Frosty the Snowman...

Oh my goodness, totally in love with this adorable coconut snowman from www.marthastewart.com. There is absolutely no doubt I'll be making this little fella over the festive season! He is made of vanilla ice cream rolled in coconut. His eyes, mouth, and buttons are licorice candies, his carrot nose marzipan, and his hat a toasted marshmallow atop a chocolate cookie. To make this snowman, you will need three ice-cream scoops in varied sizes. Shoestring licorice cut into small pieces can also be used for the buttons, eyes, and mouth.

Is it wrong to eat something so cute?....

Bakespiration!

If you are looking for something extra-ordinary to bake this holiday season then have a go at this delectable rainbow pinata cake. It makes my mouth water just by looking at it. Would be great for a kids birthday party or simply just to celebrate the awesomeness that is cake. 

Here is the link to a great recipe: http://www.goodtoknow.co.uk/recipes/538571/pinata-cake. I know what I am going to be making this weekend...........

Fudgespiration!

I recently visited the Red River Gorge in Kentucky where there was a plethora of stores selling homemade fudge. The flavours ranged from vanilla cheesecake to chocolate bourbon! Of course, they tasted delicious and gave me the inspiration I needed to try out my own homemade fudge frenzy. Here is the recipe I plan on trialling out very soon:

INGREDIENTS

 * 115 g butter, softened              
 * 1 tsp vanilla extract        
 * 405 g condensed milk         
 * 115 g plain chocolate, broken into squares        
 * 800 g icing sugar, sifted 


METHOD

1. Place the butter in a large bowl and beat in the vanilla extract and condensed milk.

2. Place the chocolate squares in a bowl and set it over a pan of barely simmering water. Leave it to melt, remove from the heat and stir with a wooden spoon.

3. Allow the chocolate to cool and then beat it in, gradually, to the butter mixture. Beat in the icing sugar, a little at a time. When it has all been incorporated you should end up with a soft, dough-like mixture.

4. Line a 20 x 30 cm shallow baking tin with baking parchment paper. Press the mixture into the tin, ensuring that the surface is even. Using the tip of a sharp knife, mark the fudge into about 80 pieces and then place it in the fridge for at least 4 hours to set.

5. When the fudge has set, use the edges of the paper to lift it from the tin on to a large chopping board and cut it into the marked pieces. Wrap the fudge to give as gifts.