Yesterday, Mom and Dad went to the Bear River market. They brought me home a bottle of Sledding Hill Lavender Simple Syrup. So, this is the first of many things I’ll be making with lavender. Many recipe ideas jumped to mind (including lavender vanilla ice-cream ) but with the time and equipment we had tonight, it had to be simple. A name for this dessert was hard to decide. Eventually we came up with, “Late Summer Fruit Grunt with Lavender Whipped Cream”. A grunt is usually defined as a dessert made of fruit topped with dough, although I used more of a batter to cover the fruit.

This lavender syrup is delicious and can be used in so many different ways. I suggest, if you’re able to get a hold of it, DO SO! Here’s their website – http://www.sleddinghill.ca

You’ll need:

• 1 cup Bisquick mix
• 1 cup milk
• 1 egg

• 3 peaches
• 2 cups strawberries
• 3 cups blueberries
• 5 tbsp brown sugar
• 3 tbsp butter
• 1 tbsp flour

• 1 cup whipping cream
• 4 tbsp lavender simple syrup

Preheat oven to 400 degrees.

Clean all the fruit. Remove the skins of the peaches (using boiling water for easy removal). Slice strawberries and peaches and add to a bowl with the blueberries. Add the brown sugar, butter and flour and mix.

In a separate bowl, combine Bisquick mix, milk and the egg. Mix together to form a runny batter. If the batter is too thick, add more milk.

Grease a 9 inch square pan. Pour in fruit. Cover with batter.

Put in the oven for 35 minutes or until top is golden brown and a toothpick comes out clean.

While it cooks, take a new bowl and whip the cream. When you are close to soft peaks, add the simple syrup slowly while whipping. Taste as you go to make sure the balance is right.

Serve grunt with a dollop of whipped cream on top.

Enjoy I say! It is delicious! I’m pretty proud of myself because this is one of the the first recipes I’ve ever created! I hope you all love it. It can be done with any type of fruit.

It’s Yours truly, G‘s first anniversary! I’ve had so much fun blogging for the past year and I’m very happy with how everything’s been received! Thank you!

To celebrate the blog’s first anniversary, I’ve decided to raise money for WeFeedback.

This organization’s mission is to “enlist your help and the help of your social networks in the fight against the chronic hunger that burdens families all over the world”.

WeFeedback is aimed at fighting hunger in a positive way by taking a new, fun and social approach. WeFeedback is a trusted organization; part of the United Nations World Food Programme and is supported by many celebrities, including Christina Aguilera, Drew Barrymore and George Stroumboulopoulos.

My goal is to feed 4000 children. You can help by visiting Yours truly G‘s WeFeedback page: http://wefeedback.org/bloggers/yours-truly-g

How do you donate?

Step 1: You choose your favourite food, put it into the Feedback Calculator on the right side of the page, along with the estimated cost. Then you can calculate how many hungry children this would feed.

Step 2: Donate that amount by clicking the “Feed Them Now” button . Or, if you want, you can donate multiples of that amount. In this way you feedback more portions of your favourite food.

To see how many children we’ve fed in total, check Yours truly G‘s WeFeedback profile under “My Network impact”.

Anyone who donates will be entered into a draw to win a custom pair of wrapped headphones (made by me ).

I’d love for you to share my page! On Twitter, Facebook, Tumblr, email – anything you can think of. With your help, we can reach the goal of  feeding 4000 children and maybe even more!

Thank you, everyone!

It’s officially summer vacation! Hooray! I am back. Recipes and DIYs are going to be coming at you like crazy now!

Another Masterchef Australia recipe for you. Just look at them. I know you won’t able to resist. Vanilla buttercream and raspberry jam sandwiched between two custard biscuits. That description would make anyone’s mouth water.

I made these a few days after Canada Day, which is too bad because the colours would have been perfect. I also missed the 4th of July by two days – whoops. I could have added some blueberry jam for that perfect colour theme.

You’ll need:

For biscuits

• 3/4 cup unsalted butter
• 60g icing sugar, sifted
• 1/3 cup custard powder
• 1 teaspoon baking powder
• 1 1/2 cups plain flour

For vanilla buttercream

• 1/2 cup butter, softened
• 2 teaspoons vanilla bean paste
• 1 cup icing sugar, sifted

For raspberry jam

• 1 1/4 cups fresh or frozen raspberries
• 1 1/4 cups caster sugar
• Juice of ½ a lemon
• ½ teaspoon gelatine powder
• Icing sugar, to serve

1. Preheat oven to 350°F. Line two oven trays with baking paper.

2. For biscuits, cream butter for two minutes in an electric mixer. Add icing sugar and custard powder and mix until combined. Sift the baking powder and flour together then add to the dough and mix well. Roll dough into 40g balls, place on a baking paper lined baking tray and press each ball with a fork to leave an indent. Bake biscuits for 16-18 minutes or until light golden. Stand on trays 5 minutes to cool then transfer to a wire rack to cool completely.

3. For buttercream, whisk butter and vanilla until smooth. Add icing sugar and beat until mixture forms a paste, the consistency of thick icing. Spoon into a piping bag fitted with a small star nozzle.

4. For jam, place raspberries, sugar and lemon juice in a small saucepan and cook for 20-30 minutes until thickened. Mix gelatine powder with one tablespoon cold water together. Remove the jam from the heat, stir through gelatine mixture. Transfer to a heatproof bowl and cool in the fridge.

5. To assemble, place a spoonful of cooled jam on the base of half the biscuits. Pipe buttercream in a circle onto the base of the other half of the biscuits. Gently press one of each biscuit together to form a melting moment. Dust with icing sugar before serving.

Yummy Yummy.