Salted Caramel & Double Chocolate Cookies

Salted Caramel Chocolate Cookies // Amy Elizabeth

So… you want to win a bake off. I’ve been there, my friend. There is something about charity bake offs that brings out my competitive side, and my inner show off. However, in the past I have gotten a little too big for my boots; home-made pies and celebration cakes have been the order of the day. There are two problems with this approach; the first is that I am much less practiced at such bakes, and the second is that really… my colleagues just want to eat a whole load of chocolate. They don’t care about the flakiness of the pastry or the lack of a soggy bottom – unfortunately, I’m not baking for Mary and Paul. They’re just chasing the sugar high that comes with a good work bake off.

Salted Caramel Chocolate Cookies // Amy Elizabeth

So this time round, I defied my ego and whipped up a batch of these cookies. They were demolished in about three minutes flat, with some people going back for seconds… and the votes don’t lie. These are a winner! I can’t take much credit for that; this recipe is from the incomparable Izy from Top with Cinnamon with almost no adaption. Just follow the instructions, and let victory reign down upon you… 

Salted Caramel Chocolate Cookies
Yields 16
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Ingredients
  1. 110g butter
  2. 350g soft light brown sugar
  3. 55g cocoa powder
  4. 2 eggs
  5. ¼ tsp salt
  6. ¾ tsp baking powder
  7. 260g plain flour
  8. 100g milk chocolate chips
  9. 16 squares of Cadbury Caramel (or alternative caramel filled chocolate of your choice!)
  10. flaky sea salt
Instructions
  1. Preheat the oven to 180C and prepare two baking sheets by lining with baking parchment.
  2. In a large saucepan, melt the butter. Remove from the heat and stir in the sugar, followed by the eggs.
  3. Sieve in the cocoa powder, salt and baking powder, and stir through. Do the same with the flour, stirring until everything is well combined. Finally, stir through the chocolate chips.
  4. Using a tablespoon or dessert spoon, place 16 heaps of dough spaced out on your baking trays. You may want to roll the dough slightly before placing on the tray to make them a little more even.
  5. Take a square of chocolate and press down into the top of each cookie so it's nice and snug. Using the remaining dough, make 16 disc shapes and use to cover the top of each square of chocolate, pressing down around the edges so the chocolate is fully sealed inside.
  6. Sprinkle with sea salt and bake for 8-10 minutes.
  7. Leave to cool slightly on the trays before using a spatula to transfer to a cooling rack.
Adapted from Top with Cinnamon
Adapted from Top with Cinnamon
Amy Elizabeth http://amyliz.co.uk/

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Double Chocolate Chip Shortbread Biscuits

Chocolate Chip Shortbread Biscuits // Amy Elizabeth

I’m a little bit in awe at the magic that happens when you combine butter, flour and sugar. That’s all it really takes to make these sweet, flaky biscuits – although I threw some leftover chocolate chips in, too, just because. On their own, they do an alright job – sweet sugar sprinkled over creamy porridge, or salty butter spread over hot toast are both pretty delicious, right? But when you combine them all together, they are so much more than the sum of their parts.

Chocolate Chip Shortbread Biscuits // Amy Elizabeth

That’s the joy of baking; taking ingredients that are pretty ordinary on their own and whipping them up into something extraordinary. The same combination of ingredients, with a few simple tweaks to the way you treat them or what you add into the mix, can produce all manner of different, but equally delicious, things. Add an egg or two, and you have a light and fluffy sponge cake. Some cocoa powder or some icing sugar and you have a different set of biscuits entirely. Spread on some jam and cream, or grate in some lemon or orange, and that magic combination of butter, sugar and flour will show you what it can do. 

Chocolate Chip Shortbread Biscuits // Amy Elizabeth

Double Chocolate Chip Shortbread Biscuits
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Ingredients
  1. 110g golden caster sugar
  2. 250g softened butter
  3. 360g plain flour
  4. 100g mixed chocolate chips
Instructions
  1. Beat together the butter and sugar until light and fluffy. Sift in the flour and mix until you have a soft dough.
  2. Stir in the chocolate chips so they're evenly distributed. (You might need a bit of elbow grease for this bit, as the dough is relatively stiff).
  3. Turn out onto a floured surface and use your hands to bring together into a ball. Gently roll out to 1cm-ish thickness and cut out into rounds using a pastry cutter.
  4. Bring together any leftover dough and repeat the process of rolling & cutting out until you've used it all.
  5. Place the biscuits on two baking trays, lined with greaseproof paper, and sprinkle with a little extra sugar.
  6. Pop in the fridge for 20 minutes to firm up. Meanwhile, preheat the oven to 190C.
  7. Remove the biscuits from the fridge and bake for 12-15 minutes until golden brown. Leave to cool on a wire rack.
Amy Elizabeth http://amyliz.co.uk/

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Chocolate Sprinkle Cookies

Chocolate Sprinkle Cookies // Amy Elizabeth

Baking should be fun. It’s butter and sugar and flour and joy. For me, it’s sticking on a podcast, closing the door to the kitchen and taking my time making something delicious. Is there anything more fun than that? Some baked goods, however, are more fun than others – and I think anything with sprinkles very much falls into the category of ‘most fun’. I spotted these confetti cookies on the Smitten Kitchen blog and I knew immediately that I had to make them. All kudos to Deb, because when I’d finished, Paul hoovered up two in a row and admonished me for not making cookies more often. So I added a little cocoa powder, swapped my pastel sprinkles for chocolate ones and these were born. Cookies that are made of chocolate and fun – can there be anything better? 

Chocolate Sprinkle Cookies // Amy Elizabeth

Chocolate Sprinkle Cookies
Yields 24
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Ingredients
  1. 350g plain flour
  2. 25g cocoa powder
  3. 1 tsp. baking powder
  4. 1/4 tsp. bicarbonate of soda
  5. 3/4 tsp. table salt
  6. 200g unsalted butter, softened
  7. 80g cream cheese
  8. 250g caster sugar
  9. 1 large egg
  10. 2 tsp vanilla extract
  11. 140g (ish) chocolate vermicelli sprinkles
Instructions
  1. Pre-heat the oven to 190C and prepare two baking sheets with baking paper.
  2. Sift together the flour, cocoa powder, baking powder, bicarb of soda and salt.
  3. Beat together the cream cheese, butter and sugar until fluffy (using an electric mixer is recommended!). Add the eggs and vanilla and mix.
  4. Add the flour mixture gradually until everything is just incorporated.
  5. Using your hands, roll a tablespoon-ish of mixture into a ball. Gently roll in the sprinkles until coated.
  6. Place on the prepared baking sheet and press down slightly so the cookies are flat and about 1/2 inch tall. Repeat, placing cookies about two inches apart.
  7. Bake for 9-10 minutes - they should still be a little soft. Leave to cool for a couple of minutes before transferring to a cooling rack. Although soft, they should keep their shape after that few minutes - if not, they may need a couple of extra minutes in the oven.
  8. Using an electric mixer, add the butter and cream cheese gradually until
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Amy Elizabeth http://amyliz.co.uk/
Chocolate Sprinkle Cookies // Amy Elizabeth

 

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Mini Egg Brownies

Mini Egg Brownies // Amy Elizabeth

There are a lot of things that I can’t resist. An ASOS sale code. New books. Tuna’s little paw when she’s begging for food. But my biggest weakness is, and has always been, Mini Eggs. There’s something about the crunchy sugary shell and the creamy chocolate within that just hits all the right spots, and opening a bag of them is a surefire way to have me scoffing the whole packet. So it’s probably a good thing that they’re only really easy to get hold of for a few months of the year, because replacing meals with Mini Eggs is definitely not the sort of balanced diet that I’m going for right now.

Mini Egg Brownies // Amy Elizabeth

However, I do like to make the most of them when they are here, so as well as tipping them straight into my mouth, I baked them into some brownies because… well, why not? If it’s good on its own, then it’s bound to be better in a brownie. See also: Toblerone, which is also one of my weaknesses, chocolate-wise. With only a few days left until Easter, chances are that Mini Eggs aren’t going to be around for much longer – so bake up a bunch of these and share them with your friends (or polish them off yourself, I won’t tell anyone. Easter is a chocolate holiday, after all!). 

Mini Egg Brownies // Amy Elizabeth

Mini Egg Brownies
Yields 12
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 200g dark chocolate, roughly chopped
  2. 175g unsalted butter
  3. 325g caster sugar
  4. 130g plain flour, sifted
  5. 3 eggs
  6. 200g Mini Eggs, roughly chopped
Instructions
  1. Preheat the oven to 170C. Line a square tin with baking parchment.
  2. Melt the chocolate and butter in a bowl over a saucepan of simmering water until smooth.
  3. Remove from the heat and stir in the sugar, followed by the flour, making sure each is well incorporated. Beat in the eggs until you have a thick mixture.
  4. Add about two-thirds of the chopped Mini Eggs to the mixture and fold in until spread evenly through the batter.
  5. Pour into the prepared baking tray and sprinkle the remaining Mini Eggs on top, pressing down slightly into the mixture.
  6. Bake for 30-35 minutes until set on top but still soft and squidgy. Brownies are better slightly fudgy, so don't worry if they seem a little underdone - they'll firm up out of the oven. As long as they don't seem liquidy when you move the tray, then you're golden!
  7. Leave to cool and cut into 12-16 squares with a sharp knife.
Adapted from The Hummingbird Bakery
Adapted from The Hummingbird Bakery
Amy Elizabeth http://amyliz.co.uk/

 

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Vegan Coconut Brownies

Vegan Coconut Brownies // Amy Elizabeth

A few weeks ago, we were invited to a friend’s house for dinner and I volunteered to bring wine and dessert. The best parts of any meal, I’m sure you’ll agree. The only tricky thing? My friend is vegan. You may have noticed from reading this blog that I, however, am not. And whilst I am happy to go vegan for an evening (or even longer) – I love all kinds of food – I am definitely not au fait at vegan baking. I’m a slave to butter and eggs, and not about to change my ways. That said, I am always up for a challenge in the kitchen, so I set about scouring the Internet for a brownie recipe that happened to be vegan. When in doubt? Brownies will always save the day. Except… it is surprisingly difficult to find a vegan brownie recipe that doesn’t require a trip to a health food shop. The Internet appeared to have conflated the word ‘vegan’ with ‘sugar-free’, which I am most definitely not down with. Sugar is my boo. Thankfully, Jamie managed to step in with a vegan brownies recipe that was suitably sweet and didn’t involve traversing the aisles at Holland & Barrett. A few tweaks later, these coconut beauties were born. 

Vegan Coconut Brownies // Amy Elizabeth

These are particularly fudgy brownies, better suited to eating warm in a bowl with dollops of ice cream (vegan or not, depending on your preference!). They are not quite the same as my beloved Hummingbird Bakery version, but they most definitely hit the spot of a chocoholic like me. The crunch of toasted coconut on top is particularly delicious. I hope you enjoy them! 

Vegan Coconut Brownies // Amy Elizabeth

Vegan Coconut Brownies
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Ingredients
  1. 5 tbsp. coconut oil
  2. 150g dairy-free dark chocolate
  3. 170g self-raising flour
  4. 3 tsp. cocoa powder
  5. 180g golden caster sugar
  6. big pinch of sea salt
  7. 1tsp. vanilla extract
  8. 230ml coconut milk
  9. handful of flaked coconut
Instructions
  1. Preheat the oven to 180C. Line a square baking tin with greaseproof paper.
  2. Melt the chocolate and coconut oil in a bowl over a pan of simmering water.
  3. Sieve the flour and cocoa powder into the mixture and fold in, followed by the sugar and a big pinch of salt.
  4. Add the coconut milk and vanilla extract and stir until combined.
  5. Pour into the prepared tin and spread out evenly. Bake for 15 minutes.
  6. Remove from the oven and scatter over the flaked coconut, pressing slightly into the top of the brownies. Bake for a further 5-10 minutes until the brownies are cooked on the outside and the coconut is lightly toasted.
  7. Leave to cool in the tin, before cutting into squares and serving.
Adapted from Jamie Oliver
Adapted from Jamie Oliver
Amy Elizabeth http://amyliz.co.uk/

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Rhubarb & Pistachio Blondies

Rhubarb & Pistachio Blondies

These blondies were the work of a flash of inspiration, a moment of pure recipe genius. Rhubarb is one of my favourite ingredients – prettily pink and perfectly tart – and it’s just come back into season. The rhubarb available at this time of year is forced rhubarb, grown in the dark in sheds and picked by candlelight in a rather romantic setting that leads to tender, delicate fruit. Happily, much of this rhubarb is grown in the ‘rhubarb triangle’, right here on my very doorstep. This forced rhubarb is only available until March, when outdoor-grown rhubarb takes over, so I like to make the most of it whilst it’s around.

Rhubarb & Pistachio Blondies

These blondies came to me whilst I was ruminating over the stalks that I’d just picked up at the greengrocer – the tart flavour of the rhubarb paired with the crunch (and wonderful green colour) of pistachios and the creamy white chocolate. For something dreamed up in my head and pulled together last minute, these blondies were a big success. I say as much, because at least two of my colleagues declared them to be the best thing I’ve ever baked. I’m not sure if they’ve cottoned on to the fact that the more praise I get, the more likely I am to spend my evenings whipping up sweet treats for them, but either way, it is the rhubarb that is the star of this show. 

Rhubarb & Pistachio Blondies

Rhubarb & Pistachio Blondies
Yields 12
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Ingredients
  1. 200g white chocolate, roughly chopped
  2. 125g unsalted butter
  3. 150g golden caster sugar
  4. 2 large eggs
  5. 1 tsp. vanilla extract
  6. 200g plain flour
  7. 200g rhubarb, cut into 1cm chunks
  8. 50g pistachios, chopped
Instructions
  1. Pre-heat the oven to 170C and line a square baking tin with baking paper.
  2. Place a bowl over a saucepan of simmering water and gently melt 150g of the white chocolate and the butter together.
  3. Remove from the heat and mix in the sugar.
  4. Beat in the eggs and vanilla extract - don't worry if the mixture looks like it is splitting at this stage.
  5. Sift in the flour and stir together until just combined. Throw in the rhubarb and most of the pistachios (save a handful to scatter on top) and fold into the batter.
  6. Pour the mixture into the prepared tin and smooth over with a knife. Scatter over the remaining chocolate and pistachios.
  7. Bake for 35-40 minutes. The blondies should be firm and golden brown on top, but don't worry if a skewer doesn't come out completely clean.
  8. Leave to cool and cut into chunks to serve.
Amy Elizabeth http://amyliz.co.uk/

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White Chocolate, Pine Nut & Cranberry Cookies

White Chocolate, Pine Nut and Cranberry Cookies

There’s nothing more satisfying than a really good cookie. They’re so simple to make, you can stuff them full of your favourite flavours and they have that melt-in-the-mouth, butter-aftertaste thing going on. In less than half an hour (20 minutes, if you’re fast) you can have a warm cookie in your hand, ready to be devoured. Slightly crunchy around the edges, soft and chewy in the middle, they really are one of life’s greatest joy. 

I don’t want to boast, but a colleague described these cookies today as ‘the best they had ever had’, which is high praise indeed. I’ll let the cookies take all the praise though, because they do all the work – this recipe doesn’t require much skill on the part of the baker. Creamy chunks of white chocolate, subtle nuttiness from the pine nuts and a little burst of sour sweetness from the dried cranberries. These are a pre-festive delight and a perfect Sunday morning bake. 

White Chocolate, Pine Nut and Cranberry Cookies

White Chocolate, Pine Nut & Cranberry Cookies
Yields 12
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Ingredients
  1. 150g unsalted butter, softened
  2. 150g golden caster sugar
  3. 220g self-raising flour
  4. 2 tbsp milk
  5. 100g pine nuts, roughly chopped
  6. 150g white chocolate, roughly chopped
  7. 50g dried cranberries
Instructions
  1. Preheat the oven to 190C and line two baking trays with greaseproof paper.
  2. In a medium-sized mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Sift in the flour and pour in the milk, before mixing together into a stiff dough.
  4. Fold in the chocolate, nuts and cranberries until evenly distributed.
  5. Take a spoonful of cookie dough and roll into a ball. Place on the baking tray and gently squash with your fingers until the dough is about 1cm thick. Repeat with the rest of the dough until you've used it all up.
  6. Bake for 12-14 minutes until lightly golden brown. Allow to cool for 5 minutes on the tray before placing on a cooling rack.
Notes
  1. You can substitute the dried cranberries for other fun fruits, like dried blueberries or cherries. Roughly chop them if they're a bit large - cranberries are relatively small so won't need chopping.
Adapted from Waitrose
Adapted from Waitrose
Amy Elizabeth http://amyliz.co.uk/
White Chocolate, Pine Nut and Cranberry Cookies

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Easy Rum Chocolate Truffles

easy chocolate truffles

I think we can all agree that chocolate is one of the best things about being a human. It’s sweet, creamy, delicious, and it fights off Dementors. Or something. Either way, it’s a total winner and I, for one, cannot get enough. Dark, milk, white, it doesn’t really matter; I will happily eat a block of chocolate all to myself. However, in an effort to be a little healthier in my old(er) age, I have been choosing quality over quantity. It’s not quite as fun as gorging on a bar of Galaxy whilst watching Bridget Jones’ Diary, or some other such cliché, but it has its perks. Like these truffles. Just three ingredients and a little bit of love, and you have yourself some more-ish, decadent truffles. They’re very rich, which means that even the likes of me and my chocolate addiction can only manage a couple at a time. So it’s really a win-win. Mouthfuls of rum-my, chocolate-y goodness and you can still say you’ve made a healthy choice. Or thereabouts. When it comes to my health, I’m aiming for better, not best. I will never be the girl that turns down chocolate, especially when it tastes as good as these. 

rum truffles recipe

Easy Chocolate Rum Truffles
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Ingredients
  1. 200g good-quality dark chocolate (70% cocoa or above)
  2. 70ml coconut milk
  3. 2 tsp. rum (optional)
  4. cocoa powder for dusting
Instructions
  1. Break up the chocolate into small pieces or, even better, chop it up. The smaller the pieces are, the quicker and better they will melt! Place in a medium-sized bowl and set aside.
  2. In a small saucepan, heat the coconut milk until it's warmed through and just simmering. Pour over the chocolate and cover with a tea towel.
  3. Leave for 5 minutes, then uncover and add the rum, if using. Stir together until the mixture is smooth. If you are struggling, place the bowl over a pan of lightly simmering water to melt the remaining chocolate, or zap in the microwave for 10 seconds at a time.
  4. Cover with cling-film and place in the fridge for 2-3 hours until solid.
  5. Using a tablespoon, scoop small balls of mixture and then quickly roll and shape them into truffle shape!
  6. Place your cocoa powder on a plate and roll the truffles around lightly until coated.
  7. Enjoy!
Notes
  1. Store your truffles in the fridge to keep them fresh and stop them from melting into a sticky mess, but bring them out 10-15 minutes before you want to eat them.
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Amy Elizabeth http://amyliz.co.uk/

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Easy Chocolate Fudge

Easy Chocolate Fudge

I have dreams of opening a chocolaterie. This is a new dream, borne of reading ‘Chocolat’ too many times, and certainly not one that is likely to come to fruition any time soon, my chocolate-making skills being what they are. But the thought of being surrounded by the smell of melting chocolate all day, tying boxes of treats with luxurious ribbons and spreading joy with truffles and caramels is definitely a tempting one. To keep the dream alive, I bought the ‘Chocolat’ recipe book and satisfied my chocolate cravings by losing myself in its pages and then opting for the simplest recipe – Chocolate Fudge. I’ve made three batches so far, with different ratios of dark/milk chocolate, and each one has been devoured by colleagues, friends and, um, me within hours of opening the tin. It’s just irresistible. If you’re looking for an easy DIY present for Christmas, or just fancy putting a smile on someone’s face, make this fudge, and be sure to snaffle a few pieces before you give it away. 

Easy Chocolate Fudge

Easy Chocolate Fudge
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Ingredients
  1. 300g dark chocolate
  2. 100g milk chocolate
  3. 397g sweetened condensed milk
  4. 25g unsalted butter
  5. 100g icing sugar
  6. 40g cocoa powder
Instructions
  1. Line a square baking tin with baking paper and leave to one side.
  2. Place the chocolate in a bowl over a saucepan of simmering water and leave to melt, stirring occasionally. Remove from the heat when fully melted.
  3. In a separate saucepan, gently heat the butter and condensed milk until the butter is melted and the mixture is warmed through.
  4. Mix together with the chocolate. Sift the icing sugar into the bowl and stir together until fully combined.
  5. Pour the mixture into the prepared baking tin and use a knife to smooth the top. Place in the fridge for at least an hour until set.
  6. Remove the fudge from the fridge and cut using a knife warmed under the hot tap for a minute (it helps cut through). Dust with cocoa powder and enjoy!
Adapted from Joanne Harris & Fran Warde
Amy Elizabeth http://amyliz.co.uk/

 

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Salted Caramel Chocolate Pots

Salted Caramel Chocolate Pot // Amy Elizabeth

Thanks to various chick lit books and magazine articles, dinner parties always seemed like the bastion on adulthood to my teenage self. I was determined to become a perfect dinner party host; it seemed like the ideal social activity – wine, food and good friends, and all in the comfort of your own home (although there is the small issue of the washing up).

In many ways, adulthood is not how I imagined it, but my one true disappointment is the lack of dinner parties that I was promised. My minuscule dining table just doesn’t lend itself to sophisticated gatherings, and sadly the invites to other’s houses are also few and far between. Dinner is often offered, but a dinner party is scarce to materialise. Which may explain why a large dining room is top of my house-hunting wish list for when the time comes… 

Salted Caramel Chocolate Pot // Amy Elizabeth

That being said, this is a perfect dinner party dessert if you are lucky enough to be involved in such things. It also makes a decadent weeknight dessert if you’re a food blogger who happens to have made a batch of them. They take mere minutes to whip up (you could even cheat and use ready-made caramel sauce if you’re in a rush) and will store nicely in the fridge ready to serve to your guests. Whilst I hesitate to be the first to mention Christmas dinner, these would also be a lovely Christmas Day dessert – make them on Christmas Eve and then gorge yourself silly with very little stress. I know salted caramel is horrible in fashion right now, but there’s a very good reason for it – and there will be few who can resist these gooey, creamy desserts when placed in front of them… 

Salted Caramel Chocolate Pot // Amy Elizabeth

Salted Caramel Chocolate Pots
Serves 4
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For the caramel
  1. 65g granulated sugar
  2. 3 tbsp. water
  3. 10g unsalted butter
  4. 3 tbsp. double cream
  5. 1/4 tsp. vanilla extract
  6. 1/4 tsp. flaked sea salt
For the chocolate
  1. 25g unsalted butter
  2. 200g milk chocolate
  3. 200ml double cream
  4. Flaked sea salt
For the caramel
  1. In a saucepan over a medium-high heat, mix together 65g sugar and 3 tbsp. water until the sugar has dissolved. Set the spoon to one side and continue to boil until the mixture is a golden-brown colour; resist the urge to stir and swirl the mixture in the pan instead when necessary.
  2. As soon as you have the desired colour, remove from the heat and add the butter. Swirl the saucepan to incorporate and then stir in the cream.
  3. Add the salt and vanilla extract and stir until smooth.
  4. Pour a quarter of the mixture into each ramekin so the bottom is covered and set aside to cool.
For the chocolate
  1. In a bowl over a simmering pan of water, melt together the butter and chocolate.
  2. Once melted, stir in the cream and mix together until smooth. Transfer the mixture to a jug.
  3. Pour over the caramel in the ramekins until full.
  4. Pop in the fridge for half an hour to cool, and then sprinkle over the sea salt. Return to the fridge for another couple of hours until fully set.
Amy Elizabeth http://amyliz.co.uk/

 

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