I Don't Think You're Ready For This Jelly

I haven't celebrated Halloween yet; apart from painting my nails. Me and the girles are off to a party tomorrow night. So last night I decided I'd make some jelly shots to take with me!!

The below liquid measurements can be adjusted to taste / preference. The only two firm rules I would go by are: -

1. Always melt the jelly in the microwave BEFORE adding the alcohol. DO NOT put the alcohol in the microwave.

2. You need 1 pint of liquid for every 135g bar of jelly - how you make up that pint of liquid is up to you; but my way tastes pretty darn good; even if I do say so myself!! ;)

1. You will need: -
  * Jelly (I'm using Hartleys Raspberry)
  * Alcohol of choice (I'm using Chambord Black Raspberry Liqueur and Passion Fruit Malibu)
  * A 1 pint jug
  * Shot glasses

2. Place the jelly in the jug and fill the jug 1/3 (one third) (approx. 7 fl. oz.) full with boiling water from the kettle. Place in the microwave for 10-20 seconds until dissolved and stir well.

3. Top the jug up to 2/3 (two thirds) (approx. 14 fl. oz.) with cold water from the tap and stir well.

4. Top the jug up to full (1 pint) with the alcohol of your choice.

5. Fill up your shot glasses - I managed to fill 11 shot glasses with my mixture; but as you can see they are all different sized glasses.

6. Put in the fridge over night - I placed my shot glasses in an old biscuit tin, just so I had more control over them when putting them in / taking them out of the fridge, and to decrease the likely hood of someone putting something in the fridge without realising and knocking them over!!

Enjoy!

Say Cheese

My River Island order arrived yesterday; super quick delivery there, I'm impressed! I'm pleased to say I love all the clothes, and they all fit... well, probably not for much longer now I've discovered the recipe to this cheese cake...

No part of it needs to go anywhere near a cooker; and I already had all of the ingredients required! That's my kind of cooking!

 Cheesecake

 

* 125g digestive biscuits

* 75g soft butter

* 300g cream cheese (Philidelphia)

* 60g icing sugar

* 1tsp vanilla extract

* juice of 1/2 a lemon

* 250ml double cream

 

Mix the biscuits and the butter in a food processor until combined. Then press the mixture into a 21cm springform tin.

 

Beat together the cream cheese, icing sugar, vanilla extract and lemon juice until smooth.

 

In a separate bowl, lightly whip the double cream. Then fold it into the cream cheese mixture.

 

Spoon the cheesecake filling on top of the biscuit base smoothing it with a spatula. Leave in the fridge for at least 3 hours; preferably overnight

I'm Gonna Bake My Biscuit

I've been baking again.

I've never been any good at baking, so I figured I'd practice with simple things, like biscuits, then work my way up - baby steps. I found this recipe for Peanut Butter Biscuits and since I recently discovered my love for Peanut Butter (thank you America!) thought I'd give them a go.

They were so unbelievably quick and easy to make; instead of mixing I just bunged it all in a food processor and let that do all the work!

Peanut Butter Cookies

* 8 tbsp. plain flour

* 2 tbsp. caster sugar

* 2 tbsp. crunchy peanut butter

* 1 free-range egg yolk

* 50g butter, softened

* icing sugar, for dusting (optional)

Preheat the oven to 180C/350F/Gas 4. Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough.

With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls. Place dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly.

Place in the oven and bake for ten minutes, or until just turning golden-brown. Transfer the cookies to a wire rack and allow to cool for ten minutes. To serve, place on a serving plate and dust with icing sugar.

Recipe courtesy of BBC Food

Sweetest Thing

I've been doing a bit of baking!

I love cooking, but I've never been any good at desserts. Now, I don't know if biscuits count as dessert, but it's a start! And the recipe I found sounded too nice for me to not try - custard and white chocolate!? Yummmmm!!!

Custard & White Chocolate Biscuits

 

* 140g butter, softened

* 175g caster sugar

* 1 egg

* 1/2 tsp vanilla extract

* 225g self-raising flour

* 85g custard powder

* 85g white chocolate, chopped into small chunks

 

Heat over to 180C/160C fan/Gas 4. Line 2-3 baking sheets with baking parchment. Put the butter and sugar in the food processor and whizz until light and fluffy. Add the egg and vanilla, and mix well. Sift together the flour and custard powder, then tip into the bowl and pulse to mix a dough. Scrap out the food processor and work the chocolate in by hand.

 

Roll the dough into balls a little smaller than a walnut, then place on the baking sheets, a little apart to allow for spreading. Press each biscuit down lightly with your fingers.

 

Bake for 12-15 mins until lightly golden. Remove and cool on a wire rock.

Recipe courtesy of BBC Good Food

Pip in Boots

I love these boots.

Really, really, really, love these boots.

I've had them over a year, and got them from River Island. I was a bit hesitant about them when I first got them, I wasn't sure if they were very 'me' - but quickly overcame that and they are my favourite boots, ever.

My problem is this....

Oil. Hot oil. I spilt it all over my boots whilst cooking. Then a dog licked them. And that seems to have cemented this oil into my boots and I have no idea how to get it off.

Worst Saturday morning ever.

*Sad Face*

Pip
xox