{"id":2182,"date":"2013-01-01T14:02:01","date_gmt":"2013-01-01T14:02:01","guid":{"rendered":"http:\/\/heather-maclean.com\/?p=2182"},"modified":"2016-03-21T15:40:05","modified_gmt":"2016-03-21T15:40:05","slug":"10-best-royal-baby-celebration-recipes","status":"publish","type":"post","link":"http:\/\/www.heather-maclean.com\/heathermacleancooks\/hungry\/10-best-royal-baby-celebration-recipes\/","title":{"rendered":"10 Best Royal Baby Celebration Recipes"},"content":{"rendered":"

Celebrate the birth of Will & Kate’s baby with these splendid British sweets.
\n\"brit1\"<\/a><\/p>\n

I am an unabashed lover of all thing British. That includes my husband, Cadbury’s anything, and the Royal Family. The same way I celebrated Will & Kate’s wedding, I will be celebrating the birth of the new baby prince or princess. Here are my favorite recipes along with my favorite British colloquialisms. Cheers mate!<\/p>\n

 <\/p>\n

\n

Shortbread Cups with Chocolate Cream<\/strong>
\n(pictured above)<\/em>
\nI have to start with a recipe I had a hand in. These delightful shortbread cups are from the delovely Lisa Vanderpump’s<\/strong> Simply Divine<\/strong><\/a><\/strong> (which I had the pleasure of editing with her). Creamy chocolate cream nestled in a shortbread cup? Spot on!<\/em> Recipe here<\/a>.<\/p>\n

Spot on = perfect<\/em><\/p>\n

\n

\"brit2\"
\nThe Best Scones in the Universe<\/strong>
\nThe scones in Britain are about a million times better than the rock-hard cack<\/em> they serve in caffs<\/em> here in America. This recipe shows you why. From a traditional English tea house, these scones are dead easy (thanks to the use of cream instead of butter), very versatile, and might just qualify as the best scones this side of the pond. Erika Kuever <\/strong>has your recipe here<\/a>.<\/p>\n

cack = poop
\ncaff = cafe<\/em><\/p>\n

\n

\"brit3\"
\nEnglish Trifle<\/strong>
\nOne of the easier English desserts, you simply add cake, custard (or pudding), fruit, and whipped cream to a pretty bowl in layers, and Bob’s your uncle<\/em>! Want to make the Scottish version called “Tipsy Laird”? Drizzle whiskey over the cake. (Just be careful not to add too much or your guests will get rat-arsed<\/em>.) Recipe and instructions<\/a> courtesy of Make It Do<\/strong>.<\/p>\n

Bob’s your uncle = it’s simple, done
\nrat-arsed = drunk<\/em><\/p>\n

 <\/p>\n

\n

\"brit5\"
\nChamomile Cupcakes<\/strong>
\nIn the U.K., cupcakes are called “fairy cakes,” and these moist, fragrant treats fit the bill. Foodness Gracious<\/strong> shows us how to make Joy the Baker’s quick and easy cupcakes here<\/a>. Seeing as how the tea is baked right in, these are perfect to nosh<\/em> with a cuppa<\/em>.<\/p>\n

nosh = to eat
\ncuppa = cup of tea<\/em><\/p>\n

\n

\"brit6\"
\nJumbleberry Crumble<\/strong>
\nMy fave British foodie Nigella Lawson<\/strong> (fave because she favorited my cookbook on her site<\/a>, and because she’s pure dead brilliant<\/em>) gives a perfect crumble recipe<\/a>. Can be made ahead of time, stored in the freezer, and baked up with any berries you have on hand. Scrummy<\/em>! PS – Serving the crumble in antique tea cups? Genius!<\/p>\n

pure dead brilliant = perfectly wonderful
\nscrummy = scrumptious + yummy<\/em><\/p>\n

 <\/p>\n

\n

\"brit7\"
\nBattenberg Cake<\/strong>
\nCreated in 1884 to celebrate the marriage of Queen Victoria’s granddaughter and namesake to the Prince of Battenberg, this
\ncheckered cake (also called “church window cake”) can be customized with different colours and flavours although it is traditionally pink and yellow. It takes a wee<\/em> bit of jiggery-pokery<\/em> to look perfect, but Mandy Mortimer<\/strong> from What the Fruitcake?<\/strong> makes it look easy in her beautiful tutorial with recipe here<\/a>.<\/p>\n

wee = little
\njiggery-pokery = tinkering, messing about with<\/em><\/p>\n

\n

\"brit8\"
\nEton Mess<\/strong>
\nEaton Mess is a combination of strawberries, cream, and meringue traditionally served at Eton College’s annual cricket game. Since it’s a layered dessert, it’s almost impossible to bodge<\/em> up. Follow the recipe<\/a> from Bree<\/strong> at Baked Bree<\/strong> and you and your guests will be pleasantly chuffed<\/em>.<\/p>\n

bodge = mess up
\nchuffed = happy, pleased with yourself<\/em><\/p>\n

 <\/p>\n

\n

\"brit9\"
\nLavender Tea Cake<\/strong>
\nExpat Angharad<\/strong> at Eating for England<\/strong> presents this delicious, fragrant cake that just begs for a chinwag<\/em> with your mush<\/em>. Make sure to use culinary lavender (not the stuff in potpourri). If you can’t find it (our Target carries it), you can substitute lavender tea. Recipe here<\/a>.<\/p>\n

chinwag = chat
\nmush = friend<\/em><\/p>\n

 <\/p>\n

\n

 <\/p>\n

\"brit11\"
\nLemon Cookies<\/strong>
\nThis recipe<\/a> from Kaitlin<\/strong> at Whisk Kid<\/strong> has everything you’d ever want in a “biscuit” — chewy, buttery, with a little zing! Deevie<\/em>!<\/p>\n

Deevie = divine<\/em><\/p>\n

\n

\"brit10\"
\n“Flies Cemetery” Fruit Slices<\/strong>
\nAlthough the title is a little balmy in the crumpet<\/em>, Flies Cemetery (also called “Flies Graveyard” because of the way the currants look sandwiched between the cookies) are sweet, savory, sticky, scrumptious all at once. Expat Angela<\/strong> at Tartan Tastes in Texas<\/strong> has an amazing recipe here<\/a>.<\/p>\n

balmy in the crumpet = crazy<\/em><\/p>\n

\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Celebrate the birth of Will & Kate’s baby with these splendid British sweets.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,10],"tags":[],"_links":{"self":[{"href":"http:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/posts\/2182"}],"collection":[{"href":"http:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/comments?post=2182"}],"version-history":[{"count":32,"href":"http:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/posts\/2182\/revisions"}],"predecessor-version":[{"id":3220,"href":"http:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/posts\/2182\/revisions\/3220"}],"wp:attachment":[{"href":"http:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/media?parent=2182"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/categories?post=2182"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/tags?post=2182"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}