Recipe: Reese’s Chocolate Peanut Butter Cupcakes

August 13, 2016November 18, 2016 ~ Harper220

As much as I love living abroad and feel grateful Hubby and I get to travel all over the world, there are many things I miss about America. Of course number one is family and friends. But I also miss some good old fashioned ‘Merica style food items. And nothing says red, white and blue more than peanut butter. In my opinion anyway. I’ve openly shared about my peanut butter obsession on a regular basis and have made numerous peanut butter inspired treats on here before: Peanut Butter Cookies with pretzels and chocolate, Peanut Butter and Jelly Bars, Peanut Butter Chocolate Bars. But this recipe today might take the blue ribbon!

I found the last two packs of mini Reese’s peanut butter cups in the Tesco world foods America section. When I say last, I mean LAST! They are discontinuing their world foods section all together. So the next time I see these lovelies will be when I am back on U.S. soil in September. Therefore, I had to honor them well with this recipe creation.

Reese’s Chocolate Peanut Butter Cupcakes

Ingredients for the Cupcakes:

6 Tbsp (85 g) unsalted butter, room temp

1 cup (250 g) smooth peanut butter

1 1/3 cups (270 g) firmly packed brown sugar

3 Large Eggs, room temp

1Tbsp vanilla

3 cups (406 g) flour

1 Tbsp baking powder

1 tsp salt

1 cup (8 oz or 225 ml) milk

Ingredients for Frosting

1 ½ sticks (170 g or 5.9 oz) unsalted butter, room temp

pinch of salt

2 ½ cups (250 g) powdered sugar (icing sugar) sifted

¼ tsp vanilla

3 oz (85 g) dark chocolate melted and cooled

Reese’s Chocolate Peanut Butter Spread for filling (or Nutella)

Mini Reese’s Peanut Butter Cups for topping

To make the cupcakes:

Preheat the oven to 350F/180c. Line a cupcake pan with paper liners.

In a large bowl of stand mixer with the paddle attachment, cream the butter, peanut butter and brown sugar until fluffy about 3-5 minutes. Add the eggs one at a time and beat well. Scrape in between each addition. Add the vanilla and beat until incorporated

In a separate bowl combine the flour, baking powder and salt.

Add the dry ingredients to the creamed mixture, alternating with the milk. Mix well.

Fill the cupcake liners with the batter using an ice cream scooper.

Bake for 15-20 minutes until a toothpick inserted in the center of cupcakes comes out clean.

Cool cupcakes in the pan. When fully cooled then pipe the inside with the Reese’s chocolate butter. Then top with the frosting and garnish with the mini Reese’s Peanut Butter Cups

To make the frosting:

In a bowl of a stand mixer with the paddle attachment, beat the butter and salt on medium speed until light and fluffy, about 2 mins.

Reduce the speed to low and gradually add the powdered sugar and mix until it is all incorporated.

Add the vanilla and beat until smooth and creamy. Stop the mixer, scrape down the sides and then add the chocolate. Beat just until incorporated.

As you can see if you’ve gotten this far, I also found some Reese’s Peanut Butter and Reese’s Chocolate Peanut Butter Spread. Seriously you probably think I am doing a commercial for them but I am not. I just decide to go full out and use these complimentary finds and I must say the cupcakes turned out amazing! The cake is very peanut butter-y but still light and spongy not stodgy at all. And the filling is the surprise bonus that makes it all worth while. Like having a pureed Reese’s inside!

Of course the creamy chocolate buttercream frosting and the mini Reese’s on top really is the “icing on the cake” as the saying goes. I am delighted with these and am feeling less homesick. Plus tomorrow is Hubby’s birthday so we will have our fill of cupcakes that is for sure.

I made these cupcakes for a Snapchat tutorial. However not for my own (blissbakery) account but for Cook Reel TV (their Snapchat username is: cookreel)! They kindly asked me to come back and do another take over. I had a blast, and while last time I made a full menu, this time because we went on a little gastronomic excursion for the first half of the takeover, I only had time to make these cupcakes. In saying that, this might be the only recipe one needs for a night of pure bliss!

Cupcake LOVE!

YDP

Recipe: Chicken and Rice with Chorizo (aka what’s in the fridge)

August 11, 2016November 18, 2016 ~ Harper220

While having a weekly meal plan with organized recipes and a stocked pantry is ideal, sometimes you just gotta make dinner with whatever you have on hand. Such was the case Tuesday night. Yes, even chefs have to wing it, and often that is when wonderful things happen. Now I’m not going to sit here and tell you I whipped up a Michelin Star quality dish. But my number one customer (my Hubby) went back for thirds he loved it so much. And this is a meal you can whip up for your family on a busy school night without too much fuss.

You can tell by the title that it has chicken, rice and chorizo in it, but basically the ingredients are just bits and pieces I could find in the kitchen. It is flavorful, healthy and an all in one meal. Hubby’s favorite. A casserole or stew situation where you have the meat, veg and carb all together in one bite! What I like is that it is a recipe that is adaptable. Meaning you can improvise depending on what you have at your disposal. As you can see from the pic below, this is what I found. Key here are the spices. If you keep your pantry stocked with those you’ll be able to work wonders with any meat or veg meal!

Ingredients:

1 skinless boneless chicken breast cut into chunks and seasoned with salt and pepper. If you have left over roasted chicken you can use that or any meat or fish. For instance shrimp would be lovely.

1/2 stick of Chorizo, casing removed, cut up into chunks

3-4 tomatoes (or you can use some from a can)

3 small shallots chopped (or you could use 1 onion chopped)

1- 2 cloves garlic, minced

3/4 cup basmati rice

1 1/2 cups (12 oz) chicken stock

1 cup mix of Red/Yellow/Orange Peppers chopped (or you can use green bell peppers if you have)

1 Sweet Potato (cooked and chopped. You can microwave it or roast it). Alternatively you could use garbanzo beans or lentils.

1 cup green peas

1 tsp smoked paprika

1./2 tsp ground cumin

sprinkle of mild chili pepper to your liking

salt and pepper to taste

Optional:

Fresh Chopped Herbs of choice such as parsley, coriander or basil (that later of which I used)

Crumbled Cheese such as Feta or Goat’s ( I used the later)

Toasted Pine Nuts

Instructions

Cook chorizo in a dry frying pan (the natural oils will come out so no need to add oil to the pan before hand). Once it is cooked remove and drain on paper bowl (kitchen paper).

Pour off most of the oil but leave a bit to then cook the chicken (if using raw chicken). Once the chicken is cooked remove to a plate and keep warm.

Add a bit of oil to the pan and saute the chopped veg. Once a bit soft, add the salt and pepper and spices and cook for a bit more to bring out the flavor of the spices.

Next add the rice to the veg and cook until the rice is a bit opaque just a couple of minutes. Make sure to keep and eye and stir from time to time so the rice doesn’t burn.

Add in stock and tomatoes. Bring to the boil, cover and cook for 15 minutes or until the rice is fully cooked.

When done add in the chopped sweet potato, peas, chicken and chorizo and give a good stir. Cover the pan again to make sure that it all gets heated through. Taste and adjust seasoning.

Just before serving toss through the freshly chopped herbs. To serve put on a plate or bowl and top with some goat cheese, pine nuts and a little fresh herb garnish.

If I make it again, I will plan in advance as I think sun dried tomatoes would add an extra bit of smokiness and also chopped celery would be a great with the other veg. Some chefs like to cook a recipe to the letter of the law. Others like to throw things together and see how it turns out. Sometimes that can be disastrous. But with basic ingredient combinations you kinda have a feeling it will be just right. And I must say the chorizo with the sweet potato combo was a lovely flavor balance. Since there are two of us and I knew one chicken breast wasn’t going to go very far, by creating a “jambalaya” dish (that is what Hubby called it) we were well fed. In fact, there were left overs for my lunch the next day. It actually tasted even better! I love that about food! The gift that keeps on giving!

Jambalaya LOVE,

YDP

P.S. Vegetarian Friends don’t fret! This meal would be equally delicious without any meat. By adding beans instead of meat and substituting veg stock for the chicken stock you’d be in total bliss with this recipe!

Recipe: Woman Crush Wednesday

August 10, 2016November 18, 2016 ~ Harper220

Today’s Woman Crush Wednesday honoree is probably no surprise to anyone aware of my recent Foodie Fieldtrip Friday. I visited the wonderful restaurant Honey and Co in London and had the most amazing foodie experience. I had been there before with my husband for dinner, but this time was extra special. Because I got to meet one of the owners, the incredible Sarit Packer. I didn’t post a pic of us as she was in her chef’s uniform in the middle of a busy lunch service. But she gave me a great hug and we had wonderful chats. I was just blown away by this amazing chef who infuses her food with so much LOVE that I was busting to do a day devoted to her!

No offense to Sarit’s lovely husband Itamar Srulovich who is her partner in their restaurant and cookery books, but since this is Woman Crush Wednesday until I have a separate day for Couple Crush, I am going to let the light shine on Sarit. My feeling is he won’t mind a bit, but in essence it is also a reflection on him. Their fluid collaboration is evident as the tone in the restaurant is loving and supportive. In fact in the pages of their award winning cookery books you will find unctuous photos of food of course, but also pics of the beautiful staff which are really part of the family.

As I mentioned in my Foodie Fieldtrip Friday post last week, I have tasted Sarit’s delicious Pomegrante Molasses Chicken with Bulger Salad, though I have never made it. And since each WCW I take on a recipe I have never cooked before, I couldn’t resist trying to recreate it on here. I will also be doing a tutorial live on Snapchat (username blissbakery). This dish is one that I ordered when Hubby and I ate at Honey and Co for our anniversary. No joke, I have literally dreamt of it ever since! It is the perfect combination of sweet and tangy. The meat of the chicken melts in your mouth. Now I will follow this recipe to the letter, but I am sure Sarit packs it with a secret ingredient that I hope to achieve.

Pomegranate Molasses Chicken With Bulgur Salad
Ingredients
SERVINGS: 4
2 pounds (900g) skinless, boneless chicken thighs
2 garlic cloves, thinly sliced
1 serrano chile, thinly sliced
4 tablespoons pomegranate molasses*, divided
Kosher salt and freshly ground black pepper
1 cup (182 g) quick-cooking bulgur
½ cup (70 g) dried currants
⅓ (40 g)cup unsalted, roasted pistachios, coarsely chopped
2 tablespoons olive oil
¾ cup coarsely chopped fresh parsley, plus more for serving
½ cup coarsely chopped fresh mint, plus more for serving
1 tablespoon vegetable oil
¼ cup (40 g) pomegranate seeds

Preparation
Toss chicken, garlic, chile, and 3 Tbsp. pomegranate molasses in a medium bowl; season with salt and pepper. Cover and let chill at least 2 hours.
Meanwhile, cook bulgur according to package directions. Drain and spread out on a baking sheet; let cool.
Toss bulgur, currants, pistachios, olive oil, ¾ cup parsley, ½ cup mint, and remaining 1 Tbsp. pomegranate molasses in a large bowl to combine; season with salt and pepper.
Heat vegetable oil in a large skillet over medium. Remove chicken from marinade and, working in 2 batches, cook until golden brown, about 4 minutes per side (reduce heat if needed).
Serve chicken over bulgur salad topped with pomegranate seeds and more parsley and mint.

This was probably one of the most anticipated recipes I have ever made. Why? Because when a taste is so prominent in your mind even your subconscious dreams of it, you wonder if it will match up. Guess what? This recipe didn’t disappoint. It was simple to make, and so flavorful! The various textures and colors are like a sensory explosion for the eyes and mouth. In fact, it looks like a platter of jewelry the way it glistens. And the aromas are better than any home fragrance candle!

Though I have to admit, I always think food tastes better when someone else makes it. It is feeling the cook’s love in each bite. This is the soul of Sarit’s cooking and why I adore her so much. She began cooking at age five and has worked in some of the best kitchens in the world. She pays homage to her culture and family recreating the food experience not just the actual dishes themselves. This is why Honey and Co feels like home when you eat there. Not to mention that Middle Eastern Cuisine is such a communal culinary experience anyway with those large shared platters of yummy food. So that is what my hubby and I are going to have tonight! Here in our London flat! A large delicious platter of love with some pomegranate molasses chicken!

honey3 — This pic was taken in the demo room of the Ballymaloe Cookery School, where I trained. That is my teacher Darina Allen on the left, Itamar in the middle and Sarit on the right. They were featured chefs at the Ballymaloe Lit Fest 2015

Thanks Sarit for all you have done for the gastronomic world. As well, you’re a beacon of light for all female chefs showing that you can make a success of it while still retaining your essence. You are LOVE personified!

אהבה LOVE,

YDP

Snapchat Matters

August 9, 2016November 18, 2016 ~ Harper220

There seems to be a paradigm shift happening at the moment. Whenever these events occur people feel a bit lost and anxious, questioning if things will all work out okay. While this particular incident may not seem like much in the scheme of life, it does make a difference to some: As in 100 million. Yes that is the amount of daily active users of this thing we call Snapchat. And YES Snapchat matters! What was once thought of as a domain for kids wanting to be silly without getting caught has been embraced by everyone including a more mature population. Snapchat is now important to brands and big business. It has also become a life line to many stay at home moms and mobility impaired folks that find it is a way to connect to the outside world while they are more stationary. The “chat” aspect of Snapchat is so important, and unlike Facebook, Twitter and Instagram, many in Snapland have literally made and sustained lasting friendships through the app’s friendly and accessible abilities. It is the one social media platform that is getting people engaged!

Now it can be tricky to navigate in the beginning, even for tech savvy people. But once someone gets the hang of it, it often becomes second nature and an easier way to vlog than filming and editing loads of video. With the wealth of diversity available one could get cooking tutorials, makeup tips, workout routines and fashion advice all before lunchtime. Not to mention some good chuckles, pretty scenery, nice music, some cute kids and pets without ever leaving the comfort of the couch!

But recently Instagram has entered this milieu with its own version of stories. It had introduced video ability a few years ago, but they were only a maximum of 15 seconds in length. Then they increased that this past year to up to 60 seconds. Now, with the new stories option (which literally has the exact same elements as Snapchat) people are left wondering, what to do? Make stories on both Instagram and Snapchat? Ditch Snapchat totally for Instagram to stick to all one platform? I haven’t tried it myself, but have watched a couple of stories on it and heard people on Snapchat talk about their digital dilemma.

As you probably know I am not on Facebook. I have written about my reasons on here before. I have considered joining and even asked those watching my Snapchat account to share their opinions about taking the FB leap. Interestingly enough, the consensus was right down the middle. Both sides were very strong in their opinion. So I haven’t done anything yet. I joined Twitter because of my Woman Crush Wednesday series as a way to let the chefs know I am honoring them. I am marginally active on it. I am a talker and it is hard for me to only type 140 characters. Instagram is nice to look at but it is hardly instant anymore. I swear sometimes I feel I am the only person left on there who actually uses their own phone to take the photos. I try to stick to the Insta of Instagram, but it has become so manufactured with photo shop and filters that it seems to be one big glossy billboard ad. And the number of followers is literally a joke. A person can buy followers, which is ludicrous because they may have 40,000 followers (which looks quite impressive) yet only have 100 likes on a post.

So that leads me to why Snapchat Matters. It is instant, live and raw. Because the stories expire in 24 hours there is a sense of urgency to watch someone’s feed. The main aspect that highlights why it matters is the engagement factor. People aren’t passively watching. There is interaction as folks comment back and forth like you were having a conversation right in your living room. People feel you can trust a bit more of the content you are receiving. With trust comes relationship building. And more mature people feel they can “play” in this realm without the competitiveness in Instagram (to be super glossy) or Twitter (to be a clever wordsmith). Just by being oneself, warts and all, you can have a voice that resonates and reaches others who support you. I can think of several other “mature” women like myself who have found vast success using Snapchat for their own business or personal goal journeys.

Geraldine McConnell (puppetlady-1) is a County Mayo, Ireland children’s entertainment star. She travels all along the Western Coast performing for kids’ parties, weddings and at hotel venues. While she is active on other social media platforms, Snapchat is a way to show her characters (the puppets) and the music in the show as it is happening. And with the 24 hour story expiration, loads of mummies get on board to watch with their kids. It is a great way to showcase her talents and gives families a glimpse into what they might get if they book her in for their own party. As well, she shows the lovely surroundings, whether posh ballrooms or rugged coastline, and makes the viewer feel a part of the action. And there is also the bit of Ger that I love to see, the fun loving family lass, as she is a mom to four gorgeous girls. You just want to be her BFF when you see those beautiful blue eyes of hers sparkle off the screen!

Claire Molloy (sweetlivingk) from County Kilkenny in Ireland is the owner of Sweet Living Kilkenny a custom design chocolate bar company. Claire checks in with Snapchat to update everyone on the latest promotion or design she has going. Her luxury Irish milk chocolate bars come in custom and personalized wrappers. Orders for bespoke chocolate bars used as wedding favors or corporate functions are super popular. Though she uses all social media channels, Snapchat is a way to hear Claire’s voice, see her beautiful face and through that more intimate familiarity her business has grown. As well, when folks are watching the famous Irish Snapper Marissa Carter open a package live on Snapchat only to reveal a stack of custom make Sweet Living Kilkenny chocolate bars, it makes an impact indeed! Just a little added text with Claire’s Snapchat username on Marissa’s Snapchat story and voila, lots more folks signing on to see what this chocolate sensation in Kilkenny is all about!

Melanie Morris (melanierjmorris) was already the social media darling of Ireland. With awards for best Twitter account under her belt, the Chief Editor of Ireland’s most popular Women’s publication, Image Magazine, took on Snapchat with full force. Melanie’s snaps aren’t just a peek into the behind the scenes of photo shoots and beauty product launches; she also shares her home life too. Which for us dog lovers includes the super cute Flumpy. She is the perfect example of how Snapchat allows the glimpse beyond the clever tweets or glossy 2 D Insta photo, but includes the shared human experience. When Melanie has her monthly meet up with other Schnauzer owners on their hikes in the Dublin mountains she takes Snapchat with her. And that invitation into her world fosters warmth with her followers not as easily accessed with other social media.

Jennifer Byrne (jenser01) is quite literally superwoman. A single working mom of teenage boys this lady from Leixlip in County Kildare, Ireland is a powerhouse. She is in training for her first body building competition! Not only is she documenting it on her blog Jen’s Gym Life but also shares her progress on all her social media platforms. But it is through sharing her journey on Snapchat that she has nurtured a following that is right behind her cheering her all the way. She is very down to earth and admits her fears, but always has a positive way to over come them. And that inspiration, along with daily motivation has endeared herself with everyone. I honestly don’t think that would have been possible without Snapchat. Everyone checks in for weather updates from her while she’s doing her outdoor cardio training. And of course, we all await her firm but upbeat urging to “get out, get active and get fit” coming through the screen live. It makes much more of an impact than just another photo from the gym.

Until this paradigm shift dust settles, I for one am going to keep on keeping on with Snapchat. As I have shared before on the ABC of YDP technology isn’t my thing. I have forced myself this past year to use it to the best of my ability. For a 51 year old lady, I am pretty proud of myself for doing so. I went so far as to admit on here How Snapchat Saved My Life! Yet if I have learned one thing at all, it is that nothing stays the same. Just when you think you have it figured out they do an update, or a new app is created that is the “must have” item. No matter what, I thank Snapchat for providing this ability to connect and share. Many have built followings, businesses, loyalty and most importantly friendships. And that is why I believe Snapchat Matters!

LOVE matters,

YDP

P.S. I included the Snapchat user name of all the lovely ladies I’ve mentioned here in parenthesis next to their names. However, I realized I didn’t share my own Snapchat user name (blissbakery). So there you are!

Recipe: Fruity Salsa With Churro-y Chips

August 7, 2016November 18, 2016 ~ Harper220

It is safe to say that Mexican food is one of my all time fav cuisines. And living in Los Angeles for so long I was afforded the luxury of having many great places from which to choose fabulous authentic “South of the Border” cuisine at an affordable price. I miss that about being in this part of the world. While it might be hard to find certain ingredients necessary to pull off a great Mexican Fiesta, today’s recipe is pretty fool proof no matter where in the world you are. It is a take off of the traditional tortilla chips with salsa and guacamole. Only this is made with all fruit! It isn’t spicy but deliciously sweet. And the chips on the side taste like churros, full of cinnamon and sugar. It is also adaptable for folks that don’t eat dairy. Just substitute the butter with melted coconut oil, and the whipped cream with whipped coconut cream as I have shown.

This is a perfect dish for a light summer dessert. Since it is August, there is no better time than now to bust out all the summer fruit recipes. As well, this is very satisfying for a healthier sweet snack for the kids. They will love it! Yet my hubby isn’t a kid and he ate almost the whole batch of “Churro-y chips” just on their own. So here is what you’ll need for this no fuss treat.

Fruity Salsa with Churro-y Chips

Serves 4-6

2 Granny Smith Apples

2 Kiwis

1 Lemon

½ lb raspberries and blueberries mixed

1 lb strawberries

3 Tbsp Fruit Preserves (you can use any kind you like, today I am using Apricot)

1 Tbsp Brown Sugar or Highbank Organic Orchard Syrup is best

1 tsp Cinnamon

1/3 cup (62 g) Regular Granulated Sugar

A little bit of melted butter or coconut oil

10 Flour Tortillas

Preheat oven to 180 C/350 F/gas 4.

Make the Churro-y Chips: Combine cinnamon and granulated sugar bowl and set aside. Brush both sides of tortillas with melted butter or coconut oil and sprinkle lightly with the cinnamon and sugar mix. Stack several of the tortillas and using a pizza cutter, cut into wedges. Continue until all have been cut. Place on baking sheet and bake for 8-11 minutes until crisp.

Make the Salsa: Zest the lemon and set aside. Peel and finely chop the apple, then squeeze 2 teaspoons of lemon juice over the apples and mix well to combine. Finely chop the strawberries. Peel and finely chop the kiwis. Gently combine all ingredients. The raspberries will break apart a bit but that’s okay. Allow to sit at room temperature for a few minutes before serving.

To serve, place salsa in a nice bowl onto a large platter. Spread Churro-y Chips around. You may also add some lightly whipped cream (or whipped coconut cream if making dairy free) in another small bowl if you desire. Let everyone help themselves!

Ah, what a great recipe for the sunny days of summer! I just think of the beaches of Cabo San Lucas in Mexico when I eat this. Though I’ve only been once it is a beautiful place and the fruit is quite luscious. I suspect one could eat this little snack while wearing a bikini and sitting in a beach chair. You wouldn’t feel too guilty since it’s low calorie and not naughty. Though my bikini days were left behind on that beach in Cabo. Yep, true story, I had been working out prior to the trip and proud of the fact I could once again wear a bikini post childbirth. But the first day we were at the waves edge playing with the kids my bikini top literally busted off of me when I bent over. It ricocheted into the ocean! Mind you this was not a topless beach! And I am super modest so I was literally mortified and screaming. Um note to self, this only brings more attention to a situation. So while I will continue to crave delish and nutritious treats, and enjoy my Mexican food, I will forever forgo the bikini aspect of summer!

I Churro LOVE you!

YDP

The LOVE Enthusiast

August 4, 2016November 18, 2016 ~ Harper220 ~ 1 Comment

The LOVE Enthusiast

Greetings to all of you! I was recently honoured to be a guest contributor for Penny’s Internet home and virtual family. In case you might not have seen it, I am re-posting it on here.

I’ve been asked to share a secret with you. But before I do I’d like to introduce myself. My name is Karen Geraghty and I am a Yankee Doodle Paddy. A what you say? That’s what I call myself because I am a dual American and Irish citizen. While I am enjoying living in London, my own blog was born out of a longing for my “yankee doodle” and “paddy” roots so I decided to bestow that name with its own URL.

I am a trained chef and baker, and also a cookery teacher. But the truth is that my purpose in life is to spread LOVE. And that is a subject I actually want to share on here today.

I once heard that in order to be a success at something you need to be an expert at it. Malcolm Gladwell spoke of this in his book Outliers. It is estimated that ten thousand hours spent honing a skill will lead to being an expert. Even bloggers can be experts at a particular talent, issue etc. Some may be experts at fashion, makeup or cooking. Some may be experts at overcoming debt or a debilitating illness. But when you become an expert in an area, people come to you with questions, seeking your guidance or maybe just for curiosity.

Well, I’ve become an expert at love. I have been sharing my love through my food for years and now as a blogger newbie I try my best to do the same in my little corner of the Internet. At 51 years old though I am late to the social media world I am making up for lost ground. But in the short span of time I have been involved I have met some amazing people like Penny.

Yet, it isn’t my profession, age or gender that people remember about me so much as my purpose in life, which as I said is to spread love. On my Snapchat stories, you’re bound to see hearts galore and hear talk of love along side some yummy cupcakes of course. I share quotes, books and thoughts on love and even demonstrate ways to spread the love. I’ve even hosted a #lovefest competition whereby people find hearts or love images in their world and snap them to me to win a prize. So while some have called me an expert on love I prefer to use the moniker LOVE Enthusiast. However, for the sake of this post I will use the term expert.

How do I claim to be an expert in love? Well I believe that our highest purpose in life comes from our deepest pain. And that is why I have spent most of my life researching and practicing the art of love. It is my response to the amount of pain, trauma and hate I have endured in my life. And so that is my mission, to share with others this life affirming reaction to the negative things that have happened to me.

To sum it up for you, love is a verb, an action word. And it is also another type of language, which can be foreign to some. But we can all acquire another language no matter our age or learning disability.

Love is actually a combination of 5 different languages according to Dr. Gary Chapman

The key is to figure out what language we speak. And to have successful relationships, it is important to know how to speak the love language of your partner. Here are the five types of love languages:

Physical touch
Words of Affirmation
Acts of Service
Gift giving
Quality time

Why is it important to speak the language of your partner? Well if you love them, you want to be able to communicate with them. If for instance you are someone who speaks the language of gift giving and you bring home flowers everyday and souvenirs from business trips, yet your wife speaks another language she might not seem as though she is appreciative of your thoughtfulness. She may speak the language of quality time, and all she really wants is for you to sit with her on the couch in front of the fire without you playing on your mobile device. You love each other but feel totally misunderstood and this “lost in translation” can be very detrimental to a successful relationship!

Sometimes the notion of love can seem overwhelming with the world in its current state of affairs. But if you start by spreading love right where you stand, with the people immediate to you and those you come in contact with, I guarantee you will see a shift. Besides you feeling better, you will make someone else feel loved. Whether it is doing an act of service to help an elderly person carry his or her groceries, or paying for someone’s coffee in line behind you. Sadly many people have become numb to niceness and have become accustomed to cold and disconnected human interactions. But you have the power to change that by surprising someone with the warmth of a loving gesture. A smile, a complimentary word, or even a hug can make a huge difference. It works for me and is like a joy generator. I get asked everyday what is my secret for being so happy. Yet, my secret isn’t a secret at all. It is out there in the open for anyone to accept.

So I would encourage you to act with love! Let’s all start a LOVE-olution!

“Love is the force that transforms and improves the face of the world.”

Thank you Penny for the opportunity to share your URL home base with me. I’m sending you all lots of LOVE!

P.S. I’d also like to take this time to share with you a wonderful video my Hubby made of our trip to Kenya, Africa. I have already spoke of the meaning of the trip here on the blog. But his visuals put it all in perspective!

Recipe: Woman Crush Wednesday

August 3, 2016November 18, 2016 ~ Harper220 ~ 1 Comment

It’s Wednesday and you know what that means!! Another fabulous female foodie gets some LOVE and I get to try out a new recipe. As you know by now, I love Woman Crush Wednesday! It punctuates my week with joy to share with you how many gorgeous gourmet gals are making their mark in the culinary world. It is a global phenomenon and yet most people when they hear the word chef instantly think MAN, unless you say female chef. Yet, statistics show that the majority of home cooking is done by the women. So that is why I am humbly trying to do my part to shout out to anyone that reads this or sees my social media. These lovely ladies are talented, inventive, hard working and nurturing our worlds’ food, and we are the beneficiaries!

Today’s honoree is the amazing Ching He Huang. She was born in Taiwan, and lived in South Africa before moving to London when she was 11 years old. But Ching’s connection to her homeland was nurtured through the foods she ate and indeed cooked. Her resume is so long I could go on all day, but suffice it to say, with numerous best selling and award winning cookbooks she is a force to be reckoned with. She has made Chinese cooking accessible and taught us all about the benefits of Clean Eating. And she is such a familiar face on television with her own cooking shows as well as appearances on various shows such as BBC’s Saturday Kitchen with James Martin.

Today I am very excited to make Ching’s Shredded Duck Lettuce Wraps. I’ve only posted one duck recipe on here before and when I was looking for something delicious and simple this one fit the bill! I’ll be doing the tutorial on Snapchat (username blissbakery) if you’d like to watch, though it is only available to see for twenty four hours. Alrighty then let’s get to it!

Ingredients
(462g) 2 freedom food, skin on Duck legs
For the marinade
2 cloves minced Garlic
2 tablespoon grated Ginger
2 tablespoon, or dry sherry Shaohsing rice wine
1 teaspoon Chinese five-spice powder
2 tablespoon Runny honey
2 tablespoon Hoisin sauce
1 tablespoon Chilli sauce
1 tablespoon Dark soy sauce
1 pinch Sea salt
To serve
2 heads, leaves separated & washed Gem lettuce leaves

Spring onion, sliced, very thin long strips, soaked in ice water to curl up

Cucumber sliced in half moons
3 tablespoon Hoisin sauce, in a small bowl with serving spoon

Place the duck legs in a zip lock bag, add all the marinade ingredients. Marinade for at least one hour in the fridge.
Heat the oven to 180 degrees. Place duck legs (include the marinade) round side up on a roasting tray lined with kitchen paper. Roast for 40 minutes, then turn heat up to 220 degrees, cook the duck legs for a further 10 minutes to cook medium – well done.
Remove and rest the duck for 5 minutes. Once rested, shred the duck legs and place on a serving board.
Place the lettuce gem leaves, cucumber slices and spring onion curls in small serving dishes. Pour some Hoi sin sauce in dipping bowls with small serving spoons.
To serve, let your guests make each one themselves by placing some shredded duck onto a lettuce “wrap” garnishing with a slice of cucumber, spring onion curl, finally get them to spoon the Hoi sin sauce onto each “wrap” (seasoning to their taste!).

I love these and think they would be great for a party. Then again I would eat these for lunch every day of the week. I know people think duck can be fatty, but this doesn’t taste it at all. The spices and flavors come together so well. And it is really light eating it on the crisp Baby Gem lettuce leaves. Everyone, including myself, tends to go for chicken for a fast dinner main. But duck, especially done this way is actually quite simple and would a memorable dish on any table.

What is most memorable to me besides Ching’s incredible food, is her tireless philanthropic work. From causes dealing with children, cancer or even animals, she is doing whatever she can to bring awareness to make this world a better place. She is not only a wonderful chef but an amazing citizen of the world, a great inspiration for all of us

Thank you Ching for all you do! With love!
带着爱
Dàizhe ài

YDP

Yankee Doodle Paddy

America + Ireland = LOVE

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