Coconut Macaroons Recipe - A Rough and Ready Version

I've tried to make 'posh' macaroons before with varying success, they look great but to get the lift or foot as it's known can be tricky. However a rougher finish doesn't detract from the taste and the recipe below is excellent.

I got this recipe when I joined a well known slimming club, it's low fat, tastes great and the macaroons have a lovely chewy texture. If you want to jazz them up make a chocolate ganache and use as a filling or dip in chocolate and sprinkle with chopped pistachio nut....bliss.

You will need:

Baking parchment
Whisk
Spoon or piping bag

Ingredients:

71g Desiccated coconut
198g Sugar
4 x Egg whites

Method:

1. Whisk the egg whites until frothy.
2. Gradually add the sugar and whisk until stiff.
3. Slowly fold in the coconut, once evenly distributed either, spoon on to a lined baking tray in rough blobs to the size you want or, use a piping bag for a more uniform shape.
4. Place in a preheated oven on 170*c for 25-30 mins or until just turning golden.
5. Remove from the oven and allow to cool.
6. If adding chocolate ganache the macaroons must be completely cool otherwise your filling will melt.

They are a lovely tea time treat and will last in an air tight container for a few days, I hope you enjoy.

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#Monday Moodboard - Backdated and Belated! - Nostalgic Retro

Phew...talk about a hectic week, it's definitely time to relax a bit and slow down, apologies for the belated 'Monday Moodboard', as they say 'better late than never'.

The sunshine always makes me feel nostalgic; those six week summer holidays that seemed to go on forever, camping holidays in Cornwall, freshly cut grass that always ended in a 'GRASS FIGHT', the sound of the ice cream van a few streets away. In light of this nostalgic mood I've put together some of the highlights of my 1970's/80's childhood.....which ones do you remember?

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#Monday Moodboard - Fry-Ups and Chips

Well the Easter holidays are officially over and I have to say I've been eating rubbish for the past two weeks. As much as I've enjoyed it it's time to get back in the zone, healthier eating and a bit more exercise for me.

Have a healthy and happy week. Xxx

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Crochet Guest Post - Home to Roost Blog

There's been a lot of guest post gorgeousness this year, a few of us who've met through blogging have been guesting for each other.  Today I am returning the favour for the lovely Sarah who writes a blog called Home to Roost.  You may remember Sarah, she wrote a great post on Make, Do, Sew about crochet and knitting back in March and now it's my turn to return the gesture.

I decided to write about a crochet puff stitch neck roll I have made, it is to go with a hat I have previously crafted. There was some delay in getting this post together (due to both my children having chicken pox and some technical internet issues) so I was concerned that my woollen scarf would not be suitable for Spring. However the weather has been so miserable that a snuggly Aran neck roll is still very wearable even in April!

I have to thank Sarah not only for letting me guest but also for her fantastic technical help. She managed to give my post a bit of a 'buff and a polish' and made it look fantastic.....thank you so much Sarah!  Please take a look and let us know what you think.

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Luscious Lemon Drizzle Cake Recipe

This is one of my all time favourites, a cake classic, moist tangy sponge cake, sweet sugary icing....yes please. This cake also freezes very well, why not double up the ingredients, make two and freeze one for a rainy day.

Equipment and prep:

Pre-heat the oven to 180*c
2lb loaf tin
Baking paper to line the tin
Lemon squeezer

Ingredients:

For the cake

175g (6 oz) butter
175g (6 oz) self-raising flour
175g (6 oz) caster sugar
1 1/2 tsp baking powder
3 x eggs
zest of one lemon


For the lemon icing

100g (4 oz) granulated sugar
juice of 2 lemons

Method:

1. Place the butter, flour, caster sugar, baking powder, eggs and lemon zest in a bowl, beat together until smooth.

2. Place the mixture into the lined loaf tin.

3. Bake in a preheated oven for about 30 mins or until it's golden in colour and springy to touch (Use the skewer method if you want to be extra sure it's cooked through).

4. Mix the granulated sugar and lemon juice together.

5. Once baked remove from the oven and whilst the cake is still warm prick all over using a skewer, then spoon on the lemon icing making sure the cake is evenly covered.

6. Once the cake is completely cooled remove it from the tin and store in an air tight container.

If you like a very lemony flavour add another lemon to the icing and extra zest to the mix.

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#Monday Moodboard - Birds of a Feather

Now the clocks have gone forward the mornings and evenings are lighter, it's been so nice to wake up to bird song this week. Longer days should mean more opportunities for some craft based posts with better daylight photography, watch this space. The allotment chickens are happier and being generous with their egg laying, it's been a tough winter for them. More eggs means more baking, I'm going to try a lemon drizzle cake this week, one of my faves!

Have a happy and sunny week.

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Baileys Cheesecake Recipe - Non Bake

After my last cheesecake post was so well received I thought I'd share another, this Baileys laced cheesecake is decidedly grown up; it's very rich and tastes gorgeous. It's an non bake recipe so chilling time will need to be accounted for.

You will need:

A sprung cake tin
Grease proof paper
Mixing bowl x 2
Rolling pin or another heavy object to crush the biscuits
A pan to melt the butter in

Ingredients:

450g (1 lb) cream cheese
250g (9 oz) digestive biscuits
100g (3 1/2 oz) butter
100g (3 1/2 oz) icing sugar
60g (2 oz) plain grated chocolate
A shot of Baileys liqueur
200ml (10 1/2 oz) double cream

Method:

1. Crush the biscuits, melt the butter in a pan and add the biscuits, mix until all the butter is absorbed.

2. Transfer the biscuit mix in to your lined and greased cake tin, cover the base with the biscuits and press down firmly, place in the fridge to chill.

3. Grate your chocolate and place this in the fridge too so it doesn't melt.

4. In a bowl beat the cream cheese until its soft, add the icing sugar and a shot of Baileys. In another bowl whip the cream until it forms stiff peaks, then stir this in to your cheese based mixture.

5. Add 3/4 of the grated chocolate and stir through the mixture, add the mix to the cake tin spreading evenly over the biscuit base.

6. Place in the fridge to cool for at least 2 hours, the longer you can leave it to set the better. Once set carefully remove from the tin and sprinkle the rest of the chocolate over the top to decorate before serving.

This cheesecake is simple to prepare and delivers on taste, I hope you enjoy it.

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#Monday Moodboard - A Bit of a Mixed Bag

Do you ever have one of those weeks where it's made up of contrasts between good and bad? Well this past week has been one of those, however Easter and Spring are a time of new beginnings and a fresh start, it always makes me feel optimistic. This week I will hopefully be doing a quick crafty make and another guest post is on it's way.

I hope you all have a wonderful week. Xxx

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