tag:blogger.com,1999:blog-64544345554743117772024-03-05T19:11:43.215+11:00Mrs MonkeiMaker of handmade beaded jewellery and baker of all things unhealthy.
My jewellery shop can be found at madeit.com.au and I have a facebook page too. Would love to connect with makers and bakers alike!Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-6454434555474311777.post-90660809832194195062013-01-15T22:41:00.000+11:002013-01-15T22:41:09.033+11:00Double Chocolate Peppermint CookiesI think that the chocolate/mint combination is such a classic one. It's very a Christmas flavour, and if I get a chance this season I'll be making some to give as gifts.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlBBckLFsCoLve6yUAKQ_I2KMo7UbBKonsd-1DiJp0Foayd8-DQxps6RP2-WK8v4CWvclvfWObKnFCmys37OebdU3ZL2m-KToX_EW14oig_R5dwUPwMEDsA6noM58eBEpU_Myxf8AiXbs/s1600/Cookies6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlBBckLFsCoLve6yUAKQ_I2KMo7UbBKonsd-1DiJp0Foayd8-DQxps6RP2-WK8v4CWvclvfWObKnFCmys37OebdU3ZL2m-KToX_EW14oig_R5dwUPwMEDsA6noM58eBEpU_Myxf8AiXbs/s320/Cookies6.jpg" width="320" /></a>I found this one a long time ago from <a href="http://joythebaker.com/" target="_blank">Joy The Baker</a> - if you aren't a fan of hers, head on over and check her out. I'm a long time lurker at her blog, and am plotting grabbing her book as soon as I can justify yet another cookbook purchase!<br />
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The mixture that this recipe makes is a bit of an odd one to work with, as it's quite thick and sticky. This is quite possibly due to the fact that the only "wet" ingredients in it are butter, eggs and peppermint extract. However, the cookies it produces are chewy without being tough. They do spread a LOT though, so definitely watch your spacing on the tray!!<br />
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A simple case of whisking the dry ingredients together in one bowl..<b><br /></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbuZ1ePhmWnlSUyekmCcu4qx6V1UtmSeSGD76nH1i7SMKqAeasidPEuwpobDZGW_k6bqhmhnx9AYMgkzn6qG4-_VVe6s0t0hf2whFRm47a0m4Ty_SPPpBMiAD-C1dOZVFMn2XAut793P4/s1600/Cookies1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbuZ1ePhmWnlSUyekmCcu4qx6V1UtmSeSGD76nH1i7SMKqAeasidPEuwpobDZGW_k6bqhmhnx9AYMgkzn6qG4-_VVe6s0t0hf2whFRm47a0m4Ty_SPPpBMiAD-C1dOZVFMn2XAut793P4/s320/Cookies1.jpg" width="320" /></a></div>
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Mixing up the butter and sugars in another bowl...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9fzwJQ57AvJPA43Zqt1mSA_7IoSyq3QAw7313MTHyfwL4xDbWpOB8Kk9G1-egGre21QT3budeJvTHKVUZPA6a5dG-xLN5W_Hzy9WmEZcZsZ6MjAOfbLMahf6oY3Pn3qV41HabZmH8gss/s1600/Cookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9fzwJQ57AvJPA43Zqt1mSA_7IoSyq3QAw7313MTHyfwL4xDbWpOB8Kk9G1-egGre21QT3budeJvTHKVUZPA6a5dG-xLN5W_Hzy9WmEZcZsZ6MjAOfbLMahf6oY3Pn3qV41HabZmH8gss/s320/Cookies2.jpg" width="320" /></a></div>
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Adding the dry ingredients in and mixing some more</div>
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Here's the finished product (after a failed batch due to badly measured cookies)</div>
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The first 2 batches - one guess which one was the failed batch! (They still taste awesome)</div>
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<i><b>Double Chocolate Peppermint Cookies</b></i><br />
From <a href="http://joythebaker.com/2008/12/double-chocolate-peppermint-cookies/" target="_blank">http://joythebaker.com/</a><br />
<u>Ingredients</u><br />
1 1/4 cups plain flour<br />
3/4 cup cocoa powder<br />
1 teaspoon<br />
3/4 teaspoon baking soda<br />
225g unsalted butter, at room temperature<br />
1 cup sugar<br />
2/3 cup brown sugar, packed<br />
1 teaspoon peppermint extract<i> (I used essence, it's still good)</i><br />
2 large eggs<br />
340g dark chocolate chips, or baking chocolate chopped up <i>(I used 1 packet of home brand choc chips and half a packet of Nestle milk choc chips - obviously it's better with good chocolate!)</i><br />
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<u>Method</u><br />
- Preheat oven to 190 degrees celsius, line baking sheets with baking paper or silicone sheets<br />
- Whisk together the flour, cocoa, salt and baking soda in a medium bowl.<br />
- With a stand mixer and paddle attachment, or hand-held mixer and a large bowl, beat the butter on medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes, until well blended.<br />
- Beat in the peppermint.<br />
- Add the eggs, one at a time, and beat for 1 minute after each egg goes in.<br />
- Reduce the mixer speed to low and and add the dry ingredients in three portions, mixing only until each addition is incorporated.<br />
- Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls <i>(I really recommend you go for teaspoonfuls - they really spread!)</i><br />
- Bake cookies, rotating half way through, for 10 to 12 minutes or until they are just set around the edges. They may still be a little soft in the middle.<br />
- Remove from oven and allow cookies to rest for 1 minute, then carefully transfer to a rack to cool. <i>(Again, recommend that this is more like 5 minutes as these cookies are fall apart soft straight from the oven!)</i><br />
- Repeat with the rest of the dough, cooling baking sheets between batches <br />
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<b>Note:</b> Joy notes that you can easily cover the uncooked dough and refrigerate for up to 3 days prior to baking. You can also freeze the dough in spoonfuls, ready to bake. No need to defrost the dough, simply add another minute or two to the baking time. I'm definitely going to try this!Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com0tag:blogger.com,1999:blog-6454434555474311777.post-90337268085875756522012-12-15T10:20:00.001+11:002012-12-15T10:20:49.805+11:00Buttercream Frosting Truffles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVKfBlNjF0n8SVyOZnUAJ0aYdC6rX4eAMzN83uiLzLZ_YeZc0U8wDLZI5fNCGestf3OmocIGulqtuxR_EUeIS8JKAfS6V0nLLzL_RO2aE38UUp8vm5zQokqNZQV_MAL4z8nTt8y5h5tE/s1600/Frosting+Truffles02.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVKfBlNjF0n8SVyOZnUAJ0aYdC6rX4eAMzN83uiLzLZ_YeZc0U8wDLZI5fNCGestf3OmocIGulqtuxR_EUeIS8JKAfS6V0nLLzL_RO2aE38UUp8vm5zQokqNZQV_MAL4z8nTt8y5h5tE/s320/Frosting+Truffles02.jpg" width="320" /></a>I don't know about you, but when I've made cupcakes I always find that I've either made not enough frosting or WAY too much. A while ago I made <a href="http://mrsmonkei.blogspot.dk/2012/08/malteser-cupcakes.html" target="_blank">these Malteser cupcakes</a> for my husband's boss as a bon voyage present, on her last day at work before heading to Italy on holiday. <br />
I ended up with at least a third of my frosting leftover, so decided to turn it into truffles.<br />
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This is a fiddly, time consuming but super easy way to use up buttercream!<br />
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I'll include the recipe I used for the buttercream, it will ice 20 cupcakes and still have heaps leftover for truffles but you can use any leftover buttercream. <br />
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<i><b>Vanilla Malt Buttercream Truffles </b></i><br />
<i></i><u>Ingredients</u><br />
250g butter, softened<br />
2.5 cups icing sugar<br />
1 teaspoon vanilla<br />
3 tablespoons malt powder, or alter to taste <i>(I use Nestle)</i><br />
Approx 200g Milk chocolate melts/cooking chocolate<br />
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<i>Method</i><br />
- Refrigerate leftover buttercream for at least a few hours/overnight until hard.<br />
<i>- Using a teaspoon to portion it out, roll the buttercream into balls and place on to a cookie tray which has been lined with baking paper. Place in the freezer for 30 minutes.</i><br />
<i>- Melt the chocolate as per directions.</i><br />
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Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com0tag:blogger.com,1999:blog-6454434555474311777.post-58439437466748732802012-10-28T22:05:00.000+11:002012-10-28T22:05:02.542+11:00Jam Donut MuffinsIn my quest to avoid paying attention to the AFL grand final this year, I have been baking. Although I did receive 2 new cook books in the mail over the past 3 weeks (it's an addiction paid for by my jewellery!), I couldnt help but make some old favourites from my many hours spent trawling food blogs for ideas.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWEtFyy1vY1Tj-oWVTRPrGTNm7amZ4R8fW31uR1f2bFbP9rZvurzXmsSmFSKS3Mb3XrjC9cxZgyeGG8uFtzmZA7WQDg0T921yJifSN98sgTxrJUi1XBdFNWxDiiQKhkQPrSnPTHNXbEMw/s1600/Jam+Muffins6.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWEtFyy1vY1Tj-oWVTRPrGTNm7amZ4R8fW31uR1f2bFbP9rZvurzXmsSmFSKS3Mb3XrjC9cxZgyeGG8uFtzmZA7WQDg0T921yJifSN98sgTxrJUi1XBdFNWxDiiQKhkQPrSnPTHNXbEMw/s320/Jam+Muffins6.jpg" width="320" /></a> <br />
First up, Jam Donut Muffins! Or actually, Jam Doughnut Muffins. I'm yet to understand the difference, Google tells me there isn't any so I'm going with what I know.<br />
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<i>This is such an easy one bowl recipe. All the ingedients in: </i><br />
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj2njBozolFo4yT9w4sDgbLr1gt7oQjmy6VzFPEeHcqrnGQ-I7NC5cwCzz5de4t5x564BDG3aUOxChwQ92iQjT_Ds96n2iIcwEDYIS0_QiG22hW-wnS-HPJ8vEESU8Z9Yf8Z_XorvZS0E/s1600/Jam+Muffins1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj2njBozolFo4yT9w4sDgbLr1gt7oQjmy6VzFPEeHcqrnGQ-I7NC5cwCzz5de4t5x564BDG3aUOxChwQ92iQjT_Ds96n2iIcwEDYIS0_QiG22hW-wnS-HPJ8vEESU8Z9Yf8Z_XorvZS0E/s320/Jam+Muffins1.jpg" width="320" /></a></i></div>
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<i> Dollop some jam on a bit of the mixture - I went with nutella, jam and lemon curd for variety.</i></div>
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0OO-P47iaE6jM1iYlpB5CtEzvq8TAQFON1RTQAOKVpdNYSXRYCOwN6ObzLHFSZmmkMj2Fx6c8EmxPFJGD0OpMbdbCcsjoAmi6tqfisbDEUkX30gUU4hcHZIG7dUJVRelb71hDaZ97p4/s1600/Jam+Muffins2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0OO-P47iaE6jM1iYlpB5CtEzvq8TAQFON1RTQAOKVpdNYSXRYCOwN6ObzLHFSZmmkMj2Fx6c8EmxPFJGD0OpMbdbCcsjoAmi6tqfisbDEUkX30gUU4hcHZIG7dUJVRelb71hDaZ97p4/s320/Jam+Muffins2.jpg" width="320" /></a></i></div>
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<i> And then cover it over with some more mixture.</i></div>
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGM6x-__AuGEbEOhjxgWpRCnDIN0G_shp7haJpWHdnOTO5h_f6TxGLvwbHSvIrTvy1cedeao50b8d0BHgBzVOCeYGhMoyqb0E2YVt6wiYp6urqQ7i91VCUMh4Zw-b447o9pKIxxwPIi7A/s1600/Jam+Muffins3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGM6x-__AuGEbEOhjxgWpRCnDIN0G_shp7haJpWHdnOTO5h_f6TxGLvwbHSvIrTvy1cedeao50b8d0BHgBzVOCeYGhMoyqb0E2YVt6wiYp6urqQ7i91VCUMh4Zw-b447o9pKIxxwPIi7A/s320/Jam+Muffins3.jpg" width="320" /></a></i></div>
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<i>They bake up beautifully, and finish off well with some melted butter and cinnamon sugar. </i></div>
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What I like about these is they give you a donutty (new word) type snack but minus the deep fryer, and they are SO easy to put together.</div>
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I like to put different fillings in them, I made a double batch today with lemon curd for my lemon crazy Mum, as well as nutella in some for me and raspberry jam for hubby.</div>
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<i>The innards of a nutella muffin. At its most perfect when still warm.</i></div>
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<i><b>Jam Donut/Doughnut Muffins</b></i><br />
From: Nigella <br />
<u>Ingredients</u><br />
1 1/3 cups self raising flour<br />
1/3 cup white sugar<br />
1/2 cup milk<br />
7 tablespoons of vegetable oil<br />
1 egg<br />
1/2 teaspoon vanilla extract<br />
12 teaspoons strawberry jam/nutella/apricot jam/whatever you like!<br />
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<u>Topping</u><br />
1/2 cup unsalted butter<br />
1/2 cup white sugar<br />
1 teaspoon ground cinnamon<br />
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<u>Method</u><br />
- Preheat oven 180 celcius<br />
- With a fork, beat together the milk, oil, egg and vanilla.<br />
- Stir this into the flour and 1/3 cup sugar to combine. Don't overbeat, a few lumps are fine.<br />
- Spoon mixture into muffin cups so just under 1/3 full.<br />
- Add a teaspoon of jam into the center of the cup, and then more muffin mix so just about full.<br />
- Bake 20 minutes or until the tops of the muffins spring back when pressed lightly. Remove from oven.<br />
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- Melt butter in a small bowl, combine sugar and cinnamon on a small plate.<br />
- Whilst still warm, take muffins out of cups (I leave them in as it's less messy to give them to people), roll in butter and then sugar. Eat warm (or warm briefly in microwave later!)<br />
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<br />Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com0tag:blogger.com,1999:blog-6454434555474311777.post-54713138110420615622012-10-12T18:18:00.002+11:002012-10-12T18:18:20.391+11:00Triple Chocolate Brownies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbO8XEzLhyphenhyphenTbTp5CG61ehmLtpW2tL_sdsRCBdLTfniBHU1TopxgjjbTYCWS19reqONG7g_2A-mNkDb3ov-XOXRhDNZgYDMW14QCmLhKcKb3UUqpR8Ay5fe7HJmZRre1zOFywVaArzYEcQ/s1600/Brownies4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbO8XEzLhyphenhyphenTbTp5CG61ehmLtpW2tL_sdsRCBdLTfniBHU1TopxgjjbTYCWS19reqONG7g_2A-mNkDb3ov-XOXRhDNZgYDMW14QCmLhKcKb3UUqpR8Ay5fe7HJmZRre1zOFywVaArzYEcQ/s320/Brownies4.jpg" width="320" /></a>Okay so here's an admission, I'm cook book addicted. Every time I see a special on at the supermarket - you know, one of those 'buy 3 of a particular brand, get this cook book free' type ones, I'm there with a shopping basket full of choc chips. <br />
This recipe is from my latest "free" cook book acquisition, "Australia's Sweet Baking Favourites" by Nestle. It's the second similar book by Nestle I've picked up in the same manner this year, but it has a coconut cherry slice in it which I'm dying to make. I am pretty sure it's the same as one I found on the back of a milk melts packet as a child! I'll report back on that one, but in the meantime, here are some brownies!<br />
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<i>Again, super easy recipe. Melt the butter, chocolate and sugar..</i></div>
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<i> Stir in flour, eggs and choc chips and put into greased, lined pan!</i></div>
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<i>Cool, slice, and eat. They are incredibly rich, you won't want big pieces!</i></div>
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<b><i>Triple Chocolate Brownies</i></b><br />
From: "Australia's Sweet Baking Favourites" by Nestle.<br />
<u>Ingredients</u><br />
125g butter, chopped<br />
1 1/3 cups/200g dark cooking chocolate, chopped<br />
1/2 cup caster sugar<br />
2 eggs, lightly beaten<br />
1 1/4 cups plain flour<br />
1 cup/190g white choc chips<br />
1 cup/190g milk choc chips<br />
<br />
<u>Method</u><br />
1. Preheat oven to 180C/160C fan forced. Grease and line a 19cm square cake pan.<br />
2. Combine butter, dark cooking chocolate and sugar in a large saucepan, stir over low heat until melted. Allow to cool 10 minutes<i> (I suggest longer, as my choc chips started to melt when mixed in!)</i><br />
3.<i> </i>Stir in eggs, flour and choc chips. Spoon mixture into prepared pan and smooth the top.<br />
4. Bake 25 minutes or until mixture is just firm to touch. Cool in pan. Turn out and cut into squares to serve. <i>(Lesson learned by me - make sure that the brownies are <u>definitely</u> cool, I was impatient and ended up with broken up brownies rather than beautifully sliced ones!!)</i>Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com0tag:blogger.com,1999:blog-6454434555474311777.post-21146103024535296942012-10-03T16:28:00.000+10:002012-10-03T16:28:17.993+10:00Brown Butter Blondies With Brown Sugar<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguRquKeozxz1WHp2jMW8l-DlqTP1M1Uc35xgLMwoq9JiKbjXUiflfX2on8Sex4jgh-1rPrWxUY1RI5LtCiflBsBf2jTPx1O2JNkcaiJ-MZ1xmPU8hGIpkG9osOr-wrC11VXhH4YbaCUJo/s1600/Blondies3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguRquKeozxz1WHp2jMW8l-DlqTP1M1Uc35xgLMwoq9JiKbjXUiflfX2on8Sex4jgh-1rPrWxUY1RI5LtCiflBsBf2jTPx1O2JNkcaiJ-MZ1xmPU8hGIpkG9osOr-wrC11VXhH4YbaCUJo/s320/Blondies3.jpg" width="240" /></a>Brownies are incredibly popular and SO easy to make, I don't know of anyone who doesn't know what a brownie is, or how delicious they are.<br />
<br />
However, I hadn't heard of blondies until I became addicted to baking blogs in 2009, while I was living in England with lots of time to kill during cold wintery days. Turns out they are pretty tasty as well. <br />
This particular blondie uses brown butter, or basically butter which has been simmered in a pan until it turns golden in colour. It adds a slightly deeper taste to the blondies and really works well with the brown sugar in this recipe.<br />
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The best bit about these is that the mix ins can be easily changed to your preference. I'm not a nut love but I'm sure macadamias and white chocolate would be amazing!<br />
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Just out of the oven - perfect. </div>
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Check out the chunks of white chocolate. Yum.</div>
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<i><b>Brown Butter Blondies with Brown Sugar</b></i><br />
From: <a href="http://www.chocolatesuze.com/" target="_blank">Chocolatesuze </a><br />
<u>Ingredients</u><br />
200g unsalted butter<br />
1 cup brown sugar<br />
1 egg<br />
1 teaspoon vanilla extract<br />
1/2 teaspoon baking powder<br />
1/8 teaspoon bi-carb soda<br />
1/2 teaspoon salt<br />
1 cup plain flour<br />
Add ins, such as choc chips, nuts etc.<i> I used roughly 1/2 cup each of white chocolate and caramel choc chips.</i><br />
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<u>Method</u><br />
- Preheat oven to 175 degrees celcius, grease and line a slice tin or brownie pan.<br />
- Cube butter. Melt in a saucepan over medium heat, swirling in the pan. When the butter turns a golden colour, remove from the heat.<br />
- Add butter to the brown sugar in a bowl and beat together.<br />
- Add egg and vanilla, mix.<br />
- Sift flour, baking powder, bi-carb and salt and stir into butter mixture until just combined.<br />
- Stir through your mix-ins.<br />
- Cook for 15-20 mins. Will still be a little bit wobbly in the middle when done. <br />
- Remove from oven, cool completely in tin before removing and slicing.<br />
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Let me know how yours were, which mix-ins worked well for you?</div>
Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com0tag:blogger.com,1999:blog-6454434555474311777.post-54285086675203766892012-09-28T16:59:00.003+10:002012-09-28T20:26:35.011+10:00Fresh Strawberry Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSgtsEejwOMQP48WKybTaL9S7NTachjQt5Mot26bGx0vkg4X2TWid8zJdFPyEoI-Rg6BoQuKxHBRrGpLvGcfUVh7uWqWIp6b5DP9XXMAvGmEQqzCgejzIuJa_-d5XaPKLGAqLMgcKy00/s1600/StrawbCupcakes1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Ij5U-7O7pNNU-7Bfw8s1tipwzo7DaXIubegyeesFSH17N-inzLmpAcHdYxM-TSMXxqpThoD2R7jshSiITUeA1Xvj_qnRk_XwGTIUA9dOdY1aF0s_8UmEG15r_IB-H7OHX2TlGH2Rpk4/s1600/strawbcupcakes3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Ij5U-7O7pNNU-7Bfw8s1tipwzo7DaXIubegyeesFSH17N-inzLmpAcHdYxM-TSMXxqpThoD2R7jshSiITUeA1Xvj_qnRk_XwGTIUA9dOdY1aF0s_8UmEG15r_IB-H7OHX2TlGH2Rpk4/s320/strawbcupcakes3.jpg" width="320" /></a></div>
I felt like I needed a break from the dreary winter weather recently, and with strawberries on special at the local Coles, why not use them for some summery cupcakes?<br />
These are beautiful moist vanilla cupcakes, studded throughout with fresh strawberries.<br />
And what better to top them with than strawberry whipped cream?<br />
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This cream is super easy to make, it's simply a case of whipping a cup of cream, and adding some sugar to sweeten it up. Then grab your food processor (I have a tupperware happy chopper that I use!) to mush up half a punnet or so of strawberries. Mix it all together and you have a bowl of AWESOMENESS that you will want to polish off with a spoon before your cupcakes have cooled!<br />
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Next time you need to be reminded of warmer weather, definitely make these!</div>
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<b><i>Fresh Strawberry Cupcakes</i></b><br />
<u>Ingredients </u><br />
125g butter, softened<br />
1 cup sugar<br />
2 eggs<br />
1 1/2 cups plain flour<br />
1 teaspoon baking powder<br />
Pinch of salt<br />
1/3 cup milk<br />
1 1/2 teaspoon vanilla extract<br />
1 1/2 cups chopped fresh strawberries<br />
<br />
<u>Method</u><br />
- Preheat oven to 180 celcius, line cupcake pan with liners <br />
- Cream butter and sugar until light and fluffy<br />
- Add eggs and vanilla until well combined<br />
- Whisk flour, baking powder and salt together in a seperate bowl<br />
- Add flour mixture into the butter mix in 3 batches, alternating with the milk.<br />
- Fold in strawberries<br />
<br />
Fill cupcake liners 3/4 full, bake for 15-20 minutes<br />
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<b><i>Strawberry Whipped Cream</i></b><br />
<u>Ingredients</u><br />
1 cup of thickened cream<br />
1/3 cup of sugar<br />
4 tablespoons of mushed up strawberries (roughly chop a handful of strawberries and then blend until mushy - I use a tupperware happy chopper!)<br />
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<u>Method</u><br />
- Whip the cream with a handheld mixer/stand mixer until it resembles whipped cream<br />
- Mix in the sugar until dissolved<br />
- Mix in the strawberries until just combined <br />
<br />Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com0tag:blogger.com,1999:blog-6454434555474311777.post-63880275441902602452012-08-23T18:39:00.001+10:002012-08-23T18:40:07.077+10:00Malteser CupcakesMy Mr's boss is going on holiday, and her last day is tomorrow. Being the nice guy that he is, he asked me to make her some cupcakes as a farewell present. Gives me something to do while I'm on leave from work and feeling the grip of boredom!<br />
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His boss requested something Malteser related. Who doesn't love Maltesers?!<br />
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I tried putting Maltesers in the cupcakes themselves before baking first. This wasn't too successful, and to be honest I didn't think it would be. Instead I opted to use a well tested chocolate cupcake recipe and a vanilla malt butter cream frosting.<br />
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The butter cream is easy to put together and super malty. This is easily rectified by changing the amount of malt to taste. I recommend you add it one tablespoon at a time and make sure you do lots of taste testing!!<br />
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All ready to go to work with hubby tomorrow. Hope the boss likes them!</div>
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<br />
<i><b> Malteser Cupcakes</b></i><br />
<i>The Chocolate Cupcakes</i> - from <a href="http://mrsmonkei.blogspot.com.au/2012/07/oreo-cupcakes.html" target="_blank">this post</a> (obviously minus the oreos!)<br />
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<i>The Frosting: Vanilla Malt Buttercream</i><br />
<u>Ingredients</u><br />
250g butter, softened<br />
2.5 cups icing sugar<br />
1 teaspoon vanilla<br />
3 tablespoons malt powder, or alter to taste (I use Nestle)<br />
<br />
<u>Method</u><br />
- Cream butter and sugar together using a hand held mixer/stand mixer fitted with whisk attachment. Start on low until the icing sugar is incorporated and then mix on high for 3 minutes. Will be very fluffy.<br />
- Add vanilla and malt and beat again for another minute. <br />
<br />
Top cupcakes with a Malteser and enjoy!Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com0tag:blogger.com,1999:blog-6454434555474311777.post-87673177288040560092012-07-30T09:07:00.000+10:002012-07-30T09:08:53.308+10:00Pancakes !!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhAUDDXAjsu-TAfBB05wlcyp-1GSPjPmmT9bzzqyA7N8c10f65BGe2Sv2vDMrv79FAVT-9GL5oxeY_IgD5E6rm6yCJKqnfw0p9Bqpx98FPSnZTO24mHWfKE8zKqmMHQCvq78AQBn4yKrk/s1600/Pancakes04.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhAUDDXAjsu-TAfBB05wlcyp-1GSPjPmmT9bzzqyA7N8c10f65BGe2Sv2vDMrv79FAVT-9GL5oxeY_IgD5E6rm6yCJKqnfw0p9Bqpx98FPSnZTO24mHWfKE8zKqmMHQCvq78AQBn4yKrk/s320/Pancakes04.jpg" width="320" /></a>I start a new job today. Well, the same job but at a different place. I'm nervous but happy that I don't start until 11am. Lovely chance to sleep in and enjoy a cheeky pancake breakfast with Mr!<br />
I never managed to master pancakes until I came across this recipe, it's fluffy but thick enough so that it doesnt spread too far in the pan. It has a lot to do with the use of malt powder in the recipe rather than sugar.<br />
This is now my go-to pancake recipe.<br />
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The mix after being rested </div>
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Just a small tip for those who are nervous around frying pancakes - only flip them over once you can see little bubbles popping on the surface as below. I have killed many a pancake learning this lesson!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-vf-h6RxUA3YwrAsio79MIsp0mdxoGtpXvx4f-JzzpUpBw5r3sAM2Z9rs0Jf5q9fm5H3tR9QARTfdSxg7sVWrgFqM27VPrsvyP59TF5-ViBizFz6dc84PB8RHuxsLFgvqNsAH3wi12o/s1600/Pancakes02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-vf-h6RxUA3YwrAsio79MIsp0mdxoGtpXvx4f-JzzpUpBw5r3sAM2Z9rs0Jf5q9fm5H3tR9QARTfdSxg7sVWrgFqM27VPrsvyP59TF5-ViBizFz6dc84PB8RHuxsLFgvqNsAH3wi12o/s320/Pancakes02.jpg" width="320" /></a></div>
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This is what you get after flipping them over - perfect!</div>
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YUM!</div>
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<b><br /></b><br />
<b>Simply Perfect Pancakes</b><br />
from <a href="http://www.kingarthurflour.com/recipes/simply-perfect-pancakes-recipe" target="_blank">King Arthur Flour</a><br />
2 large eggs<br />
1 1/4 cups milk<br />
3 Tablespoons melted butter or vegetable oil<br />
1 1/2 cups plain flour<br />
3/4 teaspoons salt<br />
2 teaspoons baking powder<br />
2 tablespoons sugar or 1/4 cup malt powder<br />
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- Beat eggs and milk with a hand mixer or in a stand mixer until light and fluffy, about 3 minutes at high speed<br />
- Stir in butter/vegetable oil<br />
- Whisk dry ingredients together and mix into liquid mixture quickly and gently<br />
- Rest for at least 15 minutes<br />
- Grease pan and drop 1/4 cupfuls of mixture in at a time to fry, flip over when bubbles appear on the top<br />
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Optional:<br />
- After dropping the mix in to the pan, a sprinkle of blueberries on the top is a delicious addition. If using frozen berries, be sure to thaw them first. - <i>I've done this and it's YUM!</i><br />
- A grated apple added to the mix will keep the pancakes moist to be eaten later - <i>I haven't tried this but intend to! </i><br />
<br />Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com0tag:blogger.com,1999:blog-6454434555474311777.post-24559621252050121022012-07-22T09:38:00.000+10:002012-07-22T09:40:41.763+10:00Oreo CupcakesI'm off to see a lovely friend and her son today, and it's my turn to bring dessert. Apparently her boy is a cupcake fan, so<b> </b>this is a perfect opportunity to make some of the yummiest cuppies out there - <b>Oreo cupcakes!</b><br />
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I've tried a few different Oreo cupcake recipes over time, mostly vanilla cake with chopped up Oreos mixed through which is very yummy. This one is different as the cake mix itself is very chocolatey. I'm not generally a fan of chocolate cake, but this is an exception. It's moist and rich without being crazy sweet.<br />
The recipe comes from <a href="http://www.bakerella.com/" target="_blank">Bakerella</a>, a blog I lurk at on a regular basis. Her photography is gorgeous and makes me want to upgrade my brand new camera! <br />
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Having made this recipe a couple of times with massive success, of course the Oreos rose to the top in pretty much every cuppy this time when I want to take photos! They still taste awesome. (I've just re-read Bakerella's recipe and hers did the same thing, I suddenly feel better!!)<br />
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A whole Oreo in the bottom of the pan - these have to be good!</div>
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This is so easy - mix it all up.</div>
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Stick it in a jug and simply pour it into the cups!</div>
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Ready to go</div>
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And as if scripted, every Oreo rose to the top - except the top left, look at that one!! I was especially impressed by the lava-like explosion on the far right in the middle row.</div>
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<br />
<b>Oreo Cupcakes</b><br />
<b>From <a href="http://www.bakerella.com/cookies-and-cream-cupcakes/" target="_blank">Bakerella</a> </b><br />
Makes at least 12 cupcakes <i>(I always get around 20!) </i><br />
<u><b>Ingredients</b></u><br />
1 1/2 cups plain flour<br />
1/2 cup cocoa<br />
1 1/4 cup sugar<br />
3/4 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
2 eggs<br />
1/2 cup vegetable oil<br />
1 teaspoon vanilla<br />
3/4 cup milk<br />
3/4 cup hot water<br />
2 x packets of Oreo biscuits<br />
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<u><b>Method</b></u><br />
- Preheat oven to 180 degrees celsius<br />
- Line cupcake tin with baking cups<br />
- Place one whole cookie in each cup, or alternatively break apart at least 12 cookies and place the broken pieces in each cup.<br />
- Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bown using a wire whisk <i>(I have a kitchenaid which is effectively cheating!)</i><br />
- Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.<br />
- Transfer the batter, which will be very liquidy, to a large measuring cup and pour batter into each baking cup so that it's about three quarters full.<br />
- Bake for 16-18 minutes <br />
- Cool, frost with your favourite frosting <i>(I went with a vanilla buttercream as I think chocolate may have been a bit of an overload!)</i><br />
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Ready to go - hope they like them!</div>Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com1tag:blogger.com,1999:blog-6454434555474311777.post-54818319296537478022012-07-04T13:21:00.000+10:002012-07-04T13:21:05.375+10:00Triple Chocolate MuffinsIt's my last day on the couch relaxing before going back to work tomorrow. I had an order to post so thought I'd head to the shops while I was out - and came across the new Nestle Caramel Chocolate Bits. This was a little too exciting for me as a caramel lover, so naturally I came home with a bag of them. As I'm still in lazy couch potato mode, I thought I'd try them out with an easy favourite, <b><i>Triple Chocolate Muffins.</i></b><br />
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This recipe is SO easy, but extremely yum. The vegetable oil serves to make them nice and moist, and buttermilk is always a star ingredient in any baked good!<br />
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Sift flour and cocoa, add sugar and choc bits in a bowl.</div>
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Put eggs, oil and buttermilk in a jug.</div>
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Mix them together!</div>
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I use a regular cupcake tin rather than a muffin pan as the muffins are so rich, I feel that muffin sized they'd be a little too much. Ready to go in the oven!</div>
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Out of the oven 20 minutes later, looking good enough to eat already..</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxK_ZgNo6MVnOcTtazUSF1EpnP-1h-evWMVkrPrwLWgnbQ4QimLUq6DEhvB5dl6sVs4U5jWUJOSkT2dQN-w1IIKOzzJ6F1R7OKEBVxJyaq2fefknjKXNW10xOCEa9uhptNvXpe6J_qSc/s1600/TripleChocMuffins7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxK_ZgNo6MVnOcTtazUSF1EpnP-1h-evWMVkrPrwLWgnbQ4QimLUq6DEhvB5dl6sVs4U5jWUJOSkT2dQN-w1IIKOzzJ6F1R7OKEBVxJyaq2fefknjKXNW10xOCEa9uhptNvXpe6J_qSc/s320/TripleChocMuffins7.jpg" width="320" /></a></div>
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But adding a white chocolate melt to the top makes them that little more impressive to look at, and you can never have too much chocolate in a triple choc muffin anyway!</div>
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All melted 2 mins later and looking good!</div>
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<br />
<b>Triple Choc Muffins - from Women's Weekly Easy Baking</b><br />
Makes 12 <i>(I got 20 by using a regular cupcake tin)</i><br />
<u>Ingredients</u><br />
1 3/4 cups self raising flour<br />
1/3 cup cocoa powder<br />
3/4 brown sugar, firmly packed<br />
1/2 cup dark choc bits <i>(I used milk chocolate chips)</i><br />
1/2 cup white choc bits <i>(I used caramel chips)</i><br />
2 eggs<br />
1 cup buttermilk<br />
2/3 cup vegetable oil<br />
White chocolate melts, for decoration<br />
<br />
<u>Method </u><br />
1. Preheat oven to 200c. Line 12-hole muffin tin with paper cases.<br />
2. Sift flous and cocoa into large bowl, stir in sugar and choc bits. Stir in combined eggs, buttermilk and oil. Do not over mix, mixture should be lumpy.<br />
3. Divide mixture into paper cases. Bake muffins 20 minutes, remove from oven. Top each muffin with a white chocolate melt, return to oven and bake a further 2 minutes.<br />
4. Stand muffins in pan 5 minutes before removing to cool fully on wire rack.Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com1tag:blogger.com,1999:blog-6454434555474311777.post-87702394972341079322012-06-30T18:00:00.000+10:002012-07-01T14:59:45.540+10:00Mushroom and Bacon Risotto - Pressure CookerWhilst baking is my true love, I do enjoy cooking a good main meal and seeing it be enjoyed by those I've cooked for. In the case of this risotto, I am the only one who I get to see enjoy it. My husband dislikes risotto in general.<br />
Yeah, he's crazy, but I get to eat more risotto!<br />
<br />
I was talked into buying a 5 in 1 multi cooker by a coworker a few months ago. I don't usually go with this sort of thing myself, but as my slow cooker was dying anyway and I'd seen the amazing results she had with the one at work, I took the plunge and spent $160 on one. I LOVE IT! <br />
I've made soups, casseroles and now this risotto so far and it makes preparing a meal so easy. Love, love, love it. The best thing about it is the "brown" function, meaning that I can fry or saute meats and vegies before turning it onto slow cook or pressure cook - a real one pot meal. Too easy.<br />
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My new toy - don't you just love my Mario fridge magnet? </div>
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This recipe uses the pressure cooker setting, and the end result is the lightest, fluffiest risotto I've ever made. I know this can be done the old fashioned way but my stove top risottos have always come out far too stodgy, and it's so time consuming!<br />
<br />
<div style="text-align: center;">
A close up of the buttons - I'm yet to try the steam option but apparently you can steam rice in this too. </div>
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Using the above pictured brown function, fry up bacon, onion and garlic</div>
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Add rice, mushrooms and stock - and it looks like a floaty mushroom soup...</div>
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But after only 7 minutes with the Pressure Cook option on high - we have risotto! </div>
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I had to press brown again to cook off the extra liquid, this is the first time that it's been necessary. </div>
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Finished result, YUM. Ignore the oddly painted thumbnail!</div>
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<div style="color: purple;">
<b>Mushroom Risotto</b> - <i>From the book that came with my cooker! </i></div>
<div style="color: purple;">
<i>My changes are in italics</i></div>
<div style="color: purple;">
<u>Ingredients</u></div>
<div style="color: purple;">
60ml olive oil</div>
<div style="color: purple;">
1 brown onion, finely chopped</div>
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8 rashers of shortcut bacon <i>(this is my addition, but it does take away the vegetarian aspect of the dish)</i></div>
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1 garlic clove, finely chopped</div>
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600ml chicken stock</div>
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300g arborio rice</div>
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200ml dry white wine<i> (I omit this and just substitute more chicken stock, yet to try it with wine)</i></div>
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200g mushrooms (any type) thinly sliced</div>
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100g fresh parsley</div>
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200g fresh grated parmesan cheese <i>(I probably only use half this amount as it is so strong)</i></div>
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salt and pepper <i><br /></i></div>
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<u>Method</u></div>
<div style="color: purple;">
1. Using the brown function or a saucepan, saute the onion, bacon and garlic in the oil until cooked - about 5 minutes. Add arborio rice and mix in to cover the rice with residual oil. Cook for another 2 minutes and add the wine (if using). Cook for another 2 minutes.</div>
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2. Turn off the brown function, or transfer the mixture to your pressure cooker. Add mushrooms and stock, stirring through. Set the cooker to 7 minutes at high pressure, and ensure that the pressure limiting valve is set on Airtight.</div>
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3. Once the 7 minutes is up, release the pressure. Open the lid and add the parsley and half of the parmesan cheese. Stir through and close the lid for a few minutes to allow the cheese to melt through.</div>
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Serve and enjoy!</div>
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This recipe is great as it can be altered anyway you want it to be - once I've finished gorging myself on this recipe I may try altering it!</div>
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<br /></div>
<b>Do you have a pressure cooker or slow cooker? What is your favourite thing to cook in it? </b>Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com0tag:blogger.com,1999:blog-6454434555474311777.post-24951873812705588492012-06-28T22:11:00.000+10:002012-06-28T22:53:29.297+10:00Caramel Slice<i>Okay, so I've been incredibly slack this year. I have come to the conclusion that whilst I love my crafting, there's only so much I can write about it - and if I'm bored, you will be too!</i><br />
<i>As I've mentioned before, I absolutely love to cook and bake, trying different recipes out and sharing the results with my friends and family. So this blog is being morphed into something along those lines. I'm joining the ranks of the baking bloggers.</i><br />
<i>Stick with me! I'd love for people to try out the recipes I post and tell me what they think, maybe you have a better one to suggest!</i><br />
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<br /></div>
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<b>To start off my new bloggy direction, an old favourite of mine - Caramel Slice!!</b></div>
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This has been my favourite bakery sweet for many many years. Whenever
I go to a bakery for lunch, you can guarantee I'll buy a piece of
caramel slice to eat later on. No more of that though, as I've found the
best recipe yet and I can make it myself!</div>
<div style="text-align: left;">
The recipe I was using
before only used one can of condensed milk in the caramel, so as a
caramel lover you can imagine I was excited when I spotted this recipe in a book that was part of a promotion for condensed milk -
it has 2 cans in it! Extra caramel goodness. YUM.</div>
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Here goes!</div>
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To start with, grease and line a slice tray with baking paper.<br />
It helps if you snip the corners to make the paper sit perfectly in the tray. </div>
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The base is a simple mix of flour, coconut and brown sugar with melted butter.<br />
Press it into the pan, bake and let cool.</div>
<br />
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Making the caramel is so simple - butter, condensed milk and golden syrup in a medium saucepan.. </div>
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Stir over low heat until smooth! </div>
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Pour the mixture over the cooled base and bake for 20-25 minutes until nicely browned like this</div>
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<div style="text-align: center;">
And wait forever (or so it seemed) until it's cool - I passed the time by making Mushroom Risotto (post to come!) and an earring order for a lovely coworker.</div>
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<br />
The last bit it even easier. Just melt 200g of dark chocolate (I used a block of milk baking chocolate from Aldi as I prefer mik) and add a tablespoon of vegetable oil. I like this because my old recipe called for copha, which I would always have to go out and buy. We always have vegetable oil!<br />
Pour over the base, and put into the fridge until set. Cut into squares and try not to eat the whole thing yourself!<br />
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<div style="color: purple;">
Best-Ever Caramel Slice - from Nestle's Condensed Milk's <i>"100 Years Of Sweet Baking Memories"</i></div>
<div style="color: purple;">
<u>Ingredients</u></div>
<div style="color: purple;">
1 cup plain flour</div>
<div style="color: purple;">
1/2 cup brown sugar</div>
<div style="color: purple;">
1/2 cup desiccated coconut</div>
<div style="color: purple;">
125g butter, melted</div>
<div style="color: purple;">
100g butter, extra</div>
<div style="color: purple;">
2x395g tins sweetened condensed milk</div>
<div style="color: purple;">
1/3 cup golden syrup</div>
<div style="color: purple;">
200g dark baking chocolate, melted</div>
<div style="color: purple;">
1tbsp vegetable oil</div>
<div style="color: purple;">
<br /></div>
<div style="color: purple;">
<u>Method</u></div>
<div style="color: purple;">
1. Preheat oven to 180c. Lightly grease an 18x28cm slice pan and line with baking paper.</div>
<div style="color: purple;">
2 In a medium bowl, combine flour, sugar and coconut and mix together. Add 125g melted butter and mix well. Press firmly into prepared pan, bake 15-20 minutes until lightly browned. Cool.</div>
<div style="color: purple;">
3. Place extra 100g butter, golden syrup and condensed milk into medium saucepan. Stir over low heat until smooth. Pour over base. Bake 20-25 minutes until golden. Cool.</div>
<div style="color: purple;">
4, Combine melted chocolate an vegetable oil, stir until smooth. Pour evenly over cooled slice. Refridgerate until set. Cut into squares - using a warmed knife reduces the risk of the chocolate cracking whilst slicing.</div>
<br />
<b>Have you tried this recipe? Do you have a better one? Leave a comment and tell me!</b>Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com1tag:blogger.com,1999:blog-6454434555474311777.post-62346168414800976522012-02-03T16:43:00.004+11:002012-02-03T17:21:08.405+11:00Shop visit<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bpY-JqCEjbZN_tEQHLJGpOig5bqW0Nz8EPhehbFHlHROUR5QWV102n04vteT360Yudg5tjPnWqYeLILUefvnPfNAKQNlmXoJBCJVYrCSH0AFAGZt87tkUIvVX3jgtRxdbJqeopSO51A/s1600/VP_Display_290112_02.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bpY-JqCEjbZN_tEQHLJGpOig5bqW0Nz8EPhehbFHlHROUR5QWV102n04vteT360Yudg5tjPnWqYeLILUefvnPfNAKQNlmXoJBCJVYrCSH0AFAGZt87tkUIvVX3jgtRxdbJqeopSO51A/s320/VP_Display_290112_02.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704789871399349954" /></a><br />Just a quickie post, I've been very slack...<br />Last weekend we headed to Bendigo to set up my new FULL SHELF at View Point. Yaaay!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SmsnLcn8k2dFRzQEcG1HdoWGoDSvn-c3XqPj1P1FQEocSotYmv1T4f20AhsdlY1nDWMGybgCJZ_vrjniXcDslMxOS3woVpEpB6MplybWsuXCqC1yAmSCs8kq84w6Ak5m4uedpA88WrY/s1600/VP_Display_290112_01.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SmsnLcn8k2dFRzQEcG1HdoWGoDSvn-c3XqPj1P1FQEocSotYmv1T4f20AhsdlY1nDWMGybgCJZ_vrjniXcDslMxOS3woVpEpB6MplybWsuXCqC1yAmSCs8kq84w6Ak5m4uedpA88WrY/s320/VP_Display_290112_01.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704789871616318610" /></a><br /><br />The idea was that I can now have a dedicated section for my Peruvian range, which seems to have been well received there so far.<br />I'm celebrating the shelf upgrade with a 20% off the whole shelf for the entire month of February!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs3DSkJEgDiMSoccOZuX-aPQpEtVMMpzBTEADFNkEqtwmYHD1vo0nCDE3xia5WBAz7ldypIb6j84ALOiGGhK_g3zueijyMwnm3mrg8OgTOy6YY7_80LcNd8Y-4Pb7RaNu2ls1KgmepqQ4/s1600/VP_Display_290112_03.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs3DSkJEgDiMSoccOZuX-aPQpEtVMMpzBTEADFNkEqtwmYHD1vo0nCDE3xia5WBAz7ldypIb6j84ALOiGGhK_g3zueijyMwnm3mrg8OgTOy6YY7_80LcNd8Y-4Pb7RaNu2ls1KgmepqQ4/s320/VP_Display_290112_03.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704789867675367330" /></a><br /><br />This little guy is my shelf mascot, his name is Al Paca. :D<br /><br />Off to get some stock together. Hope you all have a fantastic weekend!Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com0tag:blogger.com,1999:blog-6454434555474311777.post-63992319123418828282012-01-15T21:58:00.004+11:002012-01-15T22:11:58.130+11:00Hooray!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWc7uNRylxS3upIDpWNaVl7GQstaDSFIyE4J0b5qlLoQCJPhfTbesNzk0EUcHnnWwhioVFeKCM2879Bmswn8gEkqJqKtfaWMpBM_dBWVQodeMcG8XGXIYr9XA-etuzS_I_GbAUc2to1E/s1600/011.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWc7uNRylxS3upIDpWNaVl7GQstaDSFIyE4J0b5qlLoQCJPhfTbesNzk0EUcHnnWwhioVFeKCM2879Bmswn8gEkqJqKtfaWMpBM_dBWVQodeMcG8XGXIYr9XA-etuzS_I_GbAUc2to1E/s320/011.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5697812396478083538" /></a><br />After all my photography hassles, I think I've cracked the code.<br />All I needed was a new camera.<br /><br />After spending my birthday messing about with it, I thought I'd check it out on my work with the thought of putting a few new listings on Madeit, and starting a sale on there as well. So I dragged my unstained hard wood chair out into the sunshine and took some snaps. Turns out the shade was the better possie, as it eliminated the shadow issue. <br />Not perfect by far but a LOT better, no?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUIWXoXdbsJHOKko-DXmjNxFq_IDC5rl4zWxIKaYi4XZejhgGCmEySQJl80lWGhJYUaHw-0FtDXBxtCEThgI1_jTeuDApajYLH6J62uxtNwwpC5h-r4RVFG0mCjWTh_exIR7INE3AAPc/s1600/014.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUIWXoXdbsJHOKko-DXmjNxFq_IDC5rl4zWxIKaYi4XZejhgGCmEySQJl80lWGhJYUaHw-0FtDXBxtCEThgI1_jTeuDApajYLH6J62uxtNwwpC5h-r4RVFG0mCjWTh_exIR7INE3AAPc/s320/014.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5697812386897115682" /></a><br /><br />Crafters, please feel free to share your photo secrets - I still have a long way to go!Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com0tag:blogger.com,1999:blog-6454434555474311777.post-37157035631149513132012-01-04T17:19:00.007+11:002012-01-04T17:38:14.216+11:0028 today..<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivP1MLgu7ze_5eTbHQ1T7i-2UrfBgHN9SFiCZbaf6zXnsG4rgJICFrupFYY6HLS13QoeJGPHfERi8iOdgkmtZEs3ocAdA_nv0GQw4QAae1cbDD58B1lg8avcFcSGUEG19DjvP_mVikILI/s1600/Bday26.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivP1MLgu7ze_5eTbHQ1T7i-2UrfBgHN9SFiCZbaf6zXnsG4rgJICFrupFYY6HLS13QoeJGPHfERi8iOdgkmtZEs3ocAdA_nv0GQw4QAae1cbDD58B1lg8avcFcSGUEG19DjvP_mVikILI/s320/Bday26.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5693662295575869874" /></a><br /><br />Taking a break from the tail end of my 12 days off to blog, cos it's been so long - I'm clearly not good at doing this regularly!<br />As the title suggests, it's my birthday today. I've always hated having my birthday 10 days after Christmas, and as a child I'd have birthday parties that would be VERY small due to the other kids being on holidays. These days I work around people where possible, but as I'm content with small celebrations, it's no big deal.<br />Today I started the day with lots of pressies from Mr Monkei, including a new camera which will hopefully make my product shots a LOT better (no pressure camera) and a heap of gorgeous scented stuff from The Body Shop - this is luxury in my world!<br /><br />After a thunderstorm this morning, the sun came out and we headed off.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfuzRU6mOzdrrTJin-8-74du2u4LUuIWKucrhUP7qtjRdygllG1B4CGSTr-01FYObifbNRSeERMLs_jyV-JpR2D7JwL5qSRElTdBYZ5xFCG_7JCkIVw6uigRxR5lrYL9qbFnY5BfaZFYU/s1600/Bday2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfuzRU6mOzdrrTJin-8-74du2u4LUuIWKucrhUP7qtjRdygllG1B4CGSTr-01FYObifbNRSeERMLs_jyV-JpR2D7JwL5qSRElTdBYZ5xFCG_7JCkIVw6uigRxR5lrYL9qbFnY5BfaZFYU/s320/Bday2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5693659215347060466" /></a><br />We started off at Mum's for more pressies including some Wilton icing tips I wanted -I'm keen to master cookies this year and will definitely post the results.<br /><br />Afterwards we went out for a lunch at a cafe we hadn't tried yet in Warrandyte. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCf_TmIWhtq6q1jGnAuKiFu_xVP8Q9X6SJPtSZF3yFzPbI9iRzBYElhDPtYmui_ck-Fe9vNUqeEGryMLEGqLQwRkm3Ik_-D4t7IhCKp9rFxmClDVsocd6ZkuJDlZbPBogCdumG6MQtEE/s1600/Bday10.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCf_TmIWhtq6q1jGnAuKiFu_xVP8Q9X6SJPtSZF3yFzPbI9iRzBYElhDPtYmui_ck-Fe9vNUqeEGryMLEGqLQwRkm3Ik_-D4t7IhCKp9rFxmClDVsocd6ZkuJDlZbPBogCdumG6MQtEE/s320/Bday10.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5693659746404019810" /></a><br />The home made wedges were beautiful!<br /><br />We then wandered around Montsalvat in Eltham, which Mr hadn't seen before. So many pretty things to photograph - heaven for someone playing around with a shiny new camera. I hadn't realised how outdated my camera was, it's 6 years old now and really showing its age. We hadn't realised till we got the photos printed from last week's trip interstate.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN1tQ9Ofhgona5lXkZxzIdsU8I4XpfF6DdYUOBJaUAk73d0OCu2FE7dkHdUuf6bUwdj38mlvAY0frHFMr8DI-2UScVz1XG0N_Nyx-j3Iiru-NgE3bvrHGSOztl42xOBoIj_sTazYzSl9A/s1600/Bday17.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN1tQ9Ofhgona5lXkZxzIdsU8I4XpfF6DdYUOBJaUAk73d0OCu2FE7dkHdUuf6bUwdj38mlvAY0frHFMr8DI-2UScVz1XG0N_Nyx-j3Iiru-NgE3bvrHGSOztl42xOBoIj_sTazYzSl9A/s320/Bday17.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5693660937944829634" /></a><br />Beautiful place!<br /><br />I'm now sipping on a glass of wine that we picked up on the trip, and looking forward to dinner out. I've definitely been spoilt!<br /><br />Will be back very soon to the (not quite) regularly scheduled blogging of pretty things and cookery...<br /><br />How have you all spent your break?Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com3tag:blogger.com,1999:blog-6454434555474311777.post-69639631721042508052011-12-05T10:34:00.004+11:002011-12-05T11:20:42.870+11:00Rejected..<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKllsXbEx_MiQBDlbpbNc0ksMwfPY_hyMTasB33cnWMCSHUEXAtfFo_7zFv6IyZp4Az21pLDIn7ygL7T-2Kj-Kg1OO3cwvne_OMx6aln2NPu4968ODBx9CNQ9LlefdnzjtBVuBvt3lzT4/s1600/Rowville_041110_02.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5682431564036941298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKllsXbEx_MiQBDlbpbNc0ksMwfPY_hyMTasB33cnWMCSHUEXAtfFo_7zFv6IyZp4Az21pLDIn7ygL7T-2Kj-Kg1OO3cwvne_OMx6aln2NPu4968ODBx9CNQ9LlefdnzjtBVuBvt3lzT4/s320/Rowville_041110_02.jpg" /></a><br /><br />Urgh it's been way too long since I wrote. If there's anyone out there still with me, I am sorry for the blog vanishing act - I had surgery a few weeks ago and am just back on my game again. It's nice to be back out in the world, I was feeling a little like a hermit.<br /><br /><br />While I was recovering on the couch, I spent a bit of time applying for markets. I couldn't sit upright for the first week or so which was frustrating, cos I wanted to be making things, but I figured this was still helpful. The trouble is, the label of "Jewellery" attached to my stuff is making it hard to find markets who will have me. Too much jewellery already etc...<br /><br /><br />After having a think about it, I realised that these days only a small amount of my current product is jewellery. Yes I do bracelets and earrings, but then there's bookmarks, keyrings and hair accessories...and I've just started making phone charms!<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5682425766618649938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IjoSO6ervnOUayfwLNkkfd6Xw86NXmFf3CAWRErmQrhcT7GHxBYbMD8rngDQ6VMQpEWfxp_21KWVUhrbTxYvjFlhb6Db21x0ziH-GjCy0qkPbnrdkAuP9ISKEf1-4GvqG40IiXXdfIY/s320/TurtleCharm2_301111.jpg" />Isnt he cute?<br /><br /><br /><p align="left">So this made me think a bit about branding. Maybe I should simply drop the word jewellery from applications, cos that's not all I do! It's not even half of what I do any more. The Peruvian stuff has put such a unique spin on things that if you put me in a room with 10 other jewellery stalls, it's unlikely that I'll be even close to similar.</p><br /><p align="left">I'll keep you updated as I plod along!<br /><br /></p><br /><br /><br /><br /></div>Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com3tag:blogger.com,1999:blog-6454434555474311777.post-72654271704714833572011-10-19T21:06:00.008+11:002011-10-19T21:33:42.988+11:00Peruvian Bead Fun<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3z_2vbifo3TpecH4yMY6RnyAawhyLfbgzUWPZFyYIzuokudt694KjAifz9EIq9z_-au5VqgWnrezm0eD6UFDrIhJzb6DgV0B392OE0Nd8PH01HkJOmKD17jD5cWyxsc9w62jv9dFK48/s1600/Moon_Bracelet_191011.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5665144414962452386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3z_2vbifo3TpecH4yMY6RnyAawhyLfbgzUWPZFyYIzuokudt694KjAifz9EIq9z_-au5VqgWnrezm0eD6UFDrIhJzb6DgV0B392OE0Nd8PH01HkJOmKD17jD5cWyxsc9w62jv9dFK48/s320/Moon_Bracelet_191011.jpg" /></a> <em>Moonstone stars, Navy glass beads and Peruvian moons</em><br /></div><br /><br /><br /><div align="center">Hello folks! How are you all?<br />Life plods on over here in our tree, lots of school work happening and a few custom orders at the same time - my favourite!<br /><br />One thing that seems to be being received well is my new items using Peruvian beads.<br />My mother in law is Peruvian, and she sent me some beads to play with. The results have been very sweet. I especially love the little animals, as well as the white ceramic beads with little suns, moons, flowers and symbols painted on them. The beads are all hand painted and they make for quite unique pieces!<br /></div><br /><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijv53MhNGAUDRvXLWZkkWz1T7DQ6z_gs6Mh2MeehYM-7ss8_l-9iZZVI3qXtlR4F8TWtcHwut5MxWQTPqzdTIB_CJtcj4iDY43n0Dg7ULRxTLtFda5bYyN6_z4MPwGoKV0G024Jzk2tUk/s1600/Alpaca_Keyring_091011.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5665144416792091762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijv53MhNGAUDRvXLWZkkWz1T7DQ6z_gs6Mh2MeehYM-7ss8_l-9iZZVI3qXtlR4F8TWtcHwut5MxWQTPqzdTIB_CJtcj4iDY43n0Dg7ULRxTLtFda5bYyN6_z4MPwGoKV0G024Jzk2tUk/s320/Alpaca_Keyring_091011.jpg" /></a><em>Isn't this Alpaca lovely!<br /></em></div><br /><br /><br /><div align="center">I have just sent another 7 of these keyrings over to View Point, as I was delighted to hear that the two I took in last week have sold quickly!<br />No such luck on Madeit, where I haven't had a sale in a month. It's been positive really, as it's making me spread my wings a little into the shop/market side of handmade.</div><br /><div align="center"><br />As Mr Monkei would say, swings and roundabouts...<br /></div><br /><div align="center"><br />I have always thought that with jewellery, people are happiest to buy when they can pick up a piece, and "eyeball" it so to speak. They get a feel for it's quality, durability and the workmanship far better than when relying on photos.</div><br /><br /><br /><div align="center">What about you, readers? Are you happy to buy from photos alone or are you a try on first type of customer? I'd be interested to read your thoughts!<br /><br /><em>I leave you with some sunshine, like the sunshine we enjoyed today!</em> </div><br /><br /><br /><div align="center"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDWnysg2pgC6V5RuuFMpyeoBHfpljNH6IH8WvHXjLyzHxooCwiuvQzVmOeGTjO3ZwzJjbeuk_lDvAUdynCrsuvrdAs9gtOomIezG1lDXKfQ02dmEu__imeVm9P9WRCkUEhk2A6TwYbhKQ/s1600/Peru_Keyring_191011.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5665147229489186274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDWnysg2pgC6V5RuuFMpyeoBHfpljNH6IH8WvHXjLyzHxooCwiuvQzVmOeGTjO3ZwzJjbeuk_lDvAUdynCrsuvrdAs9gtOomIezG1lDXKfQ02dmEu__imeVm9P9WRCkUEhk2A6TwYbhKQ/s320/Peru_Keyring_191011.jpg" /></a>Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com4tag:blogger.com,1999:blog-6454434555474311777.post-2410007174918100272011-10-13T08:17:00.001+11:002012-12-15T18:41:16.690+11:00Baking - Black Forest CupcakesAs much as this is a blog about jewellery stuffs and everything Mrs Monkei, I intend on continuing the occasional off topic foray into my other love - baking.<br />
In fact, it was my adoration of baked goods that made me stumble over the world of blogging in the first place. I can safely say that the ratio of blogs I follow is currently 80% baking blogs and 20% crafts. This is slowly evolving as I get more involved in the online aspect of my beading, but I love being inspired to go off and bake treats for my friends and family after reading a blog post! So here goes.<br />
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It was my friend T's birthday at the end of Sept and we were finally seeing him Saturday night, so he requested black forest cupcakes. I've not made anything remotely black forest-y since home economics in high school, so...10 years ago. That's a scary thought. So I went wandering on the old faithful google and managed to settle on a recipe that looked nice and doable. Check it out below:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpGWrWQdP4E2Mp6bNyX2CYbcLQ8HmzTZsMEaACTupZG2pDfN2WtDmGKw2mMimrOSl-_wmVdOSNN6wYtNUUZo6v0Qg9bYqA1xWhcHxyumLQeC_5AmjCyvz6G2gij-YkIokx7-AauFvY5zs/s1600/Black_Forest_Cuppie1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5662191773530011602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpGWrWQdP4E2Mp6bNyX2CYbcLQ8HmzTZsMEaACTupZG2pDfN2WtDmGKw2mMimrOSl-_wmVdOSNN6wYtNUUZo6v0Qg9bYqA1xWhcHxyumLQeC_5AmjCyvz6G2gij-YkIokx7-AauFvY5zs/s320/Black_Forest_Cuppie1.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
<span style="font-size: 130%;">Black Forest Cupcakes</span><br />
<span style="font-size: 85%;"><i>Recipe adapted from </i></span><a href="http://www.fun-tea-party-ideas.com/"><span style="font-size: 85%;"><i>http://www.fun-tea-party-ideas.com</i></span></a><span style="font-size: 85%;"><i><br />My notes are in italics throughout the recipe.</i></span></div>
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<b>For the cupcakes:</b>1 2/3 cups of all-purpose flour<br />
2/3 cup of cocoa powder <i>(I love the Woolworths home brand cocoa, it's beautiful)</i><br />
1 1/2 teaspoons of baking soda<br />
1/4 teaspoon of salt<br />
1 teaspoon of instant coffee - optional <i>(I omitted, we don't like coffee)</i><br />
1/2 cup of butter - softened<br />
1 1/2 cups of sugar<br />
2 large eggs - at room temperature<br />
1 teaspoon vanilla extract<br />
1 1/2 cups of buttermilk<br />
<br />
<b>For the cherry mixture:</b><br />
450gms morello cherries in juice<br />
1 cup of white sugar<br />
1/4 cup of cornflour<br />
1 teaspoon of lemon juice<br />
1/4 teaspoon of rum extract - optional - <i>(I used Morgan's Spiced Rum cos we already had it)</i><br />
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<b>For the cream topping:</b><br />
<b> </b>2 cups of heavy cream<br />
1/3 cup of sugar<br />
1 teaspoon of vanilla extract<br />
1 teaspoon of gelatin<br />
2 tablespoons of water<br />
<br />
Method:<br />
Cream the butter and the sugar using a hand mixer or a stand mixer,<br />
Add the eggs one at a time, ensuring that the first egg is well beaten in before adding the second. The mixture should be light and fluffy.<br />
<br />
In a large bowl, sift together the flour, cocoa powder, baking soda, salt and coffee - if using.<br />
Add this mixture to the butter mixture as well as the vanilla and buttermilk.<br />
I always find it best to alternate between adding small amounts of dry, wet, dry etc.<br />
Be sure not to overmix.<br />
<br />
Fill the muffin cups 2/3 full. Bake them at 180 degrees celsius for 20 minutes.<br />
<br />
Remove cupcakes from oven and cool completely.<br />
<br />
While cuppies are in the oven, make the filling;<br />
<br />
To make the filling, place the cherries in a saucepan over medium to high heat.<br />
Bring them to a boil. As soon as it boils, add the sugar and mix until melted.<br />
Add the cornstarch, the lemon juice and the rum.<br />
<br />
Mix with a whisk until the cherry mixture thickens. Take off the stove and allow to cool before using. <i>(I had so much extra filling that we are still enjoying it on ice cream for dessert)</i>The recipe originally states to use the "cone" method of filling these cuppies, ie: use a knife to remove a section of the cake, put filling in the hole and replace the top of the bit taken out, however I overestimated the rising capabilities of these cakes and obviously didn't fill the liners full enough. To save myself, I piped a ring of the cream on the top and dolloped a cherry and some sauce in the middle. It still looked cute!<br />
<br />
To make the topping, start to whip the cream with a hand/stand mixer. Mix the gelatin and the water and add this mixture to the heavy cream.<br />
When the whipped cream starts forming add the sugar very slowly and then the vanilla extract.<br />
<br />
The gelatin is used to stabilize your whipped cream. <i>(I don't find that gelatin is necessary if the cream is whipped to stiff peaks and you're serving the cakes straight away, but it is probably more of a necessity in warmer weather)</i><br />
Put some whipped cream in a piping bag and decorate the cupcakes. <i>(I added lindt hot chocolate flakes as a sprinkle over the top)</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho7It566YApGPd7xnGO1-hj9P-L-ErgzzPcMaBfN1U77kJxM2lz-Soa98_DwF9V3DtsUwsi6TKHFSf6f-Tz9WG5xlxUGW1nkyQiAbVdfnAYXW5n5ZQIb5IUZcY1RD-26IbAZ0Ec_W_6ZY/s1600/Black_Forest_Cuppie2.jpg"><i><img alt="" border="0" id="BLOGGER_PHOTO_ID_5662191777205537266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho7It566YApGPd7xnGO1-hj9P-L-ErgzzPcMaBfN1U77kJxM2lz-Soa98_DwF9V3DtsUwsi6TKHFSf6f-Tz9WG5xlxUGW1nkyQiAbVdfnAYXW5n5ZQIb5IUZcY1RD-26IbAZ0Ec_W_6ZY/s320/Black_Forest_Cuppie2.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></i></a><br />
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These little cakes seemed to go down very well on Saturday night!</div>
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If you try the recipe, please leave a comment to let me know how it went.Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com1tag:blogger.com,1999:blog-6454434555474311777.post-63904636907995426342011-10-12T08:00:00.004+11:002011-10-12T08:00:01.739+11:00Features and LinkiesI'm excited today. Isn't excitement a fun emotion? It's all bouncy and fluffy and YAY-y. Yup, that's a word.<br />Before you start thinking that I'm crazy (and you'd be right) I'll explain why -<br />I've been featured in another crafty blog!! Yup, one other than this one. Really!<br /><br />Hey, this is a big deal for me so just humour me on it!!<br /><br />Jill at Creating My Way To Success has graciously let me answer some questions, pop some pictures up and generally ramble on about Mrs Monkei Jewellery. At the same time, there's a Creative Hop happening (see the linky at the bottom of this page) for crafters worldwide to meet and greet. I see myself spending quite a bit of time wandering around on craft blogs today..<br /><br />Head down to the button down the bottom and check me out over at Jill's page, as well as the hop. Thanks Jill for letting me invade your blog for the day. I've thoroughly enjoyed it!<br /><br />If you've found your way here through the linky gathering, please pop me a comment and say hi either here or over at my facebook page. I love "meeting" other handmade lovers and creators alike, and am always up for a chat!<br /><br /><br /><br /><br /><br /><br /><center><a title="Creating my way to Success" href="http://jembellish.blogspot.com/search/label/Creating%20to%20Success" target="_blank"><img alt="Creating my way to Sucess" src="http://i895.photobucket.com/albums/ac152/creatingtosuccess/blog%20buttons%20-%20Creating%20my%20way%20to%20Success/creatingsuccess_orange.jpg" /></a><br /><br /><br /><center><br /></center><br /><br /><br /><br /><center><textarea id="code-source" rows="3" name="code-source"><center><a href="http://jembellish.blogspot.com/search/label/creating%20to%20success"><img border="0" src=" http://i895.photobucket.com/albums/ac152/creatingtosuccess/blog%20buttons%20-%20Creating%20my%20way%20to%20Success/creatingsuccess_orange.jpg"/></a></center></textarea></center></center><br /><br /><br /><br /><br /><br /><br /><br /><script type="text/javascript"><br />document.write('<script type="text/javascript" src="http://www.inlinkz.com/cs.php?id="><\/script>');</script>Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com0tag:blogger.com,1999:blog-6454434555474311777.post-79464038942542557262011-10-10T12:54:00.005+11:002011-10-10T13:06:13.076+11:00A Visit to View Point<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryhS6ZEnhntlbf6MrTGBBMTa8-h4_lAsgduoFIeSlCQkNlgjEDHuUpcq5D6j6kbIvXt2alRTLqfr11418QbpAyybQaEvaDw13oc-nIRcNN9hqrS7LJ1PLfwnDfUiFZJgyW9LRyEomaC8/s1600/VP_Display_091011_03.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryhS6ZEnhntlbf6MrTGBBMTa8-h4_lAsgduoFIeSlCQkNlgjEDHuUpcq5D6j6kbIvXt2alRTLqfr11418QbpAyybQaEvaDw13oc-nIRcNN9hqrS7LJ1PLfwnDfUiFZJgyW9LRyEomaC8/s320/VP_Display_091011_03.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5661677470248895394" /></a><br /><br />Yesterday Mr Monkei and I went to Bendigo to drop in to View Point Handmade Gallery and see my little nook there! I was very excited as I hadn't yet seen the retail space all renovated, painted and open for business. It was nice to see Jess again, she's always lovely and patiently answers all of my noob stockist questions! <br /><br />Of course, we walked out of there having spent money. There are so many talented crafters being stocked there, I justify my purchases as support for my fellow stockists :D<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmlsL0hiuLSN-lvGhZv0EdYInJScL7KV6s0hFPN8ADyijeAZT4fV5O6kgsi-tyzedgA7ilCNHYFaG3iX20D1ZLDJiB9BqWnL6h6__ZcZ221LjWZJ803IR3ywBbgPDF210UAykzN30xey0/s1600/Red_Peru_Bracelet_091011_02.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmlsL0hiuLSN-lvGhZv0EdYInJScL7KV6s0hFPN8ADyijeAZT4fV5O6kgsi-tyzedgA7ilCNHYFaG3iX20D1ZLDJiB9BqWnL6h6__ZcZ221LjWZJ803IR3ywBbgPDF210UAykzN30xey0/s320/Red_Peru_Bracelet_091011_02.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5661677115571306226" /></a><br /><br />See my new little tags? I made them on Saturday, I think they are way better than the plain white tags I was using - what do you think? <br /><br />I took along some new pieces to add to my stock at View Point, including 2 bookmarks and a bracelet made with my new Peruvian beads. My mother in law had the idea that I have a look at some a few weeks ago, and I have fallen in love with them. I now have the sweetest handpainted beads, with all sorts of designs in various shapes and sizes, as well as some beautiful ceramic animals such as Alpacas, Turtles and Koalas. As you know, I'm a sucker for animal beads and findings!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNX7lgcZVmtEu0mpS1BB4B9Kkwv2yf1Lh_vz5SxV5EK0mvZdjAG0gbriR7e-JhtaPoicizqGX7-mX-n6NxKrrLlOVs8BAG8X6B0SFrc2UNR9mWK39NvO9nAtqKJvU6C7ND-fe8ID8XBo/s1600/Alpaca_Keyring_091011.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNX7lgcZVmtEu0mpS1BB4B9Kkwv2yf1Lh_vz5SxV5EK0mvZdjAG0gbriR7e-JhtaPoicizqGX7-mX-n6NxKrrLlOVs8BAG8X6B0SFrc2UNR9mWK39NvO9nAtqKJvU6C7ND-fe8ID8XBo/s320/Alpaca_Keyring_091011.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5661677108679010674" /></a><br /><br />Check out the tiny black Alpaca painted on the bright bead at the bottom!<br /><br />We'll see how people take to the new direction, it's definitely a different flavour to my normal style but I think it's sweet.<br /><br />I can't explain how much I'm enjoying having my work in a shop. It's the most thrilling experience to sell my creations in this manner. I hope that Jess will be happy to keep me on there for some time to come and I can continue to learn along the way. It's all fun, after all!Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com2tag:blogger.com,1999:blog-6454434555474311777.post-74417756468776690032011-09-30T18:03:00.004+10:002011-10-03T17:19:46.272+11:00Workspace WoeHere I am!! I wrote this post on friday, right before my laptop died... It's spent the weekend at the shop being fixed, and even they don't know what was wrong with it. Onwards!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxCwkcPNHzy9_fA_lDxAFf22y4flIfzvXS4IvQET2dOmMcVLHUoRoBJRSVWf0Hw5I-6RrHyi9BibzPtVPvOCfzPMLO3_cYsbIw21Y35Oy5YDn8418-xcz3bDMb6pHCk73NUqHpWK66D4/s1600/Leaf_earrings_01.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxCwkcPNHzy9_fA_lDxAFf22y4flIfzvXS4IvQET2dOmMcVLHUoRoBJRSVWf0Hw5I-6RrHyi9BibzPtVPvOCfzPMLO3_cYsbIw21Y35Oy5YDn8418-xcz3bDMb6pHCk73NUqHpWK66D4/s320/Leaf_earrings_01.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5659145476116265458" /></a><br /><br />I've had today off ahead of a full weekend at work. Hooray for days off!<br />It has been utilised well, with a car service and a lot of housework. Woo.<br />However I did manage to sit down and make some earrings with the new bits I have just received. Couldn't resist making a pair with emerald swarovski crystals for myself. I am a big lover of emerald green, coupled with a leafy charm and you have my dream earrings! (I have a fairly large leaf bead collection these days, love 'em)<br /><br />Anyway, I promised woe and here it is...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvU1BF5Z8IIt0p1XKUZnm-QVcXOBzbwL9DJsoCpMMU8yKf0tFdoQxLOfT4dLHDi99A3FeiJR7mqX29gdFQHVGuFaFx9ce6q7p_qHdXi_-UsjxdwGnmJajMgO5QTLTHLZZmtCZ8EGbw1w/s1600/Workspace_01.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvU1BF5Z8IIt0p1XKUZnm-QVcXOBzbwL9DJsoCpMMU8yKf0tFdoQxLOfT4dLHDi99A3FeiJR7mqX29gdFQHVGuFaFx9ce6q7p_qHdXi_-UsjxdwGnmJajMgO5QTLTHLZZmtCZ8EGbw1w/s320/Workspace_01.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5659146342078870530" /></a><br /><br />I could at least buy a new earring stand, right?<br /><br />With all of the new findings and bits I have had arrive in the past month, I'm realising exactly how inadequate my workspace is. I have taken over the dining room table in our little kitchen currently, and whilst it is doing the job it's not ideal. We live in quite a small 2 bedroom unit, and whilst I could probably get a desk and take over a corner in our spare room, I like to be out in the main part of the house where I can chat to Mr and be near a heater! So until it drives me crazy, this is where I will stay.<br /><br />I'm going to start having a think about how to make the most of this space, and I might do a bit of a before and after feature if I succeed. At the moment it's a little too embarrassing to photograph in full!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8h1JoBk1VCRauo8ezQviCpWayPQLEoEEJuXgBJeWdS94XWg16gVRPg5p1kF7ZasMP7_JJMWVXZ2UIJmXGqEuYHN3EhtINBrpi99DR3hvariEX-EOKWTHWmKBduawZQt3_DG_E9uJJwFc/s1600/Workspace_02.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8h1JoBk1VCRauo8ezQviCpWayPQLEoEEJuXgBJeWdS94XWg16gVRPg5p1kF7ZasMP7_JJMWVXZ2UIJmXGqEuYHN3EhtINBrpi99DR3hvariEX-EOKWTHWmKBduawZQt3_DG_E9uJJwFc/s320/Workspace_02.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5659145476329707074" /></a><br /><br />This is mini Jim. My husband gave him to me to look after when we first met and I never gave him back. He now watches over my workspace. By "watches over" I mean he takes up room. But hey, he's cute!Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com2tag:blogger.com,1999:blog-6454434555474311777.post-79034995679784872242011-09-26T19:06:00.005+10:002011-09-26T19:41:27.636+10:00Lessons in stock and materialsWell I've been quite slack in updating this month as my day job has become incredibly hectic. After a relaxing weekend with Mr I'm back on board. We spent quite a bit of time here this weekend - beautiful!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrz2VlQ6Xfp5sjpS7y-pNEpRZu8AQtkqBJO_-ZkbblVB9-2M-qqsMmipxQyJIjDiB5XZfGtpdXuFx3YhqXrnn-wGGfzBaBFar-AKQ8uhUULnZSjvn-KNXtLrLVXLODzaP13MdjjerTpYc/s1600/MDam_Sept11_11.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrz2VlQ6Xfp5sjpS7y-pNEpRZu8AQtkqBJO_-ZkbblVB9-2M-qqsMmipxQyJIjDiB5XZfGtpdXuFx3YhqXrnn-wGGfzBaBFar-AKQ8uhUULnZSjvn-KNXtLrLVXLODzaP13MdjjerTpYc/s320/MDam_Sept11_11.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5656599666064375602" /></a><br /><br />Back to business..<br />My current lesson in the education that is handmade selling, seems to be around stock timeliness. I found out 2 weeks ago that my earrings have been selling well over at View Point in Bendigo, and that I needed to get some more stock there as they only had a few pairs left. I thought no worries, I'll get a few pairs made and sent over. Plenty of time, right?<br /><br />Well work got busy, school got busy, time got away from me and before I knew it I was at the day I had intended to post some stock over but I didn't have the stock made! Luckily they didn't run out but I felt quite unprofessional in taking that much longer to get the stuff over there. <br /><br />I'm trying now to have some pieces already made and sat aside for if/when they are needed. They can always go to a market on on madeit if they aren't needed in store.<br />I think this is another confidence thing - where if I gain more confidence in the products I create, I won't hesitate to have some extra stock on hand as I believe it will sell! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmzFmQhkddIzM7NgL2eKZ39IO-0RHv0hDNBOE2Y7MeRB14Aviv6q7awA4BVVJ-K-Fw3c50szC8vFBXHKNx3w-SYPPmjjJ3oOs4cwEWWl6MMwHmmfJ5RFAoKlt8HNQFWLkh_F69PBEQj04/s1600/Hope+Earrings.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmzFmQhkddIzM7NgL2eKZ39IO-0RHv0hDNBOE2Y7MeRB14Aviv6q7awA4BVVJ-K-Fw3c50szC8vFBXHKNx3w-SYPPmjjJ3oOs4cwEWWl6MMwHmmfJ5RFAoKlt8HNQFWLkh_F69PBEQj04/s320/Hope+Earrings.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5656600320797972658" /></a><br /><br />The other part of this is materials. I order a lot of my findings etc online and it often comes to me from other countries where it can take at least a month to get to me. I need to start factoring this in especially for November where I have 2 markets booked in. It's a lot to think about but that's the fun of it!!<br /><br />That's enough thinking for one night, I'm off to make some stock!Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com0tag:blogger.com,1999:blog-6454434555474311777.post-20353148805030861332011-09-03T21:06:00.004+10:002011-09-03T21:19:48.098+10:00Giveaway winners and market displaysWell we've just watched Toy Story 3 together after a long day at school. What a gorgeous movie, I think it's my favourite of the three!
<br />Once the movie had finished I asked Mr to draw two winners out of a hat (okay there was no hat but you know what I mean) - and the winners are:
<br /><strong>Tina and Chris</strong>
<br />Please email me at mrsmonkei@gmail.com and let me know which colour you would like, and where to send it.
<br />I hope you both like your baby bookmarks!
<br />
<br />In other news, I have a good friend who has been helping me to get ready to head to market. She is also going to help me man the stall when the time comes. She's a creative type herself, and when I told her I'd like the stall to look a bit like a tree, she certainly hasn't disappointed me!
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaL-KEPqw0tRBW31AM-RLB7AJakK0grRK5mf7sir0pI0NnBbTxCCZDfHfWtSEnVEL8rMdFhYLSXit9W8rAeg4GaEOKCBn5h2VKjvzmA_ENjWfFrjilD-bSmYJjLfqXhdV5rW3Y4jRYtgE/s1600/003.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaL-KEPqw0tRBW31AM-RLB7AJakK0grRK5mf7sir0pI0NnBbTxCCZDfHfWtSEnVEL8rMdFhYLSXit9W8rAeg4GaEOKCBn5h2VKjvzmA_ENjWfFrjilD-bSmYJjLfqXhdV5rW3Y4jRYtgE/s320/003.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5648089572661684962" /></a>
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<br />On the left is a cd rack that she found at an op shop. She has wrapped the metal parts with brown tulle and found some awesome leaves on wire which we wrapped around the entire thing, with a little help from a glass or two of wine on a saturday night. It is going to make an awesome bookmark/keychain display.
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<br />The circlular thingo on the right is an embroidery hoop with brown tulle in the middle and leaves around the outside - an earring display that will still be effective when the earrings are already on cards.
<br />I would never have thought of this stuff myself, how clever is she!
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<br />Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com3tag:blogger.com,1999:blog-6454434555474311777.post-69383100329718926352011-08-22T09:46:00.006+10:002011-08-22T10:30:46.235+10:00Baby Bookmarks Giveaway!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwOUyZ80JxiP5fYDWq5cXtsMpIvNXu_-eYR_PBYvtrcuReDp3bZFSPyeiCcKkThnxrHVdjS1stjyJkFJ0m4e6LlTvCbjuGIQMqo3KUIbtepTAtMgUPtSai2-yQ-F6hTNKhNw1UMr6JSU0/s1600/baby+bookmark+purple1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwOUyZ80JxiP5fYDWq5cXtsMpIvNXu_-eYR_PBYvtrcuReDp3bZFSPyeiCcKkThnxrHVdjS1stjyJkFJ0m4e6LlTvCbjuGIQMqo3KUIbtepTAtMgUPtSai2-yQ-F6hTNKhNw1UMr6JSU0/s320/baby+bookmark+purple1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5643462216032901522" /></a>
<br />It's been an interesting week. Just as I was starting to dispair at my difficulty finding a market that wasn't already too overrun with jewellery makers, I was accepted to have a stall at 2! Both of them are in November. More on that later...
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<br />I was thinking about the reasons why I was so keen on heading to markets and it all comes down to one thing - my mum. She made her living when I was young doing market stalls, she made everything from felt toys, to clothing, to gorgeous fully joined mohair teddy bears. Her health isn't the best these days so she's unable to do this stuff any more, but she's always been a big support and inspiration for what I do now.
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<br />I decided that as a tribute to her (and the childhood I spent at markets!) I am going to attempt to recreate a couple of her designs to add to the Mrs Monkei collection. I'm not incredibly great with a needle and thread, so I don't see myself abandoning jewellery any time soon, but it's been a lot of fun.
<br />(Who knew tying bows was so difficult - thank goodness Mum is so patient!!)
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDm_tWptyoFtYuO4poU0Bgj1pBj-wedDJChCc_vggoyi5nRaR3NDMPvzadA6oCsvmQ7WFFEsrAUih1ejyL_-_YFwHtjXj38CtGbCd7bUcXXcjg6PuhVUDClrS5iCvrNoMxnWHdejnCyrw/s1600/baby+bookmark+all2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDm_tWptyoFtYuO4poU0Bgj1pBj-wedDJChCc_vggoyi5nRaR3NDMPvzadA6oCsvmQ7WFFEsrAUih1ejyL_-_YFwHtjXj38CtGbCd7bUcXXcjg6PuhVUDClrS5iCvrNoMxnWHdejnCyrw/s320/baby+bookmark+all2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5643461847897803922" /></a>
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<br />I've started with a staple of Mum's, baby bookmarks. She taught me to do these when I was young, I'll admit I needed a bit of a refresher. But how cute are they!
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<br />If you're still with me after that rambling - <strong>I'm having a giveaway!!</strong>
<br />To celebrate those who inspire us, I'm giving away 2 of these cute little bookmarks.
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<br />To enter, you just need to be following Mrs Monkei either on this blog or on <a href="http://www.facebook.com/mrsmonkeijewellery">my facebook page</a>, and leave a comment here saying who it is that inspires you - your mum, dad, kids, friends, whoever - and why. I'll pick two people at random on Saturday September 3rd. The winners can pick their colour from the three in the photo; pink, purple or blue.
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<br />I look forward to reading your comments. Now, I'm off to show Mum my work.
<br />Hopefully she'll be proud! :)Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com4tag:blogger.com,1999:blog-6454434555474311777.post-10649798693852512012011-08-08T14:51:00.006+10:002011-08-08T19:13:49.239+10:00Keyrings and Oreo Cupcakes!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWy9Or4hReXIW6ygpbnKCfRaovjESnPVRL7tDvzClm4Lg3OXnmwcM7qHa6tzzj89tZtqtvNqQrD70RP8uaL9e0bR0Ntibve8OGGo1nEzWSow3xMm8O3EQBU98vG2bYPewHJ0KGsYPMRVk/s1600/BeeClip3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWy9Or4hReXIW6ygpbnKCfRaovjESnPVRL7tDvzClm4Lg3OXnmwcM7qHa6tzzj89tZtqtvNqQrD70RP8uaL9e0bR0Ntibve8OGGo1nEzWSow3xMm8O3EQBU98vG2bYPewHJ0KGsYPMRVk/s320/BeeClip3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5638343503982970642" /></a>
<br />This little bee is the cutest thing I've added into something I've made since the glass seahorse on my aquatic bookmark! I found them months back and couldn't think how to use them, until I thought of making keyrings. This is something my mum only briefly dabbled in and in her case ir was tiny little cross stitched images or letters. So this is a bit of a change for me. I have done a couple with gemstones as well but I liked the change into something a little more bright and cheery.
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<br />I sent one of these guys with more yellow and less red beads to Bendigo but I thought I should make one for the madeit store as well.
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<br />Today has been a fairly relaxed day, I've not been well the past few months and I'm starting to get really sick of the pain. Pain is a bully, isnt it? It beats you into a sort of submission... Hopefully it'll all be sorted out in time, until then I am crafting and baking to get my mind off it!
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUKpk1-LNHCue8OngYm3_jDk04zAC9F9cLLdlKCrUHUSgg5HaDnehjcEBLwX2FzxKHBtgotmNWOcHV2ML5XvJxyeh_R4DMJ_y3lgyl1f8OGRjrAdNAWFD06GiotxQ5W85yHHdK0EsbWhA/s1600/Oreo+cuppie.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUKpk1-LNHCue8OngYm3_jDk04zAC9F9cLLdlKCrUHUSgg5HaDnehjcEBLwX2FzxKHBtgotmNWOcHV2ML5XvJxyeh_R4DMJ_y3lgyl1f8OGRjrAdNAWFD06GiotxQ5W85yHHdK0EsbWhA/s320/Oreo+cuppie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5638410012758224050" /></a>
<br />Oreo Cupcakes!
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<br />I return to work tomorrow after our week off, hubby went back this morning. I thought maybe we'd have nice warm welcomes back to work if I baked some cupcakes, so I've made Bakerella's oreo cupcakes. They are stunning! So light yet moist at the same time, and such an easy recipe. Doesn't get better than that.
<br />I've gone with a boiled vanilla bean frosting and filled them with chocolate ganache. Yuuum.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2WYh5T6aDc8hNtnUkrjmJ411rUUyCCAs7mmxNjIf1c-jw3_qFearPzVRrLoTJ-8ADLTRhCLwDkrvyv-USXEOTTkUBS2EYLqLLdA1tRcOEXjT-1vDqr-QVj4H-2FHyWWL_Q9Gb6cBLig/s1600/Oreo+cuppie1.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2WYh5T6aDc8hNtnUkrjmJ411rUUyCCAs7mmxNjIf1c-jw3_qFearPzVRrLoTJ-8ADLTRhCLwDkrvyv-USXEOTTkUBS2EYLqLLdA1tRcOEXjT-1vDqr-QVj4H-2FHyWWL_Q9Gb6cBLig/s320/Oreo+cuppie1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5638410276380937746" /></a>
<br />The innards of an oreo cuppy :)
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<br />There's a whole oreo in the bottom. Let's hope Mr's workmates like it - they have become my taste testers!
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<br />Erinhttp://www.blogger.com/profile/06549858330164524253noreply@blogger.com0