Cracker boxes.

January 17th, 2015 by

Here are some boxes that are made from the earlier Christmas Crackers designs. I made these designs before Christmas but I have not had time or inspiration to make the sets ready to publish until now. I know that they are too late for Christmas but they are useful for many other occasions. I hope you like them!

Cracker_Boxes

You can find the new files here.

Monica

Cold!

December 29th, 2014 by

The recent days have been quite cold here. In the morning it was -28C. We had plan to go out shopping so we had prepared the car so it had the engine heater on for more than three hours before we were to go. That was good, otherwise I don’t think the car would have started. Now at least, I have all the ingredients I need to make a delicious sandwich cake (smörgåstårta) for New Year’s Eve.

The sun is still absent most of the day. It only rises just above the horizon for a couple of hours before it goes down again. I very much long for the longer days to come!
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I wish you all a Happy New Year!

Monica

Fudge!

December 28th, 2014 by

Some days before Christmas I started to make candy, lots of candy. I love to make fudge as it is so easy to make and tastes so good.
This year I made six different fudges, salt and sweet liquorice fudge, cream caramel fudge, chocolate fudge, orange fudge and rum/arrack fudge.
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My fudge recipe

Main recipe:
450g white caster sugar
200g double cream
150g butter
50g glucose syrup
50g syrup

Flavourings.
Sweet and/or salt liquorice: Mix 2 tbsp licorice powder and 1 tbsp ammonium chloride in the sugar before the wet ingredients are poured in. Exclude the ammonium chloride if you want sweet licorice.
Chocolate: Mix 100g chopped dark chocolate before boiling.
Vanilla/orange/rum etc: Stir in after boiling 1 tsp of the desired taste. Add more if you want stronger taste.

1. Grease an 18cm square cake tin.
2. Mix all ingredients in a saucepan and bring to a boil, stirring all the time. Put a sugar thermometer in the pan and keep on boiling until the mixture reaches 116C. This usually takes 15-20 minutes.
3. Remove from the heat and leave to cool for 5-10 minutes.
4. Stir in liquid tastes (and colours if you want) and beat the mixture with a wooden spoon. Keep beating until the fudge cools to about 70-80C.
5. Pour the fudge into the tin before it gets too thick and leave to cool.
6. Cut into pieces with a greased knife.

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Mix all ingredients in a saucepan and bring to a boil, stirring all the time. Put a sugar thermometer in the pan and keep on boiling until the mixture reaches 116C. This usually takes 15-20 minutes.

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The last small treat holders for this time!

December 21st, 2014 by

These treat holders will be the last files before Christmas. I hope you will enjoy using them as much as I have enjoyed designing them.

Treat_Holder_Set_5 Treat_Holder_Set_6

You can find the new files here.

Merry Christmas to you all!

Monica

More treat holders

December 18th, 2014 by

I hope you like the treat holders because here are some more of them :)

Treat_Holder_Set_3 Treat_Holder_Set_4

You can find the new files here.

Monica