Sweetshop

Old Fashioned sweet shop: Lemon and Orange sherbet dips

Sherbet Lollypops

The first month of a whole new year and I am hoping that this year will be another exciting year.

I love making and eating sweets so I decided to start my 2019 with something that I was excited to try for a while, both because of its simplicity and because there really is nothing more that epitomises a classic sweet shop item – Sherbet dip lollies!

When I was a kid, I usually bought these for 20p from the local shop (from that you can probably work out whether I am younger or older than you) although honestly age is very irrelevant with sweets anyway, just ask my dad!

For these I used a recipe from The Vintage Sweet Book by Angel Adoree to create both the lollies and the sherbet.

For flavouring I went for a classic lemon sherbet, though I decided not to colour it yellow and for the lollies I made them orange flavoured and coloured them using a peach gel colour. Orange and lemon, you can’t really go wrong with that can you?

I have an idea for a fun children’s party – bowls of different flavour sherbet, sugars and lolly pops.

Different colours and flavours with scoops and bags so people can mix and match to their liking. The flavours and colours could be endless and they would beautiful to display.

Although the lollies aren’t fragile, I have not found a way of storing them easily as they tend to go a little sticky. I’m sure that there are ways to do this but I need to look into it more.

Just a little word of warning – although these are simple and cute to make they do involve boiling sugar to a very high temperature so aren’t suitable for kids to help out with.

You may not have the book I used so here are some links to good recipes:

Peppermint lollies

Sherbet dips

Food Ramblings

Baby weaning > Blogging

Sorry about the lack of updating recently but I have been very busy at home as we have recently started weaning our daughter onto some solid food.

Although I have been baking I have also been thinking about very creative new recipes such as stewed pear, carrot, parsnip… you get the idea!  Today’s recipe for her has been her own tomato pasta sauce which is now happily sitting in the freezer till it is called upon to be spread around my daughters face.  Its been quite exciting time for the both of us, a very messy time, but I think we are getting there a little.

 

I have been baking though so I will try to post pictures and recipes what I have made in the next few days.  For my mothers birthday I made a cake stand full of small cakes, for my mom’s birthday I made my version of the Pigs in Mud cake and today I have made Choka Moka Cupcakes for my husband.  So I have found time to bake, I just haven’t really found the time to blog – but I will make it up to you.

Quiche/Flan, Sweet

Home made Anise (aniseed) extract

A few months ago I was reading through my Italian cookie cookbook and found there were quite a few recipes which use aniseed extract.

Great, my husband loves aniseed and liquorice flavoured things so I thought it would be a lovely treat for him to make him something with these flavours and I began to look about in shops for aniseed or anise extract to use.  Unfortunately, it seemed to be a very elusive product to buy in a store, so much so that the only way I was going to get it was to buy online or make my own.  Usually I’m a big fan of online shopping as you can always get what you need at a cheap price, but this time I found I was having difficulty. There were two problems: there weren’t many shops selling and the shops that did sell it only sold in bulk orders.  I was left with only one viable option and that was to make it myself.  Luckily I had bought some star anise a while ago from Stratford upon Avon which I always thought would come in handy (but I wasn’t entirely sure what to do with it).  Making it was very simple just add star anise and vodka and ta-dah, you’re own extract after waiting just 3 months.  What?! 3 MONTHS! I’m not exactly the most patient person but I had no choice so in July I bottled it up and waited…until October.  If you’ve been following my life you’ll realise that October was a pretty eventful month as my baby decided it was time to make her appearance into the world.  Unsurprisingly, I never got round to using my extract until now, 6 months after I started it.

I decided to make some Italian anise cookies with it for my husband and I’m really pleased with it. I’m glad after all that time it was worth the wait.


Anise/Aniseed extract Half fill a small air tight jar with Star Anise then pour enough good quality vodka to cover them completely.  Put the lid on and leave for at least 3 months.  Every week (ish) give the jar a gentle shake but do not open till its ready. Its useful to write the date on you started it so you don’t forget.


Anise and Almond CookiesItalian Anise and Almond cookies I used this fab recipe to make the cookies –   Anise and Almond Cookies  They are very authentic Italian in their taste and look very home made when finished, but I think that’s what gives them charm.  I made the cookies without the flavour, then split the batch into two and added the aniseed extract to half and flavoured the other half with Almond. The pink ones are Anise and the purple ones with glitter are Almond.

Biscuit, Sweet

A gingerbread house alternative – 3 generations bake

Last year my parents bought me a gingerbread house mould as a present but unfortunately it was too near to Christmas for me to have the time to make one so this year my dad phoned me up and asked if I wanted to come round with the littlest happy baker and we’d bake the gingerbread house together.

My dad said he doesn’t like gingerbread, and i’m not particularly keen so we decided to make a gingerbread house out of non-gingerbread!  As my husband calls it a …house.

My dad suggested we try using shortbread but I thought this might be brittle so I decided we would just use a gingerbread recipe and instead of the ginger we would substitute it for cinnamon and I would make the roof out of shortbread to see if it is ok to use.  I am glad that in the end we went for a majority gingerbread mix because the shortbread was very heavy and brittle, like I thought.

My dad did get a little bored at one point and took the littlest baker out for a drive whilst I finished off baking the roof.

I left the decorating and building of the house to my dad, who was armed with white chocolate buttons and a bag of Harribo.  I think in my dads head he was going to make a really cool looking house with puffing smoke and windows – just like he had seen on the fabulous baker brothers christmas special program – what he actually made was this:

Alternative Gingerbread House

Well, the decorating is a little wonky but we had a good laugh making it and the good news is that today when we eat it, it should taste lovely.

We will definitely have to try again next year as it was lots of fun to do and not too difficult to make and the littlest baker likes the look of it (she’s wearing her Italy football shirt)

Alice admiring house


Alternative Gingerbread House

I used Rachel Allens’ recipe which can be found here for the walls – Gingerbread House and substituted the ground ginger for two tsp cinnamon and 1tsp Nutmeg

I used my 3,2,1 shortbread recipe for the roof

Food Ramblings

One Greedy Italian

I’m sorry I havent posted much for a couple of weeks.  It seems that I don’t know where the time has gone recently and I havent even really been baking too much.

After a week holiday in Norfolk I am feeling revived and ready to get baking again.  Although not a culinary part of the world I have enjoyed eating some really nice food, though it hasn’t been inspirational as to what to bake.

Luckily, one of my favourite cookery programs is back on the TV making – the two greedy Italians  with Gennaro Contaldo and Antonio Carluccio.  It is brilliant because they travel around my favourite country cooking the food I love.  I am lucky that I have some Italian family so every year our trip to Italy is filled with wonderful food.

Unfortunately this year I lost one of my Great Aunties, Zia Aida.  She was the best cook I have ever known and also won awards for her cakes!  She was such an inspiration to cook Italian food, even if I did always come back from holiday unable to fit into my clothing.  She cooked all of the meals in the house for the family since she was 13 years old so she was an expert.  She didn’t speak English and never wrote her recipes down so most of them have been sadly lost with her.

I think I should carry on with my baking by making some Italian cakes.  I have 2 favourite cookbooks which I can use, my two greedy Italians book and Sweet Maria.  I will also have to practice to recreate some of the baking my Zia used to do, though I don’t know if they will ever be as good I can certainly try.