Sunday, April 26, 2015

my all time favourite dessert.



Pecan pie, my favourite dessert always and forever. I just go nuts for it!...oh dear, moving on! 
Anyway, I thought I'd try making a pecan pie this weekend as I'd never made one before but I'll hold my hands up now and say I used a little head start, shop-bought pastry case. I actually haven't made pastry from scratch since my Home Ec school days but since I don't have a teacher behind me while I'm baking these days, I tend to use shortcuts...or should I say shortcrusts?! 

Apologies for the pathetic puns, here's the recipe:

500g pack shortcrust pastry case
300g pecan halves
100g caster sugar
75g softened butter
175g maple syrup
125g golden syrup
2 tbsp honey
1/2 tsp vanilla extract
3 eggs, beaten
pinch of salt

Heat the oven to 190/Gas 6. Beat the butter and sugar together until light and fluffy. Pour in the maple syrup, golden syrup and honey. Add in the eggs gradually, 1/2 tsp vanilla extract and a pinch of salt. (I used an electric mixer up until this point). Then stir in the pecan halves and pour into the pastry case. Bake for 10 minutes. Then reduce to 140/Gas 3 and continue baking for 30 minutes. Remove from oven, leave to cool, serve with some whipped cream and a cup of coffee. 


Wednesday, April 22, 2015

nancy says.



I'm really glad I started this little feature on the blog. It's so hard to remember some of the things she comes out with so every so often I jot them down to document them here. 

While trying on one of my hats...
Nancy: I'm going, byyyeee!
Me: Where are you going?
Nancy: To the moon.
Me: What are you gonna do there?
Nancy: Jump.

Scoffing a tub of chocolate ice-cream...
Nancy: This black ice-cream is very delicious.

For about two weeks now, Nancy has been watching a dead ladybird stuck in a cobweb in our back garden...
Nancy: Mama, the ladybird is still asleep.

While out for a walk, I climbed onto the curb she was standing on...
Nancy: Get off my silly station, you cheeky little monkey!


Monday, April 20, 2015

oh me oh my oh spring!

Yesterday we held our spring workshop in Cork Community Print Shop and what a day! As usual, there was a lot of work to do to make our venue the prettiest environment possible. The day was a success along with a few hiccups along the way (a power cut, a pesky blueberry blocked in our cocktail dispenser) but the fabulous lunch from In To Food and the mouth watering desserts from D's Delights seemed to make up for it all! A big thanks to our mentors Ron The Potter, Jill Wild and Dee of Style 25 as well as our fantastic photographer Naomi Kamat who didn't seem to stop snapping all day!
Take a look at our Facebook page to see more photos of the day.

And I went for a comfy, colourful get up for the day!
Vintage shirt - Miss Daisy Blue
Dungarees - Topshop
Converse - Schuh




Wednesday, April 15, 2015

halfway there.

I'm almost halfway through listing all my new vintage pieces from my last buying trip. The online store is looking pretty full but there's definitely room for more and I have a new coffee machine to help me get through the long evenings! 

Take a peek at some of the new pieces including kimonos, dresses, leather bags and separates. 


oreo krispie squares.

 For the past few months, every time I bake, Nancy joins me with her little apron on and stands on a kitchen chair beside me. I usually try to get the hard work out of the way before I let her climb up so that her important task is mixing or pouring. 
This recipe came about when I needed to make room in our tiny kitchen, had too many half empty (or half full!) containers of food lying around, no time to do some proper baking and a little toddler demanding we bake something!

Oreo krispie squares:

3 cups of Rice Krispies
1 cup of marshmallows
2 tbsp of coconut oil
6 Oreos

Smash up the Oroes in a ziplock bag and add them to the bowl of Rice Krispies. In a small saucepan, heat coconut oil and marshmallows over a medium heat for 2-3 minutes. Pour into cereal and Oreos and mix well. Spread mixture in a baking tray and press until firm. Cool in a fridge for 1 hour, then remove and cut into squares.



Thursday, April 9, 2015

life lately.

photos from instagram

Life lately has been about appreciating the little things, trying to be more relaxed and less worried. After Nancy's short visit to the hospital, it's now very easy to not take things for granted. Ice-cream dates, longer evenings and the occasional lie-in. Life is good. All I have to do now is figure out a way to relax a little bit more and worry a bit less. 

Tuesday, April 7, 2015

sundays.


After a long weekend of over indulgence, I'm sitting at my laptop, eating an avocado trying to undo all the chocolate I consumed over the past few days! When we weren't scoffing chocolate this weekend, we were scoffing ice-cream. If you haven't tried the ice-cream down in Sundays in Kinsale, I highly recommend it!

Red blouse - Vintage
High waist jeans - Vero Moda
Sling back kitten heels - Vintage





Saturday, April 4, 2015

nancy says.

So we had a pretty eventful (and quite scary) week. Nancy came down with a vomiting bug and after 5 days of not keeping anything down (apologises, but there's no way to make this sound pretty!) we had to take her to hospital as she was completely dehydrated and in need of some extra help. Thankfully we spent just two nights there and she's at home again and on the mend. So this week's Nancy say's is mainly about conversations we've had with her to tell her that she can't eat or trying to get fluids into her. 

Me: Nancy, please just drink a little bit of this water.
Nancy (shouting): No Mama! It's too dicafult!

Lying in the hospital bed after just being sick...
Nancy: I want pizza and cake pleeease!

And a half an hour later...
Nancy: Mama, ask the doctor for toast pleeease!

After licking a lollipop for the first time this morning (she's always been a bit suspicious of them!), she starts jumping up and down...
Nancy: I'm so happy now!

A bit heartbreaking really when I look back at this now but fingers crossed she'll be digging into some chocolate tomorrow and as happy as ever.


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