Merry Christmas to you all!!!

Holiday Freebies for your last minute presents

On my daily readings, I’ve found this great freebie from Benign Objects and I couldn’t resist, I had to share it! My favourites: the circle label on the jar and the cd cover.



Few days to Christmas and I still haven’t finished my shopping. Buy handmade is much better but we are covered in snow and they only place I can easily reach is the shopping mall. I need 3 cups of tea after that considering I don’t drink coffee! Actually I have to make mulled wine this year… I can’t wait to open the spices I bought in Bozen.


To download the items click here and here and here and here and here.

Thanks Benign Object for being so generous!

Chestnut Flan and Double Chocolate and Crystallized Ginger Biscotti

I haven't been adding recipes for a while but this one is a must have on a blog during Christmas. A nice little variation than the usual panettone with mascarpone. 
So try it and enjoy!

Chestnut Flan

makes 4-6 oz ramekins

125 grams chestnut puree
125 grams chestnut paste
50 grams butter, room temperature
50 grams sugar
6 egg yolks
2 eggs
50 grams heavy cream
25 grams dark rum
1 tsp vanilla extract
pinch salt


In the bowl of an electric mixer, cream the chestnut puree, chestnut paste and butter until smooth and lump free. Add the sugar and mix.
In a separate bowl, lightly whisk together the egg yolks and eggs and add them to the chestnut base. Mix until combined. Add the heavy cream, rum and vanilla.
If it seems lumpy, you can strain the custard through a fine sieve. Pour the custard into the ramekins and bake at 325F for about 30 minutes or until center done.

Double Chocolate and Crystallized Ginger Biscotti

150 grams butter, room temperature

200 grams sugar

Zest of 1 orange

3 eggs, room temperature

415 grams flour

25 grams cocoa powder

12 grams baking powder

pinch of salt

70 grams crystallized ginger, small dice

50 grams chocolate chunks

Cream the butter, sugar and zest together. Add the eggs one at a time and scrape the bowl.

Whisk together the flour, cocoa powder,baking powder and salt and add it to the mixer. Mix until combined. Add the ginger and chocolate chunks until well distributed.

Transfer the dough into a half sheet pan lined with parchment and form into a log that is about 12"x4" approximately. Bake at 350F for about 25 minutes or knife inserted in the center comes out clean.

Let the log cool completely and then slice it into 1/4" thick pieces. Place the cookies on the sheet pans and bake at 325F for about 10 minutes. Then flip the cookies over and bake an additional 10-15 minutes or until dry.

All via Cannelle et Vanille

What caught my eye on Lonny Magazine

This is the house of  designer Lisa Fine, a mix of textiles and colours.
I was a bit confused at first about her style but I've realized that there is no style and that's what makes it interesting.

See more on Lonny Magazine.