How to make Cadbury Scotch Creme Eggs

Happy Good Friday everyone!

Ever since my Facebook was bombarded with pictures of these beautiful looking chocolate treats last Easter, I’ve been dreaming about getting my hands on one. I hunted high and low for these in cafes and shops last year but I still couldn’t find one.

This year I’ve finally made them and OMG were they absolute heaven!! A little sickly to eat a whole one at once but they were absolutely delicious as an afternoon treat with a cuppa tea and also heated up topped with ice cream for a yummy dessert.


Here is my recipe so you can try for yourself at home.

Scotch Creme Egg recipe

Ingredients

  • 6 Crème eggs
  • 300g milk chocolate

 

Cake mixture

  • 175g caster sugar
  • 4 eggs
  • 120g self-raising flour
  • 1 tsp baking powder
  • 60g cocoa powder
  • 175g softened unsalted butter

Buttercream

  • 120g softened unsalted butter
  • 120g icing sugar

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Method

1. Preheat oven to 180 degrees and grease or line a cake or brownie tin.

2. Cream the butter and sugar together before adding the rest of the cake mix ingredients.

* Top tip: Remember to sieve the flour and cocoa powder to reduce clumps.

*Top top: If the batter is too thick, add a splash of milk.

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3. Pour the mixture into the cake tin and bake in the oven for around 25 minutes, until the cake is firm and springy.

* Top tip: Use a skewer to test if the sponge fully baked in the middle. The skewer will come out clean if it’s ready.

4. Take the cake out of the oven and allow to cool for 15 minutes.

5. Once the cake is fully cooled, crumble in a food processor until it resembles breadcrumbs.

6. Add the remainder of your softened butter, icing sugar and cocoa, mixing until a firm dough is formed. It should be similar to shortcrust pastry.

7. This is where it gets messy! Take handfuls of the dough, mould around the Creme Egg and roll into fist-sized balls.

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8. Place each cake-covered egg onto a baking tray layered with baking paper and pop in the fridge to chill.

9. While the dough balls are cooling, crush the flake bars in a bowl. Melt 200g of chocolate in a bowl over a pan of hot water, or in short pulses in a microwave, until lumps have melted.
10. Once the cake balls are firm, dip into the melted chocolate and roll in the eggs in the crushed flake, covering the entire surface.
11. Place them back on the tray to cool in the fridge for another 10 minutes.
FINALLY you can serve and enjoy with friends and family over the bank holiday weekend… And believe me you really will.
Love Leeanna xo
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Healthy lemon loaf cake recipe – perfect for Mothering Sunday

My mum is such a fanatic about afternoon tea so this year I’ve decided to have a go at making my very own selection of homemade treats for her to try.

This is just one of the tasters I’ve made that will be a sliced up on the cake stand. This recipe is actually a little bit of experimentation I have done myself to turn a lemon drizzle cake into a guilt-free dessert!

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This lighter alternative is sugar-free, dairy free and can be made gluten-free. Oh and it’s totally delicious!!

Healthy Lemon Cake recipe

Ingredients

  • 1 1/2 cups of self-raising flour (oat flour or other gluten-free flour)
  • 1 1/2 tsp of baking powder (2 tsp for gluten-free)
  • 1 cup of alpro plant-based yogurt/ low-fat greek yogurt
  • 1/2 cup of agave nectar
  • 1/2 tsp of vanilla extract
  • 3 eggs
  • Zest from 2 lemons
  • 1/2 cup of lemon juice
  • 1/2 cup of melted coconut oil

Simple steps

1. Mix wet ingredients together (yogurt, eggs, agave nectar, vanilla extract, lemon juic and zest). Leave out the coconut oil for now.

2. In a large mixing bowl combine the dry ingredients together.

3. Slowly add the two mixtures together, gradually folding in the coconut oil.

4. Pour into greased loaf cake dish and bake in pre-heated oven for 40 minutes.

5. With a skewer check if it comes out clean then leave to cool before eating.

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It will last in an airtight container for a week. Delicious as an afternoon sweet treat with a cuppa or a fab dessert for you and your friends with custard or ice cream.

So you can have your cake and eat it! I hope you try this recipe at home and enjoy it as I hope my mum does this Sunday.

Love Leeanna xo

DIY Mother’s Day baking – Easy recipe for courgette, orange and pistachio loaf

Need some inspiration for Mother’s Day brunch, dessert idea or even as a homemade gift?

This healthy yet delicious cake is perfect for impressing all the lovely mum’s who have already tried and tasted everything.

I really surprised myself with this recipe… who would’ve thought a green vegetable I’ve only ever eaten with chicken for dinner actually tastes super delicious in a cake. I can’t think of a better way to sneak greens into my diet than inside my favourite kind of treat – cake and it’s just the type of dessert my mum would be intrigued to taste but never ever make herself.

FullSizeRender (4)What’s even more good news about this cake is that not only does it have nourishing goodness from the green veg but it is also packed full of protein and fibre from the flour I’ve chosen to use.

I found loads of pistachios leftover from making granola and I saw this recipe in Stylist magazine a while ago and decided to take on the challenge. I definitely recommend anyone to give this recipe a go to really impress you friends with something a bit different and sure to please with its healthy goodness and tastiness.

Courgette, orange and pistachio loaf recipe

Ingredients

  • 200g crushed pistachios
  • 1/2 tsp cinnamon
  • 150g unsalted butter
  • 225g spelt flour
  • 185g caster sugar
  • 3 eggs
  • Zest of an orange

Orange icing

  • Juice of half an orange
  • 2 tbsp icing sugar

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Method

Step 1: Preheat the oven to 180°C and grease a loaf tin with butter.

Step 2: Crush the pistachios as best you can- I finely chopped them. Just be careful to watch your fingers and keep some for the topping!

Step 3: Cream together the butter (make sure it’s softened) , sugar and orange zest. Then combine with the cinnamon and flour, gently stiring in one egg at a time.

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Step 4:  Pour the mixture into the cake tin and bake in the oven for one hour. Cover the cake with foil halfway through cooking then allow to cool on a rack.

Step 3: To make the topping, just mix icing sugar and the orange juice for a sweet and citrus sauce.

Step 4: Serve the cake with the sauce poured over and some pretty crushed pistachio on top. Then enjoy!

I hope you enjoy this recipe as much as my mum has and it encourages you to be a bit more brave and experimental with your ingredients in the kitchen!

Love Leeanna xo

Easy Halloween Recipes: Simple spooky treats sure to impress on Fright Night

Happy Halloween!

It’s that time of year again… and I am SO happy about it. Halloween is such a good celebration and it always brings out my inner DIY creative self!

  
I have already been working on my pumpkin-carving skills, clown make-up designs and now I’m ready to get spooky in the kitchen. 

If you’re anything like me and don’t actually have a real knack for baking… have no fear! Just follow these simple steps for making some sure-to-impress super easy treats. Trust me if I can do it – you can!

BOO-nana Gouls

Omg how cute do these yummy bananas look?! And the best thing of all… you only need three ingredients and they take such little time.

   
Ingredients 

  • Bananas
  • White chocolate 
  • Milk chocolate chips 

Method

  1. Cut the banana into halves
  2. Use lollipop sticks to skewer each banana  and pop them in the freezer…. Be patient! It will take a couple of hours…
  3. Melt a bowl of white chocolate over a hob of boiling water 
  4. Once the bananas have completely frozen, dip them in the chocolate and smother them in as much chocolate as you wish 
  5. Place on greaseproof paper and top with two chocolate chips for eyes

* You can even make this Halloween treat healthy by switching white chocolate for fat free natural yogurt

Spooky Spiders

These spooky spider treats are so easy to make and something I’ve incorporated from a house favourite of ours. I’ve turned my go-to treat recipe for chocolate peanut butter cornflake cakes into a scary and delicious fright night snack.

  
Again all you need is just a few ingredients and you’ve got a winner! I mean can you even go wrong with the perfect combo of peanut butter and chocolate? Hell no!

Ingredients 

  • 4 cups of cornflakes
  • 1 medium bar of milk chocolate
  • 1 large tbsp of peanut butter
  • Worm sweeties/liquorice laces/strawberry laces
  • Mini smarties

  
Method

  1. Melt the chocolate and peanut butter in a bowl over boiling water (or in the microwave in short pulses)
  2. Add cornflakes to the gooey mixture and stir until covered
  3. On greaseproof paper lay out your spider legs as you wish
  4. Top the legs with the cornflake mix in the shape of bodies
  5. Add two mini smarties for eyeballs
  6. Leave to chill in the fridge for at least 2 hours

I hope you have go at either of these recipes yourself for Halloween – they really are great fun for the kids and such a simple way to impress your friends.

  
Now pop the kettle on and enjoy your favourite horror with these tasty spooky snacks! 

Love Leeanna xo

Have you ditched the New Year’s resolution yet?

We’ve all been there… year after year we make a resolution that for one day we are so determined we will complete. Whether it’s giving up smoking, tackling a Dry January or changing your lifestyle in the aim of having a body like a Victoria’s Secret Angel. Bye bye 2015!

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“New Year New You”

January 1st is the day I feel most motivated to complete it and I really persuade myself and all my friends that I will. But I feel all of your pain when the struggle hits and you feel like you can’t go on any longer.

This main struggle supposedly happens every year on January 17- National Failure Day. The day we stress and bought our first 2016 pack of cigarettes, ate the WHOLE of the Cadburys Milk Tray and chucked back shots after shots of tequila.

Read more: Happy New Year! My highlights of 2015 and some 2016 ideas for you

If that’s you, I hope you still gave it a good bash until the 17th. If not 2016, maybe next year? And for those of you still powering through to Feb… Well done you! I’m very proud to say I am one of the contenders this year.

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How to keep your New Year’s Resolution?

Make it fun! 

It will be so much easier if it is something you know will enjoy doing or actually get some sense of reward out of i.e. learning a new skill or fulfilling something you’ve been wanting to do for ages.

When you’re pressurising yourself to lose weight for example and getting angry when you are too tired for the gym, it will just make you want that chocolate biscuit you’ve been craving even more! When you go to the gym and try classes that suit you and your timetable it is more fun and easier to turn into a lifestyle change. Don’t bother with the 5 am run if it’s not for you!!

Just ease into it. Don’t think about the end product of some celebrity’s body, because 1. it is probably impossible to achieve and 2. it will stress you out more.

That is exactly what I have done this year, I’ve ditched the ‘Get fit’ and ‘Learn to cook‘ resolutions. I hate exercising excessively- I just can’t deal with the aches and pains, and I don’t particularly enjoy cooking! But I do believe I gave it my best bash in 2015! I just will always prefer to be the dinner party guest.

Read more: Recipes for sweat treats, eating healthy and snacking lightly

For me 2016 is a year for doing more and seeing more of London- the capital city I have now lived in for two years… yet barely even seen any of it!

I’ve made myself a bucket list of things to do, yes the typical tourist hot spots but also things my work colleagues have been raving on about and things I’ve always wanted to do but never got a chance!

So it’s time to actually appreciate my home city and tick off this checklist:

  • Cahoots bar √
  • Secret cinema
  • Secret bars
  • Climb O2
  • Sky Garden √
  • Sea Life
  • London DungeonsGo inside Buckingham Palace
  • China Town √
  • Hampton Court Palace
  • Beigel Bake
  • Kew Gardens
  • Hampstead Heath
  • Royal Ascot √

So far this month I have drunk Vera Lynn cocktails in a 1940s bar, drunk prosecco on the rooftop of the Walkie Talkie building and munched on crispy duck pancakes in China Town.

Things to do in London

After living and visiting London all this time I am still so shocked I’ve never even seen China Town or walked through it. I obviously knew it existed somewhere central but I didn’t realise the whole streets were actually kitted out with special themed architecture! Love it! Bet it’s wicked there on Chinese New Year.

If you haven’t been already Sky Garden is awesome. The 360 view of London from the top of the Walkie Talkie is absolutely amazing, giving you visual hot spots of The Shard, London Bridge, Canary Wharf and the London Eye. Plus you get to have a play around in the indoor jungle garden. Yes we acted like kids getting pictures in the bushes.

One of the things I love about London is all of the quirky bars you hear people saying they’ve visited and the opportunity to get a delicious cocktail within probably just a 20 minute walk from wherever you are standing! Cahoots is one of the best bars I’ve been to. Hidden in Kingly Court just off Carnaby street, you follow the Underground sign to take you down into the secret hotspot, where you feel like you’ve gone back in time.

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Not only are all the staff fully dressed in 1940s get ups but they are all in character too, putting on accents whenever they talk to you! The drinking den has reverted back to its roots as an air-raid shelter and everything in there- from the bathroom’s radio station to the stack sof sandbags- is reminiscent of post-war London. I definitely recommend having a visit.

Woo and more good news! Tickets are finally booked for mine and Effie’s 2-year discussion of wanting to go to the Royal Ascot Ladies Day Races. Yes it would be cool to see the queen but really we are much more excited about the hats!!

Read more: Why I loved London Fashion Weekend

Let’s hope February is another fun month of experiencing more of London and ticking that checklist of!

Love Leeanna xo

Guilt-free Raw Snickers Cheesecake

Who doesn’t love a chunky snickers bar or a naughty slice of cheesecake?! Well there is a lot to love about this tasty combo of the two with it being gluten-free and refined sugar-free. It’s all-natural wholesome ingredients with no added sugar will help satisfy those sweet-tooth cravings and keep you satisfied for longer.

IMG_2158To replace the processed sugars of a normal snickers bar, I made this dessert a healthier alternative by using a raw and sugar-free recipe which is just as indulgent and fulfilling as the original. I was so shocked this actually turned out tasty and my whole family enjoyed it too. You can’t go wrong with a dessert of chocolaty healthy goodness- the perfect pud if you’re having friends over!

Raw Snickers Cheesecake

Ingredients

Base:

  • 1 1/2 cups of cashew nuts
  • 1 cup of desiccated coconut
  • 8 pitted Medjool dates
  • 2 tbsp of Agave Nectar

Peanut Butter Caramel layer:

  • 8 pitted Medjool dates
  • 1/4 cup of peanut butter (you can use a reduced fat one too)
  • 2 tbsp unsweetened almond milk
  • 1 tbsp Agave Nectar

To decorate:

  • 1/4 bar of melted dark chocolate

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Instructions

For the base:

  1. In a food processor, crush up the cashews into small pieces.
  2. Add in coconut dates and agave until a sticky dough forms.IMG_2159
  3. Press the mixture into a round dish lined with clingfilm and put in the freezer for a good hour.

For the caramel:

  1. Blend all ingredients, adding the almond milk a little bit at a time.
  2. Once a smooth caramel consistency has formed spread over the base.
  3. Drizzle with melted chocolate in any pattern you desire.
  4. Pop it back into the freezer until it has hardened and viola a deliciously healthy dessert for everyone to have a slice of.

After trying my first ‘raw’ creation I will definitely give some other treats a go. I hope you enjoy this easy-to-make recipe and test it on your friends at home.

Love Leeanna xo

#MotivationMonday: Guilt-free Summer Berry Cake

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The past couple of weekends have been totally all about birthday celebrations and filled with delicious food, birthday cake and far too many bottles of prosseco and pitchers of cocktails! After all of these constant naughty treats, me and my housemates have developed a huge appetite and seem to be constantly hungry and constantly snacking on all the left over naughties in the house! Probably because we’re starting to truly feel the hangover…

Knowing and watching me fail at trying to complete my New Year’s Resolution to learn how to cook, one of my gifts from the girls was a recipe book by Amber Rose filled with healthy baking ideas for tasty sweat treats like cakes, tarts, jams, custard and puddings. Flicking through this Love Bake Nourish book, we have already bookmarked probably every page to try at some point! Our mouths were watering just looking at all the beautiful pictures!

Now that the celebrations of me turning the big 20 are over, we thought we’d give one of the recipes a go so we could munch on something healthier than our naughty stash of crisps and chocolate.

But of course it still needs to be tasty! So for my first go at attempting a recipe from the book, I chose the Summer Berry cake to use up all of our strawberries. Anything with fruit always makes me feel like i’m nourishing my body and doing it some kind of good.

Ingredients

Cake mix:

  • 160g wholewheat spelt flour
  • 2 tsp baking powder
  • 20g cornflour
  • 180g unsalted butterIMG_1944
  • 180g maple syrup
  • 1 tsp vanilla extract
  • 3 large eggs
  • Zest of half a lemon

Topping:

  • 180g fat-free greek yogurt
  • 2 tbsp light honey
  • Punnet of strawberries/blueberries/raspberries

The steps in this recipe are so simple to follow without needing loads of equipment – exactly what I need!

  1. Pre-heat oven to 180 degrees and grease a cake or loaf tin, whichever shape you’d prefer the cake to turn out like.
  2. In a large mixing bowl cream the butter until pale and fluffy, before slowing sifting in the flour a little bit at a time and beating in the eggs one at a time.
  3. Fold in the rest of the flour, baking powder and cornflour before adding the syrup, vanilla and lemon zest.

Top tip: If you think your mixture is too stiff just add a couple of tablespoons of milk.

     4. Pour your delicious-smelling mixture into the cake tin and bake for 40 minutes. The cake will start to look golden brown and smell amazing!

Top tip: Make sure you leave it cool for at least a good 40 minutes before you decorate with your topping.

     5. For the fruity topping, just mix the yogurt and honey in a bowl and spread on the cake as you wish before covering it with as many strawberries as desired. So simple but soooo tasty!

And wholla you have a tasty, refined-sugar free healthier cake for your family and friends to munch on! Delicious with your afternoon cup of tea.

I’d never used spelt flour before, I don’t think I actually even knew it existed! But in the book it’s a very popular ingredient in the recipes and Amber Rose highly recommends it for its texture and nourishing goodness.  I did a bit of research into the benefits of this type of flour and the reason it’s healthy is because it provides a number of nutrients including several B vitamins, lots of fibre for improving digestion and its lower in calories than wheat. Yay we can bake healthy!

And another health benefit that makes this recipe refined sugar-free is the alternative sources of sweetness by using maple syrup and honey. Maple syrup contains minerals, especially manganese and zinc, and at least 24 different antioxidants, helping your body with things like keeping bones strong and improving your metabolism. And honey is apparently good for improving athletic performance, whilst cotnaing antioxidants which help reduce the risk of some cancers and heart disease.
So could even be a pre-workout treat! Still best to eat both sweetners in moderation though! 🙂

Hope you give it a go at home and enjoy this recipe as much as we did!

Love Leeanna xo