Sweet Potato Brownies – sugar, dairy and gluten free


Brownies are a staple treat for me, my husband and our friends and it’s usually the dessert of choice whenever we go to our friend’s house for dinner. My usual brownie recipe (see all the various recipes here) is a firm favourite and is also dairy and gluten free but I needed a sugar-free version for this weekend. My very special friend Colette from The Pure Form Fitness Kitchen is in training for an upcoming competition and I just couldn’t bring dessert that she couldn’t eat!

So thinking cap on…. I knew I could use sweet potato to add some natural sweetness but I searched and searched online and couldn’t find a recipe that didn’t have any added sugar of any type (aside from fruit/veg sugar). Every recipe had maple syrup, agave, coconut syrup or rice malt syrup in it. So I decided to have a go at creating one myself, based on all the recipes I found (and there are a lot of sweet potato brownie recipes out there!).

IMG_6622

I have to be honest – this was a complete experiment, but I’m pretty happy with the results. It’s tasty, it’s got a natural sweetness and it’s actually really good (even better the day after they’re made).  I’ve gone for the smallest amount of dates, apple and sweet potato possible to limit the amount of fruit sugars whilst still keeping the flavour.

You will need:

2 Sweet potatoes (approx 500 g in total – unpeeled weight)

50g Apple Purée (make your own – recipe here)

60g Buckwheat flour

80g ground Almonds

75g Cocoa powder

6 Medjool Dates

IMG_6621

Preheat the oven to 180 C

Peel and dice the sweet potato and then pop in a covered bowl in the microwave. Microwave until soft (a couple of blasts of 2 – 3 minutes). Using a fork mash up the sweet potato and then pop into a blender or processor. Chop the dates and add them to the sweet potato (it’s easier if you do this while the potato is still warm). Blitz it until the dates are well combined with the sweet potato. I actually like a bit of substance to the dates so I’m not fussed if it’s not smooth but it’s up to you.

Mix together the flour, almonds and cocoa and then stir the sweet potato mixture in (it will be quite stiff). Add the apple and mix well. You want a sticky, quite thick mixture – thicker than a normal brownie batter. If the flour won’t all combine (as it will depend a little on the moisture content of the dates and apple) then add a drizzle of warm water, but not too much.

Pour into a lined tin and place in the oven for 30 -35 minutes. The top will be crusty and if you stick a skewer in it will come out clean. Remove from the oven and allow to cool in the tin (if you can wait :)). Then slice and serve!

IMG_6625

 

 

Advertisements

Chocolate Orange and Almond Brownies – dairy and gluten free


I think I’m in heaven. I’ve managed to combine three of my most favourite things – Willie’s Cacao Luscious Orange chocolate, roasted Almonds and my dairy and gluten free brownie! And wow – this is good! I’ve even managed to win over my orange chocolate hating friend! Win! 🙂

IMG_0026.JPG

You will need:

1/4 cup Rice flour

1/2 cup Ground almonds

1 cup unrefined Raw sugar (golden caster sugar, coconut sugar etc)

1/2 cup almond oil (or coconut oil)

1/4 cup raw Cacoa powder

2 tbsp chia seeds soaked in 6 tbsp water

1/2 tsp Himalayan rock salt

1/4 tsp Bicarbonate of soda

1 tsp Orange extract

Handful of Almonds

1 – 2 bars Willie’s Luscious Orange chocolate (chopped)

For Icing

1 – 2 bars Willie’s Luscious Orange chocolate

50 – 100g Unrefined icing sugar (adjust quantity to depending how runny you want it)

Silver balls to decorate

IMG_0476.JPG

Preheat the oven to 170C and grease a 20 x 20cm square baking pan with parchment paper.

Toast the almonds in a dry frying pan until they just start to turn brown. To make them even crunchier I let them cool to room temperature then chopped them and toast again briefly. Pop to one side until later.

Mix the ground almonds, flour, cacao powder, sugar, salt and bicarbonate of soda together in a large mixing bowl. In a separate bowl soak the chia seeds in the water. Once the chia seeds have absorbed all the water add them to the mix along with the orange extract, and oil. Whisk together using a hand mixer until well mixed. It should be thick and glossy when mixed.

Stir in the chocolate and almonds. Pour in to the baking tin and place in the oven for 25 – 30 mins until a skewer inserted in the middle comes out clean.

Cool on a wire rack

Then prepare the icing. Melt the chocolate and then stir in the icing sugar a little at a time until you get the consistency you want. Spread quickly on to the brownies and sprinkle the silver balls and any other decorations you want to use on to the top!

Enjoy!

IMG_0478-0.JPG

Peanut butter fruit and nut brownies – dairy and gluten free


Two very exciting things happened recently…Firstly I was given this beautiful pot full of scrummy raisins from my friend Dee 🙂 and secondly I finally found some PB2 powdered peanut butter!

photo (1)

The raisins… well that’s a long (somewhat amusing) story which I won’t go in to here, but needless to say they were very gratefully received :). Now PB2….What on earth is that and why would I be so excited to find it? Well for a start it’s a powdered peanut butter which means it’s a great way to get peanut butter in to your baking (if you want to.. which I do!). As an added bonus it has 85% less calories from fat compared to traditional peanut butter, but it isn’t full of rubbish. It’s all natural, slow roasted peanuts which are then pressed to remove the fat and oil. It comes as natural and chocolate (yum!) and you can either just add water to make it in to a butter to use as you would normal peanut butter…. or you can use it as a powder in bakes and shakes!

2014-09-06 18.04.13

So these two wonderful things were just crying out to be combined into something yummy…. and here it is! Peanut butter fruit and nut brownies! A great way to have a healthy treat with a little bit of a protein boost too!

2014-09-07 12.47.56

You can change the fruit and add different nuts if you like but I wanted to really give that peanut punch so I stuck with peanuts! You can also use peanut butter if you don’t have PB2 but it will change the consistency so I suggest you go a little lighter on the oil.

You will need:

1/4 cup Rice flour

1/2 cup Ground almonds

1 cup unrefined Raw sugar (golden caster sugar, coconut sugar etc)

1/2 cup almond oil (or coconut oil)

1/4 cup raw Cacoa powder

4 heaped tbsp PB2 (if you don’t have this you can use normal peanut butter – 2 – 3 tbsp)

2 tbsp chia seeds soaked in 6 tbsp water

1/2 tsp Himalayan rock salt

1/4 tsp Bicarbonate of soda

1 tsp Vanilla extract

100g dried Raisins

50g dried Cherries

Handful of natural roasted Peanuts (halved or chopped)

For topping

2 – 3 tbsp PB2 original

1 – 2 tbsp PB2 chocolate

a little Water

Preheat the oven to 170C and grease a 20 x 20cm square baking pan with parchment paper.

Mix the ground almonds, flour, cacao powder,PB2, sugar, salt and bicarbonate of soda together in a large mixing bowl. In a separate bowl soak the chia seeds in the water. Once the chia seeds have absorbed all the water add them to the mix along with the vanilla extract, and oil. Whisk together using a hand mixer until well mixed. It should be thick and glossy when mixed. Have a taste – if you want a bit more peanutty flavour you can add a little more PB2 now but mix it in really well.

Stir in the peanuts, raisins and cherries (cut them in half if they are large). Pour in to the baking tin and place in the oven for 25 – 30 mins until a skewer inserted in the middle comes out clean.

Cool on a wire rack

Then prepare the topping. In separate bowls mix the original PB2 and chocolate PB2 with water. Add a little water at a time – you want a runny consistency but not too runny.  Drizzle the original one over the brownie, then the chocolate one. Pop in the fridge to set  – or just eat straight away!

2014-09-07 12.46.56

2014-09-07 12.45.17

Blackberry and cinnamon cakes with blackberry and mint swirled cashew cream!


I managed to get a mahoosive haul of wild blackberries last weekend so decided I’d better find some ways to use them! I fancied a light, muffin/fairy cake kinda thing for tea so came up with this little beauty. They’re delicious on their own, but if you want something a bit special then serve them with this blackberry and mint swirled cashew cream for a bit of afternoon tea!

photo 2 (2)

For the cakes you will need:

1 cup of non-dairy Milk
1 tsp Cider apple vinegar
1 1/4 cups Gluten-free flour or Spelt flour
2 Tbsp Cornflour
3/4 cup Raw unrefined sugar/ coconut palm sugar
3/4 tsp Baking powder
1/2 tsp Bicarbonate of soda
1/2 tsp Himalayan rock salt
1/3 cup Olive oil
2 1/4 tsp Vanilla extract
1 tsp ground Cinnamon
Blackberries – couple of handfuls (depending how large they are!)

For the cashew cream you will need:

A cup of cashew nuts (or however many you want to use!)
Some water
maple syrup/agave syrup/rice malt syrup (optional – to taste)
handful of Blackberries
handful of fresh Mint leaves
A blender/ vitamix

Soak the cashews overnight in water (so that they are well covered).

To make the cakes:

Preheat oven to 350 F. Put the milk and vinegar together in bowl and whisk together, then leave to curdle for a few minutes. Add the milk mixture, oil, sugar and vanilla extract to a large bowl and mix together. Sieve the flour, cornflour, cinnamon, baking powder, bicarbonate of soda and salt into the liquid mixture and stir well until no large lumps remain. Gently stir the blackberries in to the mix. Pour into cupcake liners in a muffin pan – this should make approximately 15 cakes. Make sure the blackberries are covered with batter (you may need to just gently push them down).

photo 2

Place in the oven for 20 – 25 minutes until a skewer inserted in the middle comes out clean. Once done place on a wire rack to cool.

photo 3

To make the cashew cream

Drain and rinse the soaked cashews and then pop them in to the blender. Start by adding about half as much water as cashews to the blender and give it a blitz. Continue adding water until the cashews are smooth and you have the consistence of cream that you want – less water, thicker cream! If you want to add some sweetness add your choice of liquid sweetener to taste.

Smoosh the blackberries up a little bit with the back of a knife, and chop the mint finely. Stir it in to the cream and adjust quantities to taste.

photo 5

Serve your cakes with a big dollop of the cream and a sprig of mint!

photo 1 (2)

Chocolate Cherry Brownies – gluten and dairy free


My hubby and I had a rare evening out last night with some very good friends to go and watch “Dirty Dancing” at the open air cinema. Tasked with providing dessert I decided I’d go for some good old chocolately goodness and whip up a new version of my brownies for us to munch on whilst watching the film… They’re almost as tasty as Patrick Swayze 😉

The sweet-sour of the cherries works so well to balance out the rich chocolate in these and they’re brilliant served with berries and some cashew cream (recipe here) for a decadent (but not too bad for you) dessert.

photo 4

You will need:

1/4 cup Rice flour

1/2 cup Ground almonds

1 cup unrefined Raw sugar (golden caster sugar, coconut sugar etc)

1/2 cup almond oil (or coconut oil)

1/4 cup raw Cacoa powder

2 tbsp chia seeds soaked in 6 tbsp water

1/2 tsp Himalayan rock salt

1/4 tsp Bicarbonate of soda

1 tsp Vanilla extract

100g dried Cherries

Dairy free chocolate (I use Willie’s cacao drops) – about a handful (approx 100g)

For Icing

100g Dairy free chocolate (again I use Willie’s cacao drops)

100 – 200g Unrefined icing sugar (adjust quantity to depending how runny you want your icing)

Freeze dried Cherries to decorate

Preheat the oven to 170C and grease a 20 x 20cm square baking pan with parchment paper.

Mix the ground almonds, flour, cacao powder, sugar, salt and bicarbonate of soda together in a large mixing bowl. In a separate bowl soak the chia seeds in the water. Once the chia seeds have absorbed all the water add them to the mix along with the vanilla extract, and oil. Whisk together using a hand mixer until well mixed. It should be thick and glossy when mixed.

Stir in the chocolate and cherries (cut them in half if they are large). Pour in to the baking tin and place in the oven for 25 – 30 mins until a skewer inserted in the middle comes out clean.

Cool on a wire rack

Then prepare the icing. Melt the chocolate and then stir in the icing sugar a little at a time until you get the consistency you want. Spread quickly on to the brownies and sprinkle the freeze dried cherries and any other decorations you want to use on to the top!

photo 1

Then enjoy (preferably with a side helping of Patrick Swayze 😉 )

photo 3

Coffee Amaretto Easter Cakes (dairy and gluten free!) – Beanies Bake off!


Beanies Coffee asked 10 bloggers to create a special Easter recipe creation  for their #BeaniesBakeOff competition using their flavoured coffees. I was lucky enough to be one of those bloggers! yay!

2014-04-05 17.37.59

So it was with great excitement that I opened my package of beanies coffees. They sent me 5 delicious flavours to play with – creamy caramel, amaretto, french vanilla, rich hazelnut and cinnamon.

photo 2 (2)

I toyed with a load of different Easter recipes for this challenge. I wanted to create something that was fun but that adults would enjoy, and that would show off the flavoured coffee flavour at it’s best. I also wanted to keep that Easter link (of course)… so after much deliberation and a few trials… I came up with this little creation! Coffee Amaretto Easter Cakes with a little secret surprise of delicious creamy coffee cream and marzipan in the middle! My top tasters, my very good friend Colette and her husband Rod, gave it their seal of approval so I know it’s good! 🙂

The recipe is dairy and gluten free but if you don’t need to avoid gluten then feel free to use normal flour, or if you can tolerate it spelt flour works well too 🙂

2014-04-05 17.44.29

There’s a lot going on in this recipe, but the beauty of it is that you can leave out any element of it. If you just want to make the cakes and ice them normally, they will still taste delicious. If you want to take a few shortcuts and use bought marzipan or “real” cream in the middle (or have no cream in the middle!) then you can. You can make this your own! The other bonus is that you could substitute other coffee flavours in here if you wanted to.

I’ve gone with the Amaretto coffee  for a more grown up little cake. You can use the ground coffee or their instant version (if using the instant make it even stronger!), and you can also use a decaf version too – so many choices! 🙂 The Amaretto flavour works brilliantly with the marzipan which gives a hint of a traditional Simnel cake flavour.

Prepare the coconut cream

Before we start we need to do a little prep. If you want to fill the cakes with the coffee cream as I’ve done then you need to pop a can of coconut cream (and it needs to be a can) in the fridge, upside down (yes upside down) for at least 12 hours. I use this brand of coconut cream (and you only need a small can – 160ml) but you can use any brand with a high coconut extract content (65% or more is best).

coconut cream

Why do you need to put it in the fridge? This allows the hard coconut cream to settle to the in the can. You can then open the can (open it upside down – so open the bottom!) and you will see a layer of clearish liquid coconut cream – pour this off carefully (don’t throw it away – you can use it in smoothies etc). Then scoop out the remaining coconut cream! Store the cream in the fridge while you wait to use it in the recipe (best to keep it as cold as possible).

Prepare your marzipan…

Now obviously you can buy marzipan – a good quality white marzipan if best. But if you fancy it you could make your own! It’s super easy 🙂 This should give you enough marzipan to easily cover 6 muffin-sized cakes (unless like me you end up eating it while you make it! in which case I would make one and a half times this recipe to be safe 🙂 )

400g Ground Almonds
200g Raw unrefined icing Sugar (or normal icing sugar if you prefer)
2 tbsp  Lemon Juice
4 tbsp Maple Syrup
2 tbsp Cold Water
2 tsp Almond extract

Put the ground almonds and icing sugar in a bowl and mix well. Make a well in the centre and add the liquid ingredients. Mix thoroughly. You should end up with a pastry-like dough. If it is too dry add a drop of lemon juice but be careful you don’t make it too moist. Wrap in clingfilm and put in the fridge for at least an hour.

Prepare your decorations

You can decorate these how you like. I did two versions – a little nest of eggs, and a simnel  cake-style circle of marzipan balls. If you want to go for the nest of eggs you will need some eggs! You can use any little eggs you like – mini eggs work well as do chocolate covered carob beans (for something a little more grown up), but if you want to go for something homemade or dairy free then two other lovely options are marzipan eggs and raw choc eggs.

The marzipan eggs are easy – just mould a little of your marzipan in to an egg shape! I then dotted some melted raw choc (or you can use dairy free chocolate – Willies Cacao works well) to make them speckled eggs!

If you fancy making raw chocolate eggs you will need

1 cup Cacao butter (melted)
1 cup Raw Cacao powder
1/3 cup Maple syrup (or other liquid sweetener)

If you’re feeling adventurous you can also had a small amount of the ground or instant coffee (if you’re using the ground coffee you will end up with a gritty texture – but I quite like that :)).

Mix the ingredients together, adding your coffee to the melted cacao butter (add to taste). Then pour in to little egg shaped chocolate moulds. Save a little of the chocolate to stick your egg halves together. Allow to set in the fridge or freezer, then remove and “glue” the halves of the eggs together using the left over raw choc. Leave in the freezer until ready to add to the cakes.

_MG_7503

Make a coffee…

You will also need to make a nice coffee before you start!

2014-04-06 13.00.59-2

No seriously – aside from making one to drink 🙂 you will need to make up a pot of strong coffee. Make it stronger than you would usually like to drink it – it has to be strong to hold the flavour when you bake it. I used the Beanies ground coffee in this recipe and I used approx 6 tbsp coffee and 1 cup of water, but adjust to suit your taste. If you’re using the instant blends then equally just make a really nice strong cup.

Now, down to business….

For the cakes you will need (makes 6 muffin-sized cakes – or more smaller ones!):

1/2 cup of non-dairy milk (soya,almond milk or coconut milk )
1/2 tsp Cider apple vinegar
1/2 cup of strong Beanies Amaretto coffee
1 1/4 cups Gluten-free flour blend or Spelt flour if you prefer
2 Tbsp Cornflour
3/4 cup Raw unrefined sugar – golden caster sugar or coconut palm sugar
3/4 tsp Baking powder
1/2 tsp Bicarbonate of soda
1/2 tsp Himalayan rock salt
1/3 cup Almond oil (or mild olive oil)

For the filling you will need:

A small amount of marzipan
Coconut cream (the contents of one 160ml can)
A small amount of the strong coffee you made earlier (1 tbsp or so)
1 tsp Beanies Amaretto coffee – instant or normal ground (see below) – optional
1 – 2 tsp Raw icing sugar (to taste)
dash of amaretto! (optional)

For the topping you will need:

approx 250g Marzipan
a little Marmlade or apricot jam (this is just to stick the marzipan on so you can use anything you have to hand)
2 cups Raw icing sugar
1/4 cup Strong beanies Amaretto coffee
Dash of Amaretto or Almond essence (optional!)
Eggs – made of marzipan, raw choc eggs, choco covered carob beans, shop-bought mini eggs… or just little balls of marzipan
some crushed Amaretti biscuits (optional)

Time to make some cakes!

Preheat oven to 350 F.

Put the milk and vinegar together in bowl and whisk together, then leave to curdle for a few minutes. Add the milk mixture, oil, sugar and coffee to a large bowl and mix together.

Sieve the flour, cornflour, baking powder, bicarbonate of soda and salt into the liquid mixture and stir well until no large lumps remain. If you find it’s still quite lumpy you can always pass it through a sieve. The mixture is VERY liquid so do not worry about this – it’s normal!

Pour into cupcake liners in a muffin pan. Place in the oven for 20 – 25 minutes until a skewer inserted in the middle comes out clean.

Remove from the oven and allow to cool a little. Once warm enough to handle use a sharp knife to remove the top and flatten off the top of the cakes. Eat the cut offs whilst still warm 😉

Using a cupcake corer (or a knife) cut a hole in the cupcakes to create a little well for your filling.

Prepare the filling …

While the cupcakes are cooling further roll out your marzipan into a thin sheet (few mm). Use a little icing sugar to dust the board and rolling pin to prevent sticking.

Using the cupcake corer (or just free hand with a knife) cut out small circles of marzipan (these are to pop in to the bottom of the hole you just cut in the cake). From the rest of the marzipan you can cut out discs to put on the top of the cakes (using a biscuit cutter)

photo 3

Take the small discs and pop one in the bottom of then hole you’ve just made in each cakes. Ideally the cakes will still be a little warm which will melt the marzipan very slightly. Top tip – if the cakes aren’t still warm then pop them back in the oven (don’t turn it back on – it will still be warm from before) and leave them for 5 mins or so just to soften the marzipan a little).

photo 1 (2)

Allow the cakes to cool completely before you attempt to fill them with the coconut cream. While they are cooling you can prepare the cream though.

Take your coconut cream which you prepared earlier (see above) and pop in a clean bowl. Gently, using a fork, whisk the coffee and icing sugar in to it. If this is a strong enough flavour for you then you’re fine. If not though then take the small amount of instant or ground coffee and place in a pestle and mortar and grind to a fine powder. Stir that in (for a real coffee kick!). Add a few drops of amaretto if you fancy it (or almond essence if not). Be careful not to add too much liquid and not to over mix – you want the cream to maintain a thick, almost whipped texture.

photo 3 (3)

You can then spoon or pipe this in to the cakes. Fill right to the top.

photo 5 (2)photo 2 (4)

Then you’re ready to add your larger marzipan discs to the top. Take a small amount of apricot jam or marmalade (or jam of your choice) – I used homemade marmalade made by my very good friend Colette from Colette’s fitness kitchen. Melt it in the microwave for a few secs (or on the hob if not) so it’s liquid and then brush on to the back of the marzipan discs and stick the discs to the top of the cakes.

photo 2 (3)

Time to decorate…

Now comes the fun bit! Time to decorate the cakes 🙂

If you want to go for a little simnel-style decoration then all you need to do is make 5 – 6 small balls of marzipan for each cake. Pop them on in a circle using a little jam or marmalade to secure them down. I used a cook’s blowtorch to give them some colour but you could also pop them under a hot grill (but only for a moment! keep an eye on them!). Then I dabbed a bit of the marmalade/jam in the middle and sprinkled on some crushed amaretti biscuits 🙂

2014-04-05 17.48.57

If you want to go for a little nest of eggs then you need to make up a batch of nice thick icing 🙂

Mix the icing sugar with the strong coffee and a dash of amaretto (or almond essence) to form a nice thick icing. You want it to be quite stiff so it holds it’s shape when you pipe it into the nest shape. Pipe it straight on to the cakes in a nest shape and add a little tiny amount in the middle (to stick the eggs on with). Whilst still wet sprinkle with crushed amaretti biscuits if you want to.

2014-04-05 17.49.01

Then add the eggs of your choice (bought eggs, raw choc eggs, choc covered carob beans or marzipan eggs)

2014-04-05 17.49.14 2014-04-05 17.39.20 2014-04-05 17.39.42

Enjoy your Easter treat with a nice big cup of Beanies Coffee! 🙂

To check out the other entries follow #beaniesbakeoff

 

 

Peppermint Triple Chocolate Candy Cane Brownies – gluten and dairy-free


I’m a bit late posting this but hey, what can I say – it’s been christmas and all that 😉

I actually re-made this over this weekend so thought it was about time I posted the recipe.

This was a birthday creation for myself, to be shared with my favourite cake-eating friend 🙂 We are both fans of chocolate and peppermint so what better than this delicious minty chocolatey combo! The crunch of the peppermint candy canes on top really make this something special (you can use any hard mint candy for this).

3648

01ed1c23089e903956a29203b04989f148abd8ec5b

You will need:

1/4 cup Rice flour

1/2 cup Ground almonds

1 cup unrefined Raw sugar (golden caster sugar, coconut sugar etc)

1/2 cup almond oil (or coconut oil)

1/4 cup raw Cacoa powder

2 eggs (or 2 tbsp chia seeds soaked in 6 tbsp water)

1/2 tsp Himalayan rock salt

1/4 tsp Bicarbonate of soda

1 tsp Vanilla extract

1/8 Tsp Pure peppermint extract

Milk, white and dark chocolate chunks (optional)

For Icing

100g Dairy free chocolate

200 – 300g Unrefined icing sugar (adjust quantity to depending how runny you want your icing)

drop of Pure peppermint extract

a dash of warm water

Hard mints or candy canes, silver balls, any other decorations

photo 1

Preheat the oven to 170C and grease a 20 x 20cm square baking pan with parchment paper.

Mix the ground almonds, flour, cacao powder, sugar, salt and bicarbonate of soda together in a large mixing bowl. In a separate bowl beat the eggs (or if using chia seeds instead then soak them in the water). Make a well in the center and add the beaten egg (or soaked chia seeds), vanilla extract, peppermint extract and oil. Whisk together using a hand mixer until well mixed. It should be thick and glossy when mixed.

If you are the chocolate chunks stir them in now. Pour in to the baking tin and place in the oven for 20 – 25 mins until a skewer inserted in the middle comes out clean.

Cool on a wire rack

Take the hard mints (or candy cane) and bash with a rolling pin in to small pieces.

Then prepare the icing. Melt the chocolate and then stir in the icing sugar and peppermint extract.

Use enough icing sugar to get the consistency of icing you want (if it’s too thick add a little water). Spread quickly on to the brownies and sprinkle the crushed mint and any other decorations you want to use on to the top! Then enjoy (with a big old candle if it’s your birthday 😉 )

017a036669e0ee6626053c99677bb8d2b2e6ec2f8e
and in case you’re wondering if they taste good… well this is all that’s left of this weekend’s creation!
photo 2