Christmas time means fairy lights and chocolate in this house. A time when it is more than acceptable to have bowlfuls of chocolate on the coffee table and to help yourself every time you are passing.

So can you imagine our faces when the postman delivered the most wonderful hamper from Lindt, bursting with chocolate. All your chocolate dreams come true! 

Almost bigger than the boys, we are now armed with a Christmas (and well into the new year) supply of the most delicious chocolates and I just had to share with you a few ways we have eaten it!

Chocolate is not just for children, it’s for grown ups too and even if this takes me straight to Santa’s naughty list, here is a hot chocolate cocktail recipe for you to try. Naughty but seriously nice!

I love caketails and this is like a chocolate trifle. Mixing together the creamy Lindt chocolate with white chocolate liqueur, milk, vanilla and a raspberry garnish. The world’s best hot chocolate!

Serves 2.

Ingredients:

• 100ml milk
• 1 mini Lindt chocolate figurine
• I shot white chocolate liqueur
• Ground vanilla 
• Raspberry to garnish

Recipe.

Heat your milk gently in a pan and slowly add the chocolate figurine, stirring continuously. Break it into little pieces as you add it to the milk for an even melt. When fully melted and mixed, add your shot of liqueur and take off the heat. Pour into cocktail glasses and add a sprinkle of ground vanilla. Garnish with a single raspberry.

This is the ultimate Winter warmer and heavenly for all the chocolate lovers out there.

The boys love to make chocolate bark, it’s simple to make but looks so effective, and you could easily break a slab up and give it away as Christmas treats for school teachers and friends. I always used to make chocolate crispy cakes with my Mummy, but I think bark might be the tradition with my boys. 

Makes approximately 10” by 8” slab of bark. 

Ingredients:

• 2 Lindt chocolate bears
• Handful fresh raspberries
• Handful fresh cranberries
• Edible gold star sprinkles
• Figurines to decorate

Recipe.

Melt your chocolate bears. Either break and melt over a pan of simmering water, stirring continuously, or melt slowly in a microwavable bowl at 20 second intervals, until smooth.

Whilst the chocolate rests, line a baking tray with cling film or baking parchment. This helps the chocolate to set to the shape of the tray and easy to release once firm.

Pour your melted chocolate into the tray. Tip your tray from side to side to let the chocolate evenly cover the base of the tray. Tap gently on the work surface.

Let your little ones add the toppings. We chose raspberries and cranberries and an extra chocolately layer of figurines, which we lay flat into the chocolate. Finally sprinkle over your edible old stars for a touch of sparkle and festive cheer.

Set in the fridge for 30 minutes. Lift the paper or cling film gently to test if solid.

Remove from the fridge and break into smaller pieces. Wrap in cellophane bags and gift to loved ones, or eat it all yourself!

The boys love making bark because it’s quick. Nothing needs hours in the oven, or time to cool. Plus they get to lick a very chocolately bowl!

How about trying yours with pistachios and flaked almonds for more crunch?

And the last idea I want to share with you is the best Christmas decor you could get. Edible decor!

A Lindt chocolate bauble wreath! This is so simple to make but looks beautiful.

Take your Lindt baubles or Lindor chocolate balls and a single figurine.

Melt the figurine until the chocolate is smooth. Leave for a minute to cool slightly. If the chocolate is too runny it will be messy!

Take your balls and lay out in a circle shape to ensure you have enough for your wreath.

Attach each ball to each other with a dab of melted chocolate and hold in place for 30 seconds whilst the chocolate sets. When complete, transfer to the fridge for 10 minutes to ensure the wreath will stay in place. 

Use a length of ribbon to secure to your door.

What a way to welcome your guests to the festive season!

Now tell me, what would you do with a hamper full of chocolate? Let me know your ideas, chocolate gravy anyone?!!!

Thank you to Lindt who treated us to a magnificent hamper.

Happy St Patrick's Day!

This easy cocktail takes seconds to make and there's not a drop of alcohol in it!

Mix a few drops of black food colouring into a glass of milk. Stir until you have a rich Guinness like colour.

Add a few drops of frothed milk on the top and hey presto! I used a little electric whisk from Asda for £1.96 and don't forget to froth the milk in a separate glass first!

I added a crusty sugar sprinkle rim by dipping the edge in balsamic glaze and then rolling the glass on a plate of sprinkles. You'd think it would taste disgusting but no! The boys loved it.

I have loved reading all the different craft ideas that have been swimming around the internet. Did you make anything for St Patrick's Day?

The boys will be feasting with a hint to Paddy's Day. You can check out my 5 lunch ideas here.

It's been a while since my last Caketail concoction!

If you missed the Tiramisu or Lemon Cheesecake creations click the links.

Something sinful today, inspired by the classic Black Forest Gâteau.

Ingredients:

• Splash Chambord
• Splash Cherry liqueur
• Splash White Chocolate liqueur
• Dust of dark/milk chocolate powder
• Glacé cherry to garnish

These are not precise measurements because life is too short when making shorts!

Add your splashes of alcohol one at a time, finishing with the chocolate. It is a heavier consistency and will gentle infuse to the bottom, mixing nicely with the other ingredients.

I picked up the ice cube shot tray in a bargain shop called Store 21 in their gift section for £1!

I am feeling really fortunate this week. 

I realised when I've introduced myself to strangers lately and they've asked me what I do for a living, I start with, "Well I'm actually a blogger and photographer, oh and I have a part time job in the development industry."

It was a wildest dream, this time last year approaching my first blog anniversary, that I would ever be in a position that my blog would be part of my job.

I feel so grateful and so lucky. Thank you for reading, for listening to the podcasts, for watching the silly videos and to everyone who has nominated me for a MAD Blog Award this year.

Fortune favours the brave and the bold and the bloggers who are passionate. 

I will be nominating my favourite blogs with pride and hope they all are recognised as Finalists this year. 

I wish I had 3 nominations per category. I need them! Here are just some of my favourites, go and check out their awesome creative writing, heartfelt emotion, inspirational photography, nifty crafts, ability to make positive waves through the blogging community and genuine family happiness. This is not a complete list, just some I'd like to share today.

Oyster and Pearl, Circle of Pine Trees, Mummy Daddy Me, Supergolden Bakes, Tea Cake and my Boy, Mammasaurus and Love Audrey.

Good luck everyone :) 

You can nominate your favourites here.

If you love a blog let them know!

Linking up with these lovely blogs! #recipeoftheweek and #TastyTuesdays