Thursday, 23 October 2014

Peacocks, Pea Hens, Park And What I Wore...

This outfit is what I wore when me and my hubby had a nice day out together in London. 

These pictures were taken in Holland Park...

Wow it is an amazing park. 

The waterfall is so beautiful...

 We had lots of fun watching the peacocks and taking lots of pictures of then.

One made me jump/ scared/scream when I did not see him on a big wall and jumped off just behind me!!

Gave the people stat down a laugh though...


What I wore~

Necklace ~ my old shop
Jacket~ Matalan
Shirt ~ New look
Jeans ~ Selfridges
Bag ~ Cath Kidston


Wednesday, 22 October 2014

Mini Raspberry And Chocolate Nests...


These are fun to make and decorate with small helpers. 

Perfect for a real tea time treat they can also be made into individual birthday cakes with the simple addition of a candle in the centre of each one.


Makes 12

Preparation time: 15 minutes

Cooking time: 12-15 minutes

Finishing time: 15 minutes

Ingredients 

  • Little oil for greasing
  • 25 g (1 oz) cocoa
  • 3 tablespoons boiling water
  • 175 g (6 oz) soft margarine
  • 175 g (6 oz) caster sugar
  • 150 g (5 oz) self-raising flour
  • Half teaspoon baking powder
  • 3 eggs


To finish

  • 300 ml (1/2 pint) double cream
  • 100 g (4 oz) white chocolate curls
  • 250 (9 oz) raspberries




Method

  • Preheat the oven to 180oC, 350oF, gas mark 4. 
  • Lightly brush the insides of a 12 section deep muffin tin with a little oil and line the base of each one with a circle of greaseproof or non-stick baking paper.
  • Put the cocoa into a small bowl, mix in the boiling water until a smooth paste then leave to cool.
  • Put the margarine, sugar, flour and baking powder into a mixing bowl, add the cocoa paste and the eggs and beat until smooth. 
  • Divide the mixture evenly between the sections of the muffin tin, smooth the tops level then bake for 12-15 minutes until well risen and the tops spring back when lightly pressed with a fingertip.
  • Leave for 5 minutes then loosen the edges with a knife, turn out on to a cooking rack and peel off the paper.
  • Whip the cream in the rinsed and dried mixing bowl until it forms soft swirls. 
  • Split the cakes in half then sandwich back together with cream, spreading the remainder on top.
  • Arrange the raspberries in the centre of each cake then sprinkle the chocolate curls around the edge to make a nest. 
  • Arrange on a plate to serve.

Tip

  • To make chocolate curls, unwrap a block of white chocolate and turn over so the underside is uppermost on a chopping board. 
  • Run a swivel bladed vegetable peeler along the edge to make curls. 
  • If the curls are very tiny, put the chocolate on a plate and microwave on full power for 10 seconds to soften the chocolate then try again. 
  • If it is still difficult microwave once more and then try.



About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..



Wednesday Blog Hop : Wishing Well...


The Simpsons : "Rome-old and Juli-eh" Quotes

Accountant: You throw over one thousand dollars a month into local wishing wells.
Homer: Yeah, you idiot, 'cause I'm wishing for more money!


The no rules Wednesday blog hop...

Just link up and have fun ...


Tuesday, 21 October 2014

Autumn With Tots 100 And Bostik Family Craft Bloggers Pack ...


Thanks to 'Tots 100 And Bostik' for our Family Craft Bloggers Pack this month. We have been getting very Autumn style, crafty this week.

We were lost for ideas with this months parcel and then the ideas just kept flowing in from nowhere!!

Well I actually dreamt of one idea, then that lead to another one..

I am in the middle of a kitchen make over for Christmas, so we decided to get our some things ready for our Autumn table. 


I can not wait to finish my kitchen now to see all our crafty things on display..


No Halloween is complete with a spider or two. 

We are not to fond of the scary type so we went for a cute one with big eyes!!

What we did~

Place lots of glue the polystyrene ball with the Bostik glue pen.

Cover with orange tissue paper. then more glue and a piece of black tissue paper for hair.

Get 4 pipe cleaners and tie in middle with some ribbon.

Bend the pipe cleaners for the knees in the legs.

Use 2 Bostik glue dot to stick the legs on top of the head.

Stick 2 big eyes in the middle...


Don't you just love the Christmas snow globes? 

This was the idea for Halloween one.

I found some prunes a year out of date in the cupboard, so now to be a complete waste the Halloween globe was created.

Wash a old jar a lid out.

Half fill with water.

Place beads and glitter inside.

Find a Halloween toy.

(I used this sweet little Halloween bucked my daughter brought about 6 from the pound shops later week)

Place toy inside.

Fill to top with water.

Place lid on and dry off any water.

Stick around lid with strong tape.

I used duck tape.

Cut out a round piece of felt to hid lid and tape.

Wrap some different colour wool around felt on lid to keep in place.

I never stuck it as I would not have got more water in. The bucket moves around which makes it more fun trryng to make it stand up again...


I love this time of year for having lots of candles around the house for display.

My new table centre piece..

I picked this vase up from Ikea last week..£1.00 what a bargain!?!

Placed some old Christmas candles in the middle for display.

Fill the jar with some dried pasta around the candles.

Stick the leaves on with a few Bostick glue spots on each leave. 

Then tie some garden twine around.


Love a bit of up-cycling!!

An old beetroot jar, cleaned out.

Stick the leaves on with a few Bostik glue spots on each leave. 

Then tie some garden twine around.

Glue some ribbon with the glue spots around the top.


A boring candle with a bit of a makeover...

All I did was stick the leaves on with a few Bostik glue spots on each leave. 

Then tie some garden twine around.


Love this idea...

Laminated place mats...

My dad borrowed me his laminate to cover over Parkrun tickets to stop them from ripping. 

So I tried to laminate a few of the leaves.

I was pleasantly surprise with the result. 

The picture does not do these justice. 

I want a laminar now!!


About this post-

We got send a lovely parcel of fun things to share our crafty work. All thoughts on the post are my honest opinion and I was not paid for this post...


Monday, 20 October 2014

White Chocolate And Raspberry Blondies...


Cuts into 12

Preparation time: 30 minutes

Cooking time: 30-35 minutes


Ingredients
  • 150 g (5 oz) white chocolate 
  • 100 g (4 oz) butter 
  • 3 eggs 
  • 175 g (6 oz) caster sugar 
  • 1 teaspoon vanilla essence 
  • 200 g (7 oz) self-raising flour 
  • 1 teaspoon baking powder 
  • 175 g (6 oz) raspberries 
  • 75 (3 oz) white chocolate, melted to decorate 


Method
  1. Preheat an oven to 180°C, 350°F, gas mark 4. 
  2. Line an 18 x 28 cm (7 x 11 inch) roasting tin with a large piece of non-stick baking paper, snipping diagonally into the corners so that the paper fits snugly over the base and up the sides of the tin. 
  3. Break the chocolate into a bowl, add the butter and set the bowl over a saucepan of gently simmering water and leave until melted. 
  4. Whisk the eggs, sugar and vanilla in a second bowl with an electric whisk for about 5 minutes until very thick and the mixture will leave a trail when the whisk is lifted up. 
  5. Gently fold the melted chocolate and butter into the egg mixture then the flour and baking powder. 
  6. Pour the mixture into the lined tin and sprinkle with the raspberries. 
  7. Bake for 30-35 minutes until well risen, the top is crusty and the centre still a little soft. 
  8. Leave to cool in the tin then lift the paper and blondies out of the tin and put on to a chopping board. 
  9. Drizzle with the melted chocolate to decorate then leave to set. 
  10. Cut into squares and peel off the paper to serve. 
Tip
  • Unlike a Victoria sandwich style cake, blondies or brownies are almost better if they are slightly undercooked as the high proportion of chocolate will firm up slightly as it cools.
  


About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..


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