Christmas in July with my hottie

My hubby absolutely loves presents, It is one of his main love languages.

(To find out your partners love language check this book out - The Five Love Languages by Gary Chapman. I read this & loved it. Make sure if you read it your partner reads it too)

So I decided to do a Christmas in july suprise.

I pulled out the christmas tree put it in our bedroom & decorated it. I filled the room with candles & christmas decor too. Then I went shopping and bought and wrapped all kinds of fabulous pressies to spoil him. I cooked a gorgeous chrissy dinner just to top it off.

So before he got home I lit the candles, put christmas music on and took him into our room where he was so suprised. His face lit up like a little kid on christmas morning seeing all the presents.

It doesn't take much to do this as most people already have tonnes of christmas decor and for dinner pop on his/hers favourite roast & make a scrumptious dessert.

Christmas dessert idea... From my favourite recipe website Taste.com.au

Christmas cheesecake

Ingredients (serves 8)

200g packet digestive biscuits

85g unsalted butter, melted

500g cream cheese

100ml Dairy Farmers Thickened Cream

3 eggs

200g caster sugar

1 1/2 tsp vanilla bean paste*

300g Dairy Farmers Sour Cream

150g Dairy Farmers Traditional Natural Yogurt

300g frozen cranberries

2 tbs port

1 tsp arrowroot

8 small rosemary sprigs dusted with icing sugar, to garnish

Method

Preheat oven to 180°C.

Process biscuits to fine crumbs in a food processor. Add butter and whiz to combine. Press evenly into the base of a 20cm springform

cake pan and chill while you make the filling.

Place cheese, thickened cream, eggs, 100g caster sugar and 1 teaspoon of vanilla bean paste in the (cleaned) food processor, and process

until smooth. Spread filling over biscuit base.

Bake for 30 minutes or until filling has set. Remove cake from oven and set aside to cool for 15 minutes.

Meanwhile, combine sour cream, yoghurt, another 50g caster sugar and remaining vanilla paste. Spread over cake, then return to oven

for a further 10 minutes. Set aside to cool, then refrigerate for at least 4 hours or overnight.

Place remaining 50g sugar, cranberries and port in a saucepan over low heat. Cover and cook for 5 minutes. Remove lid and

stir.Continue to cook until the cranberries give off their juice. Stir arrowroot into a dash of the juice, then add to pan with berry

mixture and continue to cook until the mixture thickens. Remove from the heat and cool.

To serve, top cake with cranberry sauce and garnish with the dusted rosemary sprigs.