Some slightly late Christmas joy...
Truth be told....I love giving presents! (And yes, I love receiving them too!)

I love to think about what the best thing that the person will love.
I love thinking weeks or months ahead of what I could get people.
Sadly, this Christmas there was no planning ahead, I was out if ideas, I had no energy, no enthusiasm and had recently been told to cut out shopping from my weekly schedule to conserve energy... My Christmas present prospects were looking dismal!

Brown paper packages tied up with wire and sealed with a 'K'. Stamped purchased in NY from Williams Sonoma.

LOL

Lots of Layers

I am thankful for the garagefit community from SovGrace Sydney. With whom I have loved training, hanging, building friendships, and doing cool things like tough mudder (which I would have never pictured myself doing).

This post goes out to all the ladies at church who have been the practical support for me over the past so many months. For the meals, the lifts, the conversation, the prayer and the friendship, I am thankful. Here is a dairy free, gluten free, paleo TASTY treat, perfect for morning teas, snacks and filling you up!

Raspberry Cinnamon Splodges

So, I have chronic fatigue syndrome (cfs).

Would you believe this delectable honeycomb layer cake was made for a 28th birthday?
And boy, was it demolished...
The thing was, however, it was one of the simplest cakes I have ever made, but still had the fun, the taste and the wow factor.

So, honeycomb layer cake...

1. Preheat oven to 180'C.
2. Make up packet mix as per instructions.
3. Divide mix equally in 3 tins of identical size. I used a large springform tin, as I was feeding 20 people, and just did 3 batches in the oven.
4. On top of each batch sprinkle 1/3 cup chocolate chips before baking until cooked in the oven.
5. Whilst they are cooking... food process (or bash up real good) the plain honeycomb until a fine dust. Whip 400ml of the cream. Mix in the honeycomb. Place in the fridge.
6. Warm the remaining cream in the microwave or on the stove until hot but not burning. Pour over the other cup of chocolate chips and stir until melted. Place in the fridge until cool.
7. Once chocolate cream mix has cooled, whip mixture with a stand mixer until of a thickened consistency. Set aside.
8. Crush up chocolate covered honeycomb. I find a rolling pin to the unopened bag works well enough.
9. Once the cakes have cooled...assemble....cake....honeycomb cream...cake....honeycomb cream...cake...pile on the chocolate ganache cream...pour on the chocolate honeycomb and maybe add some matchbox construction machines for effect.
10. Serve!

Happy Birthday Brendan!!!