Peppermint Marshmallow Christmas Tree Hi Hat cupcakes

I made these late at night with sore feet from a day of shopping and no will to decorate. I think you can tell.

But see what I did here, I used some free editing and pretty props to redirect your attention so you can't see what a bad job I did.

I've talked about it before I call it the pusscat dolls effect, and it works a treat until you look closely. 


Oh alright I know I didn't really trick most of you and they weren't really that bad but the dipped ones were a bit messy as I used some green wilton melts and didn't really thin the chocolate out enough.

Yup not taking my own advice, but I was really really tired. Please do what I say not what I do.

Oh and loooove these teensy weensy little edible stars I picked up at Little Betsy Baker. 

The marshmallow topping seemed to be a hit in my family, my daughter actually rolled her eyes saying yum as she licked it from her fingers.

If you don't love peppermint you can omit it and I think this topping would also make great 'snowball' cupcakes without the green colour.

Pussycat dolls redirection props

Pom pom from Ah-Tissue

Cupcake Wrapper co Christmas wrapper from Details Details

Single Cupcake Stand from Mon Tresor

 Recipe after jump

Tim Tam rush pops

If you follow me on facebook you've probably already seen this photo, but what you might not have seen is that this is not just a normal everyday white Tim Tam truffle cookie pop, it's a Tim Tam Rush pop.

Or maybe when you were growing up they were called a Tim Tam Slam.

Or maybe you think I'm a little weird and you don't know what I'm talking about.

It's when you get a tim tam and slurp your coffee up through it and pop the whole lot in your mouth. I was never a huge fan back in the day but when I was growing up they only had original tim tams. Maybe if they had white tim tams I might have been a convert.

Although I'm not so sure, never was a big fan of soggy. But with these pops you get the yummy coffee/tim tam flavour and none of the unpleasant sogginess. Really the best of both worlds don't you think.

Waiting to be made into pops, the coffee ones at the front and plain old white tim tam at the back

I am a convert now and once you try them you might be too.  Recipe after jump.

Salted Caramel Cheesecakes

Here is the recipe for that salted caramel cheesecake that I didn't end up using for the daring bakers challenge.

So delicious, and if you don't like salted caramel you could make the cheesecakes and top it with something else........Ha. Right, as if.



Well anyway you could, just a simple raspberry puree, or mango even just a dollop of cream. The actual cheesecake is very easy to make.

I made a mini dessert table type version as well which was kind of cute, but you will need to adjust the baking times down.


The pics have a base of hazelnut pasta frolla but I recommend just leaving it our altogether.


Salted Caramel Cheesecakes makes 8 single serves

Cheesecakes
228 gram (8 ounce) cream cheese at room temp
1/2 cup caster sugar
3 large eggs at room temp
1/2 cup sour cream
8 small ramekins or glass jars (I used Ikea tea lights)

Preheat oven to 160 C (325F). Have a large deep baking tray ready (for water bath).

Mix cream cheese and sugar at medium speed with electric mixer until creamy and free of lumps approx 1 min. Add eggs one at a time ensuring each addition is mixed. Beat in sour cream. Scrap down sides throughout process and do not overmix and incorporate too much air.

Strain into a pouring jug and then fill the ramekins/jars with cheesecake mixture.

Place ramekins/jars into the baking pan and fill pan with enough hot water to come halfway up the sides of the jars. Bake for 16 mins and turn off oven leaving cheecakes in the warm oven for 2 hours.


Remove from waterbath and refrigerate until cold and firm, at least 2 hours.

 Salted Caramel Topping (recipe makes a lot of caramel you will have around a cup left over to use for other delicious purposes)

1/3 cup water

1/3 cup light corn syrup (use liquid glucose if not available)

2/3 cup caster sugar (superfine)

80 grams unsalted butter (4 US tbsp)

1/2 tsp salt

2/3 cups cream

Combine water, corn syrup and sugar in large heavy based saucepan. Cook over medium low heat stirring constantly, brushing down sides with water when necessary until sugar is dissolved. Turn heat to med-high and continue to cook without stirring for 5-7 mins or until syrup turns golden amber, swirling the pan if necessary to distribute the caramel. 

Remove from heat and stir in butter and salt.

Slowly pour in the cream being careful as mixture will bubble and whisk in well. Strain through sieve into heatproof bowl. Cool for at least 20 mins.

Spoon a thin layer of warm caramel onto each cheesecake and chill until cold.