These are fabulous! I pinned them a while back but then yesterday saw them on Trinket Box’s blog and fancied trying them out! I took her advice and popped a chunk of chocolate in the middle, I chose white chocolate.
I made eight biggish muffin sized cakes, could make more smaller ones.
You can find the recipe here or click on any of the photos!
Still feeling rubbish, and now skin playing up too but could be worse, so here’s my five positives today!
- Smiling. Woke up feeling positively dreadful however this photo Webby sent me made me smile 🙂
- Lazy. Due to feeling rubbish, and Mr. Webb being at a footie match most the day, the kids and I had a very lazy day of DS playing, film watching and a spot of painting!
- Painting! Millie painted this picture of me! Isn’t it fabulous?! She realised after that she’d forgotten my mole but that’s easily rectified!
- Baking & not getting take away again! Baked a couple of batches of biscuits earlier! Wanted to try and use wholemeal flour instead of plain and they turned out ok!Mr Webb offered to get us chippy chips when he got back from football, and had we not of had them already this week I’d of snapped the offer up, but I was good and got chopping veg instead for a much healthier sweet ‘n’ sour. Figured I need the vitamins to fight off this damn cold! It’s so colourful 🙂 I used turkey ins tea of chicken.
- Oat bath. Never tried one for soothing my skin, don’t really know why but thought a nice relaxing bath would help me feel better! I think it has soothed so I shall be trying it again in the future!
50g caster sugar
150g wholemeal plain flour
Preheat oven to gas 4/180°C.
Cream together butter and sugar. Mix in flour, finishing off with your hands. Roll out on lightly floured surface to 3mm thick. Cut biscuits with a cutter and place on lightly oiled tray. (I used my Pampered Chef stone so no need for oil.) Bake for 10-12 minutes. (Took a bit longer with the stone.) Cool on wire rack!
I made a second batch with a teaspoon and a half of cinnamon in, sprinkled with some cinnamon sugar before going in the oven! They’re lovely!
2 chicken legs
glug olive oil
1 large onion, roughly diced
2 cloves garlic, chopped
2 small leeks, roughly chopped
1 sweet potato, diced
2 cups frozen mixed veg (I used broccoli, sweetcorn, peas, carrots)
1 ltr chicken stock (made with one cube)
1 tsp sage
Roast the chicken legs as per packaging instruction. Meanwhile chop your veggies.
Heat the oil in a large pan and fry off all the fresh vegetable, garlic and sage for 5-10 minutes. Add the chicken and half a litre of stock. Simmer for 15 minutes, then add the frozen vegetables and another 250 ml of stock, add a little more if thats not enough to cover the vegetables. Season with salt and plenty of pepper and simmer for another 15 minutes. Remove the chicken and take the meat off the bone, shredding as you go along, with two forks. Add the shredded chicken to the soup and give it a good stir.