The Weekend Post: Personalised Cute Animals Socks from The Sock Butler

There's a lot to be excited about when your life seems to now revolve around waiting for the postie to deliver your subscription boxes! From DIY burger kits, new books, Gin deliveries and of course, the monthly beauty boxes, opening up a subscription box really does instantly brighten up my mediocre day!

The most exciting package I've received recently which has made me smile so much has been these adorable personalised socks from The Sock Butler.

I mean, have you ever seen anything so damn cute?!

The Sock Butler is a monthly subscription box that delivers new socks straight to your door. Not only does it make an awesome gift for the person who has everything, but I feel it's a really fun and practical treat for yourself as well.

When you sign up to The Sock Butler, you can choose how many pairs of socks you'd like to receive each month and you can select your favourite sock style (men's and women's are available). These include a wide variety of options such as Classic, Fun, Sport and Trainer styles to pick from, or if you can't choose, you can let The Sock Butler select for you with a Surprise option.

Prices start from £6.49 for one pair per month and you can save extra money with 6 and 12-month subscription lengths, with the option to cancel at any time. There's free UK delivery too.

I was very kindly gifted a sample box to show you all and I couldn't be happier with the designs that The Sock Butler chose for me! I requested something cute with animals and these socks really do tick all of those boxes. As an extra bonus, I opted for their personalised service which has embroidered EVE onto each pair - I love them all!

I'm also impressed with the high quality of these socks. The Sock Butler work with a range of luxury brands such as Pringle, SockShop Wild Feet, Glenmuir and Jeff Banks so you're guaranteed to receive a high-end product every time. My socks are from SockShop Wild Feet and they are ultra-soft and comfortable.

 

Subscribe at TheSockButler.co.uk

Have you treated yourself to a new subscription box this year?

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Foodie Friday: The Ultimate Lockdown Banana Bread Recipe - Vegan Chocolate & Caramelized Pecan Banana Bread #LoveFoodHateWaste

Adapted from one of my favourite vegan cookbooks, the original BOSH!, I've perfected the ultimate homemade Banana Bread recipe. It's rich, indulgent and is truly the best way to use up any leftover bananas that are going brown in your fruit bowl!

As it's been almost a whole year of on and off lockdowns since the pandemic began, it's safe to say that I have experimented with a LOT of banana bread recipes over that time. Banana bread is really easy to make which perhaps explains why it caused a baking sensation when the first lockdown happened last year, and to be honest, it's difficult to go wrong with any recipe that you try.

However, I am a bit of a perfectionist and after testing out over 40 different banana bread recipes, I've discovered 'the one' from BOSH! The original recipe is near damn perfect in my opinion, especially if you're looking for a vegan version, but part of the fun of cooking and baking for me is to adapt recipes, so here it is - my take on the famous BOSH! Banana Bread recipe with a seriously indulgent twist that amplifies it to the next level!

The key difference is that I've opted to use half the amount of sugar because I've added in more chocolate, and I've used caramelized pecans instead of just regular pecans for an extra sweet hit. My version also uses less non-dairy butter and a bit more non-dairy milk to make the bread softer and more cake-like, so the final product is the perfect afternoon (or let's face it, anytime) treat. 

Ingredients (makes 1 Banana Bread loaf)

• 250g Self-Raising Flour
• 75g Coconut or Light Brown Sugar
• 2 tbsp Cacao Powder
• Pinch of Salt
• 1/2 tsp Cinnamon
• 50g non-dairy Butter
• 3 large & very ripe Bananas (the browner/blacker, the sweeter they will be)
• 75ml non-dairy Milk (I used Almond Milk)
• 1 tbsp Maple Syrup
• 1 tsp Apple Cider Vinegar
• 1 tsp Vanilla extract
• 100g vegan Dark Chocolate
• 50g Caramelized Pecans (or you can use regular pecans)

Method:

• Preheat the oven to 170C / Gas Mark 3 and line a loaf tin with baking paper, set aside.
• Pour all the ingredients except the Dark Chocolate and Pecans into a food processor and blend into a thick mixture. You may need to take the blade out and scrape down the sides once or twice during this process to ensure everything is nicely mixed together.
• Break the Dark Chocolate and Pecans into small pieces and with a wooden spoon. Gently stir them into the mixture.
• Pour the mixture into the lined loaf tin and bake in the oven for 1 hour. Check that it's cooked in the middle by inserting a skewer into the middle of the loaf - it should come out clean. If not, bake for a further 5 minutes and try again. 
• Once baked, carefully remove the loaf from the tin and allow it to cool before slicing and serving. Try a slice with ice cream, custard, cream or simply with a cup of tea or hot chocolate. Enjoy!

What's your favourite banana bread recipe?

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The Weekend Post: My First Virtual Blogger Event with Moonpig - Cards, Cocktails & Flowers #MoonpigMoments

Last Thursday evening, I took part in my first ever Virtual Blogger Event via Zoom! The event was hosted by Moonpig to help spread the word of the brand's mobile app which makes it easy to send cards and gifts to loved ones during these difficult times.

Although some restrictions on the lockdown within England have recently been eased (such as unlimited outdoor exercise etc), it's still not permitted or considered safe for people to visit family and friends at their homes due to the Coronavirus pandemic. This has been putting a big strain on relationships and the emotional aspects of not being able to see your family or friends have been upsetting to say the least. 

Thankfully, technology has been amazing for keeping in touch with those outside of your immediate household, and it's been great to see more people going back to some 'old-fashioned' ways of communication such as sending a card in the post and making more phone calls. Before Covid-19 happened, I couldn't remember the last time that I received a physical card through the letterbox, but now every time that I get one from a friend or family member, it instantly cheers me up! 

Back to the virtual blogger event, after a quick 'Hello!' to everyone who joined in over Zoom, we were introduced to a demo of the Moonpig app (you can download it here) by Jasper, which is available for both iOS and Android customers. The app is free to use and it's quick and simple to set up your account by just filling in a few details at the sign-up process. Once you're all set up, you can browse the hundreds of card designs that Moonpig has available, and they really do have a card for everyone and every occasion from classics to the more contemporary - I spotted some Tiger King ones whilst I was scrolling through earlier which are quite funny ;)

At the top of the homepage on the app is a slideshow of the current Moonpig offers and I thought this made the shopping experience even easier as it was clear to see the discount codes. Who doesn't love a cheeky bargain?!

The ordering process is also incredibly concise and easy - just select the card that you're interested in and then it displays how you can personalise it - there's even the opportunity to 'handwrite' a message inside the card using a stylus pen which I thought was a lovely touch.

As you can see above, Moonpig has three card options to choose from; a digital eCard (handy if you've left things too late!), a Standard Card size and a Giant Card size which is brilliant if you want something that's more of a novelty. iOS users can even use the AR view on the app to physically see how big the cards are by moving your phone around the room, a digital card pops up on any surface which is very clever.

There are lots of interesting features within the app including a page to add a reminder date and an option to import from an online calendar. I'm terrible for forgetting the dates of people's birthdays so this feature instantly appealed to me and I've already synced up my calendar to my account so there are no excuses now!

After the app demo, we were treated to a Cocktail Masterclass with James from Mix and Twist and using the contents of a very generous cocktail box which had been delivered the day before, we created three delicious cocktails using Silent Pool Gin as the main ingredient. I love gin so I'd been looking forward to this part all week!

The first cocktail was called a Gin Garden (above) which was bursting full of flavour thanks to plenty of fresh mint and cucumber. Next, we had a fun 'quick-fire' round where we raced to make an Elderflower Collins - I almost spilt the entire bottle of Gin over my keyboard in the process but luckily it all went to plan and the result was delicious! Finally, the last cocktail was perhaps my favourite - a Strawberry Gimlet which involved a fresh Strawberry puree and of course, plenty of Gin. Yum - thank you James for being an awesome bartender!

Moonpig are not just famous for their personalised cards, their range of fresh delivery flowers is simply beautiful and for the final part of the event, we had the pleasure of taking part in a Flower Workshop with Roxanne. She shared her top tips for arranging a professional-looking bouquet and offered advice on how to make fresh flowers last longer which I found really useful. We were able to arrange our own bunch thanks to a gorgeous fresh flower delivery from Moonpig which featured their bestselling Luxury Rose and Peony Boquet* (above, £50, link). 

I was truly blown away when this arrived as the flowers were in perfect condition and I've enjoyed watching the Peonies come into bloom over the past few days; they are so stunning.

One of the many gifts available at Moonpig

I thoroughly enjoyed the Virtual Blogger Event and had a great time chatting to fellow bloggers over Zoom. I hope more brands do these virtual events now and in the future, as I've often struggled to accept event invites due to not living in London, so this makes it so much more inclusive for bloggers to join in. Thank you Moonpig for being an amazing host! 

Discover the full range of Moonpig cards, flowers and gifts at moonpig.com/uk and don't forget to check out their app!

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Foodie Friday: Tahini, Date & Cacao Energy Balls (Dairy-Free / Vegan recipe) #HealthySnacking

Snacking getting out of hand during lockdown? Whip up a batch of these moreish Tahini, Date & Cacao Energy Balls to keep in the fridge for those emergency snack moments and enjoy a healthy energy boost at the same time!

Energy Balls are something that I've been regularly making at home for a few years now and I absolutely love these naturally nutrient-packed, refined-sugar-free mini snacks. The other joy of making Energy Balls is that you can pretty much conjure up any flavour that you fancy and use any ingredients that you already have in your cupboard (for example check out this Deliciously Ella Cacao & Almond recipe which is a firm favourite in my house). Run out of Cashews? Just swap them for some Almonds - easy!

These Tahini, Date & Cacao Energy Balls have an amazing sweet and salty flavour going on and are a source of plant-based protein, vitamins and antioxidants. They only take 5 minutes to make in a food processor and simply require some chill time in the fridge afterwards - if you can wait that long before tucking in...

Ingredients (makes around 12 balls)

• 12 Medjool Dates (pitted)
• 50g unsalted Cashews
• 2 tbsp Tahini
• 1 tsp Cacao Powder
• Pinch of Sea Salt

Method

• Add all of the ingredients to a food processor and blitz until it forms a paste-like texture that you can hold in your hands. If it feels too sticky, add a little more Cacao Powder and blend again.
• Remove the mixture from the processor and using your hands, make roughly 12 balls from it, rolling each one between your hands or on a clean plate.
• Place the balls on a plate and chill in the fridge for at least an hour before serving - enjoy!

Storage tip: Keep the Energy Balls in the fridge in a sealed container for up to a week.

Have you tried making your own Energy Balls at home?

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Foodie Friday: Vegan Mac & Cheese with Butternut Squash & Applewood Vegan Smoky Cheese (Dairy Free recipe)

It's the ultimate comfort food - Mac & Cheese. Few things hit the spot better when you're craving a big bowl of carbs and cheesy goodness and this recipe allows you to sneak in some extra veg as well, without missing out on any of the indulgence. Oh, and it's vegan too!

With the pasta shelves now being readily restocked by the supermarkets (hooray!) after the stockpiling madness of recent weeks, it's finally time that I feel able to share one of my favourite comfort food recipes to enjoy whilst in lockdown and beyond. 

I love everything about a classic Mac & Cheese but sometimes it can be a little heavy going, so this version includes some cleverly hiden veg (so it's great to share with fussy kids as you can't really taste it) and skips out all of the dairy to make it vegan. Don't worry though - it's still got an awesome layer of cheese thanks to the best vegan cheese out there - Applewood Vegan Smoky Cheese. Seriously, if you haven't tried it yet, make it part of your next essential shop ASAP. It's a game-changer!

This recipe is really easy, as most pasta-based meals are, and it's also amazing heated up the next day for a quick lunch with or without a salad - I'll leave that decision up to you ;)

Ingredients (makes 3-4 portions depending on how hungry you are):-

• 200g Macaroni Pasta
• 150ml Passata
• 250g Butternut Squash
• Generous handful of Petit Pois Peas
• 150ml Cashew or Almond Milk
• 1 tbsp Dairy-Free Butter
• 1 clove Garlic (peeled & crushed)
• 200g Vegan Cheese of your choice
• Pinch of Salt & Pepper to season
• Drizzle of Extra Virgin Olive Oil

Method

• Preheat the oven to 180C / Gas Mark 4. Cut the Butternut Squash into chunks and add to a baking tray with a drizzle of Extra Virgin Olive Oil. Roast for around 30 minutes until soft and tender. Alternatively, if you find it difficult to cut up Butter Squash, skip this step and get some ready chopped frozen Butternut Squash to use instead.
• Cook the Macaroni Pasta in a large pan of boiling salted water for 10-12 minutes. Drain and set aside.
• In a saucepan, add the Butternut Squash (roasted as above or frozen), 50g of the grated Vegan Cheese, Passata, Almond Milk, Dairy-Free Butter and crushed Garlic, and simmer over a medium heat for 10 minutes, until all of the ingredients are thoroughly combined. Next, use a hand blender or a potato masher to break down the Butternut Squash into the sauce so that you have a smooth consistency. Season with Salt & Pepper to taste.
• Add the cooked Macaroni Pasta to the sauce. Throw in a generous handful of Petit Pois Peas and stir to combine. Transfer to an ovenproof dish and top with a layer of the remaining grated Vegan Cheese. 
• Cook in the oven at 180C for around 15 minutes until the cheese is bubbling and golden. Serve immediately - enjoy!

Storage tip: Once thoroughly cooled, you can store any remaining Mac & Cheese in the fridge in an airtight container for about 2-3 days.

What's your favourite Mac & Cheese recipe?

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