Love is in the Air cake pops with cute birds and hearts for valentines day

I actually came up with the name for these cake pops first and then had to work out a design to match. ' Love is in the Air' cake pops sounded ever so sweet, and the original idea I had was to make the clouds with just some hearts. Sweet but simple.

So I made them up but then they weren't quite as sweet as I thought they would be. Maybe I should have made the hearts red - I'm not sure, but I wasn't feeling the love in the air, so I pulled out the 'ole backup plan.

Yup birds, you know they always make everything seem kinda cuter, it's like the bird squared cuteness rule or something ;)

Yeah I'm just making stuff up now, but you all get the idea. Bird is the word - if the word you want is cute.

and talking about cute :)  I had a lovely invitation from the Dollhouse Bake Shoppe to join in their Virtual Valentine Party and it seemed like such a fun idea that I am totally in and this is my contribution.

On the 5th of February the Dollhouse Bake Shop will be showcasing a round up of other blog contributions. Here is a link to the original post opening the Dollhouse doors.

 

By the way I have to apologise for the photo's of these pops (and also the Thought Bubble pops in a previous post). It was the 6th week of school holidays and I had 3 kids behind, in front and underneath me begging to eat the pops. I was desperate, I would have done anything for the few minutes silence that shoveling cake pops in their mouth would bring, so after a couple of photo's I let them take them all. Wasn't until later that I realised how bad the light was and as a result how blurry most of the shots were.

Pretty much the 3 photo's above are the only ones you can actually see anything in.

Oh well - that couple of minutes silence was worth it's weight in gold so I'm sure you all will forgive me.

Love is in the Air cake pops
It is best to start the decorations for these pops the day before to make it easier to handle the fondant decorations. The fondant decorations can be replaced with royal icing or premade - shop purchased decorations if you like.

Ingredients

cake pop mixture (any type)
lollipop sticks
white candy melts
fondant colored blue and pink - you will only need a small amount  about 1/2 the size of your fist.
Flower shaped fondant or cookie cutter (4cm (1 3/4inch) 
Heart shaped fondant cutter - approx 1.5cm (5/8 inch) in height
Tear drop shaped fondant cutter - approx 2cm (3/4 inch) in length
heart shaped sprinkles
edible pen

These are the fondant cutter sets I got my cutters from

1st Day make the heart and bird fondant decorations

Knead the pink fondant and roll out on a corn flour (corn starch) dusted workbench with a small plastic rolling pin. Use a heart shape fondant cutter to cut out hearts and then lay them on a tray lined with parchment paper. You don't have to but I like to pinch the bottoms of mine to go to the side, or you can leave then like normal hearts. Allow them to set overnight.

Knead the blue fondant and roll out on a corn flour (corn starch) dusted workbench with a small plastic rolling pin. Use the tear drop shaped fondant cutter to cut out shapes and then lay them on a tray lined with parchment paper.

Pinch the tail and pull it up to look like a bird and then quickly press a heart sprinkle into each tear shape (see picture for directions).

If you have worked quickly the sprinkle should stick to the fondant, however if you have taken too long the fondant may have dried out already. In that case you can use a little royal icing, edible glue or melted chocolate to attach the heart.

Use an edible pen to draw on a little black dot for an eye.

Leave to set overnight.

2nd Day make the cake pops

Holding the flower/blossom cutter between your thumb and pointer squish together to shape into a mini cloud.

Line a tray with parchment paper and place the cloud cutter on top of the paper lined tray. Take a few teaspoons of the cake pop mixture and press it into the cloud cutter pressing down firmly until it is evenly packed in, turn it over to check that there are no gaps underneath. Use your fingers to gently press the mixture out of the cutter so it remains on the lined tray.  Place tray in fridge to chill until firm

Melt up a bag of white melts/ candy coating. Mix in quite a bit of copha or paramount crystals during the melting process until the mixture is very fluid (but not so much that it is watery). The mixture should be like thick cream.

I melt my chocolate in the microwave on medium low, medium is too hot and high is way too hot. If you heat your chocolate at too high a temperature it will burn and not be salvageable for dipping .Remember medium/low for short bursts of 60 to 90 seconds.

Grab a bunch of lollipop sticks. Holding one end of the stick dip the other end into the melted chocolate/candy coating and insert it into a cloud cake pop shape so the stick is sitting in the bottom side of the cloud and the stick is parallel to the tray. Repeat for remaining clouds.

Place the tray back into the fridge to chill for 10 minutes or until the sticks are secure.

Make sure the chocolate/candy coating is still melted, if needed remelt in the microwave. Holding the end of the stick dip the whole cloud cake pop into the melted chocolate/candy coating. Lift it up and allow as much of the candy/chocolate mixture to fall off as possible. tap gently on the side of the bowl if necessary. Place upright in a stryofoam block to set.

Once set you can lay the cloud pops back down on a tray to work on. Using a toothpick take some of the melted candy coating and stick a bird and heart onto the front of each pop. Allow to set and then using an edible pen draw 2 small lines to look like a beak coming out of the blue bird shape (see pic below)

Store in the fridge in an airtight container for up to 3 days.

 and if your a bit of a fan of bird pops, check out my book Sweets on a Stick, there are instructions for cute bird cake pops and even cuter birdhouse pops.

here is the link to my book Sweets on a Stick it is a US Release however there is a conversion chart in the back to the book for metric.It's available from bookstores in the US and here online at:

Or here at fishpond (Aus/NZ)

Chocolate Chip cookie dough cheesecakes

I like cheesecake.

When I was growing up we lived within a 5 minute walk of a cheesecake shop. They had a baked cheesecake with a kinda jellied blueberry top that was sooooo delicious.

They didn't have a chocolate chip cookie dough baked cheesecake though, not that I remember, and I'm pretty sure I would as it may have given my favorite blueberry a run for it's money.

Anyway I've been playing around a bit with my basic mini cheesecake recipe. In case you have missed my previous posts I have already shared a Rocky Road, a Chocolate Rocky Road and decadent Dulce de leche versions.

and now I'm ready to share these Chocolate Chip Cookie Dough Baked Cheesecakes.

Yup read the words Oreo, Cookie Dough and Cheesecake.


I'm one of those people that doesn't lick the bowl of cake batter and cookie dough because I know it has raw egg in it.

So for many years I have had a recipe for eggless cookie dough - which is pretty much take your favorite cookie recipe substituting around 1 Tbsp of milk for each egg.  You can add it to icecream, make cookie dough cake pops with it, eat it straight out of the bowl......or add it to cheesecake.

Pretty sweet huh!

The amount of cookie dough I have provided in the recipe will yield enough to top the batch of cheesecakes with cookie dough. Which I feel is kinda enough cookie dough.

But if you really really like cookie dough you might like to add a layer over the Oreo Cookie (like in the above pictures). If your one of the super cookie dough lovers just double up the batch of raw cookie dough, and then increase the number of muffin cases and Oreo Cookies as the Mini Cheesecake yield will increase to around 20 -24.


Y'all can make them however you like. I'm not gonna judge you. How much cookie dough you like is between you and your cheesecake.

Cheesecakes can be served as they are or with a warm chocolate ganache. The chocolate in the picture is actually a fudgy chocolate sauce I made up but sorry to say I lost my recipe notes for it before I typed them up so it's not included with the recipe below.

Don't worry though I am making the ultimate sacrifice and retesting until I get it perfect again and this time I won't lose those notes.

Chocolate Chip Cookie Dough Mini Baked Cheesecakes
makes 14 large Texas muffin sized cheesecakes

Chocolate Chip Cookie Dough
This batch makes enough to top the cheesecakes. If you would like a layer on the bottom of the cheesecake as well double the ingredients in this recipe.

1 cup plain (All purpose) flour
75 grams (3oz) unsalted butter at room temperature
1/2 cup brown sugar
1/4 cup white sugar
1 1/2 Tbsp (2 US Tbsp) Milk
1/2 tsp Vanilla
1/2 cup chocolate chips

Sift the flour and set aside.

In a large bowl of an electric mixer at high speed cream (mix together) the butter and both sugars until light and fluffy. Reduce the speed to medium low, add the milk and vanilla and mix until combined. Then reduce speed to low and mix in the flour until completely combined. Add the chocolate chips and mix in by hand.

For the purpose of the cheesecakes make break small pieces off the dough and roll into balls. (My kids love to help with this step)

Cheesecakes

14 Oreo Cookies (or up to 24 if you are making the version with cookie dough layer on the bottom as well)
625g (21oz) cream cheese at room temperature
1 tin condensed milk
3 large eggs at room temperature
14 large muffin papers (I bought these ones from woolies)
Cookie dough (see recipe above)

Preheat oven to 140C (280 F)

Line the muffin tins with the muffin/cupcake papers. Place one single oreo in the bottom of each paper.

If you have decided to go all out and have the extra layer of cookie dough - press down into the case an amount of cookie dough about equal to the size of the Oreo cookie at this stage. (remember you will have to have doubled your cookie dough yield to do this and you will also need to reduce the amount of cheesecake mixture you add to the cases it will be a scant 1/4 cup)

Beat the cream cheese using a mixer at medium speed until just smooth, add the condensed milk and mix until combined. Reduce speed to low and add the eggs one at a time, beating after each addition until just combined.


Spoon the mixture into the large muffin papers dividing mixture evenly between the papers. If you are using large ones like I did you can add a scant 1/3 cup to each and make 14, if you only have smaller cupcake cases do not overfill the cases as the mixture will rise a little during baking, make them just over 3/4 full and you will probably get around 20 cakes.

Bake for 10 mins. Remove from oven and working quickly add the balls of chocolate chip cookie dough to the top of the cheesecakes. You do not need to push them down just throw them on top of the cheesecakes.

Return to the oven and bake a further 15 minutes.

They will be cooked when the cookie mixture starts to set but before it turns golden. Although if you prefer a crunch you can leave it a couple of extra minutes until the dough starts to turn golden.

Allow to cool in the trays for 10-15min and then pop in an airtight container in the fridge until chilled.

and here is the link to my book Sweets on a Stick it is a US Release however there is a conversion chart in the back to the book for metric.It's available from bookstores in the US and here online at:

Or here at fishpond (Aus/NZ)

Thought Bubble Cake Pops

I was making up a batch of cloud shaped cake pops the other day when I had a thought.

A thought about thought bubble cake pops. Hmmm I thought to myself that would be kinda cool.

So I made them up and they worked out great. Just like I thought they would.

Now after reading that repetitive story you can truly see how much thought goes into the treats I make :)

And you must excuse my messy 'thoughts' written onto the pops with edible markers. I might have mentioned this before but I am a really messy writer. I can pipe acceptable lines and swirls and other designs if need be, but if it comes to writing - scrawl city. It's always been the case, if you were ever to check out my school report certificates from when I was really young there was a long line of A's and Very Goods and then - next to hand writing a big Not Satisfactory.

Please don't judge me by my hand writing.

If you are a super neat writer and good at piping the words would be lovely piped with candy writers.

Thought Bubble cake pop instructions

1 batch cake pop mixture (click here for oreo pop recipe,mix up your own with cake and buttercream or see my book sweets on a stick for lots of cake pop mixture recipes)
white candy coating
paper lollipop sticks
black edible pen
small flower/blossom cookie or fondant cutter squashed into cloud shape
styrofoam block to hold the pops upright for setting

Holding the flower/blossom cutter between your thumb and pointer squish together to shape into a mini cloud.

Line a tray with parchment paper and place the cloud cutter on top of the paper lined tray. Take a few teaspoons of the cake pop mixture and press it into the cloud cutter pressing down firmly until it is evenly packed in, turn it over to check that there are no gaps underneath. Use your fingers to gently press the mixture out of the cutter so it remains on the lined tray. Repeat until about 2/3rds of the mixture is used up.

With the remaining 1/3 mixture make up 2 small balls, one a little larger than the other (see picture for example). Those balls will be the bubbles leading up to the 'thought' cloud. Place the balls on the parchment lined tray.

Place tray in fridge to chill until firm.

Melt up a bag of white melts/ candy coating. Mix in quite a bit of copha or paramount crystals during the melting process until the mixture is very fluid (but not so much that it is watery). The mixture should be like thick cream.

I melt my chocolate in the microwave on medium low, medium is too hot and high is way too hot. If you heat your chocolate at too high a temperature it will burn and not be salvageable for dipping .Remember medium/low for short bursts of 60 to 90 seconds.

Grab a bunch of lollipop sticks. Holding one end of the stick dip the other end into the melted chocolate/candy coating and insert it into a cloud cake pop shape so the stick is sitting in the bottom side of the cloud and the stick is parallel to the tray (see picture above). Repeat for remaining clouds.

Follow the same dipping process for the small ball shaped using toothpicks in place of the lollipop sticks.

Place the tray back into the fridge to chill for 10 minutes or until the sticks are secure.

Make sure the chocolate/candy coating is still melted, if needed remelt in the microwave. Holding the end of the stick dip the whole cloud cake pop into the melted chocolate/candy coating. Lift it up and allow as much of the candy/chocolate mixture to fall off as possible. tap gently on the side of the bowl if necessary. Place upright in a stryofoam block to set.

Follow the same process for the small balls.

Remove the toothpicks from each ball by gently twisting the toothpick and pulling it out. 

Ensure that the candy coating is still melted and holding the larger ball by the sides dip the top into the candy coating and then press it onto the bottom left of the cloud pop. I dipped the side which has the toothpick hole. You can either hold the ball against the cloud shape until secure or place something foodsafe underneath the ball to hold it in place until it is set (I used small sets of metal fondant cutters I had sitting around - you can just use whatever works like scrunched or folded tin foil maybe).

Pop into the fridge until set.

Repeat for the smaller ball, dipping, attaching and waiting for it to set.

Then you can use an edible marker to write words on each pop.

Store in the fridge in an airtight container for up to 3 days.

If you are in a humid area the pops may get condensation when you remove them from the fridge. Condensation will naturally evaporate away, however if you have pops with cream cheese or other ingredients which need to be kept cool, use a small piece of clean paper towel (absorbent paper) to wipe over the area you will be writing on.

 

.........................................................................................................

For more cake pop mixture recipes see my book Sweets on a Stick. It's a cookbook that includes recipes for all types of Sweets on a Stick, from pies to cakpops, cookies to fruit and candy - all on a stick. The recipes are kid friendly. It's a US release for measurements and ingredients although it does have a conversion table in the back for metric. Available here at Amazon:

Or here at fishpond (Aus/NZ)

Individual Pavlova with Passion Fruit Curd perfect for Australia Day (and it's gluten free)

Pavlova is one of my favorite desserts.

It's kinda an Australian icon (Or New Zealand depending where you are from) and I don't pretend to know whether it originated in Australia or NZ but I know I have been making it since before I was a teenager.....and in fact using this very recipe I'm about to share.

If you have not tried pavlova before it's pretty much a meringue like mixture which is soft on the inside.

This particular pavlova recipe has a crisper thicker more meringue like shell than some which I find good for withstanding lots and lots of topping.

When I bring a pav (that's Pavlova for short just in case you didn't catch on) to my mum's house I usually just make a big one instead of the individual ones I have shown in these pictures. I take it around undecorated and after dinner we decorate it with the cream and passion fruit at the last minute just before serving.

Often we just use fresh fruit like passionfruit, raspberries, blueberries or strawberries on top of cream sweetened with a little sugar and vanilla, but for something a little special I have created a passion fruit curd recipe you can make in the microwave in a few minutes. 

and I've also included instructions so you can make some individual push up pop versions at the bottom of the recipe. Cute!

Pavlova makes 10 individual pavlovas

If you would like to make one large pavlova instead just spread all the mixture onto one tray in a circle around 25cm (11") and bake 1 to 1 1/4 hours. Leave in the oven with door ajar to cool.

4 extra large egg whites
1 1/4 cups (265g) caster sugar (US use a gently heaped  1 1/4 cups or 9 1/4 oz of super fine sugar)
1 tsp white vinegar

Preheat oven to 140 C ( F)

Line 2 trays with parchment paper and grease and sprinkle with cornflour

In a large bowl of a stand mixer on medium high speed beat egg whites until soft peaks form. Mix in the sugar about 1/8th of a cup at a time beating well until all the sugar has dissolved before adding the next batch of sugar. This will take about 15 minutes in total. Once all the sugar is incorporated beat in the vinegar

Shape the pavlova into 10 equal mounds about 10cm (4 ") in diameter on the parchment lined trays.

Place the mini pavlovas into the oven and bake for around 25 minutes or until the shell is firm to touch and dry, the pavlova should not be browning (but if it does don't get too stressed it will still taste good).

Allow pavlovas to cool to room temperature, carefully remove from paper and store until needed. You may store for 2 days at room temperature in an airtight container.

When ready to serve top whipped cream and Passion Fruit Curd (recipe follows) or fresh fruit.

Passion Fruit Curd (microwave version) makes just over 1 cup
2 eggs
1 egg yolk
1/3 cup sugar (2 1/2 oz) or 70g
1/3 cup passion fruit pulp (3 oz ) or 85g approx 3 to 4 passion fruit
65g (2 1/4 oz) unsalted butter

In a medium microwave safe bowl mix together the egg, yolk and sugar until combined. Add passion fruit and butter and heat in the microwave at 50% (medium) heat for 1 minute, remove from microwave and mix.

Return to microwave and heat for another minute at 50% (medium) heat and once again remove and mix with whisk.

Continue to heat and mix another 3 times (5 minutes total) until the mixture is thick and coats the back of a spoon.

Pop into a clean jar and refrigerate overnight until needed. Will keep up to 5 days in fridge.

and now for something a bit different..........

Pavlova Push Up Pops makes about 12

If you want something a bit different and have a batch of plastic push up pops sitting around doing nothing you can make Pavlova Push Up Pops. I picked up my push up pops and the see through stand I use in the pictures from Popular Treats in Australia. Apparently they are reusable :)

Pavlova mixture
Passion Fruit curd
300ml cream
12 raspberries
Cookie cutter 4.5cm (1 3/4")
12 push up pops
2 Piping bags
12 raspberries

Mix up the Pavlova mixture as per recipe and then shape the uncooked mixture into a rectangle around 30cm X 22cm (12" X 9") on a greased, corn flour (corn starch) dusted lined tray.

Bake for around 30 minutes. Allow to cool top with another piece of parchment paper and then carefully place a cutting board on top and flip the whole thing over. Remove the parchment paper that the pavlova was baked on.

Using a round cookie cutter cut out 24 round shapes and set aside until needed.

Whip up 300ml cream and place in a piping bag.

Put the passion fruit curd in another piping bag

Place one of the pavlova round into the bottom of the push up pop. Then carefully pipe some passionfruit curd into the push up pop, then some cream. Pop in another pavlova round, more passion fruit curd, swirl a dollop of cream on top and top with a raspberry.

Best served immediately, otherwise store in the fridge for up to a couple of hours.


What - you say you don't have any push up pops around. That's ok, you can just use mini shot glasses for a similar effect. Just find a cookie cutter to match your glass size :)

Just a tip everyone that ribbon is stuck on with double sided tape

no way would the spoon hold up otherwise.

Thanks for reading, if you love my cooking you might like to check out my book Sweets on a Stick. It's a cookbook that includes recipes for all types of Sweets on a Stick, from pies to cakpops, cookies to fruit and candy - all on a stick. The recipes are kid friendly. It's a US release for measurements and ingredients although it does have a conversion table in the back for metric. Available here at Amazon:

Or here at fishpond (Aus/NZ)

Blue Ruffle Birdie Baby Shower

So I am going to come right out and say I love bird themes. Oh and ruffles, love them too.

So when Terri Vandermeer asked me to make up some baked treats for a baby shower she was creating with a ruffle and bird theme I couldn't wait to see the results.

Here are some of the images. The mother to be was expecting twin boys so the color theme was a muted baby blue and brown.

Terri whipped up a ruffled tablecloth and fabric backdrop for the table, and when I say whipped I really mean sewed for hours on end. You may have previously seen some of Terri's crafty work on this pretty polka dot party here.

To work in with the ruffly theme Terri made up some co-ordinating paper pom poms, and then she made up the labels herself as well.

I made a chocolate chip cake with whipped chocolate ganache and a few fondant decorations and then.......you guessed it Terri whipped up the bunting decoration for the top.

Also on the menu were coffee ganache macarons with a baby blue shell that was speckled with a coffee/water mixture to resemble bird eggs.

and baby bird cookies with a crafty feel to them inspired by Terri's decorations.

Simple iced cupcakes were packed in take home favor boxes with co-ordinating thank you tags.

Fudge looks even more delicious in a beautiful cloche covered display.

What a super sweet party.

All decorations including the backdrop, tablecloth, pom poms and tags made by Terri Vandermeer. Terri also made the take home cupcakes.

Macarons, Baby Bird Cookies and Cake made by Bubble and Sweet.

Similar Pom Poms available through Ah Tissue
Similar take home favor boxes available through Mon Tresor


and the blog tour for my book is winding up now. I'd like to say a big thank you to everyone who reviewed my book.

Celebrate with Food and Wine by Victoria Heywood book review and Frozen Anzac Caramel Cream recipe

Great recipes for a year of feasting and festivities. Well with an opening line like that this is sure to be a book that I will enjoy.

Broken into types of celebrations and festivities rather than the normal formula this is a book created to get you whipping up a feast of great food and enjoying it with family and friends. With chapter headings that include Australia Day, Valentine’s Day, Easter, Mothers’ and Fathers’ Days, Halloween, Birthdays, Anniversaries and Christmas and each of those chapters including more than 10 dishes you can be assured you will have enough recipe ammunition to take the stress out of planning and put the fun back into entertaining.

Heywood writes in the introduction, “One notable Christmas dinner I remember involved a very large goose, a disorganised hostess who was still in her pyjamas when we arrived at the designated time and a five-hour wait for food. Five long, hungry hours—now that’s not a celebration in my book. And while some excellent wine filled a few gaps, by the time the hostess’ goose was cooked and finally served, we would have cheered the arrival of anything resembling food. So take heart, this book isn’t a collection of tricky dishes that will have you stuck sweating in the kitchen for hours while the celebration gets going without you. Instead, most of the dishes here will hopefully elicit congratulatory oohs and aahs, while also being designed to be prepared ahead of time or tossed together at the last minute.”


An added bonus is the wine recommendations by Ralph Kyte-Powell for each recipe. I don't generally drink alcohol, so having someone else who knows what they're talking about do all the hard work makes delivering the total package of a memorable meal just that little bit more achievable.

I'm not gonna lie (cause this wouldn't be a very good review then would it), when I first received the book it wasn't quite what I expected. I like glossy pages with large full colour photos on every page.

But after that initial thought wore off I remembered that more than a couple of my favorite, most often used cookbooks are nearly completely devoid of photo's.And to be clear, Celebrate with food and wine does have quite a few photo's, just not every second page. I guess what I'm trying to say is this is a book designed for real cooking not just looking.

When it get's down to it a successful cookbook is one with simple recipes made from easy to source ingredients that you can actually use, which is what Celebrate with Food and Wine appears to provide. A number of the recipes are suitable to get the kids involved and in many instances there are alternatives given which I always think is super helpful.

Any-hoo there are a number of recipes in the book I am looking forward to trying out including the Crumbed Mozzarrella with Cranberry Relish or Raspberry and White Chocolate Breakfast Jaffles (under the Valentines chapter), but seeings as it's coming up to Australia Day soon I thought I would share this recipe from the book with y'all.

Image from the book Celebrate with Food and Wine

Note: This is an Australian release book and the recipe is provided in metric measurements, I have provided the below recipe as it was provided to me. As I know a lot of you do not use metric here are some rough conversions (provided by me so any mistakes are mine not the authors) 250g = 8  3/4oz, 2 Litres is just over 4 pints, all purpose flour is required and a passable substitute for golden syrup would be dark corn syrup.

Frozen Anzac Caramel Cream - makes enough for 16 serves from Celebrate with Food and Wine by Victoria Heywood reprinted with permission from Slattery Media

With its layers of crunchy Anzac biscuit crums, gooey caramel and rich vanilla ice-cream, this dessert is both decadent and dead easy to make.

You can make it even more simple by crumbling ready-made Anzacs—simply pop about 16 biscuits into a plastic bag and smash with a rolling pin until you reach the desired consistency.

This dessert does take a while to set properly, so aim to make and freeze at least one day ahead of time.

Ingredients 

250 grams butter, melted

3/4 cup brown sugar

2 tablespoons golden syrup

1 3/4 cup flour

1/2 cup rolled oats

1/2 cup dessicated coconut 

500ml quality caramel topping

2 litres quality vanilla ice-cream, softened 

Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.

Combine the butter, sugar, golden syrup, flour, oats and coconut in a bowl. Divide between the trays and press into a thin layer.

Bake for 15 minutes. Remove from the oven and allow to cool for 5 minutes, then crumble while the biscuit mix is still warm. Set aside to cool completely.

Line a 20cm x 30cm high-sided dish or 2 loaf tins with non-stick baking paper. (You could even scoop the ice-cream out into a bowl and use the empty container.)

Spread half of the crumble mixture evenly over the base of the dish (or the 2 tins) and drizzle half of the caramel topping over the top. Spread the ice cream over the caramel.

Sprinkle the remaining crumble mixture over the ice-cream. Drizzle the remaining caramel topping over the crumble. Cover and freeze overnight. Cut into squares to serve.

Wine tip (by Ralph Kyte-Powell as provided in the book Celebrate with Food and Wine)

Heavenly with a luscious liqueur Muscat from Rutherglen.

I received a copy of Celebrate with Food and Wine for the purposes of this review.

........and on the topic of book review, the book blog tour for my book Sweets on a Stick is still underway, here are the

1/9/12 – Moogie and Pap blog,Review
1/10/12  Still Blonde after all these YEARS Review/Giveaway

1/11/12  Random Cravings Blog Review with recipe/Q&A

1/11/12  Katy and Kid Review/Giveaway

1/12/12 Giveaway Blogs, Review/Giveaway

1/13/12 Consumer Queen, Giveaway

1/14/12 Confessions of an Over-worked Mom Review/Giveaway

1/15/12  Mommy Pants blog Review/Giveaway

1/17/12  Mom Vs. the Boys Blog Review/Giveaway

1/19/12  Mommy’s Free Time blog Review

If you miss on those giveaways out you could always pick up a copy yourself here at Fishpond or Amazon