The plasticy goodness that launched this theme. While in a stage 3 cheese coma at the much-celebrated Cheese Month, we started speaking about the weird and wonderful foodstuffs we enjoy.
Then we realised each of us had something we crave when we’re feeling a bit sorry for ourselves; something that isn’t likely to be found on a ‘clean and lean’ diet; something only our family makes; something we eat way too much of, or something that puts together two ingredients that really shouldn’t go together.
That’s quite a long-winded theme, so we decided to cover all bases with the slightly briefer “Guilty Pleasures”.
As it turns out, we’re actually creatures of habit. If it can be eaten with a spoon and comes from a jar, we’re a fan. Peanut butter, Nutella, that spread made from the biscuits you get in the hairdressers (Biscoff?) – we’ll take all of them. In fact, a good point was raised at the event – when was the last time you actually spread Nutella on something? Surely it’s designed to be eaten with a spoon, no?
Unsurprisingly, chocolate featured in a lot of our bakes. Actually, it would appear that when we’re in the mood for something a bit naughty, ABC-ers reach for something sweet. There were audible whoops when we discovered Julie’s delicious Veal Sausage Rolls and Ruth’s excellent Sourdough Bread, as we were all starting to get a pre-diabetic buzz from the range of sugary treats on offer.
As for the more weird and wonderful items, we had some real eye openers. Chilli and chocolate is a beautiful combination, but Corinna’s Sriracha Caramel Brownies were on another level. Properly delicious with just the right amount of spice.
Katy had us all back in the school playground with her Bubble Gum Macarons. These tasted like 10p chewing gum you’d buy from the ice-cream van and were such a nostalgic flavour in a beautiful macaron shell.
Colene attempted to mash together two of her guilty pleasures by making Amaretto and Coke Gummy Bears. Now there is an easy way to make boozy gummy bears (soak shop bought ones in spirit and they’ll absorb it and become drunken, squidgy teddies), but being stubborn, Colene decided to make them from scratch. They definitely were boozy, and a little research has led to the purchase of Sorbitol online to get that perfect chewy texture next time.
Iain’s interpretation of the theme was just brilliant – a lover of cheesy pop music, his Cheesecake with Popping Candy was such a fun take on a Guilty Pleasure.
All in all, another great event. I think the theme was perfectly summed up by Joyce who introduced her bakes by saying: “I have many culinary pleasures, but I don’t feel guilty about any of them!”
♥ Our next event is up on the Facebook page – we’re gearing up for a night at the opera in Duthie Park!