The Teatime Treat.

Thanks to Michael Penney at House and Home

Grandma Austin’s Shortbread Cookies

1 cup butter
1 cup flour
1/2 cup cornstarch
1/2 cup icing sugar

Beat butter until light. Sift flour, cornstarch and icing sugar into butter and mix well. Flour hands and roll into small balls. Place balls on ungreased baking sheet and flatten with fork. Bake 20-25 minutes at 300°F.

Who is Grandma Austin? Click here to find out!

Stephanie.x

The E-zine.

If you are the crafty type, have a look at

Craftzine

which features craft projects and inspiration daily, like this

hanging ornament pattern 

 Perfect for Christmas, no?

 If you also love the latest style trends, as well as great ideas for your home,

you will enjoy Lonny Magazine 

which features some very cool must-have-if-I-could-haves, such as this

Vintage Venetian Dandelion Chandelier

What we love most about Lonny Mag is its fresh layout and quirky approach - serious style with a lighthearted attitude. Perfect!

Bathroom reno

Another of our favourite e-zines is

Sweet Paul Magazine 

which delivers design trends, feature homes, craft and recipes, all wrapped up in one very stylish package.
 We also follow the Sweet Paul blog which gives easy access to recipes and craft projects daily, like this amazing butterfly, ummm.....thing :-)

 here

Happy browsing, crafting, eating, decorating - whatever!

The Pumkin Seed Recipe

 This awesome pumpkin seed recipe came from The Storque, via Craftzine. Slightly tricky if you don't have a thermometer but so worth the effort if you do!

Spiced Pumpkin Seed Brittle
Yield: About 6-8 servings

1 cup sugar
3/4 cup hulled pumpkin seeds (also called pepitas; feel free to use any tree nut you’d prefer)
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1/4 teaspoon chipotle chile powder
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
1/4 teaspoon baking powder
-
Candy thermometer

(For the Pistachio Sesame brittle, use 2 tablespoons sesame seeds and 3/4 cup pistachios.)

Grease a 9×12 baking sheet with butter and set aside.

In a small, heavy-bottomed pot over a medium low flame, melt the butter with the cinnamon, chile powder, ginger and sea salt. 

Add the sugar and stir thoroughly. Continue to stir sugar almost constantly to prevent burning. When the temperature of the mixture reaches 280 degrees, add the nuts. Continue stirring almost constantly.

The sugar will slowly begin to clump and melt. Keep stirring! At 300 degrees, remove from heat and quicky stir in the baking powder.

Working quickly, pour the brittle onto the greased baking pan, spreading with a spatula. Let stand until thoroughly cooled and hardened. (You can expedite this by putting it into the fridge.)

Finished! Pumpkin seed brittle. Enjoy!