click here for lots of handmade goodies from todays
Felted cute
This week on Flickr Faves Sunday, I bring you some needle felted treasures with these gorgeous pics. Check back soon for some more of the most inspirational photographers on Flickr.
Some beautiful shots from my Flickr favourites (clockwise from top left):
- The sweet mouse in needlefelted Lucy by Ola Smith
- The adorable acorns in IMG_31235 by truluxe_truluxe
- The cute look in Are you my mommy? by Kit Lane
- The pretty Natural white felted flower brooch by Jane Bo
Have a great day!
Point + Shoot : 5
Melbourne was so kind to us again this weekend by providing
another two glorious days of weather.
So while I a had a list of chores a mile long we opted to spend
it outdoors instead doing lots of fun things.
For Point + Shoot this time round I chose to show you some (couldn't pick just one) snaps of our Sunday Morning bike ride
- surprisingly something I love to do.
We ride through the suburbs we dream of living in, visit our favourite coffee shop then always head to the beach.
Hope you all had a lovely weekend!
Might post some photos later in the week from my catch up with some madeit buddies
{If Tania will lend me some}
Don't forget to check out the other P+S lovelies here
Introducing
2 little pigs
Lady bug love
waddle like a duck
Mr & Mrs Frog
all ready to be shipped to new homes - from here
Butterfly sugar cookies
Sugar cookies (makes about 30 medium and 10 small cookies)
Ingredients
227g ( 8 ounces) butter, softened
390g (13.7 ounces) plain flour
200g (7 ounces) granulated sugar
2 large eggs
1/2 teaspoon salt
3/4 teaspoon baking soda
2 tsp vanilla essence
Cooking instructions
- In a separate bowl, whisk together the flour, salt and baking powder, and set aside
- Beat butter and sugar in a bowl with an electric mixer until the mixture turns a pale colour
- Add the eggs and vanilla essence and whisk until combined
- Add the flour mixture and whisk until you have a smooth dough
- Wrap the dough in clingfilm and leave in fridge for one hour
- Preheat oven to 160-180 deg C (325-350 deg F)
- Lightly dust work surface with flour
- Roll out dough so it is about 1cm thick. Turn continually so dough does not stick to surface
- Cut out desired shapes with a lightly floured cookie cutter
- Transfer to baking sheets
- Place unbaked cookies in fridge for 15 mins
- Bake for 8-10 mins
- Place cookies on a wire rack to cool
As I have to have a gluten-free diet, I substitute the plain flour for gluten and wheat free plain flour.
Decorating the cookies
You will need:
Roll-on icing (sugar paste)
Pale blue & pale pink food colouring paste
Rolling pin
Butterfly cutters
Small paintbrush
Sieved icing sugar (confectioners sugar)
- Lightly dust work surface with sieved icing sugar
- Place roll-on icing onto surface and gradually add food colouring with a cocktail stick (as it is very concentrated), and knead colour in. Keep adding food colouring until you get desired colour
- Roll out icing so it is about 5mm thick, and cut out butterfly shape using cutter
- Lightly dampen underside of icing
- Place on top of cookie, and with a damp brush lightly paint the top to bring back the shine
Printed butterfly bag instructions coming soon............
Have a sweet day!
Blueberry & lemon cupcakes
Blueberry cupcakes (makes 12 muffin size cakes)
Ingredients
125g (4 ounces) unsalted butter, softened (sweet butter)
125g (4 ounces) icing sugar, (powdered sugar)
4 egg whites
50g (5.2 ounces) self-raising flour
100g (3.5 ounces) blueberries
150g (5 ounces) ground almonds
1/2 teaspoon vanilla essence
Zest of one lemon
Cooking instructions
- Preheat oven to 160-180 deg C (325-350 deg F)
- Line baking tray with paper cases
- Whisk egg whites until stiff peaks form
- Beat butter and sugar in a bowl with an electric mixer until the mixture turns a pale colour
- Stir in the flour, vanilla essence, blueberries, lemon zest and almonds and mix thoroughly
- Fold in the egg whites
- Spoon mixture into cases
- Bake for 12-15 minutes
- Place cakes on a wire rack to cool
Decorating the cakes
You will need:
Vanilla butter frosting
Roll-on icing (sugar paste)
Pale blue food colouring paste
Rolling pin
Butterfly cutter
Small paintbrush
Piping bag and nozzle
Sieved icing sugar (confectioners sugar)
- Fill piping bag with vanilla butter frosting and pipe in peaks on top of the cakes
- Lightly dust work surface with icing sugar
- Place roll-on icing onto surface and gradually add food colouring to roll-on icing with a cocktail stick (as it is very concentrated), and knead colour in. Keep adding food colouring until you get desired colour
- Roll out icing so it is about 5mm thick, and cut out butterfly shape using cutter
- Place on top of iced cake, and with a damp brush lightly paint the top to bring back the shine
As I have to have a gluten free diet, I substitute the self-raising flour for gluten and wheat free self raising flour.
Mini Butterfly cookie cutters from here.
Have a sweet day!
Built with love & lots of it
my husband & I promised our girls a cubby house for Christmas
& this week it was completed
it has been built with re-cycled materials where possible
taken my husband hours & hours
but he was not worried
he was building it for his 2 little girls
& it had to be perfect
built with so much love
& perfect in every way
Read More...
& this week it was completed
it has been built with re-cycled materials where possible
taken my husband hours & hours
but he was not worried
he was building it for his 2 little girls
& it had to be perfect
built with so much love
& perfect in every way
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