Trying to be a smartie pants sometimes gets you in trouble!

I thought I would channel my inner Martha Stewart and bake some chocolate scrolls for the kids this week. My boys have an excursion so I thought they would enjoy an extra treat as they went about their day.

I halved the dough recipe, as the original recipe makes a stack load of scrolls. Adjusting a recipe can sometimes turn out in the negative but luckily the dough turned out perfect.

Rolled out my dough, spread the butter; scattered sugar; liberally, and I mean liberally, scattered choc chips and choc melts; rolled the dough up; cut them and placed them in the baking trays.

Everything going well.

Have a chat to Hubby on Skype while the scrolls are cooking. Interrupt the conversation to pull my baking out of the oven.

In a need for praise I take my hot, fresh scrolls into the study to show Hubby my handy work....he's drooling...I'm beaming...

Everything is good.

Turn around to take my hot buns (pun intended) back to the kitchen..............

Sleeve gets caught on the door knob..........you know where this is going!!

Scrolls up-end themselves onto the floor.........

Quickly I try to save them, but unfortunately they are barely recognisable.......

Luckily I have another batch baking in the oven and I didn't feel half as guilty about eating the "unedible" ones that evening!!

Have you had a food disaster like this before?

P.S. they tasted as good as they should have looked.

P.P.S. I said a few choice words , it's only natural

Fresh Pasta

We eat a lot of pasta dishes throughout the week in our house. They are just so easy and convienent to whip up and more importantly everyone will eat pasta.

So, a little while ago Ewan bought me a pasta machine. The machine has sat on the top of my kitchen cupboards, still boxed, since the day it came home. It's not because I didn't want it, it was just that everytime I was making a pasta dish I needed the pasta NOW not in an hour after kneading/resting/rolling the dough.

Nadine (my sister) invited us around to her place yesterday so the kids could hang out. So I took the opportunity to mess up her kitchen and make that pasta that I have been dying to try out.

The recipe I used came from Jamie Oliver's website, but on speaking with Dee it seemed that the common egg to flour ratio was 1 egg to 100gm of strong "00" flour. (here's another use for "00" flour)

It was a very easy process and the outcome was a FAR SUPERIOR product than the store bought stuff.

The main issue was where to hang all that fettucine.......the door handle of the oven certainly came in handy!

This recipe makes enough dough to feed an army. Yesterday I only used half the dough to feed the troops. So now I have the other half, which will easily feed a family of 5, in the fridge for a meal during the week.