Monday, 26 October 2015

All Change

I've made a couple of changes to my blog today.

As you can see the background is different
The header picture now depicts what it is that I do in my spare time.

Spare time what's that I hear you ask.

It has definitely been a bit of a hectic time at work of late as well as on the crafting front.

I have finished making 100 squares for my latest Elmer blanket, I just have to find the time to join them all together now.  Just as well this one doesn't have to be ready until after Christmas.

I have also been working on my lovely Fairy Queen and I am now 3/4 of the way through and she is looking pretty stunning even if I do say so my self. 

I got to the point yesterday where I had to add more beads which anyone who cross stitches will tell you is a bit of a tricky little beggar to do.  The eye of the needle is so incredibly small to begin with and then trying to pick up the beads with my stubby fingers can be just as challenging.

Still as you can see I managed it.

This weekend D and number 3 have been away for the weekend so it has been just me and the four furry paws. I think D was  a little worried whether they would behave themselves.  

They definitely can be like naughty children.  
But looking at these three angelic little faces you wouldn't believe it would you.

I was recently sent this photo for Autism awareness day so as we are approaching Halloween I thought I would share it with you.

Hope you're enjoying half term if you are off.


Saturday, 3 October 2015

Apple Streusel Cake

This is just for Penny at The Homemade Heart or anyone else who might like to give this ago.

A couple of weeks ago I posted that I had made Apple Streusel Cake and Penny asked if I would post the recipe so here we go.


  1. 450g/1lb cooking apples
  2. 175g/6oz self raising flour
  3. 1 tsp ground cinnamon   (I used ginger instead as the cinnamon was a little overpowering)
  4. pinch of salt
  5. 115g/4oz butter plus extra for greasing
  6. 115g/4oz caster sugar
  7. 2 eggs
  8. 1-2 tbsp milk
  9. icing sugar for dusting

Streusel topping

  1. 115g/4oz self raising flour
  2. 85g/3oz butter
  3. 85g/3oz caster sugar

  1. preheat the oven to 180/350/4 then grease a 23cm/9" spring form cake tin. To make the streusel topping sift the flour into a bowl and rub in the butter until resembles bread crumbs. Add the cater sugar and put to one side. (I put mine in the fridge so it holds together better.
  2. Peel the apples and thinly slice. In a bowl sift the flour with the cinnamon or ginger and salt. In a separate bowl put the sugar and butter and cream until light and fluffy. Gradually add the eggs adding a little of the flour with the last of the egg. Gently fold in half the remaining flour then fold in the rest with the milk.
  3. Spoon the mixture into the prepared tin and smooth the top. Cover with the the sliced apples and sprinkle the streusel topping evenly over the top.
  4. Bake in a a preheated oven for 1 hour or until browned and firm to the touch. Leave to cool in the tin before opening the sides.  Once cooled dust with icing sugar. 

Now this one is lovely cold with a cup of tea but we also like it warmed through with custard.

One last thing