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Summer ice lollies (with Crocs!)

2 Aug

So when i last met up with my Auntie gave me aCrocs ice lolly mould! So today i thought i would show you hhow i got on with these lovely summer treats!

Croc lollies

They were really easy to make! I chose Strawberry and Banana smoothie to be the contents of my lollies.

I filled them up and stuck the caps. I love the way the lolly sticks have the Crocs logo on it, i thought that was very clever.
After this i put them into my freezer to make my lovely cool lollies.

Croc lollies in the freezer

Sadly they did crack a bit but that didn’t hurt the lollies from being delicious!
Here is the final product!



I love Crocs shoes and now it would be great if they started in kitchen appliances. Imagine a kitchen full of Crocs- awesome!


Foodie Friday: Hovis Bread

27 Apr

Today I cheated a bit for foodie friday :/ okay so it’s not all my own but I did make it. I cheated by using a Hovis white bread mix. Okay I know, I shouldn’t have but i had to quickly rustle something up and it was in the cupboard!


Hovis bread mixture
300ml, water
25g butter or margarine

First put the mix into a big bowl and add the butter.

Butter in mix

Rub together until it forms breadcrumbs. Add the water bit by bit, mixing it in as you go along.

Bread dough

Mix together until a dough is formed.

Bread dough 2

Now lightly flour a clean surface.

Lightly floured surface

Now put your dough on the surface and kneed for about 8-10 mminutes.

Kneed dough

After this, put your dough into whatever shapes you want on a greased tray or in a greased bread tin.

Bread roll

Preheat oven to 220 oc/450 oc or gas mark 7.Cover in a damp cloth and set aside for 1 1/2- 2 hours in a warm place, until they have doubled in size.

Damp cloth

Take out after 20 mintues or until golden brown on top! Leave to cool and the enjoy!


P.s they are best served warm with butter on top 😉

Bread and butter



Foodie Friday: Very Berry and Chocolate Cake

20 Apr

So i stumbled upon this recipe in my book Biscuits, Baking & Cakes and just had to try it! It was a triple layer cake with chocolate buttercream AND berries!!!!! What could be better? The only thing was, was that the cake in matter wasn’t cake it was meringue. I didn’t have most of the ingredients so i decided to settle with cake instead of the meringue. But if you wan’t to do it with meringue simply follow my meringue recipe from last week!


240g butter, softened
240g sugar
4 eggs
240g self raising flour
For the topping/filling
75g butter, softened
420g icing sugar
50g cocoa powder
3-4 tbsp milk
450g mixed summer berries

First add your butter and sugar into a bowl and mix until light and creamy.

Sugar and butter mixed

Now add both your eggs and your flour, mixing or whisking until thick and creamy.

Sponge mixture mixed

Turn the oven on to Gas mark 6/ 200oc/ 400of. Grease your cake tins and then pour 1/3 into each tin. If you only have 2 tins then just keep the other 1/3 then use one of the tins after it has cooked.

Cake in the oven

When all 3 are done (and AFTER you have licked out the bowl 😉 ) it will be time to make the yuuuuumy filling!
Beat the butter, cocoa powder and icing sugar together, adding the milk as you go.

Chocolate buttercreamWhen this is made, spread it over your bottom layer. Sprinkle a 1/3 of your summer fruits generously  on top. Do this for the next for your other layers as well, topping the top off with sprinkled icing sugar!

Layer cake

Enjoy this truly spectacularly, yummy cake!!

Berry and chocolate cake finished

Foodie Friday: Mini Meringues

13 Apr

As I told you before i was lucky to get a ‘You Can Cook‘ book by Annabel Karmel and you might have already seen my Chicken escalopes. Well i saw the meringues recipe and thought ‘i have to do that. Tomorrow’. So off i went and bought all the ingredients ready and, whats more this recipe is so simple, here is how i got on:

Mini Meringues

Ingredients Meringues ingredients

3 egg whites
Pinch of salt
170g caster sugar
1/2 tsp cornflour
1/2 tsp lemon juice

For the topping:
150ml double cream
150g mixed berries or berries of your choice.

Cover your baking tray with baking paper (or parchment). I recommend to lightly spread sunflower oil on your tray before putting the paper on, it just keeps the paper down and sticking to the tray.

To separate the eggs, tip each yolk from one half of the shell to the other, letting the egg white fall into an empty bowl. You can use the yolks in another recipe like a cheeky Mississippi Mud Pie!

meringues egg whites

Now you’ll want to turn on the oven to 140oc/275of/Gas mark 1. add your salt to the egg whites and whisk until stiff peaks form. Whisk in 2tbsp of sugar and whisk until again, it forms stiff peaks.Does this a 2nd time.

meringues white peaks

After that fold in the rest of the sugar along with the lemon juice and cornflour.
* If you have no cornflour in the house, I used 1/4 tsp of sauce flour instead. It’s cheaper and still has the same great results!

Spoon your (yummy) mixture onto the baking tray. If you have a piping bag feel free to use that, if not a spoons just as good
Bake in the oven for 1- 1 1/2 hours or until your meringues are golden and crispy on the outside.

Meringues in oven

Turn off the oven and leave the meringues in there until completely cold, if possible  overnight.
I finished mine off with the double cream and chopped strawberries. Deeeeelicious!Meringues finished

P.s Sorry for the effect pictures, just had to do them on my iPod as lost camera lead :O

Easter- The Gallery

11 Apr

My auntie who helped me start up this blog again, recommended I try The Gallery, a weekly photo challenge. I looked on the website and fell i love with the idea. Simple but 1000’s of ideas and it gives you the chance to be creative. You take a picture (or use one you already have) to do with the promt and write about it.
This week it is Easter.
Easter EggsFor me, remembering I am technically a ‘tween’, I love the chocolate at Easter! For me every Easter, I wake up, go down stairs, eat a bit of choccy and relax! My photo today was of the eggs i received on Sunday. At Easter I watch a film, eat chocolate and relax, I mean isn’t that what everyone does?!?!? Now, at Easter I am a rubbish saver.I can’t resist that cheeky nibble at the choc, a quick peck at another Easter egg and this year it’s no different. I will finish my eggs in about 2 weeks whereas at that time, my brother will probably have just finished his 2nd egg!
So to me Easter means eating chocolate, watching movies and just chillin’ with your family round the table with a roast. Who can blame us? This is the only DAY of the year that we can do all of those things in the same day!

Fabulous chocolate brownies

10 Apr

I found this blogger and she has got me hooked! Not only does she have the most amazing recipes ever, but she knows how to write. Her blog is called The Londoner and i urge you to take a look. Now!
I saw the brownie recipe and thought OMG this is a must! So along to my auntie’s i went and we both made them together, (she also saw this recipe and fell in love with it). Here is how we did:

Chocolate Brownies

Brownie ingredients


1 paket chocolate chip cookie mix
1 packet double chocolate brownie mix
2 packets oreos double stuffed
1 egg
vegetable oil

Follow the instructions on the cookie mix and add an extra 1tsp of vegetable oil and 1tsp of water as we will be cooking it for more that the box says. I would say to cut some baking paper for your tin but making sure it also goes up the sides, i didn’t do that last time and it made it harder for me to take it out. Now spread your cookie mix onto the bottom of the tin for an even, thick base.

Brownie base

Now cover the base in oreos. Try to fit in as many as possible! 😀

Brownies oreo covered

Make the double chocolate brownie mixture, following the instructions on the packet. This time not changing anything. The mixture may be a bit lumpy but that’s fine! Pour the mix over the top of the oreos! Looking yummy!

Brownie mix pouring

Put in the oven and cook for 30 mins or until springy.

Brownies cooked


P.s. As the Londoner herself said, make sure you have fun licking out the bowl!
Also make sure you check out her Mars Bar melts and Giant Oreo cake! They look delicious, might try them myself soon!

Chicken Escalopes

8 Apr

I Love food. I always have and always will. I also love to cook and will do at every opportunity. So when I was given a cook book for children called ‘You can cook‘ by Annabel Karmel i had to try it out and at my aunties, it was the perfect time. We chose to try out the Chicken Escalopes and here is how we got on:

Chicken Escalopes
Chicken escalopes, reading 


85g fresh white breadcrumbs
15g parmesan cheese, grated
1tbsp parsley, chopped
2 chicken breasts (no skin)
salt and pepper
1 egg, beaten
sunflower oil for frying

First off start by blending 2 or 3 slices of bread in your food processor.
Chicken escalopes, food processor







Now cover the your chicken in clingfilm and bash until thin.

chicken escalopes, bashing







Sprinkle salt and pepper on top of the chicken, then cover in the egg then cover in breadcrumbs, depending on how crispy you want your chicken.
Chicken escalopes, breadcrumbs







Heat your oil in a frying pan then fry the chicken for 3 minutes per side or until golden and cooked.
Chicken escalopes, frying







We finished off the dish with chips and cooked veg!



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