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  • InBrand Collaborations, Recipes

    Stuffed & Grilled Banana Boats With A Gooey Cadbury Creme Egg Ganache 

    As it’s Easter weekend I thought I would share a couple of new recipes with you that I have whipped up recently. The first is these amazing grilled banana boats with pecans, marshmallow and a gooey Cadbury Creme Egg ganache. I personally am always on the hunt for quick and easy desserts to serve when entertaining and these fit the bill perfectly! 

    What I love most about these banana boats is that they are a little bit different to your standard pudding but yet still super tasty. I would have never considered melting creme eggs into a ganache before but it works really well and tastes amazing. Although this dessert is definitely not one for the faint hearted as when paired with the gooey melted marshmallows inside the banana, it’s pretty sweet!


    Banana Boats

    • 6 large ripe bananas, unpeeled
    • 2 tbsps of chopped pecans
    • 6 tbsps of mini marshmallow

    Cadbury Creme Egg Ganache 

    • 4 Cadbury Creme Eggs
    • 100g butter

    Method For The Banana Boats

    1. Cut 6 x 12 inch sheets of foil. Heat your oven to 180 degrees
    2. With a sharp knife, make a deep cut lengthwise in the inside curve of each banana, being careful not to cut all the way through. Open the slit to form a pocket. Place each banana onto a sheet of your pre cut foil with the slit facing upwards so you can easily fill.
    3. Holding each banana in hand, fill the pocket with 1 tbsp of marshmallows and a few of the chopped pecans. 
    4. Seal the top of the foil leaving 3 inches of headspace. Place in the oven for 15-20 minutes until the marshmallows go all gooey! 

    Method For The Cadbury Creme Egg Ganache

    1. While your banana boats are in the oven heat up a small amount of water in a saucepan and place a glass bowl over the top (like a Bain Marie).
    2. Place the 4 Cadbury Creme Eggs and butter into the glass bowl and stir gently until all the ingredients have melted together (this should take about 4-5 minutes). The mixture should be slightly gloss and quite runny.
    3. Set aside to cool for a minute of two. Once your bananas are cooked gently peel away half of the skin and drizzle the Ganache over the top along with some broken pieces of Cadbury Creme Eggs and extra marshmallows and nuts! 
    4. Serve immediately and enjoy!

    This recipe has been created by the bakers at Rinkoffs who have joined forces with Cadbury Creme Egg this Easter. If you’d like to try it for yourself before baking it, then Rinkoffs will also be selling a selection of gooey treats in the their bakeries alongside the sell-out Cadbury Creme Egg Crodough from 2016! 

    *** This is a collaborative post with Cadbury Creme Egg*** 

    Harriet XO

  • InRecipes

    Chocolate Drizzled Flapjacks

    I’m pretty sure that flapjacks were one of the very first things I ever baked as a kid so I always feel a bit nostalgic when I make them now. I definitely think that flapjacks are seriously underrated. When it comes to tray bakes it seems to be all about brownies and rocky roads these days but I personally think you can’t beat a nice slab of buttery, syrupy flapjack. And this recipe honestly makes the best flapjacks you will ever taste. Just like my favourite cookies, this recipe uses the secret ingredient of condensed milk which makes these flapjacks taste insanely good.

    This basic recipe is super versatile, feel free to throw a couple of handfuls of dried fruit into the mix or I personally like to drizzle some melted chocolate over mine once they have cooled. These flapjacks are super quick and easy to make in just four steps and you only need one pan, one spoon and one tray meaning you can whip up a batch of these beauties in no time at all!

    Ingredients (can easily be halved)

    • 500 g porridge oats
    • 200 g condensed milk
    • 240 g golden caster sugar
    • 4 tbsp golden syrup
    • 300 g butter
    • 100g dark chocolate, melted, for drizzling (optional)


    1. Preheat your oven to 170C /gas mark 3. Line a 30cm x 20cm tin with baking parchment
    2. Melt the butter, golden syrup and sugar in a large pan over a low heat. Add the condensed milk, remove from the heat and mix in the oats until coated by the mixture.
    3. Pour into the tin and pat down with a spatula. Cook for about 18-20 minutes. When the flapjack starts to brown around the edges of the tin, take it out of the oven – it should still be relatively pale in the middle.
    4. Leave to cool for a few minutes before cutting into around 16 pieces and drizzling with some melted dark chocolate. Enjoy!







    I would love to see a photo if you make them so please do tag me @lifewithmrslee across social media!

    Harriet XO

  • InRecipes

    Sticky Chocolate Chip Rolls | #GBBOBLOGGERS2016 Week 3

    When it was announced that week three on The Great British Bake Off was bread week I’ll admit I did panic a little and contemplated just skipping this week all together! I’ve never made bread before and just the thought of it scared me. But I am determined to join in with baking along each week so I set about finding an easy fool proof chocolate bread recipe.

    I headed straight to my favourite baking blogger Jane who blogs over at Jane’s Patisserie as she always has easy to follow yet utterly scrumptious recipes that never ever fail. I’m always making her cheesecakes which are such a big hit every time so I was super pleased to find her recipe for Sticky Chocolate Sweet Rolls. It looked easy enough so I ordered the ingredients and hoped for the best basically!

    I need not have worried as is the case with all of Jane’s recipes, they turned out absolutely perfect. They were honestly so straight forward to make, I literally couldn’t believe it. I followed the recipe to the letter and they were beautiful and most importantly they taste amazing! I will definitely be making them again and again 😉

    Ingredients (Makes 12)

    – 600g Strong White Bread Flour, plus extra for dusting
    – 14g Dried Yeast
    – 75g caster sugar
    – 90g Unsalted Butter
    – 275ml Milk, I use full fat but you can easily use semi skimmed!
    – 1 Large Egg

    – 45g Butter, Melted
    – 100g Caster Sugar
    – 100g Light Brown Sugar
    – Seeds of 1/2 Vanilla Pod
    – 200g Chocolate Chips

    – 200g Icing Sugar
    – 1-2 tbsp water
    – Cocoa powder


    1) Sift the flour into a large bowl, and add the caster sugar and yeast. Mix so they are all even distributed! Rub the butter into the mixture until it resembles fine breadcrumbs – Like when making scones! (If you’re feeling lazy, then whizz these ingredients in a food processor until breadcrumbs)

    2) Heat the milk gently until warm, it should just about start steaming in the pan – mix the milk and the egg into dough and mix/knead for 7-10 minutes. I use my KitchenAid with the dough hook, it only takes 5-7 minutes to knead! It should spring back when touched (Like a cake does when cooked!)

    3) Move to a lightly oiled bowl and cover with clingfilm – leave in a warm place and leave to rise for 1-2 hours (I made these on a relatively chilly day so it took the full two hours)

    4) Whilst the bread is proving you can make the vanilla sugar – mix the caster sugar, brown sugar, and vanilla pod seeds until a sand like texture is formed. Leave to the side.

    5) Once risen, remove the dough from the bowl and roll out onto a lightly floured work surface. I rolled mine to 50cmX30cm. (20″X12″)

    6) Gently brush the surface with the melted butter, then sprinkle on the Vanilla Sugar, sprinkle on the chocolate chips so they are even across the dough. Roll from the long side to the long side (so that a 50cm sausage is formed, you roll the 30cm length) Cut this into 12 pieces and place into an oven proof dish. I used a rectangular dish 30cmX24cm (12″X9.5″)

    7) Cover again and leave to rise for 1 hour – towards the end of the hour heat the oven to 180C – Once the hour is up, bake in the oven for 20-25 minutes until golden brown on top and cooked through! Leave to cool.

    8) Once cooled, mix the icing sugar with the water, split into two bowls and mix half with a touch of cocoa powder – drizzle onto the sweet rolls and enjoy!






    Mummy Mishaps
  • InRecipes

    Lemon & Raspberry Vienesse Whirls | #GBBOBLOGGERS2016 Week 2

    Week two of The Great British Bake Off was biscuits week! I love making biscuits but I tend to stick to cookies or maybe some short bread or gingerbread if I’m feeling really adventurous. But that’s about as far as it goes. I have never made Vienesse Whirls but I figured now was as good a time as any to give them a go, right?I decided I’d like to give my whirls a slight flavour twist so after lots of research both online and in my favourite baking recipe books, I finally settled on lemon and raspberry Vienesse Whirls. One of my all time faaaavourite flavour combinations. Although, I’d definitely like to give some chocolate ones a go in the future too!

    So of course there was a few disasters in the kitchen. Firstly a whole box of icing sugar fell from a cupboard and knocked a glass of milk over which managed to go absolutely everywhere, including all over my camera!! Cue frantic panicking from me and some crying from Bella as Mama miiiight have shouted a swear word very loudly which seemed to upset Bella ALOT. Not my finest parenting moment.

    Secondly the recipe I used for buttercream curdled and pretty much resembled vomit! Seriously gross. So it ended up in the bin and I re made it using my usual frosting recipe instead. And lastly when assembling my whirls the frosting was clearly too warm which resulted in it not holding the piping I had so carefully piped and it then resulted in the Vienesse whirls sliding around all over the place. Eeeek. Next time I will definitely pop the frosting in the fridge for a bit before piping it!

    Apart from all of the above, I was actually pretty pleased with my Vienesse Whirls and most importantly they tasted absolutely DELICIOUS. Which of course is what matters most!

    Ingredients (Makes around 6, dependant on size!)
    For the whirls
    • 200g unsalted butter, at room temperature
    • 50g icing sugar
    • 200g plain flour
    • 40g cornflour
    • Finely grated zest 1 lemon
    • ½ tsp vanilla paste
    • 3 tbsp whole milk

    For the filling

    • 80g unsalted butter, softened
    • 250g icing sugar
    • Finely grated zest of 1 lemon
    • 25ml of milk
    • 100g raspberry jam
    • Icing sugar to dust


    1. Pre heat your oven to 170 degrees/ gas 5. Line 2 large baking sheets with baking parchment. Using a freestanding electric mixer (I used my Kenwood K mix but an electric hand mixer would be ample), beat the butter, icing sugar, plain flour, cornflour, lemon zest, vanilla paste and milk until smooth and creamy with a soft, pipeable consistency. If your mixture is a little thick, add a splash more milk to help loosen it slightly.
    2. Spoon your mixture into a piping bag (I use disposable ones normally) fitted with a large star nozzle, then pipe 12 circular swirls, roughly about 5cm in diameter, onto the lined sheets, leaving an even gap between each biscuit. To pipe, start at the outside and pipe a smooth spiral inside, finishing with a gentle squeeze to fill the centre and a small lift to finish the biscuit. Chill for 15 minutes in the fridge.
    3. Bake your whirls in the pre heated oven for 16-20 minutes until pale golden. Remove from the oven and leave on the sheets for 5 minutes before carefully transferring the whirls to a cooling rack to finish cooling.
    4. While the whirls cool, you can make the filling. Using an electric mixer, beat the butter, icing sugar, milk and lemon zest together to form a smooth, creamy icing. Transfer to a clean piping bag. Chill the filling in the fridge until needed.
    5. When the biscuits have completely cooled, carefully pipe a little icing on the flat side of 12 of the biscuits. Spoon a little jam on top, then top with another biscuit. Dust a little sieved icing sugar over your biscuits and enjoy immediately with a cup of tea!







    Mummy Mishaps
  • InBrand Collaborations, Recipes

    Orange Drizzle Cake | #GBBOBloggers2016 Week 1

    As you will have probably gathered by now, I’m a pretty passionate baker. I love baking and trying new recipes so It’s no surprise that I absolutely LOVE the Great British Bake Off. This year I’m super excited to be joining in with Jenny and some other lovely bloggers for the ‘Great Bloggers Bake Off’. Each week I’ll be baking something inspired by the bakes made on the show and then sharing the recipe here on the blog.

    If you watched the bake off last Wednesday then you will know that it was Cakes week and one of the cakes that the bakers made was a drizzle cake. As I’ve already shared my lemon drizzle recipe on the blog (here) I turned to my Mother in law for ideas as she’s also a very keen baker. She very kindly gave me the recipe for this Fruity Orange Drizzle Cake which actually originally belonged to her Grandmother!! So it’s been passed down the generations and hopefully I can then pass it onto Bella to bake too!

    This is my first time baking this cake and I’m so so pleased with the result. It’s absolutely delicious and very straight forward to make. I’ll definitely be baking it again! The zesty orange teamed with the sweet sugar for the drizzle is a match made in heaven.

    I really struggled with photographing this cake as it has a very ‘rustic’ appearance so it doesn’t exactly come across as a particularly beautiful bake in photos but I can assure you that it tastes utterly scrumptious!

    For the sponge
    • 4oz butter at room temperature
    • 8oz caster sugar
    • 2 eggs
    • 5 fl oz of butter milk***
    • 1 tsp of baking powder
    • 8oz flour
    • 6oz sultanas
    • 4oz chopped walnuts
    • The grated rind of 3 large oranges
    • 1 tsp of vanilla

    *** TIP – If you don’t have any butter milk you can use normal milk and by adding a touch of lemon juice, it will turn sour and can be used instead!***

    For the drizzle

    • Juice of 3 large oranges
    • 4 oz of caster sugar


    1. Lightly grease a bundt tin with some butter or oil. Pre heat your oven to 180 degrees / gas mark 4.
    2. Cream together the butter and sugar together until light and fluffy. I used my Kenwood K mix for this but it can easily be done by hand!
    3. Beat in your two eggs (one at a time), then add in your buttermilk and vanilla essence and mix well.
    4. Mix in your flour and baking powder before stirring in the sultanas, walnuts and orange rind until evenly distributed through your cake mix.
    5. Add to your pre greased bundt tin and bake in the middle of the oven for 45 minutes – an hour. If the cake starts to brown too much then cover with some foil to allow the sponge to cook right through without burning the top.
    6. Whilst your cake is cooking, mix together the juice of the three oranges with your caster sugar and let it sit until needed.
    7. Once your cake is cooked, leave it to cool a little in the tin before turning out. Make some small slits through the top of the cake and pour over your orange drizzle carefully making sure the syrup runs into the slits rather than straight off the cake! Leave the cake to cool completely and let the drizzle soak in.
    8. Enjoy!







    Mummy Mishaps
    *I was kindly gifted a voucher from Tesco towards the ingredients for my drizzle cake as part of the #GBBOBloggers2016 *
  • InBella, Brand Collaborations

    BKD Mini Bakers Club Subscription Box | Review

    Baking is probably my favourite hobby and without blowing my own trumpet too much, it’s one of the few things that I know I’m pretty good at and it’s something that I really love doing. For me the kitchen is the heart of the home and I love nothing more than putting the world to rights with my nearest and dearest over a slice slab of home made cake. Which may not be good for the waistline but believe me, it’s good for the soul 😉  I’m a pretty passionate baker and that’s something that I’ve always wanted to share with my daughter.

    So when BKD got in touch and asked if we would like to review one of their new Mini Bakers Club subscription boxes we jumped at the chance. I have followed BKD on Instagram and Twitter for a while and I’ve always admired their beautiful monochrome packaged baking kits. The subscriptions boxes are actually a new addition to BKD and I think they are such a wonderful idea and the perfect rainy day toddler activity. Luckily Bella shares my love for baking and we can often be found getting messy and baking up a storm in the kitchen, which meant she was equally as excited when the box arrived with her name on and we both couldn’t wait to get stuck in.

    What BKD Say…

    BKD Mini Bakers Club subscription boxes are a great way for families to spend quality time together whilst the children are engaging in an educational, craft baking project. Each month the baking box will be personally addressed to your child and include a different flavour BKD artisan baking mix (100% Natural) along with a beautifully illustrated baking guide full of exciting baking themed craft projects. Plus instructions on how to make and decorate the cupcakes, cakes or biscuits and extras such as colouring pencils, stickers, baking accessory and packaging for giving their baked items as gifts.

    The box we received was for making Gingerbread biscuits which is actually one of the few things I have never made from scratch myself! I was super impressed with the amount of  little bits and pieces included in the box, especially the little bags to pop the biscuits in if you wanted to share them with friends, as well as little stickers to decorate the bags with. All I needed to source myself was 2 tablespoons of golden syrup, some butter and a cookie cutter, all of which I already had in.

    I loved how the box was personalised with Bella’s name and I think older children would be super impressed with this too. The recipe card was very clear and easy to follow and because there was very little measuring to do it meant that there was minimal mess made which is always a plus when baking with little ones! I did make one small mistake by putting the biscuit pop sticks into the biscuits BEFORE they went in the oven rather than after which did result in the sticks melting a little, oops, but as they cooled they did quickly set again luckily!

    The weather was a bit overcast on Saturday so it was the perfect opportunity for us to get our bake on. Bella was super excited to get started and couldn’t stop smiling as she was mixing the ingredients together in the bowl. She happily got stuck in with kneading the dough and apparently didn’t need any help from Mama. However, she wasn’t very happy that we had to pop the dough in the fridge for an hour to firm up.

    Although I thought this was the perfect time to get the activity book that came in the Mini Bakers Club Box out to try and distract her for a bit while we waited. I think older children especially would really enjoy filling this out but Bella was way more interested in sticking the stickers all over the little bags ready to pop her finished creations in.

    When the dough was chilled we rolled it out onto the table and Bella chose a few different shaped cutters to use and we got to work cutting our the biscuits. They take less than 10 minutes to cook which I thought was great as children don’t tend to have much patience with these sorts of things. Once they were cooked and cooled we decorated them using the tube of white icing that was included and some sweets that I picked up that morning. This was a bit of a family affair and I’m prettttty sure Josh actually enjoyed it more than Bella who was too busy eating the sweets rather than sticking them on the biscuits!! 😉

    Our finished biscuits pops looked and tasted scrumptious. We all really enjoyed making them and spending some quality time together. Because the whole process was so simple Bella didn’t lose interest at all which was great too. Overall I was very impressed with the BKD Mini Bakers Club Subscription Box, the only thing I think that could maybe be improved would be to include some decorations in the box too as I did have to buy those separately. But apart from that we loved it and would definitely recommend to others!

    BKD are currently running a half price subscription offer on the first month of any package so for a 1 month subscription it would cost just £4.99 instead of the usual £9.99 (Plus £1.99 postage). For more information and to sign up click here.

    Harriet xo

    *BKD very kindly sent us a Mini Bakers Club subscription box in exchange for an honest review. However, all thoughts and opinions are my own*