Kelly Osbourne and Taylor Swift share recipes!

Kelly Osbourne and Taylor Swift get down to it in the kitchen!

Oh my Goodness did it really rise that much!

The finished product yummy yummy

The delights of indulgence

kellyosbourne 11 hours ago

#New Girl Group we are ##Girls Night baking with @taylorswift you guys have no idea how good Taylor is at cooking! #shocked The Culinary Patience Turtles@taylorswift @claire_winter.  She went on to add “In home made foodie heaven.  Our home made chocolate peppermint cookies are amazing! ”

Oh they have been busy!  Diet out the window then hey Kel!

Peppermint Sandwich Cookies

Here are a few tips when making these cookies:

Don’t make the dough until you’re ready to use it.  It does not need to be refrigerated.  It goes straight from the mixing bowl to the counter to roll out.

Make sure the butter is at room temperature and cut into small chunks to mix into the dry ingredients… otherwise the cookies won’t bake up right.  Weird but true.

When making the filling, Chop the chocolate as fine as you can.  Even if you’re lazy like me… keep chopping.  This will insure that all of the chocolate melts when the hot cream is poured over it.  I don’t like lumps.  I’m assuming that you don’t like lumps either.

To fill the cookies you can use either a pastry bag or a 1/2 teaspoon.  Both work!

Homemade Peppermint Sandwich Cookies

adapted from The Essence of Chocolate

makes about 3 dozen cookies (mine batch came closer to two dozen for some reason)


For the Filling:

1/2 cup heavy cream

8 ounces white chocolate, finely chopped

1/4 to 1/2 teaspoon pure peppermint extract (depending on how strong you want it)

For the Cookies:

3/4 cup granulated sugar

1 1/2 cup plus 3 Tablespoons all-purpose flour

3/4 cup plus 1 Tablespoon unsweetened cocoa powder

1/2 teaspoon baking soda

1 1/2 teaspoons salt

15 Tablespoons (7 1/2 ounces) unsalted butter, but into 3/4-inch cubes, at room temperature (this is important)

For the Filling:

In a small saucepan, bring the cream to boil over medium heat.  Remove from the heat and add the finely chopped white chocolate and peppermint extract.  Make sure all the chocolate is covered by the cream.  Let stand for 1 minute (this is important), then whisk the white chocolate until completely melted.

Transfer the filling to a small bowl and let stand until room temperature.  You’

ll need the filling thicker to assemble the cookies, so cover the filling and place it in the refrigerator for 30 minutes or an hour, until a thick consistency is reached.  If the filling hardens too much, it can be rewarmed in the microwave for a few seconds.  It’s best if left at room temperature until the proper consistency is achieved.  This meant leaving it out overnight for me.

For the Cookies:

Position the racks in the lower and upper thirds of the oven and preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, flour, cocoa powder, baking soda and salt and mix on low speed.  With the mixer running, add the butter a few pieces at a time.  The mixture will have a sandy texture at first and then will begin to form peddle-size pieces.  As soon as the dough starts to come together, stop the mixer.  Make sure all the butter is well incorporated.  If there are large butter pockets, mix for a few seconds more.

Form and roll the dough straight from the mixer.  The dough becomes hard to work with if chilled.

Transfer the dough to a board and use the heel of your hand or a pastry scraper to shape the dough into a block about 5 by 7 inches.  Cut the block into two pieces.

One at a time, roll each block of dough between two pieces of lightly floured parchment paper until about 1/8-inch thick.  Using a cookie cutter, cut into 2 inch rounds.  Place 1/2 to 1 inch apart on the prepared baking sheet.  You can form and roll the dough scraps once after the first roll.

Bake for 12-15 minutes, rotating the sheets halfway through the baking.  Remove from the oven and cool on the sheets for 2 to 5 minutes.  They’ll be too soft to move straight from the oven.  Transfer the cookies to a cooling rack and let cool completely.

To Assemble the Cookies:

Place half of the cookies upside down on a work surface.  Whip the filling lightly with a whisk to loosen it.  It will lighten in color and fluff up.  Don’

t overwhip or the filling may begin to separate.

Transfer the filling to a pastry bag fitted with a 1/4-inch plain tip.  You can just scooped the filling out by the half teaspoonful.  Pipe or dollop one teaspoon of filling  in the center of each upside down cookie.  Gently, using your fingers, press the cookies together until the filling comes just to the edges.

The cookies can be stored in an airtight container for up to 3 days.Peppermint Sandwich Cookies


Taylor Swift x of Harry Styles

Taylor Swift out and about

Seen out and about with her family Taylor Swift  recently from one direction Harry Styles, appears to be getting some support from her family.  The 22-year-old country music star was spotted leaving a dinner with her family at Mastros Steakhouse in Beverly Hills on Thursday night.

Finding comfort in her family: Taylor Swift was seen leaving a dinner with her brother Austin at Maestros Steakhouse in Beverly Hills on Thursday night following her break-up with One Direction's Harry Styles

Finding comfort in her family: Taylor Swift was seen leaving Mastros Steakhouse after having  dinner with her brother Austin  on Thursday night.

 What would she choose from the menu though would it be from the steak menu a be a plate with Petite Filet 8oz or a Filet 12oz or  from the seafood menu  of

  • Chilean Sea Bass
  • Big Eye Tuna Sashimi Style
  • Scottish Salmon Fillet
  • Pacific Swordfish
  • Alaskan Halibut
  • Alaskan King Crab Legs
  • Twin Lobster Tails or
  • Live Maine Lobster
Whatever she chose there is not a dollar sign on the menu anywhere!  I will then make up the menu that she may have ordered…..

Beef Carpoccia

  • 250g beef fillets , you’ll need a nice thick piece of centre cut
  • a handful of rocket leaves
  • parmesan or Grana Padano, shaved with a potato peeler
  • 2 egg yolks
  • 100ml olive oil
  • 1 lemon , juiced
  • ½ tsp English mustard

Beef carpaccio

  1. Put the beef into the freezer for 30 minutes to firm it up and make it easier to slice.
  2. Meanwhile, to make the dressing, put the egg yolks in a blender or mini processor (or use a hand whisk) and add the olive oil in a steady stream. Season with lemon juice, mustard, salt and pepper and mix well.
  3. Take the beef out of the freezer. Using a very sharp, large knife, cut slices as thinly as you can. Lay these on a plate and cover them with clingfilm as you cut to stop them colouring. If you put a layer of baking parchment or clingfilm between the layers you’ll easily be able to separate them out easily later.
  4. To serve, plate the beef slices on a platter or individual plates, heap some rocket leaves in the middle and drizzle the dressing around the edge. Finish with parmesan shavings.

Alaskan King Crab Legs


  • 3 bottles premium ale
  • 3 lemons, cut in 1/2
  • 1 head garlic, split in 1/2
  • 3 pounds Alaskan king crab legs, split
  • Drawn butter, for serving


To a large stockpot with a steamer insert, add beer, lemons and garlic and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until crab is cooked through. Serve with drawn butter.

Mastros serve a secret recipe Warm Butter Cake, I do not have the recipe but you could try the one below.

  • 250g butter, softened
  • 1 cup caster sugar
  • 2 teaspoons vanilla essence
  • 3 eggs
  • 2 1/2 cups self-raising flour
  • 2/3 cup milk
  • icing sugar mixture, to serve
  1. Step 1 Preheat oven to 180°C/160°C fan-forced. Grease and line an 8cm-deep, 19cm (base) square cake pan with baking paper.
  2. Step 2 Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.
  3. Step 3 Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
  4. Step 4 Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Dust with icing sugar. Serve.

Update found this recipe online

Butter Cake (a la Mastro’s)

Butter Cake (a la Mastro’s) photo

Makes 5 servings for normal people


  • 3 c. butter
  • 3 c. sugar
  • 6 eggs
  • 8 oz. cream cheese
  • 3 c. flour


  • 1 Preheat oven to 325.
  • 2 Cream butter and sugar. Add eggs. Add Philadelphia cream cheese; beat well. Add 3 cups flour; beat well.
  • 3 Bake in a smallish, round bunt cake pan 1 1/2 hours.

Nursing her broken heart or not as the case might be Taylor is still eating or it could be picking her food who knows not I.  Anyway she is getting out there with a glum face and being noticed which is what she wants –  publicity after all is good.    I wonder if Harry is out and about to…now let me see….