Pumpkin Whoopie Pies

With Halloween and Firework night almost upon us once more, I had to share this pumpkin recipe with you. Warmly spiced with a sweet filling, they taste like a hug on a cold day - and they give you a chance to use up all that excess pumpkin flesh from those carved pumpkins...although to be honest, canned pumpkin puree works perfectly when time is short and makes these a breeze to whiz up.

I find canned pumpkin puree in my local Waitrose supermarket in the canned fruit aisle this time of year without any problem at all, and a single can will be more than enough for two batches of these - or you could simply freeze what you don't use in a suitable freezer-safe food bag, or in ice cubes to use at a later date.

Pumpkin Whoopies (makes about 16 whoopie pies)

120ml (4 fl oz) sunflower oil
200g (7oz) soft light brown sugar
1/2 tsp vanilla extract
1 large egg
100ml (3 1/2 fl oz) tinned pumpkin puree
250g (9oz) plain flour
1/2 tsp baking powder
1/2 tsp bicarb of soda (baking soda)
1 tsp ground cinnamon
1 tsp ground ginger

Preheat your oven to 170*C/325*F/Gas Mark 3. Line your baking trays with baking parchment if baking a single large batch (or line one and do several batches).

Mix together the oil, sugar and vanilla until combined and lighter in colour. Tip in the egg and pumpkin puree, mixing together until incorporated.

Sift all remaining ingredients together and add these to the liquid mix in two batches, mixing thoroughly on medium speed until you have a smooth batter.

Spoon the batter onto your baking tray(s) in heaped teaspoonfuls, 2-3cm apart, to give room for them to spread. Place in the oven for about 10 mins, until they're golden - they should spring back when touched lightly. Remove to a rack and allow to cool completely before filling...



Marshmallow Filling

Firstly, please don't be put off as it involves making a sugar syrup! It is the work of moments, and besides, this is delicious and so much better than a plain buttercream or cream cheese icing could ever be when paired with pumpkin whoopies (or cupcakes for that matter). It is simply a homemade version of the popular American "Marshmallow Fluff" marshmallow spread which can be hard to find here in the UK.

120g granulated sugar
80g golden syrup
1 1/2 tbsp water
2 large egg whites*
1/2 tsp good quality vanilla extract (optional)

*If you're feeding children, the elderly or any expectant mums, then simply replace the egg whites with an egg white substitute - which you can find easily in your local supermarket baking aisle. You'll need to follow the instructions on the brand of substitute you have to equal the 2 egg whites required.

Place the sugar, golden syrup and water into a saucepan or shallow fry pan and cook over a high heat until the mix reaches the "soft ball stage" (or use a sugar thermometer if you have one). If you're going my eye, this is when the bubbles in the mix look like they're starting to stick together, or when the sugar syrup begins to thicken but is still pourable and smooth. This can take about 2 mins, but keep a careful eye on it and whatever you do DON'T STIR!!!! Remove from heat.

In a bowl with either a food or hand mixer, whisk your egg whites (or egg white substitute and required water, depending on the product you're using) until soft peaks form. With your mixer on low speed, slowly pour the hot sugar syrup into the bowl, continuing to mix on low speed until all the sugar is in the bowl. Now increase the speed to med-high, and continue to mix until it becomes thick, glossy and cools. Add your vanilla at the end, if you're using, mixing it in well.

This is best to work with while still a little warm as it will become more and more sticky and marshmallow-like as it cools. Any leftover can be stored in the fridge - and if you've used actual egg whites, then do use and eat within 24 hours. If you're using after chilling, then you may need to give it a gentle stir with a spatula. This recipe makes enough marshmallow filling to fill two batches of the above whoopie pies, or a batch of regular (muffin sized) cupcakes, with leftovers.

I'm in love with... my christmas hostess apron

Okay, so love may be a little strong (my husband, son and dare I say it, even the dog may not approve) but infatuation maybe.

I've been drooling over this divine apron for a while now, and have finally ordered it to hopefully up the glam quota of my Christmas outfit this year (with a very busy 2.5 year old boy to run about after, and dinner to cook, the chance of sitting pretty in a dress and heels are practically zero). And as toddlers have no clue how much mummies need their beauty sleep, being the brightest of reds (think candy cane red rather than cherry red) it's the pop of colour I'll need with our usual silly-o'clock get up...

I also understand that some may think it's quite sad of me to pin my hopes of feeling more Yummy than Slummy Mummy over the Holidays on an apron of all things, but whatever works I say! Don't knock it till you've tried it. At £15.95 from Not On The High Street it's a positive bargain to boot, and I know it'll put a spring in my step every Christmas Day to come when dishing out those perfect roasties while someone will (hopefully) be keeping the Snowball topped up...

The only Blondie recipe you'll ever need!

Considering I was practically brought up on brownies (the gooey chocolate slice, not the group for girls with brown and yellow uniform and Tawny Owls!), I am a new convert to Blondies.

For years I stuck true to Brownies. Dark, deep chocolate. Sometimes plain, sometimes with chopped walnuts running through them but that's as far as I've ever deviated. Growing up, they were the cut-and-come-again cake of choice in our kitchen and they were my Dad's (and our dear late dog's!) favourite and well, why fix what isn't broken? But a few months ago, and I really don't know why, I decided to try making some Blondies...perhaps just to see what the point was, as how could a good old brownie possibly ever be beaten?...and all I can say is that is was a revelation and I'm hooked.

Go on, try them and you'll see (or rather taste) why. Just as squidgy and chewy as a good Brownie should be, but somehow the lack of chocolate only highlights whatever you throw into them. The gorgeous butterscotch flavour base is the perfect foil for nuts, chocolate chunks or chips (my personal favourite is simply very good dark chocolate chopped into chunks), but peanut butter swirls or even a slug or two of bourbon or run would be divine too. And to make them even more enticing a prospect, you can whip up these babies from store cupboard ingredients with just one pan and a spoon in the time it takes to melt some butter. So you're only 25 minutes away from the most amazing baking wafts filling your home and a treat to calm the most frazzled of souls.

Best Ever Blondies

*Preheat oven to 170 degrees (fan) and roughly line an 8x8cm metal pan with silicone liner or baking parchment.

1/2 cup butter
1 cup soft brown sugar
1 tsp vanilla extract
1 egg
1 cup plain (all-purpose) flour
1tsp baking powder
50-100g (I use 50g, but tweak to your own taste) of chopped plain, milk or white chocolate, nuts etc.

Melt butter in a medium pan over low heat. When melted, add the sugar, stirring all the time until sugar has dissolved. Take off the heat and add the vanilla and the egg, beat well (work quickly now) and add the flour and baking powder. Stir well and quickly to prevent the egg from scrambling. Then stir in whatever flavourings you wish. Pour into your prepared tin and bake for about 25 minutes at 170 degrees.

Just as with brownies, these will firm up as they cool down but you're after a cake that has a nice shiny surface (maybe cracked) and seems a little crusty around the edges (the best bits, in my opinion); however the inserted skewer, toothpick or dry spaghetti test does not work for brownies or blondies as you want some gooeyness - as that's what will make for a deliciously chewy cooled cake.

Also sometimes I let the mix sit a few minutes before stirring in my chocolate of choice (to stop it melting before cooking or you may get ribbons of chocolatey Blondie along with your chocolate chunks or chips), but really, do what you like as it's no deal breaker either way.

They'll keep for a couple of days (who am I kidding?) in an airtight tin, though I'd wrap or line it with greaseproof paper and these are best cooled in the tin before cutting if you intend to eat cold just to make serving easier. Serve either warm or cold and obviously vanilla ice cream will be the perfect partner if you feel you need one. I prefer my Blondies naked (no adornment needed), with a mug of tea but understand you may want to dress these up to show off smugly, and why not. Make a batch of these to take into work and wait for the Ooohs and Aaahs that will follow...

Gap and Banana Republic now sell online to the UK

I'm so excited. Never has new online shop got me in such a tizzy. As anyone who knows me will confirm I loathe clothes shopping at the best of times - but finally, FINALLY, Banana Republic and Gap are finally selling their ranges online to us here in the UK. Hooray! If you haven't heard of Banana Republic (where have you been by the way?), then think of them as a slightly more sophisticated or grown-up Gap, although both do collections that cover workwear to denim and have items this season anyone would covet regardless of your style.

What's more, if you register your email address for updates now, you get a 15% off voucher to use in store or online until mid-October (and yes, you can register for both sites even though they're the same parent company).

Who knows, this may even see me enjoying jeans shopping. Now, if only J.Crew decided to follow suit, then my own personal clothing utopia would be complete!

Choco-Cherry Cake

If, like me, you love a good old chocolate cake, then give this baby a whirl. It's dead easy to whip up and tastes heavenly (try not to think calories, but then that surely applies to most cake recipes?). Not too good for the waistline, but very good for the soul with a cup or tea, coffee or glass of milk if you're trying to be wholesome.

This is a treasured Better Homes & Gardens recipe from a 1960 book of desserts my mum had hanging about while I was growing up, so where necessary I've shown the UK substitutes along with the original American ingredients list. And the cherries, well I'd steer away from using glace (really not the right texture here) and miss them out altogether if you can't find, or can't stomach to use the fleuro pink coloured maraschino, although most supermarkets have them - oddly enough near the jarred olives and little onions (being the kitch cocktail stalwarts rather than commonly used baking variety). They're like little glowing gems in such a dark moist cake.

Choco-Cherry Cake

1/2 cup of butter, marg or vegetable shortening (UK: I've not tried with Trex, but both margarine and butter work beautifully and give the same results)
1 cup sugar (caster or granulated, it doesn't seem to make any difference!)
1 egg
2oz unsweetened chocolate, melted (UK: substitute with 6tbsp cocoa and 2 tbsp veg oil)
*
1 1/2 cups cake flour (UK: substitute with 1.5 cups minus 3 tbsp of plain flour)
1 tsp baking soda
3/4 tsp salt
1 cup milk
1/4 cup maraschino cherries, chopped
2 tbsp maraschino cherry syrup
1/2 cup walnuts, chopped (optional)

Stir marg, butter or shortening to soften. Gradually add the sugar, creaming till light and fluffy. Add the egg and beat well, then stir in the melted chocolate (or cocoa and veggie oil).
Sift together the dry ingredients; then add to the creamed mixture alternately with milk, beginning and ending with the flour mix; beating well after each addition. Add the cherries, syrup and nuts if using.
Grease bottom of a 8" x 8" x 2" baking dish or metal pan, and pour in batter. Bake in oven till a skewer, toothpick or piece of spaghetti inserted comes out clean. If using a glass/other baking dish, then you'll need to bake for 50-55 mins at 325, but for metal pans, bake for about 40 mins at 350(180).

Top with your favourite chocolate icing, leave plain (perfect with vanilla ice cream) or, my favourite, sprinkle the hot-from-oven cake with semi-sweet chocolate chips until they melt and smooth with a spatula for an 'instant' frosting (which is even yummier when it hardens on the cooled cake...). The cake here is dark, but light and very moist - very much like you'd expect from one of those American 'packet' Devils Food Cake mixes actually - but is just right cut into dainty squares for afternoon tea, or even serving in cupcake cases at a picnic. Enjoy!

Whoopie Pies

If you've not heard of Whoopie Pies yet, you really don't know what you've been missing, but let me fill you in. Whoopie Pies apparently stem from the early Amish who used to make these for their menfolk and children to take in their packed lunches (who exclaimed "Whoopie!" when they opened their lunch boxes). True or not, it's a charming story all the same and it perfectly sums up the homespun charm of these gorgeous cake-y beauties.

Whoopies have also reputedly taken up the mantle from the cupcake for #1 sweet treat of choice, both this side and the other side of the Atlantic. Not only a quick cake fix, they also make the ideal (easy to bake) alternative to the more formal cupcake for weddings and other celebrations. A stack of these on each guest table, or perhaps several flavours piled up on a stand instead of a traditional cake with pretty napkins on hand (obv) would make a divine and more personal finish to any wedding breakfast.

Like a cross between a macaroon (for looks) and a cupcake (in ingredients), the classic Whoopie Pie is like a soft and squidgy "Oreo" in taste. Two soft and deeply dark not-too-sweet chocolate cake discs are sandwiched together with a fluffy white marshmallow cream filling. Heaven in a bite, or a few bites if you make them more generous or 'Man Size'! As you can imagine, resistance is futile. Flavours are easy to change and you can find them on sale in fashionable London bakeries and even Harrods and good old M&S adorning all kinds of decoration from glitter to suger flowers, but I think they look best plain and simple - cake and filling only. Leave the fondant icing and sprinkles to their dressier sisters who don't leave the house without their make-up and heels (the cupcake), as these lovelies look so much prettier with their scrubbed faces and slightly scuffed ballet pumps.

If like me you know that these will be your downfall (a batch of these taunting you from the kitchen will, I assume, counteract any leeway made to lose the last of my post-baby tum by my new running fitness regime...), then make a batch and simply freeze what you don't need before icing.

For more inspiration, pre-order either of the 2 amazingly cute looking new books on the subject of all things Whoopie Pie and try not to be too smug when sharing the results with loved-ones!
And to make this even easier, you can find them listed in my Amazon carousel to the right of this page! How nice am I?

Play kitchens and accessories for your budding Jamie or Nigella

This weekend, the yummy daddy and I we spent several hours on the M25 heading to our nearest IKEA for a few items for our little budding Jamie Oliver (or should that be Nigel Slater?) - his very first, and I should hope only play kitchen.

Now this isn't a mammoth occasion for most, but for someone who didn't understand why our son needed a tea set a few months ago (a favourite toy these days and used everyday to make mummy, Buzz Lightyear and Elmo high tea), my husband was actually pretty enthusiastic about the purchase and I have to say that the DUKTIG play kitchen from IKEA is really gorgeous in the flesh - albeit in a practical, neutral way as you can see here. Its very sturdy and well designed (if you like the modern look) and feels reassuringly built to last. It even has clever 'feet' that the units sit on that can be swapped around to raise the units up, so the kitchen can grow with your toddler. The plastic 'ceramic hob' lights up just like mummy's does when switched on (although I expect it will eat those 6 x AA batteries required at an alarming rate), and the plastic 'sink' removes so you can happily indulge their play washing-up parties and empty the contents easily without having to scoop out water unsuccessfully with a cup!

In fact it's almost good enough to put behind any disappointment I might of had (who am I kidding?) at not being able to get him one of those beautiful dinky pretty Honeybake ovens (which would have been more for me, I'm well aware of this!), the lush red retro diner style kitchens complete with American style fridge freezer, or the pretty stenciled country-kitchens out there - all touches that would have been lost on our boisterous little lad. Besides, this one looks like Mummy and Daddy's (inherited) kitchen, so it's ideal, and at £63 for the base unit (another £20-something for the add on microwave section), it's positively a bargain!

Other adorable bits to kit out your progeny's play kitchen have to be anything at all from Melissa & Doug (if you've not come across this brand, they're gorgeously well made, high quality wooden items in fabulous colours). I have my eye on the Pizza Party set a wooden pizza with toppings that Velcro on top that you 'slice' (complete with sound effect, apparently) and the lush Cookie Dough set (seen here) which I've coveted since a mummy friend bought one for her little girl - a knife and spatula complete with 'tube' of cookie dough that you 'cut' before Velcro-ing into place on its own tray and top with icing.

Cappuccino Cupcakes

Okay, so these aren't exactly a health food, but they're not bad for you either (in moderation of course) as they are made up of a third grated sweet potato, third ground almonds and a third rice flour. This gives a really moist springy cake that tastes every bit as naughty as it looks, but will all those extra vitamins from the hidden veggie content. YUM.

This recipe comes from my favourite book of the moment Harry Eastwood's Red Velvet & Chocolate Heartache and I promise you, if you love a good coffee-flavoured cake then these are little bites of heaven! I should add that they look far more like a traditional coffee and walnut sponge (only without the walnuts!) rather than the blond crumbed cake with a pale coffee hint I'd imagined just reading the title; but as I love Coffee and Walnut cake, I wasn't disappointed with the result. Anyway, they're a doddle to make and sadly very easy to eat too so here they are...

Cappuccino Cupcakes - Harry Eastwood (Red Velvet & Chocolate Heartache)

Makes 12

2 medium free-range eggs

160g caster sugar

200g peeled and finely grated sweet potato

100g rice flour

100g ground almonds

2tsp baking powder

1/4tsp salt

3 tbsp coffee essence (such as Camp)

Icing:

50g unsalted butter, cold and in cubes

200g icing sugar, sieved

50g marscapone

2 tsp coffee essence (such as Camp)

• Preheat the oven to 180.C/350.F/gas mark 4. Line a 12-cup muffin tray with paper cases.

• Whisk the eggs and sugar in a large mixing bowl for 5 minutes, until pale and quadrupled in volume. Add the grated sweet potato and whisk again. Whisk in the flour, ground almonds, baking powder and salt, as well as the coffee essence, until they are well introduced.

• Spoon the mixture into the cupcake cases, aiming for it to come four fifths of the way up each case. Place in the oven for 20 minutes until the cakes are risen and cooked. Don't be alarmed that they are flat on top rather than dome shaped.

• Whilst the cupcakes are cooking, make the icing. Whisk the butter with an electric whisk until pale and fluffy. Next, add 100g icing sugar and whisk together to create a paste. Beat for an extra 10 seconds at this stage to stabilize and appease the butter.

• Add the marscapone and coffee essence, along with the rest of the icing sugar, and mix by hand with a wooden spoon until all are combined in a happy and unified mixture. Refrigerate until the cupcakes are ready.

• Once cooked, remove the cakes from the oven and cool them in the tin for 15 minutes. I (the author, that is) usually put them into the fridge to finish cooling right down so that they are cold by the time you want to ice them. Ice the cakes, using about 1 tablespoon of icing for each one. Decorate with chocolate coffee beans before serving.

*MY MAKE AHEAD TIP: I found that putting these cakes in a tin overnight before icing the following day (popping the icing in the fridge overnight too) made for a sticky top that made the job of icing almost impossible! On my second batch though, leaving the cakes out overnight (icing still in the fridge) left them dry enough to ice the next day whilst not drying the cake out at all.

If you love baking, do check out Harry's book. It's a divinely beautiful looking book if (like me) you love to devour recipe books like novels, but it also contains some stunning cakes, scones and so on, all containing vegetables like courgette, potato or sweet potato (there's even a parsnip fudge) instead of the usual butter. All in all, gorgeous little sweet nothings for any occasion (or everyday) when you hanker for a slice of something sweet to soothe the soul.

Jamie's Family Christmas saves the day...

I'm not sure if you managed to catch Jamie Oliver's Family Christmas on Channel 4 a couple of weeks ago, but thank goodness I caught it as this year we were having a small family Christmas (just the two of us, plus the adorable but fussy-eating toddler!) and decided early on to forgo the whole turkey option and try a crown instead...but what to do about gravy?!

This is where Jamie came to the rescue with his Get-Ahead Gravy. Quite radical in the method - you basically roast off chicken wings, herbs, spices and veggies before making a reduced stock of them.

When the show was aired, it appears everyone raced to find the gravy recipe online but it wasn't posted due to restrictions in how many they could post per episode; however you can find it explained in full in his December issue of "Jamie" magazine - available from WHSmiths still if you hunt about - and I'm sure it'll appear in a future cookbook if he goes the way of Nigella, Delia et al! And because I'm always happy to share a good thing, you can find the details below...

Get-Ahead Gravy (Jamie Oliver)

Makes about 1 litre

2 celery sticks, trimmed and roughly chopped
2 carrots, roughly chopped
2 onions, quartered
5 bay leaves
5 sage leaves
4 sprigs of fresh rosemary
2 star anise
2 rashers of smoked streaky bacon
8 chicken wings
30ml olive oil
4 tbsp plain flour
60ml sherry or port (optional)
2 dessertspoons cranberry sauce

*Preheat oven to 200.C/gas6. Put the veg, herbs and star anise into a heavy bottomed roasting pan (as it'll need to go on the hob later on). Scatter the bacon over the top. Break the chicken wings open and add to pan. Drizzle the lot with the olive oil, season and roast in the oven for about 1 hour (until meat is falling off the bone).
* Take the pan out of the oven and pop onto the hob. Over a low heat, mash it all up with a potato masher, scraping the bottom of the pan and mix in the flour. The longer you take to do this, the darker the end gravy will be. Once the flour is comboned well, add 2 litres of of hot water and boil for 10 minutes until thickened then turn down to simmer for about 25mins. If adding sherry or port, do so now.
* Once it's at the right consistancy for you, check seasoning and strain/sieve into a bowl. Discard what is left behind and cool down to chill or freeze.
*On the day itself: take your gravy out to thaw (if frozen). Once the turkey is cooked, tip it up to pour the juices into the pan. Remove all but 1 1/2tbsp fat and pour in your pre-made gravy. bring this to boil, scraping the bottom of the pan for crusty bits and add your cranberry sauce to taste before serving.

Now we found the star anise very strong, even though I only used 1 (pre-empting the 'chinese crispy duck' flavour!) discarding it before the water-adding stage, and so next year I'll be missing this out entirely. I also found that to get to the right consistancy (i.e. not water!), I had to simmer it for nearly 40 mins leaving us with nearer 500ml rather than a litre of finished gravy, but I guess that everyone's oven and hob differs! And as there were just 3 of us, I wasn't overly concerned that we'd run out. Like many others, I also couldn't get hold of chicken wings for love nor money so I replaced the wings with 2 chicken quarters instead, though I'm sure thighs or similar would also work just fine.

Must-have beauty buys this Autumn, or ask Santa for them if you've been good...!

Brrrrr. It's feeling very autumn-y and chilly all of a sudden (those darker mornings don't help though, do they?) and the flip-flops and shorts have all but disappeared from sight, thank goodness! But with the acceptance of having to wear heavier clothes and bunging the heating on without guilt comes the dreaded battle to keep those pins moisturised under those tights, boots or trousers And to keep hair frizz-free despite being pulled through countless sweater necks and keeping a subtle glow rather than succumbing to a rather fittingly Halloween-like ghostly pallor.

So here are my favourite beauty products to help you feel and look pampered this Autumn/Winter so that, come Spring when layers start to lighten and the chance to bare skin you're not filled with sheer panic as you've fallen into disrepair (or is that just me?). In no particular order, I highly recommend the following but feel free to share your personal must-haves too. My husband will vouch that I'm a sucker for trying a new shampoo...

Origins Ginger range
I had the pleasure to be given a taster gift-set of this heavenly smelling range for Christmas last year and although I've never been a 'ginger' fan in any form - the scent or the edible kind (although bizarrely my twin sister can't get enough of the stuff) - the scent of this range is so wonderfully warming and lingers just enough to soothe and pamper. If you try only one item from this range then please try the Incredible Spreadable Scrub and I promise your central-heating-parched winter body with thank me! Other delicious bits that should go straight to the top of your Wish List are the sexy Ginger Gloss spray oil, and the huge tub of luscious Ginger Souffle whipped body cream. Yum.


Kerastase
My favourite hair care range if money is no object... Okay, yes it's pricey, but my goodness, the products in this brand really do deliver what they promise. A couple of years ago I was silly enough to go on holiday without having a good trim beforehand and needless to say I returned from 2 weeks in the sun with hair so brittle and straw-like that I feared I'd have to have it all cut off. Using the Forcintense at-home treatment (7 little vials of magic to use daily) saved my lengths from the chop and gave it back its 'swish'. If, you also have fine weak hair (years of hot-roller action, I'm ashamed to say) then look out for the green packaging of their Resistance collection for shampoos, conditioners and treatments to help strengthen or boost volume.


Lousie Galvin Natural Locks range
Having always has long, baby fine troublesome hair, I've spent years flitting from one shampoo to another. Call me a Haircare Floosie if you will, but this rather swish supermarket range (you can find it on the shelf in Waitrose or buy direct from the Lousie Galvin website) sure stands out from the rest. Price-wise it isn't the cheapest out there at £7.95 for the shampoo or conditioners, from which you can choose from dry/coloured, normal or volumising variations - and there's a big tub of deep conditioner at £9.95 available too that I have my fickle eye on, but they give brilliant results and best of all contain no nasties or silicone which especially good news for those with fine hair.

Aussie 3 Minute Miracle
If the two hair recommendations above are a little over budget this side of payday and your parched locks are in need of some immediate TLC, then grab a bottle of this wonder balm. It now comes in various options, Original, Coloured or Long and they all smell fabulous and give hair a lovely shine, add moisture and generally boost.

Scholl Cracked Heel repair cream
Taboo subject perhaps as glamorous it is NOT, but lets be honest. Most of us have at some point found that heels as soft as a baby's bottom is not what we find when you take off those boots or shoes at the end of a busy week... This is a seriously good product to rescue your heels if they're very dry, hard or cracked and make you positively proud to show them off again when the weather or occasion allows.

Blistex Daily Lip Conditioner
For me, this is the only lip balm to use and as the packaging is so acceptably unisex, it's often to be found on the bedside table next to my husband's side of the bed. Simply brilliant at keeping lips hydrated whatever the weather and it's also a dab hand (excuse the pun) at taming rough cuticles or soothing those sore tissue-chapped noses too!

Prescriptives Traceless
I'm a huge fan of anything that makes life easy beauty-wise as these days, with a busy toddler to look after so my hour long leisurely get-up-and-out routine has had to be condensed into about 5 minutes whenever I can. This sleek squeezy tube of fabulousness gives you a beautiful and easy-to-apply sheer cover that is somewhere between a regular foundation and tinted moisturiser but makes getting a colour-match child's play. Only available from a Prescriptives counter or online at QVC.

Super cute Toddler water bottles by Sigg (makers of The Original Swiss Bottle)

Thankfully my little boy LOVES his water but is more than a little fickle when it comes to what he drinks it from! For this reason, we usually end up with a whole array of sippy cups, lidded beakers and sports-style plastic bottles cluttering the house, car and buggy by the end of the day. But with one of these super stylish aluminium reusable water bottles, I think his reluctance to stay loyal to just one water source whilst on the move and doing all those oh-so-important Toddler activities will be curbed for good!

Just like the adult versions, Sigg Toddler and Kids bottles are non-toxic, dishwasher-safe, tested to make sure that they're 100% safe to use and will not leach like plastic water bottles can do. they're also leak-proof (Hurray!), suitable for all drinks and best of all are Eco-friendly.

This adorable little 30cl blue puppy design is the one I have my eye on for The Boy, but I have to admit I fancy one for myself and may get one for The Husband too if I can only choose which ones as the choice of designs is endless. You can even buy pouches to hide them away in, coloured straps to carry them by and brilliant double-handle grips to help little hands hold their bottles all by themselves, just like Mummy and Daddy. Genius. And with so many designs and accessories to personalise them with, there will be no chance of you or your Little Darling picking up someone else's sippy cup at Nursery or Play Group.

Favourite recipes #1 - Youvetsi

I have to confess that my major vice is cookbooks.

I can't get enough of them and I have tons of them (ask my husband, he doesn't understand why you need so many!), but I just love to read them and cook from them of course - but most of all just to read them. For me, they're the ultimate in dip-in-and-out-of easy reading and the best bedtime genre too. For a list of my top reads, see the list to the right.

This greek recipe has become a favourite of mine for a mid week supper and comes from the beautiful "Falling Cloudberries" by Tessa Kiros.

I tweak it to suit our tastes as my other half dislikes lamb so I usually use good quality beef braising steak instead, and sometimes I've used larger pasta shapes if I've not had the risoni or orzo specified to hand...but somehow it does taste so much better with risoni or orzo, so do try and source it if you can! Barillo is a particularly good Italian brand that makes risoni.

Youvetsi (Lamb & tomato with rice-shaped noodles)
Serves 4-6

3 tablespoons olive oil
800g lamb shoulder or leg meat, cut into 3cm chunks
2 red onions, finely chopped
2 garlic cloves, chopped
600g tinned tomatoes with juice, chopped
1 piece of cassia bark - or cinnamon stick
30g butter
400g risoni or orzo (small rice-shaped pasta)
grated Parmesan, pecorino or kefalotiri cheese, to serve

Preheat the oven to 180.C(350.F/Gas4). Heat the olive oil in a casserole and fry off the meat in batches until golden on all sides. Transfer to a plate and add the chopped onions to the casserole and saute until golden and softened, stirring all the time so they don't stick (adding another drop of oil if you think it needs it). Then add the garlic and cook for a minute before adding the meat back to the pan. Tip in the tomatoes, crushing them with a wooden spoon, season with salt and pepper, and add the cassia or cinnamon and butter. Let it all bubble for 5 minutes or so before adding 1 litre (4cups) of hot water. Cover and bake for 1 hour, or until the meat is tender - it should be very soft.

Rinse the pasta and add to the casserole. Mix through, cover and return to the oven for another 15 minutes, or until the pasta is cooked and has absorbed most of the sauce. The cooking time will depend on the pasta - it will usually take twice as long to cook in the oven as it would on the hob according to the packet instructions. Watch if it gets too dry and add a little hot water if you feel it needs it. Serve hot and sprinkled with grated cheese.

If you're not serving right away, remove the casserole from the oven before the pasta is totally cooked as the residual heat will continue to finish off the cooking while it stands.

Green tomato chutney recipe

This week my husband tidied up the garden and took out the tomato plants from our pots on the patio, leaving us with a mini glut of amazingly coloured tomatoes from bright orange to yellow-green and everything in between which I'm putting to good use this year - Green Tomato Chutney to enjoy this Christmas with leftover ham or turkey. Yum!

1kg Green tomatoes
2 medium sized cooking apples
500g soft brown sugar
500ml malt vinegar
2cm root ginger
3 red chillis (optional)
125g raisins
300g shallots
1tsp salt

1. Wash the tomatoes well. Prepare the chillies and pop them aside for now. Peel the ginger with a sharp knife and bruise (you want to keep it whole though, so don't be too brutal - or pop into a muslin bag or tea cage with the chilli, see below). Chop the tomatoes, apples and shallots in a food processor or by hand till they're all nicely sized pieces but avoiding mush.
2. Pop the chopped ingredients into a big pan with the sugar, vinegar, raisins, salt and mix well. then add the ginger and chillies (you might want to put the chilli is a tea-cage or a muslin bag if you don't want it to be part of the finished chutney). Bring to a boil.
3. Once at a good boil, turn the pan down to a simmer for at least an hour - keeping a close eye and stirring every now and then (like every 10 mins) to make sure it doesn't catch on the bottom.
4. While the chutney is cooking, prepare your jars by washing them scrupulously in hot soapy water, rinse well and while still wet either microwave them for 2 mins on 'High' - OR - pop on a baking tray in a hot-ish oven (that's the jars and lids if they're metal) and leave them there until you need them.
5. Once the chutney starts to become 'jammy', then it's ready to spoon into the waiting sterilized jars. Making sure the jars are still warm from sterilizing will ensure they don't crack from the hot chutney! Spoon into the jars and make sure there are no air bubbles, then seal. You can do this with either a piece of cling film or waxed discs and screw the lid on tightly and allow to cool completely - OR - simply screw on the lid and turn the jar upside down and leaving them like that with a tea towel over the top of the upturned jar until cool, as this will create a vacuum (you'll see the button in the centre of the lid, if it has one, pull 'in' just as you find with a new jar of jam).
6. For best results, leave the chutney for a couple of weeks to mellow and the flavours to develop, but it won't hurt to enjoy straight away with any cheese, cold or hot meats. Once opened though, you will have to keep it in the fridge.

If you're a Cath Kidston fan like I am, then you'll love these fabulous jam covers to make your produce look gorgeous for giving as gifts or simply looking pretty on your kitchen shelves.

Enjoy!

The leaves may not have turned quite yet, but it certainly feels more Autumn than Summer this week. So with the change of season comes, in my opinion, all the best bits - lighting the fire for the 1st time, thinking about hunkering down for the Winter (don't panic, I'm not about to mention the big 'C' word quite yet even though the shops may be gearing up already), crunchy leaves underfoot and wrapping up in comfy layers even though it's not properly cold yet...

This Autumn though, I have an exciting purchase to make...my little boy's first ever pair of wellington boots. Never mind the first pair of jeans or the first pair of shoes, his first wellies seems to be so much more grown-up a prospect as they promise totally independent kicking about in piles of leaves or muddy puddles (is that him or me?) and gives me the chance to act like a kid with no questions asked!