I Love Chocolate!

Hey all,
Every once and a while you feel the need you MUST have chocolate.
I made a Mini Chocolate Fudge cake, with raspberry coulis and a rich chocolate ganache.
Enjoy :)






Ingredients:

• *1/2 cup boiling water
• *1/2 cup cocoa powder
• *3/4 cup caster sugar
• *1/3 cup ground hazelnuts
• *1/3 cup plain flour, sifted
• *80g dark chocolate, melted
• *2 eggs, separated
• Raspberry Coulis:
• *1 cup frozen raspberries
• *1/4 cup caster sugar
• *tbsp lemon juice
• Chocolate Ganache:
• *1/4 cup thickened cream
• *100g dark chocolate, chopped finely 
• *icing sugar, to serve

Method:

1. Preheat the to 180 degrees, line a 6 hole muffin tray with oven muffin cases

2. Combine boiling water and cocoa in a large bowl. Whisk until smooth. Add sugar, hazelnut, flour, chocolate and egg yolks. Stir until combined.

3.Using an electric mixer, beat egg whites until soft peaks form. Gently fold egg whites into chocolate mixture.Fill the cases 2/3 full with the mixture.

4.Bake for 15 minutes or until moist crumbs cling to the skewer when inserted 

5.Make the chocolate ganache: Place the cream in a saucepan over low-med heat until just starts to simmer , remove from heat and add the chocolate. Stir until chocolate is melted.

6. Make the raspberry Coulis: Place the raspberries , sugar and lemon juice in a saucepan over med heat, stir until sugar has dissolved then cover and simmer for a further 8 minutes.

7. Unwrap the Chocolate cake and place on a plate, dollop the ganache on top followed by the raspberry coulis.

RSPCA cupcakes 2011

 Hey Guys!,
Monday Last week on the 15th of August was the annual RSPCA Cupcake Day and like last-year i joined in baking cupcakes.
Last years theme was Animal Kingdom (refer to previous blog) and this year i did Paws.
I raised over $300 and made around 400 mini cupcakes, thanks to everyone who bought them!
Time wise it took me a full day to bake them all, and and another day to decorate them.
The flavours i made them in are Chocolate, Caramel and Vanilla.

Elena,
Infinite x's o's

 

Dad's Ford Pannel Van Cake

 Hey all!,
It was my dads birthday a couple of weeks ago and i wanted to make him a cake he would remember for years to come.
Hes had this car ... basically forever so i decided to make it into a cake!.
He caught me sketching his the outline of his car and asked what i was doing, i replied with the completely innocent answer of ".....nothing".

The cake is made out of Chocolate mud, the windows are fondant icing, the wheels are Oreos, the headlights mini m&m's, and the windshield wipers are liquorice.



Elena,
Infinite x's o's

Red velvet cupcakes

I was thinking about it the other day and ... i have never made red velvet cupcakes before! that should be a crime lol anyway here is my first attempt , their quite moist because of the oil instead of butter and nice and fluffy.
Give it a go :)

Ingredients:

• 2 1/2 cups plain flour
• 1/4 cup cocoa powder
• 1 1/2 cups oil
• 1 1/2 cups caster sugar
• 2 eggs
• 1 tsp vanilla essence
• 1 cup milk (or buttermilk preferably)
• 1-2 tsp red food colouring
• 250g pkt cream cheese, at room temperature
• 1 cup pure icing sugar
• 120g butter, extra, at room temperature
• 1 tsp vanilla essence, extra

Method

1. Preheat oven to 170°C. Line a 12 capacity muffin pan with patty cases. Sift flour and cocoa powder into a bowl.In a separate bowl Whisk oil, sugar, eggs, vanilla and butter in a large bowl until just combined. Stir in flour mixture and milk, Stir in food colouring. 
2. Divide mixture among the lined pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely.
3. Use an electric beater to beat the cream cheese, icing sugar, extra butter and extra vanilla until smooth. Spread over cupcakes.

Pink Marble Cake

 Hi all!,

Been a while since I've posted, sorry about that.

I looove watching Masterchef on weekday nights. All the unusual flavours you would have never thought to put together , watching the successes and .. of course all the failures.

The other night one of the contestants was battling it out to win immunity with Christine Manfield,  they had to make a Peach blossom marble cake.

It looked so nice i thought i would give it a try, although its not peach blossom it's my version of a pink marble cake, i went a little over-board with the pink colouring so i call it Pink Barbie Cake :)

give it a go.

Ingredients:

185g butter, at room temperature

2/3 cup caster sugar

1 tsp vanilla essence

2 eggs

1 3/4 cups self-raising flour

3/4 cup milk

Pink food colouring

1 egg white, extra, at room temperature

2 cups icing sugar, sifted

3 tsp lemon juice

Method:

1. Preheat oven to 180°C.  Line a 20cm square slice pan with baking paper.Use an electric beater to beat the butter, caster sugar and vanilla until pale and creamy.
2. Add eggs, 1 at a time, beating well after each addition. Add half the flour and half the milk, mix until just combines then add the remaining flour and milk and mix until well combined.
3. Divide the mixture between 2 bowls.Add a few drops of pink food colouring to one bowl.
4. Spoon the white and pink cake mixtures alternately into the pan. Use a skewer to swirl ( don't over swirl or it will turn into one colour) . Bake for 25 minutes or until a skewer inserted into centre comes out clean. Set aside for 10 minutes to cool. Turn onto a wire rack to cool completely.
5. Whisk the egg white with an electric mixer until frothy. Stir in the icing sugar. Gradually add lemon juice, stirring until spreadable consistency.
6. spread the 3/4 of the icing over the cake then with the remaining icing add a few more drops of pink colouring. Using a spoon ( or piping bag if you prefer) pipe lines onto the cake , then use a skewer going the opposite way to make the pattern. Serve and enjoy!

Black Forest Cake

This cake was my Mums request for mothers day, there was a minor disaster at first.
 I cut the cake on an angle.. so i couldn't do the three layers that i had originally planned to. It all worked out in the end..
The cake is a simple chocolate cake cut in two brushed with kirsch (cherry liquor). Cherry cream in the centre and dark chocolate ganache around the whole cake topped with grated chocolate, cream and cherries.
Have a good one,
Elena xo

Black Forest Cake:

Ingredients:
* 250g butter
*2 table spoons instant coffee powder
*1 1/2 caster sugar
*1 cup milk
*1/3 cup cocoa
*2 1/2 cups self raising flour
*3 eggs
*200g dark chocolate
*600ml thickened cream
*2 table spoons icing sugar
*1/4 cup kirsch (ps: you can find Kirsch at dan murphy's if coles liquor land doesn't have it)
*2x 425g jar of morello cherries in syrup (drained)
*grated dark chocolate

Method:

1. Preheat oven to 160 degrees, grease and line a 25 cm round cake tin.
2.Place butter, sugar, milk and cocoa(sifted)  in a saucepan over medium heat, cook for about 10 minutes or until smooth. Allow to cool for 20 minutes.
3.whisk flour (sifted) and eggs into chocolate mixture, pour into prepared pan and bake for 50 minutes to an hour.. until skewer comes out clean ,allow to cool in pan.
4.place chocolate and 1/3 cup cream in a saucepan over low-medium heat until smooth. ( do not overheat) put in the fridge for 15 minutes until thickened.
5.use an electric mixer to beat the rest of the cream and icing sugar in a bowl until stiff peaks form. Reserve 1 1/2 cups cherries , halve the rest of the cherries and add to half the cream.
6.cut the cake with a knife through the middle ( make sure its straight!) place the base on a plate and brush with kirsch (top layer too)  Spread the cherry cream over the base then place the top of the cake on. Brush the top and sides with the rest of the kirsch.
7.spread the chocolate over the top and sides of the cake, press grated chocolate onto the sides of the cake. Top with cream and cherries and serve!

Lemon and Lime mini cupcakes

Hey All!!
These mini cupcakes are a coconut lemon base with a lime icing.
I already had some of the pre- made blue vanilla icing for the previous baby shower cupcakes and had some left over.. so i mixed a bit of yellow colouring and lime juice.
vanilla and lemon go quite well together, give it a go! :)

Recipe for Mini lemon cupcakes:

Makes about : 34 mini cupcakes

Ingredients:
*120g butter , softened
*1 cup caster sugar
*2 tablespoons of grated lemon rind
*2 eggs
*1 cup SR flour
*3/4 cup desiccated coconut
*1 cup milk

Method:
1.preheat oven to 180 degrees, (160 fan-forced)
2. Place butter and sugar in a bowl and beat with an electric mixer until creamy. Add lemon rind and eggs, beat well with each one.
Sift flour into bowl, add coconut and milk and stir to combine.
3.spoon mixture into the patty cases and bake for 15-20 minutes
4. allow the cupcakes to cool completely and then ice.

Mini Easter Cupcakes

 Hey all!,
With Easter coming up i thought i would make these Mini cupcakes!
Their chocolate mud (recipe follows) with chocolate butter cream frosting and white chocolate (melted) to make the cross.
Give it a go :)

Ingredients:

• 50g dark chocolate
• 1/2 cup (150ml) water
• 65g butter, softened
• 1/2 cup brown sugar
• 2 eggs
• 3/4 cup self-raising flour
• 1/4 cup plain flour
• 1/4 cup (30g) cocoa powder

Method:

1. Preheat oven to 160°C. Line mini muffin pans with paper cases.
2. Combine the chocolate and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside to cool.
3. Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, until just combined. Add the flours and cocoa powder and stir until just combined. Add the melted chocolate mixture and stir to combine. Spoon evenly among the lined muffin pans. Bake in oven for 10-15 minutes or until a slightly springs back when you touch. Remove from oven and transfer to a wire rack to cool.
4. Make the chocolate butter cream and melt the white chocolate, frost the cupcakes then pipe white chocolate.

Baby Shower Cupcakes!

 Hi again,
These mini cupcakes are a test run for the baby shower cupcakes i will be making this weekend,
The ones with the dots on them are little buttons :)
For the baby foot you could use fondant, but i decided to go for butter cream.

what you will need:
*Blue mini jellybeans
*butter cream frosting
*blue writing icing
*Fondant
*white icing
*blue and green food die
*small round cutter x2(one large, one small or back of icing tip , like i used)
*roller pin
*min cupcakes (cooled)

To make the Buttons:
kneed and tint your fondant using your desired colour and roll out to about 2mm thick,
Use your larger round cutter to cut out a circle and place on the cupcake
I couldn't find my round cutters so i improvised and used the back of
one of my tips (pictured). Using the smaller round cutter, gently press to make an indentation.
Then with the white writing icing , make four dots.
To make the Baby foot cupcakes:
Frost the cupcake with blue butter cream, Place mini jellybean on cupcake and pipe on the toes with blue writing icing.
Have a go! :)

Flower cupcakes

Hey there,
i made these cupcakes for my Niece's High Tea Birthday Party, got lots of good comments about the flavour and presentation. Ended up making 50 of these and their quite simple to make.
I used a white chocolate mud cupcakes, frosted them with normal butter cream frosting in blue, pink,yellow and red. The flowers are just paper cut-outs (from mums huge collection) and just attached to a paddle-pop stick.

Elena xo

Mini Cupcakes

Hey everyone,
these cupcakes are great for a high tea or a little girls party. I love them because their just a mouthful.. (no need to feel guilty) ;)
Have a go.
Elena xo

Makes: about 18

Ingredients:

• 100g butter, softened
• 1/3 cup caster sugar
• 1/2 teaspoon vanilla essence
• 1 egg
• 3/4 cup self-raising flour
• 1/3 cup desiccated coconut
• 1/4 cup milk

For the icing i just used a normal butter cream with the tiniest bit of pink food colouring.

Method:

1. Preheat oven to 180°C. Using an electric mixer, beat butter, caster sugar and vanilla essence in a bowl until pale and creamy. Add egg and beat to combine. Combine flour and coconut into the bowl. Stir into butter mixture alternately with the milk. Mix until just combined. Divide mixture between muffin holes.
2. Bake for 12 to 15 minutes or until golden brown and a skewer inserted into one of the cupcakes comes out clean. Stand cakes in pan for 5 minutes before turning out onto a wire rack to cool.
3. After the cupcakes have cooled completely, pipe on the icing

My sure fire method for icing cupcakes is i pipe a ring around the outside of the cupcake and just keep going inwards piping circles until i get to the middle and then i quickly pull up leaving a little star shape.

Spiderman Slice

Hey everyone,
these are my own invention. I named it spider man slice, inspired by my nephew. Its a crunchy caramel flavoured base covered with peanut ganache and then the "spiderweb" is chocolate drizzled on top. Give it a go :) Your little spider man will love them.

makes about 30 pieces.
Ingredients:

• 1 1/2 cups SR flour
• 1/2 cup desiccated coconut
• 1/2 cup brown sugar
• 150g butter, melted.
• 60g dark chocolate ( for the top)

Peanut Ganache:

• 180g white chocolate
• 1/3 cup thickened cream
• 1/2 cup crunchy peanut butter ( or smooth whichever you prefer)

Method:

1. Preheat the oven to 180'c or 160'c fan-forced. Grease and line a square slice pan with baking paper.
2. Combine flour,coconut,sugar and butter in a bowl and press over base of pan. Bake for 15-20 minutes or until Golden. Cool.
3. Make Ganache: Place chocolate and cream in a saucepan on low heat. Stir with a metal spoon until combined. Stir in peanut butter. Set aside to cool for 5 mins. Pour over base, cover and refrigerate for 4 hours or 1 hour in the freezer until firm.
4. Melt the chocolate and drizzle with a spoon in a spider web shape, do the X on the slice first and just continue the pattern.
5. Wait for chocolate to set and then cut into squares.

Blueberry Muffins

These cupcakes are scrumptious, so soft and the cheesecake cream on top is delish. I've been searching for a good blueberry muffin recipe for a while.. and this is it :)
You could use any kind of berry you have, even a mixture.

Makes: about 15 normal sized cupcakes

Ingredients:

• 125g unsalted butter, softened
• 250g cream cheese
• 1 1/2 cups (330g) caster sugar
• 4 eggs
• 1 tsp vanilla extract
• 2 cups (300g) self-raising flour, sifted, plus extra to dust
• 300g blueberries, plus extra to serve

Cheesecake cream :

• 150g cream cheese
• 1/3 cup (50g) icing sugar, sifted
• 1/2 cup (125ml) thickened cream
• 1/2 tsp vanilla extract

Method:

1. Preheat the oven to 180°C and line the cupcake pans with paper cases.
2. To make the cheesecake cream, place all ingredients in a bowl and beat with electric mixer until thick and combined.keep in the fridge until ready to use.
3. Place the butter, cream cheese and caster sugar in the bowl of an electric mixer and beat until pale. Add the eggs one at a time, beating after each addition until just combined. Add the vanilla and fold in the flour and a pinch of salt. add the blueberries.Spoon into the muffin cases and bake for 15-20 minutes or until golden. Remove from the oven and allow to cool.
4.  serve with extra blueberries and the cheesecake cream.

Black and Pink Simple Nail Design

Hi everyone,
I used to want to be a nail designer/nail art technician. I realized its probably not a good idea with all the fumes and being around that all day, so i just do it for friends and i can post my designs :)

This one is a really simple one, You paint your bass colour ( which is black) and the use a nail pen to just draw the line where you want it (doesn't really matter what colour, preferably pink). Then you carefully paint the side with your other colour ( pink)
It can take practise, but some pick it up in no time.

Elena xo

Key- Lime Pie

Hey guys,
I made this pie for a family dinner, It got great reviews. It tastes sort of like a cheesecake but in my opinion, better :)
Give it a try.

Ingredients:

• 200g Granita biscuits
• 1 tbs caster sugar
• 100g butter, melted
• 4 eggs, lightly beaten
• 395g can condensed milk
• 2/3 cup cream
• Finely grated rind and juice of 3 limes + one more for decoration.

Method:

1. Preheat oven to 170°C. Line base of a 20cm springform tin with baking paper.
2. Process biscuits until fine crumbs. Add sugar and butter, process until combined. Press mixture firmly into the base and 3cm up sides of tin. Place in the fridge 
3. Whisk eggs, milk, cream, lime rind and juice until smooth. Pour into biscuit crust.
4. Place on tray and bake for 40-45 mins or until set. Cool. Serve with extra lime slices.

Chocolate Self- Saucing Pudding

I'm not a real fan of puddings, but this one i liked..
The recipe calls for cocoa powder but last minute after i had already made the base i realized i didn't have any for the sauce, so... i sprinkled about half a cup of choc chips over the top and then poured the boiling water over the top.. and it was surprisingly really good! Sometimes mistakes turn out better than the recipe ;) which then makes them your own. Give it a go..

Ingredients:
     1 cup self-raising flour

2 tablespoons cocoa powder

1/2 cup brown sugar

80g butter, melted, cooled

1/2 cup milk

1 egg, lightly beaten

Sauce :

3/4 cup brown sugar

2 tablespoons cocoa powder, sifted

1 1/4 cups boiling water

Method:

1. Preheat oven to 180°C. Grease an 8-cup ( or close) capacity ovenproof baking dish. Sift flour and cocoa into a large bowl. Stir in sugar.
2. Combine butter, milk and egg in a jug/bowl. Slowly add to flour mixture, whisking until well combined and smooth. Spoon into baking dish. Smooth top.
3. Make sauce: Sprinkle combined sugar and cocoa over pudding.
4. Slowly pour boiling water over the back of a large metal spoon to cover pudding. Place dish onto a baking tray. Bake for 35 to 40 minutes or until pudding bounces back when pressed gently in centre.

Notes: The The spoon prevents the water from disturbing the brown sugar.

Chocolate Cheesecake Brownie

Hey again,
This slice was raved about in our house, 5 out of 5 stars. Its definitely going in the family recipe book.
Its got the texture of a brownie and the great taste of a cheesecake.
Give it a go :)

Ingredients :

• Melted butter, to grease
• 150g butter, chopped
• 300g good-quality dark cooking chocolate, chopped
• 3 eggs
• 215g (1 cup) caster sugar
• 225g (1 1/2 cups) plain flour
• 65g (1/4 cup) sour cream
• 1 x 250g pkt cream cheese, at room temperature

Method:

1. Preheat oven to 180°C. Brush a square 20cm cake pan with melted butter to lightly grease. Line the base with baking paper.
2. Combine the butter and chocolate in a saucepan over low heat. Cook, stirring, until chocolate melts and mixture is smooth. Remove from heat. Set aside for 5 minutes to cool.
3. Whisk 2 of the eggs in a small bowl. Add whisked eggs and 2/3 cup of the sugar to the chocolate mixture, and stir to combine. Add the flour and sour cream and stir until well combined.
4. Use an electric beater to beat the cream cheese and remaining sugar in a bowl until smooth. Add the remaining egg and beat until just combined.
5. Spoon chocolate and cream cheese mixtures, alternately, over base of pan. Use a skewer to swirl to create a marble effect. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 1 hour to cool. Cut into squares serve and enjoy.

Lemon Delicious slice

Hey guys,
This slice is great for the lemon lovers and loved by the ones who aren't.
Its not to tart, so has the right balance of sweetness.
Give it a go :)

Makes:24 pieces

Ingredients :

• 150g unsalted butter, chopped
• 1/2 teaspoon vanilla extract
• 1/3 cup caster sugar
• 1 tablespoon cornflour
• 1 1/3 cups plain flour
• Icing sugar mixture, to serve

Lemon topping :

• 4 eggs
• 1 teaspoon finely grated lemon rind
• 1/3 cup plain flour
• 1 1/3 cups caster sugar
• 2/3 cup lemon juice

Method:

1. Preheat oven to 180°C/160°C fan-forced. Grease a 16cm x 26cm slice pan. Line with baking paper. Place butter in a large microwave-safe bowl. Microwave  for 1 minute or until melted. Set aside to cool. Stir in vanilla and sugar. Sift flours over butter mixture. Using a wooden spoon, stir until a soft dough forms. Transfer to prepared pan. Press into pan. Bake for 15 to 20 minutes or until golden. Remove from oven. Set aside to cool.
2. Make topping Whisk eggs, lemon rind, flour and sugar together until smooth. Add lemon juice. Whisk to combine. Pour over base. Bake for 15 minutes or until just set. Cool completely in pan. Cut into pieces. Serve and enjoy :)

Choc- chip cookies

Hey everyone!,
this cookie recipe is favourite, they were gone before i could take a photo.
If you take them out just before their golden, their chewing in the centre, perfect :)
Give it a go.

Makes: 25

Ingredients:

• 125g Unsalted Butter, softened
• 100g (1/2 cup, firmly packed) brown sugar
• 70g (1/3 cup) caster sugar
• 1 egg
• 1 tsp vanilla essence
• 225g (1 1/2 cups) Self Raising Flour
• 190g (1 cup)  Dark Choc Bits

Method:

1. Preheat oven to 180°C. Line 3 baking trays with non-stick baking paper.
2. Place the butter, brown sugar, caster sugar, egg and vanilla in the bowl of a electric mixer and process until the mixture is creamy. 
3.  Sift in the flour. Add the choc bits. Use a wooden spoon to mix until well combined.
4. Place dessertspoonfuls of the mixture, about 4cm apart, on the lined trays. Bake in oven for 12 minutes or until golden. Set aside on the trays for 5 minutes to cool before transferring to a wire rack to cool completely.

Jam Drops

Hi All,
These biscuits are a bit hit in our house, i made them today and was going to take a photo but by the time i went and got the camera, there were none left. According to my dad their better than the ones you get at the bakery, They melt in your mouth.
Give it a go :)

Makes:

about 40

Ingredients :

• 125g butter, softened
• 1/2 cup (100g) caster sugar
• 1 egg
• 1 cup (150g) self-raising flour
• 1/4 cup (35g) custard powder
• 1/4 cup (90g) raspberry, strawberry or apricot jam

Method:

1. Preheat oven to 180°C. Line two oven trays with baking paper. Use an electric mixer to beat the butter and sugar in a medium bowl until pale and creamy. Add the egg and beat until just combined. Add the flour and custard powder and stir with a wooden spoon until just combined.
2. Use lightly floured hands to roll 1 1/2 teaspoons of mixture into small balls. Place on the lined trays, allowing room for spreading. Use a lightly floured finger or the end of a wooden spoon to make an hole in the centre of each ball. Spoon 1/2 teaspoon of jam into the centre of each biscuit.
3. Bake in preheated oven,  for 15 minutes or until lightly golden and cooked through. Remove from oven and set aside on trays to cool completely.
4. Enjoy! :D

Chilli Choc Cupcakes

Hey everyone, An unusual combination but tastes fantastic. These cupcakes are great for the chilli fans who walk amongst us. Their actually quite mild so
if you like it a little more spicy add one more teaspoon of chilli. Give it a go :)

Makes: 12
Ingredients:
*2 small fresh chillies or 1 teaspoon dry red chilli flakes.
* 3 eggs
*200g of butter
*1 cup caster sugar
*1/2 cup milk
*1 1/2 cups SR flour
*1 teaspoon vanilla extract
*100g dark chocolate pieces
* 1 tablespoon cocoa powder

Topping:
*100g dark chocolate
*20g butter
*1/3 cup thickened cream

Method:
1. preheat the oven to 160'c. Line a 12 hole cupcake tray with cupcake cases. Remove the seeds from chillies, then place the chillies ( or dry chilli flakes) in a cup with 1/4 cup of hot water (not boiling) to soak for 10 minutes. In a medium sized bowl , lightly beat the eggs. Add butter and sugar , mix until light and fluffy.
2. Add milk, flour and vanilla, stir to combine.Add the dark chocolate cocoa powder and 1/2 the chilli water and combine. Beat with an electric mixer for 2 minutes until light and creamy.
3. Divide the mixture between the cupcake cases and bake for 18-20 minutes until risen and firm to touch. Allow to cool completely before icing.

Topping:
1. Combine the chocolate and butter in a medium sized saucepan over a medium heat. As the mixture begins to melt , reduce heat to low, stirring constantly, until melted.
2. Remove from heat, add cream, remaining chilli water and stir. Rest for 10 minutes: the mixture will be firm and velvety in consistency. You can either just spread the icing on with a knife like i did or you can use a piping bag. You could also put a chilli on top for decoration if you prefer.
Happy Cupcaking :)

Valentine's day cupcakes

Hey all, These are my design for my valentines day cupcakes. Their made with just normal buttercream icing and wilton's red food colouring. Hope you like them :)

My Pets!

 Hey all, I've been meaning to post this for a while, i thought I'd show you my wonderful pets!

First off this is Butch >> hes a eight year old Staffy x Border collie, we rescued him when he was 5 weeks old from a guy who wasn't looking after the puppies very well. When we got him he was flea infested and had worms. He has the most gentle nature, i was going to say he wouldn't hurt a fly... but he catches them for us ;) . Hes always got a big smile on his face and he absolutely Looooves tennis balls and squeakers. You always hear the constant thud of a tennis ball being dropped in front of you.

 Next is Lady, Shes turning two in May. Shes a English staffy. We were going to breed with Butch and her but after her first heat cycle, we changed our mind. None of us got any sleep for the first two weeks, Lady was fine.. it was Butch who was the annoying one.
He cried outside the laundry door where lady was and once he started ,so did she. We tried making barricades and fences to stop him from doing it but he knocked them over. So we booked him into the kennel for a week. Over that time he lost so much weight because he refused to eat. We all thought, "OK, that's it"

Next is Precious, Shes three. Shes the kitten of another cat we used to have. But we had to give her mother away to a good home because she was very dirty. Precious isn't aloud in the house, shes taken on her mother's role but loves cuddles and dives into your hand as soon as you offer it.  The next one is Hidie,shes twelve. We think shes a spotted mist. Shes a lovely cat. We also have another cat called Sparkles, shes 8 and a Burmese x and very talkative, shes almost like a dog. She demands her pat and food in the morning and if you dare move or change something, shes has to check it out.