Mia Bella Passions

Office Organisation Clip-it Line...

If your office resembles mine, you will have little bit's of paper EVERYWHERE!

A bit of paper with a reminder...

a bit of paper with an idea you just must make...

a cake you must bake...

or a meeting date.

(Oh my - I should have been a poet!)

I decided I needed a system to prioritise and order my notes,

so created an office organisation clip it line, with button embellishments.

You will need:

Needle and cotton

Cord...

Clip pins

And Buttons...

Create a small loop in the end of the cord, which you have cut to desired length.

Stitch the loop to hold in place.

Work out the spacing for the clips and thread onto the cord.

Add the note papers so you have a guide for button placement...

Stitch a button by the loop and clip your clips/paper along the line...

Loop the other end of the cord,

stitch and sew on another button embellishment.

Then sew the other buttons in between each clip it note.

Now you are ready to hang it...

I screwed mini hooks into the wall to hang mine, but you could use stick it hooks.

The Office Organisation Clip-it Line has certainly sorted the most important notes from the rest!

Coconut Apricot Bars...

Forget about the chocolate content, and then you can consider this bar healthy, right?

Let's consider the research, which actually indicates dark chocolate isn't that bad.

Quality dark chocolate has many a health benefit. 'Mr Google' confirms this.

Coconut Apricot Bars

Preheat oven to 160 Celsius

Line a 27.5cm by 18cm (about 11 x 7 inch size) slice pan with baking paper.

Melt 50 grams (1.8 ounces) of butter, 200 grams (7 ounces) of dark cooking chocolate and a half cup of honey in a large pot.

When melted add 2 1/2 cups cooking oats, 1/2 cup coconut and 1/2 cup diced apricots.

Combine mixture.

Press into a prepared slice tin (size 19.5cm x 28.5cm) and bake for 30 minutes.

Cool completely.

Refrigerate overnight then cut into bars.

You can cut into muesli-style bars as shown, or smaller squares...
You now have permission to indulge!

Pop over HERE for the printable recipe.

Grab a cuppa, and visit

my Fine Art America gift store

Photowall Sweden

For beautiful wallpapers and prints.

#healthbars #oatbars #apricotbars

The French Shabby Chair Makeover...

Having acquired this fab wee French inspired metal stool,

the big debate was...to paint or not to paint!

Is the metal too shabby in all it's rusty marked glory?

I decided no it is not.

There is just something about the time worn patina of aged metal that I love.

So the metalwork shabby look remains.

I found a remnant of the most gorgeous fabric, which is called 'Paradiso' in Cobalt by Charles Parsens.
For the local followers you can source this from Peter Clark Interiors.

And this covered the very shabby and just can't keep it original seat cover!

It looks AMAZING.

(Gleeful happy dance in progress behind the camera!)

Gracie really doesn't care at all because it is nap time you know!

But I am in shabby love....

I just can't decide which I love the most, that divine fabric or the chair!

Both I think...

Macadamia Caramel Slice...

Macadamia Caramel Slice...

This is so moreish you simply will not stop at one piece!

You know what it's like when you open a bag of chips and you can't just have one?

Well this slice has the same guaranteed effect!

Macadamia Caramel Slice

Preheat oven to 180 degrees Celsius

In a large pot melt 170 grams butter.

Add 1 cup brown sugar

2 cups self-raising flour

70 grams rough chopped macadamia nuts

Press dough into a baking paper lined slice pan

Bake for 10 minutes.

While cooking make caramel.

In a pot melt 2 tablespoons golden syrup and 50 grams butter.

Add a 395 gram can of condensed milk.

Stir over heat to boiling. boil 5 minutes, stirring constantly until thick and golden.

Pour onto hot base and spread to edges.

Bake another 10 minutes.

Cool slightly and top with 100 grams melted dark chocolate that has 1 tablespoon Kremelta (vegetable shortening) added to it. This stops the chocolate cracking when the slice is cut.

When completely cold and chocolate has set. Cut into slices or pieces.

A soft buttery shortbread base with macadamia nuts inside...
a thin layer of gooey caramel that is the perfect sweetness...
And a creamy chocolate topping.
Now that's my kinda slice!