Myer Christmas windows back in November. Not my favourite year. The windows are all about promoting a book that I have never heard of. More the spirit of commercialisation than Christmas. The queues are now horrendous. If I had time to go to the city, I would love to see the Melbourne Town Hall Gingerbread Village.
I did most of this picture as she lost interest when we started but she enjoyed scattering the snow about. I love the cottonwool balls snow and wool trees but might do less snow and more glitter next time. (I am sending this picture to Red Ted Art's Blog for the Christmas craft round up.)
here) so it is very exciting. In fact, it seems like just the sort of new life that Christmas is all about and has made me wonder what sort of Christmas celebrations we might have if it didn't fall in winter in the northern hemisphere.
coconut ice, white Christmas and truffles based on these pumpkin gingersnap truffles.
Probably just as well, given that the sweet treats didn't go as far as I had thought when dividing up among the boxes. Maybe another batch might sneak its way into our kitchen before the festive season is over. Energy permitting, of course.
Not a lot of energy around at the moment. Fortunately I have almost two weeks holiday to try and regain some semblance of normality, if that is possible at this time of year. I hope everyone else is enjoying the festive season.
Chocolate gingernut truffles
Adapted from Chocolate Moosey
250g packet gingernut (or gingersnap) biscuits
1/2 cup (almost 125g) cream cheese
1/4 cup pumpkin puree
200g dark chocolate
1/4 tsp cinnamon
shake of ground ginger
Grind up biscuits in the food processor to make fine crumbs. Transfer to a mixing bowl and use a spoon to mix in the cream cheese and purmpkin puree. (After a while I used my hands which was an easier way to mix it.) Roll into walnut sized balls and place on a baking paper covered baking tray. Put tray in the fridge for a couple of hours.
Melt chocolate with the cinnaomon and ginger. Dip gingernut balls into chocolate until covered. Drain on a fork and place on tray. Scatter with sprinkles immediately and leave to set. Store in fridge.
On the stereo:
Christmas Cocktails II: Various Artists