Egg-travagent Shortbread

Happy Easter Weekend everyone!

I got a little creative yesterday in the kitchen after splurging on all things Cadbury and Easter related! I love making tray bakes, and so I thought I would put an Easter twist on the classic Millionaire Shortbread.

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Here is what you’ll need: 

Easter chocolates- I used Cream Eggs and Mini Eggs (my favourite!) 

1/2 bar salted butter 

126g shortbread biscuits (You could also choose to make your own shortbread if you like for the base) 

300g milk chocolate 

100g white chocolate 

1 tin condensed milk 

1 tbsp soft brown sugar 

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Method: 

Line a baking tray with grease-proof paper.

Using either a food processor, or a good old rolling pin and plastic bag, break up the shortbread until there are no large chunks.

Melt the butter and mix into the crushed shortbread until well combined, and placed into the baking tray and flatten with a spoon.

To make the caramel, pour the condensed milk and brown sugar into a pot over heat, and stir with a wooden spoon constantly until thickened. Pour the caramel over the shortbread and smooth out.

Allow caramel to cool and set before adding the chocolate.

Melt the milk and white chocolate (I use a microwave,  however you can use a bowl over boiling water), and pour over the caramel layer.

Next up is the fun part! Before the chocolate is set, drop a couple of hand fulls of Mini Eggs over the chocolate, followed by a few cut up Cream Eggs. Decorate this part however you like!

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Enjoy!

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Pink Parcel March 2017

I was thrilled with my first Pink Parcel back in February. If you haven’t read my review on it you can check it out here! So I decided to keep my subscription to the service, as what girl doesn’t deserve a little pick me up each month?

I received my March Pink Parcel around a week ago and was so excited to open it and see what goodies were inside. I was pleasantly surprised again with the selection of beauty bits, accessories and sweets.

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As with every box you receive a top up supply on your choice of either sanitary towels or tampons. I didn’t realise how handy this actually was until the last two months since I subscribed to Pink Parcel. I think everyone can relate to the panic of not having one handy or running out completely!

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The first thing that caught my eye was the cute pin from ‘Lapel Yeah’ . It says “Happy Everything”. I love the colour and think it will jazz up a jacket or bag! I’ve got a few Disney Pins on my gym bag so it will fit in perfectly.

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I love having a big selection of lipsticks so I was thrilled to see a full size of Rimmel’s new ‘The Only 1’ lipstick in this months parcel. I fell in love with the colour and thought it was the right timing with Spring just around the corner. The shade I received was ‘120 You’re All Mine’ which is a gorgeous pop of pink. I tested it out and found it very pigmented and moisturising.

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I feel like Pink Parcel know me too well- with last month sending me my favourite peppermint tea- as this month they included a little sachet of ‘Kneipp Bath Crystals Cold Season in Eucalyptus. This was perfect timing as I was on the brink of a nasty cold so this helped me feel so much better.

I’m not a coffee fan, however I wish I was as I love the concept of this next gift, as it is a coffee bag! Yes just like a tea bag but for coffee. It is by ‘London Coffee Bag’  and they specialise in gourmey coffee on the go.

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I also received some lovely toiletries this month; a little sample-size of Dove’s new ‘Advanced Hair Series’ range, the Pure Care Dry Oil Shampoo, and a lovely smelling ‘Boozi Bodycare’ Cheeky Woo Woo Body Wash sample.

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A little packet of the ‘Beauty Papier- Green Tea Blotthing Paper’ was included in the parcel as well. I love the bright leaf print on the packaging! I’ve never actually used blotting paper as I find my skin is dry and I don’t get too much excess oil throughout the day, but I may find these useful during the summer or if I’m on holiday.

Last but not least, I received a treat size ‘Maza Chocolate’ bar- just perfect!

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12 Days of Christmas Cookies: Day 8- Cranberry & Pistachio Biscotti

Biscotti are hard Italian biscuits. They are traditionally made with hazelnut and aniseed but can be flavoured with a variety of other nuts and fruit. Today I made festive biscotti, with flecks of green pistachios and red cranberries, with a sprinkle of icing sugar for added sweetness!

Biscotti are hard and crunchy because they are twice-cooked (‘bis’ is Italian for twice and ‘cotti’ for cooked).

Give them a go and let me know what you think!

 

Ingredients 

4 tbs olive oil 

150g caster sugar

2 tsp maple syrup 

2 eggs 

225g plain flour

1/4 tsp salt

1 tsp baking powder

Dried cranberries

Pistachios (shelled)

 

Method 

Pre-heat oven to 150°c. Line flat baking tray with grease-proof paper. 

Mix together the oil and sugar, then beat in the eggs and maple syrup. In a separate bowl mix together the plain flour, salt and baking powder, and then gradually stir into the liquid mixture. 

Once the dough is formed, divide in half, and then wet your hands with cool water, as this will make handling the sticky dough a bit easier. Mould the dough into two log shapes and place onto the baking tray. 

Bake for 35 minutes until golden brown. Remove from oven and allow to cool for 10 minutes. Reduce oven temperature to 140°c. Use a sharp knife and cut the log into thick diagonal slices, and lay them on their sides. Place back into the oven for about 8-10 minutes to allow them to dry and crisp up. 

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Quick Update

Hello everyone!

Just wanted to give you all a little update on what I’m up to at the moment. I’m currently in Toronto visiting my Sister, and having an amazing time exploring the city and living it up at some amazing events.

When I’m back I will be posting my regular blog posts and write a summary of my trip, but in the mean time you can keep up to date with what I’m up to on…

                             Snapchat                           Twitter                             Instagram

Speak soon! 

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