As the end of the year draws near, I can’t help but think back of all that I have done/experienced in the past year.
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Events
I cannot count my blessings enough, for I have received so many opportunities this year. I was invited to several events – Epicurean Market, Asian Masters – Masterchef Workshop with Chef Anthony Yeoh, Christmas Baking Workshop with Chef Ryan Witcher and the most recent Nuffnang Lovin Ayam Brand. It was a great experience, to be able to learn from these chefs and passionate foodies.
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Product review
I was also lucky to be gifted with several products to review this year, and the latest gift I received are a new Corelle set and Snapware carafe, which I will be reviewing them very soon!
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Choux Party and Boozy-licious!
In the blogging aspect, I’ve revamped the .com and shifted from WordPress to Blogger. I hope you guys love the layout! I’ve also hosted several blogging events (one is still ongoing right now!) and I love the experience! I will be hosting the Little Thumbs Up in July next year and I hope you guys will continue to support the event!
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Favourite recipes I’ve tried this year!
I’ve also managed to challenge myself this year, by trying out recipes that I’ve procrastinated for God-knows-how-long! My top favourite sweet and savoury post for this year goes to Kueh Lapis and Hainanese Chicken Rice. I really love how these 2 recipes turned out – will definitely be making them again next year!
Turtle conservation trip
Travel-wise, I didn’t go for a long holiday this year, only 2 short trips to Malaysia and Cambodia. The turtle conservation trip was really meaningful and the baby turtles are too cute beyond words! The trip to Cambodia leave me in awe in the beautiful Angkor Wat. It has also made me realized how lucky I am and how grateful I should be to be living in a safe and modern city with a roof over my head and a job to finance most of the things I want to do. The Cambodia photos are still with X (he has procrastinated editing them for the longest time ever!) so I will do a proper post when he’s done with it! X and I are planning a long trip to an exciting place next year October, and I hope to be able to bring my mom to one of her dream destinations too. Can’t wait!
One regret is that I wasn’t able to visit all of my favourite foodies’ blogs frequent enough. With the peak coming for work, I doubt I’ll have much free time for the next few months! 🙁 Hopefully I’ll still have the energy to blog!
Putting reflection aside, let’s come back to this easy “truffles” recipe. It’s made with wafer biscuits and I like the subtle Baileys taste. It is a perfect Christmas treat that does not involve any heating or melting or baking – just some crushing, mixing and rolling!
Here are the step-by-step photos!
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| 1) Open some packets of wafer biscuits. | 2) Start to crush them. I use my hammer... |
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| 3) Yup, into smithereens! | 4) Add in cocoa powder. |
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| 5) Icing sugar. | 6) Honey |
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| 7) Grab your Baileys or favourite alcohol. | 8) And add it all in. |
This is the last recipe I have for the year and I’m also submitting it to Aspiring Bakers #38: Boozy-licious hosted by me! Stay tuned tomorrow for the round up!
It had been a great 2013 and I hope you guys had a smashing year as well. A big thank you to all my readers – without you guys, there wouldn’t be Foodie Baker! Here’s wishing everyone a very happy new year! See you guys in 2014!
No-Bake Baileys Wafer "Truffles"
INGREDIENTS
- 480 grams chocolate/vanilla wafer, I used Loacker brand
- 1/4 cup cocoa powder
- 1/2 to 3/4 cup icing sugar
- 2 tablespoon mild honey
- 1/3 cup Baileys, 85ml
- Extra cocoa powder, for dusting
INSTRUCTIONS
- Crush the wafers in a large mixing bowl. Add in cocoa, icing sugar, honey and Baileys and mix well. Chill for 15 to 30 minutes until slightly firm in the refrigerator. Roll into small balls and chill for another 30 minutes. Roll in cocoa powder and serve at room temperature.
- Store these "truffles" in an airtight container in the refrigerator for up to 2 weeks.
NOTES
Super Naggy: These “truffles”are very hard when chilled, so let them soften by let stand at room temperature for 20 to 30 minutes before serving.
Dina says
these sound delicious!
hui says
Happy new year, jasline! Here’s to more opportunities and more food adventures in 2014 ^^
Natasha says
They make the house smell so good! I love your savory recipes. 🙂 Happy New Year Jasline !!
yummychunklet says
Happy New Year!
Bam's Kitchen says
Wishing you a Happy New Year Jasline! These little no bake baileys sound like the perfect way to eat my booze tonight! Great round up for 2013 and looking forward to a super delicious 2014. Take Care, BAM