Friday, 21 November 2014

Welcome To The Weekend Blog Hop : Link Up Your Favourite Posts...

Hi everyone...

Welcome to the weekend blog hop...


Thanks for stopping by and linking up to the weekend blog hop...

We are happy you are here and hope you have fun hoping around and finding new blogs to read, follow and comment on.

The blog hop is hosted me Clairejustineoxox in number 1 and my co host is Nekky from Reflexions in number 2 spot.

Would be great if you would follow us in in some way? but that is up to you :)

GFC, Blog Lovin, Google+, Twitter, Facebook, and we will follow back ( don't forget to let us know your a new follower :))

If you want to share the hop this would be great?
Simply grab the blog hop button from the right and the code from below....


Thursday, 20 November 2014

11 Mince Pie Filling, Mince Pies And Tarts Ideas For Christmas..

11 Mince Pie Filling, Mince Pies And Tarts Ideas..



Over the next few weeks I will be hitting the gym ready for December when we make lots of cakes and Christmas treats. 

Mince pie, jam and lemon tarts are among my favourite Christmas buns, just like grandma use to bake. 

Here is a few recipes tart and pie recipes I've post over the last few year...






















We mostly only make these at Christmas !!

For some unknown reason!!

What are your favourite Christmas treats?

Or things you only bake at Christmas?




Tuesday, 18 November 2014

Wednesday Blog Hop...




Out To Lunch In The Pouring Rain....


You know when it is rain!

Not just raining really pouring it down!

Like there is a river running down you street with how fast it is raining!

And you really want to go out!?!

 Yes that...


Rain-boots, check!

Rain-coat, check!

Umbrella, Check!


On Friday I went to meet my husband from work and my son popped over from uni.

We all meet up in Nottingham for a few hours. 

Pouring it down on the school run, so got very wet.

Walk to bus stop..

Eek soaking wet all morning!!



What I wore~

Coat ~ c/o Boden 
Dress ~ Primark
Scarf necklace ~ c/o BHS
Tights ~ Primark
Boots ~ Barratts
Bag ~ Primark
Umbrella ~ Hotter


Son pulling a face as usual....


Yummy, Chinese food at an all you can eat resturant...


Can not resist the all you can eat cakes and chocolate fountain..


Gets home late afternoon...

Out of wet clothes and puts pj's and dressing gown on...

Yeah eventually warms up...


Linking up with~ Style Elixir

Monday, 17 November 2014

Sweet Potato And Cinnamon Muffins ...

Sugar, Spice And All Things Nice...


Embrace the festive season with this unique recipe for sweet potato and cinnamon muffins. Spicy cinnamon compliments fluffy butter cream to create a sweet treat that’s perfect for a thoughtful Christmas gift, special Boxing Day brunch or simply gobbled up fresh from the oven.


Sweet Potato and Cinnamon Muffins

Makes: 10

Per muffin
  • 256kcal
  • 3.7g protein
  • 9.7g fat
  • 1g saturates
  • 41g carbs
  • 22.8g sugar
  • 1.4g fibre
  • 0.3g salt
  • 237mcg vitamin A

Ingredients

For the muffins
  • 2 eggs
  • 180g sugar
  • 250g cooked sweet potato, mashed
  • 80ml vegetable oil
  • 50ml water
  • 200g self raising flour
  • ¾tsp ground cinnamon

For the butter icing
  • 50g sweet potato jam or any other jam
  • 80g butter (soft but not melted)
  • 300/400g icing sugar

Method

1. Preheat the oven to 180° C and line a muffin tin with paper cases.
2. In a large bowl beat the eggs with the sugar. Add the oil and water and mix well.
3. Sieve the flour and cinnamon together before adding to the egg mixture. Fold everything together before adding the sweet potatoes.
4. Pour into the muffin case filling them about 3/4 full. Bake in the preheated oven for 20-25 minutes or until muffins are cooked.
5. Place the butter and jam in a large bowl (you can use a food processor if you prefer) and slowly add the sugar a little at the time mixing continuously.
6. Carry on adding sugar till your preferred consistency has been reached. Pipe the cream onto the cold muffins and enjoy.


About this post~

This is a guest post from  Love Sweet Potatoes 

No payment was received.

The recipe was created by celebrity chef and sweet potato lover Felice Tocchini.


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