Dark Chocolate and Cherry Panettone for my Day 8 recipe – made in a cupcake/muffin tin.
Not so much a recipe, more a gathering together of things!
(No panic, there’s a recipe coming tomorrow too)
These pears decided not to let apples have all the fun this Bonfire night and jumped onto sticks too! Of course if you’re after a traditional caramel toffee apple recipe then I can help with that too – just see the recipe here.
Individual Millionaires Shortbread with a hint of Halloween – Yes please!
40g caster sugar
140g plain flour
90g light muscovado sugar
315g condensed milk - use a squeezy bottle for no waste, if you use a tin and have some left over try it drizzled over icecream, add it to tea/coffee/hot choc for a creamy sweetener or indeed eat it with a spoon
– Thank you Hevz Tasty Treats for the top tips Xx
200g milk chocolate
50g white chocolate
So here’s your chance to get your hands on a great bit of kit, a Superfast Thermapen! I have 5 pink Thermapens to give away to you lucky lot courtesy of the team at Thermapen - it’s honestly a bit of kit I wouldn’t be without.
I’ve managed to avoid the need for tempering chocolate until now and managed just to wing it in the past. The time has come and chocolate is intriguing me, so in order for it to play ball I figured it was going to be important to learn how to temper chocolate.
Looking for a Father’s Day Showstopper? Here’s just the cake – a White Chocolate Mud Cake with white chocolate frosting wrapped with a chocolate collar and topped with fresh juicy British strawberries!
A big thank you goes to Jess Taylor who inspired me over on facebook to create this this week, and whilst my Dad doesn’t have a sweet tooth so won’t appreciate a big slice, he has been in the kitchen with me whilst I made it.