book launch

I’m in Chicago this week and headed down to New Mexico next week but I still need to tell you about my book launch! I’ve already instagrammed and facebooked it but if you haven’t seen the details yet here ya go!

The book launch will be held at the West Elm London store (Tottenham Court Road) on the 18th of September from 6-8 pm.
I’ll be there (sorry if that put you off :/) and there will be an array of snackies, from the book of course, and drinks. I’ve linked to the West Elm Facebook page event for it below but you don’t have to join it in order to be able to come. Just turn up if you want to for as long as you’d like! If you have a copy of the book you can bring it for me to sign, but there will also be copies of the book there (at a discounted price) for if you want to buy it. I mean you could just turn up and I’ll give you a cookie and a high five, then I’ll sign your arm and we’ll take a selfie if you’d like.

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It has been about a year since I started making my book and today is when I finally get to tell you as much info as poss about it. Mainly I wanted to show you the cover, cos unless you’ve looked it up or seen it on instagram you probably have no idea what it looks like at all.

Other little facts are that it contains 75 recipes, both sweet and savoury! I think like 3 of them are from the blog but the rest are completely new. There are a few gluten-free and vegan recipes in there too (Many of the recipes which aren’t gluten free/vegan would be easily adaptable to suit your dietary needs). I tried to create a balance between the indulgent stuff (like ‘bluebarb’ streusel pie and stromboli) and healthier things (like chickpea + pomegranate dip and banana buckwheat muffins) so there’s something in there for everyone.

The official release date for the book is September 1st in the UK and September 30th in the US, although if you pre-order it on Amazon (UK) or the Book Depository, they’re already shipping it out!

The book is up for pre-order here:

Amazon.co.uk (UK)  Waterstones (UK)   Foyles (UK)
Amazon.com (US)
Booktopia (Australia)
The Book Depository (Worldwide)

All promo stuff for the book on twitter and instagram will be tagged with #TWCcookbook so you can follow along and add your own photos/tweets!

US cover

It looks slightly different in the US, with a dust jacket cover as shown above. If you want the other cover though just take off the dust jacket and there ya go! The UK cover is underneath so you can take your pick :)

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Every recipe in the first 5 chapters has a full sized photo to go with it. In the last chapter there are a few photo grids (you can see an example of one near the bottom of the page for making pastry) and some lifestyle shots mixed in with the recipes. There are also even more lifestyle shots throughout the whooole book…

…In other words there’s hella photos in there, all styled and taken by moi :)

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There are plans for a book launch at West Elm (London) in the pipeline at the moment so I’ll keep you posted on that. Hopefully some of you guys will be able to come to it otherwise I’ll just be sitting alone at a table with cookies and a sharpie, signing copies for my mum hahah.

Hah.

Ha.

(no srsly, pls come).

P.S. In other news I got my A-level results last week! Let’s just say I’m super happy and I met my grades for Uni, WOOOOH! I’ve deferred for a year so I have some time to cook a lot more, then I’ll be going to Leeds University to study Food Science and Nutrition (because: food.)

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Grain Free Matcha Granola and Iced Coconut Matchaccinos

No, that’s not what you might think it is – it’s actually granola (which is addictive as heck). I veeeery nearly called this Munchies Granola and then thought I should maybe not do that. Let’s save the weed puns for the comments sections, yeah? K Cool.

It IS green but that’s due to the heavy-handed sprinkling of teapigs organic Matcha powder that I threw into this grain-free granola mix. Having never tasted matcha before I wasn’t sure if I’d like it but given the jazzy colour and health benefits it boasts I was pumped to try it. I’m already a fan of green tea (especially the genmaicha version with brown rice in it) so of course I fell head over heels for the matcha powder, which is made of very finely ground green tea leaves. It has a slightly grassy/green taste to it (well, yeah) so pairs super nicely with fresh fruit e.g. it’s a perfect granola add-in.

Being pretty much 95% almonds/pecans/pumpkin seeds, the granola is mega yum all by itself. The matcha adds the ‘superfood’ quality and a kick of flavour so you don’t just have boring granola as per ushe. If you don’t have matcha powder you can leave it out of the granola mixture but I’d advise adding some cinnamon (what else would you expect?) to the mixture.

[click to continue…]

Chocolate Chia Ice Cream 029

(Quickly wanna say thanks for all the kind words on my 3rd blogaversary post a couple of weeks ago!)

I thought that this week I’d go for something a lot more fitting weather-wise. ICE CREAM. Well, maybe it’s ice cream but it doesn’t involve cream, eggs or even cornstarch. Technically  it should have one of those names that brands have to use when they make sketchy diet ice cream and call it ‘frozen dessert’. But, uhhh, that’s not an incredibly appetising name.

Let’s stick with ice cream.

Read on to get the recipe!

Chocolate & Cherry Meringue Cake // Top with Cinnamon

Three years (..and two days) since starting my blog. Man, I’m not really sure what to say!

It’s weird enough to think that I’ve been on here for 1/6 of my life when it barely feels like a few months have passed. Now I kind of wish that I’d written one of those ‘futureme.org‘ emails when I’d started TWC because I can’t really remember what July 2011 was like and I’d feel WAY too awkward going back and reading my posts. Plus I always love the idea of time capsules/surprises (I went through a phase of leaving £1 in all of my coin purses that I’d forget about, so that when I eventually decided to use it again I’d discover the money and be all ‘awww yeah let’s go buy some bubble gum’).

Dunno if I’ve said this already but I told literally no-one, except my best friend, about the blog when I started it. I think it took about two or three weeks of me ‘sneaking’ around, taking photos of cakes with the crappiest camera ever before my mum eventually asked me what I was doing. I like to think that I was being subtle but evidently I really really wasn’t.

It’s all right now, the fam is in the loop. Wouldn’t that be strange though if this whole time my family didn’t know I had a blog? Wow. They might just think that I enjoyed collecting single plates and planks of wood for fun (?) and was very particular about the amount of time that they had to wait before eating anything I’d made.

Chocolate & Cherry Meringue Cake // Top with Cinnamon

Food blogging is kind of peculiar…and addictive and fun! I get to bake cake and pretend there’s more of a motive than me just really wanting some whipped cream.

I made this cake for a roundup that Saveur asked me to contribute to for their 20th birthday! I figured that I might as well use it to celebrate my 3rd bloggaversary too as it’s suitably celebration-y and this way I can also give you the recipe! It’s not too difficult to make because it’s just meringue disks stacked up with ganache, whipped cream and cherries but you do have to have the oven on for over an hour (at a low temp) to dry out the disks sufficiently. So if you’re boycotting the oven for the time being (thanks July heatwave :| ), you’ll probs want to avoid making this cake right now and just look at the pictures instead.

Chocolate & Cherry Meringue Cake // Top with Cinnamon

  Notes: -

To make the top meringue layer I filled a wide, plain tipped piping bag with the meringue mixture and piped little blobs in concentric circles.

- There are two possible ways of serving this cake: You can either attack it with a sharp knife and a spoon, serving it in a messy pavlova style OR freeze the cake for an hour and then slice neatly with a sharp knife which is what I did for the pics of the slices (note that freezing changes the texture of the cherries though)

Chocolate & Cherry Meringue Stack Cake {gluten-free}
5 egg whites
10 oz superfine sugar
1 tsp vanilla extract
1 1/2 cups heavy cream
16 oz cherries, halved and pitted
7 oz bittersweet chocolate, plus extra for grating

Whisk the egg whites in a stand mixer until you get soft peaks. Gradually add the sugar whilst you continue to beat the egg whites until the mixture is glossy and you get stiff peaks. If the mixture is rubbed between your fingers there should be no sugar crystals - if the mixture still feels gritty keep beating it until smooth, then finally beat in the vanilla extract.

Spread the mixture out on two lined cookie sheets to form four, 6-inch diameter disks (see notes). Bake for one and a half hours in an oven preheated to 250 F (120 C) then switch the oven off and leave the meringue in the oven for a further hour.

Melt the chocolate and stir in 1/4 cup of the cream.

Whisk the rest of the cream until just thickened.

To assemble: take one meringue disk and spread a quarter of the chocolate mixture over it. Spread a quarter of the cream over this and then scatter over the cherries. Top with the next meringue stack and repeat the chocolate, cream and cherry layering until you've stacked up all the meringues. Grate a little extra chocolate over the cake for a finishing touch.

Serve immediately or freeze for an hour before slicing for a cleaner cut (see notes).

http://www.topwithcinnamon.com/2014/07/three-years.html

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Before we head down this cocktail path I’m just putting it out there that I have pretty much zero clue about making cocktails. Sooo I’m going to apologise in advance for a) just calling this a cocktail rather than a proper name (it’s vodka and fruit… I dunno man, does that have a real name?) […]

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