Strawberry Spring Trifle with Nutworks Sprinkles

Strawberry Spring Trifle


Clear blue skies, cool ocean water and gardens coming alive everywhere. Spring in Qld is one of my favourite times of year.
It also happens to be when beautiful local strawberries are in abundance, one of my absolute favourite of fruits.

As an local and healthy food blogger and as an ambassador for the new Nutworks Gourmet Sprinkles range found in Woolworths I couldn't wait to create a recipe that tasted and looked like Spring.
This trifle is just bursting with strawberry flavour and creamy Maleny Dairies real cream. The Nutworks Sprinkles add such an amazing crunch and hit of flavour tie-ing it all together so well.

Ingredients

• You will need a trifle jar.
• 2 x container's of Maleny Dairies real cream. (Or equivalent if you cannot get this cream where
• you are - its just my favourite! You can also use coconut cream for a paleo/vegan version)
• 1 x 250 gm punnet strawberries, washed, stems removed, cut in halves and frozen.
• 1 x 250 gm punnet strawberries, washed stems removed and kept fresh.
• 1 x packet Nutworks Gourmet Sprinkles - Raspberry Crumble Boost.
• 2 teaspoons organic vanilla paste/drops
• 1 teaspoon coconut sugar (opitonal)
• Shredded coconut
• Edible flowers and extra strawberries (whole) to serve

Method

• Blitz together half and half cream and frozen strawberries. I used one container Maleny Dairies Cream and the equivalent in Strawberries. It should be lovely and thick and tangy and a nice pink colour. Set aside in the fridge.
• Whip the second container if cream with the vanilla and optional coconut sugar.
• In your trifle bowl spread a layer of the whipped cream, top with sliced strawberries, then a layer of sprinkles, then a layer of the strawberry cream, then a layer of coconut then strawberries and then back to the cream and continue until the bowl is almost full.
• On the very top spoon a layer of whipped cream and form a peak in the centre.
• Cover with sliced strawberries and coconut and then generously cover in the sprinkles and top with 2 - 3 fresh whole strawberries.
• Chill for at least 30 minutes and serve!

Recipe & Photography by Rebecca Mugridge

This is a sponsoerd blog post as an ambassador for Nutworks and their new gourmet Sprinkles Range.
Find out all about this exciting new range of healthy flavourings HERE

Mango Macadamia Honey Ice Cream and a visit to Maleny Dairies

Nestled in the green mountains of the Sunshine Coast Hinterland is a beautful local producer and farm, Maleny Dairies

A family run farm with strong ethics and care for their animals and a factory that is at the heart of its community. They believe in what they do and in quality products. As a cook I have never used a cream as real, rich and thick as the Maleny Dairies cream.

It is so natural it is almost yellow and it whips in seconds.

It truly makes the best ice cream, my kids know if they see Maleny Dairies cream in the fridge there is a good chance ice - cream is on the menu!

Coffee Ice Cream

Chocolate Macadamia Ice Cream

And my latest creation!

Mango, Macadamia & Honey Ice-cream!

Ingredients

• 1 x 600ml container of cream, (I always use Maleny Dairies rich and natural cream)
• 2 ripe mangoes
• 2 tabelspoons raw honey (or to taste)
• 2 droppers of sweat leaf vanila stevia drops ( you can get these from most health food shops and many supermarkets, I know the Maleny IGA stocks them OR use a good vanilla paste in its place and increase your honey to taste if needed.
• 2 teaspoons dark coconut sugar (optional you could also you raw cane sugar) 
• 1/2 cup raw macadamia's

Method

• Pour the cream into a large bowl, add the honey, liquid stevia drops ( or vanilla paste/essence), coconut sugar.
• Carefully whip the cream, making sure not to over-whip it.
• Taste it for sweetness. Drizzle carefully with some extra honey.
• In a blend blend both mangoes worth of flesh until it smooth and runny.
• Arrange some ice-cream moulds, plastic cups or a tub for your ice-cream on a bench.
• Pour into each mould a layer of the cream.
• Drop in some loose macadamia's.
• Top with a layer of mango, then  more cream, nuts and mango again etc until containers are filled.
• You can now either freeze as is OR use a paddle pop type stick to swirl the flavours together a bit for effect and flavour.
• Place a paddle stick into each one.
• Freezer covered with cling wrap or similar for at least 4 hours.
• Enjoy!

Notes

• You can also make this tub style and pour the ingredients into a tub on top of each other and then use a spoon to swirl them into each other and top with a drizzle of honey and macadamias.
• If you have a dairy allergy but still want to make these swap the cream for:
  the equivalent in Coyo coconut yoghurt (do not whip), Sanitarium vanilla ice-cream (allow to soften slightly at room temperature so easier to work and do not whip) or with a tin of full fat organic coconut cream (yum) - still absolutely delicious, may take a little longer to set, still give a light hand whip and chill in the fridge for 2 hours before using. 

Visiting Maleny Dairies.
I have always believed it to be very important that kids get to know where all foods come from that they are going to eat, so whatever your chosen diet for your children they should become familiar with where everything they put into their bodies comes from, I think it gives them a more down to earth appreciation for food and their bodies.
I recently took the kids for a fun filled day out to the dairy to do their farm tour.

 The kids had the best time! What a fantastic day out and so much for kids to do. They get to feed baby animals, ride the toy animals, see the cows coming in from the field to be milked, see all the amazing machines filling the milk bottles and even watch a hilarious Moovie!

It is a fun and also peaceful day out and after your tour everyone gets to taste some dairy deliciousness, buy goodies farm direct and relax on tables and chairs while the kids run around on the green, green grass with happy chooks cruising around, a giant chess set and toy animals they all race to ride.

Chocolate Raspberry Goji Slice (No Baking needed)

I love chocolate, I do and I came to the realization that because I do, let's face it I am going to be eating it a lot and for most likely the rest of my life! Soo I decided that on top of store bought chocolate delights I would like to have some chocolate recipes up my sleeve that had some nutritional benefits in them!

This slice was such a surprise hit with my kids and taste testers I really liked it but thought the unsweetened fruit layer would be too sour but everyone, especially my kids (who whenever I make it I find sneaking bits out of the fridge and leaving tell tale crumbs on the floor) love it!

Chocolate Raspberry Goji Slice

Ingredients

• 1/2 cup cacao butter ( I get mine from health food shops, maleny iga, Kunara (used to be known as The Natural Foodtsore on the Sunshine Coast)  You can also buy it online.
• 1/4 cup cacao powder
• 1/4 cup dark coconut sugar (it should be nice and rich and brown not the processed white stuff, again health food stores, baking shops, good supermarkets)
• 1/4 cup rice malt syrup (I actually got mine from my local Coles but also from health food shops etc)
• 1 &1/2 cups dried, unsweetened raspberries. (You can do this yourself with a dehydrator or you will most likely need to go to a health food/bulk dried food and ingredient type shop for these, you could also use other dried unsweetened fruit of choice)
• 1/2 cup goji berries
• 1 cup coconut oil ( I use coconut essence )
• 3 & 1/2 cups desiccated coconut
• 1/2 cup rice malt syrup
• 1/2 to 3/4 cup almond milk
• pinch pink himalayan salt

Method

• Grease a slice tray with a little coconut oil and line with baking paper. 
• Place the raspberries and goji berries together in a bowl and cover with water, allow to sit and swell.
• In a large bowl combine the desiccated coconut, rice malt syrup, 1/2 cup of the milk. Mix together well. It should be a thick, sticky consistency. If it is too dry you can add a little more milk or rice malt syrup but you do not want it too runny.
• Press the desiccated coconut mixture firmly into the tray, pressing it down evenly.
• Chill in the fridge for at least 10 minutes.
• In a saucepan place the cacao butter and put it on it's lowest possible setting, let it very gently melt to a liquid. Do not leave.
• Remove melted cacao butter from heat and allow to cool slightly.
• Add in the rice malt syrup stir together.
• Add in pinch of himalyan salt and cacao, stir together.
• Lastly add in the coconut sugar and stir it all together well, it should be nice and still have a liquid consistency to be able to pour it on top of the slice and not come into a clump.
• Drain the berry mixture and spread them out evenly over the coconut layer in the tray.
• Pour the cacao chocolate mixture even over the top, use a spatula to ensure it is evenly covering the slice.
• Cover and place the slice in the fridge for at least 4 hours, best left overnight.
• Remove and slice up.
• Store in the fridge.

Notes

• For taking in lunchboxes place in a container on top of an ice brick to keep it from melting. It does not melt as fast as coconut oil chocolate but will still be effected by heat.
• Great for entertaining, after school treats and late night choccy foxes

Toddler Tips

• Cut into small pieces, as toddlers can take awhile sometimes to eat things this can get a little messy on a hot day so I would recommend some wipes handy ;)
• Toddlers really like the sweet with the sour fruit combo!

(C) RebeccaMugridge2013

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Bek XXX

Gluten Free Dairy Free Christmas Ice Cream Cake

Last year as part of the Maleny IGA's Local Product Local Recipe - recipe card series I created the below festive Ice-Cream cake recipe using gorgeous local products so you can have something amazing at your Christmas event that some of your guest who may be gluten free or dairy free can still all enjoy/\.

Gluten Free Soya Ice Cream Christmas Cake

Celebrating Christmas with a beautiful dairy and gluten free dessert flavoured with Buderim Ginger Cordial and using Zehnder Gluten Free cake at its base. 

Ingredients
2 litres soya vanilla ice cream (or coconut ice-cream)
1 cup frozen raspberries
3 tablespoons undiluted Buderim Ginger Cordial
1 Zehnder Gluten free cake
¾ cup mixed dried fruit (like sultanas, raisins, cranberries, currents)
1 cup glace fruit, chopped, like cherries, orange slices, kiwifruit, pears and ginger
Extra raspberries to serve
Silver cachous
Pudding basin

Method

·         Line a pudding basin with two layers of cling wrap, leaving plenty of overhang

·         Allow ice-cream to soften slightly at room temperature

·         Mix glace/dried fruit mixture with ginger cordial

·         Fold gently through ice cream

·         Very gently add and fold through raspberries

·         Pour mixture into prepared pudding bowl

·         Pat down leaving a few centimetres from the top, cover with plastic cling wrap

·         Freeze for 30 minutes

·         Cut Zehnder gluten free cake so it will fit on top, completely covering it, making a base

·         Cover with plastic wrap and freeze for at least 8 hours

·         Fill sink with warm water and warm the outside of the pudding basin for around 1 minute to soften ice cream edges slightly

·         Turn out onto a serving plate, top with extra raspberries and silver cashous, drizzle with raspberry juices from bag, serve immediately

Notes

·         Use brandy or liqueur in place of the ginger cordial for adult version

·         Optionally Serve with a berry syrup and dairy free white chocolates

       You can of course use dairy ice cream if desired and a non gluten free cake base if your family are allergy  free.

Toddler Tips

·         Serve theirs with lots of fresh raspberries

       Make them their own smaller version using small basins and leave out glace ginger. If no dairy allergies  you could include red and green miniature m&m’s for a festive look

Recipe (c) Rebecca Mugridge 2012
This recipe  is one of Bek's commercial recipe creation work portfolio.

Chocolate Love - Sour Cherry Spelt Chocolate Biscuits

I love chocolate.
The trouble is it doesn't always love my waistline me back!
So while I keep my store bought chocolate to occasional treats I love to make home-made choccy goodies for me and my children, especially for my kids as I try to keep the chemicals in their life to a minimum.
These are our latest love...

Sour Cherry, Spelt Chocolate Biscuits

Ingredients

• 1/4 cup coconut oil ( I use Jt's Coconut Essence )
• 2 tablespoons rice malt syrup ( or raw honey or stevia - you can increase the amount to suit your personal sweet tastes, this worked well for our family, if you do increase it will change the mixture as it is a liquid so you will need to tweak accordingly )
• 1 teaspoon organic vanilla paste
• 1 &1/2 cups wholemeal spelt flour ( I got mine from coles )
• 1 & 1/2 cups of macadamia meal ( I use Nutworks ) 
• 1/4 cup sour cherries ( I used the Morello brand in a jar - but if you can find dried sour cherries ( I seem to have a lot of trouble on the Sunny Coast!) they would be lovely in this - just tweak the mixture if needed so it is not too dry)
• 2 tablespoon cacao ( if you want them super chocolately increase this)
• Tiny pinch Pink Himalayan Salt
• Optional > 1 tablespoon SuperFoodsForKids Choc Berry Chunk (because why not and it's yummy and organic!)

Method

• Preheat oven to 180'c
• Your coconut oil should be really soft or lightly melted, if it's not gently and on a low heat melt it to a pliable consistency.
• Combine coconut oil and rice malt syrup in a large bowl.
• Blend in the vanilla paste, cacao and salt.
• Mix through the spelt flour and macadamia meal mixing until it looks like a biscuit dough. (I would recommend tasting at this point to make sure it is sweet enough for your liking - if not add some more sweetener and then tweak the dry ingredients as needed.
• Drain well and then stir through the sour cherries. 
• Line baking trays with baking paper - (I use if you care - chemical free, ethical baking paper ) 
• Roll mixture into balls and arrange on baking trays.
• Press down the balls with a fork and if desired press in some sour cherry pieces and loose macadamia meal for decoration purposes.
• Bake for approximately 10 minutes depending on your oven. I would stay close and keep and eye on them.
• Remove from oven and cool on wire racks.

Toddler Tips

• I like to make really tiny ones for little hands.
• You can mix in some choc chips or cacao nibs if desired.

Notes

• To make these even more decadent, we dipped the bottoms of ours in homemade cacao chocolate. There are so many gorgeous home-made choccy recipe getting around on the internet, we have tried and tweaked many, some we liked, some we really didn't. We finally came up with this and love to use it:

Easy Cacao Chocolate

Ingredients:

• 1/4 cup cacao butter ( I got mine in a large container from Maleny IGA)
• 2 tablespoons rice malt syrup
• 3 tablespoon cacao
• 1 teaspoon vanilla paste
• tiny pinch pink Himalayan salt

Method:

• Melt the cacao butter very gently on a low heat or as you would chocolate with double saucepans over boiling water. 
• Remove from heat and in a bowl mix the cacao butter and rice malt syrup, stir in the vanilla paste, cacao and salt, make sure it is well blended.
• Allow to cool a little but so it is still runny.
• Dip the bottoms of cooled biscuits into the chocolate, you may want to spread a little on as well. 
• Place the biscuits chocolate side up on a tray and place in the fridge to set.
• Keep the chocolate biscuits in a really air tight container in the fridge - if they last that long!

If your finding yourself in choccy love right about now - let me tempt you further into the wonderful world of healthier, alternative chocolate.

The absolutely incredible Natural New Age Mum - aka Sonia who is one of my absolute favourite bloggers and healthy lifestyle advocates of all time on all things living natural and healthy put together the most incredible post Healthy Home-Made Chocolate Bars

Yes many of your favourite chocolate bar indulgences in healthier, preservative free taste bud loving yum!
Isn't she gorgeous doing that!

And another of my favourite healthy living and food bloggers, who takes food pictures that literally make you drool, made these......

Chocolate Peanut Butter Bites

To me I see these and a organic wine pot of herbal tea and Mr Darcy on TV would be a rather lovely night in .Visit her foodliscious blog HERE and check her out on Facebook too and say HI!

And of course I have lots of  chocclisciousness for you like:

Chocolate zucchini and chia seed cake

Beetroot and Yoghurt Chocolate Muffins (no added sugar)

No added sugar, fudgey, gluten free choccy cake

Raw energy date, pecan and macadamia slice
(no cook slice)

Chocolate macadamia ice-cream (easy)

You can also enter the word CHOCOLATE in the search this blog feature on the top right hand side of this blog and then scroll through, you will find LOTS, yes, I do have a bit of chocolate love going on!

Happy Cooking
Bek XXX

Nuts about Nutworks & Macadamia IceCream

I have always been a big fan of nuts. 

How could I not? They are delicious, healthy, nutritious, have a million cooking possibilities and (mostly) grow on trees too and I love trees.

Of course botanically not all nuts that we call nuts are actually nuts, in fact many seeds and kernels are referred to in cooking as "nuts" that are not technically "nuts". But that is another post altogether...

Where I live on the gorgeous Sunshine Coast, Qld, Australia we have so many fantastic food producers and one of my favourites is NUTWORKS

They are a really exciting local producer AND a great foodie destination on the Sunny Coast.

You can also LIKE them on FACEBOOK here

Not only do they make all these gorgeous products and have a range that is almost beyond belief, you can actually take the children and watch them making chocolates and processing nuts in their factory as they do it. I am such a big fan of showing kids where food comes from, how it is made and processed so Nutworks really impressed me, and my kids! My oldest of whom by the way is a HUGE macadamia fan. In fact every Christmas she asks on her wishlist for her own big giant bag of macadamias!
So you just imagine her excitement visiting the factory!

 Lily loved watching them processing nuts

And reading and learning

 It didn't take her long to find her favourite chocolate covered macadamias!

 And taste testings

They even recently had a community family fun day! Complete with Fun and Funky Sand Art another really great local Sunshine Coast business and a petting zoo.

This below is the beautiful, nothing added, real macadamia paste that you will find in lots of my RECIPES
(You can get this in store, both sizes at the Maleny IGA too - they deliver right across the Sunshine Coast now with their online shopping as well)

Here I have used it to make 

Macadamia Icecream
You can collect this free recipe card in store along with all the ingredients to make it at the Maleny IGA

Macadamia Chocolate Ice Cream

Your family will be impressed when you serve up this delicious home-made ice cream. The macadamia flavours just melt in your mouth and it is made with the beautiful, rich Maleny Dairies cream and Moorish Nutworks macadamia paste.

Ingredients

·         1 cup Nutworks Macadamia paste

·         1 x 600 ml Maleny Dairies cream

·         ½ cup unsalted macadamia nuts

·         ½ teaspoon pure vanilla paste

·         1 tin condensed milk (if you have a thermomix check out Quirky Cooking's homemade alternative HERE)

·         200g milk (or dark) chocolate

·         Air tight freezer-safe container

Method

·         Using an electric mixer whip the cream in a deep bowl until soft peaks form.

·         Melt the milk chocolate in a bowl on top of a saucepan of hot water, making sure the water doesn’t touch the bowl with the chocolate in it, do not leave unattended, stirring constantly. When chocolate is melted, remove from heat. Allow to cool slightly.

·         Mix the chocolate into the condensed milk, add vanilla.

·         Fold the chocolate mixture and macadamia nuts gently through the cream mixture.

·         Pour into a flat freezer-proof container, smooth evenly down and seal with an air tight lid.

·         Freeze overnight.

·         To serve, remove from the freezer and allow to sit at room temperature for a few minutes or until it has softened slightly.

·         Serve as you would normal ice cream.

Notes

·         Use dark chocolate instead of milk for a richer flavour, look out for organic chocolate if you can.

·         The Nutworks macadamia paste is just divine and really adds texture and flavour to this ice cream.

·         You could optionally add chocolate covered sultanas or blueberries to the ice cream mixture when you add the macadamia nuts to make it really decedent.

·         In winter serve this ice cream with a hot dessert like pie or pudding.

Toddler Tips

·         Freeze into icypoles by pouring the mixture into popsicle moulds.
If you don’t have popsicle moulds you could do it with chop sticks and plastic cups. I would advice sealing the top with something like cling wrap and you will need to freeze for around 30 minutes before removing and adding the stick or until mixture can hold the popsicle stick in place and then  returning to the freezer overnight.

Sticky Date and Ginger Pudding

I seem to be having some serious GINGER love going on lately!

Fresh, crystallized, dried, preserves, powdered - juices, teas, baking, cooking, its all good...

But something that really sais Winter desserts to me is a great sticky date pudding with sauce and this one here is one you will love, it also features beautiful Buderim Ginger baby stem ginger pieces.

Ginger and Date Sticky Pudding with Ginger Cream Sauce

This beautiful rich dessert is really enhanced by the use of the Buderim Ginger Stem Ginger in syrup pieces, giving this sticking date pudding a lovely zing of flavour. Great for entertaining, or a warming winter dessert.

Ingredients

·         1 jar Buderim Ginger baby stem ginger in syrup

·         1 cup dates

·         2 cups plain flour

·         1 cup Maleny Dairies cream

·         1 teaspoon

·         ¼ cup golden syrup

·         1 teaspoon powdered ginger

·         1 teaspoon bi carbonate of soda

·         1 teaspoon cinnamon

·         1 cup dark brown sugar (see notes for alternatives to sugar and golden syrup)

·         1 teaspoon dark brown sugar extra

·         1 cup butter

·         2 freerange RawGanix eggs

·         1 cup boiling water

·         Oven safe pudding basin

Method

•          Pre heat oven to 180’c.
•          Grease and optionally line with baking paper the pudding basin.
•          Place the dates and bi carb into a heat proof bowl.
•          Pour over the cup of boiling water, stir well (it will go foamy).
•          Melt the cup of sugar and butter together over a low heat carefully, stirring. Remove from heat.
•          Whisk the two eggs in a large bowl
•          Add in the sugar mixture, jar of stem ginger and date mixture.
•          Sift the flour, baking powder and cinnamon together and fold into the mixture.
•          Mix together.
•          Pour into prepared pudding basin.
•          Bake for approximately 45 minutes or until pudding is cooked through.
•            While the pudding is coking make the ginger cream sauce.
•             Place the cream, golden syrup and teaspoon of ginger in a saucepan. Bring to the boil and then reduce to a simmer, stirring for 1 minute.
•      Serve the pudding warm with warm ginger cream sauce.

Notes

• This is a perfect dessert for chilly winter days.
• The ginger adds a fresh twist to a time old favourite.
• The Buderim baby stem ginger has a great, gentle flavour adding some zing without being overpowering.
• The ginger pieces can be added as is or chopped up for a finer texture.
• For a healthier twist use dark coconut sugar (usually bought in a hard log) in place of the dark brown sugar, maple syrup or dark agave in place of golden syrup and spelt flour in place of ordinary flour, just tweak as needed.

Toddler Tips

• Make it fun by making them their own little mini puddings.
• Chop the ginger pieces smaller.
• If the ginger is a bit strong make them their own miniature one and use 1/3 the amount of ginger or leave out.

You can get the recipe card for this delicious recipe and everything you need to make it from the Maleny Supa IGA, this recipe is one of the 42 recipes I have created for the Maleny IGA's Local Product Local Recipe - recipe cards giving you inspiration and ideas for shopping and eating local!

Happy Cooking!

Rebecca XX

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Fresh Pineapple & Spelt Upside Down Cake

Pineapples!
I love fresh pineapple. It smells and tastes so wonderful. I am really lucky to live on the beautiful Sunshine Coast where they grow them too. I love taking the kids for a drive and showing them what fields of growing pineapples look like, and even showing them of course the Sunshine Coast's very own icon, the Big Pineapple in Nambour! Here is a cake I created celebrating lovely, fresh, in season pineapples from a commercial project I did for Maleny Iga.

Fresh Pineapple & Spelt Upside Down Cake

Using beautiful fresh, local pineapples in a very decorative upside down cake.  A delicious with a tropical feel.

Ingredients
• 1 fresh ripe pineapple
• 1 cup sour pitted cherries (I used Morello)
• 125 grams butter
• 5 tablespoons butter
• 1 teaspoon organic vanilla paste
• 1 cup pineapple juice
• 2 free range eggs
• 2/3 cup dark coconut sugar or dark brown sugar
• 1 & 1/2 cups spelt flour
• ¾ cup coconut sugar
• 1 &1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• Paper towel

Method
• Pre heat oven to 180’c.
• Grease a deep cake tin really well, especially the base.
• In a saucepan gently melt the 5 tablespoon butter with the dark brown sugar. Stirring constantly. Once it has all melted together, remove from heat.
• Pour the butter/sugar mixture into the prepared cake tin.
• Remove top and bottom and all skin from the fresh pineapple. Either core the pineapple so you can slice it into rings or cut into cubes. Pat dry on paper towel.
• Arrange the pineapple pieces onto the sugar/butter mixture at the base of the cake tin. Fill in the spaces with the Morello sour pitted cherries
• Beat the butter and coconut sugar together well, then beat in the vanilla paste, and the eggs.
• Sift the flour, baking powder and cinnamon into the butter mixture.
• Gradually add the pineapple juice bit by bit, mixing it all together.
• Pour the cake mixture on top of the pineapple and cherries.
• Bake for approximately 40 minutes or until golden and firm on top to the touch.
• Remove from oven and allow to sit in its pan on a cooling rack for approximately 10 minutes.
• Carefully run a knife along all edges of the pan to loosen the cake.
• Invert the cake onto the serving dish.

Notes
• A beautiful sweet cake that looks very decorative so perfect for entertaining.
• If fresh pineapples are unavailable you could use tinned but fresh gives it a beautiful flavour.

Toddler tips
• The sweetness of pineapple makes this a very popular cake with toddlers and kids of all ages.


Images and recipe (c)RebeccaMugridge 2013

Special Note: I love china, especially blue china and I am *just a bit* in love with Maxwell Williams too (no I am not paid to say that in any way) The china you see here in this picture is called Sprinkle by Maxwell Williams and I got it for Christmas from my mum - awww I know right? Best present ever, shes a wonderful mum) sharing with you as I have been asked at a lot at the taste testing events at the Maleny IGA and from facebook posts and this blog post where I get my china/plates/display dishes and what it is called XX