Fudgetastic!

Happy Something Different Saturday!

I know I promised my fudge over Christmas but since the hotel we were staying in had intermittent WiFi I wasn't able to write the post. Therefore I have saved this for my first different Saturday of the year.  I have had fantastic feedback on the fudge this year as I made it into a truffle centres for some handmade chocolates.  As you can see form the picture these were placed in this years hampers, along with other goodies I have and may share later, in a cup and saucer.








I also made a large box for my mum (using the same method as the cracker box, post HERE) and filled my mini crackers with them to give to friends and neighbours (ask Wendy and Val for their opinion of these)







Recipe
350g Dark chocolate (I use a special Postre chocolate at 55% coco solids)
30g of unsalted butter
1 can Condensed Milk
Good glug of Baileys or other spirit









Method

Melt all the ingredients in a heavy bottomed pan on a low heat and mix until smooth.  Once all combined pour into a baking tray and place in the freezer to set. 









You can cut this into pieces once frozen and either serve as is or coat in chocolate as your own version of truffles.

To make the truffles I cut the set fudge into squares (whilst still frozen) and rolled the pieces into balls.  These became the centres which I then coated in white, milk and dark chocolate.  Other pieces were coated in cocoa powder and some were rolled in ground almonds.

Enjoy...

Christmas Biscuits

Happy Christmas Eve,


Here is my recepie for the Vanilla Christrmas Biscuits.

Recipe:
200g Unsalted butter
200g Caster Sugar
1/2 Tsp Vanilla Extract
1 Egg
400g Plain Flour
All at Room Temperature





Method
Cream together the butter and caster until light and fluffy, add the egg and vanilla and continue beating.  Slowly add the flour and mix in being careful not to over mix as this makes the biscuits tough!

Wrap in cling film and chill in the fridge for 30 minutes then remove, knead to take the chill off and roll out. 









I find that I need to use my hands to bring the dough together once the flour is mixed in this also makes them lighter than beating the heck out of it using my electric mixer!









I got my mini cutters as a set in Aldi of all places in the summer, the gingerbread man shape along with the reindeer was from my favourite Chinese shop (our version of poundland I guess)














Once cut into the desired shape place them on a baking sheet and chill for 10 minutes before putting in a 160· oven for about 10 to 12 minutes (or in my case till they look done!)
Finally I ice some of them using simple Icing sugar, Cold water and food colouring, wrap in card bags with a ribbon and gift them out.



As I can´t send a pack to all my wonderful Followers, commenters and friends (the cost of sending food items through the post from here is seriously prohibitive!) I have made a small set for the lovely Val In Spain on behalf of all of you!  Hopefully she will give us an unbiased opinion.

AS I have been so busy this Christmas with work, and the pantomime, I have been slack on the Card front.  Therefore next year I intend to make a card specifically for all my lovely regulars  Ill say more about this new feature in the new year however once the card has been posted on the blog email me your address and ill post it to you!

It simply remains for me to wish you all the Christmas you want, deserve and hope for and a Crafty New Year!

Enjoy...

 

Baking Mad!

Happy Monday (wasn't that a band?)

As it gets nearer to Christmas I have to give up, mostly, the papercrafting and start gift making.  Now this year as in others most of my gifts are handmade and usually baked.  Therefore over the last few days I have been manically baking!

Firstly my vanilla Christmas Biscuits ( Gelletta de Navidad)


Secondly Chocoltae Fudge Bites and Baileys Chocolate Fudge Truffles


Over the next few days I will, if wanted, slip in recipes and instructions!

Enjoy...

Something (really) Different Saturday

Good Morning all!

Today's something different Saturday is really different this is due to my OH being home from work in England, for a few days at least.  When I'm not " home alone" I don't think its fair to sit at my desk (the craft room is a work in progress) for a couple (quite a couple) of hours making cards and boxes.  The only crafty type thing that is called for is my lemon drizzle cake.  As I didn't have time to make one before I had to whip one up before we went out for dinner tonight.  On our return this was iced and I insisted on it being photographed, whilst putting up with repeated "can I have a piece yet" before we ate it.  So here is something different.







Finally a piece was cut and one was consumed by me, the OH is on a third slice as I write this (its about 10pm Friday night here)  In case anyone fancies making one, here's the recipe...

225g Caster Sugar

225g Butter (unsalted if poss)
275g Self raising flour
4 eggs
Zest of 2 lemons
3Tbs Buttermilk or natural yoghurt

For the Syrup
100g granulated sugar
juice of 2 lemons

For the Icing
100g Icing Sugar
Juice and zest of 1 lemon

Method
Beat together butter and sugar, beat in eggs, add flour, buttermilk and lemon zest and mix.
Place in a 7" round tin (or 2lb Loaf tin) and bake in preheated oven at 180 (or 160' Fan oven) for 35 - 45 minutes
Heat the lemon juice and sugar to make a thin syrup.  When the cake is out of the oven and still in the tin poke holes all over the top of the cake and pour the syrup on.  Mix the lemon juice, zest and icing sugar to form a thick(ish) paste and pour over the top of the cake when cooled.

Enjoy (we did!)...