It wouldn’t be a lockdown if I didn’t do a little bit of baking, so last weekend I made a Milkybar chocolate cheesecake. One of my best friends, Rhi, made this ages ago and it was the tastiest thing I’d ever eaten. I’ve lost count of how many times she’s made this cake for me, and since we can’t see each other because of lockdown, it was time that I learnt to make it myself.

The original recipe is from Jane Patisserie and you can see it online here. It only took 10 minutes to prepare and apparently serves 14 people, but I can tell you from prior experience, I wouldn’t share this with 13 people. It’s a generous recipe but I could eat this all day (thanks, Jane!).

Ingredients

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Biscuit Base

• 300 g Digestives
• 150 g Unsalted Butter

Cheesecake Filling*

• 300 g Milkybar Chocolate
• 500 g Full-Fat Cream Cheese
• 75 g Icing Sugar
• 1 tsp Vanilla Extract
• 300 ml Double Cream

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Decoration (Optional)

• Milkybar Buttons
• 150ml Double Cream
• 2tbp Icing Sugar
• 50g Milkybar Chocolate

Note
* Jane explains in her blog post that substituting ingredients for low-fat options don’t work well for this recipe. So, skip the Weight Watchers and go full fat! 

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Firstly, before I start baking I like to get everything measured and into glass bowls. My husband laughs at me, but honestly, it makes everything so much easier. You’ll have a couple more dishes to do but it makes baking a cake far less stressful when you have everything you need in front of you. This is especially important when making a chocolate cheesecake because you’ll be melting ingredients!

Preparing the base

The benefit of getting your ingredients ready also means you can prepare in advance. This is a good idea if you keep your butter in the fridge (because it’ll give it a bit of time to come to room temperature).

Firstly, you’ll need to blitz your digestive biscuits in a food processor or mash them up using a rolling pin. I found when I use the rolling pin method that there were still some lumps left, so I used my hands just to break it up a little bit. I found that having a couple of chunky bits in it is actually quite nice, so don’t worry too much about making it as soon as sand.

Once you’ve prepared a bowl of biscuits it’s time to melt the butter and combine.

There’s a couple of different ways to melt butter. Don’t make the mistake of putting it straight into a saucepan and on the hob. This usually ends up melting the butter too quickly and burning it. This ends up smelling bad and going black, which isn’t any good for baking.

Either pop it in the microwave or use a double boil saucepan. If you don’t have a double boil saucepan then you can just fill a small saucepan with hot water and place a glass bowl over the top. Boil on low heat and add the butter to the glass bowl and stir regularly.

Ensure you’re using a heat-resistant bowl and careful when you take it off the heat.

Once the butter is melted, pour it into the large bowl of biscuit crumbs. Combine the biscuit and butter together with a large wooden spoon. Once the ingredients are mixed together then scoop the mixture into an 8″/20cm Springform Tin or similar.

Pushing the base down firmly gives the best results. It tends to hold together better when it’s finished and there’s more room for cheesecake filling – yum!

Making the filling

For this recipe, I’m using Milkybar chocolate because it’s my absolute favourite. That said, you can tweak this recipe and try it with any flavour you want. Some chocolates will have a different melting point and you may need to consider the consistency of things like berries.

My friend made one with Oreos and Biscoff cheesecake which was so delicious and it’s made me really want to try experimenting with different flavours! If you’re using biscuits as decorations, remember they’ll go soft if they’re left out or in the fridge – so you’ll need to eat it quickly!

I melt my chocolate the same way that I melt my butter, using the double boil method. I find this is particularly important when working with chocolate as it needs to be melted slowly. Chocolate takes longer to melt than butter, so it’s tempting to turn up the heat on the hob or forget about it in the microwave.

In a minute you’ll need to prepare some other ingredients, too. Leaving your chocolate in a glass bowl over boiling water will ensure it keeps its runny consistency, whilst you’re busy doing other things.

When you’re confident there are no more lumps in your chocolate and you’ve given it a good stir, its time to take it off the heat. I leave the chocolate in the bowl but turn the hob off, so it doesn’t burn.

Sift your icing sugar, and pour into a large mixing bowl with your cream cheese and a tsp of vanilla extract. I poured the ingredients straight into my Kenwood 4.6L stainless steel mixing bowl, ready to be whisked up!

I highly recommend using either a stand mixer or an electronic hand mixer for this part of the process. As some of the ingredients are quite thick, you might make it harder work for yourself using a hand whisk. We have the Kenwood Titanium Chef, and I absolutely LOVE it.

This powerhouse does everything you can imagine. It came with a dough hook, a K beater and a power whisk but there are 20+ optional attachments, from choppers to juicers. This is perfect for our minimalist vibe as we don’t need a separate bread maker or blender.

Begin slow and then increase the speed to ensure that it gets all the ingredients and combines well.

Our Kenwood mixer has an electronic speed control with halo illumination (very snazzy!), so I started on the lowest setting and gradually increased speed.

There’s also a pulse and fold option which could be really helpful if you choose to whip up some icing for the top of the cake – but that was just a step too far for my baking expertise.

Add the melted chocolate and pour in the double cream. Continue to mix well so all the ingredients combine. I found that the chocolate was clumping slightly on the whisk attachment so I increased the speed and that solved the issue.

**Can we also have a moment of appreciation for the halo illumination ring on the Kenwood stand mixer? This was made with Instagram in mind. SUCH a dream** 

When you’re happy with your mixture, you’re ready to pour it onto your biscuit base. If you’re not using a springform tin or similar, then I’d suggest using a shallow tin.

You don’t need to grease the tin or put down any greaseproof paper. I’d go as far as advising against it because it’s a no-bake cheesecake! Especially, as you’ll want a smooth finish.

Tip: I’ve used a bottomless cake tin which is quite deep (you can see from the pictures). This means I can pop the cake out afterwards with ease. 

Pop it in the fridge for 6 hours (or even better, leave it overnight). It’s tempting to cut into it early, but believe it, it’s worth the wait. This way you’ll be sure the base and the mixture has completely set.

The next day, carefully take it out of the cake tin and transfer it onto a plate. I used a butter knife to run around the edges to give it a smooth texture (it’s a good excuse to lick the knife clean, too!)

Decorating

Finally, before you dig in… decorate with Milkybar chocolate buttons!

If you want, you can melt some more chocolate and drizzle it over the top. Mix 2tsp with 150ml of double cream, then pipe onto the cake and top with buttons. Honestly, though, I didn’t have the patience.

Now, the best part – eat it!

The post No-Bake Milkybar Cheesecake Recipe For White Chocolate Lovers! appeared first on Strawberry Squeeze.

I’ve been a coffee drinker my whole adult life. The habit did start of course, as any UK coffee drinker does – through instant coffee granules. I probably first had it at someone’s house as a teenager, tired from staying up all night playing video games (not much has changed) and up early in the morning, helping them move some boxes, or do some gardening.

Caffeine was my fuel to keep going when my eyes just wanted to drift slowly closed throughout the day.

Of course, the love of coffee soon grew into an appreciation of ‘real’ coffee, and that soon led to perhaps an excessive (ongoing) pursuit of the best-tasting home coffee I can create, and one of my main hobbies.

Now I’m an amateur coffee connoisseur, trying to figure out whether each bag of beans I buy is my new favorite, whether it has hints of mango, or hazelnut, or dark chocolate… Or if it just tastes like plain old good-tasting coffee! My tastebuds surely aren’t refined enough to accurately critique every bean I grind at home, but I absolutely have a fun time doing it!

I think perhaps, that’s the same thought process behind wine tasting.
Except with coffee, I’m not slurring my words and stumbling around the room after 4 cups. I’m wide awake and sprinting around the house playing with my dog!

Our coffee machine: Lelit Bianca Dual Boiler – Paddle PL162T available to purchase online here

Unfortunately, this means that my love for coffee-drinking has a strict cut-off in the evenings; my sleep habits are bad enough without being utterly wired for the night.

“But what about decaf coffee?”

“NO WAY, decaf tastes nowhere near as nice as a ‘real’ coffee”

At least, that’s how I would have replied until a few weeks ago. But when was the last time I’d actually tasted a decaf coffee?

Thinking about it, it would have been way back at the start of this post, back when I was a teenager, 16 years ago. Perhaps it was after a cozy dinner at a friend’s house, or a family party one evening as it winds down.

“I’d love a cuppa but it’s late…”
“We have decaf”
“Oh go on then!”

And it would be instant coffee, it would taste pretty grim, almost chemically astringent. I didn’t drink decaf for a long long time after that.

Things are different now.

I usually have a subscription from a local coffee roaster. They deliver 500g of freshly roasted beans every couple of weeks, and I usually do a good job of finishing them before the next batch arrives. It’s usually the same type of bean now, and I use it in my standard flat whites every day. It’s easy, and I can make it taste good every time.

But I love to experiment with different flavors of coffee, that’s part of the fun!

So every month or so, I’ll order a bag from a completely different roaster, with some outlandish tasting notes just to give it a go. Hints of lychee, traces of orange sherbet, vanilla ice-cream undertones, the options are bizarre and often just taste like…coffee.

This time I decided to do something different. I ordered two bags from Rave Coffee: one standard coffee, for delicious daily flat whites, and one decaf bag bought for Sam, who usually drinks tea and doesn’t understand why I spent so much money on a coffee machine!

I thought it was a perfect opportunity to introduce her to the world of home-made high-quality espresso, without leaving her jittering all over the house and awake all night!

Initially, I was drawn to Rave Coffee because of its branding. They’re all about freshly roasted coffee, no jargon, no bullshit. I was really impressed with its sustainability mission, too.

Rave coffee is sourced carefully and ethically – they select producers we can support and maintain long-term relationships with in the future. Rave Coffee attempt to help improve the sustainability of farms through various production systems and education.

Additionally, Rave Coffee reduce their impact on the environment, where possible. They recycle all of their pallets, plastic, cardboard, and compost, as well as using sustainable packaging.

You can read more about its sustainability mission here.

You wouldn’t believe how many times I buy coffee and it arrives stale. Ideally, coffee beans should be consumed within 2 – 4 weeks from roasting. When we received the Rave Coffee beans, they’d been roasted the day before, so we waited a couple of days before giving it a try.

Of course, I’d have to test it out first, to make sure it tasted ok, even if I did think it’s not going to taste anywhere near as nice.

But wait.

It tastes great! I couldn’t even tell it was decaf, it was just delicious!

Nutty, velvety, rich bodied coffee which makes a sublime flat white

My world is flipped upside down. I didn’t know this was possible, I thought you had to drink caffeinated coffee to get the full flavour?

Available here: https://ravecoffee.co.uk/products/swiss-water-decaf-colombia

Apparently not. Apparently, if you buy really good quality decaf beans from a local roaster, you can drink coffee all day, all night, as many as you like, without that jittery up-all-night feeling! Why didn’t I know about this sooner?

Sam still drinks tea.

One day I’ll convert her to the coffee world, but right now she’s not keen.

It’s OK though, I have my own decaf coffee now. I can even have a midnight espresso.

If you want to order some, head on over to Rave Coffee and choose based on region, flavour, or roast level… Don’t forget you can get 15% off your first order if you sign up to their newsletter!

EDIT: **Psst** Sam, here! I might not know much about coffee but I do know that my husband is going to be delighted with this Acaia Lunar coffee scale that’s for his birthday today

The post Midnight Espresso: The Discovery Of Drinking Coffee Deep Into The Evening appeared first on Strawberry Squeeze.

This means being told to work from home to stop the spread of Covid-19 was relatively easy for me, initially. Other than seeing my clients face-to-face, delivering training, and popping into the office, things didn’t change much. I did start to realize how much I missed going out and getting outdoors though – something I’d completely and unknowingly taken for granted.

WFH every single day can get repetitive; I’ve started to lose motivation, as well as, lose my sense of time. That’s why I’m now making a conscious effort to switch up my morning routine. I’m pretty bad for skipping breakfast because I don’t often feel hungry in the morning – but I know I’m shooting myself in the foot – so I’ve decided to find some healthy breakfast recipes I couldn’t resist.

Reasons to Eat Breakfast

• Enhances Immune System – According to a study in the Netherlands, skipping breakfast caused a 17 percent drop in gamma-interferon. Okay, so I don’t know exactly what that means but I do know it’s to do with our immunity response. In 2020, we need to look after our immune system more than ever.

• Brain-Boosting Powers – Ever find yourself working but not actually working? Yep, we’ve all had that feeling. Your brain needs a fresh supply of glucose (blood sugar) for fuel. Without it, you’ll struggle processes and remembering things.

• Stabilizes Energy Levels – A balance of carbohydrates, protein, and fiber is the key to any healthy breakfast, and eating foods with these components will increase your energy levels. Breakfast was found to supply around 25 percent of people’s daily energy expenditure, thus leading to a high-functioning day.

The Stuff Breakfast Dreams Are Made Of

One of the perks of working from home means you have more time to dedicate to things like making breakfast (or hitting snooze a couple more times!). When I don’t have to travel into the office I save at least an hour a day in commuting time – and I know a lot of people who travel so much further!

I’ve been on the search for healthy recipes that are easy to make but also healthy, because after all, what’s the point if you’re just eating a load of rubbish? Bang in the middle of lockdown I was introduced to Erbology who takes powerful plants and making them accessible every day in delicious foods and drinks. Erbology’s 100% plant-based and holistic approach is to deliver food that makes you feel good.

Their products are certified organic, gluten-free, raw ingredients with no additives or GMO.

Honestly, could this have come at a better time!?

Tropical smoothie bowl

I’m a huge fan of smoothie bowls (who isn’t!?). They’re healthy, quick to make, and super flexible. It’s an easy way for me to get more fruit into my diet and I usually cover them in Chai seeds. **Psst** Chia seeds are the best way to combat wrinkles because they have 10x the antioxidants than blueberries do!

In the morning I struggle with feeling sluggish, which is why I was instantly attracted to mixing up my smoothie bowls with organic sea buckthorn shots. Sea buckthorn is a berry that grows in coastal regions, and it is chock full of health-boosting nutrients, giving you that boost you need in the morning

Simply blend bananas, pineapple, raw beetroot, full-fat coconut milk, and your sea buckthorn shot in a high-speed blender then pulse until you reach your desired consistency. To finish garnish with sliced banana, coconut chips, figs, and sesame seeds.

View the tropical smoothie bowl recipe online here.

Alternatively, if you don’t fancy making a smoothie bowl, you can also drink the sea buckthorn shot in one for an energizing boost, or add to orange juice or water.

Vegan pancakes recipe

Pancakes take that bit longer to make than your roster of grab-and-go weekday breakfasts but sometimes that mindful morning calls for a special breakfast. Eating pancakes with warm berries or chewy chopped dates on really doesn’t feel like a chore in the morning. The only problem is, it’s easy for pancakes to become unhealthy so I’m toying with different topping and incorporating raw organic Jerusalem artichoke powder.

Nutritionally, Jerusalem artichokes pack a real punch. They are a source of valuable minerals such as potassium and iron. A shortage of iron is an issue for many people transitioning to a plant-based diet. When I went vegan earlier in the year, the plant-based diet intially wreaked havoc with my menstrual cycle and energy levels.

Finally and perhaps most notably, Jerusalem artichokes contain plenty of inulin. This is a soluble prebiotic fiber that is particularly valuable because it stays in our gut, fermenting into incredibly healthy intestinal microflora. That is to say, microflora is good gut bacteria. In other words, eating sunchoke means that your gut will be supported in digestion and other functions.

Some of these other functions include the elimination of the bile that is stored in our bodies. When the liver is encouraged to produce more bile, cholesterol levels go down naturally. Microflora also helps your body extract more nutrients from the food that you consume and process blood sugar more efficiently.

Pretty neat, huh? View the vegan pancake recipe online here.

Cashew energy balls

I’m a self-confessed workaholic and the first thing I do in the morning is dive into my emails. I’ve had it drilled into my head a million times over that this isn’t good, but honestly, it works for me. My morning anxiety dissipates as soon as I can see that nothing terrible is hiding in my inbox. Before I know it, I’m 30 emails down and if I’m lucky, clutching a cold cup of tea.

With all the best intentions in the world, I know what I’m like and how busy my lifestyle is running a business, even if I’m doing it all from home. Something set up and ready for me to eat is far more appealing, because it’s not that I’m not hungry, it’s that I don’t give myself the time to tear myself away from the computer. That’s where energy balls become the saving grace to my breakfast plan.

Made with 100% organic sea buckthorn powder – honestly, I can’t get enough of this stuff. Similar to the shot mentioned above, with all the same great benefits (including glowing skin, hallelujah!), but it’s made from 100% organic crushed dried sea buckthorn berries.

Energy balls are really easy to make. Simply place raw cashews in a food processer and mix until finely chopped. Add raisins and hemp seeds, along with a few other ingredients, then form little balls and roll in the sea buckthorn powder. They’ll be good for 2 weeks in an airtight container.

View the cashew energy balls recipe online here.

The post WFH Energy Boost: Breakfast Recipes To Get Out Of Bed For  appeared first on Strawberry Squeeze.

We’re not huge fans of celebrating holidays like Valentine’s Day, so simply eating good food and spending the day together is usually enough for us. What’s better than pancakes covered in maple, cuddled up on the sofa with a blanket? I must confess – this year we did squeeze in a little afternoon tea and spa day at St Michael’s Resort in Falmouth. But hey, it was our first Valentine’s Day as Mr & Mrs – we had to do something a little special! In all honesty, our pancake morning tradition was pretty great though.

Making fluffy American pancakes

Every day Sam makes me a cuppa tea and I very rarely make him a drink. Anyone that knows my husband will know that he’s absolutely OBSESSED with coffee. His handmade coffee machine from Italy costs the equivalent to two weeks in the Maldives (yes, that’s the sound of my heart breaking!). It doesn’t stop there, he has a special coffee bean grinder and all the barista accessories.

I have no idea how to use most of it, and as Sam’s gradually upgraded his equipment, he’s given up teaching me. He measures every single grain of coffee after grinding it and does fancy latte-art with the milk. I used to grind beans and make coffee with his old machines but now I’m completely out of my depth. Instead, he deals with the drinks and I’m forever grateful – getting to enjoy plenty of drinks in bed! I’m so terrible at using it that I even have a normal kettle despite having an instant boiling water tap on the coffee machine

My inability to make a good coffee does get me off the hook for making drinks, however, I then have some serious making up to do when it comes to being in the kitchen. Luckily, that’s OK because I’m a feeder. I love cooking and baking – especially for other people. We try to learn new recipes at least once a month, or every couple of weeks, and I’m always trying to improve our existing recipes.

We usually make thin pancakes, but this year I wanted to try fluffy American pancakes. I was worried they’d come out cakey but I’m glad to report they didn’t resemble cake in any way! They came out exactly as expected and each time I poured another I got used to what thickness was right. The first couple were slightly buttery but then as I used less after learning from my first couple, they got better.

Want to know how to make your own?

Finding a recipe for American fluffy pancakes took a little bit of digging. Why? Because all the recipes were American, meaning the measurements were in cups. We have cup measurements here, however, I don’t like baking this way (especially something I’ve not made before!). The cup system isn’t as accurate and I’d rather weigh out my ingredients, as opposed to roughly calculating them.

To save you the hassle of traipsing through recipes, reading reviews and converting cups into grams, I’ve included the recipe that we used below. It made enough for two and we were full afterwards, however, if you’re in the mood for a feast, I’d recommend doubling-up the ingredients as it goes quickly!

Ingredients

• 135g/4¾oz plain flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp caster sugar
• 130ml/4½fl oz milk
• 1 large egg, lightly beaten
• 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

Method

Sift the flour, baking powder, salt and caster sugar into a large bowl. For extra-fluffy pancakes substitute self-raising flour for plain flour and still use the baking powder!

In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter. If your butter is cold then you can heat it up in the microwave or over the hob.

Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter – any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes before you begin making pancakes.

Heat a skillet over medium heat and add a knob of butter. I choose to use a cast-iron skillet like this one from VonShef, as opposed to a non-stick pan. Firstly, non-stick is bad for the environment. Secondly, skillets heat up and distribute heat more evenly. Thirdly, they’re super hard-wearing and far more versatile (i.e. you can pop them in the oven).

When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). I found it better to use a small pan so all the pancakes were the same size.

It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm/½in thick.

Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan. We found that they kept the warmth as we piled them on top of each other anyway, so putting them in the oven wasn’t really needed.

Serve with lashings of real maple syrup, berries and bacon (for those non-veggies!).

The post Homemade Fluffy American Pancakes For Lazy Days 🥞 appeared first on Strawberry Squeeze.

Luckily, there’s an easy way to transform traditional pancakes into delicious, nutrient-packed protein pancakes! All you need is a couple of new ingredients – including a premium whey protein powder (and we have just the one!) – and a willingness to try something new. 

Some people might be skeptical about protein powders, as they might have heard that they’re not worth it or they’re packed full of hidden ingredients. This is rather unfortunate because whey protein powder can be a massive help when you want to either gain muscle or lose weight. You might have heard that protein is essential when it comes to toning up and, no matter what your fitness goal is, that’s an incredibly true statement.

Protein is a macronutrient that your body requires in everyday life, and there is a whole range of benefits when you consume your daily requirement. If you find that you aren’t making any progress at the gym – whether that be gaining muscle or losing weight, then you’re probably lacking in protein. Relying on a whey protein powder, such as Naked Whey which is produced using only one ingredient and no hidden extras, will help you effectively meet your protein requirements and tone up. 

One of the most important aspects of toning up is to ensure that you’re consuming enough protein. Add that with a regular exercise routine, you have exactly what you need to be building muscle and losing body fat. Though, if you’re not consuming enough protein, then you’re going to find it much more difficult to be able to lose weight or gain muscle as your body doesn’t have the right nutrition.

When you’re exercising, you’re basically breaking down your muscles to make them stronger. Your body needs protein to be able to repair your muscles, which is why protein supplements – like a whey protein powder – are so useful when it comes to making sure you’re meeting your daily requirements. Likewise, protein keeps you feeling full and satisfied which means you’re not going to be snacking on calorie-dense foods. 

But many people find themselves asking what exactly to do with the whey protein powder once they have it. The answer’s simple: you can either use it in a smoothie between meals to maintain or gain weight, or you could experiment by adding it to some baking recipes. The latter is exactly what this recipe is all about!

To make these delicious protein pancakes, you’ll need:

• 1 cup of oats
• 1 large ripe banana
• 2 eggs
• ½ cup of eggs white
• 4 tsps. of baking powder
• Pinch of salt
• Pinch of cinnamon
• 1 scoop of Naked Whey
• 2 tbsp. of flax meal

The process of making these banana pancakes is super simple and easy to do. You won’t need to worry about spending too much time in the kitchen to whip up these treats. 

Simply put all the ingredients in a blender and blend at medium speed until everything is well mixed. We recommend adding the protein powder last. 

Heat a non-stick pan on medium heat before adding the batter in small circles. When the edges start to look dry and there are bubbles on the top of the batter, flip the pancake and cook for another minute. 

You can also top the pancake with whatever you fancy! Whether that be chocolate chips or blueberries – it’s your own choice to make. Or, simply keep them plain and pair them with some syrup. 

Enjoy!

The post Simple Recipes: How To Make Heavenly Banana Protein Pancakes appeared first on Strawberry Squeeze.

I’ve been travelling the last two years in a row over Halloween so we haven’t properly celebrated in a little while. This year I wanted to go all out – I wanted to visit the pumpkin patch, bake autumnal treats and watch horror movies with my husband. Some of my friends and family said it sounds like we had a lovely evening in so I figured I’d pop some of the recipes in a blog post, along with our little set-up.

Roast pumpkin seed

Confession: For years, I threw away the seeds after carving pumpkins. Then a few years ago, after learning more about food waste and vowing to make the most of every ingredient, I decided not to toss the seeds.

Did you know 15 million pumpkins are thrown away every day? I just seemed like madness, especially when I’ve been trying to up my seed intake. Pumpkin seeds are high in protein and fibre, and they’re a good source of minerals like zinc and iron. What’s not to love? They’re super easy to make, too:

Ingredients

• 2 cups fresh pumpkin seeds, or whatever you scoop from one pumpkin
• 3 tablespoons butter, melted, or an equal amount of the cooking oil of your choice
• 1 teaspoon salt and/or other seasonings 1 teaspoon Worcestershire sauce, optional

Method

Preheat the oven to 250°, meanwhile scoop out the seeds from the pumpkin (if you haven’t already!). Separate the gunk from the pumpkin seeds by using your fingertips to pull the seeds free. Leave the large pieces of pumpkin pulp in the bowl as you transfer the seeds to a colander. Rinse the seeds in the colander under cold running water. The water will loosen the strands and make it easier to pull them off.

Once you’ve worked through the bowl, pat the seeds dry with a towel. Season the pumpkin seeds by stirring seasonings into the seeds with a spatula in a glass bowl. We went for salt, paprika and basically anything you’d find on spicy nacho – but you can use any spices you wish. There are lots of recipes online to give you inspiration. Whichever flavours you choose, combine the seasonings with the butter or oil in a small bowl.

Finally, bake for 45 minutes, making sure to stir and toss the seeds occasionally.

Horror movie marathon

We stocked the house up with sweets for the trick or treaters, and whilst we were in the confectionary aisle, I couldn’t resist picking up some for myself. We ordered some food and cuddled up in bed together to watch Halloween themed movies and eat until we felt sick. I did a bit of research a couple of days before and remembered how many bangers there are, so here’s some inspiration if you’re thinking of doing the same:

• Hocus Pocus
• The Nightmare Before Christmas
• Halloween
• Trick ‘r’ Treat
• The Addams Family
• Beetlejuice
• Casper

Milano Bedding Collection in Natural c/o Dusk.

We’ve just bought new sofas but we wanted to have a cosy evening in bed because we’d just received the most luxurious bedcovers in the world. Dusk sent us the Milano bedding collection as part of their Halloween campaign where they uncovered some facts, like how the South-West has the highest number of single beds in the whole of the UK Considering you spend so much of your time in bed, this just shouldn’t be allowed!

I don’t usually write reviews or recommend products on here because I hate to seem spammy or sales-y but this bedding is amazingly soft. My husband even said we need to chuck out our old bedding and just buy from Dusk from now on. They have some lovely designs, too which is so important when choosing bedding!

Bake meringue ghosts

Everyone will love these ghostly meringues – crispy on the outside and deliciously gooey on the inside. I saw these little guys on Pinterest and I couldn’t resist making them. My nan used to make meringues growing up, too so I’ve always wanted to give them a whirl myself. It was surprisingly easy!

Ingredients

• 4 large egg whites
• 225g (7 1/2oz) caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• Chocolate chips

Method

Preheat the oven to gas 1, 140°C, fan 120°C. Line 2 large baking sheets with baking paper. Put the egg whites in a clean dry bowl and with an electric whisk, whisk to stiff peaks. Add 1 tbsp of the sugar and whisk back up to stiff peaks. Continue adding the sugar in this way until it’s all added and the meringue is silky and firm.

Finally, fold in the cornflour and vinegar. Use a little of the meringue mixture to stick the baking paper to the baking sheets, a dot in each corner. Carefully spoon the rest into a piping bag fitted with a 2cm round nozzle, and twist the end of the bag. Holding the piping bag upright squeeze with even pressure pulling the bag upwards slowly as you do so. You want a meringue of around 9cm high with a pointy peak on the top. Repeat, leaving at least 3cm between each one. I skipped the pipping step because A) I’m lazy and B) I liked the imperfect result – they look more ghostly and taste better, too.

Gently press 2 chocolate chips into each meringue to create eyes. Bake the mini meringues for 1 hr, until they are crisp to touch and easily peel off the paper. Turn off the oven and leave inside to cool completely, ideally overnight. Melt the remaining chocolate buttons in the microwave. Then use the end of a paintbrush or teaspoon to paint a ghostly mouth onto each meringue. Leave to cool.

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