Spring has sprung!

 

 

I was up at 6:30 on a Saturday morning so you better believe this was for a good cause.

What can't you do with cream cheese?

 

 

I don't know why I do these things, I wish I had some kind of pithy anecdote to share with you on the deeper meaning behind why I choose to cook things, but sometimes random is how I interact with the kitchen. There is no other reason for why I started this experiment other than the cat lady was coming over and I thought she might like cream cheese

More adventures in cake

 

 

 

It had to happen at some point. Buttercream is a gateway drug and eventually the kids turn to something more exotic, something with a kick, something a little harder

By god these are good cookies.

Its getting cold now, and there is need for comfort beyond that which cake can provide. Also Russ cant dunk cake in his tea but he can do that with cookies.

Cake at the end of the rainbow

Some times, after a period of sustained effort and focus, you just want to break out and do something a little crazy using as many e numbers as the human body can contain. That’s what I did.

Everybody loves a wedding!

Long time no blog! I've beendocumenting my travels over at my Where's Jane blog but now that lifehas become relatively more settled it is time to start posting backhere now. So what have I been up to then?

The inevitability of change

Ah its been a time of upheaval dear reader, I am now well and truly out of my little Preston home and am living the life of a gypsy, hanging my hat where ever I can find space for it. Currently that space is in Bendigo, mercifully it is my last week of work otherwise I think I may fall over having to commute 4 hours every day. This is practise for what is to come though and I tell myself that everything can be survived if you focus on what comes after it.

Life, love and lessons in baking

Well the road to hell is paved with good intentions and my last post was full of them.I wanted to stop the whole sweet thing I really did, I had confined myself to baking sweet things for birthday cake orders only and was enjoying my liberation back into the world of savouries and sauces where all my cooking had begun. Then we had international food day at work.

Not Entirely By The Bucco

Oh its cold dear readers, colder than a witches teat. Probably shouldn’t say that, I’ll anger the pagans. You know I noticed the other day at a bookshop that there are so many books dealing wholly and solely with cupcakes that they have their own shelf, and this was a Dymocks, not a particularly cupcake centric environment. Made me think I’d gone entirely too mainstream so I vowed to make my next entry sugarless. So here I shall reveal to you the recipe I make whenever it’s cold and I’m feeling in need of bolstering. One gets bored making the same kinds of things all the time anyway, before I did the Melbourne Show generally I wouldn’t make sweet stuff, only on occasion for kids birthdays or friends or when dining guests felt the need of sugar coated comfort and requested it. I don’t want you thinking I’m all one sided or anything. I can cook stuff, really I can.