A Blossom of pinkness for blossom. .

Sunday, 31 December 2017


Master and this girl are celebrating O/our 6th Anniversary, W/we are still going strong and one loves Him more than she could have ever imagined. 

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Thursday, 7 December 2017

Jz Cookie Exchange 2017

Its that delightful time of year where we in blogland have a little bit of fun thanks to the lovely Jz and share our recipes for delicious treats.  Mines this year is:

Chocolate and Orange Fudge Squares

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200g plain chocolate, broken into cubes (good dark chocolate)
200g dark muscovado sugar
175g butter, and a little extra for greasing
140g plain flour
3 eggs, separated
1 tsp vanilla extract
zest of one orange


200g tub of soft cheese (Philadelphia Extra Light - trying to be a little bit healthy...lol)
half tsp vanilla extract
50g icing sugar


Heat oven to 180c/fan 160c/gas 4.  Butter and line a traybake tin, 23x23cm or therabouts.  Put the chocolate, sugar and butter in a pan, then heat very gently for about 5mins, stirring continuously until the butter and chocolate have melted.  Leave to cool for 10mins.  Beat in the egg yolks, flour, vanilla and half the orange zest.

Put the egg whites into a very clean large bowl, then whisk until they stand up in peaks.  Stir a quarter of the whites into the chocolate mix to loosen it, then carefully fold in the rest with a metal spoon.  Pour the mix into the tin, then bake for 25mins or until evenly risen and just firm to the touch.  Cool in the tin, then cut into squares.  These can be frozen for up to one month.


Beat together the soft cheese, vanilla, sugar and remaining zest until smooth.  Spread over each chocolate square and serve.  If you are making these earlier in the day, spread the topping over the square just before serving.

Hope you all enjoy!!! but then who doesnt like chocolate and orange :)

Here are the links to the other cookie demons who are taking part this year, am looking forward to seeing what delicious treats they are sharing this year...take a wee skip over and have a look yourself.

selkie (recipe here)