Thursday, 28 July 2011

A few months ago...

I thought I'd share a few pics that arrived in the mail today from a special brother of mine. They are just amazing...

Even when asleep he is so cheeky!

Much love my boy xo

Friday, 22 July 2011

Things I'm loving!

Linking up with the famous Paisley Jade...


Welcome home flowers

New Sounds from sites such as Noise Trade and Come & Live

Watching a precious friend go through a series of very hard times but still hanging on to her faith. People like that inspire me and encourage me to stop complaining about the menial things that I find frustrating or annoying.

~My family - they are so precious to me~
I didn't have a recent photo of hubby :( so you will have to be content with a knee and arm

Makings! Pictures to come soon...
That's what I'm thankful for, what about you??

Monday, 18 July 2011

Friday, 1 July 2011

Things I'm loving!

Linking up with the famous (and beautiful Paisley Jade)


Lemon Cheesecake with passionfruit/berry topping
 For a first time cheesecake, this turned out pretty good I thought. I made most of it in a cake tin so I could just pop out the bottom (made things so easy) and then I made one in a muffin tin just to see how it would turn out. And it looked so cute!

Click HERE for the recipe.

Definitely going to be a man's man
New clothes & haircut woop woop!

Beautiful friends
Peek a boo!

Easy Unbaked Lemon Cheesecake

Lemon Cheesecake with passionfruit/berry topping

Click HERE for the original recipe. I changed a few things so I will put the directions here.

250g biscuits (The original recipe said to use Arnotts but I just used budget malt biscuits)
120g butter, melted (the amount you need may vary, depending on the type of biscuits you use)
Optional: A tiny squeeze of lemon juice

125g cream cheese (not light otherwise it won't set properly), softened
395g (1 can) sweetened condensed milk
125ml (1/2 cup) fresh lemon juice
I found I needed 3lemons to get the right amount of lemon juice so I grated the lemons first to get the rind and added 1/3 to the base and then the rest to the filling to make it extra lemony.

250ml (1 cup) cream, sweetened with sugar to taste and whipped until thick
Instead of this I used passionfruit pulp and fruit of the forest jam mixed together

Use a food processor or blender to finely crush the biscuits.
Combine crushed biscuits with melted butter.

Firmly press biscuit mixture into a sprayed or greased 23cm diameter (base measurement), 3cm deep flan pan or pie plate. Use a rectangular dish if you want to serve the cheesecake in small squares or I simply used a cake tin so I could pop the bottom out and make getting it out a whole lot easier. Or use a muffin tin and make individual ones if you can be bothered - they turn out super cute!

Place base in fridge to chill while making filling.

Beat cream cheese in an electric mixer until completely smooth and creamy. Stop the machine occasionally and use a spatula to scrape down the side and base of the bowl.
With the mixer running, gradually drizzle in the condensed milk (stop to scrape the bowl down occasionally).

Add the lemon juice and beat until combined. The mixture should thicken when the lemon juice is beaten in. If your filling is a little lumpy at this stage, you can pass it through a fine strainer. Spread filling over base.

Place cheesecake in an airtight container and refrigerate for at least 8 hours to allow the cheesecake to set.

Top with sweetened whipped cream before serving. The original recipe decorated the cheesecake with grated chocolate or fruit.
I simply mixed some passionfruit pulp with fruit of the forest jam and poured it over the top. 

 Mmm try not to eat more than one piece at a time!