Hello! Long time no see!

Hey there guys! Just popping a quick post up for subscribers who haven’t yet made the move over to The Dinner Bell. Up there is a little bit of what you’ve been missing, and subscribing to the new site couldn’t be easier – just pop your email address in the “subscribe” box at the bottom of the sidebar over at TDB. Freshly pressed, there’s an awesome recipe for a chilli chocolate cheesecake…

Moving House

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You might have noticed that The Littlest Bakehouse has been quiet for, well, a while. Longer than ideal, really.  There’s a pretty good reason for this – over the last month or so I’ve been working on a new website. The new house, if you will. The Littlest Bakehouse will soon be no more, and all these recipes and tips have a new home.

The new website is called The Dinner Bell, and will have all the best stuff from TLB, in addition to lots of new content that I’m super excited about making and writing. Check it out hereContinue reading

Fruity fizz mocktail

CGFizz

We’ve all been there – the end of summer is nearing and your calendar features more barbecues than it does weekdays beginning with S as us Brits clamber to get the last of the rays before they disappear for another six months. Caught up in the traditions, the Pimms is flowing and beers are chilling, and it’s fruit juice only for the designated drivers and non-drinkers. But skipping out on the alcohol doesn’t have to mean making do with warm lemonade hastily dug out from the back of a cupboard.  Continue reading

Bourbon button biscuits

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In my head, these biscuits have always been Coraline biscuits. Since I first heard from Emma at Emma Jane’s Bakery, her range of adorable cookie stamps have been destined to become part of my mission to bring together two of my favourite things: books and food. 

Neil Gaiman’s “Coraline” is a children’s book, but I didn’t come to it until fairly recently, and like most children’s books, it’s amazing when you’re a grown-up (ha!) too. Better, even, perhaps, because stories become so much more.

Coraline is, sort of, a warning about the grass not being greener on the other side. After wishing for a more adventure-filled life, and more attentive parents, Coraline finds another world with an alternative life. All she has to do is sew buttons into her eyes to live with the Other Mother forever. Of course, nothing is as it seems about she has to fight to get back home. But Coraline isn’t really a book about overcoming an adversary against the odds.

Continue reading

Pick of the Week // Tip of the Week – July 24 – all about the chocolate

Novelty chocolate klaxon! You know those foods that are so odd, for the first 30 seconds of eating them your mouth doesn’t quite know what to do? When your tastebuds are totally confused as each bit of your tongue is hit with a new flavour? This fig & pink pepper dark chocolate is one of those, but unlike the time my oldest brother tricked me into eating wasabi Lindt, when your tongue finally settles down you’ll be reaching for another piece. 

Betty & Walter have teamed up with Creighton’s, the geniuses behind bacon chocolate, to create a limited edition range of quirky chocolate bars. Check out the four new flavours here.*  

Bonus link – here’s a little love letter to lunchboxes. Who doesn’t love a compartmentalised airtight box?

Tip of the Week – chopping chocolate

Keeping on theme here, there’s one super easy tip that’ll stop chunks of chocolate flying everywhere when you chop it  – it’s not just me, right? 

Instead of using a straight knife, use a bread knife, particularly when cutting through large blocks. The serrated edge reduces resistance, making the cut less jerky and difficult. Keep the tip of the knife on your chopping board using your spare hand as you cut down. No more three-second-rule-floor chocolate. (Sorry. Ew.) 

See also: how to rescue “seized” chocolate.

*For disclosure’s sake, I was sent this bar of chocolate, with no obligation to write about it. I also really enjoyed watching people eat it – they pulled some amazing faces.