gardening

I like to think I have a green thumb and a sweet tooth.

This is the best way to combine the two. You get to lick your fingers while you work the soil, it's perfect! When I saw these on Pioneer Woman's blog I just had to make them. Here's how it's done.
Cupcakes sitting on the bottom. I popped these in the freezer to get nice and cold.

Stick a straw into the middle of the cupcake, and then scoop your favorite ice-cream and press it down into the pot nice and firm.

Now just simply finish it off with some top soil (crushed Oreo cookies), and a flower, which you'll stick inside the straw.

And then sit back and enjoy the look of horror on your friends' faces as you proceed to enjoy your potted plant by the mouthful.

not to be trifled with

If I had known how easy it was to make trifle I might have understood why it seemed to be a staple at all those potlucks in my years growing up. Now that I'm the one being asked to bring plates to potlucks I realize that to choose not to make trifle is like saying, "Sorry, I'd rather go and climb a big rock than sit back, put my feet up, and maybe even hop in the hot tub." You simply can't turn it down.

Sorry kids. You have a lifetime of trifle up ahead.

Here's how easy it is to hop in the tub: you'll need 1 angel food cake (please buy it from the store!), 1 pint of whipping cream (okay, if you want a walk in the park you can get the canned whip), custard (this is the only part you have to make, recipe below), and some chopped up fruit.

Slice the angel food cake into three layers. Layer the trifle with cake on the bottom, custard, whipped cream, and fruit. Keep layering until you reach the top of the bowl (using a glass bowl lets you see the layered effect). It's that simple!

Custard recipe:

Whisk 4 egg yolks, 1 quarter cup of sugar, 1 tablepoon of cornstarch, Vanilla essence, 1/2 cup of cream and 3/4 cup of milk. Mix together and cook on low heat until it thickens. Do not boil. Stir it until it is thick. When cooked put some plastic wrap on top of custard so that it touches the custard and it will stop it forming a skin. Cool in fridge.

(thanks to Toni Castlehow for the custard recipe!)

cream scones

You have to try these. I came across this Joy of Baking recipe and have not looked back. I have also not looked down, for fear it has affected my scale. But oh boy are these worth every ounce!