Chapter 1♥

Shouts and cheers and horns blowing were to be heard all over Tree Hill. Kids with banners were running all over town, celebrating their rolemodels' victory. A couple more games, all resulting in victory for the Ravens and they'll be off to the finals, with a chance of winning the state championship.

Nathan Scott was as usual hiding away, playing basketball with his friends at the RiverCourt. He loved it. He did, but he had always wished he could be in that gym, playing in front of the big crowd, everybody cheering for him. Of course he couldn't because of one reason, his brother, Lucas Scott.

Lucas Scott was on his way to the beachhouse for the victory party. He had every right to celebrate, he was the one to make the winning shot! But he still felt like something was missing. 'Maybe it's because Brooke didn't make it for cheering..yeah,that's probably it', he thought to himself. But deep down he knew it was more than that.

New Year Biscuits♥

Ingredients♥
225g butter
110g caster sugar
350g self-raising flour
1/2 tablespoon flour
6 tablespoons raspberry jam
1 tablespoon icing sugar

Method♥
1. Preheat the oven to 180C/375C/Gas 4 and lightly grease a baking sheet. Mix together the butter and sugar until creamy and smooth. Gradually work in the flour and salt. Bring together to form a firm dough.
2. Turn the dough on to a lightly floured surface. Roll out to a thickness of 5mm and using a 5cm round pastry cutter, cut out 24 rounds, rerolling and cutting the dough as necessary.
3. Cut holes from the middle of 12 rounds using a smaller cutter or the upturned end of a large piping nozzle.
4. Arrange the rounds on the baking sheet spaced slightly apart. Bake for 10 minutes until risen and golden. Allow to cool on the backing sheet and then stransfer to a wire rack.
5. Sandwich round together with jam. Dust lightly with icing sugar just just before serving.

Yule Log! ♥

Ingredients♥
125g dark chocolate,chopped
4 eggs
125g caster sugar
1 tablespoon cocoa powder
150g dark chocolate,broken into pieces
90g butter, cut into small cubes
300g icing sugar, sifted
5 tablespoons milk
holly leaves to decorate

Method♥
1. Preheat the oven to 180C/350F/Gas4. Grease and line a 30.5 x 23cm. Swiss roll tin so the paper stands 3cm above the edge.
2. For the cake melt the chocolate in a bowl over a pan of hot water. Cool slightly. Whisk the egg yolks with the sugar until thick. Stir in the chocolate.
3. In a clean bowl whisk the egg whites until stiff. Fold in the chocolate mixture and the cocoa. Pour into the tin and smooth the top. Bake for 30 minutes until risen and springy.
4. Dust a large sheet of greaseproof paper with caster sugar and turn the cake out into it. Remove the lining paper from the top and cover the cake with a clean, damp teacloth.