Rob & Liz's Blessed Adventures

Hi lovelies, Our recipe this week is a joint effort from two of our beautiful people. The beautiful Mrs A, (from our Creative Cards group) often brings this gastronomic delight for our Monday group, and she shared the recipe with us.   This delectable batch of Friands was cooked up by the equally beautiful Annie. Raspberry Friands 1/2 cups plain flour 1 1/2 cups icing sugar (sifted) 1 cup almond meal 6 egg whites, lightly beaten 150 gms butter (melted and cooled) 150 gms frozen raspberries. Preheat the oven to 180 C, or 160 C for a fan forced oven. Lightly grease 12 friand moulds. Sift the flour and icing sugar into a large mixing bowl.  Stir in the almond meal, egg whites and butter. Divide mixture between the moulds.  Top each with 5 raspberries. Bake in preheated oven for 25 minutes until cooked through and golden brown.  Test by inserting a skewer into the centre, it should come out clean. Dust with i...

Hi lovelies, Over the Christmas period with school out and no classes,  our team often get to do things that are just for them. Rowena has kindly offered to share with us a mini album she made  to remember some of her fun times in 2014. She built the pages of the album herself from acetate,  and used the BasicGrey Mon Ami range.  The album is full of pockets and fold-outs, just perfect for displaying heaps of photos and memorabilia. Thanks for sharing your album with us Rowena.

Hi Lovelies,   This coming Friday, Helen will be starting the first of her themed Tag classes. This year each month there will be a tag featuring the Graphic 45 Time to Flourish range. From February Helen will incorporate the created tag in a page class. Contact us if you would like to join the classes.

Hi Lovelies Mini albums are always fun to make, and they can be so versatile. Helen is teaching this gorgeous mini album in store on Saturday 24th January. The album features the lovely Vintage Rose range from Couture Creations. If you cannot make the class, this project can also be taken as a kit.

With the last week of the school holidays upon us, and we have had such a fabulous time with the classes for our younger crafters. Yesterday Helen took a group of enthusiastic and excited youngsters on an adventure with paint, tissue paper, glue and glitter. I am always amazed to see what children make, and how even though they all start with the same items, they always end up with something that is uniquely their own work. The gardens featured butterflies, dragonflies, flowers, frogs, caterpillars, lions, monkeys and even a giraffe. Displaying their wonderful works are Benjamin, who is pictured with Helen, Taya and Skye, and Ethan and Jai, who were assisted by their grandma Gill. Our next range of children's classes will be in the April school holidays.  

Hi lovelies, I hope that you are all enjoying the lovely weather.   For some of us this week, we returned to work, while some others still have time off before they resume. If you are looking for something for the younger crafters to do this week, why not book them into one of our junior classes. Our class on Friday will be taught by the delightful Rowena.  She will be guiding people through the creation of the Pyramid Card that was designed by Sue Smythe. The pyramid is in lovely is in pink and features the lovely papers from the Vintage Rose range from Couture Creations.  When opened you find this cute little bird sitting on a nest. Everything is provided for you to make this project.  Class cost is $15.00.  Bookings essential.

Hi lovelies, In our first blog post we shared a beautiful recipe by Judy.  In that post I mentioned that Robbie often treated the ladies to his wonderful, wicked, weight-gaining, gluten free sticky date pudding with caramel sauce. I have been asked by a number of ladies for the recipe, and Robbie is more than happy to share this with you.  The boys were all excited, because it meant that Rob had to make some so that we could take a photo.  We make our puddings in a muffin tin tray, rather than a cake tin, as it means that we can freeze the puddings individually for later (if there are any left). Ingredients 250g pitted dates, chopped. 1 teaspoon bicarbonate of soda 1 1/2 cups boiling water 125g butter, softened 1 cup brown sugar 1 teaspoon Vanilla extract 2 eggs 1 3/4 cups gluten free self raising flour, sifted. Note - if you do not require gluten free flour, just substitute it for normal self raising flour. Method 1.    Pre-heat o...