Being a bit behind with all my reviews at the moment for numerous reasons, I have decided to give you a two in one with some wonderful gift ideas from Parragon Books.
Books are always such a wonderful gift to give or receive. And if you receive either of these books then you can certainly gift further by making a recipe from one of the books to then give as a present!
The first book is the ‘Make, Bake, Cupcake’ recipe book. This really is a book with a new take on cupcakes. Not only do I love the innovative ‘cupcake markers’ to find the right page but there is some really different recipes in here for things like pina colade cupcakes, cola cupcakes with caramel frosting, dabbling duck cupcakes, ice cream sundaes and even hamburger shaped cupcakes!
I’ve decided to share the Halloween selection with you seeing as we are so close to the big day and…a bit closer to the time…I shall be making one of the recipes and sharing it with you on my blog.
The second book I am reviewing is the ‘Make it in a Jar‘ recipe book. Whether you are looking for something to shake, bake or take in a jar then there is something here for everyone – whether it be savoury or sweet. Many people are under the misconception that you can only make jam or pickle in a jar. Well, wrong! In the bake section there are recipes like Rainbow Cake, Apple Pies or Macaroni Cheese. The Make section (my favourite) has Red Velvet cakes, Chocolate Peanut Butter cakes (next on my list!) and one I made last week – Gingersnap Refridgerator Cakes.
Ingredients (makes 6 small jars…we used glasses!)
- 475ml/6 flo oz double cream
- 50g/1 and three quarter oz sugar
- zest and juice of one lemon
- 36 gingersnaps, 12 broken in half
- 40g/1 and a half oz chopped, crystallised ginger to decorate
- Put the cream into a large bowl and whip until it holds stiff peaks. Add the sugar and lemon zest and juice and beat until combined
- Spoon about 2 tablespoons of the mixture into the base of each of the small jars (glasses!) and top each layer with 1 and a half biscuits on each layer.
- Spoon another 2 tablespoons of the cream mixture on top of the biscuits and repeat the above step until there are 4 layers of biscuits
- Finish with a layer of cream. Wipe the rims of the jars clean and seal the jars with their lids. (I covered the glasses with cling film). Chill in the refridgerator for at least 4 hours
- Just before serving, remove the lids and sprinkle the ginger over the tops
We had these for our pudding – I assure you, it is absolutely gorgeous!
Both of these fantastic books are available from Parragon. I whole-heartedly recommend them.
Disclaimer: I was sent both books for review by Parragon. All words and opinions are my own and have not been influenced in any way.