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.
Baked gingerbread cupcakes, topped with cinnamon frosting and a gingerbread tree cookie, for the work Christmas party tomorrow afternoon. They, smell, AMAZING. I didn’t have any spare cupcakes (it only made a dozen) so I have to trust myself they’re as good as the previous times I’ve baked them (which, is, very good). But I did have a few spare cookies… well, not so much anymore. They were there to mop up the excess frosting. Oh, dear.
I have to say though, it left a better taste in my mouth than I think this lil sloth has:
If anyone wants the recipe, feel free to hit me up, happy to share 