Eat: Red Velvet Fluffy Pancakes

Hey foodies,

So with lent looming after Pancake Day, are you planning to give up the usual? I could live without alcohol and survive without sweets, but one thing I'd struggle to cope without is CHOCOLATE. I'm toying with the idea of giving it up, so for my last big choctastic blow out, what more could I want than red velvet pancakes, smothered in milk chocolate ganache?! 

A little rich for breakfast, these make the perfect dessert to share. These, pictured above, were demolished by my boyfriend and I on Valentine's Day. I did struggle to finish my pink cava afterwards, so you definitely need to share this tower of chocolatey pancake goodness.

Ingredients

115g Self raising flour
25g Cocoa Powder

2tbsp Golden caster sugar

1tsp Baking powder

2tbsp Melted salted butter

1 Egg, beaten

145ml Milk
1/8tsp red gel food colouring (may need more for deeper colour)

For the Ganache

200g Milk or dark chocolate
150ml Double cream

Additional Toppings

• Honeycomb
• Cubed fudge
• Crushed malteasers
• Crushed cream egg
• Marshmallows
• Chopped hazelnuts

Method

1. Break the chocolate into pieces and place in a bowl/jug. Heat the cream over a medium heat to boiling and pour over the chocolate. Stir with a spatula until all the chocolate is melted and your a left with a smooth, creamy sauce.
2. Sift flour, baking power, cocoa powder and caster sugar into a bowl. In a separate bowl/jug whisk together the milk, egg, butter and finally the red food colouring.
3. Pour the milk mixture into the flour mixture and beat with a fork until you have a smooth batter. It may need a little rapid fork action, to remove all the lumps and don't worry if the mixture looks a little thick.
4. Heat a non-stick pan over a medium heat, with a little oil or better still fry light. Add a ladle of batter, a second pancake if you think your pan can handle it!
5. Wait until the top of the pancake begins to bubble slightly and the edges look like they're firming up and then flip over - I use a spatula because I'm a tad too cautious! When both sides are golden and the pancakes looking nice and fluffy, get it out and onto your plate.
6. Serve immediately; pile the pancake stack high, smother with the chocolate ganache and scatter on any additional toppings you choose. I served mine with milk chocolate ganache, crushed malteasers and homemade smashed up honeycomb. Why not add some whipped double cream for extra luxury?

Keep calm and get your whisk on.

Love Jess xo

Eat: Fluffy American Pancakes

Hey foodies,

So with Valentine's Day out of the way, our new February focus is Pancake Day! Or should we say Shrove Tuesday. With scotch pancakes, crepes and fluffy American pancakes, the question is no longer just what topping, but what type! 

Over the last few weeks I've been whisking up some pancake magic and testing out my favourites, in anticipation of February 17th. 

As I spent all 2014's summer months in the US, a firm favourite has to be the fluffy American pancake. Serve them with crispy streaky bacon and generous drizzle of maple syrup or with lashings of greek yogurt, fresh raspberries and honey. The perfect lazy Sunday breakfast or delicious pancake day pud! 

Why not give these a try this pancake day?

Recipe adapted from BBC Good Food.

Ingredients

135g Self raising flour

2tbsp Golden caster sugar

1tsp Baking powder

2tbsp Melted salted butter

1 Egg, beaten

130ml Milk

Method

1. Sift flour, baking power and caster sugar into a bowl. In a separate bowl/jug whisk together the milk, egg and finally the butter.
2. Pour the milk mixture into the flour mixture and beat with a fork until you have a smooth batter. It may need a little rapid fork action, to remove all the lumps.
3. Heat a non-stick pan over a medium heat, with a little oil or better still fry light. Add a ladle of batter, a second pancake if you think your pan can handle it!
4. Wait until the top of the pancake begins to bubble slightly and the edges look like they're firming up and then flip over - I use a spatula because I'm a tad too cautious! When both sides are golden and the pancakes looking nice and fluffy, get it out and onto your plate.
5. Serve immediately with your chosen topping, pile high in stacks or keep warm in a low oven.

How will you top yours?

• Classic maple syrup and crispy bacon
• Greek yogurt, raspberries and a little honey
• Add some blueberries or chocolate chips when you flip the pancake and serve with whipped double cream
• Chopped banana and Nutella

Let me know your favourite combinations!

Keep calm and flip them pancakes!

Love Jess xo

Eat: Double Cream Fudge

Hey foodies,

So like I mentioned on my previous post, I'm testing fudge recipes for a new business venture. I've been running little focus groups with each type, just to get the gist of what all you fudge eaters are looking for in your favourite fudge. It has been a battle between, texture and flavour, with a few tests still to go.

As you may know, fudge is made by bringing milk, sugar and butter up to about 114c. The question is, which milk product or sugar type makes the best, tooth achingly sweet fudge.

The first in my trials was a double cream recipe. A particularly simple recipe, if a tad indulgent, this fudge was soft and creamy. You couldn't eat a lot though, it was rather rich. Nonetheless, it was gone rather quickly! 

Check out the recipe below and give it a go yourself!

Keep calm and get your wooden spoons ready!

Love,

Jess

Creamy Fudge 

Adapted from All Recipes UK

Ingredients:

• 400ml double cream
• 450g golden caster sugar
• 50g butter
• 1tbsp liquid glucose
• 1tsp vanilla extract (optional)

Method:

Prep: 15 min | Cook: 15-20 min | Cooling: 3 hour (min)

1. Grease and line the base of a square 20 cm cake tin
2. Combine all ingredients in a heavy, deep saucepan, over a medium heat and stir until the sugar has dissolved.
3. Put your thermometer into the mixture and increase the heat to medium-high, bringing the mixture to a rolling boil. Keep the mixture at a rolling boil, stirring occasionally to stop the mixture catching the bottom of the pan, until the temperature reaches 114 degrees C - 116 degrees C. This is known as soft ball stage, if you don't have a thermometer, you can test by dropping a little of the mixture into cold water, if it's ready, it will form a soft ball. At this stage, remove the pan from the heat.
4. Once the temperature has dropped to 110 degrees C, about 5 minutes cooling time, beat the mixture with a wooden spoon. Keep the thermometer in, to watch the temperature drop to 60 degree C. This should take about 10 minutes and there is a noticeable difference in the fudge, going from a glossy texture, to more granular. The fudge should also feel a lot thicker and start to move away from the sides of the pan.

Note: This is the most important stage, as during cooling, small crystals form, which when beaten, create a smooth texture. Without this, your fudge may be granular.

      5. Once thicker and loosing shine, you have a small window at which to get the fudge into your prepared tin and leave to cool until set. Once set cut and package or serve.

Note: Do not be tempted to rush this stage, as putting fudge in the fridge actually prevents the fudge from setting properly and can cause it to loose its firmness, becoming sticky and difficult to cut.


Enjoy!

The Future is Bright. The Future is Fudge.

Hey foodies!

So, as promised, I'm back. For good this time!

With last years cakey success and my entrepreneurial drive nipping at my toes, I'm thinking about the future of Red Velvet Baking. Cakes are delicious and it's well known that I adore them! The thing is with cakes, though, is that they really don't enjoy being shipped, without the love and care of the baker. So what else can I do to expand my empire and share more delicious, tooth-achingly sweet goods with the world? 

Fudge. Not just fudge, but a whole new range of confectionery items AND an online shop! That's my next vision. Over the coming weeks I will be sharing my trials with new recipes, testing flavour combinations and really going back to basics with the traditions behind fudge making. As this first quarter passes, I'll also be trialling some marshmallow recipes and don't worry, there'll be pictures to match. Enough to make your mouth water!

So watch this space! Oh and make sure to comment below with the weirdest and wackiest flavours you'd like to see me bring to market! Following my brand though, this will be quality, tasty stuff!

Keep calm and let's fudge it up!

Love,

Jess 

Simply for Summer Camp: Mac 'n' Cheese

Hey foodies,


So as I am teaching away in America, I thought it would only be fair to share a couple of simple recipes with you guys too, starting with this super simple Mac 'n' Cheese. All the recipes I put up over the next two months will be incredibly kid friendly and can be done and dusted in less than an hour. Don't worry, I will be giving you the UK friendly recipes and saving the cups for the USA!

Right, let's get cooking...

Ingredients

·         250g elbow macaroni (cooked to packet instructions in salted water) ·         60g butter ·         60g plain flour ·         200g  cheddar (2oz extra for topping if serving grilled) ·         White pepper to taste ·         Pinch of paprika ·         400ml milk ·         Optional – fried off pancetta

Method

1.      Cook macaroni according to packet instructions in salted water on a hob.

2.      In a medium sized saucepan, melt butter over a medium heat.

3.      Stir in the flour off the heat, beating fast and return to the heat and cook out the flour for 1 minute, stirring continuously. CHECK Stir quickly and add gradually to avoid lumps.

4.      Remove from the heat and gradually add the milk, stirring quickly to keep the sauce smooth

5.      Once all the milk is added, return to a medium heat and stir until thickened (up to 5 minutes). Season whilst the sauce is thickening.

6.      Drain macaroni and add to thickened sauce, adding paprika and adjusting seasoning. (Add pancetta here). CHECK Hot pan with liquid – be careful.

7.      Either serve or transfer to an oven dish, sprinkle with extra cheddar and grill until cheese blisters.

Keep calm and let's get cheesy.

Love, 

Jess xo

APP REVIEW: Cook with M & S

Hello all you cooking enthusiasts!

I trialled another app out and want you to let me know what you think - what do you like to cook most?

This week I tried out the reasonably new Cook with M&S application, to get all you packet natives, into using that kitchen side and messing up the chopping boards.

I was pleasantly surprised that there was less emphasis on getting you to cook using their ingredients and it actually seemed nice and simple to use, with a clean looking user interface. I mean the food photography is gorgeous - check it out simply to sit a drool!

In terms of it's real purpose, there are a number of functions which I enjoyed, including the cooking mode for step-by-step instructions. Each recipe is broken down and really simply explained with pictures. There is also an integrated link to add the recipe ingredients to a master shopping list, which I can imagine would be extremely useful if you were meal planning for a period of days. 

 In addition, there is a handy serving alteration button to add more or less servings. This automatically affects the recipe to exclude any calculations. Perfect for upscaling your favourite dishes to double as dinner party winners. I especially loved this as I hate the hassle of upscaling and the calculations involved - why not get the app to do it for you!

Another feature is the recipe book, where I can store all my favourite recipes by photographic thumbnail. Personally, I would prefer a more structured recipe filing system on the app, but it does come across very clean and efficient. All recipes are viewable initially via a picture thumbnail, name and include timings for people under limited time restrictions for culinary creativity. 

I did enjoy the app and felt rather inspired to get back in the kitchen and cook! Tell me your opinion or experience below...what are you looking for in a foodie cooking app?

Keep calm and get that apron on.

Love, 

Jess xo

Embarking on an American Dream

Hey foodies,

So the big day has come and today sees me jet to the USA for 8 weeks to teach culinary arts. After completing a course at Leiths last summer, I applied for the role with camp leaders and got accepted in January. How time flies as it's here already.

 I mean it was one of my goals...

I wanted to have the experience of a lifetime. To let you into my life a little more, I am the kind of person who likes to plan ahead and this was always on my to do list. People say that to...

I wanted to see a little more of the world and because I love teaching and sharing my knowledge, I wanted to share my passion for food with the kids overseas. I know in my heart that teaching in the traditional sense of the word, like state education, is not for me but I still wanted to exercise my desire to preach about the wonders and delights of fresh food and cooking. I also understand that after I get into a great job, I wouldn't be able to leave it for travel at a later date. This seems like the best time for me.

I kind of know in the short term where I am going, what my aims are and how I NEED food to be a huge part of my life, as it is what make me happy. But long term...

And being on my way is good enough for me! Trying to keep my passion at the heart of what I do, I know I will enjoy the journey and even more the unknown destination.

As mentioned above, I have been organised enough to set up a series of blogs for whilst I am away, so please don't be shy and keep in touch! I am taking a break from cake orders, clearly, whilst I am abroad, but I will be back in action on my return. To sweeten you guys up for my plans in September, I will also be sharing a few tasty treats on here, with the recipes to get your tantalise those tastebuds of yours!

As my old boss used to say...

So I will see you properly on the other side! 

Keep calm and lets get busy baking the dream.

Love, as always,

Jess

xox

My Vintage Valentine

 Afternoon foodies!

I FINALLY got myself down to the Sheffield Clandestine Cake Club and it was fantastic! I baked a simple cake, in the February vintage valentine theme and really enjoyed sharing my ideas with loads of other baking fanatics. My pretty in pink cake was a rose, raspberry and pistachio layer cake, with rose piped buttercream, fresh raspberries and crushed pistachios to decorate.

 I was so pleased as it went down well, but still had plenty to share with house mates when I got home!

 Before I went I even took a few cheeky cake selfies! They get progressively worse, or more entertaining - I will let you decide!

All the cakes varied from vintage recipes, to styles and there we even some delicious bakes by little bakers! Upcoming talent right here! Check out the other masterpiece cakes :)

 Chocolate box cake...

 Honey for my honey cake...

 This cake had a secret red velvet love heart surprise!

 Bubbly bundt, made with champagne and apple juice.

 Traditional courting cake with orange and fresh strawberries.

Love heart shaped cake with a beautiful orange and strawberry drizzle.

Cake for my cake - vanilla sponge with jam and buttercream!

Crazy for this coconut cake, with a tasty texture. 

 Nanna's coconut and cherry pound cake.

 LOVE Heart sweetie cake, with crushed love hearts in the buttercream.

Last but not least would be this delicious sponge with fresh fruit and a cute love heart boarder.

The CCC Sheffield was held at newly opened Jamesons Cafe on Abbeydale road, which is well worth a visit. Check the cuties out online at Jamesons Tea Rooms.

 We shared our cakes by the slice with a little drink, I opted for traditional lemonade! There was plenty to take home, check out my box below!

 Luckily, we had a movie and cake night, back at the house and my house managed to devour the contents of the box, with ease. We also used these little beauties below, which I got from the Tea Room shop, attached to the cafe. Definitely worth a visit for some beautiful, vintage pieces for the home and even for your curves!

 I would honestly recommend to anyone who is a huge cake lover, like myself to dabble in the joys of the Clandestine Cake Club. It is a fun, friendly way to experiment in the kitchen and taste some delicious cakes, new flavours, new styles and what better way to get some new found cakespiration.

Keep calm and let's get cakey!

Love,

Jess

Chief Baker ;)

xxx

Dad's Love Cake too!

Evening foodies,

Just a little catch up as work is busy as ever. Thought I would post a picture of the cake I did for my Dad last month. As you might have guessed, we have a sweet tooth - I say it runs in the family! That obviously means I HAVE to bake for family birthdays - a party without cake is but a meeting, Julia Child, are you with me foodies?!?!

I made a very simple victoria sponge, sticking to the classics for my parents as they LOVE it. As a little girl my Dad and I took pictures of trees and he used to hold me up to the top of my growing sunflower in the garden. A simply sentimental cake...

Keep calm and bake a message...

Love,

Jess

xxx

Whisks at the ready; It's Pancake Day!

Evening and almost morning foodies,

We are barely minutes away from pancake day, so I hope you're planning on having some tasty pancakes! Whether you like french pancakes, like crepes, or American style fat pancakes, sweet or savoury - this day is the day to get your pans at the ready for some flipping!

I mean, I really cannot flip a pancake, so I admire anyone who can. I am the one with the spatula, messing the pancake up trying to turn it over. Embarrassing.

I made these for my house mates the other week, with this cheeky, little Good Food recipe. So get flipping foodies...

• 200g self raising flour
• 1 tsp baking powder
• 1 egg
• 300ml milk
• 15g butter (melted)
• oil or additional butter for the pan

1. Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick, smooth batter. Beat in the melted butter.
2. Heat a teaspoon of oil or a small chunk of butter in a medium sized non-stick frying pan. Drop a large tablespoon or ladle of the batter into the pan (around 7.5cm across). Cook for three minutes until bubbles appear on the surface of each pancake and then flip over for 2-3 on the alternate side, until golden brown. If you want to make a big stack, cover with kitchen paper to retain the heat.

Serve with traditional lemon and sugar or fresh blueberries, syrup, nutella or even stew if you prefer savoury. Go wild!




Keep calm and get your whisk on!

Love,

Jess xo

Have a Heart, Give a Heart...

Evening Foodies,

Hope you are having a great weekend so far! How was Valentines this year? Spend the night having takeaway with friends or did you end up out for a posh meal with your partner? Either way, it is all about the FOOD these days. I mean I am definitely not one to complain, what better way to say it...

For Valentines this year me and George (my partner) went out for a gorgeous Thai, in Sheffield, and I made him a cute cake. There has to be some perks to dating a baker and free, tasty cake MUST be one of them. 

Check it out...

You could easily add a lid to make it look more like a box of chocolates, but I just wanted to keep it simple. I cut out the fondant heart and piped red icing around the chocolates, to give the effect of a box of chocolates. You can cut more of the cake away, to make them look embedded, but for this cake - it was more about having lots of yummy cake to eat! Needless to say he was very happy.

Keep calm and eat your heart out!

Love, 

Jess

xox

Hired: Culinary Arts Specialist!

Afternoon Foodies,

So I have some majorly exciting news! I have been hired to go to the USA,  with CAMP LEADERS this coming summer, to teach culinary arts! I am unbelievably excited, as you can imagine. I get to share, inspire and enthuse the upcoming generation on my absolute favourite topic: FOOD.

Me celebrating on the train home with some sweet and salty Propercorn - well worth a try!

The camp I am going to be working with is Equinunk and Blue Ridge and I will be based at The Ridge (check out the cool interactive map!). The facilities look fabulous and you know how much I LOVE a good kitchen!

If you've been thinking about summer camp - just do it! Call Camp Leaders or get online NOW and get ready for the summer of a lifetime! I honestly cannot wait :)

HOWEVER, this does mean I will be on a short baking hiatus! :( Not for long foodies! I have thought out some exciting plans for summer, including scheduled posts and a few little quirky extras, which will all become clear when I relaunch my website. You really cannot get rid of me that easily...

With major national food days coming up and some exciting orders, oh and including my 21st birthday, you are sure to see a lot more of me over the next few months, so stay tuned. I may even do a post on smores!

Any GUEST BLOGGERS are welcome to make some suggestions and even get on board?! I would love to do some collaborations before summer so email suggestions TODAY! jessicaaleisha@hotmail.co.uk.

Keep calm and spread the love,

Jessica

xo