This year we decided on a Blue, White and Silver Colour Scheme for Christmas which l truly adore!! This colour scheme is so fresh and reminds me of cooler times in Holland but also the blue skies of Melbourne which seem to be a bit more grey these days!! Hopefully the sun will come out on Christmas day and make these dull grey days seem sparkly and bright!
I am still trying to get inspired for Christmas baking this year and the usual magazines just don't seem to be making me want to drop down that magazine, grab my ingredients and get into that kitchen and bake until my little heart is content!!
Instead l have drawn inspiration from my colour scheme and an old time favourite White Christmas!! Just like Coconut ice l have had a real problem with White Christmas and the intense sweetness and sugar overload it induces!!!!
Instead this year l tried to make it a bit more savoury by adding dried blueberries and salted pistachios!! To keep the sweetness and a bit of red l added dried cranberries instead of glace cherries as there are just somethings l can't bring myself to use and glace cherries are one of them!! After making cake pops this year l have understood the advantages of adding a little bit of copha to chocolate and thought it would be a huge improvement using white chocolate and copha rather than copha and powered milk which most white christmas recipes use.
So here is my version of White Christmas and l hope you like it?? If you can't get dried blueberries or don't like them then l think currants would be a good substitute. As l said this is not your traditional sweet overload White Christmas and l do enjoy sweet salty desserts so you could use unsalted pistachios if you prefer.
- 2 1/2 cups of rice bubbles
- 2 1/2 cups of dessicated coconut
- 1 1/2 cups of dried blueberries
- 300g packet of salted pistachios shelled
- 300g dried cranberries
- 75g copha chopped
- 500g white chocolate melts
- Line a 35cm x 25cm lamington tray with baking paper
- Mix all dry ingredients into a very large bowl
- Place copha into a large microwave safe bowl and melt copha for 2 mins in the microwave on high, checking at 1 min intervals and stirring.
- Copha will not be completely melted but add white chocolate melts to the bowl and stir to combine and until nearly all melted
- Place bowl back into microwave for 1 min on high and remove and stir until all melted
- Add melted chocolate mixture to dry ingredients and mix well
- Place combined mixture into lined lamington tray evenly and press down firmly with the back of a spoon
- Put in Fridge to set for 1-3hrs and then cut with a sharp hot knife
- Store in an air tight container in the fridge until required (however would be fine to store at room temperature but in fridge with hot weather)
Now a few thank yous .....l would like to thank all my lovely followers for following me and my crazy antics....... l would like to thank the lovely people l have met out in blog world it has been a pleasure meeting you and l hope to continue our friendships in the years to come..... and a HUGE THANK YOU to my ever faithful and supportive friends and family for giving me a reason to bake and blog!
I wish you all a VERY MERRY CHRISTMAS and A WONDERFUL 2012!! May all your wishes come true!!
So bye for 2011 and remember to Bake, Create and Celebrate!!