Monday, July 20, 2009


1/3 cup butter,
1/3 cup powder sugar,
2 tablespoons golden raisins,
2 tablespoons chopped dates,
2 tablespoons pine nuts,
2 tablespoons chopped candied papaya,
2 tablespoons slivered almonds,
2 tablespoons cookie crumbs,
2 tablespoons heavy cream,
6 oz. milk chocolate,
1 oz. lavender chocolate melts;
1 teaspoon rum extract,
1 teaspoon vanilla extract:
1. Place the butter in a small pan and heat gently until melted. Add the sugar, stir until dissolved, then bring the mixture to a boil. Remove from the heat and stir in the golden raisins, dates, pine nuts, papaya, almonds and cookie crumbs. Mix well, then add the cream, vanilla and rum extract.
2.Place one spoon of the mixture onto a baking sheets or any flat surface; makes about 1.1/2 dz; refrigerate until firm.
3.Melt the chocolate; spread 1 teaspoon of chocolate onto parchment paper 1 inch apart; place the fruit and nut cookie flat side down on the chocolate; spread 1/2 spoon melted chocolate on top; garnish with a big golden raisin.
4.Melt lavender chocolate in a sandwich bag; snip of one corner and decorate the candies.
5.Refrigerate until firm and until serve.
(p.s. I made this "Gift Box" as a present for one of my friend's birthday party)

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