And that brings us to the end of Blogtoberfest, I don't think I did too badly, but next year one blog only lol!!
Sunday, October 31
Girly, Girly
And I love them - I had free rein on this one - hope the mama likes them - I just adore the new ruffled front I'm doing :D So cute, girly and delicious!
And that brings us to the end of Blogtoberfest, I don't think I did too badly, but next year one blog only lol!!
And that brings us to the end of Blogtoberfest, I don't think I did too badly, but next year one blog only lol!!
I love swaps
This is an awesome swap from Crafty Mamas.
The theme was What's your best crafty trick? Is it knitting, crochet, sewing, scrapbooking? Send your swap partner a little taste of your best trick. Keep it small and simple, we don't want to overwhelm ourselves. It's a small gift a guide is to keep it to under $20 in material value. ALSO send your partner a sweet little treat!
And I got the most awesome dyed piece of fabric from Julie-Ann from Rainbow's End Studio
Just absolutely stunning and the small ones loved their treats as well. Chocolate Eyeballs and a Hallloween Lantern :D
Just absolutely stunning and the small ones loved their treats as well. Chocolate Eyeballs and a Hallloween Lantern :D
Friday, October 29
Out of puff
Trying to blogtoberfest for two blogs is just nuts lol!! But we are nearly at the end, not long now, will try and make a concerted effort to post everyday until the end!
Thursday, October 28
More Goodies
The front
Close up of the front 'pillar
Hand dyed inner! Rainbow coloured!
And a close up of the 'pillar
The back, blue gelato minky with apple applique and a a litte 'pillar.
Wednesday, October 27
Drgaon Fantasy
From the recent Gossamer Dreams Stocking, to go with some other nappies for the same mama.
I am working as fast as I can to clear my backlog. I will be only stocking instocks for the remainder of the year after these ones are done and dusted. My Sarah is finishing up her last year at high school and there are lots of events to attend. Thank you everyone for your patience. And keep an eye in your inbox over the weekend, something exciting is planned!!!
I am working as fast as I can to clear my backlog. I will be only stocking instocks for the remainder of the year after these ones are done and dusted. My Sarah is finishing up her last year at high school and there are lots of events to attend. Thank you everyone for your patience. And keep an eye in your inbox over the weekend, something exciting is planned!!!
Daring Baker's October - Doughnuts
The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
Loved, loved, loved this one - they make the most divine, light, fluffy and not greasy at all doughnuts!!! We had a little disaster with ours, they were all made and as you can see beautifully iced, but it was the day before we got all that rain. Got up on the Monday to discover ants had gotten into absolutely everything sob sob sob!! I haven't had a chance to make another batch as my darling DH thinking he was helping one night, used my specially set aside doughnut frying oil to make roast veges and stuff and i wasn't sure I wanted roast flavoured doughnuts lol!!!
Anyways recipe is here, I didn't change a thing, my only tip was if you can make it and leave it overnight in the fridge, then the dough is easier to handle imo. Oh and it makes a bucketload of doughnuts, more than enough for a family of 7 with plenty left over!! Oh and an icing tip makes a good hole remover for the middle of the doughnut.
Yeast Doughnuts:
Preparation time:
Hands on prep time - 25 minutes
Rising time - 1.5 hours total
Cooking time - 12 minutes
Yield: 20 to 25 doughnuts & 20 to 25 doughnut holes, depending on size
Ingredients
Milk 1.5 cup / 360 ml
Vegetable Shortening 1/3 cup / 80 ml / 70 gm / 2.5 oz (can substitute butter, margarine or lard)
Active Dry Yeast 4.5 teaspoon (2 pkgs.) / 22.5 ml / 14 gm / ½ oz
Warm Water 1/3 cup / 80 ml (95°F to 105°F / 35°C to 41°C)
Eggs, Large, beaten 2
White Granulated Sugar ¼ cup / 60 ml / 55 gm / 2 oz
Table Salt 1.5 teaspoon / 7.5 ml / 9 gm / 1/3 oz
Nutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ oz
All Purpose Flour 4 2/3 cup / 1,120 ml / 650 gm / 23 oz + extra for dusting surface
Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)
Directions:
1. Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.)
2. Place the shortening in a bowl and pour warmed milk over. Set aside.
3. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
4. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
5. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
6. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.
7. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
8. On a well-floured surface, roll out dough to 3/8-inch (9 mm)thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).
9. Cut out dough using a 2 1/2-inch (65 mm) doughnut cutter or pastry ring or drinking glass and using a 7/8-inch (22 mm) ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
10. Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.
11. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown (my doughnuts only took about 30 seconds on each side at this temperature).
12. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.
Loved, loved, loved this one - they make the most divine, light, fluffy and not greasy at all doughnuts!!! We had a little disaster with ours, they were all made and as you can see beautifully iced, but it was the day before we got all that rain. Got up on the Monday to discover ants had gotten into absolutely everything sob sob sob!! I haven't had a chance to make another batch as my darling DH thinking he was helping one night, used my specially set aside doughnut frying oil to make roast veges and stuff and i wasn't sure I wanted roast flavoured doughnuts lol!!!
Anyways recipe is here, I didn't change a thing, my only tip was if you can make it and leave it overnight in the fridge, then the dough is easier to handle imo. Oh and it makes a bucketload of doughnuts, more than enough for a family of 7 with plenty left over!! Oh and an icing tip makes a good hole remover for the middle of the doughnut.
Yeast Doughnuts:
Preparation time:
Hands on prep time - 25 minutes
Rising time - 1.5 hours total
Cooking time - 12 minutes
Yield: 20 to 25 doughnuts & 20 to 25 doughnut holes, depending on size
Ingredients
Milk 1.5 cup / 360 ml
Vegetable Shortening 1/3 cup / 80 ml / 70 gm / 2.5 oz (can substitute butter, margarine or lard)
Active Dry Yeast 4.5 teaspoon (2 pkgs.) / 22.5 ml / 14 gm / ½ oz
Warm Water 1/3 cup / 80 ml (95°F to 105°F / 35°C to 41°C)
Eggs, Large, beaten 2
White Granulated Sugar ¼ cup / 60 ml / 55 gm / 2 oz
Table Salt 1.5 teaspoon / 7.5 ml / 9 gm / 1/3 oz
Nutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ oz
All Purpose Flour 4 2/3 cup / 1,120 ml / 650 gm / 23 oz + extra for dusting surface
Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)
Directions:
1. Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.)
2. Place the shortening in a bowl and pour warmed milk over. Set aside.
3. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
4. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
5. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
6. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.
7. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
8. On a well-floured surface, roll out dough to 3/8-inch (9 mm)thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).
9. Cut out dough using a 2 1/2-inch (65 mm) doughnut cutter or pastry ring or drinking glass and using a 7/8-inch (22 mm) ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
10. Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.
11. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown (my doughnuts only took about 30 seconds on each side at this temperature).
12. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.
Tuesday, October 26
Monday, October 25
Unisex Newborn Pack
Oops I think I missed a day or so on the Blogtoberfest - ah well I'll try and make up for it over the next few days, there is an enormous pile of goodies to get through.
But here's one for a gorgeous mama.
Unisex Newborn Pack.
But here's one for a gorgeous mama.
Unisex Newborn Pack.
Friday, October 22
Thursday, October 21
Wednesday, October 20
Banana Peanut Butter Cake
Anyone that knows me knows that I HATE BANANA with a passion lol!! But we had some less than happy looking bananas, so what's a girl to do - and I've managed to combine them with peanut butter and chocolate and Shane is in cake heaven.
Recipe from Family Circle Cookbook and you know me I don't follow the rules much, when baking.
So take 125g butter, mixed with 1/2 cup brown sugar, and 1/4 cup honey. Beat till combined, then add 2 eggs, mixing well after each addition. mix in 1/3 cup peanut butter, the recipe states crunchy, but we only have smooth. 1 cup mashed banana *ick* and 2 cups wholemeal SR flour - I used plain wholemeal with baking powder.
Bake at 180 for 50 - 60 minutes and I iced with Chocolate Icing!
And just the start
I'm starting to stockpile these gorgeous naps. Start looking for them towards the end of October with a bit of a surprise in store!!
So any special requests lol!!
So any special requests lol!!
Tuesday, October 19
Anyone for waffles?
It's a bit chilly here, we had a BBQ for dinner, lovely rib fillet, with char grilled mushrooms and asparagus and potatoe salad with our home grown taters.
But I felt like a little more and waffles won the day! They are quick to prepare, keep well, just toast them next day
So the recipe is
2 cups SR flour
1 teaspoon of bicarb of Soda
2 tablespoons of sugar.
Whisk together.
Melt 90g butter, add in 1 3/4 cup milk (I use lite milk) and 2 eggs.
Whisk into the dry ingredients.
Voila! Waffle Batter. Now I've never kept it, I just cook it up and then reheat the waffles. The recipe states stand for 10 minutes, but I've done that or not and they seem similar in taste/texture.
But of course the most important ingredient is the Caramel Sauce.
100 g of butter
120 g of brown sugar
Melted till the sugar dissolves
Add in 100ml of cream
And I like to boil it (watch it carefully, it boils over easily) for about 5 minutes.
But I felt like a little more and waffles won the day! They are quick to prepare, keep well, just toast them next day
So the recipe is
2 cups SR flour
1 teaspoon of bicarb of Soda
2 tablespoons of sugar.
Whisk together.
Melt 90g butter, add in 1 3/4 cup milk (I use lite milk) and 2 eggs.
Whisk into the dry ingredients.
Voila! Waffle Batter. Now I've never kept it, I just cook it up and then reheat the waffles. The recipe states stand for 10 minutes, but I've done that or not and they seem similar in taste/texture.
But of course the most important ingredient is the Caramel Sauce.
100 g of butter
120 g of brown sugar
Melted till the sugar dissolves
Add in 100ml of cream
And I like to boil it (watch it carefully, it boils over easily) for about 5 minutes.
Monday, October 18
So ...
This post is just for Mel!!
It's sort of a running joke between us - she loves the sparkly vampires, me not so much give me Spike or Angel any day of the week!! Or for that matter TEAM JACOB!!! mmmmm!!!
But anyways my darling hubby has been away and this is what he brought me back lol!!! Well it was waiting in our post office box for him to pick up :D
It's sort of a running joke between us - she loves the sparkly vampires, me not so much give me Spike or Angel any day of the week!! Or for that matter TEAM JACOB!!! mmmmm!!!
But anyways my darling hubby has been away and this is what he brought me back lol!!! Well it was waiting in our post office box for him to pick up :D
Baa!!!
Moo, Quack, Honk, Neigh!!
Farm animals was the brief and I think it turned out super cute. Hope his new home likes him.
He has a minty bamboo velour inner as well.
Farm animals was the brief and I think it turned out super cute. Hope his new home likes him.
He has a minty bamboo velour inner as well.
Sunday, October 17
Spider!
Well I think I missed a couple of days - blaming atrocious weather and just a lack of oomp!
But today the MOTH is home, the sun is shining, their is a light breeze, though it was a bit brisk this morning.
We've slept in a little for us. Had a gorgeous breakfast out, something we never do and home again to play in the garden. There is quite a bit of mess to clean up after the wild weather of the past week. Sandpit is now drying out.
A casualty of the wind was my rhubarb :( It was laying flat on the ground, but I've propped her up with some dirt and I'll cross my fingers that she takes off again. She'll have to be there for quite a few more months yet.
And then Shane found the most ENORMOUS spider on the gate eek!!
But today the MOTH is home, the sun is shining, their is a light breeze, though it was a bit brisk this morning.
We've slept in a little for us. Had a gorgeous breakfast out, something we never do and home again to play in the garden. There is quite a bit of mess to clean up after the wild weather of the past week. Sandpit is now drying out.
A casualty of the wind was my rhubarb :( It was laying flat on the ground, but I've propped her up with some dirt and I'll cross my fingers that she takes off again. She'll have to be there for quite a few more months yet.
And then Shane found the most ENORMOUS spider on the gate eek!!
Friday, October 15
Rose Fantasy
Roses are my most favourite flower. The look divine, they smell divine and come in so many different varieties. Just like our gorgeous babies.
I also lovely girly, pink, ruffles and just love babies looking sweet and devine, in soft and comfortable babies clothes. So here is a little something that I've popped up on Gossamer Dreams for tonights stocking.
I hope someone loves it as much as I do!
The whole set
Close up of the applique
Gorgeous ruffles and roses
More sweet ruffles
Gorgeous Frills and flounces.
The back the whole set.
I also lovely girly, pink, ruffles and just love babies looking sweet and devine, in soft and comfortable babies clothes. So here is a little something that I've popped up on Gossamer Dreams for tonights stocking.
I hope someone loves it as much as I do!
The whole set
Close up of the applique
Gorgeous ruffles and roses
More sweet ruffles
Gorgeous Frills and flounces.
The back the whole set.
Thursday, October 14
Wednesday, October 13
Brioche!
So I've always wanted to make this and this month's issue of Donna Hay had a recipe, so kill two birds with one stone. But I'm going to say I don't really think much of the dough, it's a super wet type which I'm not always a fan of.
I didn't even put in all the butter they said and it was still super wet. I could partly blame the weather I suppose it's fairly humid.
I made the cinnamon and sugar variety and I've only eaten some crumbs and it's pretty good I must say. But I only added about 150g of the butter.
I didn't even put in all the butter they said and it was still super wet. I could partly blame the weather I suppose it's fairly humid.
I made the cinnamon and sugar variety and I've only eaten some crumbs and it's pretty good I must say. But I only added about 150g of the butter.
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