October is Breast Cancer Month in Australia and October 27 is Pink Ribbon Day. It is a day to help raise funds for the research into the causes and treatments for breast cancer, for support services for women and their families and community education programs to increase awareness of early detection and the need for regular screening.

Breast cancer affects many women, with one in eleven women diagnosed before the age of 75. It is unfortunately the most common cause of death among women.

Please support either through donation, the purchase of merchandise or by attending special fundraiser events. There are breast cancer networks around the world and in Australia, this is through the National Breast Cancer Foundation.

For all the mothers, daughters, sisters, grandmothers and nieces in the world affected by breast cancer, think pink and get involved to raise some money in aid of fighting breast cancer.

Linda x

Vanilla Cupcakes

To show my support for Pink RIbbon Day this year, I made a big batch of pink-frosted cupcakes to sell at a morning tea fundraiser being held at work.

Recipe from Marie Claire Taste 101, Edition One.

1 ½ cups self-raising flour

½ cup caster sugar

175g unsalted butter, softened

150ml milk

3 large eggs

1 teaspoon vanilla extract

Frosting

2 ½ cups icing sugar mixture

2 tablespoons liquid glucose

50g unsalted butter

pinch of salt

pink food colouring

1. Preheat the oven to 175C. Line a twelve hole half-cup capacity muffin tray with paper liners.
2. Place all ingredients into a bowl of a mixer and beat on low speed until mixture just comes together. Increase the speed and beat for 4-5 minutes or until the mixture is thick, smooth and aerated. Spoon into the prepared tin, filling them two-thirds full.
3. Bake in the centre of the oven for about 25 minutes or until the cupcakes are firm and golden brown. Remove from the oven and transfer to a wire rack to cool.
4. For frosting, beat all ingredients in a bowl of an electric mixer until combined. Add 3 tablespoons of hot water and pink colouring, then beat on maximum speed for 6-8 minutes until frosting is smooth and shiny. Frost the cooled cupcakes using a small spatula. Decorate as desired.

I. LOVE. GRANOLA.

Yep, I love it so much, I had to declare it in capital letters. I know everyone else does too. My first granola recipe is one of the most popular recipes visited on my blog and I thought another version might be appreciated.

What I love about this particular granola recipe is that it’s sweet without being overpoweringly sweet, it has that warm homely smell of cinnamon and vanilla, the apricots had a different textural dimension and it has the perfect amount of crunch. Delicious for breakfast in the morning with yoghurt, yummy as an on-the-go snack and yummy with milk for a late-night treat in front of the TV.

Enjoy!

Apricot Granola

I particularly don’t like clumpy granola, but if you do, simply ensure that you firmly compress the granola into the trays before you let it cool. Then, once it’s cool, you can break it up into clumps.

7 cups rolled oats

2 cups slivered almonds

1 cup brown sugar

¾ cup raw sunflower seeds

2 teaspoons ground cinnamon

? cup vegetable oil

½ cup honey

1½ tablespoons vanilla extract

1½ cups diced apricots

1. Preheat the oven to 180°C. Line two large baking trays with baking paper.
2. In a large bowl, combine the oats, almonds, sugar, sunflower seeds and cinnamon. In a small saucepan, heat the oil and honey over medium heat until just simmering.
3. Pour the liquid mixture over the oat mixture and thoroughly combine with your hands (careful it’s hot!) until everything is coated. Spread the mixture onto the prepared trays.
4. Bake for approximately 25 minutes, stirring every ten minutes to ensure even browning. Bake until golden brown. Stir in the apricots as soon as you remove the trays from the oven. Allow to cool completely on trays.