How to make the perfect breakfast pancake

The perfect breakfast pancake recipe- so I’ll never forget!

Ingredients
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon bicarbonate of soda
1 beaten egg
1 cup milk
2 tablespoons oil

Method
Mix the dry ingredients together.

Mix the egg, milk and oil together and add all at once to the dry ingredients.

Stir until slightly lumpy.

Spoon out with a tablespoon on to hot oiled pan and cook until golden.

Note I’m pretty sure I’m going to need to invest in a skillet when I come back from honeymoon, these are a winner!

How I discover the perfect Sweet Ice Tea

The best sweet ice tea I’ve ever tasted

I read a lot, I listen to a lot of audiobooks, I drink a lot of tea. These are basic facts about me. A lot of what I read takes me to the glorious South (I’m talking USA here, not Cornwall- although I am partial to a cream tea & scones- but that’s another story!) Sweet tea is a staple in the South and these books, its refreshment and hydration in the heavy summers; it’s comforting and soothing in a crisis; it’s a ritual, a blissful and beautiful ritual.

I’ve been bumbling around trying to make Sweet Ice Tea for a while. I’ve dabbled with cold steeping, sun steeping (disastrous, I need a sun drenched verandah for that to ever work out!) hot brewing and chilling. They’ve all been…nice, I mean drinkable. But, they’ve never had that glossy sheen that makes you want to drain a glass in a hot day. They’ve always had a bitter aftertaste that takes away from it.

Whilst on Pinterest I found this…

I checked out the recipe here at Craving Comfort
And tried out the recipe, secret ingredient and all!

I had to reduce the recipe slightly, I don’t have a gallon pitcher…but, somehow I feel as though I need one now! This is by far the best ever ice tea I have ever made!

I can’t begin to explain how besotted I am with it! I’ve got a feeling I’m going to want to drink it all the time…may need to investigate a low-cal sugar alternative & decaf tea combo!

How to…stitch mini bunting necklaces

Bunting is a big part of our wedding decorations and with so many children in our wedding party I decided to stitch up some mini bunting necklaces from the scraps for all the little girls!

Here’s How To…

Raid your fabric stash for lots of pretty scraps. Cut a small triangle from stuff card to make the template for the pennant. Using a rotary cutter and mat, carefully cut two triangles from each piece of fabric.

Place the fabric triangles in pairs, with the right side facing. Join each pennant together with a straight machine stitch and using a scant 1/4in seam allowance. Sew done one long side, pivot at the point, and sew up the other side, leaving the top open.
Let the machine run a couple of stitches between each pennant, then stitch the next, clipping the joining threads after.

Turn the pennants through to the right side and press flat.

Cut strips of pretty bias binding to the desired length or the necklace and press in half. Gently ease the strip into a circle so that the open section runs around the outer section of the necklace. Work a buttonhole at one end of the folded strip.

Place the pennants inside the fold of the bias binding. Space evenly along the length and pin in place.

With a straight machine stitch work along the length of the necklace, to secure the pennants into place. Hand sew a small button to correspond with the buttonhole to finish!

Ta Dah! Mini bunting necklaces!

How To…make Choco Caramel Pretzel Bites

Salty, sweet, crunchy, chewy- all at the same time. What could be better than that? Oh, they only take 5 minutes to make too!

Choco Caramel Pretzel Bites

You need…
Rolos (lots of them, a bag saves precious time unwrapping!)
Mini pretzels
Maldon Sea Salt (optional extra, but very good!

Here’s how…

Lay out the pretzels on a baking sheet.

Top each with a Rolo and bake for 2 minutes in oven at 175 degrees. Don’t let them melt too much, or they’ll get super messy! The chocolate will go glossy just as you need to take them out.

Remove from oven and press pretzels on top to sandwich the Rolo. Crumble a pinch of Maldon Sea Salt on top, this isn’t essential, but boy does it give it some more wow!

Eat them hot and gooey, or chill them (If you can wait that long!)

Enjoy!