A View From A Bridge : Wordless Wednesday Blog Hop...

Welcome to Wordless Wednesday hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up your Wordless / not so Wordless Wednesday photo posts each week...

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What I Wore To Lincoln : Creative Mondays Blog Hop...

Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up all your creative post each week.... what have you all been up to this week?

Wow been another busy week again with the children off school and finding lots of new and
exciting places to visit is really taking it out of me and making me tired.I don't know how I'm going to manage to be fit for a marathon in 9 weeks time I just hope the energy comes from somewhere!!

This week we went to Lincoln I have only visited a few time once about 5 years ago when I did a race but I didn't really get chance to look around as I was focusing on the race and maybe i think we visited when I was little.

Lincoln is such a beautiful place and when I get lots of spare time I will get around to posting pictures but until them I'm sharing my what I wore and where I wore it outfit post...


This was one of the steepest hills I have ever walked up it went on forever no wonder I was worn out when we got to the top and as for being tired I fell to sleep as soon as we got home... 

I had to laugh when I was looking though our snaps I found this picture on my husbands camera,yes it is a steep hill I can tell you ...

Now I know why there was lots of seats at the top of the hill,me and the children ran to the empty seats to grab a minute's rest...

Me and mini me have been love wearing our maxi skirts this week,I didn't realised until we were half way down to the hairdresses to get my daughters hair cut that we were playing twins...

A peep of my 3 Jane Norman dresses I got in the sales was £210-00 for all 3 and got them all marked down for £10-00 each...
1.) Link up your Crafty,Recipe,Diy,Fashion,Creative writing,Photo,Family,Tutorials,Favourite,Helpful,Make-up,Outfit or anything creative post's below...
2.) Link as many posts up as you like....
3.) Please visit a few posts and leave comments....
4.) Would be great if you could grab the Creative Monday button or a text link and place it somewhere on your blog to help spread the word...
5.) Would love for you to follow some way by GFC Google+ Twitter Email ? please leave a comment so we can follow back...
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Black Forest Cupcakes....

 Extra special

Remember those towering chocolate layer cakes served in posh hotels back in the 70s, this simplified cup cake version is just as delicious but much easier.

Makes 12

Preparation time: 30 minutes

Cooking time: 20-25 minutes


  • 100 g (4 oz) soft margarine
  • 100 g (4 oz) caster sugar
  • 85 g (3½ oz) self-raising flour
  • 15 g (½ oz) cocoa
  • 2 medium eggs
  • 1 teaspoon vanilla extract


  • 300 g (11 oz) British cherries, stalks and stones removed, fruit halved
  • 2 tablespoons caster sugar
  • 6 tablespoons water
  • 1½ teaspoons cornflour
  • 100 g (4 oz) butter, at room temperature
  • 200 g (7 oz) icing sugar
  • 1 tablespoon semi skimmed milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons Kirsch, optional


  • Preheat the oven to 180ºC/350ºF/Gas Mark 4. 
  • Separate 12 silver foil cake cases and arrange in the sections of a muffin tin.
  • Add all the cake ingredients to a bowl and beat with a wooden spoon or an electric mixer until smooth. 
  • Divide spoonfuls between the foil cake cases, smooth the tops level then bake for about 15 minutes until well risen and the tops spring back when pressed with a fingertip.
  • Transfer the cakes in their cases to a wire rack to cool completely. 
  • Meanwhile make the cherry topping by adding the cherries, sugar and 5 tablespoons of water to a saucepan, simmer gently for 5 minutes until the cherries begin to soften and the juices run. 
  • Mix the cornflour with the remaining tablespoon of water then stir into the cherries, increase the heat and cook, stirring until the sauce has thickened. 
  • Take off the heat and leave to cool.
  • Beat the butter with half the icing sugar until smooth then gradually beat in the remaining sugar, milk and the vanilla, beating until very soft and smooth. 
  • Spoon into a piping bag fitted with a large star nozzle.

When ready to serve,

  • Skewer the top of the cakes and drizzle the kirsch over the top, if using. 
  • Pipe a ring of butter-cream around the edge of each cake then carefully spoon the cherry mixture into the centre and arrange on a serving plate.

Recipe and photo credits-  Seasonal Berries

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Puppy Love...


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How Do You Get To Ground Floor?

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Caramelised cherries with amaretti semi freddo...

Amazing hot and cold combo

Semi freddo is the Italian for semi frozen and this is quite literally how this easy ice cream is served, there are no fiddly beatings to do once it goes into the freezer, mix together, freeze and 3-4 hours later you have a fab summer pud that complements the hot caramel cherries perfectly.

Serves 4

Preparation time: 30 minutes
Freezing time: 3-4 hours
Cooking time: 5-7 minutes

You will need- Amaretti semi freddo
  • 3 medium eggs, separated
  • 75 g (3 oz) caster sugar
  • 1 teaspoon vanilla extract
  • 400 ml (14 fl oz) double cream
  • 150 g (5 oz) amaretti biscuits, finely chopped
Caramelised cherries
  • 200 g (7 oz) granulated sugar
  • 6 tablespoons cold water
  • 6 tablespoons boiling water
  • 400 g (14 oz) British cherries, stalks and stones removed

To make the semi freddo
  • Add the egg yolks, sugar and vanilla to one large bowl, the egg whites to another and the cream to a third slightly smaller bowl. 
  • Whisk the egg whites with a handheld electric mixer until stiffly peaking. 
  • Using the still dirty whisk, whisk the egg yolks and sugar together for 4-5 minutes until thick and pale.
  • Rinse the whisk beaters, dry and then softly whip the cream.
  • Fold the cream into the egg yolk mix then the crushed biscuits and finally the whisked egg whites. 
  • Spoon the mixture into a large metal loaf tin, cover the top loosely with clingfilm then freeze the mixture for 3-4 hours or until firm enough to scoop.
  • About 30 minutes before serving, add the granulated sugar and cold water to a frying pan for the caramelised cherries, heat gently until the sugar has dissolved, stirring very occasionally. 
  • Increase the heat and boil for 3-5 minutes, without stirring until the syrup is golden.
  • Take the pan off the heat, add 2 tablespoons boiling water and stand well back as the hot syrup will spit. 
  • When the bubbles have subsided slightly tilt the pan to mix the extra water into the syrup. 
  • Drizzle 6 tablespoons of the hot caramel over a baking tray lined with non-stick baking paper.
  • Quickly add the 4 more tablespoons of boiling water to the syrup still in the pan then the cherries, heat together for 3-4 minutes until the syrup has remelted and the cherries have softened and coloured the syrup. 
  • Set aside until ready to serve. 
  • Transfer caramel on the paper to the fridge to harden.
  • Scoop the just set semi freddo into bowls, reheat the caramelised cherries, if needed, spoon over semi freddo and decorate with the chilled caramel, broken into shards. 
  • Serve immediately!
  • Short of time? Serve the caramelised cherries over scoops of good quality ready made vanilla ice cream.

Recipe and photo credits- Seasonal Berries

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03/08 Link Up Your Favourite Posts Of The Week : Welcome To The Weekend Blog Hop...

Welcome to the weekend hop where you can link up your favourite post of the week. Simply link up to 3 different post or just your main blog.

 Would be great if you would......

1.) Follow me clairejustineoxox in number 1 spot on Google friends connect.

2.) Follow Nekky from Reflexions in number 2 spot my co-host on Google friends connect.

3.) Link up to 3 of your favourite posts this week or just your main blog and please try to visit other great blogs and follow ones you like.

Would be lovely if you would leave a comment and I will pop over and leave you a comment back.If you are a new follower please leave a comment to say your new so we can follow you back hope you all have fun hoping around...
Please only family friendly blogs only!!!
If you have a blog hop why not add it to my blog hop page Here....
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Peanut Butter and Jam Cupcakes By Debbie Nicholas

Guest post today on the blog sharing some yummy Peanut Butter and Jam Cupcakes By Debbie Nicholas.

Makes 10

410 calories / 25.3g fat per portion

Debbie says: ‘These yummy cupcakes are so easy - perfect for kids and grown-ups alike. And there’s the added excitement of seeing the jam ooze out of the middle when you bite!’


For the cupcakes
  • 150g (5oz) Kerrygold butter
  • 150g (5oz) caster sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 125g (4½ oz) plain flour
  • 1 tsp baking powder
  • 120ml (4fl oz) milk
  • 75g (3oz) blackcurrant or raspberry seedless jam
For the frosting
  • 150g (5oz) cream cheese or mascarpone
  • 350g (12oz) icing sugar
  • 110g (4oz) smooth peanut butter
  • 25g (1oz) unsalted peanuts, finely chopped
  • Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Place 10 paper cupcake cases into a bun tin.
  • Beat the butter and sugar together until light and fluffy. 
  • Gradually add the egg, beating well between each addition. 
  • Stir in the vanilla extract.
  • Sift the flour and baking powder together and fold one third into the mixture, then stir in one third of the milk. 
  • Continue this process until both are fully mixed in.
  • Spoon the mixture into the cases (try using an ice cream scoop to keep the cupcakes the same size). 
  • Bake for 23-25 minutes.
  • When the cakes have cooled, inject with the jam using a syringe (available over the counter at chemists’ for administering children’s medicine).
To make the topping,
  • Beat together the cream cheese or mascarpone, icing sugar and peanut butter until smooth. 
  • Pipe or swirl onto each cake and finish with a sprinkling of crushed peanuts. 
  • Enjoy!
Cook’s tip: 
  • If you like, use low fat soft cheese instead of cream cheese or mascarpone.

Recipe and photo credits-

 Debbie Nicholas’ recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now! Visit Kerrygold UK for more delicious recipes and to download your free copy.

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Capture The Colour...

The lovely people over at Travel Supermarket asked me if I would like to join in with a fantastic competition that they are running.They say a picture paints a thousand words. Well, rather than asking us to write a five thousand word blog post,They are inviting us to produce a blog post with up to 5 photos that really do 'Capture the Colour'.

They are offering the winner £2000 to spend on travel and the five runners up an iPad each! so there are some amazing prizes up for grab's if your lucky enough to win...

All you have to do is on your blog post, post 5 pictures that captures the following 5 colours - Blue, Green, Yellow, White and Red tell them where the photo was taken and try to include any other additional information about the moment the photo was taken, what you could see, smell, hear, feel and perhaps a witty caption about that photo or trip in general. If you've written a post about that trip on your blog in the past, be sure to link to it so people can find out more!

Easy yeh? Here is my entry...

Blue....I love this picture that my husband took on his phone the last time I did a race.This was a lovely route and only about 5-6 miles long.This race distance is great.... did you hear my husband booked us a marathon in about 9 weeks time! I remember passing this feeling great and on top of the world well near as it is the highest man made point in Nottinghamshire...

Green- we when to Matlock baths for the day and guess what it rained nearly all the time we were there.One good thing was nobody was around so we got some amazing pictures.

Yellow- Even though I didn't get around to posting these pictures till May this was took in April and I remember thinking it's going to be an amazing hot summer!! Thankfully it was late in coming but has been lovely since the kids broke up from school...

White -These first trip to the beech this year and how white and yummy does this ice cream look.This was a amazing day finished of with an amazing Ice Cream ...

Red- This has to be one of my favourite picture,I love everything about this one it's fun,bright,and shows my sons personality off.We took this in London last week just before the Olympics started London 2012

About this post-

I was asked if I would like to take part in this competition and I was not paid for this post...
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Homemade Strawberry Jam.....

This jam is also a real treat at breakfast time, served over your toast or crumpets.

Makes 6 -10 assorted sized jars
Preparation time: 10 minutes
Cooking time: 35-40 minutes

  • 1.5kg/3 lb 2oz strawberries, hulled and halved or quartered depending on size
  • 3 tablespoons freshly squeezed lemon juice, about 1 ½ lemons
  • 1.5kg/3 lb 2oz preserving sugar with pectin
  • 15g/ ½ oz butter
  • Wash jam jars and place upside down in the oven at 100c to dry thoroughly. 
  • Place a small plate in the fridge for testing the jam later.
  • Hull the strawberries and add half to a preserving pan and crush them roughly with a potato masher; add the rest of the fruit, the sugar and the lemon juice. 
  • Stir all the ingredients together well off the heat.
  • Place the pan on the element and stir over a low heat until sugar has dissolved.
  • You’ll know it’s dissolved as you won’t be able to hear the sugar scraping on the pan.
  • Add the butter, which will help disperse any foam which is a natural part of jam making. 
  • The butter helps minimise this, and disperses any foam back into the jam.
  • Bring to a rapid, rolling boil for four minutes. 
  • Don’t be afraid of the rolling boil, this is crucial to producing a jam that will set.
  • Spoon a little jam on to a chilled saucer, as soon as it is cool, run a finger through the jam so that the saucer is visible, if the finger line remains the jam and the jam wrinkles it is ready, if not boil a little longer and try again.
  • Ladle into the hot jars and fill until almost full to allow for shrinkage as the jam cools
  • If you’re sealing the traditional way, cover the surface of each jar with a waxed disc, with the shiny side downwards. 
  • Rinse a cellophane circle with a little water then put wetted side uppermost over the top of the jar and secure with an elastic band or add a screw topped lid

Recipe and photo credit by Seasonal Berries

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Ice Cream Ice Cream : Wordless Wednesday Blog Hop...

Welcome to Wordless Wednesday hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up your Wordless / not so Wordless Wednesday photo posts each week...

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