Oh my little Archie boy, you melt my heart with that furry little face of yours.
Life
Life has been on overdrive for months now so today if only briefly, I’m stopping to press pause for a moment and catch my breath. I’m looking forward to sharing some new bits and pieces with you soon and hope you are all enjoying the new look of things around here.
Have a lovely weekend.
xx
The cake that was…
Ever wondered what can happen to a dreamy four tier cake during a weekend of torrential rain and ridiculous humidity?… Tragedy strikes my lovelies and it melts.
Yes you heard correctly. Before my very eyes I’ve now witnessed hardened fondant transform into poured fondant completely unintentionally.
And did I mention that I only have one awful candid iPhone shot of it prior to ruin because I left my camera at home by accident. I kid you not I could have cried.
This is it, complete with a cracked wall backdrop and an almost squashed plate of pikelets!!
Thankfully all our exhibits were judged prior to their sticky meltdown, and in enough time to be awarded a supreme sash for my efforts.
Pictures from the weekend
Happy Easter
{image via notapaperhouse}
Wishing everyone a lovely long Easter weekend. Looking forward to a long overdue roadie to visit Dad on his farm.
Will be sharing some happy snaps upon my return xx
Currently crushing on…
Christmas 2014
{Archie}
2014 has been a full on, leap of faith year for me that I wouldn’t change for anything, and with the new year set to be more of the same, all I can say is bring it on!!
I’m looking forward to filling my holiday season with loved ones and doing what brings me joy so on that note I’d like to wish everyone a little joy and peace this Christmas.
xx
Time for a change
Hi lovelies
You may have noticed that things look a little different around here all of a sudden. If there’s a few little hiccups you encounter, please know I am working like a boss (team effort B!) to iron them out.
Enjoy your weekend xx
Happy Monday
{image via elisabeth heier}
Sweet Eats // Blueberry Tart
BLUEBERRY TART
{Recipe adapted from Williams Sonoma}
I’ve made this blueberry tart twice in the past two weeks (once for a birthday and once more just because) and I’d happily bake another if only I had enough bluberries to go around.
It’s that good.
For the dough
1/2 cup (125 g) unsalted butter, at room temperature
1/4 cup (60 g) sugar
1/8 tsp kosher salt
1 large egg, beaten
1 1/4 cups (200 g) all-purpose flour
1/8 tsp baking powder
2 1/2 tsp fresh orange juice
3/4 tsp pure vanilla extract
For the filling
1 large egg
1/2 cup (4 oz/125 g) sugar
1 1/2 tsp pure vanilla extract
1/2 cup (125 g) crème fraîche
1/2 cup (125 ml) whole milk
5 tbs (80 ml) heavy cream
1 tbs Grand Marnier or Cointreau
1/4 cup (45 g) plus 1 tbs flour
3 punnets (375 g) blueberries
To make the dough, in the bowl of a mixer fitted with the paddle attachment, mix the butter, sugar, and salt on low speed just until blended. Continuing to mix on low speed, slowly add the egg. Add half of the flour and the baking powder, then the orange juice and vanilla, and the remaining flour, mixing each just until combined. Transfer the dough to a floured work surface, form into a disk, wrap with plastic wrap, and chill for 1 hour.
On a lightly floured surface, roll the dough into a circle about 12 inches in diameter and approx. 3-5 mm thick. Drape the dough over the rolling pin and ease it into a 9.5 inch (24 cm) tart pan with a removable bottom, and trim off any excess. Prick the bottom with a fork, cover with plastic wrap, and freeze until thoroughly frozen, about an hour.
Preheat the oven to 350°F (180°C). Coat both sides of a large piece of foil with nonstick cooking spray, then wrap it tightly around the frozen tart shell. Fill with pie weights. Bake the crust until lightly golden brown, about 25 minutes. Set on a wire rack to cool for 20 minutes. Remove the foil and weights and let cool.
For the filling, whisk together the egg, sugar, and vanilla in a bowl. Whisk in the crème fraîche, milk, cream, and Grand Marnier or Cointreau. Sift the flour over the mixture and whisk well to blend. Let stand for 5 minutes. Skim any foam from the surface, stir, then pour the batter into the crust. Bake until the center is just set, about 18-20 minutes. Let cool completely on a wire rack.
Spread the blueberries over the tart and dust with icing sugar.
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