Rustic Apple Shortcake

Rustic Apple Shortcake

I love this classic Apple shortcake recipe there’s no rolling involved which makes for a quick and easy dessert. Its defiantly a crowd pleaser and family favorite with it’s crunchy, buttery sweet pastry.

Apple Shortcake

170g butter
3/4 cup sugar
2 eggs
2 1/2 cups flour
1 tsp Baking powder
2 small tins Sliced Apples or 1 large tin
1 tsp Cinnamon
Icing Sugar,to dust (optional)

Preheat oven to 200 C.

Cream butter and sugar, add eggs one at a time mixing well after each addition.

Add flour and baking powder, mix till you have a soft dough.

Press 3/4 of dough into a greased baking dish.  Drain apples then spread over the dough, sprinkle cinnamon on top of apples.

With the left over dough pull pieces off and dot it on top of the apples and cinnamon. Don’t worry if you can still see some of the apples, it doesn’t have to be perfect that’s what gives it that rustic look.

Once you’ve used up all the dough, place it in the oven.

Bake for 30 minutes.

Let it cool before dusting with icing sugar.

Serve warm with cream or my favorite thick Greek yogurt.

DIY: Distressed Jeans 

DIY: Distressed Jeans 

The distressed denim look is back and its hotter then ever. So grab a pair of old jeans and lets get distressing.

What you’ll need:

  • Jeans
  • Craft knife (available from $2 shop)
  • Chalk
  • Magazine

Step 1: Put the jeans on and roughly mark with the chalk where you want to distress.

Step 2: Take the jeans off and insert a magazine into the leg, this will prevent the craft knife from slicing through to the next layer. place it under the cutting area.

Step 3: Lay the jeans flat, use the craft knife and start cutting a horizontal line in the area you marked. I decided to just do one cut by the knee but you can defiantly do more if you choose.

Step 4: Take the magazine out and do the other leg, try to line the cut with the other side.

Step 5: Once your happy with all the cuts pop them on and see how they look, adjust if it needs a bit more distressing.

The more you wear and wash them they’ll get more distressed.

These steps will also work with Leggings.


Plum and Apple Anzac Crumble 

Plum and Apple Anzac Crumble 

A delicious crumble replica to the Anzac biscuit. The tart plums and apples are a perfect match with this sweet crumble.


Plum and Apple Crumble

1 cup flour

1 cup rolled oats

½ cup sugar

½ cup shredded coconut

100g butter

2 tbsp golden syrup

1 tbsp boiling water

1 tsp vanilla essence

1 tsp baking soda

1x can sliced apple

1x can whole plums (stones removed)


Preheat oven to 180ºC.

Add flour into a large bowl and stir in the rolled oats, sugar and coconut. Rub in the butter with your fingertips.

Mix together the golden syrup, boiling water, vanilla essence and baking soda. Pour into the oat crumb mixture and mix through.

Place plums and sliced apples in an oven and microwave-safe dish and heat in the microwave for a few minutes until the fruit is hot.

Sprinkle the crumble on top and bake for about 20-25 minutes until the crumble is golden and the fruit is hot.

Serve with a scoop of vanilla ice cream or Homemade Custard (Creme Patissiere)

Homemade Custard (Creme Patissiere)

Homemade Custard (Creme Patissiere)

Homemade Custard (Creme Patissiere)

Original recipe from Little and Friday
Makes 2 1/2 cups

500ml milk

1 tsp vanilla essence

1/2 cup caster sugar

3 egg yolks

1/4 cup cornflour


In a saucepan, combine milk, vanilla and 1/4 cup caster sugar, and bring to the boil.

In a bowl, beat together remaining caster sugar, egg yolks and cornflour until mixture is pale and thick.

Whisking constantly, slowly pour half the milk mixture into the egg mixture.

Return remaining milk to heat and quickly add egg yolk mixture to milk, beating constantly. Beat vigorously to avoid lumps. Keep beating the mixture over the heat until it comes back to the boil, then remove from the heat, pour into a bowl and cover with glad wrap. Let it cool.

Keeps in the fridge for up to 3 days, beat before using to bring back to a smooth consistency.

Mini Banana Muffins

Mini Banana Muffins

These freezer friendly muffins are perfect for the lunch box or an after school treat. The kids will love them.

Mini Banana Muffin’s

Makes 70 mini muffins.

2 1/2 cups flour

1/2 cup brown sugar

4 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1 cup milk

2 eggs

125g butter, melted and slightly cooled

1 tsp vanilla essence

2-3 mashed ripe banana’s

Preheat oven to 180C and grease a mini muffin tray.

Melt the butter and set it aside to cool slightly.

Combine the dry ingredients in a large bowl, flour, brown sugar, baking powder, baking soda and cinnamon.

In another bowl whisk together the eggs, milk and vanilla essence, add to the dry ingredients along with the melted butter.

Mash the bananas and add to the rest of the ingredients, mix.

Spoon mixture into mini muffin tray.

Bake for 20 minutes or until golden brown.

Cool in tin for 5 mins.



Chocolate Hot Cross Buns

Chocolate Hot Cross Buns

This is the first time I’ve ever made hot cross buns and I’m not sure why, I think all the steps put me off. But I found them quite easy and fun to make. I made these using all purpose flour, which is fine but I’ll definitely use high grade flour next time, just to make them lighter and keep longer.

Chocolate Hot Cross Buns

2 tsp dry yeast

1 1/2 cups milk, warmed

1/4 cup white sugar, divided

4 cups high grade white flour or plain flour

1/2 cup cocoa powder

60g butter, chilled, chopped

1 egg, lightly beaten

1/2 cup dark choc chips or left over easter eggs broken into small pieces

Flour Paste

1/2 cup plain flour

4 tsp caster sugar

4 tbsp water


1/2 cup sugar

1/3 cup just boiled water

Buns: Grease a 23cm square cake pan. Place yeast, milk and 1 tbsp of sugar in a bowl. Whisk to dissolve yeast. Cover. Set aside in a warm place for 10 minutes or until foamy.

Put flour, cocoa and butter in a food processor and blitz until mixture resembles fine breadcrumbs. Add yeast mixture, egg and remaining sugar and blitz to combine (just a few seconds should do). Turn dough onto a lightly floured surface. Knead for 1 minute. Transfer to a lightly oiled bowl. Cover. Set aside in a warm place for 1 hour or until doubled in size.

Punch down dough. Turn onto a floured surface. Knead for 5 minutes or until smooth. Add chocolate chips. Knead to combine. Roll into 16 balls. Place in prepared pan. Cover. Set aside in a warm place for 30 minutes or until slightly risen.

Pre heat oven to 200C/180C fan forced

Flour Paste: Meanwhile, make paste by combining flour, sugar and cold water in a bowl (you might need to add more water). Spoon into a snap-lock bag or piping bag. Snip a tiny corner from bag. Pipe crosses onto buns. Bake for 10 minutes. Reduce heat to 180C/160C fan-forced. Cook for 20 minutes or until golden and cooked through. Turn onto wire rack (cross side up).

While the buns are cooking, whisk the sugar and boiled water in a heatproof bowl until dissolved. Microwave on high for 30 seconds if you need to help dissolve the sugar. Brush on top of the buns as soon as they come out of the oven.

They won’t look perfect but that’s what home baking is all about.

Rustic deliciousness.


Homemade Slime

Homemade Slime

Making slime is a big craze with all the kids at the moment, so with school holidays coming up I thought I would share an easy slime recipe with you all.

Now there’s been a bit of speculation over the internet recently about slime not being safe when made with Borax, but you only use a tiny amount and it’s best to dilute in water before adding to the rest of the mixture. If your super cautious wear rubber gloves while making the slime, just keep an eye open when younger children are making it. Parental supervision is advised.

Suitable for children age 3 and up, Slime is not eatable.

Homemade Slime

2/3 cup PVA glue

3 tsp water

2 drops food coloring or 2 tbsp glitter

1 cup warm water

1/2 tsp borax (available from Bin inn or Bunnings Warehouse)

Add glue and first amount of water to a mixing bowl, mix well.

Add coloring or glitter, mix

Add borax to the cup of warm water, mix till dissolved.

Add borax mixture to the glue mixture.

Mix and knead till fully incorporated, takes a little while to come together.

Store in an airtight container.

Slime lasts for a few months.