it was right across the street from our room? Score one for Katie.  We left the camera at home for fear of dropping it in terror but trust me when I say it was scary as hell and hella fun!

before we got to New Orleans I began to think I may have over romanticised my view of the city. Maybe it wasn't going to be like the movies, maybe there wouldn't be jazz pouring from every street corner, maybe there wasn't going to be weeping foliage studded with strings of shiny beads and maybe the people weren't going to be the friendliest people I've ever met.  

Well, let me tell you dear reader, everything I dreamed of was true, and more.  Music floods through this city, the sound of trumpets carries on the breeze like floating magnolias. Beads left over from Mardi Gras celebrations hang from every surface, twinkling in the sunlight and the people were just about the greatest humans you could ever dream of meeting.  New Orleans, you have my heart and if you ever fancy dropping the 98% humidity levels, I'd move in lickety split.

Obviously, being a big fan of Disney's Princess and the Frog, I simply had to take a trip down the Bayou swamps.  I felt like I was in a dream. Everything about this place is breathtaking, every photo I took was like a work of art in itself. I could have spent all day floating around those swamps, watching aligators soaking up the afternoon sun, racoons bouncing through the trees and swamp hogs snuffling for treats in the muddy banks. Our tour was through Cajun Adventures and I can highly recommend the experience, our guide was knowledgeable and super friendly.

Next up is Memphis and probably the highlight of the holiday, Graceland. Did you know I'm a die hard Elvis fan? Well, I am, and bloody proud of it.   Have you ever visited New Orleans? I'd love to know what you thought of my new favourite city.

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Linzer Cookies

Linzer cookies are one of my absolute favourite cookies to make around the festive season. Not only are they quick and easy, they always look so beautiful.  Like delicate little works of art, worthy of any artisan baker's window display. It's all down to that light dusting of icing sugar right at the end, like little snow flecked ornaments, too pretty to eat. Whoever would have guessed you can knock them up in under an hour.  

You can use any jam you like in Linzer cookies, I like strawberry as it's traditional, but I think they would be delicious with any fruity flavours you have in your cupboard. I'm desperate to make some with some home-made cherry and amaretto jam, you just know that sounds delicious.

These cookies also make the most darling holiday gifts, all stacked up in little cellophane bags tied beautifully with some festive ribbon. Who wouldn't be thrilled by such a lovely, handmade present? Plus if you're lucky, the recipient may even invite you in for a cuppa and a Linzer. Win-win.

I like to customise the little jammy windows to the occasion I'm baking for. I used delicate little snowflakes here but I'm also partial to a wee heart or star.  You can go as wild as you like, fancy a little cat shaped window? Go for it, you do you!

Linzer Cookies

Ingredients:

• 230g unsalted butter, room temperature
• 230g caster sugar
• 2 large eggs
• 1tsp vanilla extract
• 1/2tsp fine salt
• 100g cornflour
• 450g plain flour
• 1 jar good quality strawberry jam
• 2tbsp icing sugar

Cooking Directions:

1. Preheat the oven to 175C and line two large baking sheets with baking parchment.
2. Place the butter and sugar in the bowl of an electric stand mixer. Beat together on medium-low speed until smooth and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl with a silicone spatula after each addition. Stir in the vanilla, salt, and cornstarch. Add the flour, a little at a time, mixing on medium-low speed after each addition.
3. Roll the dough out on a lightly floured surface to around 3/8-inch thick. Use a round, fluted cookie cutter to cut circles then use a smaller cutter (I used a snowflake but you can use any shape you like to reflect the occasion)
4. to cut little windows in half of the cookies. Transfer to the prepared baking sheets and bake for 12 minutes or until barely coloured.
5. Cool completely. Spread a tablespoon of strawberry jam onto the bottom round cookies then top with the windowed cookies. Sift over a tbsp of icing sugar and serve.

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Super Moist Chocolate Cupcakes

I was glancing at my blog archives the other day and I realised, I've never shared a recipe for a basic chocolate cupcakes, or even a vanilla one for that matter.  Basic recipes are the building blocks of baking, once you've mastered a simple chocolate cupcake, you can customise it to your hearts content. Here I'm sharing the recipe for my favourite, super moist and delicious, chocolate cupcake.

These babies are people pleasers. Chocolate cake can often be dry and a bit uninspired, but this one is so light and moist you'll be going back for seconds, even thirds.  Once you've got this one down. you can add in a little peppermint extract for a chocolate mint cake or maybe grated orange zest for a nice chocolate orange zing. The world is your oyster.

So guys and girls, are there any more basic recipes you'd like to see here? I'd love to whip up some more simple bakes.

*I wholeheartedly apologise for using the word moist, I know I know. I hate it too.

Super Moist Chocolate Cupcakes

Ingredients:

• 150g plain flour
• 200g caster sugar
• 40g cocoa powder
• 1tsp bicarbonate of soda
• 1/2tsp fine salt
• 1 large egg
• 120ml buttermilk
• 120ml sunflower oil
• 1tsp vanilla extract
• 120ml hot water


• For the frosting :
• 250g unsalted butter, room temperature
• 350g plain chocolate, melted
• 20g cocoa powder
• 500g icing sugar
• 50-75ml whole milk

Cooking Directions:

1. Preheat oven to 175°C and line a 12 hole cupcake tray with liners.
2. Sift all of the dry ingredients into a large bowl and set aside. In the bowl of an electric mixer add the egg, buttermilk, sunflower oil and vanilla and mix together. Slowly add the dry ingredients to the wet, mixing all the time. Add the water and mix to a thin batter.
3. Fill each cupcake liner 1/2 way with the chocolate batter and bake in the preheated oven for 20 minutes. Allow cupcakes to cool in the tray for 5 minutes before removing to a wire rack. Make your frosting while the cakes are cooling.
4. Beat the softened butter in your electric mixer until smooth, pour in the melted chocolate and beat to combine. Add in the cocoa and icing sugar and mix, slowly add the milk until you reach a good piping consistency. (Not too stiff, not too soft). You may not need all of the milk.
5. Using a large closed star nozzle pipe a swirl of buttercream onto each cooled cupcake. Cakes can be kept in an airtight tin for up to 3 days.

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Brussels Sprouts, Blue Cheese and Chestnut Pasta

Brussels sprouts often get a bad rap. They're the villain of the Christmas table. Poor, over cooked, farty specimens are pushed to the side of plates nationwide. I was the only person who would devour my sprouts round our table. My brothers wouldn't even entertain the thought of having them on their plate, and even my vegetarian mother would sneakily hide hers under leftover mashed potato.  People, we need to give sprouts a second chance. Wipe that mushy memory from your minds and instead think of delicious, garlicky sprouts, caramelised in bubbling butter and tossed with blue cheese and chestnuts. Doesn't that sound devine?!

I found this recipe in an amazing cookbook I picked up a few days ago, Pasta Secrets by Laura Santtini. I've poured over the pages of the book so many times since I bought it, there are mountains delightful sounding pasta dishes, as well as tips on how to make your own pasta or how to get the best from the dried variety. I absolutely adore it and would recommend this one to any pasta lovers out there!

Up until I made this pasta, I had no idea that sprouts were named brussels sprouts and not just brussel sprouts. Maybe it's because of the words running in to each other that I've never noticed this glaring gap in my knowledge of the English language. My long suffering other half often complains of this problem. The last letter of his first name is the same as the first letter of his surname resulting in a snakelike hiss whenever you pronounce it in full. I think this is the perfect reason for him to adopt my surname should we ever get married, but I doubt I'll win that fight ;)

Brussels Sprout, Blue Cheese and Chestnut Pasta

Ingredients:

• 60g butter
• 2tbsp extra virgin olive oil
• 2 garlic cloves, crushed
• 250g brussels sprouts, halved
• 1/2tsp dried chilli flakes
• 180g pack of cooked chestnuts, halved
• 200g dried pasta
• 150g blue cheese, crumbled
• salt and freshly ground black pepper

Cooking Directions:

1. Put a large pan of salted water on to boil.
2. Heat the butter in a large, heavy bottomed frying pan, add the crushed garlic cloves then place the brussels sprouts in the pan, flat side down, in a single layer. Throw in some salt, pepper and the dried chilli flakes and allow to cook until the sprouts start to caramelise. Add in the chestnuts and sauté with the sprouts for a few minutes until the sprouts are cooked through and not too soft. Remove from the heat.
3. When the water is at a rolling boil add in the dried pasta and cook according to the packet instructions.
4. Reserve a cup of the pasta water before draining. Tip the pasta into the sprouts and add the crumbled blue cheese. Toss together over a high heat, adding in a little of the pasta water to loosen.
5. Serve immediately with plenty of freshly ground black pepper.

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