THINGS I LOVE TO USE PINTEREST FOR

Hello everyone! So when it comes down to looking for inspiration for anything, what are the two things we always do? Google or search on Pinterest for help of course! Personally i am a Pinterest kind of girl, where i search for help or inspiration with anything. With that in mind i thought i would switch things up for today's post and by switching things up, i mean to share the things i love to use Pinterest for...

1. quick dinner recipes

I wonder if these three words are some of the most typed words in the Pinterest search bar? I ask this as it is probably one of mine! Pinterest is great for being about to type a brief sentence then it allows you narrow down your search (such as: healthy, vegetarian, cheesy, pasta, rice dishes etc). 

2. new/fun dessert recipes

Homemade desserts are just perfection and when it comes to looking for new or fun dessert ideas, Pinterest is the place to look yet again. If you have a specific ingredient or theme you want to go with, you can simply type those things into the search bar (such as: pumpkin cake) and all of the recipes will be there for you to scroll through.

3. seasonal home decor

If you are looking for a cheap/simple way to switch up your home decor for each season, you can simply search the site for different themed decor inspiration and narrow the search down to what colour scheme you want.

4. storage ideas

When it comes to having good or organised storage, there are so many other ways to have good storage and keep things looking organised than just having a boring plastic storage box. Pinterest has so many different ideas for different uses for different things to store your everyday items in, from empty candle holders, labelled jars, custom baskets and more.

5. nail art inspiration

Time to delve into the world of beauty that Pinterest has to offer and one thing that i constantly search for is, nail art/nail colour inspiration. By doing this it not only allows you to have different nails each manicure, rather than opting for the same thing each time and there are also so many easy step-by-step easy nail art designs.

6. beauty hacks

We all love a good beauty hack, don't we? I know i do and Pinterest is definitely one of the best places to search for help and fast. Beauty hacks range from makeup ideas, easy hairstyles, overnight beauty remedies and homemade/diy face masks.

7. coffee or dressing table styling ideas

One of the most simple ways to switch up something in your home is to change up the decor on your coffee table or dressing table. The site has so many different ideas on how to stage your table area for pretty much every single room, by using different candles, flowers etc and what items go together.

8. what to style with a specific item of clothing

Fashion is something we all want a little help with from time to time, not just because we might want to switch things up but also because you might want to search for a new trend. Something i turn to help from Pinterest for is ideas on what to style with a certain piece of clothing, for example what to wear with light-wash jeans and what to or how to style ankle boots.

9. iPhone/desktop wallpapers

Everyone likes to switch up their phone/desktop wallpaper from time to time, me included and Pinterest is definitely the best place to search for a new one. There are so many different wallpapers, with so many different themes, whether that be seasonal, by colour scheme or even by quotes. 

  

10. travel inspiration

Finally i love scrolling through the site to look for travel inspiration, from reading posts on what is best to do in what country, what restaurants to visit and of course what to avoid. Another reason for searching for travel inspiration is seeing all of the beautiful photography taken in so many different countries, cities and towns.

Catch up on a suggested post: here

xo.

AUTUMN RECIPES | HEALTHY DINNER IDEAS

Hello everyone! So when it comes around to this time of year, there is nothing better than having something warming yet delicious to eat for dinner. That being said just because it isn't summer anymore and you are going to want something a lot heartier, it doesn't mean it can't be healthy still because it can. With that in mind for today's post i thought i would share with you some of my personal favourite healthy dinner ideas for autumn...

1. butternut squash and chickpea curry

So i recently picked up a copy of the October Slimming World magazine, not because i follow Slimming World unlike i know a lot of people do but because i have seen so many people create yummy syn friendly/free meals created by Slimming World and i wanted to give them a go. One recipe from the magazine that really caught my eye, is this delicious butternut squash and chickpea curry. Curry is a favourite of mine as i love anything spicy and it is perfect for autumn time, with some wholegrain rice or even lentils/bulgur wheat.

2. squash, spinach and walnut linguine

Next up is another squash inspired dish and actually a recipe from a blog post of mine from almost two years ago, still a firm favourite of mine during autumn/winter. This recipe is super simple yet super tasty and packed full of all the good stuff, the only thing i would say is if you are following a certain strict diet switch the olive oil up for a tiny amount of spray oil (which is what i now do also). 

3. one pan healthy sausage and roasted vegetables

This is a recipe that can be done with regular sausages or vegetarian sausages and definitely a favourite of mine, all year round not just autumn time. This can literally all just be thrown into one pan or a baking tray and be left to roast in the oven until cooked, not many dishes to wash afterwards either. Roasted veggies always have this beautiful taste to them, unlike when you would just boil them or steam them which makes them a lot more enjoyable to eat therefor you can get more veggies inside of you. 

4. sicilian-style salmon with garlic mushrooms

Fish dishes are another one of those perfect for autumn time, especially this salmon dish from the BBC food website which is paired with autumn style veggies and yummy garlic mushrooms. This dish is super quick to throw together, doesn't contain many ingredients but is still full of beautiful flavours and full of goodness. 

5. sweet potato + kale chilli

Just like curry to me chilli screams warming/hearty autumnal food, especially this delicious sweet potato and kale chilli inspired from Pinterest. I love how full of autumnal colours this dish is, with the orange of the sweet potatoes, green of the kale and deep red of the kidney beans. This is another one of those dishes that could be either served alone, with some rice or bulgur and if you have any left overs eaten alone is perfect for lunch time.

6. broccoli pasta bake

Two things i love to eat a lot are pasta and anything cheesy and i definitely limit the amount i have so much more than i would of in the past. That being said if you do cut down the amount you eat, a little once in a while will do you good as you do need some of the benefits from the two. Broccoli pasta bake is such a simple yet delicious meal that can be made/tweaked to your own specific diet. Cutting back of cheese and adding maybe some nutritional yeast as a substitute or even just bread crumbs, or a mixture is a great way to cut back on the calories yet you are still getting the same crusty topped effect. 

Want to finish your evening off with a low calorie/syn friendly snack/dessert? Catch up on my recent blog post sharing some of my favourites: here

xo.

WHAT I ATE IN A DAY

Hello everyone! Something i didn't even realise until i was prompted the other day, is how we are in September and i am still yet to do a "what i ate in a day" post this year. This is a type of post that i love to personally watch/read about myself, because lets face it who doesn't love food? and who doesn't love snooping at what other people are eating? With that in mind for today's post i thought i would share with you everything that i ate in a specific day, from breakfast, lunch and dinner.

A lot of the time now my breakfast is usually an on-the-go type of breakfast, as i would sooner have something a little later rather than straight away when i wake up, doing this fills me up until lunch rather than wanting something in-between. So for breakfast i had one of my favourite types of yogurt by SKYR and this was a blueberry and elderberry flavour, i love these yogurts as they are quite thick in consistency. I also had one of these Graze cocoa vanilla protein bites, which was my first time having this particular one and they are so yummy much like most of the Graze products. One of my favourite parts of breakfast is a smoothie or juice and i usually opt for a green juice, but they didn't have any this particular day so i had to go with a different one.

For lunch this particular day i ate out at Loch Fyne, which is a seafood restaurant. Seeing as i went there i just had to get my favourite thing to get whenever i go and i believe i have shared that in a previous post at some point. So as you can probably tell i opted for one of my favourite dishes to have and that is king prawn spaghetti, with roasted chilli oil, lemon and garlic. You could also choose a side to go with dish, so i decided to be naughty and double up on the carbs with some french fries ha (which i did share). I also had a desert which i completely failed on and forgot to take a picture for it, but i had créme brulée.

Seeing as i ate out at lunch time and had both a main and a desert, i didn't want too too much to eat in the evening time. So i decided to just have something that i have been loving having for lunch a lot recently and that is a veggie burger, these particular ones have a bunch of different veggies in from red pepper, peas, carrot to sweet potato, onion, beans and some spices.

I hope you enjoyed my first "what i ate" post in a long time and i hope to do more soon...

xo.

VALENTINES DAY RED VELVET CUPCAKES

Hey guys, i hope you are all having an amazing day whatever you are up to! Seeing as Valentine's Day is literally a few days away, i thought it would be fitting to share with you this amazing/yummy "Red Velvet Cupcakes" recipe because if you can't have an excuse to crave that chocolate fix on and around Valentine's Day when can you?

For the cupcakes you will need:
60 g unsalted butter at room temperature
150 g caster sugar
1 egg
20 g cocoa powder
40 ml red food colouring
½ tsp vanilla extract
120 ml buttermilk
150 g plain flour
½ tsp bicarbonate of soda
1½ tsp white vinegar
12 cupcake cases

For the frosting you will need:
250g icing sugar, sifted
80g unsalted butter, room temperature
25ml whole milk
a couple of drops of vanilla extract

Method:

Preheat the oven to 170°C/325°F/gas mark 3. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. 

Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. 

Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). 

Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour and beat until everything is well incorporated. 

Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. 

Turn the mixer up to high speed and beat until you have a smooth, even mixture. 

Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes. 

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20 to 25 minutes, or until the sponge bounces back when touched. A skewer inserted in the center should come out clean. 

Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. 

For the frosting beat the icing sugar and butter together in your electric mixer on a medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slow speed. Combine the milk and vanilla extract in a separate bowl, then add them to the butter mixture a couple of spoons full at a time. Once all the milk has been incorporated, turn the mixer up to a high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten the fluffier it becomes. 

Once the cupcakes are completely cooled all is left to do is spoon or pipe on the frosting and decorate to your choice. 

♥

BLOGMAS DAY SEVENTEEN: "CRISPY"PUDDING CAKES

Hey guys, i hope you are all having an amazing day and welcome to blogmas day seventeen! For today's post i thought i would share with you these super quick and easy cakes, which don't even require using an oven.. as long as you've got a hob and a fridge you are good to go ha ha. These are a perfect christmassy treat which could easily be whipped up and given out to any guests you might have over the holiday's or even just for yourself...

To make the "crispy"pudding cakes you will need:

Crunchy Nut Cornflakes (or ordinary cornflakes)

Milk Chocolate

Ready Roll Icing (red and green for holly decoration)

Icing Sugar (for decoration)

Cupcake Cases

Holly Shaped Cutters (or you can print one from online)

(This recipe is great as you can pretty much guess who much or little ingredients you need, all depending on how many you are wanting to make).

Method:

Take a saucepan of shallow boiled water and place it on the hob with a low heat. Place a heat proof bowl on top of the saucepan and add the chocolate broken into small pieces. Leave the chocolate to melt completely but make sure you don't allow the water to touch the bowl otherwise the chocolate will be ruined. Once the chocolate is completely melted take the bowl off the heat and on to a work surface, place the cornflakes crushed up into the melted chocolate and stir in (add as many hand fulls of cornflakes as you feel you need). Once all combined place into your cupcake cases and pop into the fridge for around 30 minutes to set.

Meanwhile...

Roll out your green icing making sure you place some icing sugar down first so that it doesn't stick. Once you have rolled the icing out, cut your holly leaved shapes using your stencil and a knife or your cutter. Then taking small pieces of your red icing, roll into tiny ball shapes to make the berries.

To make the gloopy icing topping, take some icing sugar in a bowl and adding some water, mix the two together until it becomes a paste. 

All that is left to do is once the cakes are set is to spoon some of the gloopy icing into the center of the cakes and arrange the holly leaves and berries on top.

♥

BLOGMAS DAY SIX: CHRISTMAS COOKIE CRUNCH CUPCAKES

Hey guys, i hope you are all having an amazing day and welcome to day six of blogmas! Today's post is the first of a many baking posts i plan on doing during the build up to Christmas. First up is these oh so yummy "Christmas Cookie Crunch Cupcakes" because who doesn't love a good cupcake? If you want to find out how to recreate these cupcakes then please keep reading...

To make the cupcakes you will need:

12 cupcake cases

175g self raising flour (sifted)

175g caster sugar

175g butter 

1 teaspoon vanilla

1 teaspoon baking powder

3 large eggs

To decorate you will need:

300g icing sugar (sifted)

100g butter

40g cocoa powder (sifted)

40ml milk

decorations of your choice

Method:

Firstly you are going to want to pre heat your oven to gas mark 4/180c/350f and then line your baking tins with the cupcake cases. Then you are going to want to start on your cupcake mixture, take the sugar, butter and eggs and place them all in your mixer or bowl whichever way you prefer to make your mixture up. Then you are going to want to start mixing the ingredients on a low speed and gradually add the sifted flour and baking powder, then slowly start to speed up the mixer. Mix all together until combined and smooth. Next you are going to want to take your mixture and spoon them into your cupcake cases and place in your pre heated oven for 25 minutes. Once removed from the oven make sure you leave the cupcakes to cool completely before decorating. 

To make the frosting:

Place the icing sugar, butter and cocoa powder in your mixer and beat the mixture together on a medium to slow speed until the mixture binds together. Turn the mixer down to a slow speed and the milk to the mixture a few spoon fulls at a time then turn the mixer up to a high speed. Continue to mix the mixture until it is light and fluffy this will take around 5 minutes. 

All that is left to do then is spoon or pipe your frosting onto your completely cooled cupcakes and decorate as you please. I went for a selection of different crunchy toppings from this toppings turner i bought which includes: nut crunch, cookie crunch, dark chocolate crunch and also orange crunch! When decorated all is left to do is eat and enjoy!

♥

OAT AND RAISIN COOKIES

Hey guys, i hope you are all having a great day. Last week whilst watching a daily vlog by Tanya Burr i made a discovery as she was baking cookies from a recipe book from the Hummingbird Bakery and immediately after it was in my shopping basket on Amazon. Hummingbird Bakery is a company who handmake American style cupcakes, cakes, pies and brownies. They have 3 bakeries which are all based in London but obviously if you are not based in or near the area the recipe books are great as you can recreate their delicious treats!

To recreate the oat and raisin cookies in the recipe book you will need:

270g unsalted butter (at room temperature)

160g caster sugar

160g soft dark brown sugar

2 eggs

1/4 teaspoon vanilla extract 

380g plain flour

1 teaspoon salt

1 teaspoon bicarbonate of soda

1/2 teaspoon ground cinnamon

110g rolled oats

220g raisins 

This recipe makes 20 cookies (4 baking trays, lined with grease proof paper).

Preheat the oven to 170C (325F) Gas Mark 3.

Put the butter and sugars in a freestanding electric mixer with a paddle attachment (or use an electric whisk) and cream until light and fluffy. 

Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. 

Turn the mixer down to a slow speed and beat in the vanilla extract. 

Sift together the flour, salt, bicarbonate of soda and cinnamon in a separate bowl, add the oats and mix well. 

Add to the butter mixture and beat until well mixed.

Stir in the raisins with a wooden spoon until evenly dispersed. 

Arrange equal amounts of cookie dough on the prepared baking trays. 

Make sure that the cookies are spaced apart to allow for spreading while cooking. 

Bake in the preheated oven for 12 minutes, or until golden brown and firm.

Check them regularly to make sure they are not burning. 

When you are happy that they are cooked through, remove from the oven and leave to cool slightly on the trays before turning out onto a wire cooling rack to cool completely.  

You can find out more information about the Hummingbird Bakery here:

https://hummingbirdbakery.com/

Or you can purchase the recipe book here:

http://www.amazon.co.uk/Hummingbird-Bakery-Cookbook-Tarek-Malouf/dp/1845978307

Happy baking!

♥

WHAT I ATE WEDNESDAY

To start my day off before i had breakfast, i made a Costa Vanilla Coffee.

Then to follow... for breakfast i had Quaker Oats Porridge topped with Cinnamon and Currants.

For lunch i had something i don't have that often because to be honest soup isn't one of my favourite things to have, im not usually keen but i enjoyed this. Soup with Pea, Ham, Potato, Onion and Garlic then some Ciabatta bread on the side.

Whilst out i had a Starbucks Grande Raspberry and Blackcurrant Iced Tea, so good!!!

(Also on my nails is Essie's Jamaica Me Crazy, i love this nail polish).

For dinner i had, Red Pesto Linguine with Salmon cooked in Garlic, Red Chili and Ginger.

CHOCOLATE PRETZEL CUPCAKES

Hey guys, i hope you are all having an amazing day. I felt like i was in the mood for something chocolaty but different and easy to make. So seeing as i haven't uploading a baking blog post since back in December for Blogmas or baking at all since then, i thought i would give these chocolate cupcakes a go. If you want to re-create these "chocolate pretzel cupcakes" then please keep reading...

To make the cupcakes you will need:

175g caster sugar

175g butter

3 eggs

150g self raising flour

25g cocoa powder

1 level tsp. baking powder

12 cupcake cases

To make the topping you will need:

250g mascarpone cheese

2 tbsp. icing sugar

2 tbsp. freshly squeezed orange juice

1 bag cadbury's pretzels

Firstly before you start you are going to want to make sure you have clean hands. Then you are going to want to pre-heat your oven to gas mark 4 or 180°C/350°F and taking your baking tray you are going to want to line it with 12 cupcake cases.

To start off the cupcake mixture you are going to want to take you sugar, butter and eggs into your mixer and the sift in the flour, cocoa powder and baking powder.. then mix all together until combined and smooth.

Next you are going to want to take your mixture and spoon it into your cupcake cases, then place in the oven for 20 minutes. Once your cupcakes are cooked remove from the oven and leave to cool on a cooling wrack (you are going to have to make sure they are complete cool before moving on to the next step). 

So once cooled you are going to want to make your topping for the cupcakes, take your mascarpone, icing sugar and orange juice and mix it all together. Once the mixture is all combined either spoon or pipe your mixture onto your cupcakes then finally add your chocolate pretzels to top it off. When you have done all of this all there is left to do is eat, so enjoy!

Hope you enjoyed this type of blog post, if you ever decide to re-create this recipe then don't forget to tweet me a picture to @iamkatiee_

I would also love to know what your favourite thing is to bake?

WHAT I ATE WEDNESDAY

For breakfast i had Honey Cheerios topped with some Blueberry's and Unsweetened Almond Milk. To drink i had a glass of Water and a Decaf Coffee.

For lunch i had Light Philadelphia Cheese with Grilled Peppers on an Italian Seeded Roll, Muller Corner yogurt (Peach and Apricot) and to drink i had Sparkling Lemon and Lime flavored Water.

  

For a snack in between lunch and dinner i had a juice using the Nutribullet (this thing is amazing). It contained fresh Blueberry's, Watermelon, Zero fat Lemon flavored yogurt and some ice cold Water.

And lastly for dinner i had stir fry, with Chicken, Prawns, Asparagus, Stem Broccoli, Red Pepper, Chestnut Mushrooms, Red Chilli and Fine Noodles.

I hope you enjoyed this blog post and i was thinking about doing this sort of post on a monthly basis, just to switch things up!

CHEESECAKE BROWNIES

85% of the time if brownies are on the menu at a restaurant and i'm having dessert i will have them. I love me some brownies. Here is a quick and easy cheesecake brownie recipe to cheer you up if you are either having a rubbish week, fed up with this winter weather or you just love you some chocolate goodness.

For the brownie mixture you will need:

225g/8oz dark chocolate (minimum 70%)

150g/5½oz unsalted butter

3 free-range eggs

225g/8oz caster sugar

100ml/3½fl oz strong espresso

100g/3½oz plain flour

For the cheesecake mixture you will need:

150g/5½oz full fat cream cheese

50g/1¾oz caster sugar

1 free-range egg

Method:

Pre-heat the oven to 170C/325F/Gas-Mark3. Grease and line a 8in/20cm square cake tin. For the brownies, melt the chocolate and butter in a bowl set over a pan of simmering water (Making sure the base of the bowl isn't touching the water.) Remove the bowl from the pan and set aside to cool slightly. Whisk the eggs, caster sugar and coffee in a bowl until well combined. Sift in the flour and chocolate mixture and mix until well combined.

For the cheesecake, beat the cream cheese, caster sugar and egg until smooth.

Spoon the brownie mixture into the cake tin then spoon the cheesecake mixture on top and use a knife to cut lines into the mixture to create a marble effect.

Bake in the oven for 35-40 minutes, or until just set. Remove the tin from the oven, set aside to cool completely, then cut into squares.

When all the above is completed all that is left to do is sit back, relax and enjoy.

Hope you are all having a happy Wednesday...

Katie♥

BLOGMAS DAY SEVENTEEN AND EIGHTEEN: CHOCOLATE CANDY CANE CUPCAKES

Today's blog post is combined from yesterday and today, as yesterday i didn't feel too good when i got home from catching up with a friend and doing some shopping. So here is an extra special recipe for the third and final installment of my Christmas Baking blog posts i have been doing on Wednesday's. Christmas is just a week away now, exciting much!! 

So here is a recipe i used to create chocolate candy cane cupcakes...

To make the cupcakes you will need:

125g soft butter

125g caster sugar

150g self raising flour

2 large eggs

2tbsp cocoa powder

25g melted chocolate 

Cupcake cases (12 as the recipe makes 12 cupcakes)

To make the butter-icing you will need:

100g unsalted butter (Softened)

225g icing sugar (Sifted)

1tsp vanilla paste

1tbsp milk

Candy canes (12) or Decorations of your choice

Pre-heat the oven to 180c/350f/gas mark 4. Place 12 paper cupcake cases in to a shallow bun tin. Place the butter, caster sugar, flour, eggs and cocoa powder into a large bowl and beat with an electric whisk until the mixture is just smooth and then beat in the melted chocolate.

Spoon the mixture into the cupcake cases filling them 3/4's full. Bake in the pre-heated oven for 15 minutes or until springy to the touch. Transfer to a wire rack and leave to cool completely.

To make the butter icing, place softened butter into a mixing bowl. Gradually beat in the sifted icing sugar with the vanilla paste and the milk. Beat until fully combined. Spoon or pipe the mixture onto the cupcakes and decorate them with candy canes or as you desire.

 If you're like me and love chocolate, cupcakes and candy canes you will love this. 

Hope you are all having a Happy Wednesday...

Katie ♥ 

BLOGMAS DAY FOURTEEN: GINGERBREAD HOUSE

As Christmas is just around the corner, i wanted to do something different what i haven't done before. So here is a recipe i used to create a small gingerbread house and gingerbread men.

For the gingerbread you will need:

700g plain flour

2tsp bicarbonate of soda

4tsp ground ginger

2tsp ground cinnamon 

250g butter

350g light soft brown sugar

2 eggs

8tbsp golden syrup 

For the royal icing (to act as glue for the gingerbread house) you will need:

1 egg white (only)

200g icing sugar (sieved)

squeeze lemon juice

Sweets/Candy to decorate as you desire

Template design method:

Take some thin paper/card and cut out your desired design.

The measurements used for this gingerbread house are: 

Base: 20cm/20cm

Sides: 12cm/18cm  x2

Front: 17.5cm/17.5cm/17.5cm (Triangle)

Back: 17.5cm/17.5cm/17.5cm (Triangle)

Gingerbread method:

Sift the flour, bicarbonate of soda, ginger and cinnamon together into a bowl. Add the butter and mix to breadcrumbs. Stir in the sugar.

In a separate bowl lightly beat the egg and golden syrup together, add to the bowl with the dry ingredients and mix until the mixture binds together. Empty the dough out, knead lightly until smooth, wrap in cling film over night in the fridge. 

Next day...

Pre-heat the oven to gas mark 4/180c/350f. Line two baking trays with greased-proof paper. Roll out the dough to about half a cm thick. Cut out shapes using the templates made, place gingerbread on the baking trays and bake for 15/20 minutes until golden brown. Once out of the oven leave to cool in the trays for about 5 minutes, then place the templates back onto the shapes and trim to size whilst still warm (as they might have spread out whilst in the oven). Then transfer to a cooling rack and leave to cool completely (over night if possible). 

As i had some gingerbread dough left i decided to make gingerbread men. All i did to do this was roll out the left over dough and use a gingerbread man cutter. Place the gingerbread men on a greased-proof papered tray and cook in the oven for 10/15 minutes until golden brown.

Next day...

Time to decorate. To make the royal icing, whisk the egg white for a few minutes until slightly frothy. Slowly add the sieved icing sugar a little at a time beating into the egg white each time. Add a squeeze of lemon juice and beat until all the icing sugar has been incorporated. Then you are all ready to stick the house together.

Put the base of the house down onto a board as this will make it easier for you to turn and move the house around whilst decorating. Use the icing to glue the sides in place, then the front and the back. Then all that is left to do is have some fun decorating your house as you desire.  

I was really pleased with the way it turned out. Have a go yourself and have some fun...

Katie ♥  

BLOGMAS DAY FIVE: CHRISTMAS BAKING

Tis' the season to EAT LOTS, here is a quick and tasty "Christmas Muffin" recipe to get you in the Christmas spirit.

To make the muffins you will need:

280g plain flour

1tbsp baking powder

1tbsp allspice

115g soft brown sugar

2 eggs

100ml milk

6tbsp sunflower oil

200g mincemeat

Muffin cases (12 as this recipe makes 12 muffins)

To make the topping decorations you will need:

250g mascarpone Italian crème cheese

1/2tsp vanilla paste

1tbsp icing sugar

Sugar decorations (of your choice)

Method:

Pre-heat the oven to 200c/400f/gas mark 6. Line a 12-cup muffin tin with 12 paper cases. Sift the flour, baking powder and allspice into a large bowl. Stir in the brown sugar. Lightly beat the eggs in a large jug or bowl then beat in the milk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients and mincemeat. 

Stir gently until combined; do not over-mix. 

Spoon the mixture into the prepared muffin cases and bake in the pre-heated oven for about 20 minutes, until well risen, golden brown and firm to the touch.

Once taken out of the oven transfer to a wire rack and leave until cool. 

To decorate add the mascarpone, icing sugar and the vanilla paste into a bowl mix thoroughly together until combined. Spoon or pipe the mixture on to the muffins and decorate as desired.

Once completed all there is left to do is the taste test and that is the best part.

YUMMY!!!!

Katie ♥