Egg-Cellent Eggs

So, my Brother and I got our bake on last night (as you do on a Saturday night). We now have our very own take on an ‘Egg-Cellent Egg’. We have endless easter eggs in our house so we felt it was time to spice things up a little! 

Prepare yourself for our DELISH combo…

OREOS with...

REESE'S peanut butter cups...

covered in yet more chocolate to create the fried egg shape!

These Egg-Cellent Eggs are super easy, cheap and fun to make! So, get your Reese's at the ready and let’s have some OREO fun…

What you need to participate in the fun:

(Definitely purchase the double cream Oreos if you can hunt them down.)

 Step 1: Remove the top biscuit from your OREO.

Step 2: Place on your Reese's peanut butter cup.

Step 3: Take your second Oreo, break the bottom off and place on top of your PB cup.

Step 4: It's the fun part...get dunking!

Step 5: Place on a baking sheet and cover in more chocolate to create your splattered EGG look!

Step 6: Once dry peel them away from the baking sheet (cut where they have stuck together). 

Step 7: There you have it, your Egg-Cellent Egg!

Step 8: Cut open and enjoy (this is one we did without the chocolate fried egg look).

You will have lots of Oreo plain biscuits left (if you haven't munched away on them).

So, get some frosting and don't let these go to waste!

I'm sure they will be equally as yum!

Happy Easter everyone!

Have a lovely day cramming your bellies with chocolate and have fun if you decide to make these cute little Egg-Cellent eggies!

Lots of love,  

Twitter

   Facebook

  

 

 Instagram

  

(All of the above images are my own.)

Peanut Butter & Nutella layer cake

A few weeks ago it was my Grandad’s birthday and I totally forgot to blog about the CAKE that I baked him! His love affair with peanut butter is worse than mine (only just). So can you guess what I baked him? That’s right, a PB cake weighing just short of 2 stone (slight exaggeration). I did have to laugh though when my Grandad said he put on 6lbs the week after his birthday! Oooops, no more cake for him! 

So anyway, this cake was in actual fact, get ready for it... a  nutella and peanut butter layer cake. I was inspired by this blog post: handbagsandcupcakes. I did however make a few alterations. I swapped the chocolate sponge layer for a second nutella layer and I swapped the choc icing for PB icing. Good swapsies? 

So my cake went a little bit like this (from top to bottom)

Peanut butter frosting decorated with M&M’s

Nutella sponge

Nutella spread

Peanut butter sponge

Nutella spread

Nutella sponge

It’s no surprise really that my Grandad broke his scales!

It certainly did feel like I was feeding the 5,000...

If you would like to bake this cake then HERE are the instructions (just be sure to make your desired swapsies). 

For my version, bake 2 x nutella sponges...

and 1 x peanut butter sponge...

Whip up some peanut butter icing. I should warn you now, this stuff is addictive! To cover the XXL cake I had to double the below ingredients - nothing worse than a stingy amount of icing is there?

Time for the colourful candy to come out to play...

and here you have it...

A gooey Peanut butter cake overloaded with Nutella and M&M's...

The two stoner cake was presented to Grandad John with his M&S voucher...

Gramps was a very happy Man and piled on the peanut butter pounds in style! 

My family LOVE PB (as do I) so if you have any recipes which you think I should try, pretty please send them my way!

Lots of Love, 

Twitter

Facebook

 

Instagram

 

 (All of the above images are my own.)

Simple stilton and sesame seed treats...

It is quite apparent that my Sister, Brother and I all inherited our sweet tooth from Father. I’m not entirely sure why Mother isn’t fond of sickly treats oozing with chocolate – what a strange Lady! When we go out for meals she can barely read the dessert menu without retching, let alone actually consuming one! So, unfortunately for Mother’s Day I couldn’t push the boat out with a 5-tiered cake jam-packed with icing, chocolate and more icing. I had to keep it simple and cater for her 'savoury tooth'. What a challenge! I’m not really a savoury devotee, cheese doesn’t really appeal to me but after all it was Mother’s Day so I had to listen to Mother’s taste buds – not my own!

I decided to make stilton and sesame seed biscuits (or bakes) whatever you would like to call them. They are super easy to make and only consist of 4 ingredients; so if you like stilton then you are onto a winner!

Ingredients

100g self raising flour

100g unsalted butter (cubed)

100g stilton (crumbled)

50g sesame seeds

Step one

Take your cubed butter and rub it into your self raising flour until it resembles breadcrumbs.

Step two

Add in your (very smelly) stilton and knead your mixture to make sure all of the stilton is evenly distributed.

Step three

Wrap in cling film and place in the refrigerator for around 20 minutes. 

Step four

Pinch out small pieces of the dough and roll the small balls in the sesame seeds to coat well.

Step five

Place them on a baking tray (or in my case a cupcake tray to create perfect little circles) and bake for 10-15 minutes on 180 oC. 

Step Six 

Tadahhhhhhhh...

I hoard endless magazine cut outs, I simply can't bare to throw out my favourite AD Campaigns or any beautiful images in general.

SO...I thought I would put these to good use and line a tin with one of my favourite Mulberry campaigns (shot on Brighton beach).

Certainly adds a little boost of Summer loving!

  

 

I detest Stilton so I stayed well away from these little biscuits. I generally like to try my treats before dishing them out, but hey ho, I just had to hope for the best! Thankfully Mother LOVED them as did the other stilton lovers. Phewwww. 

If you too have more of a 'savoury tooth' as I like to call it, then I recommend making a batch of these bad boys!

Lots of Love, 

Twitter

Facebook

Instagram

(All of the above images are my own.)

Scones Glorious Scones

If you LOVE scones then you are guaranteed to fall madly and deeply in love with these scrumptious ones! The good thing about them is that they are SO easy to make. However the bad thing about them is that they are SO easy to eat...before you know it you’ve already consumed way over your daily food intake! So be warned dieters - they ARE dangerous.

What you will need:

600g Self Raising Flour

2 tablespoons Icing sugar

60g Butter

375ml Milk

180ml Water

Variations:

1. Blackberries & 1 Lemon 

2. Raspberries & Desiccated Coconut

Instructions:

1. Preheat oven to 200°c

2. Sift flour and icing sugar into a bowl then rub in the butter.

  3. You can now add in your flavours (e.g blackberries and lemon rind) or wait until the end if you’d prefer. I wanted to make two different flavoured scones so I felt it was easier to make the dough, divide it up, then add the flavours.

 4. Make a well in the centre of the flour mixture...

5. Pour in all of your milk and half of your water...

  6. Gradually add the remaining water and use a knife to ‘cut’ through the mixture.

 7. Add in your desired fruits and flavours (if you didn’t already at stage 3) and mix well. I used a whole packet of blackberries and the rind of one lemon.

8. Knead your dough on a floured surface until smooth and then to achieve neat looking scones divide the mixture up evenly and place in a 12-hole muffin tray.

9.  Bake for around 15 minutes (after 10 minutes of baking brush some beaten egg yolk over your scones if desired). 

10. Tuck in my girl...

A BURST of blackberries...

Scones glorious scones...

I certainly wasn't holding back and I got stuck right in...

Unfortunately there wasn't any clotted cream floating around in my fridge I therefore opted for butter topped with Strawberry Jam...

I don't mind that the blackberries sunk to the bottom however to prevent this from happening you can toss your blackberries in flour before adding!

Last time I made scones they were blueberry flavoured ones and I invited my best friend round for 'afternoon tea'. I highly recommend doing this as we had a delightful day. Present your scones on a cupcake stand, fill your favourite tea pot up, purchase a selection of jams/clotted cream and you are ready to GO! Whether it be for breakfast, lunch, or supper; I guarantee you and your best friend will NOT want the scones, the tea, or the day to come to an end. 

A very cosy and comforting scone feast... 

A blueberry scone, with a generous amount of clotted cream, finished with a layer of blackberry jam...my idea of heaven!

Along with the blackberry and lemon scones that I made today, I also baked some raspberry and coconut ones...

Which washed down very nicely with some raspberry jam...

Anyway I think I need a little post scone nap so I'm going to love you and leave you! Please bake some of these when you get a chance, even if you don't like scones (you strange person) then you MUST bake them for somebody you know that does! 

Lots of scone loving, 

Twitter

Facebook

Instagram