It’s the end of popsicle week aaand I’m also away in Amsterdam so this’ll be a super quick post!
It’s the end of popsicle week aaand I’m also away in Amsterdam so this’ll be a super quick post!
Sooo two coconut posts in a row… I hope you’re on-board this coconut-obsessed train because I am 100% there and will pull you along with me.
I always feel like I’m in the minority by liking coconut – bountys are ALWAYS the chocolates that are leftover from a box of Celebrations. I mean, I’m not upset about that fact because I could eat my weight in them given the chance. But I think it’s a ‘marmite situation’ where you either hate coconut or you really really like it.
I am one of those coconut-crazy people.
Come on, a healthy version of candy that I can actually convince myself is good for me. No weird additives or anything.
That means it’s okay when I eat 4 in one go right? Its nourishing my body, guys. Nourishing candy. Enough said.
Alright I’ve convinced myself, I’m eating 6, whatever.
Lucky for you lovely readers, I’ve been generously given the opportunity to host a giveaway!! That means you can win a copy of Rawsome Vegan Baking alll for yourself. It’s an amazing book full of wholesome, simple recipes that are to-die-for (how good does raw Maple Pecan Pie sound??! What about raw Oreos or Tahini-Coffee Cream Cups?).
Side note: That reminds me, I recently realised that I haven’t eaten an oreo in like 6 months. How INSANE is that? (Let’s ignore the fact that I ate cookies & cream gelato yesterday…)
Anywho, just answer the question (seen in the Rafflecopter box below) for one entry. For the additional entries, follow the instructions in the Rafflecopter box below (which I think, if you’re viewing this via e-mail or RSS, you can only see if you click through to this site)
(The giveaway is open to residents of the US)
The giveaway ends on the 23rd of March at 12am (London time), when winner will be randomly selected, announced on here in the Rafflecopter box and contacted via their provided e-mail address shortly afterwards.
I have two staple breakfast/ after school food ‘things’ – either yogurt and museli (sounds boring but it’s super customisable) or TOOOOAST.
There’s always a loaf of sunflower seed bread (this one, specifically) in the fridge. It makes the BEST straight up buttered toast. Actually life changing. It’s also got the seeds in it and some bran so I don’t end up crashing by 11 am.
I’m not the boring toast type. I’m the customiser, the layer-er (as I’ve said more than a few times before). the toast queen, basically. I’ve had this post sitting in my drafts for like 4 months and now, 27 revisions later, I’ve found out that fancy toast is like THE trend thing of 2014 (erm…I can totally see why. I would go to a toast bar. Give me moar toast. Give me all the toast) so thought it would be the right time to post it.
I’ve put together a list of some of my favourite combos for your t(o)asty pleasure.
Yep, toast recipes…
In case you missed that (my face is pretty hard to spot. I’m basically an expert at Photoshop / look like Eva Longoria, duh)
(You literally do not know how long I’ve been waiting to use that photo set for this exact purpose)
Okay so my heart is beating kind of fast right now.
Yes, it is officially official. 100%, 10/10, I’m hyperventilating happening.
I’ve been writing (and styling and photographing and…cooking..) a cookbook.
Since AUGUST. Holy crap it’s been hard to keep it on the dl.
aaaand now you know why my posting has been slow, the kitchen has looked like this during the weekends lately:
Actually, this is a relatively low level of mess compared to what it usually looks like when I’m in the kitchen.
Look at that spreadsheet on the iPad. Aww yeah. I have become a document organising pro now. Evernote and Dropbox are my life.
I’ll be doing a little post with some more info at some point – but in the mean time BIG LOVE AND HUGS TO ALL OF YOU; your support from comments, tweets, likes and just READING Top With Cinnamon means so much to me and is basically the reason why I have this amazing opportunity. It hasn’t really hit me properly yet, I keep doing that thing of thinking about it and then I can’t breathe for one thousand years and then I forget again.
Now lets toast to all of YOU awesome people (AHAHA. I do love a good pun as you well know.)
The French Toast: Pecan butter + Maple Syrup + Cinnamon + Maldon
The Macaroon: Coconut butter / almond butter + Honey + Desiccated Coconut
(I do use plates occasionally… :/ )
The ‘That Whole Foods Bread’*: Almond butter + Honey + Cinnamon + Pecans + Dried Cranberries
The Dessert: Nutella + Maldon (or raspberry jam)
The Classic: Peanut butter + Honey + Banana
The Doughnut: Salted Butter + Cinnamon + White Sugar + Grated Nutmeg
The Almond Croissant: Almond butter + Almond Extract + Flaked Almonds + Powdered Sugar
(mix almond butter and extract, spread on toast. Layer on almonds and dust with sugar)
*this is referring to my favourite loaf of bread from Whole Foods that I only rarely buy – sourdough cranberry-pecan bread. Ughhhhh, too good.
p.s. there is a *real* post coming this Thursday. It involves a 6 layer cake. And chocolate among other things, cos guess what guys? I’m turning mo’ fo-in 18 years old on the 13th. Yeah.
Behold the smoothest pumpkin spice coffee beverage you’ll ever experience, both in texture and flavour.
This method of filtering the water not only through the coffee grounds, but also the pumpkin spice mixture yields a superior coffee experience.
Yeah, you can make pumpkin spice syrup, but that’s only if you want to be drinking flavoured coffees for a WHILE, it also means you have to then make and store the syrup, plus you’ll probably have really sweet coffee. You could also just add pumpkin spice to your coffee, but you’ll end up choking on the gross spice sediment in your last sip and will lose out on loads of spice-mixy-flavour.
My method is quite a lot simpler. Add the pumpkin spice to the ground coffee. Put in a filter. Pour over water. Sweeten it to whatever degree you prefer and add milk.
It can be done on a whim as no boiling up sugar syrups needs to be done. You can also make as many servings of it as you want right then and there, no matter how many/few, with no more clearing up than usual.
Some people will probably be wincing. Like, WHY the heck would you DESTROY the beautiful coffee with pumpkin spice you crazy face?
Well, I get a much nicer coffee than a Starbucks pupmpkin spice latte in the end with this method and it’s not like I make this every day; Just a few times. Now that it’s autumn I want to bury myself under blankets, eat gingerbread and drink some flavoured coffee. ‘Kay?
This is basically just a step-by-step photo thing below showing how I make my coffee. It’s pretty simple so I’m not going to add text between photos. There are a few general things that I’m going to quickly list here though:
(and there’s a more wordy, precise, profesh coffee brewing guide by Stumptown here if you want it, because I don’t really have any idea what I’m doing when it comes to coffee)
Lately, because I have no time to spare for things like lugging marble around, and clearing up a million props post-photo sesh, I’ve been taking more photos like this,
at the counter top, not my usual spot by the window.
Minutes after making, not days;
Hands on, not “hands off!” (If you have a food blog, you probably know what I mean when I say this, haha)
More like lifestyle shots, rather than my usual side-lit editorial stylie. It’s different and I think I like it.
I think it’s because of that morning light that floods the kitchen,
because of the atmosphere,
and how, to me, they’re (and this may sound weird if you’ve never styled food) so utterly honest.
No styling involved,
No patch tool used.
Manual everything (apart from white balance because ‘aint no body got time for that, and I shoot in RAW so it doesn’t really matter)
Just me making my breakfast and taking a few photos before devouring it 🙂
I know the pancakes aren’t beautiful, but they’re honest too, if that makes sense.
Cakey and soft, but also hearty and slightly bumpy.
Enough batter to make a nice tall stack of pancakes, enough to linger over.
and healthy enough to not make me feel sluggish and hungry for the rest of the day.
Did I drink 3 frappucinos today?
Do I feel weird and shaky? Is it really hard for me to sit still right now?
(Maybe I shouldn’t have done that you guys. But it’s so hot. and I just wanted to cool down, and I added the ice to the blender and then suddenly had like double the amount that I had intended to make)
Question: Did I add this fudge sauce to said frappucinos to make mocha frappucinos?
See, fudge sauce has uses other than ice cream drizzling. To me, they are 5-fold:
Mocha frappucinos or milkshakes
Dessert time but want pancakes –> pancakes with fudge sauce = a legitimate dessert, okay. I said so.
Making a quick bread or pound cake –> layer some of that fudge sauce all up in the batter (and swirl it a bit too) = best marble cake you’ll ever eat. Done and done.
Tortillas + melted butter + cinnamon-sugar –> cut into chips –> bake –> eat with fudge sauce = sweet nachos.
Fudge sauce –> fold into whipped cream –> chill = easy mousse.
I told you.
Ohhhhhh wait, waittttttt there’s one more
Cold fudge sauce in a jar + spoon –> eat = so flahrgen good.
(Just a mini reminder in case you didn’t catch it last week – I’ve made a Top With Cinnamon Facebook page 😉 )
Wow, so yeah, hi.
Sorry bout that 2 week break, I could bore you to TEARS with complaining about the fact I have my AS exams coming up in a month, and all I’ma be doing is revising (and making food) but I know that that is SO DULL.
So lets just not think about that okayyy?
(and I’ve got a lot of photos of popcorn for you so you’d better be ready)
I’ve been full on taunting people with this popcorn for a month, I think, on instagram;
mostly because I literally spent a week making it every day after school, trying to perfect the technique of coating the popcorn with the caramel whilst not letting it burn and then having to scrub a lot of pots.
As you can imagine,
I ate a lot of popcorn that week. I had to give it a break before I was ready to get back into popcorn mode again.
(I…I didn’t really know how to .gif the popcorn…so I just…dropped/threw it…).
For most of my life I’ve been stuck making plain popcorn because I can’t find techniques which get things to stick to the popcorn, without making it soggy or involving a heck tonne of butter.
So far, I’m loving this kettle corn thang where you add a little sugar to the pot whilst it’s cooking;
firstly you get caramelised popcorn and secondly, you can get all the additional toppings to stick to the hot caramel 😀
I am mad into the cheddar cheese and caramel popcorn combo, and it makes me sad that I can’t recreate the cheddar popcorn at home so have to spend minimum £3.50 at Whole Foods buying a pack to lug home.
Plus it’s like “Hah, sure GH Cretors, ~8 servings per bag. Yeah, we’ll see about that *eats half a pack in one sitting*”
So then it’s back to Whole Foods.
Which means I’m inevitably going to be drawn towards the grind-your-own-nut-butter section in with all the bulk grains and end up spending another £7 on pecan butter and flaked coconut.
Man, that place…it’s just too tempting (Hello free bread samples. Yes, I will eat ALL OF YOU)
Ahh okay, so enjoy the recipe, lemme know what you think and if you have any ingenious popcorn making techniques (…I don’t have a microwave though, so don’t make me sad with all your cool microwave popcorn…I’ve been through enough having to look at everyone’s delicious-looking 1 minute microwave mug cakes 🙁 )
Well, you probably know how to do this,
but you do not understand how many fried-egg-fails have occurred, with me at the stove.
What usually happens:
-I melt some butter in the pan, and crack in the egg
-I let it cook, waiting for the white to get all golden underneath (because lets face it, I’m not frying this to just end up with a non-crispy edged egg. If I wanted it soft, I’d have boiled it)
-Because I’m still waiting for the white to brown, the yolk cooks through, leaving my toast soldiers (heck yes, I have soldiers of toast.) without a purpose (p.s. I don’t know if referring to the strips of toast used for dipping in egg yolks as ‘soldiers’ is an incredibly English/me thing to do, so if you got mega confused there, I’m sorry :/ )
– The egg sticks to the pan meaning that by the time I’ve actually managed to get it onto my plate, it doesn’t even look like an egg any more.
…Right now you’re probably thinking “What the heck, that never happens to me. Why can’t you just fry an egg normally like everyone else?” (man, I hope I’m not the only person who struggles with cooking eggs)
But, but, buuuuut, this is way better! I
accidentally broke an egg and only the white fell out, and the yolk stayed in the shell used science and my brain… to come up with my own frying method, yielding what we ( well, more like what I ) want
Crispy, browned egg white, with a still utterly runny yolk.
What’s the secret? (you may have gathered part of it already)
a) coconut oil which gets it crisp, and stops it sticking.
b) Holding the yolk back for a little bit whilst the white cooks first, then adding it back into the pan atop the white and cooking until crisp and amazing.
Eggcellent (ha, sorry, puns.)
(p.s sorry for the short post today, I have a potentially hilarious post coming up soon)
Wow, okay, so birthday week is over and done with! (it was my mum’s birthday a few days after mine, and then I had my birthday party on Sunday) – thank you everyone who left me such sweet, awesome comments on my birthday post, I was smiling a heck tonne whilst reading them all!!
and now it’s half-term! Yessssssssss.
It’s weird, because usually, I have nothing to do during this half term – everyone normally leaves for France to go skiing and whatnot, but this year is cray, I’m busy ALL week.
I’m not used to this.
But I’ve got some awesome things planned (for me, and for you, keep an eye on my instagram on Wednesday and Thursday…)
side note: guys, I don’t know what was happening, but between like December and now, I didn’t wear nail varnish. I can’t understand how it happened, but don’t worry, I painted them again yesterday and I’ve made up for it with extra sparkles.
Anyway, lets get back to the issue of parties. Yes?
How can you deal?
Attending – fine, great, awesome.
Hosting – well…
I always end up having an awesome time, my friends are there, and I love my friends to bits. We make Harlem shake videos and eat waaaay to many lime doritos, but I feel like whenever I’m the hostess, half the time I CAN’T RELAX.
Over the years, I’ve learned to deal with the fact that I have to guard the 50s Hans Wegner chairs with my life (my dad’s an architect, so any rooms that don’t involve my bedroom or study, I basically have to protect like a polar bear protecting her babies because – and I mean this in the nicest way possible – teenagers don’t understand the implications of scratched wood, marked walls or chocolate on sofas, when you’re living in a house designed by your mum and dad)
“Feet down. Stop rocking on the chair. Please don’t lean on her chair. No… you can’t sit on the counter” (as you can tell, I’m actually an old lady at heart)
I know that I have to make sure food doesn’t get mushed into cushions, or make people realise that a kitchen isn’t a convenient place to gather whilst I’m preparing cocktails.
But when they decide to start playing ‘1D’ – let me re-iterate that, ‘One Direction’ *shudder*,
I have to play the sass card, and that is a card that can’t be dealt too many-a-time,
Do you have hosting tips? Please help meeeeee! I need the tips.
Right, so beer bread sticks…totally related to that.
but they are awesome! and delicious, and perfect for parties! You just stir up the dough, pour it straight onto a greased tray and bake it (if you like British accents, I’d advise un-muting the vine videos. That’s what I sound like, but normally, a little less weird/excited).
There’s none of the kneading (don’t get me wrong, I love kneading dough, but when you’re pressed for time, it’s not very relaxing) or waiting hours for proving and rising. Plus this bread has the most awesome texture ever – really crisp crust with a chewy center. So freaking good.
You can also use it as pizza dough! How brilliant is that!? Or pour it into a greased loaf pan and bake up a slice-able bread loaf.
So much potential, I need to experiment….
…I wonder, when’s the next party…? hmmm….no.
So I may have said I would post these last week, but then things got cray, and I posted a guest post for s’mores bars instead, sorryyy;
you probably know by now that my life is as hectic as a whole bottle of sprinkles charged with static electricity (those sprinkles would be flying eeeevrywhere).
But I’ve also been working on another post, which is coming your way on Wednesday (a special, birthday post :O ) and if you be following me on instagram or twitter, you probably already know what it is that I’m posting 😉
Lets turn the conversation to cookies (okay, I say conversation, I really mean: me talking and you having to listen to me ramble on about my life)
Two of my bestest friends are obsessed with peppermint mochas from Starbucks.
It’s the only thing I think they order from Starbucks, all. year. round.
They’re pretty crazy,
Hah, oh rhyming, you never get old :’)
So naturally, when I was mixing up minty chocolate for my thin mints, I heard their voices telling me:
“Izy. Hey. Hey Izy. Izy. You know what would go great with that minty chocolate combo you’ve got going on there? COFFEE. ADD SOME FREAKING COFFEE IZY. DO EHT.”
so I did
and it was brilliant.
and I told them about the cookies,
and I posted pictures on instagram, and their facebook walls,
and I said they could have some.
Buuuut I had forgotten that I’d promised them to my mum for her book club, sooo :/
They didn’t get to eat any…
…but, as they say “It’s the thought that counts” – although, I think if I said that to them, they’d probably make me buy them peppermint mochas.
Venti peppermint mochas (<— that is real talk right there, no one pulls the Venti card unless they are getting seeeerious)
I, on the other hand, got to eat pleeeeenty of them (you know taste testing, quality control, making sure the chocolate was set, photos…) MWAHAHAHA
so I can testify that they were deeeelish!