B is also for Bozo, Blog and Birthday.
As in guess which bozo forgot to celebrate her own blog’s 2nd birthday on May 25th?
So, today we’re having a Belated (don’t worry, I promise I won’t capitalise every word that starts with a B) Birthday, (no really, I won’t) celebrating my second annivesary with food using the second letter of the alphabet. See what I did? Second year, second letter?
You’d think I planned it.
Maybe you should keep thinking that….I”m all for anything that makes me look better!!!
So anyway, it’s my birthday so let’s get this party started. And I’ve said it before, and no doubt I will say it again, (purely because I’ve got a bottle of the stuff that isn’t going to drink itself) a retro party isn’t a retro party without Parfait Amour. And any party is better with a blonde bombshell!
Nope not like this, the blonde bombshell I am referring too is a cocktail made with the aforementioned Parfait Amour. I’m not sure why it’s called a Blonde Bombshell as it comes out a gorgeous dusky pinky purple.
First Course – The Birthday Blonde Bombshell
It’s my party…cocktails count as a course….in my perfect world, we would skip main meals altogether. We would move from cocktails to fingerfood to dessert.
Wow!!! I think I may have found my Parfait Amour drink of choice. This was lovely!!! Sweet and florally and almost kind of musky…it reminded me a little bit of Turkish Delight…maybe it was the roses in the Parfait Amour. Very girly, very pretty. Easy to drink….hmmm….maybe getting rid of that bottle won’t be as hard as I previously thought!
Second Course – Bay Wrapped Bacon and Prunes
This is basically a take on a Devils on Horseback. But wrapped in a bayleaf. And I added a little smear of my Strawberry Habanero Sauce to the bacon before wrapping it around the prunes.
Note for the unwary – grilling bay leaves makes your entire kitchen smell like you’ve been smoking marijuana. For about a week. Which is fine until you have a plumber come to fix your leaking tap and they ask you if you can score them some bud.
I barely even know what that means.
Despite that, you really can’t go wrong with these…salty, sweet, spicy, crispy…The bay leaves added a slight resiny flavour that was quite pleasant but prevented the bacon from getting really crispy which was slightly disappointing.
I served it them with some more of the strawberry habenero sauce. And the saltiness was a great foil to the sweetness of the Blonde Bombshell.
But now to the piece de resistance. The dessert.
So….what’s better than a triple chocolate baby bundt?
A QUADRUPLE chocolate baby bundt.
And what’s better than a quadruple chocolate Baby Bundt?
A Quadruple Chocolate Chilli Baby Bundt!
Third Course – Quadruple Chocolate Chilli Baby Bundt
So, if you’re following me on Instagram you would have already seen me post my first experiment with the Spice Peddler’s Mexican Chilli Chocolate Cake Mix. That was a Chili Chocolate Cupcake with a Chilli Toffee Shard topped with Vanilla Icecream and my Strawberry Habenero Sauce. OMG, I thought this was the best thing ever…so, so good. The cake was fudgy and spicy and delicious, the vanilla icecream and chilli sauce worked together perfectly and the chilli toffee was a cute and quirky touch. Basically, this was me on a plate!!!!
Gahhh….so how do you top that?
Well, I found this recipe for a cake called a Tyroler in a Delicious Magazine and I had a little play with it. And came up with the the Quadruple Chocolate Chilli Baby Bundt. I used the Spice Peddler Mexican Chilli Chocolate Cake Mix as my base and it was super delicious!
This was really good. Then again, how could it not be?
It had quadruple chocolate.
And a touch of chilli.
And rum soaked sultanas.
And did I mention quadruple chocolate?
So, it may have been belated but worth the wait because these were all awesome!!!!
I’ll try to be on time next year and if not, I can always repost this and rename it Birthday 3 – Cocktails, Canapés and Cake.
Hope you all have a fabulous week!!!!
- 1/2 ounce Parfait Amour
- 1/2 ounce St Germain Elderflower Liqueur
- Sparkling Wine, preferably pink, definitely chilled
- Pour the Parfait Amour into a chilled champagne flute.
- Add the Elderflower Liqueur.
- Top with the sparkling wine.
- 10 rashers of streaky bacon
- 20 prunes
- 20 bay leaves, fresh if at all possible.
- Strawberry Habanero sauce or condiment of your choice (optional)
- 20 toothpicks
- Strawberry Habanero sauce or condiment of your choice to serve
- Preheat grill to 150°C.
- Lightly smear each rasher of bacon with some strawberry habanero sauce.
- Cut each rasher in half.
- Wrap each half rasher around a prune.
- Wrap a bay leaf around this.
- Secure with a toothpick.
- Repeat 19 times.
- Grill until bacon gets crispy.
- Serve with more strawberry habanero sauce.
- 1/2 quantity Spice Peddler Mexican Chocolate Chilli Mix
- 1 tsp cinnamon
- 100g sultanas
- 2 tbsp rum
- 3 eggs
- 200g butter, very soft
- 100g dark chocolate chips
- 2 tbsp walnuts
- 100g dark chocolate
- 2 tbsp cream
- 100g White Chocolate
- 3 tbsp cream
- Preheat the oven to 180°C.
- Grease 2 Baby Bundt pans with melted butter.
- Chill, then lightly dust with flour, shaking off any excess.
- Soak the sultanas in rum.
- Place butter, eggs and cake mix into the bowl of an electric mixer and beat until well combined.
- Stir through chocolate chips, sultanas and any rum remaining in the bowl.
- Pour into the prepared cake pans and cook on the lower shelf of the oven for 45 minutes or until a skewer inserted in the centre comes out clean. Allow to cool slightly in pan, then turn out onto a cooling rack.
- Chop and toast the walnuts.
- Melt the dark chocolate and the cream over a double boiler.
- Cool then pour over cake.
- Melt the white chocolate and cream over a double boiler.
- Drizzle over the cake.
- Sprinkle the chopped walnuts over the top.