Lilzylilz

Autumn is well and truly here and those winter months are just around the corner, so I thought I would entice you with some of my favourite rugs available on the market at the moment.

I'm sure these will get your inspirational home ideas flowing

Enjoy!

The Rug Collection

Megan Hess

Designer Rugs Meghan Hess

Greg Natale

Dinosaur Designs

Camilla

Choosing a rug is no easy task, and can sometimes take some time until you find the right one that fits your space perfectly. There are so many variables to factor in, the colour of the walls, existing furniture, style of your home etc. If you want to achieve that professionally styled look then I can help. Simply send me an email and we can book in a consultation.

Laila@lilzylilz.com

Tap on the available captions below the photos above for direct link to website.

Thanks for stopping by and I hope to hear from you soon

Heart Shaped Cookies

So I was doing some grocery shopping the other day and couldn't help but notice all the valentines day promos around. I don't usually buy cards for V day but i fell in love with the colour palette on one of the cards and quickly purchased it.

Then I thought how cute a bunch of heart shaped cookies that matched the card would look, plus my girls have been begging me to make cookies so this was the perfect occasion.

I wasn't sure what ingredients I would need so I also grabbed some butter, sugar, eggs (needed a dozen anyway), some food colouring, vanilla extract and hoped I had everything else I needed at home. Oh and a heart shaped cookie cutter!

I got mine from Big W here

INGREDIENTS

250G (1 Block) BUTTER, SOFTENED and cut into cubes
¾ CUPS CASTER SUGAR
2 TEASPOON of vanilla essence or 1 vanilla bean stick scrapped
1 EGG YOLK
2¼ CUPS PLAIN FLOUR
1 CUP ICING SUGAR
50ml WATER
FOOD COLOURING, green, red, blue, yellow
Lemon zest 2 teaspoons (optional)
handful of finely crushed almonds (optional)

Method

Preheat oven to 180ºC (350ºF).
In a large bowl using a stand alone mixer or hand held mixer beat butter and caster sugar until creamy and pale in colour. Add the egg yolk, vanilla of your choice and lemon zest (optional), continue beating until well combined. Gradually add the flour. You may need to switch to a paddle attachment for the dough to combine well. Sprinkle almonds over dough kneading it into the dough ( also optional).
Divide the dough into 2 equal balls into a bowl and cover with glad wrap and place in the fridge to cool for 20 min.

In the meantime place the icing sugar and water into another bowl and beat on medium speed until well combined. Then divide into 4 small bowls. Leave one white, add 3 drops of red food colouring to bowl number 2, 2 drops of yellow food colouring to bowl number 3, and 4 blue drops with 2 green drops of food colouring to bowl 4. This should leave you with 1 white icing, 1 pink icing, 1 yellow icing, and 1 aqua icing mix.

Once dough is cool and hard, roll out onto two different sheets of baking paper until about 5mm thick. Using your heart shape cutter cut out your hearts, You can use different sized cutters. Left over dough and be rolled out again to cut more hearts.

Place in oven on baking paper, and flat tray for 10 to 15 minutes or until golden. Do not place them too close together on the tray.

Once cooled ( on a wire rack) using a piping bag or spatula, spread your icing over the cookies following the heart shape and set aside to harden.

I was able to make two large trays of different sized cookies.

And Voila