Hari Beavis

Well of course I had to jump on this narrator trend and guys this took me days to do so I hope you find it entertaining, if you do enjoy I might start doing this as a weekly vlog style (oh goodness what could I be getting myself into) 😂🌸🩷🐣 #everydaylife

It really is just that simple 😂🩷

Don’t marry someone with a higher IQ than you😂

I wouldn’t call myself a soup girl but Mulligatawny is deliciousss 🤎

I’m baaaackkkkkk I’m really loving this narrator trend! What little nugget of magic happened for you today?❤️ #narratortrend

I probably need some more practice… I don’t think this is gentle parenting?

Feeling like you can embrace your feminine energy🩷🌸

Behind the scenes of Banoffe pie tasting today

Stay safe🩷

Nana’s Chocolate Cake with a few additions🤎🥰 Ingredients • 300 Grams self raising Flour •300 Grams caster sugar • 90 Grams Dark Cocoa Powder • 1 Tsp Baking Powder • 1/2 Tap Baking Soda • 3 Eggs • 180 Ml Vegetable Oil • 360 Ml Buttermilk • 2 Tsp Vanilla extract Butter Icing • 225 Grams Butter • 300 Grams Icing Sugar • 90 Grams Cocoa Powder (Milk or cream if too thick) Method 1. Start by adding all the dry ingredients together and whisking. Add all the wet ingredients together and mix and then mix the dry with the wet. 2. Add to 3 tins (8 inch round tins) and bake for 25 minutes at 180°C 3. Let them cool, meanwhile whip your butter until pale and fluffy (5-8 minutes is usually good), mix in the icing sugar and cocoa powder. 4. Layer cake with icing sugar and grab yourself a slice with a cup of tea!

Replying to @Matt Strutt I would love any advice on how to tackle this respectfully and kindly if anyone’s experienced this❤️

Help is needed plz and thank you❤️

The little walk off… anddddd back to it. This was such a special day, the day I released my book which turned out to be a Sunday Times Best Selling Book❤️ #countrycomfort

Replying to @🦦 ❤️

Making the Perfect Sourdough Loaf with the Starter we had been working on all week🥖🫙🤎 #sourdoughjourney

The Chocolate Mousse of the Summer - this recipe only calls for 4 ingredients and all you need is a little bit of love🤎 Makes 6 Big Dollops of Choccie Mousse 🤎5 Eggs 🤎40 Grams Caster Sugar 🤎175 Grams Dark Chocolate 🤎120 Grams Butter Start by melting the chocolate and butter together until silky smooth. Separate your egg whites from your egg yolks, Add half the sugar to your egg whites and the other half to your egg yolks. Whisk the egg whites until fluffy and stiff peaks form 4-6 minutes. Do the same with the yolks until pale and creamy. Add the yolks to the whites and fold in gently until they’re barely mixed. Add in the melted chocolate and butter and mix until incorporated fully being careful not to knock the air out. Gentle folds, taking your time here will mean more airy bubbly mousse. Add to your dish or individual ramekins, grate some chocolate over the top and pop in the fridge for 3-4 hours until set! Serve and enjoy! Absolutely delicious 🤎

She help they’re HUGE

It’s Friday which means there is a wholeeeee weekend to make some Banoffee Pie🤎 This Recipes Serves 10-12 I used 4 mini loaf tins to distribute evenly amongst friends and family but you can use a cheesecake tins, individual cupcake cases or a square dish! Ingredients * 400 Grams Digestive Biscuits * 200-225 Grams Melted Salted Butter * 2-3 Bananas * 397 Grams Carnations Caramel * 300 Ml Double Cream * Few Pieces of Milk Chocolate to Grate over the top Method 1. Crush your digestive biscuits either in a sandwich bag with a rolling pin or in a blender. Pour over the melted butter and mix well until coated. Press into your tin/ dish. 2. Add your caramel on top of the biscuit base and then a layer of sliced banana. 3. Whip your cream until stiff peaks and dollop that over the banana, finally grate some chocolate over the top and leave in the fridge for 2-3 hours. Serve and Enjoy🤎

The BEST #peanutbutterandmarmite

Hm, I need to get out more… 💛🐣