Archive for the ‘Recipes’ Category

Youtube is full of such wonderful treats, and many are inspired by some of my favourite literature- so I thought I’d share them here:

Then there’s the (demi-)godly:

I love Narnia SO MUCH, although ever since reading it Turkish Delight is something horrible….

Then there are some Hunger Games ones….


Lord of the Rings! :)

And lastly, of COURSE, Harry Potter:

— Although this one includes a sexist Ron, so we don’t like it as much as we would if he was a nice person…

Anyway, all of these are from Feast of Fiction on Youtube, and I would definitely recommend you subscribe they make great and delicious recipes! :)

Anna-Marie xx




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Some more inspiration…. And a recipe……

 This is apparently fromt he film the Ice Storm, but I havent seen it. I like it for the hood, which reminds me of my own tartan Red-Riding Hood. : )

 Get ready for some Downton Abbey shots…

 Sybil and Branson are my favourite couple and Sybil is AMAZING too!

 Loook at them all!!! I mean What!!??!

Anyway….. These images aren’t Downtonified…

 I love the Blue dress on the right. And the two black dresses on the bottom. BUT the blue one is the best.

 I love the colour of her dress, it’s a great winter/ Autumn colour full of heat.

So, that’s all from me on the Inspiration front, Sorrry for the lack of activity, it’s all been a bit of a whir.

Here is a great Cookies and Cream Brownie Recipe that is incredibly simple.


Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.
  2. Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25-second blasts, stirring well each time.
  3. Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it – again around the sides so as not to knock the air out.
  4. Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin – the top will sink and crack a little.
  5. Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar.

    It’s from here: (oh, and there is a video, showing you how delicious it will be…) http://www.bbc.co.uk/food/recipes/cookies_and_cream_fudge_48648

    Love Anna-Marie xx

    P.S I’m on Holiday! : ) oh and R.I.P Whitney. “I will always love you” (Sorry for the cheese….)

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Hello again,

It’s Autumn again!

I recently fell TOTALLY in love with Alexander McQueen and his FABULOUS designs so I thought I’d share them with you!

I love his distortion of body shape and how he is able to turn a women in a dress into a work of art, but also into a story, and an imaginative and intriguing one at that.

….. Just a heads up, I’ve got  quite a few pictures to show you and things to say about them too… Sorry. I put him into my Art Coursework so that was really cool because I have just completely fallen in love with him. : ) This one reminds me of the sea or the wind and it’s strength and ability to strip everyone bare of all they hold…

 I love how the models face is shrouded by the flimsy lace and, the antlers which are obviously strong weapons, are made to look vulnerable and fragile.

 Okay, I have just decided that I LOVE TARTAN a lot! And Edinburgh and anything remotely Scottish….. : ) Tehe, not that I’m a McQueen fan girl or anything.

I really like the infusion of historical-looking ideas and shapes and the modern aspects of colours and materials, and it doesn’t look weird either it just looks great!

This is the Oyster Dress and is probably my favourite creation from Alexander McQueen. I wrote specifically about this dress in my Art, so I’m going to share some of my thoughts on it here. If you guys don’t mind… Great!

The wearer of this dress could become anything, a shipwrecked princess, whose dress got torn during her adventures, the possibilities are endless; that’s the loveliest part of this dress, the stories it’s able to create. I see a haunted love affair with the sea that ends in tragedy. There is sense of loss of control or power as, on the right side of the bodice, there are clean, controlled, straight lines, whereas on the left side parts are fraying and some have been ripped. This suggests, to me, that the wearer got caught on a rock in deep sea and was forced to rip herself free; she was trapped. I also think that it represents the sea as well, because there a certain untameable quality to it and although, the colour of the dress-cream-suggests purity to a point, it also seems dark and almost something that has immense power and strength. It creates ominous feelings within…..

The dress is aptly named the Oyster Dress because of the thousands of ruffles that are shaped in the same way an oyster shell is. They cascade down the dress and make the skirt of the dress look like a huge shell.

Even the way in which the model is positioned adds to the effect of the piece. Her arms and posture suggest that she is floating in the ocean, resigned to her fate. I also think that it suggests that she will die because she is drowning in an unmerciful ocean. She seems sad yet peaceful, almost as though she is at one with her circumstances.

The fabric that is coming off of the dress is very messy and in a way that seems as though the dress is very fragile and is breaking as we watch it. I think that it is reinforcing the idea that nothing is permanent (or forever) and even beauty gets destroyed and decays.

I hope I didn’t bore you. : $

Also over the weekend I baked Brownies for my friend who is leaving to go to University this week (eek!) and although I didn’t take any pictures, they were too delicious not to share:


350g Dark Chocolate (Broken up)

250g Butter, cut into pieces

3 eggs

250g Dark Muscovado Sugar (For the Toffee part….. YUM!)

85g Plain Flour

1 Tsp Baking Powder


  1. Heat the oven to 160  Celsius and butter and line an 9in (23cm) tin.
  2. Melt the Butter and Chocolate together, stir well and leave to cool.
  3. Whisk the eggs until pale, then add, and whisk in, the sugar until thick, glossy and well combined.
  4. Gently fold in the melted chocolate mixture, then stir in the Flour and Baking Powder (until smooth).
  5. Pour into prepared cake tin and bake for about 30-35 minutes-although I had to bake it for about 45-50 minutes- unitl firm to the touch. The mixture should firm up once cooled.
  6. Cool in the tin for an hour, I din’t really bother with this, just make sure that you don’t move it straight away as it will crack because it will be to hot.
  7. Cut and DEVOUR!!!!! MMMMMMMMMM…….
That’s it from me, Enjoy the recipe and if anyone makes it please do tell me!

Anna-Marie xxx

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So I visited my cousins last week and we did some baking. As the title may suggest we made Cookies. but not normal ones. They were utterly delicious. Seriously. YUM! More moosey than cookieish. (All words I promise….)

Okay.. Onto the Recipe:


  1. 250g Dark chocolate
  2. 100g White chocolate, chopped up
  3. 100g Blanched Hazlenuts-Should be relatively small, so they are easier to eat
  4. 100g Milk chocolate
  5. 30g Plain Flour
  6. 2 Eggs plus one Egg yolk
  7. 110g Granulated Sugar
  8. 1 1/2 teaspoons of Baking Powder
Heat the to about 180 celsius and line two large baking trays with parchment. Next, combine the flour, baking powder, chopped Milk and White chocolate and the Hazlenuts. Leave….
Then melt the dark chocolate, in a microwave or over water, your choice. Remove the bowl from the heat and set aside to cool.
Whisk the eggs and yolk with the sugar until light and fluffly, this may take a while. Add all the dry ingredients and then pour in the dark chocolate. Stir to combine.
Lastly, spoon heaped tablespoons of the mixture onto the trays and bake for 10 minutes-no longer. They are supposed to be gooey…. Devour once cooled….. Or at least that’s what I did.
Sorry about the terrible photos, when I took them they didn’t look as out of focus…..
Anna -Marie xx
P.S. I hope you are all having lovely weeks! x

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Hey guys

I’m back from holiday, and although I had LOADS of fun it is good to be home.

So anyway, right now I’m to tired to do the whole, what I did on holiday post, but I thought I would post something. So I just came across the coolest idea.

White chocolate and dark chocolate heart brownies. Confused? Let me explain with a picture, after all one photo is worth a thousand words. (Although it does depend on whose words the thousand are….Sorry……Moving on.)


nauseatingly cute

How cute and yum looking?

Mmmmmmmmmm. Just looking at them makes me want to make some. Unfortunately we have no food in the house because as already stated we just got home. Meh.

Anyway, here is the recipe and the original link:

Enjoy. And tell me what you think if you do make them. I will try to make them one day, as they are just calling to me. It’s irresistible.

white and dark hearted brownies

85g “good” white chocolate, coarsely chopped
110g unsalted butter, plus extra for greasing pan
175g sugar (I’m guessing that would be caster sugar and not brown sugar)
2 large eggs
1 teaspoon vanilla
1/4 teaspoon table salt
85g all-purpose flour

1-inch heart or other shaped cookie cutter

Preheat oven to 350°F. Line an 8×8-inch square baking pan with foil, with ends of foil extending over opposite sides of pan. Repeat with second piece of foil in opposite direction. Butter foil.

Melt white or dark chocolate and butter together in a large bowl over a simmering pot of water (or in the microwave in 30 second bursts, stirring between each) until it is 90% melted; remove from heat and stir the mixture until it is smooth. (I do this too keep things from getting too hot.) Whisk in sugar. Whisk in eggs, one at a time (but make sure the mixture is cool enough otherwise you might cook the egg…yum), then vanilla. Add flour and salt together, stirring until just combined. Spread into prepared pan and bake for 25 to 30 minutes (for the dark chocolate version) and 30 to 35 minutes (for the white chocolate version).

Repeat this recipe with the other kind of chocolate and a second 8×8-inch square pan. If you don’t have two matching square pans (understandably) simply wait until you can remove your brownies from the pan as directed in the next step, and start again.

Cool pans on a wire rack in the freezer if you’re going to make cut-outs; frozen brownies are much easier to make clean cuts from. Once solid, transfer brownies in their foil “sling” to a large cutting board and cut each pan of brownies into 16 even squares, about 2×2 inches each. Still cold (and if they warm up and soften too quickly, pop them back in the freezer for 5 minutes), carefully, slowly, gently, press your cookie cutter into the center of each brownie and set the cut-out aside. Insert the dark cut-outs into the centers of the light brownies, and vice-versa. From here, you can let them warm up to room temperature or wrap them up in the freezer until you will need them.

So that’s it for me today, I hope you all have lovely Easter and eat lots of chocolate eggs and hot cross buns. I know I will (and have).

Anna-Marie xxx

P.S Doctor Who was Amazing, in my opinion, but what did you guys think? Worth watching? Are you new to the series or a old fogey?


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It’s been a lovely week for me because I was able to bake so much and read and have picnics in the sun all week. *Sigh* It made me so Happy.  I hope you had lovely weeks too, even if you weren’t on holiday like me.

I had a Tea party yesterday with a group of lovely people who really appreciate Tea. And cake. Like Meeeeee.

There were only four of us so I didn’t do much, although I always seem to be able to overcook, even when I try hard not to.                     I made:

  1. A Scone Round
  2. Strawberry Cheesecake(ish) Cupcakes
  3. Chocolate chip cookies.
One of the things that makes me enjoy Tea Parties and things like that is the actual preparation. It is just so exciting. I also love to put on a pretty dress so I feel like a bit of a princess and wear a nice apron over it. Aprons make cooking so much better. Just trust me. : )
I had never made strawberry cheesecake cupcakes before, but as I got the Hummingbird cupcake recipe book for my birthday aaagggeeesss ago, I decided that I would have to pick a cupcake out of that the make. Poor me…… Also although I have made scones before, I hadn’t ever made a scone round, which is one giant scone that you cut into slices. Yum. Everything worked which was great. I will try to post the recipes up, it’s just so time consuming.Anyway.
Onto the pictures:
 These aren’t the finished versions it’s just I thought that they looked pretty like this.
 The finished versions. I think I’ve fallen in love with a cupcake. eeek!
 Close up. That’s ground up digestive biscuit, by the way. Yum
The Table, all set up:
And last, but not least, the Scone Round and Jams that went with it.
mmmmmm. Delicious. It makes me really hungry just looking at the pictures.
So. I know I said that the previous post would be my last, but well. I lied. I HAD to upload all these pictures now. This will be my last post for a week and a bit. So have fun whilst I’m gone.
Lots of Love
A-M xx

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Hey, as I promised here is a recipe update.

So recently I found this AMAZING recipe on a cooking blog called Love and Olive oil. I made it, ate it and wanted moooorrreee!!

So, yeah, I definitely would recommend it to aaannnyyyooonnneee. I made them without chocolate chips and they tasted fine, but it’s up to you whether or not you put them in but there not super important. They do tast perfect though, chewy and crunchy and chocolatey. Yum!

Nutella Chip Cookies

Makes about 4 dozen cookies

Total Time: 35 minutes


½ cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup Nutella (No other type of chocolate spread will do…..)
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup mini chocolate chips

Nutella Chocolate Chip Cookies


Preheat oven to 160 degrees C.

Cream the butter for about 1 minute until smooth. Add in both sugars. Beat on high speed for about 3 minutes until light and fluffy.

Then add the egg and vanilla. Afterwards add the Nutella and mix until well combined.

In a small bowl mix the flour, baking soda, and salt together (although you don’t have to do this, I didn’t). Slowly add the dry ingredients to the wet ingredients, and mix until it is all incorporated. Mix  just until the dough is smooth. (Fold in chocolate chips).

Using a teaspoon, form the dough into (pretty small) balls and place on a lined baking sheet. Bake for 5-7 minutes. Let cookies cool for about 5 minutes and transfer to a rack to cool completely. EAT!

Please tell me if you cook these I want to know, Did you like them? How many days did it take for you to finish the whole batch? It took me an my family 3 and 1/2 days….. tehe.

Love Anna-Marie xxxx

P.S. My next Recipe will hopefully be Chocolate Madeleines. So yeah, look out for that. xx

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