Full

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This was our first Halloween in the house so we were not sure whether to expect kids at the door or not.  We thought it better to be prepared though and so the manservant bought candy which he wished he had been given when he was a kid. 

It took about 20 knocks at the door for the candy to be all gone.  The eldest kids we got were about 10 and the youngest looked about 3 years old and managed to fall off our "stoop" into my azaleas.  Poor little guy – he did bounce back up pretty quickly when the candy came out though.

Quite early in the evening there was a group of 4 and one child hung back as the others reached forward for their treat.  The manservant asked him: "what about you?"

I laughed as the boy replied:  I'm full !!

I thought kids just took candy anyway!

 

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Indulgence

I am at work, things are busy and I have no time for self pity today.  But I do have time to look at photos so please indulge me for one more day ……

 

This was taken about 17 years ago!  Thank goodness the boys' heads grew into their ears!  And, it is sad to think I paid someone to cut their hair like this!!

 

 

 

 

 

 

 

 

 

 

 

 

 

This is Princess SJ with my grandmother, Nan, a grand old lady who lived to be 99 years old.

 

 

 

 

 

 

 

 

 

 

 

 

Although Australia does not celebrate Halloween a friend of ours had a Halloween party.  I'm pretty sure my three won the best costume   – I actually sewed these myself!    (circa 13/14 years ago)

 

 

 

 

 

 

 

 

 

 

 

Posing  ..  family holiday at Noosa Head, Queensland.

(circa 14 years ago)

 

 

 

 

 

 

 

 

 

 

 

 

 

Circa 14/15 years ago.  I obviously kept a bleach company in business!! 

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Happy Halloween

My first Halloween in America I raced out and bought loads of candy so that I would be ultra prepared for all the midget witches and goblins.   Imagine my dismay at discovering that the apartment management would not allow trick or treating in our building! 

 

The dismay was really for myself as I contemplated eating about 15 pounds of sweet stuff that I didn’t even like!!!!!!!  (Surely no-one buys the good stuff to give away?)

 

I lugged it to work on the train to put in a lolly jar.  And so began the introduction of a new word to my office  – lolly,  plural; lollies! 

 

Happy Halloween!! 

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Godiva Mini Pumpkin Cakes

 

Don't you love the idea of Godiva at Halloween?   Actually, its good at anytime!

I sent the following recipe to a couple of friends asking them to think of me when they make these…..  of course they laughed!!

Godiva Mini Pumpkin Cakes:
1/2 cup (1 stick) butter, softened
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 cup canned pumpkin or pumpkin purée
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup milk
1 bar (1.5 ounces) Godiva Dark Chocolate, chopped
1 bar (1.5 ounces) Godiva Solid Ivory, choppe
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1/2 cup dried mixed fruit bits
1/2 cup walnuts, chopped

Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1/2 cup (1 stick) butter, at room temperature
2 cups confectioners' sugar
1 tablespoon fresh lemon juice
Orange food coloring

Garnish:
2 ounces marzipan
Green food coloring
Confectioners' sugar

Make the mini pumpkin cakes:

  1. Preheat oven to 350°F. Coat six mini-Bundt cake pans with nonstick cooking spray or vegetable shortening.
  2. Beat butter and sugar in bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition.
  3. Mix flour and baking soda. Add flour mixture, pumpkin, lemon zest, lemon juice and milk. Using a wooden spoon, stir until ingredients are blended. Do not overmix. Gently fold in chocolate, solid ivory, fruit bits and walnuts. Divide batter among prepared pans.
  4. Bake for 20 minutes or until a toothpick inserted into each cake comes out clean. Remove from oven and cool 5 minutes. Turn onto a wire rack and cool completely.

Make the frosting:

  1. Place cream cheese and butter in large bowl. Beat on high speed until smooth. Gradually add half of the confectioners’ sugar, beating on low speed. Add the lemon juice, orange food coloring and remaining confectioners' sugar and beat until smooth.
  2. Cut tops off cakes so that they are flat. Using a small spatula, frost the flat sides of each cake and "glue" together to form a pumpkin. Repeat with the remaining cakes. Frost the outsides of the pumpkins with the frosting. Refrigerate the cakes.
  3. Knead marzipan and a bit of green food coloring until color is blended. Sprinkle a bit of confectioners' sugar on work surface. Roll out marzipan to 1/4-inch-thick. Using a sharp knife, cut out leaf shapes. Let them air dry on a baking sheet for 3 or 4 hours before decorating pumpkin cakes.


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