Here's a little peek at the new birdy punch I have designed for Tonic Studios.
It should be in the craft shops in the not too distant future.
I sneaked a little play with mine today (although I am supposed to be tidying the house).
Here's a quick thankyou card I rustled up.
I used the Tonic Studio's shape cutters for the swish, and the Tim Holtz distresser for the edges of the greeting. For the little birdys I used a tomato paste tube. You can learn more about that here.
Wednesday, 27 April 2011
Tuesday, 19 April 2011
It's time to make a whole load of coconut pyramids again. The last couple of weeks have been a bit hectic. I've been Spring cleaning the house and getting ready for Passover as well as getting ready to put our house on the market. If you'd like the recipe for coconut pyramids, you can find it here.
We eat coconut pyramids to remind us of the straw and mud bricks that the Israelites made to build Pharoh's treasure cities.
Exodus 1:14 ...and they made their lives bitter with hard labor in mortar and bricks and at all kinds of labor in the field, all their labors which they rigorously imposed on them.
However, it's no hardship to eat them...they're yummy. (Although I'll probably not be saying that by day 7!)
Friday, 1 April 2011
Mmmmmmmm! Can you smell this? It's just out the oven - cinnamon apple cake. It's what's for dessert tonight.
Very easy to make and very yummy served warm with a little (or large) scoop of vanilla ice cream.
Approx 5 Granny Smith's apples - (or you could buy your own - joke) Actually any apples will do.
60gm chopped dates
2 teaspoons cinnamon
2 chicken eggs - or one duck egg. Just to be different today, I used a goose egg! Yes, really!
150gm of brown sugar
150gm self raising flour
I mixed the flour, egg and cinnamon and sugar together with my electric mixer. Then I stirred in the apples and dates, and chucked the lot in an oiled tin for about 30-40 minutes at around 180 degrees celcius. Tonight, I'll just cut the size of slice we each want and microwave for about 40 seconds per slice on full power, then add ice cream and eat. Then collapse feeling totally stuffed!
It is best served warm because it is a fat free recipe (apart from the fat in the eggs) and so it is not as moist as some recipes, but it is perfect when warm. All that appley cinnamony goodness! Yummmm!!!!
Here's another cake, as designed by my 4 year old. She says she wants this cake for her birthday in May! Might be a bit more of a challenge!