I hope you guys enjoy this easy recipe for delicious Iced Buns!
30minutes preparation; 15minutes cooking; makes 20
500g white bread mix
100g caster sugar
350g icing sugar
food colouring of your choice (optional)
1) Pulse together the bread mix and sugar in a food processor or table-top mixer. Meanwhile, add the egg and about 250-300ml lukewarm water until a soft dough is formed. Knead on a lightly floured surface until smooth, about 5-10minutes. Leave in an oiled bowl, cover with oiled cling film in a warm place until double in size – about 1 hour.
2) Knock back the dough by squashing with your fist, and divide into 20 even sized pieces – keep covered with a clean tea towel so they don’t dry out. Shape each into a sausage and place on an oiled baking tray. Cover with oiled cling film and rise until doubled in size again.
3) Heat oven to 200C/180C fan/Gas Mark 6. Remove the film and cook buns on top shelf for 10minutes until golden. Cool on a wire rack.
4) To decorate, mix the icing sugar with a little water until stiff but spreadable and add any food colouring if you wish. Dip in the top of each bun and scatter with sprinkles.
Today I wanted to bring you a really interesting snack that is still super quick and easy to make!
10minutes preparation; 10minutes cooking; serves 10
4Tbsp Golden Syrup
200g Caster Sugar
3tsp bicarbonate of soda
1) Grease and line a 20cm square cake tin.
2) In a large pan, heat the syrup and sugar together, bringing to the boil and then simmering on a low heat for 5–10 minutes. Test the syrup by dropping a little into cold water. If it becomes brittle, it’s ready!
3) Remove the pan from the heat and add the bicarbonate of soda. Mix it in quickly as the mixture will foam up instantly.
4) Pour immediately into the cake tin. Leave to set at room temperature and then break into bite size chunks.
For more honey flavoured comb, swap 2Tbsp of the golden syrup for 2Tbsp honey.
What did you guys think of this recipe?
Today is a super quick recipe to jazz up some pretzels for a lovely sweet–toothed snack!
30minutes preparation; 30minutes refrigeration; makes 10
1 box of mini Pretzels
150g chocolate (dark for a healthier choice) broken into pieces
Hundreds and Thousands/Sprinkles
1) Melt the chocolate in a glass bowl over a pan of simmering water.
2) Line a flat baking tray with greaseproof paper.
3) DIp the pretzels, one at a time, in the melted chocolate. Use a skewer or teaspoon to avoid chocolate fingerprints!
4) Sprinkle hundreds and thousands all over the pretzels.
5) Leave the tray in the fridge until the chocolate gardens
I hope you guys enjoyed this little recipe!
This Fruit Yoghurt recipe would be perfect for a little healthy snack at school or just a nice desert for at home!
10minutes refrigeration; makes 4
500g mixed frozen berries
4Tbsp golden syrup
500g natural yoghurt
Fresh strawberries to decorate
1) Pour the golden syrup into four sundae glasses.
2) Put the yoghurt into a food processor, add the frozen berries and blend until thoroughly mixed.
3) Spoon the mixture into the sundae glasses and top with fresh strawberries.
I hope you enjoyed this super sweet and quick recipe!
Today I wanted to share with you my favourite recipe for Chewy Chocolate Chip Cookies!
20minutes preparation; 17minutes cooking; makes about 8
250g plain flour
A pinch of bicarbonate of soda
A pinch of salt
170g melted butter
200g dark soft brown sugar
100g caster sugar
1Tbsp vanilla extract
1 egg till
300g chocolate, broken into small pieces (mixed*)
* mix of dark, milk and white
1) Preheat the oven to 170°C/325°F/Gas Mark 3. Line baking trays with greaseproof paper.
2) Sieve together the flour, bicarbonate of soda and salt. Put to one side.
3) Cream together the melted butter, brown sugar and caster sugar until well blended. Beat in the vanilla, egg and egg till until light and creamy. Fold in the sieved ingredients until just mixed, then add the broken chocolate.
4) Flatten the cookie dough onto the prepared baking trays, using about 4 tablespoons of dough for each cookie, and leaving 8cm between them for spreading.
5) Bake for 15–17 minutes, or until the edges are lightly toasted.
I hope you guys enjoyed this recipe. Let me know in the comments if you have tried them!
Today I’m going to do a post that has been requested quite a few times; which is my eating disorder story. I haven’t done this before because it’s quite a complicated topic for me. For one, I don’t have much to say as I’m still in the midst of it, and also I’ve never actually been diagnosed with an eating disorder, so I don’t really want to make a ‘my eating disorder story’. So this is basically my story so far of my struggle with food.
I don’t know how it started or exactly when, because I have been on the skinny side my entire life. But ever since I was a baby, I have been a very fussy eater, and I guess that could be a reason. It’s always been hard for me to find food I actually want to eat, so I quite often didn’t eat anything or not very much because I didn’t like much. As I got older, I also found eating to be more of a chore. I hated sitting down to eat because I felt like I was wasting my time when I could be doing other things. The only time I properly eat is when I’m bored. If I have nothing else to do, even if I’m watching TV, if my hands and fingers aren’t doing anything, I end up eating as distractive fidgeting.
I’m basically just going to say where I’m at now. Right now, I barely eat. I’m worried about getting far because I don’t want to give people another reason to call me names and bully me. I find I’m too busy to eat. When I go out with my friends for the day, I’ll eat a bar of chocolate or a packet of crisps in the entire day when they all buy chocolate and sandwiches and drinks etc.
But I do already experience the downsides of this. I have had people at school ask me if I’m anorexic and if I starve myself because I don’t really eat at school. Even though I’m very self conscious in general and about any weight I may feel I’m putting on, I’m also very self conscious about my weight now. I look at my arms and think how thin they are, and the same with my wrists. I think it gets to me most when some of my friends openly say to my face that they don’t want to stand next to me in a photo because I make them feel fat. I’ve also had comments from friends at times when we’ve been giving eachother piggybacks and sorting out who is carrying who. People have wanted whoevers lightest, and I’ve had comments saying I’m the lightest because I must be 3stone or something. This also links in with my self harm. Sometimes I’ll use it as a form of self harm. I recently went on holiday and didn’t want any cuts that could be seen when I wore a swimming costume, so I didn’t cut, but I needed something else to replace it. So I used starvation. I would go days without eating. If I are a chocolate bar in a day that was 564 calories, I would have to burn off somewhere between 565 and 600 calories before I was satisfied.
The lowest weight I have been in the past few years was 5stone (70 pounds). But I am in recovery. I am slowly gaining weight. I am now 6stone 1pound (86 pounds) and slowly getting through recovery. I know it is a long road yet, and that there will be plenty of bumps in the road, but I hope that my story gives some of you guys even the tiniest but of hope that it isn’t impossible to recover XxxX
Please feel free to send me questions or your own stories in the comments, or via my email or Tumblr.
Today is a recipe for Apricot Flapjacks. These are perfect to wrap in some foil and take to school for a snack!
30minutes preparation; 25minutes cooking; makes about 12
60ml golden syrup
275g rolled oats
50g dried apricots
1) Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and like the base of a 20cm square cake tin with baking paper.
2) Add the butter, sugar and golden syrup to a pan and heat gently until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the oats and apricots.
3) Press the mixture into the prepared tin, pressing down firmly with the back of a spoon. Bake for 20–25 minutes until golden brown around the edges.
4) Allow to cool in the tin for 10 minutes before cutting into 12 squares.
I hope you guys enjoyed this recipe. Let me know in the comments if you tried this out and what you thought of it!