25 Minute Chicken-Parmesan Pasta Toss

We are sooo excited to finally tell you that we have teamed up with Kraft Foods and Hunt's to bring you Sunday Dinner... Any Night of the Week, without all the work. Check out our fabulous Kraft's recipes and more on the Kraft Parmesan Italian Dinner page where they will be featuring more delicious recipes, including 2 more of ours. Head on over now and get a peak! Don't worry that link will open in a new window (so you can finish this first). Click here for more of our Kraft recipes.

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Benefits of Consuming Chocolate

It would be surprising to know that eating chocolates can be beneficial. However not all varieties of chocolate can offer the same set of benefits. The more the is processed, the lesser health benefits it retains. This is also the reason raw cacao products have gained popularity.

Non-raw dark is also relatively healthy provided that it does not contain too many added unhealthy ingredients like high fructose corn syrup.

Listed below are some common advantages and health benefits of consuming chocolate-

1. High in Antioxidants

Cocoa contains flavanols, a type of flavanoid that is only found in cocoa and chocolate. Flavanoids are known to act as antioxidants. They also help counteract free radicals in the body.

2. Blood Pressure Benefits

Dark chocolate lowers blood pressure in people with elevated blood pressure. When a person feels uneasy and low on sugar a chocolate bar can act as an immediate stimulus.

3. Lower LDL Cholesterol

Eating a few pieces of dark chocolate every now and then has been shown to reduce LDL cholesterol by as much as 10 percent.

4. Natural Anti-Depressant

Chocolate contains serotonin, a natural anti-depressant also assists in endorphin production, which creates feelings of joy and pleasure. In fact, a particular study showed that melting in the mouth was more pleasurable than passionate kissing. This also explains why many people naturally reach for chocolate when they're depressed.

5. Cancer Fighter Several studies have found to be one of the best cancer-fighting foods along with other foods like tea, red wine, blueberries and garlic. Current research shows that chocolate works as a cancer fighter in a dual way, it inhibits cell division and also reduces inflammation.

6. Prevents Tooth Decay

Research has found that the theobromine in chocolate prevents tooth decay by eliminating the mostly prevalent bacteria called streptococcus mutants, often found in the oral cavity. This particular bacterium is the one that largely contributes to tooth decay. Hence visiting a Dentist is not always because of consumption of chocolates. It's always advisable to brush immediately after consuming chocolate. It can lead to tooth decay if stuck in it for longer time.

7. High in Magnesium Cacao:

Chocolate is higher in magnesium than almost any other plant. Magnesium is a crucial mineral that helps in regulating the neurological, cardiovascular and digestive systems. Since many people suffer from magnesium deficiency, adding magnesium-rich dark to their daily diet can improve overall health.

8. Artery Cleanup

Antioxidants in cacao help to sweep out and thus get rid of the plaque that often builds up in the arteries.

9. Brain Health

Dark chocolate can help in protecting the brain after a stroke by shielding the nerve cells from further damage. Studies also show that helps to improve memory.

Both dark and milk are relatively healthy and the darker the chocolate, the healthier it is. Hence do not worry much about gifting chocolates to friends and family. However, the fact of consuming any product in adequate quantity should be kept in mind. Anything that is consumed excessively could have an adverse effect and will not do justice to our health.

Benefits of Consuming Chocolate .Find a registered Dentist Vancouver & book your appointment directly online.

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Raspberry swirl ice cream

Why hello, gorgeous! Yup, that's me talking to the ice cream. I've got to admit - this ice cream is really pretty. The vanilla ice cream base is a beautiful pale yellow color with pops of bright red swirled throughout. Come to think of it, I feel like I'm describing a sunset - see the beautiful shades of yellow throughout the sky as speckles of red scatter throughout the horizon. Thank goodness I'm not a poet, right?

Well, this ice cream tastes just as good as it looks. The vanilla ice cream base is smooth, rich and creamy. Then add in ribbons of sweet raspberry, and you've got yourself one awesome cool treat. If you are a blackberry fan, you can substitute blackberries instead (just add a squeeze of lemon juice to the mixture to balance it out).

I'm sure I'll have more ice cream recipes to share soon.

Raspberry swirl ice cream

• 1 cup whole milk
• 2/3 cup sugar
• Pinch of salt
• 1 and 1/2 cups heavy cream
• 5 large egg yolks
• 1/2 tsp vanilla extract
•  1 and 1/2 cups raspberries, fresh or frozen
• 3 TBSP sugar
• 1 TBSP vodka

Directions
For the ice cream, warm the milk, sugar and salt in a medium saucepan. In a (separate) large bowl, pour the cream and set a mesh strainer on top.

In a separate small to medium bowl, whisk the egg yolks.  Once the milk mixture is warm, pour a few tablespoons of the warm milk into the egg yolks and whisk constantly. Slowly pour the egg yolk mixture back into the medium saucepan with the rest of the warm milk mixture.

Stir the mixture constantly over medium heat until the mixture thickens enough to coat the back of a wooden spoon or heat-proof spatula. Pour the custard through the strainer and into the heavy cream. Stir, then add vanilla. Chill thoroughly in the refrigerator (overnight preferred).

To make the raspberry swirl, smash the raspberries with a fork (if your raspberries are frozen, wait for them to thaw a bit). Add the sugar and vodka and keep smashing until the raspberries are juicy but are still chunky. Set in the refrigerator until you are ready to use the mixture.

Once the ice cream custard is completely chilled, freeze it in your ice cream maker machine according to the manufacturer's instructions. Alternate pouring the ice cream and the raspberry mixture into a container. Freeze for several hours before serving.

Yield: About 1 and 1/2 quarts

Source: The Perfect Scoop, by David Lebovitz, pages 92-93

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Strawberries healthy dessert alternative

Berries have always been promoted to be a rich source of nutrients and minerals that the body needs. A recent study reported in circulation: Journal of the American Heart Association, blueberries and strawberries have been cited particularly as a causal factor in the reduction of the risk of an attack on the heart in women therefore like a thirds as shown in his Studio. Eat three or more servings of these fruits had caused the improvement of the health status of the participants in this trial. Eat younger years can also significantly reduce the risk of heart problems later.

The study explained that anthocyanins, a specific subclass of dietary flavonoids in blueberries and strawberries, grapes and blackberries, it is believed that promote dilation of the arteries. In addition, this group of berries prevents plaque buildup and other cardiovascular benefits.

Experts say that the results can create a great impact in cardiovascular disease prevention efforts because blueberries and strawberries are food choices that can easily be incorporated in the weekly diet of women apart from the fact that blueberries and strawberries are already known to be most berries eaten in the country.

Mills, particularly, they are highly perishable fruit type and they must be handled delicately to prolong their useful life. Strawberries are available year-round but the harvest is only made during late spring early summer. Them packaged in containers protective plastic has helped greatly in transporting them in better conditions, until they reach the shelves in grocery retail.

Strawberries need to be stored in a cold environment and left without washing until it is about to be served. Due to their delicate nature, it can only last about two to three days in the fridge better.

Strawberries can be enjoyed fresh or in several other presentations. Strawberries dipped in chocolate are always a bestseller on Valentines day and even on normal days. Bakeries and specialty stores report that these products do not last long in their shelves any day. Red, heart-shaped fruit, dipped in melted chocolate, are simply irresistible and attract everyone to take a bite of sweet, finger-licking.

Some try to do it themselves but end up with a strawberry dipped chocolate lumpy and drip. Specialty stores that offer strawberries dipped in chocolate have practiced the recipe to perfection and there is nothing like getting their stores. In addition, it saves much effort and makes you enjoy the sweet temptation even more.

Strawberries can also be incorporated into salads, cereals or in milkshakes, pudding or parfait. The ways to enjoy strawberries are unlimited. You can eat them plain or other mentioned ways, but the undeniable temptation of strawberries dipped in chocolate always make you come back for more.

To learn more about chocolate covered strawberries, please visit:

http://www.bobaluberries.com/Hand-dipped-Wedding-Berries.html

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The Unblogged Files: March 2013

It's time for the Unblogged Files: March 2013! It was, like February, a pleasantly quiet month with lots of friends, family and food. Just the way I like it! Let's roll.

We had a celebratory family dinner at Choi's, in Hawthorn. It was rather fancy, and the food overall was tasty and clearly made of high quality ingredients, although quite expensive, and there were very few other Chinese families around. (It was Hawthorn, after all!) I'm hoping to blog our visit, but in the meantime please enjoy this picture of a bacon and spring onion pancake. It was hot and flaky and very very good.

Spring onion and bacon pancake at Choi's

I tested out the coffee at Prospect Espresso in Camberwell. Coffee was good, and the food going to other tables looked very appetizing (especially the fries!). Def wanna go back for a proper meal!

Cappuccino at Prospect Espresso - $3.80

I enjoyed a wonderful dinner at Abla's with my parents. Again, this is a meal I'm hoping to blog, but for now I'd like to show you my favourite dish: kibbeh nayeh. This is a raw lamb dish, served with mint, raw onions and pita bread. It was so delicious, just like my beloved Bratwurstfilzl.

Kibbeh Nayeh

How early was Easter this year? I haven't eaten a crazy amount of hot cross buns this year, but I've really enjoyed the Hot Cross Buns from Cafe Vue - they have a lovely denseness to them, with lots of rich spices and moist dried fruit.

Hot Cross Buns

I've been cooking more Chinese food this month for quick meals (following Fuchsia Dunlop recipes, obviously, but I've also been improvising a bit and mixing up my flavourings). I really enjoy buckwheat noodles with sesame-chilli sauce, simplified dan-dan mien (I haven't got the preserved vegetables so it's not technically proper dan-dan), and stir-fried potato slivers with chilli and Sichuan pepper. I've never been in the habit of cooking several dishes with rice, Chinese-style, but I'm really developing a taste for it! It's nice to have variety.

Top row: Buckwheat noodles w/ chilli sesame sauce, peanuts and sesame seeds; stir-fried cucumber w/ Sichuan pepper & chilli
Second row: Dainty leftovers, stir-fried cucumber; Dan-Dan mien
Third row: Egg-fried rice, homestyle eggplant, bok-choy in stock, stir-fried beanshoots w/ chives; Dan-Dan mien with bok choy
Fourth row: Dan Dan mien; Stir-fried potato slivers w/ chilli & Sichuan pepper, Dan-Dan flavoured pork mince, stir-fried bok choy w/ chilli and garlic

Speaking of Chinese food, we caught up with the lovely Billy for lunch at Dainty Sichuan one weekend. Mega chilli overload! I can never get over how big the portions at Dainty are - we took leftovers home and were eating them for a week!

Clockwise from top left: Gong Bao chicken; green beans with minced pork, Chongqing chicken, fish-fragrant eggplant; cumin lamb skewers

We had a brunch catch-up with the lovely Daisy and April at Coffeehead in Camberwell. The coffee and company was wonderful, as expected, but I felt a bit bad choosing the venue - the food didn't seem to be as good as normal (although the pulled pork burger was very popular!), and there weren't any sweet items on the menu that day. (Sorry Sugar-Queen Daisy!).

Clockwise from top left:
Pulled pork burger; Yolkporn; Corn fritters; Baked eggs; Pancakes with mushrooms; Fruit salad with yogurt; Latte

That night, we hit up yet another Paul Mathis venue: Firechief Pizzeria, with some other friends. I had been planning to cook, but it was like 38 degrees that day, and my kitchen was boiling hot! No thanks! We wanted to go somewhere with good food, where it would be easy to park, and for which we didn't need a booking. Firechief fit the bill! We shared three pizzas and a bowl of fries between the four of us, which was a perfect amount.

Clockwise from top left:
Margherita d.o.p the authentic - san marzano tomato, bufala mozzarella, fresh basil & extra virgin olive oil - $20.50
Funghi - fior di latte, wood-fired baked mushrooms w porcini, taleggio & fresh parsley - $21.90
Calabria - fior di latte, parmesan, calabrese salami w green olives, chilli & fresh oregano - $21.90
Shoestring fries w rosemary salt flakes - $7.50

Speaking of hot weather, we made the most of one of the last hot days of summer by going to Chelsea Beach and getting some fish & chips. So much love!

Chelsea beach

Fish and Chips

One night, at a loose end in town, we visited Neapoli for dinner. A new restaurant from the same owners of Spring Street Grocer, they serve different pastas, rotating salads and homestyle dishes like chilli con carne (with a deep-fried cornbread stick!). They also do Spring Street Grocer gelati for $3 a scoop. Bargain!

Clockwise from top left:
Chilli con carne; Barley salad; Yogurt gelato; Mango & orange gelato

I dusted off the old blowtorch one night, and made crème brûlée! It's easier than you'd think, and soooo delicious!

Burn baby, burn!

Tap tap crack...

We caught up with April and hubby again, this time in North Melbourne. We'd wanted to go to Beatrix, but they were chockers, so had lunch at nearby Elceed, before returning to Beatrix for cake. Elceed's breakfast dishes were great, and I loved their iced mango green tea!

Clockwise from top left:
Baked eggs with feta, carrot and eggplant kassundi
Poached eggs on sourdough toast w candied prosciutto and feta
Field mushrooms on sourdough w/ balsamic glaze
Corn fritters

Beatrix seems to be crazy busy on Saturdays now that they're closed on Sundays, and a lot of cakes had sold out by the time we'd gotten there. Next time I'll sacrifice my Saturday-morning gym session and go super-early!

Orange chiffon cake with sour cream glaze

Lamington

I made Nigella's crustless pizza for lunch when I was home sick from work one day and could not even face leaving the house. Doughy yummness.

Nigella's crustless pizza

Just before the long weekend, a lovely coworker of mine shouted us Cupcake Central red velvet cupcakes! My fave!

Red velvet cupcake - $4

And that was March! I feel this post was a bit shorter than normal, because I've been pretty good about blogging things quickly - Captain Melville, the Fig Almond and Pine Nut Tart, my Chocolate Mini-Loaf Nut Cakes and my Miranda Party were all visited/baked/eaten/hosted and blogged in March. I've also got a few completed posts sitting in my drafts and thus not included in this post... stay tuned for Rockwell & Sons, The Mess Hall, White Chocolate and Raspberry Muffins, and a Magic Custard Pudding Cake!

Plans for April - got a few parties and events coming up, but trying to keep my weekends free for relaxation. I know we're in the middle of a long weekend, but I'm already looking forward to Anzac day and my birthday! Yay!

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Lemon Cream Pie Push Pops #SundaySupper

     I love cute desserts.  It's no secret that when it comes to baking I love making creative desserts.  For a while it seemed like everyone was making cake pops.  Then came all the flavored cupcakes.  Now it seems as though the new trend is desserts in push pop containers.

    At first I wasn't too sure about this but the more I saw them the more they grew on me.  I like the fact that the containers can be held in one hand and don't require any silverware.  They are perfect for parties.  They are also single serve which makes them handy.

    After contemplating what I wanted to make I went into the kitchen to see what I had.  I noticed a jar of lemon curd that needed used up and a container of Cool Whip that didn't have much left in it.  Looking at the two items I immediately thought lemon cream pie.

     This was the perfect recipe for this week's #SundaySupper Citrus edition.  This was a super quick recipe that I was able to whip up in 10 minutes.  They are sweet, a little tart, and just enough to satisfy your sweet tooth.

    I was very excited about trying them and after taking a few pictures outside I was carrying the push pops into the house when one of them jumped out of the jar and exploded all over our living room floor.  Thankfully we have hardwood floors so it was easy to clean up and then mop but I was very sad that I lost one of my desserts.

Lemon Cream Pie Push Pops (a Hezzi-D original)
1/4 c. lemon curd
1/4 c. sweetened condensed milk
1 c. Cool Whip Lite (or any other whipped cream)
10 vanilla wafers 
2 graham cracker sheets
1 T. butter
1 t. vanilla
4 push pop containers

1.  In a small bowl combine the lemon curd and sweetened condensed milk.  Mix well.

2.  Crush the vanilla wafers and graham cracker sheets into crumbs.  Melt the butter and then pour over top of the cookie crumbs.  Add the vanilla and mix well.

3.  Put the lemon mixture into a zip top bag and seal.  Put the Cool Whip into a zip top bag and seal.  Cut off the ends of both bags.

4.   Place a tablespoon of the cookie crumb mixture in the bottom of the push pop container.  Pipe in a layer of lemon and then a layer of whipped cream.  Top with an additional tablespoon of cookie crumbs.  Pipe another layer of lemon then top off with the whipped cream.

5.  Sprinkle the top with remaining cookie crumbs and a thin slice of lemon peel.  Repeat with remaining push pop containers.

6.  Refrigerate, making sure to keep the push pops upright, until ready to serve.

Since I’m the hostess this week, I get to give you all a sneaky peek of all of the fabulous dishes that our #SundaySupper team is preparing…and everything has some sort of citrus fruit!  Make sure you come back on Sunday to visit and get all of these fabulous citrus recipes!

Better with Citrus Breakfasts:

• Orange Ricotta Pancakes from Gotta Get Baked

Big On Citrus Breads & Condiments:

• Honey Lime Dressing from Ruffles & Truffles
• Lemon Poppyseed Sweet Bread from Food Lust People Love
• Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen
• Moroccan Preserved Lemons from MarocMama

Make You Pucker Salads, Sides, & Main Dishes:

• Ceviche from Cookistry
• Cilantro Lime Rice from Crazy Foodie Stunts
• Citrus Ginger Chicken from Kudos Kitchen
• Easy Indian Lemon Chicken from Soni’s Food
• Grilled Orange & Lime Chicken Thighs from Big Bear’s Wife
• Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
• Orange Chicken from Cindy’s Recipes and Writings
• Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
• Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
• Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue’s Nutrition Buzz

Sour Citrusy Sweets & Desserts:

• Blood Orange Sorbet from My Cute Bride
• Broiled Oranges with Toasted Coconut from Neighborfood
• Clementine Curd from Small Wallet Big Appetite
• Creamsicle Cupcakes from The Meltaways
• Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
• Fresh Lemon Mousse from Comfy Cuisine
• Frozen Lemon Dessert from Gourmet Drizzles
• Gluten Free Orange Pound Cake from Simply Gourmet
• Honey and Lemon Cake from Happy Baking Days
• Key Lime Biscotti from Juanita’s Cocina
• Key Lime Cheesecake from Flour on My Face
• Key Lime Cookie Bars from Supper for a Steal
• Key Lime Truffles from What Smells So Good?
• Lemon Blueberry Polenta Cake from Vintage Kitchen Notes
• Lemon Coconut Cinnamon Rolls from Chocolate Moosey
• Lemon Cookies from Basic N Delicious
• Lemon Cream Pie Push Pops from Hezzi-D’s Books and Cooks
• Lemon Layer Cake from Crispy Bits & Burnt Ends
• Lemon Ricotta Cake from The Urban Mrs.
• Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
• Mini Meyer Lemon Pies from Cravings of a Lunatic
• Mini Orange Cream & Lemon Cream Scones from The Foodie Army Wife
• No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma’s Meals
• Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
• Omiyage California Citrus Cake from Ninja Baking
• Orange Cake with Orange Syrup from The Lovely Pantry
• Pink Grapefruit Pie from In the Kitchen With Audrey and Maurene
• Pink Lemonade Pound Cake from In the Kitchen with KP
• Sugar-Free Lemon Meringue Pie from Webicurean
• Tarte au Citron from That Skinny Chick Can Bake

Sour Sips & Drinks:

• {DIY} Arancello and Limoncello from girlichef
• Orange Creamsicle Smoothies from Mama.Mommy.Mom

Join the #SundaySupper conversation on Twitter on Sunday, March 31st to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

This post linked to:
Two Cup Tuesdays, 

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Hot Cross Buns

Hot Cross Buns

Here's an Easter specialty that will be much appreciated after the morning egg hunt. The scent of these cinnamon and vanilla infused buns baking will wake the entire house in eager anticipation. I like sultana raisins in mine but dark or golden raisins or currants are also good. If your family is not fond of dried fruits, these are also exceptionally delicious with chocolate chips substituted for the raisins.

• 3/4 cup lukewarm water (around 100 degrees F)
• 1 tbsp sugar 
• 1 envelope regular yeast (2 1/2 to 3 tsp)

Dissolve the sugar in the warm water. Sprinkle the yeast over the surface. Do not stir. Let stand for 15 minutes.

In the bowl of an electric mixer with a dough hook attachment or in a large mixing bowl, mix together:

• 3 cups flour
• pinch salt
• 1 1/2 tsp cinnamon
• 1/3 cup sugar

Add the prepared yeast along with:

• 1/4 cup melted butter
• 1 large egg
• 1 large egg white
• 2 tsp pure vanilla extract

Knead with the dough hook for about 5 minutes or mix together with a wooden spoon until the dough comes together, then knead by hand for about 10 minutes. Add:

• 1 cup sultana raisins

Whether you are using an electric mixer of making the dough by hand you should knead the raisins into the dough by hand; the mixer tends to crush the raisins and you want to keep them intact so gentle hand kneading is best to incorporate the raisins into the dough. Cover and let stand in a draft-free, warm place for 30 - 40 minutes.

Grease a 9x13inch baking pan. Divide the dough into 12 equal pieces and form into balls. Place them in the prepared pan and let rise for about an hour or until about doubled in size. Whisk together:

• 1 egg yolk (reserved from preparing the dough)
• 1 1/2 tbsp water

Brush over the tops of the buns before baking. You need not use it all. This stop makes a glossy top to the buns. Bake at 350 degrees F for about 30-35 minutes. Remove from pan and let rest on a wire rack for about 15-20 minutes before piping on the vanilla glaze crosses.

Vanilla Glaze

• 1/2 cup icing sugar (powdered sugar)
• 1/2 tsp vanilla extract
• 2 to 3 tsp milk

Mix together until smooth. You will want this to be quite a stiff glaze so only add enough milk to bring it to a thick consistency. Pipe crosses onto the tops of the warm buns. A Ziploc bag with the corner snipped off works well for this if you do not have a piping bag.

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Tracing the Origins of Chocolate

Chocolate can be considered as one of the most luxurious foods in the world. In fact, countries, such as Belgium, bear witness to the thousands of tourists who visit the country in search for the sumptuous Belgian chocolate. Although chocolates are mostly packaged as bars or as candies, they can be represented in different forms, such as beverages, liquor, dishes, garnishes and so much more. The world's greatest chocolates are not exclusive in Belgium alone. Switzerland, Germany, Spain and South American countries are also some of the top chocolate destinations in the world. Indeed, if you are a chocolate connoisseur, the journey is never ending. However, before you can fully start on your hunt for the next best chocolate experience, you first have to know how chocolate came into being and what are the processes that it has to go through to achieve the rich, velvety texture that countless people love so much.

Chocolate comes from the beans of the cocoa plant. It was believed that chocolate was actually first grown as a domestic crop by the Olmec Indians during the 1500 to 300 B.C. Even in the past, chocolate is already considered as a gourmet food since it was only the elite society of Mayans who could consume cocoa drinks. In time, chocolate became more known to countries outside of ancient South American civilizations because cocoa beans were used for trading currencies. Christopher Columbus introduced chocolate to European countries around 1502, but it was Hernan Cortes who cultivated cocoa beans in the European soil.

Cacao trees or Theobroma cacao are mostly grown in countries with tropical to warm climate, such as Central and South America and Western Africa. Cacao beans sprout as pods in the trunks of the tree. Usually, the pod bears an average of 30 to 40 seeds. When the pods mature after a year, a white, sticky pulp envelops the pod. This can then be used as ingredient for beverages. The seeds inside the pod are then processed to produce high quality chocolates as well as compound chocolate.

When the cacao seeds mature and are scooped from the pods, they undergo the process of fermentation and drying. It is highly critical for the cacao beans to be fermented since this part determines the development of the flavor of the chocolate. Cacao beans are fermented at 125 degrees Fahrenheit and usually take around two to eight days to complete. Afterwards, the cacao beans will be dried on bamboo mats. This process allows them to lose weight and moisture content.

The dried cacao beans are shipped to different markets around the world where they will be processed even further. real chocolate is the roughest and purest form. To get this, cacao beans are roasted and removed from their shells. These produce cacao nibs which will be grounded until they form chocolate liquor. From this form, the manufacturer can opt to develop solid cocoa, cocoa butter, or the combination of both in different proportions. Apart from that, the cocoa product can be combined with milk, sugar and other ingredients and processed in different methods of heating and cooling to create different chocolate products.

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Take a Look on Top Candy That You Can Use For Promotional Reasons

Toffee or chocolates are a necessary component of any special celebration of our life. It fills up those special events or occasions of our life with more happiness and sweetness. We rejoice celebrations with our near and dear once when those occasions are dear to us then it can made more special and memorable by using custom candy.

A custom candy is normally said to as those sweets that can be are personalized for one's use in any kind of occasion or for corporate event by putting logos as well as labels as well on it. The chocolate is also said to as those toffees that are available throughout a very small period of occasion like seven weeks or so.

Many chocolate manufacturers in the festival season and other special occasions like arrival of New Year offers personalized chocolates that last till the season. These chocolates are tagged with particular seasonal slogs and emblems and are the key lure for grown-ups as well as children. Some custom gum is also used for the purposes of promotional campaigns of new venture. The personalized mints and gums on which the logo of the company is embedded is gifted to the customers and distributed in public during any public event. Below are top ten picks of candies you can use for promotional purpose of your new venture.

Chocolate bars

The typical enfold bars of chocolate comes in different type of flavor like milk, dark chocolate, mint, strawberry and many more flavours. You can make your own artwork on the cover meanwhile keep in mind that cover should be as according to the event. Personalized chocolate bars are used for corporate gifting purposes.

Wrapped mints

These kinds of mints are used not just for cafe and restaurants, covered chocolates are very effective when put in to sinks during trade shows as well as big corporate meetings. These are picked from millions of mint flavors.

Lollipops

More than a chocolates bar that is fixed on stick, personalized lollipop can be pasted on both the side of the stick as well as the toffee and then fix and then wrapper. People specially kids and grown-ups enjoy lollipops in of different these flavors.

Cookies

Chocolate wrapped cookies. Cookies of different shapes and tastes are used while picnic as well as travelling.

Tins

More often than not filled with chocolates or hard mints, tins are available in the wide variety of ranges shapes and sizes, prices and quantities that could also be reused to offer your emblem more exposure.

Gift baskets

Perfect at vacations time or for giving someone special 'thanks', gift collections with toffees and chocolate bars express the love and appreciation.

Gum

Offers clients and customers and promote your brand very well. It is one of the eatable items that is used frequently by the people of every age group.

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bournville chocolate

It's one of the bournville chocolate most popular sweets of all moment. Women crave it, adult men hoard it, and Aztec kings were thought to have been the first to consume it. But why do we love chocolate a whole lot? Following are just a number of reasons why chocolate can be so popular--and why you bournville chocolate shouldn't cease completely, even if you're on a diet!

It melts in your mouth - Chocolate contains fat--that's not surprising. The cocoa butter with chocolate gives it a new rich, creamy consistency that also transmits the cocoa's flavoring perfectly. It also has a new melting point that's just a bit lower than the average your body temperature, which gives you that melt-in-your-mouth feeling every time you pop a bit of chocolate in your mouth area. Chocolate lovers often describe this melting feeling like a true moment of euphoria.

Just the right bournville chocolate chemistry - In accordance with a study done in the University of Michigan in the usa, chocolate contains chemicals named opioids. Opioids are also present in opium, and they serve to dull pain and allow a feeling of well-being to folks who ingest them. According on the bournville chocolate study, people who eat chocolates produce natural opiates within their brains that soothe their nerves and cause them to feel good. When the particular bournville chocolate receptors that detected opioids were blocked, that chocolate needing was lessened.

Chocolate likewise naturally contains "uppers" like caffeine, sugars, and phenylthalymine, that make your heart pound slightly harder, your breathing bournville chocolate come a tad bit more quickly, and give which you feeling of alertness. The consequence is not dramatic bournville chocolate enough for being uncomfortable in most individuals; it's mild enough to bournville chocolate bournville chocolate generate a pleasant "high, " and that is often equated to the impression of being in love.

Chocolate equals love - These are love, the association most likely are not completely physiological. Women crave chocolate more frequently than men do. Women will also be habitually given chocolate as birthday and Valentine's day presents. In our traditions, chocolate is thought of like a romantic gift. It's away from the realm of mundane, day-to-day meal, reserved bournville chocolate for special occasions--and, for ladies especially, it's associated together with love and romance. That might be another reason why women of all ages particularly love chocolate: deeply down, it makes these feel loved, cared regarding, and pampered.

It really is designed for you - Recent bournville chocolate studies suggest that chocolate--especially dark chocolate--contains chemicals that lower the chance of cancer and coronary disease. Flavanoids and antioxidants in dark chocolate have been shown to manufacture a difference in cardiovascular health and fitness. Until recently, tea was considered the principle source for these chemical substances. Now, scientists recommend that you've got a chocolate cookie or biscuit with your tea so your body gets more of those life-lengthening chemicals. Don't have milk with your dark chocolate, however--the same studies present that milk can cancel out the healthful effects regarding eating chocolate by stopping those helpful chemicals via being fully absorbed chemistry.

Chocolate does contain fats and sugars which you shouldn't eat a whole lot of--but so long as you eat it in moderation, the science suggests you can include as much as 1 year to your life.

It's an excellent option for your sex life - From the time that the time of the particular bournville chocolate Aztecs, people have assumed that chocolate has aphrodisiac attributes. But there may end up being some deeper truth to be able to those old legends. Recent studies have shown that girls who eat a bit of chocolate a day have much more sex than women bournville chocolate whom don't. This could be as a consequence of those bournville chocolate brain-soothing chemicals which can be found in chocolate, understanding that chocolate encourages the brain to discharge more of as it is eaten. Chocolate just makes us feel good--which can be a key ingredient for a normal sex life.

But you will discover more creative ways to use chocolate in the bed room besides bournville chocolate just eating that. Adventurous and playful partners have incorporated it in the bedroom for years. For any sensual treat, make a chocolate fondue and feed your spouse strawberries dipped in the particular sweet sauce. Give your better half fine chocolates for no reason--they're sure to show their appreciation later. If you're not afraid to have a little messy, use chocolate-flavored body ointments and lubricants--you can generally share a shower to scrub off afterwards!
                 
It's crucial that you remember not to eat way too much in chocolate. It does contain high levels of saturated fats and sugars that could cause health damage and obesity if you take in too much. Even so, when eaten in bournville chocolate modest quantities, chocolate truly can be quite a miracle bournville chocolate food. Even greater, it tastes wonderful--it's difficult to find anyone who doesn't like a chocolate, whether it's white, dark, or milk, Hershey or Belgian. So the next time you need to give up something for Lent or undertake a new diet, think twice before giving up chocolates. It not only style good--its health benefits provide bournville chocolate you with a great excuse to carry on enjoying it.

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Vacation to Birmingham to Visit All the Natural and Man-made Points of interest

Birmingham is an beautiful city, with 250 a long time of history to again it up. It is situated in the centre of the West Midlands region involving England. The city is full of interesting and unique places to explore with the aid of a car hire Liverpool. The place has lot to supply and will surely fascinate every one of its visitors. Both business and leisure travelers can offer enjoyable and stress free-holidays inside Birmingham. With Birmingham car rental it is possible to travel around the area in utmost privacy. Because of high demand of car hire inside the city, it is suggested to book your Birmingham car hire well upfront.

While in Birmingham there is certainly something for everyone. From kids to adults there is certainly unlimited fun awaiting to get explored. For example, it is possible to enjoy your Birmingham trip with attractions like Liverpool Museum, Art Galleries, churches plus more. Don't forget to take pleasure in the sight of exceptional eighteenth century Baroque church. With Birmingham car rental it is possible to drive towards various gardens and parks inside the city, like King's Heath Recreation area, Cannon Hill Park and Sutton Parka and the National Nature Reserve. After enjoying the scenic gardens it is possible to drive en route to Birmingham city centre and the UK's second largest shop.

Drive towards Victoria Sq . Houses, where you will discover mammoth fountain which has been dubbed as "The River. " The huge fountain pumps out an incredible 3000 gallons of water every minute. The locals here telephone it "The Floozie inside the Jacuzzi". Birmingham also prides alone on producing exquisite jewelry that is difficult to acquire anywhere else in Europe. If you have interest in collecting jewelry, do look at the Museum of the Jewelry Quarter, Jewelry Quarter Urban Village and lastly the oldest operating mint with the Birmingham Mint.

Did you recognize Birmingham is the birth place of Cadbury's chocolates! If you're a chocoholic, you must drive towards Bournville, where in addition to chocolates you will take pleasure in the sightseeing of the area. Visit the beautiful Bournville educational facilities, enjoy the architecture in the city and lastly go to the Cadbury Globe. For the convenience on the visitors, there are several clear chocolate-colored signs that connect you with the factory.
                        
After experiencing the museums, art museums and galleries and churches, it is time for you to visit National Sea Living Centre in Birmingham. Spend a few hours exploring the 3000 varieties of sea creatures and bid farewell to the stress and strain of this everyday life. Birmingham is among the great places in the world and put all your cares aside and love the atmosphere of that English city.

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bournville chocolate

Remember bournville chocolate Charlie as well as the Chocolate Factory, if you are in Birmingham we have a chance to see your Chocolate Factory unfortunately sans this singing Oompa Loompas. Cadbury World in Birmingham is an amazing place to pay a visit to, not only is it on the list of world's largest chocolate bournville chocolate factories it is additionally where the legendary Cadbury manufacturer started. Though Cadbury is often a globally recognized brand right now, two brothers in The city of birmingham from humble beginnings toiled long and hard because of their little factory to change it into today's Chocolate Empire.

Cadbury World is actually a visitor's centre run through the Cadbury factory in Bournville, The city of birmingham, the centre is an educative yet exciting museum committed to the history of dark chocolate. Visitors can trace back the origins of dark chocolate in Europe, from cocoa being discovered in South america by the Spanish to how chocolate was initially made in England.

The Cadbury World tour is often a self bournville chocolate guided stroll over the museum that lasts approximately two hours, headsets are offered and they provided actions description of each part. Visitors start off their journey from your Aztec Forest where visitors is able to see the role of cocoa inside the lives of Aztec as well as Mayan Indians and how cocoa was initially brought to England. The Cadbury Story part chronicles the story of two brothers and that they built their chocolate manufacturing facility, the sections describes the way the welfare of the workers were vital and how bournville chocolate the factory was not the same as other during that time period.

Visitors also get time to see how Cadbury chocolates bournville chocolate are designed and how different ingredients are mixed to supply that special Cadbury taste. One of the most fascinating sections is Cadabra where visitors are taken on Bean mobiles by using a chocolate wonderland that capabilities chocolate sculptures bournville chocolate and moulds. Visitors can also read the original mounded chocolate set that's used for the well known Coronation Street TV business oriented.
                 
 For those of you bournville chocolate using a sweet tooth, the World's Biggest Cadbury bournville chocolate Shop lets you buy any amount of Cadbury Chocolate products along with specially crafted chocolate mementos and mementos

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Skating Fridays

Welcome to the 2nd edition of Skating Fridays! I had such an overwhelmingly positive response to the inaugural post that I will try to make this a weekly thing. Thank you all for being so supportive and interested in my life outside of baking.

If you are unfamiliar with skating, there are 4 levels that adult skaters can test out of in the United States Figure Skating (USFSA) track - think of it like belts in karate. You start off with Pre-Bronze moves-in-the-field (or MIF), then Bronze, Silver and finally Gold.  One must take and pass the corresponding MIF test before testing its equivalent in other disciplines like freestyle (that's the one with jumps and spins) and pairs. Dance is completely separate.  If and when a skater competes, he or she must compete at the highest level that has been passed.

Here is a link to the diagrams and some videos that the USFSA showcases on their website for each level of MIF.

Last week I showed you my forward outside and inside double-three turns for my Gold MIF test. Today I wanted to show you one of my weaker moves - backward inside double-three turns. It took me months to figure out how to do these correctly, but they are improving. I'm curious - after viewing the videos below, can you tell which is my weaker side?

Left backward inside double-three turns:

Right backward inside double-three turns (got interrupted by some kids during one of the turns):

The MIF pattern is not on the circle like I have demonstrated above but rather in alternating half circles down the length of the ice. Fun, isn't it?

And just because I can't work on MIF all the time, here is one of my favorite spins... it's a sit spin / cannonball / back sit spin combo.  My back sit isn't very low, but it's something I'll keep working on.

Less than a month to go before Test Day!

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Fatal Trial by Mick Bose

     When a CIA veteran goes missing, his daughter Faye Duncan decides to take matters into her own hands and investigate. She soon finds much more than she bargained for.

     Alex Querci, a gifted young physician, begins to see strange cases of sudden epilepsy at the ER. As Alex searches for the reason, he comes across Faye Duncan.

     Together they are plunged into a mystery where death stalks them at every step. From the art of healing, they must now become experts at the art of survival, and prevent a great tyranny against mankind from being propagated forever....(synopsis from Goodreads)

     I had a difficult time getting into this book.  There were a lot of characters and story lines and none of them seemed to go together.  It was slow going for the first 40 pages or so but once Faye and Alex met I really started to enjoy the book.

     There is a lot of action in this book.  People are dying, patients are turning up missing from the hospital, and people you trust are turning out to be at the center of the mysterious trial.  Alex and Faye have stumbled onto a medical trial that is causing patients to have seizures.  Pair that with the fact that Faye's missing father may have been taken into the trials against his will and the couple are racing against time to save him and the other patients that are part of the trial.

     We learn about the pawns in the medical trial scheme and slowly unravel a story that goes back decades, all the way to the 1940's.  I had no idea who was at the center of the trials and when I found out I was very surprised!  It definitely kept me reading to the end to find out what was going to happen next.

I give this book 3 out of 5 stars. a Rafflecopter giveaway

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Defining Yourself

In my last job, I had the opportunity to go to conferences, classes and functions on a fairly steady basis.  On Tuesday, I went to my first industry related function for my new job.  I'm naturally a shy person...but my last job had me in front of new people ALL the time.  That I fell out of that "muscle memory" so to speak made me surprised a bit about how nervous I got.

To make matters worse, one of my co-workers was one of the two speakers for the night and he made the group go through the exercise of sharing three things about ourselves that are non-work related.

Sounds simple and innocuous, right?  Don't ask me how or why...but it made me start thinking about how people define themselves.  About how I define myself. 

I shared that:

• I'm on the board of directors of a dachshund rescue.
• I'm a voracious reader
• That I love to travel and always have my passport with me

I listened intently as people shared about themselves. After all, if you can find something in common - it gives you an opening to start a conversation.  The labels that were most utilized were: husband/wife and mother/father. 

I felt a little like a failure.  I'm neither a wife or mother.  Trust me - I wish I was both! (If you happen to see my Mr. Right...send him my way!  I've been waiting a LONG time.)  If you had asked me at 20 where I'd be in 2013, wife and mother would be on that list. If I had found the right guy, I would have happily tied the knot well over a decade ago.

Heck, if you had asked my high school or college friends where I'd be - almost all of them would predict that I'd be a wife and mom.  I was the one that helped them through relationship break-ups, make-ups and the occasional pregnancy test; didn't go through a "party" phase and played matchmaker for a number of people.

I guess I need to change my earlier statement.  I feel like a huge failure.  But it also make me curious how you define yourself.  What are your most important life titles?



*No, I'm not looking for pity.  Please just accept this as one of the few times that I'm sharing about where I feel lacking in life.*

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Chinese "pineapple" (bolo) custard buns 菠蘿包

Redemption. Don't you just love it? After my epic fail in the Chinese custard buns that I made recently, I was extremely discouraged in trying to make Asian bakery style buns again. My yeast didn't rise in the previous recipe, and I was scared to try something similar another time.

Imagine my surprise when I got assigned Christine's Kitchen Chronicles for this month's Blogger's Choice swap, which is hosted by Sarah of Taste of Home Cooking. Although I had been eyeing Christine's bolo bao recipe for a long time, I was hesitant to try it after my baking failure since the bun technique was similar. "What the heck," I thought, "Let's give the bolo bao a try."

My bolo bao (菠蘿包) dough did not want to rise (I'm guessing because my butter was still too cold), so I tricked it. I covered my dough, popped it in the microwave for 20 seconds and let it rest. Then, about 15 minutes later, I zapped it for another 20 seconds in the microwave and put it aside to rise. When I returned 2 hours later, my dough had risen. Success!

These buns were beyond phenomenal. I did not add an egg wash to mine, so I didn't achieve the beautiful golden color on the top of my pastries. However, everything else was spot on. The dough was light and chewy, and the custard inside was slightly sweet. And of course, the best part of the entire bun was the topping, which is something that I could eat plain.

Thanks, Christine, for sharing such a fantastic recipe. I'm happy to say that this was a successful attempt at a pretty intimidating pastry.  And in case you're wondering, the bolo bao is often referred to as a "pineapple" bun because of the marks on top of the bread. The diamond pattern resembles the exterior of a pineapple. There isn't any real pineapple in the pastry otherwise.

Dough

• 2 and 1/4 cup all-purpose flour
• 4 TBSP sugar
• 1 and 1/2 tsp active dry yeast
• 1 medium egg
• 2/3 cup warm water
• 1/2 teaspoon salt
• 2 TBSP milk powder
• 3 TBSP butter

Topping

• 6 TBSP unsalted butter, room temperature
• 2/3 cup powdered sugar
• 1 g salt (a pinch)
• 1 TBSP milk powder
• 1 teaspoon vanilla extract
• Yellow food coloring (optional)
• 1 egg, beaten
• 1 and 1/4 cups all-purpose flour
• Another egg for egg wash

Custard filling

• 3/8 ounce custard powder*
• 1 and 7/8 ounces wheat starch (tungmin flour)*
• 1/2 cup sweetened condensed milk
• 1/4 cup butter
• 1 large egg, slightly beaten

*You can substitute with 1 TBSP of vanilla pudding mix (NOT instant) and 1/4 cup corn starch

Directions
Place the dough ingredients in a bread machine according to the manufacturer’s recommendation.  Set to the dough cycle and start the machine. It takes about two hours for the dough cycle to complete. (I do not own a bread machine and simply kneaded the dough by hand, covered it with plastic wrap and heated it in the microwave for 20 seconds. I then let the dough rest for about 10-15 minutes and reheated it for another 20 seconds in the microwave. I let the dough rest for another 2 hours before it rose.)

While the dough is resting, make the topping.  In a large bowl, mix the butter and powdered sugar together. Add in the salt, milk powder, vanilla, and food coloring and mix well.  Then add the beaten egg and mix.  Finally, mix in the flour and combine. If the dough is too sticky, place it in the refrigerator to firm up.

Prepare the filling.  Combine the custard powder (or vanilla pudding mix) and wheat starch (or corn starch) in a non-stock saucepan. Add in sweetened condensed milk, and mix over low heat until combined. Add butter. Bring the mixture to a simmer while constantly stirring. The mixture should turn into a consistency like paste.  Remove the mixture from stove and allow to cool slightly.  Once the mixture has cooled, add the egg and stir constantly until it has been well incorporated. Divide the dough into 12 equal portions, shape them into balls, cover with a damp towel and set aside.

After the dough has risen, punch it down and separate into 12 equal pieces.  If dough is too sticky, add a little bit more flour.  Using a lightly floured rolling pin on a lightly floured surface, roll the dough ball into a circle. Thin out the edges more than the center.  Add a custard ball in the middle, and wrap to form a bun.  Pinch centers to seal and place on parchment paper lined baking pan, seam side up.  Repeat for the other buns.

Remove topping from refrigerator and divide into 12 pieces.  Flatten topping dough with hands and gently place on top of bun.  Using a knife, score the topping 3 times vertically then 3 times horizontally.  Repeat for other buns and let dough rise for 40-50 minutes.

Preheat oven to 325 degrees F.

After final rising, gently re-center topping if needed.  Gently brush egg wash over each bun.
Bake for 10 minutes at 325 degrees.  Then, reduce temperature to 300 degrees and bake an additional 5 minutes.  Allow buns to fully cool before storing in air-tight containers. These buns freeze exceptionally well (for several months). Simply reheat them in the microwave for 30-45 seconds to serve.

Yield: 12 buns

Source: Christine's Kitchen Chronicles; originally adapted from Chow Times and Recipezaar

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25 Quick and Easy Spring Celebration Desserts

Most holidays we spend with Chad's family (mine is 2,000 miles away). I am usually in charge of desserts. So, to make your weekend a little less stressful I put together these 25 Quick and Easy Spring Celebration Desserts.

Continue Reading »

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Double-decker Bunnies, take two

Two cookies always beat one, yes? 

Last year, I made little double-decker bunnies and thought this year needed some double-decker action as well.  (That sounds weird.)

Anyway...I love the shape of this bunny cookie cutter.  It's just perfect for a "chocolate" bunny.  I do have three egg cookie cutters (everyone needs three, right?), but none larger than the bunny cutter.  So, using the bunny cutter as a guide, I just cut large eggs with a paring knife:

These babies are big...the egg cookie is 6 & a half inches.  Easter is for celebrating.

{Oh, PS. That edible Easter grass?  Cute, but not exactly delicious.}

To make these double-decker bunny cookies, you'll need:

• sugar cookies cut with a bunny cookie cutter and hand-cut with a paring knife
• royal icing, divided and tinted with AmeriColor Sky Blue mixed with Ivory & Chocolate Brown, Bright White
• disposable icing bags
• coupler and tips: #2, #1
• squeeze bottles 
• toothpicks
• small ramekin
• small, clean paintbrush

Use #2 tips to outline both the bunny and the egg.

Thin the blue and brown icings with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  (Reserve some of the blue icing for piping details later.) You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into squeeze bottles as needed. 

Fill in the outlines with the thinned icing, using a toothpick to guide to the edges and to pop large air bubbles.

Let the cookies dry at least one hour.

Add the details to the bunny cookie, using a #2 tip for the bow and #1 tip for the eye.

Let the cookies dry uncovered, 6-8 hours, or overnight.

The next day, add the "speckles" to the eggs.  Mix equal(ish) parts water and chocolate brown food coloring.  Dip a clean paintbrush into the mixture and flick over the cookies with a GLOVED finger.
(For more details and pictures of the speckling process, click over to this post.)

This will dry in about 15-30 minutes.

Apply piping consistency icing to the back of the bunny cookies...just a bit will do, we don't want oozing.  Gently press in place on the egg cookie.  Let dry for 30 minutes or more to set.

Double-decker, 6-inch tall, speckled eggs & bunnies.  Just one placed in a treat bag and tied with a pretty ribbon makes the perfect Easter gift!

Happy Easter, bunnies! 

---

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Miranda Party!

The hilarious Miranda Hart!

So as you may or may not be aware, I'm totally obsessed with Miranda (the TV show and the comedian!) If you haven't seen the sitcom, you simply must! Funniest show ever! I love how she's just naturally a funny person, I love the slapstick and the self-deprecating humour, I love the Britishness of it! And of course, the fart jokes! (Heheheheheh). It's not lost on me that Miranda is a female comedian, a female comedian who created, writes and stars in her own sitcom, a wildly successful mainstream one, no less. Totes amazeballs! But mainly I just love her because she is absolutely hilarious.

We've gotten heaps of our friends onto the show (including my cousin, who in turn, spread the Miranda love far and wide when she travelled through Europe last year), and I must have seen the first episode at least a dozen times! I just can't get sick of it.

We were so excited when the third series started in December, and there was a point earlier this year when we literally had two nights a week dedicated to the viewing of Miranda with friends. (Tuesday nights were mini-Miranda marathons for a friend who was catching up on the series, and Wednesday nights we'd have everyone gather at our place to watch the latest episode). Sometimes it became three nights, as I'd have to re-watch certain episodes to pick up things I'd missed because we were laughing too hard.

The logical conclusion of all this? A Miranda party! Essentially this was an excuse for our fellow Miranda-obsessed friends to sit around one afternoon, watching Miranda and eating cake.

Having watched the series so many times, I've started to notice things in the background of the show - like how Miranda (the character) always seems to have a cake or two in her flat, or at least at tin of biscuits or a plate of sweets! And you know, her flat is surprisingly stylish for someone whose shtick is that she's not very chic. My cousin and I often seem to have long discussions about the Miranda world, the characters, the quotes, the storylines. (Like, why didn't Clive know that Gary was back? And what happened to Clive anyway?) I know this is extremely dorky, but I suppose it's too late to be shy now!

At first I had thought I could try to recreate some of the cakes featured in the show, but they all seemed to be big, multi-layered affairs like Victoria sponges with whipped cream and berries, coffee sponge cakes etc. (And yes, I did make a list). Whilst I'm sure they would have tasted heavenly, I didn't want to make so much food that we wouldn't be able to eat it. In the end, I decided to make a selection of Miranda-inspired food, in generous quantities, but in bite sized pieces so we could keep picking at them all afternoon long.

My friends brought savouries and other snacky bits and pieces: cheese, grapes, chocolate Digestives (so very British!), crackers, crisps and so on. (I bloody love crisps!)

The snack table

The party definitely felt like a success - for the first few hours no-one even asked if we could watch TV, but kept hovering around the snack table, or as I like to call it: my "nibble and mingle zone". Some of us even had savoury, moved to sweet... then switched back to savoury! Wild and crazy, I kid you not!

I only made one hot item: a big plate of sausage rolls. (Hehe, "sausage").

Sausage rolls

My sausage rolls are super easy: I just use my favourite pork sausages, cut off and discard the skins, then wrap them up in store-bought puff pastry. I glaze them with beaten egg and sprinkle with sesame seeds, then bake them at 200C for 30 minutes. Super yum!

I also made some mini Malteaser muffins (i.e. Nigella's malteaser cake, baked as mini-muffins), which I felt were like a bite-sized version of the many multi-layered cakes in the show.

Malteaser Mini Muffins

No savoury muffins here!

Malteaser Mini Muffin

I also thought Miranda (the character) would appreciate how nipple-tastic they are! Hehehehe. (Ooh! Naughty!)

Malteaser Mini Muffin

I made a batch of coconut macaroons too - not that these have ever been on the show, but I wanted something gluten free for one of my friends who is a coeliac, and having British biscuits in a tin felt very "Miranda". (I also had egg whites in the freezer and coconut in the pantry - winning all around!)

Macaroons

Very tasty, moist little coconut treats. Oh good lord, that's moist! It's a Nigella recipe, definitely worth giving it a go!

Macaroons

The pièce de résistance was a pavlova, (Miranda eats pavlova before partying with Tamara in the episode: "A New Low"), which again, was a gluten free treat we could all enjoy! And even though I said I didn't want a bunch of huge cakes, I thought it would be nice to have one central, large cake. I made it on the morning of the party, and decorated it just before my friends arrived.

Meringue!

I was impressed with how stiff (Ooh.. naughty!) the meringue mixture turned out. Check it out!

Meringue Tower!

I was almost tempted to bake it in the tower shape, but thought a normal cake shape would be more sensible.

Cake-shaped

Pavlova

Pavlova!

Normally I'd slice up the pavlova and serve it on individual plates... but eh, I didn't want to do any more dishes, and we were all friends, and everyone was looking at the pavlova with hungry eyes... we plonked the pavlova on the coffee table, sat around, grabbed a spoon each and dug right in! Communal pavlova!

Digging into the communal pavlova

Miranda: "There's no need to cut that!"

Pavlova!

Finally, sugar-satiated and full, we moved the remaining snacks to the coffee table, put another pot of tea on and started watching Miranda. Such fun!

Snack table

Now that I think about it, this party seems to be like a really low-key version of my Mad Men-themed birthday party of 2011!

Do you watch Miranda? Do you have a favourite episode? Favourite character? What's your favourite Miranda moment? Are you team Gary or team Mike? What are your thoughts on themed parties?

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