This Fresh Ginger Syrup is so easy to make! It can be used in cocktails, added to smoothies or teas, can be drizzled over ice cream for a very grown up dessert or can just be added to soda water for a refreshing ginger ale. …
Sweets, Candies and Gifts
Lebkuchen is a German cookie, a soft gingerbread that is usually baked around Christmas time. This one is gingery, peppery and cinnamony and is topped with a sweet glaze and is drizzled with dark chocolate. In my pursuit of the perfect Lebkuchen, and I’ve baked and eaten quite a few over the last week or two, I discovered that the addition of a little cocoa powder and a little black pepper really made the Lebkuchen special without overpowering the gingerbread flavours.
Traditionally Lebkuchen was made with honey, ground nuts and spices, the exact recipes varying between regions in Germany. Sometimes they contained candied peel, sometimes they were covered in dark chocolate and sometimes they were placed on a disc of ‘communion bread’. The ancient Egyptians, Greeks and Romans baked the predecessor to Lebkuchen, a honey cake which they made as an offering to placate the Gods. Over the years honey cake (and then later Lebkuchen) had other uses, as a talisman to take into battle, as a burial gift, as an indigestion aid and my favourite, as a way of paying bribes, taxes or levies!
These cookies keep well and whats more their flavour improves over time. I’ve made batches of them for friends over the last few weeks and I plan to make some just before Christmas as gifts. Now having read their other uses over history, I’m contemplating taking a batch to the tax man!
This white chocolate advent calendar is extraordinarily cute. I made it for my beautiful niece Bella and I must admit I am very tempted to keep it all to myself 😀. But I guess that’s not really in the spirit of this festive season is it, so I will
grudgingly pass it on to her with a smile on my face!
I discovered these calendar transfer sheets last year and have been itching to make them ever since. Needless to say, life has got quite busy over the last few weeks so I am only just getting them on to Drizzld now – better late than never.
Although a little fiddly to make, they are well worth the effort. You could add some rice crispies or flaked almonds to bulk out the chocolate but I like my chocolate unadulterated so I kept it just as. I also didn’t temper the chocolate but if you want the perfect ‘snap’ instructions on how you get this can found here. I placed each chocolate into a small cellophane bag and clipped the bags to a ribbon to make a hanging advent calendar. Oh, they look so good on my door 😬 maybe I need to make another set!
The transfers and molds both come from this lovely website, which is full to bursting of things I want to buy and to try out.
Anyway, I hope you like them as much as I do.
This Christmas mincemeat is a heady mix of dried fruit, apples, Bourbon, spices and vegetable suet. Mum and I spent one Sunday, some weeks ago, making batches of it and jarring it, in preparation for a mass mince pie making day in a couple of weeks time….
I love popcorn, I love salted caramel and I love curling up on the sofa to watch a good movie when it’s cold and windy outside. So this weekend found me sitting with a big bowl of salted caramel popcorn in front of a roaring fire and watching netflix. My kind of weekend!…