HEAT COOKS THE BOOK: Juliet Sear’s Loveheart Cookies

Love Hearts

It’s Valentine’s Day soon, so we thought we’d give you a hand wooing your loved one. Maybe Juliet Sear’s Loveheart cookies from Cakeology should sweeten the deal. Now all you have to do is remember to buy a card…

Love Hearts

Lydia’s Loveheart Cookies
Makes about 20 cookies
Equipment: Rolling pin, guide sticks, 10cm round cutter, piping bag with the end snipped off, heart-shaped cutter (slightly smaller than the round cutter), piping bag with a No2 nozzle
Cookies: 200g salted butter, 200g golden caster sugar, seeds from 1 split vanilla pod, 1 lightly beaten egg, 400g plain flour sifted, extra for dusting
Decorations: Icing sugar for dusting, sugar paste in pastel candy colours (you need about 30g per cookie, so make up equal amounts of pink, mint green, lemon yellow and cream), a little soft-peak royal icing in white,
2tbsp soft-peak royal icing coloured with paste colour

1 Preheat the oven to 180°C (350°F/gas 4) and line two baking sheets
with baking parchment.
2 Place the butter, sugar and vanilla seeds into a bowl and mix until just combined, either by hand or using a mixer on a slow speed. Add the egg a little at a time, stirring with a mixer or wooden spoon until fully incorporated.
3 Add the flour and mix until a dough forms. You will know it’s right when the dough comes together without leaving sticky traces on the bowl and it forms into a shiny, pliable ball.
4 Dust the work surface with flour and roll out the cookie dough. Using guide sticks will ensure your dough is an even thickness but if you don’t have guide sticks, just take care to roll it to about 5mm in thickness.
5 Using a circle cookie cutter, cut out your cookies. Place them on the prepared baking sheets. Bake for ten to 12 minutes, checking after ten minutes. Move to a wire rack to cool.
6 Lightly dust the work surface with icing sugar and roll out all of your sugarpaste colours to 2-3 mm. Cut out all of your sugar circles with the round cutter. Pipe a drizzle of white royal icing over each one using a piping bag.
7 Pop the sugar circles onto the cookies. Gently press each one to stick it down and flatten it neatly onto the cookie.
8 With the heart-shaped cutter, make an impression by gently pushing the heart into the circle. This will give you a guideline for piping. Personalise all of your cookies with the coloured royal icing in a piping bag with a No2 nozzle. Starting at the top in the middle, begin piping the royal icing over the heart guideline. Leave the cookies to dry for at least 12 hours.
Cakeology: Over 20 Sensational Step-By-Step Cake Decorating Projects by Juliet Sear (Hardie Grant, £20)

Heat Verdict: Corrie says, “Piping bag? Nozzles? Soft peak royal icing? Nah, lets just wing it. Being the kind of gal that likes to cut corners, I decorated my cookies with icing sugar that I found at the back of my cupboard, along with several shop-bought icing pens. I mixed 90g icing sugar with 1tsp of water and a couple of drops of food colouring, which generously covered three biscuits. I then made another batch of icing with a different colour and carried on until I’d covered all my cookies. Once set, I decorated them with shop-bought designer and writing icings in a variety of colours. Sainsbury’s sell these for around £1.40 each.
I used the thicker designer icing to trace the hearts and I wrote my slogans in the more delicate writing icing. The cookies themselves were delicious, and although they are now slightly stale, my boyfriend is still happily eating his way through them all.”

HEAT COOKS THE BOOKS: Juliet Sears Loveheart Cookies
HEAT COOKS THE BOOKS: Juliet Sears Loveheart Cookies

If you fancy trying this or any other of Juliet’s recipes, then why not treat yourself to her book Cakeology: Over 20 Sensational Step-By-Step Cake Decorating Projects by Juliet Sear (Hardie Grant, £20).
Also, if you have a taste for the good, the bad and the unmissable, check out the brand spanking new heat magazine.

HEAT COOKS THE BOOKS: Tahini Crunch Noodle Salad

If you’re anything like us and indulged in a little too much cheese over the festive period, then don’t worry. Let’s start 2016 off with a healthy noodle salad to help flatten those tummies.

866 Noodles Salad

Tahini crunch noodle salad
Serves 4
2 carrots
2 large cucumbers
2 large handfuls ofBkale (about 100g)
5 spring onions, finely sliced
200g cooked flat rice noodles
4 tbsp sesame seeds, toasted
Small handful of fresh coriander and mint, roughly chopped
For the tahini dressing:
1 chilli, finely chopped
1 garlic clove, finely chopped
Thumb-sized piece of fresh ginger, peeled
and finely chopped
3 tbsp tahini
1 tbsp soy sauce
1 tsp sesame oil, plus extra for massaging
the kale

1. Peel the carrots into long ribbons using a vegetable peeler. Do the same with the cucumbers, but turn the cucumbers and peel from
the other side when you reach the seeds in the
middle (discard the seeds).
2. Whisk together the ingredients for the dressing and loosen with a few tbsp of water until it reaches the consistency of single cream. The
dressing keeps well in the fridge for up to five days.
3. In a large mixing bowl, massage the kale with a small drizzle of sesame oil until it is tender. Add the carrots, cucumber, half the spring onions, noodles, half the sesame seeds, coriander and mint.
4. Pour over the dressing and toss until all the ingredients are evenly coated. Scatter over the remaining sesame seeds and spring onions to serve. This salad is great enjoyed straight away, but will also keep well if made in advance. Recipes taken from Fresh by Donal Skehan (Hodder, £20). Follow Donal… will air on The Food Network in January.

Heat’s Verdict:
Corrie says, “I’m not usually a fan of salad for lunch in winter, but if it also includes noodles, I can make an exception. After a big, indulgent Christmas, I was craving something light and fresh, so Donal’s dish was just what the doctor ordered. I halved the recipe, though, as I only needed two portions, but I still covered it in the same amount of dressing. What? It’s still healthy if you do that, I think. Anyway, so where were we? Oh yes. ‘Finish with the toasted sesame seeds…’ Oh, I was supposed to toast them? Untoasted ones had to do and they did very nicely. Yum, Donal.”

HEAT COOKS THE BOOKS: Tahini Crunch Noodle Salad
HEAT COOKS THE BOOKS: Tahini Crunch Noodle Salad

If you fancy trying this or any other of Donal’s recipes, then why not treat yourself to his book Donal Skehan, Fresh.
Also, if you have a taste for the good, the bad and the unmissable, check out the brand spanking new heat magazine.

Easy Peasy Festive Cupcakes (as featured in heat magazine)

Easy Peasy Festive Cupcakes

Need an excuse to stock up on Curly Wurlys? These festive treats are it. Put your baking colleagues to shame by whipping out one of these bad boys. Ha!

Vanilla cupcakes
Makes 12
250g plain flour
2 tsp baking powder
190g caster sugar
Pinch of salt
115g unsalted butter
2 large eggs
120ml full fat milk
1tsp vanilla extract

1. Preheat the oven to 180°C/350°F/gas4 and line a 12-hole muffin tin with paper cases.
2. Put the flour, salt, baking powder and sugar in a bowl and give
it a good stir. Add the butter (preferably at room temperature) and blend with an electric mixer until combined. If you don’t have an electric mixer, a wooden spoon and a bit of elbow grease should do it. Add the eggs one at a time and beat until combined.
3. Add the vanilla extract to the milk, then add to the cake mix a bit at a time.
4. Spoon the batter evenly into the cake cases and bake for 15 mins.

Vanilla Icing
60g unsalted butter
1 tsp vanilla extract
2 tbsp double cream
350g icing sugar
4 tbsp full fat milk. Beat the butter until smooth, then mix in the milk, cream and vanilla extract. Beat in the sugar bit by bit until you get a firm glossy frosting.

Chocolate Icing
60g unsalted butter
3 tbsp of unsweetened cocoa powder l 1/2 tsp salt l 1/2 tsp vanilla extract
250g icing sugar
2tbsp full-fat milk
2tbsp double cream. Beat the butter and cocoa together until smooth. Mix in the salt, vanilla, milk and cream until combined. Beat in the sugar bit by bit until the frosting is thick. And now to decorate…

The Snowman:  1 rolo for the hat, Sainsbury’s black icing to cover hat & for eyes, a dried apricot cut into a tiny triangle for nose, a chocolate button for hat, 2 coconut sweets for snowman body, a cocktail stick to hold coconut sweets together and dessicated coconut for sprinkling

The Reindeer: 1 red smartie for the tip of the nose, a curly wurly cut into antlers, Sainsbury’s designer icing for eyes, 2 white chocolate buttons for eyes, one large chocolate button for the base of the nose and silver balls for eyeballs

The Santa: 1 strawberry – remove the stalk and cut in half. Turn upside down and squirt whipped cream on base of the strawberry. Top with the other half and finish with a small squirt of cream. Whipped cream and Sainsbury’s black designer icing for eyes & buttons


heat magazine
heat magazine

If you have a taste for the good, the bad and the unmissable, check out the brand spanking new heat magazine where this recipe was featured.

HEAT COOKS THE BOOKS: Halloween Sugar Skull Cupcakes

It’s Halloween week, hurrah! So, why not have a go at making Lily Vanilli’s Mexican sugar skulls? Don’t mind if we do. Grab your edible glitter pens and get stuck into some serious cake decorating.
REVS Food

Day Of The Dead Skulls
Makes 12 cakes
60g unsalted butter at room temperature, 140g caster sugar, 1 large egg, ½ tsp vanilla extract, 115g plain flour, 30g unsweetened cocoa, ¼ tsp bicarbonate of soda, ¼ tsp salt, 80ml sour cream, 4 tsp strong espresso, cooled
Decorations: 1kg white fondant, tubes of coloured frosting or icing pens, lustre dust (edible shimmer), rejuvenating spirit (vodka, lemon juice or clear vanilla extract) silver dragées (silver balls)
Optional: Flower sprinkles, edible wafer flowers
1. Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin pan with paper cases. Using an electric mixer, cream the butter and sugar together until very light and fluffy (about five minutes). Add the egg and vanilla extract, and beat until thoroughly mixed.
2. Combine the flour, cocoa, baking soda and salt in a mixing bowl. Add the dry ingredients in three parts, alternating with the sour cream. Then slowly add the cooled coffee.
3. Spoon the batter into the cases and
bake for 15 minutes.
4. Leave to cool in the muffin pan for a few minutes, then transfer to a wire rack to cool completely before decorating.
5. Remove cases and cut hollows in the muffins for eyes. Roll out some fondant to a thickness of 1⁄4 inch and wrap the cake so it is completely sealed. Use your hands to sculpt a skull shape.
6. Decorate the skull however you wish. Create the main features using tubes of ready-coloured frosting or icing pens. You could also use coloured frosting and a piping bag with a very small tip.
7. To paint on further details, use lustre dust mixed with rejuvenating spirit. The liquid evaporates, leaving the powder in place.
8. Finish your skull cakes with silver dragées, flower sprinkles and edible wafer flowers, then serve.

Heat’s Verdict:
Corrie says, “Don’t let these little bleeders intimidate you. If you can’t get hold of edible wafer flowers or lustre dust, don’t panic. Just go to the baking section in your local supermarket and stock up on writing icing, sprinkles, silver balls and glitter. Anything goes with these, so invite a few friends round, open a bottle of prosecco and get creative.”

HEAT COOKS THE BOOKS: Halloween Sugar Skull Cupcakes
HEAT COOKS THE BOOKS: Halloween Sugar Skull Cupcakes
HEAT COOKS THE BOOKS: Halloweed Sugar Skull Cupcakes
HEAT COOKS THE BOOKS: Halloweed Sugar Skull Cupcakes

If you fancy trying this or any other of Lily Vanilli’s recipes, then why not treat yourself to her book A Zombie ate my cupcake.
Also, if you have a taste for the good, the bad and the unmissable, check out the brand spanking new heat magazine.

HALLOWEEN SPECIAL: Spiced Pumpkin Muffins

Spiced Pumpkin Muffins
Spiced Pumpkin Muffins

Fancy doing something sweet with a pumpkin that isn’t pumpkin pie? I do, pumpkin pie is a horrible, wet, disappointment, much like Bestival. Call yourself a desert? You should be ashamed of yourself.
Anyway, if you decide you can be bothered to wrestle a pumpkin, then why not grate it and put it in some muffins? That’s what I did. Although, if I was making them again, I might buy ready peeled and chopped butternut squash in a bag. Life’s too short to peel pumpkins all day.

Spiced Pumpkin Muffins
Makes 10 / Takes 30-40 minutes
Ingredients:

3 large eggs
175ml sunflower oil
175g light brown sugar
1tsp vanilla extract
200g grated pumpkin (half a small pumpkin)
50g crushed pecans
80g sultanas
175g self- raising flour
2tsp cinnamon
1tsp ginger
1tsp baking powder
Topping: 200g cream cheese
125g icing sugar
50g crushed pecans
Cinnamon for dusting

Method:
Preheat oven to 200°C/180°C fan. Beat the eggs, oil, sugar and vanilla extract for 5 minutes. Add the grated pumpkin, crushed pecans and the sultanas and give it a good mix. Sift the flour, cinnamon, ginger and the baking powder into the mixture and fold until combined. Spoon into muffin cases and bake for 20 minutes. Cool the muffins on a rack before attempting to frost. To make the frosting, mix the cream cheese and icing sugar together, then top the muffins liberally. Decorate with pecans and finish with a dusting of cinnamon.

HALLOWEEN SPECIAL: Spiced Pumpkin Muffins
HALLOWEEN SPECIAL: Spiced Pumpkin Muffins

If you have a taste for the good, the bad and the unmissable then check out the all new heat magazine and check out my new food page.

If you’ve had a go at making my muffins or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com

HALLOWEEN SPECIAL: Lentil & Pumpkin Soup

HALLOWEEN SPECIAL: Pumpkin & Lentil Soup
HALLOWEEN SPECIAL: Pumpkin & Lentil Soup

Lets all buy pumpkins and spend hours angrily peeling, deseeding and chopping them. YAY!… Okay, so pumpkins are a pain in the arse but we all know we’re gonna end up putting one in our basket in Sainsbury’s (before realising it’s too heavy so you try and get a trolley but can’t, because you don’t have a pound, so instead you throw it on the floor, call it an ‘idiot’ and walk out the shop.)

If you did however manage to purchase a pumpkin, then why not make a delicious soup with it? Don’t mind if I do…

Lentil & Pumpkin Soup
Serves 4 / Takes 40 minutes
Make it vegan: Serve without the yogurt
Ingredients:
Fry light oil
1 onion chopped
Half a de-seeded red chilli
3 crushed garlic cloves
800g pumpkin chopped
Half a packet of thyme
500ml vegetable stock
1 can of low-fat coconut milk
3 handfuls red lentils
Salt & pepper
Garnish: 2 handfuls pumpkin seeds
4tbsp of fat-free natural yoghurt

Method:
Spray some oil on to a frying pan, then sweat the chopped onion on a medium heat until soft. Add the chilli, garlic, pumpkin, 2tbsp of water and the leaves of a few sprigs of thyme, and cook for a further 5 minutes. Add the stock, coconut milk, lentils and the rest of the thyme tied together in a bunch or loose (just be aware you will have to pick it out before serving). Season with salt and pepper and bring to the boil , then cover and simmer on a low heat for 20 minutes. Spray some oil into a saucepan and toast the pumpkin seeds on a high heat for a couple of minutes. Season and set aside. Finally, pick out the bunch of thyme, blitz the soup in a blender and serve with the toasted seeds and a dollop of yoghurt.

HALLOWEEN SPECIAL: Pumpkin & Lentil Soup
HALLOWEEN SPECIAL: Pumpkin & Lentil Soup

If you have a taste for the good, the bad and the unmissable then check out the all new heat magazine and check out my new food page.
If you’ve had a go at making my soup or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com

HEAT COOKS THE BOOKS: Tom Kerridge’s White Chocolate & Pistachio Blondies

We fancy a naughty treat, so how about Tom Kerridge’s White Chocolate and Pistachio Blondies? Put the bathroom scales away, unbutton your jeans
and let’s have a pig-out.

HEAT COOKS THE BOOKS: Tom Kerridge's White Chocolate & Pistachio Blondies
HEAT COOKS THE BOOKS: Tom Kerridge’s White Chocolate & Pistachio Blondies

Makes 16
300g plain flour
2tsp baking powder
pinch of salt
100g shelled pistachio nuts (roughly chopped)
200g white chocolate (roughly chopped)
50g sesame seeds, 150g butter (plus extra for greasing)
300g demerara sugar
40ml rapeseed oil
40ml sesame oil
2 eggs
1 vanilla pod
split in half lengthways
flaky sea salt to finish

1. Preheat the oven to 180°C/Gas 4. Lightly grease a 25cm square cake tin with butter, then line the base and sides with non-stick baking parchment. Let some overhang the sides of the tin to make it easier to lift out the cake later.
2. Put the flour, baking powder and salt into a large bowl and mix well, using a balloon whisk. Stir in the pistachios, 100g of chocolate and the sesame seeds.
3. Melt the butter in a large pan over a low heat, then add the demerara sugar, rapeseed and sesame oils, and the eggs. Scrape the seeds from the vanilla pod
into the pan. Heat gently for 3-4 minutes, whisking constantly, to combine and warm through. Don’t overheat or the eggs will curdle.
4. Pour the warm mixture on to the dry ingredients, and whisk until combined and the chocolate has melted. Finally, fold in the remaining chopped chocolate.
5. Pour the batter into the prepared cake tin and bake for 30 minutes, until cooked through. It should be just golden and quite firm to touch. If a skewer inserted into the centre comes up slightly tacky, that’s fine – it means the blondie will be moist in the centre.
6. Remove from the oven and sprinkle on a pinch of flaky sea salt. Leave in the tin for 10 minutes, then lift out, peel away the parchment and place on a wire rack to cool. Cut into squares to serve. The blondies will keep for 4-5 days in an airtight tin.

Heat’s Verdict:
Corrie says, “Tom Kerridge, you’re a mad man – 300g of sugar? That’s what
Peter Andre would call ‘Insania’. Mind you, anything with that much sugar in it must taste pretty darn good, so shut your eyes and pretend you’re pouring in Canderel. I did struggle to get pistachios that weren’t roasted and salted, so I gave up and bought hazelnuts instead. Well, it works for Cadbury, right? I also found that my blondies needed an extra ten minutes in the oven, as they were still pretty wobbly after half an hour. The result was pure heaven and well worth the calories –they certainly didn’t last long in the heat office, but then anything chocolatey rarely
does. Thanks, Tom!”

HEAT COOKS THE BOOKS: Tom Kerridge's White Chocolate & Pistachio Blondies
HEAT COOKS THE BOOKS: Tom Kerridge’s White Chocolate & Pistachio Blondies

If you fancy trying this or any other of Tom’ recipes, then why not treat yourself to his book Tom’s Table: My Favourite Everyday Recipes.
Also, if you have a taste for the good, the bad and the unmissable, check out the brand spanking new heat magazine.

HEAT COOKS THE BOOKS: Natasha Corrett’s Cauliflower & Coconut Tart

Feeling totes bloats after a week of excessive boozing, we thought this was the ideal time to try something from Natasha Corrett’s Honestly Healthy Cleanse book. This tart is gluten- and wheat- free, as the base is made of blitzed cauliflower. Clever, eh? And if you don’t have time to trek up the Himalayas for salt, feel free to use your normal stuff (just don’t tell anyone, OK?). So, is this healthy base going to be tastier than buttery pastry? Let’s find out…

REVS Food

Cauliflower & Coconut Tart
Serves 8
2 eggs
160ml coconut cream
1/4 tsp Himalayan pink salt
30g kale
juice of 1/2 lemon
1/2 courgette
sliced into ribbons
For the tart case:
300g cauliflower
broken into florets
75g ground almonds
3 good gratings of nutmeg,
finely grated zest of 1/2 lemon
a pinch of Himalayan pink salt
1 egg

1 Preheat the oven to 170°C/gas mark 3,
and line a 23cm tart tin with baking parchment.
2 First make the tart case. Put the cauliflower florets in a food processor or blender, and blitz until they look a bit like rice. Alternatively, chop them by hand as finely as possible. Transfer to a bowl and add the ground almonds, nutmeg, lemon zest, salt and the egg. Mix together until a dough forms.
3 Press this mixture into the prepared tart tin, taking up the sides, too, then bake in the preheated oven for 15 minutes.
4 Meanwhile, massage the kale with the lemon juice until it wilts. Set aside.
5 To make the filling, beat together the eggs, coconut cream and salt until smooth and evenly mixed.
6 Once the tart case is out of the oven, arrange a layer of the kale in the bottom. Cover with the courgette ribbons, then pour the egg and coconut mixture on top.
7 Return to the oven for 20 minutes until it’s cooked through.

Heat’s Verdict:
Not knowing what a shortcake was, we decided to triple the ingredient amounts. We also covered it in 450ml of double cream, which is nine times the amount specified. WE LIKE CREAM, OK? We didn’t manage to get a good rise, either, most likely because we didn’t beat the mixture enough, so cutting our flat shortcake lengthways was challenging. But,once assembled, it looked great and tasted even better.

HEAT COOKS THE BOOKS: Natasha Corrett's Cauliflower & Coconut Tart
HEAT COOKS THE BOOKS: Natasha Corrett’s Cauliflower & Coconut Tart

If you fancy trying this or any other of Natasha’s recipes, then why not treat yourself to her book Honestly Healthy Cleanse by Natasha Corrett.
Also, if you have a taste for the good, the bad and the unmissable, check out the brand spanking new heat magazine.

HEAT COOKS THE BOOKS: Frances Quinn’s Strawberry Shortcake

Hello my foodie chums, sorry I’ve been a little quiet of late but I have an announcement to make… My fellow blogger and work colleague Anna and I have just been made THE NEW FOOD EDITORS OF HEAT MAGAZINE! Whoop whoop! Every week, we’ll be trying and testing recipes for your reading and cooking pleasure. Now, not all recipes will be vegetarian but rest assured that the ones that are, I will share with you dear readers on this very blog. Fortunately the first one we published was vegetarian so ENJOY!

851 REVS Food

Remember Frances Quinn who won the Bake Off in 2013? Well, she’s only written a book full of ingenious cake creations. Go, Frances! Admittedly, it may be for the more advanced baker, but undeterred, we donned our aprons and had a go at the easist recipe we could find. Now don’t forget, cakes can smell fear…

Strawberry Shortcake
Makes one 10cm cake
(serves 2–3)
Cake: 50g softened butter, 50g caster sugar,
1 egg, 1tsp vanilla extract, 50g self-raising flour,
1tsp warm water
To decorate: 50g strawberry jam, 50ml double cream, 1/2 tbsp icing sugar, few drops vanilla extract, 9 shortcake biscuits, 1 med & 2 small strawberries, 1tsp freeze-dried strawberry pieces

1. Heat the oven to 180°C/160°C fan/gas 4. Beat the butter and sugar together until pale and creamy. Lightly beat the egg with the vanilla extract. Gradually add the egg to the butter and sugar, beating well after each addition. Sift in the flour and fold in until just combined, then add the warm water. Scrape the mixture into the tin and level with a spatula.
2. Bake for 20–25 minutes. Leave to cool in the tin for ten mins before transferring to a rack to cool completely.
3. Slice the cake horizontally into two equal pieces.
4.Place the bottom piece on a cake board. Spread a few teaspoons of jam over the cut surface. Place the other cake layer on top. Put the cream in a bowl with the icing sugar and vanilla extract, and whip until it holds medium peaks. Spoon the cream on top of the cake and smooth with a palette knife.
5. Spread jam over the back of each biscuit to act as “glue” and press the biscuits around the side of the cake. Leave a few millimetres between each one to make it easier to cut the cake into even slices.
6. Decorate the top of the cake with the three strawberries, placing the larger one in the centre and the smaller two alongside, slightly off-centre. Scatter the freeze-dried strawberry pieces over the top.

Heat’s Verdict…
Not knowing what a shortcake was, we decided to triple the ingredient amounts. We also covered it in 450ml of double cream, which is nine times the amount specified. WE LIKE CREAM, OK? We didn’t manage to get a good rise, either, most likely because we didn’t beat the mixture enough,so cutting our flat shortcake lengthways was challenging. But,once assembled, it looked great and tasted even better.

HEAT COOKS THE BOOKS: Frances Quinn's Strawberry Shortcake
HEAT COOKS THE BOOKS: Frances Quinn’s Strawberry Shortcake

If you fancy trying this or any other of Frances’s recipes, then why not treat yourself to her book Quinntessential Baking by Frances Quinn.
Also, if  you have a taste for the good, the bad and the unmissable, check out the brand spanking new heat magazine.