Mother’s Day Macarons For Me ♡

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First of my two treats! Well three really..If you count breakfast that was made for me too!

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Raspberry, vanilla and chocolate macarons! My husband ordered them for me and they were a present from my youngest baby! 

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We all had one! And OMG!!! They are divine…sweet, crispy, gooey and incredibly tasty and flavourful!
Especially the raspberry one, with a tangy seeded raspberry jam running through it…ummmm!!!

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Breakfast this morning was delicious…made and assembled by my husband on behalf of my two sons! 
Potato waffle, vegetarian Mediterranean sausages, roasted seasoned courgette slices and juicy cherry tomatoes…Not forgetting the soft fried egg…

To top it off…The box set of Grey’s Anatomy! I’ll be drooling over Mc Dreamy anytime I want now! Soooo very happy!

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Thank you boys and lovely husband for these special treats. You really have one happy Mum on Mother’s Day! Love you x

I hope you all have a wonderful Mother’s Day x

Salted Peanut & Pumpkin Seed Brittle

Hello friends! I’m making this today as a gift for my neighbours! So I thought I would share this sweet and salty joy with you all! Have a gorgeous Saturday! Much love D x

Shivaay Delights

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If you have a major sweet tooth and have a “salty sugar” craving as much as I did today, then your in luck! This salted peanut and pumpkin seed brittle will be sure to satisfy you and make you feel really happy!

I’m sure we all buy brittle and candied peanut bars but I until today, have never thought to make it. It makes a beautiful gift and I know I will be making more for my friends and family. I’ve adapted this Martha Stewart recipe by adding pumpkin seeds to this brittle. The colours are so divine and once set looks like a stained piece of glass with delicious ingredients emersed into it.

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Hope your having a restful Sunday, much love D x

INGREDIENTS

Unsalted butter for baking sheet
2 cups white sugar
½ cup of water
Pinch of salt
2 cup salted peanuts
½ cup pumpkin seeds not…

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Pure Heart Brownies & Cocoa Truffles

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Going back 10 years, it was a Saturday and I was at work. It was a busy day and made even more busier by the delivery people that were dotting in and out bringing big, luxurious Valentine gifts for the girls at work. Everytime one walked in I would hold my breath in anticipation…had my boyfriend of 5 months sent me a Valentine’s surprise?! No! 😦

I had told my parents if anything arrived for me at home, then please call me. I didn’t get a phone call either. So the day ended and I slowly made my way home! I walked into our lounge upset only to find a incredibly massive bunch of roses with these unique feathered leaves adorning the corner of the room!

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He had remembered and it meant so much especially as my boyfriend was working in New Zealand at the time. We didn’t get a lot of time to talk because of the time difference! We were not able to spend our first Valentine’s Day together but have done now as husband and wife ever since then xxxx

I made these special raw heart brownies and cocoa truffles for him and my two little lovelies. I hope you have a beautiful day filled with love and happiness!

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INGREDIENTS

1 cup brazil nuts
1½ cup chopped dates
½ cup almonds
1 cup raisins
2½ tbsp cocoa powder
1 tbsp maple syrup
½ tbsp sunflower oil
Cocoa powder for dusting
Icing sugar for dusting

METHOD

• Put all the ingredients into a food processor and blitz into a paste. You may find the nuts may remain a little chunky. That’s ok, as it adds texture

For the heart brownies

• Grease a large flat dish and flatten ⅔ of the mixture to 1cm thickness using a spoon and your hands

• Using a heart cookie cutter, cut out as many hearts as you can and place on a plate. Repeat by flattening the remaining mixture and cutting more hearts out

• Once you have your hearts dust them with icing sugar

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For the cocoa and date truffles

• Using the remaining mixture from above. Take little amounts and roll into balls. I lightly greased my palms with a some sunflower oil to avoid thre mixture sticking when rolling

• Dip the balls into cocoa powder for its coating

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Ready to share ♡

Recipe for heart brownies adapted from Lauzan @ The Veggy Side Of Me

Salted Peanut & Pumpkin Seed Brittle

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If you have a major sweet tooth and have a “salty sugar” craving as much as I did today, then your in luck! This salted peanut and pumpkin seed brittle will be sure to satisfy you and make you feel really happy!

I’m sure we all buy brittle and candied peanut bars but I until today, have never thought to make it. It makes a beautiful gift and I know I will be making more for my friends and family. I’ve adapted this Martha Stewart recipe by adding pumpkin seeds to this brittle. The colours are so divine and once set looks like a stained piece of glass with delicious ingredients emersed into it.

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Hope your having a restful Sunday, much love D x

INGREDIENTS

Unsalted butter for baking sheet
2 cups white sugar
½ cup of water
Pinch of salt
2 cup salted peanuts
½ cup pumpkin seeds not toasted
Sunflower or vegetable oil for metal spatula

TOP TIPS

Have the baking sheet buttered and ready in a oven proof dish

Also pre oil the metal spoon or spatula to avoid a rush at the time of pouring the hot brittle mixture onto the baking sheet

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METHOD

• In a medium saucepan without a non stick coating, stir together sugar, water and salt

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• Cook over a high heat, without stirring until the sugar begins to melt and turn golden

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• Continue to cook over a low to medium heat, stirring occasionally until the sugar has melted completely and the mixture turns a golden amber colour, approximately 10 minutes

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• Remove the pan from the heat, stir in the peanuts and pumpkin seeds

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• Immediately pour mixture onto a buttered baking sheet. Quickly and carefully spread the brittle out to 1 cm thickness using an oiled metal large spoon or spatula

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• Leave aside to cool completely for about 20 minutes and then break the brittle into shards or pieces

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Marbled Fruit & Nut Chocolate Bark

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I love Marbling! I love the concept! Especially when I was young and you got to marble and dye white t shirts in school! I find it fascinating when you cut through a marble cake where all the vanilla and chocolate sponge is entwined into one another.

So I used this marbling technique to make some chocolate bark for Diwali and the new year we celebrate. I couldn’t go without making something sweet like this for my first diwali post.

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My little one was extremely eagar to help me?!! I wonder why? He sat on the work surface and watched tentatively at the whole bark making process. The only thing he had his eye on, was the shiny silver spoon smothered in melted chocolate! I gave in and he enjoyed licking the spoon clean!

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Ps ~ If he wasn’t there I would have done the same lol!

INGREDIENTS

200g plain chocolate
200g white chocolate
⅓ tsp almond extract
Raisins
Flaked almonds

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METHOD

Break the white chocolate into pieces and place on a bain marie. Melt the chocolate gently. Once melted turn off the heat but still leave the chocolate over the water

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Simultaneously melt the plain chocolate over another bain marie

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Line a rectangular dish with some silicone paper. Once both types of chocolate are melted, pour the plain chocolate into the dish

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and then the white chocolate on top. Add the almond extract gently

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Get a fork and swirl the two types of chocolate into one another and spread it gently as you go along into a rectangular shape

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Take a handful of raisins and place them onto the chocolate and then sprinkle the flaked almonds into the gaps

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Set aside for a few hours in a cool place. Not in the fridge as this will discolour the chocolate

Once set, break into shards so that the bark looks rustic…gift it quickly if you want to, as you’ll end up eating it faster than you think!

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