Being You: Tips for girls (:

Diy Christmas Treats

Christmas Brownie Bites:

-175g Butter

- 125g Dark Chocolate, roughly chopped

- 250g Light Brown Soft Sugar

-2 Medium Eggs

-100g Plain Flour

-1 tsp mixed spice

TO DECORATE:

- White Chocolate, melted

- Sprinkles or edible stars

1. To make the bites, preheat oven to 180 degrees celcius (gas mark 4). Line an 8 inch square tin with baking parchment. In a large pan, gently heat the butter and chocolate until melted.

2. Take the pan off the heat and mix in the suagr, followed by the eggs (the mixture will become smooth and glossy as you mix it). Sift over the flour and the spices and stir everything together. Scrape mixture into the tin and bake for 30 mins until a crust forms. Cool completely in the tin.

3. Lift brownie out of tin and cut into 24 squares. Arrange bites on a square rack set over a baking tray or board and drizzle white chocolate over the top then decorate with sprinkles. Leave to set before serving

Notes: You can add 100g of sultanas if you want after you sift the flour and spice and before you mix everything together.

You can also add 1 and a half tbsp of brandy in with the butter and chocolate.

White Hot Chocolate

- 4 cups of milk

- 1 tsp vanilla extract

- 8 oz white chocolate, chopped into small pieces

-Whipped cream and marshmallows for topping

1. Heat the milk, chocolate and vanilla in a saucepan over medium/low heat stirring occasionally until white chocolate has melted and has come to a simmer.

2. Remove from heat and serve instantly, topped with whipped cream and marshmallows.

Notes: You could add 1/2 cup of heavy cream or a pinch of nutmeg to make it a bit different.

Christmas Tree Rice Krispie Treat Pops

- 3 tbsps butter or margarine

- 4 cups mini marshmallows

- Green gel food colouring

- 6 cups rice krispies

- Christmas tree cookie cutter

- Lollipop sticks

- White chocolate, melted

- Christmas M and Ms

1. Place butter and marshmallows in microwave safe bowl. Microwave in 20 second intervals, stirring after each interval, until marshmallows and butter are completely melted. Stir a small amount of food colouring into the mixture.

2.Put the cereal into a large mixing bowl. Working quickly, stir the marshmallow mixture into your cereal. Spread the mixture out flat on a clean surface, about 5 cm thick.

3. When the mixture is cool, use the cookie cutter to cut out tree shapes.

4. To assemble your pops dip the ends of your lollipop sticks into the melted white chocolate and then carefully guide it through your tree shape until it is securly in.

5. Drizzle the rest of your white chocolate over the christmas trees and decorate it with the m and ms (using the white chocolate as your glue)

Christmas tree meringues

- 2 egg whites, at room temperature

-125g caster or finely granualated sugar

- Green gel food colouring

- Star shaped sprinkles to decorate

1. Preheat the oven to 120ºC (250ºF) (if fan-forced, 100ºC (215ºF). Line two baking trays with baking paper. Place egg whites in a large mixing bowl and beat on high with an electric mixer until soft peaks form. Gradually add sugar, once the sugar has been incorporated, add the green food colouring until the desired colour is achieved (I used about 1/2 tsp). Continue to beat until until glossy, firm, very stiff peaks form (pinch a small amount of mixture between your fingertips to ensure that the sugar has completely dissolved into the mixture). Place mixture in a piping bag with a 1cm wide star tip. Pipe the meringue onto prepared trays in a tall-narrow spiral motion to create a tree shape. The base of the spiral should be about 2cm in diameter. Leave enough room between each tree to allow for the meringue to spread slightly. Top each tree with a star decoration.

2. Bake in the oven for about 45-60 minutes (actual baking time will depend on the size of your meringues), or until dry, cooked through and easily lifts off the baking paper. If your meringues start to brown in any way then your oven is too hot, reduce the temp and increase the baking time. When ready, turn off the oven and open the oven door slightly ajar and allow the meringues to cool completely in the oven. Once cool, store in an airtight container until ready to serve.