It’s hard to believe that it is Easter this weekend – despite the extra days off work and the chocolate eggs that have been filling the shops for months, it’s still arctic outside and just not the ideal weather for running around the garden on an Easter egg hunt! 

If you’re planning a mainly indoor Easter this year, then these biscuits could be just the thing to give you a warm, fluffly feeling after a lunch of roast lamb. Delicious and almost too adorable to eat, grab one of these cute cutters from Etsy and follow Jamie Oliver’s simple lemon butter biscuit recipe below to bake these bunnies!

125g butter {at room temperature}
100g caster sugar
1 free-range egg
200g plain flour
juice and zest of 2 lemons
1/4 teaspoon baking powder
1 pinch sea salt
plain flour, for dusting
3 tablespoons demerara sugar

Beat the butter and sugar in a bowl with an electric mixer until creamy. Beat in the egg until the mixture is light and fluffy. Add the flour, lemon, baking powder and salt and mix until you have a ball of dough. Cover and place in the fridge for 2 hours or until firm.

Preheat your oven to 18080°C/350°F. Roll out the dough on a floured surface until 1/4cm thick. Cut out shapes and place on a greaseproof tray. Sprinkle with demerara sugar and back for 10 to 12 minutes until the edges are light brown. Transfer to a wire rack and cool.

Enjoy and have a very Happy Easter!


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{Images via}

This weekend between the severe rain storms (most of Bridport was underwater…) we managed to escape for a walk in the woods with Coco and pick some elderflowers, just in the nick of time as they are almost at the end of the flowering season. We made our own homemade elderflower cordial, which was so simple and is delicious. So far we have only been enjoying it with sparkling water, but I’m looking forward to mixing it with champagne for a more fun sparkling option! The recipe we used is below, but if you want to make some you have to be quick as they won’t be around much longer…

Combine two litres of water with one kilo of sugar and 200g of glucose syrup in a large saucepan with a lid. Bring to the boil, remove from the heat and immediately add 30-40 fresh heads of elderflower. Cover, and leave to steep for 12-14 hours. Strain the liquid through a fine seive and add lemon juice to taste. This not only adds some sharpness, but it also preserves the cordial. Once you’ve bottled the cordial, you can keep it in the fridge for a few weeks. it also freezes, just defrost when you need it.


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{Image via Bootique}

Another week has flown by and again I must apologise for my blogging absence – moving house has been much more stressful than I thought and add to that the fact I have been ill and we now won’t have internet until the middle of next week (thanks BT!), updating Little Miss Homes has been slightly tricky!

I really wanted to get online this morning to share this delicious recipe before the weekend. Created by two of my best friends, these muffins are not only delicious and simple to make, but they are also virtually fat free so you can eat as many as you like without feeling any guilt!

1 chopped apple
1 1/4 cups all-purpose flour (1/2 whole-wheat)
1/2 cup dark brown sugar, packed
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
1 cup old-fashioned rolled oats
1/2 cup raisins
3 Tbsp. extra-virgin olive oil
1 large egg
1/3 cup skim milk
2 medium carrots, shredded
1 medium ripe banana, mashed

Preheat oven to 400° F. Coat 12-cup muffin pan with cooking spray.
In a large bowl mix together flour, brown sugar, baking soda, baking powder, nutmeg. Stir in oats and raisins. Add oil, egg, milk, carrots and banana and stir until blended.
Fill each muffin cup with 1/4 cup of batter. Bake for 22-25 minutes.

If (like me) you love the muffins and would like more ideas and inspiration about healthy living then you should book yourself a week at Angus and Alice’s new fitness retreat in Mallorca – Bootique is a bootcamp with a difference… it’s tailored to you rather than the other way round, so you can do as much or as little exercise as you like, eat delicious healthy food whilst relaxing in the most beautiful surroundings (post on their gorgeous house coming soon!).

I know what I’m going to be dreaming about this weekend as I eat too many muffins!


Here’s something that I hope will make you smile on a Monday morning….triple chocolate cookies courtesy of my favourite baking blog, Bakerella. This weekend I was staying with one of my closest friends in Dorset and we had such good intentions of making our favourite recipe, Crunchie Bar ice cream (to be shared on here another time!). But sadly too many bubbles and catch up chats got in the way of our good intentions, so to make up for it I am planning to make these scrummy looking biscuits this evening…

Triple Chip Cookies

2 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3/4 cup sugar
1 cup brown sugar
2 teaspoons vanilla
2 eggs
1 1/2 cups milk chocolate chips
1 1/2 cups butterscotch chips
1 1/2 cups white chips

Preheat oven to 350 degrees.
In a large bowl, mix flour, soda and salt with a wire whisk and set aside.
Using a mixer, mix butter and both sugars for about 2 minutes until light and fluffy.
Add eggs and vanilla and mix until thoroughly combined.
Add flour in two additions, scraping down the sides in between. Mix until thoroughly combined.
Mix chips together in large bowl and stir into the cookie batter.
Cover a large baking sheet with parchment paper.
Then use a 1.5 inch scoop to place cookie batter 2 inches apart on baking sheet.
Bake for about 10-12 minutes.
Makes 5 dozen cookies.

{Images via Bakerella}

On a hot sunny weekend I can’t think of anything more refreshing that these cool margarita and melon ice lollies.So simple to make, just dip the pieces of melon into the margarita mix, pop them on a wooden stick and then freeze until icy and cool. I hope the sun is out where you are this weekend….enjoy!

3/4 cup tequila
1/2 cup Grand Marnier
1/2 cup fresh lime juice
Pinch of coarse salt
8 ounces cantaloupe, rinds removed
8 ounces watermelon, rinds removed

Stir together tequila, Grand Marnier, fresh lime juice, and coarse salt in a large bowl. Cut cantaloupe and watermelon into wedges. Soak in tequila mixture for 15 minutes. Insert ice-pop sticks into wedges. Freeze on a rack-lined baking sheet for 1 hour.