Monday, 5 February 2018

Chocolate Cake and Brown Sugar Buttercream

Every once in a while you just need a piece of cake; not a three layer, feed an army, cream filled gateau, but a nice little snack cake.   One single layer of soft chocolate cake with a bit of sweet buttercream is the order of the day.  

Here's a recipe for one of those 'We need cake' days:


1 cup flour
1 cup caster sugar
1/2 cup cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon fine salt

Mix the dry ingredients together in a large bowl.  In a small bowl mix together the following ingredients:

1 large egg
1/2 cup milk
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon vinegar (optional)

Pour the wet ingredients into the bowl of dry ingredients and mix until combined.  Then add-

1/2 cup hot coffee or very hot water

Mix for about two minutes and pour the batter into a greased square pan dusted with flour.  Bake at 350F/ 175C for about 30 minutes.   Leave the cake in the baking tin and let it cool completely before spreading it with frosting.

Brown Sugar Buttercream

1/4 cup butter or baking margarine
3 Tablespoon of soft brown sugar
1 1/2 cups icing sugar
1 teaspoon vanilla extract

Place the brown sugar and butter into a mixing bowl.  Beat with an electric mixer until light and fluffy.  Gradually add the icing sugar, beating well between each addition.  Finally, add the vanilla extract and beat until the frosting is light and all the sugar has dissolved.  Spread over the cooled cake.

Now put the kettle on, make yourself a cup of your favourite hot tipple, coffee or tea will do.  Cut the cake into generous slabs and ENJOY! 

Tuesday, 2 January 2018

The Year of the Deer

I love decorating for Christmas.  I have boxes and boxes of ornaments which have been collected over the years.  Most of the decorations have been purchased at the end of the holiday season which makes them very affordable sometimes even CHEAP!

For example, these sparkly, silver snowflakes were purchased for less than .50 per box of 8.  It took 72 snowflakes and 50 icicles to decorate our big tree this year. 

I like to decorate using a basic theme.  This year was the year of the deer. 

I bought a small herd of them in the 2016 post Christmas sales for practically peanuts.

They came in three sizes so there is a deer to fit almost any space.

I even found this lovely Santa's sleigh and reindeer bunting made of felt in the bargain bin. 

Of course, you have to have some festive garland... 

And Grumpy Bear comes out every Christmas no matter what the theme may be.

I like to add little Christmas trees to different nooks and crannies.

And the little black cat makes a cosy addition to any decor. 

This year we found this lovely little four foot tree for our master bedroom.  It sits perfectly on the butler's table in the corner and will be used every year from now on. 

The absolute buy of the season are these BIG wooden snowflakes, at 29 pence for two from the posh supermarket, Waitrose.   You can be sure they will come in handy for next year's decorating. 

Sadly, Christmas has been packed away for another year but I am already making plans for 2018.  I hope you had a beautiful Christmas and wish you all the best for the New Year!  

Thursday, 28 September 2017

Homegrown Catnip

Every spring I plant a few catnip seeds so that this little chap can have a fresh supply of his favourite treat.  When autumn comes around, I harvest the seed and lots of tender leaves to dry for his winter stash of catnip. 

I've tried cutting long stems of catnip and hanging them up to dry but honestly, it just doesn't work for me.  I find the best way to prepare the leaves for storage is to pick them on a warm sunny day and zap them in the microwave until the leaves are dry and crunchy.

Place dry, freshly picked catnip leaves between two pieces of paper towel, making sure the leaves are in a single layer. They will not dehydrate properly if you have them in a deep mound.  Set the microwave to HIGH and zap them for 30 to 40 seconds.  The catnip leaves will come out dry and slightly crisp.  Let them cool properly and store in an airtight container.  There is no better treat for a little cat on a cold winter's day than a few crisp catnip leaves.  

Tuesday, 19 September 2017

Watercolours by Rachel

Almost every day a local Devon artist call Rachel Toll posts a watercolour painting on Twitter.  This was today's painting.  I think the wild flowers are exquisite and I wanted to share it with you.  

Click HERE if you would like to see more of Rachel's wonderful paintings.  

Saturday, 9 September 2017

Plum Jam Recipe

If you have a garden you know that everything seems to be ready to harvest at one time.  I have apples and plums all over the place, which is good and bad at the same time.  It seems like I zoom from one thing to the next trying to prepare and preserve as much as I can.  A friend of mine suggested I make plum jam using this simple but OH SO GOOD recipe from Waitrose. 

Please excuse my messy cut and paste method but I really need to get back to the jam pot boiling away on the stove.  Enjoy! 

How to Make Plum Jam


  • 2kg English plums, washed, halved and stoned
  • 600ml cold water
  • 2 x 1kg bags Tate & Lyle Jam Sugar


  1. Put the plums and water in the pan. Bring to the boil then reduce the heat, simmer uncovered, stirring occasionally with the wooden spoon for 45 minutes or until the plums are soft and pulpy and the liquid is reduced by about half.
  2. Add the sugar, stirring until it has completely dissolved. When the sugar has dissolved, the base of the pan will no longer feel gritty when stirred with the wooden spoon. Bring to the boil and boil rapidly for 4-5 minutes.
  3. Remove from the heat and test for the setting point by spooning a little jam onto one of the chilled saucers. Cool for a few seconds, then push the jam with your finger. If it wrinkles on the surface, it has reached setting point and is ready to put into the jars. If not, boil a further 2 minutes, then test again.
  4. Skim off the scum from the surface using a slotted spoon. Leave to stand for 15 minutes, then stir thoroughly. Set the prepared jars on a wooden board, fill the jug with jam and pour into warm jars right to the top. Cover the jam with a waxed disc and a jam pot cover. Secure with an elastic band and label or mark on the jar with a waterproof pen.

Friday, 8 September 2017

Homegrown Haricots and Borlotti Beans

The plants in the allotment are obviously slowing down and going to seed.  So is the gardener.  Autumn is rapidly approaching and I can't wait.  Fall is my favourite season with its generous harvest of fruits and vegetables and bright, beautiful foliage. 

We had more fresh beans than we could eat.  Some we enjoyed fresh from the plot, some were frozen, and some were shared with friends.  Still the bean plants are producing .... not as exuberantly as in high summer but there are still pods hanging on the vines.

I've decided to leave the French beans to dry on the vine.  Once the pods go brown and the seeds rattle inside, the beans are ready to pick and shell.  We called them Navy Beans when I was growing up in Missouri.  Here in Britain they are known as Haricots. No matter what you call them, they make a great addition to the pantry and take hardly any effort to prepare.

Just make sure the beans are completely dry, place them in a plastic bag and pop them into the freezer for a few days. This will kill off any creepy crawlies. Then store them in airtight containers in your pantry.  I love to put them in glass jars so I can see the colourful beans. 

These beautiful spotted beans are Borlotti beans.  They also dry beautifully and can be used in stews and soups just like the Navy beans.  So, if you have some beans hanging on the vine, you might like to try drying some too.  

Friday, 25 August 2017

Victoria Plum Bake Recipe

When we got the allotment it came with a tiny orchard of apple, pear, and plum trees.  It appears the Victoria plums are the first to ripen so when I noticed some had dropped off the tree, I figured out it might be time to harvest them.  

It's not a huge crop.  There are not enough for jam making but too many to eat out of hand so I decided to use them for baking.  Here is a quick and easy dessert just right for those small batches of plums. 

Victoria Plum Bake

Preheat the oven to 180C/350F.  Butter a baking dish and set aside while you make the sponge mixture.

3 oz (75 grams) butter- room temperature
3 oz (75 grams) caster sugar
4 oz (100 grams) self raising flour
1 teaspoon baking powder
2 large eggs
1 teaspoon vanilla extract

Beat the ingredients until they make a sooth batter.  Spread the batter evenly into the buttered baking dish. 

Top the batter with plums sliced in half and stones removed.  I also removed the outer skin but you don't have to.  

Mix together 2 Tablespoons of caster sugar and 1 teaspoon ground cinnamon. Sprinkle this over the top of the plums.  Bake for about 30 minutes or until the sponge is golden and springs back when you touch it.

Serve slightly warm with cream, custard, or vanilla ice cream.  Enjoy!