Cherry White Chocolate Blondie

Cherry White Chocolate Blondie is 'Christmas in a MOUTHFUL'!

The flavours induce childhood memories of my mother's Christmas cake.

Using brown sugar in the mix adds to the deliciousness.

White Chocolate Blondie Recipe

It's super easy to whip up.

Cherry White Chocolate Blondie

Ingredients:

1 1/2 cups of pitted canned cherries (with juice drained)

2 Tablespoons of brandy

3/4 cup soft butter

1 teaspoon vanilla extract

1 1/2 cups brown sugar

2 eggs

1/2 cup almond meal

1 1/2 cups plain flour

1 1/2 teaspoons baking powder

3/4 cup white chocolate (chopped)

Powdered icing sugar to dust

Method:

Preheat the oven to 180 Celcius (356 farenheit)

Line a rectangle brownie pan (32 x 18cm/ 12.5 x 7 inch) with baking parchment paper.

In a non-metallic bowl place the drained cherries with the brandy.

Set it aside.

Using electric beaters, mix in a bowl, the butter, brown sugar and vanilla until pale and creamy.

Add the eggs and beat well.

Add the flour and almond meal.

Beat again.

Reserve six cherries to decorate the top of the blondie once baked.

Fold the rest of the cherries and chocolate through the mixture.

Spread into the prepared pan.

Bake 35 minutes or until a skewer comes out with a few crumbs but not wet.

Cool in the pan.

Lift out of pan and when cold, plate, dust the Blondie with powdered icing sugar, and group the cherries in threes on top.

Note: you can omit the brandy if preferred.

After it's baked and cooled -
use a Christmas template (sourced from the internet, printed onto paper).

Using scissors, cut the template out.

Place the template in position on the top.

Sprinkle sieved powdered icing sugar over the top of the Blondie.

Carefully remove the template.

It is such an easy way to decorate a cake, slice, brownie or blondie...

Repeat so you have two images on the blondie.

Position the cherries, cut
and serve with fresh cream or vanilla ice cream.

You will find the printable recipe HERE.

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'Of The Sea' DIY Framed Paper Collage

Inspired by the sea and abstract Japanese art, the 'Of The Sea' collage is a beautiful coloured or patterned card artistic creation.

It is medium level to make.

These DIY art pieces make great creatively homemade gifts to give.

You can change the colours of the card to your own taste.

If you want to modify my design, you could also add cutouts of fish, starfish, seahorses, plankton, seaweed, and coral.

You will need:

Two pieces of card, plain or patterned for the base.

The template shapes in complementary colours cut from heavy paper card

Glue

A black Sharpie pen

11 x 14 inch (to fit an 8 x 10 inch collage) frame with an internal mat

Copy the templates to your computer, print A4 size directly onto the coloured paper card of your choice.

Or print on white card, cut them out and draw around them on the patterned card, then cut out.

Otherwise, use a pencil and draw your own freeform shapes on the coloured paper card, and then cut them out.

Cut a base colour card the size of the frame photo insert.

Cut a second background layer slightly shorter to create a horizon and glue the two together.

Arrange your prepared shapes on a card that fits the internal photo size for the frame.

You can outline in black sharpie some of the shapes for more definition.

When you are happy with the positioning, glue each piece in place.

Use the wave shape as a guide to get the positioning right.

Glue the wave on last.

Then pop in the frame.

The 'Of The Sea' Framed Paper Collage is ready to hang, place on a shelf, or wrap and gift.

Pattern Templates:

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#papercraft #paperart

Orange Vanilla Neenish Tarts

Neenish Tarts are notorious for being a scandalous taste overload of everything. The original version is sweet and completely over the top!

But even still, eat one, you'll just want more!

Neenish Tarts are a mini-size shortcake pastry base tart, with a sweetened condensed milk-based creamy filling. Topped with a two-tone half side of vanilla icing, the other with chocolate icing.

There are many adaptions.

Some have a berry jam layer between the shortcake and filling. There's an addition of cinnamon instead of the standard lemon, and other recipes with creamy fillings, similar to French Passterie cream but far less sweet.

Icings morphed into berry and vanilla, or berry chocolate twosomes.

Some people add almond flavours to the pastry.

Neenish Tarts are famed in Australia where they originated and also popular in New Zealand, where nearly every bakery serves them.

The Neenish Tart is my mama's favourite sweet treat!

The tart was most unlikely to have been created by famed Australian Mrs Ruby Neenish in 1913, as it has revealed itself as folklore.

Another theory is they were created by a commercial food company.

Or possibly by Australian outback cooks.

The earliest recipe recorded was in 1924 but called Neenish Cakes.

So all in all, the origin of Neenish Tarts is still a highly disputed topic.

Today we are creating my own adaption.

Orange Vanilla Neenish Tarts.

I have created this recipe, especially for Thanksgiving, but they are a divine sweet treat for any absolutely any occasion.

The tart shortcake envelops a luscious orange buttercream filling.

There is simple icing on top that is orange and vanilla two-tone.

If you don't have time to bake the shortcake tart bases, you can buy readymade ones. Then mix the orange buttercream filling, pop it in, and ice the tops.