Honey Sriracha Chicken

Honey Sriracha ChickenOne of the Mr’s favourite things is Sriracha sauce. If you haven’t heard of it, it’s basically a hot sauce but with actual flavour. Not being a huge fan of hot sauces myself, it surprised me just how much flavour it really has!

Thanks to my blogging, the Mr tends not to get a lot of choice in what we eat so I thought I would be nice and make something I knew he would love. Also, (at the time of writing this post) I was nearly 40 weeks pregnant & hadn’t dropped yet. I heard hot & spicy foods are meant to be good!

Here is what you will need to serve 2 – easily doubled.

(Recipe adapted from Creme de la Crumb.)

For the Chicken

  • 2 Chicken Breasts, diced
  • Salt
  • 20g Corn Flour
  • 2 tbsp Olive Oil

For the Sauce

  • 120ml Water
  • 1 – 2 tbsp Sriracha Sauce *
  • 2 tbsp Light Soy Sauce
  • 2 Garlic Cloves, minced
  • 30g Granulated Sugar
  • 2 tbsp Runny Honey
  • 1 tbsp Corn Flour/ 2 tsp Cold Water
  • Toasted Sesame Seeds to serve, optional
  • Cooked Rice to serve, optional

* If you don’t like it too hot, just use 1 tbsp. Trust me, even 1 tbsp of this stuff packs a punch!

To make the sauce – add the water, Sriracha, soy sauce, garlic, sugar & honey to a small saucepan and bring to the boil.

Honey Sriracha ChickenDissolve the corn flour in the cold water then add it to the saucepan. Stir well and bring back to the boil.

Simmer, stirring often, until the sauce begins to thicken. Continue to cook until you reach the consistency you like, then remove from the heat and set to one side until needed.

Honey Sriracha ChickenSeason the diced chicken with salt then toss to coat well in the flour.

Place a non stick frying pan over a medium/high heat. When the pan is hot, add the olive oil.

Fry the chicken until golden & cooked through.

Honey Sriracha ChickenPour the sauce over the chicken and cook for a further minute or 2 until heated through.

If you like, serve over cooked rice & scatter with some toasted sesame seeds.

Honey Sriracha ChickenI was genuinely surprised at how good this was! I mean, yes it was hot, but the flavour really was lovely. I will definitely be making this one again – particularly the sauce. Except maybe with only 1 tbsp of Sriracha next time… (To please the Mr I used 2 tbsp – bit too much for me!)

Not only does it taste great though, it’s really quick to make! And let’s be honest, you can never have enough meals that are fast to prepare and still seriously tasty in your repertoire.

In other news – on Friday 13th, (seriously, you couldn’t make it up) I spent the day getting this little beauty out the oven…

Tilly - Honey Sriracha ChickenI would like you all to meet my daughter – Matilda. Both myself & baby are doing well and are now at home enjoying our first few days together. I apologise for any absence over the coming weeks – as you can imagine, I will be a little busy getting to grips with becoming a Mum!

Well, I hope you enjoyed the post my lovelies. Until next time!

Miss KitchenMason

Red Velvet Cupcakes

Red Velvet CupcakesValentines Day is just around the corner and if you’re anything like me – you’ll be wondering what on earth you can buy or make for your loved one. I have always been pretty useless at gift buying, but baking? Now you’re talking my language!

Here’s a great gift idea for you to have a go at. Red Velvet Cupcakes. Is there anything more Valentines than red velvet?? With a gorgeously decadent cream cheese frosting, these are the perfect indulgence for you and your other half!

Here is what you need to make 12.

(Recipe adapted from The Hummingbird Bakery Cookbook.)

For the Decorations *

  • White Fondant Icing
  • Red Fondant Icing (Or red food colouring gel)
  • Heart Shaped Cutters

* I recommend you make these 24hrs in advance if you can. This allows them to harden slightly instead of staying ‘floppy.’

For the Cake

  • 60g Unsalted Butter, Room Temp
  • 150g Golden Caster Sugar
  • 1 Egg, Room Temp
  • 10g Cocoa Powder
  • 2 tbsp Red Liquid Food Colouring OR 2 tsp Red Food Colouring Gel
  • 1/2 tsp Vanilla Extract
  • 120ml Buttermilk
  • 150g Plain Flour
  • 1/2 tsp Salt
  • 1/2 tsp Bicarbonate of Soda
  • 1 1/2 tsp White Wine Vinegar

For the Cream Cheese Frosting

  • 300g Icing Sugar
  • 50g Unsalted Butter, Room Temp
  • 125g Philadelphia Original Cream Cheese **

**Don’t use a cheaper alternative or a ‘lighter’ version. Your cream cheese frosting will end up potentially very runny/wet if you do. The only one I have found to be stable enough is Philadelphia, original full fat cream cheese. In the words of Joey Tribbiani – If you’re going to do something wrong, do it right!

 

For the decorations – If you are making the red coloured fondant yourself, just add some red food colouring gel to ready white fondant icing and knead until the colour is evenly distributed.

Then, on a work surface lightly dusted with icing sugar, simply roll out the fondant to about 3mm thick & cut using heart shaped cutters of your choosing.

If you are sticking shapes together, just dab on a little cold water and press lightly together. They will stick when dried.

Once you’ve cut out your shapes, on a tray lined with baking paper, place them out at room temperature to dry for 24 hours.

 

Onto the cake!

Preheat your oven to 170°C/Fan 160°C & line a 12 hole cupcake tin with cases. (I prefer to use foil cases as they don’t seep grease.)

Either in an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter & sugar until light & fluffy.

Beat the egg and gradually add this into the bowl. Mix on a high speed until well incorporated and smooth.

Red Velvet CupcakesIn a little bowl, mix together the cocoa powder, food colouring & vanilla extract to make a paste. If you are using a gel colour you may need to add a little water to loosen it.

You are looking for a deep red colour. (Remember that colours lighten once baked so don’t be skimpy!)

Red Velvet CupcakesAdd the paste into the butter mixture and mix until smooth. Scrape down the sides of the bowl then mix again to ensure the colour is evenly distributed.

Red Velvet CupcakesWith the stand mixer/electric hand whisk on a slow speed – gradually add in half the buttermilk and mix until smooth. Then sift in half the flour and mix again until smooth. Repeat until all the buttermilk & flour are used up. If needs be, scrape down the bowl to make sure all the ingredients have been evenly distributed.

Then add in the salt, bicarbonate of soda & white wine vinegar and mix on a medium/high speed until smooth.

Red Velvet CupcakesDivide evenly between the 12 cupcake cases. (They should be about half to two thirds full.)

Bake in the preheated oven for 18 – 25 minutes. To test, insert a skewer into the middle of a cupcake. If it comes out clean, they’re cooked. If there is batter on it – they need a little longer.

Once cooked, allow to sit in the tin for a couple of minutes then transfer to a wire rack to cool completely before decorating.

Red Velvet CupcakesMeanwhile, let’s get on with the cream cheese frosting.

Sift the icing sugar into the bowl of an electric stand mixer and add the butter. Mix on a medium/slow speed until well mixed. (Or use an electric hand whisk & a large bowl.)

Red Velvet CupcakesAdd in the cream cheese & mix slowly to start with (until the icing sugar is no longer a risk of mushroom clouding your kitchen!) then mix on high until really light and smooth for about 5 minutes.

Be careful not to over do it though – cream cheese frosting is a delicate creature & will become very runny if you over mix it.

Red Velvet CupcakesChill in the fridge until ready to decorate your cupcakes.

Red Velvet CupcakesWhen you’re cakes are completely cool – load a large piping bag with a nozzle of your choosing & fill with the cream cheese frosting.

I used a 3M open star nozzle and piped frosting from the outside edge inwards.

Then simply top with your sugar heart decorations and et vous voila!

Red Velvet CupcakesI usually say not to put cake in the fridge as it will dry it out quicker – but due to the cream cheese frosting, I recommend it with this particular recipe. They should keep for 3-4 days in a cardboard cupcake box. (If possible, don’t store in plastic as the sugar decorations will sweat.)

And there you have it! Sumptuously tempting, red velvet cupcakes that are good enough to make anyone fall in love with you!

I hope you enjoyed the post lovelies.

Miss KitchenMason

Carrot Cake!

Carrot Cake!A couple of weeks ago it was my Uncle Robert’s Birthday and guess what he likes..? Carrot Cake! This is a recipe I have made many times before & one that me and my family absolutely love. Do not be deceived by it’s ‘healthy’ sounding name though, carrot cake is actually one of the most calorific cakes you can eat! But hey, if we can’t eat cake on our Birthdays then when can we treat ourselves? All things in moderation I say! (or in vast quantity – same thing right??)

So, here is what you will need to make 1 x large cake. (Serves approx 12.)

For the Sponge

  • 300g Plain Flour
  • 2 tsp Ground Cinnamon
  • 1 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 200g Soft Light Brown Sugar
  • 200g Grated Carrot
  • 227g Tin of Pineapple Rings, Drained & Chopped
  • Zest of 1 x Orange
  • Zest of 1 x Lemon
  • 4 Eggs, Room Temp
  • 250ml Sunflower Oil

For the Cream Cheese Frosting

  • 250g Unsalted Butter, Room Temp
  • 100g Icing Sugar
  • 500g Full Fat Cream Cheese *
  • 1 tsp Orange Extract, Optional

For the Decoration

  • Sugar Carrots, Optional

Essential Equipment

  • 2 x 7″ Round Loose Bottomed Cake Tins

* I used Philadelphia Original Cream Cheese. Don’t use a low fat version as it will not hold it’s shape and may become quite wet & sloppy. 

Preheat your oven to 170ºC/Fan 150°C.

Grease the base & sides and line the base of both cake tins.

To make the sponge, sift the flour, cinnamon, baking powder, bicarbonate of soda & brown sugar into either a large bowl or the bowl of an electric stand mixer.

Carrot CakeIn a separate large bowl, mix together the grated carrot, chopped pineapple and the zest of the orange & lemon.

Add the eggs in and mix with a fork. Then gradually add the sunflower oil stirring constantly.

Carrot CakeIn thirds, add the wet mixture to the dry ingredients and, each time, mix only until just blended together.

Carrot CakeDivide the mixture evenly between the two tins and place into the lower section of the preheated oven for about 25-30 minutes.

Carrot CakeCheck with a skewer – if it comes out clean, it’s cooked. If it has batter on it – it needs longer.

When cooked, allow to cool in the tins for 15 minutes before removing, peeling off the baking paper and cooling completely on a wire rack.

Whilst the cakes are cooling, lets make the cream cheese frosting.

Either using an electric stand mixer or a large bowl with an electric hand whisk – beat the butter until really soft and smooth.

Sift in the icing sugar and mix on a low speed to start with. Once there’s not a lot of ‘loose’ icing sugar, increase the speed & mix until soft and smooth.

Carrot CakeAdd in the cream cheese & orange extract (if using.) Continue to mix on a medium speed until you can’t see any more bits of butter and it’s lovely, light & smooth.

Keep covered and chilled until you need it.

Carrot CakeWhen the cakes are completely cooled, level them off with a sharp knife if they ‘domed’ in the middle.

Place the first layer on a cake board.

Load a piping bag with a nozzle of your choosing. (I used a 2D drop flower nozzle which enables you to create the roses.)

Pipe blobs all the way around the outside edge of the bottom layer, then continue with a spiral all the way to the middle.

Don’t worry if it’s not neat – no one is going to see this bit!

Carrot CakeCarefully place the second layer on top – bottom side up. (This will give you a perfectly flat top.)

Working from the outside in, I decided to pipe little roses on the top. (Do this by starting from the middle of the rose and working your way out in a spiral.) You could do whatever you like though.

Carrot CakeAt this point, you could leave it as it is. You could also buy little sugar carrot decorations from a cake shop to place on the top, or even make your own using ready made fondant and food colouring gels. It really is entirely up to you!

Carrot Cake!I usually say to never put cake in the fridge as it dries it out much faster. However, with there always being an exception to the rule – I actually recommend you keep this one in the fridge. The nature of cream cheese frosting is a delicate one to say the least, and the sponge is so moist (with the vegetables/fruit & oil) it will be absolutely fine.

Carrot Cake! Uncle Robert

Carrot Cake! Uncle RobertIt went down a treat with the Birthday Boy and my Aunt Naomi has already asked for one for her Birthday later this year! It’s always a definite hit in my family and a recipe I will continue to make for many years to come. I often find that people turn their noses up at carrot cake without even trying it. Well I implore you, give it a go – it’s not as strange as you think and is genuinely one of the most flavourful cakes you will ever eat. Go on, convert yourself!

And on that note, I bid you farewell until next time my lovelies!

Miss KitchenMason

French Onion Soup

French Onion SoupBeing heavily pregnant & almost ready to pop – I have been advised by many people to stock up my freezer. So this is me making a start! But this intensely delicious French Onion Soup has a unique KitchenMason twist…

Traditionally made with beef stock, I opt for chicken stock as I personally think it gives a more rounded & delicate flavour. Why don’t you be the judge and give it a go yourself?

Here is what you will need to make 6 Servings. (Approx 2 litres.)

For the Soup

  • 50g Butter
  • 750g Onions (approx 850-900g before peeling & slicing)
  • 2 x Garlic Cloves
  • 45g Plain Flour
  • 187ml Bottle of White Wine
  • 2 litres Chicken Stock (Good Quality)
  • 2 Bay Leaves
  • 2 Sprigs of Fresh Thyme
  • Salt & Pepper

To Serve (Optional)

  • Slices of Stale Baguette
  • Cheddar Cheese, grated

Essential Equipment

  • Large lidded pot

Firstly, prep your veg. I honestly couldn’t be bothered to stand and slice all those onions – the solution? Get out your food processor with the slicing disc attachment & use that. It saves masses of time and effort.

So peel & finely slice all those onions and finely chop the garlic.

Take your large pot & place over a medium heat.

Add in the butter. When melted, tip in all the onions and give it a stir.

French Onion SoupContinue to cook for approx 25-35 minutes whilst stirring occasionally. You want to get a nice golden brown colour – try not to be impatient and give in early. Also, don’t worry too much if it catches on the bottom of the pan, it’s all adding caramelisation & flavour!

French Onion SoupOnce the onions are done, add in the garlic & flour and stir continuously for about 2 minutes.

French Onion SoupAdd in the white wine and stir for about a minute until most of it has been absorbed.

French Onion Soup-4Gradually add in the stock then bring it all to the boil.

Add in the bay leaves, thyme sprigs & a generous helping of salt & pepper. Stir it all up, pop the lid on and simmer for about 25 minutes.

French Onion SoupWhen the timer has beeped – remove the lid and fish out the bay leaves & thyme sprigs.

French Onion SoupIf saving for later, allow to cool completely before dividing into bags/tubs and freezing.

If you want to serve straight away – preheat your grill.

Slice up an old, stale baguette and grate some cheese. Divide the soup between oven proof bowls, place 1-2 slices of baguette in each bowl and cover with grated cheese.

Place under the grill until the cheese is golden and bubbling. Serve immediately.

French Onion SoupI absolutely adore this soup! There’s just something so much more special about the flavour when you use chicken stock instead of beef. I often find with the traditional recipe, there’s a rich ‘twang’ that I don’t enjoy but with this version? It’s just heavenly! And let’s be honest – everything is better with melted cheese :)

I hope you enjoyed the post my lovelies, until next time.

Miss KitchenMason

Healthy Sauce for Fussy Eaters!

Healthy Sauce for Fussy Eaters!Even at 28 years old I still have to trick myself into eating healthy foods. I’ve dramatically improved over the years but I think a part of me will always be a fussy eater. With me, half the battle was texture & ‘eating with my eyes.’ This unbelievably delicious recipe solves both those problems in one fell swoop!

Healthy Sauce for Fussy Eaters!Seriously, what if I told you that you could get all the above veg into a fussy eater and they wouldn’t even realise? I kid you not! The trick? A food processor. Take out the texture & you are left with a visibly appealing sauce that is jam packed full of the good stuff AND tastes fantastic!

Here is what you will need to make approx 6 generous portions/1.5kg. (Recipe adapted from BBC Good Food.)

Top Tip! With it just being me and the Mr, I used 2 portions straight away and froze the rest in freezer bags for a later date.

  • 1 tbsp Olive Oil
  • 1 Onion
  • 2 Sticks of Celery
  • 1 Leek
  • 2 Carrots, peeled
  • 2 Peppers, I used 1x Red 1x Yellow
  • 2 x 400g Tins of Chopped Tomatoes with Garlic
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Granulated Sugar
  • 1 tbsp Mushroom Ketchup, optional
  • 1 tsp Garlic Powder
  • Salt & Pepper

Essential Equipment

  • Food Processor or Stick Blender
  • Large pot/saucepan with a lid

Firstly, prep your veg.

Slice the onion, celery, leek & carrot into pieces roughly the same size. Core and slice the peppers and set to one side.

Over a medium heat, add the oil into a large lidded pot/saucepan.

Add in the onion, celery, leek & carrots and cook for about 20mins until softened. Stir occasionally so nothing catches on the bottom.

Healthy Sauce for Fussy Eaters!

Healthy Sauce for Fussy Eaters!Add in the peppers and cook for a further 10mins.

Healthy Sauce for Fussy Eaters!

Healthy Sauce for Fussy Eaters!Tip in the tomatoes, balsamic vinegar, granulated sugar, mushroom ketchup (if using) and garlic powder. Generously season with salt & pepper and give it a good stir.

Healthy Sauce for Fussy Eaters!Pop on the lid and allow to simmer for about 20mins until everything is nice and soft.

Then remove the lid and allow to reduce for 5-10mins.

Healthy Sauce for Fussy Eaters!Lastly, give it all a good stir and leave to cool a little before either blitzing in a food processor or with a stick blender.

Healthy Sauce for Fussy Eaters!See the difference pureeing can make? If I was still as bad as I was when I was younger – there is no way in hell I would have touched this before it had been through the processor! Now it looks completely unassuming and harmless. See?! A perfectly deceitful way of sneaking veg into those fussy eaters.

Healthy Sauce for Fussy Eaters!As I recommended before, unless you are cooking for a lot of people anyway – this is a great  recipe to split & store in the freezer for those days when you just can’t be bothered. Making you much less likely to reach for the takeaway menu & far more likely to inject some goodness into you!

Top Tip! If serving with pasta, when warming through the sauce, add a little of the pasta water and stir it through. This will make it lovely and smooth.

In other news, If you weren’t already aware, me and the Mr are expecting our first child in around 4-6 weeks. Yesterday, our wonderful family & friends surprised us with an amazing Baby Shower!

Baby ShowerClearly this (and the large amount of cake!) made us extremely happy! I sincerely feel very lucky & privileged to have such a wonderful bunch of people in my life. Huge thank yous all round to everyone that was involved/attended. My mini KitchenMasonite is already so spoilt and she’s not even arrived yet!

Speaking of cake – I would like to take this opportunity to give a big shout out to my Dad. Why you ask? Well, my Dad has never decorated a cake in his entire life but he’s always relished a challenge…

Baby ShowerSeriously, he’s never made a celebration cake before. EVER. How unbelievably awesome is this?! Not only did it look incredible, it tasted incredible too. The vanilla genoise sponge was beautifully soft & light and the buttercream was so smooth – absolutely divine. Move over Mr Kipling, there’s a new cake maker in town!

I hope you enjoyed this week’s post my lovelies, until next time.

Miss KitchenMason

Baked Sweet Potato & Boston Style Beans!

Baked Sweet Potato & Boston Style Beans!Welcome to January 2015! With the undisputed return of exercise regimes and healthy diets, it’s time to abandon the December gluttony & adopt the resolution dominated New Year.

Honestly though? I think we’re all far too pressurized into being ‘healthy healthy’ in January and a lot of what we strive to achieve is, well, unrealistic to say the least. Personally I believe it’s easier to trick yourself by simply altering the hearty wintery foods we all love into healthier versions. That way, you’re more likely to stick to trying to eat better. The alternative? Eating a lettuce leaf for lunch then going home, giving in, and scoffing the entire kitchen! Be honest – we’ve all done it.

So! Here’s what I propose you start with. This surprisingly sensational, baked sweet potato topped with Boston style baked beans. Trust me – these beans are FAR superior to any you can buy in a tin and are well worth a little extra time & effort! Another bonus? It’s naturally gluten free so a great, tasty dish for you coeliac sufferers too.

Here is what you will need.

For the Beans – Serves 2-3

  • 150g Smoked Bacon
  • 600g Cannellini Beans
  • 2 x Small Onions
  • 2 Garlic Cloves
  • 150ml Vegetable Stock
  • 50ml Runny Honey
  • 30ml Cider Vinegar
  • 30ml Mushroom Ketchup, optional
  • 30g Brown Sugar
  • 50g Tomato Ketchup
  • 1 tsp Garlic Powder
  • 1 tsp Mustard Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Sea Salt
  • 1/2 tsp Coarse Black Pepper
  • Fresh Parsley to garnish, optional

For the Baked Potatoes – Serves 2

  • 2 Medium sized Sweet Potatoes
  • Olive Oil
  • Salt
  • Additional Topping – Grated Cheddar Cheese, optional

 

Preheat your oven to 170°C/Fan 160°C.

To make the beans, prep your ingredients. Chop up the bacon, finely dice the onions & crush the garlic.

Preferably, use a large roasting pan that can also be used on the hob. Alternatively, just use a frying pan to start with and transfer to a roasting pan.

Heat your chosen food vessel over a medium/high heat then add in the bacon and fry until browned. (About 5mins.) No need for any oil, the bacon will create it’s own fabulous juices. If you used a frying pan, transfer the bacon & juices into a roasting pan.

Baked Sweet Potato & Boston Style Beans!Add in the beans, (including the juices) the diced onion & the garlic and give it a stir.

Put the rest of the ingredients (minus the fresh parsley) into a jug, stir, then tip it all into the roasting pan. Mix it all up then pop it in the lower part of your oven and bake uncovered for about 60-70mins until the sauce has reduced down to a beautiful sticky sauce & the beans are soft.

Baked Sweet Potato & Boston Style Beans!

Baked Sweet Potato & Boston Style Beans!These beans will keep in an airtight container in the fridge for 3-4 days if you wanted to make them in advance. Alternatively, keep covered to one side then simply reheat when your potatoes are ready.

To bake the sweet potatoes, crank the oven up to 200°C/Fan 180°C.

Rub the potatoes in a little olive oil & some salt. Place on a baking tray lined with foil & put into the centre of the preheated oven for approx 45 minutes. When done, the skin should be nice & crispy and the insides soft & smooth.

Baked Sweet Potato & Boston Style Beans!When your potatoes are cooked, slice them down the middle and, if you like, add a little grated cheddar cheese. Then top with a generous helping of the beans & sprinkle with some freshly chopped parsley to add a little freshness.

Et vous voila! You got yourself a wholesome, hearty dinner that’s not only really good for you – but tastes incredible! And it’s only a stones throw away from the regular jacket potato with cheese & beans that we all know and love.

Seriously, you’ve got to give this a go. I promise it’s worth the extra bit of effort to make your own beans. I genuinely wish you could get these in a tin but, for now, I’m more than happy to make my own when they taste as good as this!

I hope you enjoyed this week’s post my lovelies.

Oh, and Happy New Year everyone! Until next time.

Miss KitchenMason

Tuxedo Cheese & Crackers!

Tuxedo Cheese & CrackersAs many of you will know I am currently heavily pregnant and, as a result, very lazy! This means I don’t have the energy or stamina to be spending forever standing up in the kitchen preparing food. I’m not too happy about this because, as you may have gathered by now, I love being in the kitchen!

So this presented me with a bit of a challenge. I wanted a simple recipe that would look great on your party buffet tables this New Years Eve, but didn’t want to be stood up for ages. Then I saw these over at Cute Food For Kids and knew it was just what I was looking for!

What you will need

  • Pitted Black Olives
  • Any Crackers of your choice
  • Any Soft Cheese Triangles AND/OR Hard Cheese of your choice

Essential Equipment

  • Drinking straw or Small round piping nozzle
  • a Cocktail Stick
  • A small sharp knife or scissors

Firstly, cut the hard cheese into triangles or peel the wrappers off the soft cheese triangles.

Then you just need to sit down at a table with a chopping board, the olives, the items listed in ‘Essential Equipment’ and start carving!

Use either a drinking straw or a small round piping nozzle to cut out little olive ‘buttons,’ (The cocktail stick will be helpful to remove the olive from the straw/nozzle.)

Either using a sharp knife (I used a vegetable carving knife) or some scissors, cut out little triangles to use for the bow ties. I found it easiest to cut each olive into quarters and flatten them first.

Then place the bow ties and buttons on each piece of cheese and serve on crackers to your happy guests!

Tuxedo Cheese & CrackersOk, so they may be a bit fiddly & time consuming but look how cute they are!! At least you can sit down at a table and do the fiddly bit so you’re not on your feet for ages – definitely a winning point for me in my whale like state!

It’s worth the effort just to get great comments from your guests I think. And let’s be honest – you are definitely going to get great comments about these! They really stand out and look super smart for a celebration or party buffet table. A spectacular addition to help see in the new year.

And on that note, I hope you enjoyed the post you fabulous fabulous people!

I wish you all a very happy & prosperous New Year.

See you in 2015!

Miss KitchenMason