Mojito Madness #sundayvibes

Hello People!

This last month has been interesting to say the least; I'm practising the art of focus rather than my usual mantra of 'Jack of all trades, master of some' (or was that master of none, I forget!)

It's amazing what you can do when you concentrate on one thing at a time. This is something that has honestly escaped me so far. I'm a person that wants to do everything well, and to do, have and be everything right now (please). 

No prizes for guessing how much trouble that has gotten me into!!

Whilst I can't say that I've totally given up on my old ways, for now I'm just enjoying the milder climes and embracing what the second half of this year has to bring for me. I started out with the motto; 'Love, Money and Happiness' and it's definitely time to see some manifestation up in here! :)

What better place to kick start the happy vibes than with chocolate? So join me as I share my latest creation/recipe-remix, inspired by mint choc chip ice-cream, overproof rum, my love of chocolate and the intermittent sunshine that I am oh so grateful for! 

These brownies are really easy to make & if you can't be bothered with the mint and rum (although I can't be sure why that would be the case), you can just leave them out and it's even quicker...

Stacks on stacks on stacks

Mojito Brownies

275g (10oz) softened unsalted butter

375g (13oz) caster sugar (I used Tate & Lyle's Golden Syrup sugar but caster sugar is fine)

4 large free range eggs

75g (3oz) cocoa powder

100g (4oz) self raising flour

100g (4oz) plain chocolate chips (I didn't have that many in my cupboard, so I grated dark chocolate until I got 100g worth)

7g very finely chopped fresh mint leaves (this works out to be about 20 leaves or something - it seems excessive but work with it!)

2 capfuls of overproof rum (clearly optional and I guess you can add to taste)

You will also need a 12 x 9" traybake or roasting tin.

1. Preheat the oven to 180oC/ fan 160oC/gas 4. Line the tin with greaseproof paper. 

2. Add all of the ingredients into a mixing bowl and beat until it's completely blended. Spoon the mixture into the tin, making sure that it is evenly spread and level at the top.

3. Bake in the pre-heated oven for 40-45 mins until the brownies have a crusty top and a skewer inserted comes out clean. Leave the brownies to cool in the tin and then cut into 24 squares.

Store in an airtight tin.

And there you have it; minty, chocolately buffness in a brownie shaped square. I took it upon myself to name them Mojito Brownies, as opposed to mint chocolate for obvious reasons... An excuse to add alcohol, (don't judge me!) 

Who said life wasn't awesome?

Peace & Love

xx

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Hen Party Time at The Vintage Patisserie

This weekend I had the absolute pleasure of finally visiting the Vintage Patisserie for a Vintage Tea Party to celebrate the upcoming nuptials of my beautiful friend.

If you've never heard of them, then you're missing out! They are based in East London and put on the most amazing, personalised tea parties ever!!! I've been a fan for years and went through a phase of trying to make everything in the first recipe book that they published!

The day was amazing, we were plied with good food, delicious champagne cocktails and got to dress up in cool vintage accessories.

 It was amazing and I thoroughly encourage everyone to make an excuse and get yourselves down there, you'll be glad you did!

Peace & Love

xx

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Make A Wish Cupcakes!

So I've been away for a while! Over the last month I have been working, playing, travelling and baking! There is so much to update you on, but first things first, take a look at these 'Make a Wish Cupcakes.

The birthday girl had a special banquet and requested individual cupcakes for the guests. The theme was 'Make a Wish'. I've been thinking about edible flowers for a while and this felt like the perfect opportunity to try it out. I tell you though, it was trickier than I expected to find edible flowers. Unfortunately florists only really know roses to be edible so I came up against a brick wall. After going to a number of stores, it turns out the garden centre is the place to go to find them.

So now you've seen the birthday girl and the cakes, here's how to recreate them;

Vanilla Butter Cupcakes (adapted from Amy Atlas's Sweet Design Book)

makes 

1 stick/ ½ cup (114g) unsalted butter at room temperature

1 cup caster sugar

2 large eggs

2 teaspoons vanilla extract

2 cups plain flour

2 teaspoons baking powder

½ teaspoon salt

¾ cup whole milk

1. Adjust oven to 350oF/ 180oC/ Gas Mark 4. Beat together the butter & sugar until they are light & fluffy. Scrape down the sides of the bowl, then add one egg at a time along with the vanilla until they are thoroughly combined. 

2. Sift the flour, baking powder and salt together in a small bowl. With the mixer on a slow speed add the flour mixture alternatively with the milk. Beat for about 3 minutes until the cake batter is smooth.

3. Divide the cupcake mixture between the cupcake cases and bake for about 17-20 minutes minutes until the a skewer entered into the centre comes out clean.

4. Leave to cool fully before topping with a generous amount of buttercream.

Vanilla Buttercream

250g unsalted softened butter

500g icing sugar

2 teaspoons of vanilla extract

2 tablespoons whole milk

1. Mix together the butter, sugar and vanilla extract until light and fluffy. Once they are all mixed, add the milk and whisk for at least 5 more minutes to get a deliciously fluffy buttercream.

Edible Flowers (the fun bit!)

Selection of edible flowers; pansies & viola

1 egg white

½ cup golden caster sugar

½ cup granulated sugar

1. Separate the flowers from the stems, then wash and dry them.

2. Lightly cover the flowers in egg white and carefully dip or sprinkle both the sugars over the petals.

3. Leave to dry on greaseproof paper, or if you don't have time (which I didn't), put the oven on the coolest setting with the door open and leave to dry.

4. Once they are dry, add glitter to make them fabulous!

The banquet!

These bad boys are a collaborative effort with my girl, Alexia Lenoir, the talented Event Stylist. Check out her blog post for her version of the day! :) 

If you do make these, please let me know how you get on!

Peace & Love

xx

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