12/7/09
Snuggle Up Paz!
It was a little chilly this morning and Pari couldn't curl up small enough...poor little poppet!
3/7/09
Happy Birthday Marto!!
Our second BBQ for the week. We picked a different spot this time and just took the boy child as we were going to go for a walk afterwards but didn't, we were both tired.
2/7/09
Violet Crumble Cheese Cake Slice....
I made this tonight for J's birthday....didn't seem to set as well as it should have...but I am sure it will taste good!!
Ingredients
3 tsp gelatine powder
375g pkt cream cheese, at room temperature
1 tsp vanilla essence
1/2 cup (115g) caster sugar
300ml thickened cream
2 x 145g pkts Violet Crumble bites, roughly crushed
7 frozen waffles, toasted
Method
Line the base and sides of a 26 x 6 1/2 cm rectangular slice pan with non-stick baking paper.
Sprinkle the gelatine over 1/4 cup (60ml) of water in a heatproof bowl. Place in a saucepan over simmering water and stir until the gelatine has dissolved. Set aside to cool slightly.
Use an electric beater to beat the cream cheese, vanilla essence and sugar until smooth. Use clean electric beaters to beat the cream in a small bowl until soft peaks form. Fold the cream into the cream cheese mixture with the gelatine and half the Violet Crumble.
Cut the waffles to fit base of the prepared pan. Spoon the cheese mixture into the pan and smooth the surface. Refrigerate for 2 hours or until set. Scatter with the remaining Violet Crumble to serve.
Ingredients
3 tsp gelatine powder
375g pkt cream cheese, at room temperature
1 tsp vanilla essence
1/2 cup (115g) caster sugar
300ml thickened cream
2 x 145g pkts Violet Crumble bites, roughly crushed
7 frozen waffles, toasted
Method
Line the base and sides of a 26 x 6 1/2 cm rectangular slice pan with non-stick baking paper.
Sprinkle the gelatine over 1/4 cup (60ml) of water in a heatproof bowl. Place in a saucepan over simmering water and stir until the gelatine has dissolved. Set aside to cool slightly.
Use an electric beater to beat the cream cheese, vanilla essence and sugar until smooth. Use clean electric beaters to beat the cream in a small bowl until soft peaks form. Fold the cream into the cream cheese mixture with the gelatine and half the Violet Crumble.
Cut the waffles to fit base of the prepared pan. Spoon the cheese mixture into the pan and smooth the surface. Refrigerate for 2 hours or until set. Scatter with the remaining Violet Crumble to serve.
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