10 Kids Gift Ideas (Boys); Blogtober Day #17

  1. These are perfect for children of all ages boy or girl. What child doesn’t like drawing all over things?

Interactive Green glow t-shirt

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2.Ā Personalised print

These are great if you are decorating your child’s room for Christmas or for young children who already have everything they need.

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3.Ā Keepsake Storybook

Just think how excited your children would be to read a story with their name in.

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4.Ā Noah’s Ark

I absolutely love wooden toys, they are so much more durable than the plastic versions but if you have a child like mine be warned they hurt when hit in the head with them.

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5.Ā Personalised Kids baking set

I absolutely love baking with my kids and they get so excited to help mummy or daddy out. I think having their own baking set would be amazing.

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6.Ā Bunny Comforter

Aria never took to a comforter but Finley has had one since birth and I wish we had a cute little personalised one. Finley doesn’t sleep without his cwtchy.

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7.Ā Lion Teddy

Most children love teddies, I think my kids more than most (you cant see Aria when she gets in bed with the amount she has)

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8.Ā personalised wooden train

Like I’ve said I love wooden toys and how cute is this personalised wooden train.

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9Ā Kids books scratch off bucket list

This is a great way to get them excited about reading, they get that extra sense of achievement being able to scratch off each book after they’ve read it.

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10.Kids Personalised Rugby Shirt

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10 Gifts for His Christmas List; Blogtober Day #16

The next few posts will be follow-ons from my last post, I’m going to be doing a list of gift ideas for the men in your life in this post. Men can be so hard to buy for because when you ask the majority of the time they just say I don’t know. Which is unbelievably frustrating, Just tell me what you want!!

Anyway here are some of my favourite gift ideas:

  1. I thought this idea was pretty cool, it’s something I’ve never seen or heard of before and I think its brilliant they also do 100 places to visit, 100 books to read, 100 movies to watch, 100 dishes to try etc…

100 Beers Scratch off bucket list

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2.Ā Personalised men’s wallet

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3. I love a good glass and so does Dan, everywhere we go he seems to look for a new pint glass. This tumbler glass is amazing.

Personalised hexagonal tumbler

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4.I have no clue why I’m out of bed T-shirt

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5. Are any of the men in your life a little too obsessed with golf?

Personalised Initial Golf balls

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6. Or has someone got a green finger?

Personalised Gardening and Seed box

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7. For when they’re just “resting their eyes”

Resting his eyes mug

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8. Men like to match with their children too!

Big Man, Little Man T-shirts

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9. As tough as men like to act, the little things off the kids mean just as much to them as they do to you.

Me and my daddy photo frame

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10.Ā  There’s something about men trying hot foods that I will never understand but they seem to love to try things the hotter the better.

Super Hot Chilli Set

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If you missed yesterdays postĀ 10 Gifts for Her Christmas list; Blogtober Day #15

10 Gifts for Her Christmas list; Blogtober Day #15

As soon as September is over and Finley’s birthday is gone we start thinking of things to buy for people for Christmas. Christmas is my favourite time of year and I can’t wait to start buying but its often hard to know what to buy. So I’m putting together a list of things to buy for her, Things that you don’t usually see in the shops, something more personal.

* Will contain links to items, I’m not getting paid for this it’s just my own personal recommendations*

  1. Now if like me your a mum or have a friend that’s a mum you’ll know just how stressful it is and how nice it is to unwind with a nice glass of wine/gin (I know this sounds really stereotypical and not all mums do it, I don’t very often and until quite recently I didn’t drink at all) how great would it be though to have your own PersonalisedĀ Gin glass

For the times you do want to just unwind…

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2. Who doesn’t like to hear what people like about them?

Things we love about…

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3. Why not try something a little different this year and get a zodiacĀ Ā Star sign constellation

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4. This is one of my favourites so far (so Dan if your reading this take notes)Ā I absolutely love how you can pick your own hair, skin tone, lipstick, jumper and the year you were born!!

Makeup bag

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5. Now anyone who knows me knows just how much I love tea but I’m quite funny with my cups/mugs. They have to be white inside so I can see how strong my tea is and they can’t be too big or small they need to be a standard size mug. I absolutely love a pretty design or something simple.

Personalised mug

Mummy and me mug set

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6. Who doesn’t love to pamper themselves, even more so in the autumn/winter months.

Face mask party kit

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7.Ā  I think these necklaces are absolutely beautiful and perfect for any lady in your life.

Personalised Druzy Cluster Necklace

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8. Have you got someone on your list that loves makeup but your unsure what foundation or what colour eyeshadows they like. Why not try a makeup brush set? These are an absolutely beautiful colour too.

15pc Rose Gold brush set

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9. Do you know someone who spends more time in the garden than in the house?

Personalised Gardening apron

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10.Ā  I’m a self-confessed chocoholic and this gift is what dreams are made of!

Malteaser Chocolate Drizzle Personalised Tree

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10 Hobbies to Curb boredom; Blogtober Day #14

So sorry that this post is later than usual but I’ve had a busy weekend and my internet has been playing up today!

As the Autumn/winter months are coming I find I get very bored of the same four walls, with the weather gloomy and wet. Know where to go and no way of getting anyway it’s important to find something for you to unwind, to relax and destress or just something to keep your identity. As a mum, it’s hard to remember who you were before kids because in all honesty your not the same as before, you’re a mum. You have someone relying on you for the rest of your life, you put there needs before you. You feed them first, you go way too long without brushing your hair or sometimes even showering because let’s face it you don’t get to do it alone anymore and when the kids are asleep who on earth has the time to dry their hair? not me!

Here are my top 10 hobbies to try this Autumn/Winter:

  1. Scrapbooking – This is the Front cover of a scrapbook I recently started for the kids, it’s been so much fun to make so far and it’s nice to have all their important bits in one place, of course, this is something that can be done for any occasion. (e.g Travel, Relationship, Friendship, Birthday)

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2. Knitting – I tried knitting once before but really struggled with it, I’ve always loved the idea of making something for my children to wear that they could keep and pass on to their children.

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3. Cooking – If you already enjoy cooking then this is great for you, why not expand your cooking knowledge? If I’m honest I don’t really like cooking much when the kids go to bed but when I do I freeze some.

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4. Yoga – This has to be my favourite hobby (besides blogging) it’s really helped me with my anxiety and depression while also helping me get some exercise in.

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5. Adult Colouring Books – There’s something so therapeutic about colouring, I could sit there for hours. I’ve actually got this harry potter colouring book and i absolutely love it.

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6. Reading – I love to read but I have to really be in the mood for it and unless the book is really gripping I struggle to finish books but these are on my to-do list if you want inspirationĀ Click here

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7. Calligraphy – I’ve always found it fascinating how people make this look so simple yet beautiful.

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8. Quilt making – I love the idea of making a quilt out of the kid’s clothes, maybe one day I will make one!

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9. Writing Short Stories – Why not try creating your own little stories, I’ve actually started writing a book recently but think I’ve bitten off more than I can chew so I will be attempting short stories and kids books first.

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10. Blogging – If you haven’t already started blogging but enjoy reading other peoples blogs. Why not give it a shot yourself? It’s a great way to express yourself and the community are so supportive, it’s helped me feel less alone.

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Tomorrow’s post will be another late one I’m afraid as I’m playing catch up but I’m hoping to be back to early morning posts by Tuesday/ Wednesday.

 

 

10 Autumn Pumpkin Meal ideas; Blogtober Day # 13

I’ve never actually tried pumpkin but it is something that i would like to try so I’ve been looking for some recipes, here are the best that I found. If you have any other pumpkin recipes please feel free to share them with me.

  1. Stuffed pumpkin

pumpkin

Ingredients

  • 1 medium-sizedĀ pumpkinĀ or round squash (about 1kg)
  • 4 tbspĀ olive oil
  • 100g wild rice
  • 1 largeĀ fennel bulb
  • 1Ā Bramley apple
  • 1Ā lemon, zested and juiced
  • 1 tbspĀ fennel seeds
  • Ā½ tsp chilli flakes
  • 2 garlic cloves, crushed
  • 30gĀ pecans, toasted and roughly chopped
  • 1 large packĀ parsley, roughly chopped
  • 3 tbspĀ tahini
  • pomegranate seeds, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time. Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the ā€˜lidā€™ on the side.
  2. Meanwhile, rinse the wild rice well and cook following pack instructions, then spread out on a baking tray to cool. Thinly slice the fennel bulb and apple, then squeeze over Ā½ the lemon juice to stop them discolouring.
  3. Heat the remaining 2 tbsp oil in a frying pan. Fry the fennel seeds and chilli flakes, then, once the seeds begin to pop, stir in Ā½ the garlic and the fennel. Cook for 5 mins until softened, then mix through the apple, pecans and lemon zest. Remove from the heat. Add the mixture to the cooked rice, then stir in the chopped parsley and taste for seasoning.
  4. Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile,Ā whiskĀ the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.

2. Pumpkin & Caramel Cake

pumpkin-caramel-cake

For the cake

  • 80ml vegetable oil, plus extra for greasing
  • 450g pack vanilla or white cake mix
  • Ā½ x 425g can pumpkin purĆ©e
  • 125ml full-fatĀ milk
  • 4 largeĀ eggs
  • 1 tsp pumpkin pie spice (available from uk.iherb.com, or mix it yourself by combining Ā½ tsp ground cinnamon, Ā¼ tsp ground ginger, Ā¼ tsp nutmeg and a pinch of ground cloves)

For the spread

  • 4 tbsp dulce de leche from a jar

For the filling

  • 225g full-fat cream cheese
  • 125g icing sugar sifted
  • 1 tsp pumpkin pie spice
  • Ā½ x 425g can pumpkin purĆ©e
  • 440ml double cream

To decorate

  • 70gĀ pecans, toasted and roughly chopped.

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease and line the bases of two 23cm cake tins. In a big bowl, beat the oil, cake mix, pumpkin purƩe, milk, eggs and spice mixture until smooth. Pour the mixture into the cake tins and bake for 22-25 mins until a skewer inserted into the centre comes out clean. Cool in the tins while you make the filling.
  2. Beat the cream cheese briefly in a medium bowl until fluffy, then add the icing sugar, spice and pumpkin purƩe and beat until smooth. Be careful not to overbeat or it will go runny. In another bowl, whip the cream and fold it gently into the cream cheese mixture.
  3. When the cakes are cool, cut each one in half horizontally so you have four thin sponges. Put the bottom layer on a plate, spread with 1 tbsp dulce de leche, then smooth over a quarter of the filling. Add the next layer and repeat until you have an amazing tower of pumpkin, cake, caramel and cream, then sprinkle the pecans on top. Boom.

 

3. Pumpkin & Bacon Soup

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Ingredients

  • 1 tbsp vegetable oil
  • 50gĀ butter
  • 1Ā onion, finely chopped
  • 150g maple-cured bacon, cut into small pieces
  • Ā½ Crown Prince pumpkin or onion squash, peeled, deseeded and cut into medium chunks (you need about 500g pumpkin flesh)
  • 1l chicken stock
  • 100ml double cream
  • 3 tbsp pumpkin seeds, toasted
  • maple syrup, for drizzling

Method

  1. In a large, heavy-bottomedĀ pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat. Then increase the heat to medium, add the pumpkin and stock and season. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Pour in the cream, bring to the boil again and remove from the heat. Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner). Strain through a fine sieve, check the seasoning and set aside.
  2. Melt the remaining butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup.

 

4. Pumpkin Pie with Stem Ginger Cream

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Ingredients

For the filling

  • 1 smallĀ pumpkin or squash (roughly 500g/1lb 2oz), peeled, seeds removed, cut into large chunks
  • 2 largeĀ eggsĀ and 1 egg yolk
  • 170g can evaporated milk
  • 140g golden caster sugar
  • 2 tbsp ginger syrup (from a jar of stem ginger)
  • 2 tsp ground cinnamon
  • Ā½ tsp ground ginger
  • Ā¼ wholeĀ nutmeg, grated
  • pinch of ground cloves
  • 2 tsp vanilla extract or paste

For the crust

  • 50g pumpkin seeds (dried seeds from a pack are best here)
  • 300g pack ginger nut biscuits
  • 2 balls stem ginger, roughly chopped
  • 85gĀ butter, melted

For the pumpkin seed brittle

  • 25g pumpkin seeds (dried seeds from a packet are best here)
  • 100g golden caster sugar

For the stem ginger cream

  • 2 tbsp ginger syrup (from a jar of stem ginger)
  • 200ml whipping or double cream

 

Method

  1. Start by cooking the pumpkin or squash. Heat oven to 180C/160C fan/gas 4. Put the pumpkin in a large, deep roasting tin. Add a splash of water, no more than a few tbsps, then cover with foil. Make a small steam hole in the middle, put in the oven and cook for 45 mins or until very tender. While the pumpkin cooks, tip the seeds for the crust onto a baking tray and put in the oven on a lower shelf for 10 mins until toasted and starting to pop, then cool. Once cooked, tip the pumpkin into a sieve, drain and cool completely.
  2. Meanwhile, prepare the crust. Tip the toasted seeds and biscuits into a food processor and blitz to fine crumbs. Add the stem ginger and melted butter, and blitz again until the mixture is like wet sand. Tip into a 23cm fluted, loose-bottomed tart tin or a pie tin. Use the back of a spoon to spread the mixture evenly over the base and up the sides of the tin, pressing it firmly into place. Make sure there are no holes, so the filling canā€™t escape. Put in the fridge and chill for 30 mins. Clean the food processor.
  3. Turn oven down to 160C/140C fan/ gas 3. When the pumpkin is cool and any excess liquid has drained away, tip into the food processor. Add the remaining ingredients for the filling and blend until smooth. Put the chilled crust on a baking tray in the middle of the oven. Pull out the shelf and carefully fill with the pumpkin mixture, pouring it right to the top. Close the oven and bake for 40 mins ā€“ the filling should be set but still have a wobble. Cool in the tin to room temperature, then chill for at least 1 hr.
  4. For the brittle, put the pumpkin seeds in a large heavy-based frying pan and toast for a few mins until golden and starting to pop. While they toast, line a baking sheet with baking parchment. Tip the seeds into a bowl and set aside, then wipe out the pan. Tip the sugar into the pan and set over a medium heat. To turn the sugar into caramel, heat until the sugar dissolves, but donā€™t stir at any stage or it may crystallise ā€“ instead, swirl the pan every 10 secs or so. Increase the heat and bubble the liquid sugar until it reaches a deep caramel colour. Quickly add the seeds, swirl to incorporate, then tip out onto your lined tray. Leave to cool and set for 30 mins.
  5. Just before youā€™re ready to serve, prepare the cream. Pour the cream and syrup into a large bowl, and whisk until softly whipped and billowy. Remove the pie from the fridge and from its case, and place on a pretty plate or cake stand, or serve straight from the tin. Pile the cream onto the centre of the pie and swirl towards the edges, leaving a border of pumpkin exposed around the edge. When the pumpkin caramel is set, break it into small pieces with a rolling pin and sprinkle over the top ā€“ if you have more than you need, store the remainder in a sealed container for up to 2 weeks to scatter over ice cream. Serve the pie in wedges. Leftovers will keep in the fridge for up to 3 days.

 

5. Pumpkin pancakes with salted pecan butterscotch

pumpkin-pancakes-with-salted-pecan-butterscotch

Ingredients

  • 250gĀ pumpkinĀ or squash, peeled, deseeded and chopped into large chunks
  • 2Ā eggs
  • 3 tbsp light brown soft sugar
  • 25gĀ butter, melted, plus a little for cooking
  • 125mlĀ buttermilkĀ (or use the same quantity of milk, with a squeeze of lemon juice)
  • 200g plain flour
  • 2Ā½ tspĀ baking powder
  • 1 tsp ground cinnamon
  • a drizzle of flavourless oil, such as sunflower or groundnut, for frying
  • ice cream, to serve, or yoghurt or crĆØme fraĆ®che

For the salted pecan butterscotch

  • 50gĀ pecans, roughly chopped
  • 50gĀ butter
  • 50g light brown soft sugar
  • 1 tsp sea salt flakes
  • 100ml double cream

Method

  1. Put the pumpkin or squash in a large heatproof bowl, add 1 tbsp water, cover with cling film and microwave on High for 5-8 mins or until really soft ā€“ different types will take a varying amount of time. Drain the pumpkin well and cool completely. If you want to eat the pancakes for breakfast, this step is best done the night before.
  2. Once cool, put the pumpkin in a food processor with the remaining pancake ingredients and add a good pinch of salt. Blend until everything is well combined to a smooth, thick batter (alternatively, mash the pumpkin well, then whisk in the remaining ingredients). Transfer to a jug or piping bag and set aside while you make the butterscotch sauce.
  3. Toast the pecans in a saucepan for 1-2 mins until a shade darker. Tip out and set aside. Add the butter, sugar, salt and cream to the pan. Bring to a simmer, then bubble gently for a few mins until you have a shiny sauce. Stir in the pecans and set aside to cool a little.
  4. Heat a knob of butter and a drizzle of oil in a large frying pan. Heat oven to 140C/120C fan/gas 1, to keep the pancakes warm while you cook them in batches ā€“ have a baking tray to hand. When the butter is foaming, swirl it around the pan, then pour tennis-ball-sized amounts of batter into the pan (see tip below) ā€“ they will spread a little as they cook, so leave some space between each pancake and donā€™t overcrowd the pan. Cook over a low-medium heat. Donā€™t touch the pancakes until you see a few bubbles appear on the surface ā€“ have a look underneath and, if the pancakes are golden, flip them over and cook for another 2 mins on the other side. Transfer the cooked pancakes to the baking tray and keep warm in the oven while you continue cooking.
  5. Once cooked, pile the pancakes onto plates, top with ice cream, yoghurt or crĆØme fraĆ®che, and pour over the salted pecan butterscotch sauce.

6. Pumpkin Risotto

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Ingredients

  • 1 smallĀ pumpkin or butternut squash- after peeling and scraping out the seeds, you need about 400g/14oz
  • 1 tbspĀ olive oil, plus a drizzle for the pumpkin
  • 2 garlic cloves
  • 8Ā spring onions
  • 25gĀ butter
  • 200gĀ risotto rice
  • 2 tsp ground cumin
  • 1l hot vegetable stock, plus extra splash if needed
  • 50g gratedĀ parmesan
  • small handful coriander, roughly chopped

Method

  1. Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if itā€™s slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
  2. While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until itā€™s crushed.
  3. Cut up the spring onions with your scissors.
  4. Heat 1 tbsp oil with the butter in your pan over a medium heat ā€“ not too hot. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
  5. Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock ā€“ this will take about 20 mins.
  6. Check the rice is cooked. If it isnā€™t, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.

7. Halloween Pumpkin Cake

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Ingredients

For the cake

  • 300g self-raising flour
  • 300g light muscovado sugar
  • 3 tsp mixed spice
  • 2 tspĀ bicarbonate of soda
  • 175g sultanas
  • Ā½ tsp salt
  • 4Ā eggs, beaten
  • 200gĀ butter, melted
  • zest 1Ā orange
  • 1 tbsp orange juice
  • 500g (peeled weight) pumpkin or butternut squash flesh, grated

For drenching and frosting

  • 200g pack soft cheese
  • 85gĀ butter, softened
  • 100g icing sugar, sifted
  • zest 1Ā orangeĀ and juice of half

Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
  2. To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
  3. If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If youā€™re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.

8. Pumpkin Bread

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IngredientsĀ 

  • 425g pumpkin puree
  • 4 eggs
  • 250ml vegetable oil
  • 150ml water
  • 600g caster sugar
  • 450g plain flour
  • 2 teaspoons bicarbonate of soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Method

  1. Preheat oven to 180 C / Gas 4. Grease and flour two 20x10cm loaf tins
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, bicarbonate of soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared tins.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when a skewer inserted in centre comes out clean.

 

9.Ā  Pumpkin Cheesecake

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IngredientsĀ 

  • Biscuit base
  • 75g digestive biscuits, crushed
  • 50g ground pecans
  • 2 tablespoons caster sugar
  • 2 tablespoons light brown soft sugar
  • 75g butter
  • Cheesecake
  • 150g caster sugar
  • 175g fresh or tinned pumpkin puree
  • 3 egg yolks
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 600g cream cheese
  • 6 tablespoons caster sugar
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons double cream
  • 1 tablespoon cornflour
  • 1/2 teaspoon vanilla extract

Method

  1. Preheat the oven to 180 C / Gas mark 4.
  2. Combine the digestive biscuit crumbs, ground pecans, 2 tablespoons caster sugar, 2 tablespoons brown sugar and the melted butter and mix well. Firmly press mixture into one 23cm springform or loose-bottomed cake tin.
  3. Combine 150g caster sugar, pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well and set aside.
  4. Beat cream cheese with until light and fluffy; gradually add 6 tablespoons caster sugar and mix well. Add the whole egg, remaining egg yolk and the double cream, beating well. Add cornflour and vanilla, beat until smooth. Add pumpkin mixture and mix well. Pour mixture into the prepared tin.
  5. Bake in the preheated oven for 50 to 55 minutes. Do not overbake. Centre may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then chill in fridge.

10. Chocolate Chip Pumpkin Muffins

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Ingredients

  • 4 eggs
  • 375g caster sugar
  • 400g pumpkin puree
  • 350ml vegetable oil
  • 375g plain flour
  • 2 teaspoons bicarbonate of soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 325g chocolate chips

Method

  1. Preheat oven to 200 C / Gas 6. Lightly grease two 12 cup muffin tins, or line with paper cases.
  2. Beat the eggs in a large bowl, and mix in the sugar, pumpkin and oil.
  3. In a medium bowl, mix the flour, bicarb, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin tins.
  4. Bake in the preheated oven 15 to 20 minutes, or until a skewer inserted in the centre comes out clean. Remove muffins from tins, and cool on a wire rack.

 

10 Family Halloween Costume ideas; Blogtober Day 12

Now I don’t know about anybody else but I’ve always loved the idea of having a family theme for our costumes and I’m desperately trying to do that this year on little funds. So here are some of my favourite family costume ideas. we will be trying the Adams family this year I think… always wanted to be Morticia.

1.101 Dalmations- How amazing do they look?

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2. Scooby Doo – I absolutely loved scooby doo growing up (who am I kidding I still love the movies)

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3. The Wizard of Oz

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4. Coco inspired – If you haven’t seen Coco you need to it’s an amazing film.Ā 9f298866864f1f7a971187b228e46c76

5. The Incredibles – If like me you couldn’t wait to see the Incredibles 2 then why not dress as your favourite super family this year?

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6.Batman, Catwoman and Robin – Or you may like the more traditional superheroes.Ā 733db855dbaaaee7f115443a23e196ba

7. The Addams Family – You can’t really go wrong when dressing as the Addams family, black/stripey clothes and black hair.

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8. The Flinstones

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9.Inside Out – This is a family favourite in our house, i absolutely loved watching inside out.

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10. Despicable Me – No matter how many little minions you have this idea is suitable for any family.

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10 Books to read by the end of 2018; Blogtober Day #11

Not my usual post-genre but I do love to read and I’d absolutely love to get back into it so I thought I’d put together a list of the books I’ve either started and not finished, bought but not got round to reading or ones that I want to buy and read.

I would have loved to have said books to read this autumn but let’s face it I need longer than that, some of these books have been collecting dust for a while so it’s going to be a challenge anyway.

  1. Eve of Man – This is first on my to read list, I started it a while back when I first got back into blogging and because I was so focused on rebranding and trying to build my social media I just didn’t finish reading it.

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2. The part-time working mummy – I’ve been dying to get this book for a while, I’ve followed this lady for almost a year now, I saw a post of hers once on facebook that I loved about her daughter Betsy and have followed her ever since. It takes a lot to get me hooked from facebook.

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3.Ā  Happy – Not only is this a little more into the life of Fearne Cotton who I love but its to help with depression and anxiety which is fab.

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4.Ā  Disney Twisted Tales – I am a BIG Disney fan, I came across these in Asda one day and I’ve been desperate to get them since! I actually want to read the Villan ones more.

 

5. The supermum myth – This is one of the ones I had bought for me but still, haven’t got round to reading. I read somewhere that it was a great read for mums suffering from anxiety and depression.

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6. The Notebook – Believe it or not I’ve never read the book or seen the film.

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7. The Birthday – I find books like this so interesting ( although I feel like people are going to think I’m some kind of psychopath admitting it) but let’s face it they are gripping.

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8. Fantastic Beasts – The Crimes of Grindelwald – there’s is no reason for me to explain this choice, J K Rowling is life and I’m a big BIG harry potter/ Fantastic Beasts fan.

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9. Dear Amy – I’m not sure why but this book really intrigues me. whos Amy? whos got kidnapped?

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10. The Couple Next Door – This is the current No.1 Bestseller and all the reviews I have read say how gripping this book it.

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