British Popovers

In case you haven't heard, 

we are celebrating the week of our 1 Yr Blogiversary this Week!

And for those of you who know me or have been tracking 

with TMHTC over the past year know that I love all things British!

And I love trying out new British Recipes!  

Here are a few that have been shared over the past year.

photo from kost103.5

On Christmas Eve I shared a super easy Classic Wassail Recipe.

Click HERE to see.

This Victoria Sponge Cake really surprised me! 

The sweetness of the jam is just peeerrrfect! 

Click HERE for the recipe.

 

And what could possibly be more British than scones?!

For the Butterscotch Scones recipe, click HERE.

For the Chai Chocolate Chip Scones recipe, click HERE.

Today, I have an awesome new British recipe to share!

My friend Emily made these recently and posted a gorgeous pic, 

and immediately I knew I had to make them.

British Popovers

Shopping List:

Popover Pan

(Mine is from Williams-Sonoma)

4 Tbsp (1/2 stick) of Butter, melted

6 Eggs, lightly beaten

2 C Milk

2 C Flour

1 tsp Salt

Method:

1. Preheat oven to 450. Spray non-stick cooking spray on popover pan. Pour 1/2 tsp of melted butter into each popover cup.

2. In a mixing bowl, whisk together eggs, milk, then add 2 Tbsp melted butter.

3. In another mixing bowl, whisk together flour and salt. Then add egg mixture and whisk for approximately 2 minutes.

4. Bake for 20 mins at 450. Then reduce heat to 325. Bake for an additional 15 minutes. Remove pan from oven and invert onto a wire cooling rack.

5. Allow pan to cool. Spray with non-stick cooking spray and pour 1/2 tsp melted butter into each popover cup. Bake remaining batter.

6. Serve warm with butter and jam. Enjoy!

Makes 12 Popovers.

Recipe from Williams-Sonoma Popover Pan packaging.

Don't forget about our BIG GIVEAWAY!!

Click HERE for details on how to enter!

We'll see you tomorrow for another AWESOME DIY project!

Christmas Eve: Classic Christmas Wassail and 12 Days of Christmas Cookies Recap

It's Christmas Eve! 

My favorite day of the year!

Today my family's traditions include Christmas Brunch at Hotel Hershey, 

lots of baking and probably a nap, 

dinner at a Japanese Hibachi restaurant, 

and my favorite of all... 11:00pm Christmas Eve Service 

at my home church: Second Presbyterian Church. 

I just love the time with friends and family 

and ending with worshipping our infant Savior 

who is Emmanuel - God WITH us!

So we are not doing a lot on the blog today or tomorrow. 

However, here is a quick and easy, super delicious 

and festive recipe for Classic Christmas Wassail.

Classic Christmas Wassail

photo from kost103.5

Shopping List:

1 gallon Apple Cider

2 pints Cranberry Juice

1 1/2 C Sugar

4 sticks Cinnamon

1 cloved Orange

Optional: Cranberries or Pomegranate Arils

Method:

1. In a 6 quart slow cooker, combine all ingredients. Stir until sugar is completely dissolved.

2. Cook on high for 3-4 hours or on low for 6-8 hours. Serve hot. Enjoy!

Recipe adapted from kost103.5

This would be great to throw in the slow cooker 

Christmas morning and have ready for Christmas dinner!

We even made these little wassail packets as 

Christmas gifts for our Young Life donors this year.

And now a recap of the 12 Days of Christmas Cookies:

1st Day of Christmas Cookies: Tessa's Lemon Cookies

2nd Day of Christmas Cookies: Peppermint Crinkle Cookies

3rd Day of Christmas Cookies: Christmas Toffee Bark

4th Day of Christmas Cookies: Trish's Peppermint Pinwheel Cookies

5th Day of Christmas Cookies: Katie's Sugar Cookie Cutouts with Royal Icing

6th Day of Christmas Cookies: Melissa's Peppermint Puppy Chow

7th Day of Christmas Cookies: Chocolate Gingerbread Cookies

8th Day of Christmas Cookies: Julie's Peanut Butter Blossoms

9th Day of Christmas Cookies: Hannah's Cran-Pistachio Cookies

10th Day of Christmas Cookies: Candy Cane Blossoms

11th Day of Christmas Cookies: Carly's Pizzelles

12th Day of Christmas Cookies: Katie's Peanut Butter and Chocolate Fudge

You're Favorite...

5th Day of Christmas Cookies: Katie's Sugar Cookie Cutouts with Royal Icing

Thank you to all of these women for contributing!

Merry Christmas Eve!

British Cuisine: Victoria Sponge Cake

If you know me at all or have read this blog before, 

you know that I am obsessed with all things British. 

However being obsessed with British foods may seem a bit odd, 

considering that the English are not particularly well known for their cuisine. 

In fact, British food actually does not have a good reputation. 

I am determined to do my part in proving this stereotype incorrect 

and showing that there are many awesome 

traditional British recipes that get overlooked or ignored.

We are starting today with a Victoria Sponge Cake 

tweaked slightly from Delightful Repast. 

You can find the history of this yummy dessert HERE. 

I have to admit, I was a bit skeptical 

of this dessert when I first read the receipt 

(that's "recipe" for all you non-British-speaking- individuals). 

My main concern was very err.... not British? 

Cake's should have more sugar!!! 

This self-admitting sweet tooth needs a little bit a lot of sugar! 

But the fact that this cake doesn't overdo it on the sugar, 

allows the sweetness of the jam to really shine. I was pleasantly surprised. 

This will definitely be a repeated recipe receipt in my house!

Victoria Sponge Cake

Shopping List:

3/4 C Packed Flour

1 1/2 tsp Baking Powder

1/4 C Unsalted Butter, room temperature

1/2 C Sugar

1 tsp Vanilla Extract

2 Eggs, beaten, room temperature

1/4 C Milk, room temperature

(I used Vanilla Almond Milk).

Filling:

1/3 C Blackberry Jam

(Or any flavor you like).

3/4 C Heavy Whipping Cream

1/2 tsp Vanilla Extract

2 tsp Powdered Sugar

Method:

1. Preheat oven to 350. Grease and flour a 9inch cake pan.

2. In a small mixing bowl, sift flour and baking powder together.

3. In a stand mixer (or with a hand mixer if you don't have a stand mixer), cream butter. Add vanilla and sugar. Continue creaming until light and fluffy. Add beaten eggs and continue creaming. 

4. Fold in flour mixture to batter.

5. Stir in milk, just enough to make batter stiff enough to drop from a spoon.

6. Pour batter into prepared cake pan and bake 25-30 mins or until toothpick comes out clean.

7. Cool completely.

8. Whip together cream, vanilla extract and powdered sugar.

9. Split cake in half, spread one half with jam and other half with cream.

10. Assemble cake, sprinkle powdered sugar on top (optional), slice, and Enjoy! This cake is best when chilled.

Cheerio!

Chai Chocolate Chip Scones

Today is the Monday after Daylight Savings... like I'm sure many of you did, I had to stop by Starbucks today to grab a Venti coffee!! Boy, was I dragging!! #thestruggle haha! Speaking of coffee, here are some awesome scones to go with the freshly brewed Cup-o-Joe! Or maybe with your tea, if you are being properly British!

Chai Chocolate Chip Scones

Shopping List:

3/4 C Cold Heavy Cream

1 lg Egg

2 C Flour

3/4 C Sugar

2 Tsp Baking Powder

1 Tsp Ground Cinnamon

1/2 Tsp Salt

2 Tbsp Loose Leaf Chai Tea

(Mine of course is from Borough Market in London :)

5 Tbsp Cold Butter

3/4 C Chocolate Chips

1 Tbsp Superfine Sugar

Method (British word for Recipe):

1. In a small bowl, whisk together cream and egg. Set aside.

2. In  a mixing bowl, whisk together flour, sugar, salt, cinnamon, chai mix, and baking powder.

3. Cut in butter using  a pastry blender until mixture looks like coarse meal. 

4. Stir in cream/egg mixture with a wooden spoon.

5. Stir in chocolate chips.

6. Continue to stir just until dough comes together — it will be crumbly!

7. Put dough on to a parchment lined baking sheet. (Note: Parchment paper and wax paper ARE NOT THE SAME. I learned this the hard way! Wax paper should not be put in the oven. Parchment paper can be put in the oven).

8. Pat out in to a disc on the cookie sheet. 

9. Brush 1 Tablespoon of cream on to the dough and sprinkle sanding sugar on top.

10. Cut disc in to 8 triangles. 

11. Bake at 400 degrees for 16-18 minutes or longer. The trick is to bake it long enough that the middle isn't too doughy, but the outsides are not browned or burned.

Look on the bright side today! 

Spring is coming!

And you can enjoy these awesome scones with a cup of tea while watching 

The Bachelor Finale tonight!! 

Photo Credit: www.eonline.com

Who are you rooting for? 

Catherine or Lindsay?

Starbucks Iced Lemon Pound Cake (Copycat)

So I've missed a few days... This week has been crazy busy, but that's life! I'm excited to say though, that today is our SECOND guest post from none other than my sister!! I hoping this is her first of many!! She has some great recipes which I steal from time to time, including the very first recipe posted on this blog - see here: Meat and Veggie Stromboli. Hannah (Face) and I both love Starbucks, so I wasn't surprised when she chose a copycat recipe of something from the Starbucks bakery. This yummy snack/dessert is sooo good, and therefore I must say... WARNING: It is extremely difficult to eat just one piece!! Thanks Face, for sharing this recipe!

Starbucks Iced Lemon Pound Cake (Copycat)

Shopping List:

1 box Yellow Cake Mix

1 box Instant Lemon Yellow Pudding Mix

1/2 C Vegetable Oil

4 lg Eggs

1/2 C Skim Milk

8oz Sour Cream

6 Tbsp Lemon Juice

Icing:

2 1/2 C Powdered Sugar

3-4 Tbsp Lemon Juice

1. Preheat oven to 350 and grease two loaf pans.

2. Combine cake mix, pudding mix, oil, eggs, milk, and sour cream in a mixing bowl. Using blender, beat until ingredients are well combined for 1-1 1/2 mins.

3. Divide batter evenly between two loaf pans.

4. Bake 45-55 mins until slightly browned. Insert toothpick to make sure loafs are done.

5. Remove and let cool for 15 mins before removing from loaf pans.

6. To make icing, combine powdered sugar and lemon juice in a mixing bowl. Mix until smooth and thick. Drizzle over over loafs, and let sit for 20 mins until icing is firm. Slice and serve. Enjoy!

This might be one of my favorite recipes! 

I'm so grateful to my sister for sharing!

Thanks Face!

Hannah spent a semester in London,
and I visited her while she was there... this was how we both
fell in love with the city!!  Here are a few photos from the trip
to show one interest we both have in common,
and to share a little of our relationship with you.

 Windsor Castle

St. James Park

(this bird was just sitting there!!)

Horse Guards Parade, next to 10 Downing St.

This is a little inside joke for Face from a double decker bus...

Good day!

Butterscotch Scones

If you know me, you know that a trip 2 years ago with my parents to visit my sister who was studying abroad for a semester in London, started an obsession with all things British! British culture, British landmarks, the British Royal Family, etc. I love it all! This past year has been awesome for people like me who love GB with the Queen's Diamond Jubilee (which happened to fall on my birthday), the London Summer Olympics, and the announcement of a future royal heir!! It has been royal overdrive for me! And since I buy every People magazine that has Kate Middleton on the cover, let's just say they have made a lot of $$$ on me this year...

So don't be surprised when you see a British recipe on here from time to time. The morning of the royal wedding, I was up at 4am with a cup of tea in one hand and a scone in the other. And doing some research lately, I realized you can make scones in about as many different ways as you can cupcakes! That's a challenge I readily accept! So here begins the British journey... Cheers!

Butterscotch Scones

Shopping List:

3/4 C Cold Heavy Cream

1 lg Egg

2 C Flour

1/4 C Sugar

2 Tsp Baking Powder

1 Tsp Ground Cinnamon

1/2 Tsp Salt

5 Tbsp Cold Butter

3/4 C Butterscotch Chips

1 Tbsp Superfine Sugar

Method (British word for Recipe):

1. In a small bowl, whisk together cream and egg. Set aside.

2. In  a mixing bowl, whisk together flour, sugar, salt, cinnamon, and baking powder.

3. Cut in butter using  a pastry blender until mixture looks like coarse meal. 

4. Stir in cream/egg mixture with a wooden spoon.

5. Stir in butterscotch chips.

6. Continue to stir just until dough comes together — it will be crumbly!

7. Put dough on to a parchment lined baking sheet. (Note: Parchment paper and wax paper ARE NOT THE SAME. I learned this the hard way! Wax paper should not be put in the oven. Parchment paper can be put in the oven).

8. Pat out in to a disc on the cookie sheet. 

9. Brush 1 Tablespoon of cream on to the dough and sprinkle sanding sugar on top.

10. Cut disc in to 8 triangles. 

11. Bake at 400 degrees for 16-18 minutes or longer. The trick is to bake it long enough that the middle isn't too doughy, but the outsides are not browned or burned.