Sunday, 7 September 2008

Happy Daddy Day!

That's what we have coined as our newest term in our house. Happy Daddy Day. A day, I explained to our 2.5yr old going on 25yrs old, when you appreciate how great your daddy is. And she promptly replied, "Can I have a cake?". Ah, the 2yr old logic is going strong...

We spent a lovely day at the parent's in law's house eating and drinking and eating some more. I also decided today is the day to make a concerted effort at mastering the macro on my camera. It's been bugging the be-jeepers out of me and I need to master it. Or else I'll keep yelling at it and that ain't good. Here's some a pic from today. I am quite happy with it as it's getting quite close to that close up focus/background blurry look I love.

Here is a pic of the Little Bluebirds by Janelle Wind that I have started this week by transferring the stitching outline. My first and most important question is "Who the billy-o has the time and the patience to hand stitch and embroider?????!!". I'm used to being very gung-ho and roaring away with the machine, getting as much done in the small amount of crafting time that I have. But this slow, patient, calm thing.... it's taking a lot of getting used to. Quite meditative really, if I slow down long enough to think about it.....

And if you like the look of these beauties, they are called Raspberry Swirl Cheesecakes and they are DIVINE. I made them for Happy Daddy Day. If you'd like the recipe, check below:

Raspberry Swirl Cheesecakes (makes 12)

1 cup (about 10) finely ground Oreo biscuits (including filling) - (I use my food processor to grind them)
40g unsalted butter, melted
1/2 cup frozen raspberries, thawed
2 tbs icing sugar, sifted
375g cream cheese
1 cup (220g) caster sugar
3 eggs
1 tsp vanilla extract

Preheat oven to 170 degrees C. Line a 12-hole muffin pan with paper cases.

Mix ground Oreos and butter in a bowl. Divide mixture among paper cases, pressing down well. Bake for 5 minutes, then remove and cool.

Mash the raspberries to a pulp with a fork. strain through a sieve into a bowl, pressing down well, then discard seeds (I only mash and don't bother with straining or de-seeding. Life is too short!). Stir in the icing sugar.

Place the cream cheese in bowl of an electric mixer, beat until light and fluffy. Add the caster sugar in a slow, steady stream, beating unitl combined. Add eggs, one at a time, beating well after each addition, then beat in vanilla. Pour cheese mixture over biscuit bases. Place small drops (about 1/2 teaspoon) berry puree on top of cakes and use a wooden skewer to carefully swirl though cheese mixture. Bake for 10 - 15 minutes until just set. Open oven door and allow cakes to cool completely in switched-off oven. (Taken from ABC Delicious magazine, Sept 05)