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A Beautiful Box Of Goodies

Getting a parcel in the post is a surefire way to put a smile on my face. It’s great when its a present from me to me (cookbook, obviously), fabulous when from a friend or relative, but nothing can top the feeling of getting a parcel full of unfamiliar foodie goodies from a complete and utter stranger. Especially when it’s sent by someone who went above and beyond the call of duty and delivered unto me an amazing Foodie Penpal Parcel. Christine (or @Dashinista on Twitter) did a fantastic job and really hit the nail on the head from the guidelines I gave her.

Wrapped up beautifully in a pastel pink box, black tissue paper and pink ribbons, I felt like some spoilt spawn of a multi millionaire on their birthday, itching to get beneath the layers and find out what delights this pretty little package contained. When Christine had asked what foods I liked and my eating habits, I was pretty specific in describing my love for spice and chocolate but that I was also trying to lose a bit of weight at the moment, so I was delighted to see all these in my parcel:

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First up were some great spice mixes: You Must Be Jerking, Magnifico Meatballs and A Toast Sensation, from the online shop The Spicery. The jerk seasoning was delicious with a real depth of flavour, and I can’t wait to try the other mixes, especially as I love meatballs and am always looking for new ways of flavouring them. There was also a sample packet of ground star anise which I’m very much hoping to use in a cake once I get hold of an oven ( less than two weeks to go!). Having never heard of The Spicery before, I now have a feeling I’ll be a regular customer of theirs.
I also got a balsamic and oil salad dressing which will come in very handy to dress salads while I’m trying to lose weight, some chocolate coated rice cakes (strangely addictive, must be the chocolate!) for healthy snacking, some white chocolate and raspberry chocolate bites (really tasty and from a Turkish coffee shop near to Christine) and some jasmine tea pearls from Teapigs. I was really looking forward to drinking this tea despite the fact I betray my country by not enjoying tea at all (England I can only apologise) as it smelt so good when stewing in hot water. I guess my tastebuds just don’t fully get tea, as to me it tasted bland but to The Boyfriend it tasted like sherbet. I can’t tell you how gutted I was that I was missing on what he described as healthy liquid sugar, but I guess me and tea just don’t get each other, no matter what shape, form or flavour. Christine also included a voucher for Graze which I’ve now cashed in and received a little box of snacks at work – another lovely little present in the post – and 4 weight watchers recipes that she regularly uses. Combine all this thoughtfulness with ribbons, heart shaped post its, gorgeous ‘eat me’ labels and a pink box and you have Foodie Penpal utopia. Being so overjoyed at this parcel upon receiving it has insured me to up my game on sending out parcels so I can spread the joy. Christine – thank you, a delicious and inspiring parcel that I’m fairly certain I’ll never be able to match, but it will certainly be a lot of fun trying!

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Posted by on April 30, 2013 in Baking, Books, Cooking, Food

 

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Baking Up A Taste Of The Tropics

This weekend I finally got the opportunity to get in touch with my inner domestic goddess after a month of slumming it in the slow cooker and microwave. The urge to bake just got too strong so I was lucky to be able to pop out and borrow someone’s oven to scratch the itch and get something warm and comforting on the kitchen counter. There’s nothing like a bit of baking to counteract the stress of a busy week and to take your mind off of missing someone, which was the excuse I gave myself when I decided to bake two treats instead of one. Sometimes, you’ve just got to let yourself go. In truth, I have been working out hard most mornings and walked three miles yesterday while waiting for the car to be MOT’ed, so my greed has been well earned. Before I get to the joy of baking though I feel I must tell you about last nights dinner, mellow meatballs from Nigella Express. You’ve more than likely already got this book as it sold by the truckload when it was released a few years ago, and if you haven’t I strongly suggest you pick up a copy as it is quite simply indispensable. In my kitchen anyway. My copy is looking pretty sorry for itself, covered in food splats, its pages stuck together and spine close to falling apart – all signs of a much loved and reliable cookbook. Some of my favourite recipes from this include chicken schnitzel, flourless brownies, Mexican scrambled eggs, ragu and yesterday’s dinner. I adapted the recipe slightly to suit cooking in the slow cooker, so if you do the same then only put half the amount of stock specified so that you don’t end up with a watery dinner. The meatballs are cooked in a sauce made up of red curry paste, coconut milk, tomatoes and spices, alongside some chickpeas, sweet potatoes and butternut squash. It’s delicious. Spicy but not overly so, sweet, thick and with the goodness of sweet potato, squash and chickpeas. You needn’t make your own meatballs it you don’t have the time or inclination, but as I’ve said before (and it bears saying again what with the recent horse meat scandal) please buy the best meat you can afford so you know what you’re eating. I went for Tesco Finest Aberdeen Angus meatballs which might sound poncy but I only ate a quarter of the meatballs last night and the rest is in the freezer, so I’ve got 3 good quality dinners for the price of one pack of meat. So long as you are happy with the quality of what you’re eating, that’s all that matters. I know this photo doesn’t show the meatballs all that flatteringly, but take my word for it, they’re tasty.

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On to the baking! Flicking through Saved By Cake by Marian Keyes, my eyes were caught on the word ‘orgasmic’, as I’m sure yours would be too. Marian claims that her coconut milk cake elicited texts from friends raving about what an orgasmic tasting cake this is, so with such an appealing description what sort of woman would I be to not bake it? Word of advice for you though if you intend on making this cake or for that matter anything with coconut milk in it. Please do not buy coconut milk from the aisle in the supermarket where you’ll find all the big brand names for world foods, such as Blue Dragon, Old El Paso, Dolmio and the like. Buy it from this aisle and you’ll pay almost £2 for a 400ml can. Buy it from the aisle with all the Polish/Jamaican/Indian products that are typically covered in a foreign language and you’ll pay at the most 99p for the same size tin. There’s often an offer of two for £1 on these tins too. I don’t know what kinda swiz Blue Dragon and Amoy are trying to pull, the swines, but two quid for a tin of milky white liquid is excessive and if you need several tins for the week then its cheaper to get a Thai takeaway than it is to cook a simple curry. It might seem like a big rant over a saving of £1 but the big brands know most people don’t walk down the ‘ethnic’ aisle and charge double for the exact same product. And it really is the exact same product, there is no difference in quality or taste whatsoever. Don’t give them the satisfaction, go down the next aisle along and pick up a tin from a smaller producer that charges fairly. Look for Island Sun (green & white tins) or Dunns River (orange tin) and stick the middle finger up at the big brands. If you don’t shop at Tesco much then you’ll probably struggle finding these tins anywhere else other than Oriental supermarkets, but maybe I just haven’t looked hard enough. Waitrose naturally don’t stock them at all you’ll be surprised to hear. Anyway, that’s the pain dealt with, lets move onto pleasure. The cake doesn’t look like anything special to be honest, its very modest looking with its plain vanilla appearance. But vanilla can be surprisingly decadent and naughty, plus we all know not to judge anything on its appearance. The cooked cake is poked several times then is covered with the warmed, sugary coconut milk and left to soak up the milk overnight. Upon eating, the cake is very heavy from all the liquid but exceptionally moist. I’ve a feeling if you squeezed it the cake would ooze syrup from being completely saturated. While not entirely orgasmic, it is a very very good cake, filled to the brim with coconut which reminded me of a holiday in Cuba, and in the end leaving the eater very satisfied. I tried very hard to avoid any sexual innuendo with the write up of this orgasmic cake but to be honest it was just too easy. Sorry.

I also made a rather large batch of cookies from a much neglected cookbook, The Golden Book Of Chocolate. The Boyfriend bought me this several years ago from a fabulous shop we found in Notting Hill called Books For Cooks. Well you know me, I wasn’t going to walk right past that shop! If you are ever in the area and in the market for a new cookbook, don’t log on to Amazon and go here instead, it’s a great shop. I only wish I lived a little nearer London, purely so I could hang out in this shop on a regular basis. The cookbook itself has not seen any kitchen action for a long time which probably comes as a shock considering my love for chocolate and baking, but there are a lot of typos and ingredients missing which is a big mistake to make when it comes to publishing a cookbook. It’s a massive book though and covers a wide spectrum of chocolate based foods, even covering savoury dishes which I’ve not been brave enough to tackle. And it’s pages are gold. What more could you possibly want from a cookbook aside from accuracy and the correct list of ingredients? I mock, but in actual fact the chocolate and banana chip cookies I made from this book were sublime and not a typo in sight on the page. They were a cinch to make, and the banana flavour came from a mashed up banana and some dried banana chips. I buy bananas every week and come the end of the week I’ve maybe eaten one and the rest are all black and mushy. I know this will be the case and yet every week I can’t help but put another bunch of bananas in my trolley, convinced that this week I will eat all of them. Never mind, there are plenty of recipes that begin with ‘take one overripe banana…’
I hadn’t realised when I started making them that I would be left with 36 cookies but that indeed was the case. Unfortunately for me these cookies are right up my street, with melted choc chips, the crunch of banana chips and a super soft, almost cake like texture that makes them very easy to eat. I hate really crunchy cookies and usually this is what I end up baking, so to have a perfect cookie emerge from the oven was a dream come true. It also takes me straight across the pond to my favourite holidays in Florida with each bite, making them even more desirable. Luckily, The Boyfriend and I have a new baby niece, and if there’s one thing new parents need its sugar, right? I will be handing these over to someone who surely needs them more than I do, before I give myself full on diabetes by the time the week is out. I’m not a fan of peanut butter myself, but I can imagine this could be incorporated into the recipe somewhere somehow if you are suitably nuts about the stuff. The raw cookie dough would also make for a perfect home made cookie dough ice cream, I can see this stuff going beautifully with either vanilla, chocolate or banana ice cream. But it really is just perfect as a cookie, and something I will be whipping up as soon as possible for The Boyfriend once he’s home.

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Perfect Snowed In Food

Snow can be a pain for some, but for me, being able to hunker down at home in snuggly clothes with the heating turned up, a cookbook in hand and nowhere to go is sheer perfection. Admittedly, it’s not entirely perfect what with The Boyfriend not being back for a few days, but I’m adaptable and having free rein over the TV all night is the silver lining I’m clinging to. I’m very thankful too that I have a ridiculously well stocked store cupboard, meaning a quick walk round the corner to the local shop to get fresh food was all I needed to cook up the perfect snow day meal. I did nearly fall over approximately 20 times in front of the much more agile children sledding down the slopes while on my travels, but no matter as I had chocolate in my shopping bag! Green and Blacks chocolate to be precise, the good stuff, the ‘you know it’s payday’ stuff. But more on the chocolate later, we’ve got the savoury stuff to deal with first, which just so happened to be divinely delicious. I’ll be honest, today I didn’t really want to do a lot of experimenting as snowy days call for comfort and warmth, so I turned to one of my all time favourite cookbooks that I know I can rely on time after time. If you assumed Nigella then you would be wrong, for it was Gizzi Erskines’ beautiful book Kitchen Magic that provided me with the recipe for a bowlful of satay chicken noodle soup. I’d not made it before, but this book has given me plenty of tasty Asian meals before and I knew Gizzi wouldn’t let me down. It was perfect. Crispy chicken thighs, spicy Thai tasting broth and slippery rice noodles, what could be better on a day like today? It also took barely any time whatsoever to cook, which is no bad thing when everything smells so good whilst cooking that you just want to scarf it all down in one go. The chicken thighs are coated in spices and despite the fact that I de-skinned them (I know, I know, but I couldn’t justify chicken skin and chocolate now could I? I’m trying to lose weight!) they still ended up being crispy on top and moist within as thighs are fairly hard to overcook unlike the breast. The soup itself contained yellow curry paste, peanut butter, coconut milk and chilli oil amongst other Asian ingredients (store cupboard being put to its full potential) and was exactly what I needed to fight off the winter chill – warming, spicy and full of the complex Thai flavours that make me want to book a flight to Bangkok. If we didn’t have to pay for plasterers, paint and roof tiles I’m pretty sure that’s exactly what I’d be doing right now. Damn you house! Topped with my absolute favourites, mint, coriander and red chilli, it was a blinder of a soup. I’d been very tempted to get a chow mein after walking past the Chinese on the way back from the shop but I am so pleased I resisted and went for this instead, it really is very very good and much better for me than an MSG laden takeaway.

Following on from the soup I made chocolate, cherry and walnut brownies from In The Mood For Food by Jo Pratt. This is definitely my most used cookbook, although it had its heyday if you will when I first got into cooking and cookbooks several years ago, and hasn’t been used as much recently. This is a shame as just like Nigella and Gizzi, you can rely on Jo to give you quality food that tastes gorgeous with minimal effort. I think it’s a woman thing, male chefs like Jamie and Gordon want to wow you and cook food under pressure or impossible time limits, whereas women just want to feed you without all the palaver. It’s not about showing off, it’s about delivering tasty food that doesn’t stress you out when cooking it. Yet again my trusty store cupboard came into play, providing me with glacé cherries, walnuts and the usual baking ingredients. All I needed from the shop was chocolate and butter (just hearing those two words together makes me salivate). The best part about baking brownies though is easily the licking of the bowl afterwards once the brownie mixture that actually made it to the oven is cooking away. I have just two rules regarding licking the bowl and they are as follows: 1) always use a teaspoon, never a tablespoon. A teaspoon means it takes longer to clear the bowl out and tricks your mind into thinking you’ve had more as you have to keep going back for more. 2 licks of a tablespoon compared to 4 in a teaspoon, it’s a no brainer, and 2) if someone is in the house with you, only tell them that its bowl licking time (and no, that really isn’t a euphemism) once you yourself have had a few teaspoons of it yourself. You cooked that bad boy brownie, you reap the rewards and don’t let anyone tell you different. If The Boyfriend tries to get in there with his teaspoon before I’ve had my fill, it’s like a scene from a wildlife programme where the lions are fighting over a zebra carcass. Love means never having to share your brownie mix.

Now I’ve never had a bad brownie, they are pretty hard to mess up as all the ingredients are very tasty on their own, let alone combined, and this brownie was no exception. Crunchy walnuts, sweet and sticky cherries combined with dark chocolate, perfect. The brownies are squidgy in the middle with a crisp top and the tiny amount of sea salt added cuts through the intense sweetness of the gooey brownie. I did try to be inventive and added a capful of Baileys to use up the leftover dregs from Christmas, but there was not even the slightest trace of this in the taste and to be honest when the chocolate tastes as good as it does in this brownie who even cares? Keeping on theme, I dusted them with a blizzard of icing sugar for extra presentational effect. I’ve got to trek over to the house tomorrow in these snowy conditions and I’ll be bringing a tin of these brownies with me, chiefly as fuel for our mate doing the electrics, but also as emergency rations if my car gets stuck for hours on the road. I may not have a shovel, torch or spare jumpers in my boot, but at least I’ll have sugary, chocolatey goodness and really, isn’t that what everyone should have to hand in an emergency situation?

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These are a few of my favourite (foodie) things

  • Vanilla. Some people (foolish ones) use the term vanilla as a reference to something dull, bland or unexciting, which I must say I find abhorrent! Lets put the record straight, vanilla is amazing. Cheap ice cream has done much damage to the reputation of vanilla, but real vanilla ice cream with vanilla seeds in is truly one of the nicest things anyone can eat. Chocolate ice cream just doesn’t compare. Plus when you have in your hands a vanilla pod, you will be welcomed with the sexiest smell on Earth. Seriously, vanilla smells hot. Don’t be fooled by cheap body sprays, no vanilla scent is as good as the humble, sexy pod. Plus, fresh custard without vanilla would just be bland and tasteless eggy cream, which isnt appealling to anyone. Treat the vanilla pod with some respect peeps!
  • Cheese. Regular readers may be aware that my love for melted cheese knows no bounds. Sit the UN and all the worlds evil dictators around a table together, serve them melted cheese toasties and I think we could have world peace on our hands! Just a thought Ban Ki Moon. Whether its cheese on toast, parmesan on pasta or mozzarella on pizza, I love its stringy oozeyness, strong taste and the fact that its like a hug on a plate. Lets not forget mascarpone either. Next time you have a fresh punnet of strawberries on you, forgo the usual cream (forgive me Britain) and replace with mascarpone that’s had a tablespoon of icing sugar whipped into it. Also good with peaches. Some might call it a bit decadent, but don’t feel constrained by norms and traditions, break out and try something a bit different.
  • Chilli. This could well be my favourite ingredient ever. If I suddenly developed a chilli intolerance I would probably have a nervous breakdown. There goes all that spicy Thai/Chinese/Indian/Mexican/Morrocan/Mediterannean food that I love. Look how many cultures food thrives with the help of the chilli, and I’ve barely scratched the surface there. Without chilli my taste buds would go into mourning and all food would taste bland and unexciting (except for vanilla of course). It’s not that I want everything to be so hot that I come out in a sweat, but a good level of spiciness makes a good dish taste amazing and makes your mouth tingle. I never used to like spicy foods, but over time I’ve gradually built up my heat tolerance to a fairly high level. So if you’re a chilli beginner, don’t dive in head first with a super hot Thai jungle curry, break yourself in gently. Plus, the health benefits of chillies are too numerous to mention here, but check out this website for more information: http://www.chilli-willy.com/chilli-health-benefits/
  • Chocolate. I’m fairly certain you all know where I’m coming from. I love chocolate in almost all forms, whether thats a Galaxy from the vending machine, an expensive bar from a specialist shop, a mug of hot chocolate or as chunks in a tub of Ben and Jerrys. My favourite ways to enjoy chocolate are either by eating huge amounts of Lindtor truffles (truly heaven) or as melt in the middle chocolate fondants with a dollop of clotted cream on the side. Beautiful.

I did cook a recipe today from my June 2011 Delicious magazine but it was so unremarkable that it barely warrants a mention. But it was herb roasted chicken with baby new potatoes and while it was fairly tasty, it was also forgettable. Healthy though. Not even close to any of the above foods, which aren’t included at all in this recipe. Coincidence? I don’t think so!

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Pancakes and Pears

Todays recipe could be described as perfect hangover food, were it not for the excessive amount of kitchen equipment needed to make them. The recipe is choc chip drop scones with caramelised pears, and to make them I needed: 2 saucepans, a frying pan, chopping board, 2 bowls, an electric whisk, a sieve and plenty of cutlery. A tad excessive for pancakes, but these recipes aren’t going to cook themselves and like I said, this  is the perfect hangover food so needs must! After finally getting out of bed at 3pm today and faffing around for several hours in a post-vodka inebriated state, I decided to scrap having a normal dinner and cook up these pancakes. I wouldn’t normally go to this much effort for just me, but I bought all the ingredients for this when I cooked hunters chicken pie last week for a friend, but she then brought along a lovely cheesecake and after the pie we had no room for any kind of dessert anyway. And the buttermilk needed for them goes out of date in a few days so not wanting to let anything go to waste I had these for dinner. Nigella would certainly approve, although these came from Delicious Magazines April 2010 edition, and not one of her books for once.

These choc chip drop scones (but lets call them pancakes as that is what they are), were very very delicious and brought me back to Earth. Fluffy, with gooey chips of melted chocolate drops and covered with sweet, sticky caramelised pears, heaven. If you ever decide to make caramel please do be careful. Molten hot melted sugar is an absolute bastard if you get any on your skin as it will burn, and on the pain scale is up there with touching your eye just after chopping chillies. I speak as someone who has had the misfortune of doing both so just take my word for it. I’m ashamed to say I’ve put my eyes through chilli pain at least twice. The first time I did it I’d put a ridiculous amount of eye make up on and while running my eye under the cold tap in the bath for 20 minutes to relieve the stinging I then got mascara gunk under my eyelid which only added to the pain. My cheek also swelled up and went bright red for the afternoon, so I looked ravishing! All for a bowl of chilli linguine that just tasted of foolish mistakes once I finally got round to eating it, and that the boyfriend didn’t really like. I’m fairly sure I’ve also done permanent damage to my right eye, it will randomly start tearing up at random moments, and it’s not hay fever or a scratched retina. Still, I do love cooking with chillies and they apparently boost your metabolism so it’s a risk worth taking if it helps burn more calories.

 

This recipe also calls for a chocolate sauce, but quite frankly there was no way I was going to get another saucepan out, and because of all the caramel I think the chocolate sauce would be overkill. And when I tell you the chocolate sauce would be overkill, you’d better believe it.

 

 

 

 

 

 
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Posted by on April 6, 2012 in Books, Cooking, Puddings

 

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Lasagna, Key Lime and Masterchef

Someone please slap me. It has become increasingly obvious to me that since the boyfriend flew off to more exotic climes to work, I have turned into a big soppy ball of mush. It’s vomit inducing even for me, I need a good slap to knock some sense into me (although if you see me in the next couple of days, please don’t). Driving to work listening to the new Mary J Blige album (which is very good by the way), I was paying extra special attention to the lyrics and wondering when exactly I’d spoken to MJB about my love life and why she’d cruelly decided to turn it into a song for millions to hear? Thanks a lot Mary! But now any song which remotely mentions love has me going ” Oh my  god, this is EXACTLY how I feel, this song is about ME!”, and if it also happens to mention being separated by distance and/or time then I start wondering exactly when Alicia Keys started reading my mind and why I’ve not yet received any royalties. Its a sad state of affairs, I may have to take drastic action and start listening to heavy metal to remove me from this lovesick state. Cooking at least takes my mind off it, and I’ve taken another two recipes off the challenge list in the last couple of days. Not that this really puts a dent in the list, as I know already that come payday next week I’ll be adding another cookbook to the list. Like I said, its a sickness and I don’t want to get better.

I had a few work friends round for dinner last night, and decided that instead of playing it safe with the usual lasagne then chocolate cake combo (wonderful though it is) I’d cook a more unusual take on lasagne. This one was from the May 2010 issue of Delicious magazine which is dedicated to Italian food and the recipe was mushroom, parma ham and mascarpone lasagne, which also had pork mince in it. Well I must say it was very nice, and a decent change from traditional lasagne. The meat and mushrooms were cooked in a white wine and chicken  stock sauce with lots of parsley, garlic and onion, and the mascarpone béchamel sauce was really creamy and complimented the meat. Feedback was also very positive and empty plates are always a good sign. I forgot to take a photo of it though, but if you want to picture it, just imagine a lasagne with a white filling as opposed to the usual red one. Thats it!

Dessert was then chocolate and key lime pie from Nigella Kitchen, which is another great cookbook from Nigella. I’d like to point out that there is absolutely nothing nutritional about this dessert apart form the lime juice, which lets face it once mixed with double cream and evaporated milk, then placed into a pie crust made up of butter, digestive biscuits, cocoa powder and choc chips, has lost all of its citrussy goodness. But if you eat dessert for its nutritional qualities, then what the hell are you eating for junk food??? The lime stands up to all the other ingredients though and the filling tastes really zingy and is also super smooth and delicious. The pie crust, while nice did not set very well and ended up crumbling everywhere and became rubble next to the filling. Three slices are still sitting in the fridge and I just know I am going to cave in soon and grab one. It would be rude not to.

And on that note I’m going to eat some leftover lasagne, and catch up on this weeks Masterchef finals. I’m pretty certain that with these heightened emotions and the manipulative use of emotional music I will be crying my eyes out when they surely crown Shalina the winner. Masterchef gets me every time, better take my make up off first!

 
 

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Red Velvet Cupcake Swirls

I promised I’d cook from my new Marian Keyes cookbook, and who am I to break a promise? Yes, I made Red Velvet Cupcake Swirls from her book, and I can now see why baking helped her out of a depression as they were pretty, pretty, pretty good and certainly cheered me up. There was an obscene amount of cocoa powder in these innocent looking little beauties, and with a sweet cream cheese mix swirled into the cake mix these are definitely an indulgent treat, but well worth it. If you need a chocolate hit then these will give you several. They were also ridiculously easy to make so for minimal effort you get pretty delicious little cupcakes. They look quite plain, but because the cream cheese is swirled into the mix, you don’t need to put the frosting on top of them. That would be cream cheese overkill (yes there is such a thing), and as someone who’s been through such a tragic event, I can tell you that you can indeed have too much of a good thing. All I’ll say is that if you are ever at Universal Islands of Adventure in Florida and get a red velvet cupcake from Snookers and Snookers, Sweet Candy Cookers, you too will know what cream cheese overkill is like. Top tip, also don’t eat it and then go on The Hulk as you will regret this. I make these mistakes so you don’t have to.

I took these cupcakes into work for our team meeting, which was really just a front for the more important issue of The Bake-Off. A friend had decided to go head to head with me with her ‘healthy’ lemon drizzle cake so the competition was intense. Everyone loves lemon drizzle cake and chocolate cupcakes so the heat was on! Unfortunately we will never know for sure as people were far too diplomatic to pick a winner, but they were both delicious so we’ll call this one a draw (grudgingly). Next time I will be triumphant!

 

All in all, a definite improvement on the pineapple cupcakes I made a few weeks ago, which had left me lamenting that I’d never be able to knock up a decent cupcake. Now there is light at the end of the tunnel! A great first recipe to try from Saved by Cake.

 
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Posted by on March 7, 2012 in Baking, Books, Cooking

 

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