I may have overdone it with the edible glitter

One of Harrison's teachers is leaving the school for greener pastures so we needed a present sharp. The last few weeks have been manic and I was in a panic because I didn't think anything that I crafted would be suitable. How can a doll compare with bottles of expensive bubble bath and the like. So I decided to do something quick and edible (in the zero amount of spare time I have with sorting out the book and toy sale at school, wrapping presents and maintaining my grinch-ly demeanor.

I got a Christmas themed Wilton cookie mold from Jo-ann Fabrics store while in the states and had been waiting for Christmas baking to begin. The molds are cheap and fun for kids to help make them (H helped with a Halloween themed mold I was sent in a swap) but had no interest in helping me make a gift for his teacher. Possibly because they weren't for him to eat. The first batch I made last night was a horrific mess the bag I melted the chocolate in popped and dark chocolate went pretty much everywhere. Only two of the 8 cookies were decent enough for a gift, the other six were a disgrace and had to be eaten right away.

This morning after coffee (and everything happens after coffee0 I made this batch of white chocolate covered oreos with edible blue glitter. I may have over done the glitter a wee bit but they looked ace in the jar I put them in. I know they did because Matt was worried it would be too *nice* for a gift. I growled and said it was simple and nice and is only a jar, they are cheap enough at Ikea and something that is useful when empty of the cookies that is. Harrison thought the jar looked great and said his teacher will love it I suppose I will find out after lunch while I set up the tables for the book and toy sale to raise funds for new school equipment. Wish me luck.

Mystery Parcel

So a few days ago the floppy haired werewolf postie (he totally is a werewolf and is friends with the Carpet Flogging Vampire, its a lovely town I live in) posted this mystery parcel through the door. I opened up the first layer of of parcel paper to find the green ribbon wrapped present with 'blog me' , 'pass on the random act of kindness' and the lovely note in the above photo ' Meridian Ariel, keep on following your instincts and your passion. Loving your work, The Cupid Concept'.

Inside the parcel (which I carefully unwrapped and in no way whatsoever tore into like a wild thing, totally did not at all do that. Honest. *shifty look*) were dark chocolate covered coffee beans, mini sparklers, and a little match box absolutely stuffed with vintage buttons and beads.


I don't know who sent the parcel, where it was from, nobody who I have asked will admit that it is them but then again admitting you are the mystery gift giver takes away some of the fun. The concept seems to be ”follow your passions and share them”. A ‘random act of kindness’ sent to me because I'm following my passions. Is that what I am doing? with my blogging my crafting and baking? Stepping back from the everyday to follow my passion for the things I make and do?

My friend Claire of Things We Make was sent a mystery gift too. Though she swears she didn't send me mine. I think it's a very sweet concept and will be contacting the blog to see if I can share the random act of kindness and keep things going. We all need a bit of mystery and happiness in our lives.

Tiramisu (the cheat's recipe)

Tiramisu

ingredients:
1 tub Mascarpone cheese (or 1 1/2 packages cream cheese)
1 package lady fingers (trifle sponges ect)
½ cup caster (white ) sugar (or confectioners powdered sugar)
2 tablespoons Tia Maria (brandy or coffee liqueur)
3 tablespoons cream
2 teaspoons vanilla
2 shots espresso (or roughly ½ cup very strong instant coffee)
Dark chocolate for grating (or you can use cocoa powder)

6 small glass ramekins for individual servings

First make the coffee and let it cool in a small bowl. Add the Tia Maria (or other liqueur) when cool .

Open the package of sponges and tear them up into pieces to line the bottom of the ramekin dishes. Drizzle the cake with the coffee and liqueur mixture and set aside.

In a medium bowl beat the cream, mascarpone cheese (cream cheese), vanilla and sugar.

Spoon the mascarpone mixture over the drizzled cake. Smooth over the top and then grate the dark chocolate over to top. Refrigerate until serving.

For a fluffier cheese mixture, use ½ cup whipping cream, beat it in the bowl until whipped and fold in the mascarpone and sugar mixture.

Cook’s notes: I have made this several times and each time I have varied the amounts of coffee and alcohol to taste. it’s a very quick and simple recipe without having to mess around with eggs. This recipe took roughly ten minutes to make.

Many tiramisu recipes ask you to dip the cake fingers into the bowl of coffee mixture, I find this unnecessary, messy and more work than you really need to do (plus I'm lazy). Its easier to just drizzle the mixture over the cake until you have as much as you desire in the individual ramekin dishes. Even Harrison liked the tiramisu, and scoffed his own little ramekin’s worth (I did put less of the coffee and liquor mixture in his so don't worry).

I'm re-blogging this recipe as a dear friend of mine used my recipe for a dinner party and said that everyone raved about it and not a speck of tiramisu was left. :o) I think I may need to make this tomorrow...purely for medicinal reasons. Right? You believe me don't you?

Coconut Candy

Coconut Candy

ingredients
2 cups desiccated coconut (I used a mix of plain and sweetened)
1 tablespoon butter (softened)
1 tablespoon milk
¼ cup icing (confectioners) sugar
1 teaspoon vanilla
A sprinkle of salt (optional)
1 x bar of white chocolate *
1 x bar of dark chocolate **


In a small bowl, combine the coconut, butter, milk, vanilla and a small sprinkle of salt.

Melt the white chocolate in the microwave on MEDIUM power, stirring every 30 seconds, until melted. Add the white chocolate to the coconut mixture and mix thoroughly.

Form into 1-inch balls by rolling a teaspoon of mixture in your hands, and place onto wax paper covered baking sheet.

Refrigerate the coconut balls for 20 to 30 minutes.

Melt the dark chocolate in the microwave on MEDIUM power, stirring every 30 seconds, until melted.

Drizzle the coconut candy with the dark chocolate (you may also dip the candy into the melted chocolate then place the dipped candy back onto the waxed paper.)

Refrigerate to set the dark chocolate. Once the chocolate has set, store tightly covered in the refrigerator.

*I used a 150g bar of continental white chocolate that was lurking in the cupboard

** I used a 100g bar of M&S fair-trade organic dark chocolate (72% cocoa) but you can use any chocolate you prefer and you can use more than one bar if you prefer the coconut candy to be covered by more chocolate.

Cooks notes: I had it in my head to make some simple coconut candy yesterday, having not made any before I searched the interwebs for a suitable starting recipe. The original recipe was simple enough but it didn’t workfor me, the mixture wouldn't stick together so I decided to experiment. I added vanilla, and melted white chocolate to the coconut mixture and it worked like a dream. Good reviews back from M, my Mother in Law, and from my neighbour down the street… and I think they taste yummy too!

Quick Tiramisu Recipe

Tiramisu

ingredients:
1 tub Mascarpone cheese (or 1 1/2 packages cream cheese)
1 package lady fingers (trifle sponges ect)
½ cup caster (white ) sugar (or confectioners powdered sugar)
2 tablespoons Tia Maria (brandy or coffee liqueur)
3 tablespoons cream
2 teaspoons vanilla
2 shots espresso (or roughly ½ cup very strong instant coffee)
Dark chocolate for grating (or you can use cocoa powder)

6 small glass ramekins for individual servings

First make the coffee and let it cool in a small bowl. Add the Tia Maria (or other liqueur) when cool .

Open the package of sponges and tear them up into pieces to line the bottom of the ramekin dishes. Drizzle the cake with the coffee and liqueur mixture and set aside.

In a medium bowl beat the cream, mascarpone cheese (cream cheese), vanilla and sugar.

Spoon the mascarpone mixture over the drizzled cake. Smooth over the top and then grate the dark chocolate over to top. Refrigerate until serving.

For a fluffier cheese mixture, use ½ cup whipping cream, beat it in the bowl until whipped and fold in the mascarpone and sugar mixture.

Cook’s notes: I have made this several times and each time I have varied the amounts of coffee and alcohol to taste. it’s a very quick and simple recipe without having to mess around with eggs. This recipe took about ten minutes to make, much to M's delight.

Many of tiramisu recipes ask you to tip the cake fingers into the bowl, I find this unnecessary, messy and more work than you really need to do, Its easier to just drizzle the mixture over the cake until you have as much as you desire in the individual dishes. Even H liked the tiramisu, and scoffed his own little ramekin’s worth (I did put less of the coffee and liquor mixture in his).

Double Chocolate Brownies

Ingredients:

1 cup butter
2 cups sugar
2 teaspoons vanilla
4 eggs
3/4 cup cocoa
1 cup self raising flour
1 cup chocolate chips
1 cup chopped pecans (optional)

Preheat the oven to 350 F.

Grease a 13x9 baking pan or a large round cake tin and set aside.

Microwave the butter in a large bowl for 2 minutes, or until the butter is melted. Stir in the sugar and vanilla. Beat in the eggs one at a time.

Add the cocoa and beat until well blended. Add the flour and beat well. By hand stir in the chocolate chips (and pecans if you desire). Pour the batter into the pan smoothing it out into the corners. Bake for 30 to 35 minutes, the brownie should begin to pull away from the sides of the pan. Cool at room temperature. Cut into squares or wedges depending on the pan used. Serve with fresh whipped cream or drizzle with a little pouring cream. For an added Christmassy touch dust with a little icing sugar.

cooks notes: As everyone should know brownie batter is about the best substance known to man, M would probably kill for the bowl, and due to that I highly recommend making brownies when the house is empty, therefore there is no need to share the mixing bowl! I often under-cook brownies so that its very gooey in the centre and makes for a happy family all around. If over cooked brownie basically becomes chocolate cake, and is still edible just say you made chocolate cake and omit that it was ever brownies. The above recipe is a simple one there are hundreds of brownie variations out there, and I tend to experiment based on whats in the house. I may try a cream cheese or a peanut butter variation next time.