April=Blossom

Hello and welcome, I’ve been busy behind the scenes here at Moozle with lots of custom order teepees, Spring workshop ideas and a charity project that is close to my heart (see this post) to name but a few things that have filled up my time, so I thought I’d make a little blog post to show-n’-tell just some of the busy-ness…and boy has it been pink! It’s been a good year for blossom so far.

The kids and I made the beautiful pressed flower eggs, pictured above, it was very simple to do as we had previously pressed some Spring blooms (about 10 days before), we just thinly brushed some PVA glue onto the eggs and then you carefully lay the flower on and lightly brush more of the clear drying glue over the top (tip: brush lightly in one direction only), if you don’t fancy blowing the eggs first, just hard boil them, they won’t keep for as long but they are pretty for a ‘quick’ fix, lovely for decorating an easter table or mantle. I’d like to make more as Easter decs for next year, best to buy white eggs of course, then I will blow them so they are hollow + light (and will keep longer, until one of us manages to smash it accidentally of course) and fix a hanging ribbon inside to hang from an indoor branch display. I should have pressed more snowdrops and cherry blossom!

Pretty food featured quite regularly these past 4 weeks, also with a floral theme as I got carried away making deserts (mainly vegan) with edible flowers basically just because I wanted to eat photograph them! #instagrammademedoit. In a way Instagram makes me more motivated to get my craft on 😉 my family are starting to learn patience…they know to wait whilst their pudding is photographed before eating it. That’s normal right? Right?!

Those freezer, no-bake raspberry and pistachio slices (bottom photo) are seriously delish. It’s very simple to make, no bake! Just whizz together in a food processor the following…

2 cups of pitted dates (not dried) OR 1.5 cups of medjool dates.

2/3 cup melted coconut oil.

1/3 cup of nut butter ( I like to mix peanut butter and tahini ).

2 tablespoons of date syrup (you can swap this for any syrup you have, maple, agave nectar, coconut syrup, or regular honey if you aren’t doing a vegan thing).

2/3 cup of cacao powder.

Then spread the mixture into a baking tray (mine is approx 7×10 inches) make sure your greese (I use the oil left in the bowl from melting the coconut oil) AND also line the tray with baking paper.

Then, press in a couple of hand fulls of toasted pistachio nuts into the mix.

Lastly press in the frozen raspberries, as many as you like (I use 1/2 a cup) into the top and pop it in the freezer. after about 20 mins, you can take it out, cut into slices or squares and store in a box in the freezer.

xx

 

 

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