Cassiefairy – My Thrifty Life

Cassiefairy's thrifty lifestyle blog – Saving money every day with DIY crafts, sewing projets, low-cost recipes & shppping tips


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Pieday Friday recipe – No bake chocolate cheesecake with raspberries

Happy Friday everyone, isn’t it a lovely Spring day out there today? Hope it’s just as nice where you are too! I’m in an especially good mood because I’m starting work on my kitchen renovation today. I can’t wait to get it looking fresh and clean – just imagine all the lovely recipes I’ll be able to make in there once the new worktop and oven is installed!Seeing as I can’t do much cooking myself at the moment I’ve decided to share a delicious recipe from Delicake today. After getting a Delicake dish earlier this month, I’ve been browsing their recipe website a lot and asked if it would be okay to share one of their fab desserts with you today.

Ingredients: 250g biscuits for the base, 75g butter to combine, 250g cream cheese, ½ cup caster sugar, 600ml thick cream, 200g white chocolate (or milk chocolate if you prefer), 1 punnet raspberries, 1 tablespoon gelatine, ¼ cup of hot water for the gelatine.

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Pieday Friday – Chocolate gingerbread skeletons recipe for Halloween

A slightly different take on the classic festive gingerbread man, this cookie dough contains cocoa powder so it produces a dark, crisp biscuit. When cut out with a gingerbread cutter they’re the perfect shape for icing a skeleton design for Halloween. The darker colour biscuit emphasises the spooky shape and tastes even better than normal gingerbread thanks to all the chocolate in the recipe!diy-halloween-cookie-recipe-chocolate-gingerbread-men-skeletons-treat-dessert-pudding-12I think that these homemade biscuits would be great to give out to trick-or-treaters or could be the dessert for your spooky Halloween party. Here’s how to make the dough and bake the perfect chocolate gingerbread skeletons:diy-halloween-cookie-recipe-chocolate-gingerbread-men-skeletons-treat-dessert-pudding-11Ingredients for around 18 biscuits (depending on the size of your cutter): 300g plain flour, 50g cocoa powder, 1 tablespoon ground ginger, 120g butter, 120g brown sugar, 140g golden syrup, icing sugar for icing the skeleton shape.diy-halloween-cookie-recipe-chocolate-gingerbread-men-skeletons-treat-dessert-puddingdiy-halloween-cookie-recipe-chocolate-gingerbread-men-skeletons-treat-dessert-pudding-2Step 1: Preheat the oven to 180 degrees. Mix flour, cocoa, ginger powder and butter together in a bowl. Either use your fingers to rub the butter into the flour, like a crumble recipe, or put into a food processor and pulse together until it forms a crumbly consistency. Drizzle in the golden syrup and continue pulsing the processor until it forms a dough, or mix with a knife if you’re doing it the manual way.diy-halloween-cookie-recipe-chocolate-gingerbread-men-skeletons-treat-dessert-pudding-3Step 2: Divide the dough into quarters and place between two sheets of greaseproof paper. Roll out the dough then peel away the top layer of paper.diy-halloween-cookie-recipe-chocolate-gingerbread-men-skeletons-treat-dessert-pudding-4 diy-halloween-cookie-recipe-chocolate-gingerbread-men-skeletons-treat-dessert-pudding-5diy-halloween-cookie-recipe-chocolate-gingerbread-men-skeletons-treat-dessert-pudding-6Step 3: Use a gingerbread man cutter to press shapes into the dough. Peel away the excess dough, leaving the gingerbread man shapes on the greaseproof paper.diy-halloween-cookie-recipe-chocolate-gingerbread-men-skeletons-treat-dessert-pudding-7diy-halloween-cookie-recipe-chocolate-gingerbread-men-skeletons-treat-dessert-pudding-8

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Pieday Friday – Chocolate chip cookie cups

What better way to serve ice-cream and chocolate sauce than in freshly baked cookie cups, eh? I don’t know where I conjured up this idea from in my mind but when my family recently popped round for an impromptu meal, the cookie cups were something I really wanted to try out. I knew I had ice-cream in the freezer but wanted to serve it in a more exciting way than just in a bowl with some sprinkles. So I dug out my trusty chocolate chip cookie recipe (eggless, which is great for allergy sufferers) and set to work creating some yummy ‘bowls’ in which to serve my vanilla ice cream.pieday friday baking recipe cookie cups pudding dessert chocolate chip-13 pieday friday baking recipe cookie cups pudding dessert chocolate chip-11 pieday friday baking recipe cookie cups pudding dessert chocolate chip-12Ingredients (makes 4 large cookie cups or 12 small cookies): 175g plain flour, 75g butter, 50g light brown sugar, 150g chocolate chips, 3 tablespoons golden syrup, 1 teaspoon baking powder, 1/4 teaspoon bicarbonate of soda, 1 pinch of salt. Oven pre-heated to 190 degrees.pieday friday baking recipe cookie cups pudding dessert chocolate chipStep 1 – Mix the flour and butter with your fingertips to create a breadcrumb-like texture. Mix in a pinch of salt along the bicarb and baking powder.pieday friday baking recipe cookie cups pudding dessert chocolate chip-2Step 2 – Pour in the chocolate, sugar and golden syrup.pieday friday baking recipe cookie cups pudding dessert chocolate chip-3

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Early Pieday Friday – Baked chocolate cheesecake for Easter

It’s the 1st of March and I’m ready for Easter. Bring it on. There’s none of that lets-wait-until-April business this year. Easter falls on the last weekend of the month (I should know, my bestie is getting married that weekend!) so as soon as Valentine’s Day passed I was already preparing for the next big holiday. And so were all the supermarkets; tempting me in with slabs of chocolate and bags full of mini eggs. What’s a girl to do? Bake, that’s what! easter baked chocolate cheese cake recipe primula 1easter baked chocolate cheese cake recipe primula 2Today I’m sharing an early Pieday Friday recipe post with the intention of making you as excited as I am about the impending 4-day holiday. Is it the chocolate that I love? Is it seeing family and friends when everyone has a bit more time to spend to together? Perhaps it’s the pretty daffodils bursting into bloom that lift my spirits so. Whatever it is, I think that having a teacher for a husband means that I DO tend to arrange my life around the holidays, and our next break starts on Good Friday. Woo!easter eggs baked chocolate cheesecake recipe-7 easter eggs baked chocolate cheesecake recipe-12So without further waffle, here’s today’s recipe post. It’s a baked vanilla cheesecake with smooth chocolate ganache topping and crumbly biscuit base. Piled high with mini choccie eggs. It’s a practice-run for Easter lunch and I’m completely thrilled with how it turned out. Creamy and cheesy and chocolately. And, because I used fat-free quark and light Primula cheese, it was a littler healthier than a classic cheesecake. What more would anyone want?

Ingredients: 12 digestive biscuits crushed, 50g-75g melted butter, 75g Primula cheese, 250g fat-free quark, 1tsp vanilla extract, 100g caster sugar, 2 eggs, 100g chocolate, 50g double cream.easter eggs baked chocolate cheesecake recipe-3Start by bashing up the digestive biscuits into crumbs and mixing with the melted butter. I used 50g to start with but it didn’t seem moist enough (texture should be like damp sand) so I added some more. This may have been too much, but it tasted good, so I’m happy. Press the biscuit base into a loose-bottom cake tin with the back of a spoon until you have a flat base. Chill for about 15 minutes. The base I mean, not you.easter eggs baked chocolate cheesecake recipe-4 easter eggs baked chocolate cheesecake recipe-5Whisk 2 eggs, the tub of quark, vanilla, sugar and Primula together – you could use 100g of this if you like your cheesecake really cheesy. I chose to use Primula Light but the original tube would work just as well. I just fancied a healthier cheesecake base to counteract all of the chocolate, cream, butter and sugar. Ahem. There are lots of sweet recipes online that use Primula as an ingredient so check them out and bake something a bit different today.easter eggs baked chocolate cheesecake recipe-6 easter eggs baked chocolate cheesecake recipe ganachePour the cheese mixture onto the base and bake in the oven for 30-45 minutes until risen, set and golden. Allow to cool and take out of the tin. Position it on a pretty cake stand or plate so that you’re ready to decorate it with lots of mini eggs and the chocolate ganache.easter eggs baked chocolate cheesecake recipe-7 easter baked chocolate cheese cake recipeTo make the chocolate topping use 100g chocolate of any kind you like. I chose milk chocolate. Break it into a dish and melt. This could be over a pan of water, or pop it in the microwave on a really low setting like I did and check it lots. Once the chocolate has melted, pour in the double cream and quickly mix until combined into a fudgy sauce. Add more cream if it’s a bit solid – you want it to run down the edges a little as you spread it over the cheesecake. Pile high with mini eggs and MINI mini eggs (yes these do exist, I found them at B&M) and shavings of chocolate. easter eggs baked chocolate cheesecake recipe-10 easter baked chocolate cheese cake recipe-2The texture of the cheesecake is much firmer and more dense than that old classic out-of-the-packet set cheesecake everyone remembers from childhood (mmm, I love that stuff – do they still make it? Leave me a comment below if you know). So it’s easier to slice and serve. It could be a refined plate-and-fork pud, but I wanted to smother it in cream so I went for the bowl-and-spoon option.

Let me know if you bake this cheesecake for yourself by leaving me a comment below and tweet me your photos of finished bakes to @Cassiefairy.


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Pieday Friday – My top 3 healthy cookbooks for 2016

I can’t be the only one that feels the urge to make a little bit of an improvement to my diet at this time of year, can I? Even though I start out with good intentions in January, I always tend to leave making any changes until a little later on, and now that March is in sight, I think it’s time to get out my healthy-eating books and start cooking. Today I wanted to share a review and some recipes from three of my favourite new cookbooks – and they all happen to have a particularly healthy focus.recipe cook book review healthy eating cakes baking meals_I think it’s the shift towards nicer weather and the longer hours of sunlight that make me feel like eating fresh, good-for-you meals rather than the plates of stodginess I’ve been scoffing all winter. That’s why Hungry Healthy Happy called out to me this week and I decided to flick through the pages of inspiration for healthy main meals, snacks and treats. cook book recipe review hungry healthy happy dannii martin cook book recipe review hungry healthy happy dannii martin chicken tikka masalaWritten by blogger Dannii Martin, a normal girl who simply wanted to change her diet for the better, it’s a really approachable tome of recipes. There’s nothing too difficult to make, no ‘never-heard-of-that’ ingredients, and no specialist equipment need. It’s just a girl like me, in her kitchen, making delicious recipes a little lighter while still keeping all the flavour. So you can probably see why I was attracted to this book, especially as the tag line reads “How to nourish your body without giving up the food you love”. That’s my kind of cooking!HHH_Moussaka-3
The recipe that I’ve chosen to share with you today is Dannii’s moussaka bake. I’ve never made moussaka before reading about it in Hungry Healthy Happy, but now that I am a firm fan of this recipe. It seems so creamy and cheesy, yet it barely has any fat in it – that delicious-looking topping is all yoghurt and eggs with just a sprinkling of feta. I also really love how each recipe has it’s nutritional content broken-down beside it, so that I can see at a glance the protein, fat and fibre content, as well as calories and carbs – making it ideal to use alongside any healthy eating-plan you might be following. The is genuinely one of the most useful healthy recipe books I’ve come across in a long time and I can see myself baking from it all year round. Click here to access a PDF of the Moussaka recipe from Hungry Healthy Happy
grow your own cake recipe cook book review holly farrell grow your own cake recipe cook book review holly farrell bakingThe next cook book I’d love to tell you about is Grow Your Own Cake by Holly Farrell. It’s illustrated with stunning photos by Jason Ingram and every single bake looks delicious. As you’d expect from a recipe book with the tag line ‘recipes from plot to plate’ the book is based around all the things you can bake with just one fruit (or vegetable!) that you’ve grown in the garden. While the cakes might not be the low-fat, low-sugar version you’ll find in the other two cookbooks, growing your own fruit and veg is certainly a more healthy way to eat all year round. You’ll be using ingredients when you’re in season and at their most tasty. Plus, you can be sure that they’ve not been in contact with any nasty chemicals if you’re growing them yourself.

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Galentine’s Day party & flavoured hot chocolate recipes

What better time to celebrate your best friends than on Galentine’s Day? Yes, that’s right, I said GALentine’s Day. If you’ve not heard of it yet, it’s simply putting a name to what we’ve all being doing for years; celebrating our friends. I’ve seen so many more Galentine’s-related treats being shared on Pinterest this year; in fact, I’ve hardly paid any attention to Valentine’s Day at all. Whether or not your pal is loved-up or single, I’m sure you have a wonderful friend who deserves a bit of extra love this February. I certainly welcome the chance to celebrate my girl friends and thank them for all the support they give me throughout the year. And what better way to show them you care, than by throwing a cute Galentine’s party?hot chocolate recipes for galentines day diy party gift idea for friends girlfriends-11 hot chocolate recipes for galentines day diy party gift idea for friends girlfriends-15Today I wanted to share my ideas for a cosy hot chocolate party; a night in with your pals, scoffing all the naughty treats you usually resist during the rest of the year. I know I waffle on about eating healthily, but enjoying a little of what you fancy every now and again is just as important as eating the good-for-you things. Your Galentine’s Day get-together is the ideal time to indulge and provide some tasty treats for your favourite peeps. So here’s a couple of new hot chocolate flavours that I’m adding to my Galentine’s menu:

Salted caramel: Make up a steaming mug of hot chocolate and add a splash of caramel syrup. I had a set of 5 small syrups that I was given as a birthday gift a while ago, but you can buy a similar set at Amazon (such as these Monin Syrups for Coffee). Add one crunch of sea salt (don’t go crazy with the salt otherwise you’ll end up with a savoury hot chocolate). Next is the fun part; stir in chunks of caramel chocolate bar and let them melt for a really indulgent treat. Top with whipped cream, marshmallows and crumbled up flake. Mmm.

Cherry bakewell: There are two options for this hot chocolate flavour – saintly or boozy! Add a splash of vanilla syrup to a mug of hot chocolate and then decide whether you add a splash of amaretto-flavoured syrup or a shot of Disaronno! Stir it into the hot chocolate to get that really cherry-marzipan flavour before topping with cream, chocolate and cherries. If you have a bakewell tart hanging around you could crumble some of the cake onto the cream too. Yum!

How cute are these smiley mugs? I got them from Continue reading “Galentine’s Day party & flavoured hot chocolate recipes” »


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Pieday Friday Recipe – Microwave meringues & dark chocolate cookies

I’ve read a few recipes and even seen a few videos on making microwave meringues and, after watching Nadiya win the Great British Bake Off with microwave marshmallow royal icing, I decided that a short-cut is never a bad thing, and wanted to give microwave meringues it a try. Plus, it’s my bestie’s birthday today and she loves meringues, so what better excuse than to bake her favourites as a birthday treat!pieday friday baking recipe microwave meringues chocolate cookies-13 pieday friday baking recipe microwave meringues chocolate cookies-8I wanted to let you know how I got on with my experiment because I’m sure you’re equally intrigued as I was about whether this method actually works or not. Well, things didn’t work out quite as I had imagined but it certainly was an easy to way cook up a quick meringue in a hurry. I used a recipe from the BBC Good Food website and here’s how I got on…pieday friday baking recipe microwave meringues chocolate cookies pieday friday baking recipe microwave meringues chocolate cookies-2 Firstly, the whisking process was a little faster than with normal meringues because you don’t need to whisk in the sugar as you go. Instead, the recipe tells you to ‘lightly beat the egg white’, which is quite a quick process – my egg seemed to be was lightly whisked within a minute. The next step is a sift loads of icing sugar into the egg white; we’re talking 300g icing sugar to 1 egg white, so that part took a long time.pieday friday baking recipe microwave meringues chocolate cookies-3pieday friday baking recipe microwave meringues chocolate cookies-4 The next step is to roll the meringue ‘dough’ into balls and microwave on a piece of kitchen towel for 1 and a half minutes. I didn’t take any photos of my meringue balls because I got carried away with the excitement of seeing whether it worked and shoved them straight in the microwave.

I watched as the first batch started to rise up and took them out after the recommended time, but they quickly fell flat as they cooled and stuck to the kitchen paper. When they were cool I tried to peel them off the paper, and they all seemed to be stuck or, when they did come off, they snapped in half. I wasn’t too worried because they didn’t really look like meringues at all so I wasn’t going to use them anyway. pieday friday baking recipe microwave meringues chocolate cookies-6 pieday friday baking recipe microwave meringues chocolate cookies-5

I tried again with a second batch, leaving them to cook a little longer and the same thing happened. They looked really promising in the microwave – all big and puffy – but they fell flat as I got them out. I decided to change plate (I’d been using a microwavable plastic plate until now) for a ceramic one, and lined it with greaseproof paper rather than kitchen paper. I popped the next three balls into the microwave and hoped for the best.

Thankfully, this method was much more successful and the meringues were double the size of the first two batches while cooking and when I took them out they didn’t flatten. Hurrah! I tried again with the last lot of meringue and decided to leave these in a little longer than the one and half minutes, hoping that they would rise up even bigger.pieday friday baking recipe microwave meringues chocolate cookies-7 pieday friday baking recipe microwave meringues chocolate cookies-8 Unfortunately, the smell of burnt sugar started wafting out of the microwave pretty soon after the minute and a half was up and one of the biggest meringues had been singed on the inside. So definitely stick to the timing in the recipe – it’s there for a reason!

So the last 6 meringues turned out pretty well and ended up looking like a proper meringue. The texture is crisp and dry, and they are very very sweet. I think the big ones will be great with whipped cream in the middle and dipped in chocolate, or with strawberries as a yummy pudding.pieday friday baking recipe microwave meringues chocolate cookies-9 pieday friday baking recipe microwave meringues chocolate cookies-10But what was I going to do with all the flat meringues? They tasted fine but just didn’t look all that great. I’m sure they would be ideal to crumble up into an Eaton mess and I remember the recipe for the ultimate dessert – a raspberry bomb – that my sister makes. This is simply crushed meringue, raspberry coulis and cream whipped together and frozen, and it is out of this world. So that’s an option for these microwave meringues too.pieday friday baking recipe microwave meringues chocolate cookies-11 pieday friday baking recipe microwave meringues chocolate cookies-16I decided that I’d make a batch of dark chocolate cookies and use the crushed meringues as a topping to sprinkle over the chocolate to sweeten it. I’d recently bought some 90% cocoa chocolate, thinking that I’d be able to eat it but I just couldn’t do it – it was TOO chocolatey, if there can be such a thing? So I wanted to use this chocolate but needed to sweeten it, so the ultra-sugary meringues would be the ideal accompaniment. pieday friday baking recipe microwave meringues chocolate cookies-17 pieday friday baking recipe microwave meringues chocolate cookies-15I whipped up a batch of chocolate cookies using a recipe online, again from the BBC Good Food website, but I left out the chocolate chips and drizzled the melted chocolate over the top of the cookies instead. I sprinkled with the crushed meringues and then drizzled a little more chocolate over the top for good measure. I sandwiched some of the better flat meringues between two cookies for a bigger dessert, which looks great but I suspect might be sugar overload!pieday friday baking recipe microwave meringues chocolate cookies-12 pieday friday baking recipe microwave meringues chocolate cookies-14I just tried one of the cookies and it is actually the nicest treat I’ve eaten in a long time, so I’m going to pop them in a cake tin, along with all the successful meringues sandwiched together with cream and drizzled with more chocolate, and take them round to my bestie’s house to celebrate!

Did you ever try to make microwave meringues yourself? If so, do you have any tips for the next time I make them? Or have you tried out any recipe and had to salvage it after it went wrong? I enjoy turning mistakes into yummy treats so this challenge was good fun for me, although of course I would have preferred to have more successful meringues in the first place! Let me know how you get on if you try out either recipe by leaving me a comment below or tweet me @Cassiefairy.


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Pieday Friday Recipe – Smarties & Maltesters cookies

I’ve been baking treats again this month and seeing as it’s World Baking Day on Sunday 17th May, I couldn’t help sharing this particularly naughty cookie recipe with you. I first made these cookies as a birthday gift and I’ve made them a few time since, as they are so simple to make and deliciously moreish. In fact, they don’t hang around long enough for me to snap a decent photo of them – they are usually scoffed by my guests the minute they come out of the oven!cassiefairy pieday friday blog recipe chocolate smarties cookies diyIngredients: 150g self-raising flour, 100g butter, 100g light brown muscovado sugar, 1 tablespoon golden syrup, plus a tube of Smarties. For the Maltesers recipe you’ll need 25g cocoa powder and a packet of Maltesers.cassiefairy pieday friday blog recipe chocolate smarties cookies diy-3

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Cherry chocolate cake recipe + my blog’s 4th birthday!

Today is Cassiefairy.com’s 4th birthday! I can’t believe I’ve had four whole years of happy blogging already and this little blog kick-started a whole new career as a writer for me so I couldn’t let the birthday pass unmarked. So I divided to push back my usual Pieday Friday cookery post by a day and I whipped up a cheeky cherry chocolate cake to celebrate.easy chocolate cherry cake baking recipe-7My blog anniversaries have passed me by in previous years and I’ve only ever celebrated my 1000th blog post with a cake before so I thought that this would be the perfect excuse to indulge in a cake just for me! I also wanted to try out a new recipe that I’ve been thinking about for a while. The starting point is a standard sponge recipe that I’ve added chocolate, cherry juice and amaretto syrup to in order to create a gooey cake that’s just a little lighter than a dense rich chocolate cake. It’s just as naughty and flavoursome though!  Continue reading “Cherry chocolate cake recipe + my blog’s 4th birthday!” »


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Pieday Friday ~ “Come on England!” chocolate & strawberry cheesecake recipe

Have you been watching the World Cup this week? Wasn’t it a shocker when defending champions Spain were knocked out after only two matches? I’ve been soaking up the atmosphere during the football games and have enjoyed watching both of England’s matches: the first game we stayed up late with friends after an England-themed BBQ and even though my eyes were closing involuntarily by the end of the 90 minutes (sooo beyond my bedtime these days!), it was exciting and I thought the team played well. I know the UK has high hopes for the national team and sometimes we are bitterly disappointed, but I just enjoy really enjoy the whole spectacle of watching international sporting competitions like this so it doesn’t matter to me how well England performs and you can bet that I will be glued the final on the 13th of July, whoever is playing!

Anyway, I’ve made a Pieday Friday recipe to celebrate the tournament and I took my little jam-jar cheesecakes to my friends’ house to munch during the England game. I found it easier to transport the cakes in individual portions (and most importantly, with lids on!) rather than holding a delicate cheese-cake in a pastry-tin on my lap during the car journey. These would be great for taking on picnics too, and will keep the bugs at bay with the lids covering up the sweet, sticky strawberries. Here’s how I made them:

Buttery biscuit base: 1 pack of digestive biscuits crushed up and mixed with melted butter until it resembles the texture of damp sand. I pressed this into the bottom of the jars before pouring a layer of melted white chocolate over the base and chilling for an hour or two until set. I’d recommend pouring a thin layer of chocolate otherwise you’ll find it hard to break through it when you’re eating the cheesecake! Luckily I found this out before I added the cheesecake mixture so I broke up the thick layer of hardened chocolate with a knife to make sure that a spoon could get through all the layers.

Cheesecake: Whisk up 200ml double cream until it’s thick. Mix in 225g cream cheese and whisk in 5 tablespoons of caster sugar. I added a little splash of vanilla essence but it’s up to you whether you’d like to add any flavouring. At this point you could whisk in some lemon juice to make it into a lemon cheesecake, or some melted dark chocolate or even a splash of Baileys for a boozy version! I dolloped the cheesecake mixture on top of the base-and-white-chocolate layer and smoothed over the top. Chill this until set, which might take a couple of hours or you can prepare it in advance and chill it overnight.

Strawberry topping: Slice fresh strawberries and cover with icing sugar and leave to become gooey and sticky before spooning the fruit and syrup over the cheesecake. If the syrup is too runny for you, you could even melt a little strawberry jam and spoon it over the top before putting the lids on the jars and refrigerating until you’re ready to eat.

I was desperate to eat the cheesecake but I waited until the game had started before insisting that we opened up the jars and enjoyed our creamy, sweet, naughty portions of cheesecake while the England team played on. It’s only really a ‘Come on England’ cheesecake because of the red and white colours, plus the fact that I want to eat it during every match now – I wonder how many more England games there will be in this tournament?? Let me know if you try out the recipe over the summer and you can tweet me photos of your jam-jar treats to @Cassiefairy 🙂