Scrap Happy

So for the past month I have been a guest on Sara Gleason's creative team
over at The Lily-Pad. It has been a great experience so far and I have been
getting a far bit of scrapbooking done as a result!
September is my last month guesting which is a little sad but this experience really
has inspired me to apply for more Creative Team calls in the future.
The worst that can possibly happen is I get knocked back, right?!

So here are some of the pages I have made recently:

This layout documents Rhyley starting at his new school last year.
I used Sara Gleason's Apple Tree kit and Apple Tree Template (former freebie)

Credits are here & here

This photo was taken when we went to Finch Hatton Show on Rhyley's 10th 

birthday. I used the Summer Bucket List Kit and Sara Gleason's template 

from the kit. 

Credits here & here

Unless you have been living under a rock, you've heard of the 50 Shades of Grey.
I devoured the 3 books in 4 days!
I loved them SO much I decided to scrap a page in a Shades of Grey theme.
I used Sara Gleason's Phlox templates for this page

Credits here, here & here

So lately other than scrapbooking - I have been learning how to crochet.
Here is a page done using Sara Gleason's Repotted.

Credits here, here & here

This layout I decided to use Sara Gleason's Happy Stripey Alpha to describe
Rhyley with words that start with his initial. So R is for.... was created.

Check the credits here, here & here

This layout was made using Sara Gleason's Learning Garden templates. 

It was the perfect template for scrapping about Rhyley's Maths tutoring!

Credits are here, here & here

The last layout I used Sara Gleason's Elmwood templates.
I also used MissMint's Grill Master Elements and Papers which fit perfectly
with the photos of Jason cooking a roast on the spit!

Check out the credits:

here, here & here

Until next time,

Celebrating Daddy

Well, this past weekend we celebrated Father's Day!
Due to the finances being a little tighter than normal we decided that a day at home
was the best way to celebrate Daddy.

Hubby got spoilt - he got a wireless keyboard to use with his iPad, a coffee machine and spit roaster both of which he got early and Rhyley made him a stubbie cooler and voucher booklet full of things he will do for Daddy when he redeems the voucher. Honestly I doubt he will keep his end of the bargain but we'll see....

So we decided to cook a roast pork on the spit which we served with Crash Hot Potatoes, broccoli, zucchini & carrots. Hubby cooked the roast while I prepared the veggies & made dessert. 
Dessert was a delicious take on a recipe I found for Pecan Pie Cheesecake the recipe sounded really good but I HATE baked cheesecake so I decided to make it with a chilled cheesecake and a different Pecan Pie recipe since I didn't have corn syrup, I also altered the pecan pie recipe by adding less sugar so here is my take on this yummy dessert!

Pecan Pie Cheesecake

Ingredients

Base 

250 grams Arnotts Butternut Biscuits (use whatever biscuit you like)
100 grams of butter (melted)

Pecan Pie Filling 

1 cup light brown sugar
1/2 cup butter (melted)
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans

Cheesecake Filling

250 grams Philadelphia Cream Cheese (softened)
395 grams Nestle Condensed Milk
1-2 tsp Vanilla Extract (depending on taste)
1 Tsp gelatine dissolved in 1/4 cup hot water

Directions

Preheat oven to 180 degrees C (reduce temperature by 20 degrees if using a fan forced oven)


Base 

Place biscuits in a food processor to crush the biscuits finely
Add melted butter to the crumbs and mix together
Press firmly and evenly into a 20cm round cake pan working up the sides if desired.
Put base aside or in the fridge.

Pecan Filling

In a bowl mix the sugar and eggs together
Add the melted butter, flour, milk and vanilla and mix then add the pecan.
Pour mixture over the base and bake for 30-40 minutes or until done.
Cool completely before adding the Cheesecake filling (to speed this up place in the fridge)

Cheesecake Filling

In a bowl add the cream cheese and using an electric mixer mix until smooth and lump free,
mix in the condensed milk and vanilla.
In a small cup/bowl add the gelatine and water mix together to dissolve the gelatine completely
before adding to the cream cheese mixture.
Mix together then pour over the cooled Pecan Pie filling.
Place in the fridge to set for 3-4 hours or overnight.

 Enjoy!
This dessert was a HUGE hit with hubby, I hope you enjoy it as much as we did :)

Until next time,