Haggis Mania!

Well what a great time was had this weekend. Me and ‘The Boy’ dived into the burns night traditions head first by consuming a whole haggis, some 16 year old Jura Single Malt and watching the epic film that is ‘Braveheart’. I was shocked to learn ‘The Boy’ had never seen Braveheart – whilst in the same sentence admitting he had never seen Gladiator. This had to be rectified immediately..

Mel at his best…

I think he has now seen the error of his ways..

As for the food, we wrapped said haggis in tinfoil, placed in a roasting tray filled with water, and baked at 180 (fan) for 1hr and 15 minutes…


Macsween, although other haggis is equally as good

and served with sausages, veg and 16yr old Jura.


Get in my belly!

This was also a great opportunity to use the Whisky stones we got for Christmas.

If you haven’t tried Haggis before – please do! It tastes amazing! Spicy and a gorgeous texture – yes, it has offal in it, but it tastes soo good! Honestly – I’m more worried about whats in the sausages!

It is traditionally served with Neeps ‘n’ Tatties and a Whisky sauce. I’m not  particularly a fan of Whisky sauce, i quite like the texture as it is – it certainly wasn’t dry.

So if you didnt give it a go this year, please keep it in mind for next. In the mean time, give my favourite breakfast sandwich a go..

Black Pudding, White Pudding and Bacon – Pretty life changing!


White Chocolate Shell Vanilla Cupcakes

Okay, so today i have been busy in the kitchen and thought – what the heck! Lets make the birth of my blog a double whammy!

Here is another yummy recipe – The Chocolate Shells may seem like an effort, but i think the effect they have is worth it and of course, whats wrong with more chocolate????????

Sadly my piping is a bit of a mess, i only had stork (not advisable for piping!) and its too soft for that kind of piping though, but it tastes good and it won’t be wasted – unused buttercream can be kept in the fridge for 2 weeks in an airtight container.

I used these Silicone cupcake moulds and Waitrose white chocolate for making my shells.

Hope you enjoy!

White Chocolate Shell Vanilla Cupcakes

White Chocolate Shell Vanilla Cupcakes

What You Knead Is...

  • For the Chocolate Shell:
  • White/Milk/Dark Chocolate
  • A Clean Paintbrush/ Small Pastry Brush
  • For The Cupcakes:
  • 120g Caster Sugar
  • 120g Unsalted Butter
  • 110g Self-Raising Flour
  • 1/2 teaspoon Baking Powder
  • 2 medium eggs
  • 1/2 teaspoon Vanilla Extract
  • 1 Tablespoon Milk
  • For the Buttercream:
  • 140g Unsalted Butter
  • 300g Icing Sugar
  • 1/2 Teaspoon Vanilla Extract
  • Food Colouring of your choice

What You Wanna Do Is...

  1. To make the Shells:
  2. Melt Chocolate in Microwave. I did this by breaking the chocolate into small pieces and initially microwaving it for 40 seconds, stirring, and then continuing to blast the chocolate at 10 second intervals until smooth.
  3. I then use clean silicone cupcake molds and painted a thin later of chocolate into each of them (around the base and all up the sides).
  4. Once finished i placed the silicone moulds in the freezer for 5 minutes and then painted a second layer in the same way before placing them in the fridge to fully set for at least 1hr.
  5. The chocolate cupcake shells are easy to remove from their case, just gently pull the sides of the mould down and 'pop' them out - try not to handle them too much and place them back in the fridge ASAP.
  6. For the Cupcakes:
  7. Preheat the oven to 180C/fan 160C/gas 4.
  8. Cream the eggs and sugar together until pale with an electric whisk, add Vanilla extract.
  9. Sieve and fold in the flour and Baking Powder gently so as to not beat all the air out. When fully combined transfer to the Silicone cupcake cases and bake for 18-20 minutes until risen and golden brown.
  10. Allow to cool before decorating.
  11. For the Buttercream:
  12. Beat butter and icing sugar together until smooth mix in the Extract.
  13. Add small amounts of the food coloring until you get the right consistancy (i use a toothpick and add by small drops at a time).
  14. Decorate as you wish! I used a star nozzle for my piping and finished with pink edible glitter.
  15. Place into White Chocolate shells.
  16. Admire and Devour unashamedly!




Icing a Cupcake

And so it Begins… White Chocolate Tray Bake

Welcome to my first recipe post!

I thought i would begin with a recipe sweet and indulgent, but yet so simple to make! Perfect for when you get uncontrollable cake cravings (I can’t be the only one who gets those.. Right?)

I hope you enjoy making it as much as i did and please, go crazy with the decorations – more is sometimes… MORE!

Easy White Chocolate Tray Bake.

Easy White Chocolate Tray Bake.

This recipe came about as i was trying to design a Blondie recipe. The cake is light and not as sweet/rich/ gooey as your average Blondie/ Brownie.

What You Knead Is...

  • 100g of White Chocolate
  • 82g Unsalted Butter
  • 2 Eggs
  • 75g Caster Sugar
  • 33g Plain Flour

What You Wanna Do Is...

  1. Firstly, heat the oven to 180C/fan 160C/gas 4. Butter and line a inch baking tin with grease-proof paper.
  2. Melt butter and White Chocolate together. I used my 800 watt microwave by heating it for 40 seconds, stirring and then in 10 second bursts until smooth. (Do not worry if it looks curdled at this stage). Leave to cool slightly.
  3. Whisk the eggs and sugar until pale and fluffy for about 1 minute with an electric mixer, it will look frothy and will take 2 or 3 minutes more if you are using a hand whisking, depending on your technique.
  4. Fold the melted chocolate mixture in with the egg mixture with a wooden spoon or spatula.
  5. Sieve in Flour and mix until combined.
  6. Pour mixture into the prepared baking tin and bake for 20 minutes, check after 15 minutes as the top will go golden quickly!
  7. When baked, cut into squares and enjoy as it is or decorate as you wish. I drizzled mine with White Chocolate and decorated with pink and white sugar stars, 100's & 1000's and Pink Edible Glitter