These days we all seem to lead such busy lives. I find that I have such little time for one of my favourite hobbies, reading. That is why I was so happy to discover Audible books. Listening to an audio book allows you to complete other tasks and activities while having a book read to you. Five of the places I listen to audio books are:
- Commuting to work in the car or on the train.
- In the bath.
- While knitting, sewing or crafting.
- While doing housework.
- In bed at night, with the timer set and my eye mask on.
I recently upgraded by Dyson handheld stick vacuum to the Dyson V8 Absolute and absolutely love it.
Here are the 8 features I love: Continue reading “8 Features I Love On My Dyson V8 Absolute”
If you are looking for a top place to stay in Melbourne you can’t beat the Grand Mercure or Mercure Welcome located at Little Bourke Street.
These are my top reasons to stay in the heart of the City :
- Location, Location, Location
- Walking distance to Flinders Street Station, MCG, National Gallery of Victoria, Chinatown, Crown Casino, South Bank, Federation Square, tram stops.
- A short tram stop to Queen Victoria Markets.
- Haigh’s Chocolates Store – Located in the foyer of the hotel is the Haigh’s Chocolates store which has delectable delights.
- Retail Shopping Therapy – Bourke Street Mall, Emporium Melbourne, Melbourne Central and a number of small Heritage Arcades. A short tram ride will take you to the Harbour Town at Docklands.
- Buffet breakfast with a variety of cuisines.
- Cocoon Bar – intimate wining and dining away from the hustle and bustle of the busy city.
This cake is a long time family favourite from the Family Circle Favourite Cake Recipes book.
Recently, we have adapted the Chocolate Fudge Cake to be Gluten Free and here is the recipe.
- 125gm butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 2/3 cup cocoa
- 1/2 cup hot water
- 2 teaspoons vinegar
- 1 cup milk
- 2 cups gluten free plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- pinch salt
- 125gm butter
- 2 1/2 cups icing sugar, sifted
- 3 tablespoons cocoa
- 3 tablespoons hot water
- Preheat oven to 160’C and prepare two 20cm round cake tins.
- Beat butter until light and creamy. Add sugar, eggs and vanilla and beat until light and fluffy.
- Mix cocoa with hot water to form a paste and gradually add to the cake mixture.
- Combine milk and vinegar to sour.
- Sift together flour, baking powder, bicarbonate of soda and salt. Add to cake mixture alternately with sour milk. Stir to combine.
- Pour mixture evenly between the two prepared cake tins and bake for approximatley 30 minutes or until cooked through. Allow the cakes to cool in their tins for ten minutes and turn onto racks allowing to cool completely.
- Whilst the cakes are baking, prepare the icing by beating butter until light and creamy.
- Mix cocoa with hot water to form a paste and add to the butter alternately with the icing sugar.
- Cover the cake with the icing, including a layer between the two cakes.