The Sunday Roast

Hi. It's totally me again.

Thought you'd got rid of me for another week? Well yah. You did.
I bet it was stupidly lonely and laugh-less though...
Am I right, or am I right?

1) Hug me. It's Monday tomorrow.

2) I've been muchin' on these. All week. Revision makes me so huuuungreh.

3) In case you were wondering, (which I know you always do) exams are actually going kinda well right now. It's completely my excuse for not baking a whole lot this week... but hey, what's a gurl to do? Gotta get ma grades. Then I can make all the friggin' delicious browniez I like.

And for all of you out there taking exams at the moment, you're going to relate to this.
I really do apologise for bringing up all the pain/hand cramps/oh-my-god-I'm-a-failure-crying-fits, but here is my week in photos.
Hey, don't look like that... you never know, it might cheer you up. Might.

4) Understatement of the year, I feel.

5) I am super proud of my colourful French tense revision. Took ages. Bloody ages.
So worth it.

6) "I am malicious because I am miserable." -   Huh. I feel ya there, buddy.

7) SO MUCH COLOUR. CAN'T. HANDLE. IT.

8) A sharpie jug will save your life. I'm not even kidding - the blue one's my fave.

9) Staedtler coloured fineliners. Makin' revision bearable since 1835.

(yeah, I Wikipedia'd Staedtler's founding date. Don't judge. I've memorised a stooooopid amount of Frankenstein quotes this week.)

10) I just love random acts of kindness. Yeah, yeah, yeah, totally cliché, but it's true. And look what turned up out of the blue the other day...

Isn't it gorgeous! And inside? A beautiful pair of pearl earrings - a good luck present from a family friend.
It took me completely by surprise, and actually really moved me... just shows, it's worth the effort to make someone smile.

11) Look at this, what do you see? (Other than those damned revision plans):

I totally know what you're thinking...
"Is that Eurovision I see printed in beautiful handwriting and in an exclamatory form - therefore signalling it's importance?"
Well, yes. Yes, you do.

For me, Eurovision takes pride of place on my timetable, because it's the highlight of my year. Serious.
I made these to take to Harry's. We watch it every year. It's a tradish.
Don't believe the hype? Don't know what Eurovision is? Firstly : What is wrong with you. Secondly : Google it. You will not be disappointed.
Here is the winner from this year's competition! I bet on her to win. Harry lost. He predicted Germany. Pfft. Eurovision amateur right there.  

12) I made smoothie!! It was pretty scrum. Though, kinda needs an iddy biddy bit a'tweakin'.
Jus'saying. They're a great revision snack. In between the crying fits.

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Analogies and Cinnamon Cookie Cakes of Deliciousness

Can we start with an analogy here?

I like analogies. They're sorta, your own tiny little parable, right? Always with a cute meaning at the end.
Sometimes. Most times.

And that is why we're beginning with one.

Do you like analogies?
Oh, you do? Fab.

O.K. Let's go.

So, I kinda hate being late. You know, just anywhere.
I'm pretty conscious about getting places on time, be that a train/bus/spinning session (yeah, really.) or anything that involves me looking like a complete and utter stupid-person when I finally turn up.
Like running between platforms,
or shaking my fist at the bus driver as he smugly chugs into the distance,
or trudging in reluctantly and getting the last bike left. Which is always that damned wobbly one.

But the worst, for me, is being late at school.
I mean. Being in 6th form, it's not such a scary prospect now but...
Ugh. You get my drift.

(guys, bear with me. I am totally going somewhere with this.)

You know the feeling, when the bell has long gone, and you're huffing and puffing your way through school, knowing that somewhere, there is a very quiet class and an even quieter teacher (they're always the worst) waiting for you with a stony, you're-going-to-die-because-you're-late-to-my-lesson sort of glare on their face.
And you're still running. Kinda sweating a little with fear and a need-to-go-to-gym-more mentality. Maybe if you just slink in quietly, nobody will notice?

What a joke.

You get to the door, deep breaths.
You peep your head around the side (you may have got the wrong classroom, happens to everyone)
and walk in. The personification of humiliation. With added beetroot face.

And that, my friends, is how I'm feeling right now.

Picture it.

Me. Red. Sweating. Humiliated... (okay. don't. please.)

But, why? Well, because I haven't kept to my one post a week rule.
I am that late student.
Give me as many detentions as you wish.
I am truly sorry.

But, I have made you these.
As a make-up kinda present.

I've named them 'Cookie Cakes' because I changed the original recipe and added muscovado sugar, just to give it that wholesome, hearty-cookie sorta edge.
And the almond milk? Well... I didn't have any vanilla essence on me.
Are you cool with that?

I think you'll like them.

P.S. The original recipe is in cups. I've done some rough conversions, so they may not be completely exact. Bear that in mind, my lovelies! 

Ingredients

2 cups/256g plain flour

2 teaspoons bicarb of soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger 

6oz/170g unsalted butter, softened

11/4 cups/275g muscovado sugar

1 teaspoon almond milk

1 large egg

handful (or 2.. or 3) chocolate chips (optional)
handful (or 2.. or 3) chopped almonds (optional)

Method

Preheat oven to 180 degrees and line two baking trays with greaseproof paper

In a bowl, whisk/mix together the flour, baking soda, salt cinnamon and ginger

Beat the sugar and butter in a separate bowl until light and fluffy

And egg and almond milk, beat again

Add the previously mixed together dry ingredients at once, and beat slowly until it forms a dough

Drop the dough in tablespoon size balls onto the paper
Bake for about 10 minutes, or until browning

Cool on the pan for 5 minutes, then transfer to a wire rack

[adapted from Joy The Baker- she is amazing!)

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Lazy Baking

I feel I owe you all an apology.
Okay, I owe you two.
1) On this cold freezing Sunday evening (it's the end of March and 2 degrees outside. what, even?) I am FINALLY uploading a post. I know, it's been a while... I've neglected my blogging duties somewhat. And I've totally missed it, and you!
Of course, I've been musing through endless amounts of blog posts every evening and thinking 'okay, I've really gotta bake something soon. I'm lacking tremendously in the Pretty Little Bakes department'.
So yes, I'm infinitely sorry for being so slow. I just.. have had no baking inspiration as of late. And everyone I know seems to be on a diet.
Mwaha, that'll go out of the metaphorical window soon. It's Easter next weekend.

2) Apology number two, (it's been said that I say 'sorry' too much. It's my favourite word. I even say sorry for saying sorry, if you get what I mean. Which must get very brain-shreddingly annoying. But what can I do? I'm a genuinely apologetic person.) is that this post is a lazy one.
However, it is a Sunday. Surely that is justification enough?

And after all that, my friends. This is what I've done with my day.

I have taken my favourite chocolate chip cookie recipe...

And added 'poowsh' Easter-egg chocolate - kindly donated by ma bro. (Cheers Joe.)

I thought I'd get in the spirit of Easter, which seems to be sprinting towards us at an alarming rate.
In a sophisticated way, of course.
The only UNsophisticated thing about it all was that I had these while watching National Treasure... 2.
It's a guilty pleasure guys. Guilty pleasure.

However, the problem with this now, you see, is that every time I bake these... I'm going to have to buy Lindor 'irresistibly smooth' chocolate.
Goodbye money. Hello beautiful cookies!

I promise double promise that I'll produce something more interesting soon.
Perhaps Cadbury-mini-egg- themed?
Hey, tell you what... I'd absolutely LOVE some suggestions!

Toldya it was simple.
But heyhideyho, 'tis only Sunday!
Sorry, guys. ;) x

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The Best Chocolate Chip Cookies!

HELLO EVERYONE! :D
Oh goodness, I've got all behind... MERRY CHRISTMAS! HAPPY NEW YEAR! I hope this post finds everyone well and happy during the latter stages of the festive season, and the start of a new year!
How were your Christmases? Non-stop present opening and food eating? Yeah, me too. :)
And while I sit here, writing this post, watching Mary Poppins and munching on a bag of jelly tots, I'm still saying to myself, 'oh, this doesn't matter! It IS Christmas after all!'. Is that sad? I suppose it is. Seeing as right this minute my dad is staggering with the Christmas tree out of the lounge and through the front door. Oh well, only 357 days till we do it all again!

But, I have to say, I've had the loveliest Christmas and it's always better to go out on a high note.
And by courtesy of my lovely mum and dad, I've adopted a new piece of tech to my ever growing hoard of baking electrical equipment. Ladies and Gentlemen, may I introduce to you...
MY NEW KNITCHENAID ELECTRIC MIXER! Isn't she a beauty?

And so, to ensure that my new mixer's début usage was a GLORIOUS one. I made a batch of possibly my favourite biscuits ever, from my favourite recipe ever, from my favourite blog ever! Thank you KatieCakes! These cookies are so wonderfully easy to make, and you can store them in your freezer, meaning you'll never be out of a homemade batch of cookies should the time arise. :)
This is definitely my 'most made' recipe and everyone loves it (especially my boyfriend Harry, who's always clamouring for some of these mega cookies!)

Ingredients
150g unsalted butter
125g soft light brown sugar
100g caster sugar
2tsp vanilla extract
1 egg, fridge cold
1 egg, yolk fridge cold
300g flour
1/2 tsp bicarbonate of soda
350g pack of chocolate drops

Methods
Preheat the oven to 170 degree, line 2 baking trays with baking parchment.
Melt the butter and let it cool a bit.
Put the brown and white sugars into a bowl, pour the slightly cooled melted butter on the top and beat together.
Beat in the vanilla extract, the egg an egg yolk until the mixture is light and creamy.
Slowly, mix in all the flour and the bicarb, then fold in the chocolate chips.
Scoop tablespoons-full of the dough and plop them down on the baking tray.
Bake for 15-17 minutes, or until the edges of your cookies are a light golden colour.
Remove from the oven and leave to cool, then transfer to a wire rack.

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