7th Heaven

Choc Peanut Butter Aaron Spelting Cookies

Baking, Dessert, Emmy Gold, Emmy Gold: The Gold Wing, Snack

And now, the end of The Gold Wing is here and I thought it best to once again go back in time and celebrate with someone that has faced their final curtain – Toto that into My Way, would you? – my dear friend Aaron Spelling.

As you know, I’ve long been a friend of the Spelling Dynasty and my catch-up with Loni – who played Candy in Tori’s hit show So Notorious – reminded me that Aaron has a couple of Emmys to his name, despite creating some of the most iconic TV shows of our time.

I used my time in the purring delorean to finalise my tips for the best series gongs, settling on an ASP clean sweep as The Marvelous Mrs. Maisel takes Comedy, The Handmaid’s Tale goes back-to-back for Drama and The Assassination of Gianni Versace: American Crime Story is honoured for Limited Series. I found things more difficult for Talk and Sketch Series, eventually decided Variety Talk would go to Last Week Tonight with John Oliver and At Home with Amy Sedaris will/should surprise for Variety Sketch.

Oh and I obviously am backing RuPaul’s Drag Race but that should come as a surprise to absolutely no one.

By the time I arrived at the epic Spelling Compound, I was so overjoyed to see Aaron one last time that I didn’t want to let him go. I desperately danced around filling him in on what I had been up to, lest I set off a butterfly effect, eventually shoving Choc Peanut Butter Aaron Spelting Cookies into our mouths to avoid any issues.

 

 

Inspired by a delicious Nigella classic, these babies are decadent, rich and a little bit healthy – yay spelt! – so you can devour them without feeling to guilty. And while that is a total lie, just buy it … because they are worth it.

Enjoy!

 

 

Choc Peanut Butter Aaron Spelting Cookies
Serves: 2 nostalgic friends, or 6-8 normal people.

Ingredients
150g peanut butter chips
125g dark chocolate
125g spelt flour
25g cocoa
½ tsp bicarb soda
pinch of kosher salt
60g unsalted butter, at room temperature
125g muscovado sugar
2 tsp vanilla extract
2 eggs, still cold

Method
Chuck the peanut butter chips in the freezer and preheat the oven to 160°C.

Melt the dark chocolate in a bowl and leave to cool a little, and combine the flour, cocoa, bicarb and salt in another bowl. In the bowl of your stand mixer, cream the butter, sugar and vanilla for a couple of minutes, or until light and fluffy. Beat in the cooled chocolate until well combined before adding the cold egg. Scrape down the sides, reduce speed to low and carefully add in the dry ingredients, avoiding a mushroom cloud of flour at all costs. Remove from the stand and fold through the peanut butter chips until combined.

Dollop a tablespoon of dough on a lined baking sheet, leaving a large rim for spread, until full. Place the remaining dough in the fridge while you transfer the baking sheet to the oven for ten minutes and bake until just set. Leave to rest on the warm pan for ten minutes before transferring to a wire rack to cool.

Repeat the process until the batter is done, and then devour.

 

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Alan Thicke Cut Marmalade

Condiment, Snack

It has been a very long week and as is often the case, that meant I had a few wines … which in turn meant I got feeling wistful for the days of old. And when I think about the good old days, I remember my dearly departed friends like Alan.

As you know, the documentation of my celebrity catch-ups potentially killed off some of Hollywood’s biggest heavyweights in the last year, though thankfully Alan was not my fault.

Despite not killing Al, we didn’t get to catch-up before he died last year and I wasn’t able to go to the funeral due to my feud with Robin … and the whole banned from the U.S. by Trump thing. Given that, my wistful feelings lead to getting out the time machine and having some closure with my boy.

I first met Alan on the set of Growing Pains – I’m actually the one that got Leo the job – when I was working as a bodyguard for Tracey Gold who I met on the set of CHiPs. Given my penchant for fine older gents, Al and became fast friends and he grew to become a Hollywood father figure to me.

Given that his death was quite surprising, I only went back six months because there wasn’t much risk of spoiling anything. While he was a bit confused by my sporadic tears, he completely bought my excuse of feeling hurt by Kirk Cameron being a complete dick.

I didn’t want to run the risk of letting any information slip, so when he called our catch-up to a close and asked me to play hockey with him and his son in a few weeks, I wiped a solitary tear and made him promise to finish off his Alan Thicke Cut Marmalade as quickly as possible.

 

 

Full disclosure, I absolutely hate, hate, HATE marmalade, but it is Alan’s favourite … and it goes well in things (like glazing a ham or something). Plus, this one is so fresh and delicious that it is hard to hate, even when it isn’t your jam.

Because it is marmalade.

Enjoy!

 

 

Alan Thicke-Cut Marmalade
Makes: 2-3 cups.

Ingredients
1kg oranges
1 lemon
cinnamon quill
1kg muscovado sugar
1kg raw caster sugar

Method
Juice the oranges and lemon, and pour through a sieve into a large pot.

Cut the peel into chunks and add to the pot with the cinnamon – despite this being thick-cut marmalade, I erred on the side of caution and went thinner. Add two litres of water and bring to the boil over high heat, before reducing to a simmer for a couple of hours.

Add the sugar and stir to combine. Bring back up to a rapid boil and cook until thickened and set (this is when it is around 100°C), though I don’t mind it a bit thinner.

Once done, allow to rest for twenty minutes or so before removing the cinnamon quill and transferring to sterilised jars.

Or devouring.

 

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Haylie Duffoutis

Baking, Dessert, Snack, Sweets

Ok – so let me start by clearing up the family connection Annelie and I have with the Duffs, and by that I mean that yes it is a scam … but the Duff girls, as yet, are unaware. Ipso facto, this week’s date was all about us sisters, doing it for themselves.

Which coincidentally is the song that I convinced Hayls to record as a girl-group with our younger twin sisters Hizza and Annelie. Oh … and for some reason, Hayls thinks I’m genderfluid and it may be because that was the only way I could convince her to finally join forces on the forthcoming album Up the Duffs.

I should get on with this though, shouldn’t I?

As you know, I thought I got my now-faux-sister fired from 7th Heaven as a way to bed Simon Camden both on and off screen … but turns out, she actually stuck around until the end. And here I was thinking she had the patience of a saint! Despite the fact she didn’t forgive me for the sacking that didn’t occur, she is still the absolute sweetest and it just seems like the kind of thing she would do.

Hayls was so excited to be catching up and desperately tried to braid my inch-long hair, pillow fight and swap clothes, in an attempt to make up for the sister time we’d missed out on in childhood.

I mean, it was so adorable and delightful that I almost felt bad for continuing the scam … but then I whipped up a Haylie Duffoutis and came to my senses on a full stomach.

 

 

Like her sister, Hayls is so sweet that I can’t bring myself to cook her anything but dessert and this one takes the cake. Despite, ironically – maybe, I don’t know, ask Alanis – the fact this is not a cake … but something far, far better.

Clafoutis may not be classy – some would argue it is peasant food – but who cares about class when you have sour cherries dotted into a baked custard-esque dough/cake/batter/however you’d describe it.

In any event, enjoy!

 

 

Haylie Duffoutis
Serves: 4-6.

Ingredients
1 cup milk
4 eggs
⅔ cup raw caster sugar
2 tsp vanilla extract
2 tbsp butter, melted
½ cup plain flour
2 cups pitted morello cherries, drained

Method
Preheat oven to 160°C.

Whisk together the milk, eggs, sugar, vanilla and butter until well combined and the sugar dissolved. Add the flour and whisk until smooth.

Pour the batter into a 30cm pie dish, scatter over the cherries and bake in the oven for 30-45 minutes, or until puffed and golden.

Serve immediately with a dusting of icing sugar or some fresh cream.

And obvi, devour.

 

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Our lips un-sealed

Guess Who's Coming to Dinner

Just when I thought I wouldn’t be able to top my musical dynasty’s visits for the year with Carnie, I got a call – completely out of the blue – from my dear, dear Haylie Duff.

As you know, Annelie and I have a very long and confusing history with the Duff clan. I mean, I can’t even remember if we are truly Hiz and Hayl’s long lost twins, or whether it is a very long con that we are playing.

In any event, Hayl’s still thinks I am her 7-minute-younger-and-far-more-Hebraic-slash-bushy-browed-twin bro and she was hella keen to have a bit of family time, swap recipes and just do what fam does.

So what do I make for the dear friend I am scamming … or the dear sister I will probably scab off when my life next derails?

Image source: Asian Food Channel.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, and Tumblr.

Keri Brussell Sprouts Salad

Salad, Side

Yep, apologies Felicity fans – I was the one that not only encouraged her haircut but the one that drunkenly took blunt scissors to it, after a bender in the meatpacking district or West Hollywood (I can not remember where it was filmed, just that I was hustling, off the wagon and loving it) and left Kez and the WB hairstylist to try and find a way out of the mess.

Thankfully Kez is as sweet and understanding as dear Felicity and didn’t hold it against me.

I first met Keri in 1995 when she had a guest stint on Married … with Children – my torrid affair with David Faustino was coming to an end after he (correctly) accused me of having an affair with Ed O’Neill, a down-to-peg Sagal and Marcy. Yes, Marcy – I am not attracted to Mandy unless she is in character.

As you could imagine, it was a very tumultuous time and dear Keri (incorrectly) saw me as a victim and quickly rescued me from the hell (of my own creation). You know how the story goes by now; celeb meets boy, boy pretends he isn’t toxic and tricks up and coming celeb into being his friend, boy relapses/is involved in scandal/is incarcerated and celebrity stands by him through thick and thin.

Even when he takes her hair from thick, to thin. Yeah … I am aware of how lucky I am to have found such supportive A-listers.

Despite hairgate, Kez has been on the up-and-up, which I like to attribute to her critically applauded turn in Waitress, which I financed out of guilt (I also funded a PSA called August Thrush but it was recut to make a poignant movie – I’m pretty kind). Now instead of her success depending on the length of her hair, she is being overlooked for Emmy Awards and battling whichever animal Andy Serkis most recently played.

It was such a treat catching up on the good old days and to see that her hair is as luscious as the world wants it to be (aside, must secure a shampoo commercial for Connie Britton and Kez). We laughed about Scott Foley’s obsession with me, Jeremy Sisto’s obsession with me … and, who could forget, Andy Serkis’ obsession with me, before sitting down to a light Keri Brussell Sprout Salad.

 

keri-brussell-sprouts-salad-1

 

Oh, I forgot … Cheryl Hines was also obsessed with me, but I’ve digressed.

While most people either hate or simply tolerate brussel sprouts, they would have to be my favourite vegetable. Even when steamed to within an inch of its life and the water is gone out the pan and now tastes smoked, slather on a knob of butter and those little balls have my heart.

Don’t even go there.

Anyway, it is autumn in Australia and despite still having sweat dripping of my balls on the daily, that means lettuce is now for suckers. Shred these little bad boys with some fried, salty bacon, sharp cheese and some nuts and you have a testicular inspired, culinary delight.

Enjoy!

 

keri-brussell-sprouts-salad-2

 

Keri Brussell Sprouts Salad
Serves: 6.

Ingredients
6 rashers streaky bacon, roughly diced
350g brussels sprouts
¼ cup red wine vinegar
1 clove garlic, crushed
3 tbsp olive oil
60g parmesan cheese, grated
¼ cup almonds, roughly chopped and toasted
¼ cup flat leaf parsley

Method
Heat a small frying pan over medium heat and cook bacon for a couple of minutes, until golden and crisp. Remove to drain on a paper towel.

While the bacon is chilling out, roughly shred the sprouts and transfer to a bowl. Add the remaining ingredients, bacon included, and toss well to combine.

Devour and remind yourself to always think through your haircuts.

 

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Short and curly

Guess Who's Coming to Dinner

Can she become
Can she become
My new favourite celebrity date?

New week
New month
A new celeb dropping by my home
I don’t remember (why we haven’t seen each other in so long)

Ne-ew time spent with you
I ne-ed time for me (to plan what to make)

What fo-od can I serve you
Keri, what can I cook that best reflects the close friendship you once shared with me

Fuck – I just remembered why we lost touch …

Picture source: Unknown.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.