Just bee .....

Dew Drops

There's nothing quite like a foggy morning to make you realize how many spiders are living with you.

Phalaenopsis Orchid

A beautiful gift from some beautiful friends.

"Every flower is a soul blossoming in nature."

  ~Gerard de Nerval

 

 



Macaroons

 

Texture:  Lavender from Heavenly Texture Set by Shadowhouse Creations.

We've been doing some more baking from my Mum In-law's recipe collection.   This time it's macaroons.  These sweet, coconut treats are crunchy on the outside and soft on the inside.

Here's the recipe:

MACAROONS

Ingredients:

2 Egg Whites

1/2 cup Sugar

1 3/4 cups Coconut

Pinch of Salt

 

Method:

Preheat oven to 190 ° celsius (170 ° fan-forced).

Beat egg whites until soft peaks form.

Gradually add sugar and beat until stiff peaks form.

Fold in coconut and salt.

Place tablespoonfuls of mixture onto a tray lined with baking paper.

Bake until golden brown (approx. 15 minutes).

Makes approximately 12.

 



Kusudama

I love digital scrapbooking and photography, but every now and then it is nice to create something with paper.



While I was searching for paper crafts, I found this really interesting site: Folding Trees. and decided to try to make a Kusudama.



The petals didn't quite line up on this particular flower, but it was nice to see the word 'love' peeking through.



The materials used were four sheets of 12 x 12 inch scrapbooking paper and craft glue.



Dream.     Create.     Live.

Snappit

linking with Texture Tuesday

Textures used:  Image 1:  Touch by Kim Klassen -  Multiply 60%.  Image 3 (Looking Down):  Pumpkin Grunge by Kim Klassen - Lighten 50%.

My dear Mum in-Law passed away recently.  She could always be found in the kitchen baking tasty treats for the grandkids (and the big kids).  We have been trying to recreate some of her recipes at home.  One of our favourites is Snappit.


Here's the recipe:

SNAPPIT

Ingredients:

Base:

1 cup Self Raising Flour

1 cup Cornflakes

1 cup Sugar

1 cup Coconut

3/4 cup Butter

Icing:

2 cups Icing Sugar

1 tablespoon Butter

3 tablespoons Cocoa

Enough hot water to blend to a firm mixture (approx 2 - 3 tablespoons)

Method:

Preheat oven to 190 ° celsius (170 ° fan-forced).

Place dry ingredients into a bowl and mix well.

Melt butter, add to other ingredients and mix well.

Press firmly into a greased tray lined with baking paper (approx. 30cm x 20cm x 2cm in size).

Bake until golden brown (approx. 20 - 25 minutes).

Ice immediately after removing from the oven with chocolate icing.

Cut into squares when cool.

(Note:  When I made this, I had run out of Cornflakes so I used Rice Bubbles instead.)



Cupcakes

My best friend, Mandy, makes the most amazing cupcakes.


These are a sample of some she recently made for me.   Unfortunately some of them didn't quite make it to the photoshoot.


They looked almost too pretty to eat.


I said almost.......