Dear Jane

Far Flung Bee 2012


Weekend snippits

tin full of chocolate biscuits

Eating chocolate biscuits.

Pile of packages

Packing up orders.

Pinning bias binding onto a circular mini quilt

Pin pin pin pin pinning bias binding.

rubber shavings in the shape of a heart with a carving tool above

Carving stamps (this might be one of my favourite photos I’ve taken of all time!)

bruschetta on a plate

Making weekend bruschetta (the best kind!) for Mama and Papa Cheese.

What did you get up to this weekend?


Dark chocolate and orange scones – done healthy!

Ok, confession time.

A few years ago after the demise of a bad relationship and the start of a new relationship (with McDonalds and cheetos), I weighed over 90kgs/198lbs. With a lot of hard work and dieting I managed to drop 30kgs/66lbs and have spent the last year hovering around 63kgs.

Until I got laid up by a broken ankle, and went back to my comfort eating ways again. Not cool.

Well no more! No more sulking, no more making friends with deep fried chicken and chocolate biscuits and cake. I have made the challenging shift from years of dieting, to the much healthier mindset of “eating to be healthy”.

I’ve discovered what’s called the “clean eating” ‘diet’ (I say diet, but it’s not really a diet – it’s more just eating good wholesome food), and already I feel revitalised, energised, and even my skin looks better!

But that’s not to say that I don’t still have a sweet tooth! And this is why this recipe is soooo good – it’s healthy(er), but it’s just like having a piece of cake. Yum! And easy to make too, so what’s not to like! (Oh – and they’re high in protein so I love to have them as a post-workout treat sometimes – cause cake is the best way to end a workout!)



The secret is chopping up the choc chips really small, so that you still only use the same amount, but they feel like they go further – there’s tons of melty chocolate in each biteful! And the orange really gives them a zing! These are endlessly customisable with different flavours, so have a play and I hope you enjoy them!



Dark Chocolate and Orange Scones


2 1/2 cup whole wheat flour
1/2 cup sugar substitute
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 scoop vanilla protein powder
1 egg white
1 tsp vanilla extract
1/2 cup dark chocolate chips, chopped up
1 juiced orange
1 tbs orange zest (use the fine side of the grater to get zest, not chunks of peel)
1 cup milk (almond, if you can get it)



Preheat oven to 200C/400F and line a baking tray with baking paper

Mix together all dry ingredients in a bowl: flour, sugar substitute, baking powder, baking soda, cinnamon, choc chips, salt, and protein powder.

In another large bowl, mix together the egg white, vanilla, orange juice, orange zest, and milk.

Fold the dry mixture into the wet mixture until a sticky dough is formed (it will be a wet dough).

Knead the dough with wet hands and place onto the lined baking tray. Form dough into a circle about 1/2 thick. Spray a pizza cutter with spray oil and cut dough into wedges (at least 8 wedges) and do not separate.

Bake in the oven for about 15-20 minutes, or until golden brown and a skewer inserted into the middle comes out clean.

When they are done, recut along your previous cuts and plate them – and eat them! Best served warm (microwave for 15-20 seconds to re-warm at a later date).


Cheese scones

cheese scones


One of my fondest food memories growing up is weekends that seemed to last forever (ah for those days again!) and my whole family sitting around our cramped kitchen table at lunch, pulling apart my mama’s cheese scones and slathering them with butter.

I recently inherited her prize recipe (passed on to her from my Aunt) and I made my first batch today. Being my mama’s recipe I was nervous to do it justice, but as the scones cooked in the oven my kitchen smelt like home.




Mama Cheese’s Cheese Scones

2 cups SR flour
2 tbsp margarine
3/4 cup milk
1/2 cup grated cheese (about 125g)
pinch cayenne pepper
Preheat oven to 200C.
Sift flour into medium bowl, rub in margarine lightly.
Add milk & mix to a soft dough.
Knead gently on a floured board (if it is a bit sticky add a little more flour).
Pat out to 3/4″ thickness, cut into rounds with small floured cookie cutter.
Place in a greased 8″ round cake tin, sprinkle cheese over & dust with cayenne pepper.
Bake in hot oven for 15mins. If cheese isn’t browned enough for your liking, finish it under the grill/broiler.
Pull apart warm scones, cut in half, butter halves & eat!


I tried knitting once before, and that attempt went much the same way as my first attempt at crochet: exceedingly poorly.

Really, I think a manatee would have better knitting skill than me!

Still – I got there in the end with crochet, and I think that maybe, someday, hopefully, probably, (ok probably not), I might get there with knitting.

So I picked up my knitting sticks and gave it another shot. And it was reassuring to know that I still suck at it! But I’m nothing if not stubborn, and my ultimate goal is to be able to knit socks like the lovely heyporkchop, so I need to perservere.

I think I’ve mastered the knit stitch. I’m making a chunky scarf!



Other things I have made this week:

  • Enjoying carving some stamp commissions.
  • I basted my zig zag quilt and can’t wait to get quilting!
  • Cappuccino fudge cheesecake for my mama’s birthday.

Choc ripple biscuit base, dark chocolate tia maria ganache, espresso cheesecake, and sweetened sour cream vanilla topping.


Next on my list:

  • Quilt my zig zag quilt!
  • Far Flung Bee June blocks
  • Make an i-cord necklace (eek! DPNs!)


My name is Holly and I live in Australia. This is where I blog about the stuff I make (mostly quilts, stamps & plushies). Sometimes I also write about things that inspire me. Thanks for stopping by!


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I hope your visit here has been inspiring, but please respect my designs and idea as my own. You are welcome to use my patterns & tutorials for personal use (for you, for gifts, etc.), but not commercial use. Please feel free to link to my tutorials, but please do not reproduce them in full on your site. Thank you! © HOLLY McGUIRE 2008-2014

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