Margarita cupcakes

Margarita cupcakes (makes 12 muffin size cakes)

Ingredients
125g (4.5 ounces) butter, softened
150g (5.2 ounces) caster sugar
2 eggs
225g (8 ounces) self-raising gluten-free flour
1 lime zest
1 lime juice
3 tablespoons tequila


Cooking instructions

1. Preheat oven to 160-180 deg C (325-350 deg F).
2. Line muffin tray with paper cases.
3. Beat butter and sugar with an electric mixer until the mixture turns a pale colour.
4. Beat in eggs, flour, tequila, zest and juice of lime.
   
5. Divide mixture among cases.
6. Bake for 25-30 minutes.
7. Place cakes on a wire rack to cool.

To decorate (for 12 muffin sized cupcakes)

Ingredients
1 cup Unsalted Butter
3 tbsp lime juice
1 tbsp triple sec
4 tbsp tequila
2 tbsp milk
3 cups icing sugar (powdered sugar)
Green food coloring
36 7up jelly belly beans

Instructions

1. Beat butter, tequila, milk and juice.
2. Slowly beat in icing sugar.
3. Add desired amount of colouring.
4. Fill piping bag with the tequila frosting and pipe in swirl on top of cakes.
5. Place 3 jelly beans in centre of each cake.
6. Push cocktail umbrella into side of cakes.

Oops! I forgot to post this recipe back in September as part of my cocktail cupcakes posts. So, at long last here it is, and the timing couldn't be better as they are great party cakes!

Have a sweet day!

Happy New Year

Hello Sweets!

"Wishing you and your loved ones a Happy New Year".

Thank you to all of you my friends for your wonderful love and support this year! I have loved getting to know you all.

Have a sweet year! x

White chocolate truffles

White chocolate truffles (makes 35)

Ingredients
400g white chocolate drops
6 tbsp double cream (heavy cream)
1 tsp natural vanilla extract
Bowl of silver vermicelli for rolling them in.

Cooking instructions

1. Place the chocolate drops and cream in a medium sized saucepan on a medium heat.
2. Stir until chocolate has completely melted and has a smooth texture.
3. Remove from heat and whisk in vanilla extract.
4. Pour into small bowl and refrigerate for about 1 1/2 hours, or until set.
5. Scoop tsp of chocolate mix into your hand and roll into a ball shape.
6. Roll in vermicelli to coat.
7. Refrigerate to store, for up to a week (but best served at room temperature).

Hotel Chocolat sent me some 40% milk chocolate drops and some White chocolate drops to play with. Knowing how much my older sister loves Hotel Chocolat chocolate I thought I would make some chocolate truffles to sit on my Winter Woodland dessert table. I started off with rich milk chocolate ones, then went onto mixing other flavours in them like the delicious Baileys ones and seasonal toffee apple ones. Then it was time to turn my attention to the white chocolate drops! I again started off with simply indulgent plain white chocolate ones.

Have a sweet day!

Toffee apple milk chocolate truffles

Toffee apple milk chocolate truffles (makes 16)

Ingredients
200g 40% milk chocolate drops
3 tbsp double cream (heavy cream)
1 tbsp toffee apple flavouring
Metallic gold sanding sugar for rolling them in.

Cooking instructions

1. Place the chocolate drops and cream in a medium sized saucepan on a medium heat.
2. Stir until chocolate has completely melted and has a smooth texture.
3. Remove from heat and whisk in toffee apple flavouring.
4. Pour into small bowl and refrigerate for about 1 1/2 hours, or until set.
5. Scoop tsp of chocolate mix into your hand and roll into a ball shape.
6. Roll in sanding sugar to coat.
7. Refrigerate to store for up to a week (but best served at room temperature).

Hotel Chocolat sent me some 40% milk chocolate drops to play with. Knowing how much my older sister loves Hotel Chocolat chocolate I thought I would make some chocolate truffles to sit on my Winter Woodland dessert table. I started off with rich milk chocolate ones, then went onto mixing other flavours in them like the delicious Baileys ones yesterday. Now here are some toffee apple flavoured ones using toffee apple syrup I picked up on a trip to Paris earlier this year.

Have a sweet day!

Bailey's milk chocolate truffles

Bailey's Milk Chocolate Truffles (makes 24)

Ingredients
200g 40% milk chocolate drops
3 tbsp double cream (heavy cream)
1 1/2 tbsp Baileys Irish Cream liqueur
Bowl of metallic gold sanding sugar for rolling them in.

Cooking instructions

1. Place the chocolate drops and cream in a medium sized saucepan on a medium heat.
2. Stir until chocolate has completely melted and has a smooth texture.
3. Remove from heat and whisk in Baileys.
4. Pour into small bowl and refrigerate for about 1 1/2 hours, or until set.
5. Scoop tbsp of chocolate mix into your hand and roll into a ball shape.
6. Roll in sanding sugar to coat.
7. Refrigerate to store, for up to a week (but best served at room temperature).

Hotel Chocolat sent me some 40% milk chocolate drops and white chocolate drops to play with. Knowing how much my older sister loves Hotel Chocolat chocolate I thought I would make some chocolate truffles to sit on my Winter Woodland dessert table. I started off with rich milk chocolate ones, then went onto mixing other flavours in them like these delicious Baileys ones!

Have a sweet day!

Hotel Chocolat double milk chocolate truffles

Hotel Chocolat double milk chocolate truffles (makes 28)

Ingredients
200g 40% Milk chocolate drops
3 tbsp double cream (heavy cream)
1 tsp natural vanilla extract
Liquid chocolate - classic milky for coating.

Cooking instructions

1. Place the chocolate drops and cream in a medium sized saucepan on a medium heat.
2. Stir until chocolate has completely melted and has a smooth texture.
3. Remove from heat and whisk in vanilla extract, until you have a smooth consistency.
4. Pour into small bowl and refrigerate for about 1 1/2 hours, or until set.
5. Scoop tbsp of chocolate mix into your hand and roll into a ball shape.
6. Roll in liquid chocolate flakes to coat.
7. Refrigerate to store for up to a week (but best served at room temperature).

Hotel Chocolat sent me some 40% milk chocolate drops and white chocolate drops to play with. Knowing how much my older sister loves Hotel Chocolat chocolate I thought I would make some chocolate truffles to sit on my Winter Woodland dessert table.

To start here are some plain chocolate ones that I decadently rolled in Hotel Chocolat drinking chocolate flakes so they were pure Hotel Chocolat!

Have a sweet day!

My Christmas stocking

Last year I made my Christmas stocking using Cath Kidston shooting star fabric. I placed 10mm thick wadding behind the front piece and hand embroidered around the stars using embroidery threads to secure the wadding in place. I piped around the edge, lined it and attached some stripey ribbon to the top to hang it from. This year I have made one for my cute niece!

Have a sweet day!

My Winter Woodland dessert table

Felted snowflake table mats

Winter Woodland Christmas Cake

Winter Woodland Gingerbread House

Christmas Cookie Tree

Small candy filled Christmas tree jar

Just a quick post to share with you my Winter Woodland Candy table.

Wishing you all a Merry Christmas and Happy Holiday.

Best Wishes

Torie Jayne

Gluten free maple cakelets

Maple Cakelets (makes 48 halves for 24 cakes) - recipe adapted from Williams Sonoma

Ingredients
280g (1 3/4 cups) gluten-free plain white flour
1 tsp Xanthan Gum
3/4 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
180 ml (3/4 cup) milk
1 1/2 tsp vanilla extract
185g (1 1/2 sticks) unsalted butter
237g (1 cup) granulated sugar
1 tbsp maple syrup
3 eggs, lightly beaten

Cooking instructions

1. Preheat oven to 180 deg C (350 deg F).
2. Grease and flour the cakelet pan, tap out any excess.
3. Beat butter and sugar with an electric whisk until the mixture is light and fluffy.
4. Gradually beat in eggs.
5. Reduce the speed to low and gradually add flour and milk, alternating between the two.
6. Spoon a generous tbsp of batter into each well on prepared tin.
7. Tap pan on work surface to remove air bubbles.
8. Cook for 12 mins or until inserting a cocktail stick into each cake comes out clean.
9. Leave to cool for 15 mins.
10. Using a serrated knife carefully saw off any cake that rose above the edge of the pan.
11. Carefully turn out onto wire rack and leave to cool.
12. Wash and dry pan and repeat with remaining batter.

Fall Icon cakelet pan

Cream cheese maple frosting

Ingredients
2 tbsp unsalted butter
60g (2 oz) cream cheese
3 tbsp maple syrup
185g (1 1/2 cups) Icing sugar (confectioner's sugar)

Instructions

1. Beat the cream cheese and butter on full power until light and fluffy.
2. Reduce speed and gradually add maple syrup and icing sugar until well combined.

To assemble

Ingredients

48 maple cakelets
Cream cheese maple frosting
Icing sugar (confectioner's sugar)

Instructions

1. Spread 1 tsp of frosting onto flat side of cakelet.
2. Place flat side of matching cakelet on top.
3. Repeat with remaining cakelets.
4. Refrigerate until frosting is set.
5. Dust with sieved icing sugar.

Winter Woodland treat boxes

I packaged mine up for gifts, and will be making a second batch for my "Winter Woodland dessert table".

Have a sweet day!

Painted metal bird

To get the touch of silver sage green colour on my Winter Woodland Christmas tree, I am planning to hang a few pretty painted metal birds. This one usually hangs in my bird cage.



Have a sweet day!

All wrapped up...

Pretty package by La Boheme blog

Pottery Barn

Flower Parcel tape by Drift Living

Lace sticky tape by Cox and Cox

Here are some lovely inspirational ideas I have found for beautiful ways to wrap your gifts. To see more of the inspirational pics I love, check out my Pinterest board, All wrapped up.

Happy wrapping!

Christmas Treats by Linda Collister

This month I'm reviewing three Christmas books from illustrated lifestyle publishers, Ryland Peters & Small and CICO Books. Today I'm reviewing Christmas Treats by Linda Collister. Linda Collister is a highly respected author of many baking, bread making and chocolate books and is often described as the bona fide queen of baking.

In my opinion this is a wonderful hardbound book full of sweet and savoury treats that are suitable for all cooks, from novice to pro. It combines beautifully styled photography with simple, easy to follow recipes. The hardback book is split into the following sections: Little bakes, brownies, bars and cakes, savoury treats and preserves.

Little bakes contains iced honey and cinnamon biscuits, rich dutch vanilla butter biscuits and indulgent triple chocolate cookies, to name a few. In brownies, bars and cakes you can choose from gluten intolerant-friendly sticky chocolate brownies (no flour!), French lemon squares made with thick cream and Christmas mini-muffins to start your Christmas morning with. Savoury treats contains recipes for crisp parmesan herb crisps, decorative cheese palmiers and buttery walnut sables to tempt you. Finally, in preserves you can choose from a rich, fruity cranberry and basil relish, slightly spicy, sweet golden maple squash butter or a juicy red fruit conserve.

Each culinary treat is styled in wonderful settings and photographed by William Reavell. Not only is it a delight to look at, but as you leaf through the pages it is full of practical instructions that are clear and easy to follow, with hints and tips to help you get it right first time.

I lent my copy to a friend of mine who is a novice in the kitchen but wanted to bake some iced honey and cinnamon cookies as a gift. They looked wonderful and she loved the easy to follow recipe and yummy taste!

At a recommended price of £9.99, I think it is good value for money as it contains a varied selection of treats you will want to make. From chilli cheese gougeres (small crisp puffs) to accompany a chilled glass of white wine to possibly the world's richest triple chocolate cookies, via glamourous lacy brandy snaps and Almond biscotti to satisfy any sweet tooth. The cranberry and basil relish sounds great for filling your house with a rich fruity aroma and to make cold turkey sandwiches ultra delicious! Some of the delightful projects I'd like to have a go at are:

Cider fruit squares for a friend of mine whose favourite tipple is cider!

Christmas truffles for my Winter Woodland dessert table.

Iced star biscuits. I have some acorn cookie cutters just begging to be used for these!

To summarize, Christmas Treats is a wonderful book full of recipes for quick and easy delicious treats with the irresistible smell of spices and sweets!

Please note that my opinions are my own and I am not paid for these reviews (apart from receiving a free book, of course!).

Have a sweet day!

The Laundry

Vintage tin

Vintage tin

Angie Lewin cards

Vintage basket with orange handle

Vintage Pyrex baking bowl trio

This week for my 'shops i love' page, I bring you The Laundry.

Owner Gloria has always made things and it has never been in order to be economical. For her it isn’t about 'making do' it is about 'making more' of everything, all about using what is right there at your fingertips to make life special and enjoyable and your quality of life the best it can be. This shows in her beautifully picked vintage wares like the adorable vintage biscuit tin in the first pic. She sells a delightful mix of vintage home wares, kitchen accessories and textiles alongside charming new items like the eco wooden paper potter, wooden dolly pegs and retro print tea towel. A great place to pick up wonderfully unique Christmas gifts.

Have a sweet day!

Felted snowflake table mats

I bought a couple of packs of snowflakes on my first visit to Jo-Ann, with no idea of what I would use them for. But at $1 for two, I just couldn't resist. After playing with them for a while I decided they would make great table mats for Christmas. So I returned to Jo-Ann and bought another 22 packs! So, I now have six table mats and six coasters ready for my Winter Woodland themed Christmas table.

Have a sweet day!

Christmas Details by Mary Norden

This month I'm reviewing three Christmas books from illustrated lifestyle publishers, Ryland Peters & Small and CICO Books. Today I am reviewing Christmas Details by Mary Norden. Mary Norden is an author and stylist of home and craft books and magazines, as well as Interiors Editor of Red Magazine.

In my opinion this is a sweet little soft cover book full of wonderful photographs of an array of Christmas styles and themes. Each theme has about a dozen creative ideas on how to create the look and all are charmingly photographed by Sandra Lane.

This is a delightful book to leaf through to give you very good ideas for a white, traditional, exotic, contemporary or, my favourite, country styled Christmas. It presents a wealth of ideas on setting the table, wrapping presents, making small gifts and decorating the home. From decadent white feathers and glamorous sequins for your White Christmas to the rich berry red, opulent shades of maroon and purplish black to inject drama into the reassuringly traditional Christmas theme of Holly and Ivy. From sparkling votives and spicy pomanders for your exotic Christmas to the cool metallic, textured paper and frosty glass of the contemporary Christmas. The country Christmas is a relaxed family affair with pearly snow berries, ivy wrapped candle lit jars and cream glazed earthenware filled with decorative foliage. The book finishes with gift ideas like spiced nuts, rustic beeswax and colourful hand made stockings.

However, this is not a particularly practical book. The instructions are brief and don't contain enough detail for the more complicated crafts and there are no patterns or templates to help you, either. At a recommended price of £8.99, I think it is a good coffee table book but I wouldn't buy it for instructional purposes.

Some of the fun and easy projects I'd like to have a go at are:

Tea lights wrapped in pretty ribbon

This one is for my sweet friend who loves spicy pomanders

A great idea for old glass jars

To summarize, Christmas Details is a delightful coffee table style book. Mary Norden's contemporary eye for detail and Sandra Lane's beautiful photography make this a darling book to leaf though and fire up your imagination.

Please note that my opinions are my own and I am not paid for these reviews (apart from receiving a free book, of course!).

Have a sweet day!