Green-Goblin Punch


* 3 cups apple juice

* 3 cups plain seltzer

* Corn syrup

* Colored sugar crystals

* 2 cups prepared green Jelly


1. Combine apple juice and seltzer in a pitcher and chill. Dunk the rims of serving glasses in corn syrup, gently shake off excess syrup or use a thin paintbrush to wipe off excess. Dredge rims in colored sugars. Place glasses upside down on wax paper in the refrigerator to set.

2. When ready to serve, place spoonfuls of Jelly in decorated glasses and fill with apple-juice mixture

via Green-Goblin Punch.




* 12 plain doughnuts

* 450 g vanilla icing

* Orange icing color

* 60 g (1/2 cup) chocolate icing

* 11 green sweets


1. Cut 1 doughnut into 11 small wedges. Press wedges into holes of remaining 11 doughnuts.

2. Tint icing orange with orange color and heat 25 to 40 seconds in the microwave, until it’s the consistency of heavy cream and thin enough to pour. Place 6 doughnuts on a cooling rack over wax paper. Evenly pour icing over doughnuts to completely cover. Let cool 10 minutes, then transfer to a plate, using a spatula. Scoop icing from wax paper, reheat, and pour over remaining doughnuts to coat.

3. Place chocolate icing in a freezer-weight zip-top bag and snip off a small corner. Pipe jack-o’-lantern faces on doughnuts. Cut and shape green sweets into stems and insert in tops. Refrigerate until ready to serve.

via Jack-O’-Lanterns.

Lavender Fairy Cupcakes

The recipe is from Cakes and Bakes, a cookbook .

lavender cupcakes  1

The cupcakes were really good – a nice subtle lavender essence that went well with the sugary honey. The gooey frosting was a nice complement to the cakes. A good one to try if you want a new-ish type recipe and happen upon some edible lavender!

1/4 c. granulated sugar
1/4 c. honey
1/2 c. unsalted butter, at room temperature
2 eggs, beaten
1 Tbsp. milk
1 tsp. finely chopped lavender flowers
1/2 tsp. vanilla extract
1 1/4 c. self-raising flour, sifted
1 1/2 c. powdered sugar, sifted
Silver dragees and lavender flowers, for decorating

Preheat your oven to 200c.

Place 12 paper cupcake liners in a muffin pan.

Place the sugar, honey, and butter in a bowl and cream together until fluffy.

Gradually beat in the eggs. Stir in the milk, lavender, and vanilla extract. Carefully fold in the flour.

Divide the mixture between the cupcake liners and bake in the oven for 12-15 minutes, or until well risen and golden.

The sponge should bounce back when pressed.

A few minutes before the cakes are ready, sift the powdered sugar into a bowl and stir in enough water or milk to make a very thick frosting.

When the cakes are baked, transfer to a wire rack, leave to cool for a few minutes then place a blob of frosting in the center of each one, allowing it to run across the cake.

lavender cupcakes 2

Decorate with lavender flowers and silver dragees. Serve cakes as soon as they are cool.

Oatmeal Cookies – makes 2 giant cookies :)

A party, especially a children’s party is not complete until the kids get to have dessert; be it cake, cookies or ice cream, children love their sweets. Also a kid’s party isn’t a kid’s party until they have been adquately permitted to make a complete mess of themselves. This dessert will not disappoint as ice cream and cookies are the perfect concoction for sticky fingers and soiled clothing. The best thing is that the cookies can be used as a makeshift spoon to scoop out the ice cream, so like I mentioned it’s the perfect combination for food, fun and grubby fingers.

½ cup plus 2 tbsp plain all-purpose flour

¼ tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ tsp cinnamon

75g unsalted butter

½ cup packed molasses cane sugar (alternatively you can use dark brown sugar)

¼ cup granulated unrefined cane sugar

1 large egg

1 tsp vanilla extract

1 cup oatmeal (not instant)

½ cup chopped almonds or walnuts


¼ cup unrefined powdered sugar (conventional is fine)

¼ tsp vanilla extract

1-2 tsp water

Preheat oven to 180°C. Prepare two round baking sheet 10-12 inch (25-30 cm) in diameter with some parchment paper.

Sift flour, baking powder, baking soda, salt and cinnamon into a dry bowl and set aisde.

In another bowl, cream the butter and sugars together. If using molasses cane sugar, you will have some chunks, this is all right.

Add the egg and vanilla and mix until blended well.

Sift in flour mixture and incorporate with a wooden spoon into the batter. Add the oatmeal and nuts.

Drop half the dough onto the middle of the baking sheet and with a spatula, carefully spread the batter evenly all the way to the edges of the parchment paper. Do the same for the remaining portion of dough.

Bake in the oven one at a time; for approximately 19 minutes or until the edges are browned.

Allow the cookie to cool for 5 minutes on the baking sheet before transferring it to a wire rack to cool further. When the cookies are completely cooled, using a large sharp knife, slice the cookie into even wedges. You can get at least 8-12 slices from each cookie.


In a small bowl, sift the icing sugar and add the vanilla essence.

Add the water 1 teaspoon at a time and add more water is necessary, combine until the mixture is smooth.

The frosting should be thick and hold its form.

Spoon the frosting into a piping bag fitted with a small round writing nozzle (about 3mm wide).

Hold the bag an inch from the cookies at a slight angle and write your message. The frosting will firm at room temperature.

via Milk and Cookies: September 2006.

Nigellas Easy Victoria Sponge Recipe

Nigellas Easy Victoria Sponge Recipe

02/04/2009 · 1 Comment

I use this recipe for lots of different cakes! Yes you can do a Victoria sponge but you can also add different icing and add colours and cocoa if you want to change – just play around with it and you will see it so versatile and really delicious – and the best thing is that it is very easy to make!

Slice of victoria sponge


275g each of self raising flour, castor sugar, butter (very, very soft)

5 eggs

2 tsps baking powder

2 tsp vanilla extract

2-3 tbsp milk

Preheat oven to 200*C

Add butter and sugar to mixer, cream. Alternate a couple of spoonfuls of flour and 1 egg until all added. add baking powder.

Add vanilla extract and milk until consistency of a thick batter. It is very difficult to go wrong with this recipe – but just be aware it doesn’t rise that much, so don’t panic.

Pour into cake tin (silicone is best) and bake in oven @ 200*c for 15-20 mins. Then turn down oven to 180*c and bake for a further 35-45 mins. you will probably need to cover with foil near the end to stop the cake burning. the 1st time you make this in your be careful as we know how ovens differ! Keep an eye on it and reduce heat a little if you think it is too hot!

Leave to cool in cake tin for a while then turn out onto a wire rack. Leave until completely cool to ice however you choose.

You can do the traditional Victoria sponge (the way the WI would do it) with only jam in the middle and icing sugar sprinkled on top (as above). Or add jam and buttercream to the middle.

For chocolate cake you can add 2 tbsp cocoa powder mixed to a paste with 2 tbsp boiling water!pink cake slice (250x262)

Add food colouring if you want to make a a girlie pink cake, cover with pink icing and top with dolly mixtures!

One for the boys…

Add blue icing and decorate with monster or dinosaur shaped sweets! Or if you are feeling adventurous make 2 cakes and cut out the shape of their favourite character …

igglepiggle (2)


Original recipe from nigella lawson, How to be a domestic goddess! – this book is full of great recipes!

Coconut-Cream-Filled Cupcakes

Coconut-Cream-Filled Cupcakes

Makes: 18 cupcakes

Bake: 17 minutes

Prep: 15 minutes



1-1/2 cups all-purpose flour

1 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon salt

2-1/4 sticks unsalted butter, softened

1-1/2 cups granulated sugar

3 eggs

3/4 cup milk

Filling and Frosting:

1/4 cup

1/2 stick unsalted butter, softened

1/4 cup shortening

2 cups confectioner’s sugar

2 tablespoons milk

1 tablespoon coconut extract

1 pound prepared dark chocolate icing / frosting (see my other recipes)

For the cupcakes:

Heat oven to 350°F. Generously coat 18 indents in two cupcake pans with nonstick cooking spray.

In a bowl, whisk together flour, cocoa powder, baking powder and salt.

Beat butter and sugar in a large bowl on medium speed for2 minutes, until light and fluffy. Add eggs, one at a time, beating well after each.

On low speed, add flour mixture, alternating with milk, in two additions.

Divide batter among cupcake cases, 1/3 cup each

Bake at 350°F for 17 minutes 9maybe less depending on your oven) or until toothpick inserted in centers comes out clean.

Cool cupcakes in pan on rack for 10 minutes. Remove cupcakes to rack and let cool completely

Filling & Icing

Beat butter, shortening, confectioners’ sugar and milk until smooth.

Mix in coconut extract. Transfer cream filling to a pastry bag and fit with a small tip.

Insert tip deep into cupcake and fill with cream until you can see top bulging.

Spread cupcakes with prepared frosting and serve.

The Best Chocolate Recipe Ever – Thanks to Nigel Slater

brownie 2

And he even says ~ ‘No nuts, no flavourings, just a 24-carat brownie, as dense and fudgy as Glastonbury Festival mud.  Whatever else you add is up to you’

And he is sooooo right! Really lovely just as it is! You won’t be disappointed.

300g Golden caster sugar

250g butter

250g Chocolate (70% Cocoa solids)

3 large eggs plus 1 extra yolk

60g plain flour

60g finest quality cocoa powder

½ tsp baking powder

Pinch of salt

You will need a baking tin (23cm) non stick is best – or a small roasting tin.

Set the oven at 180*c/ Gas 4. Line the bottom of the tin with baking paper. Put the sugar and butter into food mixer and beat for several minutes, till white & fluffy. You can do this by hand if you have to but you need to give it a really good beating.

Chopped Chocolate

Break up the chocolate – keep 50g aside and melt the rest in Bain Marie – take off the heat when completely melted. Chop the remaining 50g into gravel sized pieces.

Break eggs into a bowl and beat lightly with a fork. Sift together the flour, cocoa and baking powder and mix in a pinch of salt and set aside.

With the mixer running slowly add the beaten a little at a time, speeding up between additions.

Remove bowl from mixer and and mix in the melted and chopped chocolate with a large metal spoon. Lastly fold in the flour and cocoa mixture, gently but firmly – without knocking out any off the air.

Scrape the mixture into the prepared cake tin, smooth the top and bake for 30 mins. The top will have risen slightly and the cake will appear slightly softer in the middle than at the edges. Pierce the centre of the cake with a fork; it should come out sticky but not raw.Brownies

If it is still raw pop it back in the oven for 3 more minutes. It will solidify a little on cooling and its yummy to have a slightly softer centre.

Leave to cool for at least an hour (if you can!) before cutting into squares.

Then get a cup of coffee – lock the door and dive in!

Thanks to Nigel Slater and his book ‘the kitchen diaries’ full of great recipes!(Try his hot chocolate puddings! Heavenly!)