I am glad that this week I was able to relax a little as for the past two weeks, it sure been hectic. I am satisfied with my productivity and the most memorable moment was able to meet my school principal, Sister Elizabeth.
Though at 82 years old, she is in better health than I am. She seems taller to me then than now but her beautiful blue eyes remains.
We had such an enjoyable event despite a horrible jam that got us delayed in reaching our destination by an hour, all because of F1. The lovely bunch of girls just waited patiently for me to brave the jam to deliver our lovely principal to the dinner venue. The evening was simply great.
Though PSLE is just round the corner, I still wanted to bring both kids out for a special lunch as a Children's Day treat but because nerves were still raw inside me over what happened last night, I decided to leave son at home as the tutor was supposedly to come and "counsel" him. In the end, she called in sick.
When we were finally home, dear son came to apologize. I really hope he meant it and understand my harshness as my meant well intention. This is the final week that my dear son can “touched up” on those missing pointers for the PSLE. I am sure that he is looking forward to the end of it.
I just wish that I had a choice NOT to push him that hard. Since this year will be my son's last Children’s Day as he embarked onto Youth Day next year. I decided to bake a cake from Sweet and Simple Bake's challenge and some cookies with them instead.
A quiet celebration with them is better than nothing. We had an enjoyable evening, "dressing" up the St Clement's Drizzle cake aka cupcakes.
What is a better theme than these cuppies being decorated by the kids themselves. Aren't they lovely?
What you need:
175g caster (superfine) sugar
175g softened butter
Grated zest and juice of 1 large lemon
Grated zest and juice of 1 large orange
4 tablespoons milk
175g self-raising flour
3 tablespoons granulated sugar
Preheat the oven to 180°C /fan 160oC/gas 4. Grease and line the base of 1 large (900g) or 2 small (450g) loaf tins.
Place the caster sugar, butter and zest of the lemon and orange in a bowl and beat together until pale and creamy.
Add the milk, and then beat in the eggs, one at a time, with a spoon of flour to prevent the mixture from curdling.
Mix in the remaining flour.
Spoon into the prepared tin/tins and level the surface flat.
Bake in the oven for about 45 minutes for a large cake or 30 minutes for the smaller cakes until they are golden and a skewer comes out clean when inserted into the centre of the cake.
While the cake is cooking, place the lemon and orange juice in a saucepan, bring to the boil and allow to reduce in quantity to about 3 tablespoons.
Leave to cool, and then stir in the granulated sugar so it just starts to dissolve.
As soon as the cake comes out of the oven, prick several times with a skewer, then slowly pour the lemon and orange sugar all over the top, letting it soak into the cake.
Leave to cool completely in the tin before turning out and cutting into slices to serve
They also helped with these Chocolate Chip Maple Pecan Biscuits. Little princess was turning them from round to heart shaped. What a sweet.
To all the kids out there, Happy Children's Day.
This phrase of your life is the best, enjoy it.
What you need:
175g unsalted butter, room temp
140g brown sugar
2 tbsp maple syrup
1 egg, light beaten
300g self raising flour
100g chocolate chips
100g pecan nuts, chopped
Cream butter, maple syrup and sugar till creamy and light.
Add in egg and beat further till incorporated.
Put chocolate chips and pecan nuts into flour.
Fold in flour mixture and mixed till well combined
Shaped dough into a long log and chilled for 2 hours or more. Preheat oven to 200°C.
Lined cookie sheets.
Sliced them into 5mm thick and bake for 10 – 12 min or till golden brown.