tag:blogger.com,1999:blog-57815584722651290442024-03-13T04:59:16.572+00:00..::pinnies and poppy seeds::..hennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-5781558472265129044.post-84587398076145334192012-06-08T10:12:00.001+01:002012-06-08T10:12:43.567+01:00Jubilee-tastic!!!I'm assuming the whole world was informed that this past weekend was the Queen's Diamond Jubilee. You may, in fact, not be as obsessed with the royal family as I am and were doing something productive instead of watching the flotilla down the Themes. If you didn't watch the festivities, I forgive you. To be honest, I didn't watch a whole lot, but my excuse was that I was marketing...plus, I participated in the most awesome way possible!!! <div>
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If you think this is a giant shortbread Union Jack flag...you'd be right. I decided to have a little competition over the weekend and have people guess the weight of this buttery beast. My god, was it beastly. Also, I realise that the colours are not quite 'royal'...but hey, nobody's perfect. Don't judge me. So, lots of cool folks stopped by the stall and put in their two cents about how much they thought it weighed. It turned out to be about 9x12in in size, and it was layered up. Deceptively heavy. The weight shocked me. Then, I started thinking about all the shortbread I've eaten over the last year and half. Then, I ate more. You only live once, right?! Anyway, it was super fun and I'm glad I was able to participate in the festivities in my own little way :)</div>
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We've also vamped up our market stall, and so to compliment our new, bright, summer look I whipped up some super cute bunting. How could you not love bunting? Complete with G-ma's vintage buttons. Love!!!!</div>
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As always, Happy Baking!</div>
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<br /></div>hennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com0tag:blogger.com,1999:blog-5781558472265129044.post-3308541953968122682012-05-14T21:48:00.000+01:002012-05-14T21:48:37.722+01:00Home made Vanilla Extract...no biggie!Let's just start by saying this: I heart vanilla...like, big, massive hearts! Let me follow by saying that if you don't love vanilla, you're dead inside. Simple as that.<br />
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It wasn't that I thought the vanilla I was buying was bad...just that I thought, 'maybe I can make it better!'. After doing some research, I realised that making your own vanilla extract, in theory, really wasn't that difficult. Obviously, the super important bit being the vanilla pods, I wanted to make sure I was getting the best product. After hours of research, I knew I wanted to go organic and fairtrade if possible. I found a great site that sold Mexican origin products (Being a CA native, that tugged on my heartstrings!!) and so I bought....loads!<br />
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If you want some great products for baking or cooking, take a look at <a href="http://www.vanillasunrisemexicanproducts.co.uk/">Vanilla Sunrise</a>. The lovely people there sent me a sample of vanilla sugar which I am super duper excited to try out on some delicious cake recipe in the near future :) I ended up getting Organic Vanilla pods which you can see are absolutely gorgeous! They were lovely and pliable and had a beautiful sheen to them. I couldn't wait to start scraping out all that wonderful caviar!<br />
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Let me tell you, I think I grew a few greys scraping out all those seeds!! I had about 100g of vanilla pods to de-seed which took me a good 30 minutes. While I'm sure there are much worse jobs I could be doing...oooooooh did my back ache! Blood, sweat and tears in this vanilla I tell you! I managed to round up all the vanilla seeds once I stopped moaning (Izzy the dog had to endure though, poor thing!) and start the whole extraction process. I bought this great recycled clear glass bottle with stopper and, even though experts say that you should only use dark glass for making extract, I knew it would be stored away in a cupboard and that it would be fine to use. Plus, I do what I please. There. Anywhooooooo,<br />
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I scraped all the seeds into the bottle then chopped all the pods into thirds and shoved those in as well. The pods as well as the seeds continue to impart flavour into the alcohol once it's stopped up and the extraction process is underway. Isn't this fun?? </div>
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I used a good quality vodka as my alcohol, but you can use whatever you want really. Rum is also an alternative alcohol you could use which would give an amazing flavour (future project??). </div>
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So, here she is...in all her glory! It'll take a minimum of four weeks to start to become extract-y. Vanilla extract, for all intents and purposes, is like wine. It gets better with age. So, the longer you keep it the better! Although, after about 6 months, the vanilla pods will have given up as much as they can so you can strain them out (the seeds will still be in there!) and keep in the bottle for years! (Or as long as it takes you to go through the bottle). I honestly cannot wait to try this! I'm gonna give it a shake a few times a week for the next month and then we'll see where we are. In the meantime, I'll keep you posted on the vanilla progress.</div>
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Happy Baking!!</div>
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<br />hennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com0tag:blogger.com,1999:blog-5781558472265129044.post-77791663797792388662012-04-30T21:48:00.000+01:002012-04-30T21:48:00.791+01:00Hellooooooo Shorties!Shorties are the new girl in town...haven't you heard?! She's totally awesome, and pretty, and popular, and has looooaaads of friends! Yeah, I am talking about a cookie and you'd be almost right thinking I'm a bit cuckoo. What can I say, I just love these little things!!! <br />
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Pistachio and White Chocolate Shortie: Pistachio Shortbread made using both ground and chopped pistachios with a white chocolate ganache filling...yuuuuum!<br />
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Double Chocolate and Rum Ganache Shortie: Chocolate shortbread made using dark chocolate cocoa powder and a dark chocolate rum infused ganache to sandwich the two together!! Yo ho,yo ho a pirate's life for me!!<br />
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Espresso and Dark Chocolate Shortie: Coffee infused shortbread with a dark chocolate and vanilla ganache. Perfect for breakfast...just a thought. Not saying I did it..no, I would never...</div>
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We also did an Almond and Milk Chocolate Shortie over the weekend at the Stockbridge Market..I have no photographic evidence, but you must believe me. It was divine! An almond shortbread made using ground almonds and almond oil sandwiched with a lucious milk chocolate ganache with even more almond oil! It was so good, they all went before I could snap a pic! </div>
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These little beauties are so much fun to make! I'm having a great time coming up with lots of fun flavours. Make sure you keep posted here, on our facbook page and on Twitter to see what flavours we're making and what we'll be bringing to market...we just might mix it up again this weekend!! </div>
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In the meantime, Happy Baking!!</div>
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<br />hennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com0tag:blogger.com,1999:blog-5781558472265129044.post-61218383895080591752012-04-17T18:52:00.000+01:002012-04-17T18:52:30.340+01:00'Tis the Season for Loooooooooove!Summer is fast approaching and, as we all know (or at least I count down each day until it arrives!!!), with it comes WEDDING SEASON!!!! If I haven't said it before, I love, love, love this time of year. Yes, The Handsome Hunter and I had our wedding in June last year, and yes, I think that summer just oozes romance...but I love it for this simple reason: because you never know when, where, or what time of day you will happen upon a wedding. Especially in Edinburgh. Walking up the high street, it could be the middle of the week at 11:00am, and as you pass by the Registrar, you see a group of people gathered around billowing white silk. And you can just make out the promise of a kiss made for the first time, and you can see the faces of people wishing so badly that happiness finds those two people for the rest of their lives. I just can't get enough of those moments...maybe we'll just need to get married again!!! The point is I love doing wedding favours. Over the weekend I was working on some favours for a lovely couple, Eddie and Esther, who got married today!! They had their own cutters so I just baked and handed them over. But I made sure to have my own fun first...made up a few wedding favours to show you lovely people just what we can do here at Pinnies and Poppy Seeds. So, take a look and feel the love!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxTQJMEcpHF7sZlTwpxX6Fkeo1Q40UNkm5fGVSwYT1-rHz0X86oPUYUhD7iX46MMJ4AdaKgUwGvYmnVxpALqjkUgE6Y0V15_52oQD91LTynmy_IRLp4F2GBq8fdNk4DEo0VY8X7ahln_0/s1600/019.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxTQJMEcpHF7sZlTwpxX6Fkeo1Q40UNkm5fGVSwYT1-rHz0X86oPUYUhD7iX46MMJ4AdaKgUwGvYmnVxpALqjkUgE6Y0V15_52oQD91LTynmy_IRLp4F2GBq8fdNk4DEo0VY8X7ahln_0/s320/019.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtn7f5w4wE9TqqbhVTn7_jUnqszQ-KI_-xQbcoYV_pB3cAOlfm2iqQQCYwk5V2TkfYInbvYeom0gUPjPiVir2dGTTgSrs86-eFwwntfDwluXy1dBJ2EHtGwbZf1ZheIUG1WkoP-vZVXU/s1600/020.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtn7f5w4wE9TqqbhVTn7_jUnqszQ-KI_-xQbcoYV_pB3cAOlfm2iqQQCYwk5V2TkfYInbvYeom0gUPjPiVir2dGTTgSrs86-eFwwntfDwluXy1dBJ2EHtGwbZf1ZheIUG1WkoP-vZVXU/s200/020.JPG" width="200" /></a><br />
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Sweet Cardamom flowers and Lemon and Poppy Seed hearts<br />
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Our hand stamped tags can be personalised to say a number of different things (ok, no novels!). We can do initials, monograms, single letters, 'love', 'Mr. & Mrs'...you get the idea. Just ask and we will do our best to make it work! I'll be putting up some images of other stamps we do in the near future...so keep posted for that.<br />
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And in the spirit of Wedding Season, make sure you tell someone today how special they are to you :)<br />
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Happy Baking!<br />
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So, we've been at the Stockbridge Market the last four weeks and it has been absolutely amazing! I feel so at home there and have met the most lovely people - customers and traders alike! Unfortunately, I won't be at the Stockbridge Market this weekend...weep! I'm helping out my good friend Nadia from <a href="http://www.thinkingchocolate.com/">Thinking Chocolate</a> this weekend at <a href="http://www.rbge.org.uk/whats-on/scienceonaplate">Science on a Plate</a> at the Royal Botanic Gardens in Edinburgh and I'm super excited about it! If you have some free time this weekend, do come along. Lots of great chefs and Nadia will be doing some fabulous lectures on chocolate!! If you're wondering how you can get your hands on some shortbread, have no fear. I've been baking up some Easter inspired shortbread for Nadia to have in her shop on London Road.<br />
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All Butter and Lemon and Poppy Seed, perfect for Spring! I've done sweet little chicks, bunnies and butterflies and can't wait to see how Nadia chocola-fies them! (I may have to secretly buy some after she gets through with 'em!) <br />
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So make sure you stop by and stock up for this weekend. These will make the perfect Easter treat for that special someone. And if you're looking for Granola and salted caramels, they'll be there too!! See, I'm always looking out for ya.<br />
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It's back to the kitchen for me to do some test baking...make sure you check back to see what I'm cookin' up. It may just pop up at the next market! Speaking of markets, you'll want to mark in your calendars that I'm back marketing after Easter. I'll be at <a href="http://www.stockbridgemarket.com/index.html">Stockbridge Market</a> on Sunday April 15th...so lots of opportunities to stock up on shrotbread!!<br />
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Happy Baking!<br />
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xxhennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com0tag:blogger.com,1999:blog-5781558472265129044.post-77713979369009838492012-03-20T17:34:00.000+00:002012-03-20T17:34:21.227+00:00Salted CaramelsOver the weekend, I made some caramel shortbread to bring to the Stockbridge Market. I mean, making shortbread, it seemed only natural to take it one step further and make caramel shortbread! Really, who doesn't love a rich, buttery piece of shortbread topped with gooey, chewy caramel and luscious chocolate?! Amen to that!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd6bnpRjKMF5AvmOfalOlryh9q0eBetx7A9U06ftuf9N_CNRUOfAcqIbuubXU7ryZJFiXRW6H6gl6Pq5JdL-pIkOmER1zWYMh2MdqoxlDAeLgQ6VBEt9hP8nMz8PsvV4egyIS1PC5m35c/s1600/001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd6bnpRjKMF5AvmOfalOlryh9q0eBetx7A9U06ftuf9N_CNRUOfAcqIbuubXU7ryZJFiXRW6H6gl6Pq5JdL-pIkOmER1zWYMh2MdqoxlDAeLgQ6VBEt9hP8nMz8PsvV4egyIS1PC5m35c/s320/001.JPG" width="320" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVx1T3YJyVj-FPWw879tFsVYJ5Xq1fcOQgEzdfFGd-RI-XAJT0jHfe5OwHRxiqLUUB5e2F-x_7k4FY6dvAed6nChehm0qXYpKnWDg0t5TMY16tkw4z9g7lz-ulNJQuQuUo4xiAx-_bZbo/s1600/019.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVx1T3YJyVj-FPWw879tFsVYJ5Xq1fcOQgEzdfFGd-RI-XAJT0jHfe5OwHRxiqLUUB5e2F-x_7k4FY6dvAed6nChehm0qXYpKnWDg0t5TMY16tkw4z9g7lz-ulNJQuQuUo4xiAx-_bZbo/s320/019.JPG" width="213" /></a><br />
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These caramels are deeeelish! Made with proper butter, cream, sugar and honey to give it that little bit extra special flavour. And what makes these even more divine, is the cracked sea salt that gets swirled inside and sprinkled on the outside. You know that salty sweet thing that makes your brain go...'wait...savoury? dessert?? I dont know!!!' Yeah, these are that awesome!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLQ6LBuiag__LivguQ4EUnx9qegwihaFyT-9LL1rKBiljS9BFyMaPzWjKQyRsd92bPAgmg-vLdyYmHFwcR4SxDhbotnEvzU21e7uYnLi8ZB7aL2PoSUnfwRIEvVTTxEVqoeumMUOR-lE/s1600/024.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLQ6LBuiag__LivguQ4EUnx9qegwihaFyT-9LL1rKBiljS9BFyMaPzWjKQyRsd92bPAgmg-vLdyYmHFwcR4SxDhbotnEvzU21e7uYnLi8ZB7aL2PoSUnfwRIEvVTTxEVqoeumMUOR-lE/s320/024.JPG" width="320" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZhAnemTTnTpFNyfmSY6-lZX59EP-rypAZq6EFbf4HMKCVITB0e4RbIFTgbH9f_CC_Q2CevkufwUkH_z0P8Jrao8EweNNXwA_WiTiUYBCVruK5WLfibRNEyC5_1TcPaEkdzorNLAZhQg/s1600/003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZhAnemTTnTpFNyfmSY6-lZX59EP-rypAZq6EFbf4HMKCVITB0e4RbIFTgbH9f_CC_Q2CevkufwUkH_z0P8Jrao8EweNNXwA_WiTiUYBCVruK5WLfibRNEyC5_1TcPaEkdzorNLAZhQg/s320/003.JPG" width="212" /></a><br />
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I wrap these dark golden gems up in parchment paper for that old fashioned look. I think there is something so satisfying about food wrapped in paper rather than neon coloured plastic. It almost makes food GOOD for you! Ha! I'm definitely living that mantra from now on. Food wrapped in paper = good for me. Yep, I'm implementing that asap!<br />
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I'm going to make these salted caramels a staple at the Market from now on, so make sure you come early and get yours! This past Sunday we sold out of them super quickly. I'll be making more for the Stockbridge Market coming up this weekend, March 25th. Be there or be without your salted caramels!!!<br />
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yuuuuumy!<br />
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Happy Baking!<br />
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xxhennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com0tag:blogger.com,1999:blog-5781558472265129044.post-85234362440138867572012-03-19T15:54:00.001+00:002012-03-19T20:49:09.887+00:00Mini Pinnies are the way forward!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIxSrLfe6KduCmMr5ftoxSUXFtngb32kmlwIciIlbhEaIw3Ru530x1A1-e8whOPPH12VJokSNNpZzv8XyTEyZ8kBOAEqy4jLNomFApzUPlrTru4jhqESqbQCmSe908U5Hsa2zbfnY2wc/s1600/020.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
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</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIxSrLfe6KduCmMr5ftoxSUXFtngb32kmlwIciIlbhEaIw3Ru530x1A1-e8whOPPH12VJokSNNpZzv8XyTEyZ8kBOAEqy4jLNomFApzUPlrTru4jhqESqbQCmSe908U5Hsa2zbfnY2wc/s1600/020.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIxSrLfe6KduCmMr5ftoxSUXFtngb32kmlwIciIlbhEaIw3Ru530x1A1-e8whOPPH12VJokSNNpZzv8XyTEyZ8kBOAEqy4jLNomFApzUPlrTru4jhqESqbQCmSe908U5Hsa2zbfnY2wc/s400/020.JPG" width="265" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnqIn-mnBhnVJFRQGK7jlYAxUqByn3A5GupPgef03ZOmcWiW1kkievTvyiNMJ_QA5mG2NgMrqgC9AUKGOAnf66N99JYBrgnQ5eSZMF9uns2c8peXxIiunQ6aaK26FhUNSA7ji79nk1CRs/s1600/019.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnqIn-mnBhnVJFRQGK7jlYAxUqByn3A5GupPgef03ZOmcWiW1kkievTvyiNMJ_QA5mG2NgMrqgC9AUKGOAnf66N99JYBrgnQ5eSZMF9uns2c8peXxIiunQ6aaK26FhUNSA7ji79nk1CRs/s1600/019.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnqIn-mnBhnVJFRQGK7jlYAxUqByn3A5GupPgef03ZOmcWiW1kkievTvyiNMJ_QA5mG2NgMrqgC9AUKGOAnf66N99JYBrgnQ5eSZMF9uns2c8peXxIiunQ6aaK26FhUNSA7ji79nk1CRs/s320/019.JPG" width="212" /></a>As promised, here are the Mini Pinnies I made for market!!</div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">These precious little smocks are the perfect way to get the little ones excited about being in the kitchen. Not only are they fun, they are comfortable (lined with super soft fleece), and they grow with the kids too! The arm holes are big enough to fit 1-3 year olds. How perfect it that!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8M051edmtoW4NzQg1LdVUS_sSe_Jypim9mX8SqMvRlZ1O4VA_jK7w7O1vvZ4pEEVtGHS5HRawTDaz7H4zqVijEm0hXPlbvqYy9kDyOThUQgAmjO36rV8de2kvAVHMSF2NMiscuppslX0/s1600/002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8M051edmtoW4NzQg1LdVUS_sSe_Jypim9mX8SqMvRlZ1O4VA_jK7w7O1vvZ4pEEVtGHS5HRawTDaz7H4zqVijEm0hXPlbvqYy9kDyOThUQgAmjO36rV8de2kvAVHMSF2NMiscuppslX0/s320/002.JPG" width="252" /></a>I make these to order so if you want one made or have the fabric and want me to make it for you, just send me a note! I'd also love to hear what you think of these, so feel free to send me comments/criticism (constructive is best!!) in the comments section below. For everything else, you can email me at jennifer@pinniesandpoppyseeds.com!! </div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">Happy Baking! xx</div><div class="" style="clear: both; text-align: left;"><br />
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</a> hennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com0tag:blogger.com,1999:blog-5781558472265129044.post-1540947435043486442012-03-13T10:33:00.001+00:002012-03-14T23:12:57.135+00:00Farmer's Market Fabulous!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1EBmXF7pUXl7c6E8PEAO9Bex9qOIu5I0TUvZCn1ADwiCAtbYky2_Rp7ugDCqimwzusqSmoXmy78ZL-MXyDZL2Pm93osTYTdPUPF-TdBCvWddAzXlOG_k2XunzKcEIIZNa1HAoXtR_BhM/s1600/012.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1EBmXF7pUXl7c6E8PEAO9Bex9qOIu5I0TUvZCn1ADwiCAtbYky2_Rp7ugDCqimwzusqSmoXmy78ZL-MXyDZL2Pm93osTYTdPUPF-TdBCvWddAzXlOG_k2XunzKcEIIZNa1HAoXtR_BhM/s200/012.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcr-7Pz-qs1vFvPQQnEnqk5SrV4MBNLpkexoM7kgRotnpRACs96yHCCmYa7MjKiPpUTfq4jkkatEhyphenhyphen0ET4Ndt3F1VMfL69r-AuV3Ef4zPvU9VQehbWidA9rUzurVvqGP1gHFGy-Px9alg/s1600/018.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcr-7Pz-qs1vFvPQQnEnqk5SrV4MBNLpkexoM7kgRotnpRACs96yHCCmYa7MjKiPpUTfq4jkkatEhyphenhyphen0ET4Ndt3F1VMfL69r-AuV3Ef4zPvU9VQehbWidA9rUzurVvqGP1gHFGy-Px9alg/s400/018.JPG" width="265" /></a><br />
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What a great day! I did my first Farmer's Market on Sunday and, what can I say, I've caught the Market Bug! I had such a great time chatting to people, talking about shortbread and meeting all the great traders selling their amazing goods. The Market opened at 10, and it was jam packed with people ready to buy! I was dying to have a look around myself! But I very happily manned the stall to start giving out my little buttery delights :)<br />
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<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqM_X8eOisEnPoQA2TpSckOg_3CkFfi-HjdGILsjiyEyQU73OD-6E-wR1lk_vG3TF6VG0ptg2MPNzu_kk17TXcwJbMHqeKL_gCtTyfoZMYKQujhQfeRPNU1jqhvsafiRuUyVhTIpgef4/s1600/014.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqM_X8eOisEnPoQA2TpSckOg_3CkFfi-HjdGILsjiyEyQU73OD-6E-wR1lk_vG3TF6VG0ptg2MPNzu_kk17TXcwJbMHqeKL_gCtTyfoZMYKQujhQfeRPNU1jqhvsafiRuUyVhTIpgef4/s320/014.JPG" width="213" /></a> Everyone was so gracious and lovely, and I got some really great feedback about the flavours and texture of the shortbread. I was surprised that so many people wanted to try the more exotic flavours! The stars of the show were (in no particular order, ehem):<br />
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All-Butter<br />
Chocolate Chip<br />
Cinnamon and Sugar<br />
Coconut<br />
Dark Chocolate and Orange<br />
Cardamom and White Chocolate<br />
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This was my little set-up, using the picture frame blackboards to write out the flavours (it looked super cute!). I used soup cans wrapped in ribbon as cake stands and I think they really tied the table-scape (I owe that little nugget to <strike>Sandra Lee</strike>! my ahhhhhmazing sister, Kel) together. I should point out that I <i>did</i><i> </i>owe that little 'table-scape' nugget to Sandra Lee (and if you don't know who she is, PLEASE look her up!! no words necessary!) but <i>somebody....</i>yeah<i>....</i>wanted a little shout out for their ribbon covered soup can situation. So, this one goes out to you Kel! I'm a grown woman and I can give credit where credit is due: Einstein level genius, right there.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-_OfmaBmkQc3MducOO9WxsenRtOypvAcvTUHV6wCDl6luwSx2uhUHN8mjtIXhQQzNTm8RXB773Oi2KT0HDlAOkXMqJ5UnYn39zVXf_auBzaklnzRW_Y-v71iYJxc8YC5YBnOsTJWVv8/s1600/025.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-_OfmaBmkQc3MducOO9WxsenRtOypvAcvTUHV6wCDl6luwSx2uhUHN8mjtIXhQQzNTm8RXB773Oi2KT0HDlAOkXMqJ5UnYn39zVXf_auBzaklnzRW_Y-v71iYJxc8YC5YBnOsTJWVv8/s320/025.JPG" width="320" /></a>These are the pinnies I made, one a traditional one piece, and the other a more vintage inspired piece. Because Mother's Day is approaching, I'll be making a few more for this weekend and I'll also be doing some Mini Pinnies, for the little ones!! I'll post some pics later this week. They are TO DIE for! The<br />
perfect present for baking and cooking together in the<br />
kitchen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhng4v0ofiakGrLQ3Bfa_l_WcClXo4yMdVIZywnsVUVYq7a7MtGOTu8C_aQXFG1bgVWwpLTAPsUfDd0L8Xq_13e-fKd2jocs_16mX7OA7foWfg3Tq3lGTpxhL_Hd8txFNF8vz1_1nheIco/s1600/021.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhng4v0ofiakGrLQ3Bfa_l_WcClXo4yMdVIZywnsVUVYq7a7MtGOTu8C_aQXFG1bgVWwpLTAPsUfDd0L8Xq_13e-fKd2jocs_16mX7OA7foWfg3Tq3lGTpxhL_Hd8txFNF8vz1_1nheIco/s320/021.JPG" width="320" /></a><br />
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It was great to see so many people out! The weather was pretty kind to us all. A little blustery (think I'm still picking leaves out of my hair!).<br />
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So, thanks again for coming out over the weekend. If you didn't make it, I'll be at the Stockbridge Market again this weekend. Come out and show your support for local businesses. There will be lots of shortbread, pinnies and maybe a few other surprises!!<br />
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Happy Baking!<br />
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xxhennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com0tag:blogger.com,1999:blog-5781558472265129044.post-18055765579045156032012-03-09T09:23:00.000+00:002012-03-09T09:23:56.701+00:00The Countdown is ON!I know I've been posting some pretty cool and carefree things lately...admit it, you're enthralled! What I <i>haven't</i> done is make a peep about what's happening with Pinnies and Poppy Seeds the <i>business</i>. Well, the good news is that I've got all my ducks in a row! After loads of paperwork, phone calls, follow ups, filling, spreadsheeting and paying (the most annoying one!), Pinnies is finally an official business. I am a business OWNER! Woohoooo! And, aside from that (it has sort of come about in a very quick fashion) I will be at the Farmer's Market (where I've been dreaming of being) this weekend. So, in a bid to get myself prepared, I did a little trial run for cookies and presentation. I had a crafty week and decided to make some picture frame chalkboards to use as displays for the names of my shortbread. It was super fun and I think they came out A-dorable!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj979HNExvInoDUTZ6ir1Rq92Jn4j_h21TVtkNW8R0ud1Md6XonMfB4Jvx4SJWaiqtrc-WQstxx_W_UdHHxvaENtFPJr6xk4qXCPPapOkgqCzhyphenhyphenksXPV2gueKWZ4fm2lAg2tgtOzUHeoqI/s1600/122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj979HNExvInoDUTZ6ir1Rq92Jn4j_h21TVtkNW8R0ud1Md6XonMfB4Jvx4SJWaiqtrc-WQstxx_W_UdHHxvaENtFPJr6xk4qXCPPapOkgqCzhyphenhyphenksXPV2gueKWZ4fm2lAg2tgtOzUHeoqI/s320/122.JPG" width="320" /></a></div><br />
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Once the panes of glass were completely dry, I rubbed the whole piece with chalk (to prep the surface to take chalk writing better) and presto!!!<br />
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how cute is that?!<br />
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I'll be prepping today and tomorrow for the market on Sunday, so I'll be a very busy bee making tons- literally- of shortbread to feed the hopefully ravenous crowds. If you haven't been to it already, make sure you head down to the <a href="http://www.stockbridgemarket.com/">Stockbridge Market</a>. It's all day, 10:00-5:00pm, and is a fantastic collection of local traders. Plus, I'll be there!! I am pleading to the weather gods that it doesn't snow or pour down...fingers crossed!!<br />
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Happy Baking!<br />
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xxhennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com0tag:blogger.com,1999:blog-5781558472265129044.post-87823478437093489602012-03-04T13:07:00.000+00:002012-03-04T13:07:42.826+00:00Bagels for Everyone!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdmyTMJv8VH6OalogajkzgDqbtFGKGehuc-aXRyoQJiLZPSl-sVQB_LtESsJgDNJCZq0L6HuaeOZiRoOXeTomCvFDnja4kq09jpus3L4jBeugCVsvRQWiU1eOg0Fxxwm6RFw8KnxCY-Q/s1600/DSC_0037.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdmyTMJv8VH6OalogajkzgDqbtFGKGehuc-aXRyoQJiLZPSl-sVQB_LtESsJgDNJCZq0L6HuaeOZiRoOXeTomCvFDnja4kq09jpus3L4jBeugCVsvRQWiU1eOg0Fxxwm6RFw8KnxCY-Q/s400/DSC_0037.JPG" width="400" /></a></div><div><br />
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</div><div><br />
</div>Who doesn't love a good bagel? <div><br />
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</div><div><br />
</div><div>You won't see me turning my nose up at these!! I had a burst of bagel-ing inspiration a few weeks ago when I went into my local shop and saw the sad, meagre, spindly things called bagels staring up at me from the shelf. They looked so pathetic! 'How hard can it be to make a good bagel' I thought. So I came home totally revved up. When I looked online, there weren't too many different bagel recipes floating around. They were all pretty much a derivative of the same basic recipe. So I sheeped it and went with the crowd. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbppwrcD_br9WcnWrkrym0VNUVLSjAus-PrX6HD-YOuzWsgjX7O9IT9ndlEQmRPetevOGmHmuTVwVi5-hIrJucq4ar7ZcCy-Om_BUg3GpixkAl2KHLu3Z9XpDW1J7p9xxSbl3BlKxU32Q/s1600/DSC_0018.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbppwrcD_br9WcnWrkrym0VNUVLSjAus-PrX6HD-YOuzWsgjX7O9IT9ndlEQmRPetevOGmHmuTVwVi5-hIrJucq4ar7ZcCy-Om_BUg3GpixkAl2KHLu3Z9XpDW1J7p9xxSbl3BlKxU32Q/s320/DSC_0018.JPG" width="320" /></a></div><div><br />
</div><div><br />
</div><div>I found this great recipe over at <a href="http://www.thegalleygourmet.net/2011/10/homemade-bagels.html">The Galley Gourmet</a> and within a few hours, had these lovely little things!! If you love bagels and want a fun, quick and simple recipe, give these a go! There is seriously nothing more satisfying than taking your own, freshly baked bagels out of oven and smothering them in cream cheese!! This is what I did:</div><div><br />
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After you make the dough and let it rise, you shape the little rotund beauties and let them puff up again. Then, the fun part! You let them have a float in a bagel jacuzzi, for about 60 seconds on each side. Apparently, the longer they boil away, the chewier the crust becomes. That's just a special little tip I'm giving to you...we're pretty gosh darn nice here at Pinnies and Poppy Seeds :)<br />
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They don't take very long to bake. Obviously, ovens vary, and in my oven, 20 minutes was too long. I only needed about 15 minutes. But I recommend you just keep an eye on them and when they turn that beautiful eat-me-now golden brown, take em out! (And yes, that is a wok. Don't judge.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzXppQ_sPTUGk6eAK_GQd4poFpsi_3dJIjEM5Am9sFeGzGWlDZjmS9H2QTEL6VNxebr5Jb-tsWfso1__y6qqgRJVb49HRpWpKxkP7SlEoF1z71Grbtnu8lW5bkTP5ecXDyMesi-MJVQk/s1600/DSC_0035.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzXppQ_sPTUGk6eAK_GQd4poFpsi_3dJIjEM5Am9sFeGzGWlDZjmS9H2QTEL6VNxebr5Jb-tsWfso1__y6qqgRJVb49HRpWpKxkP7SlEoF1z71Grbtnu8lW5bkTP5ecXDyMesi-MJVQk/s400/DSC_0035.JPG" width="266" /></a><br />
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<div><br />
</div><div>Now go get yourself a good glob of shmear and have yourself a fabulous breakfast!</div><div><br />
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</div><div>Happy Baking! </div><div><br />
</div><div>xx</div>hennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com0tag:blogger.com,1999:blog-5781558472265129044.post-43009832601254803692012-02-20T12:12:00.002+00:002012-02-20T12:19:40.332+00:00Get Your Own Banana Bread! (I've eaten all of mine!!)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWHNFrgYcofjKWB1WTJ-6UrCMDe2cSyaijVzKZXfRcfmPwz2XOHU0vNe8jDJiuF83HNbfw3WLGEj5kFq1dqF70QWNTOhSySezJ0QrDHHKj7i9VI1ULPkvsS_1rTaIGTETJasLOR7oPkg/s1600/DSC_0006.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWHNFrgYcofjKWB1WTJ-6UrCMDe2cSyaijVzKZXfRcfmPwz2XOHU0vNe8jDJiuF83HNbfw3WLGEj5kFq1dqF70QWNTOhSySezJ0QrDHHKj7i9VI1ULPkvsS_1rTaIGTETJasLOR7oPkg/s400/DSC_0006.JPG" width="266" /></a></div>How could you <i>not</i> love something devoted solely to testing cakes!? Honestly, this is one of my favourite little gadgets (if you can even call it a gadget!). I love baking, love trying out recipes I grew up eating. This banana bread is one of those recipes that just makes me smile. I remember bananas in our kitchen that looked like they'd been painted black, or thrown into the singed charcoal of a fire...something no one would eat or touch! And then somehow, they were transformed into the most delicious, moist, moreish bready-cake.<br />
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I have been making banana bread for many years and have come up with my own, extra super delicious, recipe. To me, the things that push this over the top are incredibly, unbelievably dark and smushy bananas (no yellow!!), using brown sugar instead of plain castor sugar (even a molasses sugar would be excellent!), and adding the slightest bit of nutmeg and cinnamon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOv07pyuGcha7QUkZZixnofU4l0DxEthE8G8cfCCVaw6KGVZiqNS4qqJ-2zwapxcqow6S6fP0hpBrK0OtpvmpwdHUdtaxiuzQjEgpslD4ExOsCbChe42k_PvnsS0qilExivDvX4R8Ozsc/s1600/DSC_0002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOv07pyuGcha7QUkZZixnofU4l0DxEthE8G8cfCCVaw6KGVZiqNS4qqJ-2zwapxcqow6S6fP0hpBrK0OtpvmpwdHUdtaxiuzQjEgpslD4ExOsCbChe42k_PvnsS0qilExivDvX4R8Ozsc/s320/DSC_0002.JPG" width="320" /></a><br />
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The last time I made this, I had a <strike>few</strike> one slice (because ladies aren't greedy!), put it in a tupper, and then proceeded to eat the entire loaf without sharing any with the Handsome Hunter! I'm a terrible wife.<br />
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...but I don't regret it...<br />
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IT WAS DELICIOUS!<br />
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Do you have a recipe that you remember fondly from growing up?? Have you tried to make it your own? Let me know what you've been baking/cookin' up!<br />
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Happy Baking!<br />
xxhennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com0tag:blogger.com,1999:blog-5781558472265129044.post-45290532362241408072012-02-15T13:52:00.000+00:002012-02-15T13:52:42.275+00:00Among the PorcupinesIt was (and still is) one of the greatest, most honest love stories I have ever read. I found it in an antiquarian book shop hidden away on a rambling, cobbled street somewhere near the beautiful Botanic Gardens in Edinburgh many, many years ago. I've passed that shop a few times since picking it up and smile every time I see it. It was written by Carol Matthau, wife of the great Walter Matthau. Valentine's Day always makes me think of that book and the steadfastness of great, big love. There is a line from that book that remains burned into my memory, the words so clearly marked in my brain. And I believe them so much. Especially when I look at my husband, and I know how lucky I am to have found him<div><br />
</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2eNMXtadjshFYelBphgaA7H-BbgGuTjKPWchNv02r2WDBIAogejxQfy0UqF3CCMMzNx7WOcpiFFlP6v_aaKL2V6h_cxtnLLlsAbdLX9F9SCpCyTMhZlpCnGpA20cF6sgcPb4qX0a2YRM/s1600/DSC_0061.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2eNMXtadjshFYelBphgaA7H-BbgGuTjKPWchNv02r2WDBIAogejxQfy0UqF3CCMMzNx7WOcpiFFlP6v_aaKL2V6h_cxtnLLlsAbdLX9F9SCpCyTMhZlpCnGpA20cF6sgcPb4qX0a2YRM/s320/DSC_0061.JPG" width="213" /></a>'People grow, people change, people become different, I said to myself. I went to him. He was still a man who could quietly tell you the world. '</div><div><br />
</div><div>::Among the Porcupines:: by Carol Matthau</div><div><br />
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</div><div>On that note, hope everyone had a wonderful Valentine's Day! Over at the Hunter abode, we were pretty low key as <i>someone, </i>no names, has contracted MAN FLU and went to bed earlier than a 2 year old. That's ok, I still managed to have quite the romantic dinner and dessert with my (other) main squeeze, Izzy. So, in the spirit of love, hearts, chocolate, and all things red and pink, I want to unveil Pinnies and Poppy Seeds in it's new home!! Drumroll pleassssse....</div><div><br />
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</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGraKWE3AzGbzTQIwr8lB3kn-_Lr17eHgakYgOqx10vCzRuiu6HpeP316bqhD1-Ll9b_0jtcGnygvPVyygmMzds54vO_bBT2fKzRyJx5FvrjJ7-pfjTngFlB6rUWhne2ihDe3nZ4vDzs/s1600/DSC_0052.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGraKWE3AzGbzTQIwr8lB3kn-_Lr17eHgakYgOqx10vCzRuiu6HpeP316bqhD1-Ll9b_0jtcGnygvPVyygmMzds54vO_bBT2fKzRyJx5FvrjJ7-pfjTngFlB6rUWhne2ihDe3nZ4vDzs/s400/DSC_0052.JPG" width="266" /></a></div><div><br />
</div><div>Nadia, from <a href="http://thinkingchocolate.com/">Thinking Chocolate</a> is my fairy godmother, my penny in the wishing well. She has graciously let me hunker down in her shop to make my little buttery creations and I could not be more grateful. We are getting things organised and I'm looking forward to my first day in the shop!</div><div><br />
</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-K1ZN-Zp78cRNMMP3f7cw_ohPUwGkuUYbQmDKMWZwEKdLfWEaBB8A_MwIujNmR63oSouDpGQnQcuHd2zwYOoCDrV2JMzJjqRILHRw3hSpXJGuu7YrVKjhh6dmlzuO0ci7oFrFIYJycs/s1600/DSC_0069.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-K1ZN-Zp78cRNMMP3f7cw_ohPUwGkuUYbQmDKMWZwEKdLfWEaBB8A_MwIujNmR63oSouDpGQnQcuHd2zwYOoCDrV2JMzJjqRILHRw3hSpXJGuu7YrVKjhh6dmlzuO0ci7oFrFIYJycs/s200/DSC_0069.JPG" width="200" /></a>As it was Valentine's Day, we combined our efforts to make some pretty awesome cookies. Here are a few pictures to show you where I'll be working and what these hunks o' love looked like!</div><div><br />
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</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3ztioe5xy4z5OR3wnXdLKhvOGHVTd0T2yTS_u1qQ5xy3KWPbp5ZDCQaZr82Ng5gn8uKOAsQjaXtDxr1j_Wn9q2uDGZH_9d6_zILC8IiQ-_N57shtI1Ts5afFO8Me3K-71DoQoLDx3P4/s1600/DSC_0066.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3ztioe5xy4z5OR3wnXdLKhvOGHVTd0T2yTS_u1qQ5xy3KWPbp5ZDCQaZr82Ng5gn8uKOAsQjaXtDxr1j_Wn9q2uDGZH_9d6_zILC8IiQ-_N57shtI1Ts5afFO8Me3K-71DoQoLDx3P4/s320/DSC_0066.JPG" width="213" /></a>Nadia decorated some small, all butter shortbread hearts with chocolate, drizzles of white chocolate, double dipped in luxurious, velvety chocolate and topped with fun, bright sprinkles to give the shortbread a kick!</div><div><br />
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</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7jS8arH8cgHQPN_5sk2lO5fbEeLSjvdJJ935D2LDBDNA7LhwEa0b_0ulyxflPZ6cR4SYTSagQzgHOzKlL6OiIJPqZzOkpUWb1JsM_6fqOuMX7ZFuhx5NnXnTe8Nzbfc_r4iRice5O7s/s1600/DSC_0073.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7jS8arH8cgHQPN_5sk2lO5fbEeLSjvdJJ935D2LDBDNA7LhwEa0b_0ulyxflPZ6cR4SYTSagQzgHOzKlL6OiIJPqZzOkpUWb1JsM_6fqOuMX7ZFuhx5NnXnTe8Nzbfc_r4iRice5O7s/s320/DSC_0073.JPG" width="320" /></a></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div>I made some big lollipop heart shaped double chocolate chip shortbread which Nadia decorated with a coating of extra delicious chocolate and a piping of white chocolate for contrast. They were the perfect gift to show that special someone you care :)</div><div><br />
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</div><div>And if that isn't enough chocolate for you, take a look at some of Nadia's incredible creations!! You can buy boxes with a mixture of your favourite flavours. Take a look!</div><div><br />
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</div><div>This is going to be quite a busy month, and I'm so happy to say that I should be up and running in the Stockbridge Market by March 11th. Watch our Edinburgh!</div><div><br />
</div><div>Happy Baking!</div><div>xx</div>hennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com2tag:blogger.com,1999:blog-5781558472265129044.post-25197645503600026342012-01-17T17:32:00.000+00:002012-01-17T17:32:59.418+00:00buttons make the world go round<div class="separator" style="clear: both; text-align: center;">buttons...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFiyAYOlKMxNi8btPHm2bZit4AbOD2zoB5EfdPOqQJD-dYH2qCxgh0x0NLQZ96gQX1bvkz3qQJAkCjgtZhp1eucdTS7P_2lt9ARKWgzzKApY41DJx2om-k2nlfcD1wOi5Baoqdk9OS6hQ/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFiyAYOlKMxNi8btPHm2bZit4AbOD2zoB5EfdPOqQJD-dYH2qCxgh0x0NLQZ96gQX1bvkz3qQJAkCjgtZhp1eucdTS7P_2lt9ARKWgzzKApY41DJx2om-k2nlfcD1wOi5Baoqdk9OS6hQ/s320/008.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">quirky...</div><div class="separator" style="clear: both; text-align: left;">colourful.....and just plain fun!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My fantastic mom (who I'm sure you feel is practically <i>your</i> mom because I talk about her in <i>every</i> post) sent me the most awesome bag o'buttons. Not just any bag, but a vintage collection of buttons my grandma collected for Years. Yes, Years, with a capital 'Y'. I think this is a totally grammatically appropriate way to emphasize the many years of button collecting that happened on Madison Street. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI9nF9Y7XIRKcVkQOQq_6-iWoaayhjc6lgGmq1cXKE0WIh_j6VwkwoimWiv5VkhGYEJFu8eaVSlOtnlNlNefWiAQ0moxLwW5JRRdYmTlZpYHYQWHWdUACWVyoYb1mfN4dfJLLFaiif3YA/s1600/018.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI9nF9Y7XIRKcVkQOQq_6-iWoaayhjc6lgGmq1cXKE0WIh_j6VwkwoimWiv5VkhGYEJFu8eaVSlOtnlNlNefWiAQ0moxLwW5JRRdYmTlZpYHYQWHWdUACWVyoYb1mfN4dfJLLFaiif3YA/s320/018.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuC7Vq-ZnZ6E7X8GqI3E2YBcD4x5Z6I5bchb3l6GWtL6wbeNW5iEZzBl2jAXUOEe5FysnU1bndab8AmpO6_7A-OMvPOVdFox7i5I_iAuGTEVqkk91BB-0HyfHa9afGTUjrhNhPigI-wTM/s1600/014.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> <img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuC7Vq-ZnZ6E7X8GqI3E2YBcD4x5Z6I5bchb3l6GWtL6wbeNW5iEZzBl2jAXUOEe5FysnU1bndab8AmpO6_7A-OMvPOVdFox7i5I_iAuGTEVqkk91BB-0HyfHa9afGTUjrhNhPigI-wTM/s320/014.JPG" width="211" /></a> I always need a project. It might be the slight OCD in me, but I feel like if there isn't something to work on, life just isn't worth living! Ok, it's not that bad, but I do love a project. I've started making a banner to have on my table when I go to market. I feel like Pinnies needs something that's gonna stand out! Something with a little attitude and personality. Like me! Obviously. Sooooooo to bring a little life into the often dreary greys of Edinburgh, I thought lime and fuschia would be perfect! It's still a work in progress, but so far I'm loving the way it looks. Plus, it's just fun to do! Stay tuned to see the finished product!</div><div class="separator" style="clear: both; text-align: left;"><br />
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Happy sewing!<br />
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</div>hennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com2tag:blogger.com,1999:blog-5781558472265129044.post-17477623036479665912012-01-15T13:45:00.000+00:002012-01-15T13:45:17.531+00:00Back in Action!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjitZgMgHDODWKazSJS-744iGEj16JzGIb9j1FOAr0juh5RI4y4RjM1FqFlT1C0jB3QSn2u8KIqoAkfR6vAVcEuf6Z3zcfCicEVv91-WRTDsV1hz_T6B9EfZLF7VfG9Izt-aUi89Eu6xkA/s1600/087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjitZgMgHDODWKazSJS-744iGEj16JzGIb9j1FOAr0juh5RI4y4RjM1FqFlT1C0jB3QSn2u8KIqoAkfR6vAVcEuf6Z3zcfCicEVv91-WRTDsV1hz_T6B9EfZLF7VfG9Izt-aUi89Eu6xkA/s320/087.JPG" width="320" /></a></div>Happy New Year! That's right, 2012 is going to be a<i> great</i> year. You heard it here first! Hopefully everyone has gotten off to as good a start as I have. I's sure you're wondering what I've been up to...don't lie. You know you think about it all day, every day! Well, today we're doing a little show and tell here at Pinnies and Poppy Seeds. Lucky you! The Handsome Hunter and I lounged about in the big CA over the Holidays, soaking up all the sun we possibly could. And indulging in some very, very delicious cocktails. By the by, how is it that cocktails always taste better when you're sitting in the sun? Scientific research anyone?<br />
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Right, back to the real world! So I've been a very busy (almost) business woman over the last few weeks. First off: it's hard!! Secondly, why can't I have my own business Yoda to guide me along the way? Things would be exponentially easier! Ok, I've moaned enough for one Sunday. I'm done. Moving on to more productive things...Nikon. Yeah, I'm pretty much in the big leagues now with my Nikon D3100 (which I have NO idea how to use!). But I'm making the effort to channel my inner food photographer. I'm building up an arsenal of photos to use when my website finally goes live - yes, LIVE! Soon enough you shall be able to visit the official Pinnies and Poppy Seeds website! So here are some of the pictures, starring none other than my sweet little shortbreads:<br />
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All Butter, Cardamom and White Chocolate, Cinnamon and Sugar<br />
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Beautiful fabric with texture and colour is a great backdrop for my little gems!<br />
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I think it's time for a shout out: Thanks, mom! Honestly, I feel so lucky to have a Mom with such ahhhhhmazing taste. I was like a kid in a candy shop trolling through her drawers, cupboards, and cabinets.<br />
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Mixing antique with beach chic...<br />
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I don't know about you, but I always eat my shortbread off of piano keys. So classy.<br />
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So, this was my creative kick, inspired by the California sun and a beautiful house. I'm off to enjoy this beautiful Edinburgh winter day: biting cold and glorious blue skies. I think today should be for the Farmer's Market. My soon to be home.<br />
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Until next time, Happy Baking!<br />
<div class="separator" style="clear: both; text-align: center;"></div>hennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com0tag:blogger.com,1999:blog-5781558472265129044.post-14352327768549218032011-11-28T18:00:00.000+00:002011-11-28T18:00:10.999+00:00I Vote for 48 Hours in a Day!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8Rv3N_5tb_S1Vatgq8RrexoHegyxpii6AEDaszej32nnCRyDL_05cTyRC7_wSPk3pZjMVbFMdf-WwLIMo_8hgseR6C8WnoOMnOg2BLs7JK42ItcF0HmKf_hhbesTstlxg3uNpaofVzI/s1600/008.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8Rv3N_5tb_S1Vatgq8RrexoHegyxpii6AEDaszej32nnCRyDL_05cTyRC7_wSPk3pZjMVbFMdf-WwLIMo_8hgseR6C8WnoOMnOg2BLs7JK42ItcF0HmKf_hhbesTstlxg3uNpaofVzI/s320/008.JPG" width="240" /></a></div>Yep, if you haven't guessed from my 10 year long absence from posting, things have been just slightly busy here! I know everyone is busy getting things ready for the holidays, but I like to think that I've been super-humanly busy (sympathy anyone? No? Really?)...Ok, we're all busy...I get it! As much as I'd like to say that I've been a Lady What Lunches over the last 3 weeks (and I <i>have</i> had my fair share of delicious meals!), the truth of the matter is that I've been packing a lot into a little space. First things first: I made a little parcel for a friend of a friend who just had a precious little baby girl. I sent them a box of Cardamom and White Chocolate Shortbread which looked like this:<br />
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I also took a break from R&D of Shortbreading (Webster's, pay attention..it is totally and officially a real word!) and decided to make something more seasonal. I came across an amazing blog, <a href="http://sweetapolita.com/2011/03/cinnabon-style-gourmet-cinnamon-buns/">Sweetapolita</a>, and her fabulous and decadent looking cinnamon buns caught my eye. Let's be honest, what reeled me in was the nod to Cinnabon. Talk about a junior high throw back! Malls, Claire's accessories, jellies...oh lord. Throw. Back. How could I NOT make these??! And anyway, my leggings haven't really been pushed to the limit in a while. So, I whipped up a batch of heavenly cinnamon and pecan cinnamon buns....mmmmmm<br />
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I have officially taken my first step towards starting my business. The amazing folks at <a href="http://www.business.scotland.gov.uk/bdotg/action/home?site=202&domain=www.bgateway.com&target=http://www.bgateway.com/">Business Gateway</a> hosted, among many things, a business start-up seminar which I attended. It was informative but, above all, it was motivational. I am hoping to get a one-on-one with a business advisor before leaving for the Motherland in a few weeks time. The ball is certainly a'rollin'! After all that serious work, I had a friend from California out to visit...I don't think Edinburgh will ever be the same! We had a great time and were able to head up to Pitlochry for some well deserved relaxation and unwinding.<br />
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Can you hear the birds chirping?<br />
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Happy baking!!hennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com0tag:blogger.com,1999:blog-5781558472265129044.post-68454463348069518652011-11-05T15:42:00.001+00:002011-11-07T19:05:40.157+00:00All Butter, All Delicious<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxeK25ZPAZw2cM5Kcqm-6BkoFaTB03hRW1Get-9yMNjT4tFrxree_4X0fR6pJ6henpRSpeOZD047-H02Meq_HZHmwtLdKirKXtLlJGQOoE6funHlyiLOEfpVQfZi_JbPX3mXbF3qtfItU/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxeK25ZPAZw2cM5Kcqm-6BkoFaTB03hRW1Get-9yMNjT4tFrxree_4X0fR6pJ6henpRSpeOZD047-H02Meq_HZHmwtLdKirKXtLlJGQOoE6funHlyiLOEfpVQfZi_JbPX3mXbF3qtfItU/s320/004.JPG" width="240" /></a></div><br />
I've been so busy trying to think up interesting and slightly kooky flavours, that I realised I haven't actually made plain, beautiful, all <strike>guilt</strike> butter shortbread in a long time. Back to my roots, back to the beginning...this cookie is where it all began for me. Luckily, my local grocer stocks plenty of butter to keep me in business. Speaking of business, I may have a little project to do in the next couple of weeks. It's one of the other reasons I wanted to make these sugary jewels. There is an event happening in a few weeks and shortbread is in demand! Woohoo!!! A little practise never hurt anyone, right?<br />
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Call it Spring Training (in November) and I'm the pitcher. Plus, I'm wearing the apron I made a few weeks ago...so I know this batch will taste extra yummy :)<br />
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Happy baking!<br />
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xxhennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com2tag:blogger.com,1999:blog-5781558472265129044.post-31784031955104559042011-10-31T19:47:00.001+00:002011-11-01T08:32:13.059+00:00(I'm a) Sewing Machine!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUqv3HW0lUGmNUr0G8l8rUNIGYj57Yg5brLZNj3RzdhrUE3xRmWvS9IxC266at5e-YHtDBmPetnKakE5t_S_UVYkQOJyCYkmne6DxHU4ujMSzzMxj39OggGWnu_WYOI7k62qEhYHKL6qU/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUqv3HW0lUGmNUr0G8l8rUNIGYj57Yg5brLZNj3RzdhrUE3xRmWvS9IxC266at5e-YHtDBmPetnKakE5t_S_UVYkQOJyCYkmne6DxHU4ujMSzzMxj39OggGWnu_WYOI7k62qEhYHKL6qU/s320/009.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>That's right. You heard it here first. Pinnies and Poppy Seeds has officially begun making adorable, chic, bake-tastic pinnies! I felt inspired after perusing the web and feeling super disappointed that I couldn't really find anything I liked. There are tons of people and businesses selling aprons, but..and I mean no disrespect...do they think people don't care how they look in the kitchen?! Or...maybe I'm just a nutter who thinks my kitchen is a catwalk! Oooh goodness me, is it time for a little one-to-one with myself? Surely not! I know there are fabulous women out there aching for cute aprons to make them feel like the true domestic goddesses they really are! So, I've endeavoured to put my sewing machine to work making pinnies that would make Nigella proud! (Does anyone else want to <i>be</i> Nigella Lawson as much as me?).<br />
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So, here's my first attempt at the kind of pinnie that I think makes the perfect partner to my little shortbread cookies. What do you think?<br />
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Is anyone else goin' to town with their sewing machine?? What are some of the goodies you're making up? Let me know in the comments section!hennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com2tag:blogger.com,1999:blog-5781558472265129044.post-12913907260641162122011-10-24T11:05:00.001+01:002011-10-24T12:06:21.591+01:00Want to know what I'm cookin' right now?Fact: I am a tech failure. Everything I do is basically a close-your-eyes-cross-your-fingers kinda thing! Not the most efficient method by any means, but I get by. So, after my mom kept asking me why she wasn't getting updates of my new posts I set about trying to figure that out. After countless 'help me!''s to Google (and by the way, LOTS of other people are just as clueless as me!!), I think I've managed to figure it out. It's always better to know you're in like company, isn't it? So, I think I've added the right subscription button so that now you can get updates via email! It's just to the right...go on, take a look...I know you're dying to know exactly what I'm doing the second I do it. So sign up!!!<br />
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</div><div>xx</div><div><br />
</div><div>P.S. If this doesn't actually work...I might cry a little. Then beg someone techy to help me. Fingers crossed!</div>hennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com0tag:blogger.com,1999:blog-5781558472265129044.post-36911563946278399072011-10-23T15:38:00.000+01:002011-10-23T15:38:31.124+01:00Bread!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkrVBETGEUc53RTEWkMtmA59rUC49IjS7ni2Qilinvv9aPqq6AkdaAJX_r4O1zFk1ubu3tR0h1cm5_lpjjmOrDx-_Atg8mwxwb7QBFBh3ivXylN0xDyLvQmOzLI4rbveF93flKvE7Y8rM/s1600/022.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkrVBETGEUc53RTEWkMtmA59rUC49IjS7ni2Qilinvv9aPqq6AkdaAJX_r4O1zFk1ubu3tR0h1cm5_lpjjmOrDx-_Atg8mwxwb7QBFBh3ivXylN0xDyLvQmOzLI4rbveF93flKvE7Y8rM/s320/022.JPG" width="240" /></a></div>After making about 40 bazillion dozen shortbread cookies in the last month or so, I felt like my foodie morale needed a little bit of a boost. I normally make fresh bread for The Handsome Hunter and me, using a Rachel Allen recipe from her book 'Bake'. I find her recipes really easy to follow and have extremely consistent results. I use her recipe for White Yeast Bread: <div><br />
</div><div>2tsp caster sugar</div><div>425ml warm water</div><div>2 1/2 tsp dried yeast</div><div>750g strong white flour, plus extra for dusting</div><div>2 tsp salt</div><div>40g butter or 4 tbsp olive oil ( I prefer to use olive oil, I think the flavour really comes through in the bread)</div><div><br />
</div><div>*this will make 2 loaves, or place on a sheet pan if you're having a dinner party to make one large, beautiful free-hand loaf.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div>Call me lazy, but having kneaded dough by hand as well as in the Kitchen Aid using the dough hook, I don't really find any difference in the end result if you use an electric mixer. However, I do like to start the whole process in a bowl using my hands. This way, you can be sure all the ingredients are incorporated evenly before setting it to knead. Once the dough comes together, I transfer it to my Kitchen Aid and on a medium-low speed, I let it knead itself for about 5-7 min. Depending on how humid/cold/hot the weather is, I stop the mixer and check the dough for it's springiness. If it doesn't seem to bounce back as fervently as it should, I'll pop it back in the mixer or just give it a good whack by hand for another minute or two. Sometimes it's good to finish it off by hand as it's easier to tell when it's done and ready to chill out and rise. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4vPkG09v9U8U6I_qJYC0UaAvSHxgPKlwQdRc8KZ3PdKQz-7i6gXxRel7yy0VVQoIRyFBpM3OW7HA3GsKWtBB066zfchBPvjt3Ore9ps6QSUg-XK0yzey8E236wKTTCEgMS8sMbjkpXE/s1600/013.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4vPkG09v9U8U6I_qJYC0UaAvSHxgPKlwQdRc8KZ3PdKQz-7i6gXxRel7yy0VVQoIRyFBpM3OW7HA3GsKWtBB066zfchBPvjt3Ore9ps6QSUg-XK0yzey8E236wKTTCEgMS8sMbjkpXE/s320/013.JPG" width="320" /></a></div><div><br />
</div><div>Cover it up with cling film and set to the side (somewhere not ice cold is always a good option!) and let rise for a few hours, until it has at least doubled in size. tip: I try to make this bread after I've cooked something in the over for dinner. Once the oven has been off for a little while, the residual heat is the perfect place to put this little doughy bowl of love to rise. Of course, if it's to warm to stick your hand in a touch the racks, then it's too hot! </div><div><br />
</div><div><br />
</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPKeM0IJyZQ8S29RSjo1pycV8AsmguyUiEJ_F1dv-vg-ApaJWYGBX8ygYY0n5y7JLEn29vtgNCtgXVyd6kKzgk2QLj4VQMOEG43QM5HXxPjszcTAHgqi6NIG-Zx4WEnPYhrYeueLSaB64/s1600/014.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPKeM0IJyZQ8S29RSjo1pycV8AsmguyUiEJ_F1dv-vg-ApaJWYGBX8ygYY0n5y7JLEn29vtgNCtgXVyd6kKzgk2QLj4VQMOEG43QM5HXxPjszcTAHgqi6NIG-Zx4WEnPYhrYeueLSaB64/s320/014.JPG" width="320" /></a></div><div>Once it's biiiiiig and fluffy, poke it a few times if you want...go on, you know you want to!...punch it back and pull it away from the sides of the bowl. Knead it for another few minutes and then let it set to the side while the oven preheats to 220C. Shape the dough however you want. I always just go for a normal tin loaf (it's easier to cut up for sandwiches, toasting, etc. I brush mine with a little water and sprinkle with sesame seeds, poppy seeds, or just plain rock salt (it looks lovely when it comes out of the oven). Let it rise again until it has doubled in size. by this time, the over should be hot and ready to go! Bake for 15 minutes at 220C and then turn the oven down to 200C for another 25 minutes. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkrVBETGEUc53RTEWkMtmA59rUC49IjS7ni2Qilinvv9aPqq6AkdaAJX_r4O1zFk1ubu3tR0h1cm5_lpjjmOrDx-_Atg8mwxwb7QBFBh3ivXylN0xDyLvQmOzLI4rbveF93flKvE7Y8rM/s1600/022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkrVBETGEUc53RTEWkMtmA59rUC49IjS7ni2Qilinvv9aPqq6AkdaAJX_r4O1zFk1ubu3tR0h1cm5_lpjjmOrDx-_Atg8mwxwb7QBFBh3ivXylN0xDyLvQmOzLI4rbveF93flKvE7Y8rM/s320/022.JPG" width="240" /></a></div><div>Get out the butter!!!!!!</div><div><br />
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</div><div>In my previous post, I made some almond paste. I got some really good ideas, especially from <a href="http://vimwac.blogspot.com/">VIMWAC</a> who suggested Christmas Cake, for ways to use it and I can't wait to try them out! In the meantime, I made a tart from a recipe I found on <a href="http://www.two-tarts.com/2011/06/nectarine-almond-tart.html">Two Tarts</a>. I substituted apples for nectarines because, well, I just did...and it came out pretty darn good if I do say so myself! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJShwwkvLqRcIyAo7Vdp8WR7h5UsrJVXgRfh1L_kS7uLvPxw84F7KdnEcrsLbQR0idcLMBOC26DcYBq8WxXUpMyvNL8l4wUR8zvvErsrqjGROD8-UjGNISnS4l52nMjFjl43SKd5s63M/s1600/026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJShwwkvLqRcIyAo7Vdp8WR7h5UsrJVXgRfh1L_kS7uLvPxw84F7KdnEcrsLbQR0idcLMBOC26DcYBq8WxXUpMyvNL8l4wUR8zvvErsrqjGROD8-UjGNISnS4l52nMjFjl43SKd5s63M/s400/026.JPG" width="400" /></a></div><div>Happy Baking!</div><div>xx</div>hennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com0tag:blogger.com,1999:blog-5781558472265129044.post-5790428083975691322011-10-17T23:04:00.001+01:002011-10-17T23:13:16.703+01:00Will You Pay Me $5 to Eat Paste?Well, almond paste...not, like...white glue paste. That would be gross. Although, when I was little, I did love putting glue on my hands and letting it dry and then peeling it off...am I alone? Should I be embarrassed now? I really hope someone else used to get the same bizarre pleasure out of wasting elementary school reserves of white glue. Moving on! So Almond paste, turns out it's really, really super easy to make yourself! I was inspired after reading a post on <a href="http://www.two-tarts.com/2011/06/homemade-almond-paste.html">Two Tarts</a> and thought, 'if they can do it, so can I!'. First, you need to blanch and peel the almonds to get rid of their little brown coats...<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwgXqUqagJXn-w9nRv0MOibWyXdZykMSNgCotBFJPLGV8f3PhLzypMuPTdqvMbJNeEflfd6XVCIDsaRIygVdVffRQvD6aPdQE5eftnpTlcYpu0H01z8awRxBJXqU3sVqHRfupVH3oYU8/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwgXqUqagJXn-w9nRv0MOibWyXdZykMSNgCotBFJPLGV8f3PhLzypMuPTdqvMbJNeEflfd6XVCIDsaRIygVdVffRQvD6aPdQE5eftnpTlcYpu0H01z8awRxBJXqU3sVqHRfupVH3oYU8/s400/007.JPG" width="300" /></a></div>It's so simple, 1 or 2 minutes tops in boiling water, lay out on a sheet pan to cool, and then with your fingers, pinch them out of their skins. They come out very easily.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIe1eOFwf-0cnZD9BZ4GgnOqL0l-YDYmCYr1Bo_30lUOfzkFMffHi9fenVsw7YyE-fqQ8kA3PVVQab3NtAGplkM6qwkj3El1pc54mJE-TQG8TxQzeowZ0MXHL8IXwoVk0wMeea9WFaQv0/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIe1eOFwf-0cnZD9BZ4GgnOqL0l-YDYmCYr1Bo_30lUOfzkFMffHi9fenVsw7YyE-fqQ8kA3PVVQab3NtAGplkM6qwkj3El1pc54mJE-TQG8TxQzeowZ0MXHL8IXwoVk0wMeea9WFaQv0/s320/010.JPG" width="320" /></a></div>Next, blitz them in the food processor for a good couple of minutes until they are super, finely chopped. Then, add in the sugar (I added some almond extract as well) and egg whites to bind and pulse until it comes together in a ball<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiN2PK82uhAkr75lARSDVuFoinHze9F60DbN59fCaZuceadOYiarRNbl_o7YTxfjDPzkZpZTBU0eHp_6R4HSOuWpe9n92Jc42Q9QSyZDHO17JS9enNc2E1Px7BT4VZC-LNIjHcGq2Jasg/s1600/012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiN2PK82uhAkr75lARSDVuFoinHze9F60DbN59fCaZuceadOYiarRNbl_o7YTxfjDPzkZpZTBU0eHp_6R4HSOuWpe9n92Jc42Q9QSyZDHO17JS9enNc2E1Px7BT4VZC-LNIjHcGq2Jasg/s320/012.JPG" width="240" /></a></div>Store tightly wrapped in cling film and keep in the refrigerator!<br />
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I used this almond paste in an Almond Shortbread (which I'll post later). The Almond and Chocolate Shortbread I made originally didn't have the punchy almond flavour I was hoping for, so I thought I'd try using almond paste instead of chopped almonds and almond oil in the cookie.<br />
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But now I have all this extra almond paste...what should I do with it?? Any suggestions? Post them in the comment section below. Hopefully I can try out a yummy, almond-y something very soon!<br />
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Happy Baking!<br />
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xoxo<br />
<div class="separator" style="clear: both; text-align: center;"></div>hennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com2tag:blogger.com,1999:blog-5781558472265129044.post-74340678975576065252011-10-12T22:06:00.000+01:002011-10-12T22:06:13.569+01:00Fact: food tastes better if one wears a fabulous pinnie.I've been using, abusing, and rotating my 3 fabulous pinnies for a few years now and I think it's time I adopted another into the Hunter household. I find joy in buying things if I can a) feel close to the maker/purveyor of that product (not in a creepy way! in a product origins kinda way!!) and b) feel like I'm contributing to a quality product. If you haven't been able to tell already, I have a complete and unhealthy obsession with all things artisan. Especially because I hope to be there myself one day! Fingers crossed!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="Retro APRON I Love Lucy black polka dot sexy hostess apron vintage inspired" height="400" src="http://img1.etsystatic.com/il_570xN.241053857.jpg" style="margin-left: auto; margin-right: auto;" width="383" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I Love Lucy Retro Apron from Lover Dovers Clothing, on Etsy</td></tr>
</tbody></table>Right, I've been perusing the web and have found a few super cute sites where people are making fabulous pinnies. And in honour of the upcoming holidays: Halloween and eh hem...Thanksgiving, here a few delightful places I think you should check out. How are people so talented?!<br />
<br />
<a href="http://www.etsy.com/listing/80488186/halloween-apron-retro-apron-orange-black?ref=sr_gallery_26&ga_search_submit=&ga_search_query=aprons&ga_view_type=gallery&ga_ship_to=US&ga_page=4&ga_search_type=handmade&ga_facet=handmade">Lover Dovers Clothing, Etsy</a> - for you<br />
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<a href="http://www.etsy.com/shop/Corakids?ref=seller_info">Corakids, Etsy</a> - for the wee bairns!<br />
<br />
Happy Shopping!<br />
<br />
xxhennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com0tag:blogger.com,1999:blog-5781558472265129044.post-85676834846467613532011-10-10T21:07:00.000+01:002011-10-10T21:07:42.997+01:00Get out your knits and flannels...it's Fall!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYzQ6mZx46TXyatR2FLKMw1ru4CVa9AhmHTjXj0qKYq1xTm28H_fwIwnR8CEaJm_uGBKvFAlzygU_LxPmjWmxP5iKXO_9AgFjmEn8THWfcmw91ahn8wBWDhCiO78psFO3yWfOODjOay40/s1600/001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYzQ6mZx46TXyatR2FLKMw1ru4CVa9AhmHTjXj0qKYq1xTm28H_fwIwnR8CEaJm_uGBKvFAlzygU_LxPmjWmxP5iKXO_9AgFjmEn8THWfcmw91ahn8wBWDhCiO78psFO3yWfOODjOay40/s400/001.JPG" width="300" /></a></div>Fall is definitely in the air (although, in Edinburgh it feels suspiciously like Winter)...hey ho! While waiting, yet again, for a delivery which never came - oh how I want to scream and curse the courier right now! - I managed to crank out a few batches of shortbread. The main recipe I couldn't wait to try was a Pumpkin Spice Shortbread. How perfect for Fall...deep orange from the pumpkin, lots of warm ginger, spicy cinnamon and lovely allspice...my mouth is watering just thinking about them! I bet your saying 'But you don't have to salivate, they're in your kitchen right now! Eat, woman!'. You'd almost be right. Except for the small, tiny fact that the fall inspired shortbread cookies I made earlier came out tougher than the rubber on my Fry boots. You could've built the pyramids with them! In fact, if you know anyone looking for pumpkin coloured building material, I'm your girl! Sad to say, they won't be seeing the light of day. Not even a pumpkin pie spiced white chocolate drizzle could save them. Can't win 'em all!<br />
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However, I <i>did</i> make a batch of Pecan Praline Shortbread that came out heavenly! I was so happy with the result. The above picture are the pecans that I decided to candy first and then blitz in the food processor to then mix through the shortbread dough. The pecans remind me of my grandma, Mag. She is one of my cooking inspirations. For as long as I can remember, she was in the kitchen making something delicious: melted cheddar on toast with thick slices of tomatos, mushrooms with gorgonzola, parsley and garlic, English toffee, chocolate chip cookies, and candied pecans at Christmas. I never asked her for the recipe and haven't ever made them until now. Food can be so emotionally powerful, and I loved thinking about her while making these cookies.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7GOW0ZuPC1i38sXR3LZ2cvG9S5G3aDg2jy6z25Bh3wxdA0CVZ4aVltrYiuwde4Z-dN7qH5Cc1ViHv0wlGWht-CM34ykj9snTeVN2xJLq4-Gm8pFIKUMo7DToxDJOLQTJw7uV0xUzfa4/s1600/015.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7GOW0ZuPC1i38sXR3LZ2cvG9S5G3aDg2jy6z25Bh3wxdA0CVZ4aVltrYiuwde4Z-dN7qH5Cc1ViHv0wlGWht-CM34ykj9snTeVN2xJLq4-Gm8pFIKUMo7DToxDJOLQTJw7uV0xUzfa4/s320/015.JPG" width="240" /></a></div><br />
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Pecans, right....ok, so I blitzed them in the food processor so that every teeny tiny bite of shortbread would be perfectly confettied with pecans. If only I had a bowl of vanilla ice cream right now...oh me, oh my! What you don't see here are the 5 minutes before the blitzing when I was giving one pecan to the food processor, one to me, one to the processor, <i>two</i> to me...it was like sacrificial baking. Keeps me happy. It's fine, I have my leggings on today! Where was I? Pecans! Right, so I combined the pecans with the other ingredients and let the dough rest for a bit so it firmed up. Popped those babies in the oven and presto!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8LTMaEnic-mZqrhnY-YPK9dIiqbxI2rTWktsgslK7-yD_ZtWZNeHGuvst9Kd8SgjbOcWBm9TCSh8-AlYCzVJzq2-cSOkB92MNJCPVnnUbIPpJAIUXmf8DTTpB2HqhPszsFlzKiC_UIo/s1600/019.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8LTMaEnic-mZqrhnY-YPK9dIiqbxI2rTWktsgslK7-yD_ZtWZNeHGuvst9Kd8SgjbOcWBm9TCSh8-AlYCzVJzq2-cSOkB92MNJCPVnnUbIPpJAIUXmf8DTTpB2HqhPszsFlzKiC_UIo/s320/019.JPG" width="320" /></a></div><br />
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The Handsome Hunter is watching football, Izzy is all curled up at my feet and I'm snuggled up on the couch with my tartan wool blanket. Yep, come on in Fall...we've been expecting you.<br />
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xxhennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com2tag:blogger.com,1999:blog-5781558472265129044.post-90095049380974295722011-10-09T12:05:00.001+01:002011-10-09T12:11:27.228+01:00Lemon makes everything better!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnaF3FTy2xHrg5V1tPET3ncRiN3cO5zBb0xWX66ajrXLy-bd4-ljdVDpdsHWGVWMR3AbvZWnaCURkZZrA5ovIxN57l-19tnItauRLA52FyBInXw9FxunpYtWu7Ppmg3zItiw9qaJPq4PM/s1600/022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnaF3FTy2xHrg5V1tPET3ncRiN3cO5zBb0xWX66ajrXLy-bd4-ljdVDpdsHWGVWMR3AbvZWnaCURkZZrA5ovIxN57l-19tnItauRLA52FyBInXw9FxunpYtWu7Ppmg3zItiw9qaJPq4PM/s400/022.JPG" width="400" /></a></div>Having a very, very lazy Sunday (isn't that the only way to spend Sundays?). The Handsome Hunter and I will be heading out to find some delicious lunch situation very soon. But to keep the ball rolling, I've been trying out some different things with the Poppy Seed Shortbread recipe and settled on a Lemon and Poppy Seed one that I think is a winner.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9o4yVWPoBstcAE4vWPXy63EgqSirx4hRG0qFkI2D6G0NLhk1i0IckEc_0gK7S4P5RtsC9mKfDYrJiZR3KJBXcg7wNReriPLA2hqsMu-y1D_mH5vlZLMn-0EdYaeYPN6Bf1xgs3aGkDag/s1600/026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9o4yVWPoBstcAE4vWPXy63EgqSirx4hRG0qFkI2D6G0NLhk1i0IckEc_0gK7S4P5RtsC9mKfDYrJiZR3KJBXcg7wNReriPLA2hqsMu-y1D_mH5vlZLMn-0EdYaeYPN6Bf1xgs3aGkDag/s320/026.JPG" width="320" /></a></div><div><br />
</div><div>Happy Sunday!</div>hennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com0tag:blogger.com,1999:blog-5781558472265129044.post-34685589490807745582011-10-03T20:58:00.000+01:002011-10-03T20:58:44.154+01:00A day of guilty pleasures!<div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Vy_SNAs39d7A6w5hPprQmyIbwrQtzqL2lAp36jcnP7VyBkd0mO9tMgh3j6ooQEhjRJxItxyNhX7KlYXiJPF6_mr_-MblL8FHU7MofKU2Nits428JeE37oyZgf0un6PhgK5tWa6PpL6Y/s1600/007.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Vy_SNAs39d7A6w5hPprQmyIbwrQtzqL2lAp36jcnP7VyBkd0mO9tMgh3j6ooQEhjRJxItxyNhX7KlYXiJPF6_mr_-MblL8FHU7MofKU2Nits428JeE37oyZgf0un6PhgK5tWa6PpL6Y/s400/007.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the stars of the show!</td></tr>
</tbody></table>Today was, how can I say....amazing! I'm not ashamed to say that I have quite a few guilty pleasures. Although, I think that after maybe 2 or 3, it's stops being 'guilty pleasures' and is just plain gluttony. I've come to terms with it. So my day of pure bliss included catching up on The Bachelor UK (don't judge, you know you want to watch it!), scrolled through some property websites only looking at the most expensive houses (a girl can dream!), cleaning out my closet, and in between all that....shortbread!<br />
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I always make sure to stop and smell the roses. It's important to always appreciate the little things, ya know?? Except today was literally about smelling the roses. And man did I sniff those babies! I was trying to find the perfect rose to use in my Rose Water and Sugar Shortbread. I was doing a little research about using roses in cooking and turns out that the lighter in colour the flower the more sweet and fruity the flavour. The darker the petals are the stronger in flavour and scent the flower is. So, I opted for one of my favourite rose colours to have (hint, hint Handsome Hunter!!)...it's a peachy pink rose, fading from a light peach at the base up to the tips of the rose which look like they've been dipped in a beautiful pale pink paint. They are lovely in a vase and equally lovely in a cookie. A good tip, even with just arranging flowers, is to always peel the outermost layers off. They tend to get damaged and bruised and taking off 2 or 3 of the outer petals will make the flower look super fresh. The same applies for using flowers in food.<br />
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<tr><td class="tr-caption" style="text-align: center;">I realise the front, main petal has a big whopping bruise on it. Don't be like me, throw that one out!</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJPlJ132fRTwq2ten9FQUEZPz9a4-XLSl-HfVMjOSDJFT3M4bgscau_sjuzL1iSwKdjTxvWtTtVjA15eEMkcRwrDRbdZKfvdojf00wCfojkkbsPEBezOEFxOM1HEb7p_JPX8RzK1vCik/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJPlJ132fRTwq2ten9FQUEZPz9a4-XLSl-HfVMjOSDJFT3M4bgscau_sjuzL1iSwKdjTxvWtTtVjA15eEMkcRwrDRbdZKfvdojf00wCfojkkbsPEBezOEFxOM1HEb7p_JPX8RzK1vCik/s320/017.JPG" width="320" /></a></div><br />
I took about a dozen petals, rolled them up tight like a little floral cigar and used kitchen scissors to snip them into beautiful little confetti. Rose confetti....ahhh....beautiful. With a splash of rosewater added in, I worked the dough until it was all combined and then refrigerated for about an hour to let everything set. Once baked and fresh out of the oven, I smothered the little gems in sugar. The flavour is so delicate and light. You know that it's there but it still let's the butter in the shortbread have all the glory. Try using rose petals next time you make a salad or if you're in the mood for something more exotic and Moroccan, throw them into a lamb tagine. I think you'll be surprised just how much it adds to a dish. Plus, it's super classy. And that's the mother-effin' truth. :)hennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com4tag:blogger.com,1999:blog-5781558472265129044.post-47658862841646326312011-09-24T09:43:00.001+01:002011-09-30T08:30:51.103+01:00Disneyland!!...I mean, EstoniaToday's post won't be filled with pictures of shortbread I'm afraid...actually, no pictures at all today. Boring, I know...but I wanted to update the blog a smidge by telling you that I'm writing this from a once Roman Catholic Chapel, built in 1467 in the Old Town of Tallin, Estonia.<br />
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Aside from my love of butter...and all things buttery...I have a deep love for history. Especially the kind of history that you can touch, see, live, and be a part of. When the Handsome Hunter and I make our way back to the 'Burgh, I'll post a few pictures of this amazing place. I mean, words cannot describe! Tallin feels untouched. As if technology, huge chain stores and credit cards are centuries away.<br />
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There are moments, early in the morning or before people head out for dinner and a night of schnapps and debauchery, when the streets are calm and the light is just dusting the stone walls, and you feel like you've had a rare and unexplicable glimpse of the past.<br />
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It's like nothing I've ever experienced...and I'm not sure when I will again. So, fo now, I will just enjoy every minute. <br />
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xx<br />
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oh! and if you have any recommendations for other places that you've been to which have this kind of feel...share! let me know! The Handsome Hunter and I are on a mission now...hennihttp://www.blogger.com/profile/09817160137520644911noreply@blogger.com0