Whoopie Cakes

Little sponge cakes, sandwiched together with marshmallow cream, decorated with sprinkles.

Recipe from Sainsbury's; mine don't look quite so perfect though!

Birthday card for an Auntie

It seems to have been a long time since I made any cards!

This is one for my husband's auntie. 

The bear picture is stamped, then watercoloured.The letter "J" is her first initial.

The papers are some I got free with a magazine a very, very long time ago. I'm pleased they came in useful eventually! The ribbons are plundered from my extensive stash.

My Wool Stash

Excuse the funny camera angle; I had to stand on a step to fit it all in one picture.

I think I have enough here to knit for years, and this picture doesn't include any wool which belongs to a work in progress.

WIP include a stripey cotton cardigan, zig zag cushion, cotton vest, crochet blanket, waistcoat, fairy, several scarves and a sock.

So why am I compelled to buy more yarn?

Dandelion Cordial

An election day vintage because we collected the dandelions on the way to the polling station!

It is very delicious, you can find the recipe on Dawn's blog Raising Seedlings.

What's the difference between a cupcake and a fairy cake?

Cupcakes are just much more glamourous.

Coconut biscuits (in less than 20 minutes!)

Melt 100g butter and pour into a large bowl.

Mix in 1 heaped cup of self raising flour, 1 cup of sugar and 1 cup of dessicated coconut.

Mix in 1 beaten egg.

Beat for a minute or two.

Make into small balls with your hands (approx 18), slightly flatten and place on a baking tray. (Allow room for spreading.)

Bake at 180 degrees for 12 - 15 minutes.

Allow to cool on a wire tray - at least long enough that you don't burn your lips.

(That's quicker than walking to the corner shop!)

Apricot Cake

In a large bowl mix 3 eggs, 175g self raising flour, 100g soft butter, 100g muscovado sugar,

 100g chopped dried apricots, 150g sultanas and 75g chopped glace cherries. 

(It's good idea to rinse and dry the cherries to remove the sticky coating.)

Bake at 160 degrees for 1 hour and 10 minutes in a 2lb loaf tin.

Allow to cool for 10 minutes before removing from the tin, then finish cooling on a wire rack.

For the icing put 1 tbsp apricot jam and 1 tbsp water in a saucepan and heat until the jam is melted.

Pour into 100g icing sugar and mix until smooth.

Spread onto cake, decorate with some pieces of dried apricot.