snap, crackle and sparkle

31 December 2009

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New Year’s Eve is surely an invitation to get the edible glitter out. You already know about my penchant for these little pots of fairydust, be it gold or pink or any other colour of the rainbow. I was looking for something quick and easy, but also suitably festive, to make for this evening, and I think I have (quite literally) struck gold with this recipe.

Gold Bars

100g butter
100g marshmallows
100g toffees
100g Rice Krispies

Put the butter, marshmallows and toffees in a saucepan and melt over a low heat, stirring frequently. Bring to the boil for one minute. Grease an 18 x 28 cm tin and line the base with baking paper.

Remove the pan from the heat and stir in the Rice Krispies (if your saucepan isn’t large enough to accommodate everything, put the cereal in a heatproof bowl and then add the melted mixture). Make sure all the grains are coated in the golden marshmallowey toffeefied goodness. Spread the mixture into the prepared tin, smooth the top with the back of a wooden spoon and leave to set.

Cut into bars while still slightly warm and remove from tin when cold. Sprinkling them with edible glitter is of course optional, but I highly recommend it.

Such childish food needs grown up liquid accompaniment. Personally, I don’t think you can go wrong with bubbles. But if cocktails are more your thing, how about this. I will give a prize to the person who comes up with the best catchy name for it (email by clicking the envelope icon in the sidebar, or even better, add a comment below).

Passion Fruit Cocktail

50ml passion fruit juice
50ml cachaça
half a passion fruit (the more shrivelled the skin, the sweeter the fruit)
squeeze of lime

Fill a long glass with ice. Pour in the juice and the cachaça and top up with lemonade. Scoop out the passion fruit pulp and seeds and add them, along with a squeeze of lime.

Drink. Sing Auld Lang Syne.

– – –

It appears that flamingo biscuits really are the seasonal shape of choice – as if any further proof were needed. I was passing through Miami airport earlier this week and happened to pick up a copy of Florida Table magazine; check out the picture below of their article on Christmas cookies (and see the website for a close-up of the sugar-encrusted beauty)…

Did somebody say "trendsetter"?

– – –

You may have noticed that green apple sorbet has had a makeover, just in time for the new year. Hope you like it!

I wish you a fantastic 2010, packed with exciting challenges and happy times. In words far better than any of my own…

  • May you be safe and protected
  • May you be happy and peaceful
  • May you be healthy and strong
  • May you carry your life with ease and grace

And may you come back and visit here often!

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