DIY Wall Hanging 

DIY Wall Hanging 

This Wall Hanging is so simple to create, you only need a few materials to make it. Use whatever colours you like to suit your decor.

You Need:

  • Yarn 1x pink and 1x grey (The Warehouse)
  • Scissors
  • Twine
  • Dowel or branch.

1. Hold your first color up against your dowel rod and eyeball how long you want your pieces to be. Then, double that length and begin cutting your pieces. You should have 8 pieces all together 6 pink and 2 grey.

2: Once you’ve cut all your yarn, Fold your pieces of yarn in half. Put the loop end underneath the dowel. Pull the ends of the yarn over the dowel and through the loop. Pull tight and adjust as needed. Do this to all the pieces.

3: Get or scissors and trim the ends into a V shape.

4: Grab the twine and tie a knot on to each end of the dowel.

Congratulations! You’ve created your very own wall hanging.

Perfect Crepes Every Time.

Perfect Crepes Every Time.

If I get time on the weekends I love making crepes for my family. My kids like them rolled up with berry jam and I enjoy them with frozen berry’s, Greek yoghurt and maple syrup.

However you like them, give this recipe a try, trust me they are delicious and turn out perfect every time.



3 eggs

1 1/3 cup milk

1 cup flour

1/4 tsp salt

3 tbls melted butter, cooled

1 tbls vanilla

1 tbls sugar

Icing sugar for sprinkling (optional)

Melt the 3 tbls of butter in the pan your going to cook the crepes in. Once melted take it off the heat and let the butter cool in the pan while you prepare the batter.

In a large mixing bowl combine the eggs, milk, flour, salt and the slightly cooled melted butter. Add the sugar and vanilla, then mix well with a whisk.

Re-heat the non-stick pan to medium heat. The pan will already be greased from the melted butter so no need to grease. You can usually make three or four crepes before needing to re-butter.

Use a ladle to scoop out the crepe batter, pour into the pan and tilt pan so the batter covers the base in a thin layer. Cook until the edges start to lightly brown, about 30 seconds to 1 minute. Flip over and cook for a few more seconds until done.

Keep them covered with tinfoil to keep them warm until they’re ready to serve.


Tip: To make savory crepes leave out the sugar and vanilla.

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, Greek yogurt or Homemade Custard.

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.