Utter Peanut Butter Nutter

I had me a little meeting last week with the fab Rose and Nicole from Nixie Clothing. They showed me their Ziggy Stardust inspired SS13 line. And I like! Look…

Nixie Clothing Kids Clothes Accessories
Bloomin' Marvellous

But I wanted MORE MORE MORE. I needed more than just a style fix. And the lovely Rose kindly fed my habit. My chocolate habit….check it ouuuut….Tribe Nixie’s Authentic American Peanut Butter Cups.

Nixie Clothing Kids Clothes Accessories Peanut Butter Cups
GIMME NOOOOOOOOOW!

Who knew an ex-accountant could be so cool and creative?! Here’s what to do to get your ass to PEANUT BUTTER HEAVEN….

This recipe will make 50 – 70 yummy treats.

GET:

  • 16-oz Skippy Smooth American Peanut Butter (apparently English brands won’t do!) available from Sainsbury’s £2.28.
Skippy Peanut Butter Sainsbury's
My heart Skips a beat...
  • 2 lb high quality chocolate, 1/2 and 1/2 milk and dark works best
  • 1/2 cup caster sugar
  • 2 TBSP butter, softened
  • Mini Cupcake Papers Cake Craft World are good for these.

DO:

  1. Empty the peanut butter into a bowl and stir in the caster sugar.
  2. Mix in the softened butter and set aside.
  3. Melt the chocolate in a double boiler, stirring with a spatula. The chocolate should be smooth and velvety.
Nixie Clothing Kids Clothes Accessories Peanut Butter Cups
*drools*
  1. Arrange your cupcake papers onto a baking sheet. Spoon the melted chocolate into the cupcake papers, coating the bottoms and sides entirely & quite thickly. DO NOT LICK YOUR FINGERS PIGGY!
  2. Set the extra chocolate aside. Once all cupcake papers are coated, place the tray in the fridge to cool for about five to ten minutes.
  3. Pipe or spoon the peanut butter mixture into the cooled chocolate cups, and then spoon the remaining melted chocolate over the top of the peanut butter and place the tray back in the fridge for another 30-minutes to set completely.
  4. Serve and enjoy (not very American, but they are super awesome served with a piping hot cup of tea).

So there you go people, now that bikini-time has long gone – wrap your lipsticked chops around this recipe. Oh, and your kids might like it too – but be warned it can cause THIS look….

Nixie Clothing Kids Clothes Accessories Peanut Butter Cups
Ummmmm...

Images are courtesy of Nixie Clothing and Rex Features. Warning – addictive. KSJ takes no responsibility for increased bottom size….

 

Edible Lego..

Who wants to look super clever? ME! Who wants to make other mums at bake sales cry with jealousy? ME. Well, if you’re anything like ME – you’ll be delighted that ME found a fabulous cookie baking and decorating site called The Sweet Adventures of Sugarbelle. If you reckon you can bake – it is a wake up call. HELLO, YOU CAN’T!! She is sooooo clever – honestly – it makes me ill. Look….

The Sweet Adventures of Sugarbelle Lego Cookie Tutorial
Nom nom (stylishly....)

Anyway – I will put that to one side for you, because she has some great tutorials on there and this one caught my eye. I’m very partial to a bit of Lego. Love the pop colours. So combined with my favourite thing in the world…sugar – it’s a no-brainer.

The Sweet Adventures of Sugarbelle Lego Cookie Tutorial
We'll start at the very beginning....

So to take your cookies from OK to WAHAY – go to The Sweet Adventure of Sugarbelle. Oh and you might want to then go to Sugar Shack for all your necessary bits and bobs. Enjoy!

 

A Choco Cookie Fix

Having had a bout of gastroenteritis and just being allowed to start eating again, bland bland, yawn yawn – I find myself very drawn to food blogs. Right now, I would eat ANYTHING! I’m fantasising about food like men fantasise about…erm. I need SATISFACTION. And I think I found it in yet another great bake by the fabulous Bakerella. Look here….

Bakerella Choc Chip Cookies
I'm having a FOODGASM right now!

Breathe breathe..is that my heavy breathing? The recipe is by Jacques Torres from a US show called The Chew. Well chew on these baby – look what’s inside…

Bakerella Choc Chip Cookies
Oh..Lordy, its a MULTIPLE foodgasm...

A chocolate slap right across the face! I need to cool off.

Bakerella will take it from here and show you what you need, and what to do to create these deliciousnesses.

All images are courtesy of Bakerella.

 

The Icecreamists POPCORN ice cream recipe

My husband is rather addicted to ice cream. He has a ‘HABIT’ – much like my ‘shopping’ one – just more fattening, and erm…less expensive. Anyhoo, there is no one better to feed this habit of his, than the fabulous DEALER OF ICE CREAM PLEASURE – Matt O’Connor – founder of The Icecreamists.

Gelato, shmelato? PAH! This hunnies, is the REAL DEAL. I’m talking SOD 50 Shades of Grey – GIMME 50 tastes of this!

So, as I love feeding habits of any kind, Matt very kindly allowed me to bring you my FAVE recipe from his fabulous book The Icecreamists ‘SMACK, CRACK AND POP’ POPCORN ICE CREAM. So named as it is SUPER ADDICTIVE! Perfect for you STYLE JUNKIES then!

YOU NEED….

250ml (8fl oz) full-fat milk • 125ml (4fl oz) double cream • 2 egg yolks • 88g (3¼oz) caster sugar • large pinch of sea salt • 75g (3oz) Butterkist Toffee Popcorn, plus extra for decorating • 1 handful mini butterscotch chips

• 20ml (¾fl oz) Dulce de Leche Sauce, warmed ice cream maker

HERE’S WHAT DO DO….

1. Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.

2. Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and salt and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture whilst whisking continuously to prevent the eggs scrambling. Return the mixture to the saucepan and place over a low heat, stirring frequently until the custard thinly coats the back of a wooden spoon. Do not allow to boil.

3. Add the popcorn, blend with a stick blender then sieve the custard through a strainer. Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the fridge.

4. Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 4°C). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions.

If making by hand, see the instructions on page 15.

5. When the churning is completed, fold a handful (or as many as you want) of the butterscotch chips into the ice cream. Use a spoon or spatula to scrape it into a freezer-proof container

with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours).

6. Drizzle each portion with a little warmed sauce and decorate with the extra popcorn before serving. Popcorn boxes like this can be bought from Amazon.

AND NOW…..GO INTO A DARK CORNER AND…STUFF IT IN YOUR LIPSTICKED POUT WITH GLEE! YUM YUM!

Spoons of Chocolate Yum Yum

I feel the need, the need for greed. I had to share this recipe with you, my lovelies. I’m all about good taste after-all. And, like moi, these look the part too.

Super Yummaliciousness

So this is what you will need:

24 Plastic Spoons – the more colourful the better. Maybe tie in to the colour of your party. Party Kiosk.
A cookie baking tray (i.e. flat) lined with greaseproof paper.
A book or spatula to rest the spoon handles on that will level out the mix once they are filled with the chocolate yumminess
All manner of spinkles – the more colourful the better – jellybeans, sugar strands, confetti, mini marshmellows – from any supermarket or try Cake Craft World.
6oz of quality chocolate. Can be dark (if making for your piggy-self…), milk or white. Need to be broken up/chopped.

Spoons resting on a book...

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