Finding The Happy

Looking for joy in all the right places



Baking Anzac biscuits with Nanna

Enjoying some quality time with Nanna before she returns home tomorrow.


Arddun mixing flour



Arddun scooping biscuit mix into tray
Scooping biscuit batter into tray
Covering ears before baking paper is torn
The ripping of baking paper sure can get loud
Grinning at camera while baking with Nanna
Baking with Nanna is heaps fun!

Nanna and Arddun posing for camera in mid-bake

Golden and perfect Anzac biscuits
Golden and perfect Anzac biscuits
First bite into Anzac biscuit
First bite into Anzac biscuit. (At least two others were consumed in quick succession thereafter!)
Looking guilty while eating biscuits
A shared guilty pleasure

The successful failure

One of the perks of being a part-time SAHM before Arddun goes to preschool is the time we get to just hang out together and try things.

We were going to surprise Tony with cookies when he returned home from work this week (He’s working longer and longer hours, and has to deal with interesting staff. Not his favourite two things.) Decided to try out a new recipe from a book I’d bought cheap from Borders years ago (American measurements, with metric translations). Was supposed to be brown sugar cookies with a drizzle of lemony icing.

Wasn’t too sure about the recipe halfway through but because I’m no baking diva, and we were having too much fun, I pressed on.

Collage of Arddun with cookies on tray
Cookies are looking good on the tray at least
Arddun profile baking collage
Arddun’s chief role: beater eater

 Sadly, when we pulled the trays out 12 minutes later, everything was le splat. Just too much butter, methinks. And waaay too salty.

I was pretty disappointed. But Arddun just walked over, looked at the trays, said “Oh dear, Mummy!” and then patted me gently on the back. “Oh well. It’s okay. Nevermind. You alright?”

Prompting me to question who had the more adult response, really. What a crack up!

Strawberries and chocolate dipping sauce
When all else fails as spectacularly as it did, go to chocolate-drenched fruit
Arddun eating a strawberry
Happy with consolation prize


I might be on a roll here…

Pecan and choc chip cookies. A little dry, so will ease off on the flour next time.


The last time I baked something sweet that turned out alright was 18 years ago at my Home Economics exam. Even then, the cake had sunk in the centre but I had covered that up with fruit and smothered the whole thing with chocolate, so the teacher got distracted…

Since then, I hadn’t needed to touch an oven. As far as Asian desserts go, I wasn’t ever a fan and as far as baking in the family went, our oven short-circuited the house once and we’d never used it since.

Then I got to Australia.

Hospitality in Australia – good hospitality in Australia – seems to go hand in hand with culinary sweets. Morning tea – cakes and bikkies. Afternoon tea – different cakes and bikkies. Dessert. Cream. Cheese. Butter. Pastry. Meringues – large, small. The boring nutrition of fruit completely negated by sugar and spice and all things sinfully nice.

But the problem is, I suck at baking.

I blame my oven most of the time. The thermostat is as reliable as a weather man licking his pointy finger and sticking it into the breeze. You set the oven to 160°c fan-forced and the light will go off when it hits the mark. But the temperature will keep climbing. Before you know it, your beautiful tart has been sitting in 220°c for the last half hour and you could play frisbee with the product.  And kill the person it lands on.

But the bigger problem is my penchant for making things up as I go along (works for Chinese cooking, baaaad for baking…) and the fact that I’m rather heavy-handed with ingredients. Also, I can never get the butter-flour balance and before long, am spiralling into the abyss as I try to get what I think to be The Perfect Dough. The list goes on and on.

But good hospitality – great hospitality – almost demands some TLC with the dessert. Some effort required. Some home-made goodness. OK for when it’s a lunch or dinner. But when it’s the in-betweeners, it’s not like I can rock up with some soy sauce chicken, you know what I’m sayin’? NO cake goes with soy sauce chicken.

Turning up with store-bought confectionery used to merely be embarrassing but now that I’m a full-time housewife, it bugs the living daylights out of me. “It’s not an exam, you know,” Tony reminds me gently. He is greatly amused by my new-found definition of success in life. But I am not. Now that I am a Mommy, I get to go to mumsy things which always seem to involve driving to someone’s house for tea and sweets. And I’d love, for once, to be able to say, “Great! I’ll whip up some <insert delectable pastry here>!” and not sneak off to Aldi’s.

Also, fast-forward to the year 2016 when Arddun’s 5 and she’s the only kid in her kindergarten not to have cake made from the Australian Women’s Weekly Children’s Birthday Cake Book because her mother is a putz with the oven. My poor baby girl, laughing stock of kindergarten, scarred for life.

Anyhoo. Went and bought a book that promised easy baking. It says so on the cover – “Easy baking“. I made a lemon currant loaf. And watched the oven like a hawk. And moaned into Tony’s shoulder about how it will turn out awful.

And it turned out okay! It even turned out edible.

Lemon currant loaf
"There is hope for her after all."

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