Tag Archives: how to

Recipe of the Week; Easter Egg Cake Pops

 

Easter Egg Cake Pops

Easter Egg Cake Pops

  • Servings: 10
  • Difficulty: easy
  • Print

Calories 291 per portion
Fat 15g (6.5g sat) per portion
Suitable for vegetarians

Ingredients

  • Plain Madeira cake 285g pack
  • Chocolate spread 5 tbsp
  • White chocolate 225g (8oz), broken into pieces
  • Lollipop sticks 10 x 15cm (6in) Neon sugar sprinkles

Instructions

  1. Trim off brown edges and crumble cake into a bowl. Add half the chocolate spread and mix well with your hands. Add remaining spread a tablespoon at a time until you have a mixture that can be squished and rolled into 10 tightly packed 30g (1oz) egg shapes.
  2. Place on a tray lined with non-stick baking paper and chill for 1 hour.
  3. Melt chocolate in a heatproof bowl set over a pan of barely simmering water, stirring often.
  4. Dip end of each stick into chocolate and insert into eggs. Place in a cake pop stand or glass and leave to set. Dip cake pop into chocolate and slowly rotate until evenly covered. Hold over a plate and sprinkle with decorations. Leave to set as before. Repeat with other pops.
  5. If giving as an Easter gift, pop into a cellophane bag and tie with a pretty coloured ribbon.

 

 

#easterrecipe

 

Banish the Blues Part 2

Marvellous Easter Makes Made Easy

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Marvellous Easter Makes Made Easy

(and other tongue-twisters)

With the wind still whistling around our ears, rain pelting the windows and the clocks waiting another few weeks before they go forward, it’s easy to get despondent.

Lift the mood by creating something
lovely for Easter, and maybe give
one of your creations as a gift.

I have been recipe testing for the next diary recently and to save my waistline from ‘just one more taste’ I have been giving out little parcels of food to neighbours and to teachers/acquaintances at the school gate. People have been genuinely thrilled to receive something unexpected (and yummy of course!) and it really brightens my (and hopefully their) day.

So…..here are three ideas for easy Easter treats to share:

 

Easter Egg Cake Pops

Easter Egg Cake Pops

  • Servings: 10
  • Difficulty: easy
  • Print

Calories 291 per portion
Fat 15g (6.5g sat) per portion
Suitable for vegetarians

Ingredients

  • Plain Madeira cake 285g pack
  • Chocolate spread 5 tbsp
  • White chocolate 225g (8oz), broken into pieces
  • Lollipop sticks 10 x 15cm (6in) Neon sugar sprinkles

Instructions

  1. Trim off brown edges and crumble cake into a bowl. Add half the chocolate spread and mix well with your hands. Add remaining spread a tablespoon at a time until you have a mixture that can be squished and rolled into 10 tightly packed 30g (1oz) egg shapes.
  2. Place on a tray lined with non-stick baking paper and chill for 1 hour.
  3. Melt chocolate in a heatproof bowl set over a pan of barely simmering water, stirring often.
  4. Dip end of each stick into chocolate and insert into eggs. Place in a cake pop stand or glass and leave to set. Dip cake pop into chocolate and slowly rotate until evenly covered. Hold over a plate and sprinkle with decorations. Leave to set as before. Repeat with other pops.
  5. If giving as an Easter gift, pop into a cellophane bag and tie with a pretty coloured ribbon.

 

Woven Easter Card

Woven Easter Card

Materials

  • Selection of narrow ribbons
  • Card with oval hole
  • Scissors
  • Sellotape

Instructions

  1. Choose a selection of ribbons in similar colours. Cut into strips slightly longer than the length of the oval.
  2. On the reverse of the oval attached a piece of ribbon (at the top left only) with a piece of tape. It should hang vertically down the length of the edge of the oval. Attach a second ribbon next to it to create a ribbon ‘fringe’ behind the oval.
  3. Cut more ribbon slightly wider than the width of the oval.
  4. Attach a piece of ribbon at the top of the oval but this time horizontally. Weave the ribbon in and out of the other ribbons to create a woven effect. Attach to the back with tape. Repeat until the oval is filled with the woven ribbon pattern.

 

Mini Egg Rocky Road

Mini Egg Rocky Road

Ingredients

  • Butter 110g (4oz)
  • Milk chocolate 110g (4oz), chopped
  • Digestive biscuits 110g (4oz)
  • Chocolate mini eggs 110g (4oz)
  • Marshmallows 110g (4oz), chopped
  • Dried cranberries 25g (1oz)

Instructions

  1. Line an 18cm (7in) square baking tin with cling film.
  2. Place butter and chocolate in a large bowl and microwave for about 1 minute, until melted, checking frequently.
  3. Put biscuits into a strong polythene bag and bash with a rolling pin until broken up. Stir into chocolate with mini eggs, marshmallows and cranberries.
  4. Press into tin and refrigerate for at least an hour until firm. Remove from tin and cut into 16 squares.

 

#easterrecipe

 

How to make Handmade Soaps

How to make Handmake Soaps

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Handy Handmade Soaps

As regular readers will know, I’m a bit of a craft addict. So, now birthday season is upon me (all my friends and family very unhelpfully decided to arrive in autumn!) I thought I would turn my hand to something new.

My Fairy helperI really love getting new scented soaps and so I thought gift wrapped soaps would be a lovely idea.


They were so easy to make,
though perhaps that’s because
I had a magical fairy helping me.

Here’s how:

Materials (available from craft shops)

  • Olive oil soap base
  • Knife
  • Heatproof jug
  • Soap colouring
  • Essential oil
  • Dried rose petals (optional)
  • Moulds

Handmade-Soaps-preparation

1 First of all, cut the soap base into small cubes (about 1 inch square). Then place in a heatproof jug.

2 Heat in the microwave for 15 seconds at a time until all the soap pieces have melted.

3 Add a few drops of colouring until you have the colour you like. Then liberally add your favourite essential oil for fragrance.

4 Pour into moulds. I used silicone cake cases, which were perfect.

5 If you would like to include rose petals, half fill the mould and then sprinkle the petals on top. Allow to softly set and then top up with more liquid soap.

6 Allow to set completely before peeling off the moulds.

7 Wrap with pretty ribbon or cellophane. You can even pop your soap on a pretty plate. Voila!

 

This one has already gone to a very deserving home – to Penny our lovely researcher who works really hard for us and was feeling a little fed up.

 

Plant a spring flower medley in one hour

How to plant a spring flower medley

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Celebrate the start of spring with these easy planted pots

Well thank goodness……..spring begins on Wednesday.

Let’s hope it heralds plenty
of sunshine and new growth.

I have already glimpsed swathes of crocuses and the daffodils are bravely shooting through our lawn at the moment. The front garden does need a little help though as it’s still looking pretty sparse.

Seasonal Garden IdeasThis easy project from Seasonal Garden Ideas
(£3.99 dairydiary.co.uk) is perfect to brighten it up!

 

 

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Spring Flower Medley

Spring-Flower-Medley-2The beauty of growing plants in pots is that you can bring very different species together to form interesting associations – as proved by this captivating little group themed around the colour blue.

Buy the different plants in March and pot up for flowering in April and May. Takes about one hour. Plant in full sun.

What you need

Plants

  • Three deep blue hyacinths (Hyacinthus orientalis ‘Delft Blue’), in leaf, flower buds showing.
  • Five to seven Iris reticulata ‘Harmony’ in leaf.
  • Ten to twenty grape hyacinths (Muscari armeniacum).
  • Three small pots of Anemone blanda ‘Violet Star’.
  • One large pot of trailing variegated ivy (Hedera).

Materials

  • Three blue ceramic pots (or any other containers of your choice).
  • Two small terracotta pots.
  • One watering can with a wide mouth.
  • Enough soil-based potting compost to fill all the containers.
  • Broken crocks for drainage.
  • Horticultural grit or gravel (optional).
  • Trowel.

Instructions

1 Water all the plants thoroughly so the rootballs are moist right through. Line all the containers with a layer of broken crocks for drainage.

2 Start filling each container with compost. About halfway up, place the plant in its pot into the container to check for the right level. The top of the rootball should be about 4cm (1½in) below the rim of the container. Add more compost as needed.

3 Carefully tip each plant out of its pot, supporting the rootball and compost with your fingers on each side of the plant stems. Place in the container, firming in gently, then top up with more compost all round the plant, aiming to keep the top of the compost 4cm (1½ in) below the container rim. Firm the plant(s) again, then lift the whole container and tap or bump it gently against the ground to settle the compost and even it out all round.

4 Repeat the planting procedure for all the containers and plants. Water them all thoroughly using a fine rose on your watering can. If you like, scatter a layer of horticultural grit or gravel on top – this will keep weeds at bay, help to retain moisture and give a neat appearance.

5 Finally, position the newly planted containers in their allotted spot and wait for them to flower.

Tips
Choose a spot in full sun for the Anemone blanda – these only open fully when the sun is shining right on them.

Notes
When choosing your containers, bear in mind overall size and height. The aim is to have a range of sizes from short at the front to tall at the back.

Aftercare
Support the top-heavy hyacinths with discreet bamboo canes and soft string ties if needed. As with most bulbous plants, when the hyacinths, grape hyacinths and iris have finished flowering, allow the leaves to die back completely before lifting the bulbs/corms/rhizomes and planting in the garden. Alternatively, discard the old plants and replace next year with new.

Project taken from Seasonal Garden Ideas.

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