We’re in the thick of it now. It’s cold most days and we got a dump of snow a couple of weeks ago. A blizzardy Friday meant the boys were picked up early from school and the town went into panic mode. Lucky for us, we don’t rely on our car. I had a little skid on our street on my way home from doing my grocery shopping before the storm hit which was a bit scary. The heavy fall meant a weekend stuck at home. But we made the most of it by building snow people. I took my …
I have taken the liberty of putting together a collection of 12 recipes that will see you through the festive season. As anyone who reads my blog would know, I always try to share recipes that are simple to make and yet deliver the best possible results. So, for your convenience, I present the 12 Days of Christmas of Food…
Click on the link to Anne’s Blog ‘Domesblissity‘ to vote for her slice and have a look at the old recipe her Nana wrote out and she still uses today.
I love the way Anne used her Nana’s china and linen for the photo as well.
Anne, I share your feelings about staging photos…but I do it so often now that it’s gone from supportive comments from my family, to patronising giggles and now I just get …
I came across this recipe in my efforts to make a home-made version of AT’s favourite cheap and nasty bakery treat – Jam and Coconut Slice. Like the ones he used to get at the bakery near his childhood home – yellow, gluey and streaked with a line of fluorescent pink ‘jam’. The kind with the dense, crumbly base and the juicy coconut top. Ok, so they weren’t THAT bad. And it was very mumsy of me to try and make the home-made version. These ones are lighter, more crumbly and taste of home-cooked goodness. Nothing like the original, mass-produced …
1 cup sugar
40ml maple syrup
1/2 tbs baking soda
250g chocolate, melted
Put the sugar, butter, syrup and honey into a pot and stir over medium heat.
Simmer for 5-7 minutes or until mixture reaches 150C (300F) on a sugar thermometer.
Take off the heat.
Add bi-carb soda.
Stir until golden and foamy.
Pour into a cake pan that has been lined and greased.
Set aside till cooled and hard.
Top with chocolate.
Notes on the Recipe
I would use milk chocolate, simply because I feel the whole thing would …
I stand by my outrageous claim that this is indeed, the best brownie recipe ever. In the world. I have made it countless times and it never fails to impress. It’s moist, rich, delicious hot or cold and thoroughly and deeply chocolatey. It’s easy to make too. There’s no double-baking and not even a pinch of cocoa or coffee granules involved. This recipe wins out over all others because it’s made with excessive amounts of real chocolate. The result is a satisfying and tangible chocolate flavour.
The skill for this recipe is knowing when to take it out of the …