> m.e: February 2010

Friday, February 26, 2010

Happy Friday ♥

Hope you have a good day today, we are off to the city to drop off some cakes and then we may HAVE to pop into a couple of op shops, we need a frame for this gorgeous little girl above

Enjoy, whatever you are up to and please don't forget to enter here.



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Thursday, February 25, 2010

My Creative Space...

Creating some new friends to play with whilst big sister is at kinder
admiring lovely gifts from new friends in lands far away and remembering paper and pen...oohh, such a beautiful thing to see in the mailbox
and loving fairytale pressies delivered by sweet Dorothy herself, red shoes and all!
You must be doing something more creative at your place, if not, pop by here, there's some nice stitching going on.

Don't forget to say hi here


Have a happy day

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Wednesday, February 24, 2010

Thank YOU ♥


I thought pictures of cupcakes would get your attention!

I was putting together this mosaic for my 200th post and realised that
(a) I have baked alot
(b) I have baked alot of cupcakes and
(c) I have made ALOT of hearts

This post is to say a BIG thank you to all you lovely blogland & some real land friends for joining me on this adventure, that started off as a way to regain some sanity and creativity whilst baking away at home and keeping my little creatures close by.

I LOVE doing what I do and I LOVE that you tune in and talk back and make me smile.

As a thank you, whoever is following my adventures is eligible for this thank you giveaway that I will put together and finalise at the end.

It's open to Australian and overseas readers and included will be some photo cards and some kitchen inspired brooches
and magnets my lovely sis will make. (thanks Elena).

I'll keep it going for a week and draw a few winners next
Thursday the 4th of March
.

Depending on how many comments I receive, I'll increase the number of winners :D

All you have to do is say hi, simple...go on and thank YOU

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Tuesday, February 23, 2010

Would you like some tickets to The Baby Show in Melbourne

Technically this is my 200th post and I did promise a giveaway but there will definitely be another one my next post open to everyone.

If you are in Melbourne and interested in going to The Baby Show 05-07 March I have been given 2 double passes by the lovely Holly at Spunkerella.

So please leave a comment and I will post the tickets out to you.

If there are a few comments I'll just pick names out of a hat.

I'll keep it open until Sunday so I can post them to you on Monday.


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Sunday, February 21, 2010

Blackberry Swirl Semifreddo

The other day when there was quiet in the house, my kids were out picking blackberries to bring home to surprise me.

I thought I'd thank them for being away for the day ;) and for bringing home these beautiful blackberries, so I made them some semifreddo.

Now to be completely honest, I tried the other day with frozen blueberries and they loved it, so the blackberry version was to show them what a beautiful creation their pickings made.

I also made blackberry jam, but that will be tested tomorrow.


NOw if you don't have blackberries or fresh berries, frozen work just as well.


Blackberry Swirl Semifreddo

serves 6

ingredients

  • 3 eggs
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 1 cup (220g) caster sugar
  • 500g blackberries OR 150g frozen berries
  • 3 tablespoons icing sugar or 3 tablespoons sugar
  • 2 cups (500ml) cream
method
  • Process blackberries and sugar in a food processor until smooth. Set aside
  • If using frozen berries, then place in a small saucepan on low heat and heat for a few minutes, then add sugar and stir to dissolve.
  • Using a stick-blender, blend until smooth and leave on low heat for another few minutes. Set aside to cool
  • Place eggs, vanilla and sugar in a heatproof bowl over a saucepan of simmering water and whisk the mixture with a hand-held beater for about 8 minutes or until heated, thick and pale(will look like custard). Remove from heat and beat for another 8 minutes until cool
  • Whisk cream until stiff peaks form, then gently fold the egg mixture into the cream until just combined
  • Pour into a 2 litre capacity pan and spoon over fruit mixture
  • Using a knife swirl mixture through cream
  • Freeze for about 6 hours or until firm
Wonderful friends, I'm upto post 200 next..I think I need to thank you so stay tuned.

Enjoy your Sunday

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Saturday, February 20, 2010

Saturday

Saturday is nearly over and it has been a quiet day, well, apart from the re-stumping, jam making and semifreddo making, we have been sipping on ice-tea and enjoying the warm weather.
(both jugs are fabulous thrift store finds, I am a day early)

If you pop by tomorrow I will share with you the blackberry semifreddo recipe that I made, it's deliciously simple to make.

Hugs to you


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Friday, February 19, 2010

Happy Friday ♥

Hope you are having a beautiful Friday lovely friends.

I was awaken by the apple fairies this morning, they had been hard at work wrapping up some beautiful fairytale apples they just picked from the tree.

Yum, these definitely will not be used to bake anything, they are delicious and perfect just the way they are.
Thank you
fairies


Enjoy your Friday friends, I will, kiddies are off to visit their nanny with their dad...ohhh I could literally hear a pin drop just now.



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Thursday, February 18, 2010

My Creative Space...

Yes...really!

hmmm...now can anyone tell me what to do when I run out of wool and need to join more on...
(I'm editing it to add that I do have more wool, just need to join it on, somehow..)

perhaps someone over here can help me.... well, after they stop laughing at me that is!

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Monday, February 15, 2010

My Place and Yours.....Kitchen love

Rumour has it that there is some kitchen love going around and how could I possibly not invite you round for a peek and some lovin.

Kitchen love to me are the things in my kitchen that make creating such a pleasure.
I can't love one thing more than the other because they all go hand in hand to make my job so much easier and that's why it was built the way it is.
It has a commercial kitchen feel but unfortunately not the size.

From the amazing oven to the spatulas to the ever so functional tap and laundry sized sinks which I spend so much time with.

I don't even need to mention my baby...do I.

So thanks for visiting and getting a glimpse at my kitchen loves, why don't you have a sticky beek at some other kitchen loving here.



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Sunday, February 14, 2010

Love ♥

...because love should be shown everyday.
hope you have a
hug filled day

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Friday, February 12, 2010

Made 'n' Thornbury Market & The Gardens Market tomorrow

I know I should have been preparing for tomorrow's markets last night but I wanted to finish off my market apron and as my little one would say..."ta-daaaaaaaa".

I did have a laugh at a few of your comments
yesterday though, thanks for the encouragement, but I will definitely be wearing clothes under it :)

It's all done, but please don't look too closely at the stitching, I am by no means the
queen of aprons!

Off to bake now for the
markets, happy Friday to you all and hope some of you can pop by and say hello, us girls will be at Thornbury and our boys will be at the Botanic Gardens.


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Thursday, February 11, 2010

My Creative Space...

It is soo very hot and humid here, I am having difficulty breathing let alone baking, so I have taken a break and stepped away from the kitchen and decided to try to make something I can wear...when baking ;)

For some real creativity pop on over here.



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Wednesday, February 10, 2010

Chocolate Mousse Cupcakes

Hey, let's bake something!

Chocolate Mousse Cupcakes

makes 24

Ingredients

  • 125g butter, softened
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup sugar
  • 1/2 cup packed dark-brown sugar
  • 2 eggs, room temperature
  • 1/2 cup sour cream
  • 3/4 cups buttermilk

Directions
  • Preheat oven to 175 C/350 F. Place cupcake papers in tins
  • In a medium bowl, whisk together cocoa, flour and baking soda
  • Cream butter and sugar with mixer on medium-high, until pale. Add brown sugar and beat until fluffy.
  • Add eggs, one at a time, beating well and scraping bowl. Mix in sour cream.
  • On low, add flour mixture in three batches, alternating with buttermilk, and beginning and ending with flour, until just combined.
  • Divide batter among papers, filling 3/4 full.
  • Bake until firm to the touch and a cake tester inserted in centers comes out clean, 15 to 20 minutes. Allow to cool.
Chocolate Mousse Icing

Ingredients

  • 1 1/2 cups cream, cold
  • 225 g chocolate, melted, warm
Directions
  • Whisk cream in a medium bowl until soft peaks form and then pour in warm chocolate and mix quickly to incorporate
  • Refrigerate until cool and place in a piping bag and pipe on cupcakes immediately. If it chills too much it will get too stiff so only chill about 5-10 minutes
If you need to convert anything, try this out.

Hope you have a good day, we have been a little flat due to the heat, kinder starting and market recovery.
Sorry if I haven't replied back to your wonderful comments, thank you for taking the time to stop by and I really appreciate that.

As a thank you for joining my adventures I will be having a giveaway soon as I am fast approaching the 200th post mark.
It will be in the next couple of weeks and it will be just for you,
m.e's wonderful followers.

Hugs for now, we are off to playgroup


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Sunday, February 7, 2010

Another birthday

After an exhausting few days baking and preparing for yesterdays fabulous market we are now surrounded by the aftermath.

So after our big clean up we are off to celebrate my mum's 60th birthday.

Happy Birthday mum!
....sorry I didn't bake you a cake.
I'll give you my heart instead :)

Enjoy your weekend beautiful friends and pop on over here for a market roundup.
I was so worn out that my camera didn't even make an appearance yesterday but there are pics here if you want a peek, by the lovely ladies themselves.



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