Friday photo !

Have a wonderful weekend!

Lily and Molly have claimed that sky blue pouffe, it it one of the very first pouffes that arrived and is quite a big one so fits them both perfectly... They like to balance on it when waiting for a treat.

Thank you for stopping by this week. Kellie xx

Boldness....

Really inspired by the bold tones and splash of colour here. Its such a small space but with that fabulous decorating, you dont even notice. Kellie xx

Source: The Decorista & NEtaporter x

New pretties!

Just loving the tones of these beautiful new robes that just arrived! Have had so many lovely brides purchasing these as gift of their bridal party, such a gorgeous present and makes for stunning pictures! Kellie xx

Spring like...

Such a beautiful event, perfect inspiration for the warmer months. Isn't the lanterns such a magical look in such a mass on the ceiling. I also quite like the splash of vivid apple green here and there, such a gorgeous addition to the overall style. Kellie xx

Source: Style Me Pretty xx

Caramel and Chocolate Muffins

Yesterday I baked these Caramel and Chocolate Muffins with caramel sauce (i also added icecream as they were served warm). And, they were very, very delicious. Inside the muffins are whole bits of caramel and chocolate chunks. Perhaps not the most healthy option, but, really good nonetheless! The recipe is below... Have a lovely week. Kellie xx

Recipe:

100g caramel-filled chocolate block
2 cups plain flour
1 tablespoon baking powder
1/2 cup brown sugar
1 cup milk
1 egg, lightly beaten
80g butter, melted

Caramel sauce
100g butter, chopped
2/3 cup brown sugar
125ml pouring cream
1 teaspoon of vanilla extract

Method:

Place chocolate in freezer for 1 hour or until frozen. Preheat oven to 180°C. Grease a non-stick, 12-hole, 1/3 cup-capacity muffin pan. Sift flour and baking powder into a large bowl. Add sugar and stir to combine. Make a well in the centre.
Combine milk, egg and butter in a jug and pour into well. Using a large metal spoon, stir until just combined. Chop frozen chocolate and fold into batter. Three-quarters fill muffins holes with batter.
Bake muffins for 20 minutes or until a skewer inserted into the centre comes out clean. Allow muffins to cool in pan for 1 minute. Carefully transfer to plates.

Make caramel sauce:

Meanwhile, place butter and sugar in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Remove from heat and whisk in cream. Return pan to heat.