kk_let’s go texture  + original poppy fields + light adjustment

Linking to Kim Klassens: Warm eDition Texture Tuesday

Have a great week,

Yvette…x

“There is a little secret something so amazing, so miraculous and so wonderful that we should share it with everyone we know once we learn it. The secret is that there is nothing that others can do to really hurt us from the outside when we do not allow our own thoughts to hurt us on the inside. Once we take care of what is going on inside of our minds and our hearts and our souls, anything that tries to come at us from the outside simply can have no influence on our life.”
                  Bravegirls Club

I’ve reached the end of the week , which has been to say the least eventful…today is the end of my first teaching unit in a series of three. Teaching a wonderful group of students, who have learnt to enjoy creative lessons of art and knowledge and its proven to me, the enrichment of ones life with children.

However, this week has also proven to me, just how positive a gentle voice, a listening voice, and the fine line of ones patience from anger can influence a moment. My class this week was interrupted by an adult parent, who obviously had had a ‘bad day’. His presence in my classroom for no more than five minutes, was like a cyclonic word – wind. My patience and silence of emotions on the outside, were so different of how I was feeling inside. My protective screen was up, to protect the children of any more disruptive emotions, I let the parent adult leave without a word from me. There was no use fighting flames with fire. I finished the class, shaking, so emotional that my body trembled and wept from my inner emotions of witnessing a case of adult ‘bullying’.

After class,and every day since then, I went over in my mind again and again, what if…but what if…and he could have…..but those things didn’t happen. I was in control, just as I am at the end of the week, still in control… to face my class again today, with still a gentle smile and voice of encouragement. My decision was correct, my decision changed the outcome.

Has there been a decision you made or failed to make only this week, that powerfully influences your life today? A what if moment…?

I’ve had some wonderful news to finish off the week also, that ‘Sweet Blessings’ my strawberry vanilla buttercake that I submitted to DessertStalking was accepted. DessertStalking is the food photo submission site for all things sweet – featuring great photos of desserts from blogs around the world. 

Have a wonderful day, friends

Yvette…x

I’m not sure where the week has gone, but it’s flying by…

What better way than to stay focused on one day at a time and start each day with a new long list of gratitude’s and bucket list of wishes…

This macro shot is one I see everyday (screensaver), it helps me to remember my theme word for twentytwelve of FOCUS…and its beautiful sunlit petals expresses my take on this weeks photo challenge theme of light with Kim Klassen, with only a subtle texture enhancement with kkplastersquared.

There are two ways of spreading light; to be the candle or the mirror that reflects it.  ~Edith Wharton

Have a wonderful day, my friends

Yvette,,,x

I’ve never actually made this delight before and wanted to try it, Sunday afternoon, time to relax after a morning of teaching and where do I head, but for the kitchen. Fresh cherries are not in season so the best next thing is canned pitted cherries and mixed berries in their natural juices,

…I love making pastry, but just wasn’t up to waiting an hour for it to rest in the fridge so opted for the ready made pastry sheets. No rocket science here…my friends..just making good use of pre-canned, pre-cut, pre-made…and the test kitchen is in business.

And as you can see, the results were fantastic, a beautiful crusty rustic pastry, with the glorious ‘beefy’ plump taste of cherries and mixed sweet fruits.

Read on for the recipe…

…Recipe: Cherry Pie

3 sheets pre-made short crust pastry

2 x canned 400g  pitted cherries or 2kg fresh cherries

1 x  canned mixed berries

1 egg

1 lemon ( finely grated zest and juice)

100g icing sugar, sifted (confectioners sugar)

50g cornflour (corn starch)

Method:

Preheat oven to moderate temp 180°C. Line with baking paper a loose – bottomed tart tin, or ceramic pie dish. With first sheet of pastry  ( my sheets were square) cut to measure the base size of the tin, with second sheet cut four equal strips of about 3cm in width and do the sides of the dish. Line the pastry with foil and fill with pastry weights ( dried beans or rice will do fine) and blind bake for 20 minutes. Remove the foil and weights, prick the base of the tart with a fork and bake for a further 8 minutes. Take out of oven, lightly beat egg and brush the pastry case lightly. Return the tart to oven for a further 2 minutes to seal and then set aside. Lets move onto the filling.

Drain both the canned cherries and mixed berries, put into bowl and combine gently, avoid breaking up the fruit. Add the zest and juice of the lemon and icing sugar, let rest for a couple of minutes. Tip the fruit then into a colander and drain away any excess juice. This is the secret of no more mushy pastry bases, and a luscious fruit filling..we’re not making jam here…see how the fruit is still in pieces.

…to make that tart filling glow, plump up without all that extra juice. Sprinkle the fruit with the cornflower, just give it a shake and pile into the tart pastry shell.

With the third pastry sheet,weave pastry strips of a 1cm wide forming a lattice, brush the top pastry strips with the egg wash, sprinkle with brown sugar and bake for 20 minutes, or until pastry is golden brown.

Leave to cool, serve with strawberry ice cream and a sprinkle of icing sugar.

And why not even a petite bottle of fresh milk…

Enjoy, my friends…

Linking to:

Little Red House – Mosaic Monday

The TableScaper- Seasonal Sundays

A Rural Journal – Rural Thursday Blog Hop#18

Have a great week everyone,

Yvette …x

Roses, Roses, beautiful roses….

I don’t know whether you’ve seen roses like these before, aren’t they just beautiful…each petal is individually shaped and curled, craftsmanship, patience, creativity.

Shiny, smooth, glossy…read on for a surprise…

What would you say if I told you, these faux ceramic roses, were made out of a $1.00 packet of plastic teaspoons. No, you say. Yes, they are…made by my sister, in a couple of hours. Each spoon is melted under a flickering candle flame.

You can see in more detail how easy it is, and how creative you can be in an afternoon.

  I won’t say easy, but certainly inspirational work and why not relax the afternoon away and make faux ceramic roses.

Linking to A Delightsome Life – Home & Garden Thursday: Thrifting /Crafting

                       The Charm of Home – Home Sweet Home Friday

Heading towards the weekend, Enjoy everyone.

Yvette…x

With all these wonderful warm colours of Autumn, there’s nothing better than sitting by a sunlit window, sipping a cup of warm tea and eating a piece of Banana Nutmeg Cake.

Sharing with you my new Royal Albert – Country Roses serving plate. A lovely oval design with cross-hatching embossing,filigree and gold trim, with handles of beautiful cut-out hearts. A beautiful addition to my china collection.

For afternoon tea, there’s a serving of freshly homemade Banana Nutmeg Cake, served in petite paper doilies, and Royal Albert – Country Roses serviettes.

Welcome to all those lovely ladies, who are joining me for tea, and a chat in the afternoon sunlight. Wish you were all here, relaxing with me, just a little time for you and me, and see the beautiful hues of Autumn in our garden.

Piping hot tea served in Royal Albert, bone china petite Val d’or tea cups, and beautiful paper filigree heart  – place cards. Can you see your name?

Here’s my quick recipe for Banana Nutmeg Cake

1/2 cup sugar

125grams butter

1/4 cup milk

2 eggs

1 1/2 cup self raising flour

1 teaspoon bicarbonate soda

1/4 teaspoon nutmeg

3 ripe bananas

juice 1/2 lemon

Method: Mash bananas with lemon juice. Cream butter and sugar, add eggs one at a time beating well after each addition. Stir dry ingredients and add alternately with milk. Gently stir in the mashed banana.  Turn into greased tin and bake in moderate oven for 30-35 minutes. Ice with lemon icing and a sprinkling of nutmeg, or leave sliced and spread with butter swirls.

Linking to

TeaTime Tuesday 
Simply Sweet
A Return to Loveliness
Table Top Tuesday
Teacup Tuesday
Teacup Tuesday
Tea in the Garden
Teacup Thursday

Design Etchings – The Graphics Fairy

Have a great day, and enjoy the sunshine!

Yvette…x

This weeks Texture Tuesday with Kim Klassen was a challenge all up to us, using one of Kim’s textures and subject matter, anything we desire.

I wanted to capture the wonderful Autumn hues,earthy and natural of the season.

original photo: twistedvines + kkfriday texture + adjustments of colour and light saturation

Have a great week, friends

Yvette…x

I made a special cake for my sister today to celebrate Mother’s Day with the family. A Vanilla Strawberry Buttercake.

Its the first time I’ve used this giant cupcake tin, so a little trial and error, but some great results. And some wonderful ideas for future baking were discussed by us girls…. 

A Mothers Blessing

Thank you, Holy Father,

for Your special gift of mothers;

for the example of Your unconditional love they share with their children.

Thank You for the mother who lets her child know without doubt he or she is loved,

and for the child who returns that love.

Lord, today we pray You will protect and guide mothers everywhere;

that You will grant them Your wisdom in loving and teaching their children.

Today, may children everywhere remember the warm caresses and whispers in the night;

the tears dried and Band-Aids, the peach cobbler, the laughter;

and the blood curdling scream, ‘No!’ at the brink of danger.

Thank You for the mothers who played with us, taught us, nurtured us,

fed us, listened to us and tried to understand us.

Today, may we remember Mum’s beauty when we were young;

and her loveliness discovered as we aged.

Lord, today draw especially close the mothers who are alone,

for whatever reason;

and grant them Your comfort, Your pleasure, Your peace,

And, Lord, for children who are alone, because of distance, death, or indifference,

may good memories flood their minds.

And if there is not a good memory,

may forgiveness burst forth from their hearts

and revive in them long lost joy.

Thank you particularly for phone calls today,

and for a shared ‘I Love You’.

Today as we honour, celebrate, or simply reflect on the woman who gave us birth,

or who adopted us into her heart.

We thank You, Lord, for life,

and for Mum!

I thought I’d share this beautiful Mothers Blessing poem that we gave to our Mum’s today from our children in our Liturgy class.

Read on for the recipe and decorating tips…

In the background is my new giant cupcake tin…have you seen one or have one in your kitchen?

I used the buttercake recipe which came with the tin, as I wasn’t quite sure of the required amount of mixture needed for this tin. I actually didn’t put enough mixture in the top part of the tin.But I disguised the problem will the finishing decorating touches.

Recipe: Vanilla Buttercake

375grams softened Butter

1 1/2 cups Caster Sugar (fine)

6 eggs

3 teaspoons Vanilla Essence

4 1/2 cups Self Raising Flour, sifted

1 cup milk

Method: Pre heat oven to 180°C. Beat butter and sugar together with an electric hand mixer until light and fluffy. Gradually add in 1 egg at a time beating until well combined. Stir in vanilla essence, then gradually fold through lightly sifted flour and milk.

Pour mixture into both sides of the tin, for top and bottom of giant cupcake.Fill the top section 2/3 full, and the rest into the bottom half of tin.Bake in moderate oven for 1 hour, reduce heat to 160°C and cook for approximately another 10-20 minutes or until you can insert a skewer in the centre of cake and it comes out clean. Remove cake from oven and leave in tin to rest for about 10 minutes before turning onto a wire rack, and cool.

Tip: Place cake right side up back into tin and use as a guide to cut level, top of cake

To Decorate:

Place cake onto a cake stand it makes life easier to decorate as you turn cake.I covered the center of cake with strawberry jam and cream. I made a quick vanilla icing with 1 cup of icing sugar, 1 tablespoon of softened butter, 1 teaspoon of vanilla essence and a 1/4 cup of milk. Adjust the mixture as you go…add more icing sugar of milk to make an icing easy to spread, but not runny. I decorated the edge of this cake with bought Italian savoiardi biscuits. Spread with the icing line up along outside edge of cake and drizzle a little on the front of biscuit.

Add fresh strawberries and white chocolate buttons. Trim with a red ribbon. Just says Sweet Celebrations!

Viola!, a beautiful classic buttercake, made into a strawberry delight cake. Long distance wishes to my Mum and wishing you all a wonderful week.

Linking to Sweet Tooth Friday

Yvette…x

I bought this beautiful bunch of beetroot from our local Organic Grocer, such wonderful fresh produce, this bunch cost AUS $3.50, and I used it for a couple of dishes. My first idea was to make that gorgeous magenta rich Bosch soup, but I didn’t have too many green flags on that one..so I thought I might be a little sneaky and make a chocolate fudge cake..everyone loves chocolate! I had seen red velvet cupcakes before made with beetroot, lower in calories and beetroot gives the mixture a smoother, moist texture.

Scouting through many wonderful new and exciting beetroot dishes, I found this one from the ‘girls’ from the BBC program ‘Cook yourself Thin’, I have adapted it due to the amount of coffee in it, not good for the smaller generation.

It is however a beautiful moist textured cake, and no one would ever know that there’s beetroot in the recipe.

Continue reading for this delicious recipe…

Limoges serving plate and coffee pot,  pattern – bizabi

Recipe: Beeted Chocolate Fudge Cake

Ingredients:

3 medium free range eggs

250g Dark Chocolate

250g brown sugar

250g raw beetroot peeled and finely grated.(from the bunch I used only the large beet to give you some idea of quantity, about a cups worth.

50g almond meal

40g Self Raising Flour

40g All purpose Flour

25g cocoa powder

1 teaspoon vanilla extract

2 tablespoons maple syrup

2 tablespoons honey

1/4 teaspoon salt

1/4 teaspoon bicarbonate soda

I’ve broken up the preparation part of this recipe…preparation is so important for this recipe, as it’s easier for the combination of wet and dry ingredients, and the inclusion of melted chocolate, and grated beet, if everything is ready on your work surface.

Method:

Preheat the oven to 140°C, a really slow cooking cake.

Prep your cake tin by greasing the surface with a little bit of oil or melted butter , I used a Bundt round cake tin. Less cooking time also.

Melt the chocolate gently in a bowl over a pan of water until melted -  over a gentle flame, and set aside to cool.

Grate finely the beetroot – TIP: wear gloves, cover the surface with a piece of grease proof paper…we’re not redecorating the kitchen and painting everything magenta.

Prepare the sifted flours: self raising flour, all purpose flour, cocoa powder,almond meal, bicarbonate soda and salt.

1. Cream the butter and sugar, adding the vanilla extract, maple syrup and honey. Beat for 3 minutes, with an electric hand beater, until fluffy.
2. Add the melted cooled chocolate
3. Gently fold through dry flour mix until all fully incorporated.
4. With a spatula gently fold in grated beetroot, until thoroughly mixed together.

Pour mixture into prepared cake tin and place in the middle of oven for 1 hour and 30 minutes. Test the cake by inserting a squewer into the centre to see if it comes out clean, with the Bundt cake tin, I tested my cake after a cooking time of an hour…mine was done.

To make the fudge topping, melt 150g of good quality dark chocolate in a bowl over a pan of of hot water, then remove from heat and add a teaspoon of vanilla extract. At this stage the chocolate will seize up slightly, but then relaxes back once 3 tablespoons of honey is added and gently mixed in. Set aside to cool for 15 minutes before icing the cake. Dust with a sprinkling of cocoa powder.

The adults did indulge in a pot of coffee, I made hot chocolate with cream and marshmallows for the younger generation, and shhhhhh, I’ll tell you a secret, they didn’t know there were any vegetables in this moist, chocolate fudge cake. That’s our little secret!

Enjoy, my friends and have a great day.

Yvette…x

Linking to A delightsome Life:Home & Garden Thursday

Vintage Roses

This weeks challenge, was even more a challenge for myself, I was determined to sit down and learn something new in Photoshop Elements, instead of my usual fly through with Picasa 3.

What better way then to sit down with Kim Klassens, Beyond Layers and her Photoshop Test Kitchen – Elements The Essentials. Headphones, coffee and a learning will to ensure a new direction to textures and my photos.

original photo + kk_mustardseed + kk_dream, mixing both blend modes and opacities.

‘We are born at a given moment, in a given place and, like vintage years of wine,we have the qualities of the year and of the season of which we are born.  Astrology does not lay claim to anything more’  Carl Gustav Jung

Have a wonderful week, my friends

Yvette…x