Ginger King

The gorgeous husband and I like love adore our cocktails. Not the overly fruity or umbrella topped variety please, we are very selective and discerning in our choice of drink. Normally we have them when we go 'out out' which doesn't happen that often due to the need for a babysitter for the amazing sons. In all honesty I think amazing son number two would happily join us if given the opportunity - he was even excited about the fact I had put wine in the risotto for lunch today. We fully intend to never let him try an alcopop. Over the weekend I picked up a bottle of King's Ginger after sampling it in Harvey Nichols in Birmingham. This stuff is good, believe me. We have just had a glass of it with ice, tonic water and a dash of angostura bitters. Delicious. Can't wait to have some topped up with cava. You can't buy King's Ginger in many places but it is definitely worth tracking down a bottle. Or two. Three?

Chick On Sticks - The Recipe

Cute hey? I decided against adding eyes or beaks in a different colour - minimalist chicks you could say. The amazing sons, the gorgeous husband and the fab friend all enjoyed them on Easter Sunday. They are very sweet though - so be warned if you don't have a sweet tooth or if you do and need to avoid indulging your sugar addiction. So, here's how....

Ingredients

• 2 x Sainsbury's basics Madeira cake (yes, the basics variety - cheap but actually very nice)
• 1 x tub Betty Crocker vanilla frosting (cheating all the way my lovelies)
• 1 x packet of Scotbloc (you really can still buy this from Sainsbo, fabulous stuff)
• yellow oil based food colouring
• lollipop sticks - the paper variety preferably
• chick shaped cutter (unless you are feeling very creative and have lots of time)
• polystyrene block (available free from Homebase I understand, or be prepared to hold the cake pops until dry)

What To Do

1. crumble your Madeira cakes into, well, crumbs
2. stir in the frosting, all the frosting - this is why they are so sweet
3. refrigerate the dough for a good hour or so
4. roll out the dough to the depth of the cutter and cut the chick shapes out, repeat as necessary
5. refrigerate the chicks for another hour or so
6. melt the Scotbloc gently in the microwave and stir in enough food colouring to get a good yellow colour
7. dip the lollipop stick in the Scotbloc and gently push into the bottom of the chick - about an inch or so
8. (yawn) refrigerate again for about an hour or until the scotbloc has fully hardened
9. re-melt the scotbloc gently in the microwave
10. dip the chicks headfirst in the melted scotbloc so they are totally covered
11. gently tap and twizzle the chicks over the bowl until the scotbloc stops dripping
12. insert the stick into the polystyrene block to dry

It sounds more complicated and long winded than it really is. You can do it in stages over a number of days which is what I did. A good website for supplies is The Cake Decorating Company, and they delivered incredibly quickly when I used them. I also referred to Bakerella's YouTube video for the tap and twizzle method so you get a nice smooth coating. Maybe I have too much time on my hands, or perhaps my housework aversion is to blame, but I love making cake pops. More to come I would imagine.

Chicks On Sticks

Since making the Lego Head Cake Pops for amazing son number 2 I have been longing to have another go. With Easter just around the corner and the fab friend coming for lunch with us all I've just the excuse - especially when there is the bathroom and bedroom to clean. Have I mentioned before how much I loathe housework? So work is under way - rather quickly as these are a lot easier than the Lego Head ones as I have used a cutter to form the basic shape.

Just need to coat them in 'chocolate' and add an eye or two. Recipe to follow once they are finished - a cheat's delight this one! Now, what else can I find to do other than cleaning.....

Want To Be In My Gang?

I have a generous friend in London to whom I am forever indebted. A few years ago I spent 2 weeks in France on holiday and discovered the proper French macarons, indulging in them at the local patisseries whenever possible. I was distraught on my return to discover you can't get a decent 'macaron' in Nottingham, nothing, not even a whiff. So my generous friend sent me 24 of the delectable delights from Laduree at Harrods in the post. They were something else. I think I love macarons even more than wine, or cocktails or even chocolate. It is probably a very good thing they are not readily available here in Nottingham. I am still going to try making them, but am feeling very nervous about doing so hence my appalling procrastination. In gratitude to my generous friend I occasionally send him a parcel of yummies in the post that I have made. I posted one this morning - hope he enjoys it.

Perfect Peach

It is that the time of year when some of us begin to think about getting the supreme suntan, others about seeking out the chicest sunglasses, whilst others about hunting for the sublimest sandals. Me? I am forever searching for the perfect peach nail varnish. It is an elusive thing I can tell you. I have tried many a shade - from pink to coral to orange. And with little joy or success. I may be a perfectionist and something of a hoarder at times, but even I am a little embarrassed at the number of peachy nail varnishes now in my collection. Sadly none of them are quite right. I painted my toe nails yesterday in preparation for the chance to wear my favourite wedges today - and after trying again some of the pictured colours I gave up and went for gold. The search continues.....any suggestions?

Silicone Moan

Now I am a big fan of silicone, in baking terms anyway. I love the way my brownies, flapjacks and caramel shortbread turn out of the silicone baking tray with no greasing or lining. Effortless and easy. So I was more than a little excited by the prospect of this silicone piping bag from Lakeland. I had made some vanilla cupcakes for the amazing sons and wanted to ice them so decided to give it a try. The cupcakes were iced well enough, but in hindsight I didn't like the 'feel' to the piping bag - it felt clumsy, and I'm not sure I would manage anything that needed a more deft or delicate touch like macarons which I am planning on making VERY soon. Still, the cupcakes have been wolfed down - little Easter ones complete with eggs in the end. Twee and a definite cliche but deliciousness itself.

Dirtee Coffee

It has come to my attention that although I love (good) coffee and my wondrous Rancilio Silvia espresso machine I have neglected to write anything about either here. My coffee of choice varies throughout the day - espresso first thing in the morning and always freshly ground coffee beans are the only rules. The gorgeous husband and I have rediscovered "dirtee coffee" though - a double espresso with whipped (read "squirty") cream on top. They call these 'espresso con panna' at Caffe Nero. Amazing - and only a little bit naughty really. We now have a can of "squirty" cream in the fridge and I can't see it lasting very long, these coffees are very addictive! I wonder what the Italian for "dirtee coffee" is.......