Sunday, September 30, 2012

September........In Pictures.

Christmas Dinner........Maybe
New Wellies

New Delph

Honeycomb Cheesecake.

Homemade Naan Bread.

Lemon Tray Bake.

Saturday, September 29, 2012

Blog Swap

I signed up for my first blog Swap in August, It was run by
I was partnered with
My parcel arrived yesterday morning full of lovely goodies, all beautiful wrapped in tissue.

A Handmade Macrame Bracelet.

Beautiful Handmade earrings and bracelet.

A lovely handmade Felt Brooch and heart.

There was also seeds and lovely notebook and book marker, a packet of felt leaves in lovely autumn colours and 2 cards.
I was delighted with all my lovely gifts. Thank you so much.

Here is what I sent to my swap partner.


Early this week the postman knocked on my door with another parcel from my blog swap partner.
Inside was another gift that she had spotted after she had posted off the original parcel.

The enamel mug is perfect for taking to my allotment and another pair of beautiful handmade earrings.

Once again Thank You for been such a wonderful swap partner

Monday, September 24, 2012


Dahlia Darkarin, Striking colour
Bishop of Llandaff

I have no idea of this little ones name. but she has a lot of history.  She is from a garden of a friend in Kildare and she has been saved year after year from her Mothers garden. So by my friends maths she could be about 60 years of ago. A true heritage plant.

Friday, September 7, 2012

Strawberry Ice Cream Cup Cakes.

I have been fascinated by cupcakes baked in ice cream cones. So while doing the shopping  a couple of weeks ago I bought a box and had a go.

I made a all in one sponge mix

125g soft butter
125g caster sugar.
2 eggs.
150g self-raising flour.

I chopped up 6 strawberries and folded them into the sponge mixture.
Bake for 20-25 minutes at 160C fan or until a skewer comes out clean.

While they were baking I mashed up 4 strawberries in a sieve over a bowl and left the pulp to drip through.

Butter Icing.
150g very soft butter.
300g icing sugar,

Beat the butter and sugar together until light and fluffy.
Add the strawberry pulp a spoonful at a time until you are happy with the taste and colour. If you feel it is a bit too soft put it in the fridge for a little while.

Trim off the cake level with the cone and pipe a large swirl on each cake. Top with 1/3 of a flake.
The flakes cut easier if they are kept in the fridge.

3 packs of 9
Place in the centre of a large square of tinfoil.
Scrunch up the foil around the cones to stop them burning and to support them.
Add strawberry pieces.
3/4 fill.
Bake until a skewer comes out clean.

Remove foil and cool.