Nesquick Neapolitan panna cotta

Creating this Nesquick, Neapolitan panna cotta was quite frankly a genius brain wave baking moment (much like all the bakes I've shared on my blog recently). Nesquick quite frankly tastes like childhood and it's a product what still tastes just as good as an "adult". As a child Nesquick was something of a luxury in my house, I'm sure I wasn't the only one whose parents would grumble when there was no milk left, meaning Nesquick didn't always make it into the shopping trolley. 

I knew I wanted to make panna cotta as a recipe for Little blonde Life as it's such a great desert to add your own twist too. My idea originally was a Neapolitan version and the idea of adding Nesquick for flavour and colour worked amazing. I did also toy with the idea of angle delight, but Nesquick worked better. 

To make you will need:
750ml of double cream
750ml Milk (full fat)
3 x 12g sachet of powder gelatine 
2 x table spoons of chocolate nesquick
2 x table spoons of strawberry nesquick
1 x tea spoon of vanilla extract 
1 x table spoon of sugar

Chocolate layer 

1. Bring to the boil 250ml cream and 250 ml of milk together in a sauce pan. (keep stirring with a whisk whilst this simmers) 
2. Dissolve a sachet of gelatine in 2 tablespoons of boiling water (mix together in a seperate bowl until all the gelatine has dissolved). Note here gelatine doesn't smell nice at all.
3. Add the gelatine to the cream & milk, keep whisking.
4. Add the chocolate Nesquick powder and keep whisking. 
5. Remove from the heat and pour into your mould, glass, bowl (basically what ever you wish to use to set your panna cotta in).

Leave each layers to set for around 2 hours each. (I know not the quickest of bakes, but each step only takes around 10 mins).

Vanilla layer

1. Repeat steps 1 - 3
2. Add the vanillia extract and sugar. (There's no need to add the sugar in the Nesquick layers)
3. Top up your moulds of choice. 

Strawberry layer

1. Same as the chocolate layer but add the strawberry Nesquick powder instead of the chocolate. 

The recipe will make around 10 panna cotta's.

Enjoy the fact it's now defiantly ok to love Nesquick as an adult. Just make sure you stock up on extra milk for your tea.

SAMMIE

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Jack Daniels and Cherry Coke Cupcakes

 

 

So today I was casually strolling around on my lunch hour browsing a book shop when I picked up the coca-cola cook book. I'd seen this come out a few years ago when everyone was talking about ham cooked in coca-cola, however back then the book came with a hefty price tag (well for the book world anyhow). Apparently now a days, this rather quirky little book can be picked up for £3! Which is less than my morning gingerbread lattes. 

Flicking through the pages I noticed the cherry coke cupcakes and suddenly the book fell into my shopping basket. Somehow before the day was over I'd decided that what cherry coke cupcakes actually needs, is something a little more alcoholic, which has come in the form of Mr Daniels. 

 

 

To make, you will need:

1 2/3 cups of plain flour

3 tablespoons of unsweetened coco powder

1 1/2 teaspoons of baking power

1/4 teaspoons of baking soda

3/4 teaspoon of salt

2/3 cups of caster sugar

2 lightly beaten eggs

2/3 cup of cherry coke

125g melted butter

(2 tablespoons of Jack Daniels)

 

Extras

Butter-cream frosting & cherry's to decorate

How to bake

1. Pre-heat the over to 190c
2. Sift all the dry ingredients into a bowl and mix.
3. Create a well in the centre, add the eggs, cherry coke and whist together, gradually add the melted butter until smooth. 
4. Add the Jack Daniels and keep in mixing until you have a smooth thick batter.
5. Spoon into muffin cases.
6. Cook for 20-25 minuets until risen and firm.
7. Decorate. 
8. For an additional kick add a little splash of Jack Daniels to the frosting. 

 

Will you be trying the Jack Daniels and Cherry Coke cupcakes?

Sammie

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Cranberry & white chocolate truffles recipe

Recently I've become rather fond of baking a lot more than ever, maybe it's the cold winter nights and cooking up delicious treats seems more the fitting way to spent the evenings. This week I decided I would have a go at making truffles. I've never made them before but it seemed an easy choice and perfect for the festive season which is slowly creeping up on us all. These white chocolate and cranberry truffles would make the perfect home made gift too for friends and family on that big day. Although I may need to perfect making them a smaller truffle size. Wouldn't want my mum thinking I've handed her a bag of scotch eggs on the big day. 

These are super easy and quick to make, unlike attempting to make fudge your also not at any risk of burning any pans. Plus there is very little washing up to do here. If you've read any of my baking posts, you will know I like my recipes quick and simple.   

You will need:

200ml cream, 450g of white chocolate (I'm using giant milky bar buttons), 200g dried cranberries, a handful of amaretti biscuit and a teaspoon of coco powder. 

How to make:

Pour the cream into a large bowl and microwave for 60 seconds to heat the cream. 

Add the chocolate buttons and stir into the cream, microwave for 30 seconds intervals and keep stiring until the mix is smooth and glossy. White chocolate burns very quickly so make sure you keep an eye on this. This should only take another minuet. 

Add the dried cranberries and stir into the mix. 

Pour the mix onto a baking tray and leave to set in the fridge for an hour. For plain truffles you can leave in the same bowl to set, however I wanted to keep the cranberrys even and not all sink to the bottom of the bowl. Using a flat baking tray also helps the mix set quicker. 

Grind the amaretti biscuits in a blender with a spoon ful of coco-powder. This is to coat the truffles. 

Once the truffle mix has set, spoon out the mixture with a tea spoon and quickly shape them into little balls. Don't try and get them perfect the quicker you do this the less the mix will melt. 

Coat them with the ground amaretti powder. 

share with family & friends and enjoy. 

Sammie

White chocolate and strawberry bread & butter pudding

If you ever happened to wonder what I do for a day job, I shall tell you now I'm master chef. Well not quite but I did sit at work today and the idea of creating a white chocolate and strawberry bread & butter pudding came to mind. Most people may sit and ponder what to make for tea, I on the other hand dream up puddings, which actually happen to taste rather delicious. Plus it was a rather creative way of using the brioche loaf from this months Degustabox which you can check out here, and grab yourself a cheeky discount code. 

For the bake you will need:

10 slices of Brioche loaf

25g of butter (plus a little extra to greasing the tin)

1tsp of cinnamon powder

350ml of milk

50ml of cream

2 medium sized eggs

25g of caster sugar

White chocolate buttons (milky bar buttons)

A handful of strawberry's

How to make

Pre-heat oven to 180c

Grease a baking tin or oven proof dish with a little butter

Butter the slices of brioche and cut into triangles (no need to remove the crusts)

Arrange the bread in the baking tin butter side up, add slices of strawberry and chocolate buttons in-between the layers (try to hide the buttons so they don't burn on top)

Warm the milk and cream, but don't let this boil. (you can use a sauce pan, I found the microwave easier, just remember to keep stirring)

Crack the eggs into a large bowl and add 3/4 of the sugar (keep some for the top). Whisk together until pale.

Add the warm milk and cream to the eggs and whisk together. (If the milks too hot the eggs will scramble). Add a pinch of cinnamon to the custard mix. 

Pour the custard over the bread and leave to stand for 30 minuets. (During this time I suggest checking out the new A Day To Remember album Common Courtesy, it's my new favourite)

Sprinkle the rest of the sugar on top

Place the dish in the oven and cook for 30 minuets or until golden brown

Remove and dust with a little icing sugar before serving

Send me a tweet to @LilBlondeSammie if you have a go at making this. 

Why not add the recipe to your Pinterest board? Link here

Sammie

Peanut Butter Pancakes

No one like's getting out of bed in the morning (well I certainly don't), so it's nice to be able to look forward to something to stop you hitting the snooze button just one more ten more times.

I've decided to whip up some super easy peanut butter pancakes for you all this morning. Pancakes are quite possibly everyone's favourite when it comes to breakfast (you can quote me on that been an actual fact), the verdict's a little more out there with peanut butter, although it makes for a more substantial and filling breakfast. I've decided to make the more american style fluffy pancakes, as although I do much prefer traditional English style pancake day pancakes, these are a little quicker to cook on a morning. 

You will need:

1 cup self raisin flour

1 cups of milk

1/2 table spoon of caster sugar

1 1/2 table spoons of peanut butter

1 large egg

How to make the pancakes:

Whisk all the ingredients together, you may need an electric whisk as the peanut butter is a little sticky.

 Since I'm telling you how to bake here I should advise you sieve the flour, but no one has time for that on a morning, especially not me, so go ahead break the baking rules and throw your un-sieved flour in.

Gently heat a frying pan with a little oil (I personally like the spray oils) on a low heat.

Add a spoon full of mix to the pan, when the little bubbles appear on the pancakes flip them over, this should take around a minuet. 

Make sure the pancakes are golden brown on both sides and serve. 

Serving suggestions:

Fresh strawberry's, golden syrup (mines butterscotch sauce), chocolate sauce, Jam (or if you want to go all USA on me you can call it jelly and have peanut butter & jelly pancakes to sound extra cool and make your friends jealous) 

How do you like your pancakes on a morning?

Any recipe suggestions?

Sammie

Vodka Milkshake

So I recently did my first guest post for Emma at EXFO if you missed it, here it is:

Allow me to introduce myself I'm Sammie from Little Blonde Life. Normally I have no problem conjuring up blog posts but as this was my first guest  post I was a little unsure what I should blog about. As big bang theory was on the TV in the background I found my bloggers block unlocked by the one and only Sheldon Cooper and thought the best way I could introduce myself to you guys was to offer you a hot beverage. Well unfortunately I was all out of hot beverages so instead I have made you guys a vodka milkshake. (I suppose I could of just made a milkshake, but c'mon where's the fun in that)

To make:

Blend ice-cream, milk, crusha (raspberry) and add a splash of vodka.

To serve: Top with whipped cream and of course a cherry on top.

Hope you all enjoyed my little post a big thank you to Emma for having me over.
Sammie

x

Cupcakes

So i am far from a good baker and have a tendency to throw ingredients in a bowl and hope for the best. However i have managed to bake these cup cakes and by own tasting standards (this is pretty high, i'm a secret fatty) there actually rather delicious.

I followed the most basic recipe and it's the easiest and yummiest way i have found to make cup cakes yet. 

Ingredients for the cup cakes:

2 medium sized eggs

200g softened butter

200g caster sugar

200g self raising flour (seived)

a few drops of vanilla extract

Ingredients for butter cream:

100g softened butter

200g icing sugar

drop of food coloring (your choice)

drop of vanilla extract

Preparation method

Cup cakes

1. Preheat the oven to 180C

2. Cream the butter and sugar together in a mixing bowl

3. Beat in the eggs a little at a time

4. Add the vanilla extract

5. Gradually fold in the flour

6. Pop in the oven for around 30 mins (keep an eye on them)

7. Leave to cool before icing (if you like me you'll be impatient, but if there not cool the butter cream melts of)

Butter cream

Using an electric whisk, cream the icing sugar and butter together until light and fluffy. Whisk in the vanilla extract and food coloring. If needed gradually whisk in enough milk to form a smooth paste.

As you can see i'm not great at decorating cupcakes, but they tasted good.

Sammie