FINALLY! I got a chance to take my MacBook into the Apple store and get it fixed!!!
So it's back! I'm back and a blogging we will go!
So so much has been going on!
We said farewell Sydney and Balmain. We moved out, we moved in, we have unpacked and trying our best to not feel too Sydney homesick.
Trying to make the house (not our home) feel a little homely and keeping warm.
Abigail has been a little champ through it all and I'm oh so proud of her!
She is now crawling! Slowly, but getting there. At first she was crawling for $100 notes that her pop put out for her and for Easter eggs that were left over!
Here's a visual! (Taken Friday the 27th April - it was supposed to be a video but it wont upload)
One very exciting thing that has happened is that my littlest brother passed his final exams and flights and is now officially a qualified commercial pilot!
We are all so super proud of him and we had a family dinner at our house (the day after we moved in!) on Tuesday.
All of my parents children have our father sweet tooth and when asked what he wanted for dinner he chose the predictable chicken schnitzels and for dessert???
Raspberry brownie ice-cream cake!
1 litre of vanilla ice-cream, softened
200g frozen raspberries (recipe said 150g)
125g butter, chopped coarsely
200g dark chocolate chopped finely
1/2 cup caster sugar
1 1/4 (185g) plain flour
50g each of dark, milk & white chocolate (recipe said 150g milk chocolate) chopped coarsely
1 tablespoon icing sugar
1. line a deep 23cm round cake pan with plastic wrap, extending wrap so it will cover pan. Combine ice-cream and raspberries in a bowl. Spoon ice-cream into pan smooth the surface. Fold plastic wrap over to enclose. Freeze for 3 hours or until firm.
2. Pre-heat oven to 160C/140C fan-forced. Remove ice-cream from pan, still wrapped and place on tray and back in the freezer
3. grease same pan, line the base and sides with baking paper.
4. Combine butter, 200g dark chocolate and sugar in a medium saucepan, stir over low heat until smooth. Cool for 10 minutes.
5. Stir in eggs, sifted flour and 150g of chocolate. Spread mixture into pan. Bake brownie for about 30 minutes. Cool in pan.
6. Halve brownie horizontally. Sandwich ice-cream cake between brownie slices. Serve immediately dusted with icing sugar. Serve with fresh raspberries if desired.
It was a huge hit and I think a pretty fail safe recipe as it is from The Women's Weekly!