Friday, July 31, 2009


I am so, so, soooooo glad it's Friday :) And I can't think of a better way of spending a quiet night in than this:

From Life

A beer, a (slow cooked) curry and my mac. DH and BIL are fixed in front of a soccer match and the kids . . . . well, they're eating and entertaining themselves :)

I am so relaxed right now . . . one day I may share the curry recipe, but I don't want to kill my beer buzz LOL

Soon it will be bathtime and I think I will retire early and watch a chic flick in bed. Aaahh, sweet heaven.

Tuesday, July 28, 2009

Just Because

And finally a LO that was not for a challenge, but just because. What I love most is that I basically completed it at Tuesday Club this morning. I just had to stick on the "sleeping" and do the journalling when I got home. Love, love, luuuurve my Tuesday Club!!!

Most of the elements (PP's and embellies) are from the What's Old Is New July Kit called "Nothing But Sweetness" (Sorry scrappy ladies, SOLD OUT!!). These are great kits that combine hand made and vintage embellies that give a new twist on some well loved PP ranges. Very clever!

The vintage music score was a thrift find that perfectly fit with the photo. I didn't really read all of the titles when I bout the little music booklet, and it just happened to match up with the photo. What do they call that? Serendipity? Anyhow, just suits my sleepy little girl so well. LOL

TFL :)

Wednesday, July 22, 2009

Yes, two posts in one day :)

Oh chocolate heaven! The kids and I have just finished making this amazing chocolate cake recipe from Nigella.

From Food

Old Fashioned Chocolate Cake

    • 200 g plain flour
    • 200 g caster sugar
    • 1 teaspoon baking powder
    • ½ teaspoon bicarbonate of soda
    • 40 g best-quality cocoa
    • 175 g soft unsalted butter
    • 2 large eggs
    • 2 teaspoons real vanilla extract
    • 150m l sour cream
      • 75 g unsalted butter
      • 175 g best quality dark chocolate, broken into small pieces
      • 300 g icing sugar
      • 1 tablespoon golden syrup
      • 125m l sour cream
      • 1 teaspoon real vanilla extract
      • sugar flowers, optional
      • Directions:
        1.Take everything out of the fridge so that all the ingredients can come to room temperature.
        2.Preheat the oven to 180°C and line and butter two 20cm sandwich tins with removable bases.
        3.Put all the cake ingredients – flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream – into a food processor and process until you have a smooth, thick batter.
        5.Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a skewer comes out clean. About 35 minutes (start checking at 25 minutes). Switch the two cakes around in the oven halfway through cooking time.
        6.Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins.
        7.To make this icing, melt the butter and chocolate in a good-sized bowl suspended over a pan of simmering water.
        8.While the chocolate and butter are cooling a little, sieve the icing sugar into another bowl.
        9.Add the golden syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved icing sugar.
        10.When you’re done check the consistency, It should be liquid enough to coat easily, but thick enough not to drip off. you may need to add a little boiling water – say a teaspoon or so – or indeed some more icing sugar:
        11.Choose your cake stand or plate and cut out four strips of baking parchment to form a square outline on it (this stops the icing running on to the plate). Then sit one of the cakes, upside down.
        12.Spoon about a third of the icing on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, right way up, pressing gently to sandwich the two together.
        13.Spoon another third of the icing on to the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with the remaining icing and leave a few minutes till set, then carefully pull away the paper strips.
        14.I love to dot the top of this with sugar pansies – and you must admit, they do look enchanting – but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.

        (Serves: mmm, depend how gluttonous you feel)

        It looks complicated, but really insn't. You can do the whole thing in the food processor - too easy!

        I am literally salivating waiting to try this. But in a rare display of self restraint, as it is already 4:30pm I am going to wait until after dinner . . . must wait . . . . must . . . not . . . be. . . . tempted!

        This Month's Scrapjack

        Howdy all!

        Here's my latest offering for the Aussie Scrapjack site. I had a lot of fun doing this one. I am loving B&W photos atm as well as the old Kraft CS BGs.

        Well a very quick post today. I need to go and pack away my gear and do some real work LOL.

        Saturday, July 18, 2009

        {Not Quite} Neiman Marcus

        I'm not sure if you are familiar with the urban legend surrounding this cookie receipe. Long story short a Neiman Marcus customer claims she was charged $250 when she asked for the recipe of a cookie she enjoyed in the retailers cafe. Outraged, she proceeded to email the recipe to everyone in her address book and so on. According to SNOPES (a site I personally find useful to sort the wheat from the chaff in my own inbox) the story is totally bogus. Even Neiman Marcus themselves have got in on the act though and posted the cookie recipe on their website - Brilliant! It's true what they say . . . "There's no such thing as bad publicity":)

        I digress :) So this recipe is inspired by the genuine version of the recipe from the NM website.

        I have played around with this one quite a lot but here is the version that I love the best.

        From Food

        Choc Chip Cookies

        • ½ cup unsalted butter, softened
        • 1 cup light brown sugar
        • 3 tbsp white sugar
        • 1 large egg
        • 2 tsp vanilla extract
        • 1 ¾ cups plain white flour
        • ½ tsp baking powder
        • ½ tsp baking soda
        • ½ tsp salt
        • 1 ½ tsp instant espresso powder
        • ¾ cup white chocolate chips
        • ¾ cup milk chocolate chips

        • Directions:

          Preheat oven to 160℃

          In the bowl of an electric mixer cream the butter sugars until fluffy

          Beat in the egg and vanilla, then espresso powder

          In another mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed until just combined. Add the chocolate chips.

          Place 2tbs drops of dough onto a greased cookie sheet allowing room for the cookies to spread. Gently press down on the dough with the back of spoon to spread out into a 5cm circle.

          Bake for about 20 minutes or until nicely browned around the edges.
          I like my cookies soft and chewy, but they are equally nice as a crispy treat too. I also like to replicate the "just out of the oven" warm and gooey feeling so I zap them in the microwave for a few seconds - like 10 seconds :)

          (Makes 20 - 24 cookies)

          Omit coffee (or limit servings!) for children :)

          Friday, July 17, 2009

          Vintage Chic

          My very talented friend Jodie has just set up her own shop on Etsy with amazing scrapbooking/Cradmaking embellishments handmade from vintage finds. Check these out!

          Has this girl got talent or what?

          There are heaps more goodies at Jodie's Shop SWEET VINTAGE. Check it out now!

          Sunday, July 12, 2009

          And some more . . .

          So here is a LO I did today. This is my entry for the July Roadmaps sketch challenge blog. This is the sketch . . . .

          . . . . And my interpretation

          I had in my head that I want a Kraft cardstock background (soon to be stocked by my good friend Vikki at Scrappin' Bitz) but of course I didn't have any. You know what it's like when you have an idea and nothing else will do? So I packed up Mum and the kids for a mercy dash to Spotlight.

          I am sorry to say that their scrapbooking section, and in particular the selection of Cardstock has gone somewhat downhill. But they did have an American Crafts CS that looked the right colour, only textured. I was a little disappointed until I realised I could just use the back!

          Thursday, July 9, 2009

          More Scrapping!

          Howdy! Just a quick post to share my entry for the White With 1 Challenge Blog for this month.

          Here are the criteria for this month:

          WHITE - Dominant colour
          WITH 1 -
          WITH 1 - CIRCLES

          There is still plenty of time to get an entry in if you are feeling inspired by this challenge, so Have a go!

          Purple is not colour I work with very often at all, but it seemed only natural that I do a Dockers LO.

          I started this at Rochelle's place last night. But as usual when a few of us get together, there was a lot of cuppas eating and gas-bagging going on and not much scrapping - well on my part at least. So I finished it off today, not sure how I feel about it, but it tells a story anyway :)

          OH and thanks MUM for the Photoshopping, and lunch, and babysitting - what a legend!