Satisfying a chocolate craving

I got my son to help me make chocolate blocks last night while his brother was at soccer.  (Well, I directed and he did the manual work!)

These two had so much fun smashing the biscuits.

He cut some butter to melt

and then came the messy part where they sifted the icing sugar…

After adding some eggs and microwaving it all for a bit, the chocolate mix got poured into a dish to set.

And thee got  to lick out the bowl (which is what the did all this for!)

I’ll type out the recipe when Ican use both hands again.  Everything is slow-going at the moment

Rainbow Choc-chip cookies

We are going camping over the long weekend, so posts are going to be sparse over the next few days.  It also meant that I had to bake up a storm in the kitchen to make sure we have enough provisions.

Amongst others, I baked these cookies.  The recipe got adapted a bit from the original, so I thought I would share. 

Rainbow chocolate chip cookies
500g butter softened
1 cup sugar
1 tin condensed milk
4 cups flour
2 teaspoons baking powder
3/4 cup white choc chips
3/4 cup dark choc chips
100's and 1000's (optional)

Preheat oven to 190C
Mix butter and sugar until creamy, add condensed milk and mix. Sift flour and baking powder together. Add choc chips, flour mix (and 100's &1000's) to the butter mix. Mix together.
Scoop the dough using a teaspoon onto the baking tray. Flatten each ball a little. Place in the oven for 10 minutes. It will still be a little soft when it comes out. Let it cool, preferably on a wire rack.

Peppermint Crisp Tart

Something completely unrelated to photography, but very good for when you have a down-day.

 When we go visit at friends’, I often make a peppermint crisp tart for dessert.  It is quite popular in South Africa, but the ingredients are not all available here in Australia.  I have improvised to make my own version.

This is my recipe:

600ml thickened cream
1 tin (397g) of caramel
5 bars of peppermint crisp chocolate (65g each) – crumbled
5 ml peppermint essence
20ml caster sugar
2 packets (250g each) of Nice biscuits

Whip the cream until light and fluffy.  Add the rest except the biscuits.  Whip the mixture a little more.
Pack a layer of biscuits in a rectangular dish.  Put a layer of mixture over the biscuits.   Repeat until you don’t have any mixture left. (The cream mixture should make the top layer. 
Crumble the last of the chocolate over the top.  Refrigerate for about 8 hours.

 

You can find a more tradition version at Cooksister.