Gary is on the Christmas trail again...

Yes, yes, yes...I cannot get it out of my blood...the Christmas spirit...and as a result, I have decided to upload a video which is very close to my heart.

Here, Nigella shows us how to make a delicious Christmas cake...now why wait until Christmas to try it?

Please note that I do not own this video, I found it on youtube.

Chocolate and Vanilla Cupcakes

I am a huge fan of the cupcake, not only because it manages to bring joy AND taste, but also because there is something so comforting in the knowing that you can just sit back with a warm cup of coffee and enjoy a cupcake or two after a hard day's work...

So here are my newest little beauties...

Prayer...

I think it would be in bad taste to go on about my feelings regarding the latest news about Nigella and her husband, so I will keep it short and to the point...

I pray for you Nigella, and I hope you find the happiness you deserve.

Deep Dark Chocolate Cake...

To be honest, my favorite thing to do in the kitchen is bake.  Not sure where that comes from, but I'm sure I can thank my mother for all those years of baking during my childhood.  I am happy (and almost smug) in the knowing that baking is and always will be something that I love doing.  It is a way to express yourself that not many people find the time to do, but I love it!
So, I made some cakes for a colleague last night.  Michael was there with me (as always), and gave his valuable opinion.
So today we shall see what the rest of the colleagues think of Gary the baker...*nervous twitch*

Pasta and chocolate!

There is a recipe that I have found on Nigellissima, which I find very interesting!  It is pasta with chocolate!

I cannot wait to try this out...it sounds incredible!



This recipe is taken from:  http://www.bbc.co.uk/food/recipes/chocolate_pasta_with_64143

Ingredients

• 100g/3½oz cocoa or chocolate pasta
• pinch salt
• 50g/1¾oz pecans, roughly broken up
• 50g/1¾oz unsalted butter, softened
• 50g/1¾oz dark brown sugar
• 100ml/3½fl oz double cream, plus extra to serve

Preparation method

1. Put water on to boil for the pasta and, when it’s boiling, add a pinch of salt and cook the pasta, setting a timer for two minutes before the packet instructions say it will be ready.
2. Put a medium-sized, non-stick frying pan on the stove and tumble in the pecans, then toast them over a medium heat. Once you can smell their scent wafting up from the pan, remove them to a cold plate.
3. Now stir the butter and sugar together in the frying pan until you have a hot, treacly syrup. Carefully pour in the cream, stir and let the caramel mixture bubble up, add the toasted pecans and a pinch of salt, then turn off the heat.
4. Just before draining the pasta, lower in a cup to remove a little pasta-cooking water, then toss the drained pasta back into the frying pan with the dark and nutty butterscotch sauce, adding a tablespoon or two of the cooking water if needed to help coat the pasta. Stir to combine before dividing between two bowls. Serve with a little double cream in a small jug to pour over as you eat, if wished.

The best potato chips or fries

One of the best tips I ever got from Nigella, I use more often than any other, and that is related to the perfect potato chips or fries.  Nigella suggests that you actually put the chopped potatoes into the oil BEFORE you start heating the oil, and trust me...it works!  I do that every time I make fries and they have never failed!
I suggest you do the same to get the perfect result!