Still the Season to be Jolly

After a hectic Christmas Day filled with delicious food, present giving + receiving, and carols playing on repeat, the time has come to pack away all the season’s paraphernalia for another year. With this task now put aside, Boxing Day sales are a must, along with finishing left over Christmas treats, and of course enjoying all of our new gifts. We have put together a collection of our new-found favourite Christmas tunes that will be sure to make an appearance come Xmas 2012, which we hope you too enjoy:

Winter Wonderland – Jason Mraz

Someday at Christmas – Jack Johnson

Joy to the World – Sufjan Stevens

Drummer Boy – Jars of Clay

Happy Xmas – Sarah McLachlan


Happy holidays!

{Our festive Christmas table setting}

Have Yourself a Merry Little Christmas

This has always been one of our favourite times of the year, with Christmas only days away, and the new year looming. Last minute gift shopping, present wrapping, carols playing wherever you go, the fragrance of real Christmas trees and the Yuletide cheer that is spread about are just some of the joyful festivites of the season that we always look forward to. It’s hard not to get caught up in the whirlwind of the holiday season, and for us, Christmas baking really takes us away, being our top priority each year. You know it’s Christmas when you can smell freshly baked gingerbread as it wafts through your home. We used this recipe, and it is easily the best we’ve come across!

GINGERBREAD

125g butter, softened

½ cup (100g) firmly packed brown sugar

1 egg yolk

2 ½ cups (375g) plain flour

1 teaspoon bicarbonate of soda

3 teaspoons ground ginger

½ cup (125ml) golden syrup

Preheat oven to 180°C. Beat the butter and sugar together until light and creamy. Add the egg and golden syrup and beat until combined. Sift dry ingredients and stir into butter mixture. Mix to a light dough and knead gently on a lightly floured surface until smooth. If warm, rest dough in fridge for 30 minutes until firm.

Roll out between 2 sheets of baking paper until approximately 3mm thick. Cut gingerbread shapes from the dough and place on lined baking trays and bake for 10 minutes or until golden. Re-roll dough as many times as necessary.

Cool on trays before icing and/or decorating.  

A New Year

Welcome to Honey & Lulu!

Seeing as the new year is just a week away, we thought it was high time to begin our first blog, centred around things that we love, and sharing them with others. We’re new to this, so it’s going to be quite a journey and adventure. It may take us a few entries to get into the rhythm of things, but please bear with us. So, here’s to new beginnings!