Baking, Crafts

Easter holidays


Over the school holidays I baked some lovely treats for the kids: Nutella Stuffed Cinnamon Sugar Muffins, Cinnamon Rolls and Garlic and Cheese Knots.

On Good Friday I made some yummy homemade hot cross buns: Traditional Hot Cross Buns and for the kids Chocolate Choc Chip Hot Cross Buns.

We also celebrated my birthday with the family and had a lovely lunch together. I really enjoyed making my birthday cake as it was covered in chocolate icing and decorated with Kit Kats, maltesers and Chocolate cream Oreos! Everyone loved it and there wasn’t much left.

I have joined in with a DIY postcard swap and have nearly finished making the 10 postcards. It has been fun making them and can’t wait to post them off to their destinations.

I hope you all had a great Easter break/holidays x




garden, Homegrown, Veggie garden

In The Garden… Relaxing Day






  • The lettuce is continuing to grow.
  • The strawberry plant keeps on giving a strawberry here and there.
  • Gorgeous little wild violets are sprouting up near the garden shed.
  • The kids are playing with dirt and water. They love mixing up concoctions.
  • And of course Georgia, the four legged kid enjoys playing with the kids too!

What has been happening in your garden this week? Or have you visited a park or botanical gardens like I did last week.

I am continuing the In The Garden posts which Jacqui started over at Dusty Country Road. She posted them on her blog every Friday. Jacqui is taking a break for awhile so I thought I would keep it going. I love walking around my backyard and seeing what things are flowering or what has new growth. Anyone can join in and you are more than welcome to share your garden or someone else’s. All you need to do is leave a link in my comments and we can pop on over and have a look.

Happy gardening everyone!

Enjoy your weekend x



A Guest Post Tutorial

A couple of weeks ago I was checking out some new blogs and came across the lovely Joanna at Adventures and Tea Parties. One of her posts she had asked would you like to be a guest blogger. I decided to give it a go and contacted Joanna. We had a bit of a chat and I suggested I could do a kids birthday card for the tutorial. She thought that was a great idea so I started working on it straight away.

A week later I finished putting it together and sent it off to Joanna. She checked that everything was good and put it on her blog yesterday. And here it is, my guest post tutorial of a DIY boys birthday card! I would love you to go and have a look. Let me know what you think! I am so happy and excited. I can’t believe that it is my card project. I loved doing the tutorial and can’t wait to do another!

I would like to give a big thankyou to Joanna for having me as a guest post blogger. I really enjoyed it and hope to do another tutorial for her again soon.

If you would like to check out Joanna’s blog, it’s at Adventures and Tea Parties. She is also on Twitter and Facebook. And has a lovely Etsy shop aswell. Pop on over and have a look!

And don’t forget to have a look at my guest post tutorial DIY boys birthday card!

Happy crafting x




In The Garden….. Wombat Hill Botanical Gardens

wombathill2 wombathill wombathill1Last weekend hubby and I headed up to Daylesford for a relaxing little getaway for my birthday present! The kids had Nanny and Poppy looking after them, which they thought was pretty good.

While staying in Daylesford we visited the Wombat Hill Botanical Gardens. Some of the trees there were huge, dating back over 100 years. We read the information board which said that the gardens were established in 1863. It was a beautiful place to visit and we had a lovely walk around the path that the horses and cart would have travelled on so long ago.

If you are looking for a place to visit, go and have a look at Daylesford. It’s a lovely day out and a nice drive too.

Don’t forget to head on over to dusty country road and see what has been happening in Jacqui’s garden for this week. She has had her little boy helping out in the garden. Also this will be Jacqui’s last post for In the Garden on a Friday. I enjoyed joining in with Jacqui every Friday and seeing what has been happening in everyone’s garden. I was thinking of keeping it going. Would anyone be interested if I do? Please leave me a comment as I would love to know.

Happy Easter everyone, enjoy your weekend x

Breakfast, Cakes

Baked Doughnut muffins with jam

doughnutmuffins doughnutmuffins1 doughnutmuffins2The school holidays are still on and I am enjoying cooking something different for the kids breakfast. It is nice to not have to get lunches ready, pack school bags, get school uniforms out, make sure teeth are brushed, hair has been combed and put back, everyone has socks and all are ready near the front door to go out and hop in the car.

Last week I made these yummy Baked doughnut muffins with Jam. The kids really enjoyed them and want me to make them again. There wasn’t much jam left in the middle after cooking but I think that was my fault because I used some of my homemade jam which was runny. The kids even pointed that out so I will use thicker jam next time.

Baked Doughnut muffins with jam
Prep time
Cook time
Total time
This recipe makes 12 muffins.
Recipe type: Breakfast
Serves: 6
  • 150g caster sugar
  • 200g plain flour
  • 1 tsp baking powder
  • 100ml plain yoghurt (I used greek yoghurt)
  • 2 large eggs
  • 1 tsp vanilla essence
  • 150g butter, melted
  • 12 tsp blueberry jam (I used strawberry jam)
  • For the coating
  • 150g caster sugar
  1. Preheat the oven to 160°C fan forced/180°C normal oven and place muffin cases in a 12-hole muffin tin.
  2. In a bowl, whisk together the yoghurt, eggs and vanilla essence.
  3. Then put the sugar, flour and baking powder in the wet ingredients and mix to combine.
  4. Pour the melted butter into the bowl with the combined ingredients and fold until mixed well.
  5. Place 2 tablespoons of the mixture into each muffin case. Add 1 tsp of the jam into the centre of each and then cover with the rest of the batter.
  6. Place the muffins into the oven and allow to bake for 15-20 minutes until golden brown and cooked through.
  7. Remove from the oven and allow to cool for a few seconds then gently remove the muffin case from the cooked muffin. Then roll it gently in the caster sugar until covered.
  8. Serve warm and enjoy!
This recipe has been adapted from the recipe over at Simply Delicious



In The Garden….. It’s raining!

For the past three days now we have had a constant drizzle of rain. Drizzle we like. Heavy we don’t. I know that we should be grateful that any rain is good rain but when you have gone through major flooding at your home, you don’t really want to go through that again. The good thing is though, the garden has loved it and especially for our trees in the garden at the front of the house. I was hoping that we weren’t going to lose any as they provide some shelter and privacy. It took awhile for the rain clouds to come but it’s nice that they are finally here. rain rain1 rain2There hasn’t been much happening in my veggie garden since last Friday. The parsley and lettuce seeds have sprouted and are growing. I harvested some rainbow chard last week. I added it to a pasta dish which was very nice. The cucumbers are still the same size as last week hopefully they will have a growth spurt soon.

Don’t forget to head on over to dusty country road and see what has been happening in Jacqui’s garden for this week. She has had some rain and her garden is loving it too. I am joining Jacqui every Friday for In The Garden post. Don’t forget to share what has been happening in your garden this week. Just leave a link to your blog in Jacqui’s comments so we can have a look.

Enjoy your weekend x

Baking, Breakfast

French Toast Roll Ups

frenchrolls1frenchrolls3frenchrolls4 School holidays are here which means we can have some special breakfasts! For breakfast today I made these cute little French Toast Roll Ups. They were easy to make and tasted delicious. The recipe used blueberries for the middle but I also used raspberries, strawberries and nutella. I enjoyed the raspberries more. The raspberries were little bursts of sweetness and worked well with the filling of cream cheese. The kids have requested that I make these again and they don’t have to worry because I definitely will!frenchrolls

French Toast Roll Ups
Prep time
Cook time
Total time
This recipe makes 8 French toast roll ups.
Recipe type: Breakfast
Serves: 4
  • 2 tablespoons butter
  • 2 eggs
  • 2 tablespoons milk
  • ½ teaspoon vanilla essence
  • ­⅓ cup sugar
  • 2 teaspoons cinnamon
  • 8 slices bread, crusts removed
  • 120g cream cheese, softened
  • raspberries or any other berries that you would like
  1. On a plate, beat together eggs, milk and vanilla. Place that to one side.
  2. On another plate, combine sugar and cinnamon. Place that to one side.
  3. Once you have cut your crusts off the slices of bread, use a rolling pin and flatten them just a little bit. I went over the bread just a couple of times.
  4. Spread the cream cheese over just one side of the bread and then place on top near the edge of the bread your berries. I fitted 6 small raspberries across my slice of bread.
  5. Bring the longest side (if you don't have a square piece) of the bread over and tightly roll up the bread to the other side.
  6. Repeat this with the remaining slices of bread. Then dip the bread rolls into the egg mixture.
  7. Melt the butter in a pan over a med-high heat.
  8. Add bread rolls to the pan, a few at a time and cook until evenly golden brown, about 2 mins on each side.
  9. Once brown, immediately roll the bread rolls in the cinnamon sugar mix until coated.
  10. Serve immediately.
  11. Enjoy!
This recipe was adapted from the recipe over at Damn Delicious




Linking up with Chantille Fleur for Tea Party Tuesdays!