Rock Horror and Rocky Road

I’m having a rather delayed reaction to Halloween today; I have got  a sudden and unexplained urge to watch The Rocky Horror Picture Show! My all time favourite B movie Sci-fi horror.

“What a pleasant way to spend the afternoon” thought I. Of course any act of afternoon film indulgence should always be accompanied by a cup o’tea and a yummy treat; something sweet to give a much needed sugar boost to power through the usual afternoon slump that often makes me fall prey to an unexpected snooze. I fell victim to such a snooze attack yesterday while attempting to watch Downton Abbey. The wonderful Mr Sharp got me the boxset of the first series on Monday, and I couldn’t wait to start watching it. After a busy morning knitting handwarmers for christmas gifts, I settled down with a steaming mug of nettle tea, and pulled a blanket over my knees. There I was, all comfy cozy, enjoying the delectable british accents and fantabulous costumery, when BAM! I got knocked out into a two hour unexpected sleep! Fudged my whole afternoon up royally! So this time I have decided to out smart that sneaky afternoon slump snooze, by plying myself with enough sugar to leave me bouncing of the walls like a looney person in a padded cell, and what better sweet treat to accompany Rocky Horror, than Rocky Road! Nom nom nom!

The Nigella Lawson  Rocky road recipe is one of the best I have tried, but I do like to add a few little tweaks:


  • 200g Dark Chocolate (70% cocoa solids works best)
  • 3 tbsp Golden Syrup
  • 125g Soft unsalted Butter or Margarine
  • 100g Mini Marshmallows (chopped regular marshmallows work too)
  • 200g Digestive biscuits (rich tea or shortbread can also be used)
  • Icing sugar to dust
  •  add a handful of dried fruit such as raisins or cranberries
  • instead of biscuits, chuck in some malteasers, tastes great!
  • Adding some rice crispies gives a much lighter, crunchier texture. About 25 – 30g is usually enough.
To make
  1. Line a small to medium sized square baking tray with baking paper
  2. Place biscuits into a freezer bag and bash with a rolling pin or just the side of your fist until they’re broken into a mixture of everything inbetween dust and 50p size lumps. Put this to one side.
  3. In a large sauce pan melt the butter, chocolate and golden syrup over a gentle heat stirring it almost constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat.
  4. Take biscuits, marshmallows and any additional delicious ingredients and pour into the pan of the chocolate mixture. Stir all this into the mixture until everything is completely covered.
  5. Tip the mixture into the lined baking tray making sure you get it all and spread the mixture in the tray until flat.
  6. Refrigerate this for at least 2 hours then dust with icing sugar and cut into fingers of sizes you deem necessary.
Simples! Just waiting for these bad boys to set in the fridge  so that I can settle down and sing my little heart to all the fantastic Rocky Horror songs. Might even bust a groove to the time warp, well, I gotta burn off those calories some how!
Altogether now, “It’s just a jump to the left……and then a step to the right……Put your hands on your hips…….You bring your knees in tight. But it’s the pelvic thrust that really drives you insane. Let’s do the time-warp again”. Loves it! Happy Wednesday folks, hope your having a good one!

Happy Halloween!

A happy Halloween to one and all from Gizmo and Stitch towers!


Hope you all have a spooktastic time!

If you are planning on carving a pumpkin for the evenings frivolities, Martha Stewart online is offering some amazing free pumpkin carving templates that look simply divine!

Beautiful! Click here to access the templates. There are loads to chose from, from very simple yet effective designs,  to beautifully intricate and ornate ones.

Once your pumpkin is carved, you can use the flesh to make these wonderfully delicious Pumpkin Passion Cupcakes:



  • 175ml sunflower oil
  • 175g light muscovado sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 200g coarsely grated pumpkin or butternut squash flesh
  • 100g sultanas
  • grated zest 1 orange
  • 2 tsp ground cinnamon
  • 200g self-raising flour
  • 1 tsp bicarbonate of soda

For the frosting:

  • 200g tub full-fat cream cheese
  • 85g icing sugar
  • toasted chopped pecans to decorate (optional)
  1. Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with paper cases. Pour the oil into a large bowl and add the sugar, eggs and vanilla. Beat together, then add the grated pumpkin, sultanas and orange zest.
  2. Stir in the cinnamon, flour and bicarbonate of soda, the mixture will be quite wet. Spoon into the cases. Bake for 25 mins until firm and springy to the touch and a skewer inserted in the centre of a cupcake comes out clean. Cool completely on a wire rack. At this stage you can freeze the cakes for 4 months.
  3. To make the frosting, beat the cream cheese and sugar together until smooth then spread on top of the cupcakes. Leave plain or decorate with toasted pecans. Store in the fridge, but return to room temperature to serve for the best flavour and texture.
Tip: If the flesh of your pumpkin is quite wet when grated, give it a good squeeze before using it.
Nom nom nom! Have fun folks! xx


Oooooo, there’s definitely a bit of a chill in the air! I’ve suddenly got an over whelming urge to snuggle up under a blanket, eat lots of puddings and watch classic 80’s movies or back to back episodes of a gritty t.v. series.

I spent a few hours up at the allotment today putting in some hard graft, and although it was a lovely bright day with clear blue skies, it was decidedly nippy! I then took my little old dog Bob out for a walk (actually it’s a bit more of a shuffle these days – he’s a ripe old age of nearly 16 bless him!). After so much fresh air and exposure to chilliness I felt rather sleepy and in a snuggley mood. I had a nice hot bath to warm my bones back up, got into my pijamas at 6pm, hid under a blanket and did some knitting while catching up on episdodes of  “The Great British Bake Off”.

All of a sudden and completely out of the blue, I had a very strong desire to feast upon gingerbread. I didn’t just want gingerbread, I needed it! I dashed off to the kitchen and frantically searched the cupboards for the right ingredients. I  felt a genuine sense of relief to find I had everything I needed!

I mixed all the ingredients together while salivating like one of Pavlov’s pups! I impatiently clock watched while the dough chilled in the fridge for a seemingly never ending 30 mins. I lovingly rolled out the dough, carefully cut out the shapes, and gently placed them into the oven. I sat crossed legged on the floor of the kitchen illuminated by the orangey glow of the oven light, comforted by the delicious smell of the baking gingerbread, and warming myself on the emanating heat. Until, at last, the pinger pinged and finally I could satisfy my craving! Back under my blanket I went with a plate of fresh, still warm, gingerbread ready for the new episode of Dexter on FX. Yum!

I’ve used the same gingerbread recipe for years as it is so simple and always turns out well. I thought I would share it with you guys  incase just like me you get struck by the gingerbread munchies as the temperature drops and Autumn creeps in.

Gingerbread Men


  • 8 oz plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 4 oz soft brown sugar
  • 4 tbsp golden syrup
  • 2 oz butter or margarine
  • 2 tsp milk
  1. Pre-heat oven to gas 3 (160 oC).
  2. Grease a large baking sheet.
  3. Put the flour, bicarbonate of soda, ground ginger and cinnamon into a mixing bowl and mix gently.
  4. Put the brown sugar, golden syrup and butter into a saucepan and warm gently until the butter has melted, stirring regularly. Do not let it get too hot!
  5. Allow the saucepan to cool a little and pour into the mixing bowl along with the milk.
  6. Mix and knead into a firm dough.
  7. Wrap in cling film and put into the fridge for 30 mins.
  8. Roll out the dough to about 1/4 inch thick.
  9. Cut into about 12 figures (or whatever shapes you like really!)
  10. Place onto the baking sheet
  11. Bake for appox 12 mins at gas 3 (160 oC)

Note: The cooking time is crucial. One minute either way can mean the difference between too soggy and too crisp. What’s more, the best time depends on the oven. So, at first check after 10 minutes, then every minute there after. The biscuits are done when they are slightly browner at the edges, not as soft as they were when they started cooking, but definitely still soft on top. Cool for a couple of minutes before loosening from the baking sheet.

Happy baking! xxx