Sunday, March 24, 2013

Soft & Chewy Peanut Butter cookies with Reese's Pieces

It's been an absolute age since I last baked any biscuits: cakes and cupcakes seem to be my go-to baked good of choice these days when I need a hit of something sweet.
Yesterday however, I felt like making something a bit different and having never quite perfected the art of making proper American cookies (you know the ones with the centre still deliciously chewy) I thought now was a perfect time to give it a bash.

I found this recipe for peanut butter cookies and simply adapted it by adding two packets of Reese's pieces to the mixture right at the end, and less actual peanut butter to the mix itself (an entire cup seemed an awful lot of PB to me!)

I've included the original recipe along with my annotations in pink below, it's all in American "cups" measurement I'm afraid- this used to drive me potty, but ever since investing in a set of measuring cups I've never looked back- they're much less hassle than weighing scales!

These are so, so good and dangerously moreish. I'm surprised there are any left after the weekend but I'm sure we'll polish them all off by the end of today!


1/2 cup butter, softened (half a packet)
1 cup peanut butter3/4 cup white sugar1/2 cup firmly packed brown sugar1 egg1 tablespoon milk1 teaspoon vanilla extract1 1/4 cup all-purpose flour (Plain flour)3/4 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon salt

Beat together butter and peanut butter until well combined.  Add sugars and beat until fluffy.  Add egg, milk, and vanilla extract and mix until smooth.  Add flour, baking soda, baking powder, and salt  (and Reese's Pieces) and mix just until blended.  
Roll balls of dough in white sugar before placing on an ungreased baking sheet. (Important step, this: it makes the outside of the cookies crunchy)  Bake at 350 degrees F (180 Celsius) for 10 to 12 minutes. (They will not look done. Don't trust your eyes, they are! ) Do not over bake.  Let cookies cool on baking sheet for at least 3 minutes before removing to wire racks to cool completely.  Store in an airtight container at room temperature.

Thursday, March 14, 2013

pussycat pussycat

A few weeks ago now, Becky tweeted a link to this adorable skirt from River Island.
It was one of those instant "must have it" moments and before I knew it, I'd popped it into my virtual shopping bag, checked out and had the all-important dispatched email.

Almost as soon as I'd bought the skirt though, the weather decided it wasn't quite done with being Winter, and so I haven't had the opportunity to wear it without freezing myself to death until yesterday!
Crochet Kimono - Topshop (old)
Cat Print Skirt- River Island
Leggings- American Apparel
Rose Gold Cross Necklace- Aldo Accessories

As it's still a little on the nippy side, I wore the skirt with my trusty American Apparel leggings rather than tights, and dug out a Topshop crochet Kimono from several years ago to throw over the top. I'm really glad that I didn't get rid of this kimono now, it really adds a bit more interest to the whole outfit!

As for the bag, I've been wanting a new, smarter bag for a while and my sister in law always raves about Accessorize bags, so I popped over to their website for a browse. I was spoilt for choice really, but I love the delicate mint colour of this one, and I can see it going with so many outfits throughout Springtime.
It's absolutely enormous which I'm slightly worried will mean I will be tempted to fill it with all kinds of crap daily essentials, but luckily it has a long strap to carry it over your shoulder too, despite how I'm carrying it in the photo I hate bags that you can't sling over your shoulder and keep your hands free!

Monday, March 11, 2013

My perfume collection

After reading this post of Rosie's the other day on her perfume collection, I was inspired to do the same!
I've been hoarding quite a few new perfumes recently, as I'm lucky enough to have access to staff discount which is all the excuse I need to keep collecting...

I think I started wearing perfume aged about fifteen, and my favourites from back then I can still vividly remember.

One was Coty's Monsoon, which was in a turquoise bottle with a bronze lid, and was a lovely, warm scent. It was sold in branches of Monsoon and Accessorize and I loved it. Unfortunately it has long since been discontinued (I don't like the one they sell today) but you can still spot the odd bottle on eBay if you look hard enough. I can't have been it's only fan though as they do tend to go for quite a bit of money even now!
The second I remember was my first real grown up perfume, which I think my Mum bought me for my sixteenth. It was Chloe Innocence, and came in a cloudy glass bottle shaped a bit like a ghost. It was a very "white", clean scent which I adored and again kept reminiscing over until I bought a bottle off eBay was foul. It still smelt the same, but was such a teen scent and just goes to show how your tastes in perfume change over time.

Nowadays, I'm firmly in the floral and girly camp when it comes to my favorites.

I've recently started storing them on this silver drinks tray I bought in a charity shop for a fiver, as it makes more of a feature of the bottles and just makes my dressing table look prettier!

Front row: Marc Jacobs Daisy Eau So Fresh, Victor & Rolf Flowerbomb, Vera Wang Lovestruck, Jo Malone English Pear & Freesia.

I'd say these are my most worn perfumes and are the more light, fruity ones too. Flowerbomb is my ultimate favourite but as it's SO expensive (even in duty free) I tend to wear Daisy most days.
Lovestruck was the perfume I picked for my wedding day as it's so light and inoffensive but very pretty.
And the Jo Malone perfume smells of Elderflower- it's to die for!

Back Row: Bath & Body Works Forever Red sample, Estee Lauder Bronze Goddess Capri, Vera Wang Princess Rollerball (from Sephora), Vera Wang original, Annick Goutal Mandragore

These are my lesser worn and perhaps more summery perfumes. Vera Wang original is quite a sophisticated scent that's great for nights out and feeling a bit more put-together, and Bronze Goddess Capri is just holiday in a bottle- it smells like the nicest tanning oil you've ever used plus just... luxury. I don't know, just gorgeous!
I love the idea of these rollerball perfumes from Sephora, and I've never seen them anywhere else. They're perfect for me as I often have to fit all my liquids into those awful security bags which hold next to nothing.
I'll definitely invest in a few more next time I'm near a Sephora!

I'm always interested to hear about other people's favourite perfumes, as scent is such a personal thing.
If anyone has done or seen a similar post, please leave me the link below!

Saturday, March 9, 2013

St Patrick's Day recipe: Chocolate Guinness Cupcakes

Yesterday I finished my latest essay for my part-time Uni course with mere moments to spare from the deadline and having pulled more than one all-nighter in order to get it done, so I thought a treat was in order!

I've made this recipe before in cake form, and whilst it remains the nicest, lightest chocolate cake I've ever found, it is very rich, so I decided to make it into cupcakes instead in the optimistic hope that I'd be more likely to portion control (yeah right!)

I also thought this was quite an appropriate recipe to share what with St Patrick's day coming up, so if you're looking for something a bit different to make for next Sunday's celebrations, look no further!

It may seem a bit odd using Guinness in the recipe- personally I don't like beer, ale stout or bitter as drinks but you can't taste it in the cake, it just sort of tastes a bit more malty than it usually would! (Didn't want anyone to be put off by it as you'd definitely be missing out!)

If you want to track down the original recipe, it's in Nigella Lawson's book Feast and online here.

I've adapted the recipe as cupcakes need much less baking time than one big cake!

For the cake

  • 250 ml guinness
  • 250 gram(s) unsalted butter
  • 75 gram(s) cocoa powder
  • 400 gram(s) caster sugar
  • 142 ml sour cream
  • 2 medium egg(s)
  • 1 tablespoon(s) vanilla extract
  • 275 gram(s) plain flour
  • 2.5 teaspoon(s) bicarbonate of soda

For the topping

  • 300 gram(s) cream cheese
  • 150 gram(s) icing sugar
  • 125 ml double cream (or whipping cream)