Sweet!

chocolate covered rippled potato crisps, sweet and salty all at once

marrons glacés, very difficult to make but worth all the effort

candied pomelo, so good either with chocolate coating or rolled in sugar

Tada! A plateful of sweets to satisfy sugar and chocolate cravings

really big super yummy chocolate chip muffin, great with chai

And, my attempt at Magnolia Bakery's vanilla cupcakes. This recipe is so yummy, they came out perfect. My only complaint is the butter icing, it uses powdered sugar which makes them terribly sweet and leaves a powdery tongue feel. I will have to use another buttercream icing with less sugar next time I make these which is...in a few days.

Marrons Glacés and Candied Pomelo

Since I am temporarily giving up on making Aplets & Cotlets (we have 2 18.5 oz boxes, that's more than 2 lbs of candies), I am attempting to make marrons glacés and candied pomelo. Both are tedious to make, but I know I can do it! The marrons need at least 3 days to make and the candied pomelo a week perhaps. At the insane price of $18 for a 1.5oz of French marrons glacés and the readily available Korean chestnuts so cheap at $1 a pound it's worth making. I am also making Black Forest cake today, it's been maybe 2 years since I made this. I'm taking a short break from ice cream, there are other fatty unhealthy food to consume, hehe. The chestnuts were shelled then boiled for 30 minutes, then the inner skins were peeled, then boiled for 30 minutes in syrup (with vanilla). They will sit in syrup overnight. Tomorrow I will fish them out one by one then boil the syrup, dip the chestnuts, boil the syrup again, then dip again....you get the point ....until the chestnuts are properly iced or glazed. I'm making them now and if they turn out great I can make more for Christmas.

I will start with the pomelo tomorrow. The cake is just to satisfy a craving for dark chocolate cake moistened with kirschwasser...filled with morello cherries...iced with sweetened whipped cream...decorated with chocolate shavings/curls...... Why so much sweets? Well, why not?