Thursday, 6 May 2021
What I Read: April
Friday, 30 April 2021
Author Q&A: Jemma Robinson
- Does writing energize or exhaust you? It depends. If I’ve got a really exciting scene in my head that I need to get down on paper then it definitely energises me. But I suffer from Chronic Fatigue Syndrome (M.E) so sometimes it exhausts me, especially if it’s a part that needs a lot of concentration to get the details right.
- What was your hardest scene to write? Definitely the one & only chapter from Edmund’s POV. He isn’t a nice character so being inside his head was particularly tough, especially as it is such a traumatic scene to try and envision anyway - having to see it from his POV made it doubly tough.
- Do you hide any secrets in your books that only a few people will find? Not so much in this book but definitely in another book I’ve written. Hopefully you’ll see what I mean if I get to publish it!
- How do you select the names of your characters? I like to look at the meanings of names and match characters to them. Sophia means ‘wisdom’ which I think she gains a lot of during the novel, and Tom means ‘twin’ which works quite well when you start to read and see where his story goes! Edmund actually was a name that came about during a walk with my best friend Cassie. I needed a kingly name but one that you would instantly dislike or think was arrogant. And she actually came up with Edmund which works perfectly I think!
- What did you edit out of this book?” My original manuscript was long haha, so I had to take quite a bit out, some emotional monologues which are my favourite to write but moving forward didn’t necessarily add anything to the story. Despite this I’m incredibly happy with how the story reads and I think it maintains the emotion without those parts, even though it killed me to remove them!
- What kind of research do you do, and how long do you spend researching before beginning a book? This is the first historical novel that I’ve written so it definitely needed a lot more research than say the fantasy genre I’ve written before. I researched heavily into Tudor times as (even though it’s a fictional place) that’s where I felt the majority of the settings would take place. I had to do some heavy research into old medical remedies and torture methods as I wanted it to read right - my internet history was very interesting put it that way!
- How many unpublished and half-finished books do you have? I have one full unpublished fantasy novel which I’m hoping will be the next to be released (more than likely as a 2 parter) and one unfinished manuscript which I’ve written bits & pieces of but really needs pulling together properly.
- What celebrity would you like to meet at Starbucks for a cup of coffee? The actor Jamie Bamber. He’s a huge inspiration to me (& to my writing) and I’d love the chance to properly tell him just how much he’s helped me and talk about his epic career in detail.
- What three items would you take with you on a deserted island? Oooh this is hard! Can a notebook & pen count as one? So that I can write down my musings. Some coloured string so I could make little bracelets with the shells I find, and a good book, nothing too heavy though, maybe a Sophie Kinsella novel that I can read 100x over and never get bored.
- What would you sing at Karaoke night? I get embarrassed at karaoke but people always get me up there as they say I’ve got a good voice. My go to songs are ‘Somewhere Only We Know’ by Keane and ‘White Flag’ by Dido.
- If you could go back in time, what year would you travel to? I’m obsessed with history so this is a toughie! I’d love to explore the Tudor period as that fascinates me more than any (though I’d stay clear of Henry VIII!) and I would have loved to experience Freddie Mercury & Queen live at Live Aid so I’d probably take a quick trip there too!
- If you could share a meal with any 4 individuals, living or dead, who would they be? Freddie Mercury (because I’ve been a fan since I was 17 and he was such a larger than life character) my grandma who passed away when I was 6 so I didn’t really get a chance to know her (and by all accounts she was a bit of a party animal so I think her & Freddie would get on!) and my two favourite actors Sam Claflin & Jamie Bamber. I think we’d have a great time!
- Who would you want to play you in a movie of your life? When I was younger & had longer hair I was always told I looked like Reese Witherspoon and I can *kind of* see it so I’d have to say her. She’s a great actress so I’d be happy.
- What song would you say best sums you up? My friend Cassie once sent me a song because she said it was so me and as soon as I listened I had to agree. It’s not a well known song or a well known artist but I love it. It’s called ‘Different’ by James TW. One of the lyrics is “The colour of your hair changes every week, you know you’ve got a voice but your scared to speak; life just seems like a riddle, you’re torn down the middle. You don’t have to play a part, just be who you are.” Cassie has always said that she loves my quirkiness but my anxiety holds me back sometimes which is true. And I love that she heard this beautiful song & thought of me.
Saturday, 16 January 2021
Books I Want To Read In 2021
Tuesday, 5 January 2021
Top 20 Books Of 2020
Tuesday, 29 December 2020
Book Review: The Stars That Guide You Home
Tuesday, 6 October 2020
Recipe: Skeleton Brownies
🎶 Skeleton Jack might catch you in the back 🎶 Sorry I couldn’t resist but that particular lyric is perfect for todays recipe. I’m going to hold my hands up and say that these aren’t perfect, they are nothing like the ones on Pinterest that I took my inspiration from but I’m happy that I actually managed to complete this from start to end and have something edible and somewhat cute at the end. This skeleton brownies are a bit of fun, they’re not a serious bake but would look perfect on a Halloween party spread and as I said I’m just happy they turned out edible.
Ingredient
For The Brownies
- 200g Dark Chocolate
- 200g Unsalted Butter
- 275g Caster Sugar
- 90g Plain Flour
- 35g Cocoa Powder
- 3 Eggs
- 33g Dark Choc Chips, 33g Milk Choc Chips and 33g White Choc Chips
- White Chocolate Pretzels
- White Normal Sized Marshmallows
- White Mini Marshmallows
- Edible Writing Pen
- Toothpicks
- Pre heat oven to 180C. Line a 12inch rectangular tin with greaseproof paper.
- In a Bain Marie melt your unsalted butter and chocolate together. It’ll take a while but it gives a smoother finish to the mixture which essentially gives a fudgier texture to the overall brownie.
- Once your chocolate and butter have melted together place to one side to cool. Into a clean bowl place your eggs and sugar and beat until double in size, pale in colour and mousse like in texture. It takes a while to get there but it’s worth it.
- By now you’re chocolate mix should be cool and you can now fold it through your egg mixture. You need to fold it through so you don’t beat out the air you’ve just spent time beating in otherwise it’ll give you more of a bread like brownie once it’s cooked.
- Fold in your flour, cocoa powder and chocolate chips. This is where you’ll need to scrape the edges and the sides so that everything is incorporated and you don’t have pockets of unmixed flour baking in your brownies.
- Spoon your mixture into your waiting tin and cook for 35-40 minutes or until a skewer comes out clean. Leave to cool completely in the tin.
- Now it’s time for some marshmallow art. Grab yourself nine normal sized marshmallows and your edible writing pen. Then all you have to do is have fun and let your creative side show. I’m the worst artist but think my marshmallow skulls came out quite well.
- By the time you’ve finished your marshmallow art your brownies should be cool and you can start creating your skeletons. To start off with gently score your brownies into nine pieces as a guide to place your toothpicks.
- Once you’ve placed your toothpicks in the centre of each brownie chunk, place a pretzel on top of the brownie making sure the toothpick goes through one of the holes. Repeat until you have the base of your skeletons rib cage on each brownie chunk.
- Then take a mini marshmallow and gently squish and roll it between your fingers until it’s a bit mishaped but still edible. Slide it down the toothpick until it hits the pretzel and then place another pretzel on top of the marshmallow.
- When you have your second rib in place, slide another mini marshmallow down the toothpick to create a neck for the head. Slide the head into place, don’t worry if the marshmallow cracks a little it just adds to the effect.
- Repeat until you have nine skeletons erupting from their graves. I advise leaving them to cool completely in the tin and then cutting when it’s sufficiently cooled.
- Then all that’s left is to enjoy them. I took mine into work and my colleagues loved them. Imperfect but perfect for spooky season.
Sunday, 4 October 2020
Recipe: Ghoulish Marbled Halloween Cupcakes
I love baking for Halloween, it allows me to be a bit more adventurous, so many ghouls and monsters that can easily be incorporated into bakes but sometimes its also nice to strip it back and keep it simple. And that’s what I’m sharing with you today. A simple cupcake recipe with a surprise centre all topped off with a graveyard grey buttercream that has just the hint of glitter in it.
Ingredients
For The Cupcakes
- 150g Stork
- 150g Caster Sugar
- 150g Self Raising Flour
- 2 Tsps Vanilla Extract
- 3 Eggs
- Orange Food Colouring
- Green Food Colouring
For The Buttercream
- 200g Butter, softened
- 320g Icing Sugar
- 2 Tsps Vanilla Extract
- Black Food Colouring
- Jam, flavour of your choice
Method
- Pre heat oven to 180C. Line a twelve hole cupcake tin with paper cases.
- Into a bowl place your caster sugar and stork. Cream together either by hand, electric mixer or stand mixer until it’s pale and fluffy in colour.
- Add one egg and a tablespoon of flour. Beat until well combined and then repeat with your remaining eggs.
- Fold in your flour and vanilla extract, taking time to slowly fold it through and keep all the air you’ve just beat into the mixture.
- Now comes the fun part. Divide your mixture between two bowls. Into one bowl add your orange food colouring and mix until you’ve reached your desired colour. I used quite a lot of orange colouring as I wanted it to be quite bright.
- In your second bowl add your green food colouring and again mix until you reach your desired colour. I had to mix two different greens for this recipe as the lighter green on it’s own had too much of a yellow undertone that the darker green turned slime coloured when added.
- To marble the two together just alternate spooning the mixture into the waiting paper cases and pop in the oven for 20-22 minutes or until the top springs back when pressed. You could take a toothpick and marble them together before cooking but they automatically and organically do it when they bake so I always like to leave it to the oven to create my pattern.
- Leave to cool in the tin for five minutes and then transfer to a wire cooling rack to cool completely.
- Now its time to make your buttercream. Pop your softened butter into a clean bowl and beat until soft and pale in colour. I highly advise using a hand mixer or a stand mixer for this part as doing this by hand can be a killer.
- Sift in half of your icing sugar and beat until fully incorporated. I tend to start off by folding my icing sugar in so it doesn’t fly out of the bowl and you’re don’t get that dreaded icing sugar cloud.
- Sift in the remaining half of your icing sugar and vanilla extract and beat again. Take this time to really scrape the edges and the bottom of the bowl so there aren’t pockets of icing sugar left unmixed in your buttercream.
- This is where it gets difficult. Adding food colouring to buttercream isn’t difficult but trying to create that perfect midnight black is. I used the Sugarflair Midnight Black food colouring to start with and it’s what’s given it that lovely metallic sheen but you may need to combine two shades of black to get there or even somewhere close. I also used the Dr Oetker Black Gel Food Colouring to achieve this colour which wasn’t what I was going for but still turned out well in the end.
- Once you’ve gotten your desired colour, set your now prepared buttercream to one side. It’s time to add your secret centre. Take your now cooled cupcakes and using a knife or a corer cut out the centre. You could keep them to place on top once you’ve filled them or you could eat them as I did.
- Take your jam and spoon a small amount into the middle of your cupcake. Using the back of your spoon gently press down so that your filling lies flat against the top of your cupcake.
- Fit a piping bag with a nozzle of your choice and then fill it with your buttercream. Pipe your desired design onto your cupcakes. Don’t worry about your buttercream mixing with your jam, it’s all going to smush together when you bite it anyways.
- Then all that’s left is to enjoy. I love the metallic sheen these have and when you bit into them you get that delicious sweet vanilla alongside the sharp, tart taste of the jam. Trust me whoever you bake these for is going to love them.
Thursday, 1 October 2020
Recipe: Halloween Shortbread
“This is Halloween, This is Halloween” Sorry couldn’t resist it. October is finally here which means Spooky Season is finally upon us. And what a way to kick off the month than with a simple yet punchy recipe that’s absolutely adorable to look at and taste delicious with a cup of coffee. For this recipe I once again played with my flavour combinations, opting for ginger and dark chocolate so it’s got a bit of a kick to it but isn’t too overpowering or bitter. The dark chocolate adds a nice little bit of sweetness whilst not making it overly sweet.
Ingredients
- 115g Butter
- 55g Caster Sugar
- 175g Plain Flour
- A Pinch Of Salt
- 100g Dark Chocolate Chips
- 1 Tsp Ground Ginger
Method
- Pre heat oven to 180C. Line a baking tray with greaseproof paper.
- Into a bowl place the salt, sugar and flour.
- Add your butter and rub between your fingertips until it resembles breadcrumbs.
- Add your ground ginger and dark chocolate chips. Keep rubbing the mixture together until it starts to come together and form a dough. You may need a little water to help bind it together but it should come together quite easily on it’s own.
- Place your dough on a lightly floured surface and roll until about an inch thick. Make sure your flour your rolling pin as well as the chocolate chips are likely to stick to it after a couple of rolls.
- Using Halloween shaped cutters of your choice cut out as many shapes as possible, rerolling the dough until you have none left. I got my cutters from Shein and really love the plunger on the top to help get them easily out of the mould.
- Place on your prepared baking tray/s and bake for 10-15 minutes or until the edges are golden brown. Don’t worry if the middles still feel a little soft, they firm up as they cool on the tray.
- Leave to cool completely on the tray and then all that’s left to do is enjoy them. I recommend them with a good cup of coffee or a nice hot cuppa.
Monday, 21 September 2020
Recipe: S’mores Cupcakes
Wednesday, 16 September 2020
Recipe: Dark Chocolate And Orange Shortbread
I love shortbread, love cooking shortbread and love thinking of new flavour combinations to try out in my shortbread recipes. And earlier in the year I shared a recipe for triple chocolate shortbread that created my addiction for shortbread with chocolate chips in. So with Autumn upon us and Christmas rapidly approaching, I thought I’d try and incorporate one of my favourite Autumn/Winter flavours into shortbread. So today I’m sharing with you my dark chocolate and orange shortbread thar’s rich, sharp and melt in the mouth delicious. The key to this shortbread is dark chocolate chips, their slightly bitter flavour combines perfectly with the sharpness of the orange and creates a delicious combination in each bite.
Ingredients
- 115g Butter
- 55g Caster Sugar
- 175g Plain Flour
- 100g Dark Chocolate Chips
- Pinch Of Salt
- Zest Of One Orange
- Juice Of Half An Orange
Method
- Pre heat oven to 180C. Line a tin of your choosing with greaseproof paper.
- Into a bowl place your caster sugar, plain flour and salt.
- Add your butter and then using your fingers or a food processor blitz/rub together until it resembles breadcrumbs.
- Add your dark chocolate, orange zest and orange juice. Continue rubbing together until it starts to resembles a dough. Normally I’d add a little bit of water to my mix to help bind it all together but because we’ve added the orange juice, we don’t need that extra help to bind everything together.
- Once you have your dough, you can either roll it out on a lightly floured surface and cut out with a cutter of your choice or you can press it into a small tin that’s lined with greaseproof paper like I do.
- Once your shortbread is ready, pop it into the oven and let it bake for 10-15 minutes or until the edges are golden brown.
- Leave to cool completely in the tin if you’ve cooked it as a whole and then cut and enjoy or if you have shaped shortbread just gently peel it from the greaseproof and enjoy. These work wonderfully with a nice cuppa and one bit won’t be enough.
















































