Bristol Harbour Festival

Hi all,

Yesterday I went to the Bristol Harbour Festival. I hadn't been there for years, but found it very enjoyable. Apart from all of the interesting boats in the harbour there was lots of stalls selling food, jewellery and accessories. The live music was really great too, we stood to listen to a few different acts. My highlight might have been the man dressed in 'stereotypical french attire' cycling round on a really tall bike with stilts on! (unfortunately I didn't snap a photo of him) But here is what I did...

The weather held out for most of the time that we were there, but it started to rain before we left! Looks like we have had our summer!

An amazing soap stand with so many colourful goodies. They all smelt really nice too 

I have never seen so much fudge in my life! There was this huge sweet shop tent with rows and rows of sweets. My blood sugar levels were rising just looking at them!

And lets finish with gromit! I found another one (and several others through the day, but this was my favourite) 

Hope you enjoyed, and hope you had a good weekend

xox Niamh xox

Flower Oil Painting

Hi all,

I love painting, and unfortunately haven't had time to do much of it over the past year. So jumping in the deep end I decided to paint an oil canvas for my Grandmothers birthday. I have previously painted her flowers, and she had been asking me for a little over a year if I could do another one for her. This one is a complete surprise, and although her birthday was a week ago I am giving it to her this weekend, as I wanted to make sure that the oils had completely dried (I didn't want them marking her cream walls with green!)

I worked from a photo I took of an open tulip at the Eden Project, but made a slight adjustment to the colour, I kind of amped up the red in the petals, and made the background a little bluer. Oil paints are such a lovely medium to work with, they are so smooth and just blend like a dream, the down side of their slow drying time is that you have to be carful where you rest your arms (I ended up like the incredible hulk after one painting session!)

Here it is:

What do you think?

xox Niamh xox

Birthday!!!

Hi all,

Yesterday was my 19th birthday, it was pretty low key, but I thought I would share it with you in a few pictures.

The very scrummy birthday cake that my mum made for me. A raspberry-sour cream coffee cake from the William-Sonoma baking book. It was really yummy!

A few things I received for my birthday. The top image shows a wicker basket which my mum made up with things that will come in handy when I go off to university this September, including a garlic crusher, tea and macaroons! Then two Martha Stewart baking books that I have wanted since we were in Washington (expect to see things from them soon!) The final picture shows a pair of earrings that my next door neighbours gave me. The black in the centre of them is Jet which is actually fossilised monkey puzzle tree. Pretty cool!

Nail of the day, I chose this light pink by Essie 'Muchi Muchi"

The highlight of the day was when we went out for a family meal at Bills. It was sooo good. We shared the mezze plate (bottom photo) for a starter. I then had the crab and smoked trout fishcakes which were really really tasty. I shared pudding with my dad as I was already very full. We shared the creme brulee which was white chocolate and raspberry. Sooo good!

So another birthday has come and gone. I wonder what this year has in store for me?

I will have to wait and see...

xox Niamh xox

MAC Rebel

Hi all,

Short and sweet post here, just sharing one of my favourite MAC lipsticks which is MAC Rebel. I actually picked this up in winter as I was searching for a deep dark lipstick. Its a satin finish which is one of my favourite finishes of MAC lipsticks as they seem to have really great staying power. This colour is really buildable, so it can be used as a stain or full application. As it wears off it reveals its undercolours which is actually a pinky fushia colour. All in all I love this lipstick and if you are into darker bolder colours (or looking for something different) go and try it out, and don't be scared of what you see in the tube!

And tomorrow is my birthday!!!!

xox Niamh xox

Jam Jar Lights

Hi all,

We recently hosted a BBQ at our house, and I took it upon myself to bring some decor to the tables. I was working on a budget (i.e I managed not to spend anything doing this) We had empty jam jars which I thought would be good as tea light holders, but on their own they are very plain. Something you could do would be to spray paint them and stick things to them, but I wanted a less permanent option. So I used leaves from a plant in our garden (long and thin) and tied string around the jam jar to secure them in place.

So simple right? 

When the candles were lit and it finally got dark (British summertime so it was quite late) you could see the flicker of the candle through the leaves, and it gave a green glow. 

Due to the amazing heat we are getting in England right now the leaves went crispy pretty quickly, but if it wasn't as dry and hot I am sure they would last longer.

This would be really nice with silk leaves and possibly small silk flowers, giving a more permanent piece.

What do you think?

xox Niamh xox

Blueberry Pancakes

Hi all,

Sunday morning breakfast this weekend took a change from the waffles that we normally make. We made blueberry pancakes! I used Martha Stewarts American Foods book which has a buttermilk blueberry pancake recipe. This was my first attempt at them, and they turned out really well! Drizzled with a little maple syrup with a side of bacon, yum!

Blueberry Pancakes

From Martha’s American Foods

Ingredients

• 1 3/4 cups all pupose flour (plain flour)
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon course salt
• 1 1/2 cups buttermilk
• 2 large eggs, room temperature
• 1 teaspoon unsalted butter, melted, plus more softened, for skillet and serving
• 2 tablespoons plus 2 teaspoons neutral tasting oil, such as sunflower
• 1 cup fresh blueberries (or frozen that have been fully thawed)
• Pure maple syrup for serving

Directions

• Sift together flour, sugar, baking powder, and salt. 
• In another bowl, whisk buttermilk, eggs, vanilla, melted butter, and 2 tablespoons oil to combine.
• Whisk into the flour mix, do not over mix, the batter should be slightly lumpy.
• Fold in the blueberries
• Heat 1 teaspoon softened butter, and remaining 2 teaspoons oil in a large nonstick skillet over medium heat.
• Working in batches, pour 1/3 cup of batter per pancake.
• Cook until small bubbles form on the surface, about 3 mins
• Flip, cook until underside is golden brown, about 3 mins.
• Enjoy

Makes 10

xox Niamh xox

Tie Dye Scarf

Hi all,

I have done another little experiment with tie dye. After the last scarf I dyed turned out so well I decided to dye another scarf that I wasn't wearing much. It was a solid bright green colour, and I wanted to give it more dimension. This scarf had 3 dying sessions, the first when I used a spray bottle to spray the dye onto the ends of the scarf in order to achieve a colour gradient (hombre) effect. I then used the same dye but diluted down to mottle the overall scarf. I then took a break from dying the scarf but I wanted to give it a bit more decoration, so the final dye bath I used was a navy blue dye, and I tied the scarf to create stripes of colour, and also circles nearer the ends.
This is how it turned out.

I have a few more tie dye projects ahead, I want to try different techniques to get different effects.

xox Niamh xox

Chocolate Fudge Cake

Hi all,

I have been doing more baking now that college has finished and I am going to share these things with you. First off a very decadent chocolate fudge cake which I made for my mums bookclub. (Its good to have a reason for baking, otherwise I always end up bringing it to my neighbours!)
The recipe used for the cake is from Rachel Allen cake.

I decorated the cake with two different things. The chocolate ganache which I coated the cake with was from Martha Stewart, and the chocolate frosting used in the cake and decorative swirls was from William Sonoma Baking book. Oh and the typical sugar paste flower (which I haven't made for a while)

So if you want to give this cake a go then see the recipes below:

Chocolate Fudge Cake

From Cake by Rachel Allen

Ingredients

• 225g dark chocolate, in drops or broken into pieces
• 225g butter, plus extra for greasing 
• 325g caster sugar
• 6 eggs, separated
• 200g ground almonds
• 75g plain flour, sifted
• 1 tsp baking powder
• 2 tsp vanilla extract
• Pinch of salt

Directions

• Preheat the oven to 160c, (325f), gas mark 3, then butter the sides of the cake tin and line the base with a disc of baking parchment. You need a 25cm diameter spring form or loose bottom cake tin with 6cm sides.
• Place chocolate in a heat proof bowl set over a pan of simmering water. Leave just melted, stirring occasionally, then set aside.
• Either in a large bowl using a wooden spoon or in the bowl of an electric mixer using the paddle beater, cream the butter until soft. Add the sugar and beat until the mixture is light and fluffy. Add the egg yolks one at a time, beating well between each addition. Mix in the ground almonds and the melted chocolate, followed by the flour, baking powder and vanilla extract.
• Tip the egg whites into a separate bowl, add a pinch of salt, and beat until stiff but still smooth in appearance -  do not over-beat. Fold the egg whites into the cake mixture and then pour mixture into the prepared tin.
• Bake for about 1 hour or until a skewer inserted into the center of the cake comes out clear but moist. Leave in the tin for 20 mins, then loosen the edges of the cake using a small, sharp knife and remove the sides of the tin before carefully transferring to a serving plate to cool.

Chocolate Ganache Icing

From Martha Stewart

Ingredients

• 9 ounces bittersweet or semisweet chocolate, finely chopped
• 1 1/2 cups heavy cream

Directions

• Place chocolate in a medium heatproof bowl.
• In a small saucepan, heat cream until bubbles begin to appear around the edges
• Pour the cream over the chocolate
• Let stand for 5 mins, then stir until smooth.
• Set aside at room temperature until cool but pourable, stirring occasionally

Makes about 2 cups

Chocolate Frosting

From Williams-Sonoma The Baking Book

Ingredients

• 4oz bittersweet chocolate, finely chopped
• 2 oz unsweetened chocolate, finely chopped 
• 1 cup unsalted butter, at room temperature
• 2 cups confectioners’ sugar (icing sugar), sifted
• 3 Tbsp light corn syrup (or Golden syrup)
• 1 tsp pure vanilla extract
• Pinch of salt

Directions

• In the top of a double boiler, or in a heatproof bowl, combine both types of chocolate. Set over barely simmering water and stir occasionally until melted.
• Let the melted chocolate cool slightly
• In a large bowl, using an electric mixer on medium speed, beat together the butter and confectioners’ sugar until smooth and fluffy.
• Beat in corn syrup, vanilla and salt.
• Continue to beat while gradually pouring the melted chocolate into the butter-sugar mixture.
• Beat until smooth

Makes enough frosting for one 9-inch cake

xox Niamh xox

Berry Crumb Bar

Hi all,

Another baking post here on a truly scrummy recipe that I found on the Martha Stewart website. The recipe is a rhubarb crumb bar, which was exactly how I made it the first time round. I have now started to expermient a little bit, by changing up the rhubarb for mixed berries and apple, and adding nuts and oats to the struesel topping for even more crunch. The icing sugar in the base makes it really smooth and gives it a melt in you mouth kind of texture.

And now for the photos...

Want to give it a go? Here is the recipe:

INGREDIENTS

For the Streusel

• 6 tablespoons (85g) unsalted butter, melted, plus room temperature butter for pan
• 1 cup plain flour
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• optional chopped nuts and oats (1/4 cup)

For the cake

• 1/2 pound rhubarb, cut into 1/2 inch pieces (or equivalent in other fruit)
• 1 tablespoon light-brown sugar
• 1 cup plain flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, room temp.
• 1 cup icing sugar
• 2 large eggs
• 1/2 teaspoon pure vanilla extract

Directions                 

1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
2. Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
3. Make cake: In a medium mixing bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners’ sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkles with rhubarb and top with streusel.
4. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45-50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars. 

xox Niamh xox

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Sperry Top-Sider Canvas Bahama Boat Shoe

Hi all,

Another America purchase here. I had been eyeing up the Sperrys website, as I have wanted to buy a pair of boat shoes for a while. When in Pentagon City Mall I was able to go into a Sperry shop. There were so many lovely shoes in there I could have bought them all, but I settled on this pair, the Bahama boat shoe, in an off white canvas. They are so comfortable, and I haven't even fully broken them in yet. My only issue is the colour. I have already got a few marks on them, but I need to spray some fabric protector on them and that should sort that issue out. I also got some of the socks that they sell which are specifically to be worn in the boat shoes. They aren't visible, but have a grippy thing on the inside which keeps them from slipping off your foot. They are so much better than going barefoot as they will keep the shoes cleaner and fresher for longer!

If you are interested in seeing these or more Sperry's Topsider shoes follow the...

Link 

xox Niamh xox