Just over two weeks with our littlest loaf and we’re slowly starting to find our feet as a family of four. In some ways, not much has changed – it’s funny how life with a toddler simply goes on with mealtimes and outings, stories to tell and bottoms to wipe – and in others, nothing will ever be the same again. We have a whole new person to care for and play with, get to know and fall in love with.
When I have a spare moment to think (mostly nursing in the middle of the night, there’s currently not a lot of daytime peace), I’ve been thinking a lot about these two humans who grew inside me. I’ve marvelled before at the capacity of the human heart to expand and continue to do so: this love I feel for my family is infinite and ever-growing. But my time? My ability to devote undivided attention to each child? It’s compromised. I don’t mean that to sound depressing or defeatist but the other night I had a little weep. On days when Luke isn’t around, my little shadow and I have grown into a gang of three which is wonderful and perfect and something I wouldn’t change for the world, but definitely different. Nino has been so incredibly brilliant with his little sister – and I know it’s all part of life, and good for him to learn to share – but on occasion I’ll catch his eye when I’m changing yet another nappy or latched into another cluster feed and I know there’s a part of me he misses. Nobody said this parenting gig was easy. Continue reading →
Before he arrived I posted a letter of sorts to your big brother in this space. I’ve been writing something similar to you for weeks now in my head, but finding the time to get it down has been trickier second time round – if you’re ever lucky enough to be a mummy yourself (assuming that you want to be), I think you’ll understand what I mean.
When Nino was diagnosed with TGA at his twenty week scan, I promised myself I’d never ask for anything more if we could just deliver this fragile first baby into the world safe and well. But once he made me a mummy and grew and got stronger, I realized how much I adore this gig, how brilliant a big brother he could be and how while one was just perfect, two little people in our lives would be bliss. It’s hard to imagine my heart expanding any more, but I just know that it has and will. You are already so loved and so wanted and we just can’t wait to meet you.
First time around, there were so many unknowns – both what would happen when Nino was born, surgery and all that scary stuff, but also how we would be as parents. This time I feel a little more prepared, but two? Who knows how that’s going to go. Regardless of the mayhem that will undoubtedly ensue, know that your big brother is already in love with you, that he places his hand on my belly to feel you hiccup and tries to tickle you awake. He wants to teach you how to smile and talk and walk and has already requested the role of chief nappy changer. Fine by me. My ever-expanding belly means there’s no longer space to sit on my lap for stories so I’m sure he’ll be vying with you for that spot when you pop out, but I think you already know all this, you’ve been listening in on us for nine months.
Your daddy (and many a relative) thinks you’re going to be dark like me. I’m predicting a curly blonde menace to match the boys you’re joining, but it couldn’t matter less – it’s all part of the excitement of meeting you. Either way, I feel like you’re going to be a happy soul, feisty and with maybe just a little ferocious streak like your mum.
The doctors have given a due date of this Friday, but I’m pretty sure you’ll just come when you’re ready. We’ll be waiting, baby girl, to welcome you into the world: already utterly in love and ready and for you to make our family complete. Until then, this shortbread, as if life wasn’t sweet enough already 🙂
Millionaire's shortbread with an added peanut twist. The addition of salty peanut butter to the chocolate topping of these addictive little squares balances the sweetness beautifully. The perfect tea time treat.
Author: Kate Doran
Recipe type: Baking
Serves: 16 squares
Ingredients
For the shortbread
250g unsalted butter, softened
250g plain flour, sifted
50g corn flour, sifted
100g golden caster sugar
pinch sea salt
For the caramel
140g light brown muscovado sugar
397 tin condensed milk
140g unsalted butter
½ tsp salt
For the chocolate topping
200g dark chocolate
50g milk chocolate
3 tbsp smooth peanut butter
Instructions
To make the shortbread, lightly grease a 20cm square tin and line with baking parchment. Blitz all the ingredients in a food processor, making sure not to overwork, then press into the tin. Prick with a fork then chill for one hour, before baking at 180C/160C fan for 35 - 40 minutes, until pale gold. Remove from the oven and allow to cool completely.
To make the caramel, melt all the ingredients in a medium saucepan over a medium heat. Simmer, stirring regularly, for 5 - 6 minutes until thickened then pour over the shortbread base. Refrigerate for a minimum of 2 hours.
To make the topping, melt the dark chocolate then pour over the caramel. Melt the milk chocolate and peanut butter together, then drizzle over the top. Refrigerate for a further hour until set then cut into squares.
Will keep for several days in an airtight container.
According to reliable sources – aka Wikipedia and the various blogs and websites who have authoritatively regurgitated its contents – the word ‘butterscotch’ was first recorded in Doncaster in 1817. Little wonder my Doncaster-born husband ranks butterscotch in his top three sweet treats of all time (battling it out against fig rolls and lemon sorbet, if you’re interested). Butterscotch Angel Delight is his particular weakness (the boozy version from my book now trumping any nostalgic memories of the nasty artificially flavoured packet stuff) but he’s also partial to a simple sauce – on meringues, in cake or smothered all over ice cream. So when I was recently tasked with creating a ‘Taste of Britain’ for Rennie’s 80th birthday celebrations, I knew exactly what to make. Continue reading →
Millionaire’s shortbread is something of staple in my baking repertoire, second only to brownies, perhaps cookies, in the list of simple treats I’ll bake when called on to bring something sweet to a special occasion. Like brownies, I’ve got a favourite recipe (ok three, on rotation) but I’m not averse to a little tinkering here and there. These lovely little morsels were my contribution to a baby shower this weekend just gone, and although it’s hard to beat the classic, I may have to throw a handful of salty peanuts into every batch of millionaire’s shortbread I make from now on, they’re so damn delicious. Continue reading →
As I sit here writing, Nino is snuggled across my chest in his baby sling, pinky finger pointed and forehead slightly furrowed. Although he’ll now grace us with a gummy mega watt smile when we’re particularly entertaining of a morning, his everyday expressions tend towards the sterner, more concerned. These old man mannerisms seem fairly typical of newborn babies, but I also think there’s a contemplative personality growing behind those long-lashed eyes. Continue reading →
This Friday just gone I finished work. Our little loaf is due in just over two weeks and I’m finally ready to admit that my forty five minute commute on the tube twice a day is getting a little tiring. Although it’s weird handing over your working life for a year – holiday time! I can hear mothers all around me chuckling – I’m ready to start nesting, preparing our home for this little life to be. The next two weeks will be spent tidying cupboards and sorting last minute decorations, maybe a pedicure for those feet I can no longer reach, long walks with my mum and lunches with friends. People keep saying I should take some quiet time before this little man drops in and changes our lives forever, and I will, but busy is my default setting and just what I enjoy. Which I guess stands me in good stead for the months and years to come. Continue reading →
All around me people are making resolutions. Dry January seems to be top of a lot of lists and the favourite question everyone loves to ask a pregnant lady is ‘how hard is it not to drink for nine months?’ To be honest, I really haven’t missed alcohol, but even when I wasn’t pregnant I could take or leave it to some extent. My weakness is definitely treats of the sweet variety and since I believe in Julia Child’s old adage of ‘everything in moderation, including moderation’ we’re kick starting January round here with these tasty little morsels of chocolate peanut goodness.
Milk caramel, cajeta, dulce de leche or manjar; whatever you call it, sweetened caramelized goat or cow’s milk makes an excellent addition to a cheesecake. Today we’re celebrating so the cheesecake in question contains a whole jar of the sweet stuff, but before we talk recipes let’s focus on the reason for those celebrations. My cookbook, Homemade Memories, hits the shops in four weeks andmy lovely publisher is giving everyone who pre-orders it the chance to win an amazing bundle of baking goodies (hurrah!). Continue reading →
Happy New Year! After a full week back at work for most, I’m a little slow off the mark but I promise this recipe is more than worth the wait. We’re jumping into January with a bang: there’s caramel, chocolate, gooey salty-sweetness and not a leaf of kale in sight. Although if you’re the kale eating kind, don’t click away yet because these, believe it or not, are healthy salted caramels. Continue reading →
I first tried one of Milli Taylor‘s brownies around this time last year. We’d been chatting online about various food-related things and realised that we live pretty close to one another. Milli had some goodies going spare from a catering job so promised to drop a few samples round the flat while we were out. Several bemused messages later, it dawned on us that she’d left them in the wrong street and I ended up having to tiptoe my way down a stranger’s garden path to retrieve the box from behind the bush by their front door. Not the easiest brownies to get hold of, but some of the best I’ve ever eaten, so when I received a copy of Milli’s debut cookbook, I knew this recipe was the one I’d have to make first. Continue reading →
