That is awesome.
First off the two singles coming out next month, I can officially confirm, are “Immortal” for the FRANKENWEENIE soundtrack and “Lucky Ones.”
Next: She was confused to why people were calling her song “Let The Kids Unite.” The Official title is “Can’t Control The Kids.”
A third single should come…
The Elder Scrolls V: Skyrim - Sweet Roll
This Friday Skyrim will be hitting the shelves and it’s one of my most highly anticipated releases of this year! Since I’ll be spending the entire weekend glued to my TV and ignoring all signals from my body that it’s tired and wants to go to bed (my brain will be shouting “DRAGONS!” to keep me perky) I figured I’d need some suitable snacks. I read a pretty funny article last week called “Things I Ate In Skyrim” that obviously included the infamous Sweet Roll. Before you climb up on your high armoured horse and start saying “that doesn’t look like any Sweetroll I’ve ever seen” this is a Skyrim edition Sweet Roll (note: no longer “Sweetroll” as it used to be in Morrorwind and Oblivion) that we got a sneak peek at - it seems to have gotten a bit of a visual upgrade and some frosting! I’ve gone with a dense spiced cake recipe that I think compliments the rustic, fantasy setting.
This recipe makes 6 Sweet Rolls.
What you will need: Large deep muffin tray, greaseproof paper/baking parchment, sieve, 2 bowls, wooden spoon, a pot and a knife.
For the Sweet Rolls:
180g / 1 Cup Butter (Room Temperature)
175g / ¾ Cup White Caster Sugar
1 Teaspoon Vanilla Extract
2 Tablespoons Maple Syrup
2 Eggs (Room Temperature)
250g / 2 Cups Self-Raising Flour
2 Teaspoons Ground Cinnamon
125ml / ½ Cup Milk
For the Frosting:
200g / 1 Cup Cream Cheese
55g / ¼ Cup Butter
1 Teaspoon Vanilla Extract
125g / 1 Cup Icing/Confectioners Sugar
For the Cinnamon Syrup:
2 Tablespoons Butter
2 Tablespoons White Caster Sugar
2 Teaspoons Ground Cinnamon
Preparing the Sweet Rolls:
- Preheat the oven to 180C/350F. To prepare the muffin tray, cut small squares of greaseproof paper and stuff them into each muffin well – create folds and crinkles and then smooth them out to help create a rustic, uneven finish to the cakes.
- In a large bowl cream the butter, sugar, vanilla extract and maple syrup together until pale and creamy. Add the eggs one and a time and mix well.
- Sift in the self-raising flour and cinnamon then add the milk and stir gently until a smooth batter forms.
- Fill the prepared muffin tray with the batter, filling each well nearly to the top and place in the pre-heated oven for 25-30 minutes or until golden brown (a skewer inserted should come out clean when cooked thoroughly). Set aside and allow to cool completely while you prepare the syrup and frosting.
Making the Frosting:
- Add the cream cheese, butter and vanilla extract in a bowl and mix gently until combined.
- Slowly sift in the icing/confectioners sugar and stir gently. Allow to chill in the fridge before using.
Making the Cinnamon Syrup:
- In a pan on a medium-high heat melt the butter, sugar and cinnamon together until the sugar has dissolved. Set aside for use later.
Making the Sweet Rolls:
- Unwrap the cakes from the paper and careful slice the puffy top off the cake. Turn the cake upside down so that the cut top is now the bottom.
- Cut a small hole in the top of the cake that’s about 1cm deep and 1cm across. Pour a little of the cinnamon syrup into the hole.
- Drizzle the frosting over the top of the cake and serve.
Now for the infamous question: While in town the baker gives you a Sweetroll. Delighted, you take it into an alley to enjoy only to be interecepted by a gang of three other kids your age. The leader demands the Sweetroll, or else he and his friends will beat you and take it.
Act like you’re going to give him the Sweetroll, but at the last minute throw it into the air. Hoping that they’ll pay attention long enough for you to get a shot in on the leader.
Drop the Sweetroll and step on it, then get ready for the fight.
Give him the Sweetroll now without argument, knowing that later this afternoon you will have all your friends with you and can come and take whatever he owes you.
Protip: Don’t take your Sweet Rolls into any alleys.
Like this? You might also enjoy the Elder Scrolls IV: Oblivion - S’Jirra’s Famous Potato Bread.
Request: Kingdom Hearts II – Sea Salt Ice-cream
You’ll notice the addition of hearts on this post and they will be added to past posts too - it’s to give you an idea of the level of difficulty the recipe is so you can pick a recipe to suit your ability should you wish to make something. Anyway, I can’t tell you the amount of requests I’ve had for Sea Salt Ice-cream - Kingdom Hearts certainly has an incredible fan base! So I thought I’d treat you all with the first post of 2012 because I’m just that good to you. I’ve learned that this is (or was) actually available at Tokyo DisneySea and that Tetsuya Nomura’s love for the treat explains its appearance in Kingdom Hearts II. Kingdom Hearts has a lot of delicious looking ice-creams in it, I feel like I’ve missed out now by not playing it when it first came out which upon reflection seems crazy considering one of my favourite games is Mickey’s Castle of Illusion for the Sega Mega Drive and the Disney-Final Fantasy combination sounds right up my alley. Though I have no idea what it should taste like I was excited by the prospect of flavoured salts and creating a twist on the classic vanilla ice-cream.
This recipe serves 4.
What you will need: A pot, a large bowl and 2 small bowls, a sieve, a wooden spoon, a medium container, a whisk, ice-cream moulds and wooden ice-cream sticks.
½ Vanilla Pod
2 Tablespoons High Quality Sea Salt Flakes
125ml / ½ Cup Milk
75g / ⅓ Cup Sugar
250ml / 1 Cup Whipping/Heavy Cream
3 Egg Yolks
Blue Food Colouring
Preparing the Sea Salt Ice-cream:
- Add half of the vanilla seeds to the salt. Rub the vanilla into the salt until well mixed – seal and leave to infuse.
- If you don’t have an ice-cream machine (like me) place the container you’ll chill the ice-cream in into the freezer.
- Warm the milk, sugar and rest of the vanilla pod together in a pot on a medium heat. Cover, remove from the heat once warmed through and leave the vanilla to fragrance the milk for about 30 minutes.
- While the milk cools set up an ‘ice bath’ – half fill a large bowl with water and ice and place a smaller bowl inside. Pour the cream into the smaller bowl and set aside.
- In another bowl whisk the egg yolks. Rewarm the now cooled and infused milk, gradually add the milk to the egg yolks whisking constantly. Once combined return the milk and egg to the pot.
- Heat the mixture over a low heat, stirring constantly until it thickens and forms a custard. Do NOT let it boil! If bubbles or foam appear remove it from the heat immanently.
- Sieve the custard into the bowl of cream over the ice bath. Stir well until it begins to cool, add the blue food colouring until the desired colour is achieved then place the bowl into the fridge to chill for several hours or overnight.
Making the Sea Salt Ice-cream:
- Pour the chilled ice-cream mixture into the prepared frozen tray then return it to the freezer or use your ice-cream maker.
- After about 40 minutes add the vanilla salt to taste and vigorously stir or whisk the mixture as it begins to set. Check on it every 30 minutes after this, continuing to mix well. Repeat this for about 2 – 3 hours every 30 minutes.
- Once solidified take it out and allow it to soften. Once soft spoon it into the ice-pop moulds, be wary of air bubbles forming – it’s a good idea to mix the ice-cream around in the mould to try and remove as many as possible. If it’s too soft, pop it into the freezer for a bit before sliding in the wooden sticks and placing in the freezer to set.
- To remove the ice-cream from the mould sit it in a bath of warm water until the outside begins to melt then carefully slide them out.
Feel free to keep this ice-cream in a tub or for a more authentic look use the moulds and wooden ice-cream sticks. For any doubtful British fans this sweet yet salty mixture means the ice-cream tastes less like a full dairy, or cream laden Cornwall style and more like an ice-cream van ‘99’ taste. For Americans I’d imagine the equivalent is what you’d call ‘soft-serve’ (if America is devoid of the classic 99 cone with a Flake – I feel sorry for you). And I don’t know what it is, blue is apparently an appetite suppressant but for me bright blue foods simply means “more delicious”. Cute and quirky Sea Salt Ice-cream is a surprising balance with a wonderful texture. Also if you have any left over vanilla salt it apparently goes wonderfully with certain fish.
Like this? You might also enjoy the Kingdom Hearts - Spark Lemon.
So much yes.
His favorite princess!