Tuesday 9 February 2021

Sin free pornstar martini mocktails

Pornstar Martini’s are without a doubt up there as one of my very favourite cocktails, so naturally I just had to attempt the alcohol free version to keep the cravings at bay and tide me over until the summer. 

It’s no surprise that they are also a lot of others number one cocktail choice too, so if like me you’re in the no alcohol club, this beauty is for us... 

...well actually there is none this time round, it’s completely sin free so feel free to go wild... you’re welcome

Recipe for alcohol free Pornstar Martini’s (makes 2) 
•1 Fresh passionfruit 
•1tsp Vanilla extract 
•1tbsp Fresh lime juice 
•25ml Passionfruit syrup (@enchanteddrinks) 
•35ml Apple juice 
•175ml Rubicon passionfruit juice 
•1 shot of ‘Nosecco’ 

OR IF YOU WOULD PREFER THE REAL DEAL (don’t worry I haven’t forgotten about you) 

Recipe for the real Pornstar Martini’s full of alcohol 
•1 Fresh passionfruit 
•60ml Vanilla vodka 
•30ml Passoa
•1tbsp Fresh lime juice 
•1tbsp Sugar syrup 
•Prosecco shot

M E T H O D: 

1.) Fill a cocktail shaker with ice cubes, measure out all of your ingredients minus the nosecco/prosecco shot, and add to the shaker. Shake well and then double strain (this bit is key as you don’t want any fresh passionfruit swimming around in your drink) and pour into your chosen glasses. 

2.) Garnish with a slice of passionfruit and pour out your nosecco shot. 

Notes: *Here is the cocktail strainer I used, super cheap and cheerful from EBay, but does the job perfectly. 

TA DA, your very own Pornstar Martini in as easy as two simple steps! 

Please do let me know if you decide to give these a go, and if you’ve made any of my other cocktails which one has been your fave so far? Do you like the idea of the mocktail and cocktail version in each recipe post, is it helpful? 


White Malteser bunny cake jars

I think we’re all in agreement that Malteser bunnies are up there in the top three best Easter chocolates, right? Even more so now they’ve released the chocolate orange version and the white too! 

Well today I’m sharing the white bunny cake jars. My cheesecake jars went down SO unexpectedly well that I thought that cake jars now have to become a thing too... plus the cheesecake needs a bit of a break for a while. 

So before I share the recipe with you I better explain what’s in them starting right from the bottom: a crumbled cake base, vanilla buttercream, a layer of mini eggs, another layer of cake and then buttercream and a white choc  bunny on top. 

So calling all Malteser bunny lovers, this ones for you...

Recipe for white Malteser bunny cake jars (makes 3-4): 

•115g unsalted butter
•115g caster sugar 
•115g self-raising flour
•2 medium eggs 
•1tsp baking powder 
•1tsp vanilla extract 

Middle layer 
•Cadbury’s mini eggs (or any Easter chocolate of your choice) 

•200g unsalted butter 
•400g icing sugar 
•1tsp vanilla extract 

M E T H O D: 

1.) To kick start your cake jars you’ll of course need to make the (cup)cakes. To make life super easy and quick measure out your butter, sugar, flour, eggs and baking powder into the same bowl and then whisk. Once half mixed add the vanilla extract and whisk again. 

2.) This recipe amount should make 12 standard cupcakes, spoon the mix into your cases evenly and bake at (a pre-heated) Gas mark 5 for 20-25 minutes. (You’ll know they’re baked perfectly when a skewer comes out clean).
3.) Once baked and cooled peel out of their cases and crumble up the cake into small/medium crumbs. Once crumbled- you’ll probably use 5 cupcakes to fill 3 jars- spoon into your chosen jars/glasses, mine are empty Nutella jars, and press down carefully. 

4.) Next up, the buttercream... start by whisking your unsalted butter until softened, this is usually easier if your butter is room temperature. Butter softened sift over the icing sugar and add the vanilla extract and whisk again high speed until light, fluffy and pale in colour. 

5.) To pipe the buttercream I used a Wilton 2D nozzle- this one is my absolute favourite. Layer of buttercream completed now is the time to sprinkle over a few mini eggs, and then yet another layer of crumbled cake, and to finish a generous buttercream swirl. 

6.) Cake jar almost finished, it’s decoration time. I sprinkled over mini hearts (Tesco), addd a homemade fondant carrot (you can buy from the supermarket ready made if you prefer though) and of course the star of the show: a white Malteser bunny. 

Notes: *Feel free to layer your pots however you please! For example you could add any Easter eggs to the middle instead of mini eggs. 

 *They should last for 2-3 days kept in an airtight container... if they last that long that is. 

I hope that you enjoy as much as I did, such a perfect little treat if you fancy something sweet over Easter/you’re bored and want something to do during lockdown. As always let me how you get on, I always love to see your creations! 

Saturday 2 January 2021

Sin free frozen Peach Bellini mocktails (with the alcoholic version added too)

Yep that’s right, I’m now alcohol free...for the very best reason of them all- Baby C arriving June 2021... but then you’ll most likely already know that if you follow me over on Instagram anyway, so sorry for the old news! 

That doesn’t mean I’m quite ready to give up cocktails completely, which is why mocktails are now a huge thing in my life. And being as lots of you will be taking part in dry Jan I thought now would be the perfect time to share all of my new experiments and creations with you all. 

So let’s kick start with something peachy, sin free frozen peach bellini’s, you’re welcome... 

...well actually there is none this time round, it’s completely sin free so feel free to go wild 

Recipe for alcohol free Peach Bellini’s (makes 2) 
•8oz ‘Nosecco’ 
•25ml Sugar cane syrup
•1 Tin peaches in juice 
•8 Ice cubes 
•Splash of orange juice 


Recipe for the real Peach Bellini’s full of alcohol 
•8oz Prosecco (Freixenet is my personal fave) 
•50ml Peach schnapps 
•25ml Sugar cane syrup 
•8 Ice cubes 
•Splash of orange juice

M E T H O D: 

1.) Start by emptying the tinned peaches into a container along with the juice- no need to drain, and leave to freeze for at least an hour, or if you want to be even more organised, do this the night before you plan on making your mocktails. Also be sure to have lots of ice cubes stocked up at this point too! 

2.) Next measure out your chilled ‘nosecco’ into a jug and pour into a blender along with the measured sugar cane syrup, and a splash of fresh orange juice. 

3.) Once everything is fully frozen chuck both your frozen peaches and ice cubes into a blender alongside the other ingredients. Blend on full blast in short bursts until it resembles a thick slush consistency. 

4.) Blended to perfection, pour into chilled/frozen champagne/prosecco glasses, and then to finish garnish with a slice of fresh peach, edible gold glitter and a sprig of Rosemary. You could also pour a little more ‘nosecco’ over the top at this stage too if you’d like more of a fizzy kick. 

Notes: *If you aren’t a huge slush cocktail fan this time of the year (I find that hard to believe) you could easily swap for the blended Peach Bellini version. Simply skip the freezing your peaches step and don’t add any ice cubes, same method as before just without the frozen stuff. 

*And for those making the alcoholic version simply swap out the ‘nosecco’ for the real stuff and add the peach schnapps at the same time as the prosecco, sugar syrup, and orange juice. 

And just like that there you have two absolutely incredible cocktails, practically skill free and as easy as can be. Please do let me know if you decide to give these a go, and if you’ve made any of my other cocktails which one has been your fave so far? Do you like the idea of the mocktail version?

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