Easiest Fudge recipe ever

In just about 10 minutes you´ll have prepared a tasty chewable fudge following this easy recipe:

Ingredients: 340g dark chocolate chips - 1 can sweetened condensed milk - 1 tablespoon cream - 1 tablespoon butter - 2 tablespoons peanutbutter

Place chips and milk in a microwave safe bowl. Microwave on medium power for 2-3 minutes, stirring at 1 minute intervals, until chips are melted and mixture is smooth and thick. Stir in cream, butter and peanutbutter until combined. Pour in a greased baking tin, and leave in a cold place until next day. Cut in bite-sizes.

Makes about 1 kg fudge

Additional; Add marshmellows, chopped nuts, chopped candy canes, dried fruit or try milk/mint chocolate, white chocolate or whatever you feel like :)

I found the recipe here - the reviews are worth reading, many great ideas for this recipe.

Gingerbread Royal Icing house

This years gingerbread house is inspired by techniques found in Eddie Spence´s book.

I love the lightbulbs over the door - they are not from the book though...

The inside of the house is a mess, royal icing all over the "floor" so i had to shield off the windows.

Luckily My little bakery shared her beautiful gingerbread house, giving med an idea how to.

Tip; After baking, the walls dried up with a big curve, but after 8-10 seconds in the microwave I could carefully press them down so they became totally flat. After cooling on the counter with a little weight on top, they held the shape nicely.

I had this "canvas" on the backside of the house, but no idea how to decorate it,

so i played around a little. The lantern is a pattern from the book.

The reindeer and its pup :) -And the scallop piped rope/running bead,
which I´m very proud of, because it was really hard to make!
It doesn´t show very much, but its on the cookie-base along the house.

Merry, merry Christmas all :)

Christmas tree

Christmas dummy.

Once again, textures from EdibleCreators,  love these.

The tree is made by piping royal icing shells on a styrofoam cone and is "recycled" from last year 

- I´m so lazy!

Christmas cake

 

I brought this christmas cake back from Birmingham to share with my colleages come december, and it has not been easy not to take a bite or two because it smells simply divine! -And i know it tastes great, because i had more than a few tastings at the stand...

 

 

I love the texture on these cakes. I soaked the cake thoroughly with my husband´s brandy, I don´t know if that´s the way to treat it, but i bet it´s pretty tasty :) Can´t wait - I´ll have to try making these cakes myself.

 

The cover is marzipan fondant, not too easy to paint on as the wetness draws out in the marzipan.

 

Chrismas Bauble

Christmas is slowly approaching, thus a good reason for a little recycling - the topper is from last year; worlds-most-expensive-christmas-bauble.

  

I love my new textures from EdibleCreators - nice price too! -The borders are not cut though, but this can be done with a ruler or as here, with the end of a writing-tip.

Christmas Sweets

Licorice toffees, definately my favorite this year!

Recipe here (Danish)

 

In english: Licorice tofees, approx. 50 pcs:

½ l heavy cream - 250 g sugar - 125 g glucose - 2 tsp licorice powder

approx. 50 g of licorice powder to roll the pieces in

 

Boil all ingredients (except liquorice powder) into a caramel, golden and viscous. Stir in it periodically, but mostly in the end. The caramel is fully cooked when it has a good tan and begins to release from the pot base, approx. 20-35 minutes at even, good heat. Remove from the heat, add the licorice powder and stir well. Pour the caramel into a container, approximately. 18x 18 cm, which is lined with oiled cookie sheets on both the bottom and sides. Add an oiled cookie sheet on top.

Let the caramel cool at room temperature, preferably until the next day - alternatively five hours. Cut into 7x7 (or smaller), a total of 49-50 pieces. and roll in licorice powder.

Lime Vodka-soaked Cranberry marzipan bombs

Dark chocolate bark with salted almonds, also definately my favorite this year!

Recipe for salted almonds here (in danish)

Variation - paprikamandler: Tilsæt 1½ spsk delikatessepaprika sammen med saltet.

 

 

In english: A Snack for 6 persons:

3½ tblsp coarse salt - 2 dl boiling vand - 200 g almonds (3½ dl) - 10 g butter cut into pieces.

 

Dissolve the salt in the boiling water and add the almonds. Leave them covered for 15 minutes. Let the almonds drain in a sieve. Spread them on a plate lined with baking paper with butter. Bake the almonds in the middle of the oven - turn them over a few times when the butter is melted. Serve the salted almonds warm - or cold. - 20 min. in the oven at 150°.

- in addition, melt chocolate and pour over the cooled almonds, leave to set in a baking tin lined with bakingpaper and cool night over. Cut with a sharp knife.

Merry Christmas

No Christmas-stress here this year! 

-The gifts are placed in the oven, the roast and the goose is lying under the tree and the children are all wrapped up - now Christmas can come on with all it´s got!

Have a very merry christmas you all :)

Cookie houses

I love making these little cookie houses, this is the third time i make them, and i try to make them different everytime. These are made efter a cute Christmas ornament i was given :)

 

Other houses here and here

Recipe here 

Christmas Tree

I had tons of left-over fondant in all kinds of colours, so when i was given three dummies, i knew just what to do with it. Somehow, everytime i mix my left-over fondant in all kinds of colours, it allways come out brown...

I tried to disguise the very brown cake/dummy with stripes of white fondant, but maybe i shouldn´t have watched a film on telly at the same time. One really has to be precise to get them straight! The sugar-canes marks that the cake is best viewed from this angle - and this angle only ;-)

I loved! making the tree. A styrofoam cone with piped royal icing-shells. It just doesn´t get any easier. It looked really pretty in white, but it needed colour to go with the rest of the cake, so it´s painted with Americolor´s Forest Green diluted in clear alcohol.

Worlds most expensive christmas bauble

Since I´m not nearly rich enough to get me one of these i had to make one myself :) It´s a fondant-covered styrofoam ball with royal icing scrolls, painted with Edable Art´s Lemon Gold, guilded with glitter, also from Edable Art; Disco Gold Hologram - the ultimate christmas glitter in my opinion.

The rocking horses are meant to look like old ivory antique-figurines, but I´m not sure i got away with it. Still like them though.

-This cake/dummy and another one i made is going to be on display at Sofisticake from next week.

Christmas Sweets

Just as last year - and the year before - our christmas sweets were done at the last second. No time for anything fancy, just a tiny amount of marzipan and nougat rolled in different shapes with sprinkles on.

Never mind, people are always too stuffed to enjoy them on christmas eve , and now we all have to go on a diet anyway!!

The cute mini cake-stands, a gift from my dad are from "Harlekin" at Tivoli. They were so kind to mail these by post :)

Christmas!

Finally Christmas is here :)

 

I´m wishing all of you all the joys of the season,

 

 and you and your family a Very Merry Christmas!

Waiting for christmas..

Whilst waiting for christmas i thought i´d post some christmas-stuff from the archives:

2009

 Pottery-mouse lovin´ candy canes.

2009
A mini-chocolate cake - serves 8-9 people. For indicating the size, the deer is 7 cm tall. Playing around with Rina :-)

2008

For Sofie´s class at School.

2007

A cute bird-house on an ugly cake :-)

2007

Mini cookie-houses

Vanilla Wreths

I bake vanilla wreaths´s every year for Christmas. A good collegue of mine gave me the recipe for....well many years ago. Nobody eats them on christmas eve, but they´re nice to have during december if people comes by for coffee, and a great give-away too:


500g flour - 375g butter - 250g sugar - 125g chopped almonds with or without the skin - 1 large egg - 1½ teaspoon vanillasugar.


Mix softened butter, flour, sugar and chopped almonds well. Add egg and vanillasugar and cool in fridge for 1 hour.
Run through a grinder with a star-plate, form rings and put on a baking-sheet, bake in oven for 200 degree celcius for 10-12 min. Cool off on a cooling rack.

Out of Rocking-horse Cookies....

In the absence of Rocking-horse cookies... I haven´t seen reindeers in this outfit before, but aren´t they cute? I almost like these better than the horses.
I love my reindeer-cutters:)

Carousel-Rocking-horse Cookies

I´ve often wondered how to decorate the cute rockinghorse cookies, besides the obvious way. This is why i never cut out too many of them. I came up with this idea, wich i LOVE! Sure, it takes some time, and when you run out of rockinghorse-cookies and are on a roll, then what to do?? I´ll show you later ;)


PS: All edible!

Christmas Decoration.

The cake-stands etc. i have all over the place, turns out to be great for christmas decorations...