I am feeling a bit guilty about today’s ‘ugly’ post. While it is a delicious recipe (if jerky is your thing) it just doesn’t look pretty no matter what way you look at it. Anyway, I haven’t been able to stop thinking about it and now, feeling totally guilty for putting it in front of you all, I have decided to give you a super quick post on what we made yesterday.
First up we made these cute Christmas Royals. Super easy, all over Pinterest and they are the best last minute thing to make for taking along to all your Christmas get togethers.
You will need:
- Chocolate Royal Biscuits (there is only 12 in a packet – up to you how many you make)
- Packet of mint leaf lollies
- M&M’s – get a whole bag, justify eating chocolate because you only need the red ones!
- White Chocolate
Cut your mint leaves in half. Sort out a pile of red m&ms. Open your packet of Chocolate Royal biscuits. Melt your white chocolate whichever way you fancy, microwave or on the stove top. Blob your white chocolate on top of the biscuit, stick on an M&M and 2 half leaves and you are done. If it is hot and humid at your place like it is at mine, pop these in the fridge asap and only take out when ready to gobble up. Like I said, quick, easy and very Christmas-sy! I obviously did the hot bit but my 2 and 5 year old decorated these themselves.
I also put together some gifts for the teachers at school to say thank you. Just a little gift, but filled with lots of gratitude.
I found some great glass drink bottles with a mason jar type lid and straw. Then I made some Turkish delight to fill them with and we added a hand drawn card of course. A little bit of twine and a ‘tickled pink’ card just topped them off.
I was a bit envious when I finished them and sort of wish I had one now.
Anyway, this is the recipe I used for the Turkish Delight.
440g (2 cups) caster sugar
1 teaspoon cream of tartar
1 tablespoon powdered gelatine
2 tablespoons of rosewater (I actually split my recipe and did half rosewater and half orange blossom)
1/4 teaspoon pink food colouring (I used pink for rosewater and yellow for orange blossom)
320g (2 cups) Icing Sugar Mixture
Put your sugar, cream of tartar and 125ml of water in a saucepan over medium heat. Dissolve the sugar and bring to the boil and cook for about 15minutes or until temperature reaches 125C. Remove from heat.
Whisk gelatine with 80ml of boiling water.
Combine 80ml of water, rosewater and colouring and stir into sugar syrup. Strain gelatine into sugar syrup and stir to combine.
Pour into a greased pan (I lined a pyrex dish with plastic wrap). Refrigerate for at least 4 hours until set.
To cut, grease your knife with oil first. Dust each piece in your icing sugar.
We also made some ‘cracker’ Christmas gifts for her friends filled with a gift and heaps of tissue paper confetti and sparkly stars and candy canes.
And during all this the dehydrator was going with some Christmas fruit leather (green kiwi and apple and red strawberry and apple).
OK, I feel much better now that you have some pretty and yummy recipes for my Tasty Thursday post, as well as the original post of course. Enjoy and be sure to link up any Christmas posts with my Link Party I started this week. And if you write about travel, check out my new weekly #wednesdaywanderlust link party.
Do you give gifts to teachers?
Do you have a quick Christmas plate you prepare?Love it. Follow me. . .