Friday, April 24, 2009

Little cotton cutie

I made this sweet little cosy from a pattern designed by Julie of Little Cotton Rabbits that you can purchase here.
Julie's patterns are very detailed and easy to follow - I have another 3 to make in order to keep some peace around this place!

Seems that I'm the 'easily lead' type of person....I saw Kellie's version of this little fella a few weeks ago and fell head over heels in love (read: gotta have one of these obsession type moments) and when she posted this link I hotfooted over to the tutorial and whipped her up in no time - seems I'm a bit behind the times with this obsession as a Flickr or Google search unearths lots and lots of sockmonkey love out there!

We have an Easter baby in our house - well she turned 12 this year - where on earth does the time fly to?? As strawberries and cream are some her favourite things I made her a sponge layer cake lashed with billows of creamy goodness balanced by the freshness of the strawberries. I don't know if you can make it out, but there is a icing sugar stenciled "C" in the middle of the cake adorned with cachos jewels for a little bit of bling.

Tomorrow is ANZAC day in Australia - a day where we take time to say 'thanks' and to remember all the brave soldiers that have fought for our country. I made some ANZAC biscuits ready for the day - legend has it that the simple ingredients used to make these crispy treats lasted well during the sea journey over to the troops in the First World War and thus this is what the ladies at home made (along with knitted socks, beanies and blankets) for their beloved men fighting many miles away. It's sort of like the love that we all cook with - and who sews or quilts or knits or crochets without syphoning a lotta love into that yarn, recipe - seems that cooking and crafting has been a way to show love for a lot of time.
Here is the recipe if you want to try some nostalgic goodness:
1 cup plain flour
1 cup sugar
1 cup rolled oats
1 cup dessicated coconut
125g butter
1 tablespoon golden syrup
2 tablespoons boiling water
1 teaspoon bicarb soda
Preheat the oven to 180C and lightly grease 2 baking trays.
Combine the flour in a bowl with the sugar, rolled oats and coconut.
Melt the butter in a saucepan with the golden syrup over medium heat.
Combine the boiling water with the bi carb and stir to dissolve.
Add to the butter mixture and mix well, then stir into the dry ingredients until thoroughly combined.
Drop teaspoons of the mixture onto the trays, allowing room for spreading.
Bake for 10 minutes, or until golden brown.
Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.

No comments: