White Feather Collar

I have been fiddling lately with all the new feathers I bought a couple of weeks ago. I was going to make this one all white and creams. But because I am known to change my mind quite frequently, when I took this to my seamstress that's exactly what happened. Whilst there I decided to put a black velvet ribbon on it and because I cannot seem to get past red, it will have a red satin flower brooch on it as well. I just loved the combination when I saw it. It very much reminded me of the Chanel colours.

This is what the cape collar would have looked like just prior to taking it to seamstress.

The Amazing Race

Well a few weeks ago I received a late night frantic email from my best friend KR about entering the Amazing Race. And I said yes because that's just what friends do. Yes I know! Then I realised she was crazy because she wouldn't let me post about the application until after the closing date! (so we would have a better chance of being selected!)

I vaguely remember her always talking about the show. Well now I wish I listened more. I am sure I saw ads for the show and people were walking on tightropes above huge dams or swimming in shark or crocodile infested waters or eating local delicacies which involved monkey brains or some other life threatening "adventure"!.

Anyway whilst filling in the application form, my husband expressed concerns about the 5 weeks I will be away if successful. I heard 5 weeks and said where do I sign!

Queen of the slices- Chocolate Caramel Slice

Base
112g (1/2 cup, firmly packed) brown sugar
56g (2/3 cup) desiccated coconut
100g (2/3 cup) self-raising flour
85g butter, melted

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).

Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.

Stir brown sugar, coconut, and flour together in a large bowl until well combined. Add butter and mix until well combined. Firmly press mixture into prepared pan using the back of a spoon.
Bake for 10-12 minutes or until lightly browned and slightly risen.
Set base aside to cool for about 10-20 minutes

Caramel Filling
30g butter
40ml (2 tablespoons) golden syrup
395g (1 can) sweetened condensed milk

Place butter and golden syrup in a medium, heavy-based saucepan over medium heat, stirring occasionally. When butter has melted, add condensed milk. Stir constantly over medium heat for about 9-12 minutes, until caramel thickens.

Gently spread caramel evenly over base. Return to oven for a further 10-12 minutes
Allow slice to cool to room temperature.

Topping
150g milk or dark chocolate, melted
Melt the chocolate in a small saucepan over very low heat, stirring frequently. Spread melted chocolate over caramel.

Refrigerate slice until chocolate is just set, about 20-30 minutes. Remove slice from pan and cut into pieces. Use a hot, dry knife to cut the slice. Store in airtight container in the fridge.