3pickles

{Giveaway} Pink Pearls

25 April 2011

Here's my very first give away. I just wanted to say thank you to everyone who has been reading and following my blog and who have been leaving some lovely comments. So, thanks :)

This give away is now closed.

I'm giving away some beautiful pink faux pearls. Extra long 96cm (38") by Grace Designer Jewellry valued at AU$48.
To win them, all you have to do is "Follow Me" if you don't already, and just leave a comment. That's it. I'll post the winners name on the blog next week. Good Luck.

{recipe} ANZAC Biscuits

24 April 2011

It's ANZAC day here in Australia.

Every year I make these ANZAC cookies. I make them often throughout the year too as they are Mr 3P's favourite. I found this recipe years ago, from a Smith's Premium Golden Syrup advertisement. You can substitute the golden syrup for honey or molasses (but then they won't be real ANZAC biscuits, will they?)

If you want to know more about ANZAC Day you can go here. And if you want to know more about the history of ANZAC biscuits, you can go here.

An Australian Tradition

ANZAC Biscuits

Makes approx 20
1 cup desiccated coconut
1 cup brown sugar
1 cup uncooked rolled oats
1 cup plain flour
3 tablespoons Golden Syrup
1/2 cup butter
1/2 teaspoon bicarbonate soda
2 tablespoons boiling water

Combine dry ingredients in a mixing bowl.

Melt butter and golden syrup in a pan over low heat (or in microwave for about 1 minute).

Mix bicarbonate of soda with boiling water and stir into the melted mixture (it will froth up a bit). Then pour into centre of the dry ingredients. Mix to a moist but firm consistency. ( I'm not sure why, but occasionally the mixture can be too dry and crumbly, so I'll add just a little more melted butter)

Wet hands and roll tablespoons sized amounts into balls and place on lined baking sheets. Press to flatten slightly with a fork dipped in flour.

Bake for about 15 minutes in a moderate oven. 190 C/ 375F
Cool on a wire rack. Store in an airtight container.

{recipe} Hot Cross Buns in the bread machine

21 April 2011

It's Good Friday and for the last I don't know how many years, I have threatened to make hot cross buns in the bread machine. This year I actually did! They turned out pretty well and with very little effort on my part.....loving that eh? I don't want to be overly ambitious, but, you could tweak this recipe to make mocha or choc, choc chip hot cross buns.........mmm, maybe next year. Wishing you a safe and Happy Easter weekend. Don't forget to stay tuned for my first Giveaway, happening straight after Easter. Click here to find out how to enter. (now closed)

Hot Cross Buns

Ingredients
1 1/3 cups of water
2 tablespoons oil
2 teaspoons salt
3 tablespoons brown sugar
4 cups plain flour
3 tablespoons milk powder
1 tablespoon mixed spice
1 tablespoon cinnamon
2 teaspoons yeast

Mix -ins
1 1/4 cups sultanas
1/4 cup mixed peel (I didn't have any so I just put in the zest of one lemon)

Directions:
1. Place ingredients into baking pan in order listed.
Program your bread machine to it's dough setting
Press start.
Add your mix-in, 6 minutes into the cycle.
I noticed that my dough looked a little too dry at this point, so I added a tablespoon extra of water.
When cycle stops, remove dough and divide into 15 pieces and shape into rounds.
Place dough close together on slightly greased baking tray.
Cover with plastic wrap and stand in a warm position for 30 minutes or till doubled in size.
remove wrap and pipe a cross on top of each bun.
Bake in a preheated oven at 190 C (375 F) for 15-20 minutes.

"Cross" Batter
2 tablespoons water ( I found I needed to add more water. Just add till you get a good piping consistency)
1/4 cup flour
Blend together to make a smooth batter. Spoon into a piping bag.

These would be nice served with Cumquat jam (recipe here) or Fig jam (recipe here)

Click here to see where I like to link up my posts

{recipe} Caramel Popcorn

20 April 2011

I found this recipe in the April/May issue of Donna Hay Magazine and tweaked it a bit.

Ingredients
1/3 cup popcorn kernels
15g butter
1/4 cup honey
1/2 cup sugar
1/4 teaspoon bicarbonate of soda
10 squares of chocolate

Pop the corn in the usual way. I use an air popper popcorn maker. Place the popcorn into a large bowl.
Put the butter, honey and sugar in a saucepan over low heat and stir till melted. Continue to stir and bring to the boil for 3-4 minutes till golden and thickened. Remove from the heat and stir in the bicarbonate of soda.
Pour over the popcorn and mix it in well to coat. Pour popcorn onto a baking sheet that has been lined with baking paper .
Melt chocolate and drizzle over the caramel popcorn.
Lick fingers to remove all melted chocolate.
Allow to set. Break into pieces.
Yum.

Linking to

Chic and Crafty Party - The Frugal Girls

Sunset in St. Kilda

19 April 2011

It has been Easter school holidays and we have all been sick, but thankfully, everyone is on the mend. We were all in need of some fresh sea air, so Mr 3P and I loaded the pickles into the car and head to St Kilda for a sunset stroll along the board walk.

This dog was never going to give up on that stick.

See all those container ships on the horizon? I wonder what they're carrying?

If you want to live here you will need some "serious coin" as Mr 3P so perfectly puts it.

Don't you love how silhouettes hide the wrinkles?

My lot would probably be quite happy to live as beach bums.

My beautiful family. What a lovely afternoon, just doin' nothing but hanging out with the most important people in the world.

Linking to

St Kilda VIC 3182, Australia

Nude Make-Up {dressed up}

11 April 2011

The 2 most common make-up "looks" I get asked to do are a smokey eye and the nude/neutral look. The photo below is from a Bridal make-up trial I did for Natalia. Her wedding was a couple of weeks ago and she has promised to send me lots of pics. The make-up I have done on Natalia is what I call the "dressed up nude". Just enough to look like you're wearing make-up, but nude and neutral tones and textures to still look "natural".

1. Start with freshly cleansed skin, then apply a primer to the face, but not the eyelids. .

2. I always do the eye makeup first...apply a nude base (I love MAC Paint Pot in Painterly) to the lids from the lash line and blend up to the brow bone..I use my finger. Sweep a champagne eyeshadow over the lids with a brush and up to the crease, blend just past the crease. Using a fluffy eyeshadow brush (Avon make a great one and it's only a few dollars), softly blend a taupe, matte shadow into the crease and blend it slightly upwards. Don't over blend or you'll get a "muddy" result. Line the top lash line with a very thin black or brown gel eyeliner, or you could use a soft liner pencil and smudge it slight with a cotton tip. Line the bottom lash line with a brownish eyeshadow and a cotton tip. Pile on the mascara to the top lashes (in this photo you can see I have applied false lashes to Natalia) If you want to add lashes, do this after you have applied your mascara.

3. Apply your foundation with a brush, fingertips or my favorite toy at the moment, The Beauty Blender..."bounce" the fat end of the sponge with foundation all over the face to give an airbrushed finish with no hard edges. Apply your concealer and the powder lightly to set the foundation (go sparingly around the eyes)

4. Shape your brows with a brow pencil that matches your brows, or brush them into place.

5. Apply some blush to the apples of your cheeks and bronzer to the cheekbone, blend together.

6. A little natural gloss and your done. (If you're a bride and are going to wear a veil, then skip the gloss and go with a non sticky lipstick, as the veil can stick to your lips)

Below, I have done a little collage of some of my favourite products for this (and many other) looks. If you can't find these items in Australia or have any questions or suggestions, please send me an email (I love to get them) to:
threepickles@optusnet.com.au