Pregnancy photographs

I have had one crazy busy couple of weeks. My photography business is really starting to pick up which I am thrilled about. I registered my business name so I'm now official! I was given a part time job by my neighbour to help her make her wholesale products (even got the job of doing a product shoot for her but more on that later). And I got to photograph a beautiful expectant mum.

She was 38 weeks pregnant when I took these photos with her 3rd child (a little girl this time). How I wish I had looked that good at 38 weeks pregnant! Just as we were finishing up we went into her backyard and I couldn't resist taking some pictures with her sitting on some great rocks. Hope you enjoy this selection of photos I took.

Homemade Muesli Bars

Thanks to my sister Michelle for this recipe. Yummy lunchbox or snack recipe, hope you enjoy it as much as my family does.

3 cups toasted muesli (or raw)
1/4 cup chopped dried fruit (apricots, sultanas, etc)
1/3 cup coconut
125g butter
1/3 cup honey
1/3 cup peanut butter
1/2 cut firmly packed brown sugar

Line a slice tin (16x26cm) with baking paper (allowing overhang for easy removal).

Combine 1st 5 ingredients in a large bowl.

Add butter, honey, peanut butter and sugar to a saucepan and cook on a moderate heat for 4-5 mins until thickened.

Pout into dry ingredients. Stir. Press into tin, smooth top, cover and refrigerate overnight or until set.

Cut and serve.

Enjoy!

Chocolate Coconut Rough Slice

This slice is divine! It tastes just like Golden Rough chocolates.

125g butter, melted
1 cup dark brown sugar
1 egg, lightly beaten
1 tsp vanilla essence
1/2 cup plain flour
2 Tblsps cocoa powder
1/2 cup shredded coconut
Extra 1 Tblsp shredded coconut

Icing

1 cup icing sugar mixture
2 Tblsps cocoa powder
2 tsps butter
2 Tblsps hot water

Grease an 18cm x 28cm slice pan and line with baking paper. Preheat oven to 180C.

Place butter, sugar, egg and essence into a bowl and stir well. Add combined sifted flours and cocoa and coconut. Stir to combine.

Spoon mixture into prepared pan, pressing it firmly over the base.

Cook for about 30 minutes or until firm. Remove and cool on a wire rack.

To make icing, place icing sugar mixture and cocoa into a bowl. Add butter and water, stir until spreadable.

Spread chocolate icing mixture over top of slice. Sprinkle with extra coconut (and white choc chips if you have some). Allow to set.

Remove from pan and cut into squares.

Rhubarb coconut cake

I got this recipe from a work colleague many years ago. It's delicious - try it!

1 1/2 cups self raising flour
1 1/4 cups caster sugar
1 1/4 cups desiccated coconut
125g butter, melted
3 eggs, beaten lightly
1/2 cup milk
1 teaspoon vanilla essence
3/4 cup finely chopped rhubarb
2 stalks rhubarb (extra)
2 tablesppoons demerara sugar

Preheat oven to moderate. Grease and line 20cm round cake tin.

Combine flour, caster sugar and coconut in medium bowl; stir in butter, eggs, milk and essence until combined.

Spread half the mixture into prepared pan; scatter chopped rhubarb evenly over mixture. Spread remaining bater over rhubarb.

Chop extra rhubarb into small pieces and arrange pieces over top of cake, sprinkle with demerara sugar.

Bake in moderate oven for about 1 hour and 15 minutes. Stand cake for 5 minutes before turning on a wire rack to cool.