Wednesday, 22 October 2014


Untitled #90

This time of year it's hard to go anywhere without finding a leaf crackling underfoot. Personally, I look forward to seeing the pavements filled with auburn shades, but there's nothing quite like an Autumn walk through the woods. 

My dad lives in the countryside and I plan to venture into the wilderness before the weather gets too grotty, but until I get a chance I thought I would post a few of my woodland-inspired favourites from in the shops. Deer print seems to be popping up a lot lately, and I think it works as a kind of more ladylike leopard print, and I can't be the only to have noticed that the outdoors are making an appearance in interiors these days. Asda and Primark, random choices as they may be, have tons of woodsy homeware to help bring the forest inside without dragging in a family of squirrels and ants (I know I have a few items saved in my basket).

Until next time,


Tuesday, 21 October 2014


I have another cooking post today! The cold weather always makes me want to cook and recently I felt like making the recipe Lily Pebbles posted on her blog a little while ago. My nan was having a big family dinner so I thought I would bring these along for everyone to nibble on afterwards. They were really super easy to make and they went down a storm (my sister was trying to eat the mixture out the bowl before I even finished stirring).

To make them, you will need:

> 275g (10oz) softened butter 
> 375g (13oz) caster sugar 
> 4 large eggs 
> 75g (3oz) cocoa powder
> 100g (4oz) self-raising flour 
> 75g plain chocolate (chopped) 
> Icing Sugar (to decorate)

Thanks again to Lily for sharing the recipe, I didn't change it much but will share how I made them here.

> Firstly, preheat your oven to Gas Mark 4 (180C) and prep your baking tin.
> Cream together your butter and sugar in a large bowl and then add the eggs, combining well. Add in the cocoa and flour, then gently fold in your raspberries and chocolate, leaving some fruit aside to decorate.

> Spoon the mixture into your baking tin, making sure to push gently into the corners. Cook for 40-45 minutes and allow to cool in the tin before slicing.
> Remove from the tin and top with raspberries, sprinkling over some icing sugar if you're into that frosty mountain look.

> Eat them. Eat them all.

Until next time!


Monday, 20 October 2014


Collecting conkers / Family Starbucks trip / First Pumpkin sighting
The best chocolate ever / Birthday flowers / Prepping for the GBBO final
Hot chocolate in the rain / Purple Leaves / Raspberry brownies

At the start of the month I was counting down the days until Halloween, and now we're nearly there! Over half the month has flown by so I thought I'd do a little instagram round up. October is my favourite month of the year so I'm always a bit sad to see it fly by.