Home life project- October.

For the past two months, i’ve skipped The home life project. Not without having a go first though, I just either got caught up in other stuff, or just didn’t like the photos I had produced. A lot has happened in the past two months, I seemed to have developed a real passion for photography. I now attend an evening course in Level 3 Photography, and in complete honesty, I  can’t remember the last day I didn’t pick up my camera. I haven’t yet been through my photos from earlier home life projects. But I think at the end of the year, when I do. This months will show a noticeable difference.

This month I feel like I really ‘got’ The home life project. Every single photo on todays post was completely organic, no posing, no planning. Just following the girls round with my camera for the day. There is quite a lot I missed out, We did actually take a trip into town on Saturday, but it seemed there was about 10,000 people with the same idea, it was far too a stressful experience for me to even think about taking out my camera. Our day really can be summed up as ‘relaxed’ (apart from the trip to town.) And I think one of my favourite photographs from todays post is Mischa sat on the sofa playing on her Nintendo DS.

Anyway, here are my photographs.

 

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And thats it for another month of The home life project!

Robyn,

The little woman pretends.

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Pear & chocolate crumble.

My first food post of the Autumn. Pear & chocolate crumble. You all know by now, I’m all about the comfort foods, especially desserts. And this one is no different. Sweet, ripe pears baked in a brown sugar syrup alongside thick, indulgent chunks of melted chocolate, topped with a golden, buttery crumble and smothered in custard. Yes. Autumn is back, and my comfort food appetite is back with it.

Below you’ll find out exactly how to make it.

Here’s what you’ll need:

6 pears. roughly, less if you have a smaller dish, more if you have a larger one.

100g chocolate chunks.

200g plain flour,

60g + 2 rough teaspoons of soft brown sugar.

60g  butter.

Custard or ice cream to serve with.

 

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And here’s what you need to do:

First, we’ll start with the pears. Well actually first i’m going to point out a mistake in my blog post. I knew today’s shoot crumble tasted different to the trial one, I just couldn’t figure out what I had done differently. Turns out I had forgotten to peel the pears. So, if you’re making up this very delicious crumble, first peel your pears.

Next, its time to slice and lay half of your pear slices down into your baking dish. I picked up this very pretty grey one from TKMaxx last week (£4.99)

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Then, sprinkle over 1 teaspoon of your soft brown sugar & half of your chocolate chunks (As you can tell, i’ve made my chunks pretty big.)

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Now, layer the rest of your pears and the other teaspoon of brown sugar, plus the rest of the chocolate chunks.

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Now your crumble, is ready for its crumble topping. If you haven’t made it before, its SO easy. Three ingredients. Flour, butter, sprinkle of sugar. All in a bowl. Use your fingertips to grind the butter and flour together, until it is all combined. You’ll end up with a golden, crumb texture.

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Thats really all you have to do to make crumble topping! Anyway, now its made up, its time to pop your oven on (180 fan) before sprinkling your crumble topping all over your pear & chocolate filled dish.

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Now, pop it in the oven, middle shelf for approximately 35-40 minutes.

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Now simply spoon out (though I would advise waiting ten minutes or so first, the filling will be SO hot!) and serve.

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As with most crumbles, I like mine with lashings of custard.

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Delicious, on any cold Autumn day. (Just remember to peel your pears.)

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Robyn,

The little woman pretends.

Honey cake with a blackberry drizzle.

I’ve noticed recently, that my blog, and my photos in particular are very… um, Autumn-ish. Let me explain that a little better. I’m a lover of all things cosy ( see my last post for more on that), the colours of Autumn, the smells, the sounds, rushing home out of the cold. The food. All of it. Actually I’m a lover of all seasons for one reason or another, but Autumn is my favourite. And ever since I was given my new camera I’ve noticed my inspiration seems to be Autumn. Some of my favourite Photos, could be taken in the middle of October. Now, I’ve realised this, I’m also not wanting to peak to early… you know like when you’re so excited for Christmas you end up putting your decorations up at the beginning of November… then by the time christmas comes around, you’re sick of the sight of it all. Well that, but with Autumn. So, I’m going to make a conscious effort to appreciate and live within each Season. Realistically I live in the north of England, its pretty much winter all year round, but. We have been blessed with a little nice weather recently, and I want my blog to flow smoothly from Season to season.

With that in mind, I had to think extra hard about this weeks bake, technically its still Summer, but its september, so we’re all geared up for Autumn. I wanted to find something that would reflect this little limbo of seasons. Which brings me to what i’m making today. Honest cake, with a Blackberry drizzle and a side of vanilla cream.

 

So, here’s what you need:

– 170g Honey

-140g softened butter

-85g light brown sugar

-2 eggs

– 200g Self raising sugar

For Blackberry Drizzle:

-Pot of Blackberries

-1 teaspoon of granulated sugar

-1 teaspoon of water

– squeeze of lemon juice

For Vanilla cream:

-Pot of double cream

-vanilla pod/essence/paste.

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And, here’s what you’ll need to do:

First, combine your butter and brown sugar in a bowl, before adding in your honey.

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After giving another good mix, add your eggs.

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Finally, add your Self raising flour. before mixing up one final time. If like me you’re using an electric whisk, you can leave your mixer to do its thing for a couple of minutes, whilst you butter up your cake tin.

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Once your cake batter is all lovely and fluffy, our into your tin and pop in the oven at 160dg, middle shelf for around 20 minutes, or until golden on the top and firm throughout.

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Once your cake has fully baked, put it to the side and just leave it to cool, it’ll take a good 20-30 minutes before you should try tipping it out of your tin.

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Whilst waiting for your cake to cool, you can get on with making up your Blackberry drizzle & vanilla cream. Both of these accompanies are SO easy.

To make up your Blackberry drizzle, simply pop your blackberries, water, sugar and lemon juice in a pan and simmer. I want mine to be nearly whole blackberries with juice, but if you’d rather mush down your blackberries and sieve to a syrup thats fine too.

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And for your vanilla cream, simply pour your double cream & vanilla into a bowl, and whisk until its thickened.

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That’s really all you have to do for these.

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By now, your cake should have cooled enough to tip out. Decorate however you fancy (i’ve kept mine naked, apart from  a few fresh lavender springs from the garden. It has the perfect ‘end of Summer’ vibe) pot up your cream & drizzle. Slice, serve and Enjoy.

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The perfect recipe to round off Summer with.

Robyn,

The little woman pretends.

 

#acosyhome

It was a month or so ago now I first decided to start my own hashtag. Anyone that knows me, reads my blog, follows my Insta or Facebook, knows i’m all about creating a comfortable, well presented, well fed household. I’m a homemaker through and through with the main goal being to create #acosyhome So it all kind of made sense really. I haven’t been overly active with it, but we are now in September, as of next week its officially Autumn, which everyone knows is all about the cosiness.

#acosyhome is for anything and everything that gives you that little buzz off contentment. Your favourite smelly candle, a pretty little corner of your house, your kids being bundled up under a blanket on a rainy Saturday afternoon and of course those delicious comfort foods.

Joining in with this hashtag is really simple, its all hosted on Instagram, you can follow me over on here to keep updated on my examples. #acosyhome revolves around three main subjects: Interiors, Food & Family life. I’ve popped some of my favourite examples so far below.

 

Interiors:

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Food:

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And thats really it. Its as simple as that. And following on from from the hoards of beautiful insta hashtags around, I’ll be creating a cosy photo grid and tagging my favourites fortnightly.

So get tagging, #acosyhome

Let the cosiness of Autumn commence.

Robyn,

The little woman pretends.

 

 

 

The big kitchen makeover- Part 1.

When me moved in to our house 3 years ago, we had a month to decorate as many rooms as possible, before we moved in. Needless to say, the kitchen got a lick of paint and left. From there, once we where a little more settled other rooms started getting more work doe but the Kitchen just stayed as it was. I’ve always known once we buy the entire kitchen will be ripped out and started over. So I haven’t wanted to spend too much on it. Until two weeks ago, I just couldn’t cope with it any longer. I needed something quick, cheap and effective.

So here it was a few weeks ago.

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Clean, functional – not so pretty.

 

First up, was sorting out those cupboard doors. I originally painted them in Anne sloane  Antique white, which was lovely, the varnish however yellowed over the past year making them look little manky. So, rather than going out and spending £20 + on a tub of paint specifically for kitchen cabinets, I used what I already had in. Remember my front of house makeover a few weeks ago? well, during that I punched a small tub of exterior paint in a beautiful slate grey colour for the step and gas mains cupboard. It comes with a six year guarantee to protect from the elements, it was just the colour I wanted and I only used a little bit, so I had near a full tin left. There was really no harm in trying.

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It took two light coats and dried the most beautiful colour!

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Whilst I was in-between coats waiting for them to dry, I gave those handles a good spray with gold.

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And once everything was completely dry (not just to touch, but really dry.) I popped those handles back on & voialla!

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Next, I needed to tackle the end of side annoyance, I’ve always hated how the dryer is just stuck on the end of the kitchen. To sort this we bought a giant piece of 3/4″ thick MDF as a side panel and a piece of worktop the same thickness as the existing ones from Savoy timber. Sam used brackets to fix the worktop to the existing sides, the wall and the MDF. the entire thing was as sturdy as it could be.

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I then filled the seam in-between the two sides with filler, left it over night to dry and gave it a good sand to smooth out.

Then came making over the kitchen worktops. I’ve debated this part of the project for a long time. and before starting I knew the risks – being I was about to spend a whole lot of time on something that could look like rubbish at the end, or get damaged so easily – so quickly and have to be ripped up anyway. But. If I didnt try, I’d never know. So, coating the sides with vinyl sheets.

First I had to take off those side metal case things. Then give it a real thorough scrub, there can’t  be one single speck of dirt or grease on those sides or the vinyl won’t stick.

 

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Then it was time for the hard bit. Laying the vinyl, I bought the DC-Fix vinyl in white marble from Wilkos (£5 per 2mt roll). To do this well, you’ll need two things to hand. A card of some sort – this is for smoothing out those bubbles. And a craft knife. You can try scissors to trim off the excess vinyl, but I wouldn’t recommend it for a super neat finish, you can pick up craft knives from hobby craft.

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Laying it, isn’t actually difficult, laying it without getting it crinkled and bubbly, well thats a whole other ball game. The only thing I can advise is start from a corner, peeling back the paper and sticking to the surface. peel back a little more backing paper, smooth out on your surface, with your card, peel back and so on. working slowly and making sure its laying crinkle free. I would recommend leaving a couple of inches excess on every side. You can always trim if its too big, you can’t add on if its too small.

The hardest bit are those really long sides. After adding on the extra piece of worktop, the longest piece was over 2mt long. its tough trying to get a whole piece of vinyl stuck down in one piece, without it crinkling and sticking together. It took me two go’s until i was really happy with it.

So, once it was laid, then came finishing up those sides, first I trimmed any excess off, and then caulked down the wall/side joint. You don’t have to do this part, but I wanted to really secure those edges, especially around the sink area which would obviously be getting wet a lot.

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Finally, I used a hair dryer, to quickly blast the bottom edges of the vinyl, smoothing it under with my card. The slight blast of heat made the vinyl mould perfectly around the curve of the workshop. giving a lovely finish.

Once finished with that, I could pop the metal plates back on and admire all that hard work.

A couple of thing that you need to know which this stuff – DONT place any hot pan/plate on the sides. They will melt the vinyl. – DONT cut food on your sides, you’ll slice the vinyl. You can counteract both of these by making sure you have a chopping board. I love my ikea one. Its huge and makes it no effort not to damage my sides.

Other than that, they are fine to use and scrub as normal. I absolutely wouldn’t use this as a long term kitchen solution, but over the next 2 years, our plans to buy this house should be finalised and the first thing that will be ripped out and re-done is the kitchen. For now, its the perfect solution.

Next up on the kitchen transformation, is the walls. Now if you follow me on insta you’ll know I’ve been popping tester pots up on the walls over the past few weeks, I’d narrowed it down to a couple of light and airy colours, but found actually after doing the worktops, I loved the colour that was already up. It was a little grubby in spots, so It definitely needed a touch up. The colour is Cosy grey – walks durable.

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Then on my list, was replacing those blinds. I did actually love them, they where of course handmade out of old palettes. But they just didnt do much for the room. I replaced them with Dunelm mill linen roman blind in Natural.

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Next, I bought a wall bracket for the microwave, giving us much more worktop room. I didnt want wires hanging directly across the wall, so I moved it to right next to the fridge, there’s a plug socket just behind. making it perfect. I also swapped the pan hanger to the other side of the room.

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And finally, it was time to fancy up the room, make it a little more personalised and homely.

I chalked up a simple design on the chalk board using this method,

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I created a print out for by the kettle (you can have the printable too, its FREE & its here.), I was bought this beautiful radio off Sam as a late birthday present.

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I popped up some fairy light on the giant thing over the cooker. (I think its art, i’m not really sure. ha ha) And, I decided to have another go of growing herbs on the window ledge. (its only the 5000th time, i’ve tried not to kill them within a week.)

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ALL of these little projects have made up my (semi) finished room.

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And here’s he obligatory before & afters.

PicMonkey Collage

The different is amazing! It’s no longer the room I hate most in the house. Although it isn’t actually all finished,  I’ll be starting phase two of the kitchen update next month. This part of the project will be sorting the Dining area side of it.

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Robyn,

The little woman pretends.

 

Vanilla baked doughnuts.

Tonight marks the biggest night in food TV, The Great british bake off starts again! (Hooray!) To mark this spectacular occasion, I’ve whipped up something a little bit party-esque. Doughnuts, but not ordinary doughnuts. These are sponge cake doughnuts… way better than their fried sisters, a fab alternative to cupcakes (especially if you’re useless with a piping bag.) or even if you just need to keep the kids occupied for half an hour, these are quick and easy enough to do that. As well as being completely delicious. Anyway, lets get started.

 

Here’s what you’ll need:

150g Butter

150g caster sugar

150g self raising flour

teaspoon of vanilla extract

3 eggs

2 tablespoons milk.

1 150g bar of white chocolate

1 normal size bar of milk chocolate.

Food colourings of your choice.

Sprinkles for decoration.

 

 

And here’s what you’ll need to do:

First, place your butter and sugar in a bowl. Give it a good whisk up.

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Next add one egg and whisk. Repeat this until all of your eggs are combined into your creamed butter and sugar.

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Now add all of your dry ingredients, giving it a good mix up.

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Thats really it, a simple vanilla sponge batter ready to be made into doughnuts. So, now we need our doughnut tray. I found this one on Amazon. Before you pipe in your cake batter, give each ring a good rub with butter. This will make it super easy to tip out your doughnuts.

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So, I used a piping bag to pipe the cake batter evenly into my doughnut ring tray. However, if you don’t have on, two teaspoons will work fine. don’t fill your trays up completely, around 3/4 full will be just right.

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Now, pop them in the oven on 180 (fan) for roughly 10-15 minutes. Or until golden brown and baked through.

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Leave your tray for five minute for so, your doughnuts can cool a little then, before you tip them out to be decorated.

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Whilst waiting for your doughnuts to cool down, you can move on to prepping your decorations. For these I’ve kept it very simple, topping them with melted chocolate. I snapped up the chocolate and popped it in the microwave for 30 seconds. It may still look unmelted but give it all a good stir and it’ll be melted in no time.

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Now simply hold your doughnut and dip into the melted chocolate.

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As well as milk chocolate I decided to make up some coloured toppings too. This was really easy, melting down white chocolate and simply adding a drop of food colouring into each bowl before stirring. I went for pastel shades as well as a plain white chocolate.

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It may get a little messy whilst you finish topping the rest of your doughnuts. But they do look adorable.

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Now comes the fun part! Decorating! I used a combination of different ones, all bought at Asda.

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And thats it! You can either wait for your chocolate to cool and set, or just tuck in! They are delicious and a fab alternative to the fried version.

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Perfect.

Don’t forget The great British bake off, starts tonight, BBC 1 at 8pm.

Robyn,

The little woman pretends.

 

 

 

A quarter of a decade. – A blogworthy birthday.

I mentioned in my Full skirt tutorial last Tuesday, that last week was my birthday!! As of 17th I am 25 years old. Thats a real adult age, i’m a fully fledged grown up now!! I’m actually okay with it, getting older doesn’t freak me out like it used too, with every new year comes age… but it also brings a whole loads of other things, knowledge, contentment, acceptance. Things that make me appreciate getting older. Anyway, last year I started a new years resolution post, not on New years, but on my birthday… I thought it would be a way better time to reflect on the past year, on my goals, on my achievements, on my personal growth.

Last year, I had three goals for the following 12 months. You’ll be pleased to know, i’ve achieved none of them. Aha. Well, I mean I kind of have. but here they are.

  1. Pass my driving test – Now, this also included passing my Theory, which last year stood at a 4th time fail. This year I passed my theory (YAAY!, 5th time lucky!) I also started up my driving lessons again and am on track to take my first (and hopefully only) test this coming winter.
  2. Finish a novel – I haven’t done this, But I have been trying. On new years eve I started a story, one that I have worked a lot on. Turns out its quite a complicated adventure, and determined not to sack it off because its complicated, its been a long journey of trying to iron out those crinkles. I haven’t been as dedicated to it as i should have been, however i won’t be too hard on my self, i’m only one person and my days are jam packed as it is. I’ll pick it up once the girls go back to school.
  3. Take regular breaks from the internet. – I have kind of done this a couple of times, but right now I have a perfect balance between the online & offline world. I think that should have been my resolution, to find that.

 

So that was it, my only goals for the last twelve months. Time to set some more.

  1. Pass my driving test. I’m gunna’ get it done this year.
  2. Maintain the perfect online/offline balance.
  3. Stop finding reasons NOT to pitch potential articles to local newspapers/magazines. Just do it.
  4. Build that vegetable patch.
  5. Continue along the path of inner peace and contentment. Kind of a joke, but also kind of not. I used to be all about the rage… i’m pretty zen these days… unless I’m hungry, or tired. Ha ha

 

I think five is enough for a year, really.

Anyway, my birthday was pretty AMAZING! We planned a trip to London back in June, and by 8am on Wednesday morning we were on the M6 heading down, by 8.30am. We arrived at the gorgeous St Pancras renaissance hotel around mid-day.

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After a lovely walk in the Sunshine, we stopped off for lunch (and wine) on a terrace overlooking kings cross.

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And after a quick refresh we headed off to the Harry potter studio tour. I took about 500 photos of the tour, obviously I don’t want to share them ALL here, so I’ve narrowed it down to my top 15. Just enough to show it truly was incredible, without ruining it for anyone who may not have been.

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The harry potter tour is fairly long, (we started it at 4pm and only finished at 6.45) So after heading back to the hotel for a shower and change, we took a cab to our reservation the highly raved about Hawksmoor seven dials. I can confirm the steak is AMAZING!! Seriously, I have never tasted a steak so soft, so full of flavour, so melt in the mouth delicious. However, the other stuff to me, just wasn’t worth the price tag. It was nice, the bone marrow gravy I thought was nice, the triple cooked chips, again nice. But I felt slightly robbed of £90 for a meal that was just nice. p.s Also, NEVER order a lemonade from there. It tasted like a slightly lemon-y tonic water. bleurgh. But the hostess, on seeing that I hadn’t drank it, did take it off our bill, which I thought was very nice of her.

We stopped off for a nightcap at The booking office, which is the very cosmopolitan bar attached to the hotel. Sam gave me a list of possible place to go, to which I turned them all down, in favour of being in bed at 10pm, watching first dates. – Turning 25 in my true old soul fashion.

On thursday morning we woke bright an early, completely hangover free. And after a full breakfast down in the booking office (which was delicious. Freshly squeezed orange juice, an array of pastries, crumpets, breads, cheeses, cereals, yoghurts, as well as the cooked stuff. which was of a super high quality.) We explored the hotel a little more, before stumbling across the spa. which held the most incredible pool. I wish we had sacked off our dinner reservations, to spend the night in here, treatments, sauna, swimming, followed by room service dinner. That will be the plan for next time.

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I even managed to get a selfie on the very famous stairs held within the hotel before we checked out.

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Before starting the four hour drive home, we took a little tour around the city, being in the car I obviously didn’t manage to get many good photos. But we visited Trafalgar square, big ben, Buckingham palace, piccadilly circus, before stopping off for afternoon tea in Chelsea.

 

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And that was our very busy 36 hours in London. It was beyond incredible.

The perfect way to bring in my 25th year.

Here’s to another one.

Robyn,

The little woman pretends.

 

Berry jam thumbprint biscuits.

For most of you, its currently the Summer holidays, which means trying to find a multitude of projects to keep your littles occupied.. you’re not alone, i’ve been doing the same and I think you may just appreciate  this post as one of them. I’m not big on those boxed-character cupcake sets, they taste a bit rubbish and other than having a sugar paper image of a disney/peppa pig character on, my kids aren’t overly keen on them either. One will get half gnawed, before being left amongst a trail of crumbs, the rest growing stale over a few days, before the whole lot gets thrown out. So, to save you from yet another bland cupcake, I thought I’d share one of my favourite kid friendly recipes. The ol’ fashioned jam thumbprint biscuit. The perfect rainy day activity – because it may be summer, but it certainly aint sunny.

 

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Here’s what you’ll need:

300g plain flour.

225g butter (softened)

225g caster sugar.

2 egg yolks

1 egg white

the zest of 1 lemon.

teaspoon of vanilla extract

2 tablespoons milk

Jam. I’ve used about 1/4 jar of both Raspberry and Blackcurrant.

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And here’s what you’ll need to do:

First, combine your caster sugar and butter, give it a good mix up until its all pale and fluffy.

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Next, add the vanilla, lemon zest and egg (one  white, two yolks.) again giving it al a thorough mix.

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Now, add your flour. Add it in two parts, so half, give it a good mix, and then add the second half. Its important not to over mix at this stage, the more you mix, the tougher your biscuit will be, you want soft and crumbly.

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By this point, your biscuit dough won’t look as you would expect it too, it won’t have balled up into a solid dough, instead it will look little mousse like, this is as it supposed to look. Pour it onto a sheet of cling film, wrap it up and pop it in the fridge for half an hour.

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Once your dough has chilled, you’ll be able to pull of a piece and roll it into a ball.

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Once you’ve rolled all of your biscuit balls out, its time to make the thumb prints. It is a slightly sticky dough, so if it starts to stick to you, just pop your thumb in some water before you press the biscuit down.

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Now, you can fill them with jam. I’ve used both Raspberry & Blackcurrant in mine, you only need a teaspoon per biscuit.

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Its actually much easier to do the last step whilst the biscuits are on the baking tray. Once you have as many biscuits as you can fit, filled and on your tray, pop them in the oven, near the top (but not at the top) for 10-15 minutes on 180dg. You’ll know your biscuits are done because they’ll be lovely and golden.

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Leave your biscuits to cool for at least 15 minutes (that boiling jam WILL scald you if you touch it.) before placing on a cooling rack and leaving to cool fully. Once they’ve finally cooled down, you can share and eat.

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They really are the butteriest biscuits, that combined with the sharp fruitiness of jam (the blackcurrant in particular) makes for a very delicious tea side snack.

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Enjoy.

As always, if you try this recipe, do let me know how you find it. You can find me over on Instagram & Facebook. 

Robyn,

The little woman pretends.

 

 

 

Home life project – August edition.

I’m finally back for HLP. I’ve missed the passed two months, but.. if your follow  me on Instagram or Facebook, you’ll know I was gifted a brand new camera last month (early birthday present.) and oh, wow.  It’s the best thing i’ve ever been given! I’ve spent the last few weeks playing around with it, practicing the different functions, trying to find the perfect balances on manual to produce beautiful pictures. So, with that in mind, I wanted this months HLP to be the best one I had done yet.

As of Last Tuesday, its official the Summer holidays. Also as of last Tuesday, we became Hen parents. So of course, we are loving being home right now, spending days out in the garden, watching them and there weird little ways, learning about them and finally we are being given eggs from our new feathered friends.

I thought this month, we’d go with Sunday. Actually, I did have plans for Saturday, but life got in the way, and I didn’t really have chance to pick up my camera until Sunday morning. Anyway, this is how our day went.

 

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Starting the day with tea & my hens.

 

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A quick Sunday food shop, means fresh flowers for me. (£1.30 for this beautiful M&S bouquet!!!)

 

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Back from Grannies & Mischa needs a nap.

 

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Out in the sunshine, digging for worms.

 

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Mishap with the swing ends with Mischa having a face full of mud!

 

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Post Sunday lunch dessert.

 

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Enjoying a post dinner laze.

 

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Play fighting never ends well.

 

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Burning of the last of that energy before bed.

 

 

So, that was our Sunday. A lovely relaxed day.

Robyn,

The little woman pretends.

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Delicious Banoffee loaf cake.

Another week, another delicious bake to add too my not-so little recipe section. This weeks recipe, is rather special. A Banoffee loaf cake. It absolutely is everything you could hope for it to be. lovely moist banana cake, chunks of fudge and banana slices scattered within. Topped with a slather of rich and utterly luxurious salted caramel and finished with, yet more fudge chunks. It is the ultimate for any banoffee lover. I’m just going to stop right there and jump straight into telling you how I did it.

 

Here’ what you’ll need:

  • 3 bananas. 1 sliced and two mashed.
  • 60g butter.
  • 290g plain flour.
  • 2 eggs.
  • 1/2 teaspoon salt.
  • 1 teaspoon of baking powder.
  • 1/2 teaspoon vanilla extract.
  • 100g fudge pieces (I picked these ones from asda)
  • Caramel sauce. (I didn’t have time to make caramel, so I bought this ready made jar from Asda.)
  • 100g soft Brown sugar
  • 225g sour cream.
  • 175g caster sugar.

 

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And here’s what you’ll need to do.

 

Firstly, put your butter and both sugars into a bowl, give it all a good beating, until you’ve made a creamy paste. I find it best to use an electric mixer.

 

Next, pour in your sour cream and eggs. Followed by the mashed bananas (don’t add the sliced ones just yet.) and the vanilla. Again, give it all a good whisk up.

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Now add your dry ingredients – Flour, baking powder, salt. Before making sure its all properly combined. If like me you’re using a freestanding mixer, you can use this time, to butter and line your loaf tin. As well as preheating the oven on to 180 dg.

 

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So, now your cake batter is made up, you can add the finishing touches, your sliced banana and roughly 70g of your fudge chunks.

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Give it all a gentle but thorough mix up and pop into your loaf tin. Before placing in the oven, middle shelf at 180 dg, for around 45 minutes.

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Once your cake is cooked (use a skewer through the centre method to check.) and still hot, stab the surface a few times, making up some little pockets and slather in caramel sauce. I made the pockets to hold some of the caramel, that way it’ll be seeping into the warm cake creating some delicious little surprise bites.

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Now, using your leftover fudge pieces, sprinkle all over the top of your loaf cake.

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Slice….

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And, serve.

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I got a resounding thumbs up for this one, particularly from my dad, who popped round and ending up scoffing a good third of it. Saved me from all the calories I suppose. If you do give this one a go, pop by and tell me how it goes. I’d love to hear your thoughts on it.

 

Robyn,

The little woman pretends.