Apple Slice

Hi Everyone,
SURPRISE!!! I'm back after more than 12 months. I'm not sure for how long or if I'll be very consisted but I'm here for now. I do post a lot on Facebook and Instagram as I like those forums because I don't have to think so much about writing, which I've mentioned before is not my forte. So it might be a case of if I've got a lot to share at once I'll post here and let you know on Facebook and Instagram.
 What has prompted this post, is this recipe. I felt like making something sweet but healthy and this slice came to mind. I couldn't find my print out of it so I came looking on the blog, knowing I'd written a post about it. When I came to find it, I discovered it was only a draft and apparently I hadn't published it at all. I could have sworn I had but I can't find on the blog, so I'm here to remedy that situation.

So remembering this was originally written in March last year, here we go. 

Being Autumn here in my part of the world, it is the season for apples. I have a few small apple trees that have produced more than enough apples for us (and the birds). One tree, I planted when we first moved here 16 years ago, has produced fruit for the first time this year. I can't even remember what sort of apple it is but the apples are quite sweet so they are lovely to stew and eat without having to add sugar. They also hold their shape and don't turn to mush which I like as well.
A couple of weeks ago I adapted my Jam Slice recipe and made a healthy Apple Slice to take to Garden Group for morning tea. Although it was a bit crumbly it was quite a hit so I have since made it again and solved the crumbly problem. Now it's ready to share with you.

APPLE SLICE

Base

100g almond meal (about 1 cup)

½ cup rice flour (or coconut flour)

¼ cup olive oil

¼ cup honey

1 egg

1 teas vanilla

Filling

3 large sweet apples, peeled, sliced & cooked

Topping

2 eggs

¼ cup honey

2 cups desiccated coconut

Set oven on 180C (160C fan) & grease (with olive oil) and line a 22cm cake tin.

Mix all the base ingredients together and spread into the cake tin (this can be a bit fiddly as the mixture is sticky)

Bake for 15 mins or until cooked.

Remove from the oven and spread the apple on the base.

Wait until you have done this before making the topping as the coconut will absorb moisture and the topping is too crumbly when cooked.

Using a mixer beat the eggs until they are very light and fluffy.

Drizzle in the honey while the mixer is going & beat until combined.

Remove the bowl from the mixer and fold in the coconut.

Spread over the apple.(see NOTE)

Bake for 15-20 mins or until golden brown.

Allow to cool completely for cutting.

NOTE: Smooth coconut mixture down with the back of a spoon then lightly rough it up with a fork, this helps it stick together when cooked and not be too crumbly.
NOTE 2: You can use tinned unsweetened apple for convenience. It is also delicious with a sprinkling of blueberries, fresh or thawed frozen, with the apple.
PRINT RECIPE

Looking at the picture of the apples reminds of when we were kids, and apples didn't come all waxed and shiny. We would have competitions at lunch time to see who could get their apple the shiniest. Did you do that too?

Hope you've enjoyed the catch up

Thanks for popping by and until next time 

TOODLES

I would love your feedback.

You can either comment here or on Facebook 

or

You can follow me on

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Innocent Chocolate Coconut Muffins

Hi Everyone, 

This is a trial post as I have just bought an iPad and downloaded a blogging app and I want to check out how it works. Ross and I am going on a little holiday and I thought I might do some blog posts while we are on our travels, just in case you're interested in what we are up to. Ross' sister Joanne is currently away with her husband and has been doing a daily blog, and it's great being kept up to date. The truth be told I initially bought the iPad so I can backup my photos and when we get back it will a useful business tool as well. 

If you follow me on Facebook you might have seen my post about my best batch of Innocent Chocolate Muffins. 

They are based on my Innocent Chocolate Cake. I'm not sure if I can add a link to the original recipe with this app but you will find it on 15/6/2014. Last week I thought I'd try something different and give them a coconut twist. I soaked the dates in coconut milk instead of water and I replaced 1/2 cup of almond meal with toasted coconut. I also added 1 teaspoon of gluten free baking powder which made them lighter. I was hoping that they would taste a bit more coconutty, I might try a bit more coconut next time. They were still really yummy though. 

INNOCENT CHOCOLATE COCONUT MUFFINS

1 cp dates (cover with coconut milk& soak until soft)

150g almond meal (approx 2cps)

1/2 cp desicated coconut (toasted)

1/3 cp cocoa

½ teas bicarb soda

1 teas baking powder (gluten free)

1 ts vanilla

¼ cp olive oil

3 eggs (separated)

Mix together dry ingredients in a bowl. Puree dates with oil, vanilla and egg yolks until smooth, add to dry ingredients and mix well. Beat egg whites to soft peaks. Mix 1/3 of the egg whites into mixture thoroughly, then gently fold through the remaining egg whites. Spoon mixture into muffins patty pans and bake at 180C (360F) for approximately 15-20 mins or cooked when tested with a skewer.

It has taken a bit of faffing around but I managed to get a post done, YAY!! While I can't do as much as easily as I can on the computer I think it will be fine to keep you up to date on our travels. If I don't get a chance to post here as often as I'd like I will be posting regularly on Facebook and Instagram so you can follow me there.

Until next time 

TOODLES

 

Happy Birthday

To Me

Hi Everyone,

Well it was happy birthday to me a couple of weeks ago but this post is really about the cake I made myself not my birthday. I posted a picture of it on Facebook and had a request to share it here. I hadn't planned on blogging about it so I didn't take an photos of the process but there is no rule that says that I have to so I'm going to share it anyway.
It's not very often I have to make my own Birthday cake, usually one of the kids does it but they weren't home and baking is not Ross' forte, so it was up to me.
Originally I was going to make a wheat free version of this experiment that Heidi and I made a couple of weeks ago, Caramelised Pear Cake with custard cream.

Yes, I know, not the most elegant looking cake (the components needed to be well chilled before assembly hence the oozing custard cream) but it did taste REEEEEEALLY good. I was a bit pushed for time on my birthday so I didn't have time for chilling things so I decided to do another experiment instead. The challenge was to make a healthy cake that tasted decadent and naughty.
I already had some tried and trued healthy recipes that I thought, when they were combined, might just fit the bill. I started off with my 'Innocent Chocolate Cake', a perfectly yummy guilt free cake. I did a post on it a couple of months ago and you can find it HERE.

For the filling I took my inspiration from the recipe for this chocolate tart that we made in a raw food workshop with Cat Cannizzaro. I changed it so that the flavours blended better with the cake. (If you want the recipe for this tart, which is to die for, it will be available for purchase at Wild Raw soon)

And I  made an orange cashew cream that I used on some muffins a little while ago. I also love hazelnuts and I thought they would go nicely as well.

This is what I came up with,
TA DAH!!
Innocent Jaffa Hazelnut Cake.

Looks pretty good, don't you think? It tasted pretty good too. It certainly fulfilled the brief. In fact tasted so good I almost felt guilty eating it, even though it's perfectly healthy.

INNOCENT JAFFA HAZELNUT CAKE

INNOCENT CHOCOLATE CAKE
1 cup chopped dates (cover with water & soak until soft)
1 teasp vanilla
1/4 olive oil
3 eggs (separated)
1/2 teasp bicarb soda
1/2 teasp baking powder
200g almond meal (approx. 2cups)
1/3 cup cacao powder (or cocoa)
Set oven to 180C & grease and line a 20cm cake tin. Puree dates, vanilla, oil & egg yolks until smooth and  add to the dry ingredients, mix well. Beat egg whites to soft peaks and mix 1/3 into the rest of the mixture then gently fold through the remaining egg whites. Pour into the cake tin and bake for approximately 30 mins or until done when tested with a skewer. Allow to cool for a few minutes before removing from the tin.
NB: While the cake is cooking roast 1/2 cup of hazelnuts for 5-10 minutes. Remove from the oven and roll them in a tea towel to remove most of the skins and chop roughly.
FILLING
Chocolate Cashew Cream
11/2cups chopped raw cashews
3/4 cup water
1/2 cup chopped dates
1 teasp vanilla
30g cacao powder
40g cacao butter (melted in a bowl over hot water)
Soak the cashews and dates in the water overnight. Blend the cashews, dates, vanilla and cacao powder until really smooth. Add a little more water as needed to achieve a smooth result but it doesn't want to be  runny. Finally blend in the cacao butter until well combined. The chocolate cashew cream will firm up a bit as it cools down so it best to fill the cooled cake straight away while it's still easy to spread.
TOPPING
Orange Cashew Cream
11/4 cups chopped raw cashews
Juice of 2 orange
Grated rind of one orange
5 teasp agave syrup
20g cacao butter (melted in a bowl over hot water)
Soak the cashews in the orange juice overnight. Blend all the ingredients except cacao butter until really smooth (add a little water if needed). Add the cacao butter and blend until well combined. This also will firm a little as it cools so best to use straight away.
ASSEMBLY
When the cake is cold slice in two. Spread one half with the chocolate cashew cream and sprinkle with half the hazelnuts. Place the second half on top and spread some of the orange cashew cream on top, sprinkle with the rest of the hazelnuts and some orange zest and pipe around the edge if desired.

PRINT RECIPE

I hope you give Innocent Jaffa Hazelnut Cake a try and let me know what you think.

Thanks for popping by and until next time 

TOODLES

 

 

I would love your feedback.

You can either comment here or on Facebook 

or

You can follow me on

Facebook or Instagram @oneearlybird

 



Easy Peasy & Ham Soup

Hi everyone, still not much happening on the crafty front so I'm back with a recipe.
As a child I was a fairly fussy eater or so I was told, but on reflection I don't know that I was that fussy, its just that I didn't like the foods that were served up to us. A lot of the foods that I like now are ones that my mum didn't like so they weren't on the menu, in particular salads. Even the cooked foods I like now I didn't like then because they were cooked to within an inch of their life so   they tasted horrid(I'm gagging as I write).
One of the things I didn't eat as a kid was soup. Even as an adult I wasn't a big fan, until my eldest daughter Cherry (who by the way isn't a fussy eater) made Minestrone (or as we call it Mine Strone) soup at school. She came home very excited and insisted on making because it was so yummy and she was sure I would like it. I had my reservations but she made the soup, I loved it and the love affair with soup began. I started looking at soup in a whole new light, now realising that there were so many options out there other than  Mum's vegetable soup with its favour dominated by onion and celery or my Mother-in-laws goopy split pea soup.

Soup has now become a winter staple in our house though hubby doesn't eat it (I think he was scarred for life by the split pea soup). I like to make a big batch and have it in the fridge or freezer for a quick easy lunch and it's great to take hot to the footy/netball in a vacuum flask.

This particular recipe was inspired by one of my best friends Gabby. I was visiting her a couple of weeks ago when she was making soup. She had been wanting to make pea and ham soup but there must have been a world shortage of split peas as she hadn't been able to get them anywhere, so she decided to try substituting red lentils. The soup was pretty good but

when I left her place I had made up my mind to make pea and ham soup, split peas or no split peas. I hadn't made pea & ham soup before but I couldn't see any reason why frozen peas wouldn't do the job, so I bought a packet and a ham hock. A few minutes prep, a couple of hours cooking and 'Easy Peasy & Ham Soup' was ready to eat. 

    

EASY PEASY & HAM SOUP
1 kg frozen peas
1 ham hock
1 medium onion (diced)
oil
water
salt & pepper
Note: I like to peel the skin off  the ham hock so the favour of the soup isn't too smoky.

Sauté the onion in a little oil over a medium heat in a saucepan large enough to fit your ham hock. When the onion is translucent added the ham hock, frozen peas and enough water to cover the hock, or at least nearly cover it. Note: The more water you add the thinner your soup will be.

Bring the soup to the boil, then turn down to a simmer and put a lid on the saucepan. Leave to simmer for about 2 hours. You may need to turn the ham hock over every so often if it isn't completely covered. Once the meat is starting to fall off the bone, take the hock out of the soup, remove the meat from the bone and cut into pieces.

Blend the peas, until smooth either in a blender or I use a stick blender in the saucepan. Add the ham back into the soup, season with salt & pepper to taste (if needed) and it's ready.

 

I like to add a few chilli flakes for an added little kick, and because of my wheat allergy, I quite often serve my soups with corn chips, instead of bread, they add a nice contrasting crunch.

AND

If you want "comfort" in a bowl, make a mash of potato, sweet potato, creamed corn and cheese and add a big dollop of it to your soup with little extra grated cheese. This is soooooooo good I can't even describe it. YUMMO.  

There you have it an easy winter warmer, and if you wanted to make a quicker version just use some diced smoky bacon instead of the ham hock. I'm sure it would be just as delicious.

Make, eat & enjoy, until next time

TOODLES





Lotsa Good Stuff Happening

I've had a very satisfying week. You know one of those weeks where there's been lots of stuff happening and it's all been good stuff.
MONDAY I started this online course.

 

I have been following Pip Lincolne's blog Meet Me At Mikes for quite some time and love her style so when she offered an online course on blogging I signed up to do it. Fortunately it is a 'work at your own pace' course because other stuff has been taking up my time over the last week. I have been following most on the posts on the Facebook page and have watch a couple of Pip's video tutorials which are really helpful. I'm hoping to get stuck into it this week. If you're interested in starting a blog or feel like you need to learn more Pip is running a another course in July. 

MONDAY EVENING & TUESDAY I did some Raw Food workshops with Cat Canizzaro from Wildraw.  Cat is one of Australia's leading raw(as in uncooked) food gourmet chefs and just happened to grow up with one of my best friends, Marita. We were very lucky that Marita was able to organise for Cat do the workshops in Corryong while she was in Victoria.

On the Monday evening we made chocolates

 

Healthy, good for you, delicious chocolates, salted caramels and peppermint creams. Lucky for me Ross doesn't like dark chocolate so I don't have to share. I have been rationing myself to only a couple a day to make them last but I think I only have one left. I have bought the ingredients to make some more when I have time

On Tuesday morning we made Puttenesca Zucchini Pasta and Mushroom Kelp Noodles.

The Puttenesca was beautiful and apart from not being hot, tasted just like the real thing. I don't like mushrooms so I tried the kelp noodles with just some tamari & sesame oil. They were nice too & very good for you so I think I will start substituting them from rice noodles.

Tuesday afternoon was desserts and other sweet treats, my favourite part.

 

We made Banana Avocado Mousse with Coconut Cream, Chia Pudding, Chocolate tart and Chocolate Nut Balls from the leftover tart base. Everything was soooooo yummy,especially the tart, it was hard to believe they were good for you as well.

Cat was great fun and so full of information about nutrition as well as chefy stuff. She will be back in Victoria for more workshops/classes in later in the year, so if you're interested keep an eye on her website Wildraw or you can 'Like' her on Facebook.  The recipes are available on the website too and Pete Evans' new cook book 'Healthy Every Day' includes Cat recipe for Lemon Lime Cheesecake and she has inspired a couple of others recipes in the book as well. 

WEDNESDAY wasn't quite so full on but we did have a farewell lunch at the local Neighbourhood Centre for one our committee members who is moving to Wangaratta. I am the self appointed cake/dessert maker for these events so having been inspired by the healthy nutritious food from previous 2 days I decided to bake my Innocent Chocolate Almond Cake (no, it isn't raw)and to go with it, a Raspberry Sauce & Coconut Cream.

Forgive the inelegant foodie photo but you get the idea. I came up with this cake recipe (which I will share in another post) about 12 months ago even before I found out I have a wheat allergy. There is no sugar, dairy or flour in it but it is delish and has become a family favourite. The raspberry sauce and coconut cream added a nice touch of healthy decadence and went down a treat.

THURSDAY this arrived.

Those of you who live in Australia know what a horrid summer we had. It was very hot for a long time and here in North East Victoria we had an unusual lack of spring and autumn rain (until about 6 weeks ago). We are on town water but we don't have great pressure and we have an acre of garden to keep alive. 5 years ago we cleaned out our dam, made it a bit bigger and diverted all our rainwater from the house and shed into it so that we could use it on the garden through the summer. This has served us well up until this year when we were pumping water for the garden twice a day for most of January. The dam got fairly low (we like to keep some water in reserve in case of bush fire) and we ended up with a scary water bill as well. At the end of summer Ross and I had tossed around the idea of putting in a bore for more water.

At the football on Saturday a week ago Ross found out the drillers were going to be in town. A phone call & an internet application on the Monday and they arrived 7am Thursday to start drilling. Ross is a "get things done' kinda fella but this was ridiculous. 



 They were set up and drilling by 8.30am and hit water at 25 metres in the afternoon.

FRIDAY They kept drilling down to 72 metres to improved the water flow/supply. I spent a lot of time watching the process and marvelling at what they can do with machines these days. Once upon a time it would have been very labour intensive but now days I could almost do it(with a bit of training of course). I was glad when they stopped though because while the noise wasn't too loud in the house it was annoying enough to make it hard to concentrate. They were packed up & ready to go home by 4pm that afternoon.

We were left with a muddy mess to clean up and a bit of polypipe sticking out of the ground. Not much to show for the money but the garden will be ever so grateful in the years to come & so will I.

I had to include this photo of our little lady, Lulu, who spent the whole time wandering between the house and the drilling site for the 2 days. The autumn leaves are so pretty on the ground too.

SATURDAY was spent at the football/netball where I assist the netball coach and umpire the 'A' grade game.

SATURDAY EVENING Ross & I went to his High School class reunion.

The photos were taken in individual classes. This is the 'C' class, Ross is hidden up the back on left.

It was a great night. Even though I wasn't in this class at school I was friends with most them so it was great to catch up, reminisce, have a few laughs and dance the night away. Fell into bed at 2am.

SUNDAY  I woke at 6. Technically that's a sleep in for me but 4 hours isn't really enough sleep so I declared it a 'sloth day'. A do nothing day, a bit of TV and a 2 hour 'nanna nap' in the afternoon.

 

There you go a great week don't you think? The only draw back with such a full week is that Bernina is feeling a bit neglected and I am missing working with her. Well, we will be back together pumping out some good crafty stuff pretty soon.

 

I hope to be back in the next couple of days with some recipes so stay tuned. Until then

TOODLES 

 

PS. I found this amusing; I was spell checking my blog post and it doesn't recognise blog or blogging as a word. Hehe.

PPS. I am also on Facebook and Instagram if you would like to follow me there as well.

 

 

 

Apple Sultana Walnut Cake

 

Hi everyone, yes I know you don't hear from me for over a month and now I'm back again already. That's what can happened once you don't have time lines you have to work to. I don't know about you but I find I'm happier, more motivated and productive if I can go with my own flow.

This time last year I had some allergy testing done and the result was I discovered I'm allergic to wheat (but not gluten) and soy and have a sensitivity to a couple of other things as well. I don't have any major reaction to these things, it just upsets my immune system. So occasionally I still eat REALLY GOOD cake, my home made hot cross buns or nice wholesome bread. I do have a sweet tooth though and I love to bake so I try and adapt recipes to be wheat or gluten free and fairly healthy. I have even invented a few of my own recipes along the way which I will share with you in the future.

 

This morning I discovered these less than appetising fellas at the bottom of the fruit bowl so I decided they needed to go into a cake.

 

An apple, sultana & walnut cake to be exact. It is a beautiful, moist & gutsy cake, my favourite kind. The original recipe came from a newspaper and I have adapted it to be wheat free. I also cut down on the sugar to make it healthier as it was very sweet anyway. 

APPLE SULTANA WALNUT CAKE

½ cup mild tasting oil (or melted butter)
½ cup brown sugar
2 eggs (lightly beaten) 
1 cup almond meal
1 cup rye flour
1 teasp bicarb soda
1 teasp cinnamon
1 teasp nutmeg
1 teasp mixed spice
150g (5oz) sultanas
60g (2oz) chopped walnuts
2 apples (peeled & diced)

Mixed together the oil, sugar and eggs in a jug or small bowl. Combine the rest of the ingredients except 30g of the walnuts (these will be used on top later) in a large bowl and add the wet ingredients. Mix well and add a little water if you need to. Spread the mixture in a greased 22cm (9") round cake tin with a piece of baking paper in the bottom and smooth the top. Sprinkle with the reserved walnuts and bake in a moderate oven for approximately 45mins or until a skewer comes out clean. Allow cake to cool in the tin for 10 minutes before turning out. 

*If you want to make this gluten free just replace the rye flour with a gluten free alternative.
**If you don't have any allergies replace the almond meal & rye flour with1¾ cups of plain flour.
***If you're feeling a little naughty and you want to put icing on the cake this Brown Sugar Frosting goes very nicely with it.

Hope you enjoy making and eating this cake, it is delish. Until next time toodles. 

Yay It's May

Phew I'm glad April is over. I'm not one to wish my life away but I'm glad that I can get back to doing what I like without time constraints.........
Or so I thought when I started writing this post 10 days ago. I started writing quite a lengthy review of April's activities which I was going to do in parts when I got half way through the first part and it disappeared. I started over again but it was taking too long so now a quicker review in point form with photos all in one post.

Man From Snowy River Festival:
For various reasons I didn't end up participating in, looking at or watching anything at the Festival but if you want to see some great photos go to Great Art Photos.

30th Anniversary Getaway:
Ross and I don't usually make much of a fuss about our anniversary but we thought 30 years was pretty significant so decided have a few days away. We headed to Narooma on the south coast of NSW(New South Wales, Australia) on the Monday, down the coast to Lakes Entrance in Victoria on the Tuesday, across to Melbourne on Wednesday and home Friday.



Narooma, Mallacoota, Mumbulla Creek Falls, Lakes Entrance. 

Australia Quilt Convention:

The whole reason for heading to Melbourne was for this quilt show. I haven't been for a couple of years and this year it was fun to take my daughter, Heidi, along as a new patchworker. Heidi has been to quilt shows with me before but this time with different eyes, not just looking at the lovely quilts but analysing how they are made and different techniques.

 

A few of my favourites



And a few more



Another favourite(loved the textures & techniques), newbie taking reference photo(makes her a real quilter), newbie with her very own large cutting mat and my purchases.

Easter:
Easter is usually spent camping, 4 wheel driving, motorbike riding and various other activities with Ross' family. This year our base camp was on the banks of the Murray River only about 10 minutes from town.

 

Camp activity, relaxing, reading, cooking, colouring in for the young adults with the 3 year old, who has lost interest.

A drive to the beautiful Budong Falls

Lower Budong Falls looking up

 

Lower Budong Falls looking down

And of course Easter always includes making heaps of these, about 5 or 6 dozen Hot Cross Buns. If you would like the recipe it is on Heidi's blog, Hide and Go Cook.

Women on Farms Gathering:
This event ran pretty smoothly and was a great success thanks to the organising commitee and volunteers.

The 30cm square patch I designed and made as our contribution to the perpetual banner.

The patch on the banner.

Some of my quilts on display in hall.

Instructing a workshop on Kudusama flowers and other paper folding.

Getting our garden ready for the gardens tour was the most time consuming activity for the month and I forgot to take any photos while the women were visiting. Oh well, they had a lovely time.

So that's it for April, busy though it was, it was full of fun and overall it was a great month. Now it's back to "normal".
I'm hoping to be back really soon so until then toodles.

 

 



 

Busy April

Hi everyone, how busy is April for all of you? For me, it feels like I've taken a big bite and now I having to chew like heck.
This weekend starting yesterday our little country town of 1500(approx.) hosts(or gets invaded by) 10,000+ people for this event

From official website

The Man From Snowy River Festival centres around the poem by AB "Banjo" Patterson and if you've followed the link you can see that it involves a lot of horsey stuff. I'm not a particularly horsey person but I do like to look at the Art & Photography Exhibition and watch the final two events the 'Brumby Catch’ and the ‘Stock Saddle Buckjump’ on the Sunday afternoon.

Photo from official website

Photo from official website

I also like to watch the street parade

This year some friends & I decided to participate in the parade, to promote another event that we are passionate about "Garden Getabout"  which happens on the second weekend in November. Anyway this is the situation this morning.

Yes, rain. I love the rain (goodness knows we need it) and I even like walking in the rain, but I not to sure about parading in it. The Festival committee have already had to postpone one of today's event until Sunday so we'll have to wait and see. Hopefully the rain will stop by parade time.

The other event that has been keeping me busy is this one.

This gathering in essentially a "get away from it all" weekend for rural women. It is a weekend full of workshops, tours and dinners with speakers telling their stories, and is hosted by a different Victorian town each year. This year we are hosting it so I been working on;

these for a workshop

 

this for our contribution to the official banner

 

these for displaying

&

 the most time consuming

 this for a garden tour.

 

The poor garden has been a bit neglected (apart from watering) over our VERY HOT DRY summer and up until a couple of weeks ago I thought I would have to pull out, it was looking so forlorn. A bit of rain has sparked it up though and the plants are starting to look refreshed but also the weeds have taken off. So there's a lot of weeding and edges and cutting back to be done. The bright side, a lot of the work that I would have do in preparation for the "Garden Getabout" will be done.

 

Now on top of all that we have to fit in Easter which involves a big family camping weekend and of course the Easter season wouldn't be complete without baking lots of these



My family would kick up a real fuss if there weren't homemade hot cross buns. I love them too, there's nothing quite like fresh out of the oven buns. Mmmmmmm yum.

There you go busy April wish me luck as I chew through it. See you soon. Toodles