Bovey Castle our Afternoon tea spot this weekend

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

 

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Cakeadoodledo….Devon

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

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The Classic Cookie…

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!

Ingredients

  • 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

Method

  • 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

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The Perfect Vanilla cupcake with Buttercream icing….

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

Method

  • 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

Method

  • 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

 

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Baking S’mores Brownies….

Apart from the White chocolate blondies I made here I have never baked brownies, I think its because they’re one of those things that needs to be gooey and super chocolatey else it can easy resemble a dry chocolate cake.

I came across a recipe for S’more brownies from ‘In the Kitchen with Kate’ and had to test it for myself! The result, super delicious chocolate brownies with a twist so I had to share…

Ingredients

For the biscuit layer

  • 200g Digestive biscuits
  • 125g Unsalted melted butter

For the Brownie mix

  • 115g Unsalted butter
  • 150g Dark chocolate
  • 190g Brown sugar
  • 130g Caster sugar
  • 2 tsp Vanilla essence
  • 4 Large eggs
  • 140g Plain flour

Topping

  • Large or mini marshmallows

Method

  • Pre-heat your oven to 180 and line/ greese a square tin
  • Crush your digestives and add the melted 125g butter, mix thoroughly and set aside
  • Melt the 115g butter along with the 150g dark chocolate together in a bowl over boiling water
  • Once melted take it off the heat and mix in your 2 sugars
  • Add the vanilla and eggs and whisk well until its a shiny consistency
  • Sift in flour and stir but be careful NOT to over mix
  • Pour the mixture into the tin and then add the biscuit butter crumbs
  • Bake for 30 minutes
  • Spread the marshmallows on top and bake for a further 5-10 minutes
  • Leave to cool and then slice!

 

Let me know or tag my Instagram or twitter if you bake these!!

Love Harriet x

 

 

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