Month: December 2012

Chocolate coconut banoffee pie

~ zoey101745 ~ 1 Comment

A dazzling dessert with bourbon biscuit base, caramel layer, creamy coconut topping and banana toffee.

Method

  1. To make the base, gently melt the creamed coconut in a pan, stirring frequently. Meanwhile, whizz the biscuits in a food processor (if you don’t have one, bash to the finest crumbs you can). Mix with the melted coconut and a pinch of salt. Press over the base and up the sides of a 22cm round loose-bottomed fluted tin. Chill.
  2. To make the coconut cream, bring the coconut milk to almost a simmer. Meanwhile, whisk together the egg yolks, caster sugar and flours. Pour the hot coconut milk over while whisking continuously. Tip back into the pan and gently heat, stirring constantly, until thickened, smooth and glossy. (At first it will be lumpy, but keep beating and it will become smooth.) Simmer for 2 mins, then take off the heat and stir in the Malibu. Cool with a sheet of cling film laid directly on the surface so a skin doesn’t form.
  3. Scrape the caramel into a pan with the chocolate, broken into chunks, and gently melt together. Peel and slice the bananas, then arrange the slices over the base of the pie. Pour over the chocolate caramel and chill again to set – 1 hr at least, or up to 24 hrs.
  4. When the coconut cream has gone cold, scrape into a bowl with the double cream and beat until just thick enough to hold a peak. Gently spoon into a plastic food bag (easy to transport) and chill until ready to serve.
  5. To serve, snip off the end of the cream bag and pipe all over the pie. Dust with a little cocoa to finish, and eat with any extra coconut cream mixture served in a bowl.

Find out WHAT’S HOT this week

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Hair trend: High Hair Buns

 

Mason pearson brush
liberty.co.uk

Tigi
thehut.com

Sultra ‘uptown Chic’ Bun Shaper
£3.72 – nordstrom.com

Sultra ‘uptown Chic’ Bun Shaper
£3.72 – nordstrom.com

Goody Simple Style Bun Spiral
£1.95 – target.com

Hair accessory
pinterest.com

Style Me Pretty
pinterest.com

mfisher-snowflake9.png
fotki.yandex.ru

bobby pins
rockyournatural.blogspot.com

Steal Cher Lloyd’s Style

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Steal her Style.. (Cher Lloyd)

 

New Years Eve!

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I can’t believe the year is over! 2012 went ever so fast. With all the Olympics and other great stuff this year has been great. I wish you all a very happy new year and I hope you enjoy 2013 from the very second it starts! 

Get Lauren Conrad’s party hair!

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Hair accessories are a great way to glam up for a party, and Lauren Conrad knows exactly to style them.

If you want party hair then follow our simple tips!

  1. Start with wavy hair, if you sleep with plaits in your hair this will create the perfect wavy hair look.
  2. Lift sections from the back of your hair, and with a fine toothed comb, brush backwards. 
  3. Then place an Alice band over your hair and you can pin into place with slides.

And there you have it, a glamed up hair look, now you just need a party!

Lauren Conrad Lauren Conrad

GOOD NEWS!

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Good news! The yop advert me and yopmemama101 made is ready to upload! I will be uploading the video on this blog because yopmemama101 has gone on holiday and asked me to upload it. So keep a look out because I will be uploading the video soon! 😀

Ultimate chocolate cake

~ zoey101745 ~ 4 Comments

Indulge yourself with Angela Nilsen’s heavenly moist and fudgy chocolate cake – perfect for celebrations – birthdays, weddings, christenings – any excuse!

Method

  1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break 200g good quality dark chocolate in pieces into a medium, heavy-based pan. Cut 200g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
  2. While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps. Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk.
  3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes – if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely.
  4. When the cake is cold, cut it horizontally into three. Make the ganache: chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour a 284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
  5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.