How did that happen? Craziness.
Christmas seemed to disappear way too quickly, the New Year is rapidly creeping up on us which means I have a busy months coming up (My little one turns 2 on the 22nd of January and I'm gunna go Cuh-Razy!!!)
So today I don't bring you a recipe (Sorry Guys I'm still chilling after Christmas and have been rather lazy) but I'm bringing you a small round-up of my favourite recipes in these last few short months.
Bounty Stuffed Snowballs: And the cookie stuffing continued. I adapted the traditional mexican wedding cookie to include a hell of a load of shredded coconut and then stuffed it with a coconut candy bar.
Scottish Vanilla Tablet: This crumbly, grainy and sweet Scottish fudge really reminds me of one of my adopted homes,Isle of Skye. No need for a sugar/candy thermometer here.
Chocolate Candy Cane Cupcakes: A rich chocolatey cupcake with a sweet, pepperminty buttercream with a festive sprinkling of crushed candy cane.
Brown Sugar Shortbread: This shortbread is rich, crumbly and lovely and sweet. With a generous helping of Glace cherries. I think this is my favourite shortbread recipe of all time!
Honey and Banana Cake A sweet, moist and slightly dense cake. With a subtle honey flavour and a generous helping of bananas. Topped with a tangy, spiced cream cheese frosting.
Faux Key Lime Pie: So call a Faux Key Lime Pie because I actually used persian limes. This was also the first ever pie i have made. With a lovely crumbly, sweet pastry and the tangy, zest and sweet filling. This is a bloody good pie.
Spiced Sticky Toffee Pudding: Dense, Sweet, Cakey, Fruity, Saucy......What a pudding!
Mince Pie Cupcakes with Brandy Whipped Cream: These were Christmas in a cupcake. With a soft, moist cake and juicy, sweet fruits dotted throughout, topped with a boozy whipped cream topping. Oh Yeah!
White Christmas Cookies: For the first time this year I took part in the Great Food Blogger Cookie swap. These were the cookies I sent out. Full of coconut, clementine zest and white chocolate. I was suprised I managed to resist eating them all to myself.
Gingerbread Fudge: Rich and Chocolatey with a tonne of gingerbread spices. Topped with crumbled ginger nut biscuits. These are divine.
Sweet Cinnamon Monkey Bread: This was the first recipe I created and blogged about for The Velvet Moon Baker and I'm still very proud of it. Just gorgeous. Sweet, Spicey and made especially so that you just tear it apart with your fingers like a cave man. What could be better than that.
Well that's it.
My last post for 2012. Eeeek scary.
Thanks to everyone who has been following my blog, commenting on posts and for all who just have a little read.
Your support is amazing and totally appreciated.
So have a Happy New Year and I will see you in 2013!!