Thursday, 18 August 2011

Dessert! YUMMY!

When I first found this I drooled!


  • 1 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 Tbsp sugar
  • 2 Tbsp butter
  • 1/3 cup whole milk
  • 4 cups fresh or frozen (defrosted and drained) blackberries
  • 1/2 to 3/4 cup sugar (depending on how sweet your berries and how sweet you would like your slump to be)
  • 1/4 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/3 cup water
  • Whipping cream or vanilla ice cream for topping


1 In a medium sized bowl, whisk together the flour, baking powder, salt, and sugar. Cut the butter into small cubes and add to the flour. Using a pastry cutter, two knives, or your clean hands, cut the butter into the flour until the flour resembles a coarse meal. Add the milk all at once and stir until the flour is just moistened. Handling the dough as little as possible, form into a ball. Set aside.
2 In a 2-qt saucepan, add the berries, sugar, cinnamon, lemon juice, lemon zest, and water. Heat until boiling, stirring a few times so that the berries are well coated with the sauce. Once the berry mixture is boiling, tear off spoonful chunks from the dough ball and drop onto the fruit around the edges of the pot. You should have enough dough for 6 dumplings. Cover the pot and reduce the heat to a simmer. Cook for 25 minutes, without peeking at the dumplings.
Place dumplings in serving bowls and top with berries. Serve with cream or ice cream. Serve hot or chilled.
Yield: Serves 4 to 6.
Kisses from Fawns, Squirrels and Things x

Surcome to tradition!

So I have taken notice that whenever someone gets married they get the ol' "bride", "maid of honour" and "bridesmaid" tees made up and thats what they wear the night before and during makeup..
Well, as sweet as that idea looks I am quite happy to be a rebel and get them something a bit nicer seeing as they already know what role they are in my special day.
So this is what I have done... Upon research I found something much more "WOW".

Bridesmaid Kimono's!! All different colours! So I set out and found a lady who will make them for me.

I am so excited, I hope they will love them as much as I do.

They also look alot easier to remove without ruining hair or makeup.

Kisses from Fawns, Squirrels and Things x

Yummy Cheesy Bread!

I am making this tonight! It looks absolutely amazing!!


  • 8 oz shredded Mozzarella cheese
  • 1 lb shredded sharp cheddar cheese
  • 1/2 to 1 cup chopped green onion (to taste)
  • 1/2 cup mayonnaise
  • 2 Tbsp sour cream (optional)
  • 3-4 cloves garlic, minced
  • 1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted
  • 1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves


1 In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.
2 Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.
3 Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.
Makes 30 to 40 slices.


Kisses from Fawns, Squirrels and Things x

Thursday, 4 August 2011

Simple but yummy Chocolate freckles!

It is best to get yourself good quality chocolate for this! Yummmmmmmm!!!

This is so so so so simple. Only 2 ingredients!

200g Chocolate, I use Cadburys dairy milk
Hundreds and Thousands

Place a heat proof bowl over a saucepan of boiling water. In the bowl put your chocolate and melt away!
Place the melted chocolate onto baking paper in little blobs, let the blobs set slightly.

Cover with Hundreds and Thousands.

Finish by cooling in the fridge. Try not to inhale them in one hit =)

Kisses from Fawns, Squirrels and Things x

Beautiful wrap!

Fabric Wrap!

I love making a big effort to wrap presents for my beautiful friends and family, it my way
of letting them know they are special to me.
So, when I found this on (my favorite source for cards!) I got so excited I brought
cute fabrics on eBay that would look extremely cute.
If you click on the link that flashes above when you move over the picture it will take you to where you can download the instructions.

Have fun sharing the beauty.

Kisses from Fawns, Squirrels and Things x

Perfect Chai Tea, Mmmmmm!

Use a 500ml Teapot

Add 3tsp of Chai mix to pot

Pour 100ml of boiling water over the Chai mix

Let brew for 2-3 minutes

Heat 400ml of milk. Do not let boil!

(It is best to froth the milk)

Add warm milk to pot

Strain into cup

And finally add honey for taste.


Kisses from Fawns, Squirrels and Things x

Mmmm more Donna Hay food I LOVE!!

My fiance and I make ourselves gourmet burgers on a semi-regular basis, therefore I decided to share with you all the key ingredient we use.

Tomato Chutney!! But not just any tomato chutney, this chutney is Danna Hay's recipe! Mmmm!


  • 2 tablespoons olive oil
  • 1 brown onion, chopped
  • 8 vine-ripened tomatoes, chopped
  • 2 teaspoons Dijon mustard
  • ½ cup (125ml) malt vinegar
  • ¼ cup (45g) brown sugar
  • sea salt and cracked black pepper


  Place the oil and onion in a saucepan over medium heat and cook for 5 minutes or until tender. Add the tomato, mustard, vinegar, sugar, salt and pepper and cook for 10–15 minutes or until slightly thickened. Spoon into sterilised jars or clean containers and store in the refrigerator. Serve with pork or ham. Makes 3 cups.

How we put it together~

Might be nice of me to tell you all how we make our "burgers"

1. We use flat sour dough buns which are grilled in a pan with butter and garlic
2. Grill some Procuitto with a light sprinkling of virgin olive oil.
3. Mash 1 avocado into a paste
4. BBQ our butchers burger patties
5. Slice 2 pieces of Jarlsburg cheese per burger
6. Sometimes we grill slices mushrooms with garlic and parsley paste. Mmm.
7. Put all the ingerdients together on your bun and ENJOY! Yummy!!

Kisses from Fawns, Squirrels and Things x

Wednesday, 3 August 2011

Im in Fawn Love!!!!

Browsing for my next bit of art for my house I found this!!!!
I say it again and again but this is honestly becoming a "look what ive brought" or "look what im buying" blog!!! I am in serious trouble hahaha..

I am constantly becoming amazed at the things which people think up!

Little Fawn Woodland Themed Terrarium

WHo would not want a tiny fawn in there house, shame its pretend though...

How adorable is that!!! EeeeeeeekkkK!!!

I mean it has real moss in it! Its soo soo soo cute! The only problem is that they only ship to USA!

AT $83.21 AUD I would love a mini wildlife park..

Copy the link to have a squizz...

Kisses from Fawns, Squirrels and Things x

Simply Squirrel!

My fiance would definately know I love him if I brought this!!

"I love you more than Squirrels"!

This original print comes in a range of different colours to suit your home, I am after blue!

At only $15.00 per print as if you wouldn't want one to add a little humour to your collection!!

8.5 by 11 inches


Copy and paste this link to get yours!

I love Etsy so so so much =)

Kisses from Fawns, Squirrels and Things x

Julia Child's beef bourguignon

Today I have been watching "Julie and Julia" so I thought that it might be appropriate to
load the famous Beef Bouguignon recipe! Yummy!!!

It is a process but so worth it at the end..


  • One 6-ounce piece of chunk bacon 

  • 3 1/2 tablespoons olive oil 

  • 3 pounds lean stewing beef, cut into 2-inch cubes

  • 1 carrot, sliced

  • 1 onion, sliced

  • Salt and pepper

  • 2 tablespoons flour

  • 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy) 

  • 2 1/2 to 3 1/2 cups brown beef stock 

  • 1 tablespoon tomato paste 

  • 2 cloves mashed garlic 

  • 1/2 teaspoon thyme 

  • A crumbled bay leaf 

  • 18 to 24 white onions, small

  • 3 1/2 tablespoons butter 

  • Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)

  • 1 pound mushrooms, fresh and quartered

  • Cooking Directions

    Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
    Preheat oven to 450 degrees.
    Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
    Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.
    In the same fat, brown the sliced vegetables. Pour out the excess fat.
    Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
    Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.
    Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).
    Remove casserole and turn oven down to 325 degrees.
    Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
    Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.
    Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
    While the beef is cooking, prepare the onions and mushrooms.
    Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.
    Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
    Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.
    Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
    Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.
    Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.
    When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
    Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.
    Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
    If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
    Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.
    Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

    I hope you love it as much as I do mmmmmmmm!!!

    Kisses from Fawns, Squirrels and Things x