Mum's Kitchen, Mum's Heart

23/12/2025

🤍🤍 Christmas can feel impossibly loud when you’re carrying grief 🤍🤍

20/12/2025

Ikea you did it again this year

06/12/2025

Blessed being a mum! 🤼‍♂️👦👦👦💚🧡🩵

06/12/2025

Thank you for saying yes! to your calling and your time visiting Adelaide and having an inspiring conversation with us. I am so blessed to be in your presence of your wisdom 🤎🤎🤎🤎🤎 exciting times ahead 🤎 #🤎

05/12/2025

Christmas baking at its cutest! 🎄🦌
The kids and I made these reindeer biscuits for gifts and they turned out adorable.
Simple, messy, fun and full of memories — exactly what Christmas should be. ❤️

Ingredients
- 1 packet Scotch Finger biscuits
- 1½ cups milk chocolate melts
- Mini pretzels
- candy eyes
- Red or green M&Ms (for noses
- Baking paper

Instructions
1. Prepare your workspace
• Line a tray or bench with baking paper.
• Set out bowls with melted chocolate M&Ms, candy eye’s and pretzels so everything is easy to grab.
2. Melt the chocolate
• Place chocolate melts in a heat-safe bowl.
• Microwave in 20–30 second bursts, stirring between each, until smooth and fully melted.
3. Create the reindeer faces
1. Take one Scotch Finger biscuit.
2. Dip or spoon melted chocolate onto the top third of the biscuit to make the reindeer’s head.
3. Position:
• Two pretzels (or pretzel halves) at the top for antlers.
• candy eyes onto the chocolate.
• One red/green M&M in the centre for the nose.

4. Set the biscuits
* Place the finished reindeer onto baking paper.
* Allow to set at room temperature or pop in the fridge for 10–15 minutes.

5. Package (Optional)
* Slide each reindeer biscuit into a small cello bag.
* Tie with red or green curling ribbon to make them gift-ready!

Tips & Tricks
* If pretzels keep breaking, use the loops as antlers — they look cute either way.
* Kids can assemble while you control the melted chocolate part.
* Add a tiny extra blob of chocolate behind each eye or nose for extra sticking power.
* You can also use white chocolate for a fun variation.

Makes:
Approximately 20–24 biscuits, depending on how heavy the kids are on snacking while decorating 😄.

20/10/2025

A soft, nutty almond cake topped with tender roasted rhubarb — the perfect blend of sweet and tangy! ✨

Ingredients
>175g pure icing sugar (plus extra to dust)
>160g almond meal
>5 egg whites
>110g coconut oil, room temp
>2 tbsp flaked almonds
>350g rhubarb, trimmed & cut into 4cm pieces
>2 tbsp pure icing sugar (for roasting)

⸻

Method
1 Roast the rhubarb:
Preheat oven to 220°C (200°C fan). Toss rhubarb with icing sugar + 2 tbsp water in a baking dish. Bake 15 mins — soft but still holding shape. Cool.

2 Prepare the cake:
Reduce oven to 180°C (160°C fan). Grease & line an 18cm springform pan.

3 Mix it up:
Sift icing sugar into a bowl. Add almond meal & whisk. In another bowl, whisk egg whites until foamy, then add coconut oil and almond mix. Pour into pan.

4 Top & bake:
Arrange rhubarb on top, gently pressing into batter. Sprinkle with flaked almonds. Bake roughly 1 hr or until golden.

5 Finish:
Cool slightly, then remove from pan. Dust with icing sugar & serve! 💗

⸻

🌸 Tip: serve warm with cream or vanilla ice cream.

📸 Tag me if you bake this — I’d love to see your version! -cake 🍰

15/10/2025

Today, on Pregnancy & Infant Loss Remembrance Day, I honour all the little ones who were loved deeply and missed endlessly.

Some stars shine only briefly, but their light lasts forever 💫

♥️ 🕯️ 🦋

10/10/2025

01/10/2025

Hi I'm Lisa Marie, come join me from the kitchen to the chaos. I'm a mum navigating grief and raising 3 kids with my amazing hubby with love, food and honesty. welcome to a space where stories simmer and healing starts at the table ###