Brioche Bread....Mood=Dough-licious

So i finally figured out how to use the Bread maker. And what can i say apart from, I had the best breakfast. Warm Brioche, sweet raspberry tip jam, and butter with a nice tea. It was heavenly and delicious and satisfying. Its so silly, the pleasure you get from making something at home, but I would not change that for the world. I always liked to make my own things even when i was younger. Be it a cushion case, a pencil case, a shcool bag, making things my own.

Knowing whats inside my food, rather than buying everything with so many additives in them.

I never really understood why they use so much rubbish in foods these days. Even bread. You go and buy a loaf, and then check the back for ingrediants, and the list is longer than your leg. There are so many unneccesary things put in, it just does not feel natural anymore.

Im not sure if you are the same as me but isnt it nice to know? And to be able to have the choice to make your own?

So i tried this recipe just before going to bed last night, and left it to cook over night to be ready by morning, and it worked. It tasted delicous, the texture was light and fluffy and the combination with the jam and butter just made it perfect. It was the best breaskfast i have had in a long time.

Bread machines are so popular these days as it costs so little money to make your own in the long run. They vary from around £40 to £140, and if you can find the one that suits you best, definitely get one. Its cost you around 40p worth of ingrediants per bread, which is so much better than the supermarket. And you know whats going in it, unless you start adding very expensive ingrediants, of which i cant think of any rigfht now. Even so, making your own bread is cost effective, satisfying and tasty.

Lets start baking!!!!

Apple Tart.....Mood=Impressive

So who wants to learn how to make an apple tart.....????

When I used to work in the restuarnts, we had to make our own puff pastry. It saved on costs, but definitely not on time. I find making my own puff pastry really tedious and this is one time where i like to 'cheat'. I think that store bought puff pastry is simply great if you can find the one that uses only butter as that is the whole point of puff pastry. I have used many kinds, some that have vegetable oil and other that dont. Sometimes i cant even understand what they are using. It does not make sense, but you can find good ones in the supermarkets.

This recipe is so simple that you wont even believe it. I make this all the time for my clients and they LOVE IT!!!!

Whats nicer than a simple apple tart with cinnamon sugar, a little butter and vanilla ice cream? Not much in my opinion. I dont know about you but i like simple desserts that have a taste of everything that is in them. This is crisp, flaky, fruity, and creamy, with a little kick of cinnamon in the background.

Recipe:

Puffpastry

Pink lady apples

Sugar

Cinnamon

Butter

Vanilla ice cream

Hot oven

Egg wash

Pastry brush

Method:

• Roll out your puff pastry and cut out rings, and then place in the freezer to keep it cool.

• Cut apple into thin slices

• Make your cinnamon sugar by mixing a little cinnamon into the sugar and put aside

• Get your pastry and place the apples in any style you like but keep them close to the pastry.

• Sprinkle some cinnamon sugar on top.

• Make an egg wash with an egg yolk, and brush the corners of the pastry, but be careful not to go round the sides as this will stop the pastry from rising
  

• Add a few pieces of butter on top and place into a very hot oven 200 degrees.

• After about 12-15 minutes take out the tart but keep an eye on it as some ovens vary and are hotter than others. 

• Take it out and place a scoop of vanilla ice cream on top and serve.
  

And just ........ ENJOY!!!!

Fruit bars.....Mood=Feeling Fruity

I remember eating fruit bars when i was younger and loving them. Then they dissapeared. Then panda bars were in and then gone. My recent find was at a clients house, and i was famished but could not eat anything properly, and just needed a snack and i found these in the kitchen. So i had one with her children and I loved it. They loved it. They are sweet enough for a child to like, and just tasty enough for us when we want something good for us but feels a little naughty. Its like Jam, only solidified. They are 100% fruit with no added artificial flavours that you find in so many products these days. If you dont have the time to stop off for a bite, you can have one of these and get some nutrients.

I loved them and think that you will too.

You should get fruity...I DID !!!!

Thanksgiving.....Mood=Giving Thanks

So I've never celebrated Thanksgiving before, and neither am I now, but this week I have been asked by a few of my clients to make a 'Thanksgiving dinner'. Making turkey is one of my favourite things. But this way of making it, in a slightly southern way with the pumkin pie, cranberry muffins, old fashioned apple pie and candied root vegetables is just simply divine.

I make my turkey a very traditional way, like my mother taught me so I had to look up a few things to make this the American way. Its very interesting to know how things have been passed through stories, generations, folk tales etc etc....

Thanksgiving is a celebration to give thanks to the harvest and express gratitude in general. Much liek we do in the UK during Guy Fawkes week. It is the time for us to give thanks to the new harvest of winter and apples. What I found in Wikipedia is this:

The use of the turkey in the USA for Thanksgiving precedes Lincoln's nationalization of the holiday in 1863. Alexander Hamilton proclaimed that no "Citizen of the United States should refrain from turkey on Thanksgiving Day," but turkey was uncommon as Thanksgiving fare until after 1800. By 1857 turkey had become part of the traditional dinner in New England.

So now back to the turkey dinner...

Menu:

Roast turkey with Chestnut stuffing

Roasted candies root vegetables

Steamed vegetables

Roast potatoes

Sweet potato gratin

Cranberry muffins

Old fashioned apple pie

Pumpkin Pie

My mum always makes a delicius rice to go with the turkey. It is a very traditional middle eastern rice. Its Egyptian short grain rice with mince meat, cinnamon and nutmeg and pepper. It is so delicious and moorish you can't even understand. She usually decorates it with chestnuts for a festive feeling. And it works perfectly.

We also do it with stuffed chicken which is just gorgeous. I think it compliments the dish very well, and adds a little more option of carbohydrates for the day, other than just roast potaotes.

Sounds good right? It was perfect, and definitely something to give thanks for!!!!

Cranberry Muffins....Mood=Berrylicious

I thought of this when i was asked to do a Thanksgiving dinner. I didnt want to do a typical cranberry dish or sauce, but something that could be accompanied next to the meal and eaten with tea or coffee. Cranberries are quite versatile and i have used two kinds in this recipe. Fresh and craisins. Craisins are dried cranberries. I just found out today. So there you go....

So this recipe is simple, delicious and so beautiful to look at as the cranberries start to ooze their natural crimson colour through the batter mix and out the top like lava. I literally sat infront of the oven and watched them grow. I do that with most things that rise in the oven. I just find it fascinating to watch the chemitry working.

Recipe:

240 grams of flour

115 g caster sugar

2 eggs

250 grams of mixed fresh cranberries and craisins

1/4t baking soda

1/4 t salt

115 grams butter

240 ml milk

1 ts Vanilla extract

Streusel for topping:

30 grams flour

teaspoon of cinnamon

25 grams of butter

40 g caster sugar

Method:

• Cream the butter and sugar together.

• Add the eggs one at a time

• Sift in all the dry ingrediants

• Mix and then gently add in the cranberries and craisins.

• Pour batter into tins without a cupcake holder and add the streusel.

• To make the streusel mix the butter sugar and cinnamon and flour togetehr to form a bread crum like texture. Place on top of batter mixture and then cook for around 25 minutes till crunchy on the top. Make sure you check by inserting a skewer in to the cupcake before taking out. It should come out clean. 

And hey there you have it....

Sometimes I like to ramble on but these muffins speak for themselves, dont you think????

Cooking class.....Mood=Exploring

When i usually get enquiries about cooking classes, people seem to be quite nervous to ask for what they want, as these days you get what you get and thats it!!!! There seems to be no flexibility in what you can and cant learn and this is one forte in my business. It is bespoke. You can tailor make any thing you want to suit you, and only you. There are no forced options so if you want to learn how to make frogs legs and then a custard pie, its perfectly fine.

I love it when people take innitiative and just know what they are looking for as it makes things so much easier for me and then we can have a direction we are both heading in, which will be both, interesting and exciting.

I do cooking classes alot especially at this time of year becasue the food options are much more about slower cooking and people feel they can indulge more becasue of the bad weather.

I am going to post up some pictures of some dishes that were on the menu for one of my cooking classes. You will be impressed at what was made by a novice in this style of cooking.

Menu :

Crab and glass noodles salad

Marinated Salmon cevice

Assortment of salmon and vegetarian Sushi rolls

Chilli beef with crunchy Vegetables and bean sprouts

Prawn tempura

Apple and cinnamon tart

So these options are what we did on day and these were made by my student. You can all learn the same and as you know, practice makes perfect....

The way i cook and teach is like how you would want to eat. Quick, affordable, tasty, with variety and something you can do at home. I think its very unfair when people take a class and then make something that they are never going to cook again. You have to get to know people and find out what they like and who they really are, as i think food really represents the type of person that you are.

I will eat almost anything. And i will eat it alot. I try to incorporate every kind of meal into my lifestyle to keep me going in the healthiest way possible and this is what you should do. I am not a great believer in fat and grease, and butter, even though i do use it, i use it in moderation and realistically. Not just becaue it is in the recipe. I adapt things to make them work for me and show people how to to do the same. You have to take care of your body and nourish it with good varied food.

Please post a comment if you want the recipes for any of these dishes....

As my husband always says, " My temple is my body!!!!"

Bread machine....Mood=Midnight baking

I was out with my mother the other day and i needed to buy a printer for my house, so i ended up with a bread machine instead!!!!

Im not sure how this happens to me, but im sure like all of you, you go out for one thing and come out with another. And if so, please speak up! I have never really known what to do with a bread maching as i always make my own bread by hand and in my kitchen aid, but this does it ALL for you. Everything! I felt almost like it had taken my job away from me. But still it intrigued me and i had to have it. I have been thinking of one of these for quite some time now, and now that i have it, im not sure i will sleep again.

I made an apricot and cinammon wholemeal bread. In theory it looked as if it was going to work. I set the timer, put it on rapid bake and hey presto, at 6 am this morning, i was woken to the most amazing smell, but.... My bread was as tough as nails. I really didnt know what went wrong. UNTIL I READ THE MANAUL PROPERLY. Something im supposed to be good at considering i read and write recipes all day.

Anyway, so that bread is still in my kitchen as evidence as to what happened and i would not be defeated so i made another bread, This time a caramelised onion loaf. Which turned out to be simply delicious. I ate most of it before my husband came home so he was not pleased at all as i had been going on about it all day.

My next one is a briche loaf. I dont even have pictures for you as i have eaten up the goodies before i had the chance..... but will post some up as soon as i get the chance and some sleep....

Seared Rack of Lamb.....Mood=My Style

Lamb is one of the easiest and diverse meats that i can think of. I have made lamb 100 different ways and each one has its own flavour and texture and history. I come from a middle eastern background and lamb was always on the menu, expecially in celebratory months. My mother taught me how to make lamb at least 10 different ways so we would not get BORED! There were so many of us at the dinner table and she had a tough audience, trust me. So her diversity definitely rubbed off on me.

I think it is very important to have a wide range of ideas when cooking, as it sort of takes you out of the box. I find it incredibly draining to watch people cook the same thing over and over again without realising that adding one or two more spices or vegetables can change the dish completely. 

This lamb dish that I am putting up today is classic seared rack of lamb with a puy lentil and shaved vegetable salad. Its very simple and quick to make. I know i say that about all my blogs, but the truth is, is that it is!

Recipe:

Rack of lamb

Salt

Pepper

Mustard

Puy lentils

Carrots

Courgette

Fennel

Olive oil

Sherry vinegar

Shallots

Method:

• Cut you shallots finely and place them ina pan with some oil, sautee them slightly and add 150g Lentils (washed).

• Add some boiling water and let them boil and then simmer. DO not add SALT, at this point. For some reason, salt hardens the lentils and stops the cooking process. Add it later when they have cooked.

• Get a peeler, and shave some carrot, and courgette and set aside.

Lamb:

• Season your lamb rack and cover with mustard.

• Heat a frying pan and sear the lamb, and when it has browned, place it in a hot oven for about 5-7 minutes depending on how weel you want it cooked. 

• When it iready, let it rest for a few minutes and the cut it on the bone. 

• Place the rack as i have done in the picture, laying all the bones together to help them stand up, and then mix your dressing and stir into your lentil and shaved vegetable dish.

• Put the salad to one side and the Lamb on the other or you can desgin it how you like.

These days it is possible to eat lamb that is not frozen, as we get New Zealand lamb sent this way....so....

Lamb is good all year round, not only for spring!!!!

Brunch Anyone?....Mood=Over-Indulgent

Brunch is one of those meals that encorporates pretty much everything that someone would want at one sitting. Eggs, bacon, sandwhiches, scones, jam, cake, pastries, pancakes etc. etc. It is usually taken on Sundays, but who is to say you cant have it everyday. I hate it when there are rules on food, like Sunday lunch for instance. I make mine in the middle of the week and it is still perfect. The only problem you will find is that if you want to eat Brunch outside of your house during the week, it will prove very difficult. Only Sundays....

Brunch is a linguistic blend of two words, Luncheon and Breakfast and is supposed to be quite heavy and full to take place of both meals in one. It was coined in the 1800's by Hunters weekly flyer. So obviously it has proved popular, and stuck around.

What i love about brunch is that, it is freeing. You have almost an excuse to eat what and how much you like because everyone seems to be doing it. My favourite part of brunch is Eggs Benedict. 1898 was the first refference of Eggs benedict, but my favourite story of how this dish came about is that in an interview in the "Talk of the Town" column of The New Yorker in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon and a hooker of hollandaise." Oscar Tschirky, the famed maître d'hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus.

It is very easy to make a poached egg, but just be patient. It takes time and a few trys to get it right, but once you do, thats it.

Recipe:

Eggs, Fresh

Rumbling hot water

White wine vinegar

110g Butter

Ham/Bacon

4 Blacl pepper corns

2 Egg yolks

Tarragon

3t White wine

Shallots

Method:

• Make your hollandiase sauce first.

• Cut you shallots and put them into a pan with the peppercorns. Add the white wine and wait till it reduces by half. 

• Cream the egg yolks in a with a knob of butter on a gentle heat removing the pepper corns and begin to emulsify.

• If you dont feel safe doing it this way, then place a bowl over simmering water and begin that way, adding the ingrediants into that bowl. This will help protect the eggs.

• The begin adding your very cold butter one knob at a time. Whisking away. Adding it slowly will help emulsify it and create a thick sauce. 

• When you have nearly reached a thick sauce, add fresh tarrogan leaves to the sauce and keep it warm. Always give it a good whisk just before serving.

• You can add some salt and lemon juice to it if you like.
  

Poached eggs

• Fill a pan up with water and let it rumble. Not a hard boil, but a little more than a simmer. Add the white vinegar, and get your eggs ready.

• Bring the heat down again now and take your egg above the water and crack it. Do not drop it from a high place. Be as close to the water as possible. 

• Once the egg has entered the water it will start to come together.

• You will need to aid it slightly by getting a spoon and helping the egg whites form around the egg. Once it has been in the water for about 3 minutes, plcae on kitchen paper to remove any excess water and serve on your bun, with ham and pour over the hollandaise sauce. 

Ready to serve.

Thats only first course, fresh pancakes to come later!!!!

Childrens Cooking parties....Mood=Childish

When i began my catering business i didnt know exactly what i was doing. I began by doing some cooking classes for my clients who then reffered me to their friends and they all had kids. They began to ask me if i could give a class/party to their children and i thought it was a great idea. Im a big kid at heart, and love to hang out with children. They just take you to a different place. So free, so fresh and so full of ideas.

We make cupcakes, cakes decorating, cookie cutting and also make savoury dishes like mini pizzas, pigs in blankets, and fresh pasta for instance. The list goes on and on. But the most important thing for me is that they have fun. Usually i dont let the parents enter the domain the children are in purely because they worry too much about whether or not their child is getting dirty. And that is the most fun. I always make sure the children leave the way they came in.

I was asked to do a photoshoot for 'EVE Magazine' a while back, and i have to say it was my first serious professional shoot and i was so nervous. I looked pertrified for about 2 hours, until the kids came in. They were the children of the editors of the magazine and were so great to work with. At first i thought everything was going to be staged, but with children that is not possible. They just did what they wanted to do and posed when they felt like it.

At that moment i suddenly felt at ease and a part of them, and we got some fantastic shots from the day. But generally speaking, this is what we do when there is a kids cooking class.

The menu for the parties or classes is chosen by the parents and they can range from a total sugar rush (which if you dont like hyperactive kids, i would not recommend  :) ) to something quite mellow where there is tomato sauces being made, crab cakes and fresh pasta. Children like variation, and when they make their own food, they usually eat it. This is something that i have found to be quite interesting as their parents get quite shocked when i have told them they have eaten a broccoli burger for instance!

I think that when you engage with children at this age regarding food, you will find that you will have less trouble with them when they get older. I have the experiance with my nephews and neices, who have eaten anything and everything from sushi, sashimi, chinese, italian, middle eastern since they were 2 years old.

 The kids get a cookie cutter, rolling pin, apron and chefs hat to go with their experiance along with a certificate for being a chef for the day. They also get to take home their spoils from the class so they can enjoy them later with their parents.

All the information for my kids cooking classes and bookings can be found on my website My Sweetest Things.

Happy Baking!!!!

Anyone for some Squash....Mood=Earthy

My husband has been ill for quite a while and i have tried everything to make him feel better. But nothing seemed to work. I thought of this soup that always worked at the last minute on day five of him feeling groggy, and what can i say......? It worked.

This soup is so easy, so quick, and so tasty i cant even explain it to you. You have to try it just to know what im talking about. And also did i mention that it takes absolutely no effort. It is something i make often when im feeling lazy and have a had a long day, becuase it need no attention. Just the right ingrediants and thats it.

Butter but squash is a good source of::

 

fibre, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A. This information is from Wikipedia and you can click on the links to read more about that. But back to the cooking and less of the science part for now....

Recipe:

Base part of 1 Butternut squash

3 Sweet potatoes

2 Potatoes

2 Carrot

4 Garlic cloves

1 Onion

Fresh thyme

1t Nutmeg

Salt

Pepper

Method:

• Peel and cut all your veg, onions and garlic.

• Place in a pan with Olive oil

• Add the salt pepper and garlic. Sautee it for about 5 minutes to brown a little.

• Add the Nutmeg and stir again. The aroma should be quite strong.

• Add a few sprigs of fresh thyme.
  

• When they vegetables have browned slightly, add water and cover the vegetables.

• Let this boil for about 25 minutes and then when done, put into a blender and puree. 

• If you find the soup is quite thick, add some more water and then check the taste. Add more salt if you want.

• Then to serve add a little more thyme for the finished dish and serve. 

My husband likes to add goats cheese to his soup right at the end, and i have to say it is quite delicious. Contrasting taste of sweet and salty. And the creamyness is just divine.

So is anyone up for some squash????

Gordon Ramsay vs Joudie Kalla....Mood= Competitive

So i was reading Olive magazine the other day and on the front cover there was a picture of a perfect roast chicken. It looked simply delicious. This is one of my favourite dishes to make and with a little twist, i personally think mine is better. My recipe came form a combination of traditional french roast chicken and my brother. We were just in the kitchen one day and were starving, and we had a chicken at hand and decided that was for dinner. And right there was born, "Chicken a la MO".

We used chillies for a little kick, vegetables, garlic, and apples. The apples really take it to a different level. They are tart, and sweet at the same time and kind of leave people wondering what they have eaten. We always keep it a secret until they have finished and then tell them.

It is so simple to make a roasct chicken, but you have to season it well and as this will bring the flavour out. In the roasting tray, I put garlic in its skin, red onions, white spanish onions, sliced green chilli, peeled and quartered apples, fresh rosemary and thyme. I use only half a lemon and cut it into wedges. This brings a nice tang to the chicken and when it cooks the skin slightly caramelises. Dont over do it with the lemon as it will totally take over the dish.
 

Recipe:

1 whole chicken

4 apples (any kind) i prefer Pink lady

2 red onions quartered

2 white onions quartered

1 green chilli

Rosemary

Thyme

Garlic, as much as you like

olive oil

salt and pepper

2 cups of water

Method:

• Chop the base flvours and lay them in roasting tray, season them and then add the chicken. I place it breast side down to absorb the liquid and keep it moist during cooking, then turn it over half way and keep basting it. 

• Place in the oven at 200 degrees and cook for approximately 30 minutes before you turn it over. 

• Turn over the chicken gently so as not to ruin it or break it up and them continue cooking it for another 30-40 minutes depending on the size of your chicken. 

• You will see the top starting to crisp which is the best part of the chicken. 

• Then remove from the oven and use some of the liquid to make a gravy. I usually press the soft garlic, onoins and apples through a sieve and add alittle flour and season again for a little more flavour. And then serve. I ALWAYS make this with roasted potatoes and salad. My recipe for roasted potaotes can be found on my other blog recipe for Sunday Lunch .

I think Gordon Ramsay is gonna have a run for his money with my recipe. He lost in the Olive magazine competition, and i think he may just lose here too. Keeping things simple is what real life is about and what people want. Even though he is one of the greatest chefs, sometimes too much is just, well, too much.

Bring it on Gordon Ramsay!!!!

Tiramisu.....Mood=A little Pick me up

Tiramisu has all the qualities to be a top contender as the best dessert. Creamy, spongey, subtle sugar taste, coffee and chocolate. What a combination. I got the recipe from my friend Ghada. I have made it before but wanted a real authentic one and having tried hers once before, I could not think of anyone else's that could top it. I made it for a client and they had friends over from Italy, who obviously know what a good Tiramisu tastes like and they told me "this is the best tiramisu we have ever eaten, even in Italy". What a compliment to get. And what a recipe.

I called my Friend and she literally had it in her mind. She reapeated it and just like that we had the best dessert. Unfortunately i have been sworn to secrecy about this recipe so it cannot go on the blog. But the pictures will speak for themselves. It has the most fluffly thick creamy texture you can imagine, and this from a woman who claims she cant cook and hates cooking. I guess its different when it comes to desserts huh?

This Tiramisu was eaten and devoured within a sitting by 3 of us. Once i left my husband in the flat alone with an extra tiramisu that i had made, and i came home to find 99% of it eaten and the rest on his lips. And he said he didn't eat it...... Yeah right!!!!

Cakes cakes cakes..... Mood=Sugar rush

Who doesnt love cake.....No one that i have met anyway. We love cake, we live by cake. There is nothing nicer than having slice of cake that has been waiting for you at home that is home made. I dont mind any kind of cake. As long as there are no nuts....  Allergy !

When i make cakes i usually do what im feeling at that time. Some have been disasters, and other quite frankly have been very good. When i used to work in restaurants it was all quite fancy french style cakes so it was quite refreshing to do something different. And let me say one thing, it is not easy going from something so restricted to free form. Your imagination is locked for a while. So i am going to show you a complilation of cakes that i did from a-z. I warn you, some just look so simple that they are almost comical....but they do get better.

From Red Velvet to, chocolate fudge, or plain simple, they range from everything to anything. Carrot cake is by far my favourite. I have attached a recipe for it in my blog Carrot cake Heaven. I love Cream cheese frosting as the creamyness of it just totally gets me everytime. It just rolls off your tongue and caresses your throat. Until it settles in your belly. Like i said many times before my waistline is just increasing but somehow it always works out for me in the end. As soon as the weather gets better things start dropping off, ie: my weight.

I think making a cake that is over ambitious is just silly. I think the simplicity of the taste is very important. I hate Christmas cakes. They have about 25 different ingrediants which I personally think ruins the taste and the experiance. Dont you think? I know its tradition and all but I'd rather have a different filling.

 

Iv tried many cake shops and to be honest there is nothing better than making your own cake or cup cake, or dessert infact. It is so satisfying that sometimes words cant express the accomplishment achieved.... Those of you who enjoy baking, will just know exacly what i am talking about.

I love making different things, even though they may not be things i may eat, but just for the experiance. I made a fruit tart for a friend with fruits of her request. And i have to say it turned out quite beautifully. Also she asked me to make her a number 1 cake for her daughters birthday and i thought it was pretty and simple. I could have totally gone over the top, but held myself back. Sprinkles are soooooo addictive. And if there is anything to know about me, i love pink, and colours and things that are colourful and edible just make my day. It is silly but hey, we all have weird and wonderful pleasures.

My pink cupcakes were for a baby shower and the lemon tart was actually one i made for a demonstration in a cooking lesson. My Football cake was my favourite. It took me a while to figure out how to do all the markings as I hate football, and then i ran out of icing half way through, but made some more in a rush, just in time for my now brother inlaws birthday. Pretty cool eh?

There are many cake tins and pans on the market and they are quite steep in price but definitely worth it if you are an avid baker. I have quite a few. Soon i will add my topsy turvey cup cake cake.

Maybe one day I will have my own Cup-Cakery!!!