April 18, 2014

Chocolate Easter Egg Nests

Chocolate Easter Egg Nests

Ingredients:

8oz semi-sweet chocolate, broken into pieces
1 tbsp golden syrup
2tbsp butter
3 cups cereal (Corn Flakes, Rice Crispies)
mini chocolate eggs or jelly beans

Makes approximately 8 - 12 nests

Directions:

1.  Line a muffin tin with paper cake cases.

2.  Melt the chocolate, golden syrup and butter in a glass bowl set over a pan of simmering water.  

3.  Stir until smooth.

4.  Remove the bowl from the heat and gently stir in the cereal until it is all coated in chocolate.

5.  Divide the mixture between the cake cases and press three chocolate eggs into the centre of each nest.

6.  Chill in the fridge for an hour until set.  

Enjoy!


April 16, 2014

Easter Bunny Candy Bar Wrapper

Easter Bunny Candy Bar Wrapper
How sweet is this little bunny?

Very!  He covers a chocolate bar.

Wrap your chosen chocolate bar in white paper.  Use craft punches, a die cutting machine or scissors to cut out ovals and circles to create his ears, feet and body.  Glue the ears and feet down first, then the body and lastly the head.  

I drew his face with a fine tipped black marker pen and coloured his eyes with a blue Tim Holtz distress pen. The heart was made using a heart craft punch and trimmed to size.  

Add a fluffy cotton wool ball for his tail and he's all finished!

Bunny Chocolate Bar Wrapper
A really fun and easy Easter craft to do with your children.


April 14, 2014

Happy Homemaker Monday - April 14, 2014


As I look outside my window...
Sunny, so far!  The snow has been melting over the weekend and I can see the grass again.  This is going to be the best day of the week though, as it will rain tomorrow and more snow is due again on Wednesday.    

Right now I am...
Typing up this post and enjoying my blueberries and Greek yogurt snack.  

Thinking...
About Easter break and activities I would like to do with the girls.    

On my bedside table...
Handmade Home by Amanda Blake Soule

Listening to...
The Smurfs movie.  Miss C is enjoying watching that while I type this post.     

On the menu for this week...
Monday: Barbecued maple salmon with rice and peas
Tuesday: Homemade chicken nuggets with baked beans
Wednesday: Sausages and mash with green beans
Thursday: Spaghetti bolognaise and caesar salad
Friday: Leftovers/buffet night
Saturday: Dinner out?
Sunday: Pork chops with asparagus and salad

On my to do list...
Laundry / Ironing
Write grocery list
Sweep/wash kitchen floor
Play at the park with Miss C

Plans for this week...
Grocery shopping
House cleaning
Paperwork/filing
Clean blinds/inside of windows
Wash make-up brushes

What I am creating...
Nothing planned yet this week.

My simple pleasure...

Sitting out on my deck reading a good book and enjoying the sunshine.

Looking around the house...
Kitchen has been cleaned, laundry machine is whirring washing the bed sheets, windows are open, Miss C is watching the Smurf movie and playing with her new toy vacuum.

From the camera...
The girls were able to play in the garden this weekend.
If you would like to join in, please link up to Sandra from Diary of a Stay at Home Mom here.


April 11, 2014

Butterfly Cupcakes

Butterfly Cupcakes

Makes approximately 15 cupcakes.  

Ingredients:

3/4 cup butter, softened
3/4 cup caster sugar
1 tsp vanilla extract
4 eggs, lightly beaten
1 1/2 cups all purpose flour
1 tsp baking powder

Directions:

1.  Preheat the oven to 350F.

2.  Line a tin with paper cases.  

3.  Place the butter and sugar in a mixing bowl.

4.  Beat together with a wooden spoon or whisk until very light and creamy.  

5.  Add the vanilla extract.

6.  Add the eggs, one at a time, beating well after each addition.

7.  Add the sifted flour and fold in until just combined.

8.  Fill the paper cases 3/4 full with the cake mixture.  

9.  Bake for 15-20 minutes until the cakes are golden brown and the centres feel firm to the touch.  

10.  Leave to cool in the pan for 5 minutes.  

11.  Cool completely on a wire rack before decorating.  


Vanilla Buttercream

Ingredients:

6 tbsp butter, softened
1 1/2 cups icing sugar, sifted
1 tsp vanilla extract

Directions:

1.  Beat the butter and sugar together until light and creamy.  

2.  Add the vanilla extract to taste.

3.  When the cakes are cool, carefully cut round the top with a small sharp knife and remove the top of each cake.  

4.  Slice the top in half to create the butterfly wings.  

5.  Use a piping bag to pipe a whirl into each cake.

6.  Press the wings into the buttercream and dust with icing sugar.  

Enjoy!