Deanna’s Ice Cream Birthday Party with Harry

Deanna Ice cream birthday party

Do you know it’s International Ice cream month? No? well, you do now…

It just so happens July is also Deanna’s birthday month. What better way to celebrate than having an ice cream party. It doesn’t matter if it’s the middle of winter here in Melbourne, ice cream is always welcome with my family.

Deanna was lucky enough to create her very own flavour to celebrate. Harry’s ice cream asked us to create a flavour that they would make for us in their factory in Brunswick. After many discussions between Deanna and myself, we came up with…

Deanna Ice cream birthday party3

Cotton Candy ice cream with marshmallow pieces and strawberry swirl. It definitely is a fun flavour with a touch of a princess :)

Along with the Cotton candy ice cream, we were also sent Pavlova and sticky date flavoured ice creams. O.M.G. that sticky date! I had various toppings that our guests were able to add.

Deanna Ice cream birthday party5
We had our family over to help celebrate and had lots of fun doing it.

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Thanks to Harry’s Ice cream, we were able to have our creation made up in a couple of weeks. It usually takes 6 months of research to develop their perfect flavours before it hits the freezer shelves of Woolworths supermarkets. You can see Harry’s full range here or you can also see my recipe of Leche Flan Ice cream using Harry’s base ice cream recipe here.

Deanna Ice cream birhday party10

Bon Appetite,

Cherrie

Sydney Holiday in Pictures

During Easter this year, we (Hubby, myself and the 2 munchkins) spent a few days in Sydney. Hubby and I have driven to Sydney many times before but this was the first time we took the 9hour drive with two small children.

We left home Thursday evening and arrived in Sydney on Good Friday. The kids were very good during the road trip and slept most of the way there.

The trip was mostly about eating and children-related activities.

As soon as we checked into our motel, we unpacked the car and headed out again. We had lunch at the famous Bourke street Bakery in Surrey Hills.
We had: chorizo pizza (top left), roast beef, chilli and coriander jam sandwich (top right), pork and leek sausage roll (middle left) and a honey roasted ham, cheddar, onion pickle, parsley mayo and rocket sandwich (bottom).
We also had the chocolate tart. Soooo good!
Next, it was onto to Gelato Messina for dessert. The highlight was the mini me ice cream dessert (bottom right)
As if that wasn’t enough, we headed off to Chinatown for the Friday night market. I couldn’t really eat much as we were so full already.

Next day (Saturday) we headed to Westfield Sydney as I have heard yummy things about the food court there. However, we were there too early for any of the cafes or stores to be opened so we wondered downstairs and I found this delicious grilled beef salad. It was a great find.

We then went to the aquarium where the children enjoyed and learnt about the different fish and sea creatures.
Before heading back to the motel for a much needed rest, we drove up to Manly for the essential visit to Zumbos. I bought his macarons. One of each, of course. In Zumbos these are called Zumbarons! Also got one of the infamous V8 cake and the citrus cake.
For dinner that night, we went to Chef’s Gallery. I found out about this place through instagram where I saw many wonderful photos of their food.
We had: Top: shredded peking duck roti.
Bottom left to right: wok fried rice and shredded pork and lettuce. Mini pork fillet burger. Boneless pork ribs topped with pork floss, corn cereal and roasted garlic. Handmade noodles with BBQ pork and soy sauce.

This was the reason why we went to Chef’s Gallery. This dessert is so popular that you have to pre-order when you make your booking. It is their signature “piggy face” sesame bun with marshmallow bunnies set in an edible garden served with berry and mango ice creams. Not only delcious but also very cute.

Every Saturday night, darling harbour holds spectacular fireworks. Darling harbour looks so pretty at night.

Sunday was another busy day for the family. We spent most of the day at Taronga zoo where we arrived by ferry.

My favourite animal at the zoo.

Lunch was Pad Thai at The Rocks.

Deanna and I shared a corn on the cob at The Rocks weekend market.

We thoroughly enjoyed our holiday in Sydney even though it was a short stay. Thank you Sydney for your hospitality. Hope to see you again very soon.

Bon Appetite,

Cherrie

 

My Week In Pictures: first day of prep, dinners and diner

This week has been a little emotional for me as a mummy.  My little girl had her first day in prep.  I’m so proud and happy for her.  She is doing well and is making lots of friends quickly.  My mission now, is to find yummy and delicious lunch box meals for her.  I’ll post my ideas and creations.
This week’s dinners have been simple but varied.
Toad in a hole. Not very pretty but yummy!
Home made hamburgers. Hubby had a double beef and cheese one. 
I had left over roast chicken in the freezer so I made a salad with green beans, bacon, croutons and roasted tomatoes.
We ended our week by dinning at Mistys diner.  An American style diner that serves hotdogs, hamburgers and all things American.
For dessert, we had pecan pie, pumpkin pie and the children shared a cinnamon peaks and chocolate.
We thoroughly enjoyed our meal and the service was friendly.  We plan on going back there again.

What did you eat this week?

Bon Appetite,
Cherrie 

Halloween 2011 – Mummies invade

This is our first time to do something for Halloween. We usually let this day go by without even a thought, however, Halloween is gaining popularity here and it is getting harder to ignore.  The supermarkets are filled with decorations and trick or treat candies and stores are decked out in spider webs and skeletons.

We let the children get dressed up for the night. We didn’t go trick or treating as that part of the Halloween tradition has yet to hit my home (and I don’t know if it will be). They were happy to get dressed just for the fun of it and to just sit and watch tv in it :)   Deanna was excited to get dressed in her mummy costume. It was her idea. I think her recent visit to the tutankhamun exhibition may have something to do with it.  Thomas was not so keen to wear the bat cape I had bought for him though, we managed to take a photo or two of him.

For our easy holloween dinner, I made hot dog and pizza mummies accompanied by ghost mashed potatoes.  These were quick and easy to make and very tasty. After a busy two days, I didn’t want to spend too much time in the kitchen so this was perfect and the kids loved it.  After all, how can you go wrong with hot dogs and pizza, right?

For dessert, I made orange Jack-o-lanterns filled with strawberry jelly. I got the idea from a food magazine “Super Food ideas”

I also made snakes in soil (chocolate mousse topped with crushed chocolate biscuits and sour worms)

For a creepy drink, the children had green slime with worms (lime softdrink spider) while the adults had blood (red wine)

I don’t know if we will ever celebrate Halloween like the American’s do but I think the children have fun dressing up.

Visit Deanna’s blog for more Halloween photos.

I hope you have a spooky Halloween…  oooooOOOOoooohhhhh!!!!

Bon Appetite,

Cherrie

Easter Chocolate and Dulce de leche Cake Pops. An International Incident Party.

I’ve been looking forward to this month’s International Incident Party.  As always, it’s hosted by the lovely Penny from the Jeroxie blog.  This month’s theme is Cake pops.  Some might say that they are the new cupcakes.  They’re cute, they’re cool and they’re fun and easy to make.  I’ve made cake balls before but have never made pops. Bakerella is known worldwide for this little ball of sweetness. You can see her demonstrate on how to make them here.

international incident cakepops party

There may be many steps to create these little cakes but it is actually quite easy to make.  I wanted to make Easter Cake pops and I got my daughter to help decorate them.  It’s a great kitchen project for children.  They can get really creative.
You don’t have to freshly bake a cake just to make cake pops (though you can, of course) but you can use left over cake trimmings.  Just freeze any left over cake (no icing) in the freezer.  It can keep for a few months.  When needed just defrost in the fridge.
I had left over devil’s food cake from when I made my Christmas cake balls. Instead of using the usual cheese cream frosting, I used a can of dulce de leche.  I make these from cans of condense milk.  You can get recipe here.  The dulce de leche makes it luscious and sweet, just the way Hubby and my children like it.  You don’t have to make balls, you can make any shape you like.  I experimented and made little bunnies too.

To make cake pops:
Crumble the cake until until it resembles bread crumbs.  Add about a third of a can of dulce de leche and mix thoroughly until the mixture is moist enough to make balls.  Don’t add too much dulce de leche or the mixture becomes too sticky and hard to shape.
Take a heaped tablespoon of the mixture and roll in the palm of your hands.  Shape the balls into eggs and place on baking paper on a tray.  Place in the refrigerator for about an hour to harden a little.

Melt chocolate in a bowl over barely simmering water until shiny and smooth.  Take a lollipop stick and dip about 1cm of it into the chocolate.  Insert the stick about half way into the cake pop. Let it set for a minute.
Dip the cake pop into the chocolate and cover the whole cake.  Don’t move it around too much as you might lose some crumbs into the chocolate or the cake might come off the stick.  You can decorate straight away with sprinkles or any lollies or you can let the chocolate harden and then decorate with liquid gel pens.
Deanna had fun decorating them
Dry the cake pops by sticking them into styrofoam.  Or you can do what I did and stuck it in a box that I made little holes in.

Deanna and I enjoyed decorating these.  We spent the whole afternoon do this so it gave a great opportunity to have mummy-daughter time.  When you make this, make them with children.  If you don’t have any, borrow someone else’s.

You can check out everyone else wonderful creation :

Sweet Cherrie Pie on Foodista

Cook Book Challenge : Raspberry Delight

Theme 4: Love
Cookbook : Little Kitchen by Sabrina Parrini
Recipe : Raspberry Delight
Love.  This theme can be interpreted in many ways.  The way I interpret this week’s theme is Deanna.  Yes, I love her but the reason I chose her for this theme is that she loves to cook and bake.  She recently turned down an invitation to attend a previous blogger lunch, simply because there will be no cooking involved, unlike the last one she attended.  You have seen many posts on her and her kitchen creations and I am certain you will see many more in the future.
Having children in the kitchen can be a bit messy but they always have fun.  So if you don’t worry about what needs to be cleaned up afterwards, children can get be quite helpful

Since this recipe came from a children’s book, it’s very easy and really only requires a few ingredients.

300ml cream
1 tsp vanilla bean paste
2 punnets raspberries (we used frozen mixed berries)
2 tsp caster sugar

1.  Put the cream and vanilla bean paste into the bowl of an electric mixer.  Beat till soft peaks form
2.  Tip half of the berries into a small bowl and mash them with the sugar using a fork until it forms a runny sauce
3.  Arrange a layer of cream in a glass then spoon a layer of the berry sauce then the whole berries.  Repeat till you have about 2-3 layers of each or until you reach the top.

We also add crushed up biscuits (scotch finger) to the top and Hubby and I drizzled some butterscotch sauce on it as well.

Deanna layered her own glass (with a little help from me) and I did the other.  She also made another two smaller ones but they didn’t photographed well (read : messy) but all 4 glasses were very delicious no matter what they looked like.

Check out my previous posts on this year’s Cook Book Challenge


Bon Appetite,
Cherrie

Deanna bakes Christmas Cookies

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This is my first year to make Christmas cookies.  I always had the intention to do a lot of Christmas baking but as always, I ran out of time.
This year, I promised Deanna that we would bake cookies.  Deanna, as you know, loves being in the kitchen.  She always asks if she can help me when I’m cooking dinner but unfortunately, I’m usually rushing dinner or I don’t have the time or patience during the weeknight.  Because of that, I try to have one-on-one cooking sessions with her, during the weekends or when I have some time up my sleeve.
This is a recipe I  found in Nigella Lawson’s feast.  It’s perfect for children, especially the decorating, which happens to be Deanna’s favourite part.  She took her time and meticulously decorated each and every cookie to perfection. 

90g unsalted butter
100g caster sugar
1 egg, lightly beaten
1/2 tsp vanilla extract
200g plain flour, sifted
1/2 tsp baking powder
1/2 tsp fine salt
1.  Cream butter and sugar together until pale and creamy.  Add in the egg and vanilla and beat.
2.  In another bowl, combine flour, baking powder and salt.
3.  Add the dry ingredients to the butter and eggs and mix gently.
4.  If the mixture it too sticky to be rolled out, add a little more flour. (not too much or else the dough will be tough)

5.  Form into a ball, press down into a flat disc, wrap with clingfilm and rest in the fridge for at least 1 hour.

6.  Sprinkle  the surface with flour and roll the dough to about 1/2 cm thickness.  Cut out shapes. (dip the cutter in flour as you go)

7.  Bake in a preheated oven 180degC for 8 – 12 minutes, depending on how big your shapes are.  When they are ready, they will have more colour on the outside but soft in the middle.  Carefully move them to a wire rack to cool completely

8.  Make the icing by adding a small amount of hot water to icing sugar to form a thick paste.  Add colour as desired.

9.  Decorate the cookies.

This was fun for both Deanna and myself.  I will definitely make the time  to bake cookies again next year.

Cherrie