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Hope you all managed to get some ‘rest and relaxation’ on Mother’s Day… I certainly enjoyed my cooked breakfast in bed… (even if the scrambled eggs my 7 year old made were completely overcooked…!). Us Mums certainly deserve a few treats every now and then, with the busy lives we lead…don’t we!
On the subject of treats…this issue we are really excited to tell you about our mid-winter promotion…which we are sure any busy parent would love to win….
One lucky customer will win a trip to Queenstown for 2 nights with a friend or partner for the Opening Weekend of the American Express Queenstown Winter Festival.
The prize includes return flights for 2 to Queenstown with Air New Zealand and 2 nights accommodation for 24 – 26 June, 2011. Also included is a meal for 2 at Winnies Pizza Restaurant & Bar, and breakfast for 2 at Vudu Café and Larder. Just the midwinter getaway you deserve…
To enter just make a purchase online at www.threebagsfull.co.nz between now and the 15th June 2011. The winner will be contacted by the 17th June 2011, and announced in our next Newsletter.
Whilst in Queenstown you will be able to witness the inaugural Three Bags Full float entry into the American Express Queenstown Festival Street Parade. Be sure not to miss it if you are in our neck of the woods.
If you’re out and about in Arrowtown on 28th or 29th May, head down to the Hall for some great bargains from local designers, including Smith & Western, Claire Bloom and Tamsin Cooper…and of course Three Bags Full!
Arrowtown Hall Designer Sale 28 & 29 May 2011 Arrowtown Hall, Arrowtown
Best-Ever Chocolate Cake (A.K.A Easiest Ever Chocolate Cake!!)
Now I know everyone claims to have a “best-ever” chocolate cake recipe, but this one is so fail safe and I have been asked for the recipe so many times, I thought perhaps it’s about time I gave it away!! It takes less than 10 minutes to make and I have even used it as a wedding cake base before…it’s that good! The other bonus is it also makes equally good cupcakes…so very versatile!
2/3 cup cocoa 1 ½ cups all-purpose flour
1 cup sugar 2 tsp baking soda
1 tsp baking powder
½ tsp salt
2 eggs 3/4 cup buttermilk or plain runny yoghurt
1/3 cup vegetable oil 1 tsp vanilla extract or essence
¾ cup warm water
Preheat oven to 180 degrees Celsius. Grease a small round tin or line 24 cup-cake pans.
Mix all ingredients together with electric mixer for 3 minutes, until smooth.
Pour batter into cake tin, or divide evenly among lined cupcake pans.
Bake, until tester inserted in center comes out clean, about 35 minutes for cake tin or 15 – 20 minutes for cup cakes.
Delicious filled with Raspberry Jam, iced with chocolate icing and served with a dollop of cream!
Too easy!! I often use Bakels Gluten Free Health Flour Mix, and just drop the baking powder from the recipe. Double the recipe for a large cake (ideal for birthday cake size!).
And the winner is…
Congratulations to Diana di Corrado of Greenvale, Australia, who has won this month’s draw, and will be receiving a Three Bags Full top in the mail!
Also congratulations to Terressa Moyle (Australia) and Mel Hornby (New Zealand) who also won a recent promotion we ran with Kidspot in Australia and New Zealand.
Don’t miss out on your chance to win a trip to Queenstown – every purchase puts you in the draw!
Hope you are all keeping well and warm,
Tracey and Pip