30 Jun 2014

The Week That Was: Captured #2

So I had good intentions of doing 'The Week That Was: Captured' every week as I think it's great way to keep a diary but after the first post, things got a little crazy and Mr M went back to work. I'm finally getting into a routine though and will hopefully be able to do this every week now.


1. On Monday morning Little Chunk and I decided to trial using our fab Boba Baby Carrier on my back, rather than the front which we do all the time. It was a little difficult maneuvering a small person onto my back and strapping him on by myself but we got there in the end, I'm hoping with practice it will get easier! It's so much easier walking the dog with LC on my back, I can see my feet and where I'm walking and bend down to pet Bella. With this new found freedom we managed a 3 mile walk around the fields and tracks near our house. I'll be fit in no time if I keep this up and will have one very happy dog!

2. Tuesday we tried a new baby group. I think LC is still a little young for it as it was aimed more at Toddlers but he found himself a slinky and seemed to enjoy playing with it.

3. Wednesday was a fairly quiet day for us consisting of another long walk with LC on my back and playing at home. Baby I was more interested in the bottom of his toy truck, figuring out how it works, perhaps he's going to follow in Daddy's footsteps ;-)

4. We drove down to Middlesborough on Thursday with my cousin, she had a meeting to be at but couldn't get there on public transport. As a thank you for the taxi service she took me to Sweet Treats for the most amazing waffles! I love this pic of LC, his expression is priceless!!


5. Friday I got out of the shower to find LC sitting up in his cot playing with his teddy, waiting for me. Too cute not to share! We had a pretty full day of Baby Sensory, where we found out LC will be moving up to the big boys class next week, then had lunch with our friends Sally & Emily. Another lovely meal at the Hastings!

6. Saturday we tried a new Bounce & Rhyme group at a local library. It was just a small group but LC loved the songs!

7. Sunday was rest day for Mummy!  Baby I went to visit Aunty M where he was spoilt rotten, while I spent some quality time with my other baby. Bella was in her element playing on the beach :-)



Silent Sunday #9 29/06/14


23 Jun 2014

Recipe: Hummingbird Bakery Carrot Cake

For my Mother in Law's birthday, I let her choose the type of cake she wanted secretly hoping she would request a chocolate cake. She asked for Carrot Cake and I was a little nervous about baking it for her as I've never tried a carrot cake before. This recipe turned out to be pretty simple and the end result was lovely and light and very tasty. Definitely a one to make again sometime!

My little Sous Chef prepping the ingredients
Ingredients
Cake
300g soft light brown sugar
3 eggs
300ml sunflower oil
300g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground cinnamon, plus extra to decorate
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp vanilla extract
300g carrots, grated
100g shelled walnuts, chopped, plus extra to decorate

Cream Cheese Frosting
600g icing sugar
100g unsalted butter, at room temperature
250g cream cheese, cold

Method
1. Preheat the oven to 170C and line bases of 3 20cm cake tins with greaseproof paper
2. Put sugar, eggs and oil in a bowl and beat until all the ingredients are well incorporated. Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger and vanilla extract and continue to beat until well mixed.
3. Stir in the grated carrots and walnuts by hand until they are evenly dispersed.
4. Prepare the mixture into the prepared tins and smooth over with a palette knife. Bake in the preheated oven for 20-25 mins, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
5. Make the cream cheese frosting by beating the icing sugar and butter together until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Continue beating until the frosting is light and fluffy but do not overbeat as it can quickly become runny.
6. When the cakes are cold, put one cake on a stand and spread about one-quarter of the cream cheese frosting over it with a palette knife. Place a second cake on top and repeat. Top with the last cake and spread the rest of the frosting over the top and sides. Finish with walnuts and a light sprinkling of cinnamon.