Mowielicious

Food Blogger Connect *Update*: RSVP Date Extended, Speakers & Agenda

Due to the amazing response we've received for the Food Blogger Connect conference, the RSVP date has been extended to allow everyone more of a chance to be part of this exciting event. See below for more details. 

In other news, I've got an exciting and very special guest post that will probably go up later this week. I've also been working very hard on my own posts, baking, taking pictures and being inspired by the stunning colours of our gorgeous Indian summer. More soon.

FOOD BLOGGER CONNECT 2009: MAKING IT THE FOOD BLOGGING EVENT OF THE YEAR…

… is up to you!

You’ve heard it being twitted about and seen it posted on Facebook. Wonder what all the buzz is about? Food Blogger Connect 2009! And you can be a part of it!

So far, the response has been electric and we’ve reached further than we ever dreamed; food bloggers are not only training in from all parts of London, not only driving in from all over Great Britain, but they will be flying in from as far away as France, Germany, India and Singapore! And you can be a part of the fun, exciting speakers and great food! Just RSVP as soon as possible and hop aboard!

Food Blogger Connect is a fabulous conference/party being held in London on Saturday, November 28 at the Lebanese restaurant Levant. This is your chance to meet your fellow food bloggers face to face over a great meal, get to know them better, share ideas, network, plan. We will have an incredible line-up of speakers – some of whom you can help choose depending on what food-blog-related topics you want to hear about – with time for questions and discussion. And as a plus, we are all meeting up on Sunday for breakfast and a morning foodie tour.

Please note: We are calling for your ideas, and we look forward to hearing from you about the topics you’d like covered and who you would love to see cover them. Food Blogger Connect is the first Food Blogging conference to take place in the U.K and we need you to take the lead.

Here are the nominated topics and speakers: 

Pumpkin Downcakes Topped With Bleeding Figs

Hello my pumpkins =)

It's been a bit of a mad week, what with helping organise Food Bloggers Connect, wrapping up the final shoot for Mooli's, and trying to get this post ready - not to mention the fact that the first batch of photos I took for this post all ended up in my trash can! It's safe for you to assume that I'm surviving on no sleep at the moment, and I have to say it's got my creative juices in overdrive!

Before I go on, I just wanted to say a big 'Welcome & Thank You!' to all my new RSS feed readers. For some reason, over the last few weeks a whole lot of you thought it would be a good idea to subscribe to my blog - I'm absolutely thrilled and I hope I can live up to your expectations! To all those that are not sure about RSS and would like to know what it is, have a look HERE. To anyone that would like an alternative to RSS (all my latest blog posts delivered directly to your email address) please click HERE. 

I'd been cracking my skull thinking about what to do with all these pumpkins for a Halloween-inspired blog post - I needed to capture that gorgeous orange! I knew that figs were also in season and I hadn't eaten any yet this year. I also wanted to make something that looked slightly gory (yet hopefully appetising at the same time!) without having to necessarily draw or carve out a face on a pumpkin. I just happened to catch the 'Alien' movie on TV the other night and, well, what can I say? I was totally inspired!

I decided on a light, fluffy and very moist pumpkin cake recipe, using muscavado sugar instead of normal sugar, chopped figs instead of the usual raisins and sultanas, and with freshly grated organic pumpkins instead of the canned version. Oh, and freshly drained kitten's blood* for the red sauce - yum! 

Continue reading for the recipe...