The food was amazing and the lemon poppyseed cake my sister brought from Three Tarts was divine, nothing less for our amazing mum.
The next day was breakfast c/o marvellous mum :
Her amazing granola with fresh raspberries...
|Show me the biscuits!|
...and zucchini pineapple muffins (recipe below if you want to be marvellous like mum ;).
Then I got to meet Laura's little guy, Otis...
|If you're asking, he's a Shar Pei|
..(plus find out there is a sequel coming out soon!).
Looking forward to what next weekend has in store! xo
Zucchini Pineapple Loaf (from Company's Coming Muffins & more)
|½ cup||Cooking oil||1 tsp||Baking soda|
|1 cup||Sugar||½ tsp.||Baking powder|
|1 cup||Shredded zucchini (unpeeled)||½ tsp||Salt|
|1/2 cup||Crushed pineapple, drained||3/4; tsp.||Cinnamon|
|1 tsp.||Vanilla||1/4; tsp.||Nutmeg|
|½ cup||Chopped nuts|
Beat oil, eggs and sugar. Stir in zucchini, pineapple and vanilla.
Measure remaining ingredients into another bowl, Stir. Pour all at once into batter, and stir just until moistened. Pour into greased loaf pan. Bake at 350 degrees for 1 hour until it tests done. Cool for 10 minutes in pan, then turn out to cool completely.