My Version of Irish Cream

1 C. organic double cream
13 oz. sweetened condensed milk
1 & 2/3 c. Irish whiskey (1 35cl bottle of Morrisons Scotch Whiskey)
1 tsp. Nescafe Gold Blend instant coffee
2 Tbsp. dark chocolate syrup
1 tsp. vanilla
1/2 tsp. almond extract

Combine all ingredients in a blender and set on high speed for 30 seconds. Bottle in a tightly selead container and refrigerate. Will keep for up to 2 months. Shake before using.

On my To Do list...

Gingerbread Cupcakes from http://theppk.com/recipes/dbrecipes/index.php?RecipeID=91

For the cupcakes
1 1/4 cups all purpose flour
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup finely chopped crystallized ginger
1/2 cup vegetable oil
1/3 cup light molasses
1/2 cup maple syrup
1/4 cup soy milk
2 tablespoons soy yogurt
1 1/2 teaspoons finely grated lemon zest

For the frosting
1/4 cup soybean margarine
1/4 cup vegetable shortening
1/3 cup confectioners sugar
1/4 cup soymilk
juice of 1 lemon


Directions
Preheat oven to 350 F. Line tins with paper cupcake liners.
Sift together flour through salt.
Whisk together wet ingredients (oil through yogurt) until well emulsified.
Fold dry ingredients into wet, wisking to combine.
Fold in lemon peel and crystalized ginger.
Pour into tins, 2/3 of the way.
Bake 17 - 22 minutes, until top springs back when touched or a toothpick comes out clean.
When fully cooled frost them with frosting below.

Prepare the frosting
In a round bottom bowl cream margarine and shortening with a strong fork. This could take 5 minutes, to make sure they are thoroughly blended and smooth. Add sugar and mix, adding splashes of soymilk as you go along to make blending easier. Add lemon juice, and keep creaming away until everything is perfectly smooth. Refrigerate until cupcakes are ready for frosting.

Chocolate Cupcake Quest

I was desperate to make Mint Filled Chocolate Cupcakes.

So I searched for a cupcake recipe that used cocoa powder rather than chocolate.
I first tried Nigella's Easy Peasy Cupcakes. They certainly were easy and they rose very well but I found them to be without character.
So I then tried the Basic Chocolate Cupcake from the book Vegan Cupcakes Take Over the World (recipe at http://www.chow.com/recipes/10794)- these weren't what I was after either. Oh well, the quest continues!

I've been bitten by cupcakes!!

I walked past a cafe the other day and as the baby was screaming for milk I decided to go in and have a coffee. What I then saw turned what had been a horrible day into a lovely one: a stand full of sparkly, colourful cupcakes!
I ordered one for my toddler, not wanting to add to the sugar I had already eaten that day but from that moment on I was hooked.
I went home and reseached which would be the best cupcake book and what materials I needed.
I decided on Hello, Cupcake! based on the reviews and the cupcake designs in the book. And then I waited impatiently for the book to arrive.
And when it did...I was transported into a wonderful, beautiful place of creativity and joy. Luckily my toddler was asleep so I could read the book peacefully and with each page I turned my smile grew wider. Every project tempted me and I set to the task as soon as possible.


I used the book's recipe for Vanilla Cupcakes but for my second batch I used the recipe for Vanilla Cupcakes found on this fantastic blog: http://howtoeatacupcake.blogspot.com/2008/04/amy-sedaris-vanilla-cupcakes-w-mint.html.

My first ones were the Slumber Party. I thought if I could make these look even half decent then I would be on to something good with this book and I wasn't disappointed! I had so much fun making them, I was in a world of frosting and candy, pure escapism.
The next day, I made cats, followed by the corn on the cob and then the face. I still had some frosting left over so I then 'freewheeled' and came up with my own designs which I was very pleased with.


The next item on my list is a cupcake bouquet, as described in The Cupcake Doctor.

Chicken Tagine

• 8 skinless boneless chicken thighs , halved if large
• 1 onion , chopped
• 2 tsp grated fresh root ginger
• pinch of tumeric
• 1 tbsp honey
• 400g carrots , cut into sticks
• small bunch parsley , roughly chopped
• lemon wedges, to serve

1. Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. Add the onion and ginger, then fry for a further 2 mins.
2. Add 150ml water, the saffron, honey and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over.

Sandra's Flapjacks

Not strictly Sandra's but in fact Rose Elliott's but they remind me of my lovely friend so to us they are Sandra's.

Flapjacks

Melt 6oz of butter (must be butter, not margarine) in the microwave.

Stir in 6oz sugar and 1.5 rounded TB of golden syrup until the sugar is dissolved.

Add 3 drops of vanilla essence.

Stir in 8oz of oats and 3oz of wholemeal flour.

Bake for 20min at 160C.

Cinnamon Butter - Healthier Cookies

I have just discovered that my toddler loves Cinnamon butter spread on bread and dried out a bit in the oven or toaster.

Cinnamon Butter

• Beat together:
• 
  
• 1/2 cup softened butter
  
• 2 ounces caster sugar
• 2 ounces brown sugar
• 4 teaspoons ground cinnamon

Spread on bread.