carlasconfections test: 2013

Sunday, 15 September 2013

kiwibabs

 Day 7 - and we have all made it through  a week of Zespri kiwi-frootin blogger madness! It won't be without a reward though! If you pop along later today I will give you the low down of the awesome giveaway I have been telling you about...

But right now I want to share with you one of the reasons why I love kiwi fruit:


 It can be turned into a quick 'n easy snack that everyone will enjoy. I decided to make some 'kiwibabs' to take along as a mid morning snack when we went to the beach.We have my niece and nephew staying with us, and they are rather fussy eaters and I have learnt the best way to get them to eat their food is to get them involved in the preparation of the food.


 Lexi actually really enjoyed making the 'kiwibabs'! She skewered most of this fruit 'n cheese!


They were so quick to make, we made a whole bunch, packed them up and headed to the Ushaka Beach.


It was fairly windy, but everyone had fun..


Especially Daisy Doggie!


Then we all sat down and enjoyed our 'kiwibabs'!


 Sand and all!


So thank you Zespri, for growing such a lovely fruit! And thank you for the opportunity to take part in this blogger challenge! Having kiwi everyday for the past week has been wonderful!

Kiwibabs

Source: Bits of Sunshine Original
Prep Time: 10-15 minutes

Ingredients:
2 peeled and chopped Zespri kiwis
12 peel and halved strawberries
12 small blocks of cheddar cheese

Method:
thread the fruit and cheese onto the skewers in any order you like
enjoy as an anytime snack!

Disclaimer: this is a sponsored post. Zespri has supplied me with the kiwi fruit that were used in this post. I can assure you, all the views are my own! I would not promote a product if I didn't believe in it whole-heartily! The kiwis I received were amazingly firm, and in good condition. They were tasty and wonderful! And I am glad to be part of their Blogger Challenge. Thank you Zespri!

Monday, 5 August 2013

I made a lil something for you...


 




Just to brighten up your Monday, I made this sweet wallpaper for you!







You can download them here. 
They are in a drop box shared file, so you can download them on your computer or you can download them to your iPad or iPhone's camera roll!

Enjoy!
xxx








Tuesday, 2 July 2013

Strawberries and Cream Cupcakes

 
I have four sisters, two older and two younger (and the two younger are twins!!) If you have sisters, then I bet you can imagine the amount of chatting and giggling that goes on between FIVE amazingly close sisters. In recent years we have all gotten married and (sadly) moved quite far from each other, but (thank goodness) for modern technology - because it keeps all my sisters just a text or call away! Now, I bet you can imagine the high volume of talk time, texts and data being passed through each of our phones all day (and sometimes late into the night). So when I updated my iPhone 4 to a 5, I was dying to put Siri to good use!

If you have an iPhone 4s or 5, do you use Siri? When I first spoke to her she kept insisting that she ‘didn’t get that’ or, should she ‘search the web for that’ or kept repeating the most garbled messages ever back to me. I would get so frustrated. I was convinced Apple didn’t care much for the South African accent (although I am so aware that I half mumble everything I say!). But after many back and forth conversations with Siri, I think she finally gets me!

Round about now, you may be thinking you should quickly shut this page down and never return, but have you tried talking to her, or him I suppose?

Go ahead, ask Siri how many days until Christmas.

See, wasn’t that fun! 

Now go ahead and ask some of these, the responses are so worth it:
  • I’m tired
  • What is the best smart phone
  • Where are you from
  • Open the pod bay doors
  • Take me to your leader
  • Are you serious
  • When will pigs fly

So I have probably got you hooked by now. But Siri is pretty cool. In fact, what got me all off-baking-topic was using Siri to text my sisters! Check how awesome this is:


Did you know you could do this? You just tell her the relationship you have with a contact in your phone and she remembers it (like siblings, parents and spouse). Or you can just add it straight onto a contact by typing it in. I think its pretty awesome!

Not as awesome as these cupcakes though. They are just as easy and convient as using Siri!


And this is all it takes:


Yup! That's it! A box mix, its usual add-ins and slight twist - strawberry milk. Did you know that if a cake or muffin recipe calls for water, you can use milk, buttermilk or yoghurt instead? Yessiree! Using any of these three will most likely give you a much softer cake or muffin. Its like standard practice for me! SO when my box mix called for milk, I used strawberry milk instead.

Side note here: I have always felt rather sad when other bloggers have used a box mix to make something. Don't get me wrong, it is not because I frown on the use of box mixes, but simply because here in South Africa we hardly ever get all the really cool mixes that many of you get. So I am so sorry to do the same to you. But the good news is: its not the brand that will make this recipe work, its just a muffin or cupcake mix. SO you can just grab any old brand off the shelf at your grocery store, or you could make it from scratch. Either way I am sure it will work.


I also added one extra thing to these, some Milky Bar chocolate. I LOVE Milky Bar and am convinced that no other white chocolate can compare with it!


Don't you just love how easy box mixes are!


The substitution of milk or yoghurt probably won't affect the baking time, but just keep a close eye on your cupcakes when the recommended baking time is almost up. Mine were spot on!


You could stop right here if you wanted to and gobble them down, but I made the same vanilla butter cream icing I made for these Oreo S'more Cupcakes but used cream to soften it instead of milk.


TIP: remember to always use your splash guard when making icing.


I found these gorgeous flowers over at Nicoletta's . I also fell in love with these pink pearls and mini white pearls which you can find there too! They have an awesome online shop that ships world wide, so go check it!


Oh yum!


So once you have finished chatting to Siri, go and haul a cupcake box mix out of your pantry and make these yummy cupcakes!


Disclosure: The cake decorations in this post were sponsored by Nicoletta. All opinions expressed are my own.




 
Source: Bits of Sunshine Original
Yield: 12 Cupcakes
Prep Time: 20 minutes
Cooking Time: follow the recommended cooking time on your box mix

Ingredients:
1 box mix for 12 vanilla cupcakes
add-in ingredients as listed on the box mix instructions
strawberry milk
100g milky bar chocolate or 1 cup white chocolate chips
Method:
measure out and mix the wet ingredients substituting the water or milk with strawberry milk
mix the wet ingredients into the dry ingredients
chop up the chocolate into chunks (if you are using a bar)
add the chocolate to the cake mixture
spoon into prepared cup cake liners
bake as per the box mix instructions
let the cupcakes cool completely before icing them.

Fluffy Vanilla Frosting

Ingredients:
250g softened butter
560g icing sugar
dash of vanilla essence
dash of cream
Method:
In an electric mixture, mix butter and icing sugar until smooth and fluffy, adding the cream bit by bit until a nice smooth piping consistency is reached.
Add the vanilla essence and mix a bit more
Ice your cooled cupcakes as you wish!

www.bitsofsunshine.com  (c) Heidi Hawyes

Monday, 24 June 2013

I am still here...

I have had a stack of people recently ask me "where are yooou?!"

And here is the answer: I have been buried in my learing-how-to-be-a-primary-school-teacher studies and exams. And I am pretty sure you are giving me that same confused stare I get from most people when I say that - like, why on earth are you studying to be a teacher?!?! I am pretty much past the student stage I guess, but I really wanted to do it, so I did.

When I left school I really wanted to go into the medical field, my dream was to be a dietician or homeopath, but neither of them were ally feasible at the time. Growing up in a home with 5 other siblings meant my parents had to be quite careful with their money and going to University just didn't fit into that budget! So instead I fiddled around with a Clinical Nutrition course (kind of mashing the two into one), but I found all those medical terms VERY hard to understand on my own. Besides that fact, I would never feel confident enough in my ability, to give health advice when my knowledge and practical experience was soooo lacking, so I kind of gave it up. And that was the end of my studies.

Then there was a really rushed in between time where I met the man of my dreams, started a new job, moved to a new city, got married and became a wife. Phew, it was a lot of adjusting (took a few years!) before I was in a routine and things became 'usual' for me, which allowed me to look beyond my present circumstances. If you know me, you would also know that I love to be busy. Whether it is a new project or craft or hobby, I love to full my time with something meaningful, so I thought this was the time to buckle down and study. Being a teacher had always lurked in the back of my mind, I had assisted in a primary school for two years after school and I really enjoyed it, I actually don't know why I just didn't do it sooner. So I made the decision to JUST DO IT. Nike would have been proud. So that is where I am now. In the second year of my studies and just keeping afloat in it all. I guess it would be much easier if I were a full time student and I could just study all day, but I am not. Besides trying to cram information into my tired brain in the evenings, I am actually enjoying it. I am even getting some of that medical/diet related stuff in as well, yip, teaching is not just about teaching :)

So just in case you were interested in why I have been so awol over the last few weeks, here is why...



Part of my Early Childhood Teaching Degree entails doing a 6 week practical each year in the appropriate grade or age groups, this year I had to do art lessons with 000 and 00 classes. I went to an amazing preschool called The Birches, it is just up the road from me. I totally, totally loved it and if I ever do end up teaching, I would loved to work there.

It is a gorgeous school and the teachers genuinely care and love the kiddies.

I had to do 9 art lessons in total with the kids and I had such a ball thinking them up. I think Pinterest is such an amazing resource and I was never more grateful for it (you can check out my 'teaching board' here!) The amount of cool ideas there would make your head spin (and perhaps even keep you awake at night).

The one lesson I did was making monsters out of boxes, you know, the friendly type of monster! Two of the little boys got really creative and made monster eyes. They were quite indignant when someone called them googley eyes which made me burst out laughing! I really enjoyed seeing them enjoy the lessons, it made me wish I was a teacher already.


These kids really crept into my heart and I just loved every moment of it. It was kind of a downer going back to my desk job, but I know I am needed at my work so it makes it ok! Speaking of being needed, I have decided to offer my graphic design services to my fellow bloggers. I have helped one or two bloggers out with their designs and have learnt quite a few cool tricks and tips while I have been at it. So if you are looking at a blog re-design or even just a few buttons or blog elements, drop me a mail!

And last but not least, I have a new hobby! Yip, like I am not busy enough! I have started making custom charms, the baking kind! Here are a few that I have made:


And that's it. I have never really done one of these posts, you know, other then a baking post, so in hope you enjoyed it and weren't half asleep by the time you got to the end :)

See you next week for some baking!

Xxxx

Tuesday, 4 June 2013

Vanilla Biscoff Ice Cream


Hey guys! I am sharing this really yummy Vanilla Biscoff Ice Cream over at Carla's Confections today!

Yummy Recipes Galore!
  
I made my ice cream with an ice cream maker, but I have included 2 other methods for making home made ice cream that doesn't require an ice cream maker, so go and check it out!


Thanks for stopping by!

Thursday, 30 May 2013

Chocolate Marshmallow Frosting


Gotta say, this saucy frosting takes the cake. I am not really sure this is frosting really, it's more like a saucy, gnashy, yummy silk that can be poured over a cake - but I am cool with whatever you would like to call it.


 I have a thing for marshmallows. Speaking of which, I came across the most amazing thing ever, these home made marshmallow ropes. I mean how amazing is that. But then again, it shouldn't surprise me. Heather from Sprinkle Bakes makes the most amazing things. I genuinely love her blog. It makes me so happy and really appeals to me. So I visit often. It's one of my happy places! I loved the marshmallow ropes so much so much I that they inspired me to make these cute charms. I haven't decided what to do with them yet, but I love them!

 P.s - if you want to see how tiny they are, check out my instagram picture.

So make sure you visit her - I can guarantee it inspire you and will make you happy!
 

And while her page is loading in another tab, you can get back to this saucey frosting!


It starts off pretty much like the base to this 3 Ingredient Chocolate Mousse, so you have to know that this is rich and chocolatey!


You put some marshmallows, heavy whipping cream (or milk) and chocolate into a thick based pot and melt the chocolate and marshmallows on the stove on a medium heat until you have a rich, smooth sauce. Then, let it cool for 10-20 minutes before you slather your cake in it.


That's it. Promise.

I even used it between the layers of my cake. And I iced my cake while the sponge was still warm, so it literally just sank in and made a soft, gooey layer between the sponges.

*swoon*melt*

Try it some time, I know you will LOVE it!

Chocolate Marshmallow Frosting Printable

1 small bag marshmallows (150g)
200g dark (semi sweet) chocolate
¼ cup Cream or Milk
  • break the chocolate into pieces
  • add the chocolate pieces, marshmallows, and cream to a heavy based pot
  • melt on a very low heat, stirring constantly
  • one melted, take off the heat and cool for 10-20 min
  • pour over ready made sponge cake

P.S - I used my One Bowl Chocolate Cake recipe for the cake.

Tuesday, 21 May 2013

Melt-in-your-mouth Vanilla Fudge

Life is short. Have you ever contemplated that fact? I have always had it in the back of my mind, my mortality lurking there, but recently a few events have made it glaringly obvious. Not that I want to go into all the morbid details, but I really just wanted to share how precious our lives are. How lucky we are to be well, alive and fortunate enough to have all that we do. I really just want you take a second to think about that. About all you have. Not about what you want or what you don't have, just about ALL you DO have - and then be thankful for it. Annnnnd after all that heavy thought, here is what you came for....


 This fudge is really yummy. Have you ever had American Fudge Factory fudge? It has a firm dreamy outer layer and a creamy soft inner centre - all a product of their famous fudge making method. I have watched them fudging away before, it's a pretty awesome process. They make the thick, hot, sugary mixture in a big copper pot, then they pour it onto a massive marble slab where they almost churn it with a big wooden spoon/paddle type thing. This whole process adds a hang of a lot of air to the fudge, which makes it super dooper creamy. They then add all those wonderful flavours (gotta say, the milo and the milky bar are my ultimate flavours!!!!) and leave them to set in a nice, thick bar. It's amazing fudge, if you have never had any - seriously - go and find a store and buy some. Their slogan is 'flippin good fudge' and they aren't lying!

 
So when I cam across this recipe in my latest IDEAS magazine, I was absorbed. I mean that. I could not stop thinking about this fudge. I guess it was the liquid glucose that caught my attention. It's the one ingredient that I have never added to my fudge, and it's the one ingredient that I could imagine giving that super soft and dreamy centre to fudge. So I gave it a try.

 
And it turned out fantastically. I didn't follow their exact instructions, I cooked it longer then they instructed and I added vanilla bean seeds instead of vanilla essence. Hmmm - come to think of it, I also beat it with my electric hand whisk so that it would be super creamy. And it worked. SO. WELL.

So go and check their fudge out here. I can imagine this would make a really sweet sauce too if you shortened the cooking time. Excuse the pun!


I added this to the I'm Loving It Party over at Tidy Mom

Wednesday, 1 May 2013

Rocky Road Custard Creams

Hi there! Remeber me? I know! Its been so long since I have last posted! I have been busy with my teaching prac and been LOVING it! But it has taken up a huge chunk of my time! I have been working at a Pre-School just up the road from my home called The Birches Pre-Primary. It is a totally awesome school. I have had to do art lessons with the kiddies for my first year pracs. Its been so much fun! In fact nect week I plan to do an introduction to my lesson by making balloon animals and then preceed to do painting with round balloons dipped in paint. Messy and fun! Woo hoo!




Anywhoo... The last post I did was of my fav cookies: Custard Creams. I really do adore them. SO I made a second batch and added a whole of fun to it!


AND by a whole lot of fun I mean mini marshmallows, chocolate chips and jelly tots!

These mini marshies I used here were REAL jet puffed mini marshmallows that my sweet friend Carla had sent me because I couldn't find any here in SA. But just today, when I was shopping for some fruit (YES, I do try and eat healthy at times! I mean I LOVE banana bread!) I found some mini pink and white marshmallows at Woolies! Speaking of SA things - I have been overwhelmed at all the South African Foodie love Bits of Sunshine has been getting over the past few weeks! You guys have no idea how much that means to me! Thanks a million!


Word of warning: the marshmallows make the bottom of these cookies ultra sticky! Seriously! If you have a Silpat - use it! A Silpat makes baking anything sticky, BLISS.


And that is all there is to these little bites of yumminess!

Let me know if you have ever made a Rocky Road version of your fav cookie!

Rocky Road Custard Creams 

Yield: about 40 cookies
Prep time: 15 min
Baking time: 15-20 min

Ingredients:
250g butter
1 cup icing sugar
1 teaspoon vanilla essence (or ½ teaspoon vanilla extract)
1 cup custard powder
2 ¼ cups all-purpose flour
3/4 cup chocolate chips
3/4 cup jelly tots
3/4 cup mini marshmallows
  • combine butter, icing sugar, vanilla essence, custard powder and flour together and mix until a firm dough is reached
  • add the chocolate chips, jelly tots and mini marshmallows and mix
  • shape into balls and press flat with a fork or your hand
  • space each cookie on a greased baking sheet (they don’t grow/rise much)
  • bake at 180°C/350°F for about 15 - 20 minutes on the middle shelf
  • keep an eye on them to make sure they don’t brown around the edges
  • enjoy!
www.bitsofsunshine.com (c) 2013 Heidi Hawyes

Tuesday, 26 March 2013

Custard Creams


It's not often that I fall IN LOVE with a cookie recipe. I am an adventure-cookie-bakin-kind-of-person. I love to try out new cookie recipes, and it seems so does every other food blogger, so recipes for any-kind-of-cookie are in endless supply. This recipe, however, is a recipe that I crave, that I love, that I will make again and again.

Let me tell you why:

1. These cookies taste like custard shortbread
2. Their texture is delightful (corn flour - the secret to an amazingly crunchy, yet soft cookie!)
3. They are buttery and flavourful
4. You can eat the dough, by the handful.
5. They require very little effort

So - what is not to love about that?

In fact, I used to make these for my friends at school. Sometimes we would sit and discuss baking cookies during accountancy classes (yes, cookies are far more educational and interesting!) And they were always such a hit.

Speaking of school, you know before you leave high school, everyone says to you: enjoy your last year...you are going to WISH you could go back once you start work. Well, I have never really felt that way. I have always LOVED the freedom of no homework, no routine, no EXAMS! That was my blissful life, before I started studying again. BLEH. Now I have all the normal activities to do as well as trying to fit in all my assignments and studying for exams.

Next week I get to mix up my normal life, I am starting my prac teaching - and I am both nervous and excited for it! I get to do something new. I have been working as a graphic designer for the last 5 years, and my life has pretty much been the same everyday for the last 5 years. Crazy. Now I have to break out and mix it up. The biggest downside for me is leaving my little pooch at home. She goes with me everywhere, yip, even to work. And leaving her at home is already breaking my heart. She gets all sad! Sigh.

Anyways, 

This is what you will need to make these work:
250g butter
1 cup icing sugar
1 teaspoon vanilla essence (or ½ teaspoon vanilla extract)
1 cup custard powder
2 ¼ cups flour

and then you pop all of these into your mixer


and mix! Until it looks like this..


 Perfect!


 Then roll some dough into little balls, and press them down with a fork.


Have I ever told you that I love my silpat baking mat? I would even go as far as saying - it may be one of the best baking 'tools' I have ever bought! I highly recommend getting one. I know so many girls debate about which is better, a silpat or baking paper...but I think a silpat wins hands down. It is like magic! Nothing sticks to it (so there are no tears of despair because your cookies are ruined because they have stuck to the paper (not that this has ever happened to me! ha!)). The cookies literally glide off. It also distributes heat more evenly then a baking sheet. Win, win.

So after you have rolled and pressed, it time to bake.

This time will vary according to the thickness of your cookies, but I baked these ones for about 18 minutes at 180°C/350°F . The longer you bake them, the crunchier they will be.


Custard Cream Cookies Printable



Yield: about 40 cookies
Prep time: 15 min
Baking time: 15-20 min

Ingredients:
250g butter
1 cup icing sugar
1 teaspoon vanilla essence (or ½ teaspoon vanilla extract)
1 cup custard powder
2 ¼ cups all-purpose flour
  • combine all the ingredients together, starting with the wet ingredients then add the dry ingredients and mix until a firm dough is reached
  • shape into balls and press flat with a fork or your hand
  • space each cookie on a greased baking sheet (they don’t grow/rise much)
  • bake at 180°C/350°F for about 15 - 20 minutes on the middle shelf
  • keep an eye on them to make sure they don’t brown around the edges
  • enjoy!
www.bitsofsunshine.com (c) 2013 Heidi Hawyes
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