Like all the baking ideas, I saw this on Pinterest back in November and instantly pinned it to my christmas board! I sent it to my friend and we made plans to make it as soon as possible! This is so simple and so adorable! They are perfect for after christmas meals when you want a snack but not a proper meal. They do have quite a lot of steps but honestly it is so worth it! My favourite brownie recipe of all time is the Best-ever brownies from the BBC website so here is the recipe.
As it never snows in the UK for Christmas, I found a recipe where you can make a snowman! How cute are these! I think these would be perfect to eat in front of the fire on Christmas eve watching a christmas film. Its a nice activity to do with you friends or family to get you in the Christmas spirit but it could get very messy!
In autumn I absolutely love baking and it makes me feel so cosy. I found this recipe online and I love the idea of it because I really like citrus-y tastes. Even though it has a pumpkin design and Halloween was yesterday, I really like the idea of a face and you could make it into anything you wanted! You could also swap the orange for lemon if you prefer lemon. I will definitely be trying out this recipe soon.
I always love drinking hot chocolate in the colder months as I am not a fan of coffee or tea. However, I wanna try something new with my mugs that is still warm so I googled it and saw "Mug Cakes" on Pinterest. I thought these were so cool so I shared one of my favourite recipes with you!
The other week, I made these bathbombs, and I really like the end result so I thought I would share the recipe with you. It is for herbal or flower bath bombs.
Ingredients
50g citric acid (you can get this from wine making suppliers or supermarkets)
100g bicarbonate of soda or baking soda (baking aisle)
Essential oils or some old perfume
Water in a spritzer bottle, or you can use liquid body spray
Ice cube silicon trays(I didn't have this so I used a plastic cup)
Food coloring (optional)
Dried herbs or petals (optional) I used a herbal tea bag!
Cosmetic glitter (optional)––don't use craft glitter; it must be cosmetic glitter
Plastic, medium sized bowl
Rubber gloves (citric acid is irritant)
Method
**Wear gloves for this part**
1.Measure out the citric acid and bicarbonate of soda/baking soda. Add to the bowl.
2.Make a well with your fingers in the middle of the bowl.
3.Pour in essential oils/old perfume. Add about 5 sprays/drops. Then pour in the food coloring, dried herbs or petals and cosmetic glitter, if you want them.
4.Using the spritzer bottle, spray 10 times on top of the mixture. This binds it all together.
5.After you have sprayed the mixture, it starts to harden, so you need to be quick. Pick up little handfuls of the bath bomb mixture and compress it down into the ice cube tray holes.
6.Layer the mixture on top of the last layer. Push down hard to get the best results.
7.Leave overnight. In the next day, they should be dry. When they are, you can push out your bath bombs and use them!
Hope you enjoyed this recipe! Let me know if you are going to try it out.
Lots of love
Laura xx
50g citric acid (you can get this from wine making suppliers or supermarkets)
100g bicarbonate of soda or baking soda (baking aisle)
Essential oils or some old perfume
Water in a spritzer bottle, or you can use liquid body spray
Ice cube silicon trays(I didn't have this so I used a plastic cup)
Food coloring (optional)
Dried herbs or petals (optional) I used a herbal tea bag!
Cosmetic glitter (optional)––don't use craft glitter; it must be cosmetic glitter
Plastic, medium sized bowl
Rubber gloves (citric acid is irritant)
Method
**Wear gloves for this part**
1.Measure out the citric acid and bicarbonate of soda/baking soda. Add to the bowl.
2.Make a well with your fingers in the middle of the bowl.
3.Pour in essential oils/old perfume. Add about 5 sprays/drops. Then pour in the food coloring, dried herbs or petals and cosmetic glitter, if you want them.
4.Using the spritzer bottle, spray 10 times on top of the mixture. This binds it all together.
5.After you have sprayed the mixture, it starts to harden, so you need to be quick. Pick up little handfuls of the bath bomb mixture and compress it down into the ice cube tray holes.
6.Layer the mixture on top of the last layer. Push down hard to get the best results.
7.Leave overnight. In the next day, they should be dry. When they are, you can push out your bath bombs and use them!
Hope you enjoyed this recipe! Let me know if you are going to try it out.
Lots of love
Laura xx
Hello! Today's post is a very exciting collab with MxndyChxrlotte! As spring is just around the corner(even though it has been snowing aha) we have decided to do some spring recipes, I found this one on Pinterest and I thought it was perfect!
Ingredients:
110g/4oz butter or margarine, softened at room temperature
110g/4oz caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract
110g/4oz self-raising flour
1-2 tbsp milk
For decorating:
140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
a few drops blue food colouring
Marshmallows
Rainbow strips
Method:
1.Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
2.Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
3.Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
4.Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
5.For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
6.Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
7. Add the food colouring and mix until well combined.
8.Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.
9.Decorate with marshmallows for the clouds and a rainbow strip to create a rainbow and you are done!
Hope you all enjoyed this post, I think I might try this recipe soon. Also thankyou to Mandy for collabing with me, don't forget to check out her blog!
Lots of Love
Laura xx
**Not my picture, all credit to the owner**
Ingredients:
110g/4oz butter or margarine, softened at room temperature
110g/4oz caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract
110g/4oz self-raising flour
1-2 tbsp milk
For decorating:
140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
a few drops blue food colouring
Marshmallows
Rainbow strips
Method:
1.Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
2.Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
3.Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
4.Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
5.For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
6.Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
7. Add the food colouring and mix until well combined.
8.Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.
9.Decorate with marshmallows for the clouds and a rainbow strip to create a rainbow and you are done!
Hope you all enjoyed this post, I think I might try this recipe soon. Also thankyou to Mandy for collabing with me, don't forget to check out her blog!
Lots of Love
Laura xx
**Not my picture, all credit to the owner**
Ingredients:
350g/12oz plain flour, plus extra for rolling out
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
125g/4½oz butter
175g/6oz light soft brown sugar
1 free-range egg
4 tbsp golden syrup
To decorate
Writing icing
Cake decorations
1. Sift together the flour, bicarbonate of soda, ginger and cinnamon and put in a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.
2.Lightly beat the egg and golden syrup together, add to the food processor until the mixture clumps together. Knead briefly until smooth, wrap in clingfilm and leave to chill in the fridge for 15 minutes.
3.Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper.
4.Roll the dough out to a 0.5cm in thickness on a lightly floured surface. Cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them.
5.Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. Decorate with the writing icing and cake decorations.
Definitely going to try this recipe!
Lots of Love
Laura xx
**Disclaimer: not my picture but I added the banner**
When I started this blog I wanted it to be lifestyle but I've only done 1 food post(link) so I've decided to change that! I had a look online and I found this super cute recipe
(not my photo)
Ingredients:
125g butter, softened
85g icing sugar
1 large egg yolk
1 tsp vanilla extract
1 tsp milk
175g plain flour, plus extra for rolling
1 tsp fine espresso-style powder coffee
50g cocoa powder
¼ tsp salt
For Decoration:
125g butter, softened
85g icing sugar
1 large egg yolk
1 tsp vanilla extract
1 tsp milk
175g plain flour, plus extra for rolling
1 tsp fine espresso-style powder coffee
50g cocoa powder
¼ tsp salt
For Decoration:
-100g bar dark or milk chocolate
-Chocolate hundreds and thousands
-Coloured writing icing
-Chocolate hundreds and thousands
-Coloured writing icing
(you will also need a bat shaped cutter unless you are really arty because then you can wing it. wing it..bat... get it?? Any back to the recipe.)
1. Heat oven to 180C/160C fan/gas 4 and line two baking sheets with baking parchment. Beat the butter and sugar together until creamy and pale, then beat in the yolk, the vanilla and milk. Sift the flour, coffee, cocoa and salt into the bowl, then mix together to make a soft dough. Shape the dough into a disc, wrap and chill for 15 mins.
2. Dust the dough all over with a little flour, then roll it between two large sheets of baking parchment, to the thickness of a £1 coin. Remove the top layer of the paper, stamp shapes with an 8cm bat (or other) cutter, and carefully lift to the lined sheets using a palette knife. Re-roll the trimmings.
3.Bake for 10 mins or until the biscuits feel sandy and smell rich and chocolatey. Cool on the sheets for 5 mins, then lift the cookies onto a wire rack and cool completely.
4. To decorate, melt the chocolate in the microwave. One biscuit at a time, brush chocolate over the bat ears and wings with a small paintbrush, then cover with chocolate sprinkles. Tap off the excess. Pipe faces and fangs onto your bats, then leave to dry. Keep in an airtight container for up to a week.
This would be such a cute idea for Halloween!!
Lots of Love
Laura xx
Lots of Love
Laura xx
Summer is nearly over but there is still plenty of time to have a summer picnic and what better to have in it than cute sandwiches? This is soo easy to make and doesn't take long at all. You can change the ingredients to whatever you like and play around with different flavours!
Club Sandwich - serves 4 people, preparation time is 10 minutes.
4 Slices of white bread
2 slices wholemeal bread
50g shredded lettuce
2 slices of cheese
2 slices of ham
1 tomato
50g of cooked shredded chicken breast
1. Lightly toast the bread on both sides and cut off the crusts.
2. Sprinkle half of the lettuce onto 2 slices of the white bread.
3. Add the ham and cheese then top with the brown bread.
4. Put the chicken and tomato on top of the brown bread. To finish it off add a piece of white bread to each sandwich.
5. Cut into triangles and then secure with a cocktail stick
Remember to send me pictures if you make this! (By the way I'm on holiday right now and have no WiFi so this post has been scheduled, if you comment I will try and reply asap but don't expect one)
Lots of Love
Laura xx
