Perfect Party Bites


Everyone loves pastry…yes…even you! 😉


Buffalo Chicken Bites


Buffalo Chicken Bites
recipe adapted from Gourmet
1 cup finely diced cooked chicken breast
1/2 cup crumbled blue cheese
2 tablespoons shredded cheddar cheese
1/4 cup hot sauce (Frank’s brand is what I used)
4 tablespoons unsalted butter, melted and cooled
2 1/4 teaspoons rapid rise dry yeast
2 tablespoons brown sugar
1 cup warm milk ( I used 2%)
2 1/2 cups of flour

To make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, melted butter and hot sauce; set aside.

In a 1 cup measuring cup, heat the milk and then add the 2 tablespoons brown sugar; stir into warm milk until dissolved; place in the bowl of a stand mixer fitted with the dough hook.

Add 2 1/2 cups flour and yeast to the stand mixer and mix on low speed until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary. Allow the dough to knead in the stand mixer for 5-7 minutes. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Place dough into a clean bowl that’s been lightly oiled. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.
Preheat oven to 400°F with rack in the middle of the oven. Line a baking sheet with parchment paper; set aside.
Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of buffalo chicken mixture into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, filling and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).

Bake buffalo chicken bites in the preheated oven for 5-7 minutes or until the tops are lightly browned. Remove from oven (some cheese may have melted out.) and brush tops with melted butter before serving (optional).

Sources:  here and here

Choc Shots with Mint Crisp Crumble…can you say delish?


Choc Shots



  • 100g Lindt mint intense dark chocolate or Cadbury’s Bournville (dark) broken into blocks
  • 125ml cream
  • 1 egg yolk
  • 2 Peppermint Crisp bars- blitzed in the food processor until crumble



Place the chocolate and cream in a small saucepan. Heat gently until all the chocolate is melted.

Remove from the heat and whisk in the egg yolk until well combined and velvety. Make sure the chocolate isn’t too hot otherwise it will curdle the egg.

Pour into shot glasses and pop in the fridge. Allow to set for at least 45 minutes.

Top with Peppermint Crisp crumble.

Notes:  These can be frozen and make a lush ice cream.
Can keep in the fridge for up to 5 days.
Try different combinations: white chocolate, chilli chocolate, plain dark choc topped with shortbread and lavender crumble


Source:  here

2 To try this week!


Here in the bustling city of Randburg (South Africa), Autumn is in full swing!  All I want to do is hybernate and eat comfort food, not the best idea…

However, I am going to try *really hard* to not over indulge in all the warm delish foods, so to even things out, one high calorie and one low calorie supper idea!

Nachos with Chicken and Black Beans

330 calories
12 g fat (6 g saturated)
500 mg sodium

We’ve never found a nacho worth recommending in the restaurant world. The sad truth is that the tortilla chips are rendered a helpless vessel for thousands of calories of cheese, sour cream, and oily ground beef. And besides, who wants to dig through soggy nacho detritus in search of a chip crisp enough to bring from plate to mouth? This version ensures that every chip is evenly covered with protein-packed chicken and fiber-rich beans, plus enough salsa and lime-spiked sour cream to keep your mouth watering.

You’ll Need:
6 oz tortilla chips (round chips are preferable)
1 can (16 oz) black beans, rinsed and drained
11/2 cups shredded Monterey Jack cheese (or Tussers)
1/2 red onion, diced
Juice of 2 limes
1/2 cup light sour cream
Chopped cilantro Salsa (either fresh or your favorite bottled salsa)
Pickled Jalapenos

How to Make It:
* Preheat the oven to 425°F. Arrange the chips in a single layer on a large baking sheet. Spoon the beans evenly over the chips, then top with the cheese, chicken, and onion. Bake for 15 to 20 minutes, until the cheese is fully melted and bubbling. Remove.

* Combine the lime juice, sour cream, and cilantro. Spoon over the nachos. Top with the salsa and jalapenos

Nachos with Chicken & Black Beans

Source:  here



BBQ Turkey Meatloaf Cupcakes, with Mashed Potato Frosting

Preheat oven to 400°F.

Line a mini-muffin pan with paper liners.

In a large pot of salted water, bring 2 potatoes, peeled and cut into 1-inch chunks, to a boil over medium-high heat. Cook potatoes until tender when pierced with a fork, about 20 minutes. Drain and return to pot, and mash until smooth.

In a skillet, heat 2 Tbsp olive oil over medium heat. Add 1/2 small onion, finely chopped, and cook until translucent, 2 to 3 minutes. Set aside.

In a large bowl, combine 3/4 cup coarsely crumbled corn bread and 2 Tbsp buttermilk. Let stand for 5 minutes, or until the liquid is absorbed.

Add the onion, 1 lb ground turkey, 1/4 cup barbecue sauce, 1 egg, and 2 Tbsp chopped fresh parsley and mix with clean hands.

Fill muffin cups with the turkey mixture.

Cut 2 thick-cut bacon slices crosswise into 1-inch strips. Top each cupcake with a bacon slice.

Bake until the bacon is crisp and the meat is cooked through, 20 to 25 minutes. Cool for 5 minutes.

Use a pastry bag or butter knife to “frost” each cupcake with the mashed potatoes.

Turkey Meatloaf Cupcakes with Mashed Potato Frosting

Source: here


The Obliteration Room

Art & Design, Decor

The Obliteration Room by Yayoi Kusama


The Obliteration Room by Yayoi Kusama

From Japanese artist Yayoi Kusama comes The Obliteration Room, part of an exhibit at the Queensland Art Gallery | Gallery of Modern Art in Brisbane, Australia.

The Obliteration Room by Yayoi Kusama

She built a large white room-like environment, complete with furniture, plants, lighting, and artwork that set the stage for what was to come. During the span of two weeks, kids went to town with thousands of multicolored dot stickers and turned the formerly white space into a bright collaboration.

The Obliteration Room by Yayoi Kusama

The Obliteration Room by Yayoi Kusama

The Obliteration Room by Yayoi Kusama

The Obliteration Room by Yayoi Kusama

The Obliteration Room by Yayoi Kusama

The Obliteration Room by Yayoi Kusama

Photos by Mark Sherwood courtesy of Queensland Art Gallery, Stuart Addelsee, and heybubbles.

[via Colossal]

Source:  here

All things Autumn


Crisp cool air…autumn is here! This time of the year I really prefer to stay indoors and to make things as warm and cozy as possible.

Here are some of my favourite autumn things.


Tainted with orange and yellow


Perfumed in pink


Good for you veggies - perfect for casseroles


Pure delicious goodness


Hot chocolate, mini marshmallows and movies


Classic Oatmeal Cardy Ugg


Faux Fur Blankets


Nothing like reading a great book


Source:  here