Category: Child Friendly

Makes and bakes easy enough for little hands to help and do.

November 16, 2015

Stick it, hang it, tag it

A classic case of things not turning out quite how they were meant to this week. I’m not sure exactly what I was expecting, but my housemates managed to cajole me into embracing the rustic charm of these makes nonetheless. By the end I managed to accept them as ‘not too bad after all’ and the lack of precision means that they would be a great little craft for kiddies as the winter creeps in.

With Christmas decorating just around the corner these guys are a great finishing touch as tree decorations, tags on presents and for card making. They are cheap to make and are cute little token gifts for the people you love, or at least those you like enough to want to give them something, but not enough to actually apply yourself to Christmas shopping.

You will need

A block of FIMO modelling clay

Shape cutters

Festive string or ribbon

Acrylic paint and a small paint brush

Alphabet cookie stamp, I go this from Tiger recently (or regular stamps might work)

A paperclip

Step one

Roll the FIMO out into a thin sheet, about 2-3mm thick.

I learned a few things here. Greaseproof paper is not the easiest thing to roll this out onto, a clean surface would be better. Roll the FIMO into a ball with your hands first to warm it up a bit as it will be easier than just rolling straight onto the block. Dust will get into the FIMO so easily, it picks up EVERYTHING, so make sure you wipe your rolling pin and surface carefully.

Step two

Cut out a variety of shapes. Re-roll and keep cutting until you have used all the FIMO. It’s surprising how many you get in the end out of such a small block.

Step three

Stamp the names of your nearest and dearest into the shapes. I found that words longer than four letters were problematic. I employed some creative shortenings, although my housie Marianne was not impressed with Matz as her new nickname. It will depend on the sizes of your cutters, but you might want to do initials or words like ‘love’, ‘joy’ and ‘noel’ if there’re some long names knocking about.

Step four

Using a cocktail stick or bent out paperclip make a hole at the top for the hanging. Wiggle the stick about in a circular motion to make sure the opening is big enough for your string or ribbon.

I then made dots all around as an edging with a paperclip.

Step five

Place on greaseproof paper and onto a tray. Bake in the oven on 100C/200F/gas mark 1 for about 30 minutes. I guessed because the packet provides zero instructions, other than to not heat it above 130C. You can tell by picking them up as they start to feel less soft and a bit lighter as they cook.

Step six

Using very watery acrylic paint, brush over the letters and the edging. Quickly dab away the excess with some clingfilm to create a rustic look.

Use one: Tie up with a couple of trimmings from the garden, maybe a button/pom pom/little bell like mine. Tie with the string around a gift wrapped in brown paper.

Use two: String up and hang from a jug of twigs or your Chrimbo tree.

Use three: Make mini ones with initials and create a simple Christmas card with a piece of wash tape and brown card.

November 10, 2015

Food innovation at its finest

Apologies for the day late post friends. I had a miniature pie melt down at the weekend (#myblogginglife) and as a result didn’t fancy posting yesterday. Instead I took an evening of sitting on the kitchen counters with the housemates eating pumpkin pie.

Speaking of the housemates. A while ago one of mine professed herself to be a food innovator. Bold claim? Yes. I thought so. When I asked for proof of this theory, she was ready with it. “Well,” she said calmly, and with an air of smugness, “I’ve had an excellent idea for mince pie truffles”. Lover of mince pies I am. Did I think this idea was a good one, worthy of the self proclaimed food innovator title? No, reader, I did not.

About a week of scorning later (I cannot put words together to explain how disgusting I thought the idea was and how aggressively I communicated that to her) she returned home with a box of mince pies to prove her idea, totally unfazed, a quality all struggling food innovators must no doubt possess. I’m sure Heston could empathise.

Anyway. Turns out, I like mince pie truffles. You’ll have to trust me on this one. Best eaten from the fridge, sound and look entirely unappetising, ladies and gentlemen, I bring you the recipe for the humble (but great) mince pie truffle.

This post is dedicated to one Ms Afua Addai-Diawuo, food innovator.

You will need

6 mince pies

300g/10.5 oz dark chocolate

Some sprinkles if you have them

Step one

Using a food processor blitz the mince pies until they are a dough like consistency. It will be very sticky so you will probably need to put the mixture into the freezer for about 30mins to an hour.

Step two

Roll the dough into evenly sized balls.

Put them back into the freezer for a while longer, until solidified.

Step three

Melt the dark chocolate and dip the truffle centres to coat them and leave them on some cellophane or greaseproof paper to dry.

If you want to see how to dip them, I cover it a little more thoroughly in this post from two weeks ago.

And there we go, early festive treats in three easy steps.

April 13, 2015

Oh Iceland

Hi there, thanks for swinging by.

This week I went on my merry travels to visit some rather beloved friends. They’ve taken themselves off to Iceland to live for a while. Though I miss them a fair bit, it’s not such a terrible holiday destination for a person who loves photography, walking and general landscape (that’s me by the way).

We had ourselves a little road trip while I was there, naturally my stomach is my priority in all circumstances so we stocked up nicely in the snacks department. Having the luxury of doing none of the driving (Iceland is kinda wild, and my driving leaves a little to be desired), meant that I had plenty of time to consume, and became totally addicted to Hraun. Pronounced something along the lines of hhhhruin, these little guys are something I might have passed by if shopping alone, but are pretty darn yummy. I also saw a box at the airport called ‘Icelandic Mountain Bars’, which is significantly easier to say.

So to give you (me) a break from all that two tiered chocolate cake making you’ve (I’ve) been doing, here’s my recreation of my new favourite treat.

You will need

2 cups rice puff cereal

200g/7 oz milk chocolate

8 chocolate covered wafers (I used Blue Ribands)

Step one

Cut the wafers in half.

Not entirely necessary, you could just make bigger ones, but this way you get to eat a higher number.

Step two

Melt the chocolate in the microwave, start off with about 40 seconds and then use 10-20 second intervals to avoid burning it.

Step three

Add the rice crispies/rice puffs to the chocolate

Step four

Coat the wafers in puffs. Some of them took a bit of convincing for the mixture to stick, I’d imagine laying them on greaseproof paper and spoon the rice puffs and chocolate over the top would work too.

Step five

Pop onto greaseproof paper and leave to set. Place in the fridge after about 20 minutes.

March 16, 2015

cookie dough + chocolate brownie = yum

I used to make a cheat’s version of this recipe with two packet mixes, and recently I just thought to myself, ‘I wonder if this would taste better if I made the batters from scratch’. Oh boy does it.

You just have to find an excuse to make this and eat it warm from the oven with some ice cream. It’s very easy and quite a bit more impressive than regular brownies.

You will need

For the brownie batter:

300g/10.5 oz Caster sugar (golden if you have it)

170g/6 oz Unsalted butter

170g/6 oz Plain flour

45g/1.5 oz Cocoa powder

3 Eggs

1/2 tsp Baking powder

For the cookie dough:

170g/6 oz Plain flour

100g/3.5 oz Soft light brown sugar

100g/3.5 oz Milk chocolate chips

60g/2 oz Unsalted butter

1 Egg

1 tbsp Golden syrup

1/2 tsp Baking powder

Extra

45g/1.5 oz Dark chocolate

Step one

Starting with the brownie batter, mix together the baking powder, sugar, flour and cocoa powder.

Step two

Make a well in the middle of your dry ingredients and add the eggs. Using a hand whisk, combine gradually using small circles in the centre of the batter.

Step three

Melt the butter in the microwave. Only until it has just about dissolved mind, or it will cook the eggs and this is not intended to be a recipe for scrambled egg brownie.

Step four

Add the butter into the mixture and continue with your little circles until most of the flour is combined, then use a spatula or wooden spoon to fold in the rest.

Step five

Pour into a greased and lined brownie tray and gently spread into the corners.

Get a teaspoon and eat a bit. You know you want to.

Moving on to the cookie dough…

Step six

Beat together the butter, soft brown sugar and golden syrup. You might find it easier/quicker to use an electric whisk.

Step seven

Beat in the egg until pale, light and fluffy.

Step eight

Fold in the flour and baking powder until you have a smooth dough.

Step nine

Add the chocolate chips.

Time for another little taste.

Step ten

Using a pair of teaspoons drop blobs of the batter onto the surface of the brownie mixture.

Step eleven

Push the cookie dough blobs down a bit with the back of a spoon and use a butter knife to make a marbled effect on top.

Step twelve

Bake in the oven for 30-35 minutes on 180C/350F/gas mark 4. You want there to still be a bit of fudgey chocolate between the brownie and cookie so be careful not to over do it.

Step thirteen

Melt the dark chocolate in the microwave and drizzle over with a spoon.

Yeah. You are so welcome.

March 2, 2015

Look out for Mr Stork

February. For me, the pits of the calendar. Nobody really needs February. It just extends winter for too long, and personally, by the time we’re a week into it I’m ready to bid farewell to the chilly winds and rains and usher in March and April.

This time round however, Spring came early to a very special household. My wonderful friends Hannah and David had a BEAUTIFUL baby boy earlier this month, shaking off the winter blues. I’m head over heels for the little bundle already and can’t wait to see him grow.

As if I needed an excuse to craft eh?

This is a great little project if you already have kiddies and are expecting another, as the older siblings can definitely lend a hand.

For the impatient ones, yes, there is a picture of bubba at the bottom.

Things you need

12″ Embroidery hoop

9″ Embroidery hoop

Wool in a variety of colours (perfect for using up offcuts)

Pom pom makers in a variety of sizes (or cardboard, see below)

Double sided tape

Needle and thread

A sticky hook

A keyring

2-3m String

Step one

For those of you without pom pom makers ~~(for goodness sake buy some)~~ draw round a variety of circular objects to make differently sized cardboard hoops for your pom poms. You will need to make two hoops per size.

If you have pom pom makers, none of this is for you, skip to step 8 and relish in the fact you loved yourself enough to shell out £4 to save your sanity. All you guys need to do is follow the, in all likelihood hilariously translated, instructions on the back of your packet of pom pom makers. I bought mine on eBay from China, I strongly suggest you do the same.

Step two

Cut out the hoops so that you have a hole in the centre. Don’t worry if they’re messy, it won’t impact your poms.

Step three

Sandwich the two pieces of cardboard together and wrap lengths of wool around and around.

You do this by pulling the end of the wool through the centre of the disk and back over the edge.

Keep going as long as you can, but essentially the fuller the hole in the middle the plusher your pom pom will be.

Step four

Using scissors cut round the circumference of the ring.

Once you’ve made a few snips you should be able to get the scissors between the two layers of card which then makes this very quick.

Step five

Wrap a length of wool around the edge and tie a knot in between the cardboard layers. I always do a few for good measure.

Step six

Pull the cardboard rings off to release your pom pom.

Step seven

Trim any straggly bits to neaten it all up.

Step eight

Repeat until you have at least 24 pom poms of different sizes and colours.

Step nine

Sew the pom poms to varying lengths of cotton thread in twos (or if you’ve made more, then keep adding them!)

I went back and forth through each pom pom a few times so they didn’t slip down/fall off the end.

I recommend doing this randomly, or you’ll drive yourself crazy! Plus it looks better for baby if they are dotted about as the different levels of perspective means you can see more.

Step ten

Cut a paper/newspaper circle that fits inside the embroidery hoops. Fold each in half three times so you get 8 equal segments.

Placing the paper circles into the hoops mark out the eighths.

Step eleven

Remove the outer hoops and stick a small strip of double sided tape by each marker.

Step twelve

Attach two pieces of string to hang the mobile by. They need to wrap around both the outer and inner hoops and be as even as possible.

Try to make it so that the string comes out from under the hoop at all points. Otherwise you’ll do what I did and put the outer hoop on top, one will be over and the whole thing will hang a bit wonky. Distressed isn’t the word.

Step thirteen

Tie a longish piece of string (this will totally depend on your ceiling to cot distance) to connect the crossed over pieces you just attached to the hoops. Still with me?!

At the other end of that length of string tie a keyring. This is the bit that will enable your mobile to spin round.

Step fourteen

Attach your pom pom lengths, 8 around the outside, 4 around the inside by wrapping the thread round the hoop a few times. The tape should hold them in place quite well.

Step fifteen

Reattach the outer hoops and tighten.

Step sixteen

Using the sticky hook hang from the ceiling.

Step seventeen

Lie under it for a little while. It’s relaxing being a baby.

Wait, that’s not all.

I also couldn’t resist making baby a little friend to match his mobile. Introducing Bernard the bunny.

I haven’t included a step-by-step for Bernard because he’s not my pattern. In fact, this was the first time I’ve ever knitted a ‘creature’ before. He’s not quite the masterpiece I envisaged when I started but full of character and a great beginner knit.

Bernard was knitted from the free fuzzy lamb pattern by Barbara Prime (I just added longer ears). I urge you to visit fuzzymitten.com where you can buy all kinds of super cheap cute and quirky patterns including a bikini clad alpaca and a sloth in a poncho. Barbara’s patterns are adorable and easy to follow.

Another plug goes out to Hannah Melin whose ‘Hello World’ print I couldn’t resist at a craft fair just before Christmas. I think it would look lovely on the wall of any nursery.

I should probably make it clear that I’m not being sponsored for either of the above, I just think it’s good to support one’s fellow craftspeople from time to time.

Without further ado, here’s the man of the hour LOOKHOWCUTE.

January 12, 2015

A bit of bread and butter

Hi there. Welcome back.

This week a cheap and cheerful bake was on the cards for everyone out there cutting costs this January. The perfect pudding to blast away those winter blues. I apologise in advance for laughing in the face of all your 2015 diets, but if you’re going to break them, this is a great way to do so.

This recipe is ideal for people who doubt their skills in the kitchen, I’ll be seriously impressed if you managed to mess this one up. Send me photos if you do.

You will need

For the pudding:

500ml/17 fl oz Double cream

100ml/3.5 fl oz Condensed milk

2 Eggs

Vanilla pod/2 tsp Vanilla extract

100g/3.5 oz Dark/Milk chocolate

50g/2 oz Soft brown sugar

6 – 8 Slices white bread (let’s be honest, you will need to get a loaf anyway, and I wasn’t counting properly)

3 Bananas

Butter for spreading

Ramekins if you’re feeling a bit posh.

For the salted caramel:

100g/3.5 oz Salted butter

80g/3 oz Soft brown sugar

100ml/3.5 fl oz Double cream

2 tbsp Golden syrup

2 tsp Salt

(Makes 6)

Step one

Whisk together the cream, condensed milk, vanilla and eggs. Set aside, and try not to think about how much cream that was.

Step two

Butter the bread slices generously. I just used regular spreadable butter for this, but if you’re a purest you could buy unsalted.

Using a cutter that’s the same diameter as your ramekins, cut circles out of the bread. Chop the offcuts into small pieces and leave to one side.

Step three

Slice the banana into thin pieces and chop the chocolate into small chunks (as if I haven’t said it enough – a bread knife is the best way to do this).

Step four

Assemble!

Butter the ramekins and layer up the puddings. Bread, banana, chocolate, sugar, repeat. Finish the last layer with bread using the offcuts and sprinkle some caster sugar on top, this will make a lovely crisp topping.

Step five

Once all the ramekins are layered up, pour the custard mixture on top, try to fill them evenly.

Leave to sit for 20 minutes to let the custard soak into the bread.

Step six

Bake in a pre-heated oven for 35 minutes on 180C/350F/gas mark 4.

Step seven

While you are baking the puddings, place all the ingredients for the salted caramel into a saucepan (minus the cream).

Heat gently until melted and then bring to a simmer. Simmer for 10 minutes. Stir regularly so that it doesn’t catch and burn. Leave to cool for about half an hour.

Step eight

Once cooled, stir in the 100ml double cream.

Not the prettiest things but they aren’t too shabby to eat. Bon apetit!

December 22, 2014

The final sprint

Some years (every year) I have grand plans for home made gifts and decorations at Christmas. Rarely does this materialise in the lovely relaxed and whimsical way it looks in my head. Generally I end up covered in the contents of my baking cupboard feeling totally harassed by the number of hampers I’ve decided to make.

If you’re anything like me, or if you’re completely handmade/craft-phobic in the first place, this one is for you. Three super quick festive crafts to brighten up the house and fill up stockings at the last minute. You don’t need an ounce of artistic/baking ability for any of these. So no excuses.

#1: Cute Christmas bunting

You will need

String (I got this two colour spool from Tiger for £1)

Christmassy washi-tape

Step one

Cut a random length of tape and place the string in the middle. If you really want to punish yourself you can try and make them all the same length, but I really like them random and it’s much easier that way too.

For this step I cut loads and stuck them on the edge of the table so I had them ready and did them in batches so I wasn’t constantly cutting one then sticking it etc etc.

Step two

Fold over the wash tape and stick together. Again, I found it easier to do this step in bulk and then snip them in one go (see below).

Step three

Cut an upside-down ‘v’ shape into the end.

Step four

Hang them. 

#2: Twig decoration

You will need

Some twigs foraged from the nearest tree

White or cream spray paint

Fairy lights or decorations

Jug/vase/plant pot

Step one

Spray twigs.

Step two

Place in holder.

Step three

Decorate.

Just in case you want the tutorial, here’s how to make the candle holders in the photo.

#3: Hot chocolate stirrers

I saw one of these at the shops today, it was £3! These make a great little stocking filler, present topper-upper or gifts for the neighbours. Just swirl into hot milk for a luxury hot chocolate.

You will need

400g/ 14oz Milk chocolate

50g/ 1.5oz White chocolate

Condiment cups (if the closest McDonalds doesn’t have these you can buy them online, or use mini-muffin cases)

Mini mini marshmallows (these tiny fellows are from Waitrose)

Fudge pieces

Cake pop sticks

Edible glitter (optional)

(Makes 10-12. You need roughly 35g chocolate per cup so adjust the above to suit the number of hot chocolates you want to make).

For wrapping

Cellophane roll (available online or from craft shops)

Chrismassy ribbon or string

Step one

Chop the fudge into little chunks so that they’re roughly in proportion with the marshmallows.

Step two

Melt the chocolate slowly in the microwave and put into piping bags. You can temper it if you want, but given that you won’t see much of it, it might not be worthwhile. I go into a bit more detail as to how to temper chocolate here.

Step three

Fill cup to near the brim with milk chocolate. Add a little white and swirl in with a cocktail stick.

Place stick in and surround with fudge and marshmallows.

Leave to set.

Step four

Dust on a little glitter.

Step five

Wrap up. Cut a square of cellophane wrap and place cup in the centre, bring corners up to the middle and secure. I used a loom band to do this, you could use a small elastic band or go straight in with the ribbon/string.

Trim off the corners and ‘foof’.

Go on. There must be one spare you can treat yourself to?

November 10, 2014

Katie’s home cinema

Another little post about our half term day of fun. I hope you will forgive the lack of photos given I was supervising two little humans at the time.

I had promised my little friends that we would take a trip to the cinema during our visit, but it turned out there was nothing worth going to the cinema for.

Ever the crafter I decided we would recreate our own home cinema experience. I conjured up a recipe for toffee popcorn and made some popcorn boxes and tickets.

You can download the templates for the tickets and the popcorn if you’re in a similar fix, or if you’re just looking for a cheap school holiday activity.

You will need

1/2 cup Popcorn kernels (or a bag of sweet microwaveable popcorn)

125g/4.5 oz Unsalted butter

170g/6 oz Soft light brown sugar

2 tbsp Golden syrup

The templates

Step one

Pop the popcorn. If you’re using kernels and it’s the first time you’ve done it then you need to add some butter or unflavoured oil to a large saucepan and one or two kernels. Once they’ve popped you can add the rest.

When the majority of the corn is popped (the pan will be full), remove the pan from the heat and place the corn in a bowl. Get rid of any unpopped kernels.

Step two

Heat the butter, syrup and sugar in a pan until bubbling. Turn down to a simmer cook for 5 minutes, keep stirring so that it doesn’t catch.

Step three

Stir the toffee into the popcorn.

Step four

Spread out on a large baking tray. You only really want one layer of corn to stop too much of it sticking together.

Step five

Bake until golden (about 25 mins) on 180 degrees C/gas mark 4/350 F.

Leave to cool so that it crisps up.

Step six

While the popcorn is cooling, assemble the boxes and cut out the tickets. The kiddies can help with this, or you could do it in advance.

Step seven

Put your feet up and enjoy the film. Or do what I did and placate the children with sweets and clean up feverishly in the background.

November 10, 2014

Half term hair bands

This half term holiday I had promised two little friends of mine a day in my London pad. They were very excited and had all kinds of crafty plans and ideas to keep us busy.

When thinking about what we could do on a budget, I remembered learning how to sew when not much older than them.

I was pretty impressed with these two; by the end they were using the sewing machine unaided (although for their parents’ benefit – heavily supervised!)

This is a great little project for beginners of any age, but for the reference of anyone planning to do this with children, these two are 7 and 8 and handled it very well. It would certainly be doable if you don’t have a machine too.

You will need

Cute fabric

Elasticated hair bands

Needle and thread (or a sewing machine)

Step one

Cut two lengths of fabric, one 7cm x 22cm and the other 3.5 cm x 12 cm.

Step two

Sew a small hem along the long edges as shown above.

When doing this with the girls they used the foot while I guided it through at first, then I took a turn with the foot so they could guide, then they took the helm altogether.

Step three

Join the larger piece with right sides facing. Turn it through so the right sides are showing.

Step four

Lie the smaller strip down, right side facing upwards. Place the larger piece on top with the seam running down the centre.

Pop the hairband on top.

Step five

Loop the smaller strip of fabric through the hair band and squeeze it all together. Don’t worry too much about the shape of the bow for now, plenty of time to sort that out later.

Step six

Sew across the smaller piece of fabric as close to main body of the bow as your machine will allow. That being said, if you are hand sewing (and therefore have a bit more control) do leave a little wiggle room.

Step seven

Chop off the excess fabric.

Step eight

Turn the loop the right way round and attach it to some hair.

May 19, 2014

We’re gonna have a party tonight

Welcome back!

You might remember my mentioning I went on a little trip to Germany recently? I went a-visiting a wonderful little family who I miss very much. Capitalising on their crafty house guest there were some birthday preparations to be done. So aside from baking over 70 cupcakes (very popular little chap) there was the small matter of inviting other little people to come and eat them.

They were throwing a garden party with lots of traditional German party games, I really wish I’d have stuck around a bit longer to join in! So Mr Freddie and I crafted some invites that were fun and festive and will adapt to any theme or themeless party you’ve got going on.

You will need

A4 Card/thick paper (one per guest and an extra for the birthday boy/girl)

Bits and bobs to decorate with

Glue

Scissors

String

A small child with an upcoming birthday

This template

Step one

Draw round the template onto each piece of card and cut out a hat for each guest, not forgetting one for the birthday boy or girl.

Step two

Use a hole punch or something sharp poke holes in each hat (as marked on the template).

Step three

Using an open pair of scissors and a ruler score along the dotted line to create a flap.

Step four

Decorate! Use your (or your child’s) imagination, Freds and I used foam shapes, stickers and glitter that mummy already had in stock. We also cut some shapes out from the left over card so as not to waste anything.

You can use whatever you can get your hands on, cut outs from old magazines/buttons/feathers/draw pictures or each child’s name. Your only limit is the attention span of the child in question!

(don’t decorate the flap)

Step five

Cut two lengths of string for each hat. Use the child you already have in stock to get an idea of length, you need to be able to tie a bow under their chins. Doing it this way rather than one loop means they are adjustable for each guest.

Step six

Add the party details on the other side and voila! Your hats are ready to give out. Each guest is in charge of assembling their hat and bringing it with them to the party (worth having one or two spare just in case!)

To stick together just glue the flap (with the hat right side up) and stick underneath the opposite edge.

Step seven

PARTY ON