Today was Eboni’s 7th Birthday!
Time goes so very fast, she is growing up so fast. She is having a party at our local soft play on Saturday so we wanted to make today a bit special without having a party. Last night Cliff and I spent ages blowing up balloons. I then joined together 6 big sheets of tissue paper. We covered her bedroom door way with the tissue paper and filled it with the balloons. It was such a stealthy operation! Trying to hand noisy tissue paper is a challenge, but we did it without waking anyone. Here is her door way when we had finished 🙂
I really was expecting to miss it happen this morning. Eboni is a very early riser, but we woke up first!! We stood waiting for her to open her door and when she did it was amazing!!! The balloons fell like a waterfall all on her. She came out with the biggest smile on her face and that was the best thing ever 🙂
After that we went down stairs and had a drink, have her gifts which she loved and then had breakfast. After breakfast came the cake. She had a Disney Princess cake which she had asked for after we had bought it (good call or what!?)
After school we sat at the dinner table and started building the Lego Friends stables we got her. She is really good at it, I was quite surprised at how well she followed the instructions. We had dinner and then Granny came with more gifts…she was one very luck lady today.
Happy Birthday Eboni 🙂
Breakfast in our house is generally boring, unhealthy chocolate cereal. This is obviously no good! I needed to find something different and that I could make in advance. So I came across a recipe on Pinterest for some muffins that looked good 🙂
Now the recipe was in American cups, but it looked like the kind of recipe that would be ok to just use like for like in UK cups, it worked like a dream. So this recipe will work with either cup size.
The end result look like this 🙂
I adjusted the original recipe ever so slightly, here it is.
1 1/3 cup Self Raising Flour
1 1/2 tsp Cinnamon
2 Apples, peeled, cored and grated
2 large Carrots, peeled and grated
2/3 cup Desiccated Coconut
1/2 cup packed Brown Sugar
1/2 cup Caster Sugar
1/2 cup Olive Oil
1 1/2 tsp Vanilla
Pre heat the oven to 180C
In a bowl sieve in the flour and cinnamon. Add the apples, carrots and coconut.
In another bowl mix together the sugars, oil, eggs and vanilla.
Pour the wet mix into the dry mix and stir until it is just combined (don’t over mix here as you will end up with rocks not muffins!!)
Divide the mix into 12 cupcake/muffin liners.
Pop into the oven and bake for 20-25 mins.
Leave them to cool and enjoy.
Store in an air tight container and eat within about a week (I have just had the last one we made a week ago and it was still good).
I have also tested them in the freezer and they freeze and defrost really well.
We ate them with fruit and yogurt for breakfast. The kids thought they were pretty good and me and Cliff loved them!
The original recipe came from here
The second thing me and Eli made today on our little baking day was Lemon Drizzle Cake. Cliff has been asking me to make it for a few days now so I thought it would be a nice treat for him! It is a cake that always goes down well in our house, everyone loves it. It stays good for about a week (if it survives that long!) and is super moist.
Zest of 1 lemon
225g self raising flour
For the drizzle
Juice of 2 lemons
Heat the oven to 180C/Gas Mark 4.
Cream together the butter and sugar.
Beat in 1 egg at a time until combined.
Gradually mix in the flour and lemon zest.
Pour the mix into a greased loaf tin.
Cook for about 45 minutes until a skewer inserted into the centre comes out clean.
Once cooked turn out into a cooling rack.
Whilst cooling make the drizzle by heating the lemon and sugar on the job until the sugar has dissolved.
Place the cake on a serving plate and spoon the drizzle over the cake and leave to soak in.