Doesn’t time fly when you’re having fun?!

I was sat talking to my boyfriend last night and we both realised just how fast time seems to go as you get older. I mean, I’d already realised this once I got into the working world because you find yourself praying for your holidays, or bank holidays, or even the days that your boss goes on holiday! But last night I had a really depressing thought…..it’s TEN YEARS this year since I left school. I’m officially getting closer to 30 day by day. Zoiks.

Age generally hasn’t ever really bothered me. I have a friend who started using anti-wrinkle cream at 21, seems like a waste of time to start so young if you ask me, I know some may disagree but, as long as you keep your skin well moisturised and look after it then you’ve got a pretty good shot of keeping wrinkles at bay. Wrinkles are a fact of life unless you’re wanting to go under the knife, I’d rather just wear them with pride (providing I don’t start to look like an elephant at 30, then I may have a different opinion on the matter).

I look through old photographs sometimes and think, really, was that however many years ago? The post I did recently on San Francisco contained pictures from my holiday in 2009, 2009, that was almost THREE YEARS ago, a sad fact that makes me want to weep into my green tea. Sigh. It’s the same with music isn’t it, do you ever hear a song and think, aargh I remember this from that night me and *insert name here* were on a night out and stumbled up to the DJ like a drunken fool demanding he play such a classic. And yes, Dolly Parton 9 to 5 IS a classic despite what that nightclub DJ says.

It’s a sad fact of life that time goes too quickly, depending which way you look at things too it can be downright depressing but, I’m choosing to think of it as a reminder that I should shift my little ass and work on that bucket list because it isn’t going to complete itself. I should start with something easy, to give myself a boost so I feel like somethings getting done, like when you write a to do list, even if its a really easy and quick task that you’ve checked off, the point is, you’ve made a start and one item has been checked off. Now, I think trying caviar might be the easiest one because, because, and I hope, the snow angel is a no go until we get more snow around December (please mother nature, spring snow is unacceptable. Just saying.)

Never take a day for granted! I’m off to requaint myself with my bucket list haha have a fun weekend folks!!

XOXO

Fail-proof Blueberry Muffins

This recipe is based on a muffin recipe from PPK but I’ve never been one to exactly follow things to the letter, especially when I’m not a fan of a certain ingredients. Seriously, that would just be silly wouldn’t it, making something you couldn’t benefit from when your family are sat munching haha yes I am that greedy!!

I haven’t posted pictures from the prep because, there really is no prep involved that needs pictures, it’s not complicated at all, I promise 🙂

Oven: 375f/ 190c/ gas mark 5

Makes 12

Ingredients

2 cups plain flour

2/3 cup caster sugar

2 teaspoons baking powder

1/2 teaspoon bicarbonate soda/baking soda

1/2 teaspoon salt

1 cup cranberry juice

1/2 cup vegetable oil

2 teaspoons vanilla extract

1/2 cup fresh blueberries

In a bowl, mix together the dry ingredients with a hand whisk, the manual kind! Doing this saves any messing around with sieves and mixes everything nicely.

In a jug, mix all of the wet ingredients.

Pour your wet ingredients into your dry and mix by hand. When the mix is just combined, but still lumpy, add in your blueberries, then continue to mix briefly.

Fill your muffin liners about 3/4 full and bake in a preheated oven for 23-27 minutes.

VOILA! For those of you with super beady eyes, yes, I had to use Christmas muffin liners because I’d run out of plain ones haha they look ever so pretty with their holly liners though don’t they!!

These muffins can be switched and changed to anything though, all you have to do is adapt the juice element and the berry element, so for example, choc chips and milk, orrrr blueberries and FRESH orange juice? That would be nice! The thing with this actual recipe is, I used Ocean Spray cranberry juice so you can’t actually taste the juice, whereas with fresh juice you can. But at least by using juice you’re not using excess oil for moisture, you still have a healthy element in there. That’s my story and I’m sticking to it anyway 😉

These really are the quickest and easiest muffins ever, totally fail proof and idiot proof to be honest. I can’t wait to try some more adaptions.

Now, if you’ll excuse me, I’m off to feed my face with lots of baked goods!!

 

 

XOXO

I’m on a roll

I’m cooking on gas today people. Figuratively speaking of course, we’re actually all electric in this house, bit of a bind during a power cut to be honest but now I’m just babbling!!

 

So, today I’ve made blueberry and cranberry muffins (recipe up soon), I’ve been liaising with the designer for the labels for the cosmetic company that my mum set up and I’m now on board with, we’re so close to getting everything launched in a huge way, I’m so so excited! Even our logo makes me smile! Thursday we go to see the web designer, eeeeeeeeek! Of course I’ll be sure to keep you all in the loop because, well, I guess a shameless plug never did anyone any harm, and I genuinely love what I do and think it’s nice to share with the world 🙂 and, WE CAN SHIP INTERNATIONAL BABAAAAY!  We’re hoping to sort an Etsy shop out soon too. Whoop!

 

I’ve been hunting out cosy soup recipes too, you know the kind that makes you all warm and fuzzy inside. My mum made me the most amazing green lentil soup yesterday, which was red oddly enough, and I’d finished it by the time she’d sat down for hers haha next time she makes it I’ll be sure to post the recipe for you, I know you’ll all love it as much as I did. I had the blended version because I can’t eat the skins on things but mum had hers chunky.

 

Well, there’s no stopping me today, I have some energy from somewhere and I need to get as much done as possible before I crash haha

 

XOXO

 

 

Quick and easy – 10 minute pasta

You’ve probably all realised that I have a thing for pumpkin at the moment. The truth is, yes I really do love pumpkin but I also have 4 cans sat at the back of our cupboard screaming use me use me!!

When I made the Pumpkin Muffins on Sunday, I still had half a can of the puree left so tonight I figured I’d make a quick pasta dish for tea. It was amazing!

Serves 2

Ingredients:

  • Dried Spaghetti pasta
  • 1 cup of pumpkin puree
  • 60ml single cream
  • 1/4 Cup grated parmesan (plus extra to serve)
  • 1 Tbsp tomato puree
  • Salt
  1. Boil the kettle, fill your pan and pop in your pasta. Portion sizes are usually mentioned on the side of your packet.
  2. In a small bowl, mix your pumpkin puree, cream, salt and parmesan with a fork or small hand whisk.
  3. Drain the pasta and place back in the pan.
  4. Empty your pumpkin mix into the pan then add the tomato puree and stir.
  5. Empty contents into a dish and grate more parmesan over the top.
  6. EAT!!

Excuse the poor quality pic!!

Now, I was greedy tonight and ate the whole pan of pasta. I wouldn’t really recommend eating so much pasta, I’m actually sat here typing barely able to waddle into the kitchen haha it was just too tasty to leave though.

 

Hope you enjoy this as much as I did

 

XOXO

Pumpkin Muffin update

I’ve just had this in the oven to warm it through (ended up finishing it off in the microwave though due to my lack of patience), popped a small scoop of ice cream on and a drizzle of maple syrup and OMG…..I have no words, I’m in actual heaven. I ready to go put another in the oven but, you know that moment when the second time around just makes you feel ill and you start to regret even the first dish!

 

I had to let you all in on this though, for those of you that are going to make these, this is a great little tip, especially a couple of days down the line when they’re going a bit moist in the tin or a bit stale. HEEEEAAAAVEEEEENNN.

 

Xoxo

Best Pumpkin Muffins EVER – FACT!

I use The Post Punk Kitchen for a lot of recipe ideas because I can’t have eggs, and it’s a completely vegan website so I love looking for alternative ideas and inspiration to help me along when I get sick of the same old food. Thankfully, I also love tofu too, especially the firm stuff, oo oo and the kind thats got basil in it, so tasty!

So, this recipe is one I used last year when I was selling cupcakes at a local market, people in the UK tend to be quite wary of pumpkin, I have no idea why. I love me some pumpkin though, and today I had 4 tins of pumpkin puree tucked away at the back of the cupboard and just thought, what the hell, I’ll make the muffins again today. They are perfect for a snack, but best of all, breakfast or dessert! I’m always struggling for breakfast ideas, cereal never fills me, toast gets so boring and bloating, Ready Brek is nice and all but there’s only so many times you can eat porridge, especially on the rarer warm days and fruit and yogurt, again, get a little boring for me.

SO, here I go, handing you this very special recipe that I know you will all love as much as I do because frankly, if you like pumpkin and the warming spices that go with it, then there is no reason that you shouldn’t like this. I’ve adapted it ever so slightly just to my taste.

Makes 12

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground or freshly grated nutmeg
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup pureed pumpkin NOT pumpkin pie mix
  • 1/2 cup soy milk
  • 1/2 cup vegetable oil
  • 2 tablespoons dark corn syrup/golden syrup
  1. Preheat oven to 180c
  2.  In a bowl place all the dry ingredients. You can either sift them together or, like I did, use a basic hand whisk and just mix them together until they look well blended.

Dry mix

3.     In a seperate bowl mix together the wet ingredients.

Wet ingredients

 

4.   Add the wet mix the dry mix then whisk until just combined.

 

Pumpkin batter

 

5.      Fill the muffin liners 2/3 full and bake for 18-20 minutes.

 

YUMO

 

Now, firstly I have to apologise for the first post that posted by complete mistake, I have no idea what WordPress it trying to do to me but it did not amuse!! Mainly because this was my tomorrows post because I’m a lazy ass haha oh well, happy days peeps.

 

XOXO

Preparing for Pancake Day/Shrove Tuesday

Pancakes have always been a huge part of my life, for a British girl I take my pancakes seriously! Usually on Pancake Day I try to have pancakes at lunch or for dinner, Marks and Spencers do them that you can pop in the microwave and SMOTHER in Lyles Maple flavoured Syrup. Now, part of me feels that this product is the work of the devil because it’s so addictive and delicious and…..I’m drooling now, I should stop!! It got to the point though that I was having this on EVERYTHING, porridge, pancakes, honeyloaf, rice pudding. EVERYTHING.

Since I had to do the whole liquid diet thing just over a year ago though I tend to have some trouble with eggs, so where possible I do try to eat cakes etc without egg, those that are homemade anyway, I don’t see there being that many eggs in supermarket cakes given the size of the cake batter they must use in the mass production! This is a slight problem though where pancakes are concerned as you can imagine. Until now. I have just discovered this recipe by the blog Art of Dessert and it sounds pretty good. Also, it sounds like it would be pretty easy to make the dry mix in advance and just add the liquids on the morning you’re wanting to make the, how simple!

Makes 8-9 pancakes

2 Cups Plain Flour

1/4 Cup Sugar

1 1/2 Tbsp Baking Powder

1/2 tsp Salt

2 Cups Milk

1/4 Cup Vegetable Oil

1/4 Cup Orange Juice

1/4 Cup Melted Butter

  • Sift together flour, baking powder, sugar, and salt.
  • In a separate bowl, whisk together milk, oil and orange juice. Slowly add in the melted butter.
  • Pour about 1/2 cup of batter onto a hot nonstick pan. (This batter is tends to bubble up and thicken due to the baking powder. You can gently stir it to break down some of the bubbles to bring it back to a pourable consistency.)
  • Cook until you see a few bubbles rise to the surface and it’s dry around the edges, then flip over to cook the other side until lightly browned.
  • Serve!!

Now, I haven’t tested these myself yet, but if you do please let me know how you get on. As soon as I make them I’ll post pictures, if they last that long! CAN.NOT.WAIT.

The amazing IHOP!

Dennys Pancakes, en route to Lake Tahoe

Butterscotch Pancakes from IHOP, Lake Tahoe! And yes, I ate the lot 🙂

I really do love pancakes.

XOXO

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