Thursday, 23 December 2010
Wednesday, 22 December 2010
Tuesday, 21 December 2010
Monday, 20 December 2010
Sunday, 19 December 2010
Saturday, 18 December 2010
Friday, 10 December 2010
Thursday, 9 December 2010
Wednesday, 8 December 2010
Tuesday, 7 December 2010
Sunday, 5 December 2010
Saturday, 4 December 2010
Friday, 3 December 2010
Wednesday, 1 December 2010
Tuesday, 30 November 2010
100g digestive biscuits 200g Maltesers 125g melted butter plus extra for buttering the mould
800g cream cheese 200ml sour cream 200g icing sugar Couple of drops of vanilla extract 100ml double cream 150g roughly crushed Maltesers+ extra whole ones to decorated the top if desired. 1x8inch spring form pan. Butter the mould with melted butter.
Base: Whizz the base ingredients in a blender until they are like fine breadcrumbs. Pour this crumb mixture into a bowl and add the melted butter. Mix everything together then tip into the spring form pan. Press it down so it is level and compact with the back of a large spoon then put the tin in the fridge for a good 30 minutes to firm up.
Topping: Put the cream cheese, sour cream, icing sugar and vanilla in a bowl and beat together until combined. In another bowl whisk the double cream until to a medium peak. Pour the whipped cream in a bowl with the cream cheese, sour cream, icing sugar and vanilla and fold gently together. Add the crushed Maltesers and fold to combine.
Assemble: Take the tin containing the biscuit base from the fridge and tip the creamy mixture over the top of it. Spread it around to level and then bang the tin a couple of times on the work surface to make sure it touches the base mixture evenly and there are no gaps.
Place in the fridge for an hour or two to set. Once ready to serve, remove from the fridge and press the maltesers in to the topping if using.
Cut and serve.
Let me know if you give it a go....................
Be back tomorrow with some more Critmus cards!
Monday, 29 November 2010
Sunday, 28 November 2010
Saturday, 27 November 2010
I am so sorry that I have been missing in action for so long, as you know Gramps passed and life has taken over ever since! I have been very very busy craft wise and every other spare moment I have spent with Mr Wonka and my family. Things are finally getting back to normal so I thought I had better get blogging again!!!!
I have so much to share with you, Halloween, cupcakes, new commissions and most importantly lots of crafty show and tells.
Sunday, 17 October 2010
We will also have the new Stampin' Up! catalogues and a selection of some of the new Stampin' Up! products for you to have a peep at. We will also be taking orders if you would like anything.
If you would like any further information please do not hesitate to contact me.
Saturday, 16 October 2010
This weeks song is for my Gramps, this was one of his favorite songs. Whilst he was in hospital for 3 weeks everyday the hospital radio volunteers came to ask him if he would like a song played for him, every time he would ask for Dolly Partons 9 to 5. The funny thing was his radio didn't even work so he never even got to hear it, bless him. In the end it turned into a little joke and he would laugh whist asking for it. I bet the other patients who had a working radio were sick to death of hearing it LOL
So here you go Gramps, Dolly Partons 9 to 5.............
I am busy making the order of service so I may be missing in action for a while longer! Thanks again for your lovely comments. xxx
Tuesday, 12 October 2010
Saturday, 9 October 2010
Thursday, 7 October 2010
5 oz (150g) Butter - softened
5 oz (150g) superfine (Castor) sugar
6 oz (175g) self-raising flour
2 tbls cocoa powder
1 tsp vanilla extract
1. Pre-heat the oven to 350oF (180oC).
2. Line a 12 cup cake pan, with cup cake papers.
3. Crack the eggs into a cup and beat lightly with a fork.
4. Place all the ingredients in a large bowl.
5. Beat with an electric mixer for 2 minutes, until light and creamy.
6. Divide the mixture evenly between the cake cases.
7. Bake for 18-20 minutes until risen and firm to touch.
8. Allow to cool for a few minutes and then transfer to a wire rack.
9. Allow to cool fully before icing.
1. Take 10 marshmallows and place them in a pyrex bowl and place it over a saucepan of simmering water.
2. Whilst the marshmallows are melting scoop out the centres of the cupcakes using a melon baller or knife.
3.Once the marshmallows have melted pour them into the cake centres.
5 oz (150g) Butter - softened
8 oz (250g) confectioners (icing) sugar
1 tsp vanilla
2 tsp hot water
1. Beat together the butter and sugar with an electric beater.
2. Once well combined, add the vanilla and water. Beat until smooth and creamy.
3. Section in half and add pink colouring and strawberry flavouring to one half.
4. Put both mixtures into a piping bag and pipe onto the cake.
I hope that this has been helpful to you all. I will try and add the recipes every time I post a foody post from now on.