RECIPES – Little Paper Swans http://www.littlepaperswans.com Digital Content Creator & Blogger Sat, 25 Apr 2020 19:04:53 +0000 en-US hourly 1 https://wordpress.org/?v=5.4.2 http://www.littlepaperswans.com/wp-content/uploads/2020/01/cropped-LPS-2-32x32.png RECIPES – Little Paper Swans http://www.littlepaperswans.com 32 32 134976444 Strawberry Summer Pavlova http://www.littlepaperswans.com/2020/04/strawberry-summer-pavlova?utm_source=rss&utm_medium=rss&utm_campaign=strawberry-summer-pavlova http://www.littlepaperswans.com/2020/04/strawberry-summer-pavlova#respond Sat, 25 Apr 2020 19:04:50 +0000 http://www.littlepaperswans.com/?p=5578 Friday nights during lockdown have become our date night. An excuse to make an effort and eat delicious food. This week was my turn and I knew I wanted to make pavlova. It’s been so long since I’ve made one but it’s one favourite desserts. I whipped (excuse the pun) …

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Friday nights during lockdown have become our date night. An excuse to make an effort and eat delicious food. This week was my turn and I knew I wanted to make pavlova. It’s been so long since I’ve made one but it’s one favourite desserts. I whipped (excuse the pun) this one up Friday afternoon and oh boy is it good! A combination on vanilla, mascarpone and double cream making the filling oh so delicious. It was too good not to share oh I hastily took some photographs of it in the garden haha!

You will need:

6 eggs whites (medium eggs)

300g sugar

250g mascarpone

300ml double cream

2 tsp vanilla extract

2 tbsp of icing sugar

strawberries, sliced to decorate


Preheat the oven to 130°C/Gas 1. And line a baking tray with greaseproof paper.

In a clean, grease free bowl, whip the egg whites until firm peaks form. An electric whisk will be best!

Once you’ve reached firm peaks gradually add in a little sugar at a time. Keep whisking until the mixture is thick and glossy, this will take around 7 minutes.

Place the meringue into a big crown shape onto the lined baking tray. Around the edge create small peaks using the back of the spoon.

Bake for one hour, or until the meringue sounds hollow to touch.

Leave to cool completely.

For the filling, whisk the double cream until firm, then whisk the mascarpone, vanilla and icing sugar in too. Keep whisking until thick.

Place the filling in the middle of the pavlova and top with sliced strawberries.

Enjoy! It will need eating within 24 hours (shame! haha) because of the fresh cream.

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Simple Mini Egg Chocolate Cheesecake http://www.littlepaperswans.com/2020/04/simple-mini-egg-chocolate-cheesecake?utm_source=rss&utm_medium=rss&utm_campaign=simple-mini-egg-chocolate-cheesecake http://www.littlepaperswans.com/2020/04/simple-mini-egg-chocolate-cheesecake#respond Wed, 01 Apr 2020 18:59:37 +0000 http://www.littlepaperswans.com/?p=5569 Sometimes the best recipes come from ingredients thrown together. And this recipe is very much that. Inspired by the fact I had a tub of cream cheese, half a bar of chocolate and some mini eggs leftover from other bakes. Truth be told when I made it I didn’t even …

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Sometimes the best recipes come from ingredients thrown together. And this recipe is very much that. Inspired by the fact I had a tub of cream cheese, half a bar of chocolate and some mini eggs leftover from other bakes. Truth be told when I made it I didn’t even know if it would work.

It did. And oh my goodness it was delicious. It didn’t hang around long and it seemed criminal to share my thrown together method. So here goes.

You will need:

200g biscuits, crushed

75g butter, melted

2 tbsp golden syrup

340g cream cheese

150g milk chocolate, melted

50g mini eggs, chopped

2 tbsp icing sugar

twirl bites, chocolate shavings etc for decoration


Mix together the crushed biscuits, melted butter and golden syrup until the biscuit crumbs are coated. Place into a lined 20cm loose bottom cake tin, pushing down hard to combine the crumbs and pop in the fridge.

Mix together the chocolate, cream cheese and icing sugar until combined. Then add the mini eggs. Mix until combined.

Pour the chocolate cream cheese mixture on top of the biscuit base. Smooth. Add mini eggs, chocolate decorations etc on top. Leave in the fridge for at least 4 hours to set.

Enjoy! I told you it was simple. But oh so delicious. And perfect for Easter celebrations.

Photos in the post were edited with Simply Autumn. You can find more recipes and ideas in my new Mini Magazine here.

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Easter No Bake Fridge Cake http://www.littlepaperswans.com/2020/03/easter-no-bake-fridge-cake?utm_source=rss&utm_medium=rss&utm_campaign=easter-no-bake-fridge-cake http://www.littlepaperswans.com/2020/03/easter-no-bake-fridge-cake#respond Sat, 14 Mar 2020 20:06:38 +0000 http://www.littlepaperswans.com/?p=5526 Last week the girls and I decided to make an Easter Fridge Cake. Now I feel like I should say there is no cake. I’m not sure why it’s called cake haha! But it is oh so delicious. Layers of biscuit, marshmallow and chocolate. I mean what’s not to love! …

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Last week the girls and I decided to make an Easter Fridge Cake. Now I feel like I should say there is no cake. I’m not sure why it’s called cake haha! But it is oh so delicious. Layers of biscuit, marshmallow and chocolate. I mean what’s not to love!

It’s great as you don’t need to use an oven so it’s a good one to get the kids involved. We had great fun making it and even better fun eating it. It’s super easy to make. You could use whatever chocolate you have in the cupboard too. It’s one of those “recipes” you can really chuck anything in!

You will need:

400g Digestive Biscuits, crushed into fine crumbs

200g Butter, melted (a few seconds in the microwave)

200g marshmallows, melted (a few seconds in the microwave)

100g milk chocolate, melted (a few seconds in the microwave)

100g white chocolate, melted (a few seconds in the microwave)

one bag of mini eggs

one bag of mini chocolate bunnies


Line a 20cm square cake tin with baking paper.

Mix together the crushed biscuits and butter to make the base. Pour into the lined tin and flatten smooth. Place in the freezer for five minutes while you prepare the marshmallows.

Take out of the freezer and carefully spread a thin layer of melted marshmallow on top of the base. Place back into the freezer for five minutes while you prepare the melted chocolate.

Take out of the freezer and place the melted milk chocolate in a blob on one side and the melted white chocolate on the other side. Take a knife and gently swirl the mixture to create a swirl effect.

Place the eggs and bunnies onto of the chocolate and then place in fridge to set. Ideally leave overnight. Cut into squares and enjoy!


You find more easter recipes here – Easter Cake, Mini Egg Hot Cross Buns, DIY Giant Kinder Egg.

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Bear Paw Biscuits http://www.littlepaperswans.com/2020/03/bear-paw-biscuits?utm_source=rss&utm_medium=rss&utm_campaign=bear-paw-biscuits http://www.littlepaperswans.com/2020/03/bear-paw-biscuits#respond Mon, 09 Mar 2020 13:47:08 +0000 http://www.littlepaperswans.com/?p=5496 Another post from Norah’s party! These biscuits went down a treat, quite literally! I made up lots of mini bear biscuits too with the mix for other bakes. I do love a biscuit and my go to recipe didn’t disappoint. I saw the bear paw idea on Pinterest and I …

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Another post from Norah’s party! These biscuits went down a treat, quite literally! I made up lots of mini bear biscuits too with the mix for other bakes. I do love a biscuit and my go to recipe didn’t disappoint.

I saw the bear paw idea on Pinterest and I loved just how simple it is! One chocolate button and three chocolate chips. As easy as that. You can even make up the biscuit dough well in advance too, it makes it easier to handle and helps keep that perfect circle shape.

You will need:

250g butter, softened

140g caster sugar

1 egg yolk

2 tsp vanilla extract

250g plain flour

chocolate buttons (I used one bag)

chocolate chips (I used one bag, and had lots spare)


Preheat your oven to 180C/Gas 4. And line three baking trays with parchment paper.

Mix the butter and sugar together in a large bowl. Beat until fluffy.

Add the egg yolk, vanilla and flour and mix together to form a dough. It might take a little bit of work.

Leave to chill in the fridge for at least an hour (overnight makes the dough even easier to handle).

Roll out the dough to an inch thick and using a round cutter, cut a circle. in the middle of the circle place a chocolate button and then three chocolate chips above to create the “paw”. Do this until all the mixture has been used.

Bake for 10 minutes or until the edges start to turn light brown.

Leave too cool completely and enjoy!


You can read all about the Bear Cake Topper DIY here. And keep and eye on out for the rest of the party blog posts!

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