I have a stash of different Martha Stewart boxes, so I'll choose four different designs for each bundle. Please include your favourite holiday recipe in the comments section for your chance to win.
This giveaway is open to everyone, yes, I will post worldwide!
Goodluck!
Just to say that you are nice and I would love to win...but I'm in Brazil (little far isn't it?)
ReplyDeleteI really enjoy your blog (although I do admit to serious house envy!) and I thought I would actually stop lurking and leave a comment. I am not much of a cook but my girls and I have been making these truffles every Christmas since they were tiny, they are now 21 and 14 and we still enjoy doing them every year. They are quick, super easy and delicious.
ReplyDeleteIngredients:
250g purchased fruit cake (the dark homebrand ones work really well and are very reasonably priced),
100g dark choc, chopped
30g butter
1 tbspn cream
1 tbspn rum (can be omitted for little ones)
desiccated coconut, cocoa powder or chopped nuts to coat.
Crumble fruit cake into bowl. Combine choc, butter and cream and melt in microwave or using stove method, until smooth.
Pour choc mixture over fruit cake, add rum. Stir until combined and refrigerate until firm enough to handle.
Roll heaped teaspoons of mixture into balls, roll in desired coating. Place them into paper cases or arrange on foil lined tray and refrigerate until firm.
We sometimes melt some white choc and pop a little on the top of the truffle, then place a little piece of red glaced cherry on top and they look like gorgeous little plum puddings...always a big hit!
They make lovely hostess gifts and are delicious to boot....they would look divine in the Martha Stewart boxes.
Hope this helps some other "kitchen challenged" bloggers like me!
Have a happy and safe Christmas
Lynne
count me in! here is my fave recipe:
ReplyDeleteSnickerdoodles
2 3/4 cup sifted flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 cup margarine or butter
1 1/3 cup sugar
2 eggs
1/4 cup cinnamon
1/2 cup sugar
Sift together the first four ingredients and set aside.
Cream margarine or butter
and sugar; add eggs.
Gradually add dry ingredients.
Chill dough for one hour.
Roll into balls, then roll the balls into
the cinnamon sugar mixture.
Place about 2 inches apart on
an ungreased cookie sheet.
Bake at 400 degrees for about 8 minutes
or until lightly browned.
Makes about 60 cookies.
I love your blog.My recipe is not really a recipe but something my two kids and I love to do most afternoons after school on the lead up to chrissy. They are called candy cane frappes and all you do is put a genorous scoop of vanilla ice cream about 1 cup of cold milk , 1-2 crushed candy canes(we prefer the strawberry flavour from coles) and blitz. serve in a nice glass with a candy cane on the side .Yum...
ReplyDeleteRegards Colleen C
here is my favorite recipe:
ReplyDelete1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups sifted all-purpose
flour 1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
1.Preheat oven to 400 degrees F (200 degrees C).
2.In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.
3.Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.
4.Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.
Chow Mein Noodle Cookies
ReplyDeletemelt semi sweet chocolate chips and butterscotch chips.
add a mixture of dry chow mein noodles, peanuts, can also add raisins and mini marshmallows.
Oooooooooooh exciting! Here is my favourtie Xmas Mince Pie filling. Even people who HATE Christmas Mince love these.
ReplyDeleteRhubarb Vanilla Bean Mincemeat (Nigella Lawson)
1 kg rhubarb, trimmed and cut into 5mm slices
300g soft dark brown sugar
2 vanilla pods
2 teaspoons ground mixed spice
225g raisins
225g sultanas
225g currants
2 tablespoons brandy
Put the sliced rhubarb with the sugar into a large pan. Cut the vanilla pod into halves lengthways and scrape out the seed, then cut each half into pieces, adding seeds and pod slices to the pan. Add the mixed spice and cook for about 5 minutes.
Add the dried fruits and simmer for about 30 minutes. Stir in the brandy, and take off the heat. When it is cool enough to handle, bottle in jars.
Just wish I could pop around to 'yours' with a plateful to share :O)
My favorite recipe is a custard to make. It goes with apples, ice cream and lots of cake.
ReplyDeleteOh ... a giveaway! Ok, a easy favorite is anything with crushed candy canes in it or on it! One of the easiest is pretzel sticks dipped in chocolate and then rolled in crushed candy canes. And another is for spoons, dipped in chocolate also and then in the candy canes...stir into a hot chocolate...YUMMY!!! And an easy afternoon craft for the kiddies!
ReplyDeleteMy recipe is for a Christmas pudding
ReplyDelete1lb /450g dried mixed fruit (use golden raisins/sultanas* , raisins, currants)
1 oz /25 g mixed candied peel, finely chopped
1 small cooking apple, peeled, cored and finely chopped
Grated zest and juice ½ large orange and ½ lemon
4 tbsp brandy, plus a little extra for soaking at the end
2 oz /55 g self-raising flour, sifted
1 level tsp ground mixed spice
1 1/2 tsp ground cinnamon
4 oz /110 g shredded suet, beef or vegetarian
4oz /110g soft, dark brown sugar
4 oz /110 g white fresh bread crumbs
1 oz /25 g whole shelled almonds, roughly chopped
2 large free-range eggs
Preparation:
Lightly butter a 2 ½ pint (1.4 liter) pudding basin.
Place the dried fruits, candied peel, apple, orange and lemon juice into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours preferably overnight.
Stir together the flour, mixed spice and cinnamon in a very large mixing bowl. Add the suet, sugar, lemon and orange zest, bread crumbs and nuts and stir again until all the ingredients are well mixed. Finally add the marinaded dried fruits and stir again.
Beat the eggs lightly in a small bowl then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency.
Now is the time to gather the family to take turns in stirring, making a wish and adding a few coins.
Spoon the mixture in to the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper or baking parchment, then a layer of aluminum foil and tie securely with string.
Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 7 hours. Make sure you check the water level frequently so it never boils dry. The pudding should be a deep brown color when cooked.
Remove the pudding from the steamer, cool completely. Remove the paper, prick the pudding with a skewer and pour in a little extra brandy. Cover with fresh greaseproof paper and retie with string. Store in a cool dry place until Christmas day.
On Christmas day reheat the pudding by steaming again for about an hour. Serve with Brandy Sauce, Brandy Butter or custard. Left over Christmas pudding can be reheated by wrapping tightly in aluminum foil and heating through in a hot oven .
those are just darling.
ReplyDeletemy favorite recipe involves the doughboy, does that count?
Make peanut butter cookies from Pillsbury ready dough. After removing them from the oven press an unwrapped hersheys kiss into the center.
Hi Sharnel - Where have I been all weekend to miss this post!! I love all this lovely packaging that you post about - I am pretty obsessed with nice packaging so I hope I am not too late to be included in your give away!! Two great holiday receipes are for dips that go well included on a lunch platter with cold meats, salad and bread so everyone can make there own open sandwhiches -
ReplyDeleteDip 1 - White Dip
300ml sour cream
1 bunch of chives chopped finely
2T wholegrain mustard
Juice of 1 lemon
Mix ingredients together
Dip 2 - Pink Dip
200g semi dried tomatoes
1 1/2 T natural yogurt
250g philli cheese
3 shallots chopped
Blend all ingredients together with stick blender or bamix (not blender)