hearts n sprinkles

This week I used some of my Robert Gordon cupcake cases purchased on ebay from Katie Cakes Kitchen. It was for my daughter's friend, she was turning 6. It was a fun day and as always the girls simply just ate the icing and one simple bite of the cake.

The sprinkles were also a new find from the supermarket. It is hard to find decorations for cupcakes that arn't a candle so I am going to try my luck and make my own decorations to stick into the icing.

A number of birthday's and special days coming up so will get to it.

'til next time. xo p

what a cake!

THANK YOU Laura for your 'grandma's one bowl apple cake' - how amazing!

This shot does not show the icing sugar but that is my next attempt. My mum and my friend from VIC also made this cake - a huge hit.

There was also a cake that came from the central coast via Sydney CBD to me then to the southern highlands as my oven was burning food again. It did not spoil, was shared for morning tea today and was enjoyed by all.

We love this recipe and it will be a regular in our house from now on.

yum yum 'til next time xo p

a coffee life

Coffee just is simply "yum".

A good latte a delight for the senses.

A nice spot to have one is even better &

of course with a great friend if you can,

today it was Nic.  So thanks sweet friend.

'til next time. xo p

ps. I think that's her hand in the b/g. ;)

food for the senses

My take on Caro's guacomole...

Well I never thought I'd like this so much. All I was given was a list of ingredients and then it's up to you to put this devine taste together. I simply had it on wholemeal toast for lunch today.

But this goes with anything. Give it a try:

avocado

lemon rind

lemon juice

tomato (optional)

parsley (fresh if possible)

chilli flakes

salt/pepper to taste

olive oil

'til next time xo p

The pav experiment

Well this was my first attempt at making pavola - "the great Aussie tradition".

Quite a number of friends offered 'kind' suggestions as to how to fix this problem. But I do confess that it was not too bad an effort not knowing how the oven would go.

I say have a "huge pav backoff" to everyone that suggested and offered such heart felt words for what my pav did.

I can't blame the tools but will attempt again, same recipe just different temperature.

Long live the pav!

p.s. we did eat most of it with fruit and cream.