an ornament for willow

i went to drop some christmas goodies at mel's house today...and i felt the urge to make something beautiful for her, a christmas ornament, in memory of their angel baby. 

i bought these clear glass balls some years ago and have put a few things in them for our own christmas tree - (for instance the ball tickets from our first date are in one of them.) but for baby willow, i bought a bag of feathers from spotlight and carefully put some white ones inside. it was simple, but beautiful and mel loved it. i think next christmas i will make two for our tree, in memory of my wonderful in-laws.

 

wpc goodie trays 2021

nailed it! i felt so uninspired making the goodie plates this christmas and honestly was at the point where i wondered if i should even bother, but of course i was not going to miss a year. heck no. this tradition will be carried on proudly year after year. 

for those who came in late - each year my mother would do christmas baking and then send all the boys that worked at western power a goodie plate to enjoy with their families. when doug started there when madeline was a baby, i felt like it was a good idea too and i've been baking every christmas since.

this years boxes included:

milk chocolate rocky road

caramilk rocky road

santé choc chip cookies

caramel fudge

melting moments

chocolate truffles

brownies

rice krispy squares

white chocolate gingerbread rocky road

salted caramilk squares

i was obsessed with how these turned out - melting moments done with christmas sprinkles in the icing used for the middle. it looked so cute!

and it was rocky road central, with all these pretty looking trays set and ready to cut

i mean seriously, how nice does this look?

the caramilk rocky road was a clear winner, i have the recipe saved to use again next year

and i loooved how these rice krispy treats turned out once i had thrown some snowflake sprinkles on top to make them christmassy

time to pack - this year made the easiest it's ever been thanks to my best friend jen sending some of her cookie boxes my way. they have their own closure tabs and all i had to do was tie some festive curling ribbon around the boxes.

so, merry christmas to our wpc boys and thanks for another year of power. 

**************************************

recipes:

MILK CHOCOLATE ROCKY ROAD

 

2 x bags milk chocolate melts

1 x packet broken up oreos

1 x packet broken up plain sweet biscuits

Bag assorted jelly lollies

2 x bags marshmallows cut into pieces

1 cup desiccated coconut

 

Melt chocolate on medium high in microwave checking every 30 secs until runny. Mixed all chopped ingredients through then leave in fridge to set. Bring to room temperature then chop into chunks.

 

CARAMILK ROCKY ROAD

 

Ingredients

2 x 180g pkts Cadbury Caramilk chocolate, broken into small pieces

150g pkt jersey caramels, chopped

140g bag Caramel Popcorn

3 x 50g Mars Twix chocolate bars, coarsely chopped (I actually used another 150g of jersey caramels as I couldn’t get these when I went shopping)

100g white marshmallows, halved

1/3 cup (45g) unsalted roasted peanuts (I left these out – as we are dealing with a bunch of nut allergies around us)

 

Method

1.      Grease a 19cm x 29cm (base measurement) slice pan and line the base and sides with baking paper, allowing the sides to overhang. Place chocolate pieces in a heat safe bowl and microwave, checking every 30 secs until melted and runny.

2.      Combine other ingredients in a large bowl. Add the melted chocolate and gently fold until just combined. Spoon into the prepared pan. Set aside for 1 hour to set. Cut into pieces to serve.

 

SANTÉ CHOCOLATE CHIP COOKIES

 

125g softened butter

¼ cup brown sugar

3 Tbsp condensed milk

Few drops vanilla essence

¾ cup plain flour

¾ cup desiccated coconut

1 tsp baking powder

250g bag coles dark compound choc chips

 

1.      Preheat oven to 160C (fan forced)

2.      Cream butter and sugar until soft and fluffy, then add milk and vanilla and beat until combined.

3.      Stir in the flour, coconut and baking powder until combined, then add choc chips and combine a final time.

4.      Roll teaspoons of mixture into balls then place on prepared tray, flattening with a fork.

5.      Bake for 12 minutes, or until slightly golden on top. Leave on trays for 1-2 mins, then transfer to a wire rack to cool

 

CARAMEL FUDGE

 

125g butter

395g can condensed milk

2 tbsp golden syrup

1 cup brown sugar

110g white chocolate

 

1.      Grease and line slice tray

2.      Combine butter, condensed milk, golden syrup and sugar together in a saucepan, then bring to a simmer. Raise heat a little for bigger bubbles and stir constantly for 10 minutes until slightly thickened and golden brown.

3.      Remove from heat, add white chocolate pieces and stir until chocolate is melted and mixture is smooth.

4.      Pour into prepared pan, then refrigerate until set (overnight is best). Use a hot knife to cut into squares.

 

MELTING MOMENTS

250 g butter (softened)
3/4 Cup Icing sugar
1/2 Cup Cornflour
3/4 Cup Custard powder
1 tsp vanilla essence
2 Cups plain flour
1 Cup of Icing sugar extra to join biscuits.

Pre-heat oven to 170 degrees celcius (fan forced)
Cream butter, icing sugar and cornflour until smooth and light.
Add custard powder and vanilla essence. Mix well. Add flour to make a soft dough .
If your mixture is too dry add a little water.
Line a baking tray with baking paper
Using a teaspoon roll teaspoon size balls of dough and place on the baking tray.
Press tops down with a fork.
Repeat until all the mixture is used.
Bake for 15-20 minutes.
Allow to cool on the tray.

To join together:
Mix icing sugar with a little water to form a thick paste.
Spoon a little onto the base of a biscuit the join to another.
Note: you can also join with jam

CHOCOLATE TRUFFLES

 

 

2 tbsp cocoa

395g can condensed milk

1 packet finely crushed milk arrowroot biscuits

2 cups desiccated coconut

 

1.      Combine biscuits, cocoa and condensed milk and mix well

2.      Roll small balls from mixture, then roll in coconut

3.      Place on a tray and refrigerate to firm up

 

BROWNIES

 

200g butter

2 cups packed brown sugar

½ cup cocoa

1 teaspoon vanilla essence

1 cup plain flour

2 eggs

 

1.      Grease and line a slice tin and preheat oven to 160C (fan forced)

2.      Melt butter and brown sugar together in a saucepan on low heat. DO NOT BOIL.

3.      Add cocoa and vanilla, stir well.

4.      Take off heat, stir in flour until completely combined.

5.      Add eggs and mix really well.

6.      Spread mixture evenly into prepared tin and bake for (20-25 mins – I find 22 is perfect!)

 

RICE KRISPIE TREATS

 

Ingredients

3 tablespoons butter

280g Marshmallows (standard Pascal pack size)

6 cups Rice Bubbles

 

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Rice Bubbles cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into A greased and lined tray. Cool. Cut into squares.

(I topped mine with a layer of melted chocolate and snowflake sprinkles)

 

WHITE CHOCOLATE GINGERBREAD ROCKY ROAD

 

2 x bags white chocolate melts

Pack broken gingernut biscuits

1 bag white marshmallows

Bag lolly bananas

Small bag jersey caramels

Melt chocolate on medium high in microwave checking every 30 secs until runny. Mixed all chopped ingredients through then leave in fridge to set. Bring to room temperature then chop into chunks.

 

SALED CARAMILK SQUARES

 

225g pkt plain savoury crackers (I used plain Jatz)

85g butter, melted

1 tbsp golden syrup

1/2 tsp cooking salt

 

CARAMEL FILLING

395g can condensed milk

2 tbsp golden syrup

60g butter, melted

 

CARAMILK TOPPING

180g block Caramilk chocolate, chopped

1 1/2 tsp vegetable oil

 

1.      Preheat oven to 160C fan forced. Grease and line a slice pan.

2.      Break the crackers into a food processor. Process until fine crumbs form. Transfer to a bowl. Add butter, golden syrup and salt. Stir to combine. Evenly press the mixture over the base of the prepared pan. Place in the fridge until required.

3.      To make the filling, combine the condensed milk, golden syrup and butter in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over base. Bake for 12 minutes or until firm. Cool completely. Place in the fridge for 4 hours or until set.

4.      To make the topping, place the Caramilk and oil in a heatproof bowl and melt in the microwave with 30 second bursts. Pour the chocolate mixture over the filling and smooth the surface. Place in the fridge for 30 minutes or until the chocolate mixture is set.

5.      Use a warmed knife to cut the slice into squares, to serve.

 

 

 

 

 

ross's vanilla cake

i am a december baby, so i am super sympathetic to anyone else that is. so often your birthday gets forgotten or lost in the hustle and bustle of christmas and the month flying by. so i like to make a big fuss over our friends that have december birthdays and there is quite a few of them! for instance our mate ross, whose birthday was today. i sent him a message to wish him a happy birthday and he replied with "still waiting for my birthday cake - no chocolate." i knew he was obviously kidding (other than the no chocolate part - because he is actually allergic to chocolate, poor dude!) but decided to do him a solid and actually make him a cake. easy peasy, except my best cake recipe is chocolate. sigh. off to the internet we go.

enter "my very best vanilla cake" care of recipe tin eats which was indeed that. so flipping good! i will absolutely be making it again and again.

CAKE

2 cups plain flour

2 ½ teaspoons baking powder

¼ tsp salt

4 large eggs

1 ½ cups caster sugar

115g salted butter

1 cup milk

3 tsp vanilla essence

3 teaspoons vegetable oil

VANILLA BUTTERCREAM

225g softened butter

500g icing sugar

3 tsp vanilla essence

2-4 tsp milk (to adjust thickness)

 

PREPARATION:

Preheat oven to 180°C (160°C fan) for 20 minutes before starting the batter.

Grease and line 8” cake pans

COMBINE DRY INGREDIENTS

Whisk flour, baking powder and salt in a large bowl. Set aside.

BEAT EGGS UNTIL AERATED:

Beat eggs for 30 seconds on medium/high speed

With the beater still going, pour the sugar in over 45 seconds.

Then beat for 7 minutes on high speed, or until tripled in volume and white.

FINISH CAKE BATTER:

Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter. Do not let milk bubble and boil (foam ok). Don’t do this ahead and let the milk cool (this affects rise).

Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on low for 5 seconds. Add half remaining flour, then mix on low  for 5 sec. Add remaining flour, then mix on low  for 5 – 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.

Lighten hot milk with some Egg Batter: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter. Use a whisk to mix until smooth – you can be vigorous here. Will look foamy.

Slowly add milk: Turn beater back on low speed, then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.

Scrape and final mix: Scrape down sides and base of bowl. Beat on low  for 10 seconds – batter should now be smooth and pourable.

BAKE:

Pour batter into pans.

Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles

Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.

COOL & FROST:

Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks.

VANILLA BUTTERCREAM:

Beat butter with whisk attachment in stand mixer for 1 minute until creamy. Add icing sugar / powdered sugar in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.

Add vanilla and milk, then beat for a further 30 seconds. Use milk to make it lovely and soft but still holds it's form (eg for piping). Use immediately.

he seemed pretty stoked with his non chocolate cake and stopped giving me crap for about 1/2 an hour so that made it well worth it haha.

came out beautifully and so so yum. really handy when said mate is actually a chef! i'm always nervous when he eats anything i cook, so i feel like this was a win!

festive free dress 2021

it seems to have become a tradition at the kids school - where on the last day of school, they have what is known as "festive free dress" giving the kids a chance to wear their christmas shirts, santa hats and anything else they like. it's so fun!

these two love it and get right into it, so as soon as the christmas shirts appear in store i am straight onto finding them one to wear. joseph's ones this year were especially cool, a pizza triangle tree with "merry crustmas" and a gingerbread man with a broken leg that said "oh snap." maddie was just thrilled to get to wear the shirt again that nanna found her last christmas with the elf on the shelf on it. it's her favourite!

i was so happy to be able to get a better shot of joseph with miss salomon today too as last nights one was not his finest. we were soooo touched to see that she was wearing the earrings we had bought her from josph as an end of year thankyou gift. it was so special.

maddie's sweet little class. she is already wondering who she will be with next year, but only time will tell! 

 

esps open night 2021

one thing (in my opinion) that covid has changed for the better - is how the school exhibition nights are run. i actually love that we can walk around the school taking our time, chatting to the teachers and looking at everything the kids want us to see, instead of being given a short amount of time all in together as the kids gave a short performance. this way makes me way happier. much easier to be in multiple places and it all happens on one night instead of over a week, so i guess it's easier for the school too.

we love ellen stirling so much! i feel so lucky to have a place there, the teachers are amazing and the school just has a wonderful positive vibe. the school has been recognised for their teaching techniques and frequently have visitors observing how they can improve at their schools. i wouldn't want my kids anywhere else!

the kids love to show their work and walk us through showing us every little thing they did over the year

and of course having one last photo with their teachers before the school year ends. madeline had mrs foti this year and she has been wonderful, so lovely with maddie - she loved hearing about her dancing and adventures as she used to dance too. she will only be back for a few months next year as she is off to have a baby!

joseph was so so blessed to have miss salomon again this year. the school has offered her an associate principal position next year which is so exciting for her! she is an incredible teacher and i know joseph will be very sad that he can't have her three years in a row hahahahaha.

he has done so well this year and has really managed to come out of his shell under her watchful eye. i will be forever grateful for emma and her guidance, she completely changed the way he felt about school. some teachers are just perfect for some students and this was certainly the case.

the beautiful miss salomon. best of the best. ❤

maddie with her year 2 teacher miss stone and her year 4 teacher mrs. foti

 i actually cannot believe another year is over already! it seems to have flown by. one more day of school and we are done! crazy.

bush wreath

you know it's christmas time at my house when one of these lovely bush wreaths appear on the door. made lovingly by my mum from gum leaves growing on their farm in clackline, i love having one on my door, because christmas in australia is the best. my favourite part was that she turned up with it for my birthday today.  

it's the country life for me. give me the trees and i'll be happy.

 

christmas class gifts - brownie trees

please allow me to introduce you to the idiot (me) who thought it would be a good idea to make these adorable brownie christmas trees for each child in my two (school aged) childrens classes.oh they'll only take an hour she said. she was wrong. 58 trees and 3.5 hours later, i was seriously regretting all my life decisions.

oh. my. word.

courtesy brownie recipe:

200g butter

2 cups packed brown sugar

1/2 cup cocoa

1 tsp vanilla essence

1 cup plain flour

2 eggs

1. preheat oven to 160 deg celcius (fan forced)

2. line a 20 x 30cm pan

3. melt butter and brown sugar in a pan gently over low heat until combined. do not boil

4. add cocoa and vanilla essence and stir until combined

5. add flour and mix well

6. add eggs and stir until completely combined

7. pour into lined pan and bake for 20-25 mins (in our oven - 22 mins is perfect!)

i baked the 3 trays of brownies during the day, that was not the issue. they were easy as anything. it was the decorating and packaging that got me.

step 1. cut each tray into triangle pieces, which actually takes ages just in itself.

step 2. pipe icing onto each tree in a tinsel kind of motion 

(icing is simply a mix of icing sugar, just enough milk to make it pipe-able but not enough that it won't dry, and a little green food colouring.)

step 3. add "baubles and stars" from any random supermarket sprinkle mix

step 4. add candy cane trunks in the base of each tree 

step 5: wrap each tree in cellophane bag, add individual tags (created with canva then printed off at our local harvey norman) and tie off, then curl ribbon ties.

would you believe this process took me three and a half hours?! i nearly died - mostly of tiredness because by then it was 2:30 in the morning. augh. but they looked amaaaazing and i was so proud of them.

and it was all worth it in the morning, because joseph took one look at them and said: "oh mum they are amazing! my class will love them." day = made. that is why we mums do stupid things like this.

merry christmas school kiddies! ❤

p.s. maddie has two lovely girls in her class that don't celebrate christmas as they are jehovah witnesses. we chose to give them something else instead, a handmade school tartan scrunchie with a non christmas label. respect for others beliefs, in turn brings respect for ours.