GIRL ONLINE REVIEW

Girl online is the first ( and hopefully not last) novel by the amazing Zoe Sugg AKA Zoella.
I absolutely loved this book as a sufferer of anxiety this was so inspiring, from a character point and an author point for Zoe to be able to accomplish so much despite suffering her self from anxiety and for the character penny to suffer with anxiety. 

One point that seems to be very clear throughout the book is that having anxiety doesn't make you wrong or strange which while you are going through something that involves anxiety is exactly how you feel. I think the reason this book will appeal to so many people isn't just because its got Zoe's name on it but because it is such a relate able story, not to go abroad and fall in love but to panic and feel anxious. Penny's anxiety follows after a traumatic event in her life that she can't seem to be able to get over and that starts to apply itself to everyday life when she feels under pressure or stressed. Penny's life also involves some issues that are being faced by teenagers all over the world like cyber bulling, bulling,and friend problems to name just a few. No one can say that the success of this book is down to Zoe's name and reputation this book is a stand alone product of an amazing writer.

Girl online has been an easy and fluent read for me. I was brought this book for my trip to hospital to read while and after i had my operation, I read this in two days despite being in a bit of a state. I could relate to penny through many of the things she was dealing with, having one of the issues going on in your life is enough but having multiple problems to deal with can be tough. Bullying and cyber bulling is a really tough thing to go through alone although penny tells her friend Elliot what goes on between her and Megan at first until the incident at the school play where penny is so distraught rather than to relive the memory she tells no one hoping it will go away until something so cruel and heartless happens to her her so called best friend posts a video up online of the incident and it quickly gets shared around with many people commenting on it. Penny gets taken away from it all when she goes to new York with her mum and dad and Elliot, where she learns how to be herself, that people will actually like you for well you, penny also learns some great tips on how to help to control her anxiety. penny is given a voice through this, through help and understanding from kindness and happiness and from nonjudgmental and welcoming humanity which is exactly what i think Zoe has done for some many people out there suffering in silence, in agony, in self doubt and worth when all it takes is for someone to recognize someone to stop and ask if their OK, to write a book telling them it's OK always has and always will be and i'll help you through it. 



As I said before no one can take the success of this book from Zoe's name, the success didn't come from her name but from her skills. Zoe Sugg is an extremely talented writer excluding any other work she has done and focusing on her book for me she's in my list of favourites up with John Green, Carole Matthews, Jojo Moyes etc.


Have you read Girl Online?
What do you think of it?
If not is it on your christmas list?
Written your own review let me know?


Tracey-louise xx

Gingerbread cake

Ingredients:

450g plain flour 
3tsp baking powder 
1tsp baking soda 
3tsp ground ginger
175g butter
175g soft brown sugar
175g black molasses
175g golden syrup
1 egg, beaten
300ml milk

Line a 23cm/ 9 inch square cake tin, 5cm/2 inches deep with baking powder

Sift the flour, baking powder, baking soda and ginger into a large mixing bowl.

Place the butter,sugar,molasses and syrup in a medium pan and heat over low heat until the butter has melted and the sugar dissolved. cool a little.

Mix the beaten egg with the milk and add to the cooled syrup mixture. add the liquid ingredients to the flour mixture and beat well using a wooden spoon until the mixture is smooth and glassy.

Pour the mixture into the prepared tin and bake in the centre of a preheated oven, 160c/325f/ gas mark 3, for 1 1/2 hours until well risen and just firm to the touch.

Remove from the oven and cool in the tin. when cool, remove the cake from the tin with the lining paper. over wrap with foil and place in an airtight container for up to 1 week to allow the flavours to mature.

tin can bowling

You need:

10 empty food cans
gift wrapping 
a pencil 
sticky tape
3 rubber balls or tennis balls
ribbons
scissors

• peel off the can labels and wash and dry the cans. ( be careful of sharp edges)

• if the label comes off in one draw around it on the gift wrapping

• stick the cut out label on a can using sticky tape. Stick two equal lengths of sticky tape or ribbon to the ground about a metre apart.

• stack the cans in a pyramid at one end.

Choc 'n' Mint whoopie pies recipe

Ingredients:

175g butter, softened 

150g caster sugar 

1 large egg

1 tsp vanilla extract 

300ml soured cream

250g self-raising flour 

4 tbsp cocoa Powder

FOR THE BUTTERCREAM FILLING:

150g unsalted butter, softened 

150g icing sugar 

Food colouring: green 

1 tsp peppermint extract 

3 tbsp liquid glucose

Preheat your oven to gas mark 5/190c/375f. Line two large baking sheets with baking parchment. Place the butter and sugar in a large mixing bowl and whisk together until light and fluffy. Add the egg and whisk well, then beat in the vanilla extract. Add about a third of the soured cream to the creamed mixture and mix in with a wooden spoon. Sift some of the flour and cocoa powder into the bowl and mix in well.

Continue to stir in the soured cream a third at a time, sifting in a little more of the flour and cocoa after each addition, until it is all combined. Use a small ice cream scoop, use 2 dessert spoons, to drop neat rounds of the mixture onto the prepared baking sheets. Space them well apart to allow for spread.
Bake in the oven for 10 to 12 minutes, until risen and springing to the touch. Allow to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

To make the filling, beat the unsalted butter until light and fluffy. Beat in the icing sugar, a tablespoon at a time, until combined. Add a few drops of green food colouring and the peppermint extract, and stir until the buttercream is smooth and evenly coloured. Add the liquid glucose, a tablespoonful at a time, beating well after each addition. Continue to beat the mixture until you have a light and fluffy filling. Spoon into a disposable piping bag, fitted with a star nozzle. Pipe small rosettes of the minty buttercream filling in a circle onto these shells, then sandwich closed with another biscuit. Repeat until all the filling and shells have been sandwiched together. Leave on a wire cooling rack for a few minutes to set, then your choc ‘n’ mint whoopie pies are ready to eat.

Yes, another Tumblr recipe :)

Peppermint play dough recipe

You need:

• 2 cups of plain flour
• 1 cup of salt
• 3/4 cups of cold water
• 1 tbsp of vegetable oil
• 3-5 drops of peppermint extract

In a bowl combine the flour and salt.  Then add the other ingredients and mix well.  Continue to knead until the play dough is formed.  If the dough is a touch sticky add a bit of flour.  If it is dry add a touch more water.  

Once the play dough is formed divide it in half.  Color one half red using food coloring or washable watercolors.  Watercolors will give you a richer color.  If using food coloring you will need to use a lot of it.  Once the dough is colored marble the red and white play dough together to create a candy cane effect.

I found this on pinterest and made this and thought it was too cute not share.
The website the recipe is from is :http://www.growingajeweledrose.com/

Vanilla Fudge Recipe

Ingredients:

Baking spray or flavourless oil, for greasing
150ml milk
175ml evaporated milk
500g granulated sugar
100g lightly salted butter, diced
1 tsp vanilla extract

Equipment:

18cm square shallow cake tin
Large, heavy-based saucepan
Wooden spoon
Sugar thermometer
Palette knife
Small, sharp knife
Chopping board

Lightly grease an 18cm square shallow cake tin with baking spray or a flavourless oil. Place the milk, evaporated milk, sugar and butter in a large heavy-based saucepan. Heat the ingredients gently, stirring with a wooden spoon until the sugar has completely dissolved and the butter has melted. Bring the mixture slowly to the boil, without stirring. At this stage, place a sugar thermometer in the pan.

Continue boiling the mixture until it reaches 116c/240f on the thermometer, which is the soft ball stage. While waiting, stir the mixture frequently with the wooden spoon to prevent it from sticking to the pan. When the mixture reaches the correct temperature, remove the pan from the heat and beat in the vanilla extract. Leave the mixture for 5 to 10 minutes, then beat thoroughly with the wooden spoon again until it starts to thicken and has a slightly grainy texture around the side of the pan.

Pour the mixture into the prepared tin, levelling the surface with a palette knife. Leave for 15 to 20 minutes until almost set. Before it sets, use a small, sharp knife to lightly mark the soft fudge into 25 squares, then leave to cool completely. When cool, cut through the marked lines to create 25 squares. You can do this in the tin or turn the fudge out onto a chopping board first. Your vanilla fudge will store in an airtight container for up to two weeks.

Another Tumblr recipe.

Red velvet cupcakes

Makes 12 

Ingredients:
140g plain flour
1 tsp bicarbonate of soda
2 tbsp cocoa powder
115g butter, softened or soft margarine
140g caster sugar
1 large egg, lightly beaten
125 ml buttermilk
1tsp vanilla extract
1tbsp red food colouring liquid

Frosting:

140g full-fat cream cheese
85g unsalted butter, softened
280g icing sugar

To decorate:
55g granulated sugar
Red food colouring paste

Preheat the oven to 180c/350f/gas mark 4. Put 12 paper cases in a bun tray.

Sift together the flour, bicarbonate of soda and cocoa powder. Place the butter and caster sugar in a separate large bowl and beat together until light and fluffy. Gradually beat in the egg and half the flour mixture. Beat in the buttermilk, vanilla extract and red food colouring. Fold in the remaining flour mixture.

Spoon the mixture into the paper cases. Bake the cupcakes in the preheated oven for 15-20 minutes, or until risen and firm to the touch. Transfer to a wire rack and leave to cool.

To make the frosting, put the cream cheese and butter in a bowl and blend together with a spatula. Sift in the icing sugar and best until smooth and creamy.

Place the granulated sugar and a little red food colouring paste in a plastic bag. Rub the bag between your fingers and thumb until well mixed. Swirl the frosting on the top of the cupcakes and sprinkle with the coloured sugar.

Another recipe on my Tumblr I forgot!

Blackberry & Strawberry macaroons

For the macaroons:

175g icing sugar
125g ground almonds
3 large free-range egg whites
75g caster sugar
Violet or pink food colouring
1/2 tsp raspberry extract ( optional)

To finish:

75g blackberries and/or strawberries

100g butter, at room temperature 

150g icing sugar

Preheat the oven to 140c/275f/gas1 and line three baking sheets with non-stick baking paper. Grind the icing sugar and ground almonds to a fine powder in a food processor then press through a sieve.

Whisk the egg whites in a bowl until they form moist peaks then gradually whisk the caster sugar in a little at a time. Whisk for two minutes until thick and glossy, then beat in a few drops of food colouring.

Spoon half the icing sugar and ground almonds into the bowl then gently fold together. Add the remaining mixture and fold until just mixed. Don’t over-fold.

Spoon into a piping bag fitted with a large plain tube and pipe 2.5cm rounds on the paper lined trays. Give each baking sheet a sharp tap to ensure a good ‘foot’. You should make about 40 rounds. Leave to stand for 20 minutes for the macaroons to dry out.

Bake for 15-20 mknutes or until the macaroons may be lifted easily off the paper. Leave to cool.

Flr the filling, puree the berries then press through a sieve. Beat the butter and icing sugar together until smooth then gradually beat in 2 tbsp of the fruit puree. Use to sandwich the macaroons together in pairs. Arrange on a serving plate or in a pretty box and eat within 24 hours.

I found this recipe on my Tumblr page and completely forgot about it definitely baking these soon!