Kitchen find SCORES!!! – today my long awaited Silpat mats arrived YAY!
And I found some great $2 kitchen finds in cooling racks
and mini colanders (the spoon is to show you the size of them….so cute!)
Also spotted (and purchased) is this evil looking introduction from Philadelphia and Cadbury. Anyone have any ideas what I should make with it?
But back to the business at hand. Lent is a very special time of the year and it has come early since Easter is early in our calendar’s this year. In years gone by I have given up different things including sugar (!)
Last time my parents visited us, 7 years ago, we took them to Noosa for a fantastic holiday. One morning, the dancing daughter and I strolled down the main street and ordered real coffee’s to take back to our apartment. The Barista asked if I wanted sugar in my coffee whereby the dancing daughter piped up, “Mum tried to give up swearing for Lent but failed and gave up sugar instead.” God bless her for her almost 7 year old honesty
Last year for Lent I decided that I had given up enough food in my life and that instead of giving anything up, each day of the 6 week period I would undertake a Random Act of Kindness or show gratitude in some way. Some days I gave thanks for those around me, another day I bought coffee for the lady behind me in line at Gloria Jeans, I arranged a meal for friend’s family after she was injured, I let people go before me in line that had only a few items at the grocery store, held open countless doors, and put money on a gift card at the coffee shop next to work with the instruction to pay for coffee for those wearing a name badge and suggest they pay it forward for coffee for someone else. But the Random Act of Kindness post on Facebook that got the most “likes” last year was the day that I declared my RAoK was NOT to get out of the car and punch in the head the man that turned from the left lane across my centre lane to turn right in the heart of downtown Sydney at rush hour. How I didn’t hit him, I still don’t know but he was lucky to be alive because my enormous 4wd didn’t smash him in his Merc, and that I didn’t kick his brains in.
But that is not the spirit of Lent and the experiences of 2012 brought me great joy and a feeling of serenity. So for 2013, I will commit to a RAoK, a show of gratitude or, in a new twist, to write a letter……a REAL LIVE LETTER and not an email……to someone special in my life. Stay tuned for my progress despite trying circumstances at the moment. If you want to join in and are looking for inspiration, check out the Wake Up Sydney movement.
In the meantime, I am baking from the heart since tomorrow is Valentine’s Day (and another really good reason not to give up sugar when Ash Wednesdays is the day before Valentine’s!). Share with loved ones and don’t forget to SHARE ANY POST for your chance to win a Cuisinart Ice Cream Maker (see below)
Chocolate Dipped Krispie Treats (yields approximately 15 large hearts)
2 Tbls margarine
285 grams gluten free marshmallows
6 cups gluten free crisped rice cereal
White Chocolate melts
Gluten free sprinkles or heart shaped candies
Melt the margarine or butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted. Remove from heat.
Mix in the crisped rice cereal. Stir until well coated.
Spread the mixture baking paper evenly into small rimmed baking sheet (I used 40cm x 22 cm) coated with low fat cooking spray.
Cut the treats into heart shapes with cookie cutter when cool. You can reform the scraps if the mixture is not completely cool and mould or cut again. Refrigerate until set.
Melt the candy melts or white chocolate chips according the package directions. Dip the edges of the treats into the candy and decorate with sprinkles.
Allow the candy to cool and set before serving.
- 2 Tbls margarine
- 285 grams gluten free marshmallows
- 6 cups gluten free crisped rice cereal
- White Chocolate melts
- Gluten free sprinkles or heart shaped candie
- Melt the margarine or butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted. Remove from heat.
- Mix in the crisped rice cereal. Stir until well coated.
- Spread the mixture baking paper evenly into small rimmed baking sheet (I used 40cm x 22 cm) coated with low fat cooking spray.
- Cut the treats into heart shapes with cookie cutter when cool. You can reform the scraps if the mixture is not completely cool and mould or cut again. Refrigerate until set.
- Melt the candy melts according the package directions. Dip the edges of the treats into the candy and decorate with sprinkles.
- Allow the candy to cool and set before serving.
Want to make your own ice cream? I’m giving away a Cuisinart 1.5L ice cream maker! Because February is the month of Valentine’s day love, share your love of Sweets of Style to win this awesome red ice cream maker.
How to enter
Like Sweets of Style on Facebook
Follow Sweets of Style on Pinterest
Share any post on Facebook
Share any post on Pinterest
The draw will take place on 28 February by random number generator so get sharing and good luck!