Thoughts from category: stuff you've sent us

young enterprise finalists

Laura from Sharnbrook Upper School got in contact to let us know that the Young Enterprise Group she's part of have made it through to the Young Enterprise National Finals with their company, Green Elephant.


They've published a little book for children, which is all about encouraging them to eat more healthily.


The book has some great healthy recipes in there and some nice illustrations, drawn by Michael who's also in the group.

The finals are today so fingers crossed for Green Elephant and Ollie the mouse coming up trumps.

raining bottles and cartons

We've just done another quick update to our pinboard. One of the many delights we came across was this one by Samuel.

It's spitting.

Sam says: "the other day my internet went down so me and my friend went into the back garden and we used my old Innocent bottles to make this photograph. Liam modelled and I made the picture from around 8 images".

We think he should take up one of those jobs airbrushing out famous people's acne before they go in Vogue. Or Heat magazine. He's pretty good no?

more cupcakes

And for those who are craving vanilla, here's the recipe for Alice's special vanilla cupcakes.

Vanilla cupcakes (makes 12 cupcakes)


Ingredients you will need:

175g unsalted butter
150g self-raising flour
1 tsp baking powder
90g ground almonds
170g golden caster sugar
3 free range eggs
2 tsp vanilla extract
200ml innocent yoghurt, vanilla bean and honey thickie

Same excellent baker and slighty less tidy kitchen.

What you need to do:

1. Preheat the oven to 190C/Gas Mark 5. Melt the butter in a saucepan and leave it to cool.


2. Sieve the flour and baking powder into a large bowl and add a pinch of salt.


3. Then add the ground almonds and golden caster sugar and stir together.


4. Crack the eggs into another bowl and beat together. Then add thickie, vanilla extract and melted butter. Mix well.


5. Add the yoghurty egg mixture to the floury mixture and fold together gently. Don't overmix.


6. Divide the mixture between 12 muffin cases.


7. And then bake in the oven for 20 minutes.


7. Wash up again.


8. Make a cup of tea.


8. Cool on a wire rack when the cakes are golden brown.


9. And then find some other people to try the cakes.


Thanks to Hannah for baking, Conor for tasting and Holly for taking the good photos (i.e the one of Conor and the finished cupcakes)