Quick and easy to make these flapjacks are a wonderful alternative to the more traditional mince pies at this time of year. Mixed with porridge oats, this mincemeat tray bake is moist with honey, rich with mixed spice and stuffed with chewy sweet sultanas and of course Bird and Blend‘s new festive flavour Mince Pie Tea.
Now that Autumn is on its way Olive and I are looking to spending lazy evenings in catching up on our latest Netflix addiction accompanied by a large mug of warm full matcha tea. The lovely guys at Bird and Blend Tea Company have just released not one for three new matcha flavours, perfect for the Autumn season.
Olive and I do love a good old lemon cake and you cannot get much better than this delicious poppy seed sponge topped with a generous dollop of lemon mascarpone frosting served with a large mug full of our favourite Bird and Blend tea
As some of you may know Olive and I very excitingly have been asked to be brand reps for one of the loviest and tastiest tea companies in the U.K. We recently received four brand new loose leaf tea flavours to try that make up Bird and Blend Tea Co summer range and as the tea addicts that we are we just couldn’t wait to get sampling!
Olive and I have had such a lovely weekend in the sun, it feels like summer is definitely here- finally! One of our favourite summer weekend activities is spending the whole day chilling in the local park with a fab picnic spread, a great book and a cup full of our new favourite iced tea by the lovely guys at Bird + Blend Tea Co
Who doesn’t love a slice of warm banana cake either smothered in cream cheese frosting washed down with a large mug of tea? For our recent trip to Cornwall, Blanch whipped up a super easy banana cake to enjoy whilst looking out across the ocean and making the most of a rare bit of spring sunshine. I don’t know about you but I have always loved a banana cake and this one is super tasty with added sultanas that have been soaked in earl grey tea and of course layers of cream cheese frosting.
These chocolate and coconut date bars are a great sweet yet healthy snack bars, perfect for that 3pm afternoon slump with a large mug of tea. They are naturally sweetened with desiccated coconut, a couple of spoonfuls of honey and are super easy to make only using 5 ingredients. I whipped up a batch after work one Monday evening to stock up for the week ahead and they took me about 15 minutes in total make, so super easy to fit in around the gym and multiple friends episodes!
These long winter days of February call upon cosy evenings sipping on wine with your bestie’s and the ultimate comfort food in the form of an old classic the bakewell tart. I recently made one for a friends dinner party and it went down pretty well even if I do say so myself! I did adapt this family favourite slightly by using blackberries and plum rather than cherry as the slight sourness from the blackberries works well against the sweet almond, the perfect wintery treat for you and your friends. A fat wedge of this tart alongside a steaming cup of tea is exactly what you need when you come in from the cold after a long day.
Inspired by one of our favourite Halloween activities- Pumpkin Carving, Blanch and I decided to use the leftovers to create a pumpkin cake to be enjoyed long after the Halloween weekend. The recipe is super similar to a carrot cake but using the inside of a pumpkin instead as well as orange zest and sultanas for added texture. Using pumpkin flesh gives the cake an amazing deep orange colour thats perfect to serve to all your ghostly guests over the Halloween weekend and beyond.