Is My To Do List Working?

 The above is a picture of my blow up spider , I actually have 3 but the other 2 need blowing up again LOL



Finish one Halloween Ornament - Have picked out the chart, just need to find the fabric
No update on this one..................

Finish one Christmas Ornament - Nearly finished stitching, then I have the finishing (that is another story) Finished stitching, just waiting for some christmas fabric to arrive from ebay

Finish page 3 of my mums Christmas Xstitch, then that leaves only 1 page to get done in November - Yeah right LOL - I am about a third of the way through the third page
 

Clean out bedroom and reorganise, de clutter, evict the dust bunnies etc
 How sad is this, I am taking Friday off work to clean my bedroom, not sure if there will be before pictures LOL

I am currently on a baking thing, I find Sunday afternoons is the best time for me to get motivated and it provides a lovely treat for after dinner on a Sunday night.
The other Sunday I made a kiwi classic "Ginger Crunch" but while the picture doesn't do it justice it tasted wonderful.

And here is the recipe............................

Ingredients

• 125 g butter, softened
• 1/2 cup sugar
• 1 1/2 cups standard plain flour
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• icing
• 75 g butter
• 3/4 cup icing sugar
• 2 tablespoons golden syrup
• 3 teaspoons ground ginger

Directions

1  Cream butter and sugar until light and fluffy.

2  Sift flour, baking powder and ginger together. 

3  Mix into creamed mixture.

4  Turn dough out onto a lightly floured board. Knead well.

5.  Press dough into a greased 20x30cm sponge roll tin

6.  Bake at 190C (375F) for 20-25 minutes or until light brown.

7.  When there is about 5 minutes of cooking time left, combine butter, icing sugar,  golden syrup and ginger.

8   Heat until butter is melted, stirring constantly.

9   Pour hot ginger icing over base while hot and cut into squares before it gets cold.