this. just this.

How good are those words?  I don't know about you, but I love each and every one of them.  Sometimes doing something you've never done before is scary, but where's the fun in playing it safe?  I reckon we all just pick one thing we've never done before and start doing it.  You don't have to tell anyone.  Or you can tell everyone.  Totally up to you.  But whatever it is, just do it. You won't regret it.  Promise.

Random, semi motivational blog post over & out xox

chocolate chip patty cakes

Remember back in the Olden Days (ie: the 1970's and 80's) when muffins didn't exist?  Well they did, except they were called Patty Cakes and were teeny tiny bite sized morsels of fluffy goodness that you only ever had at birthday parties. Because Patty Cake liners only came in one size (small) and because cake of any kind was a treat.  Fast forward twenty years and we're all inhaling Texas Sized Muffins (yes, Texas Sized Muffins are totally a thing) that cost the best part of 4 bucks each and send your children into a hardcore sugar high for a good three hours after consumption. Please somebody, make it stop.

Believe it or not, but you can still buy Patty Cake liners (also known as Patty Pans.  Seriously.  Could this story get anymore complicated?!)   They're usually shoved up the back of the baking supply shelf at your local supermarket because nobody ever buys them.  Except me.  Yep, I'm the old bird you see at the supermarket fossicking around the back of the shelves trying to get my short arms to reach the damn patty pans.   And then, once I'm home, I promptly overfill them with the uncooked mixture, so they end up being the size of a normal muffin anyway.  It's not intentional.  I'm just not that great with measuring things.  And even though I know I should fill the little liners until they're 2/3 full, I never do.  Because if nothing else, I'm totally living on the edge.  Anyho, here's my recipe for good old Chocolate Chip Patty Cakes.  Hope your brood enjoy them as much as mine do xox

Chocolate Chip Patty Cakes

Makes 12 

125g butter, chopped

1/2 cup caster sugar

2 eggs

1 tsp vanilla essence

2 cups self raising flour

2 tblsps cocoa

3/4 cup milk

1 cup chocolate chips

1.  Preheat oven to 180 deg C.  Beat butter and sugar together in a bowl until creamy.

2.  Add eggs one at a time, beating well after each one.  Add vanilla.

3.  Fold in combined sifted flour and cocoa alternately with the milk.

4.  Fold in chocolate chips.

4.  Spoon into patty pans until 2/3 full.  Bake for 15 minutes.  Allow to cool before serving with an icy cold glass of milk.

Real Estate Stalking 101

So here's a fun fact that you might not know about me:  I have a slight obsession with real estate.   Yes, I'm what can only be described as a Hardcore Real Estate Stalker.  I love hunting down a good bargain and when I find one, look out, because it usually means that Team Smith are whacking up a For Sale sign and moving.  Again.  

Now every once in a while, during my endless quest for the next real estate project, I come across my Dream Home.  You know, the one that makes your heart skip a beat and makes you text your husband to ask him if he's willing to get a second job so that we can mortgage ourselves to the hilt and buy an incredible home that we can't actually afford.  Which, FYI, the answer is always "Um, that would be a no."  I know.  So rude.

Anyway, this is my latest real estate crush.  And it's too good not to share.  So sit back, relax and be prepared to text your husband/partner about this one, because it's a goodie...

Are you just as in love with it as I am?  It was designed and styled by Verandah House Interiors.  For more gorgeous pictures, click here.  Now if you don't mind, I'm going to text Scott.  You know, to see if he's changed his mind about that second job.  Wish me luck x

pull apart cheesy bread

This week's recipe is proudly brought to you by one of the 3, 605 pins I have over on pinterest.  It's original source is from a gorgeous blog called Baked By Rachel.  I tweaked it a bit, mostly because I didn't have any garlic in the pantry and couldn't be bothered with the herbs, so mine version is quite plain in comparison, but still totally delicious. 

Ingredients:

1 1/2 cups (225g) plain flour*

1 tsp dried yeast

1 tsp salt

2/3 cup (160ml) lukewarm water

2 tsp olive oil

4 tbsp melted butter

6-8 tbsp parmesan cheese

Method:

Don't be scared with the high number of steps required to make this bread.  Baking your own bread is actually really easy and not as time consuming as everyone thinks it is.  I encourage you to try it just once.  You'll probably be really surprised and how easy (and tasty) it is!

1. Place sifted flour and salt into a mixing bowl or KitchenAid bowl.

2. Dissolve yeast in a little lukewarm water and then stir in remaining water.

3. Make a well in the centre of flour mixture, place the dissolved yeast mixture and oil into the well and gradually work in the flour from the sides.

4. If using a KichenAid, attach the dough hook and let the KitchenAid work it's magic until the dough is smooth and elastic.  If using your hands, remove dough from bowl and knead until smooth and elastic.  This may take a while by hand.  Sipping on vodka while kneading should speed up the process.

5. Place the dough back in the bowl, cover with a damp cloth and leave to rise in a warm place until doubled in volume.

6. While you're waiting for the dough to rise, turn your oven into 180 deg C & line the bottom of a loaf pan with baking paper.

7. Roll out dough on a lightly floured surface into a large rectangular shape.

8. Brush the melted butter over the top of the dough.

9. Sprinkle the parmesan cheese over the top of the butter.

10. Cut the dough lengthways into 6 strips.

11. Layer those strips on top of each and then cut that layered log of dough into 5 equal squares.

12. Place these squares in your loaf pan (don't worry if the squares don't fill up the entire width of the loaf pan...they will spread out nicely when in the oven and fill the pan beautifully.

13. Cover loosely with a tea towel and let sit for 30 minutes.

14. Bake in your oven for about 35 minutes, or until golden brown on top.

15. Serve warm on a large plate for hungry guests to pull apart and enjoy.

*PS:  Below is a pic of the flour I use for all my loaves of bread, pizza bases etc.  It requires very little kneading and always turns out light and fluffy.  Australian readers can find it in the flour section of their local supermarket.  I'm not sure if it's available in any other countries.  Maybe our international readers could let us know what they use for their bread baking?

visit www.lighthousebaking.com.au for more info on their products, recipes etc

FYI:  This is not a sponsored post.  At all.  Just sharing the baking love. 

bailey turns 12

12 is a hard age to plan a party for. Especially when it's for a boy.  Who happens to be your son.  And  just wants to have his mates over for hardcore Nerf gun wars...

But you know me...it's not a party without some sort of party table.  This year, I kept things simple and put together a small cake table.  Look, here's a visual:

And then, because I don't do things by halves and because it was a sleepover party, once the boys had smashed the cake table, I turned it into a breakfast buffet arrangement for everyone to help themselves to when they woke up the next morning, which meant a) I didn't have to get up to make everyone breakfast and b) well there is no b.  If you've ever had 5 boys over for a sleepover, you'll totally understand why I needed a semi-sleep in!

Table details:

cake: chocolate fudge cake made by yours truly

jars, jugs, plates and cutlery all from my cupboard

backdrop: wrapping paper purchased from Typo

the week that was

So I kicked the week off with my very first Couch to 5K session.  For those not in the know, it's an app that you whack on your phone and if you follow it correctly in 8 weeks you'll have gone from couch sloth to fully fledged marathon runner.  Well ok, maybe I slightly exaggerated with that last bit, but you know me...never let the facts get in the way of a good story.

Anyho, I walked and ran for a solid 30 minutes and can confirm that RUNNING SUCKS.  But I'm determined to stick with it, cos all the skinny people in my life are runners so it must work.  Just quietly, those skinny friends of mine could all do with sitting on a couch and inhaling a mars bar every now and again.  You know, to make us lazy couch lovers feel a bit better about ourselves, but no.  They're all hardcore dedicated to this annoying, painful thing called running.  And actually enjoy it.  I know.  I don't get it either.  

Tuesday was a running rest day (thank god), so I put in a solid 6.5 hours on the couch.  Ha.  As if.  It was more like 3.5 but that was after I visited the dentist for my first filling in over 20 years.  Yes, I have superior teeth that can withstand copious amounts of sugar without decaying.  Everybody has a talent.

On Wednesday I ran again.  And half way through, decided I'm far too old for this fitness sh*t, but I stuck with it and finished day two of what seems like 4,387 days of running.  I also colour co-ordinated an entire bookshelf, which oddly enough lowered my heart rate considerably and made me feel quite Martha Stewart like.  Look, here's the blue section....

In other totally unrelated news, I think I need to get out more.

Thursday I whipped up to Carindale for a bit of a power shop (aka bought presents for the 372 birthday parties the kids are going to in the next few weeks.  Seriously, what is with my kids having a better social life than me?)  I hope you're sitting down when you read this, because I bought nothing for myself.  I know.  I don't know who I am anymore either. Although I did spy these awesome tea towels in typo which are only $5 each with any purchase.  I was so tempted to buy the fork one, but decided against it as I'm not sure how I'd explain the meaning of it to the 8 and 12 year old.

 

And that brings us to today, Friday.  I'm starting the day with another running session, before heading to the dietitian for a quick chat about my silly thyroid that continues to behave in a way that is entirely unacceptable.  But really, when you think about, with all this running, dietitian visits and general healthy living, I'm practically Cathy Freeman.  

 

Yep, I look just like that when I'm running.  Blink and you'll totally miss me.

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lemon and pecan loaf

Look I'm not going to lie.  You've got to really like lemons to enjoy this loaf.  And you need to use home grown lemons if possible, because they're always sweeter and juicier than the teeny tiny, rock hard poor excuse of a lemon that you'll find at the supermarket.  I'm lucky enough to be kept in good supply of lemons from my best friend, Lis, who has an orchard growing in her backyard.  And a veggie patch.  And a chook pen.  And a horse.  I think it's safe to say, she's far more outdoorsey than me.  But don't worry, she also has plenty of booze in the house and likes to join me at Carindale on a regular basis, so believe it or not, we've actually got plenty in common.  But enough waffle from me.  Let's get onto the recipe shall we....

Ingredients:

125g butter

1 cup caster sugar

1 tbsp grated lemon rind

3 eggs, beaten

1/2 cup sour cream

2 cups flour

3 tsp baking powder

1/2 cup lemon juice

1/2 cup pecans, chopped

Method:

Beat butter, caster sugar & rind until light & creamy.

Add the eggs, one at a time, beating well after each addition.

Beat in the the sour cream.

Sift together the flour & baking powder and fold into the creamed mixture with the lemon juice and pecans.**

Pour mixture into a greased and lined loaf tin.

Bake at 170 deg C for 1 hour.

Remove from oven when cooked through and mix together the following mixture:

1/4 cup caster sugar + 1/2 cup lemon juice...put both ingredients in a small pot and boil rapidly for 2-3 minutes.

Spoon warm lemon syrup over the loaf.  Allow to cool and absorb before turning out to cool completely.

**Please note, you don't have to add the pecans if you don't want to...which I didn't last time I made it (the pic of the loaf above is completely pecan-less and still tasted delicious)