Autumn... Cosy Nights, Warm Cocoa & Movie Nights🍂
That feeling when I step out of my house in the early hours of the morning with my warm cosy coat on, my 6-year-standing Ugg boots that have been in hiding on my feet and my long-line tartan scarf around my neck and I breathe in the cold air around me is one of the best feelings I have in the whole year. Welcome to my favourite season of all!
Growing up in Nigeria, it's hot all year round and even during the rainy season there is still a wave of heat surrounding you and I never understood that cold feeling until I moved here in my teenage years. The cold wind hitting me so hard at Heathrow Airport I definitely felt the 'Welcome to the UK'
I spent a lot of time in bed with hot chocolates and a cosy blanket with the heating on full blast and that memory has always stayed with me.
Last year, I made a pumpkin pie for the first time. my daughter is a Halloween baby, that's right 31st itself so I decided to make the pie for her birthday celebration. it was so delicious I believe I ate the most out of everyone 😊 with a nice cup of pumpkin spice latte. why not give it a go...recipe at the bottom of the page
Pumpkin spice latte is my go-to when ordering at Starbucks. There's something about it that feels like Autumn in a cup ❣
This mug will make a perfect gift for the office.
Watching a movie on a cosy night, especially on Saturdays has been a tradition in my home. My husband and I put on old-school animations for the kids just to relive our childhood with the kids together. We watched Lion King once and I watched my children's reaction when Simba lost his dad, it was so pure, just as it felt for me watching as a child.
This mug would make a perfect gift for someone under the weather or one who needs a little love 💕
“Every gift which is given, even though it be small, is, in reality, great, if it is given with affection.”
750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
350g sweet shortcrust pastry
plain flour, for dusting
140g caster sugar
½ tsp salt
½ tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs, beaten
25g butter, melted
1 tbsp icing sugar
STEP 1Place the pumpkin in a large saucepan, cover it with water and bring it to a boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
STEP 2Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
STEP 3Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
STEP 4Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
Recipe Reference from BBC goodFood