Thursday, August 28, 2014
Changes on Anyonita Nibbles + Meet my contributors
Wednesday, August 27, 2014
Made in My Mixer Ebook
A fantastic ebook filled with recipes intended for use with your stand mixer!
Download your free ebook right now!
Inside, you'll find incredible banana bread recipes, brownie recipes galore and morning buns to help you start your day off right. We've also included a couple of savory options, too!
Don't have a stand mixer? Well, be sure to enter our KitchenAid mixer giveaway so you can win one!
Just click the photo to be taken to the entry page:
Update: This freebie is no longer available for download.I'm so pleased to announce my second ebook! This one is a collaborative effort with me and 21 other food bloggers and it's chock full of recipes perfect for using in a stand mixer.
Download your free ebook right now!
Inside, you'll find incredible banana bread recipes, brownie recipes galore and morning buns to help you start your day off right. We've also included a couple of savory options, too!
Don't have a stand mixer? Well, be sure to enter our KitchenAid mixer giveaway so you can win one!
Just click the photo to be taken to the entry page:
Tuesday, August 26, 2014
#tastytuesdays no.72 & Kitchen Aid Mixer Giveaway
Do you want a Kitchen Aid stand mixer? Well, enter this fab giveaway & get your free e-book, too!
Please link up your PINS so you can benefit from my repinning!
Monday, August 25, 2014
3 Ingredient Double Chocolate Instant Pudding
Homemade and indulgent double chocolate instant pudding with just three ingredients makes a perfect snack!
Yield: 4 to 6
Prep time:
Yield: 4 to 6
Prep time:
Disclaimer: I used Oreos, but you can use any gluten free, cream-filled chocolate sandwich cookie
3 Ingredient Double Chocolate Instant Pudding
The three ingredients in this double chocolate instant pudding are favorites in our house. We always seem to have Nutella and Oreos on hand, because Nutella and Oreos. And there's always double cream in the fridge for both savory and sweet dishes. The ease of this recipe is insane. It's so hands off but so delicious, too!Thursday, August 21, 2014
3 Instant Ways to Make Your Content Pinnable
Pinnable content doesn't have to be hard to achieve. Here are three quick tips you can implement right now to increase your pin-ability.
Pinterest remains one of the biggest sources of referral traffic for many bloggers and websites. Getting your content pinned is an easy way to gain followers and increase traffic to your site. Simply having a "pin it" button on your blog & closing each post with a Pinterest-specific call to action isn't necessarily enough to encourage your readers to pin your content. You need to ensure that your content is pinnable. Dozens of elements go into creating pinworthy content, but in this tutorial, I want to share three quick instant ways to make your content pinnable.
Tuesday, August 19, 2014
Monday, August 18, 2014
Triple Chocolate & Orange Gluten Free Jaffa Cake No Churn Ice Cream
Indulgent and creamy chocolate no churn ice cream with mini Jaffa cakes; a rich and decadent dessert, bursting with orange flavor!
Yield: 4 servings
Prep time:
Cook time:
These little biscuits are cult classics in the UK. Everybody loves a Jaffa cake. Well, except me. I'm not down with the kids, and I hate dark chocolate. And unless it's in a glass, I don't like oranges either. But, if you're not like me, then you'll love this ice cream!
I love making ice cream at home, we don't have an ice cream maker, so this is a no-churn, easy ice cream to whip up. Mine was set in about an hour, but your freezer might take longer, so you'll want to check on it periodically. The star of this ice cream is the flavor and the repetition of the orange and chocolate flavor in different ways. At the base of this ice cream is the decadent Atkins & Potts chocolate orange sauce that inspired this recipe.
If you've never made ice cream before, this is a really easy recipe to get started with. Don't be intimidated, there's nothing to it! Ice cream making is a lot of fun. And once you make your own, you'll think twice about paying those astronomical prices for the shop bought stuff.
I adapted this recipe from my smoothest, creamiest vanilla ice cream. Neither of those ice creams use milk, so you won't have to worry about the milk crystallizing and effecting your ice cream. By using double or heavy cream, you'll get a smooth, velvety texture every time.
1 teaspoon orange flavoring
2 egg yolks
35 grams sugar
50 grams chocolate
350 milliliters double cream (heavy cream)
mini gluten free jaffa cakes
Atkins & Potts chocolate & orange dessert sauce
Yield: 4 servings
Prep time:
Cook time:
Triple Chocolate & Orange Jaffa Cake No Churn Ice Cream
This ice cream is purely decadent, but you wouldn't expect any less, there's three types of chocolate and three flavors of orange. Chocolate and orange is my husband's favorite dessert flavor combination, so this ice cream got full marks from him. For my non-UK readers, a Jaffa cake is a type of spongy, soft cake-like biscuit with orange jam on top and covered in dark chocolate.These little biscuits are cult classics in the UK. Everybody loves a Jaffa cake. Well, except me. I'm not down with the kids, and I hate dark chocolate. And unless it's in a glass, I don't like oranges either. But, if you're not like me, then you'll love this ice cream!
I love making ice cream at home, we don't have an ice cream maker, so this is a no-churn, easy ice cream to whip up. Mine was set in about an hour, but your freezer might take longer, so you'll want to check on it periodically. The star of this ice cream is the flavor and the repetition of the orange and chocolate flavor in different ways. At the base of this ice cream is the decadent Atkins & Potts chocolate orange sauce that inspired this recipe.
If you've never made ice cream before, this is a really easy recipe to get started with. Don't be intimidated, there's nothing to it! Ice cream making is a lot of fun. And once you make your own, you'll think twice about paying those astronomical prices for the shop bought stuff.
I adapted this recipe from my smoothest, creamiest vanilla ice cream. Neither of those ice creams use milk, so you won't have to worry about the milk crystallizing and effecting your ice cream. By using double or heavy cream, you'll get a smooth, velvety texture every time.
Ingredients:
For the triple chocolate & orange Jaffa cake no churn ice cream1 teaspoon orange flavoring
2 egg yolks
35 grams sugar
50 grams chocolate
350 milliliters double cream (heavy cream)
mini gluten free jaffa cakes
Atkins & Potts chocolate & orange dessert sauce
Triple Chocolate & Orange Jaffa Cake No Churn Ice Cream
Instructions:
- Pour the cream into a saucepan with the sugar, chocolate and chocolate sauce and bring to a gentle boil, stirring with a wooden spoon until all the sugar has dissolved.
- Put the egg yolks in a large bowl with the orange flavoring. Whisk together until incorporated.
- Slowly whisk a bit of the hot cream into the egg yolks, to temper the mix and to prevent the eggs from cooking.
- Pour the mix into a loaf tin, stopping halfway to press down some Jaffa cakes. Pour the remaining custard into the tin, over the existing Jaffa cakes and then top with more Jaffa cakes. Freeze and enjoy!
Sunday, August 17, 2014
13 Must-try Artisan Foods for a Late Summer Garden Party
Before autumn comes creeping in, spend one last evening in the garden with friends & stunning artisan food!
As summer draws to a close, I find myself spending as much time as possible in the garden, in a last ditch attempt to soak up as much sun as I can. I know that after the refreshing chilly weather of autumn with its mosaic of crimson and amber leaves, the cold will come with a vengeance. Daylight will begin to fade from the sky around 3:30 and within the hour, it will all be a thick blanket of ink.
Saturday, August 16, 2014
How to Carve Potato Stamps from Cookie Cutters
An inexpensive craft or art project for toddlers using Tiger Feet Party cookie cutters and potatoes!
It doesn't matter how many toys your kid has, eventually, they'll get bored of them. All of them. And most likely this is going to happen at the most inopportune time. Like during the middle of an unbearable heatwave when it's too hot to be out in the sun at the middle of the day. That happened to us and here's how I dealt with it:
It doesn't matter how many toys your kid has, eventually, they'll get bored of them. All of them. And most likely this is going to happen at the most inopportune time. Like during the middle of an unbearable heatwave when it's too hot to be out in the sun at the middle of the day. That happened to us and here's how I dealt with it:
Friday, August 15, 2014
Gluten Free Pan-Fried Sirloin with Creamy Mushroom Tarragon Duxelle
Pan-fried sirloin steak served with a creamy and rich mushroom duxelle flavored with tarragon for a delicious gluten-free dinner!
Yield: 2
Prep time:
Cook time:
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Gluten Free Pan-Fried Sirloin with Creamy Mushroom Tarragon Duxelle
Mushrooms and steak, one of my absolute favorite meals. I love how down to earth this dish is and the flavors work so well together because mushroom, tarragon and steak go together because the flavors of each can be bridged together. A flavor bridge is one of the basic formulas when developing recipes. The flavor bridge dictates that if A goes with B and B goes with C and C goes with D, then A will go with D, too.
So the flavor bridge in this dish is:
Tarragon goes with mushrooms.
Mushrooms go with cream.
Cream goes with steak.
So, steak goes with tarragon.
Thursday, August 14, 2014
The Truth About Facebook's "Like" Ban *updated*
Facebook has recently announced a crack down in "like" incentivizing; here's a look at what the policy actually says and what it means for bloggers!
On August 7, 2014, Facebook released a series of announcements about policy changes referring to the practice of incentivizing people to "use social plugins or to like a Page". This tutorial will be an in-depth look at what Facebook's policy actually says and what it means for bloggers. The answer may not be as drastic as you think it is. If you run giveaways on your blog in connection with your Facebook page, then this tutorial is especially for you.
Wednesday, August 13, 2014
Gluten Free Stone Fruit & Custard Ice Pops
Full of fresh stone fruit, these gluten free, no added sugar custard based ice pops are creamy and delicious!
Yield: 6 ice pops
Prep time:
Cook time:
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Gluten Free Stone Fruit & Custard Ice Pops
You take sweet and juicy peaches and plums, remove the skins and slice them. Then you mix them with delicious custard, pour them into an ice pop maker, freeze and then enjoy! They're easy peasy! If you have a Zoku, they're really easy and are ready in less than 10 minutes.Tuesday, August 12, 2014
#tastytuesdays no. 70 + call for contributors!
Before we jump to the party, I have an announcement:
Please link up your PINS so you can benefit from my repinning!
Please link up your PINS so you can benefit from my repinning!
Monday, August 11, 2014
Gluten Free Chicken & Raspberry Salad with Atkins & Potts Black Pepper Dressing
A fruity and healthy gluten free summer salad with a fiery kick of raspberry and black pepper dressing from Atkins & Potts!
Yield: 1 salad
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Yield: 1 salad
Prep time:
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Gluten Free Chicken & Raspberry Salad with Black Pepper Dressing
I've always had a love for salads, but after my Coeliac Disease diagnosis, I find myself eating more and more salads for lunch. Suitable gluten free lunches can be pretty hard to come by, and even when opting for salads, most salad dressings tend to contain gluten. That's one reason why I love this raspberry and black pepper dressing from Atkins & Potts ... it's gluten free!Saturday, August 9, 2014
e-cloth Review: Harnessing the amazing cleaning power of water
Learn how to effectively clean your hob & oven & remove 99% of bacteria using just water!
I can spend hours in my kitchen, with the oven on, pulling out tray after tray of brownies, macarons or cookies. Cooking is such an important passion of mine, that I often lose track of time, especially if I'm developing a recipe or trying to get to grips with a new technique.What I never seem to have any patience for is cleaning the oven.
I can spend hours in my kitchen, with the oven on, pulling out tray after tray of brownies, macarons or cookies. Cooking is such an important passion of mine, that I often lose track of time, especially if I'm developing a recipe or trying to get to grips with a new technique.What I never seem to have any patience for is cleaning the oven.
Thursday, August 7, 2014
OneDay App Review: Make more than memories; make movies.
Kids grow up fast. Preserve their development with an easy-to-use, fun & free iOS app!
We're a visual family. There's not an event that we go to where we don't bring along a camera or record celebrations and milestones for posterity on film. Cataloging life isn't new, people have been doing it for centuries. Cataloging life through photography isn't new, either. Everybody has a camera in their pocket these days, ready to lock away precious moments and keep them safe.
We're a visual family. There's not an event that we go to where we don't bring along a camera or record celebrations and milestones for posterity on film. Cataloging life isn't new, people have been doing it for centuries. Cataloging life through photography isn't new, either. Everybody has a camera in their pocket these days, ready to lock away precious moments and keep them safe.
Wednesday, August 6, 2014
Mediterranean Salted Breakfast Potatoes & Vanilla Salt Review
Crispy breakfast potatoes are fried and seasoned with sumptuous Mediterranean flavored salt!
Yield: 2
Prep time:
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Yield: 2
Prep time:
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Mediterranean Salted Breakfast Potatoes
Crisp on the outside, still fluffy at the center, these pan-fried potatoes are phenomenal! There's nothing new here, we're all reminded of the glorious trinity of potato, hot fat and salt a hundred times a day. Whether it's in the form of thick cut chips, skinny golden frites, baked wedges, oven-roasted potatoes or these little diced potatoes, potato + oil + salt = *swoon* .Tuesday, August 5, 2014
5 Vegetarian-Friendly Summer Recipes & #tastytuesdays no. 69
Before we jump to the party, I have an announcement:
Please link up your PINS so you can benefit from my repinning!
Please link up your PINS so you can benefit from my repinning!
Monday, August 4, 2014
Single Serving Crème Brûlée {Gluten Free}
All the decadence and indulgence of a crème brûlée in a single serving portion for a personal treat!
Yield: 1
Prep time:
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Yield: 1
Prep time:
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Single Serving Crème Brûlée
Ever since the arrival of my kitchen blowtorch, the word brûlée has taken over my vocabulary, thoughts and dreams. I've been dreaming about the heady scent of pure hot flame. When I enter my kitchen, I've started doing what I've (until this moment kept a secret) deemed the "brûlée shuffle": feet shuffling across the lino, arms in the air, wrists snapping like the quick clap of a flamenco dancer's castanets, I shout, "Brûlée!" and cross the threshold.Sunday, August 3, 2014
How to Use a Kitchen Blowtorch (Sunday School)
An in-depth look at how to use a kitchen blowtorch, including a look at the safety features!
Kitchen blowtorches are versatile pieces of kit that can catapult ordinary desserts and dishes into extraordinary creations. In this guide, I'll walk you through the anatomy of my kitchen blowtorch, a GenWare MicroTorch supplied to me by Viking Direct for the purpose of this blog post. I'll also share a few ideas of how you could use a blowtorch and why every aspiring patisserie chef needs one!
Welcome to the very first Sunday School--a new endeavor here on Anyonita Nibbles. I'm planning on bringing you a different cooking tutorial or guideline focusing on how to use ingredients, kitchen equipment or how to execute various techniques the first Sunday of each month!
Kitchen blowtorches are versatile pieces of kit that can catapult ordinary desserts and dishes into extraordinary creations. In this guide, I'll walk you through the anatomy of my kitchen blowtorch, a GenWare MicroTorch supplied to me by Viking Direct for the purpose of this blog post. I'll also share a few ideas of how you could use a blowtorch and why every aspiring patisserie chef needs one!
Welcome to the very first Sunday School--a new endeavor here on Anyonita Nibbles. I'm planning on bringing you a different cooking tutorial or guideline focusing on how to use ingredients, kitchen equipment or how to execute various techniques the first Sunday of each month!
Friday, August 1, 2014
Mocha Loaf
With this chocolatey espresso-soaked bread, you can have your coffee & eat it, too! This loaf bakes a perfect breakfast treat!
Yield: 1 loaf
Prep time:
Cook time:
Is it a bread or is it cake? Honestly, it doesn't really matter because (I'm told) it tastes incredible. You've got rich flavours going on in this loaf: deep flavours of strong espresso and rich dark chocolate. There's just a little bit of sugar in this recipe to help round the cake out and take away some of the bitterness from the coffee and the bitter chocolate. I served it with a sprinkling of icing sugar just to help sweeten it up a bit more and for contrast.
This loaf is from the Baking Mad website and was made using products supplied by Baking Mad for the purpose of testing. I've tweaked the recipe just a bit, but pretty much followed the original recipe to the letter. Because the flour supplied wasn't gluten free, I wasn't able to sample this, but as I said, I've been told (repeatedly, in fact) that the loaf was delicious and a good mix of sweet with bitter.
When I was looking for recipes to test, I kept coming back to Baking Mad's summer baking recipes, completely enamoured with all of the fantastic treats they've whipped up! Clearly, this dark chocolate and coffee loaf won out over all the rest, though. There was just something that I couldn't resist, plus, since I knew whatever I baked, I wouldn't be able to eat, I wanted to do something that my husband wouldn't be able to resist, either. As a dark chocolate fiend, this appealed massively to him.
3 tablespoons water
3 tablespoons cocoa powder
4 tablespoons butter, slightly salted & melted
5 tablespoons dark muscovado sugar
7 grams (1 packet) dry yeast
75 grams dark chocolate, roughly chopped
225 mls espresso, cooled
450 grams self-raising (self-rising) flour
Yield: 1 loaf
Prep time:
Cook time:
Mocha Loaf
Disclaimer: This recipe was not written by Anyonita Nibbles and is not a gluten free recipe and has not been tested without gluten.
Is it a bread or is it cake? Honestly, it doesn't really matter because (I'm told) it tastes incredible. You've got rich flavours going on in this loaf: deep flavours of strong espresso and rich dark chocolate. There's just a little bit of sugar in this recipe to help round the cake out and take away some of the bitterness from the coffee and the bitter chocolate. I served it with a sprinkling of icing sugar just to help sweeten it up a bit more and for contrast.
This loaf is from the Baking Mad website and was made using products supplied by Baking Mad for the purpose of testing. I've tweaked the recipe just a bit, but pretty much followed the original recipe to the letter. Because the flour supplied wasn't gluten free, I wasn't able to sample this, but as I said, I've been told (repeatedly, in fact) that the loaf was delicious and a good mix of sweet with bitter.
When I was looking for recipes to test, I kept coming back to Baking Mad's summer baking recipes, completely enamoured with all of the fantastic treats they've whipped up! Clearly, this dark chocolate and coffee loaf won out over all the rest, though. There was just something that I couldn't resist, plus, since I knew whatever I baked, I wouldn't be able to eat, I wanted to do something that my husband wouldn't be able to resist, either. As a dark chocolate fiend, this appealed massively to him.
Ingredients:
For the mocha loaf3 tablespoons water
3 tablespoons cocoa powder
4 tablespoons butter, slightly salted & melted
5 tablespoons dark muscovado sugar
7 grams (1 packet) dry yeast
75 grams dark chocolate, roughly chopped
225 mls espresso, cooled
450 grams self-raising (self-rising) flour
Mocha Loaf
Instructions:
- Place the flour, chocolate, cocoa and sugar into the bowl of a stand mixer.
- Mix with the butter, coffee and the yeast water until a soft dough forms.
- Turn out onto a clean work surface and knead 10 minutes. Do not add flour to the work surface.
- Grease a loaf tin with a bit of butter and shape the dough and slide it into the tin.
- Cover the dough with a clean towel or plastic bag and let the dough prove until it doubles in size.
- Preheat the oven to 220c / 430f.
- Place the loaf in the oven and drop the temperature to 200c / 400f.
- Bake 25 to 30 minutes or until a skewer inserted into the center of the loaf comes out clean.
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