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Easter Buns filled with Vanilla Custard and chocolate filling

Easter Buns filled with Vanilla Custard and chocolate filling

Now I feel I’m a bit late with this recipe, you see these buns are traditionally enjoyed in Denmark during February. They are known as Fastelavns Boller. Enjoyed during February, but especially during the Nordic Holiday: Fastelavn, celebrated on Sunday or Monday before Ash Wednesday. It shares similarities with the American Halloween in the sense that kids dress up and go trick and treating, and is a very hygge tradition if you ask me.

 Easter Buns
Filled with Custard, chocolate and Marzipan

So February is long past and here I am sharing a recipe two months late, but there is reason (and excuses) behind the madness: 1. I’ve been terrible at getting Any blogging done lately – Apologies, work and life interfered, but more on that later 2. These are far too good to only be enjoyed in February 3. Re-branding is the new black…no?!

I therefore give you the Easter Bun! In my opinion they fit Easter quite well and are a fun, more wholesome alternative to the Easter eggs. As I see it, this little bun contains a Surprise, much like the Easter eggs and much loved kinder egg (do not bake toys!!) and there are so many different fillings to try. So I wanted to share the recipe for these Easter buns (totally working the rebrand idea!) aka fastelavns boller as they are super tasty and enjoyable any time of the year. I hope you enjoy them as much as we do, and if you’ve got older kids these are great as an activity together, letting their imagination run wild with both topping and filling ideas.

Easter Buns

Easter Buns

ingredients (16 Buns)

The Dough

  • 50g fresh yeast
  • 3dl lukewarm water
  • 1 egg
  • 3 tbs sugar
  • 150g soft butter
  • 1 tsp Ground Cardamom
  • 1 tsp vanilla powder

The Filling

  • 3 eggs
  • 100g sugar
  • 1 vanilla pod
  • 4 tbs cornflour
  • 2,5 dl whole milk
  • 2,5 dl double cream
  • dark chocolate buttons

First you need to make the Custard. Remove the vanilla grains from the pod and mix with a bit of the sugar to separate the grains, set the pods aside (don’t throw them out). Whisk sugar, vanilla, cornflour and milk together. Now add eggs, cream and empty vanilla pods – mix together. Now while the mix is still cold it’ll look quite unappealing, but don’t worry it’ll soon change. Slowly bring mix to the boil, whilst stirring. Let it boil for approx 1 min – whilst still stirring. Now pour the mix into a bowl, cover it with clingfilm – let the clingfilm be right on top of the hot mix to create a seal and avoid condensation. Put it in the fridge to cool. When you’re ready to use the Custard remove the vanilla pods and gently stir the mix.

The dough

dissolve yeast in lukewarm water. Then add remaining ingredients and knead the dough until it’s smooth and slightly sticky. Leave it to rise for 30 mins. Now divide the dough into 16 equally sized balls. With a rolling-pin, flatten each ball. In the centre of each ball you first add a dollop of Custard and then chocolate chips. Then you close the ball around the filling, make sure you leave no gaps! Place them on a baking tray – with the joint part facing downwards. (See pictures for a visual guide at the end of the post)

Easter Surprise Buns

Cover the rolls with cling film or a damp kitchentowel. Leave the buns to rise for an additional 30 min. Bake in the oven for approx 15 min. At 210 degrees c (fan 200)

Optional: Decorate with icing once cooled.

TIP there are so many delicious combinations for these buns, you could sprinkle them with chopped Hazelnuts and add Nutella instead of chocolate or you could add marzipan (60% Almonds preferred). For a spin on apple pies you could add apple pieces sprinkled with cinnamon, only limit is your imagination really.

Easter Buns
Roll out dough and place filling in the centre
Easter Buns
Close the dough around the filling like a little parcel
Easter Buns
Make sure it’s sealed as any gaps will mean spilled filling!

Happy Baking!

P.s these buns are very freezer friendly, just freeze them before adding any topping. I freeze mine in small bundles so that we can enjoy them hot out of the oven every time. To re-heat warm oven to 180 fan and bake for approx 10 min.

Chocolate chip and Walnut Cookies

Chocolate chip and Walnut Cookies

These Chocolate chip and Walnut cookies are a go-to bake of mine. They are easy to make, and so very yummy. The recipe is one I have from my mum, I’m not sure where she got it from. I believe it was once compared to the Nestle Cookies from on of my favourite US TV shows “Friends” – you know the episode where Monica tries to recreate the famous cookie supposedly made by Phoebes great grandma, but as it turns out it was actually “just” the brand Nestles recipe. I love that episode. Anyway, sorry got sidetracked, I have no clue how those cookies taste, but I can vouch for these! They are very yummy, and if allowed, they can last in a sealed cookie jar for up to 4 weeks.

Chocolate chip and Walnut cookies

As has become tradition my little assistant acted as taster! I think we can conclude that these Chocolate chip and Walnut cookies has got Elliot’s stamp of approval.

Chocolate chip and Walnut cookies

Chocolate Chip & Walnut Cookies

Ingredients

  • 350g plain Flour
  • 1/2 tsp Salt
  • 1 tsp Bicarbonate Soda
  • 1/2 tsp baking powder
  • 200g brown Sugar
  • 200g caster sugar
  • 250g soft butter
  • 2 tsp vanilla powder
  • 2 large eggs
  • 350g dark chocolate (preferably 70%)
  • 200g lightly chopped Walnuts

Preheat the oven to a 190 C. Add flour, salt, Soda and baking powder to a large bowl. Set aside. Whip the butter soft, add brown – and Caster sugar. Whip until the mixture is even, add vanilla and 1 egg at a time while still whipping the mixture. When evenly mixed, add the flour mix and the chopped chocolate/walnuts. Mix it all. Set aside in the fridge for 1/2 an hour.
Roll the dough into walnut sized balls, put them on a baking tray (put baking sheet on the tray). Lightly press each ball with your forefinger. Remember to have some space between each cookie, as they will “melt” in the oven and take up a fair bit of space.
Place the tray mid-oven and bake for about 10 minutes or until the Cookies start to be light brown on the edges.
Take out cookies and leave on rack to cool. The cookies are very frail and soft while they are still hot, so it’s important to leave them on the rack until they have cooled completely. Continue the above until your out of dough. Place the cooled cookies in a cake tin, store at room temperature and dry.

Chocolate chip and Walnut cookies

Enjoy!

Banana Pancakes – No added sugar and toddler approved

Banana Pancakes – No added sugar and toddler approved

The other morning we got busy in the kitchen again, as we so often do, Elliot observing from his high chair sampling the goods, whilst mummy gets baking. This bake was a bit of an improvised one, I had noticed that we had a few bananas in the fruit bowl that would soon be too ripe for eating, now I could have made this Banana cake. However I fancied some breakfast at the time, so I opted for the healthy and super quick option of making these tasty Banana pancakes. They are great for breakfast or brunch, and very much approved by the little guy. They are tasty enjoyed plain, but if you’re not too fussed about the healthy part, they do go lovely with chopped Hazelnuts and honey or Nutella!

Banana Pancakes with honey and Hazelnut
Banana Pancakes with honey and Hazelnut

Banana Pancakes

approx 12 small

  • 2 ripe bananas
  • 1 dl plain flour
  • 1 dl Porridge oats
  • 3 eggs
  • 1/2 tsp salt
  • 1 tsp ground cardamom (optional)

mash the bananas or blend them, the mix needs to be “lump” free. Add remaining ingredients, mix together. Melt a bit of butter on a frying pan, add 2 tbs of batter pr pancake (I could fit 2 pancakes on our pan at the time). When bubbles start to appear on the top of pancake, flip it and fry until golden brown. Repeat until all the Pancake batter is used.

Enjoy!

Banana Pancakes with honey and Hazelnut

TIP as an alternative to Cardamom you could also add a bit of lemon zest or cinnamon to the batter.

Recipe: Danish Teacakes or Birthday Buns

Recipe: Danish Teacakes or Birthday Buns

It is time for another recipe and I promise you these are as good as cake. I first introduced J to these last year, and they have since become a favorite of his.
I call them Danish Teacakes, because the British equivalent is the only thing I’ve found to somewhat resemble these Buns over here. However J prefers the Danish name “Fødselsdags boller” which means Birthday Buns, as that is exactly what they are – Buns that you enjoy on Birthdays, preferably hot out of the oven with a nice layer of butter and hot chocolate to go with it.

I have so many fond childhood memories of being woken up in bed by the rest of the family, singing happy birthday. The smell of freshly baked buns finding its way to me from the kitchen, hot chocolate and a lid candle flickering, revealing a small mountain of presents just for me. Absolutely the best way to start a birthday and pure Danish Hygge. I can’t wait to continue the tradition with Elliot. For now though, there is no way Mummy is getting up earlier than he is to wake him up with a breakfast in bed! Perhaps we can reconsider when he decides not to start the day at 05:30am each and every morning.

Now I meant to share this recipe with you a lot sooner, but as with many of my plans lately, life – in particular being back at work, got in the way! However better late than never.

Danish Teacakes Birthday buns
Hot out of the oven!

Danish Teacakes – Birthday Buns

approx 24 buns

  • 500g plain flour
  • 150g butter
  • 75g fresh yeast
  • approx 2,5 dl whole milk
  • 2 eggs
  • 1 tbs sugar
  • 1 tsp salt
  • 1 tsp Ground Cardamom

melt the butter and add the milk, you want the mix to be roughly 38 degrees. Crumble fresh yeast into a mixing bowl and add milk/butter. Mix until yeast is dissolved. Add sugar, salt and Cardamom. Lightly whisk the eggs, then add to dough and mix in. Now add the flour and mix the dough until it’s smooth. At this point you might think the dough needs more flour and that’s it’s too “sticky”, but trust me, leave the dough to rise as it is, somewhere warm and cover the bowl with a damp teatowel or cling film. Leave to rise for 30 min. Now it’s time to make the dough into buns. Get plenty of flour on your hands (or a little oil) – the dough will still be very soft and “sticky”, but this makes for a very light and airy bun, so don’t worry. Now roll the dough into 24 equally sized balls and leave them to rise on a baking tray for approx 40min, don’t forget to cover the balls in a damp teatowel. Meanwhile turn the oven on to 200 fan (220 regular). Brush the buns with egg and bake for 10-12 min.

Enjoy!

Danish Teacakes Birthday buns

TIP I get my fresh yeast from Asda, if you ask they’ll get for you from their bakery free of charge.

Danish Sausage Rolls – the slightly healthier alternative

Danish Sausage Rolls – the slightly healthier alternative

Lately I’ve been experimenting with good lunch snacks for Elliot, he’s still not super enthusiastic about eating non-mashed foods, but a few weeks back I made these Savoury Muffins and they went down a treat. This week I’ve been baking sausage rolls. Not the British kind, but the way I was taught to make them by my mum. These rolls are great for the lunch pack or as a party food at a childrens Birthday (for adults too, J has very much given the thumbs up). These are made with a wholemeal dough and in this case filled with frankfurter sausages and ketchup. Not the healthiest of options, but very tasty and definitely more nutritional than it’s puff pastry equivalent. You could easily replace the sausages with other and more healthy options if you so desired, but I fancied making them as I remember them from my childhood. As for the little guy, he loved them! definitely not the last time I’ll be baking them.

Danish Sausage Rolls

Recipe makes 32 Rolls

  • 25g fresh yeast
  • 3dl milk (whole or semi-skimmed)
  • 100g very soft butter
  • 1 tsp salt
  • 1 tsp sugar
  • 2 egg
  • 500g plain white flour
  • 100g wholemeal flour
  • 32 small frankfurter sausages (or 16 large in half)
  • ketchup

Heat the Milk until lukewarm, disolve the yeast into the Milk then add salt, sugar and 1 whisked egg. Add the butter and flour, knead the dough until even. The dough should be smooth. Put dough in bowl, cover with clingfilm and leave to rise for 1 hour.

When risen, gently knead dough again and divide into 4 equally sized balls. Roll out dough into a circle and cut eact circle into 8 “triangles/cones”, add ketchup and sausage. Roll them up starting from the widest end, and place on baking tray with the tip of the “roll” facing downwards (see pictures). Leave to rise for 30 min. Whisk 1 Egg and coat the top of the Sausage Rolls. Bake in oven at 200 degrees c (180 fan) for approx 15 min or until golden brown.

That’s it, leave to cool slightly before digging in. Enjoy Baking!

TIP the Sausage Rolls can easily be frozen for later. Either enjoy them cold or reheat in oven.

Mummy in a Tutu
Banana Cake smothered in Chocolate

Banana Cake smothered in Chocolate

It’s time for a weekly bake! This one is again nice and easy to make, like last weeks Cinnamom cake, and some might say even a little healthy! After all it contains one of your five a day. Now we always endeavour to have fresh fruit in the house, just the usual Apples, oranges and Bananas. Now personally I prefer my Bananas on the green side, and as soon as they go super ripe – you know yellow with brown dots kinda ripe, I really don’t like them, except if I use them for baking!
It was a bit of a “spur of the moment” bake. You see if you want to bake using bananas as an ingredient, whether it be banana bread or in this case Banana cake, ripe bananas are the best for the job. Thus I found myself “forced” to bake a cake the other day as the fruit bowl was filled with overly ripe bananas – oh the heartache!

Banana Cake w Chocolate

Ingredients

  • 4 eggs
  • 250 g Sugar
  • 1 tsp Powdered vanilla/ vanilla essence
  • 150 g Plain Flour
  • a pinch of salt
  • 1 tsb Baking powder
  •  150 g melted butter
  • 2-3 Bananas, mashed

Topping

  • 100 g Dark Chocolate
  • 25 g Soft Butter
  • Hazelnut Crunch sprinkles (optional)

Turn oven onto 180 degrees C (160 fan) Melt Butter, set aside to cool. Add eggs and Sugar to a mixing bowl and whisk until the mix is light and fluffy. In a separate bowl mix flour, salt and Baking powder. Sift it into the Egg/sugar mix, and gently stir together until mix is even. Add the melted Butter, gently mix, finally add Vanilla and mushed Bananas, gently stir til mix is uniform. I used a round baking tin (approx 22 cm) lined with baking paper, pour the mix in and bake for approx 30 min. To test if cake is done use a fork or a trussing needle, stab the middle of the cake, when it comes up clean the cake is done.

Topping

chop the chocolate and melt. Once melted take of the heat and add the butter (diced) Mix until the butter has dissolved. Leave the mix to cool for a 2-3 min. Now apply it to top of the cake and leave to set. Sprinkle with Hazelnut crunch, chopped almonds, pistachios or whatever else you could fancy!

Enjoy!

TIP when you add the butter to the chocolate you end up with a thick soft chocolate “icing”, but you can skip the butter and just cover the cake in melted chocolate, then you’ll get a hardened finish once it’s cooled, but still very tasty!

Happy Baking!

Cinnamon Cake with Chocolate Icing

Cinnamon Cake with Chocolate Icing

I’m a firm believer in having a good few baking stables! You know Go-to bakes, when you want to make a tasty treat and be sure that it’s a success without too much faff! First on my list is my go-to Tray-bake: Cinnamon cake with Chocolate Icing. It’s super easy, few ingredients and it tastes amazing!

Now it comes as no surprise that I LOVE baking if you’ve been following my blog, there has been quite a few cakes since I began my blogging adventure last year. At the beginning of January I made this alternative take on the classic Cinnamon Swirl and last week I ventured in to the savoury kitchen and made Baby approved Savoury Muffins, in an attempt to encourage the little guy to eat more independently, and they where definitely a hit – with grownups too. Last weekend was no exception, me and my little assistant got busy baking on Saturday, whilst daddy was of working. J was the one that had requested this specific cake, as he is positively addicted to it!

I’m not kidding when I say this is super easy, me and the little guy whipped this cake up in less than 30 min + baking time. The cake is really moist and can easily be enjoyed for several days without going dry, I just make sure it’s either in a sealed box or wrapped in clingfilm! We managed to make this cake last 3 days before we’d consumed it all. Elliot is also quite the fan!

Cinnamon Cake with Chocolate Icing

  • 125g melted butter
  • 400g sugar
  • 400g plain flour
  • 4 tsp Cinnamon
  • 2 tsp Bicarbonate Soda
  • 500 ml Butter Milk

Icing

  • 50g melted butter
  • 250g icing sugar
  • 1 tsp vanilla essence
  • 1 tbs cocoa powder
  • 4 tbs hot coffee

Turn oven on 200 degrees c (180 fan) and line a baking tray with baking paper. Melt butter, set aside. Mix together dry ingredients. Add wet ingredients and whisk until mix is uniform. Pour into baking tray and bake for approx 30min. When cake is baked leave to cool slightly whilst making the icing. For the icing simply mix all of the ingredients together. While the cake is still warm pour on icing and voila the cake is done. Hope you enjoy!

TIP When applying the icing whilst the cake is still cooling the icing will “melt” onto the cake creating a nicer finish. I add coffee to the icing as it gives a really nice flavour, it’s not a dominant coffee taste. If you’re worried about the caffeine, simply use decaf.

Happy Baking!

 

Mummy in a Tutu
Baby Approved Savoury Muffins

Baby Approved Savoury Muffins

I’m trying to encourage Elliot to eat more independently! By independently I mean not requiring mummy to spoon the food into his mouth, mostly because mommy enjoys eating her food while it’s still hot, she could happily be without the mess of Baby-led weaning. Que the savoury Muffins! Your baby/toddler can still make a mess, but at least it’s a tasty mess. Now I’ve always associated Muffins with a sweet treat, but it was time to expand my baking field. You see I’ve tried many different types of  finger food with Elliot  – cucumber sticks, tomato, carrot, cheese, sandwiches the list goes on. But 90% of the time, the wast majority of the food ends up on the floor, in an endless game of gravity exploring! So I thought I’d try something new. If any of you have been following my blog, you will know I love baking! Especially of the sweet variety, as my addiction to sugar is alarmingly high, and sadly only more so since becoming a mum (Read: breastfeeding sleep deprived sugar craving monster) If you’re fancying a sweet treat, check out my latest cake. How ever let’s get back on track, food appropriate for a baby/toddler, it was time to give a savoury bake a go!

Baby led weaning
Not eating Muffins, but making a mess as always! xx

Catering for my harshest critic

Now these Savoury Muffins are great for little ones at lunchtime, being filled with protein (egg and cheese), vegetables and not to forget healthy fat which is a vital part of a kids diet to sustain that ever-growing mind and body. Now I just used the veggies I had in the fridge, the good thing about these Muffins is that you can “hide” a lot of veggies in there, so even if you perhaps have a fuzzy eater I dare say I think they will like these. Now if you don’t fancy the vegetables I’ve used then just throw in your own favourites! I would love to hear how you got on if you try the recipe, with or without altering.

Savoury Muffins

Savoury Muffins – w/ Cheddar and Vegetables

Approx 12 Savoury Muffins from this batch

  • 1 Courgette
  • 2 Carrots
  • 1 tin of Sweet Corn
  • 1 onion/or leek
  • 50 gram grated Mature Cheddar
  • 50g of melted butter (healthier alternative 0,5dl vegetable oil/ taste free coconut oil)
  • 250g of plain flour
  • 3 tsp baking powder
  • 3 eggs
  • 125 ml milk

Start by turning the oven on to 180 degrees C (Fan). Melt butter, set aside. Finely grate carrots and zucchini, rinse sweet corn, and finely chop onion (leek). Mix the vegetables together with the grated cheddar. Add to mixing bowl. Mix together flour and baking powder, add to bowl. In a different bowl add melted butter (oil), milk and eggs – whisk together until combined. Now add the wet ingredients with the dry and mix together until fully combined. Line a 12 hole Muffin tin with papers. Scoop the batter into the holes filling them roughly till 5mm from the top of the muffin paper. Place in the oven and bake for 25-35 min or until golden brown. To make sure they are cooked through, insert a skewer (alternatively use fork) into one of the Muffins, if it comes out clean they are done, if not give them a few more minutes and check again. Once out leave to cool on rack before enjoying!

Savoury Muffins

TIP  the Savoury Muffins can successfully be frozen, either bunched or as individual servings, just take out the night before and they’ll be ready to nom the next day.

What homemade treats do you make for your kiddies?

Happy Baking!

Two Tiny Hands
Mummy in a Tutu
Cinnamon Swirl Cake with Lemon Icing

Cinnamon Swirl Cake with Lemon Icing

 When your day starts at 4am because your teething, sleep regressing baby boy felt that there was no point in postponing the inevitable, well then you truly need a sugary fix to get through the day! Now I don’t need much more excuse than that to start baking – baking is like therapy to me, but in this cake Elliot and I happened to be expecting his little bestie and her mum for lunch! aka perfect excuse to get baking. As most people know I’m a sucker for Hygge and Hygge calls for cake.

Cinnamon swirls Fixes Everything

So I had a rummage through the kitchen to see what ingredients I had in, and luckily I still had an excess amount of cinnamon left from all the Christmas baking – I do love Cinnamon, and one of my favourite bakes is the Cinnamon Swirl! I’ve been wanting to try this variety for a while, and no time like the present. Now if I do say so myself it turned out better than expected! Baking the buns in a tray, allowing them to “grow together” results in a really moist Bun. Perfect as a Tare-and-share cake and it can easily be scaled up. This batch filled my smaller round baking tin.

Cinnamon Swirl Cake

  • 50g butter (unsalted)
  • 1 dl whole milk
  • 1tsp Sugar
  • 1tsp salt
  • 1tsp Cardamom
  • 1 egg
  • 25 g fresh yeast
  • approx 250g plain white flour

Filling – Cinnamon Remonce

  • 100g soft butter
  • 50g caster sugar
  • 50g soft brown sugar
  • 2,5 tbs Cinnamon

Icing

  • 4 tbs icing sugar
  • 1 tbs milk
  • juice of half a lemon

Melt the butter, set aside.  Dissolve the yeast into the milk. Add salt, sugar, 1 egg and Cardamom. When the mixture is even add butter, then flour. You want to add enough flour to be able to knead the dough, but the dough should be smooth. Leave it to proof for 3o min in a bowl covered with a damp tea towel or cling film. Whilst the dough is rising, mix together the ingredients for the filling, set aside. After the 1st proof roll out dough to a square (approx 35×45 cm) now butter on the filling, make sure to make it even and cover all the dough. Then roll up the dough, starting from where the square is widest. Cut roll into approx 10 slices (they should be about 3 cm wide). In a round baking tin lined with baking paper, place the swirls and leave to proof for 1,5 hours, again covered. Bake at 180 degrees C for approx 25 min or till golden brown. Once out of the oven, mix together ingredients for icing and swirl on top of the cake, I add lemon to the icing as I like the zingy contrast to the sweetness, but it’s not a must. Serve while it is still warm. Enjoy!

TIP I get my fresh yeast from the bakery at Sainsbury’s or Asda, sometimes you can be lucky to find it on the shelves in Morrisons, but I find that the bakeries are 9/10 happy to give you a little bag of their fresh yeast free of charge.

Happy Baking!

 

Tammymum
Mummy in a Tutu
Mini Christmas Puddings

Mini Christmas Puddings

Last weekend I hosted what could best be described as a little bake-athon with one of my mummy friends. We had been real clever and invited our other halves to take part aka watch the babies! (and eat cake) This was brilliant and we really got quite a bit of Christmas baking done. Amongst our creations where these mini Christmas Puddings! I absolutely love the look of them and they are quite tasty too. We used a cake-pop mold to bake little round chocolate sponges, but really there are so many options, for instance you could make confectionary instead – I imagine Nougat and Marcipan would be a great combo!
But back to the cake pops, these are so simple to make and a hit with kids (other halfs and babies) too. Once the cakes had cooled we covered them in melted dark chocolate, left them to set and then I decorated them with white chocolate and Holly/Berry sprinkles.

Mini Christmas Puddings

Recipe Mini Christmas Puddings

The Sponge

  • 100g Plain flour
  • 140g caster sugar
  • 120ml whole milk
  • 1/4 tsp vanilla extract
  • 2 tbs Cocoa Powder
  • 50g soft butter
  • 1,5 tsp baking powder
  • 1 Egg

chocolate cover

  • 200g Dark Chocolate
  • 1 white chocolate “pen”/100g white chocolate

Mini Christmas Puddings

This recipe should be enough for about 20 Cake pops. Preheat the oven to 170 degrees. Grease your Cake pop mould. In a bowl sieve the flour, baking powder and cocoa powder – set aside. Whisk together butter and sugar, add the egg and vanilla extract, continue whisking until light and fluffy. Slowly add flour-mix. Add mix into piping bag and pipe into cake-pop mould. Bake for approx 20-25 min. Cool off and remove from mould. Melt the dark chocolate (I melt chocolate over a hot “water bath”) coat the cakes and let the chocolate set. Once set melt the white chocolate, add it to a piping bag. Pipe out in whichever pattern you desire, I wanted these to look like Christmas Puds, now either leave to set or decorate with sprinkle. Enjoy!

Mini Christmas Puddings

Just like I did last week with the Honey Cakes, I thought these mini treats would make for a good Hostess gift. Just wrap them in cellophane and put some glitter on and there you go a nice homemade gift.

What Christmas treats have you been baking?

 

One Messy Mama
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