What my degree in IPE didn't teach me about baking, DIY, fitness, and life…
This past weekend, Toastmasters and Bakemasters collided. It was the Belgian-wide humorous speech contest and since Hubby was organising I offered to do the dessert for lunch and coffee breaks. I’ve done a couple of cakes to order, but this was Doctorate Housewife’s first big gig, and I was excited… and a little bit worried. I wanted to make a good impression, and I definitely didn’t want to run out of cookies. I ended up going more than a little bit nutty.
I made 7 different kind of cookies and two different kinds of fudge – that’s 24 dozen cookies and 180 pieces of fudge!! Here are the cookies ready to go:
I used the opportunity to make some of my favourites, knock a couple off of my pumpkin bucket list, and try a new recipe or two. Here was the dessert menu:
The after eight fudge is an old favourite of mine and it disappeared really quickly. When I did my exchange year in the south of France, my friend Rachel and I decided to perfect a version of mint chocolate fudge. We’d learnt a fudge recipe over Christmas that was super easy, but it required a microwave and we didn’t have one. So we tried to adapt it for the stove… unsuccessfully. Batch after batch either never hardened or turned into a rock. We didn’t mind too much, because it was always edible and always tasty, just not very pretty. Many many batches later, we figured it out. Flash forward to an easy stand-by recipe with a touch of flair. Sure you can do easy chocolate fudge, but call it after eight fudge and you’ve got something special… and now I’m going to share it with you.