Saturday, 29 March 2014

Things I buy when I shouldn't be spending money!


I've never been the best with my money, even though, for the first time in a decade I'm debt free, I still have things I could/should be saving for, but I just can’t help picking up the odd impulse buy!

Here are just a few of the items that lightened my purse in March 2014!

Garnier Micellar Cleansing Water
I have to admit I stopped reading as many make up blogs for a while, the temptation to buy pretty new things all the time was far too strong, so maybe it wasn't a surprise that when a friend told me about this fab new product the blogs were raving about, I jumped on it!
I remember when back on the blogs everyone used to rant on about this cleansing product, that wasn't easily available in the UK, I can only assume Garnier were reading the blogs too and decided to throw their hat in the ring.
The product claims that you can use it as a makeup remover and cleanser without having to rinse afterwards, which to a lazy gal like me that's the ideal! I'm the kinda girl that usually wakes up in my makeup and at best I might remove it with some wipes, but I have always found that wipes leave a horrid residue on your face and are hash on your skin. The Micellar Cleansing is very soft on your skin, even when I got a bit in my eye it didn't sting, it left my skin feeling soft and clear. My only complaint is that it didn't take of my mascara very well (I wear Benefit They're Real or various MAC ones I've acquired), though to be honest, very little I've ever tried has!

MAC Studio Finish Concealer & Prep+Prime - Natural Radiance
After a bad day, nothing cheers me more than the joy of a MAC counter. Though every time I run out of a product I always want to see what else is out there? Especially when it comes to my fave premium products, as much as I love them my pocket won’t always stretch and there are often much cheaper brands that crack out the odd diamond in the rough (MUA’s pearl eye shadow dupes of MAC or Collection 2000 Shimmer Shades dupe or Bobbi Brown shimmer bricks). I’ve bought many alternatives, but I have to admit, there is not much that comes close to MAC’s primers and concealers. Studio finish is just an epic all rounder, thick enough to provide the cover you need, easy to apply by finger or brush and can be mixed down with a moisturiser or primer to use on the more delicate eye area. I just can’t fault it! But on a day when I was feeling blue I was a little susceptible to the hard sell and found myself letting the assistant talk me into buying the Prep+Prime - Natural Radiance. I already use both their Face Protect for nite out make up and Skin for daytime but I’d run out of Skin and I was introduced to Natural Radiance, its somewhere between the two with a slight shimmer (hence the radiance!), great oil control, holds better than Skin does and has now replaced it as my day to day primer. Nothing competes with Face Protect for me but as it’s too heavy to wear day to day, Natural Radiance is a new fave!

Garnier BB Cream – Combination Oily & Anti Age
I’m lazy, I can never be bothered to moisturise, maybe I’ve not found the right one yet but I just don’t like the greasy feel and those that aren’t greasy don’t seem to do a thing. BB Creams were a great invention for me, hydration for my skin and a not to heavy coverage for day to day wear. I’ve tried a few, Estee Lauder’s being a notable contender, but Garnier’s is my fave. I’ve been using their Original one for a while and I thought I’d try out their Combination Oily one because it promised a mattifying effect and I’m always a fan of that. I have to say I’m not a fan, the consistency is much more liquid and the coverage is much thicker, much more like a standard foundation. Not only that, but the week or two I wore it I developed rather spotty skin. I was going to go back to the Original, but I was in Boots and they were doing the Anti Age one at around £6 which is nearly half price so I couldn’t resist. I’ve not worn it enough to notice any anti ageing effects yet but the consistency and coverage is much more like the original and much less harsh on my skin!

AND FINALLY....


Today I was in a MAC outlet store and picked up this fab little pair. I wanted a purple shadow for day to day work wear and combined with this shimmery yellow I can create a cute look from the pair or have the odd yellow day should I feel the need! Love it! Just £14 to make me happy today!


Sunday, 17 March 2013

Plus Sized Ebay sale


I'm selling things on Ebay! uk 22-28 clothes, dreadfalls, purses..... bags, stuff and more clothes to come!!! 

http://www.ebay.co.uk/sch/spittingpink/m.html?_nkw&_armrs=1&_from&_ipg=25&_trksid=p3686

Thursday, 14 March 2013

Classic tearoom chocolate Victoria


I was at the other half parents one Sunday and flicking through the pages of a Sunday mag I am faced with this....


Well.... how could you not have a crack at that!?!?

After stealing the mag from he mum, I went home to bake my version for my little brothers birthday!


As you can see, I didnt have the right size tin so I put it into 3 sandwich tins, hence the 3 layers. Plus I added some shop bought chocolate stars.

I am currently having another crack at it, hence my post. The smell from my oven is wonderful! a chocoholics dream! I love this recipe! cant wait to tuck into this cake again!!!

Recipe below!

MAKES 1 x 20cm 

CAKE
225g • 8oz unsalted butter diced plus
extra for the tin
225g • 8oz golden caster sugar
175g • 6oz self-raising flour sifted
50g • 2oz cocoa powder sifted
2 tsp baking powder sifted
¼ tsp fine sea salt
1 tsp vanilla extract
4 medium eggs
100ml • 3½ fl oz whole milk

BUTTERCREAM
100g • 3½ oz unsalted butter softened
100g • 3½ oz icing sugar sifted
2 tsp cocoa powder sifted
1 medium organic egg yolk see method

GLOSSY ICING
100g • 3½ oz milk chocolate broken up
15g • ⅔ oz unsalted butter
30g • 1¼ oz cocoa powder sifted
50ml • 1¾ fl oz coffee (or water)
1 tbsp golden syrup


♥ Preheat the oven to 190C/170 fan/gas 5 and butter a 20cm • 8in loose-bottom cake tin, 9cm • 3½ in deep. 

♥ Place all the cake ingredients in the bowl of a food processor and cream together. Transfer to the cake tin, smooth the surface and bake for 45-55 minutes or until a skewer inserted in the centre comes out clean. Run a knife around the collar of the cake and leave it to cool completely. When ready to fill, remove from the tin. 

♥ To make the buttercream, blend the butter, icing sugar and cocoa together in a medium-sized bowl, then whisk with an electric whisk on high speed for at least a couple of minutes until really pale, fluffy and mousse-like. Add the egg yolk and whisk for a minute longer. (Tip: adding an egg yolk enriches the buttercream but is optional.)

♥ Slit the cake horizontally with a bread knife, spread the buttercream over the lower half and sandwich with the top half.

♥ To make the icing, gently melt the chocolate and butter in a bowl set over a pan containing a little simmering water, stirring until smooth. At the same time, combine the cocoa, coffee (or water) and golden syrup in a small pan and heat almost to boiling, if necessary giving it a whisk until smooth. Add this to the melted chocolate and blend to a thick icing. (Tip: use the icing  straight away; if it loses its shine, whisk in a teaspoon of water until glossy again.) 

♥ Smooth this over the top of the cake, taking it up to the sides, and leave it to drip down in whatever fashion it wants. 

♥ Put to one side to set for a couple of hours. This keeps well in a cake tin for several days.


Read more: http://www.dailymail.co.uk/home/you/article-2216727/Recipe-Classic-tearoom-chocolate-victoria.html#ixzz2NY8fVPjd 

Sunday, 18 November 2012

Dear Santa, Please bring me......

1. MARY GREENWELL - Plum.
Got a sample of it in an early Glossybox and have been obsessed ever since! its not cheap for £90 but you do get 100ml's for you cash and a lovely smell of spiced plum!


2. Dermalogica Total Eye Care Cream.

Again, I had a sample of this, its a lovely texture, absorbs well and is slightly tinted so really works on those dark under eye circles!

3. Tatty Devine Dinosaur Necklace.

I've been wanting one of these since for ever but at just over £100 I don't think I will be getting one any time soon!

4. MARC BY MARC JACOBS - Jacobson brass and acetate bow necklace.
Saw this in selfridges a few months ago and wanted it so much, I still want it but even though they dropped to £45, I cant find one! :( booo!

5. bliss fabulous foaming face wash

Have had this before and thought it was fab, would have it again, just havent got round to buying it yet!

6. The Kitchen Diaries II
I love Nigel's TV program, he's a bit of an odd soul, but he does great, healthy, comfort food out of leftovers! winner!

7. Fossil Maddox Satchel

At over £180 there aint no chance I'll be buying this anything soon but I like it!



Thursday, 25 October 2012

Ace gooey cookie recipe!


How to make cookies like the fresh ones you get in bakeries or supermarkets! :)

You will need
A mixing bowl
A wooden spoon
A sieve
A set of scales
A baking tray or two
Grease proof paper
Wire rack

Ingredients
100g  unsalted butter (softened)
125g light muscovado sugar
Yolk from 1 med egg
125g plain flour
30g cocoa powder
tsp bicarbonate of soda
100g bar milk chocolate roughly chopped
2 baking trays, lined with grease proof paper



  1. Pre heat oven at 190°C.
  2. chuck everything but the chocolate in and mix it up (mix it well making sure there are no lumps of flour.
  3. Divide the mixture into 10 and roll each portion into a ball put it on the tray 3-5cm's away from the next one (they double in side in the oven) and then press them to flatten them to about 1.5cm thick. 
  4. Bake for 10-12 mins until risen and cracked but still a bit soft and gooey.
  5. Cool for 5 mins, then transfer to a wire rack to cool.


Sunday, 16 September 2012

Mmmmm Pie!

I have recently ventured into the world of cooking, never one to follow instructions I read a few different ones (mainly for the pastry as I'd never made it before) and watched some cooking shows for some inspiration. Anyway, I created the below tasty pie!! :)
(Instructions and ingredients to follow)


Chicken, bacon & leek pie with tarragon, whole grain mustard & creme fraiche.


So, here is how I made it!

Step One:
Don't do what I did and make the filling first, then realize that the pastry has to sit in the fridge for at least 30 mins!

The pastry is short crust, you take about 250g of plain flower, pinch of salt, 60g of butter & 60g of lard (lard makes it crispy!)

Cut the lard and butter into lil cubes, chuck it in with the flour and salt. your supposed to now use a rounded knife to cut the mixture, not entirely sure why, suppose it just makes the butter and lard smaller?? anyway, when its a bit more mixed up, you have to get your hands in (take of rings and wear latex gloves if you don't wanna be picking that shit out of your nails after!)

rub the mixture with your fingers and thumbs til it looks like lil breadcrumbs, when it does, chuck in 2 tables spoons of cold water and mix with the knife again, it takes a lil while to come together, if it isn't put in more water (slowly, bit by bit, you can add but you cant take away!)

You should see the mixture start to mold together by its self, coming away from the sides of the bowl. roll it into a ball, wrap it in cellophane (or stick it in Tupperware if like me you realize you don't have any!) and stick it in the fridge for at least 30 mins.

Step Two:
Stick a pack of diced chicken, diced bacon (4x slices or some pancetta or something) and 2 big chopped leeks & some tarragon into a pan with oil and cook em til the chicken is edible. 

Boil up some milk (about half a pint) in a pan with some chopped white onions and whist it boils (dont let it boil over, milk goes minging if it does that), mix about a table spoon of butter and flour into a pan until the butter is melted. 

Strain the milk, put the onion in with your chicken and pour the milk in with the butter and flour at a mid temp and whisk the shit out of it until it starts to go thicker, stick in a chicken stock cube, a heaped table spoon of whole grain mustard and about 2 or 3 heaped table spoons of creme fraiche.

Once mixed and thickened, pour into the pan with the chicken and stuff, season with salt and pepper to taste and mix that shit up. once done, leave it to cool. you kinda want your pie filling cool when it goes in as it can melt the butter and lard in your pastry if its too hot.

Step Three:
get your pastry out the fridge, sprinkle some flour onto your surface and rolling pin and then chop your pastry in 2 (u want one lump to be about two thirds and the other to be one) so that you can do your base and your lid.

roll it out about half to a cm thick (or big enough to fit in your bowel/pie tin) and place it in. don't worry if you have to patch it up a lil bit, no one with see that shizz, water will help it stick again. 

pour in your cold pie mix and then roll out your lid. rub some water over the edge of your base and then place your lid on top. prick some holes on top to let the steam out and use a fork to go round the edge to press the 2 layers together and then use the excess pastry to decorate however you want. 

once decorated, whisk an egg in a bowl and then just brush it all over the pie to make it go all glazed. stick it in the oven for 30-40 mins on about 220 and take it out when its golden brown!

Shazam! pie time!!