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Cakes at work
Jan. 17th, 2014 02:35 pmI brought back some mini stroop-waffles from Tiger (where I bought some brightly coloured scouring pads and washing up brushes). They are not as nice as I had hoped they would be, but are quite good for snacky stuff where you want something a bit sweet but also substantial.
There were already some pots of M&S nibbles. The caramel rice crispie things covered in chocolate (which I like a lot) and mini chocolate log bites (which I never get very enthuasiatic about, as I like more cream in my chocolate rolls, but they are very moreish).
Someone gave the DD a cake for his birthday tomorrow, and when I got back from lunch there was a piece on my desk, and the rest is on the snacks table. I will be waiting for enough people to leave the office so that I can take a piece without worrying about being judged (for ettiquette, not for greediness). They probably wouldn't mind anyway, but you know. It's lovely cake. Chocolately and moist and buttercreamy. The trick will be for enough people to leave, but for someone not to have put it in the fridge for the weekend.
I made some salted caramels last weekend which I plan to cut up nicely (or saw up - they set harder than I was expecting) and dip in dark chocolate to bring in next week.
The Costa had some nice-looking rhubarb and apple mini-pies, but I haven't had a chance to try those yet.
There were already some pots of M&S nibbles. The caramel rice crispie things covered in chocolate (which I like a lot) and mini chocolate log bites (which I never get very enthuasiatic about, as I like more cream in my chocolate rolls, but they are very moreish).
Someone gave the DD a cake for his birthday tomorrow, and when I got back from lunch there was a piece on my desk, and the rest is on the snacks table. I will be waiting for enough people to leave the office so that I can take a piece without worrying about being judged (for ettiquette, not for greediness). They probably wouldn't mind anyway, but you know. It's lovely cake. Chocolately and moist and buttercreamy. The trick will be for enough people to leave, but for someone not to have put it in the fridge for the weekend.
I made some salted caramels last weekend which I plan to cut up nicely (or saw up - they set harder than I was expecting) and dip in dark chocolate to bring in next week.
The Costa had some nice-looking rhubarb and apple mini-pies, but I haven't had a chance to try those yet.
