I’m not sure why but I am feeling festive so much earlier this year, the excitement waves keep hitting me and the diary is rapidly getting booked up with Christmas parties and events; I’m almost a little scared that this spirit needs to stay put for quiet a while until the end of December!
A couple weeks ago I had an itch to cook up some ginger bread biscuits and haven’t stopped making them ever since, so I thought I’d share this simple recipe in case anyone wants to whip up a batch and get those lovely festive baking smells filling the house!
Also I did let Sonny get involved when making some Halloween skeleton men something that if you read my last post you’ll know is a big step…..it was an easy mum/toddler baking experience following these instructions….
- 150g Muscovado sugar
- 150g unsalted butter
- 2 Eggs
- 3 tbs golden syrup
- 400g plain flour
- 1 tsp Baking Powder
- 1 tsp of cinnamon
- 1 tsp Nutmeg
- 4 tsp Ginger
- Pre heat the oven to 180 and line some baking trays with parchment
- Cream the butter and sugar together
- Add the eggs and the syrup and mix well to combine
- Add in the dry ingredients and with a wooden spoon mix well to form a delicious dough
- Flour your surface and roll out the dough in sections ready to cut your biscuit shapes
- Pop in the oven for 10 minutes, leave to cool before icing as desired
You can have loads of fun cutting shapes and creating a twist on the ol’ ginger bread man classic!
Love Harriet x
October, the month that brings lots of birthdays, not only my lovely Mum but 2 of my closest friends, both called Laura, both 30 this year, both amazing and both deserving something extra special to celebrate this milestone!
Bovey Castle was the perfect place to gather the group and enjoy an afternoon giggling, sipping tea and indulging in sugary treats until we hit coma status. The smartly dressed waitresses greeted our table with plates of delicate deliciously filled finger sandwiches, warm homemade scones with lashings of cream and jam plus a cake layer to put a smile on even Paul Hollywoods face…we were in our complete element, 100% my happy place!
Bovey with its 5 star AA and luxury listing was amazing from start to finish, from the valet parking through to the velvet chairs in the dining room the vibe of the hotel felt so much more welcoming then I had experienced in previous years, a castle can easily feel stuffy but Bovey felt light, friendly and glam! The afternoon flew by in a haze of giggles, stories and present opening and even though it was typical blustery October weather, we still managed to soak up the views of the Moors
An afternoon with my girls was exactly what I needed and Bovey Castle played the most perfect host!
Love Harriet x
If you’ve managed to read more than one of my blog posts or know me at all then you will already know that I LOVE CAKE! Cake is my idea of a treat, an invited guest to my table anytime, any day and the most perfect accompaniment to a girlie catch up.
Always in search of the best coffee shops, bakery’s and cake sellers around, I take a cake date very seriously. Last Saturday it was time for a visit back to one of my favourite cakey spots..Cakeadoodledo..I mean ‘cake’ features in the name so clearly you aren’t going to be disappointed!
Kate the owner has 2 shops and is often spotted baking alongside serving her customers so already you know you are in safe hands! We chose to go to the café based at Quickes cheese farm near Crediton, its out of the city, with a perfect outdoors play area for Sonny to catch some fresh air or a lovely inside toy corner for those not so sunny days.
I have been to Cakeadoodledo a handful of times and there are so many other options rather than cake, fancy a fresh local full English to set you up for the day or a heart warming homemade soup?? With the choice of sugary treats extensive, all homemade and presented beautifully, you WILL have to be aware it will take you about half an hour to chose a slice!
I must say as its something really important to me that Kate makes her cafes so child friendly, she interacts with the kids and makes sure there is a real family vibe, so so important when braving any form of eating out with a child!
A visit teamed with 2 of my besties and a toddler who decided he was going to be a gem that afternoon was a little piece of heaven!
I recommend you try this gem of a spot or head to the smaller Cakeadoodledo if you are in Exeter city centre.
Let me know which slice you pick!
Love Harriet x
The other day I had a real craving to bake a batch of classic choc chip cookies, hard on the outside and chewy on the inside.. I crave baking all the time at the mo and this simple recipe is so easy and with a baking time of 12 minutes, you will soon be devouring that cookie in no time!
- 175g Unsalted room temp butter
- 225g Brown sugar
- 100g Caster sugar
- 275g Plain flour
- 1/2 tsp Bicarb soda
- 1 tsp Vanilla extract
- 1 egg + 1 egg yolk
- 325g choc chips or like me a mix of chips and chunks
- Melt the butter in a bowl over boiling water, once melted take off the heat
- Stir in the 2 sugars and once its cooled slightly…
- Mix in the egg, the extra yolk and the vanilla extract
- Add the dry ingredients and mix well
- Fold in the choc chips and chunks
- Careful portion the dough into round balls on a greased baking tray (this mixture is quite wet)
- Bake in the oven on 180 for 12 minutes
- They will be soft in the middle once out, allow to cool then stick the kettle on!
Let me know if you make these classics or tag me on insta @harrietloves_
Love Harriet x
My love of cake runs deep and I’m not ashamed to say, I’m a sucker for a pretty looking cupcake…seriously I can’t resist once my eye is turned! Too often I find many cupcakes actually have a really disappointing sponge to them, too dry, really dull and not worth the hype, so its taken me a while to perfect this super light and springy little cake but I can promise you this is the best recipe so far and is so fail safe!
Combine this with my seriously good buttercream and you are onto a winner!! Just try not to pipe buttercream straight into your mouth!
Vanilla Cupcake Sponge Ingredients – 12/14 cakes
- 125g Self raising flour
- 125g Caster sugar
- 125g unsalted room temp butter
- 2 eggs
- 1/4 tsp Bicarb soda
- 1 1/2 tbs Milk
- 1/2 tsp Vanilla ext
- Pre heat your oven to 180 degrees and line your cupcake tin with cases
- Sift the flour and the sugar into the mixing bowl – sifting will ensure no lumps and make it super smooth
- Add the bicarb and just mix the dry ingredients together
- Add the soft butter and the 2 eggs and then mix until well combined
- Add the vanilla extract and then the milk
- Mix really well until a lovely pale colour
- Spoon into each case 2/3 full (leave room for rising)
- Bake for 20-22 mins
- Allow to cool fully before icing
Buttercream icing – Enough to cover 12 cakes
- 340g Icing sugar
- 150g Soft butter
- 1/2 tsp vanilla ext
- 3 1/2 tsp milk
- Prep your piping bag with your chosen nozzle beforehand
- Pop your butter into the bowl and mix for a good 4ish minutes
- Sift 1/2 the icing sugar and really carefully mix on a low speed (at first) in with the butter, careful it all flies everywhere!!
- Sift the other half and mix again
- Add the vanilla ext and the milk to soften the buttercream, mix well until whippy and pale
- Put this delicious smooth mixture into a piping bag and pipe onto your cakes
Decorate as you wish! Writing this has made my drool!
Let me know if you make these or if you have any other recipes!!
Love Harriet x