Well, it’s happened, my “baby” has turned 3 already! Although he has the attitude of a teenager, which makes me wonder if we get these ‘teenage’ years behind us, will he be an angel come the real teenage years?? Wishful thinking I’m sure. He is a delightful, lovable, cuddly little terror. With his cheeky grin & wide, innocent eyes he will lull you into a false sense of ‘angelness’ and then bury you under a tirade of tantrums second to none. He chats away all day & has the patience of his father a fly so best you know what he says first time round or suffer the wrath. He makes us laugh every single day & is his older brother’s little shadow. He’s well on his way to eating us out of house & home and will eat mussel sandwiches every meal of the day if allowed. He is crazy about cars and motorbikes, anything with wheels really.
Which leads me onto his birthday party this past weekend. When I asked him what cake he would like, he answered “motorbikes” without hesitation. You may remember that my SIL designs all manner of stationery (for weddings/birthdays/logos etc check her website out here and facebook page here) and has done my kids birthdays here, here and here. I’m told that my brother-in-law had A LOT of input, so thanks Uncle N. It was perfect. Take a look…
The yummiest fudge. Recipe at the bottom of the page
Master 4 was on hand to help with present opening…
..and to help with the cake
The only picture that wasn’t blurred. Hubby has lost his photo-privileges from now on 🙂
The cake…
Both boys had a great time, especially after the party where they got a better look at the presents.
And then his actual birthday on monday…
cake time…again
burning off energy after dinner & cake
First thing this morning (Tues) I was told “I need more presents”. Don’t we all, buddy, don’t we all!
The Fudge recipe I used was from How Sweet it is. It is delish!!! I even had all the ingredients. Shock horror! Her photos are amazing so check it out.
As it appears on her website: Mocha Coconut Fudge
YIELD: MAKES ONE 8X8 PAN
ingredients:
12 ounces semisweet chocolate, chopped
12 ounces white baking chocolate, chopped
1 can (15oz) sweetened condensed milk
1 1/2 tablespoons espresso powder (or instant coffee)
1 teaspoon vanilla extract
1 1/2 teaspoons coconut extract
1 tablespoon coconut oil
1/2 cup flaked coconut, toasted
directions:
Spray an 8×8 pan with non-stick spray.
Add semisweet chocolate to a double boiler, and melt completely. One melted, add in half of the sweetened condensed milk, the vanilla, the coffee powder and 1/2 tablespoon of coconut oil. Stir with a spatula until combined and fairly smooth, then spread evenly in the bottom of the pan. Mixture will be thick. Place in the freezer for 30 minutes.
Add white chocolate to a double boiler and melt completely. Add in remaining condensed milk, coconut oil and coconut extract, stirring until combined. Remove fudge from freezer and add white chocolate on top, spreading evenly to coat. Top with toasted coconut, then chill in the refrigerator for 60-90 minutes.
When ready to cut, fill a large cup with hot water. Dip a sharp knife into the water, then blot on a towel. Use knife to cut fudge into your desired size of squares.
Note: the melting can also be done in the microwave. I suggest melting the chocolate first on medium power in 30 second increments, stirring after each time. Once melted, add in remaining ingredients and stir until smooth. You can also use this Lindt Coconut White Chocolate for the coconut layer.
AfricanKiwi 