Livi’s Homemade Christmas

Hello! This is the year of homemade presents, and just in case you are stuck for ideas- here are some homemade edible presents that are very easy and so cheap. Have a lovely Christmas and happy new year!

Livi’s Salted Pretzel Christmas Puddings

These are so easy 🙂 Just fill two piping bags, one with white chocolate and one with dark. Place the pretzels on a foil sheet, making sure they are flat. Pipe dark chocolate into the lower two thirds, and white into the top. Put some holly and berry Smarties on the top, and freeze them for about 10 minutes to harden them. 🙂

Livi’s White Chocolate Turtles.

These are really popular and so quick. I make mine in Madeline moulds, to give them a pretty shape.

On a tray lined with foil, or a silicone Madeline tray, place as 24 pecans at intervals. This is tricky- but try to balance a Rolo on top of each nut. Bake in the oven for upto five minutes, on a low heat. I have burnt so many, so I suggest sitting cross-legged on the floor in front of the oven, bake-off style. When the Rolos still have their shape, but are being to melt, take them out and push another pecan on the top of each one- does not have to be neat, in fact, it’s better if it isn’t. Leave to cool, then pipe melted white chocolate over the top to encase them. Freeze for 10 minutes to harden.

Livi’s Rocky Road Sheet

 Melt 200g of white chocolate in a bowl over some boiling water. Spread out a large piece of foil, and pour the chocolate on. Use a knife to spread it into a rectangle, keeping it fairly thin. Next, use whatever you like to cover it. I used mini marshmallows, crumbled shortbread, pecans, and a drizzle of mint chocolate- but Rice Krispies, caramel, freeze dried raspberries, ginger nuts and hazlenuts. Freeze for ten minutes and cut/smash it into bits.

Stay Unchained ❤

Cakes of London

Hi There!

It’s been a long time.

Christmas in London throws a million distractions in your path everyday- a vintage sale, a coffee shop with incredible sweet potato soup and a vat of mulled something around every corner.

We had an incredible triumphant Thanksgiving. We cooked for 30 people and lived on the left overs for weeks. In this post I have included a recipe for my Salted Caramel Pecan Brownies- a twist on pecan pie- which disappeared very quick.

I have just got back from Borough Market- which is the most beautiful place at Christmas. We tried every freebie going; cheese, bread, oil, tea, chai, turkish delight, stollen, jam…and came back with bags filled with random jars, bottles and parcels. I tracked down the German bakery which stole my heart last time, and found the German Cheesecake I have lusting after since next year.

My flatmate trying out a selection of jams.

Feeling Christmassy yet?

Livi’s Salted Caramel Pecan Brownies

2 tbsp Caster Sugar

1 tbsp Butter

Seasalt

200g Dark Chocolate

175g Salted Butter

3 Eggs

325g Sugar

130g Plain Flour

In a heavy based pan, heat the caster sugar and 1 tbsp of butter. Slowly bring to the boil.

Throw in the pecans, making sure they are covered with the caramel.

Pour onto a baking sheet and sprinkle with sea salt. Leave aside.

Melt the chocolate and the butter together in a glass bowl over a pan of boiling water.

When melted, take off the heat and quickly mix in the eggs- if you are two slow you’ll get scrambled eggs.

Beat in the sugar, and fold in the flour.

Roughly chop the pecans and fold them into the mix.

Bake for about 35 minutes at a medium heat.

Enjoy and have a brilliant lead up to Christmas!

Stay Unchained ❤

 

 

 

For a seriously lazy Saturday

Today was beautiful, October all over i.e. freezing and sparkling with sun on orange leaves. I woke up after a 10.30 lie-in and devised the perfect October breakfast. And here it is.

(Do not eat every day….just don’t)

Maple and Pecan French Toast

2 Eggs

1 tsp Vanilla Extract

1/2 a cup Milk

2 slices of sourdough bread

Butter

First whisk the eggs with the vanilla and the milk.

Submerge the bread until soaked through.

Melt butter in a pan.

Place the bread in and cook both sides until they are gold and crunchy. Take out and put on a plate.

 

Throw into a handful of chopped pecans and a generous drizzle of maple syrup into the hot pan. Leave to bubble for a couple of minutes, then cover the toast.

 

I love October, big breakfasts are a defense against colds, tiredness and stress, leaving you free to admire the fiery trees and conkers!

Stay Unchained<3