Sunday, September 15, 2013


I knew Pinterest was good for something.
creative designs muffin tops baking cups
Source here .

Thursday, August 29, 2013

Happy Birthday!

My big baby had a birthday last week. 

 She turned into a princess. At least so she tells me.

Monday, May 6, 2013

Stink, Stank, Stunk.

 I have a problem. It's those nasty cloth diapers. They stink, and I don't know what to do about it.
I refuse to let my house become of those stinky cloth diaper smelling houses. You've been in them. You know what I'm talking about.
 This is what I do, and it worked all right, but now that it's getting warmer it's starting to smell.
I rinse them right after use, and put them in a pail with a lid and every two days I rinse cold, wash hot with an extra rinse at the end.
But that pail, it stinks.
So if any of you have any helpful tips I would love to hear them.
Please, pretty please. I need help here!

Tuesday, February 12, 2013

Pretzel Cinnamon Buns

I came across this Cinnamon Bun recipe on Pinterest from the Cinnamon and Thyme Blog. It looked like just my sort of thing. So of course I made some.
This is quite possibly my new favourite cinnamon roll/danish/knot/breakfast bread recipe.
This is their recipe with a few small adaptations.
Please go to the Cinnamon and Thyme website for original recipe and directions.

Pretzel Cinnamon Buns
500 ml milk
130 g of butter
12 g instant dry yeast
100 g of sugar
pinch of salt (I used a scant 1 tsp.)
Karadamoma * 1 teaspoon (I used a mixture of cinnamon, nutmeg and ginger)
850 g all purpose flour 

150 g blanched almonds (Used a bit less. I was tired of Shelling Almonds.)
130 g brown sugar
80 g softened butter
4 teaspoon cinnamon (you can use more or less)
5 tablespoons water

For the coating:
1 egg (beaten)
pearl or coarse white sugar (skipped)

Heat the milk just a little bit (so that it's warm), add butter and stir until melted.

Place the flour, sugar, salt yeast and spices in a mixing bowl; mix well.
Add the milk mixture.Knead the dough until it's smooth and elastic about 8 minutes. Cover and let rise until doubled in size, about 40 minutes.

Meanwhile, make the filling: In a food processor, dice almonds into medium fine crumbs.
Mix almonds with butter, cinnamon, sugar and water. Stir until it's a paste-like mixture. If the filling is too thick, add a tablespoon or two of water.

Divide dough into 3 parts.  Roll the dough into a 18 by 12 rectangle about 1 cm thick. Cover two thirds of the dough with filling. Fold the top third over, and fold the bottom third over that like a letter.Cut (horizontally) into strips, about 3 inches wide and twist each strip into a "nest" shape.
Put them on a baking tray with silicone paper, brush with beaten egg. Sprinkle with sugar and let stand another 20 minutes. Bake at 200 ° C, about 15-20 minutes. Enjoy!

Thursday, January 10, 2013

Fortune Cookies

 My in-laws invited us over for a American/Chinese meal a few weeks ago.
I didn't have to bring anything which was a good thing because the only Chinese food I know how to prepare is to dump Soya Sauce on rice. 
But I couldn't show up empty handed, especially for Christmas Dinner.
So I thought about it for a while and decided cookies. I can do cookies. I found a recipe in my new favourite cookbook. Cookies by Martha Stewart

Here is her recipe:

Fortune Cookies


  • 4 large egg whites
  • 1 cup superfine sugar
  • 1 cup all-purpose flour, sifted
  • Pinch of salt
  • 5 tablespoons unsalted butter, melted and cooled
  • 3 tablespoons heavy cream
  • Scant teaspoon almond extract


  1. Preheat oven to 400 degrees. Line a baking sheet with a nonstick baking mat; set aside.
  2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and sugar on medium speed for 30 seconds. Add flour and salt and beat until combined. Add butter, heavy cream, and almond extract and beat until combined, about 30 seconds.
  3. Place a 5-inch round plastic template on prepared baking sheet; spread batter to fill. Repeat process once (two cookies per baking sheet). Transfer to oven and bake until edges turn golden brown, 6 to 7 minutes.
  4. Transfer baking sheet to a heat-resistant surface. Working as quickly as possible, slide an offset spatula under one of the cookies. Lift it up, and, using your fingers, fold the cookie in half, pinching the top together to form a loose semicircle (if you are placing a message in the cookie, you should fold it in at this point). Hold the cookie with your index fingers inserted at each open end and slide your thumbs together along the bottom line. Press into the center while bending the two open ends together and down to form the shape of a fortune cookie. This whole process should take about 10 seconds. Once the cookie hardens, which begins to happen almost immediately, you cannot fold it into the shape. Transfer fortune cookies to the cups of a large muffin tin to cool. Repeat process with remaining batter. To avoid wasting batter, try the shaping process with a circle of paper first.

    They worked surprisingly well. The only drawback was that I used regular paper to print the fortunes on and it stuck to some of  the warm cookies.
    I found the "fortunes" online and printed them out. These are some of my favourites. What was the best fortune you ever found in a cookie?

    Good fortune falls. Don't go outside today.
    You will have a good week. Enjoy. It will not last.
    A long and happy life is yours. Do not stay in one place too long.
    Rain will fall and you need new umbrella.
    A tall and dark stranger will come into your life soon. Ignore them.
    When winds of misfortune blow, go inside.