OMG you know how sometimes you just come across a website/shop/blog that takes your breath away? That just happened to me! I can’t believe I’ve not known about Nectar & Stone until now, I feel like I’ve been missing out.
So, to ensure no one else feels like that, here’s me telling you to go check out their incredible, sweet, candylicious, frilly and delightfully feminine Instagram feed – you won’t regret it. I don’t think I’ve been so in love with someone’s instagram photos until now… Just check these out:
And if you happen to live in Australia (or even better, Melbourne), lucky you! Nectar & Stone are based in Melbourne which means you can actually get your sticky hands on all these delicious goodies if you want to.. and why wouldn’t you want to? I want to! Someone teleport me to Melbourne, stat!
I can’t be the only one who now has a huge craving for cake, and the desire to learn how to pipe flowers out of icing?! :)
All images from Nectar & Stone Instagram feed.
So it appears that I somehow managed to forget Workspace Wednesday last week! I even had the post ready to go the night before, and then just clean forgot to post it. Sorry ’bout that. So today you’re going to get a double dose of W.W.
First – this was what I was up to last week.. making some little men for a dear friend :)
Aaaannd this week.. I’m being slightly less productive in the crafting department, and much more productive in the stuffing-my-face department. It’s Chinese New Year time again, which of course means these delectable pineapple tarts are back on the shelves. Last year I made my own, but this year I decided to try buying them from a recommended baker down the road.. they’re delicious!
A good classic recipe, Jam Drops. I used to love these as a kid… some things never change.
Here’s the recipe (from Donna Hay Modern Classics Book 2)
180g (6 oz) softened butter
1 cup caster (superfine) sugar
2 cups plain flour, sifted
1/2 teaspoon baking powder
Preheat oven to 180°C (350°F). Place butter and sugar into the bowl of an electric mixer and beat until light and creamy. Add the egg and beat well. Stir through the flour and baking powder and mix to a dough.
Roll 2 teaspoonfuls of the mixture into balls. Place on a baking tray lined with non-stick baking paper, allowing room for the biscuits to spread, and flatten slightly. Press a finger into the middle of the dough to make an indent. Fill the hole with jam. Bake for 10 minutes or until golden. Cool on wire racks.
Go give them a try! :)
Morning guys! I hope you had a lovely weekend :)
I thought starting off the week with a yummy biscuit recipe would be a great idea, seeing as nobody likes Monday’s and biscuits make everything better. I know I only did a biscuit recipe not too long ago, but these babies are waaaay too good not to share. Even better than the choc chip ones. The combination of delicious white chocolate, chewy cranberries, and crunchy biscuit is perfect. I got this recipe from my lovely friend Aude years and years ago.. and am embarrassed to say I only just found it again and thought to give it a try! Now I wish I hadn’t waited so long.. these are going straight to the top of my favourite biscuit recipes :)
White Chocolate and Cranberry Biscuits
125g butter softened
1/2 cup brown sugar
1/2 cup white sugar
1 tbs brandy (I used Amarula because we had it)
1 1/2 cups flour
1/2 tsp baking soda
3/4 cup white choc chips (I put in 1/2 cup)
1 cup dried cranberries
Preheat oven to 190°C (375°F). In large bowl, cream both sugars and butter together until smooth. Beat in egg and brandy. Combine flour and baking soda, stir into butter mixture. Mix in white chocolate chips and cranberries. Put heaped spoonfuls onto baking trays lined with baking paper. Bake for 8 – 10 minutes.
It’s one of the baking basics around here.. Chocolate Chip Cookies always go down a treat. I ended up baking this batch at about 10pm the other night because I had a craving and didn’t have any cookies in the house (I’m very disciplined when I’m at the supermarket.. not so much once I get home!). Do you have a favourite go-to cookie recipe? I also really love Jam Drops (Thumbprints?).. mmmm maybe they’ll be next on the list for late-night baking :)
This recipe is adapted from Donna Hay Modern Classics Book 2.