Day 143 - Pink

With pink being my favourite colour - one would think I had a plethora of options for my photo today. Which I did, but it wasn't until 8 o'clock tonight while making the second birthday cake that I rediscovered my favourite pink item. My beautiful pink Kitchen Aid. It is so pretty, I can't wait to display it one day soon in a brand new kitchen.

To inject a little inspiration into my blog this month, I have decided to play along with the challenge presented on Fat Mum Slim's blog (www.fatmumslim.com.au) and for today the theme was Day 22 - Pink

Day 7 - Homemade Ice cream

After I got my beautiful Kitchen Aid for Christmas, I discovered that you can get many attachments for it. We purchased an Ice cream attachment from Amazon not long after Christmas. It arrived on Thursday and if I could have used it straight away, I would have. The freezer pot had to be frozen for 15 hours. So I had to be patient.

Today while having a quiet day at home, we made Chocolate mud ice cream (you can find the recipe here). It was quite simple and the sample we had from the beaters was quite delicious. It is certainly going to make the first night of no dummies a little easier.

Day 5 - An obsession with baking

With plenty of time on my hands I have rediscovered my love of baking, with the help of the beautiful pink Kitchen Aid of course. Today I made Bill Granger's Chocolate Chip and Pecan Cookies - taken from the recipe book 'Bill's Basics'. 


They are absolutely divine and can see these becoming a regular staple in our house. Next time i'll have to remember to make double!

Chocolate Chip and Pecan Cookies

Ingredients - (Makes 12 cookies)

125g (4½oz) unsalted butter, softened

110g (4oz) soft brown sugar

55g (2oz) white sugar

1 egg

1 tsp vanilla extract

150g (5½oz) plain flour

½ tsp sea salt

½ tsp baking powder

100g (3½oz) dark or milk chocolate, chopped

70g (2½oz) chopped pecans (or walnuts)

Method

• Preheat the oven to 180C and line 2 trays with baking paper.

• Cream the butter and sugars until fluffy and smooth.

• Add the egg and vanilla and beat again until smooth.

• Sift the flour, salt and baking powder into the bowl and mix lightly.

• Stir in the chocolate and nuts.

• Spoon dessertspoons of dough onto the baking trays, leaving space for spreading.

• Bake for 10-12 minutes until pale golden.

• Cool on the trays for 2-3 minutes, then move to a wire rack to cool completely.