In the last week I’ve baked cupcakes with cinnamon frosting and gingerbread, currently in the middle of making truffles (they have to chill for half hour), and in a couple days will be preparing my Christmas-themed chocolate and vanilla cake (I’m on desserts this year). It’s the most wonderful time of the year… my house smells of salted caramel at the moment.
If only I was talented enough to make some of these… everyone would be getting an edible sloth present for their birthdays/Christmas.
