Category: Family

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Review: Cupcake Race 5k Photos

We completed the Cupcake Race at Brier Creek back on October 14th. I was hoping to have the whole family involved, but our oldest had a band competition and was unable to take part.

The race itself is very good value. We paid $15 each and that covered the race, time-chips, t-shirt, medal, water bottles, and of course a cupcake at the end. The course starts in the Brier Creek shopping center area and runs out and down the road at the back, toward Lumley Rd and then back.

I pushed Xander in the stroller for the duration. He was very well behaved and loved watching all the people running around him.

It was a nice family day out. I never imagined us running races together as a family. How things change! Our next family race (with Nathan included) is the Krispy Kreme Challenge in February. We’re all signed up and ready to eat some doughnuts!

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Recipe: Banoffee Pie (Ridiculously Yummy, Yet Easy to Make, Dessert)

Banoffee pie is a graham cracker base, with layers of banana and caramel, covered with a layer of whipped fresh cream!  It is up there as one of our favorite desserts, ever!  The best thing is, it’s sooo easy to make!

Ingredients

  • 1 Can (14 Ounces) of Sweetened Condensed Milk
  • 1 Graham Cracker Pie Crust
  • 1 Carton of Heavy Whipping Cream
  • 2 Ripe Bananas

 Method

You can’t really go wrong with this.  Follow the steps below to make perfect Banoffee pie, every time.

  1. Remove the paper from the can as best as possible. Boil a pan of water and then place the can into it unopened. Boil for 2.5 hours, adding extra water as necessary.  While that is boiling you can get on with the next step.
  2. If you’re tough like me, pour the cream into a bowl and whip by hand (using a whisk). Alternatively, whip the cream using an automated mixer. Just make sure it whips up nice and thick. Runny fresh cream is not acceptable. Think Cool Whip consistency, but do not use Cool Whip. Do not use fresh cream from a squirty can either. I don’t care how real it says it is. It ain’t.  Put the bowl of fresh cream in the refrigerator until later.
  3. Just before removing the can from the water, slice up the first banana and put a layer at the bottom of the graham cracker pie crust.
  4. Remove the can carefully from the pan. Use a tin opener to open the can, and be on your guard for any hot caramel flying out. Open the lid fully and give the contents a stir. The caramel should be nice and thick. Pour it all over your layer of bananas in the pie crust. Put the pie crust in the refrigerator for about 1 hour (or until the caramel has firmed up a little).
  5. Now you can add the fresh cream.  I like a good layer of it, but you can add as much as you’re comfortable with.
  6. Put some chocolate shavings on top.
  7. That’s all there is to it.
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Recipe: Scotch Eggs

What You Will Need

  1. A pack of minced pork/sausage meat (16 0z)
  2. 6 Eggs
  3. Toasted coarse breadcrumbs

Preparation

  1. Hard boil 5 of the eggs.
  2. While they are boiling, beat the remaining egg in a bowl.
  3. Place a good layer of breadcrumbs in another bowl.

The Messy Bit

  1. Remove the shells from the 5 boiled eggs.
  2. Divide the pack of meat into five.
  3. Flatten a meat portion in the palm of your hand.
  4. Place an egg in the center and wrap the meat around it.
  5. Ensure egg is completely covered and meat layer is as even as possible.
  6. Take and gently roll in the beaten egg bowl.
  7. Take and gently roll in the breadcrumb bowl.
  8. Repeat steps 3-7 for each egg.

Baking The Eggs

  1. Pre-heat the oven to 425.
  2. Place scotch eggs on a tray and place in middle of oven. I use a tray with a rack to help fat drain away.
  3. Cook for 25-30 minutes.

Serving Recommendation

Best served with fries and Heinz Baked Beans!