Vegan Coconut Bostock + We’re going on a blog tour……

…we’re going to catch a big one..(?) (I hope someone got the bear hunt story reference there)

Vegan Coconut Bostock

Hola everybody,

The blog tour of my cookbook kicked off this week as it has just been released in America! For the next few weeks bloggers all over the place will kindly be posting recipes from my book (sometimes with mini interviews too!). Check the schedule out here so you can read (& cook) along with us :)

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Grain Free Matcha Granola and Iced Coconut Matchaccinos

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.

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Chewy, Coconut Granola Bars {GF, Vegan} + Cinnamon Swirl Bread {Vegan}

Chewy, Chocolate Chip, Coconut Granola Bars {GF, Vegan} and Pecan-Raisin Cinnamon Swirl Bread {Vegan} So I’m about to leave to go festival-ing at T in the Park (praying that I’m not going to get too drenched by any downpours when I’m there) for the weekend. I’ve made a couple of things this week which I had zero intention of blogging, I just instagrammed them and thought that was it. However a few people asked for the recipes and my no.1 hate is typing out recipes in Instagram comments so I thought I’d just give you a short, to the point post.

Have a good weekend everybody!

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Muesli Snacking Cookies, How to Make Crumpets + Earl Grey Hot Cross Buns

Well today has been a bit of an emotional high for me. You know Saveur’s Best Food Blog Awards I was talking about last week? Yeah. You know how I was finalist in the Baking & Desserts category?

Well I’m absolutely stunned and honoured to say that Top With Cinnamon is the Editors’ Choice winner!

The lovely Sarah of  The Vanilla Bean Blog won the Readers’ choice for the same category and I couldn’t be more thrilled. Gotta also give a shout out to my girl Molly who was a finalist for the Baking & Desserts Category too <3 (If you haven’t seen her blog yet, go go go read it now).

aaaand super congrats to all of the other winners!

Anyway, thanks for all of your support guys, I really feel blessed! :)

Crumpets 108 Pb Museli Cookies 049

If you’re a reader of Food52 you may have noticed that I’ve had a couple of recipes up on their site!

I’ve done two posts for their Small Batch column – the homemade hot cocoa mix, and also how to make Crumpets :) (NB: not the same thing as English muffins)

In other exciting news: I’m going to be contributing recipes regularly to The Kitchn (!!!!!). As a long-time fangirl-er of their site I’m so thrilled to be sharing my recipes and photos over there, so keep an eye out for me if you frequent The Kitchn too. Just in case you’re interested in the posts I’ve done so far:

– A few weeks ago I had a recipe for some Muesli snacking cookies, which are such an ace on-the-go energy boost. I was cramming them into my face all week when I made them. Bonus points because they’re moderately healthy AND won’t fall to pieces in your bag.

– Today I’m contributing a recipe for Earl Grey Hot Cross Buns :O Yeah, all you Earl Grey tea fans (who I found out about when I posted that lemon/blueberry/tea cake) will love them.

Okay, that’s it! I’m done with all the links, I promise . Sorry for giving you a lot more tabs to look at when you probably already have a bunch open, but I hope you like the recipes.

Ima go eat some celebration cake :)

Ciao!

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Raw Almond Joys/Mounds Bars/Bounty Balls {Vegan + GF}

 Raw Almond Joys/Mounds Bars/Bounty Balls {Vegan + Gluten Free, too}

Sooo two coconut posts in a row… I hope you’re on-board this coconut-obsessed train because I am 100% there and will pull you along with me.

I always feel like I’m in the minority by liking coconut – bountys are ALWAYS the chocolates that are leftover from a box of Celebrations. I mean, I’m not upset about that fact because I could eat my weight in them given the chance. But I think it’s a ‘marmite situation’ where you either hate coconut or you really really like it.

 Raw Almond Joys/Mounds Bars/Bounty Balls {Vegan + Gluten Free, too}

I am one of those coconut-crazy people.

Which is why when I got the chance to read through Emily’s new book (!!) Rawsome Vegan Baking, that I KNEW that I would be making these raw vegan coconut treats asap.

Come on, a healthy version of candy that I can actually convince myself is good for me. No weird additives or anything.

That means it’s okay when I eat 4 in one go right? Its nourishing my body, guys. Nourishing candy. Enough said.

Alright I’ve convinced myself, I’m eating 6, whatever.

 Raw Almond Joys/Mounds Bars/Bounty Balls {Vegan + Gluten Free, too}

Lucky for you lovely readers, I’ve been generously given the opportunity to host a giveaway!! That means you can win a copy of Rawsome Vegan Baking alll for yourself. It’s an amazing book full of wholesome, simple recipes that are to-die-for (how good does raw Maple Pecan Pie sound??! What about raw Oreos or Tahini-Coffee Cream Cups?).

Side note: That reminds me, I recently realised that I haven’t eaten an oreo in like 6 months. How INSANE is that? (Let’s ignore the fact that I ate cookies & cream gelato yesterday…)

rawsome vegan baking

Anywho, just answer the question (seen in the Rafflecopter box below) for one entry. For the additional entries, follow the instructions in the Rafflecopter box below (which I think, if you’re viewing this via e-mail or RSS, you can only see if you click through to this site)

a Rafflecopter giveaway

(The giveaway is open to residents of the US)

The giveaway ends on the 23rd of March at 12am (London time), when winner will be randomly selected, announced on here in the Rafflecopter box and contacted via their provided e-mail address shortly afterwards.

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Coconut Milk Ice Cream w/ Pistachio Crumb + Blueberries {Vegan + GF}

Coconut Milk Ice Cream with a Pistachio Crumb and Blueberries {Vegan + Gluten Free}

PaNCaKE daY is tOmoRRoW

oh my gah

how can it be legal to have a day dedicated to pancakes, eh? Too good to be true. I can/will eat pancakes for all meals EVEN if they are actually crepes (I have talked about my pancake/crepe opinions before: they are different things. They have their own good qualities…buut pancakes totally win over crepes IMO).

Coconut Milk Ice Cream with a Pistachio Crumb and Blueberries {Vegan + Gluten Free}

I want to say that I’ll be motivated enough to wake up tomorrow and make some pancakes for myself buuut let’s be honest: I’ll end up giving in to the extra 15 minutes of being buried under my duvet….

Then there’s a 90 to 95% chance that I may make up for the lack of breakfast pancakes by having after school pancakes topped with a scoop of this coconut milk ice cream.

I mean if pancake day can be a thing, why can’t it be pancake (with ice cream) day?? That brackets make the ice cream implied so it’s okay, I think.

Coconut Milk Ice Cream with a Pistachio Crumb and Blueberries {Vegan + Gluten Free}

I finally gave in to the whole coconut milk ice cream thing and I am soooo smitten. First of all I find coconut milk naturally sweet so it means I barely had to add any syrupy stuff to the mixture. Secondly I didn’t have to even turn on the stove to make it, I literally stirred the ingredients in a bowl and poured them straight into the ice cream maker. What a win.

Ughgh why did no one tell me that this is so awesome!? I wanna live in a coconut world, man because side note: whipped coconut cream is a thing that is delicious and amazing, too.

Coconut Milk Ice Cream with a Pistachio Crumb and Blueberries {Vegan + Gluten Free}

As some one who’s verrry texturally sensitive (that is a thing, isn’t it?) food-wise I sprinkled a toasty pistachio crumb onto the ice cream for some crunchy variation and some uplifting, spring-y colour.

It’s perfect for the days when it almost doesn’t rain and feels like warmer weather might actually be on its way… A feeling that I’ve only had about 3 times in the past month. But hey, that leaves me with more ice cream for Pancake ( with Ice cream) day, RIGHT!?

Coconut Milk Ice Cream with a Pistachio Crumb and Blueberries {Vegan + Gluten Free}

 

Also guys, I collaborated with West Elm on this post (we have a West Elm in London now YAY!). You can see the recipe on their blog, Front & Main, here with links to all of the pretty, pretty props that I used from their store :)

I’m going to have 3 more spring recipes that’ll be up on my blog and their blog over the next few weeks, too.

If you’re in London btw there’s an Etsy Pop-Up event going on this Thursday at the West Elm (which Ima be visiting…because of a) cake but also b) cute prop things).

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Cranberry-Pecan-Rye Soda Bread

Cranberry-Pecan-Rye Soda Bread

 

First just a little thing (I feel like I keep bugging you guys with this, sorry! haha – do you accept cake payment..?)

Soo you know how a few days ago I told you I was nominated for an award? WELL I’ve made it through to the final 10 in The Kitchn‘s ‘The Homies’ blog awards which is pretty insane. I’m in the blogs from abroad section :) I’m in amazingly good company over there!

Anywho if you’d like to vote for me (it takes a few mins just to register) then that would make me so happy!

You can vote here 

Okay thanks everyone for that awkward side note! On to the recipe, eh?

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Who’s had the most tiring half-term in the WORLD?

ME.

I barely feel like I stood still for those 7 days, dayum! Waffle/cocktail parties, taking the train all over the place, shooting photos ahhhh. At least I did something I guess haha. (I did manage to fit in watching about 10 episodes of Charmed – it is the best show. Holy woah. I’m at the part where Cole was the source and then DIED but is still half-alive and has powers again??? It’s plot twist central. Anyone know what I’m talking about? I know I’m 15 years late on this…)

Cranberry-Pecan-Rye Soda Bread

I also managed to get my friend Tess (she blogs over at The Yes Chef) to come over and make soda bread with me! We had a mini Adobe Lightroom session and styled butter into cute little stacks (as you can see). It’s good to know people who understand the importance of styling butter.

She also got to see me in my most elegant state – ‘photographer mode’ – where I climb all over the sofa and kneel on the floor taking photos.

I’m good at making friends, I think :/

Cranberry-Pecan-Rye Soda Bread

So if you’ve never had soda bread you might be like ‘what even IS it? Are you adding cola to bread dough, Izy? are you insane?’.

Soda bread is pretty much magic. It’s like cakey bread which requires no kneading or rising because it’s made with bicarbonate of soda- super useful for weekdays when there is NO BREAD left. Everything seems to kind of feel a lot worse if there is no bread around, doesn’t it?

I need carbs, people. NEED.

 

Cranberry-Pecan-Rye Soda Bread

And how do we make carbs better? Buttah! and a liiiitle drizzle of honey.

Seriously try it out if you haven’t before.

We used the  Hugh Fearnley-Whittingstall’s recipe but switched a few of the ingredients up and added a few handfuls of pecans and dried cranberries for extra flavour. Pretty epic.

Although I think next time, I’ll have to get some cinnamon in there too hahah ;)

Cranberry-Pecan-Rye Soda Bread

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How to Make Hot Cocoa Mix

Hot Cocoa 1

Hey Friends: I’ve got a recipe for Hot Cocoa mix up on the Small Batch Column of Food52!

(there’s bittersweet chocolate and coconut milk powder involved – so so so so good.)

Click on over to find (and save or print) the recipe.

In other news

- I was interviewed for Food & Wine magazine’s website in their ‘blogger spotlight’ column!!!! (so cool) You can check it here! :)

- I’m in the running for the Homies in the ‘Best Blog from Abroad’ category on The Kitchn -so thanks to whoever nominated me and whoever has voted as well! If you wanna vote for me too then the link is here and I will send you internet hugs ;)

- Dana and John released a digital 31 Meals Cookbook!! It’s utterly gorgeous and a go-to source for me when I just have no idea what to have for supper. (p.s. my fave is the Kale falafel recipe – it’s mega healthy and really filling). Those two are always bringing out such stellar resources for food bloggers! Too awesome.

-Stephanie is writing an eCookbok about quick breads and muffins which is basically my dream come true. I am crazy for loaf/ muffin shaped food. Excitinggg!!

Hot Chocolate 216

I’m on half term this week buuut have managed to reserve no time for bloggy goodness so far which is why this recipe/not recipe post is a thing that has happened! But I *should* be back here this weekend with a real post ;)

Double Chocolate-Peanut Butter Layer Cake with Caramel Popcorn

Double Chocolate-Peanut Butter Layer Cake with Caramel Popcorn

This week has gone by so ridiculously fast! It’s been a good week – a celebration week:

– my cookbook announcement (thanks everyone (again!) for all the super nice comments and tweets. You’ve made my face hurt from smiling all week). Oh and a sneaky a little bit of info: it’s 75 recipes – sweet and savoury (all the courses, you know it!!). Of course there are some vegan and some gluten free recipes in there too.

– it’s the end of this half term! hoollliiddaaayyy! It’s only a week off but at least I get to sleep in for like 5 of those days.

– I kind of, sort of turned 18-years-old. Heeeyy provisional licence! (but also heyyy I’m legally an adult now. This is awkward seeming as I’m wearing slipper socks, drinking hot chocolate and singing Sound Of Music songs).

Double Chocolate-Peanut Butter Layer Cake with Caramel Popcorn

So because of all the things that have been going on, I thought we needed a cake.

A big, chocolate cake. Super indulgent with extra EVERYTHING.

It’s rare for me to make massive layer cakes because my cake layers always turn out domed so I have to level them and lose about 1/3 of the cake :( Losing that much cake makes me sad (although Cynthia pointed out that those cake tops are basically made for ‘cake frosting tacos’ which is a very good point)

But this 8-layer, two tiered monster was appropriate. Cake scraps and all.

Double Chocolate-Peanut Butter Layer Cake with Caramel Popcorn

It took me a while to come up with the whole concept of the cake because there are so many variants in the land of layer cakes: flavour of the cake, flavour of the filling ,flavour of the frosting,

how many layers? tiers?

frosted sides? ‘naked cake’ style? drippy frosting style?

other décor???

So I stood in the kitchen on Friday for about an hour freaking out and living an ALL CAPS life until I’d figured out everything. I was going to do chocolate, peanut butter + pretzel. Then my mum chimed in and was like ‘Noooo you need to do POPCORN.’

I was game. I’d made caramel corn before so knew I could do it pretty easily.

Double Chocolate-Peanut Butter Layer Cake with Caramel Popcorn

That is, until I burnt 2 batches of the stuff  (a.k.a Izy stop trying to use brown sugar when the recipe says white sugar. Brown sugar doesn’t work. No. Stop trying the brown sugar again, it didn’t work the first time so it’s not going to work now. Also no you don’t need to brown the butter. Stop browning the butter. Stop it. Browned butter caramel doesn’t work.)

Finally after I actually followed the instructions (insert guilty slanty-face emoji HERE) it then worked.

Double Chocolate-Peanut Butter Layer Cake with Caramel Popcorn

I took the photos of the cake but then de-stacked it so I could transport it (on the TUBE) to my friends house for dinner. In doing this I accidentally made the discovery that caramel popcorn is like edible packing peanuts for cake! So cool.

The WHOLE cake managed to survive a 40 minute journey, being carried sideways in a tin – even when I got crushed against the glass panel in the tube carriage by the 5pm hoards of football fans.

P.s I totally yelled at the guy who was crushing me. YEAH. Empowerment rush, boom. Utter Beyoncé moment.

Double Chocolate-Peanut Butter Layer Cake with Caramel Popcorn

It’s a superstar cake. Especially because if you utterly mess up the glaze on top, you just get to cover it all up with popcorn and nobody eeeever knows….

Pro tip though, if you’re going to make it – decorate with the popcorn like an hour max. before serving because the moisture tends to make the popcorn go chewy after a while.

Double Chocolate-Peanut Butter Layer Cake with Caramel Popcorn

 

(Oh and side note:  My friends made a Llama cake with a cinnamon-stick cigar for me. It took 4 guys to make this masterpiece:

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Amazing)

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Artisanal Toast and THE BIGGEST NEWS {meteor sized news}…

Toast 008-2

I have two staple breakfast/ after school food ‘things’ – either yogurt and museli (sounds boring but it’s super customisable) or TOOOOAST.

There’s always a loaf of sunflower seed bread (this one, specifically) in the fridge. It makes the BEST straight up buttered toast. Actually life changing. It’s also got the seeds in it and some bran so I don’t end up crashing by 11 am.

I’m not the boring toast type. I’m the customiser, the layer-er (as I’ve said more than a few times before). the toast queen, basically. I’ve had this post sitting in my drafts for like 4 months and now, 27 revisions later, I’ve found out that fancy toast is like THE trend thing of 2014 (erm…I can totally see why. I would go to a toast bar. Give me moar toast. Give me all the toast) so thought it would be the right time to post it.

I’ve put together a list of some of my favourite combos for your t(o)asty pleasure.

Yep, toast recipes…

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In case you missed that (my face is pretty hard to spot. I’m basically an expert at Photoshop / look like Eva Longoria, duh)

AUTUMN 2014, HOLLAAAAAAAAA

(You literally do not know how long I’ve been waiting to use that photo set for this exact purpose)

Okay so my heart is beating kind of fast right now.

Yes, it is officially official. 100%, 10/10, I’m hyperventilating happening.

I’ve been writing (and styling and photographing and…cooking..) a cookbook.

Since AUGUST. Holy crap it’s been hard to keep it on the dl.

aaaand now you know why my posting has been slow, the kitchen has looked like this during the weekends lately:

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Actually, this is a relatively low level of mess compared to what it usually looks like when I’m in the kitchen.

Look at that spreadsheet on the iPad. Aww yeah. I have become a document organising pro now. Evernote and Dropbox are my life.

I’ll be doing a little post with some more info at some point – but in the mean time BIG LOVE AND HUGS TO ALL OF YOU; your support from comments, tweets, likes and just READING Top With Cinnamon means so much to me and is basically the reason why I have this amazing opportunity. It hasn’t really hit me properly yet, I keep doing that thing of thinking about it and then I can’t breathe for one thousand years and then I forget again.

Now lets toast to all of YOU awesome people (AHAHA. I do love a good pun as you well know.)

The French Toast: Pecan butter + Maple Syrup + Cinnamon + Maldon

The French Toast: Pecan butter + Maple Syrup + Cinnamon + Maldon

The Macaroon: Coconut butter / almond butter + Honey + Desiccated Coconut

Toast 016-2

(I do use plates occasionally… :/ )

The ‘That Whole Foods Bread’*: Almond butter + Honey + Cinnamon + Pecans + Dried Cranberries

The 'That Whole Foods Bread'*: Almond butter + Honey + Cinnamon + Pecans + Dried Cranberries

The Dessert: Nutella + Maldon (or raspberry jam)

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The Dessert: Nutella + Raspberry Jam

The Classic: Peanut butter + Honey + Banana

The Classic: Peanut butter + Honey + Banana

The Doughnut: Salted Butter + Cinnamon + White Sugar + Grated Nutmeg

 The Doughnut: Salted Butter + Cinnamon + White Sugar + Grated Nutmeg

The Almond Croissant: Almond butter + Almond Extract + Flaked Almonds + Powdered Sugar

The Almond Croissant: Almond butter + Almond Extract + Flaked Almonds + Powdered Sugar

(mix almond butter and extract, spread on toast. Layer on almonds and dust with sugar)

*this is referring to my favourite loaf of bread from Whole Foods that I only rarely buy – sourdough cranberry-pecan bread. Ughhhhh, too good.

p.s. there is a *real* post coming this Thursday. It involves a 6 layer cake. And chocolate among other things, cos guess what guys? I’m turning mo’ fo-in 18 years old on the 13th. Yeah.