Wednesday, April 27, 2016

Rest and relaxation

We went camping with friends on the ANZAC long weekend for 3 nights and arrived home on Monday April 25. We went to Lake Wivenhoe, not far from Fernvale. It is tiring work getting everything ready for camping. Hubby packed the trailer. I like to prepare most meals before we leave so it is easier when we need to eat, allows more time for relaxing. We had another camp trip with fantastic weather. The kids had fun playing together, swimming, playing spotlight at night, and parents enjoyed sitting around the camp fire chatting and eating toasted marshmallows or S'mores with the kids. I slept a little better this camp trip, which I am very thankful for. I love my sleep. We saw kangaroos, birds, a koala, beautiful stars, the moon rising at night and gorgeous sunrises and sunsets


Almost there!

The entrance of Captain Logan camp area. We camp on the left side

First sunset

Kids playing

Ah, the serenity!

The moon making its appearance


Our morning was welcomed by kangaroos

Morning reflection

The sunset was magnificent


We attended church to partake of the Sacrament

At Somerset Ward

Our drive back to camp


On our way home. Mountains overlooking Wivenhoe Dam

It was so nice to be away from technology and unwind

We had a wonderful time! 

~ ~ ~

At the going down of the sun, 
and in the morning, 
We Will Remember Them.

ANZAC Day, April 25

With love, Julia xx

Saturday, April 16, 2016

Cinnamon Rolls with Cream Cheese Frosting

Last weekend I posted a photo of Cinnamon Rolls I baked. I haven't made them in years! They were a treat for the family after watching General Conference 

The recipe is from my friend Elisabeth Bell. Check out her beautiful illustrations

Cinnamon Rolls with Cream Cheese Frosting

Prep time - 20mins

Cook time - 20mins

Ready in 1 ½ hrs

Serves 12

¾ cup milk
¼ cup butter, softened
3 ¼ cups SR flour
2 tsp yeast
¼ cup raw sugar
½ tsp salt
¼ cup water (if using wholemeal flour, use ½ cup water)
1 egg, beaten
1 cup brown sugar, packed
1 tbsp ground cinnamon
½ cup butter, softened
* optional – ½ cup sultanas

Heat milk in a saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let it cool, until lukewarm.

In a large mixing bowl, combine 2 ¼ cup flour, yeast, sugar and salt; mix will. Add water, egg and the milk mixture; beat well. Add the remaining flour, ½ cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. 

* Breadmaker to mix the dough. In the bread pan - first pour in water, egg, milk mixture, then all the flour, sugar, salt, and lastly the yeast. Set breadmaker to dough setting. Remove the dough from the breadmaker after it has been mixed and kneaded. 

Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon and softened butter.

Roll out dough onto a lightly floured cutting board. Spread dough with butter/ sugar mixture. (* optional - Sprinkle with sultanas). Roll up and pinch seam to seal. Cut into 12 equal size rolls and place cut side up on a lightly greased tray. Cover and let rise until doubled in size, about 30 minutes.

Preheat oven 190 oC.

Bake for 20 mins  or until browned. Serve warm.

Cream Cheese Frosting

220g cream cheese, softened
¼ cup butter, softened
1 ½ cups raw sugar
1 ½ tsp milk
½ tsp vanilla

In a mixing bowl, beat frosting ingredients until well mixed. Frost warm baked rolls. Eat hot or remove rolls from pan and store in refrigerator.

~ ~ ~ ~ ~

The Cinnamon Rolls are evil yummy! They are addictive.
You have been warned!! 

Wishing you all a relaxing weekend, Julia xx