Snickers Cupcakes

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The idea for this recipe came to me recently when I created my peanut buttercream. It really reminded me of a Snickers bar, so I decided to bring together the other Snickers flavours, chocolate and caramel, and turn them into one delicious cupcake…

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One-Tray Za’atar Lamb

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Sponsored by Tasty Easy Lamb.

This week (1st-7th September 2017) is Love Lamb Week, a week to celebrate everything that’s great about lamb, and the perfect excuse to cook some up for dinner.

To celebrate, Tasty Easy Lamb have challenged me to create a lamb dish using just 5 ingredients to showcase just how simple cooking with lamb can be…

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Lamb & Summer Vegetable Chilli

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Sponsored by Tasty Easy Lamb.

Chilli con carne is a regular dinner in my house. It’s one of those meals that is really simple to whip up and is perfect for using up odd bits of veg I have in the fridge. Whilst I’ll quite often opt for the more traditional minced beef in my chilli, I love mixing things up a bit and lamb mince makes a fantastic base for a chilli too…

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Delicious Ways to Get More Vitamin D

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Sponsored by Petits Filous

Judging from all the pumpkin recipes that are popping up in my Facebook feed over the past couple of weeks, it seems that despite the fact we’re slap bang in the middle of the summer holidays people are already starting to look forward to autumn.

Autumn with kids is a lot of fun, with cozy hot chocolates topped with mini marshmallows and kicking the fallen leaves with our boots on. However, it also means a change in the weather and we get a lot less sunshine (what little we had in North Wales!).

Until recently I hadn’t realised what an important part sunshine plays in our health. Vitamin D, which is essential for having healthy bones, teeth and muscles, is made from the reaction of sunlight on our skin. As there’s plenty of sunshine in the summer this is usually enough to give us what we need. However, Autumn and Winter are a different matter and from October to March it’s important to supplement your Vitamin D to stay healthy.

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Zesty Lamb Koftas

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I’m back with another recipe as part of my collaboration with Tasty Easy Lamb and it’s another one that’s just perfect for a summer barbecue.

Quite often when I cook with lamb I like to create a twist on a recipe that’s traditionally made with a different meat to show off just how versatile lamb is, but sometimes it’s nice to get back to the lamb classics and today’s recipe is one of those – Lamb Koftas…

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Chicken Jambalaya (To Fake it or Make It?)

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Sponsored by Weight Watchers.

As an on-off subscriber to Weight Watchers for a long time now (I have them to thank for losing both sets of baby weight), I was really excited to join in their Winner Winner Chicken Dinner challenge to have two Friday nights in. The first where we’d be testing out one of their Limited Edition Chicken Jambalaya chilled ready meals. The second where I’d be cooking a similar dish from scratch…

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Peanut Buttercream

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It’s been a little while since I added to my cupcakes and icing collection so I thought it was about time I created another new flavour – Peanut Buttercream.

Firstly a big thank you to everyone on twitter who helped me name this recipe. I was torn between Peanut Butter Buttercream (which I guess is really what it is, but it’s a bit of a mouthful to say) and Peanut Buttercream (which is much less of a tongue twister). The votes were pretty close but Peanut Buttercream was the winner.

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To Dip and Dip Again? The Philadelphia Flip & Dip Dilemma

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Sponsored by Philadelphia.

Philadelphia have recently launched their new Flip & Dip pots – whipped Philadelphia cream cheese with three delicious sauces, and they’re sure that they’ll turn even the more ardent anti-double dipper into someone who’ll want to dip, nibble and dip again.

The pots come in three delicious flavours – Sweet Chilli, Mexican Salsa and Caramelised Onion. I’ve tried (and enjoyed) them all, but the one with the edge for me is the caramelised onion – it’s yummy!

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SPLENDA Cupcakes with Lemon Cream Cheese Frosting

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Sponsored by SPLENDA.

Last week I was invited by SPLENDA to try out one of their low sugar recipes and tell you all what I thought about it. I was immediately drawn to their cherry clafoutis as it’s something I’d always wanted to try, but as I’ve never actually had one before I didn’t have a frame of reference to compare it to. Instead I opted to whip up a batch of cupcakes. I consider myself a bit of a cupcake expert (well I make them a lot if that counts) so I can really drill down and see how this low sugar version compares to my usual creations…

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