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December 2019

Snowmen Bark Recipe

Welcome to day 7 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making snowmen bark.
You can buy ready-made snowmen marshmallows from Asda if you don’t want to make your own, which is what we did.

Snowmen bark

Snowmen Bark Ingredients

  • 300g Milk Chocolate
  • Marshmallows – as many as you like
  • Edible pens
  • Pretzel sticks
  • Snowflake sprinkles

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the milk chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
  3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  4. Pour into the prepared tin and spread until even.
  5. Use the edible pens to draw faces on the marshmallows and place them randomly on the chocolate.
  6. Place the pretzel sticks randomly on the chocolate and scatter the snowflake sprinkles
  7. Refrigerate the bark until set.
  8. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.
I made the snowman gift box using an SVG file from Dreaming Tree

Tomorrow we’re making Christmas fudge.

Terry’s Chocolate Orange Bark Recipe

Welcome to day 6 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Terry’s chocolate orange bark.

Terry's chocolate orange bark

Bark Ingredients

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the milk chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
  3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  4. If you prefer, you can place the chocolate in a heat-safe bowl over a pan of simmering water and melt it that way. Make sure the bowl doesn’t touch the simmering water.
  5. Pour the melted chocolate into the prepared tin and drop pieces of Terry’s chocolate orange onto the chocolate and gently press down.
  6. Sprinkle the candied peel over the chocolate.
  7. Refrigerate the bark until set.
  8. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.
Terry's chocolate orange bark

Tomorrow we’re making snowmen bark.

White Chocolate Christmas Tree Bark Recipe

Welcome to day 5 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making white chocolate Christmas tree bark.
I found this recipe on The Decorated Cookie. Again, I’m using UK measurements in this recipe, for the American recipe, visit the link 🙂

white chocolate Christmas tree bark

White Chocolate Christmas Tree Bark Ingredients

  • 400g White Chocolate
  • Green Food Colouring Paste
  • Pretzel Sticks
  • 5 Crushed Candy Sticks

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the white chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
  3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  4. Measure about 100g of melted white chocolate, add a bit of food colouring and mix well. Add food colouring until you get the desired colour.
  5. Pour the rest of the white chocolate into the prepared tin and smooth out using a spatula.
  6. Put the green chocolate in a piping bag fitted with a small round nozzle and pipe trees onto the white chocolate.
  7. Use pretzel sticks for the tree trunks.
  8. Scatter the candy canes onto the white chocolate, in between the trees
  9. Refrigerate the bark until set.
  10. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.

Tomorrow we’re making Terry’s Chocolate Orange Bark

Top Tips For Selling Your Home

When you are thinking about selling your home, there are a few things that you need to take into consideration if you want to get the very best price possible for your property and to sell it quickly. In this article, we are going to look at a few of those things.

House for sale - tips for selling your home
Pixabay CC0 Licence

Maintenance

It may sound simple, but make sure your house is in a decent state of repair. Spend a little bit of time fixing up that broken garden gate and relaying those cracked patio stones, regrout the tiles in the bathroom, and if your central heating system is on the blink, get it sorted. The cost of a new boiler may be more than worth it if it takes your home from unsaleable to snapped up because these things really do matter to potential buyers. No one wants to move house and immediately have to think about little jobs like this.

Presentation

First impressions matter, so spend some time getting your Hinch on, cleaning up and making sure would-be buyers walk into a spotlessly clean house and get the best first impression possible. If cleaning is not your thing, consider hiring a cleaner – it will be more than worth it! Before a viewing, open the windows to let a flow of fresh air through, make sure the rooms smell clean – but be wary of using any scented products that are too overpowering – and fresh flowers always make a difference.

Declutter

The aim here is to make your house look as big as possible, and to minimise the ‘you’ in there. Buyers will walk in trying to visualise their belongings in the home, with their stamp put upon it. That is really hard to do if the mantlepiece is covered in photos of your family and the fridge is loaded with kids drawings. Having a big declutter allows them to see the space much more clearly – and can be a big help for when you need to move out. 

Give the kitchen a renovation

If you can afford to, a small kitchen renovation can make a massive amount of difference. After all, the kitchen is the heart of many homes and is one of the biggest selling points. If this is out of your budget, think about giving cupboards a varnish or a lick of paint and buffing up the worktops, so they look new.

Update the bathroom

As with the kitchen, the bathroom can make or break a property. If a buyer is on the fence, having a nice bathroom can be the swinging point. Again, if a full-blown renovation is not on the cards, make sure all the grout and sealant work is cleaned up, put out fresh, clean towels and pop some green plants in there. 

Remember, when it comes to selling your home, it is no longer about your tastes and decor choices, but your would-be buyers. Put yourself in their shoes, take a walk around the house and see what you would change.

This is a collaborative post

Mars Bar Fudge Recipe

Welcome to day 4 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Mars bar fudge.
The thing we love about this fudge is biting into chunks of Mars bar – so yummy!

Mars bar fudge header

Mars Bar Fudge Ingredients

  • 4 Mars Bars
  • 400g Milk Chocolate
  • 397g Condensed Milk

Method

  1. Line a shallow tin with baking parchment.
  2. Roughly chop the Mars bars and set aside.
  3. Place the chocolate in a microwavable bowl and melt in 30-second intervals, stirring each time.
    Chocolate can burn easily in the microwave so be sure to watch it carefully.
  4. Add the condensed milk to the chocolate and mix well until combined.
  5. Add the Mars bar pieces and mix gently.
  6. Pour into the prepared baking tin and spread out the mixture.
  7. Refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
  8. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
  9. Store in an airtight container or package into cellophane bags and give as gifts.
Mars bar fudge with a cup of coffee in a mug that says Merry Christmas on the front

Tomorrow’s recipe is for White Chocolate Christmas Tree Bark

Peanut Butter Bark Recipe

Welcome to day 3 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making peanut butter bark and I have to say, it is delicious!

Peanut butter bark

Peanut Butter Bark Ingredients

  • 400g White Chocolate
  • 360g Smooth peanut butter
  • 200g Milk chocolate

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the white chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
    Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  3. Add the peanut butter to the melted white chocolate and mix well.
  4. Pour into the prepared tin and spread until even.
  5. Put the milk chocolate in a large microwave-safe bowl and microwave for 1 minute. Remove the bowl, stir and microwave for 30 seconds. Repeat until the chocolate has melted. Be careful because it’s very easy to burn the chocolate when microwaving.
    If you prefer, you can place the chocolate in a heat-safe bowl over a pan of simmering water and melt it that way. Make sure the bowl doesn’t touch the simmering water.
  6. Drizzle the melted chocolate over the peanut butter layer and use a wooden skewer to swirl the milk chocolate.
  7. Refrigerate the bark until set.
  8. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.

Tomorrow’s recipe is for Mars bar fudge

Nutella Fudge Recipe

Welcome to day 2 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Nutella Fudge and I don’t think it’s going to last very long in our house! Nutella is a favourite of us all, except Ant, so we may actually end up fighting over it!

Nutella fudge

Nutella Fudge Ingredients

  • 400g Milk chocolate (broken into pieces)
  • 300g Nutella or other hazelnut chocolate spread
  • 397g Can condensed Milk
  1. Line a shallow tin with baking parchment.
  2. Place the chocolate in a microwavable bowl and melt the chocolate in 30-second intervals, stirring each time.
    Chocolate can burn easily in the microwave so be sure to watch it carefully.
  3. Add the Nutella and condensed milk to the chocolate and mix well until combined.
  4. Pour into the prepared baking tin and spread out the mixture.
  5. Refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
  6. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
  7. Store in an airtight container or package into cellophane bags and give as gifts.
Nutella fudge

Fudge can last about 2 weeks when stored in an airtight container. If you store the container in the fridge it can increase the shelf life for an extra week.

Tomorrow’s recipe is for peanut butter bark.

Salted Caramel Bark Recipe

Salted caramel is one of my favourite flavours. I’m kicking off our sweet treats countdown to Christmas with this recipe for salted caramel bark that I first saw on The Tasty Kitchen.
The ingredients are American cups so I thought I’d share the ingredients we used here in the UK and if you want the American version, you can click the link above 🙂

Salted Caramel Bark Ingredients

  • 300g Milk Chocolate
  • 300g Dark Chocolate
  • 300g Caramels – we used Asda’s chocolate eclairs
  • 2 tbsp Water
  • Coarse Sea Salt

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the caramels in a microwave-safe bowl and add the water.
  3. Microwave on high for 2 minutes. Remove the bowl and stir the caramels.
  4. Microwave on high for 30 seconds then stir again. Repeat until all the caramels have melted.
  5. Put all the chocolate in a large microwave-safe bowl and microwave for 2 minutes. Remove the bowl, stir and microwave for 30 seconds. Repeat until the chocolate has melted. Be careful because it’s very easy to burn the chocolate when microwaving.
    If you prefer, you can place the chocolate in a heat-safe bowl over a pan of simmering water and melt it that way. Make sure the bowl doesn’t touch the simmering water.
  6. Spread the chocolate over the baking paper then drop blobs of caramel randomly onto the chocolate.
  7. Using a BBQ skewer or cocktail stick, swirl the caramel to make nice patterns.
  8. Sprinkle the sea salt over the top and refrigerate the mixture until solid.
  9. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.
Salted caramel bark in a red candy cane shaped snack tray next to a red patterned paper Christmas tree

Tomorrow’s recipe is for Nutella Fudge

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