With over two weeks to go until Pancake Tuesday (February 16th), I have decided to practice my pancake-making skills. I enjoyed these American Style pancakes for breakfast served with yoghurt and strawberries, however they can be served with whatever toppings you like. This is an easy recipe and it didn’t take long to make these yummy thick and fluffy pancakes.
You will need:
125g/4oz Odlums Self Raising Flour
1 tablespoon Shamrock Golden Caster Sugar (optional)
Pinch of Salt
150ml/¼ pint Milk
Oil for frying
Sieve flour and salt into a bowl, stir in the sugar (if using)
Add the egg and beat while adding the milk. Mix until mixture becomes smooth.
Heat a little oil on a pan and drop spoonfuls of batter onto pan. When mixture is puffed and bubbling on top, turn and cook on other side.
This recipe is by Irish blogger Niamh O’Sullivan and turned out delicious. I enjoyed two Nutella Swirls each morning served with some natural yoghurt and granola. These Nutella Swirls are a great breakfast option if you’re feeling like something sweet, snack or dessert and I look forward to making them again.
1 sheet puff pastry
Two heaped dessert spoons of Nutella
1 beaten egg
Icing sugar to decorate
Preheat oven to 190C.Spread Nutella over pastry.
Roll-up pastry and cut into pieces.
Brush the egg mixture over the seal of the pastry and add a little on top of the pinwheels. Place on a parchment lined oven tray and bake for approximately 18-20 minutes, or until golden and puffed.
Remove from oven and allow to cool. Once cooled, sift icing sugar over the top of the swirls. Enjoy!
This Christmas recipe by Odlums turned out amazing, it was eaten by my family in two days. I may make another one before Christmas❄️For a larger log, you could make 2 sponge rolls and use one as the tree and the other as the branch.
Preheat oven to 200°C/400°F/Gas 6. Line a swiss roll tin 33x23x3cm with greaseproof paper.
Put the egg whites into a large clean dry bowl, add a pinch of salt. Beat until mixture is stiff and dry looking in appearance. Add the sugar and continue beating until thick and shiny. Finally beat in the egg yolks until thick and trail of beaters remain.
Sieve the flour, cocoa and baking powder together and gradually add to the egg mixture folding it in with a metal spoon.
Transfer to the prepared tin and spread evenly. Bake on the top shelf for 10 minutes.
When the cake is baked, turn it onto the paper, remove the lining paper, and trim the edges with a sharp knife.
Roll the cake up from its longest edge with the paper inside. Leave to cool.
Whisk the cream until stiff. Remove the paper from the cake, spread the cream and carefully roll up again into a log.
Make the icing by beating butter, sugar and cocoa powder together until smooth. Once this is done spread the icing over the outside of the log.
Use a fork to mark the icing to give the effect of tree bark. Dust with icing sugar to resemble snow and decorate with holly leaves or fresh cranberries.
This recipe is by bbcgoodfood and turned out great- I would definitely make it again. This coffee cake is a lovely dessert that would go well with your favourite beverage☕
170g butter or margarine, plus extra for the tins
170g caster sugar
3 large eggs
170g self-raising flour
1 ½ tsp baking powder
1 tbsp instant coffee, dissolved in 1 tbsp hot water (add more if you like it stronger)
225g icing sugar
100g butter or margarine
1½ tbsp instant coffee, dissolved in 1 tbsp hot water
strawberry jam (optional)
walnuts or cherries, to decorate (optional)
Heat the oven to 160C/140C fan/gas 3. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don’t use all the flour.)
When the eggs have been fully combined into the mix, add the rest of the flour and the baking powder and fold it in gently.
Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean.
Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.
This body scrub can be used on your body, face or lips and is made with three simple ingredients. Sugar scrubs are great exfoliators as they help to remove dead skin cells, lift away dirt and excess oil as well as stimulating circulation. However, you shouldn’t exfoliate every day. Coconut oil is moisturising and conditioning. Brown sugar is not abrasive and is an inexpensive ingredient.
This body scrub is not difficult to make and leaves you feeling soft and smooth🍑
Shower: At the end of showering, lightly pat your skin with a towel, leaving a little moisture and apply the scrub in a circular motion to your entire body. When using a sugar scrub on your face, gently apply the sugar scrub in a circular motion. 🚿
Bath: To get the best results it helps to have a nice soak in the tub first, at least 20 minutes. This will help soften the outer layers of skin and make it easier to exfoliate. 🛁
Because of the oil, the shower or bath could be a bit slippery, so be careful.
Face: Apply to the skin in gentle circles and rinse the scrub with lukewarm water. 💆
You will need:
1/2 cup base oil; coconut oil, jojoba oil, grapeseed oil, almond oil, or olive oil 1 tablespoon
1/2 cup brown sugar
1/2 cup white sugar
a few drops of your favourite essential oils, if desired. I used lavender oil.
spoons for mixing
Add the brown sugar, white sugar and coconut oil to a mixing bowl and rub together using your hands. Add a few drops of your favourite essential oil and mix with a spoon.
Add the body scrub to a sealed container.
Get creative! You can personalise your container. These would make lovely gifts. 💕🧵🎁
I have never made French Toast before so I was looking forward to trying this delicious recipe by Glenisk. The French Toast is served with Glenisk Organic Greek Style Rich Dark Cherry Yogurt. This recipe turned out great and I would definitely make this French Toast again for a treat.
1-2 tsp Cinnamon 4 Medium eggs 1 tbsp Vanilla Essence 8 Slices Whole meal/brioche or sourdough bread 2 tbsp Oil 200g Glenisk Organic Greek Style Rich Dark Cherry Yogurt
Garnish (optional) Fresh fruit and icing sugar
Crack the eggs into a bowl and whisk, add vanilla essence and combine. Place a pan on medium heat. Drizzle with oil.
Pick the bread up with a fork and dip back and front in egg mixture, do this one at a time.
Transfer the egg dipped pieces of bread to the preheated pan and fry for a minute on either side until golden and the egg mixture is cooked.
Sprinkle French toasts with cinnamon and icing sugar and serve with Dark Cherry Yogurt and fresh fruit.
This recipe is by @naturalbornfeeder (Rozanna Purcell). These are really easy to make and are a sweet snack ☕
16 medjool dates
16 teaspoons peanut butter
70g dark chocolate melted
Topping: 30g chopped hazelnuts or Sea Salt method
Make an incision lengthways in the date and remove the stone. Prepare a flat baking tray, line with some parchment paper (make sure tray fits in the fridge). To fill the dates, open the date and add the peanut butter, dip half in the melted chocolate, roll in the hazelnuts or add a sprinkle of sea salt on top and place on the tray. Place in the fridge until chocolate is set. Store in an airtight container so the dates don’t dry out.
Preheat the oven to 180ºC/350ºF. Grease a 20cm square cake tin and dust with flour.
Put the McVitie’s Digestives in a plastic bag and crush with a rolling pin. Combine the McVitie’s Digestives, flour and baking powder in a mixing bowl.
In a separate bowl, cream the butter and sugar, ideally using an electric mixer, until fluffy and light.Add the egg, egg yolk and vanilla to the butter and sugar with the mixer on low.
Beat until combined, then add a third of the flour mixture along with half of the milk. Beat until combined again, then add another third of the flour and the remaining milk. Beat again. Add the rest of the flour and the chocolate chips. Stir in thoroughly.
Spoon the batter into the cake tin and spread out evenly. Bake for 35 minutes or until a skewer comes out clean.
Remove from the oven and allow to cool in the tin for 10 minutes.
Allow to cool completely and cut into bars before serving.