Jam filled strawberry cupcakes

🍰Summer baking 🍰

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I was up at @robinsonsiom again yesterday and saw these beautiful edible flowers from @staarvey_farm and was inspired to make these mini Victoria sponge cakes ❤️

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I got all the ingredients from Robinson’s and most of them are Manx! Robinson’s have their #summeroflove open day at their cooil road store tomorrow, 30th June from 10am where there will be showcasing the best local suppliers, tastings, samples and fun kids activities! Get yourselves up there! .

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If you want to recreate these delicious cupcakes you will need –

Ingredients. .

❤️❤️For the sponge – .

❤️175g @iomcreamery butter, at room temperature .

❤️175g @laxeyflour self-raising flour

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❤️150g caster sugar

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❤️½ tsp baking powder

. ❤️3 large @closeleecefarm eggs

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❤️½ tsp vanilla extract

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❤️❤️For the icing:

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❤️175g @iomcreamery butter, at room temp

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❤️½ tsp vanilla extract

. ❤️2-3 tbsp @iomcreamery milk

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❤️350g icing sugar, sifted

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❤️❤️For the filling-

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❤️Manx strawberry jam

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❤️❤️For the decoration .

❤️@staarvey_farm edible flowers

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❤️Dehydrated Manx strawberries .

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❤️❤️directions . ❤️In a large bowl add all the ingredients for the sponge and mix well in a mixer

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❤️preheat oven to 180c and line a muffin tin with 12 cupcake cakes

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❤️evenly split the batter between the cases and bake for 22-25 mins

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❤️leave to cool and then with the top of a piping attachment (or a teaspoon) scoop out a hole in the top of each cake, fill the hole with a tap of jam and replace the scooped out cake.

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❤️mix the icing Ingredients in another mixing bowl and pipe on top of each cake

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❤️decorate with the gorgeous flowers and the crumbled strawberry (a fresh strawberry on top works just as well!)

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Let me know if you make them!!

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Happy summer days! ☀️☀️☀️☀️☀️

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#isleofman #localproduce #manxtothemax #edibleflowers #pretty #baking #homemade #cakes #cupcakes #victoriasponge #robinsonsiom #familyfunday #iomlovinglocal

Watermelon ice pops

Watermelon pops!!

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Quick quick! Go and cut up your watermelon, stick some lolly pop sticks in each piece, freeze for an hour at least, melt some dark choc and dip each bit in and sprinkle on some funfetti sprinkles and enjoy!!

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You can freeze for longer if you like (or while you’re at work today!) just make sure you leave it out for a bit longer to soften up before you eat ✌🏻

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*please be careful when giving to younger kids as frozen bits of food can be a chocking risk * .

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DELISH!!

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Vegan by the way if you use dark choc and vegan sprinkles! You can sprinkle with coconut, sliced almonds, rock salt, freeze dried strawberries – ANYTHING!! Let your imagination run wild!! .

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Let me know if you make these I’d love to see what you decorate them with! .

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#monday #watermelon #watermelonpops #frozenwatermelon #hothothot #summertime #healthieroptions #kidapproved #eattherainbow🌈 #iglollies #lollypop #melonpop

Coconut lemon Vegan flapjacks

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Do you have recipe or a taste that when you eat it takes you straight back to your childhood?

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These coconut lemon flapjacks are mine 😍😍

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I’ve removed the gluten and made them vegan but they still taste exactly the same! .

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So quick and easy to make! Leave off the icing and add dried fruit and seeds for the perfect school snack ✌🏻

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✌🏻180g pure spread (or other vegan butter) .

✌🏻150g @sweetfreedomuk fruit syrup .

✌🏻300g gluten free porridge oats .

✌🏻100g desiccated coconut .

✌🏻200g icing sugar .

✌🏻lemon juice (fresh or bottled)

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✌🏻✌🏻METHOD .

✌🏻✌🏻Preheat oven to 180°C and line a baking with baking paper. . ✌🏻✌🏻Place the spread and syrup into a large pan over a medium heat, and stir until the spread melts. Remove the pan from the heat and stir in the porridge oats and coconut until well blended. . ✌🏻✌🏻Press the mixture down evenly into the tin. . ✌🏻✌🏻Bake in the oven for 20-25 minutes until golden brown. Remove the flapjack from the oven, score into squares with a knife and leave cool in the tin. . ✌🏻✌🏻When cooled, mix the icing sugar with drops of lemon juice until you get a pourable consistency. . ✌🏻✌🏻 cover the flapjacks with the icing

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✌🏻✌🏻store in a sealed container and eat in 3 days .

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I hope you had a great day guys! It’s nearly the weekend!!

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#vegan #flapjacks @thefeedfeed.vegan #childhoodmemories #dairyfree #eggfree #veganflapjacks #lemonandcoconut

Easy fudge

fudge!!!

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This chocolate fudge is SO easy to make and the perfect Christmas present to make in bulk to give for presents ✌🏻

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I Got this recipe off the @carnation_uk website;

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🍫 400g chocolate (dark, milk or white) I use 200 milk, 100 dark and 100 white

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🍫 400g tin of condensed milk (I used @carnation_uk )

. 🍫25g @iomcreamery butter

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🍫150g icing sugar.

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🍫any toppings or contents you want – so I used chocolate m&m’s inside and topped with various chocolate stars and sprinkles . You can mix in fruit, nuts, or even a couple or tablespoons of alcohol 🤪!!!

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Directions-

🍫add the choc, milk and butter to a pan and melt slowly until it’s a creamy mix

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🍫sift in the sugar and stir (or pop in mixer like I did) until thoroughly combined

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🍫stir in any extras (I used m&m’s)

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🍫 pour into a 20×20 pan lined with baking paper

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🍫 decorate with toppings

. 🍫 chill overnight in fridge and cut in morning xx

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I use double quantity and use a bigger tray!

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Enjoy!

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No bake peanut butter flapjacks 

No bake peanut butter flap jacks – YUM!!.

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I made these at the weekend – they were meant to be energy balls but they wouldn’t roll so energy bars they became and they set well in the fridge 🙌🏻🙌🏻

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☀️ 1 tbsp coconut oil

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☀️ 1 tbsp peanut butter

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☀️1 tbsp desiccated coconut .

☀️ 1 tbsp raisins

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☀️ 1/2 tbsp cocoa powder .

☀️1 tbsp maple syrup or @sweetfreedomuk fruit syrup

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☀️ 3ish tbsp gluten free oats (add 1 tbsp at at time until sticking well together) .

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☀️melt oil, Peanut butter and syrup in a pan, add the raisins, coconut and coco powder, stir in gluten free oars until consistency is right.

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☀️push down in lined tray and place in fridge for 6+ hours .

☀️cut into slices (about 8)

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☀️eat them all yourself. .

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No bake nutfree flapjacks 

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I made these no bake nut free flap jacks last night for this morning’s breakfast ( they’re of course refined sugar free!) .

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Served with 🍓 and 🍉 ❤️

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❤️9 medjool dates .

❤️16 soft dried apricots .

❤️1 tsp vanilla extract

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❤️1 tsp cinnamon .

❤️2 heaped TBSP coconut oil .

❤️2 heaped TBSP desiccated coconut

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❤️2 tablespoon raisins .

❤️1 tablespoon sunflower seeds .

❤️ 4 tbsp gluten free oats .

. ❤️❤️ put the dates, oil and apricots in the food processor and whizz until combined and smooth

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❤️❤️ transfer the mix into a bowl and add all remaining ingredients bar the oats

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❤️❤️add the oats at the end a tbsp at a time. You may need slightly more or less depending on the juiciness of your dates

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❤️❤️mix well and add mix to a baking paper lined tray (mine was about 50cm by 30cm) and push down well. Make sure the baking paper piece is big enough so you can fold it back over the top to cover the mix too.

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❤️❤️place in fridge either overnight or a good 4 hours until set

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❤️❤️ slice into equal portions and serve .

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Annabel’s peanut butter cookies

I couldn’t eat any of the birthday cake (eggs and gluten) so I think I deserve something sweet! Made my fave @annabelkarmel peanut butter cookies this morning 😍 I added a handful of sliced almonds to the mix today too ❤️❤️.

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These are dangerously quick and easy to make, and they taste Devine! .

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Use dairy free choc and these are #vegan .

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💛165g smooth peanut butter

💛50g ground almonds

💛55g sultanas

💛40g dessicated coconut

💛3 tbsp maple syrup

💛A pinch of salt

💛2 tbsp buckwheat flour or plain flour (I use gluten free)

💛25g plain chocolate chips .

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💛💛1. Preheat the oven to 160 C/ 325 F and line 2 baking sheets with baking parchment .

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💛💛2 Place all the ingredients except the chocolate chips and the sutanas in the bowl of a food processor and blitz until roughly chopped and the mixture has come together. .

💛💛3 Transfer the cookie mixture to a bowl and add the chocolate chips and sultanas. Shape the cookie dough into 15 equal sized balls and place the balls on the lined trays. .

. 💛💛 bake for 12 mins and cool on the tray initially then move to a rack

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Strawberry truffles 

These strawberry truffles are an extension of @my_kids_lick_the_bowl ‘s strawberry bliss balls – and they’re lovely 😍😍
🍫For the chocolate – 
🍫1 heaped tablespoon coconut oil

🍫1 tbsp honey (no honey under 12 months but I wouldn’t give these to under 12 months anyway)

🍫1 tsp vanilla bean paste 

🍫1 tbsp cocoa powder 
🍓For the strawberry centre 
🍓🍓1 Cup frozen strawberries

🍓🍓1 Cup gluten free oats

🍓🍓1 tbsp maple syrup 

🍓🍓1/2 Cup coconut flour

🍓🍓2 Tbsp Coconut oil

🍓🍫Directions – 

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🍓🍫first make the strawberry centre (this will make loads so turn these into starwberry bliss balls as well and keep a couple of balls aside for this filling)

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🍫🍓add all ingredients to a food processor and whizz until combined (you may need to add a little more coconut oil or maple syrup if it’s too crumbly)

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🍓🍫make into heaped Teaspoon sized balls and refrigerate for 2 hours. You can roll them in coconut for the bliss balls but keep 2 plain for the filling.

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🍓🍫to make the chocolate- 

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🍓🍫In a pan melt the coconut oil, add the honey, vanilla and cocoa powder and mix until smooth 

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🍫🍓take your moulds and 1/4 fill each shape, try and roll it a bit to stick up the sides a little

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🍓🍫pop in the freezer for 10 mins

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🍫🍓roll small balls of the strawberry mix and pop a piece on top of the hardened chocolate, ensuring you leave a gap round the edge so the chocolate can meet 

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🍓🍫fill each shape to the top with chocolate. All the strawberry mix should be covered 

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🍫🍓freeze for 1/2 hour

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🍓🍫eat them all

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🍫🍓or remove from moulds to a freezer safe tub and keep in freezer until ready to eat

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🍓🍫if you can manage to restrain yourself all the choc to sit for a few mins when removed from the freezer 

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Cheese straws (witches fingers) 

Makes 12-15 fingers

 ❤️50g unsalted butter

❤️100g SR flour

❤️50-75g grated cheese

❤️1 egg, beaten

❤️ a little cold water (if needed)

❤️dried cranberries 

💜chuck it all in a food processor and whizz (or make the butter and flour into breadcrumbs by hand and stir the rest in) 

💜separate into heaped teaspoon sized balls and roll into finger shapes 

💜add lines with a knife for knuckles and dried cranberries for finger nails 

💜Cook for 10 mins at 200C /400F/ Gas Mark 6

Great British bake off themed cheesy veg muffins 

I was set a baking challenge by @nothingbutsnack (who make the most amazing dried fruit and veg snacks) on a great British bake off theme. Thanks so much to @elliemdesign for an amazing artists perception of my cakes!! Proper GBBO style!! 


The girls thought these were really cute and look like sweet treats but they’re savoury cheese veggie packed muffins!! These would be great for an afternoon tea or a kids party. They’ll freeze great before decoration too – perfect for lunch boxes 🙌🏻🙌🏻

💚225g self raising @laxeyflour flour

💚100g @iomcreamery grated mature cheddar

💚1/2 chopped red pepper

💚1 grated carrot (excess liquid squeezed out)

💚60g crumbled feta

 💚100g sweetcorn

 💚175ml milk

💚1 egg

💚50ml olive oil

 💚1 tub full fat cream cheese

 💚Various bags of @nothingbutsnack dried vegetables

 💚💚Preheat oven to 200c

 💚💚Mix flour, veggies and cheese in a bowl

💚💚Mix milk, egg and oil in another bowl

💚💚Combine the 2 bowls

💚💚Divide between 12 silicone or paper cases in a muffin tray

💚💚Bake for 25 mins or until a knife comes out clean

💚💚Leave to cool completely

 💚💚Transfer cream cheese into a piping bag

 💚💚Cover the tops of the muffins with the cream cheese

💚💚Decorate with @nothingbutsnack tasty dried vegetables .

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These muffins are so delicious – even without the topping!!