SALTY KISSES

My passion for sweet, salt and snazzy packaging continues with this new chocolate range from Peyton & Byrne. I was already a fan of this small bakery and cafe chain (their white subway tiles are lined with pepperminet green plaster and the candy coloured bakery boxes are a profusion of prettiness), but then I saw this array of chocolates in inspired flavours like elderflower, marmalade and of course, Cornish sea salt. Now I'm a fully signed up member of the Peyton & Byrne club. Just awaiting my membership card...

MERRY MORSELS

Normally this is about the time I start visualising my homemade Christmas cards. From mini snow scenes to piles of miniature wrapped gifts, my creative efforts have been time consuming but a fairly delightful way to spend an evening or two for a crafty girl like me. Although if I'm honest, they always start off being fun - glass of port, festive tunes ringing out - but after a couple of hours, when I have perfected three or four cards and am faced with another 27 to make (I always figure I'll make for 30 of my nearest and dearest), I become, how can I put it, a mite disenchanted.

Anyway ths year I have had a brainwave. Ditch the DIY crafts (I'm already up to my eyes with ink stamps and scalloped scissors for the impending wedding), and instead, share the Christmas spirit through the kitchen. I was completely inspired by this simple but stylish recipe from Dan Lepard in last week's Guardian, for edible gifts. I plan to make the Stem Ginger Macaroons and package them in cellophane bags, with Merry Christmas gift tags.

Hopefully I can make three batches in one night... I'll let you know how it goes.

Dan Lepard's Stem Ginger Macaroons

Says Dan: The flaked almonds give a crunch to the crust of these macaroons, which is very pleasing, because after it you bite through the soft and slightly peppery heart packed with pieces of ginger. They keep very well, so make a big batch and bag or box them for sweet, elegant gifts. These quantities make about 16-18 macaroons.

200g ground almonds

100g caster sugar

2 medium egg whites

150g chopped stem or glacé ginger, minus the syrup

Flaked almonds

Icing sugar

Mix the ground almonds, sugar, egg whites and ginger until evenly combined.

Roll into balls the size of a smallish unshelled walnut (about 30g), then press on to a mound of flaked almonds so a layer sticks to the outside. This is slightly tricky, but roll them firmly and slowly, and you should manage it.

Place the macaroons on a tray lined with nonstick paper, then heat the oven to 170C (150C fan-assisted)/335F/gas mark 3 and bake for 25-30 minutes, until golden brown, turning the tray halfway through the bake time to make sure the heat gets to the macaroons evenly.

Remove from the oven, sieve icing sugar over the top while they're still hot and leave to cool.

FOUR LETTER WORD

Isn't this magnificent? It's by artist Pei-San Na and is made of a staggering 2,500 matches... and took 24 hours to make. Worth every minute I reckon. Just don't light it.

ANGELS PLAYING ON MY TONGUE

We have just been sent a box of John Galliano's rose and ginger macarons, designed especially for Lauderée. Oh my God. This is the sort of sugary delicacy that makes me weep with joy. Sublime doesn't even describe them. The box is an elegant dash of feminine whimsy, but the treats within are the best bit. A mere hint of rose in the crisp macaron and a firey gingery warmth in the creme filling. The perfect combination of delicate and fierce. I feel like they were made for girls like me. What a way to bring joy to a Monday afternoon.

EVERY INCH A LADY

I love this fashion story from the Observer. Mad Men may have ended this week on British TV (oh Don, why did you have to be like every other man? I hoped for so much more from you!), but our obsession with Betty and Joan style is going nowhere fast. And that's just fine with me.

IF I WERE SHOPPING

on The Outnet today. I would probably have bought all of this. Well, if I'm honest, the boots might be a tiniest bit too Barbie. But I sort of love them too. Imagine them with skinny black trousers and an obligatory Breton stripe... right? Although I made the same mistake at a Georgina Goodman sample sale once and came home with bubble gum pink satin stilettos, complete with perspex and diamante bows. I wasn't sure about them at the time but the sales assistant was crazy about them and her enthusiasm osmosed into me. I wore them a week later to London fashion week with jeans and a white tee (hoping for that nonchalant rock chick feel). I haven't worn them since. Cost per wear I seriously screwed up. But they still look jazzy on my shoe shelf. Just like these would...

NEVER TOO YOUNG...

... to start your fashion obsession. Although I've got to be honest, I'd happily while away the afternoon colouring in these gorgeous Rosie Flo books myself. For Christmas they have charming sets of postcards too. Love, love, love.

SCENTIMENTAL

Could this bottle be any more beautiful?? My lovely friend at Anthropologie sent it to me today and I have fallen hopelessly for the charming details. The old fashion inkwell bottle, the gorgeous printed pin cushion stopper, the witty wordplay and the ethereal floral fragrance (they say it evokes rose gardens, high teas and happy accidents!). Happ & Stahns is sure to be adored by any girl lucky enough to receive it. Moi? A smitten kitten already.

STELLA ENVY

How much do I wish I had Stella McCartney's garden? It's like a hipper Sissinghurst - part wild, part grand, totally beautiful. Read US Vogue's feature and become green with envy...

PS Stella has the same crockery as me - whoop!

COCOA LOCO

I'm a floozy for charming packaging. Seriously. You can put anything in a pretty jar and I'll drop my credit card. I'm that easy. I also get excited about easy-to-replicate ideas, especially when Christmas is nearing and I get inspired to whip up a batch of something sweet to gift to my nearest and dearest. I can't decide whether I'm more thrilled by these simple but smart storage jars or the goodies within. In the past I've had a bash at florentines, mince pies and gingerbread stars. Perhaps this year I will be shamelessly ripping off Toast's chocolate mendiants, truffles or shavings of ultra luxe drinking chocolate... (or leaving it to the last minute and buying them!)