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Tagged summer is over

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summer is over
Cliveden

Being Sad The Summer is Over

September 11, 2018
Weep.

About me

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Hi, I’m Vicki Broadbent, a lifestyle blogger, parenting expert and bestselling author of Mumboss (UK)/ The Working Mom (US and Canada). I’m a regular contributor on the site Bored Panda which has a monthly audience of 125 million.

If you would like to work with me, please email me at mum@honestmum.com.

You can read more about me here.

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🌺 Friends reunited 🌸. Nothing sweeter than f 🌺 Friends reunited 🌸. Nothing sweeter than fun in the sun with my mates and our kids (who were too busy playing for a photo op). Have you guys been enjoying quality time with your pals again, too? I’ll never take this for granted again☀️ #friends #ruleof6 #windsor #mums #berkshire
Really enjoyed being interviewed by @vernonkay and Really enjoyed being interviewed by @vernonkay and @hollyamackay in @avivauk’s 5th podcast episode where I discussed how to talk to your children about life’s big issues. Here’s a clip. Check out the full episode @avivauk (link in my bio). #parenting #honestparenting #motherhood
<Extract from my latest blog post-read the full pi <Extract from my latest blog post-read the full piece at honestmum.com as the word count is too long for here>. I’ve been meaning to blog about what life has been like lately but I’ve frustratingly not had the time or headspace to be honest as moving house with two kids in tow has been pretty intense to say the least (one, I was still homeschooling due to school renovations), but today, the sun is out and I feel calmer than I have in weeks so I thought I’d fill you in a little. So, we sold our house in Collingham as well as a flat we owned in Horsforth, Leeds too (which all went surprisingly smoothly despite the current crisis) and we finally bought our first home in Windsor, Berkshire. Peter and I have taken this Berkshire move far more slowly than we have historically, after switching cities fairly frequently over the past decade from London to Bristol to Leeds and then back down South to Windsor, so we decided to rent at first here, enabling us to get a real feel for the area: the schools and community, new friends and the commute into London, really taking our time to question whether a permanent move to this Royal Borough in Berkshire was what we wanted long-term, before selling up in Yorkshire, where my family and many of my close friends live. Peter and I are pretty spontaneous people (we’d move abroad in an instant if it was right for us all) so I’m proud of the time we’ve spent carefully considering this final move and settling here, and feel grateful for the perfect storm that arose in us buying our dream home in Windsor, after the original house we plumped for, fell through at Christmas. There are several changes we want to do with the place and the builders start soon (all being well) but it’s a beautiful South-facing house full of sunlight, space and warmth. Rather like our first day living in Windsor, we felt instantly happy and settled, here. It was meant to be. My Mum always says, ‘When you know, you know’ and rather like finding the right person to settle with, ‘You only need one partner, and one house that’s right’. Mum’s one wise owl! <Read the rest of the post at honestmum.com>.
I baked this vanilla and raspberry beaut of a cake I baked this vanilla and raspberry beaut of a cake with the kids (obvs the control freak in me, didn’t let them decorate it, though)! Why not make it over the Easter holidays ❤️ Ingredients: For the sponge cake: 175g softened unsalted butter 175g caster sugar 3 large free range eggs 175g self-raising flour, sifted 1tsp baking powder 1tsp vanilla extract pinch of salt 1 punnet of fresh raspberries (you can use frozen if you like) handful of flour. For the buttercream icing: 600g icing sugar, sifted 300g unsalted softened drop of vanilla extract freeze dried chopped raspberries for decoration. Method: Heat the oven to 180°C. Grease an 18cm (7in) round cake tin with some of the butter/and add parchment paper. In a large bowl, add all of the ingredients bar the raspberries which I like to add in last. Beat the mixture with a wooden spoon or add into a mixer until it’s completely smooth. Next, place the raspberries in a bowl and add a handful of flour so they are covered. This will protect them once in the batter. Add the floury raspberries into the mixture. Then, carefully pour the mixture into the tin, smoothing the top with a palette knife so it’s even. Bake for 45 minutes until golden. To check it has baked all the way through, insert a skewer and if it’s clean, it’s ready! While it cools, make the buttercream icing. This must only be added once the cake is completely cool, though. In a large mixing bowl, beat the softened butter and sifted icing sugar together or whip in a mixer until smooth. There shouldn’t be any lumps. Add a few drops of boiling water if the mixture looks too thick. I sometimes place the butter into the microwave until it’s softened, not boiling before beating into the icing sugar if I’m in a rush. Next, fill the icing into a piping bag and spread onto the cake with a palette knife until smooth, working on the edges gently, too. Use a star nozzle if you want to create a cupcake style piping design or detailing on top of the cake. This one is smooth with freeze dried raspberries scattered over it and a small tower of fresh raspberries in its centre.
🍋 Weekend bake 🍋. Lemon drizzle cake is a ta 🍋 Weekend bake 🍋. Lemon drizzle cake is a tangy classic that I personally prefer as zesty as possible and is why I also include lemon juice in the sponge as well as the icing whereas most recipes add the citrus to the topping. We made this cake for Mother’s Day this year and while you can have a more transparent icing (hence the name drizzle) added when the cake is warm, my children prefer the thicker icing you can see here dripped over the cake once it’s cooled (it also photographs better to be honest). I’ve included how to create both toppings however below so you can choose which you prefer for your lemon drizzle cake. Ingredients: 225g unsalted butter, softened 225g caster sugar 4 eggs 1 lemon for the juice and zesting 225g self raising flour Icing ingredients (added once the cake is cooled): 1½ lemons, washed and juiced 3 tbsp water 250 icing sugar Drizzle topping (added once the cake is warm): 1½ lemons, washed and juiced 85g caster sugar Method: Preheat the oven to 180°C. In a large mixing bowl, beat the butter and sugar together or add to an electric mixer and pulse. Add in the egg and beat. Next, add the juice of one lemon and the self raising flour (I like to add mine via a seive) and stir until smooth. Pour into a greased 8 x 21cm tin and bake for 40 minutes. I like to check mine around the 30 minute mark. Add a skewer as a test and if it comes out clean, your cake is ready. If you are opting for the drizzle topping, while it is baking, mixing the lemon juice and caster sugar until the sugar has dissolved and pour over the cake as soon as it comes out of the oven. You can grate lemon rind over it too for decoration. If you are opting for the icing topping you see here, mix the lemon juice with the water and icing until it thickens a little. Once the cake is cooled, carefully drip it over ensuring it is smooth on top. Add the grated lemon rind for decor. Enjoy! #bakersofinstagram #bakers #cake #cakesofinstagram #recipes #recipeoftheday #cakedecorating #cakes #lemondrizzle
Yay, the copy of Run Well I bought by my close fri Yay, the copy of Run Well I bought by my close friend, award winning author, and doctor @drjulietmcgrattan arrived today. Happy publication day, Juliet! This is a truly unmissable myth-busting, expertly researched running guide for new and experienced runners alike that answers every conceivable question you might have about running. Love you Juliet ❤️. Go buy her second book on Amazon, folks! 🏃‍♂️ 🏃‍♀️ 📖
Cookie break 🍪. My kids adore these. Recipe bel Cookie break 🍪. My kids adore these. Recipe below! Makes 10 cookies depending on the size of the cookie dough balls you create (larger will result in fewer) Ingredients 170g softened unsalted butter 200g brown sugar 100g caster sugar 1 large free range egg and 1 yolk 2 tbsp vanilla extract 250g plain flour, sifted 1/2 tsp baking powder pinch of salt 1 pinch of cinnamon. Method Preheat the oven to 170. In a large mixing bowl, beat the sugar and butter together or add to an electric mixer and beat until smooth. Add the eggs, vanilla extract and stir. Next add the flour, baking powder, salt and cinammon and stir thorough. You can add chocolate chips if you like. Create balls from the cookie dough and shape (approx 4 tbsps of mixture per cookie). Next, place each cookie onto a greased baking tray or over parchment paper approx 9 cm apart to allow space for them to spread when baking. Bake for 15 minutes until golden. #recipes #recipeoftheday #cookies #baking #biscuits #easycooking #easyrecipes #honestmum #familybaking #bake #bakersofinstagram
Ad. Last Sunday was a marathon movie day here with Ad. Last Sunday was a marathon movie day here with @toshibatveurope where the kids are reacting to some never seen before and totally iconic telly and film moments. Look at their faces....And I thought I was a cool mum (clearly not) 😂😭🤣🤣🤣. What are your fave family films and tv shows? #kidsreact #toshibatv
Scones for you! Perfect for packed lunches and a d Scones for you! Perfect for packed lunches and a dose of validation when your kids tell you they’re delicious! We like jam then cream, the Cornish way, you? #packedlunch #foodie #food #recipeoftheday Ingredients: 350g self raising flour (and more for dusting) 1 tsp baking powder pinch of salt 85g unsalted butter, cubed and softened 3 tbsp caster sugar (brown changes the colour of the scones a little) 175ml milk (use almond or soya, if you are making these vegan) 1 tsp vanilla extract squeeze lemon juice egg for glazing Raspberry or strawberry jam and clotted or double cream to serve Method: Preheat the oven to 200 c (fan oven). Add the dry ingredients of flour, baking powder, sugar and salt into a large mixing bowl and stir. Add the butter and rub it in as if you were making a crumble, pinching it into the dry mixture. Heat the milk in the microwave or on the stove, so it’s lukewarm and add to the middle of the mixture (you can add the butter in a jug with the milk, into the microwave then pour in together if you’re short on time). Next, add the vanilla extract and stir. The initially wet mixture will soon become dough like. Once it does, knead with her hands onto a surface dusted with flour. Fold over the dough several times over then with a 5cm cutter (I like the ridge edged ones) cut into the dough. You might need to fold the remaining dough once cut into the rest of the dough and knead again before cutting more scones. You should have at least 4 scones with this mixture. Beat the egg and brush the scones with it before placing them into the oven. Cook for approximately 10 minutes until golden. I like to stick a skewer in to ensure it comes out clean. Eat the scones warm or cold. We like to place the jam first then the cream into sliced scones, the Cornish way. Enjoy how you like, of course! If you’re freezing the scones, ensure they are cold first. They will last for 3 months in the freezer. My kids like to microwave them from frozen for speediness but you can also pop them back into the oven for 5 minutes to thaw and warm too. Enjoy!
I don’t know the author to credit but every sing I don’t know the author to credit but every single year, THIS! It’s even more apt today with the #meghanmarkle interview. Saluting all the strong women of the 🌎 today 🙌 #internationalwomensday
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