Sunday with my boys

with hubby now working on Sundays, it was fast becoming the day of the week that I dreaded... it was an awful feeling, and I felt terrible for feeling it, but I couldn't help myself... we have no money for me to do things with the small boys... the teens are off doing their own thing each weekend, so I was left at home alone, with two boys who wanted to do things...

Last week, I decided that Sundays were no longer going to be a day a dread, but instead, a day of time spent doing things with Cammy and Axel...

So today, we baked... LOTS

We have artisan bread sitting on the bench rising as I type, we have made weetbix slice and cinnamon scrolls... the boys love baking and so do I, so it seemed like a perfect thing to do together...

Our bread before we covered it and set it aside to rise for a few hours

making the weetbix slice

Cinnamon Scrolls ready to go in the oven

Weetbix sliced all iced before going in the fridge to cool

Cinnamon Scrolls all iced waiting to be eaten

 

They were a hit!! the boys both informed me they were YUMMY!!

new {old} toys

My grandparents are going into a rest home... and while that is sad, it is also time... my grandparents have decided that their grandkids get first dibs on all their stuff... so I went over to their place in search of retro tupperware and baking items...

I scored on the baking items front...

They don't make these like they used to... thats for sure

As for the retro tupperware... sadly my nana appears to have thrown most of it out... she doesn't remember doing so, but her mind is not really with it anymore, so who knows...

Recipe: Impossible to fail Quiche

I saw this being made on the Breakfast show a couple of weeks ago and thought I would give it a go... I modified it a little, by baking it in a muffin tray and making Mini Quiches out of it...

3 eggs
1/2 cup self-raising flour
1 cup aged cheddar grated cheese
1 tbsp oil
11/4 cups milk
1 onion, finely chopped
2 chopped rashers of bacon, rind removed (optional)
Diced smoked chicken.

Place all the ingredients into a large bowl with a whisk or container or large food processor bowl and either stir or shake with vigour for one minute or whirl for 30 seconds.

Pour into a hot, greased quiche dish and add bacon and anything else you think would work - a few tablespoons of chopped parsley, and/or corn , and/or raw mushrooms - just clean out the fridge!)

Bake 180degC for 45 minutes.

Serve with a salad and bowl of crusty bread

I'm Back...

my computer is fixed... thanks heaps to my mates hubby :) it's running so much better... it appears my windows explorer was corupt

I have set myself a few goals over the last few days....

• lose 5kgs in 6 weeks
• exercise 4 days every week
• spend less time online
• bake more
• spend more time with my kids

so far so good {watch this space for some of my creations}... I baked mini quiches for the kids lunch boxes on Sunday night, as well as my first ever bacon and egg pie {made with chicken rashers, not bacon as I don't eat pork products}, chocolate weetbix slice and blueberry muffins - my kids think all their christmas's have come at once... :)

Also today is day 3 of the exercise goal, and I have so far exercised all 3 days :)

Hedgehog Cake

Disclaimer:   Doesn't actually contain any cute, small, spiky animals

Ingredients:
1 lb Super Wine Biscuits {or similar}
1/2 lb Butter
3/4 C Sugar
2 eggs
Chocolate to taste - I use approx half a packed of Pam's Buttons
Coconut to taste - I use approx 3/4 cup {can substitute with Marshmellows}

Method:

• Melt Butter and Sugar in saucepan
• Add beaten eggs
• Add Chocolate
• Heat like honey
• Add crushed biscuits
• Add Coconut
• Place in lined slice tray
• Refrigerate
• Cut once cool

This is delicious and while I've only recently been given this recipe, it's fast becoming a favourite in my house.

Lolly Cake

I've never made this before, but have wanted to make it for ages... so over the weekend I made it :)

Ingredients

120 grams butter
250 grams malt biscuits – crushed
190 grams eskimos - cut into pieces
½ tin condensed milk
Coconut – for coating


Method

Melt the butter and condensed milk together.

Add the biscuits and lollies.

Stir the mixture well.
Form the mixture into logs or small balls and roll in the coconut.

Place in fridge for approximately 4 hours to set.
Once set cut logs into slices

Disclaimer: I take no responsibilty for any weight gain as a result of "having" to eat the other half of the tin of condensed milk

Recipe: Pinwheel Scones

While in Waihi last weekend, we headed out to Tauranga and bought a tasty Pinwheel Scone for morning tea... well, me being me, decided that I could prob make them just as well... so here goes :)

Ingredients

3 Cups plain flour
6 teaspoons baking powder
1/4 teaspoon salt
75 grams butter
1 - 1 1/2 cups {aprrox} milk
Cheesymite spread
1 egg beaten

1. Sift flour, baking powder and salt into a bowl
2. Cut butter in until mixture resembles fine breadcrumbs
3. Add milk and mix quickly with a knife to a soft dough
4. Knead a few times
5. Roll the dough onto a floured board to 0.5cm thickness
6. Spread the dough with cheesymite spread
7. Roll the up the dough
8. Cut the log into medium sized slices
9. Place on oven tray and brush with egg
10. Bake at 220oC for 12-18 mins or until golden brown

Serve warm with a dallop of butter and enjoy

all rolled out and spread with cheesymite

ready for the oven

YUMMY!!!!

Time to start baking...

tonight is the night I have to bake Paris' birthday cake... and tomorrow I have to decorate it... and sunday I have to watch it get cut *cry* and eaten *sobs*

Watch this space for pictures coming before the end of the weekend.

Recipe: Chocolate Crackle Ice-Cream Cones

Ingredients:

• 2 cups marshmellos
• 1 tablespoon cocoa powder
• 3 cups coco pops
• 6 ice cream cones {to be honest - I used 13)
• 100g dark chocolate, melted
• 100's and 1000's to decorate

Method

1. Place marshmellows into a large microwave safe bowl and microwave on high for 30 seconds
2. Stir.  Repeat heating if necessary.  Marshmellows should be fully melted
3. Stir in cocoa powder and coco pops.  Refrigerate for 30 minutes
4. Divide mixture into 6 portions {as above - I got 13 portions}.  Roll each portion into a ball
5. Place one ball firmly on each ice-cream cone and refrigerate for 30 minutes or until firm
6. Spoon Chocolate over "ice-cream" and sprinkle with 100's and 1000's.  Return to the refrigerator for a further 5 minutes or until chocolate has set

my niece and the mixture just before popping into the fridge for the first setting

Cammy and the "ice-creams" just as they are heading to the fridge for the 2nd setting

The finished product - mmmm they look yummy!

Tasty tip: Lightly spray your hands with cooking oil spray to stop the mixture from sticking to your hands when rolling it into balls

yummy....

Some time real soon I am going to make this Mars Bar Cake.  I first saw it here and might I say - my heart skipped a beat or two when I saw it... it was definately love at first sight ;)

So now I just need to find the time to make this... I'm wondering if I will have time to make it for my birthday which is at the end of this month... now that would be a nice treat for myself :)

Making Bread...

A few years ago I was given a Breadmaker for christmas {cause I wanted one}... but it wasn't exactly the one I wanted {it was missing the delayed start option}... so I made a loaf or two and put it in the cupboard... But while in Christchurch a few weeks ago, my friends that we were staying with had a breadmaker {just like my old one} that they used everyday... I got so used to fresh bread it I couldn't imagine going back to the store bought stuff...

So on my return to Auckland I promptly went out and bought the exact breadmaker I wanted, and have been making bread everyday since. 

My kids love their lunches now... and I'm a little bit impartial to my Spicy Fruit Loaf :)

Recipe: Cookie Dough

Over the long weekend, being stuck at home with a very sick Cammy, meant that I needed the odd bit of time out.  So into the kitchen I went.  Now I am the worlds worst biscuit maker, tending to make very flat, hard, crunchy pancakes with a biscuity taste haha.  So when I found this recipe for cookie dough, I thought I would give it a go. 

Ingredients
1 egg
125g {4oz} butter
125g {4oz} sugar
1/2 tsp vanilla essence
225g {8oz} flour
1 tsp baking powder

Method

1. Cream butter and sugar until light and fluffy, add essence
2. Break in egg and beat until combined
3. Sift flour and baking powder, stir to combine
4. Put between 2 sheets of grease proof paper and roll our thinly
5. Cool in fridge for a bit then cut into shapes
6. Put onto a lined tray and bake 15-20 minutes at 190oC
7. Decorate when cool
8. ENJOY!

between two sheets of baking paper ready to be rolled

ready to roll...

cut and ready for the oven

oohhh exciting

look at them all

iced and ready for eating

Recipe: Sticky Date Pudding with Butterscotch Sauce

It was so lovely to have an extra day off work, that I thought I would celebrate by making my most favourite dessert in the whole world, Sticky Date Pudding.

{now this recipe is for use with the tupperware tupperwave stack cooker - but I'm sure it can be adapted very easily for use with whatever you have in the cupboard}

Ingredients
300g pitted dates
1 tsp bicarb soda
3/4 cup boiling water
100g butter, softened
3/4 cup brown sugar
1/4 cup castor sugar
2 eggs
1 medium apple
1 cup self raising flour
1/2 tsp cinnamon
icing sugar and thickened cream to serve

Butterscotch Sauce
3/4 cup brown sugar
40g butter
200mls cream
1 tbs whisky {optional}

1. Use scissors to cut the dates into small pieces and place into a small bowl or jug.  Add the bicarb soda and boiling water, stir well.  Set aside to cool.

2. Place the butter and sugars into a bowl and cream using electric beaters until light and fluffy.  Beat in the eggs one at a time.
3. Peel the apple and coarsely grate.  Using a spatula fold the apple into the butter mixture along with the flour, dates and cinnamon.
4. Pour into the 2.25 litre stack cooker base and microwave uncovered on Med-High for 6-7 minutes.
5. Meanwhile, to make the sauce, place the sugar, butter, cream and whisky inot the 1.5 litre stack cooker, stir to combine, stack on top of the pudding and microwave uncovered on Med-High for 6 minutes.

6. Remove the pudding from the microwave, cover and stand for 5 minutes  Return only the sauce to the microwave and cook uncovered on High for another 3 minutes 
7. To Serve: Dust the pudding with icing sugar.  Place a large scoop of pudding in a serving dish, drizzle with sauce and add a large dollop of cream.

Recipe: Autumn Cake with Cream Cheese Frosting

Since I'm home from work yet another day, I thought I would try this delightful recipe given to me by a dear friend.

Celebrate the new season with this rich and wholesone vegetable cake, full of kumara, courgette and walnuts

Ingredients:
350g Kumara, peeled and chopped
1 corgette (160g)
1 1/2 cups self-raising flour
1 tsp mixed spice
1 cup caster sugar (again - I used plain white sugar)
2 eggs
125 unsalted butter, melted, cooled
1/2 cup chopped walnuts

Cream Cheese Frosting:
65g cream cheese, at room temperature
25g unsalted butter, at room temperature
2 cups icing sugar

Method:

1. Grease a 20cm ring cake pan.  Line base and sides with baking paper.
2. Boil, steam or microwave kumara until soft.  Drain.  Mash until smooth.  Cool
3. Grate courgette.  Squeeze out any excess moisture and discard liquid
4. Sift flour, spice and sugar into a large bowl.  Stir to combine.  Whisk eggs and butter in a medium jug until combined.  Stir into flour mixture.  Stir in kumara, courgette and walnuts.  Spoon into prepared pan
5. Cook in a moderate oven (180oC) for about 50 minutes, or until cooked when tested.  Stand cake in pan for 5 minutes before turning out onto a wire rack to cool.
6. To make cream cheese frosting, beat cream cheese and butter in a small bowl with an electric mixer until light and fluffy.  Slowly add icing sugar.  Beat until smooth.
7. Spread cream cheese frosting over cold cake.  Decoratewith extra chopped walnuts.

You will need 1 cup of mashed kumara for this recipe.  To give the autumn cake a different flavour, add finely grated lemon or orange rind to the frosting.

Cupcakes Part 2 & 3: the decorating and final display

So Friday night was spent making butter cream icing.  I chose to make purple and pink icing... Purple is made with 3 parts red to 1 part blue, but to get it a bit darker, I ended up adding a little more blue towards the end.  Pink is pretty simple and is made simply by adding a small amount of red to the icing :)

Pink Icing

Purple Icing

This was also the first time I had ever used my new piping bag... or in fact used a piping bag full stop... but thats ok... I think I did ok... I certainly got the hang of it, and got quicker as the night went on :)

Once they were all iced, it was a matter of adding the decorations:

the Chocolate hearts were done at the party, as they were a last minute idea.... :)

and the display:

The cupcakes were a great hit at the party, and I had a blast making and decorating them all... but the real test... well that occured earlier in the day - in the "test kitchen"

I think they passed :)

Cupcakes: Part 1 - The baking

Well I promised my sister I would make cupcakes for my niece's 3rd birthday this weekend. No biggie... I love baking and decorating cakes and cupcakes :) So I bought these really cute cupcake cases and decorating picks...

they were only $6.50 each and there are 24 cases in a pack :) bargin me thinks... I bought 2 packs thinking 48 cupcakes would be perfect...

My sister informs me over the weekend just been that there are in fact 60 people coming to the party!! Oh well... I'll make the 48 cool ones and any others I make will be plain as... lol...

So I found this nice and easy looking recipie in this weeks copy of Lucky Break which I have very kindly given typed out for you all... Julie's No-Fail Butter Cupcakes recipe can be found here.


hehe my "cut out" recipe

so off I went and gathered all the ingredients... {which by the way, there aren't too many of}


and started mixing... wow was it quick... it took all 5 mins to get to this stage:


into the oven for 20mins and there you go:


It really was that simple... I have made 2 batches tonight, and tomorrow will make another 3-4 batches. Saturday will be the decorating :)