Chocolate Chip Pumpkin Loaf Cake

Chocolate Chip Pumpkin Loaf Cake moist, spiced pumpkin cake, packed full of chocolate chips.

The leaves are finally starting to change colour, during a gusty breeze they flutter through the air, landing on the ground, blown into crunchy, golden piles. Autumn feels like it has arrived and with it the need to snuggle under soft blankets, whilst watching telly on a chilly evenings. Warming, comforting food is also required. Gone are the salads of summer, soups, stews and puddings taking their place. Baking this Chocolate Chip Pumpkin Loaf Cake fills the house with pumpkin spice scent, welcoming all who come home after a busy day at work or school.

FF Chocolate Chip Pumpkin Loaf Cake
Chocolate Chip Pumpkin Loaf Cake utterly delicious.

As the days become increasingly colder, what better than warm pumpkin spices combined with chocolate chips in a moist pumpkin cake, to make you feel ready to tackle the rest of the day?  Sliced and wrapped, this Chocolate Chip Pumpkin Loaf Cake is perfect for packed lunches. While at school or work, the taste and warmth of home can be with us, wherever we are.

FF Chocolate Chip Pumpkin Loaf Cake
Chocolate Chip Pumpkin Loaf Cake gorgeous autumnal colours.

Creating this loaf cake was a real triumph. Successfully combining pumpkin, pumpkin spices and chocolate into a tasty, moist, healthier cake. Since loaf cakes are so much easier to cut, wrap and pack to go, this has been a huge hit here, especially with hubby. You may therefore see more loaf cakes appearing on Feasting is Fun.

FF Chocolate Chip Pumpkin Loaf Cake
Chocolate Chip Pumpkin Loaf Cake packed full of milk chocolate chips.

Starting with the recipe for Spiced Pumpkin Walnut Muffins, while delicious, I wanted to add chocolate chips and increase the size of the bake. Because I wanted a cake that was full of flavour, skimping on the chocolate chips was not an option. Deciding to hold back one third to top the cake with, ensured that this cake also looked appetising

Recipe: Chocolate Chip Pumpkin Loaf Cake serves 8-10

125g Unsalted Butter melted and cooled plus 1tbsp extra for greasing the loaf tin

3 Large Free Range Eggs

200g Pumpkin Purée

200g Natural Yoghurt – I use full fat Yeo Valley

125g Plain White Flour

150g Wholemeal Flour

3tsp Baking Powder

175g Soft Light Brown Sugar

150g Milk Chocolate Chips or Chunks – I use Callebaut

1/4tsp Salt -I use Maldon

2.5tsp Pumpkin Spice

Method: Preheat the oven to 180C/160C fan, gas mark 4

A loaf tin that measures 25cm x 11.5cm x 7.5cm (10″ x 4.5″ x 3″) approximately, is needed for this recipe. Grease the tin with butter and line the base with baking parchment.

  • First weigh and melt the butter. Then pour the butter into a separate, medium sized bowl or jug to cool.
  • While the butter is cooling assemble the dry ingredients. In a large bowl add the plain and wholemeal flour together with the baking powder.
  • Next add the sugar, salt and pumpkin spice to the flour. Use a balloon whisk to mix the dry ingredients thoroughly, ensuring any clumps of sugar are broken up. Finally add 100g of chocolate chips and set the bowl to one side.
  • Now check the melted butter, it should be just warm. Add the eggs, yoghurt and pumpkin purée. Use a fork to break up the eggs and lightly whisk all the wet ingredients together until they are combined.
  • With both bowls in front of you make a well in the centre of the larger bowl containing the dry ingredients.
  • Pour the wet ingredients into the dry and then stir with a spoon until everything is just combined. Over mixing will result in a heavy cake.
  • Now spoon the Chocolate Chip Pumpkin Loaf Cake batter into the loaf tin, then add the remaining chocolate chips evenly on to the top of the cake.
FF Chocolate Chip Pumpkin Loaf Cake
Chocolate Chip Pumpkin Loaf Cake ready for the oven.
  • Place the loaf tin into the centre of the oven and bake for 45 minutes to 1 hour.
  • The cake is baked when an inserted skewer comes out clean.
  • Once the cake is fully baked remove it from the oven.
  • Place the loaf tin on a trivet or cooling rack and allow the cake to fully cool in the tin.
FF Chocolate Chip Pumpkin Loaf Cake
Chocolate Chip Pumpkin Loaf Cake cooling in the tin.
  • When fully cooled run a palette knife around the edges of the cake. Turn the cake out of the tin and carefully remove the baking parchment from the base of the cake.
FF Chocolate Chip Pumpkin Loaf Cake
Chocolate Chip Pumpkin Loaf Cake serve with a hot drink and a smile.

Since this cake is so delicious, it is perfect for sharing. Invite friends round for a coffee morning and I guarantee that this cake will be a hit. It is also ideal to serve with frothy hot chocolate after a family walk on a chilly day out. Food shared tastes infinitely better, because it is a shared experience that creates memories.

If you have enjoyed this recipe for Chocolate Chip Pumpkin Loaf Cake you may also like these:

Double Chocolate Chip Loaf Cake

FF Chocolate Chip Pumpkin Loaf Cake
Double Chocolate Chip Loaf Cake

Baked Pumpkin Spiced Doughnuts

FF Chocolate Chip Pumpkin Loaf Cake
Baked Pumpkin Spiced Doughnuts

Double Cherry Drizzle Oat Bars

FF Chocolate Chip Pumpkin Loaf Cake
Double Cherry Drizzle Oat Bars

Baking for others can be a very rewarding experience, especially if you enjoy baking and sharing. The gift of a cake, shows the recipient that they have been thought of and most of all, are cared about. As a result of a little fore thought and preparation, it is really possible to make someone’s day.

While baking, making and creating in your kitchens, have fun preparing your feast.

Sammie xx

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Black Forest Giant Doughnut

Today is #NationalDonutDay. I can only assume from the spelling that it applies to those in the States and yet here I am baking a Black Forest Giant Doughnut. Any reason to eat doughnuts is good enough for me!

FF Black Forest Giant Doughnut
Black Forest Giant Doughnut chocolate sponge with swirls of cream and cherries.

I have been wanting to bake a Black Forest Gateaux for ages, so took the opportunity of making a Black Forest Giant Doughnut. Indeed if you do not have doughnut moulds – mine were from Lakeland are were very reasonably priced – I see no reason why this recipe shouldn’t work using 7-8″ sandwich tins.

This has the absolute lightest of sponges and I opted to add a little Kirsch (cherry liquer) which is absolutely optional.

In season I would have used fresh cherries, that had been macerated in a little liquer and sugar, as they are not quite in season yet, I opted for tinned cherry pie filling. Morello cherry jam would also work well here. This is a very adaptable recipe. Use whatever you have to hand, or can easily get hold of.

FF Black Forest Giant Doughnut.
Black Forest Giant Doughnut deliciously easy to make and assemble.

Hopefully if our cherry tree is laden with as much fruit, as it had blossom I will remake this Black Forest Giant Doughnut and add an extra photo. Meanwhile back to the bake in hand.

Even though this is a giant doughnut I would happily bring it out for dessert after dinner, or serve with afternoon tea on a sunny day in the garden. Mostly I would encourage you to share this delicious bake. It is simply too good to be kept hidden away.

Two slices will be popped around to our neighbours in a little while. The sheer joy of pleasure and surprise when I turn up, unannounced, with baked goodies is THE most important aspect of baking for me. Sharing is at the very heart of what I do and who I am. If a small gift can bring a smile to someone’s face, well that brightens my day.

Recipe: Makes one Black Forest Giant Doughnut serves 8

200g/7oz Unsalted Butter –  plus a little extra for greasing the moulds

200g/7oz Caster Sugar

Scant pinch of salt – no more than 1/4 tsp

1 tsp Vanilla Extract – I use Nielsen-Massey

6 Large Free Range Eggs

75g/3oz Cocoa Powder

125g/4oz Plain White Flour

1.5 tsp Baking Powder

For the filling/topping:

200ml/8fl oz Double Cream

1 x 410g Tin Cherry Pie Filling – note morello cherry jam and fresh cherries can be used instead.

Optional – 1tbs Kirsch

Method: Preheat the oven to 160C/140C fan, gas mark 3

  • Grease the inside of both doughnut moulds well with soft butter.
  • In a large bowl add the butter and sugar.
  • Whisk/beat until pale and creamy. Approx 5 minutes, this helps create a very light sponge.
  • Add all 6 eggs and the vanilla extract to the bowl – I always crack my eggs into a separate bowl first.
  • Sift the flour, salt, cocoa powder and baking powder into the bowl.
  • Whisk/beat on a slow speed until all the ingredients have come together.
  • Using a large spoon give the chocolate sponge mix a good stir to ensure all the ingredients are well combined.
  • Divided the cake batter in half and spoon into each of the 2 doughnut moulds.
FF Black Forest Giant Doughnut
Two halves of a giant doughnut ready to be baked.
  • Place the doughnut moulds on to a baking tray, ensuring they don’t squash each other (I actually switched trays after this photo was taken).
  • Put the tray into the centre of the oven and bake the doughnut halves for 30-40 minutes.
  • The doughnut halves are baked when they spring back from a light touch.
  • Once baked remove the doughnut halves from the oven.
FF Black Forest Giant Doughnut
Each half of the giant doughnut is beautifully baked.
  • Carefully place each silicone mould on to a cooling rack.
  • If adding Kirsch carefully prick each mould lightly with a cocktail stick, being careful not to puncture the silicone mould.
FF Black Forest Giant Doughnut
Lightly prick the sponge all over so that the Kirsch can be absorbed.
  • Spoon half a tablespoon of Kirsch over each half of the doughnut sponge whilst it is still hot.
  • Leave to cool for 5 minutes and then turn each of the sponges out onto the cooling rack. Cool fully before decorating.

Decorating your Black Forest Giant Doughnut:

  • In a medium bowl add the double cream and whip until it holds a firm peak.
  • Fill a piping bag with a large star tip (I use Wilton #1M) with the whipped cream).
  • Place one half of your doughnut, flat side up on a cake stand or plate.
  • Reserving 8 whole cherries to decorate the top, spoon the cherry pie filling on to the bottom half of the doughnut – DO NOT over fill.
FF Black Forest Giant Doughnut
Spoon slightly less filling than I have, this splurged a bit when the top was put on!
  • Pipe the cream in a swirl pattern on top of the cherries.
FF Black Forest Giant Doughnut
Beautifully piped whipped cream in the centre of the giant doughnut.
  • Place the top of the doughnut on to the base. Wipe away any excess cherry syrup – notice that in my finished photos there isn’t a doilie 😉
  • Pipe 8 swirls evenly around the top of the doughnut and top each with a reserved cherry.
  • Pipe stars around the outside of the middle of the doughnut, this creates a tidy, professional finish.
FF Black Forest Giant Doughnut
Black Forest Giant Doughnut the piped cream stars around the middle give a finished, professional look.

Serve your Black Forest Giant Doughnut cut into generous slices, with a smile and a lovely hot drink!

FF Black Forest Giant Doughnut
Black Forest Giant Doughnut a real treat.

Perfect with candles as a birthday cake. Did I mention I had Black Forest Gateaux every year, for my birthday as I was growing up. It was not hard for me to take this delicious classic recipe and turn it into an amazing giant doughnut.

Such a stunning, yet easy to accomplish bake. A slice of Black Forest Giant Doughnut is bound to evoke memories of the retro gateaux and break out smiles once tasted and devoured!

If you have enjoyed this Black Forest Giant Doughnut Recipe here are some others you may like to try:

Raspberry and Cream Giant Doughnut

FF Black Forest Giant Doughnut
Delicious Raspberry and Cream Giant Doughnut

Black Forest Cupcakes

FF Black Forest Giant Doughnut
Black Forest Cupcakes with mascarpone.

Lemon Blueberry Cupcakes

FF Black Forest Giant Doughnut
Lemon Blueberry Cupcakes fruity deliciousness.

I really want to encourage you to buy a doughnut mould. This is not a sponsored post, i very much doubt that Lakeland even know I exist! That said, the moulds creat such a beautiful rounded doughnut shape, are incredibly easy to use and inepensive to buy. Perfect as a gift or for putting on your own birthday list.

Whatever you are making and baking in your kitchens this weekend, I hope you laugh lots, have plenty of fun and enjoy feasting on your amazing creations with friends, family and neighbours.

If you know someone who’ll be spending Saturday evening, or Sunday aftenoon alone, why not invite them round. Even if it’s just for a cup of tea and slice of cake, you will make someone else feel valued and cared for and they may even make you smile in return!

Sammie xx

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Chocolate Fudge Brownie Bites

Do you like chocolate? I mean really, really love it? Yes! Then you will go crazy for these Chocolate Fudge Brownie Bites.

Chocolate Fudge Brpwnie Bites
Chocolate Fudge Brownie Bites perfect for sharing.

These Chocolate Fudge Brownie Bites are C R A Z Y good, which shouldn’t be surprising when you consider how much chocolate is in these little edible, morsels of happiness!

Chocolate Fudge Brownie Bites
Chocolate Fudge Brownie Bites – sharing the love.

I have a few brownie recipes already on this site, such as Nuts About Brownies and don’t get me wrong, they are all utterly delicious. However, I wanted to make a Brownie that stood alone on its own, deep, chocolatey merit. No nuts, no extra topping, apart from the optional white chocolate heart. Just pure chocolate fudge brownie bliss.

Oh boy do these deliver. Deep chocolate flavour, perfect amount of squidge, that leaves you wondering just how these Chocolate Fudge Brownie Bites manage to hold together and a satisfying depth of sweetness, melting against your tongue.

Chocolate Fudge Brownie Bites
Chocolate Fudge Brownie Bites utterly delicious.

Yep if you want a straight up brownies, no faffing with nuts and the like, just one hundred per cent chocolatey goodness, this is the recipe you need.

Just one quick note, as these brownies contain A LOT of chocolate, it really is worth using the best quality chocolate that you can afford. It really does make a difference to the finished taste and texture.

Recipe: Makes 28 Chocolate Fudge Brownie Bites

200g/7oz Plain Chocolate – minimum 70% Cocoa solids

200g/7oz Milk Chocolate – minimum 35% Cocoa solids

225g/8oz Unsalted Butter

4 Large Free Range Eggs

225g/8oz Dark Brown Sugar

1tsp Vanilla Extract

1/4tsp Salt

300g/11oz Chocolate Chips or Chunks

75g/3oz Plain White Flour

1/2tsp Bicarbonate of Soda

100g/4oz White Chocolate – optional

Method: Preheat oven to 170C/155C fan.

  • Line a 22.5cm x 30cm (9″ x 12″) deep baking tin with aluminium foil.
  • Break up the chocolate (or chop) into individual squares, dice the butter and place both into a heat proof bowl.Place the bowl over a simering pan of water (a double boiler) ensuring the bottom of the bowl doesn’t touch the water.
  • Stir continuously until both the chocolate and butter are two thirds melted.
  • Carefully remove the bowl from the pan and continue stirring until the contents are completely melted.
Chocolate Fudge Brownie Bites
Set the bowl to one side and allow to cool slightly.
  • Into another large bowl add the eggs, vanilla and sugar.

Chocolate Fudge Brownie Bites

 

  • Mix together to combine.
  • Whilst still slowly mixing pour the cooled chocolate mixture into the larger bowl.
  • Mix until completely combined – try not to incorporate too much air whilst mixing.
  • Sift the flour, bicarb. and salt into the bowl.
  • Add the chocolate chunks.
Chocolate Fudge Brownie Bites
Ooh this bowl holds so much potential!
  • Using a large metal spoon, fold all the ingredients together.
  • Pour the brownie mixture into the foil lined tray.
Chocolate Fudge Brownie Bites.
Chocolate Fudge Brownie Bites ready for the oven.
  • Give the baking tin a good couple of sharp taps on the worktop. This will bring any air bubbles to the surface.
  • Place the baking tin into the oven and cook for 35 – 40 minutes.
  • Halfway through the cooking time remove the tin from the I’ve and give it another sharp tap against a heatproof surface.
  • The brownies are cooked when the outside edge has set and the top of the brownies has the familiar, sugar cracked look. There should still be a little wobble to the centre of the tin.
  • Once baked, remove the tin from the oven and allow the brownies to cool completely in the tin.
  • Once cooled turn the brownies out onto a board and removing the foil.
Chocolate Fudge Brownie Bites
Cut the huge slab into 28 pieces.

Now you have 28 delectable Chocolate Fudge Brownie Bites! These truly are delicious as the are. Seeing as Valentine’s Day is almost upon us, I couldn’t resist piping some white chocolate hearts on them.

Simply pop some white chocolate, broken up, into a microwaveable bowl and melt using 20 second bursts, in the microwave until two thirds melted. Then stir continuously until the chocolate is a smooth liquid.

Spoon the melted chocolate into a small, disposable piping bag and cut the tip off, leaving a very small hole. I found it took a bit of practise, getting even hearts and that it was better if I piped the heart in one complete go.

Chocolate Fudge Brownie Bites
Chocolate Fudge Brownie Bites perfect for sharing with all those you love on Valentine’s Day.

However you pipe your hearts, your loved ones will enjoy these Chocolate Fudge Brownies Bites, not just because they taste so amazing, but more importantly because you have baked them with love, to show people they are loved.

Do you like to celebrate Valentine’s Day, with your significant other, or with all of your loved ones?

If you enjoyed baking these Chocolate Fudge Brownie Bites For Valentine’s Day, you may like to try these:

Chocolate Heart Cake

Chocolate Heart Cookies

Raspberry Almond Cream Cake

I wish you all a very happy Valentine’s Day and sincerely hope you know that you are loved see Important Stuff.

Sammie xx

 

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Super Light Scones

Hi there, I hope wherever you are the sun is shining on you today. Here in Kent it is beautifully sunny, with a light breeze. Perfect Summer weather. In fact it inspired me to bake Super Light Scones for breakfast this morning.

Super Light Scones with Strawberries, Strawberry Jan and Clotted Cream.
Super Light Scones with Strawberries, Strawberry Jam and Clotted Cream.

 

I don’t make a habit of making scones every morning – in fact, as a general rule I don’t like scones!! Well at least the heavy, dense prepackaged ones from the supermarket. I don’t know why, they’re just not my thing. But, it’s Summer and scones with clotted cream and jam are a MUST! Oh and the clotted cream has to be Rodda’s from Cornwall!

Super Light Scones, super easy to make and even easier to eat with a dollop of Rodda's clotted cream!
Super Light Scones, super easy to make and even easier to eat with a dollop of Rodda’s clotted cream!

 

This probably sounds crazy, but I trawled through at least 8 cookbooks this morning, as well as looking online, but I just couldn’t find a recipe I was happy with. So I came up with my own!! And it worked!! I watch enough Food Network UK to have picked up some tips along the way and the Green Goddess (my friend, but unbiased taste tester) gave them the thumbs up – although she would have preferred them a little sweeter. Just trying to keep it honest round here!!

Super Light Scones - the quintessential British cream tea.
Super Light Scones – the quintessential British cream tea.

 

I had these Super Light Scones for my breakfast. They are soooo light with soft flaky layers inside. I didn’t even use a knife to cut them open, they pulled beautifully apart. I now like scones – these ones!!

 

Super Light Scones - so light they just pull apart. Delicious!
Super Light Scones – so light they just pull apart. Delicious!

 

If you are not in the UK and wish to have the British cream tea experience, but can’t get hold of clotted cream, Mascapone would make a good substitute. Or book a holiday to the UK and stay in Dorset, Devon or Cornwall – cream tea’s are readily available, although, I admit, it’s probably a long way to come for a cup of English tea and a cream scone – or maybe not??

Super Light Scones - a very proper English Cream Tea - delish!
Super Light Scones – a very proper English Cream Tea – delish!

Recipe : Makes Approx 20 Super Light Scones

450g/1lb Plain White Flour

3tsp Baking Powder

1/4tsp Salt

50g/2oz Cold Unsalted Butter

25g/1oz Vegetable Shortening

2tbsp Caster Sugar

250mls/9fl oz Cold Whole Milk

3tbsp Milk – for brushing on top of scones

Method : Preheat oven to 220C/200C fan

In a large bowl sift together the flour, baking powder and salt.

Add the butter and shortening, use a pastry cutter, or your fingers to work the fat into the flour.
Add the butter and shortening, use a pastry cutter, or your fingers to work the fat into the flour.
Small pea sized lumps of fat should be present in the mixture.
Small pea sized lumps of fat should be present in the mixture.

 

Add the sugar and stir through to mix. Make a well in the middle of the mixture, pour in the milk and stir together using a butter knife (ordinary eating knife).

Stir until the mixture just comes together.
Stir until the mixture just comes together.
Tip the scone dough out onto a lightly floured surface.
Tip the scone dough out onto a lightly floured surface.
Bring the dough together with your hands. Gently pat the dough out to approx 2.5cm thickness. The less you handle the dough the lighter the scones will be.
Bring the dough together with your hands. Gently pat the dough out to approx 2.5cm thickness. The less you handle the dough the lighter the scones will be.

 

Using a straight sided, floured, 2 inch deep cutter, press straight down through the scone dough. Do not twist the cookie cutter as you press down as this will affect the rise on your scones. Cut out as many scones as possible then collect the pieces of dough together, pat out and cut out more scones until the dough is used up.

Place the cut out scones onto a non stick baking sheet, or line a baking tray with parchment paper.
Place the cut out scones onto a non stick baking sheet, or line a baking tray with parchment paper.

 

Lightly brush the top of each scone with milk. Try to avoid the milk dripping down the side of the scone - as this affects the rise of the scone.
Lightly brush the top of each scone with milk. Try to avoid the milk dripping down the side of the scone – as this affects the rise of the scone.

 

Place your scones into the oven and bake for 12-14 minutes. They are cooked when well risen and lightly golden in colour. Once cooked remove from the oven and transfer the scones to a baking rack to cool.

Delicious Super Light Scones - cooling!
Delicious Super Light Scones – cooling!

 

Once cooled, split in half and slather on your favourite jam. For added indulgence add a dollop of clotted cream and some sliced fruit. Enjoy with a refreshing cup of tea.

These are a great treat and perfect for Fathers Day – you could use a larger cutter, just add a couple of minutes onto the baking time.

Most Dads just want to know they are loved. Making or baking them a gift is such a personal way to say I LOVE YOU.

What jam and fruit combo do you like with your scones?

Sammie x

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My Blog 10 Things I’ve Learned So Far.

Happy Saturday everyone! Here is My Blog 10 Things I’ve Learned So Far, in the 6 months since I started blogging.

 

I did it!! I set up my own blog. Who'da thunk it????
I did it!! I set up my own blog. Who’da thunk it????

 

1 – If you put your mind to something, are willing to try, learn, make mistakes, pick yourself up and carry on, you can achieve anything!

2 – It’s completely possible to know nothing about computing and still set up and write a blog. So far everything I’ve posted/photographed has been through my iPhone 4S. Not bad eh???

 

My trusty iPhone. I will start to use a laptop - soon!!!
My trusty iPhone. I will start to use a laptop – soon!!!

 

3 – You have to be yourself! Honesty is key. As is opening up to your readers. Whilst I’m protective of my family (not showing pics/real names), if I didn’t include them in my post it would be very one dimensional.

4 – Post good quality, original content on you blog. Reread it back and if it’s not good bin it! For every blog I’ve posted at least 2 others haven’t made it.

5 – Be polite and reply to comments. As part of Bloglovin’ it’s fab to see my followers increase, but comments on a post mean the world to me. That’s why I was gutted to lose ALL my comments when I faced the WordPress White Screen of Death.

I love WordPress usually - but not when it doesn't work - I'm fickle!!!
I love WordPress usually – but not when it doesn’t work – I’m fickle!!!

 

6 – Take time to read a variety of other peoples blogs and if they inspire you, leave a comment. I read a vast range of blogs, from Hannah Gale to Sally’s Baking Addiction and pretty much everything in between! Through Bloglovin’ I’ve created my own, online magazine. You don’t have to read every blog in your feed, but it’s great to be able to save posts that inspire you.

7 – All the bloggers I’ve had contact with have been really lovely and supportive. The blogosphere genuinely should be a place for freedom of speech and mutual encouragement. Yes you might read a blog and not agree with the content, that’s not an excuse to leave a mean or rude comment. Express your feelings in a polite, positive way – you maybe surprised at the reply!!!

Support means everything.
Support means everything.

 

8 – DON’T rip off other peoples content and pass it on as your own. NOT COOL! I was horrified to learn that this happens, especially on food blogs. It’s simply WRONG!

Totally NOT COOL dude!
Totally NOT COOL dude!

 

9 – Don’t be afraid to diversify. My blog was set up originally to share my love of cooking, recipes, successes and failures! Yet my post Migraineswhy life’s not always sunshine and roses (sorry haven’t figured out how to do links yet!), received an amazing response. It opened my site up to a wider range of people, more importantly it touched individual lives. Life is easier when you know your not ‘the only one’ dealing with stuff.

10 – Keeping a healthy perspective. I was seriousy heart broken when my website ‘died’. All my hardwork, content, comments locked away and I didn’t have the key. My reaction surprised me. This was my baby, something I had accomplished on my own. You understand, right? I was sooooo relieved when I’d pretty much fixed it and recovered most of what I lost. It did make me realise that in all things there should be balance and whilst my blog is important to me, so are the living, breathing, real, touchable people in my life. Don’t neglect them and be sucked into cybersphere. Real, face to face relationships are sooo important!

What do you think?
What do you think?

What have you learned since becoming a blogger?

Sammie x

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Showing Sharing Loving Caring

Hi everyone how are you? I hope you are enjoying the start to 2015.  My theme and aim for this year is Showing Sharing Loving Caring. It’s really the essence of why I set up this blog. Showing Love through Sharing, Caring enough to spend time, whether it’s family, friends, neighbours or someone new.

I know for some however, that  Christmas, the New Year and Winter in general can be a really tough time. So wherever you are I’m sending you a big, warm hug. Life can be very tough and it’s during these tough times that we need to show love and be shown love more than ever.

Now I can’t physically visit every single person and sit, listen and spend time with them. But we can all take time to show love to one person, outside of our family and friendship group.

Am I freaking you out or scaring you yet? Yes. Good!!! We can all get comfortable in our own lives, which I  do understand are busier than ever. Even though we have time saving gadgets galore, we still live in a ‘time pressed’ society.

It is still our choice though how we spend our time, what we prioritise as important and those things that are less important. For me my life has no meaning if I don’t show love. That can mean spending time listening whilst someone unburdens their heart. Or no words, just a big warm hug. I also love to cook or bake for people.

Sharing is central to who I am. Once I made a very simple Victoria Sponge Cake for an elderly couple, one of whom had just spent time in hospital. Their faces broke into huge smiles at this surprise gift, but more importantly they felt loved and cared for.

Reach out, you may be surprised by the results!
Reach out, you may be surprised by the results!

I’m most definitely not trying to portray myself as some perfect Saint. I am a pretty normal, fun loving, individual – just like so many other people. So I really want to encourage you to step outside of your comfort zone and reach out to just one person, who you wouldn’t normally interact with.

A cup of tea, cookie and natter can become a feast. A feast of time! There is no greater gift, than the gift of love. As a Christian I have the gift of love inside me. God’s love. He has shown me limitless love through His Son JESUS. I am completely accepted and loved for who I am and because of that great love, I want to share love.

We can all have the love of Jesus in our lives – see ‘Important Stuff!!!’ for more information and help, you can also leave a comment (I can reply and do not have to publish your comment if you preference privacy).

I am very blessed to have a wonderful, loving family, the best friends anyone could ever hope for and I love them all. One of my favourite things is a family get together, where we always have the best feasts! Not only do we feast on delicious food, but also on each other’s company. We laugh, smile, share and love.

Feasting does not have to be in large groups. Sharing a bowl of soup with a lonely neighbour, can itself be a feast. How about inviting someone who is on their own for Sunday lunch? Or, slicing up a cake that is left over from a celebration and popping a slice or two round to your neighbours?

Having fun making my pics look pretty!
Having fun making my pics look pretty!

The excitement and sense of fun, before delivering a meal or slice of cake is priceless. You can have all the money you need, but it will never bring you the happiness and peace that sharing caring and loving bring.

So I encourage both you and myself to be greater at sharing and showing love during 2015. Your life will be enriched as you start Showing Sharing Loving Caring and of course Feasting and having Fun.

Sammie x

 

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