This recipe is so easy to follow that you cannot go wrong! And who does not like this classic dessert. I love it because you can literally eat it however you want...warm, cold, with icecream, whipped cream...the possibilities are endless! Ingredients: • 1 1/2 cups (150 grams) hazelnuts, toasted, skinned, and chopped (can also use pecans or walnuts, toasted and roughly chopped) • 1-14 ounce can (396 grams) sweetened condensed milk • 1 pound (452 grams) bittersweet or semisweet chocolate, coarsely chopped • 2 tablespoons (28 grams) unsalted butter • 2 teaspoons pure vanilla extract Method: • To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place the hazelnuts on a baking sheet and bake for about 15 minutes or until the nuts are fragrant and their skins start to blister. Remove from oven and place in a clean kitchen towel. Roll up the towel and let the nuts steam for five minutes and then rub nuts to remove skins. Let cool and then chop into pieces.If using pecans or walnuts toast the nuts for about 8 minutes, or until lightly brown and fragrant. Cool and then chop coarsely. • Chocolate Fudge: First line the bottom and sides of an 8 x 8 x 2 inch pan (20 x 20 x 5 cm) with aluminum foil. Set aside. • Combine the condensed milk, chopped chocolate, and butter in a stainless steel bowl and place over a saucepan of simmering water. Melt the chocolate mixture, stirring frequently, making sure the mixture doesn't get too hot or the fudge may be grainy. Stir until smooth (it will be very thick). Remove from heat and stir in the vanilla extract and chopped nuts. • Spread the fudge into the prepared pan, smoothing the top with an offset spatula. Let it stand at room temperature until it cools. Then carefully remove the fudge from the pan by lifting the edges of the foil. With a long, sharp knife, cut the fudge into pieces. Refrigerate before serving. * Ultimate Dessert Guide - 50 Best Chocolate Desserts

This **layered desert **is as easy to make as it is delicious…especially for kids. I love that I can improvise and add my own personal touch to it. Feel **free to experiment **and add your own favourite fruits and nuts. Ingredients: • 1 (5 ounce) package instant vanilla pudding mix • 3 cups cold milk • 1 (9 inch) angel food cake, cut in cubes • 4 bananas, sliced • 1 (16 ounce) package frozen strawberries, thawed • 1 (12 ounce) container frozen whipped topping, thawed Method: • Prepare pudding with milk according to package directions. • In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. • Repeat layers. Cover and chill in refrigerator 4 hours before serving. * 5 Best Low Calorie Snacks …

I cannot think of a simpler recipe for wonderful tasting biscuits and the best part? They look so “christmasy” that kids are bound to love them! Ingredients: • 2 3/4 cups plain flour • 1 cup pure icing sugar • 125g butter, cubed, chilled • 1 egg, at room temperature • 1 teaspoon vanilla extract Method: • Place flour and 3/4 cup sugar in a food processor. Process for 30 seconds. Add butter. Process until mixture resembles fine breadcrumbs. Add egg and vanilla. Process until dough comes together. Transfer to a lightly floured surface. Knead dough until smooth. Press into a 20cm (diameter) disc. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm. • Preheat oven to 180°C. Line 2 flat baking trays with baking paper. Roll out dough between 2 sheets of baking paper until 5mm thick. Using snowflake biscuit cutters, cut shapes out of dough. Place on trays. Press leftover dough together and repeat. Refrigerate for 30 minutes or until firm. • Bake biscuits for 10 minutes, swapping trays after 5 minutes, or until light golden. Allow to cool on trays completely.** Dust with remaining sugar** just before serving. * 3 Easiest Home-Made Desserts

Traditionally served for Christmas in countries like France, Belgium, Lebanon and Quebec, this desert as its name suggests is prepared, decorated and presented to look like a** log ready for the fire.** It's definitely not the easiest to make but its so unique that I put it among the top must try desserts this Christmas! Ingredients: • 1/4 cup (50 grams) plus 2 tablespoons (28 grams) granulated white sugar • 6 large eggs, separated • 1/2 teaspoon pure vanilla extract • 4 ounces (112 grams) bittersweet or semisweet chocolate, chopped in small pieces • 3/4 teaspoon cream of tartar • 1 cup (240 ml) heavy whipping cream • 1/2 teaspoon pure vanilla extract • 3 tablespoon (40 grams) granulated white sugar • 1 1/2 tablespoons cocoa powder • For garnish: Meringue Mushrooms Method: • Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with Pam, a 17 inch (43 cm) by 12 inch (30 cm) jelly roll pan. Line the pan with parchment paper and then butter and flour the paper (or spray with Baker's Joy). Set aside. • While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes). • Meanwhile melt the chocolate in a stainless steel bowl set over a saucepan of simmering water. Set aside. • In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup (50 grams) of sugar and beat until this mixture is light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites. • In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (28 grams) of sugar until stiff peaks form. • Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until incorporated. Don't over mix or the batter will deflate. Spread the batter evenly into the prepared pan with an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15-17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel. • Chocolate Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form. • Once the cake has cooled, spread with the chocolate whipped cream (set 2 tablespoons aside) and then gently roll the cake, peeling off the parchment paper as you roll. The sponge cake will crack, and, in fact, this makes it look more like a real log. Trim one end of the cake at an angle and set it aside. Then place the sponge cake, seam side down, on your serving platter. Take the slice of reserved cake and, using the reserved whipped cream, attach it to the side of the sponge cake (to look like the end of a branch). Cover with plastic wrap and chill until serving time. Just before serving remove the cake from the refrigerator, dust with confectioners (powdered or icing) sugar (to resemble snow), and decorate with meringue mushrooms (if desired). You can also decorate the Yule Log with miniature pine cones and pine needles. Promise me that you will try atleast one of these**fabulous recipes**. And don’t fret about the few extra pounds that you might pile on. It’s the season to be jolly afterall. Merry Christmas!!! Also, if you are a chocolate fanatic, go ahead and read 50 Best Chocolate Desserts! There is something for every kind of chocolate lover on that list! For more photos and recipes visit:www.taste.com.au, www.razzledazzlerecipes.com, joyofbaking.com Top Photo Credit: **kmrphotography**