This week I picked the winners of my teapot giveaway. I asked entrants to pick one of the four teapots available (red, yellow, blue or pink) and tell me four things they associated with that colour.
Caitlin won the yellow teapot, she said “Yellow is my favourite colour, it reminds me of flowers (yellow roses are mum’s favourite), sunshine, primary school sports carnivals (I was in gold, obviously, cause I’m the best), and the yellow bike that I really really really want but can’t afford.”
Charlotte says the colour of the blue teapot reminds her of reminds her of “discarded bird eggs, stormy skies, baby blankets and… blu-tack!”
Amanda said that the pink teapot was the same colour as “kitten’s paws, rosy cheeks, pink marshmallows and fairy floss! Four things that make my life just that little bit more sweet.”
The winner of the red teapot is yet to check her emails to accept. Once she’s accepted, I’ll announce the final winner. Otherwise I’ll have to pick a new winner.
Thank you to everyone that entered, I loved reading all the funny, sweet and quirky things that everyone had to say. I can’t wait to run another competition like this, it’s so lovely to see everyone’s creativity!
Unrelated to tea pots, here is my final Christmas post. These little treats only require four ingredients, and three of these are different kinds of chocolate! They can be thrown together in 20 minutes and they’re perfect for kids and adults alike.
The only thing I should warn you about is that if you’re serving these babies in a hot climate (ie Australia), don’t take them out of the fridge until you intend to serve them, as the Christmas trees wilt a little if they get too warm.
Trees in snow:
Chocolate trees:
- 100g dark chocolate
- M&Ms to decorate
Chocolate coconut snow:
- 280g white chocolate*
- 1 ½ cups shredded coconut
- ½ cup desiccated coconut
Line a large baking tray with baking paper and pour a small amount of M&Ms into a bowl. Set them both to one side. Melt your dark chocolate in the microwave and stir to achieve a smooth, even consistency.
Scoop chocolate into a snap lock bag and snip off a small section of one bottom corner. Working quickly, pipe zigzags of chocolate onto the baking paper – each zigzag will need to be slightly larger than the last to make it look like a Christmas tree. Repeat.
Don’t worry if your trees are different sizes or styles, this just adds to their cuteness!
Once you’ve piped each of your Christmas trees, place a few M&Ms onto each tree to look like Christmas decorations. Try to work quickly so that the chocolate doesn’t set too much before you’ve placed them. Once they’re all decorated, pop them in the freezer.
Line 16 cupcake tin cups with paper cases while the trees are in the freezer.
Melt your chocolate in the microwave, checking at regular intervals that it doesn’t burn. Combine both types of coconut in a bowl and pour the melted chocolate over the top. Using a spatula, mix the chocolate and coconut together until all coconut is coated in chocolate.
Scoop a heaped tablespoon of mixture into each paper case and flatten slightly with the back of the spoon. Using a butter knife, cut a shallow line across the length of each serving of chocolate coconut snow. When your trees have set, whip them out of the freezer and gently nestle one tree in each of the cuts that you made, ensuring that they are nice and stable.
Refrigerate for 15 minutes and serve. You can serve them with or without the paper cases.
*the white chocolate can easily be replaced with dark or milk chocolate, if you so desire.
Vanilla slice is an Australian icon. I associate vanilla slices with Australianness so much that I’m currently trying to imagine how structurally stable a vanilla slice version of the Opera House would be.
