Christmas Wishes

  May you find love this Christmas
May your heart fill with cheer
May you feel so special
May it last all through the years

May you find love this Christmas
May there be a smile on your face
May you forget those sad times
May they leave without a trace

May you find love this Christmas
May God bless you my friend
May the happiness you share
May it start a new trend

May you find love this Christmas
May you be surrounded by friends
May it be joy this season brings
May it never come to an end

May you find love this Christmas
May you spread it all around
May you enjoy doing just that
May you spread it all over town

May you find love this Christmas
May you dig deep within your heart
May you share that great love
That maybe on your list or chart

May you find love this Christmas
May you find lots of joy
May you share it equally
With every little girl and boy

May you find love this Christmas
May it be better than ever before
May your love flow freely
May it start from that Heavenly Shore 


 a poem by Norman Hale Jr

Wishing you all a wonderful Christmas & New Year surrounded
by family & friends!

This Weeks Project

I love to give a home baked gift especially when it is from a recipe that you have
enjoyed throughout the year....

This year with an abundance of eggs to be used from our gorgeous chickens,
I baked some vanilla & coffee meringues and packaged them up sweetly in a
home made brown paper bag. I followed the tutorial for the bag from Mairuru
but altered it a little by adding in a cellophane window so you can see the

I also whipped up some salted butter caramel sauce to be served with the

I packaged the sauce into a preserve jar, embellished with some vintage French
linen twine & a petite clay tag I made myself to finish

Vanilla & Coffee Meringues

6 eggwhites, at room temperature
pinch of salt
300g caster sugar
1 tsp white vinegar
1 tsp cornflour
1-2 tsps coffee essence
1 tsp vanilla paste

Preheat the oven to 150ºC
Whisk eggwhites in the bowl of an electric mixer with a pinch
of salt until soft peaks form.
Slowly add 1 tablespoon of caster sugar at a time
whisking until thick and glossy.
Fold in vinegar, cornflour and essence or paste.
Dollop large rounds of the mixture onto
baking paper lined tray.
Place in the oven & immedately reduce the temperature
to 120ºC. Bake for 45 minutes then turn
the oven off and leave the meringues in the oven to cool.

Salted Butter Caramel Sauce

2 cups white sugar
1 2/3 cups thick cream
2 tbsp (30 g) salted butter
1/4 tsp fleur de sel or coarse sea salt

Spread the sugar in an even layer in a large six litre heavy based saucepan. 
 Set over moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.

Using a wooden spoon or heatproof spatula, begin gently stirring, encouraging the melted sugar around the edges toward the center and delicately stirring up any sugar melting on the bottom as well. 
The sugar will start to look pebbly as it cooks, but keep going; it will melt completely as it turns amber.

Continue to cook until the sugar turns deep brown and starts to smoke. (Don't worry about any large chunks of caramel.) The darker you can cook the sugar without burning it, the better the final sauce will taste. It's ready when it's the colour of a well-worn centime, or penny, and will smell a bit smoky.

Remove from heat and quickly stir in about a quarter of the cream. The mixture will bubble up furiously, so you may wish to wear an oven mitt over your stirring hand. Continued to whisk in the cream, stirring as you go to make sure it's smooth. Stir in the butter and salt. 
The sauce can be made up to one month in advance and kept refrigerated. Rewarm the caramel in a small saucepan over low heat or in a microwave.

These are the labels I used in the packaging. 

For the paper bags I simply cut out sheets of brown paper to A4, ironed
them flat and and printed.

The sauce labels are printed onto A4 self adhesive label paper

Enjoy your week as you prepare for your festive celebrations!

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