Carrot and Zuchini Slice

Posted on April 22, 2013 by Ness

This easy carrot and zucchini slice is one of our family’s favourite meals. It’s quick and simple to make, is delicious warm or cold so it’s perfect for lunch boxes and picnics, it freezes well and it contains lots of hidden vegetables.

INGREDIENTS
1 large zucchini (see note)
1 large carrot (see note)
1 onion, finely chopped
100 grams (3.5 ounces) bacon, chopped
1/2 cup grated cheese plus extra for topping (I use parmesan but cheddar cheese would also work well)
3/4 cup self-raising flour
4 eggs
1 tablespoon butter
Note: I never measure the quantity of carrot and zucchini when I make this and it always turns out just fine. If I don’t have a large zucchini then I’ll use two small ones. I just use what I have and it always tastes great.

METHOD:

1. Preheat the oven to 180 C (350 F). Grease a shallow 20cm (8 inch) square baking tray and line with baking paper.

2. Melt the butter in a fry pan over medium heat and gently fry the onion and bacon until the onion is soft (2 – 3 minutes). Transfer to a plate and set aside to cool. (I put mine in the fridge to cool).

3. Grate the carrot and zucchini into a large bowl.

4. Add the cooled bacon and onion to the carrot and zucchini.

5. Add the flour and cheese to the bowl and mix together.

6. In a separate bowl, lightly beat the eggs, then add them to the carrot and zucchini mixture and combine well.

7. Pour into the baking tray. Sprinkle with extra cheese and bake for 25 – 30 minutes or until golden.

Fry the bacon and onion in the melted butter over medium heat then set aside to cool.

Grate the carrot and zucchini into a large bowl.

Add the cooled bacon and onion to the bowl.

Add the flour and cheese to the bowl and mix together.

In a separate bowl, lightly beat the eggs. Add the the carrot and zucchini mixture and combine well.

Pour into a greased and lined baking dish and sprinkle with extra cheese. Bake in a moderate over for 25 – 30 minutes or until golden.

Looking for more quick and healthy family meals? Check out my simple, kid-friendly, vegetable pasta sauce.

Every Monday I share a kid friendly recipe, healthy snack ideas, and fun ways to prepare kids meals. To see earlier posts in my Little Bites of Fun series, click on the photo below.

If this is your first time visiting One Perfect Day – welcome! If you like what you have found, please join us on Facebook or follow us on Pinterest or Twitter where you will find lots of ideas for fun kids activities, thoughts on parenting, family recipes and more.

French Toast Dippers with Maple Syrup

Posted on April 15, 2013 by Ness

These little rounds of deliciousness make a quick and easy treat for afternoon tea. They are melt in the mouth goodness, crunchy on the outside and soft on the inside. They take just ten minutes to whip up and they will disappear in less than ten seconds. They are also a great treat for breakfast. I like to make a batch of these for family movie night when we huddle on the sofa together, enjoying the movie and sharing a plate of dippers. So good!

FRENCH TOAST DIPPERS WITH MAPLE SYRUP (Makes 16. Prep time: 10 mins. Cooking time: 5 mins)

Ingredients
4 slices of bread (I use wholegrain because that’s just what we eat, and it adds some fibre to this dish, but any bread will work)
2 eggs
1 tablespoon milk
Maple syrup
30g butter
Cinnamon for dusting (Optional)
Icing sugar for dusting (Again, this is entirely optional. For my Northern Hemisphere readers, icing sugar is the same as powdered sugar).

TO MAKE FRENCH TOAST DIPPERS

1. Use a circle shaped cookie cutter to cut four rounds from each slice of bread.

2. Break the eggs into a bowl, pour in the milk and whisk together lightly.

3. Melt the butter in a frying pan over a low heat.

4. Dip the bread rounds into the egg mixture and then fry them over a low heat. Turning once, until they are golden.

5. Arrange the french toast dippers on a plate and serve with the maple syrup.

6. Sprinkle with icing sugar (powdered sugar) and cinnamon if desired.

Now watch them disappear! Yum!

These can also be enjoyed as a savoury snack. Simply omit the maple syrup and icing sugar. They are just as delicious and you then have a sugar free treat.

Each week I share a kid friendly recipe, simple snack ideas, and fun ways to prepare kids meals. To see earlier posts in my Little Bites of Fun series, click on the photo below.

Quick, Simple and Healthy Pasta Sauce (or how to get your kids to eat vegetables without them even knowing it)

Posted on April 9, 2013 by Ness

Do you have a fussy eater in your family? When R (4 yrs) was just starting out on solids, he would eat anything I served him. I felt so lucky to have such a good eater. As he has grown, he has become increasingly picky with his eating. There are days when he will just flat out refuse to try something new or eat any vegetables. Those are the days I turn to my secret weapon – my healthy pasta sauce that contains up to SIX vegetables! It’s quick and simple to make. It makes up to six child servings, and it can be adapted to suit your tastes or the ingredients you happen to have on hand. The best part? R LOVES it and will often ask for seconds. Hooray to that!

I first came across a similar pasta sauce recipe at Multiple Mummy last year and right away I knew R would enjoy it. I changed several ingredients to suit our tastes and voila! R has been devouring vegetables ever since. I will always be grateful to Kerry for turning R’s diet around!

Look at all those vegetables! It just makes me feel so much better knowing that R is eating all of those when he’d usually flat out refuse to even taste them. So here’s what I usually put in my sauce, but as I mentioned, the beauty of this recipe is that it can be personalised so just add what you enjoy eating or what you have on hand.

INGREDIENTS
1 medium brown onion
1 – 2 cloves of garlic
2 – 3 sticks celery
1 large carrot
1 large or 2 small zucchini (courgettes)
half a small capsicum. Green or red is fine. (This is a pepper for my US readers)
1 bottle store-bought passata sauce (see notes below).
olive oil for cooking

All of the ingredients above are optional. Your kids don’t like garlic? Leave it out. If you only have a white onion on hand, not a brown one, that’s fine. If you don’t have any celery, it doesn’t matter, leave it out. These just happen to be vegetables that we regularly have on hand. I add the capsicum for sweetness but if I don’t have one in the fridge, I just leave it out. Pumpkin and cauliflower would also work well in this sauce.

Passata sauce is a fresh tomato puree, seasoned with basil. I don’t use canned tomatoes in any of my cooking (just personal preference) and I don’t have time to make my own fresh tomato puree so I buy bottled Passata. It is readily available in Australian supermarkets but if you can’t find it in your area, simply substitute canned tomatoes.

HOW TO MAKE HEALTHY PASTA SAUCE FOR KIDS: Begin by chopping all of the vegetables. The great thing about this sauce is that it is blended after being cooked so your veges don’t have to be cut too perfectly or evenly. It makes the preparation very fast. Once they are chopped, heat the oil in a pan and fry the vegetables for 5 – 6 minutes over a medium heat until they being to soften. Usually when cooking with onions, I would fry them first before adding the other vegetables but I never bother with this recipe. I just throw it all in at once and it turns out just fine.

When the vegetables have softened slightly, add the jar of Passata sauce (or the canned tomatoes if that’s what you are using). Stir everything together, reduce the heat to low and simmer for ten minutes, or until the vegetables are cooked through and soft. Stir occasionally while simmering.

When the sauce has cooked, remove it from the pan and transfer it to a heat proof bowl. Use a hand held stick blender to make a smooth sauce. A regular blender would work as well, of course. Sometimes the sauce may be a little thick (depending on how many vegetables you added. If this happens, simply add a small amount of hot water to thin it out a little.

Add the sauce to some cooked pasta, top with some grated cheese and watch those vegetables disappear! R would eat this every night if he had his way. The recipe makes enough for 6 – 8 child sized servings. It freezes well so I portion it out, pour it into zip lick bags and freeze them. Using zip lock bags means I can store them flat in the freezer and they take up barely any room at all. It’s great when I know R hasn’t been eating too well. I can just grab one of these from the freezer and in minutes I have a healthy lunch or dinner that I know he’ll devour!

Every Monday I share a kid friendly recipe, healthy snack ideas, and fun ways to prepare kids meals. To see earlier posts in my Little Bites of Fun series, click on the photo below.

The Moon and Stars for Afternoon Tea

Posted on April 2, 2013 by Ness

Yummy, smooth, and healthy, hummus, hommus, houmous or however you choose to spell it, is one of R’s (4 yrs) favourite snacks. He has enjoyed it since he was a toddler and would happily eat bowls full of the stuff when he was two.

Hummus is one of those foods that I call a double win – he loves eating it and I don’t have any Mummy guilt in serving it to him because it’s so nutritious. Hummus is high in iron, Vitamin C, Vitamin B6 and folate and the chickpeas are high in protein. It also tastes fantastic! What’s not to love about that?

R is into all things space, and he is always excited when I make our “moon and stars” afternoon snack. Our “moons” are rice crackers, our “stars” are sliced cheese cut into stars using a cookie cutter, and the hummus in the centre of the plate? I’m not sure what that is. A swirling galaxy of stars perhaps? Work with me here! The great thing about this little snack is that it shows it doesn’t take much effort at all to serve something that’s fun, tastes great and is healthy as well. Between the protein, iron, and vitamins in the hummus, the snack also includes calcium via the cheese. R sees it as a treat and I’m happy to see him eating something that’s so good for him.

Hummus is great for school lunches as well. Last year when R was attending day care two days a week, I’d often include some hummus and crackers in his lunch box. It keeps well with an ice brick in a cooler bag. For an even healthier snack, try carrot or celery sticks instead of crackers for dipping into the hummus.

What are some of your children’s favourite snacks? Let’s swap some ideas in the comments!

If you would like to see other posts in my Little Bites of Fun series, click on the photo below.

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Easter Themed Lunch for Kids

Posted on March 25, 2013 by Ness

Easter is almost here! I know I’ve been posting lots of Easter crafts and activities this past week but I couldn’t resist sharing one more Easter themed post. Before I get to our Easter bento though, I would like to invite you to share your own pics of creative food for kids on Instagram. Simply tag your photos with #funlittlebites to join in the fun. It doesn’t have to be bento lunches either. Any kids food ideas are welcome! You can find me on Instagram as @NessOnePerfectDay .

This Easter themed bento which I made for R (4 yrs) was certainly well received! It is pretty simple as far as bentos go (I did mention last week that I was going to keep things fairly simple with this series). If you want to see what a REAL Easter bento looks like, then check out this one from Beneficial Bento. How completely adorable is that little rice bunny? Alas, I have neither the skills nor the time for such works of art and so my little sandwich bunny hopping through the carrot flowers will have to do.

I made the bunny sandwich with a bunny shaped cookie cutter. I used whole grain bread and I just love that a couple of the grains just happened to be perfectly placed for the bunny’s eye and nose. The whiskers are bits of cheese, and his ears are accentuated with little pieces of ham. His tail is a pink chocolate candy (It’s a “smartie” for myAussie and UK readers). A mini marshmallow would have been cute, but we didn’t have any on hand. The Easter egg sandwich was also made using a cookie cutter. I decorated it with cheese and carrot sticks.

To add to the Spring and Easter theme, I uses a flower shaped cookie cutter for the slices of cheese and cut the carrot slices into flower shapes as well. Should I post a quick tutorial on making carrot flowers in a future post? Would that be of interest to you? They’re very simple to make. I brightened things up with a couple of pink cupcake liners and some red grapes and that was it. A quick lunch that was a lot less work than it looks and R was thrilled with it.

If you would like to see other posts in my Little Bites of Fun series, click on the photo below.

Little Bites of Fun ~ A New Weekly Series

Posted on March 19, 2013 by Ness

If you follow me on Instagram (you can find me on the app as @NessOnePerfectDay or follow me here for Instagram online), then you probably recognise this photo. I’ve been sharing a few pics of some fun lunches and snacks that I’ve made for R (4 yrs). I love bento boxes and fun kids food, and have been making cute little lunches for him for a couple of years now. After sharing a couple of pics last week, I thought it might be fun to start a new weekly series. So without further ado, welcome to the first edition of Little Bites of Fun!

These little bites of cuteness are by no means an every day event around here. I might do this three times a week, tops. I never spend more than ten minutes making each meal, and they don’t usually require any planning. I just pull out a cookie cutter, see what’s in the fridge and go for it. It shouldn’t take a whole lot of time or effort to make super cute meals for kids and that’s what this series will be all about.

I do love making these meals so much, and they’ve certainly helped to encourage my fussy eater. Confession time – making lunch every day is a grind for me! I do this as much for myself as for him. Adding a little fun and creativity to R’s meals keeps me sane. I have a creative outlet and actually look forward to making lunch, and he is willing to try something new when it’s presented in a fun way – it’s win/win!

In the coming weeks I’ll share the basic tools I keep on hand for these meals – my secret weapons in the battle of the picky eater! My supplies are simple and limited – you’d be surprised what you can do with a cookie cutter and a cupcake liner or two.

For this cute elephant lunch, I used a Lunch Punch Animal Shape Sandwich Cutter to cut a ham sandwich into a mother and baby elephant. The eye on the larger elephant is a chocolate chip (they are actually known in our home as chocolate eyes, not chips, since they most frequently appear on the faces of animal sandwiches around here!) The watermelon clouds were made using a flower shaped cookie cutter (because you know, the sky is full of flower shaped water melon clouds!) The tree was simply a handful of grapes with a couple of carrot sticks for the trunk. The grass was made with a couple of strips of bento grass. Simple, quick, healthy and oh so cute! And the best bit? It was all eaten!

If you’re looking for more fun ideas for kid’s meals, follow my “Little Bites of Fun” Pinterest Board which is full of creative ideas for kids meals. I’m so excited to be sharing this series with you, I hope you enjoy it!

If you would like to see other posts in my Little Bites of Fun series, click on the photo below.

If this is your first time visiting One Perfect Day – welcome! If you like what you have found, please join us on Facebook or follow us on Pinterest or Twitter where you will find lots of ideas for kids activities, thoughts on parenting, family recipes, home organisation ideas and more.

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Easy (and healthy) Snack Station for Kids

Posted on February 14, 2013 by Ness

I am thrilled to be guest posting for Coles Supermarket today. Pop over to their website now to read how I set up a couple of snack stations for R (4 yrs). I’m also sharing lots of ideas for healthy snack options for kids. What is a snack station? It’s simply an area of the fridge or pantry (or kitchen cupboard, benchtop, wherever there is space) where healthy snacks are stored together so that the kids can simply help themselves. They are a fantastic way to encourage independence for kids. They don’t need to bother you every time they want something to eat because everything is pre-prepared into individual portions and it teaches them about making healthy choices.

For lots more photos of our snack station and plenty of ideas for what to include, head on over to Coles and check out my post.

If this is your first time visiting One Perfect Day – welcome! If you like what you have found, please join us on Facebook or follow us on Pinterest or Twitter where you will find lots of ideas for kids activities, thoughts on parenting, family recipes, home organisation ideas and more.

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Irresistible Chocolate Fudge Cake

Posted on December 10, 2012 by Ness

I first made this cake back in high school when a friend passed me the recipe. I didn’t even like cake all that much back then ( I KNOW!! Imagine!) but this cake was love at first bite. I lost the recipe and for many years and I never thought I’d taste that chocolatey fudgy goodness again. Imagine my delight then, when I discovered my crumpled, cake-batter-stained handwritten recipe amongst some old yearbooks a couple of years ago.

I love this recipe because it doesn’t even require an electric beater. You pretty much just melt, mix, and toss it in the oven. The smell that permeates through the kitchen when it comes out of the oven is divine. It travels well and keeps fresh for at least four days when stored in an airtight container. Perfect for making a day or two before a picnic or party and taking it along with you.

A word about the icing (frosting) for this cake. Firstly, it tastes INCREDIBLE. It is more like caramel fudge candy than icing. It is very gooey and runny until it sets. It is made on the stove top so it needs to be cooled before being spread onto the cake. Let it cool A LOT before adding it to the cake. If you don’t, it will just pour down the sides of the cake and your cake will be sitting it a puddle of fudgy goodness. You want that stuff ON the cake! I sometimes make the icing as soon as the cake has come out of the oven. By the time the cake has cooled down, the icing is ready to be used. You could also try putting the icing in the fridge for 5 – 10 minutes if you’re in a hurry. No matter what you do, some of it will pool around the cake. There’s no avoiding it, but you want to try to minimise it if you can. The icing will set completely on the cake top by the following day. Another great reason to make this cake a day or so ahead of when it is going to be served.

Just before we get to the recipe, I thought I’d share this little photo collage with you. This cake is baked is a square pan. Have you ever wondered how to cut triangle shaped cake slices from a square cake? If you follow the instructions below, you’ll have 16 slices from your square cake. Here’s how to cut triangle slices in 4 easy steps.

1. Cut the square cake in half.
2. Cut one half of the cake in half again.
3. Now cut those two portions in half again so you now have four equal rectangles.
4. Cut each rectangle in half diagonally. There you have it. Eight triangle slices from each half of the original cake. Repeat for the other side of the cake.

Irresistible Chocolate Fudge Cake

Recipe type: Dessert

Prep time: 25 mins

Cook time: 1 hour

Total time: 1 hour 25 mins

Serves: 16

Ingredients

200g (7 oz) milk chocolate
200g (7 oz) unsalted butter
1 cup of firmly packed brown sugar
100ml (6 tbsp) warm water
2 eggs
1 1/3 cups of self-raising flour
4 tbsp cocoa
1/3 cup sour cream
sprinkles to decorate (optional)
For the icing
100g (4 oz) milk chocolate
1/3 cup sweetened condensed milk
80 g (3 oz) unsalted butter

Instructions

Preheat the oven to 160C (320F)
Grease and line a 22cm (8″) square baking pan
In a large saucepan, combine the chocolate, butter, brown sugar and water. Cook over a medium heat, stirring constantly until the ingredients are melted and well combined. Remove from heat and allow to cool for a few minutes.
Add the eggs, one at a time, whisking them into the mixture until well combined.
Sift the flour and cocoa into the chocolate mixture.
Add the sour cream and stir gently until combined.
Pour the batter into the cake tin and bake for 50 mins or until a skewer inserted into the cake comes out clean.
Allow the cake to cool completely before adding the icing (frosting).
For the icing, place all the ingredients in a heatproof bowl, over a saucepan of simmering water. Stir until melted. Remove from heat, stir until the icing thickens and allow to cool before spreading onto the cake.
Spread the icing on the cake and decorate with sprinkles if desired.

If this is your first time visiting One Perfect Day – welcome! If you like what you have found, please join us on Facebook or follow us on Pinterest or Twitter. We are always sharing new ideas to play, learn, create and explore.

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Super Simple Never Fail Pavlova

Posted on November 25, 2012 by Ness

Pavlova just makes me happy. When I think of the good ol’ Pav I think of Summer, family, Christmas, gatherings with friends and lingering afternoon barbeques. Is this a uniquely Australian dessert? I’m not sure but if you’re not already familiar with Pavlova, then you are in for a treat. Sweet, melt in your mouth meringue - crispy and crunchy on the outside, soft and gooey on the inside, all smothered in whipped cream and fresh fruit. It’s also quick and simple to make and requires only 5 ingredients – so beautiful in it’s simplicity. Here’s my go to recipe for the perfect Pav along with some tips I’ve learned over the years to ensure success every time.

Super Simple Never Fail Pavlova

5.0 from 1 reviews

Recipe type: Dessert

Prep time: 20 mins

Cook time: 1 hour

Total time: 1 hour 20 mins

Serves: 8

Ingredients

5 egg whites
pinch of salt
1 cup caster sugar
1 teaspoon white vinegar
2 teaspoons cornflour
Whipped cream and fruit of your choice (for the topping)

Instructions

Preheat the oven to 240C (460F)
Brush a baking tray (approx 32 x 28 cm) with melted butter
Line the tray with a very wet piece of brown paper (see tip #1)
In a mixing bowl, add the egg whites and salt (see tip #2)
Using an electric mixer, beat until stiff peaks form
Gradually add the sugar, about 1/4 cup at a time, beating well after each addition
Continue beating until the egg and sugar mixture is thick and glossy and the sugar has dissolved completely (see tip #3)
Add the cornflour and vinegar and beat on a gentle speed until combined
Spoon the mixture onto the baking tray into a mound (see tip #4)
Gently flatten the top and smooth the sides. It should be a cake shape and be about 3 – 4cm high
Reduce the oven to 150C (300F) and bake the pavlova for 1 hour or until it changes to a pale cream colour and is crisp on the outside
Remove from the oven and turn upside down to a serving plate while it is still warm (see tip #5)
Once it has cooled, spread the top with whipped cream and top with fruit of your choice.
Enjoy!

Here are some tips for making the perfect Pavlova:

1. To line the baking tray with wet brown paper, cut the brown paper down to size and then simply run it under a tap, ensuring both sides of the paper are completely soaked. Shake off the excess water and place the brown paper carefully on the greased baking tray. It will adhere to the melted butter that you have already spread on the tray. Use your hands to smooth out any kinks in the brown.

2. Have your eggs at room temperature. This is key. If you only follow one of these tips, make it this one. I usually take my eggs out of the fridge the night before and leave them on the kitchen counter overnight.

3. To test whether the sugar has dissolved, rub a small amount of the meringue mixture between your thumb and forefinger. If it feels grainy or gritty, then the sugar is not yet dissolved. I usually stop beating the mixture when I can only feel one or two grains of sugar between my fingers.

4. Use a metal spoon to spoon the mixture onto the baking tray. I have no idea of the science behind why a metal spoon works better than a wooden or plastic spoon, but for some reason, using a metal spoon keeps in the air in the mixture which is what you want.

5. Make sure you move the pavlova to the serving plate while it is still warm otherwise, if you wait until it has cooled, it may crack. I lift the pavlova up off the baking tray, carefully peel away the brown paper and then gently turn the pavlova upside down and place it on the serving plate. You DO want to put it on the plate upside down. This means that the crisp layer of meringue that was on top in the oven will be on the plate. If you don’t do this, the underside will be soft and sticky and when you serve your pavlova the bottom will be all stuck to the serving plate. Turning it upside down also means you have a nice flat surface for adding your cream and fruit.

6. One final tip, don’t store your pavlova in the fridge, instead, keep it in an airtight container. If you are serving this i warm weather and you’re concerned about the cream on top going off, then only add the cream and fruit just before serving.

I usually keep my pavlova pretty simple with strawberries and passionfruit pulp but this summer I might try something different like a chocolate covered pavlova or a triple layered one with nutella and berries. Mmmm, the possibilities!

If this is your first time visiting One Perfect Day – welcome! If you like what you have found, please join us on Facebook or follow us on Pinterest. We are always sharing new ideas to play, learn, create and explore.

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How to Make Chocolate Spoons

Posted on September 12, 2012 by Ness

Chocolate spoons have become a bit of a tradition for us – we make them for every birthday party and I’m thinking that some mint flavoured ones might be fun for Christmas time. They are super simple to make and the kids will have fun decorating them. Although these are incredibly quick and fun to make, there’s still a trick or two to getting them just right so I’ve shared some tips in the tutorial below.

To make chocolate spoons you only need three items – plastic spoons, chocolate and sprinkles or candy to decorate. The quantity of chocolate that you need will depend on how many spoons you want to make and the size of your spoons. As a rough guide, 100 grams (7 ounces) of chocolate will be more than enough for 15 spoons.

Begin by laying out your spoons. NOTE: It is important to have your spoons laying level, that is, you need to slightly elevate the handle, otherwise, when you pour the melted chocolate into the spoon, it will slide right out of the bowl of the spoon. I usually prop mine up against a magazine but if you were laying them in a baking tray you could rest the handles on the edge of the tray.

Melt the chocolate over a double boiler as shown or in the microwave, whatever you prefer.

Use a spoon to pour melted chocolate onto each plastic spoon. TIP: Do not over do it! A little goes a long way and the chocolate will spread and settle into the bowl of the spoon after a few seconds. If you are too generous, the chocolate will overflow.

Now the fun part! Decorate with sprinkles or any small candy you like. TIP: Wait a minute or two before adding the sprinkles. If you do it too soon, the heat from the melted chocolate will melt the sprinkles. They will either lose their colour or they’ll disappear into chocolate.

I usually just leave them on the counter to set but you could put them into the fridge if you were in a hurry to serve them. We love to eat them before they’ve set. They are smooth and creamy and wonderful!

I usually serve these in a glass or plastic cup that has been dipped in chocolate. It’s pretty simple – dip the rim of the glass into the melted chocolate and then dip it into a bowl of sprinkles. TIP: Don’t overdo it with the chocolate. If you add too much chocolate to the glass it will simply pour down the sides instead of sitting in a nice line around the rim. I’ve learnt this the hard way. I even tried putting the glass in the fridge and the freezer but it still poured down the sides. The only way I have found to avoid this is to be sparing with the chocolate.

There you have it. Quick, simple and oh so delicious. They are always the first thing to go on our dessert table at parties. They’d make great little gifts too, simply wrap clear cellophane over the bowl of the spoon and tie with a ribbon.

What kind of candy would you add to your chocolate spoons?

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