Mum’s Special Order: Yo Yos filled with Raspberry Jam

Tags

Baking, biscuits, butter, celebrate, Cooking, delicious, dessert, Food, food photography, jam, mother's day, Photography, raspberry jam, Recipe, Sugar, sweet treats, Sweets

(Most of the time) The best gifts always seem to be the homemade ones… with all the hard yards gone into them of care, thoughtfulness and love (hopefully not blood sweat and tears!). After all, as they all say; “actions speak louder than words”

That’s why I always find myself asking: “what would you like me to make you?” whenever a special occasion comes around.

So, as Mother’s Day whipped around the corner, naturally I posed the predictable question. I do not kid when I say without a moments hesitation Mum responded with “Your Yo’s Yo’s!”. Well, I could never say no to such an exciting and welcome request!
After all, Mums do deserve the best! I personally couldn’t think of a more worthy person to whip up the finest food for.

So here we hop, into the kitchen, ready to cook like the queen is coming, ready to put in all the care, thoughtfulness and love into a treat for one of the most admirable people in the world. Mum.

That short, buttery texture which wonderfully melts in your mouth is perfectly matched with that creamy filling with the added sweetness from the jam

Mixer, butter and flour at the ready! Heeeere we go!

YO YOs FILLED WITH RASPBERRY JAM
makes around 11 yo yos

Ingredients:
250g butter, cubed
1/3 cup icing sugar, sifted
1 tsp vanilla essence
1 3/4 cup plain flour
1/3 cup custard powder

filling:
80g butter
1 tsp vanilla essence
1 heaped tablespoon custard powder (you can add more or less to taste)
2/3 cup icing sugar, sifted
around 1/3 raspberry jam

Method:
1. Preheat oven to 160C and line baking tray with paper2. Use electric beaters to beat butter, sugar and vanilla essence until pale and creamy{the biscuits money maker – butter}

3. Sift flour and custard powder into butter mixture and beat on the lowest possible speed until just combined and a soft dough forms{the secret to the yo yo success}

4. Lightly flour your hands and roll teaspoonfuls of the mixture into small balls. Place on the baking tray around 5cm apart. Dip a fork in flour and use to flatten each ball 5. Bake in oven for around 15 minutes or until cooked through. Cool on wire rack6. For the filling: using electric beaters, beat the butter, vanilla essence and custard powder until pale and creamy. Add icing and beat until combined
7. To assemble: spread onto one biscuit the butter cream filling and onto the other half the jam and sandwich together both sides.
Done and time to munch away my friends!

Hope you all had a superb mother’s day and spoilt your mums rotten!

What was your special treat to your mum?

Thanks for stopping by!

DAISY AND THE FOX

Pantry Staple – Honey Oat Bars

Tags

Baking, breakfast, Coconut, Cooking, delicious, Food, healthy, healthy food, honey, oats, pantry staple, Recipe, recipes, snack, Sweets, whole meal flour, whole-meal

There are pantry staples. Then there are staples. Believe me – there is a difference!

Just like milk is to our cereal and spinach is to our salad, honey oat bars are a pantry staple that are always trying to sneak their way into the nearest biscuit tin, not waiting long to get gobbled up. (seriously, my sister and I could eat a whole tray of these in 1 sitting!)

You can use them to stir through your yoghurt, sprinkle on your ice-cream, and even make granola out of them by sprinkling the mixture over a baking tray and baking until nice and crispy!

The possibilities are diverse. endless. and delicious.

Another fab thing about this recipe is it is sooooooo quick and easy – think wet dry combine! (then eat mixture )

Did I mention they’re healthy?! (If you’re definition of healthy involves dry fruit, oats + whole-meal flour) Where you can always reduce the butter content for a more crumbly texture rather than gooey

Yes my friends… truly a win win win situation!
(the 3 wins standing for yummy, quick & easy, and healthy of course )

Get excited, because I know I am!

Recipe from: The Australian’s Women’s Weekly, Big Book Of Beautiful Biscuits

Ingredients:
1 cup rolled oats
1 cup sultanas (or any other dried fruit you like! e.g. apricots)
1/2 cup wholemeal self-raising flour
1/2 cup raw sugar
1/2 cup coconut
155g butter
1 heaped tablespoon honey

Method:
1. Preheat oven to 180C.
2. Combine oats, sultanas, sifted flour , sugar and coconut in a bowl.
3. Melt butter and honey, then mix into dry ingredients until combined
4. Press evenly over base of well greased 28 cm x 17cm lamington tin.
5. Bake in the oven for 15 to 20 minutes or until golden. Leave to cool in tray then remove and cut into deliciously large squares

Ennnnjoy!

I can almost smell that freshly baked honey oatey goodness wafting throughout the house….

These bars… this is where I live
Be quick and eat them before they eat you! (kidding… cause that will never happen… just thought it sounded cool… but seriously … devour these goodies!!)

What’s your favourite pantry staple? or should I say stand-by baked snack?

Hope you all had a simply fabulous weekend!
and thanks for stopping by!

DAISY AND THE FOX

Musings À La Mode: Black & White

Tags

black, black and white, clothing, DIY, dress, fashion, fashion trends, michael jackson, mini skirt, music, pants, skirt, style, trend, trends, trendy clothing, vogue, white, women's clothing

This is the beginning of a exciting new series, ‘Musing À La Mode’, full of the fashion trends and the inspirations they spark so we are able to DIY own trendy clothing, and rock it without breaking the bank.

If there’s one great song by the King of Pop (AKA Michael Jackson, only one of the greatest artists of all time!) that ever existed, for me it would have to be…

*drum roll please*

Yes, the legendary: “Black & White”.

There’s something about that boppy tune, awesome guitar chords, message of equality, and that laughable opening dialogue that I can continually listen (maybe do a little dance…) too, without getting sick of!

You can bet my happiness to be greeted by the now trend, (well I guess it is pretty obvious now…); BLACK & WHITE

Get ready to flaunt these new outfit inspirations, to the likeness of the Kind of Pop.

The fab thing about this trend, is how complementary it can be on anyones figure, as well as the neutral shades enabling you to splurge on colourful accessories if you want! Also, with black & white almost being a wardrobe staple, you (yes you), yourself at home can easily whip up a ready to go, diverse black & white outfit to suit any occasion.

Did I mention black & white is perfect to go with anything, anywhere?

Get psyched! This is a foolproof trend that can go from chic to casual – have fun with it!

Black & White… hmm… I’m thinking DIY houndstooth mini skirt (stay tuned!), who’s with me?

DAISY AND THE FOX

Let’s go to the movies! – Salted Caramel Peanut Popcorn

Tags

caramel, cinema, Cooking, Food, food photography, movies, peanuts, Photography, popcorn, Recipe, recipes, Tv

Whenever the saying of “Let’s go to the movies…” comes around (which I wish was more often) I always sing the rest of that song from Annie the musical in my head “Let’s go see the stars!
Red lights holler
deep Depression
What do we care?
Movies are there!”

This movie so perfectly reflects the joy and excitement that seeing a new film brings. I just love the thrill as the curtains part and reveal the big screen behind, filling me with curiosity of what the movie is going to bring.

But let’s be honest here… you cannot get the true movie experience without that favourite movie snack by your side… for some it may be maltesers and m&ms (which I couldn’t agree more with!) but also that ever faithful popcorn.
Just waiting for you to fish your hand down into the deep bucket and return with a handful of buttery popcorny goodness.

Ahhh let the good times roll….

But with such a crazy crazy year under the way, it’s hard to find time (oh how I wish!) to go to the movies…

But there is nothing I look forward to more than kicking back on a saturday night in my pj’s in front of the TV with the newest movie release, or even an old classic!
(It’s close enough to the movie experience, right?)

And what better to top of this nightly fun then to enjoy it with your favourite pal.
And by pal I mean food. And by food I mean non other than the dearly beloved popcorn.

Movies and popcorn just go hand in hand!
Just like Christmas and gingerbread, or Easter and chocolate.
It’s just. meant. to be.

But what movies are the ones that would be so perfect to top off a crazy crazy week you ask with a bucket of popcorn in hand?

Here is my top 10 favourite movies in no particular order, to kick back, relax, have a good laugh and enjoy after a week that was to metal to remember:

1. The Holiday
2. Knotting Hill
3. F.R.I.E.N.D.S. series (even though it’s not a movie, it couldn’t not be on the list)
4. Anchor Man
5. Ferris Bueller’s Day Off
6. Harry Potter Series (yes – big fan right here)
7. My Big Fat Greek Wedding
8. Disney Movies (they all never fail to make me feel better… and maybe sing along to every song…….)
9. Indiana Jones Series
10. Blues Brothers

I could keep going, but we’d be here past Christmas!

Right. Back to popcorn. Got a bit side tracked there daydreaming of movies….

Here is a nourish, keep coming back for more, ‘did I just consume all that?’, movie perfect popcorn with a little change from your run-of-the-mill butter popcorn (which is still amazing might I just say!)

The salt from the peanuts is the perfect contrast to the sweet carmel flavour, which is accompanied by the recognizable popcorn crunch with the perfect amount of nuttiness from the peanuts. Think peanut butter popcorn… almost!

let’s get poppin’! (mind the pun)

SALTED CARAMEL PEANUT POPCORN

Ingredients:
¼ cup vegetable oil
½ cup popping corn125g butter
¾ cup caster sugar
2 tablespoons golden syrup
1 cup salted peanuts

Method:
1. Make the popcorn according to the packet directions, or a super easy way (which is less easy to burn – pheww!) where you place the un-popped popcorn in a microwavable dish with a sealable lid and place enough oil in the dish to lightly coat the popcorn kernels, then place the sealable lid on, put in a microwave on ‘high’ for 5 minutes or until you only hear around 1 popcorn pop about every 5 seconds – quick and easy!

2. In a medium saucepan, combine butter, sugar and syrup and bring to the boil. Boil for 3-4 minutes. 3-4 minutes brings a chewy texture to the caramel (The longer you boil the harder the caramel will be when it sets)

3. Combine the popcorn and nuts in a large bowl. Pour over the caramel, and toss gently until all the popcorn and nuts are coated then place on a lined baking tray and allow to cool.
(whilst sneaking some warm freshly caramel coated popcorn for yourself)

4. Enjoy!! To store, break into pieces and keep in a airtight container.Give me a movie ticket and a bucket of this popcorn and I’ll be as happy as larry

What’s your favourite movies to kick back to?

DAISY AND THE FOX

Bad Hair Day? – How to: FISHTAIL BRAID

Tags

beauty, braid, DIY, fashion, fishtail braid, hair, hairstyles, how to, trends

Hair is such a temperamental thing… not going to lie, sometimes I seriously suspect it to have a mind of its own…

One day – “hey! lets add double the volume just for fun!” it says
or
Next day – “let’s make that favourite cow lick on top of your head stand almost upright!”
or
Another day – “I wonder what it’s like to look like medusa – let’s try it out!”

I’ve tried the creams, the products, even hats! But can never seem to stop nature’s practical joke…

BUT, there is one thing… *lean in* that I can almost guarantee your hair will not see coming….

Yes, that’s right, the humble braid is a saviour!
But, there’s only so many times we can redo the pigtails or that pony braid updo
So there’s something easy we can do to shake up the old plait… Let me introduce you to the…

FISHTAIL BRAID: which you can perfect from just a few simple steps!

1. Pull your hair over your shoulder (or you can do a braid down the back if you want!) and split your hair in two

2. Take a small amount of hair from the outer edge of one of the bunches and bring it over and join it with the other bunch of hair (of course the smaller the clusters of hair you bring over the more detailed the fish tail braid will be)

3. Do the same with the other bunch of hair; taking a small amount of hair from the outer edge of the other bunch and bring it over so it joins the other half of hair. Keeping it tight for a neater braid.

4. Repeat steps 1-2 until you have a fish like tail and tie!
As the braid gets longer be sure to hold onto both bunches tight, so it all doesn’t fall out and stays nice and neat.

Done and done!

Now with this new hair trick up your sleeve, let’s take control of our hair and braid it like a fishtail! No more crazy hair days!

Quick and effective – have fun!

Have you got any other hair dos that save you from that bad hair day?

DAISY AND THE FOX

Easter filled with Chai Hot Cross Buns

Tags

Baking, butter, chai, Cinnamon, Cooking, dessert, easter, eat, Food, food photography, holidays, honey, Photography, Recipe, snack, spices, sweet

For many, Easter times comes with many traditions.
Easter egg hunts (which might I say I am still keen as a bean to do every Easter morning!), eating fish on Good Friday or maybe even, like for us… Hot Cross Buns! Making that annual appearance and filling the house with that well loved spiced doughy aroma, then slathering in butter up and biting into that Easter favourite.
Now, with my not so recent obsession with all things chai I thought Hot Cross Buns was the perfect opportunity to give it a friendly shake up! And serving with honey is the perfect complement to those beloved chai spices.

So here we go! Get excited my friends!

CHAI HOT CROSS BUNS

Ingredients:

1 tablespoon dried yeast
1/4 cup caster sugar
1 1/2 cup warm milk
4 cups of bread flour
1 teaspoon ground cardamon
2 1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
60g butter
1 egg
3/4 cup sultanas

Flour paste for crosses:
1/2 cup plain flour
2 teaspoons caster sugar
1/3 cup water

Glaze:
2 tablespoons caster sugar
2 tablespoons milk

To serve:
butter & honey

Method:
1. Combine yeast, sugar and milk in a small bowl, stir to combine, cover, and stand in a warm place for around 10 minutes or until mixture is frothy
2. In the meantime, sift the flour and spices into a large bowl
(if you love those chai flavors don’t be afraid to heap those teaspoons! the level of flavour is all up to you!)3. Make a well in the centre and pour in melted butter, yeast mixture, egg, and sultanas   and mix into a soft sticky dough. Cover and stand for around 1 1/2 hours or until the dough has doubled in bulk4. Turn the dough out onto a lightly floured surface, and knead for 5 minutes or until smooth and springs back when pushed
5. Divide into 16 even sized balls and place in a high sided tin. Cover and stand in a warm place for around 30 min or until the dough has doubled in bulk again

6. Meanwhile, for the crosses, fill a piping bag with a small plain tube, with combined the flour and sugar. Preheat the oven to 200C. When the dough has doubled, pipe across the buns to form crosses.

7. Bake the chai hot cross buns in the oven for 20 minutes or until well browned. Whilst in the oven, for the glaze, combine the sugar and milk and heat at intervals in the microwave, stirring, until thick and syrupy. Brush the buns with the glaze right after they come out of the oven, remove from tray and leave to cool on wire rack – orrrrr enjoy these easter goodies fresh out of the oven with a slab of butter and honey!

Happy Easter!

Have a wonderful weekend! (and have an easter egg hunt…. for my sake ) and eat lots of chocolate!

Thanks for stopping by!

DAISY AND THE FOX

Rustic Raspberry Brownies

Tags

Baking, brownies, Chocolate, Cooking, dessert, DIY, Food, food photography, Photography, raspberries, sweet

CHOCOLATE.

What do you think when you see this magnificent substance?

-“The comfort food that will ALWAYS be there for you no matter what happens?” (Which is true through and through might I add!)

-“See? Are you kidding?! To late, it’s already gone! Done! Consumed! Probably down in my stomach by now”

-“Imaging yourself in Candy Land, Willy Wonka’s Factory! Drinking from the melted chocolate pond…. mmmmmmmmmm”

Well, for me, this brings back the days when I was a wee little lass and my sister, bro and I would eagerly watch mum scraping, to the very last little dribble of the chocolaty…. silky…. (we’re all drooling right?) brownie mixture into the baking tray, as we would all jump up and down and beg for her to leave us a nice puddle of brownie mixture for us to lick up, covering our faces with that beloved brownie mixture. Well I guess those puppy dog eyes really knew when to come out to play, as victory was ours! Before we became enemies of each other, quickly buzzing and winning the best prize of all…… Licking the spoon. That’s right. I went there. Although, not long before that indescribable chocolaty aroma filled the house, as we watched through the oven window as our sweet little friend was cooking away…

Ahhhhh, those were the days…

Well, with a little bit of spare time up my sleeve I was able to somewhat recreate those found memories by whipping up a batch of the world wide favourite. (This time with the spoon and bowl to myself – WIN!)

And this time with a little tasty twist…

With the beautifully moist centre and the crumbly exterior and that beloved chocolaty brownie flavor, which perfectly matches with the subtle flavour from the raspberry coulis

It’s time to get excited my friends!

Get your spoons, oven, bowls and chocolate at the ready!

RUSTIC RASPBERRY BROWNIES

Ingredients:

100g dark cooking chocolate
100g milk cooking chocolate
1 cup firmly packed brown sugar
1/2 cup vegetable oil
3 eggs, at room temperature
1 teaspoon vanilla essence
1/2 cup plain flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
3/4 cup raspberry coulis

or to home-make the raspberry berry coulis:
250g raspberries (frozen or fresh – what ever it convenient!)
Juice of 1 lemon
1/2 cup of caster sugar

Method:

Raspberry Coulis:

1. Combine all the ingredients in a blender and blitz until the sugar crystals are no longer present (here you can dip your fingers in and rub them together to test)2. Push the coulis through a sieve to separate that beautifully silkiness from those seeds
and done!

3. Store in an airtight jar until needed!

Note: Raspberry Coulis is one winning topping for ice-cream – get excited

Rustic Raspberry Brownies:

1. Preheat the oven to 170C, and line an approximately 22cm square cake pan with baking paper

2. You can either melt the chocolate in a medium heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth then remove the bowl from the saucepan and set aside.
OR do the cheats way (which yes I am guilty of, but why not when its so much quicker and easier? I am right?) by placing the chocolate in a heatproof bowl and melting in the microwave at 20 second intervals, stirring,  until nice and silky – be careful not to burn it though!

3. Combine the sugar, oil, eggs and vanilla essence in a medium mixing bowl and beat with electric beaters until well combined and paler in colour. Then add the melted chocolate and beat until combined

4. Sift the flour, cocoa, and baking powder together over the chocolate mixture and use a metal spoon to fold until combined.

5. Spoon the mixture into the prepared pan and smooth the surface. Then place tablespoons of the raspberry coulis around the top brownie batter then marble using a skewer.

6. Bake in the preheated oven for around 1 hour or until moist crumbs cling to the skewer inserted into the middle. Remove from the oven and set aside until cooled completely.
Now comes the fun! Turn onto a board a cut into generous slices – being sure to collect all the crumbs left behind!

And…..

ENJOY!!

Thanks for stopping by and have a simply wonderful rest of the week!

DAISY AND THE FOX

The Super Sweet Blogging Award

Tags

Blog Award, Food, super sweet blogging award, Sweets

Holey Moley! It’s been so long since a post – and it’s been killing me to see all these fab recipes, inspirations and possible projects to do..
But… sadly…. I must restrain myself. The final year of school work is stacking up, and sorrowfully I need to, actually for once start putting in effort (If you know what I mean ). Procrastination has almost become a skillful art, making tomorrow’s lunch with the TV on, turns into watching for hours on end. Or going to do homework to so terribly realizing my room needs a clean. Ahhh but those days will have to slowly come to an end – but have no fear! I will try and post when possible and am becoming completely addicted to pinterest – yes, this is going to be a looooong year!
Today, I’m excited to share with you all that Athina from Kicking Back the Pebbles has so kindly awarded Daisy and the Fox with the Super Sweet Blogging Award! Athina’s blog is full of wonderful home organizing & small DIY projects, cooking, traveling and much more! Do yourself a favor and check out this lovely blog

The Super Sweet Blogging Award

The Rules:

• Give credit to the person who chose to nominate you
• Answer the “Super Sweet” questions
• Nominate a “Baker’s Dozen” (13!) blogs

~Super Sweet questions~

1. Cookies or Cake? That’s a toughie…. I am a lover of both!
2. Chocolate or Vanilla? hmmmmm….. tough again! …. Vanilla
3. What is your favorite sweet treat? A few favourites really! But mostly Ice-cream (eaten almost every night dare I say..) and cookies and citrusy and berry tarts 
   
4. When do you crave sweet things the most? After dinner… feel lost without dessert, if there’s no baked goods or ice-cream I don’t know what to do with myself!
5. If you had a sweet nickname, what would it be? I really don’t have a clue… something including ice-cream maybe?

Nominate a “Baker’s Dozen”:

Honey and Lulu
Playing With Flour
Petit 4 Chocolatier
Eat My Shortbread
Go Bake Yourself
Two Dogs In The Kitchen
Yummy Chunklet
Craft It Bake It
At 350 Degrees
Creatively Hungry
A Pug In The Kitchen
Keep Calm and Eat On
Sugared Pecan

Congratulations to all the nominees! You all most certainly deserve it!

Hope you are having a fabulous weekend! And hope to be posting sometime soon – until then!

DAISY AND THE FOX

Coconut Ice

Tags

Coconut, Cooking, dessert, Food, Nibbles, pink, snack, sweet

I’m sure most people out there have their ‘always include’ ingredient, or the little something that when ever you see it in a recipe book it goes on your must make list. Wether it be topping everything sweet you make with chocolate shavings, or adding pesto to every dish of pasta you whip up (guilty!). Well one of my favourite favourite ingredients to use is coconut (along with cinnamon, coriander, macadamias, mango… the list is quite extensive really!)
When I came upon this recipe, and after seeing the sweets delightful image here and there I felt it was time to whip up this sweet and coconut flavour filled favourite.

The condensed milk keeps the no-bake slice moist and creamy, and the pink layer brightening up the sweet as well as the shredded coconut garnish adding a subtle crunch to perfectly top of this nibble.
So…. heeeere we go!

COCONUT ICE
Sweet old-fashioned favourites. Sydney: Australian Women’s Weekly Home Library, 1996. Print.

Ingredients:
4 3/4 cups icing sugar
2 1/2 cups desiccated coconut
400g sweetened condensed milk
1 egg white
Pink food colouring
1/2 shredded coconut

Method:
1. Line a 19cm square tray with foil or baking paper
2. Sift icing sugar into a large bowl, add coconut, milk and egg white and stir to combine
*TIP: if you find sifting icing sugar tedious like a do, chuck it all in the blender/blitzer for a few seconds and presto! you have sifted icing sugar!
3. Divide the mixture in half and press half evenly into the tray and tint the other half pink then press into the tray on top  4. Sprinkle with shredded coconut then cover and leave to set in the fridge for a couple of hoursDone! So quick, easy and the best sweet treat!

Enjoy! And thanks for stopping by!
Hope you’re having a great week!

DAISY AND THE FOX

DIY Chalkboard

Tags

blackboard, chalk, create, decor, DIY, home, interior, living, painting, wood

I’m sure we all remember the days where we learnt our life skills, how to solve equations, how to spell, where to put that comer (although I still get that consistently wrong), which was the letter to avoid the stick figure getting hung (hang-man) – I could really go on forever with this list. Most of these abilities were due to the humble use of the chalkboard, I know for one is was always an honor to be chosen to clean the board at the end of the day (and then beating the two dusters together and getting greeted by a cloud of chalk smoke). Now with whiteboards roaming the academic world for the past few years I thought it only fitting for the chalkboard to make a come back.
As much as  I would’ve loved to paint a wall in the kitchen to fill with ‘must make recipes’ and the weekly meals (I know that would’ve not gone down well with mum)
I decided the time was fitting to make one of own to place up on my wall and fill with notes, quotes, ideas, and anything that floats my boat!
Now I would love to share and inspire you to make one of your own!
It doesn’t have to be a board though that you paint – it could be a cupboard door, or a desk top, even a mug! (oooo I’m keen now I’m so excited to do all of these myself now!)
So here are some simple steps to creating your own, personalized blackboard!

You will need:
+ PVA wood glue
+ pegs

Let’s get started!
1. Making sure the wood is nice and clean apply the first coat of paint and leave over night to fully dry. Apply at least 2 coats to ensure an even, thick coverage 2. Cut your wood lace to fit the wood frame and dot a thin line of PVA wood glue along the middle back of the wood lace
4. Press the wood lace to the edges of the wood and hold down with pegs and leave overnight to dry5. Remove pegs and attach to your wall, and guess what… All done!! Now decorate and enjoy!!

The great thing is that you can use your left over chalkboard paint and use them for all sorts of fun creations!

Thanks for stopping by and have a great weekend!

DAISY AND THE FOX