A cold crisp Sunday, the first Sunday in December, and what better day to start completing Christmas Orders, and do a little baking with Junior!
Pictured below are a few of the wreaths we completed yesterday for delivery and collection today. Our pine cone wreath is very popular again this year, and one of my favourites! Although, the bay leaf and gold dove wreath is my choice this year for the front door.
I also had to share our baking adventures – Junior is close to 19 months now and taking an interest in “helping” needless to say, there wasn’t much dinner eaten by myself or jnr after all the baking. Pear and Chocolate buns – delish and a sneaky way to get fruit into himself! And, of course, great fun to be had “washing the dishes” afterwards 
Bun Recipe (I refuse to call these cupcakes, they are buns!)
Weigh 2 eggs, weigh equal quantities of butter, castor sugar and self raising flour.
To the flour, add 1-2oz of cocoa (depending on how chocolatey you like them!) and a tsp of baking powder.
Cream the butter and sugar together with a wooden spoon (or cheat and use a mixer, add flour mixture and eggs and mix well).
Add 3 tinned in juice pear halves and stir gently. Spoon into cases and bake for apprx. 20 mins at 200 degrees celcius. Cool on a wire rack. Try not to eat 4 in one go like I did
