Showing posts with label Valentine. Show all posts
Showing posts with label Valentine. Show all posts

Saturday, 15 February 2014

I Can't Sing... I Can't Dance... But Who Cares I Smell Like Rihanna...

How cold is it?

Seriously how cold and windy is it?

As if the non stop rain was not bad enough!!

Not letting the weather spoil mine and the little two's fun we went out today, a mile walk and a 40 minute train ride into Nottingham.

Hope you all had a nice Valentines day?

Hubby brought me a lovely Rihanna perfume set and a beautiful card. I smelt this perfume at Christmas but wasn't sure if I liked it at the time. When we were on our way home I realised I love it, arr to late then!!

It was a lovely surprise!!

As it was so cold, windy and raining last night we stayed in. I put on my lovely new perfume, onesie and watched Benidorm on Sky plus and we shared a bottle of red wine and lots of cakes!!

What I wore to Nottingham~

Jumper ~ Charity shop
Dress ~ Sainsbury's
Tights ~ Primark
Boots ~ Barratts

Another night in, Onsie on, "take me out" to watch and more cakes!!

We have just discovered Lidl's pick and mix cake!!

Oh my they are soo good and the big savoury pretzels taste amazing too..

Now we have to make plans what to do in the holidays...

What are your plans for the weekend?

Linking up with- 
Mummys got style

Tuesday, 28 January 2014

How Long Will I Love You? As Long As The Stars Are Above You...

Me and my little 2 have been picked as one of the craft bloggers for Bostik and Tots 100. Every month we will receive an exciting craft parcel and a different kind of theme. All we have to do is get our thinking hats on and come up with something fun to make out of our crafty items...

Team work yeah!!

This months parcel contained 2 cards, 2 envelopes, 1 red card, 1 red felt, some all purpose glue, small sticky foam pads, 2 pom poms a heart box and a foam heart.

We were thinking valentine cards?!!

First of all thinking caps on, them the pen box is dragged out.

I also had a frame I thought would be a good idea to make my husband something home-made and personal for Valentines day, with a special message...

Wednesday, 13 February 2013

Orange Chocolate Flapjacks...

My daughter was off school today ill :(

 So with nowhere and it snowing again, I decided to do some baking :)

Here is what I came up with today to finish off the mixed peel from Christmas...

 Makes 4

  •  125g Margarine
  • 125g Golden caster sugar
  • 4 Tablespoons of golden syrup
  • 1 Tablespoon orange juice
  • 175g Porridge oats
  • 75g Self raising flour
  • 50g Mixed orange and lemon peel
  • 1 Teaspoon ground cinnamon

  •  200g White cooking chocolate
  • Chocolate sprinkles

You will need
  • 4 x medium love heart tray

  •  Pre heat oven to 180c 375f Gas mark 5.
  • Grease 4 heart trays.
  • Place the margarine, golden caster sugar, golden syrup and orange juice into a large pan and gently heat until all melted.
  • Remove from the heat and stir in the oats, self raising flour, mixed peel and ground cinnamon.
  • Mix well.
  • Spoon into the 4 trays and press down with the back of the spoon.
  • Bake for around 15 minutes until golden.
  • Remove from the oven.
  • Leave 5 minutes then turn out to cool.
  • Melt the cooking chocolate in a heat proof bowl over a pan of simmering pre boiled water.
  • Once melted place the flapjacks back into the trays and cover the tops.
  • Leave to cool slightly, so not to melt the sprinkles the place them on top
  • Leave to set.

Tuesday, 12 February 2013

Strawberry Shortbread Hearts...

Spoil the one you love with this Valentine's Day recipe...


  • 225g salted butter, softened
  • 100g caster sugar
  • 225g plain flour


  • 200g icing sugar, sifted
  • 4tbsp Rachel's low fat strawberry yogurt 
  • A few drops of pink colouring, if required

Makes 12 biscuits

Preparation time: 10 mins

Cooking time: 10 mins


  • Pre-heat the oven to 150C/300F/Gas Mark 2.
  • Lightly grease a baking tray.
  • Place the butter and the sugar in a mixing bowl and beat together until pale.
  • Add the flour and bring the mixture together until a soft dough is formed.
  • Tip the dough onto a floured surface and using a floured hand gently roll out to ½ cm thickness.
  • Using a heart shaped cutter, cut out the dough and place on the prepared baking sheet.
  • Bake until golden brown for approximately ten minutes.
  • Leave for five minutes on the tray to cool and then transfer to a wire cooling rack to cool completely.

To make the icing 

  • Mix the icing sugar with the strawberry yogurt and beat until smooth, add the colouring and beat again.
  • Using a small piping bag, pipe the strawberry icing within the contours of the biscuit.
  • Allow to set.

Recipe and photo credit by Rachel's

Saturday, 9 February 2013

Valentine Love Heart cakes...

I use to love, love, love, love heart sweets when I was little. 

Could not eat them.

Fast enough.

Ripping the packaging off to see what the next one said.

 "keep cool"

 "in love" 

"cool dude"

 When I saw this tube of little packs in the pound shop, I could not wait to make something with them....

I did not expect them to go as fast as this though!!

Makes 12


  • 125g Self raising flour (sieved)
  • 125g Golden Caster sugar
  • 125g Margarine
  • 2 Eggs
  • 25g Coco powder
  • 1tsp vanilla essence
  • 4 tablespoons milk


  • 140g Icing sugar
  • 100g Margarine
  • 2 tablespoon summer fruit dilute pop


  • 10 love heart sweets for crushing
  • 12 for the tops of the cakes


  • Preheat the oven to 180˚C/Gas Mark 4.
  • Place 12 muffin bun cases in a 12 holed muffin tray.
  • Place the margarine and golden caster sugar in a bowl and mix together with an electric whisk.
  • Beat in the eggs one at a time with a little of the flour.
  • Mix in the remaining flour and coco powder milk and vanilla essence.
  • Spoon the mixture evenly between the muffin cases.
  • Cook in the middle of a preheated oven for around 25 minutes.
  • Once cooked place on a wire rack and leave to cool completely.

Making the icing

  • Sieve the icing sugar into a bowl and add the butter and pop. Whisk all together.
  • Place into a icing bag and pipe onto the buns.
  • Put 10 sweets into a food bag and crush them  with a rolling pin.
  • Sprinkle onto the cakes
  • Place a love heart sweet into the middle of each

Saturday, 2 February 2013

Valentine Strawberries On A Heart Of Krispy Cake...

Made these with the children and they loved them.

As soon as they were set and ready to eat, they disappeared!!

Time to make some more!!

  • 10 Small strawberries or 5 large cut in half
  • 150g Dark cooking chocolate
  • 20g Rice krispies

You will also need

  • 10 Holed deep silicon heart ice cube tray
  • Grease proof paper


  • Wash, dry and cut (if large) the strawberries leaving the green stalks on for decoration.
  • In a heat proof bowl place the cooking chocolate that has been broken up into pieces.
  • Place the bowl over a pan of simmering pre boiled water.
  • Stir until the chocolate has melted grab the stalks of the strawberries, dip them into the chocolate and place on some grease proof paper.
  • Remove the bowl from the pan and quickly stir in the rice krispys.
  • Place spoonfuls of the chocolate krispy into the heart tray and press them down.
  • Place a strawberry into the centre of the hearts gently pressing them into them so when the chocolate drys it will hold them in place.
  • Leave to cool then set in fridge


  • Once the chocolate has melted do everything quickly before it sets!!


Saturday, 26 January 2013

Blueberry Valentine Hearts : Easy To Make...

Easy to make yourself Valentine chocolates.

These were so easy to make and looks like they've come from the shops!!

 My two oldest sons both said "they look good have your brought them?!!"

 My husband said "wow did you make the chocolate too, " 

"Hold on a minute" I said, "I'm not that good" ...

These are so much fun and the blueberries pop when you bite them against the chocolate.

Now off to see how to make some chocolate to really impress him ...

Makes 14

You will need a 14 holed small silicon ice cube tray

  • 42 Blueberries
  • 50g Good quality white cooking chocolate
  • 150g Good quality milk cooking chocolate

  • Wash and dry the blueberries and place 3 in each of the holes in the ice cube tray.
  • In a heat proof bowl melt the white chocolate according to packet instructions in a microwave.
  • With a teaspoon pour a little over each set of blueberries trying to drip a little chocolate under them to hold them in place once set.
  • Leave to cool.
  • Melt the milk chocolate according to packet instructions.
  • With a tablespoon pour into each well covering all the blueberries.
  • Use the back of a knife to make sure all the chocolate is flat.
  • Leave to cool.
  • Once cool place in a fridge to set.
  • Turn out the chocolates.
  • Enjoy!

Thursday, 9 February 2012

Creative Thursday-Valentine Linky....

Creative Thursday Special-

With only a few day's to Valentines day  here is some great ideas to try and if you have a valentine post just add it to the hop....
Pink Valentine Cake
I Heart You Tarts

Sunday, 5 February 2012

Pink Valentine Cake....

Before topping had set

After topping has set


  • 150g Self raising flour
  • 150g Caster sugar
  • 150g Margarine
  • 2 large eggs
  • 1 tsp Baking powder
  • Few drops red food colouring


  • 100ml Double cream
  • 2 tbsp Strawberry jam


  • 150g White cooking chocolate
  • 125ml Double cream
  • Few drops red food colouring


  • Pre-heat the oven to 180c 350f or gas mark 4
  • Grease and line the bottom of a medium size heart shape backing tin.
  • Cream the margarine and sugar together and add few drops red food colouring.
  • Beat in the egg adding a little flour at a time until all mixed in.
  • Place the mixture in the tin and cook for about 30 minutes until golden in colour,well risen and firm to touch.
  • Leave to cool 10 minutes then transfer to a wire rack to cool completely.
  • Using a sharp knife slice the cake horizontally and spread one half with jam.
  • Whip the cream and spread over the other half and sandwich back together.
  • In a pan place the double cream,cooking chocolate and few drops of food colouring in a pan over a low heat and stir until melted.
  • Remove from the heat and leave to cool stirring occasionally.
  • Spread the cooled mixture over the cake and leave to set in a refrigeater for a few hours or overnight until set.
  • Enjoy !!

Linking this post to some great craft hops  here

Wednesday, 1 February 2012

Viva Strawberry & Cinnamon Toasties...

The prefect breakfast in bed recipe! Surprise your Valentine with this easy yet impressive toastie, which is also delicious made with fruit bread.

Serves 2

Preparation time: 2 minutes

Cooking time: 5 Minutes

You’ll need

4 Viva strawberries

4 slices of brioche or white bread

1tbsp sugar

40g unsalted butter at room temperature

1 tsp cinnamon

What to do

1. Slice the strawberries and add a sprinkle of sugar, crush them a little with a fork and set aside, leaving a couple of slices whole to decorate at the end.

2. Switch on your toastie maker to warm up then butter the brioche with a thin layer of butter. Beat the remaining butter and sugar with the cinnamon.

3. Put two piece of bread, butter side down, into the toastie maker. Spread the cinnamon butter on the exposed sides then top with slices of strawberry. If lots of juice has come out of the strawberries leave that behind in the .

4. Put the two remaining pieces of brioche on top, butter side up and close the lid of the toastie maker. Once the toasties are done, remove them from the machine and cut each into two triangles. Leave them for a few minutes to cool a little then serve with the strawberry slices placed over the top.

 Notes: If you don’t have a toastie maker you can toast one side of each slice then spread with the cinnamon butter. Make the sandwich with the toasted bread facing in and turn it in a hot frying pan to brown the outside and warm through.

Guest Post Credits-  Viva Strawberries

Tuesday, 31 January 2012

Pink Grapefruit And Greek Yoghurt Soufflé With Passion Fruit...

A hot, well risen soufflé fresh from the oven always impresses dinner guests. Teamed with pink grapefruit juice and passion fruit, this is the ultimate winner for a steamy Valentine desert!

Prep time: 30 minutes

Cooking time: 12-14 minutes

Serves: 2


125g TOTAL Classic Greek Yoghurt

A little melted butter and caster sugar for lining the moulds

3 egg yolks

60g sugar

15g flour

15g corn flour

125ml pink grapefruit juice

3 egg whites

40g caster sugar

1 passion fruit


1. Preheat the oven to 375F/190C/Gas Mark 5.

2. Grease two soufflé moulds with the melted butter. Dust with caster sugar and put in the fridge to cool.

3. To make the crème patisserie, mix together the egg yolks, sugar, flour and corn flour to form a paste.

4. Meanwhile, in a saucepan bring the pink grapefruit juice to the boil. Remove from the heat and fold in the egg mixture and yoghurt to form a thick custard. Return to the heat and cook on a low setting for 5 minutes whilst stirring constantly.

5. Place this mixture to the side and allow to cool.

6. To make the meringue, whisk the egg whites and caster sugar until the mixture stands up in soft peaks.

7. Mix a third of the peaked egg whites into the crème patisserie to make a soft creamy texture.

8. Very gently, fold in the remainder of the egg white mixture to retain as much air and lightness to the soufflé as possible.

9. Scoop out the pulp from the passion fruit and divide into the bottom of the soufflé moulds. Fill a piping bag with the soufflé mixture and carefully pipe into the moulds, filling to the brim. Smooth the tops and run your thumb around each, just inside the rim (this helps rising).

10. Place in the middle of an oven (preferably fan assisted) for 12-14 minutes.

Nutritional Information

459 Calories
12g Protein
15g Fat
7g Saturated Fat
69g Carbohydrate
58g Sugar
0.3g Salt

Guest Post Credits-  Total Greek yoghurt

Saturday, 28 January 2012

Pistachio and raspberry love hearts....

Valentine special

These wonderfully indulgent meringue hearts are sure to melt your Valentine’s heart.

They have been piped into shape; if you don’t have a piping bag, spread into heart shapes with a round bladed knife. The meringues can be made the night before and kept in cool dry place. Add the cream and raspberries about 45 minutes before serving.

Serves 2

Preparation time: 15 minutes

Cooking time: 1 hour

Finishing time: 10 minutes


  • 1 egg white
  • 50 g (2 oz) caster sugar plus 1 tablespoon
  • 15 g (1/2 oz) pistachio nuts, very finely chopped
  • 100 ml (31/2 fl oz) double cream
  • 1 teaspoon grated lime rind
  • 2 tablespoons sparkling white wine, optional
  • 100 g (4 oz) raspberries
  • 1 tablespoon redcurrant jelly
  • 1 teaspoon lime juice


  • Preheat the oven to 110°C, 225°F, gas mark half.
  • Draw 4, 8 cm (31/2 inch) heart shapes on to a piece of non-stick baking paper then use to line a baking sheet.
  • Whisk the egg white in a large bowl until stiff but still moist looking peaks and you feel confident enough to turn the bowl upside down without the egg whites sliding out.
  • Gradually whisk in the 50 g (2 oz) sugar, a teaspoonful at a time until it has all been added then whisk for two more minutes until very thick and glossy.
  • Fold in the pistachio nuts then spoon the mixture into a piping fitted with a 1 cm (1/2 inch) plain piping tube. 
  • Pipe a border around each heart shape then fill in the centres of two of them. 
  • Use any remaining mixture to make a spare heart in case of breakages.
  • Bake for about 1 hour or until the meringues are firm and can be peeled off the paper easily, then leave to cool still on the paper.
  • When ready to serve, whisk the cream with the remaining 1 tablespoon of sugar and the lime rind until just beginning to hold its shape then gradually whisk in the wine, if using, until thick once more.
  • Transfer the filled in meringue hearts to a serving plate, top with the cream then arrange the raspberries on top, adding the heart shaped frames at an angle. 
  • Warm the redcurrant jelly with the lime juice in a small bowl in the microwave for 10-20 seconds then stir until smooth. 
  • Drizzle over the raspberries just before serving.

There will be loads of Spring berries from Spain around for Valentine’s ....

Recipe and photo credit by - Seasonal Berries

Thursday, 26 January 2012

Flamed Strawberry and Chocolate Crepes...

Preparation Time: 30 mins

Cooking Time: 10 mins

Serves 2


  • 20 strawberries chopped into quarters
  • 2 x 125g pots Alpro soya chocolate dessert
  • Splash of kirsch or brandy
  • 2 eggs
  • 115g all purpose flour
  • 1/4 tsp salt
  • 100ml water
  • 100ml Alpro soya milk alternative
  • 10g butter
  • Icing sugar for dusting


  • Whisk together the eggs, flour and salt.
  • Then add the soya milk and water until you have a smooth batter mixture.
  • Using a good nonstick frying pan, heat a knob of butter and pour in enough mixture to coat the pan so it makes a nice thin crepe.
  • Loosen with a spatula and flip to cook on both sides.
  • Continue to make 4 crepes.
  • In another small frying pan add the strawberries and a splash of brandy or kirsch and cook for 30 seconds.

  • To serve take a dessert spoon of the Alpro soya dessert and using the back of a spoon, smooth over the crepes, fold in half and then again into quarters. 
  • Continue with the rest of the crepes and top with the strawberries and a dusting of icing sugar. Serve two crepes per person.

About this post -

Recipe and photo credit by Alpro soya

Raspberry Shortcake Hearts

Preparation Time 20 minutes

Baking Time 15 minutes

Portions 6


  • 150 grams Allinson Wholemeal Self Raising Flour
  • 25 grams Ground Rice
  • 50 grams Billington’s Light Muscovado Sugar
  • 1 Lemon Finely grated zest
  • 150 grams Butter (chilled) cut into pieces
  • 125 grams Mascarpone cheese
  • 1 tbsp Billington’s Golden Caster Sugar
  • 1 Silver Spoon Create Natural Almond Extract drop
  • 200 grams Raspberries
  • 1 tbsp Billington's Golden Icing Sugar


  • Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. 
  • Put the Wholemeal Self Raising flour into a processor with the ground rice, Light Muscovado Sugar and lemon zest.
  • Add the butter and blitz for a few seconds until the mixture turns into crumbs, then continue blending until the dough forms into a ball.
  • Roll out on a lightly floured surface and stamp out 6 heart shapes using a 5cm cutter, put onto a greased baking sheet or into a flexible heart shaped moulds.
  • Bake for 15 minutes until the shortcake is pale brown and thoroughly cooked through. 
  • Remove from tray or moulds and cool on a wire rack.
  • Meanwhile, mix together the mascarpone cheese, Golden Caster Sugar and almond extract.
  • Split the shortcakes and serve with a generous dollop of mascarpone, some raspberries and a sprinkling of golden icing sugar.

Guest Post Credits-  Baking Mad

Mini Heart-Shaped Chocolate Cake ...

Preparation Time 20 minutes

Baking Time 30 minutes

Portions 4


  • 125 grams Chocolate, good quality dark
  • 3 tbsp Milk
  • 150 grams Butter softened
  • 150 grams Billington's Golden Caster Sugar
  • 3 Eggs
  • 200 grams Allinson Nature Friendly Plain White Flour
  • 1 tbsp Cocoa Powder
  • 1 tsp Baking Powder
  • 0.25 tsp Bicarbonate Of Soda
  • 100 grams Silver Spoon Create White Chocolate Flavour Cake Covering
  • 140 grams Butter
  • 140 grams Billington’s Golden Icing Sugar
  • Food clourings  and sweets to fininsh


  • Preheat the oven to 180°C, Fan oven 160°C /gas 4.
  • Butter and flour the sides of four 10 cm heart shaped tins and line the bases with greaseproof paper.

For the cake

  • Snap the chocolate into chunks and place in a bowl. 
  • Add the milk and sit the bowl over a saucepan of gently simmering water and heat until the chocolate has melted. 
  • (Make sure the bottom of the bowl doesn’t touch the surface of the water.) 
  • Set aside to cool slightly.
  • Beat the butter until very soft then add the caster sugar and continue to beat until the mixture is pale and fluffy. 
  • Beat in the eggs, one at a time, and then fold in the melted chocolate.
  • Sift in the flour, cocoa powder, baking powder and the bicarbonate of soda, and fold in gently to mix.
  • Divide the mixture between the tins and bake in the oven for 25 minutes, or until a skewer inserted into the middle of each cake comes out clean.
  • Remove the cakes from the oven and allow to sit for five minutes before turning them out of their tins and placing them on a wire rack to cool. 
  • When cool slice the cake in half.
  • For the chocolate butter icing Melt the chocolate in the microwave on High for 1½ minute, stirring halfway. 
  • Leave to cool. 
  • Beat the butter and icing sugar in a large bowl until creamy. 
  • Beat in the chocolate until smooth.
  • Spread the butter icing on the bottom half of the cake and sandwich with the other half.
  • Make some coloured icing Sugar and decorate with sweets.

Recipe and photo credits-  Baking Mad


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