Anniversary

On Saturday we celebrated our Anniversary, a day early but we wanted to make a whole day of it so that was easiest.

On Friday night when I went to pick Jeremy up at the train he got into the car with these... They smell so good! Think I'll just spend most of today looking at them rather then cleaning :-p

Jeremy on Saturday playing with his toy as I was taking photos of the roses.

Us :)

Jeremy with his chocolates. Though with this photo you'd think I bought them for him...so we'll just leave it that way ;)

Yummy!

Us up at the restaurants.

The view we should of had on the bottom, and what we really saw. Will have to stop at the look out one day when it's nice and sunny

The starter

The entrée, Bug and Prawn risotto I have to say that was my favorite :)

Barramundi over potato bake

Salmon over potato purée

Needless to say, after all that we were pretty stuffed. So we went shopping for a bit before getting dessert.

My taste of home, since cold rock is pretty close to cold stone which I loved over in the states. Oh and hot chocolate since it was so cold that day!

After we finished dessert we took off to see Lion King in 3D which was great!

Minus the horrible weather we still had a great day out :)

One year ago...

Well it's been a year since my wedding! Hard to believe, I'm very sure it was just yesterday!

Been a great year, and looking forward to many more! :)

Chocolate and orange pinwheels

I made these yesterday and they were so good! The recipe does have a lot of waiting time, which is needed, but it's a good time to get some cleaning done ;)

I think I got everything changed right for the American, if not the friendly google will tell you :)

Enjoy!

INGREDIENTS

1 cup (250g) unsalted butter
1 cup (160g) icing sugar, sifted (powdered sugar)
1 teaspoon vanilla essence
grated rind of 1 orange
1 3/4 cups (260g) plain flour, sifted
2 tablespoons orange juice
1/4 cup (25g) cocoa powder, sifted

METHOD

1. Beat butter and sugar together with an electric mixer until pale and creamy. Add vanilla essence and rind and mix well. Divide creamed mixture in half, keeping in two separate bowls.

2. Add 1 cup of flour and 1 tablespoon of orange juice to one lot of creamed mixture and mix to form dough. Turn onto a lightly floured surface and knead gently to form a ball. Wrap in plastic and chill for 30 minutes. Add remaining flour, orange juice and cocoa to remaining creamed mixture and mix to form dough. Knead gently to form a ball. Wrap in plastic and chill for 30 minutes.

3. Roll each piece of dough out separately between two sheets of baking paper to form a rectangle about 24cm x30cm (about 10in x 12in). Place orange sheet of dough onto a baking tray, leaving baking paper underneath. Lay chocolate dough directly on top. Chill for 15 minutes.

4. Starting at long edge, roll dough up very tightly, using baking paper as a guide. Chill for another 30 minutes or until very firm.

5. Meanwhile preheat oven to 180°C (350F). Line 2 baking trays with baking paper. Cut roll into 4mm (0.16in) slices and arrange biscuits on prepared trays. Bake for 13-15 minutes, until pale golden. Cool on wire racks.

recipe and photo taken from:

http://recipefinder.ninemsn.com.au/tablerecipes/732560/chocolate-and-orange-pinwheels