Izy’s Triple Lemon Streusel Cake A.K.A. the ULTIMATE lemon bars

Triple Lemon Streusel BarsI am, by nature, a bit of a seasonal baker.
Autumn got me cravin’ them cinnamon apple delights, winter has me hankering for some warm choccy pudding and spring?
welllllllll, all thangs citrus.
As much as I love those amazeballs doughy cinnamon rolls in the cooler months, I gotta give it to the warm weather and cave to the new cravings…. fo-resshhh baked goods 100% (but don’t get me wrong, I’ll down a pecan pie any day of the year like it’s nobody’s business)
Triple Lemon Streusel BarsThere’s something about that blossomy smell in the wind that whispers to me… ‘Bec, lemon is your friend this month… go cray cray’
So… I did!

Well, Izy did
Izy, the legen… (wait for it..)… dary! baker and amazing photographer from Top with Cinnamon!
Guys, far out, there is not a recipe she makes that doesn’t make me wanna run to the kitchen and set up camp there. For life.
Sooooooo, she kinda wrote the best cookbook is existence where the same rule applies.
I was reading through it, and, I kid you not, for every single food I just wanna insert the love heart eyed emoji everywhere!
You go galfriend!
Triple Lemon Streusel BarsSo, as you are on a warm weekend thinkin, I’m in the mood to bake, i’ve got a killer cookbook with me, now I just gotta make one of the toughest decisions to date.
Choose something to bake….
A mere choice was all I needed, but being me, the possibly poorest decision maker in the entire universe (aliens included), it took a good Saturday of chin stroking to come to the perfect choice of making Izy’s Triple Lemon Streusel Cake.
And with a hot Sunday following, all fell into place… they were exactly what we all felt like and ticked the metaphorical boxes in our stomachs.
You’ve done it again Izy!
Triple Lemon Streusel BarsWith triple the lemon, it really is triple the fun.
You’ve got this amazzzzzingly moist cake filled with the most delicious lemon curdy filling, PLUS an easy as glazing that is just as much fun to eat as it is to drizzle it over the whole cake.

This cake doesn’t require an electric beater, uses common pantry ingredients and can be whipped up in the nick of time for…. maybe…. my ummm lunch. No regrets.

The search has been long and hard, but I think this is where the best lemon cake award can go. Lock it in.

This cake will not last long. You’ve been warned.

Recipe by Izy Hossack from her Top With Cinnamon Cookbook


2 tbsp demerara (raw) sugar
1/4 cup plain flour
2 tbsp rolled oats
2 tbsp unsalted butter

1/2 cup unsalted butter
3/4 cup granulated sugar
1 tbsp lemon zest
2 tbsp lemon juice
2/3 cup buttermilk
2 eggs
1 1/4 cup plain flour
2 tsp baking powder
1/2 tsp salt
2/3 cup rolled oats
5 tbsp cream cheese (i used greek yoghurt, which worked just as well)
4 tbsp lemon curd

2/3 cup icing sugar
1-2 tbsp lemon juice

1. Combine the topping ingredients in a medium bowl, rubbing the butter into the dry ingredients until a crumbly texture is achieved. Set aside.
2. Preheat the oven to 180°C. Grease and flour a 20 cm square cake tin.
3. Make the cake batter: melt the butter in a large pan over a low heat. Remove the pan from the heat and stir in the sugar, lemon zest and juice and the buttermilk. Beat in the eggs then stir in the flour, baking powder, salt and oats until well combined (the oats will make it lumpy, so it won’t be perfectly smooth). Spread a third of the batter into the prepared cake tin. Stir together the cream cheese and lemon curd and spread this over surface of the batter. Dollop the remaining batter on top of the lemon curd layer and spread it out evenly. Cover with the topping and bake for 35–45 minutes until a toothpick inserted into the centre of the cake comes out clean.
4. Combine the glaze ingredients and drizzle this over the cake with a spoon.

Triple Lemon Streusel Bars
P.S. If this post seemed to not make sense in parts, I sincerely apologise, I wrote it in a severely sleep deprived state… as you were :P )

Thanks for stopping by folks!daisy-and-the-fox-sign-off

Sunny Days Ahead

hike 3 to beach
jump hike
flowes flower market watermelon picking fruit

Well, that word on it’s own is enough to strike fear in even the burliest looking man.
It ain’t fun, and it certainly ain’t something I look forward to with anticipation….

But, on the other hand, there’s always the super super sunny prospect of Summer holidays after exams.
You could pretty much call it the rainbow following the storm if ya wanna, cause I tots am.

And boy, is my rainbow gonna be bursting with colour!
So much to do, so much to see, and I’m gonna have the time to do it!
“jump jump jump around”

So, i’ve been kinda compiling a ‘holiday to-do list’ in my head… and as per usual, I’m are genially concerned i’m gonna forget it one mornings when I’m in the note cramming mode, ya know how it is…

Here it is,  both for your general entertainment and… well I guess for my mental well-being too…

1. Do a day trip to the beach (plus fish in chips, cause what would the beach be without it?)
2. Have a camping trip… and maybe, possibly, potentially sleep under the stars
3. Go strawberry picking. So going strawberry picking.
4. Bake christmas goodies like. there. is. no. tomorrow.
5. Go on a mini day mountain hike
6. Play some guitar. Scratch that, actually learn some guitar. (and play fully sick as songs)
7. Hop the Game of Thrones boat, and get hooked like the rest of the world
8. Read a hella lotta books like a boss
9. Revamp room, so it’s mega awesome, cosy, and colourful
10. Bloggity blog blawg blog blog bloggy blog
And of course, this won’t be able to be done without money so…
11. work my absolute butt off to afford this cray cray lifestyle

Let the countdown to freedom begin!
(and let’s see if I can fulfil all my Summer aspirations…. check back with me in 3 months… and I’ll probs say something like ‘Ahhh at least I don’t need to write another list for next Summer!’)

What are you planning to do on your next holiday break? I’d love to know :)

P.S. All pictures from Pinterest


Aussie Vibes ~ Wattleseed, Sultana, & Pecan Soda Bread with Maple Butter

Wattleseed, Sultana, and Pecan Soda Bread with Maple ButterOkay, this may sound totally strange to you but…
Australia has a scent.
Wait, before you think I’m crazy lemme explain.

This whole kinda country aroma thang kinda hit me after we got off the plane from Italy last Summer.
We walked outside the airport back in Melbourne and I was like… “wowza! i can really smell that gumtreeish vibe… it tots Australia I’m smellin”
(call me crazy… I dunno… maybe I have sensitive smell?)
And as much as I was lovin’ being overseas, I realised how much I loved being on home soil … and I guess that Aussie smell! (I’m a lil bit of homebody you see)
Wattleseed, Sultana, and Pecan Soda Bread with Maple ButterSooooo you can imagine my Aussie pride coming out when I was so kindly asked by Australian Wild to try out some of their superfoods.
Australian Wild is running a native foods social project, that helps to preserve Australian biodiversity and promotes healthy food choices.
Gotta love that Aussie goodness friends!
Wattleseed, Sultana, and Pecan Soda Bread with Maple ButterI was sent two lovely envelopes containing Wattleseed and Native Spice (now THAT is a beautiful Aussie aroma if you ever smelt some)
So for the first creation using Wattleseed (perfect for desserts and other delicious sweet things), I decided to bake it into the goodness of Soda Bread.
You see I was thinkin, I really wanna do some sort of Aussie food to tribute these gorgeous super foods, so first I though, yeah Damper sounds like a good way to go!
But then I was like, mmmmm Damper is only mega fun when your crowded round a fire on school camp (and accidentally burn the damper, but the inside seems to be perfectly cooked… I’ll take it)

So Soda Bread it was! I found it really encapsulated that whole bready, sconey and doughy vibe, and then was made better x10000 by the mega awesome Wattleseed. Plus it’s possibly the easiest bread you could ever make. Ever.
Allow me to lay it out;
– no knead
– no rising time
– no worries!

Plus we chuck in some sultanas and pecans for good measure, then accompany it all fresh out of the oven with Maple Butter.
(and it uses wholemeal flour, ya know, just to make you feel that much better for eating it :P )
Wattleseed, Sultana, and Pecan Soda Bread with Maple ButterMmmmmm Afternoon tea time life is pretty sweet with this bread by your side.
Especially when I was craving it all this afternoon, and kicking myself that I
a) polished off the whole loaf the other day
and b) used up all the Wattleseed to make some more…. I guess I’ll just have to pop off to Australian Wild and grab some more… I’m already pumped! (and so is the fam, a.k.a. the other soda bread consumers who, like me, where craving it all this afternoon).
Wattleseed, Sultana, and Pecan Soda Bread with Maple ButterTime for the recipe?
I tink so!

recipe adapted from taste.com.au


Soda Bread:
4 cups wholemeal flour
2 teaspoons bicarbonate of soda
1 teaspoon salt
2 1/2 teaspoon wattleseed
1/2 cup sultanas
1 cup roughly chopped pecans
60g butter, cubed
2-2 1/4 cups buttermilk
raw sugar to top

Maple Butter:
250g butter, softened
1/2 cup maple syrup


Soda Bread:
1. Preheat oven to 190°C. Line a tray with baking paper.
2. Sift flour, bicarbonate of soda and salt into a large bowl. Add the wattleseed, sultanas and pecans.
3. Rub in butter. Mix in 2-2 1/4 cups buttermilk to form a dough.
4. Bring together on a floured surface to form a ball. Shape dough into a 20cm round. Place on the tray. Cut a cross in the top. Dust some extra flour over the top, as well as some raw sugar if you want for an extra crispy top.
5. Bake for 35-45 minutes or until golden and sounding hollow when tapped.
6. Serve with maple butter and extra maple on top if your in the mood.

Maple Butter:
1. Mix butter and maple syrup with electric mixer until blended fully and mixed together to look like butter.Wattleseed, Sultana, and Pecan Soda Bread with Maple ButterSo, if your in the zone for a taste (and even smell!) of Australia, head on over to Australian Wild to grab some Wattleseed and browse their awesome website for all things embracing Australian goodness!

P.S. I will be posting a recipe soon using the Native Spice I got from Australian Wild – stay tuned!

Thanks for stopping by!

Life According to Instagram

Avocado on Toast with chorizo and poached eggflowers from gardencafe lattespring blossomsquinoa pumpkin pomegranite halloumi saladtop with cinnamon cookbookchoc chip cookiesmarket flowerscafe lattebeachsideProcessed with VSCOcam with t1 presetrose bunchesHowdy there folks!
I thought i’d do a lil’ instagram catchy up thang with y’all cause well… this is me chillin on a thursday night and also me wanting to post more

Sooooo as you can see, it’s a wholllle lotta florals and food according to my insta, nothings changed here!

Cause sometimes there is seriously nothing better than the excitement of heading out for a delish meal at a cafe.
It’s probs my favourite past time I kid you not. (or maybe that’s just eating in general…)
But, I’m absolutely shocking at making decisions so you can just imagine my mental tug-o-war when I fight the first world problem of tossing up between avo on toast, fritters or french toast. It’s an uphill battle somedays :P
(although from the top pic, as you’ve seen, I just had to pick that amazing avo on toast with chorizo.. how could i not… amma right or amma right?)

Now to the flowers, please allow my to explain the floral bashing I just gave you… it’s Spring.
Nuff said.
Oh yeah, plus they’re pretty.

One word.
Latte. Or more specifically, my coffee order; skinny latte extra hot. Cause I like long coffee orders like that (and i’ve always secretly wanted a cool as long coffee order, cause that’s so New York Starbucks of me).
It’s literally what’s been getting me through the semester.
I know I should be saving money and cutting on the non-necessities but plz, coffee is a necessity.

In other news, I was so so so so so so so so so pumped to get Top with Cinnamon‘s Cookbook in the mail! Life literally peaked that day.
Izy is a legend. Her recipes will make you wanna give up on work and set yourself up in the kitchen. For life.
(and your tots gonna get so many posts with those recipes. don’t say i didn’t warn ya)

annnnd yep, I posted a picture of the beach i took 2 years ago.. cause that’s how desperate I am to go back… Summer is so close.. I can almost taste it.

Anyways, that’s enough from me cause my eyes are starting to close on me… ya know the feelin… the bed is looking prrretay good right now.
Catch ya on the other side!

P.S. for more fun as food, florals and funsies pictures, follow Daisy and the Fox on Instagram! woo!


Birthday Perks ~ Cinnamon Oat Breakfast Waffles with Strawberry Compote

Cinnamon Oat Breakfast WafflesI’ve had a waffle maker on my ‘birthday wish list’ for… who knows how long…
well, long enough that my sister didn’t have to ask what I wanted, but just knew (cause I kinda intended on planting it in the families memory. Permanently.)

Annnnyways… long behold… guess what I opened up on my birthday?!
(100 points for whoever guesses this… it’s a toughie)

- no, not an at home lazer tag kit…. i wish (note to self… put on christmas list)
– no, not an umbrella holder that my sister got last year… ahh that was funny… and random
– and not even foxtel/cable tv (in ma dreammmmmms)

but no, this was far better… wait for it….

wait for it…. (I bet the suspense is killin ya right?!)


woo! high-fives all round!
Life just peaked.Cinnamon Oat Breakfast WafflesI was soooo totally pumped to get right into it and make a waffle right then and there on ma bday.

But. Disaster happened.

I clumsily spilt water and on my laptop and it semi-freaked out/died on me.
I wet my pants (kidding….) and said some unsavoury words i’m sure the neighbours were more than pleased to hear…
AND as luck goes, my laptop had an essay on it that was due on Monday. This happened on a Saturday. (aka ma birthday… bummer)
What are the chances!
This meant a whooollleee lotta re-writing on Sunday, and a whoooollleee lotta left over birthday cake to celebrate with after handing the essay in.
Bittersweet friends, bittersweet.

But luckily for me, thanks to Mac pros, my laptop was back in my hot little hands before I could make a batch of waffles.
Ya win some, ya loose some.

Cinnamon Oat Breakfast WafflesAnyways, so I did get round to making waffles… and I thought, let’s make the first round a bit of a test run and a little more on the breakfast side, before I start going cray on brownie waffles and what not.
Therefore the name of the game naturally consisted of my breaky faves; oats, cinnamon, yoghurt and berries.

And, to be perfectly honest, I did not expect these waffles to actually be crispy! I mean I always said waffles are like a crispy pancake (and that’s why they’re fricken awweeesome!!) but I was like ‘nahhh this is too good to be true to be made in my own home’, but i’m so excited to say… it is possible, and it’s so damn good.
Cinnamon Oat Breakfast WafflesSure money can’t buy you love or happiness, but it can buy you a waffle maker.
And that’s pretty much the same thing.

Waffle recipe from Taste of Home & Strawberry compote from Taste.com.au
makes 4 small waffles or 3 large waffles


3/4 cup all-purpose flour
1/2 cup oats
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
pinch of salt (optional)
1 egg, lightly beaten
3/4 cup milk
3 tablespoons butter, melted
1 tablespoons brown sugar

Strawberry Compote:
250g hulled and halved strawberries (or I used frozen strawberries which worked perfectly too)
2 tablespoons icing sugar
1 teaspoon balsamic vinegar

cinnamon-sugar to serve


1. In a bowl, combine flour, oats, baking powder, cinnamon and, if desired, salt. Set aside.
2. In a small bowl, whisk eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended.
3. Pour batter into a a waffle iron (amount will vary with size of waffle iron). Close lid quickly; do not open during baking. Use fork to remove baked waffle.
4. Top with cinnamon sugar, yoghurt, strawberry compote, and blueberries

Strawberry Compote:
1. Combine strawberries, 1 tablespoon sifted icing sugar and balsamic vinegar in a saucepan over medium-low heat and cook, stirring occasionally, for 8-10 minutes or until pulpy.
2. Cover and set aside until needed.

Cinnamon Oat Breakfast Wafflesp.s. here’s a picture of my birthday cake… to full of chocolatey goodness to not photograph, right?chocolate birthday cake

thanks for stopping by!

Being an Egg Convert ~ Smokey Mexican Baked Eggs

Smokey Mexican Baked Eggs You wanna know something thuper duper cool?
(well, not MC Hammer cool… but yah know, it’s pretty kewllllll)

I’m absolutely, totally and 100% hopping on the egg train.
But I mean, I’m not egg and bacon mcmuffin cool, but I’m tots workin my way up. Climbing that metaphorical ladder to the golden egg. Stop? K.
Seriously, come at me quiche, zucchini slice, poached egg on avo and all the egg gang. I’m comin’ fo ya!
I mean, scrambled eggs is so a thing right now.
Smokey Mexican Baked EggsBut you know what really made me eggstatic?? (ahh I crack myself up sometimes….).. (oops there I go again! crack, like an egg shell… get it? Ahh too punny for life)

Smokey Mexican Baked Eggs

It just makes so much sense…
a dash of chilli & smoked paprika, a handful of chorizo, some relevant veggies for good measure, cheese (coz dahhhh), saucey goodness, and of course.. the mother of all… 2 sweet eggs complete with yolky perfection.


Oh, sorry bout that, you just lost me in an abyss of thinking of this for breaky…

Right, and I’m back.eggs still life photographyYou wanna know what’s so fun about these bad boys?
Well, it’s so; wake up in the morning, ravenous stomach, don’t wanna wait forever, breaky/brunch perfect.
And while those eggs cook, you even have time to whip a coffee. AND you can even share it with a buddy for extra fun.
iiiiiii know, it’s almost to good to handle.

I’ll take this all day erreyday pluzzzz.

Pretttttty much, I’m a total convert. Yep, not egg muffin ready, but I have completely hopped the baked egg train, never getting off, and taking ya’ll with me!
It’s egggggciting isn’t it! heh heh heh
and eggggggcellent (ok, I’m done, I promise.)
Smokey Mexican Baked EggsWoah, way less blabbing from me ^^^ …. maybe I’m sick?.. :P

(recipe adapted from taste.com.au)
serves 2

1 tablespoon olive oil
1 chorizo, cut into slices
1 brown onion, diced
1 garlic clove, diced
1 teaspoon baked paprika
1/2 teaspoon chilli flakes
1 tomato, diced
375g Mexican salsa (or can of diced tomatoes)
1/2 capsicum, sliced thinly
150g canned corn
salt and pepper to season
2 eggs

cheese & coriander to garnish
toasted bread to serve

1. Heat oil in a saucepan over high heat, and add chorizo, turning to cook each side, then remove from pan, leaving the oil in the pan.
2. Add onions and cook until soft, then add garlic, paprika and chilli seeds, and cook for 1 minute or until aromatic.
3. Add the tomato, salsa, capsicum and corn and simmer until capsicum is soft, seasoning with salt and pepper.
4. Crack the eggs into individual bowls. Make a hollow in the sauce and pour in an egg in. Repeat for the other egg.
6. With the heat on low, cook the eggs until set.
7. Garnish with cheese and coriander, grab some toasted buttered bread and dig in with a friend! (or by yourself, cause that’s totally what I did)
Enjoy!Smokey Mexican Baked Eggs

Smokey Mexican Baked EggsHope you’re all having a fantabulous week!


Procrastibaking with Brownie Dulce De Leche Cookie Sandwiches

Brownie Ducle de Leche Cookie SandwichesI’m not a master of many things…
But, I mean I CAN beat my sister in an arm wrestle (soooo did not see that coming… who thought these wet pieces of string had some sort of muscle..), and I CAN conquer monster sandwiches… but one of the few things I will always be the master of?

I’m actually a full on pro.
Making up tasks out of thin air is really quite a skill as I’m sure many of you understand.
Why is it we always notice the garden needs a mow, when an assignment is due the next day?
Or that a highly intricate dinner is in order, when a whole bunch of work could be done in that time?

Well, of course we have a life to lead rather than spin our minds crazy into work cause #yolo
and… well, I don’t really know why… the work never seems so bad once I start… getting started is one of life’s up hill battles.
Ya hearin me, I got dis.. breaking down procrastination one brownie at a time.

Wait a minute… brownies. They popped right in there didn’t they! (poor segue bec… poor segue).
Well, whilst we are on the brownie topic lemme explain the delicious circumstances at the beginning of a not-so-regrettful procrastination sesh. IMG_9825-3So as I was, like most days, just chillin at ma desk staring out the window like ‘hmm I like those blossoms in Spring’ (yep, instead of doing study), and then brain jumped from one thing to another and BAM 20 minutes had passed… as it does….THEN my brain jumped and was all thinkin’ about food and all, as it does.
I was at brownies, then cookies, then brownie cookies, then caramel, then dulce de leche, then brownies and dulce de leche, then the magic of brownie dulce de leche cookie sandwiches.
Man! What a cool mental food journey. Sariously, pretty productive huh?

Procrasti-dreamin turned into procrasti-baking… and that’s a good thing. allllways a good thing.
And thus, these bad boys were born.

And as it goes, the theme of this weeks Student Blogger Series theme is the Procrastibaking Student Blogger – Oh how fitting!
But sadly it is the last instalment of this series (someone pass me a tissue..) But have no fear! All those gorgeous and creative blogs are still gonna be posting recipes and ideas for all to see, ain’t it nice! Brownie Ducle de Leche Cookie SandwichesAnnnnd if you were like me a few months ago you’d be like ‘what on earth is this dulce de leche business, and why haven’t I heard about it till now!’ So i’ll lay out this awesomeness for ya. (But I’m not gonna try and pronounce it…. cause i’ll sound like a fool I tell you, a fool)
Think milky caramel, which comes about from our good friend sweetened condensed milk. Where we slowly heat it to form possibly the easiest form of caramel (you’ll remember my caramel woes from this post) and Bobs your uncle! dulce de lecheBrownie Ducle de Leche Cookie SandwichesAnyyyways, enough beating around the bush from me, here’s the recipe!


(recipe adapted from Donna Hay, Dulce de Leche recipe from Taste.com.au, and Buttercream from ‘The Doctor’s Dishes, Desserts & Decor’)


Brownie Cookies
200g dark chocolate, chopped
150g milk chocolate chips
40g butter
2 eggs
⅔ cup (150g) caster (superfine) sugar
1 teaspoon vanilla extract
¼ cup (35g) plain (all-purpose) flour, sifted
¼ teaspoon baking powder, sifted

Dulce de Leche
2 x 395g cans sweetened condensed milk

Dulce de Leche Buttercream
3/4 cup prepared dulce de leche
1 cup butter, room temperature
3 Tablespoons heavy cream
1 Tablespoon vanilla essence
4 cups powdered sugar pinch of salt

Dulce de Leche
1. Preheat oven to 220°C. Pour condensed milk into a heatproof baking dish, and cover with foil. Place dish in a roasting pan. Pour water into pan to come halfway up the side of dish.
2. Bake in the oven, refilling the pan with water if necessary, for 1 hour 45 minutes or until dark golden.
3. Whisk the mixture until smooth. Pour into a 500ml (2-cup) capacity sterilised jar and seal. Once opened, store in the fridge.

Brownie Cookies
1. Preheat oven to 180°C (350°F). Place the dark chocolate and the butter in a small saucepan over low heat and stir until melted and smooth. Set aside.
2. Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 15 minutes or until pale and creamy. Stir through the flour, baking powder, chocolate mixture and chocolate chips, and allow to stand for 10 minutes.
3. Spoon small tablespoonfuls of the mixture, at a time, onto baking trays lined with non-stick baking paper. 4. Bake for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.

Dulce de Leche Buttercream
1. Cream together butter and dulce de leche on low using an electric mixer.
2. Add cream and vanilla and beat on medium speed until smooth. Add the powdered sugar and beat to incorporate.

(P.S. this is gonna make a whole lotta buttercream… so store in the fridge for your next batch or simply use to finish off your favourite cupcakes or cake! …if you haven’t eaten the buttercream straight with a spoon already :P )   Brownie Ducle de Leche Cookie SandwichesBrownie Ducle de Leche Cookie Sandwichesand yes, I tried the whole Linda Lomelino floral prop thang, and I still think Linda’s the ultimate master! Better luck next time Bec.

Show our #gradstudentbloggers and #undergradstudentbloggers your support! Check out the whole list of featured Student Procrastibaking recipes now:
PB Swirled Chocolate Ice Cream by Go Bake Yourself
SAY WHAT?As a fun bonus to this roundup, we asked today’s student bloggers some fun, wacky questions about their (im)balanced school/blogger lives at read their answers now on our hostess’s blog, Wallflour Girl
Allllll of this deliciousness was thanks to procrastination! See, it’s kinda a good thing… possibly one of the best things.

Also, just a big thanks and high-five to all the gorgeous bloggers who partook in this delicious series – you’re all the biggest champs!
And an especially big thank-you to the wonderful Ala from Wallflour Girl for putting together the whole series :)
Hope you enjoyed it folks!

P.S. If you wanna see what other goodies I whip up in procrastination, the recipe are here, here and here
P.P.S. Don’t forget to do some last minute voting for Daisy and the Fox for the Pedestrian.tv 2014 Blogster Awards! Blogster-blog-badge   thanks for stopping by!daisy-and-the-fox-sign-off


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