Showing posts with label #yummy. Show all posts
Showing posts with label #yummy. Show all posts

Tuesday, 13 February 2018

... Num Noms Pancake Day Fun! ...

We looooooove Pancake day in the Mini Beast house and were more than happy to team up with one of our favourites - Num Noms to have some NumNomtastic pancake day fun!

We were very Kindly sent some Pancake Day supplies along with Num Noms series 4 Deluxe Pack and Num Noms Mystery Pots


Ru adores his Num Noms collection and is always excited when he gets the chance to add to it.
He does like the starter packs, but his favourites are the blind bags.
The light ups and nail varnish Noms are his favourite!


Noah and I set about getting the pancakes cooked, I've never used a pre mixed pancake batter before and I was actually pleasantly surprised at how nice they were.
Noah showed off by flipping every pancake before placing it onto the wood block.


Once the pancakes were all made we placed them on the table with an array of toppings.
Then the competition was on ... who could made the nicest topping.


Alex opted for Lemon Juice, Chocolate spread and marshmallows.... I wasn't too keen on this one but he loved it!
Oscar went for just chocolate spread and you really can't go wrong with Nutella on a pancake!
Noah takes after my dad and went for lemon juice and sugar.
Ru went for chocolate spread and mini marshmallows!
Everyone agreed that Ru made the best combination of flavours and on their next pancakes they all did the same.





Ru's collection of Num Noms has tripled and he has even more nail varnishes to add to his collection.
The Nail varnish ring holder is pretty amazing and wished it came in a size to fit my own fingers!


What is your favourite pancake topping to have on Pancake Day?

Our Pancake Champion!

Monday, 29 January 2018

... Banana and Walnut Cake with Chocolate Icing ...

I thought I would share with you the recipe I used for my most recent banana and walnut cake.
Ru even helped by smashing up the walnuts, something I think he enjoyed a little too much!


Ingredients
  • 2 eggs beaten,
  • 250mls plain flour
  • 150g light brown sugar,
  • 3 very ripe bananas,
  • 1tsp baking powder,
  • 1/2 tsp of grated nutmeg,
  • 25g smashed walnuts.
  • Icing Sugar
  • Coco Powder.




METHOD

1. Preheat the oven to 180C/gas 4 (160C/gas 3 for fan-forced ovens). 
Grease a cake baking tray.

2. Mix together the butter and sugar until fluffy and pale in colour. 

3. Beat in the eggs, a little at a time, beating well after each addition. 

4. Pre mash the bananas in a separate bowl and then add the bananas into the mixture. 

5. Sift the dry ingredients into the wet mixture and fold gently.

6. Fold in the pre-smashed walnuts. 
Making sure they have folded in evenly.

7. Transfer the mixture into the tin and bake for 50-60 minutes or until a skewer placed in the middle of the cake comes out clean and dry. 

8.  Transfer to a wire rack to cool for at least half an hour.

Icing
3 heaped tablespoons of normal icing sugar
1 heaped tablespoon of coco powder.

Once the cake has cooled, drizzle the icing over the top.
*Original recipe from here

Tuesday, 17 October 2017

Vegan Flapjacks

A few weeks ago I got invited to a special Robinsons Fruit Shoot event at Home Cottage Farm but unfortunately we couldn't make it due to the distance.
So they kindly sent me a little hamper with some goodies to get busy in the kitchen at home.

In my hamper I received;

3 bottles of Robinson Fruit Shoots - Orange, Lemon and Summer Fruits
Ice Lolly moulds,
A baking set which included a Whisk, Rollin pin, Wooden spoon, Sieve, 6 Silicon cup cake cases, Measuring jug and 3 Cookie cutters.
A couple of recipes.


Out of the 3 recipes I went for the flapjacks.
Flapjacks are a firm favourite with the Mini Beasts and I've never really used a flapjack recipe without the normal mountain of sugar and syrup.

So I was excited to give it ago, I'm always keen to try new things in the kitchen and to try and fool the boys into eating healthier treats!

Banana & Raspberry Flapjacks

1 Ripe Banana,
150g Dates,
70ml Boiling Water,
85g Dried Figs,
40g Dried Apricots, 
160g Oats 
100g Raspberries.
Makes 16 (depending on how you cut it.)

Method

Preheat the oven to 160C/gas mark 2,
Pop the kettle on and grease and line a 20cm x 20cm tin.
Peel the banana and break into pieces. Place in a jug with the dates and boiling water. 
Leave for 5 minutes.
Chop the figs and apricots into cm squared chunks.
Using a blender blitz the banana and dates into a fine purée.
Combine the purée, oats and chopped fruit in a bowl into well mixed.
Carefully stir through the raspberries.
Press into the pre greased & lined tin and bake for 30 minutes.
Remove from the tin once baked and leave to cool.

Store in a firm tin for up to 5 days.
Freeze well wrapped for up to a month!
Defrost at room temp before serving.


They were super quick to make and I knocked up a batch before putting the dinner on.
It was nice to use different ingredient to what I'm normally used to and all the boys seemed intrigued in all the different dried fruits I was using.
I did actually forget to add the raspberries but luckily I remember as I shut the oven door, so I whipped it out and added in the raspberries and then replaced it back in the oven.

We all really enjoyed tucking into a slice after out dinner.
A perfect after school bake!
No refined sugar and 100% yummy!

From now on I'll be using this recipe rather than the sugary one I normally use.


Rather than having the boys fight over which Fruit Shoot they wanted I decided to make up some quick ice lollies using the Fruit Shoots and remaining Raspberries.

Even though the weather is starting to turn the boys still all enjoy an ice lolly and will always beg me to buy them when I go shopping.

These were easy to do and took only a couple of minutes.
Fill up the mould and then pop in 1 raspberry and make sure you get the lolly stick in the hole of the raspberry to hold it in place.
Freeze over night and enjoy!



Robinson's Fruit Shoots,

MADE WITH REAL FRUIT

There’s real fruit in every drop of Fruit Shoot and each and every one is filled with multi-vitamins. Better still, we don’t add any sugar, artificial colours or flavourings at all.

**Flapjack Recipe creator - Holly Bell**



Wednesday, 28 June 2017

FLUFFNUT Cupcakes #NumNomsCrazyCreation


We've been getting creative in the kitchen with NumNoms for their latest food campaign 
#NumNomsCrazyCreation


We’ve seen the Cronut (donut and croissant combination), a genius idea, which brought together two of our favourite pastry items into one amazing desert. 
Next it was the turn of green tea cake, for the slightly more health conscious, which saw a refreshing cake born from a popular hot beverage. 
More recently, Marks and Spencer introduced the Croloaf, a loaf of bread make out of croissants 


When thinking of ideas for our creations, we sat down with all our NumNoms on the table and picked out our favourites.....

The over all winners were ....
Cherry Ann (doughnut type)
Softy Mallow (marshmallow type)
Nana Heart (Candy Num)

So from them we decided to make......

FLUFFNUT CUPCAKES!


RECIPE:

Mini Ring Doughnuts,
Fluff Spread
Love hearts.

The no bake cupcakes, that are just perfect for doing with the little ones.
Beware you can get rather sticky!!!


The end result was pretty epic!
They looked really sweet and tasted amazing, I could have eaten all of them!

They were easy and super quick to put together and everyone got involved.

The boys and myself were all really impressed with our creative make and I know it will be requested the next time I go shopping.


Monday, 3 April 2017

Make Your Own Chocolate Lollies This Easter.

Everyone enjoys Easter eggs at Easter but why not change things up a little and make your own lollies to give out to friends and family?!


We were recently sent the Chocolate Lolly Maker from John Adams to have a go with and see how good our lolly making skills were.

Inside the box you have everything you need minus the chocolate to make the lollies,
Lolly Wrapper Unit
4x Lolly moulds - hearts, flower, bunny and pony
2x lolly mould holders
8x message moulds
Chocolate melting unit
Spoon and stirrer
Re-usable sticks
Gift bags for wrapping
Ribbons.


We used milk chocolate chips to make our lollies.
We filled the chocolate melting station with hot water from the tap and the boys each took a turn in stirring the chocolate until it melted.


The boys each picked a mould and a secret message and then poured on the chocolate using the spoon provided.
We then placed them in the fridge, but if you place them in the freezer you'll get better results.


After half an hour the lollies were done and ready to wrap up.

The boys were telling me how they wanted to make some for their teachers, but they had to make sure they were 100% tasty before handing them out.

They turned out really well and we were all really impressed with them.
The boys wrapped up their lollies and made me tie the ribbon around them before heading out into the garden to have a taste test.


All the boys gave their lollies a thumbs up and now Alex and Oscar are keen for me go and buy some more chocolate chips so they can make some more ready to hand out to family over Easter.


So if your after gifting something different this year, definitely try out the John Adams Chocolate Lolly maker.

You can buy one from The Entertainer for £20


Monday, 6 March 2017

Our Weekly Meal Plan

Our Weekly Meal Plan.

I'm getting back into meal planning after a few weeks of being rather unorganised.
So I thought I would share with you whats on the menu....




Monday
Chicken & Bacon with Pasta in a homemade tomato pasta sauce.
Tuesday
 A mild Chilli and Rice, with green veg on the side.
Wednesday
 Sausages, Mash and peas ( a dinner that Noah hates, but I still keep trying).
Thursday 
 D.I.Y Pizzas,  a fun dinner that the boys all love doing and eating.
Friday
 Meatballs and Spaghetti.
Saturday
 Spanish Chicken with sweet peppers.
Sunday
 Roast Dinner.

I always find that when I do a meal plan, the boys have more of a varied diet and aren't constantly eating spaghetti Bolognese.

They are always up for trying new things minus Rupert, so when ever I cook up something they haven't had, they usually tend to gobble it all up!

It's always encouraging when they ask for seconds, and it pushes me on to cook up more interesting things for them.

I'm also trying to get the boys to snack more healthily, they love their fruit and veg but having biscuits and crisps in easy to reach places they always tend to reach for them.
So with this weeks shop I've bought more snacking veg and fruit and will put the non healthy snacks somewhere its not so easy for them to reach.


What are you having for dinners this week?



Tuesday, 28 February 2017

Num Noms ~ Whats Your Flavour?!

It's Pancake Day!!!!

And to celebrate one of my favourite days of the year, I've teamed up with Num Noms to bring you some Num Noms inspired pancake toppings!


I did plan to go all out and make the pancakes from scratch but due to lack of a non stick pan (thanks to our new oven being an induction hob, none of my old non stick pans work on it.) I did try and use one of the copper bottom plated ones but they just burnt and stuck to the pan.
So I had some ready made scotch pancakes from Tesco, just incase!


Our first Num Noms inspired topping was Chocolate sauce and mini marshmallows after Ru's favourite Num Softy Mallow.


Getting him to not eat the marshmallows was tricky, but I we managed to get some on the pancakes before he scoffed the lot!


Our second inspired toppings were Bounty melted Chocolate and Strawberries inspired by ....
Coco Cali Num and Van Berry gloss up Nom.
We had lots of mini bounty bars left over from a tub of celebrations, so I decided to melt them up and spread them on.
Ru wasn't really a fan but I rather enjoyed this one!


Our last pancake topping Ru picked... Raspberry Jam and Mini marshmallows.
Inspired by Light up Strawberry Snow Num and choco-Razz gloss up Nom.
Ru decided that he didn't care much for the jam and just ate the marshmallows.


Ru had great fun trying to decided what his favourite flavour combination was.
It was nice to watch him getting involved with food....something he isn't really that keen on, maybe if I covered everything in marshmallows he'd be a bit keener lol!

I think the chocolate spread and marshmallows was the over all winner!



Whats your flavour?!?!




**I was sent Series 3 NumNoms and a food voucher in return for this post.

Tuesday, 15 November 2016

Fuel Your Dreams With Sun-Pat


If I was to ask the twins what they really want to be, there answer would be to become a superhero with real super powers.
Noah on the other hand really really wants to be a pro wrestler for WWE when he's older.



I have always told the boys they can be absolutely anything they want to be.
I have had to say that turning into Spider-Man or batman is a little unlikely but that doesn't mean they can be superheroes.
They could become firefights, policemen, doctors, nurses.
These are all real life superheroes and I would be beyond proud if that's what they decided to be.


To become anything first they need the energy to do so, and when it comes to fuelling my boys energy I always turn to Sun-Pat peanut butter.



Sun-Pat Peanut Butter is a natural source of Protein. The natural levels of Niacin and Phosphorus contribute to normal energy-yielding metabolism, as part of a healthy lifestyle with a varied and balanced diet.



My favourite peanut butter and most definitely the boys.
We don't just have it on toast or in our sandwiches, one of our favourite ways to enjoy Sun-Pat is by making peanut butter cookies with it!



Recipe;
1 cup of crunchy Sun-Pat peanut butter,
1 cup of sugar,
1 egg,
1 tablespoon of honey.

pre head oven to 190*c
Mix all the ingredients together then take a handful of mixture and turn them into little balls,
Once all the mixture has been turned into balls, use a fork to flatten them down into circles.
Place in oven for 10 - 15 minutes until golden brown.
Let them cool and enjoy!



Got a dream you’d love to make a reality?
Sun-Pat is offering you the chance to
realise your ultimate ambition and
make your dreams come true for a day.

Saturday, 12 November 2016

Keeping Our Immune System Tip Top This Winter With Sambucol


Sambucol is a great tasting food supplement packed with Black Elderberries.
Black elderberries contain naturally occurring flavonoids. Sambucol Immuno Forte also contains Vitamin C and Zinc, which are well known for their ability to support the immune system.
Sambucol is made from Black Elderberries which have twice the natural antioxidant capacity of blueberries and more than 50% the overall antioxidant capability of cranberries.
Antioxidants strengthen the immune system by helping neutralise the harmful effect of free radicals.


We were recently sent some Sambucol kids and extra defence to try out.
My boys are always getting one bug or another, so I'm always trying to keep them as healthy as possibly by making sure they eat right and stay active.

Rupert has to take vitamins daily as he is such a poor eater.
Ru really isn't a massive fan of his usual vitamins and puts up a fight when its time for him to have them and the twins will run a mile when I ask them to try some, but when it came to taking their new Sambucol they lined up willingly.

The literally jumped for joy when we were sent an extra bottle, as they had finished the first bottle within a week!

I can see Sambucol being well worth the money and making its way on to our weekly shopping list!


Helps support the immune system

- Suitable for 1-12 years
- Antivirin® action
- High antioxidant Levels
- Great tasting berry flavoured syrup
- No artificial colours or flavours
- Non drowsy
- Scientifically tested
- Alcohol free
- Suitable for vegetarians & vegans
- Gluten free


They may have stopped some of the pain but have ruined his insides and if someone is going to get sick, it's going to be him.

So anything that's going to offer him some extra defence against bugs this winter is always a bonus.

Sambucol extra defence tastes nice and isn't a chore to take.
Taking Sambucol has become part of our morning routine, we all have our shot one after the other and then are ready for what the day is going to bring!


The immune system is designed to defend the body and fight infections. Some people’s immune systems function better due to diet, lifestyle choices or genetics, and some people will be more susceptible to infections than others. Poor dietary choices such as a diet low in fresh fruit and vegetables (rich sources of vitamins, minerals and antioxidants), and high in sugar and processed foods, can negatively impact the immune system.
A lack of exercise and a stressful lifestyle can also play a role in a lowered immune system.
Keeping your immune system strong is important throughout the year. Nobody likes to feel under the weather.

Do your family take any immune boosting vitamins?
If so have you seen any benefits from them?


Thursday, 10 November 2016

In The Kitchen // Mini Beast Chicken

One of the boys favourite dinners at the moment is my Mini Beast Chicken.
It's basically Spanish chicken.
They absolutely love it, even Ru will have a taste and tell me its yummy!

It also takes next to no time at all making it, which makes it perfect for a speedy after school dinner!
It's cheap and its a one pot dinner, which I love as its less to tidy up afterwards.


Ingredients
Chicken Thighs,
Coconut oil {you can use vegetable oil if preferred.}
Baby sweet peppers,
Chorizo,
Paella rice,
Chicken Stock Cube.

Cut up the peppers and chorizo and leave to one side.
Place a Chicken Stock cube in a jar and add a pint of boiling water,
Cut the chicken into bits and place in the pot.
Brown off all the chicken before adding the chorizo and peppers.
After you've added the chorizo and peppers scatter the rice over and mix together,
Then add your chicken stock, leave to bubble away and then turn down to a simmer.
Stir every now and then, once all the stock has gone you are ready to serve.


Monday, 24 October 2016

In The Kitchen // With Natures Finest Fruit

I was recently sent a pot of mango's and peaches from Nature's finest foods.
I buy these occasionally as I know the boys love them.
Usually I just pop them in a bowl and let them help themselves, but this time I wanted to try something a little different.


So the peaches got served as normal for breakfast but with the mango's I decided I wanted to be a bit more creative.
So I searched the net and found a coconut & mango muffin recipe!


What You'll Need

1 1/4 cups of plain flour,
1 cup of whole-wheat flour,
1/3 cup sweetened flaked coconut,
2 tsp baking powder,
1/4 tsp bicarb soda,
1/2 brown sugar,
1 egg,
1 cup milk,
1/4 cup of melted butter,
1 tub of Mango sharing pot from Nature's Finest.

Baking Instructions

Pre heat the oven to 190*c,
Line up 12 muffin cases,
Mash up the Mango's in a bowl and leave to one side,
In a large bowl mix together the flours, coconut, baking powder, bicarb and salt
In another bowl whisk together the mango, sugar, egg, milk and melted butter.
Pour over the dry ingredients and mix.
Spoon the mixture into the cases and place in the oven for 20 - 25 minutes or until firm to touch.
Let them cool for 10 minutes and then Enjoy.


The boys weren't big fans, but Jon and I thought they were great!

**I was sent the sharing pots for the purpose of this post.

Wednesday, 19 October 2016

In The Kitchen // With The Twins

It's half term for us and so that meant I was able to get the twins into the kitchen to bake up some yummy cupcakes with the help of Vivid Toys Real Baking sets.

To help make up our yummy creations we used the
and the

Inside the Great Baking Set was everything we need to make cakes from measuring spoons to an amazing egg cracker!
The boys always cracking eggs ..... why I don't know, but when they saw the egg cracker they thought it was the best thing on earth!
They were dying to have a go.



I have to say it is pretty nifty.
Easy to use and no mess, unless your like Alex and get a bit too enthusiastic with the cracking and it goes all over the table and mummy!
Oscar cracked a perfect egg!



The cake recipe is used it once again my go to cupcake recipe
4oz of Sugar,
4oz of softened butter,
4oz of self raising flour
2 eggs.

Once the cakes were in the oven we got on with our chocolate decorations.
I melted the chocolate chips in a jug of hot water and then we filled in the chocolate moulds then placed them in the freezer for 5 minutes.
I should have brought more than one bag of chocolate chips, as it didn't stretch that far, but we managed to make enough to cover most of the cakes.


The chocolate pen was easy to use, and there is a great selection of moulds, from boyish ones to girly ones, to Halloween and Christmas ones!
I can see us making some chocolate sweets to give as gifts for Christmas.

Once the cakes and chocolate were done, the boys got to decorate them.
They didn't do too badly, some cakes did get eaten in the process and this was the end result!


Scrummy cakes and great fun!


**I was sent the products for the purpose of this post, in return for an honest review. All thoughts are my own.