recipe


Back To School Muesli Bars

Now that the kids are back at school, the seemingly endless routine of school lunch making is on again. These homemade muesli bars are a fresh idea to add to your repertoire.

Ingredients

  • 1 1/2 cups muesli
  • 1/2 cup coconut
  • 1/2 cup plain flour
  • 1/3 cup sultanas
  • 1/3 cup chopped dates
  • 1/3 cup chopped dried apricots
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 125 g melted butter
  • 1/4 cup honey
  • 1/3 cup dark choc chips

Instructions

Preheat oven to 160 degrees. In a large bowl mix together all the dry ingredients. Add the egg, mix. Add the melted butter and honey, allow to cool slightly before adding the choc chips. Line a 18 x 28 cm tin with baking paper and press mixture FIRMLY into the tin with the back of a spoon. Bake for 20mins or until golden. Allow to cool completely before slicing into bars.

Schooza120 Contributed by Liz of Schooza.

Schooza creates quality handmade, fun products for pretend and imaginative play, aimed for boys and girls under 6. Product range includes felt crowns and hats, animal and dino tails and felt masks.



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Scrumptious Banana Pancakes

When my little family goes out for a cafe breakfast, there is always a race to call shotgun on pancakes if they are on the menu! (due to hubby’s strange rule about people not ordering the same thing). No one misses out and everyone is supremely happy, though, when these are on the breakfast menu at home.

Banana Pancakes (makes 20)

Ingredients:

  • 3 eggs
  • 1 tablespoon honey
  • 1/2 cup (125ml) milk
  • 1 cup mashed bananas
  • 1 cup self-raising flour (I use wholemeal or spelt for a little extra hidden goodness!)
  • 1/2 teaspoon salt
  • 2 1/2 tablespoons melted butter (or vegetable oil)

Method:

  1. Beat together the eggs, honey and milk.
  2. Add the mashed bananas and mix well.
  3. Sift the flour and salt into the banana mixture (to be honest, I usually forget this step and they still work.) Blend thoroughly.
  4. Stir in the melted butter (or vegetable oil).
  5. Set aside and allow to stand for at least an hour. (Or, if you’re impatient like me, ignore this step.)
  6. Pour two tablespoons of the batter onto a hot, lightly oiled frypan or griddle. Cook until bubbles appear and begin to break.
  7. Turn over and cook on the other side.

Enjoy with hazelnut spread or jam or loaded with natural yoghurt, nuts and seeds and fresh berries, with a drizzle of maple syrup. Thinking I’ll surprise my kindy-kid with some smaller ones in her lunchbox!!!

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Awesomely Easy Lollipop Cake

Kids birthday parties can be hard work, and expensive too. However! Today I’m going to share with you an easy idea for an awesome birthday cake that doesn’t cost the world.

For this lollipop birthday cake, first bake a moist, firm cake in a round tin. Then, smear it with raspberry jam (to help the icing stick) and roll out a a piece of blue fondant (you can buy it premade in the supermarket or Spotlight) and lay it over the top. Next, melt white chocolate and add a dash of orange gel colouring, before pouring the chocolate over the top of the cake. And finally, the fun part! Simply poke a collection of lollipops, cake pops, biscuits or whatever else you have on hand into the cake and sprinkle with edible confetti.

No complicated recipes. No fancy moulding or sculpting. Just a simple, fun cake to make the birthday child smile.

kaetoo Contributed by Kate of kaetoo.

Vibrant, cheerful and original clothespins, handmade feathers, bulletin boards, wrapping paper, and DIY paintings.



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Homemade Fudge

Fudge

For the last month I’ve been trying to perfect my homemade fudge recipe. It all started when school had a cake sale and my daughter talked me into making fudge. The resulting chocolate fudge was nice, but it was grainy and truthfully, it was more soft toffee that fudge really. However, four batches later, I’m happy to report that this version is practically perfect – spongy, smooth and only the smallest grainy-ness.

Ingredients

  • 250 g butter
  • 1 can condensed milk
  • 175 ml milk
  • 2 tbs golden syrup
  • 800 g caster sugar
  • A good slosh of vanilla

Method

  1. Grease a baking tin measuring 30 cm square (or use a silicon tin ungreased).
  2. Put all of the ingredients except for the vanilla into a large, heavy based saucepan and slowly bring to the boil, stirring constantly.
  3. Continue to boil on low heat until soft ball stage is reached (116 degrees, if you have a sugar thermometer), stirring occasionally. I’m not going to lie to you – this is hot work and it takes time. Keep the little ones out of the way whilst you’re cooking.
  4. When the fudge is at the soft ball stage, take the saucepan off the heat, stir in the vanilla and let the mixture stand for 5 minutes.
  5. Using an electric whisk, beat the fudge for at least 5 minutes. This is THE critical step – if you don’t beat thoroughly enough you will end up with soft toffee instead of fudge. Beat until the fudge is thick.
  6. Pour the thickened fudge into the baking tin and let it stand for at least 2 hours. Do not put it into the fridge to set, as this will cause the fudge to be too hard.
  7. It’s ready! Cut up the fudge and enjoy.

Once you’ve perfected the method, be adventurous and try different additions, like cocoa for chocolate fudge, nuts or some salt flakes.

kaetoo Contributed by Kate of kaetoo.

Vibrant, cheerful and original clothespins, handmade feathers, bulletin boards, wrapping paper, and DIY paintings.


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Southern-Style Cornbread Recipe

Southern-Style Cornbread

Cornbread is one of my family’s favourite comfort foods. It’s a traditional cake-like bread found in the southern half of the US. Depending on the region, it might be eaten with honey or maple syrup or might be made with bits of cheese and jalapeno baked in. But it’s just as perfect hot out of the oven topped with sweet creamery butter.

The cornmeal referred to in the recipe can be found at fine groceries. Bob’s Red Mill brand organic imported non-GMO cornmeal will give your cornbread the perfect texture and lovely flavour.

Note: These are four different types of ground corn:

  • masa harina – added lime; used to make tortillas
  • polenta – coarsely ground dried whole corn kernel
  • cornmeal – more finely ground dried whole corn kernel yet still more coarse than flour
  • cornflour/ cornstarch – very finely ground corn endosperm (the white starchy part minus the bran and germ)

Measurements are given for a square 20cm cake tin and, in parentheses, for a 23 x 20cm baking tin.

Ingredients

  • 1 1/4 cup cornmeal (1 7/8 cup)
  • 3/4 cup flour (1 1/8 cup)
  • 1-4 tablespoons sugar (4 1/2-5 tbsp)
  • 2 teaspoons baking powder (3 tsp)
  • 1/2 teaspoon baking soda (3/4 tsp)
  • 1/2 teaspoon salt (3/4 tsp)
  • 2 large eggs (3)
  • 2/3 cup milk (1 cup)
  • 2/3 cup butttermilk (1 cup)
  • 2-3 tablespoons melted butter (6 tbsp)

Instructions

  1. Whisk together all the dry ingredients.
  2. In another bowl, whisk together the eggs and milks.
  3. Add the wet to the dry.
  4. Add the melted butter and stir until just blended.
  5. Pour into a greased baking tin or muffin pan.
  6. Bake in a pre-heated 220C oven for 20-25 minutes (10-12 minutes in the muffin tin).

Handy tip: Out of buttermilk? Add 1 teaspoon of lemon juice to the milk and let sit 3 minutes. Use in place of buttermilk.

Cornbread

SweaterDoll Contributed by Allison of SweaterDoll.

Allison Dey Malacaria, CEO (Chief Embroidery Office) of SweaterDoll, teaches embroidery and sewing both locally and on her blog, publishes sewing and embroidery projects in magazines in Australia and the US, and designs embroidery patterns for some put-the-world-down-and-enjoy-yourself time. Allison believes stitchery provides the low-tech, artful, simple, portable, story-rich YOU time everyone needs to refresh and revitalize.


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