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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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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Mars Bar slice with a Twist…

After a hectic day last week, I could feel I needed to unwind and one of the best ways to do this is to get my bake on! I came across this easy recipe for Mars bar slices and we know I LOVE anything chocolatey and simple. I added my own twist to make it welllll even more..Chocolatey!

Ingredients

  • 4 Cups of Rice Crispies
  • 4 x Mars bars
  • 75g Butter
  • 1 tbs Golden syrup
  • 400g Milk chocolate

 

Method

  • Melt the butter, 2 of the mars bars (chopped up) and syrup in a bowl over a low heat
  • Stir in the crispies and mix well so all is combined
  • Press mixture into a lined tin and refrigerate until firm
  • Melt chocolate in a bowl on a low heat then spread over the crispie base
  • Sprinkle remaining chopped Mars bars and anything else you fancy to top the slice, I added mini Reese cups
  • Refrigerate until firm
  • Slice with a warm knife and enjoy!

Love Harriet x

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White chocolate and Raspberry Blondies….

Over the very indulgent Easter weekend last month, I decided to add more sugar into the mix and create some delicious white chocolate Blondies….I mean if you cant overload on sugar at Easter then when the hell can you? Blondies for anyone who’s not aware is the classic Brownies little sister and full of white chocolate and raspberries in this case!

Ingredients

  • 190g butter, melted and cooled
  • 375g  golden caster sugar
  • 1 1/2 tsp vanilla extract
  • 3 eggs
  • 260g plain flour
  • 300g  white chocolate, broken into chunky pieces
  • 150g frozen or fresh raspberries
  • 25g (1oz) white mini marshmallows

Method

  • Preheat the oven 180°C and line your chosen tin
  • Mix the butter and sugar, then add the vanilla extract
  • Add the eggs, one at a time and make sure you stir with each addition
  • Fold the flour and white chocolate, then add the raspberries, until all mixed together
  • Spoon the mixture into the tin and bake for 50 minutes, careful not to burn the top!
  • Remove from the oven, scatter over the mini marshmallows and bake for a further 10 minutes
  • Take out and leave to cool in the tin completely then cut and serve

I took this recipe from the little Tesco cards and based this on ‘Joan’s missing you Blondies’ and its inspired me to pick up some more cards and try out new things!

Let me know if you bake them, they really are delish!
Love Harriet x

 

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