Wednesday, 30 October 2013

Freedom's Felt Favs

After a rather crappy week at work ('proposed' redundancy right before Christmas, sounds fun huh?), there's nothing that makes me happier than browsing the listings on Felt. I love finding talented new designers and artists and seeing what New Zealand's talented folk have to offer. Here's a few of my favourite recent finds:


'Allium' Bloomers Collection Limited Edition Print by Crafty Love Studio Ltd
Large Flying Birds Pattern Yellow Notebook by The Paperbird Society
Gold Donkey Wooden Hanging Jewellery Rack by Ariele Art

The Little Tree - Children's Book by Faery Sarah
Big Bunny's Rocket (Salad Greens) - Seeds by Big Bunny
Ze Panda Hand-Printed T-Shirt by Zenipa

Keith Cool Sweater by Rabbit
Felt Ball Garland by KM2 Creative
Thank You x 1,000,000 Card by Papermint Studio

Monday, 21 October 2013

A couple of recipes

I am a huge fan of delicious, easy baking recipes - you know the ones - where you just throw it all together and pop it in the oven. I'm also a huge fan of Sunday afternoon baking - a relaxing way to end the weekend, and ensure there's treats for work (or school) lunches for the upcoming week. Here's a couple of my go-to recipes:

Cookie Time Slice - A soft and gooey slice that tastes just like a Cookie Time after it's been in the microwave for a few seconds - so good! Recipe from my friend Beth - her kids rave about it!
  • 1½  cups brown sugar
  • 140 grams butter
  • 1¾ cups flour
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 large block of dark chocolate (I used Whittaker's Dark)
  1. Mix the brown sugar, flour, baking powder and eggs in a bowl.
  2. Melt the butter and add.
  3. Roughly chop the chocolate and add it.
  4. Put in a lined slice tin and bake for 25 minutes at 180°C




Black Forest Brownie - A really rich and yummy brownie with chewy 'cherry' jellies. Even my man who doesn't really like chocolate loves this! Recipe from Baking Makes Things Better
  • 200 grams butter, softened
  • 1½ cups sugar 
  • 1 cup cocoa (sifted to remove lumps)
  • 3 eggs
  • ½ cup standard white flour
  • Large block of ‘Black Forest’ chocolate cut thinly - almost grated looking
  1. Preheat your oven to 150°C and grease and line a 20x20cm square baking tin or a slice tin.
  2. Using an electric mixer, cream butter and sugar then add the cocoa and continue to beat for 3-5 minutes until creamy.
  3. Add eggs one at a time, beating well after each.
  4. Stir in flour and fold gently before adding the finely cut chocolate.
  5. Transfer mixture to the tin and bake for 1 hour or until the surface of the brownie appears cracked. The centre should appear almost uncooked.
  6. Cool in the tin and dust with icing sugar once cooled.
Enjoy! x

Wednesday, 2 October 2013

Clearing out - for new and exciting things!

Hello! I bet you've forgotten about me, haven't you? Well.... I'm back, with fingers itching to get crafting and ideas filling my sketchbook. I've just ordered a whole lot of supplies to make a new range - a bit different to my previous work, but still keeping with what I know and love. I'm hoping it will be ready by the middle of November, just in time for Christmas markets. 

In the mean time, I'm trying to clear out all my old stock, so head over to my Felt store for 30% discount on all stock. Just enter the voucher code 'clearout' at the checkout and the discount will be automatically applied. 

Sorry I haven't been around here lately, but please follow me on Instagram for more frequent updates and snaps of the new range in progress.