Browsing Tag:


  • 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 *
  • InRecipes

    Chocolate Chip & Walnut Banana Loaf

    It occurred to me the other day that I haven’t shared a recipe on my blog for weeks! I have in fact got a few recipe posts gathering dust in my drafts folder so hopefully I’ll get round to sharing those shortly. But in the meantime I thought I would share my Chocolate Chip & Walnut Banana loaf recipe which is definitely my current go to when I feel like getting my bake on lately. I totally believe that it should be law that ALL over ripe bananas have to be made into a banana loaf. Waste not, want not and all that jazz. By whipping up my favourite loaf cake using bananas that otherwise would have probably ended up in the bin, I feel like some sort of smug banana recycling domestic goddess! 😉 (I’m not even kidding…)

    Banana loaf really is such a classic bake and it is definitely a firm favourite in this family, with my lemon drizzle loaf cake being a pretty close second of course 😉  I have actually tweaked the original recipe slightly by adding in chocolate chunks and chopped walnuts and my goodness, it is HEAVENLY.

    This recipe is super easy to make and FYI toddlers make pretty good banana mashers! The kitchen mess is minimal as it only requires the one bowl and it also freezes really well, so if you have a few bananas you could make a couple and then stick one in the freezer to enjoy at a later date! Perfect to whip out for a last minute cake date and fool people into thinking that you totally have your shit together, even on days when you really don’t 😉


    • 2 ripe bananas (peeled)
    • 2 tbsp of milk
    • 100g of Stork or unsalted butter
    • 150g of plain flour
    • 150g of caster sugar
    • 1 tsp of bicarbonate of soda
    • 1tsp of baking powder
    • 2 eggs
    • 100g dark chocolate chips
    • A generous handful of chopped walnuts (optional)


    1. Preheat the oven 160C/Gas 3. Grease and line a 2lb loaf tin with non-stick baking parchment or I personally cheat and use a loaf tin liner.

    2. Mash the bananas using a fork in a large mixing bowl. Add the remaining cake ingredients (except the chocolate chips & walnuts) and beat together using an electric hand whisk until combined and smooth.

    3. Fold in the chocolate chips and walnuts until evenly distributed.

    4. Spoon the mixture into the prepared loaf tin and level the top.

    5. Bake for 40-45 minutes or until well risen. When a skewer is inserted it should come out clean and your loaf should be golden-brown.

    6. Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.

    7. Cut into generous wedges and enjoy!


    Happy Baking!
    Harriet xo

  • InFamily

    The Ordinary Moments ’16 #8 | Letting Our Hair Down

    It’s been a hectic week in the Lee household. I worked an extra day in the office this week to try and make up some of the time I missed at work last week while Bella was unwell and I really missed my usual Wednesday at home with my little love.

    Josh has been super busy with work and I don’t think he’s gone to bed before 1am once this week. By the time Friday evening came around we were all shattered and so ready for the weekend!

    Our Saturday was spent in the kitchen baking and decorating a cake for my/our best friend Ellen’s leaving party as she is off on her travels at the end of the week and will be gone for a few months. I have baked a lot of cakes in my time, but never have I been brave enough to work with roll out icing, I’m more of a frosting kinda gal. But needs must, so we gave it a bash. Now, let me tell you, it’s SO much harder than it looks. Luckily for me my husband is a man of many talents and he got to grips with it much better than I did and between us we managed to pull it off. I was quite pleased with the outcome, I would say ‘we’ but Josh is a complete perfectionist and was convinced it looked rubbish 😉

    We enjoyed a lovely child free evening giving our bestie the send off she deserved. After a few too many drinks (or Mum Drunk as my friends like to call it!) at the party, we even ended up in town, which I had been adamant would not be happening. Alas, we had fun, and bumped into everyone we knew… Including Bella’s ballet teacher, who I didn’t even recognise at first! Total criiiiinge. Am I now that Mum!?

    It was really nice to let our hair down after a long week and actually act our age for once. Although it definitely won’t become a regular thing, hangovers with a toddler in tow? Yeah… not much fun! Although they do say Sunday’s are for snuggling, which is exactly what we did. 😉

    Here’s a few of my favourite (and a few blurry!) iPhone snaps from our Ordinary week and our not so Ordinary weekend.



    Linking up with Katie over at Mummy Daddy Me for #TheOrdinaryMoments

    Thanks for reading
    Harriet xo 

  • InRecipes

    Lemon Drizzle Loaf Cake

    I absolutely love giving and receiving homemade gifts. I find it’s so much more personal and I always really appreciate the thought and effort that has gone into it. I’m a really keen baker and therefore love making baked goods to give to others. Today I’m sharing my lemon drizzle loaf cake recipe which would make a lovely gift for Mothers Day.

    I have made this lemon drizzle cake countless times before and it never lasts long because it’s seriously tasty. I always think that a lemon drizzle is very appropriate for Spring and it would be the perfect addition to a Mothers Day afternoon tea spread. If you really want to impress then you can top the loaf with lashings of cream cheese frosting, lots of fresh blueberries and a dusting of icing sugar.

    This recipe works just as well when doubled and baked in a round bundt tin if you have more mouths to feed or alternatively you can bake lots of mini loafs using cases like these which I have done previously and they were a big hit especially with the little ones!


    • 225g unsalted butter, softened
    • 225g caster sugar
    • 225g self raising flour
    • 4 eggs
    • Finely grated zest & juice of 1 large lemon
    • Juice 1 1/2 lemons
    • 85g caster sugar for the drizzle topping


    1. Heat oven to 180C/fan 160C/gas 4.
    2. Beat together the butter and sugar until pale and creamy. I use my Kenwood K mixer for this but can be done with a hand mixer or even just by hand. Add in the 4 eggs one at a time, slowly mixing through.
    3. Sift in the flour then add the lemon zest and juice and mix until well combined.
    4. Either grease and line a loaf tin (8 x 21cm) or us a loaf tin liner. Spoon the mixture into the prepared tin and level the top with a spoon.
    5. Bake for 45-50 minutes until a thin skewer inserted into the centre of the cake comes out clean. Set the cake aside to cool in the tin.
    6. Mix together the lemon juice with the 85g of caster sugar to make the drizzle topping.
    7. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
    8. Leave in the tin until completely cool, then remove and enjoy served in thick slices with a dollop of cream or natural yoghurt and some fresh berries.

    *NOTE* – The loaf will keep in an airtight container for 3-4 days (I doubt it will still be around then 😉 ), or you can freeze it for up to 1 month.











    This recipe is my suggestion as part of the Cotton Traders Mother’s Day Inspiration Guide. You can see some other ideas here.

  • InBella

    Second Birthday Celebrations

    As I type this I’m still struggling to comprehend the fact that I’m now a Mama to a Two year old… Before I know it she’ll be starting school.. Sob. Anywaaay I thought I’d share what we got up to over Bella’s birthday weekend. Better late than never, hey 😉

    Last year we had a lovely ‘Twinkle Twinkle Little Star’ themed party to celebrate Bella’s first birthday. This year we decided to have more of an outdoorsy affair and opted for a Fireworks party the night before Bella’s birthday with a loose woodland theme. We have a huuuuge back garden so thought it would be a good idea to utilise the space for once! Josh put up a gazebo on the decking (in gail force winds and pouring rain might I add) and I just added some simple white fairy lights. I didn’t bother with any other decorations outside as the weather was so hideous there was just no point! Luckily by the time people started arriving the rain had stopped.

    Decorations wise I kept it pretty simple with more white fairy lights over the fireplace in the dining room and on the table that I displayed all the sweet treats on. I scattered some pine cones around the room along with some super cute little felt toadstalls. Keeping with the woodland theme I used a few slices of wood that I borrowed from my sisters leftover wedding stash to display the woodland paper plates & napkins on. Lastly I hung the pink paper garlands that I originally bought for Bella’s party last year above the dining table.

    For savoury food we did lots of slow cooked pulled pork served in white bread rolls with grated cheese & coleslaw. These were a big hit and I’d definitely do them again for a bonfire night celebration. We also did hot dogs with caramelised onions and lots of hot potato wedges.

    On the sweet table Bella’s wonderful woodland birthday cake definitely stole the show. It was a four layered Victoria sponge sandwiched with strawberry jam and vanilla buttercream. I baked the sponges and my very talented Mother in law covered and decorated the cake. I was so pleased with how it turned out, the little animals and toadstools were adorable! I also made two trays of salted caramel double chocolate brownies (bit of a mouthful…quite literally), the most amazing buttery flapjacks and apple, cinnamon & fudge muffins which everyone loved. I find it so satisfying when others enjoy your baking! 🙂 I have already posted the muffins recipe but will share the other two recipes over the next couple of weeks as they are both SO tasty but also super easy to make!

    After we served the food the evening consisted of glow sticks, marshmallow toasting, sparklers & fireworks (that were a mild disaster thanks to the damp weather!) We finished off the evening by singing Happy Birthday to the birthday girl and she opened a few presents!

    Bella loved every second of her birthday party (apart from when she burnt her finger on a sparkler) which of course is the main thing but I think everybody else enjoyed themselves too!

    On Bella’s actual birthday we had a quiet morning at home opening presents with a special birthday breakfast of croissants and orange juice. Followed by lunch out and an afternoon visting the farm we have annual memberships for. It was so nice to have a relaxed day just the three of us and it meant we could give the birthday girl our full attention, which of course she loved!!

    Here’s a few iPhone snaps of her birthday weekend. I was so busy at the party I didn’t get chance to get many good ones!


    Thanks for reading
    Harriet xo





  • InRecipes

    Apple, Cinnamon & Fudge Muffins

    These apple muffins have quickly become a firm favourite in our family. I made them for Bella’s second birthday a couple of weeks back and they were such a huge hit I have already made another batch and I’m pretty sure I’ll be making them on a regular basis from now on! I have tweaked the original apple muffins recipe slightly by adding in cinnamon and fudge pieces to jazz them up a bit. They are the perfect muffins for the cooler Autumn & Winter months, especially warm from the oven! Apple & Fudge is a match made in heaven and of course, who doesn’t love the smell of cinnamon coming from the kitchen at this time of year!?

    What I love most about this recipe is just how simple it is. To me it’s an ‘old fashioned’ recipe as all you need is a mixing bowl & a spoon! No messing around with fancy mixers or food processors. Which means they are super quick to make and the mess is minimal. A perfect recipe to make with little ones!


     Ingredients (Makes 9 Muffins)

    • 200g Plain Flour
    • 100g Caster Sugar
    • 50g Soft Brown Sugar
    • 2 1/2 tsps. of Baking Powder
    • Pinch Of Salt
    • 1 generous tsp of Ground Cinnamon
    • 90ml Semi Skimmed Milk
    • 80ml Vegetable Oil
    • 1 Large Egg, beaten
    • 5 drops of vanilla essence of 1 tsp or vanilla paste
    • 2 large eating apples, peeled, cored and chopped into cubes
    • Mini fudge pieces
    • Icing sugar


    1. Preheat oven to 200 C / Gas 6 and add paper cases to a muffin tray
    2. Measure out all dry ingredients into a large mixing bowl; flour, both sugars, baking powder, cinnamon and salt.
    3. Add the milk, oil, egg and vanilla to the dry ingredients. Stir until just combined (mixture will be lumpy).
    4. Fold the chopped apple into the mixture.
    5. Spoon the mixture into the muffin cases. I personally use an ice cream scoop for this as I find it easier to make sure the mixture is split evenly and its much less messy
    6. Sprinkle a few mini fudge pieces over the top of each muffin. Using a sieve dust each muffin with some icing sugar.
    7. Bake for 18-20 minutes or until golden brown.
    8. Transfer onto a wire cooling rack to cool or of course you can serve them warm straight from the oven 😉