Alan Dale Sprouts

While Caleb Nichol is arguably the worst person to ever walk Orange County – barring all of the housewives, obviously – my dear friend Alan is as sweet as they could possibly come.

As you could probably guess from our down under connection – in both ways – I first connected with Alan in the mid-80s while working on the hit Australian soap Neighbours. Al was starring as Jim Robinson – stud of Ramsey Street – while I was working originally as the inspiration behind Mrs Mangel and eventually the character’s specific acting coach to ensure she was as awful as possible.

Despite the fact we were polar opposites – aka likeable and insufferable – Al and I quickly connected and became the best of friends, with me introducing him to his eventual wife Tracey (she was an ex-girlfriend of mine) and acting as Best Man Of Honour at their wedding.

With roles drying up for him in Australia – damn you type casting – I encouraged Al to take the leap and move to Hollywood. Thankfully it wasn’t long before I introduced him to Sorkin and his career took off.

I’d recently caught up with Al while he was back home filming Secret City (which FYI is actually pretty good) but sadly we were both to busy to take time out to reconnect over our favourite friendship feast of my Alan Dale Sprouts.

So it may not be obvious given ale perfectly slots into dale … but these are beer and bacon fried brussels sprouts and they are freaking delicious. I promise.

Enjoy!

Alan Dale Sprouts
Serves: 6-8.

Ingredients
1kg brussels sprouts, ends removed and halved
200g pancetta, roughly chopped
1 shallot, finely sliced
375ml pale ale
pinch of dried chilli flakes
pinch of muscovado sugar
salt and pepper, to taste

Method
Heat a large frying pan over medium heat and fry the pancetta and shallots for a couple of minutes.

Add the brussels sprouts and fry for about five minutes. Pour in the beer and add the chilli flakes and sugar and reduce for about ten minutes, or until it is a sticky glaze.

Season to taste, serve and devour.

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Rachel Bilsonta Hats

12 Days of Chrismukkah, Baking, Cake, Dessert, Snack, Sweets

You can’t celebrate the 12 Days of Chrismukkah without my dear friend, the pocket-rocket portrayer of the gloriously rage-filled Summer Roberts … Rachel Bilson.

Deep breath – what a freaking (long/terrible) sentence, amirite?

I first met Rach – and spotted her talent – in early 2003 on the set of Buffy The Vampire Slayer. I was part of SMG’s entourage at the time but was taken in by Rachel’s spunk. As soon as I saw her perform, I knew that she was the only person that could play the role of Summer and do just to her season 1 catch-phrase “ew.”

While we had a brief falling out after I tried to set her trailer on fire after she began dating Adam Brody (I had fantasised about us becoming a twincesty couple), she understood my complete lack of logic/basis in reality and forgave me within a week.

The girl, it needs to be said, is a damn saint.

(Her sweet, forgiving nature is the only way I could forgive her for marrying Hayden Christensen, who broke my heart on the set of Life as a House when he wouldn’t play sweet dixie with my behind… but that is another story for another time. Plus I worked that line into Hart of Dixie, so how could I stay mad?).

I haven’t been able to see much of Rachel since Hart of Dixie was egregiously axed – which is actually about my life as a small town Alabama doctor falling for a myriad of similar looking men – given how busy she is with my dear god-daughter Briar Rose Christensen, so it was such a treat to be able to reconnect over some festively appropriate Rachel Bilsonta Hats!

Sweet, delicious, kind-healthy (yay whole strawberry!) and completely kitsch, these little babies are the perfect festive bake for those dreaded office Christmas morning teas.

Or as a gift for people you actually like. Like the Bilson-Christensens – enjoy!

Rachel Bilsonta Hats
Serves: 8.

Ingredients
2 cups plain flour
¼ cup valrhona cocoa
1 tsp bicarb soda
1 ½ cups raw caster sugar
¾ tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp cloves
¼ tsp allspice
1 cup buttermilk
200g unsalted butter, melted
2 eggs
1 tbsp white vinegar
1 tsp vanilla extract
1 tbsp red food colouring
Icing
500g cream cheese, at room temperature
2 cups icing sugar
120g butter, at room temperature
1 tsp vanilla bean paste
strawberries, tops sliced off

Method
Preheat oven to 170°C and line muffin muffin pans with paper cases – quantity will depend on the size you want, but I can make 8 Texans.

Sift all the dry ingredients into a bowl and whisk the wet ingredients in a large jug until combined.

Make a well in the centre of the dry ingredients and stir through the wet ingredients until just combined. Then stir through the food colouring. You can use a stand mixer – like I do, because I’m lazy – but just remember that the best muffins are the ones that are barely mixed, so just do it on the lowest setting and only for as long as it needs.

Divide the mixture among your pans and bake for 20 minutes or until a skewer inserted into the centres comes out clean. Remove from the oven, transfer to a wire rack and allow to cool completely.

While they are getting chill, combine the icing ingredients – sans strawbs – in a stand mixer and beat until smooth and fluffy.

To assemble, smear each cupcake generously with icing, top with an upturned strawberry and top said strawberry with a dollop of icing. Ta dah – bilsonta hats!

Devour.

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Eve Plumb Pudding

Baking, Cake, Dessert, Snack, Sweets

Oh my goodness – I didn’t realise losing Florence Henderson would be this hard.

As one of my first loves, I always knew my heart would break but given we were never able to launch a spin-off of her Retirement Living cooking show – which would have looked suspiciously like Martha & Snoop’s Potluck Dinner Party – I’m distraught that I couldn’t help add a final jewel in the crown of her TV legacy.

But alas, this isn’t all about our dearly departed Florence … and that is in no small part, thanks to the beautiful, caring support of my dear friend Eve Plumb, who helped me work through my grief.

As you know, Annelie and I connected with The Bradys via Mo and were cast as the worse versions of cousin Oliver. While we were wiped from the show’s history, we remained close with the kids – particularly Evie.

Like her character on the Bunch – oh, have I never mentioned we all called it the Bunch on set? ‘Cause we did – Eves was always the most down to earth (albeit a little jealous) member of the cast, and she took me under her wing and tried to help me through my multiple addictions and countless scandals throughout the years.

Fun fact: I am the one who got her into painting … which I took up when in rehab with my gal pal, Caz Fish.

I hadn’t seen Evie since her appearance in the Emmy Award winning production Grease: Live and was looking forward to toasting to her success and was on the phone to her when we heard about dear Flo’s passing.

It completely knocked me, I broke down and Evie knew that she was the only one that would be able to help me snap out of it – we actually inspired that scene in Moonstruck – and process my grief.

Of course, Eves was right about helping me, though making and devouring my Eve Plumb Pudding – as you probably guessed on Monday – should also take some of the credit, given its proven therapeutic benefits when it comes to helping process grief. In addition to being delicious.

(Talking about our sodden appearance on Sally Jessy also lifted our spirits, obviously … but that isn’t necessary to this story).

I used to make this pud on set – which is pieced together from my grandmother’s handwritten par-recipe – every year to celebrate filming the last episode before our break and it was everything you want from Christmas and more – fruity, rich and ready to stuff you up … it sounds like everything I want in a man.

Enjoy!

Eve Plumb Pudding
Serves: 2 mourners.

Ingredients
400g raisins
300g currants
150g sultanas
100g prunes, roughly chopped
100g dates, roughly chopped
250ml spiced rum
250g butter, at room temperature, plus extra to grease
1 cup muscovado sugar
1 tsp vanilla essence
4 eggs
2 ½ cups flour
2 tsp baking powder
1 tsp mixed spice
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp nutmeg
¼ tsp ground cloves
Brandy custard, to serve

Method
This takes some planning ahead, ok? So I apologise, but place the fruit in a large bowl with the rum and leave to steep overnight to a day – the longer the better, you want that fruit completely written off.

Grease a two litre capacity pudding basin with extra, soft butter and line the base with a circle of non-stick paper. Leave aside.

In a stand mixer, cream the butter and sugar together until pale, fluffy and creamy. Add vanilla and each egg, one at a time, beating well after each addition.

Combine all the dry ingredients in a bowl and fold through the pulsating-ly fluffy egg, butter and sugar mix. Fold through the boozed up fruits and pour the batter into the prepared pudding basin.

Now for the fun – lol – place an upturned saucer – or something low and heatproof that fits – in the base of a large saucepan. Half fill the pot with kettle-boiled water and simmer over low heat.

While that is getting bubbly, cut a large square of non-stick paper and an equally sized square of foil. Fold them together, pleating at the middle to secure and place over the lid of the basin, foil side up. Press it down tightly and secure with kitchen twine like a poorly wrapped christmas present.

Lower the basin until the non-chalantly bubbling water – adding more if the tide is not high. Cover the pot as securely as possible and steam for 4 hours, or until an inserted skewer comes out clean. Check on the pot throughout cooking and top with more boiling water as required – use your judgement.

Remove from the basin, allow to rest for about half an hour and turn out.

Top with warmed brandy custard … which reminds me, I need to make a call.

Obviously you can devour while I’m on the phone – maybe check back over the weekend?

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+.

Ho, ho … oh!

Uncategorized

‘Tis the season to get your jollies so the Fame Hungry team would like to say, Merry Christmas / Happy Holidays / etc.

We will return in a couple of weeks after spending some time relaxing and wandering around nude on balconies in Bora Bora with a secret A-list friend. We won’t name names, but let’s just say the paparazzi will be on hand again!

Once again, we would like to advise that you use your time avoiding your friends and family wisely and make all of our recipes like grumpy Amy Adams in Julie and Julia … or you can create a vision board to achieve our lives. Dream big guys, dream big!

From the Kalabasas Kardashian krib to yours, Merry Christmas and see you next year!

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+.

Cakelyn Jenner

Cake, Dessert, Keeping it Kardashian Khristmas, Sweets

Whether you want to admit it or not, our dear friend Caitlyn Jenner has had a monumental year since coming out as transgender and working towards being the activist she needs to be, given the role would be thrown at her anyway.

We first met Cait in an Olympic training camp in the mid 70s when Annelie was trying to perfect the correct amount of steroids for me to win discus, without being caught. It worked and Annelie went on to provide supplements to Lance Armstrong, but that is another story for another time.

Our bond with Cait was instant and while she was disappointed in our actions, our wit, charm and aggressive sexuality was too much and a four decade friendship was formed.

Cait first told us she was transgender about 18 months ago when we caught up during a fleeting visit to Malibu to egg Yolanda Foster’s house. We were so happy that she felt comfortable enough to share her truth with us and surprisingly, we didn’t run straight to the paps with the information.

Since then, we’ve acted as a trusting, tender ear while Cait has endured the ups and downs of the media scrutiny in the lead up to her interview with Diane Sawyer and were heavily involved in deciding on the now iconic Vanity Fair cover.

Such a stellar year, made Cait deserving of our highest honour, to be the final pre-Christmas hiatus recipe. We like to call it our Cakelyn Jenner.

While you would assume such a landmark year would call for a showy, decadent, Christmas dessert, we wanted the Cakelyn to be a reminder of the true essence of Cait’s year. It was honest and simple; she is a woman, finally able to live as the person she is and that calls for a nice classic sponge.

Enjoy!

Cakelyn Jenner
Serves: 8

Ingredients
200g self-raising flour
225g salted butter
175g castor sugar
1 tsp baking powder
4 eggs
1/4 cup milk
1 tsp vanilla extract
300ml thickened cream
Seeds from 1 vanilla bean
½ cup raspberry jam

Method
Preheat oven to 175°C.

Grease, flour and line 2 x 8″ cake pans.

Beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition. Add vanilla extract and milk and combine.

Sift flour and baking powder into wet ingredients mixture. Gently fold together until just combined. Divide between prepared pans.

Bake for 20-25 minutes or until cakes are risen and spring back when touched. Allow to cool on a wire rack.

Once cakes are completely cool, whip cream to stiff peaks and stir through vanilla seeds.

Spread one half of cake with jam. Top with cream and then other cake. Serve immediately.

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Khloé Kardashiham

Keeping it Kardashian Khristmas, Main

I know you’re not meant to play favourites, but Khloé is our favourite member of the Kardashian-Jenner family. And that is despite working with our nemesis/my ex Mario Lopez.

As you can probably tell from watching her, Khloé has always been the koolest, most down-to-earth Kardashian.

When Kris first took us in, Khlo had the most reservations as she could see through our sweet facade and knew that we would sell anything in the house that wasn’t stuck down. She pulled us aside and in the cage-fight that followed, we resolved all of our issues and were bonded as BFFs for life.

Nothing says Khristmas like a ham and nobody gives less fucks about the kraziness of being a Kardashian than Khlo – with that in mind, we knew that we had to whip up our famous Khloé Kardashiham for our fave gal-pal.

Ham aka bacon’s ugly half-sibling, is still more glorious than most meats and is a staple for the Khristmas table. While most people love a bit of marmalade glaze action, my repulsion for orange means I can’t tarnish the gloriously salty meat. What I do approve of? Sticky, juicy cherries gloriously caramelising on top of the pig.

Enjoy!

Khloé Kardashiham
Serves: 1, if you use a single serve ham. 8-12 otherwise.

Ingredients
200g cherry conserve
70g muscovado sugar
100ml whiskey
2 tbsp good-quality red wine vinegar
½ tsp ground cloves
¼ tsp ground cinnamon
¼ tsp ground allspice

Method
Preheat oven to 180C.

In a small saucepan over low heat, place the conserve, sugar, whiskey, vinegar, cloves, cinnamon and allspice and cook, stirring, for a few minutes or until sugar dissolves. Increase the heat to medium and simmer for 10 minutes or until thickened slightly. Remove from the heat and allow to cool.

Now in this part you would probably do the whole, cut around ham shank, remove the rind and score process but Khlo wanted her own single serve ham.

Whichever size ham you cook, place it into a lined baking dish and generously coat with the glaze before putting in the oven. Re-glaze every twenty minutes or so until browned and caramelised … being careful not to burn it.

A normal size ham would take about 90 minutes, Khlo’s individual one took about 40.

Transfer to a platter, cover with foil and rest for about 20 minutes before carving. As you can see, i’m a big fan of pouring the remaining glaze over the ham before serving. Who says no to more cherry goodness?

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+.

Roast Pumpkim Kardashian-West

Keeping it Kardashian Khristmas, Side

Despite what you may think, she is not so dim, our Kim.

After being taken in by Kris in the late 80s to work on our ponzi schemes, we formed a quick bond with our surrogate big sister Kim.

As evidenced by her exceptional, down-to-earth parenting and the beautiful way she is with her nieces and nephews, Kim has always had a knack with children and she immediately took us under her wing when we landed in Calabasas.

Our shared ambition to be famous led us down the very determined path, befriending the Hilton-Richards’ and then using that to parlay our notoriety into fame by filming sex-tapes. While it worked for Paris and Kim, ours failed to set the tabloids ablaze and Annelie and I launched a vicious media attack against Kim to punish her.

Knowing that we were only lashing out, out of jealousy, Kimmy never held our petulant behaviour against us and continued to only abuse us in the manner that should would her family.

Given that lil’ Sainty was just born (and wanting to TP her house again), we decided to charter/”borrow” one of Kanye’s jets and bring the festive spirit to her. As she had just had Sainty, we were delivered a strict 958 page dossier on what would could and could not feed her, resulting in our Roast PumpKim Kardashian-West.

There is something so comforting and fulfilling about roasted pumpkin; how it caramelises and gives way to an earthy sweetness is something so life affirming. That being said, I don’t have much going on so you may not find that.

Add in some cheese, the freshness of the mint and the tart pomegranate seeds and you will have a religious experience worthy of a saint … or his mother.

Enjoy!

Roast Pumpkim Kardashian-West
Serves: 6.

Ingredients
Small kent pumpkin, sliced into wedges, skin on
½ tsp cumin, ground
½ tsp chilli, ground
Salt and pepper, to season
Olive Oil
Pomegranate, seeds smacked out
200g feta, roughly crumbled
Handful of mint, roughly chopped

Method
Preheat oven to 180C.

Arrange pumpkin slices on a large baking sheet and rub with spices, salt and pepper and olive oil.

Bake in the oven for 20-30 minutes, or until golden and tender. I t will depend on how large the pieces are.

Once the pumpkin is done, arrange it on your serving plate and sprinkle, generously, with pomegranate seeds, feta and mint.

Devour.

Fun fact: this is literally made from all of the ingredients left in the do list of Kimmy’s dossier.

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+.

Sweet Potato and Kourtney Karnashi Pear Gratin

Keeping it Kardashian Khristmas, Side

This Christmas, I am really grateful for the likes of Kourtz Kardash. Our friendship has truly withstood the test of time and weathered the storm that comes with being A-list celebrities (well Ben and I are, anyways).

Our friendship with Kourtz literally goes back to when we were all in-utero. After our glorious simultaneous births, we were Kourtz’ newborn baby neighbours in the hospital (I can’t recall which one). Kourtney’s mother LudaKris sniffed out an opportunity with her momaging skills, recruiting Ben, Kourtz and I to star in her reality TV drama, Kribs.

Unfortunately once we had passed through the cute newborn stage, it became apparent that I resembled Baby Sinclair and Ben had a general hatred of people, so we were dropped literally like newborn giraffes from the Kribs cast. Unsurpisingly, without our presence, Kribs never took off – although it did set the tone and general level of emotional intelligence required for the follow-up Keeping Up with the Kardashians.

Despite never making it on-screen together, our friendship with Kourtz has remained strong over the years. Christmas is a great time to catch up over a hearty meal and reminisce on those glorious infantile years.

The Sweet Potato and Kourtney Karnashi Pear Gratin, is both a feat of our culinary and literary skills. It combines festive flavours of maple. walnut and pear with salty bacon and sweet potato, creating a modern Christmas klassic.

Sweet Potato and Kourtney Karnashi Pear Gratin
Serves: 8

Ingredients
750g sweet potato
4 medium nashi pears
100g streaky bacon
100g walnuts, finely chopped
125g butter
1 tbsp rice bran oil
3 tbsp maple syrup

Method
Preheat oven to 200°C.

Peel and finely slice the sweet potato and nashi pears. Set aside in a bowl and cover with iced water.

Meanwhile, melt together 100g butter and 3 tablespoons maple syrup. Finely chop streaky bacon into small pieces.

Heat frypan over medium heat. Once hot, add remaining 25g butter and 1 tablespoon rice bran oil. Saute bacon until golden and crisp. Stir through walnuts. Remove from heat and set aside.

Grease a 6 cup gratin dish with butter. Drain pear and sweet potato slices. Layer sweet potato and pear into the gratin dish alternating each slice. Once the layer is completed, brush with melted butter. Continue layering until all slices are used.

Bake in hot oven for 30 minutes or until just tender. Add walnut and bacon crumble and bake for another 5 minutes or until completely heated through.

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Rumball Jenner

Keeping it Kardashian Khristmas, Sweets

Although we are putting on a delicious Christmas spread for her, Kenny Jenner actually really owes us one.

Kendall, or Kenny as she goes by with her inner circle, had the honour of featuring on the Victoria’s Secret runway this year. Did she look amazing? Yes. Did she deserve the opportunity to strut her stuff? Totally. Would she have gotten there without us? No way!

You see, Victoria’s Secret had been positioning our nemesis Ariana Grande to take one of the esteemed runway spots this year. Ariana was invited to perform at the 2014 show as a primer for a walking gig in 2015 – a spot Kenny was desperately coveting. As we had insider goss, we came up with a plan so beautiful the likes of it hadn’t been seen since Fabio copped a goose to the face (also our doing).

You guessed it – we got that bitch wing-slapped. Let’s be honest, no-one wants this face sauntering down the runway. Kenny was officially in for 2015!

While we haven’t decided how she can repay us just yet, it is the season of giving and it is high time to gift Kenny with our glorious presence again.

Rumball Jenner is the perfect Christmas snack to share with one of the ballsiest bitches around!

Rumball Jenner
Makes: 20.

Ingredients
250g marie biscuits
1 x 395g can sweetened condensed milk
4 tbsp unsweetened dutch cocoa
2 tbsp rum
1 tsp vanilla extract
1 cup coconut, divided in half

Method
In a food processor, process marie biscuits until fine crumbs form. Add cocoa and half of coconut and pulse until just combined. Tip mixture into a large bowl.

Add rum, sweetened condensed milk and vanilla extract to dry mixture and stir until combined.

Roll heaped tablespoons of mixture into balls and roll in extra coconut. Refrigerate until firm.

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Fruit Mince Pylie Jenner

Dessert, Keeping it Kardashian Khristmas, Snack, Sweets

As the youngest member of the Kardashian-Jenner empire, Kylie has a lot of fantastic role models to look up to but she still looks to us for guidance and support, as her beloved god-parents.

Kylie was such a sweet angel when she was born and you just knew she was destined for greatness.

When Annelie was contemplating pursuing medicine, it was only Kyles who was able to provide her with a rational ear, great advice and the lips to see if she would be interested in going into plastics.

You see, she actually only lied about having surgery to avoid getting Annelie in trouble for using C-grade construction cement before even getting into med. Talk about a ride or (nearly) die friend!

Kyles was only able to take a brief amount of time out of her busy hair-extension and lip contouring schedule to drop by and celebrate Khristmas with her godparents, so we opted for a sweet treat of our Fruite Mince Pylie Jenners.

I used to loathe fruit mince pies on account of their odd mouth feel and the irrational decision that they were filled with just dried fruit and beef or aspic; then I had fresh ones and my life was changed.

These pillowy delights are heavenly, sweet and full of tart cranberries that make them sing. But well, not like Kris.

Enjoy!

Fruit Mince Pylie Jenner
Makes: 48(ish). Aka heaps.

Ingredients
Mincemeat
60ml brandy
75g muscovado sugar
300g cranberries
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
75g currants
75g raisins
30g dried cranberries
finely grated zest and juice of 1 orange
25ml brandy
3 drops almond extract
½ tsp vanilla extract
2 tbsp honey

Pastry
250g plain flour
50g icing sugar
125g cold unsalted butter, cubed
1 egg
milk (splash)

Method
Mincemeat
In a large pan, dissolve the sugar in the brandy (60ml) over a gentle heat before adding the fresh (aka frozen in Australia) cranberries, cinnamon, ginger, cloves, currants, raisins, dried cranberries and the zest and juice of the orange.

Bring to a gentle simmer and cook for 20 minutes, or until the fruit has started to soften and has absorbed most of the liquid in the pan. Remove from the heat and allow to cool.

Add the remaining brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste. Spoon the mincemeat into sterilised jars (you know the drill thanks to Meryl) and store in the fridge for up to two weeks.

Pastry
Sieve the flour and icing sugar into a large mixing bowl.

Using your fingertips, gently rub the butter into the flour and sugar until it starts to resemble wet sand.

Add the egg and a dash of milk, and work together until you have a ball. Be careful not to overwork it.

Pat the ball into a thick round disc, wrap in cling film and leave to rest in the fridge for 30 minutes.

Pies
To make the pies you will need a mini tart tin, a small circular object for cutting (we use an upturned shot glass) and a miniature star cutter (just to be like Nigella).

Preheat the oven to 220°C.

When the 30 minutes is up, remove it from the fridge and roll it out on a lightly dusted surface until it is roughly 5mm thick.

Cut out the circles a little wider than the indentations in the tart tins, so that they are tall enough in the tart tins, gently pressing them into shape as you go. Once the tray is full of pastry, add roughly a teaspoon of mincemeat to each pie before topping with a mini pastry star.

Bake in the oven for 10–15 minutes, keeping an eye on them to avoid burning.

Remove from the oven and empty the pies out of the tin and onto a cooling rack. Continue the process until you run out of pastry, storing the leftover mincemeat for future baking or to have with icecream.

When they are all done and cooled, whack some icing sugar in a tea ball and make it look like a winter wonderland … or L.A. in the 80s. Let it snow, let it snow, let it snow!

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+.

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