Coconut & White Chocolate Biscuits

<div style="text-align: justify;"><span style="font-size:130%;">I made these delicious biscuits on the weekend, about 5 minutes it took to mix together and another 10 minutes in the oven, this is my kind of baking! I used left over bits of fabric as lovely napkins which looked lots of fun. Kellie xx</span><br /></div><br /><a href="http://www.flickr.com/photos/61944679@N05/7035049607/" title="biscuits by Ada & Darcy, on Flickr"><img alt="biscuits " height="506" src="http://farm8.staticflickr.com/7106/7035049607_b2de781403_o.jpg" width="700" /></a><br /><br /><span style="font-size:85%;"><span style="font-weight: bold;">Recipe: Coconut & White Chocolate Biscuits:</span><br /><br />125g butter, chopped<br />1 cup (220g) white sugar<br />½ teaspoon vanilla extract<br />1 egg<br />1 cup (150g) plain (all-purpose) flour<br />1 cup (150g) self-raising (self-rising) flour<br />1 cup (80g) desiccated coconut<br />100g white chocolate chunks<br /><br /></span><div style="text-align: justify;"><span style="font-size:85%;">Preheat oven to 180ºC (355ºF). Beat the butter, sugar and vanilla in an electric mixer until light and creamy. Add the egg and beat well. Add the plain and self-raising flours and coconut and mix with a butter knife until a soft dough forms. Add the chocolate. Using your hands, mould 2 tablespoons of cookie mixture into a flat round. Place on a baking tray lined with non-stick baking paper, leaving room to spread. Repeat with remaining mixture. Bake for 10 minutes or until light golden. Allow to cool on trays. Makes 18. </span><br /></div><br /><span style="font-size:78%;">Recipe via <a href="http://www.donnahay.com.au/recipes/sweets/biscuits-cookies/coconut-and-white-chocolate-chip-cookies">Donna Hay</a> x</span><br /><div style="text-align: center;"><img src="http://i226.photobucket.com/albums/dd202/jmrammell/adasig.png" /></div>

Coconut & White Chocolate Biscuits

I made these delicious biscuits on the weekend, about 5 minutes it took to mix together and another 10 minutes in the oven, this is my kind ...

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Weekend Dessert!

<span style="font-size:130%;"><br /></span><div style="text-align: justify;"><span style="font-size:130%;">I made vanilla panacotta over the weekend and instead of <a href="http://adaanddarcy.blogspot.com/2011/08/passionfruit-panacotta.html">passionfruit</a>, i used mangoes and strawberries for a change. This dessert is one of Luke's favourites, and best of all, it takes about 5 minutes to get mixed up to be popped into the fridge. I just love summer fruits, i cannot wait for peaches and plums to come into season.</span><br /><br /><span style="font-size:130%;"><a href="http://adaanddarcy.blogspot.com/2011/08/passionfruit-panacotta.html">View here </a>for the panacotta recipe. </span><br /><br /><span style="font-size:130%;">Kellie xx</span><br /></div><br /><a href="http://www.flickr.com/photos/61944679@N05/6339996498/" title="PANACOTTA 1 by Ada & Darcy, on Flickr"><img alt="PANACOTTA 1" height="1013" src="http://farm7.static.flickr.com/6098/6339996498_3988734585_o.jpg" width="700" /></a><br /><a href="http://www.flickr.com/photos/61944679@N05/6339249967/" title="PANACOTTA 2 by Ada & Darcy, on Flickr"><img alt="PANACOTTA 2" height="495" src="http://farm7.static.flickr.com/6099/6339249967_c1ccd28d57_o.jpg" width="700" /></a><br /><br /><div style="text-align: center;"><img src="http://i226.photobucket.com/albums/dd202/jmrammell/adasig.png" /></div>

Weekend Dessert!

I made vanilla panacotta over the weekend and instead of passionfruit , i used mangoes and strawberries for a change. This dessert is one of...

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Caramel and Chocolate Muffins

<div style="text-align: center;"><br /><div style="text-align: justify;"><span style="font-size:130%;">Yesterday I baked these Caramel and Chocolate Muffins with caramel sauce (i also added icecream as they were served warm). And, they were very, very delicious. Inside the muffins are whole bits of caramel and chocolate chunks. Perhaps not the most healthy option, but, really good nonetheless! The recipe is below... Have a lovely week. Kellie xx<br /></span></div><br /><a href="http://www.flickr.com/photos/61944679@N05/6180340283/" title="D4 by Ada & Darcy, on Flickr"><img alt="D4" height="267" src="http://farm7.static.flickr.com/6153/6180340283_927bb3bf38_o.jpg" width="400" /></a><br /><a href="http://www.flickr.com/photos/61944679@N05/6180340165/" title="D3 by Ada & Darcy, on Flickr"><img alt="D3" height="600" src="http://farm7.static.flickr.com/6154/6180340165_cc56e8fc84_o.jpg" width="400" /></a><br /><a href="http://www.flickr.com/photos/61944679@N05/6180865396/" title="D2 by Ada & Darcy, on Flickr"><img alt="D2" height="267" src="http://farm7.static.flickr.com/6164/6180865396_fef06aa429.jpg" width="400" /></a><br /><a href="http://www.flickr.com/photos/61944679@N05/6180334289/" title="D1 by Ada & Darcy, on Flickr"><img alt="D1" height="600" src="http://farm7.static.flickr.com/6177/6180334289_26b515098e_z.jpg" width="400" /></a><br /><br /><div style="text-align: left;">Recipe:<br /></div><br /><div style="text-align: left;">100g caramel-filled chocolate block<br />2 cups plain flour<br />1 tablespoon baking powder<br />1/2 cup brown sugar<br />1 cup milk<br />1 egg, lightly beaten<br />80g butter, melted<br /><br />Caramel sauce<br />100g butter, chopped<br />2/3 cup brown sugar<br />125ml pouring cream<br />1 teaspoon of vanilla extract<br /><br />Method:<br /><br />Place chocolate in freezer for 1 hour or until frozen. Preheat oven to 180°C. Grease a non-stick, 12-hole, 1/3 cup-capacity muffin pan. Sift flour and baking powder into a large bowl. Add sugar and stir to combine. Make a well in the centre.<br />Combine milk, egg and butter in a jug and pour into well. Using a large metal spoon, stir until just combined. Chop frozen chocolate and fold into batter. Three-quarters fill muffins holes with batter.<br />Bake muffins for 20 minutes or until a skewer inserted into the centre comes out clean. Allow muffins to cool in pan for 1 minute. Carefully transfer to plates.<br /><br />Make caramel sauce:<br /><br />Meanwhile, place butter and sugar in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Remove from heat and whisk in cream. Return pan to heat.<br /></div></div>

Caramel and Chocolate Muffins

Yesterday I baked these Caramel and Chocolate Muffins with caramel sauce (i also added icecream as they were served warm). And, they were ve...

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Caramel Oat Slice

<div style="text-align: center;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size:130%;">My darling sister in law makes this divine Caramel Oatmeal slice, we were pottering around the shops yesterday and suddenly I had the urge to make it! It's not quite as good as Nicole's (she's the queen of baking) however it wasn't a bad shot for first go... </span><br /><br /><span style="font-size:130%;">See the recipe <a href="http://www.flickr.com/photos/61944679@N05/6017586940/">here</a>.... </span><br /><br /><span style="font-size:130%;">On a side note, turquoise and pink is such a beautiful combination, seems I just never get tired of it. Kellie xx</span><br /></div><br /><a href="http://www.flickr.com/photos/61944679@N05/6017021119/" title="SLICE by Ada & Darcy, on Flickr"><img alt="SLICE" height="944" src="http://farm7.static.flickr.com/6122/6017021119_fecc491ce7_b.jpg" width="400" /></a><br /><a href="http://www.flickr.com/photos/61944679@N05/6017572012/" title="SLICE 2 by Ada & Darcy, on Flickr"><img alt="SLICE 2" height="600" src="http://farm7.static.flickr.com/6127/6017572012_329572ba05_z.jpg" width="400" /></a></div>

Caramel Oat Slice

My darling sister in law makes this divine Caramel Oatmeal slice, we were pottering around the shops yesterday and suddenly I had the urge t...

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Passionfruit Panacotta

<div style="text-align: center;"><span style="font-size:130%;"><br /></span><div style="text-align: justify;"><span style="font-size:130%;">This weekend I made some Passion fruit Panacotta after my darling best friend Kate made it for us a few weeks ago... I still love jars so made this delicious dessert in this for a pretty look. I was very excited to see the stunning colour of my passion fruit as well, so bright and fabulous!<br /><br />Kellie xx<br /></span></div><span style="font-size:130%;"><br /></span><div style="text-align: left;"><span style="font-size:130%;">Here is the recipe...</span><br /><br /><span style="font-size:130%;">2 tablespoons water</span><br /><span style="font-size:130%;">1 1/2 teaspoons powdered gelatine</span><br /><span style="font-size:130%;">1 cup pouring cream</span><br /><span style="font-size:130%;">1/2 cup caster sugar</span><br /><span style="font-size:130%;">2 teaspoons vanilla extract</span><br /><span style="font-size:130%;">2 cups buttermilk</span><br /><span style="font-size:130%;">fresh passion fruit</span><br /></div><span style="font-size:130%;"><br /></span><div style="text-align: justify;"><span style="font-size:130%;">Place water in a small bowl and sprinkle gelatine over the water. Set aside until the water has absorbed the gelatine. Place cream and sugar in a saucepan and heat over medium heat until sugar is dissolved. Stir through gelatine until it is also dissolved in mixture. Remove from heat, add vanilla extract and butter milk. Place in glasses and refrigerate for at least 3 hours. Serve with fresh passion fruit. <span style="font-size:78%;">{via Donna Hay}</span></span><br /></div><br /><a href="http://www.flickr.com/photos/61944679@N05/5993349058/" title="p3 by Ada & Darcy, on Flickr"><img alt="p3" height="278" src="http://farm7.static.flickr.com/6014/5993349058_15df741ed6.jpg" width="400" /></a><br /><a href="http://www.flickr.com/photos/61944679@N05/5992790259/" title="P4 by Ada & Darcy, on Flickr"><img alt="P4" height="267" src="http://farm7.static.flickr.com/6014/5992790259_bf116ed1c4.jpg" width="400" /></a><br /><a href="http://www.flickr.com/photos/61944679@N05/5993349312/" title="P6 by Ada & Darcy, on Flickr"><img alt="P6" height="600" src="http://farm7.static.flickr.com/6131/5993349312_05171266c6_z.jpg" width="400" /></a><br /><a href="http://www.flickr.com/photos/61944679@N05/5993348828/" title="P1 by Ada & Darcy, on Flickr"><img alt="P1" height="267" src="http://farm7.static.flickr.com/6132/5993348828_9de5c2c156.jpg" width="400" /></a></div>

Passionfruit Panacotta

This weekend I made some Passion fruit Panacotta after my darling best friend Kate made it for us a few weeks ago... I still love jars so ma...

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Pear and Raspberry Crumble Tart

<div style="text-align: center;"><span style="font-size:130%;"><br /></span><div style="text-align: justify;"><span style="font-size:130%;">I was very lucky to receive the fabulous Frost Bite; Easy Cooking For Your Freezer - being slightly time poor, this kind of recipe book ticks all the boxes for me! This weekend I made this delightful Pear and Raspberry Crumble tart which was absolutely delicious... This lovely book is available <a href="http://www.angusrobertson.com.au/book/frostbite-easy-cooking-for-your-freezer/24480896/">here</a> and for more on the author; Susan Austin, visit her<a href="http://www.angusrobertson.com.au/book/frostbite-easy-cooking-for-your-freezer/24480896/"> facebook page</a>. Kellie xx<br /></span></div><br /><a href="http://www.flickr.com/photos/61944679@N05/5970230858/" title="CRUMBLE 1 by Ada & Darcy, on Flickr"><img alt="CRUMBLE 1" height="530" src="http://farm7.static.flickr.com/6123/5970230858_31acf4c329_z.jpg" width="400" /></a><br /><a href="http://www.flickr.com/photos/61944679@N05/5970232100/" title="C4 by Ada & Darcy, on Flickr"><img alt="C4" height="263" src="http://farm7.static.flickr.com/6140/5970232100_90754939e8.jpg" width="400" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/61944679@N05/5969709407/" title="C5 by Ada & Darcy, on Flickr"><img alt="C5" height="613" src="http://farm7.static.flickr.com/6027/5969709407_7c1187a88e_z.jpg" width="400" /></a></div>

Pear and Raspberry Crumble Tart

I was very lucky to receive the fabulous Frost Bite; Easy Cooking For Your Freezer - being slightly time poor, this kind of recipe book tick...

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Something savoury...

<div style="text-align: justify;"><span style="font-size:130%;">Such a lovely weekend that just went by, yesterday I made this fabulous <a href="http://homes.ninemsn.com.au/realliving/realfood/8258430/prawn-chorizo-gumbo">Prawn & Chorizo Gumbo </a>from this month's Real Living Magazine and it was out of this world. Such an easy meal to put together. <a href="http://homes.ninemsn.com.au/realliving/realfood/8258430/prawn-chorizo-gumbo">Try is here</a>... Have a lovely Monday everyone. Kellie xx<br /></span><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/61944679@N05/5920785713/" title="Gumbo 3 by Ada & Darcy, on Flickr"><img alt="Gumbo 3" height="613" src="http://farm7.static.flickr.com/6011/5920785713_f2a2f28979_z.jpg" width="400" /></a><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/61944679@N05/5920784401/" title="Gumbo 1 by Ada & Darcy, on Flickr"><img alt="Gumbo 1" height="259" src="http://farm7.static.flickr.com/6127/5920784401_ee387de932.jpg" width="400" /></a><br /><a href="http://www.flickr.com/photos/61944679@N05/5920785035/" title="Gumbo 2 by Ada & Darcy, on Flickr"><img alt="Gumbo 2" height="590" src="http://farm7.static.flickr.com/6137/5920785035_19d2d8be8c_z.jpg" width="400" /></a></div>

Something savoury...

Such a lovely weekend that just went by, yesterday I made this fabulous Prawn & Chorizo Gumbo from this month's Real Living Magazine...

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Triple chocolate biscuits...

<div style="text-align: center;"><a href="http://www.flickr.com/photos/61944679@N05/5871882239/" title="b2 by Ada & Darcy, on Flickr"><img alt="b2" height="613" src="http://farm4.static.flickr.com/3045/5871882239_ba9ba1c93a_z.jpg" width="400" /></a><br /><span style="font-size:130%;"><br /></span><div style="text-align: justify;"><span style="font-size:130%;">I made these delicious biscuits over the weekend. So much chocolate but incredibly good. Biscuits generally aren't my strength, often they end up so flat like a crepe but these turned out really well. Hope you have time to try them, if you love chocolate, it's definitely one perfect treat. Kellie xx<br /><br />120g butter softened<br />3/4 cup brown sugar<br />1 egg<br />1 teaspoon vanilla extract<br />1 cup plain flour<br />1/4 cup cocoa<br />1 teaspoon baking soda<br />125g chocolate melted<br />140g chocolate pieces<br />140g white chocolate pieces<br /><br />Preheat oven to 160 degrees. Place the sugar and bowl in a mixer and beat until light and fluffy. Add egg and extract and beat for another 3 mins. Add flour, cocoa, baking soda and melted chocolate. Add the additional chocolate to the mixture.<br /><br />Roll mixture into small balls and then place and lined baking paper. Flatten slightly. Bake for 10 to 12 minutes or until biscuits have cracks showing in them. Allow to cool.</span><br /></div><br /><a href="http://www.flickr.com/photos/61944679@N05/5871881005/" title="b1 by Ada & Darcy, on Flickr"><img alt="b1" height="613" src="http://farm6.static.flickr.com/5039/5871881005_f4ee36b27d_z.jpg" width="400" /></a><br /><a href="http://www.flickr.com/photos/61944679@N05/5871883753/" title="B3 by Ada & Darcy, on Flickr"><img alt="B3" height="613" src="http://farm6.static.flickr.com/5184/5871883753_54f3ee0697_z.jpg" width="400" /></a><br /><br /><div style="text-align: left;"><span style="font-size:78%;">Source: Modified Donna Hay recipe x</span><br /></div></div>

Triple chocolate biscuits...

I made these delicious biscuits over the weekend. So much chocolate but incredibly good. Biscuits generally aren't my strength, often th...

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Recipe time: Milk Chocolate & Coffee Layer Meringue Cake

<div style="text-align: center;"><a href="http://www.flickr.com/photos/61944679@N05/5826362501/" title="Cake 1 by Ada & Darcy, on Flickr"><img alt="Cake 1" height="540" src="http://farm6.static.flickr.com/5149/5826362501_e0f1a99499_z.jpg" width="400" /></a><br /></div><br /><div style="text-align: justify;"><span style="font-size:130%;">I made this delicious dessert which, whilst for first go wasn't as neat and tidy as it could have been it was definitely really good to eat. Next time i'd make my layers a little neater but as long as it tasted yum that's the main thing - right!?<br /><br />150ml egg whites (approx 4)</span><br /><span style="font-size:130%;">1 1/2 cups caster sugar</span><br /><span style="font-size:130%;">1/2 cup almond meal</span><br /><span style="font-size:130%;">400gm milk chocolate</span><br /><span style="font-size:130%;">1/2 cup of pouring cream</span><br /><span style="font-size:130%;">2 teaspoons coffee</span><br /><span style="font-size:130%;">1 1/2 cup of freshly whipped cream</span><br /><br /><span style="font-size:130%;">Preheat oven to 180 degrees.</span><br /><br /><span style="font-size:130%;">Beat the egg whites into a bowl with an electric mixer until stiff peaks form. Gradually add sugar until mixture is thick and glossy. Fold through almond meal.</span><br /><br /><span style="font-size:130%;">Create 3 x approx 20cm round circles - ensure they are the same size as possible. Bake on baking paper for approx 25 minutes or until shell on meringue is firm to touch. Allow to cool in oven for 30 minutes.</span><br /><br /><span style="font-size:130%;">Place chocolate, cream and coffee into a saucepan and melt until mixture is smooth. Allow to cool.</span><br /><br /><span style="font-size:130%;">To assemble place meringue, then chocolate mixture then cream then layer again.</span><br /><br /><span style="font-size:130%;">Recipe courtesy of Donna Hay. x</span><br /></div>

Recipe time: Milk Chocolate & Coffee Layer Meringue Cake

I made this delicious dessert which, whilst for first go wasn't as neat and tidy as it could have been it was definitely really good to ...

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Banana and Maple Syrup Pudding Recipe

<div style="text-align: center;"><span style="font-size:78%;"><br /></span><div style="text-align: justify;"><span style="font-size:130%;">Over the weekend I made a delicious dessert for Luke and myself - Banana and Maple Syrup Puddings.<br /><br />Topped with thickened cream, icing sugar (I didnt have a sifter so excuse the chunky bit!) and extra maple syrup, I could have eaten 5 - I can't wait to make them again! This super easy recipe is below, these worked out perfectly and being the pretty average cook I am, this is definitely the type of recipe you can try first go even with guests coming. Enjoy! Kellie xx<br /><br /></span><span style="font-size:130%;">Banana and Maple Syrup Pudding Recipe:<br /><br /></span><span style="font-size:130%;">2 tablespoons of fine caster sugar<br /></span><span style="font-size:130%;">2 tablespoons of maple syrup<br /></span><span style="font-size:130%;">1 egg<br /></span><span style="font-size:130%;">50g butter<br /></span><span style="font-size:130%;">2/3 mashed banana<br /></span><span style="font-size:130%;">1/2 cup of self raising flour<br /></span><span style="font-size:130%;">Icing sugar<br /></span><span style="font-size:130%;">Thickened cream<br /><br /></span><span style="font-size:130%;">Turn fan forced oven to 180 degrees. Mix sugar, maple syrup, egg, butter, banana and flour until combined. Place mixture into 2 x 250ml oven dishes. Bake for approx 25-30 mins (or until golden and skewer comes out clean).<br /><br /></span><span style="font-size:130%;">Serve warm with sprinkled icing sugar, thickened cream and additional maple syrup.<br /><br /></span><span style="font-size:130%;">Recipe source: Donna Hay. </span><br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8kwgDZEAG8RbDUI9umY0AKiW2KxWbhU9hLASubj130Mk1K4yjcr-xmaKWzQI_13UlojV9cKYpcxWm6R5uX9ZrzZsPQECv-qpZjoMCmMZfi_aNzU9bCPixkwST925CRmYG-LQsZhUwpP67/s1600/CAKE+B.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5560130091911919090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8kwgDZEAG8RbDUI9umY0AKiW2KxWbhU9hLASubj130Mk1K4yjcr-xmaKWzQI_13UlojV9cKYpcxWm6R5uX9ZrzZsPQECv-qpZjoMCmMZfi_aNzU9bCPixkwST925CRmYG-LQsZhUwpP67/s400/CAKE+B.jpg" style="cursor: pointer; width: 400px; height: 533px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRaAlYuHkWj06Epnbtm0ssCbpVQjfvLhZcKVOu1z4Ot6A2piQEwyNc6UBT8bEQlO6pN4rt6E1vJU5cWN93jxIokPWRnrlGDVqNX0esX5tTHLLrk8yyKUeb0vAiSxH3igdH15FgHthBdCuo/s1600/CAKE+A.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5560130099166234962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRaAlYuHkWj06Epnbtm0ssCbpVQjfvLhZcKVOu1z4Ot6A2piQEwyNc6UBT8bEQlO6pN4rt6E1vJU5cWN93jxIokPWRnrlGDVqNX0esX5tTHLLrk8yyKUeb0vAiSxH3igdH15FgHthBdCuo/s400/CAKE+A.jpg" style="cursor: pointer; width: 400px; height: 533px;" /></a></div>

Banana and Maple Syrup Pudding Recipe

Over the weekend I made a delicious dessert for Luke and myself - Banana and Maple Syrup Puddings. Topped with thickened cream, icing sugar ...

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Something sweet

<div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">I made this yummy, but not so pretty chocolate caramels. Just mix in the following in a sauce pan until it turns golden - 125g butter, 2 tablespoons golden syrup, 3/4 cup brown sugar and 1 tin condensed milk. Pour into a linen pan, then when cold top with melted chocolate. Delicious!! Kellie xx</span></div><div style="text-align: justify;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLhBuI-TAwSOHemK8KJf_bjxyDdO6-WKaZqxD6fwKQSUxlaQUdYUb3cFU9FWYqIUxJndmo6pxvf5DwKLdx9M8eYB9iM2uR8UWl100YuRx7XbqgL57nwDVBTyelRa5Yp8j63Hd9sTUqh7S/s1600/Cook+1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5558067479056219794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLhBuI-TAwSOHemK8KJf_bjxyDdO6-WKaZqxD6fwKQSUxlaQUdYUb3cFU9FWYqIUxJndmo6pxvf5DwKLdx9M8eYB9iM2uR8UWl100YuRx7XbqgL57nwDVBTyelRa5Yp8j63Hd9sTUqh7S/s400/Cook+1.jpg" style="cursor: pointer; width: 400px; height: 533px; " /></a><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKhvVs1ZC73TU3itGO74n8uWJi_EorF96p6HnQRClsLJ-quPU7Q8RgqV0HXbOp8Rarf3IQ2T-7JBd4TaltyR0AVHjhpCjm4-GrKW8IBmgzQqd5w8Ar8RyEGTpV1Q0086SuYEC0HNW7l8Cs/s1600/COOK+.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5557925198017638738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKhvVs1ZC73TU3itGO74n8uWJi_EorF96p6HnQRClsLJ-quPU7Q8RgqV0HXbOp8Rarf3IQ2T-7JBd4TaltyR0AVHjhpCjm4-GrKW8IBmgzQqd5w8Ar8RyEGTpV1Q0086SuYEC0HNW7l8Cs/s400/COOK+.jpg" style="cursor:pointer; cursor:hand;width: 400px; height: 298px;" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjga24Mkss8_rQpIpGjVn1s1DasSs8kWtyWeN-cOnJp3oHEQqzalUrZVdMbgCIdFvuFHet2jH0K9MktwuE7V8jXXF74RrMTC3MaHcQRLr20N9-1HN7ZveKTZimjSgjkFn3CooIPtQtOXA/s1600/Cook+2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5558067455149395122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjga24Mkss8_rQpIpGjVn1s1DasSs8kWtyWeN-cOnJp3oHEQqzalUrZVdMbgCIdFvuFHet2jH0K9MktwuE7V8jXXF74RrMTC3MaHcQRLr20N9-1HN7ZveKTZimjSgjkFn3CooIPtQtOXA/s400/Cook+2.jpg" style="cursor: pointer; width: 400px; height: 533px; " /></a></div>

Something sweet

I made this yummy, but not so pretty chocolate caramels. Just mix in the following in a sauce pan until it turns golden - 125g butter, 2 tab...

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Delicious caramels...

<div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">I decided we needed something festive in our home given Christmas is only a few weeks away. I made some caramel lollies to keep in little bowls around our home. They are delicious! The only thing I found a little tricky was cutting through the bottom of the caramel, I think its because I let the caramel get too cool. Other than that, it was delicious!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">Here is the recipe if you would like to try it:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small; line-height: 22px; ">4 tablespoons unsalted butter, more for greasing pan</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small; line-height: 22px; ">1½ cups heavy cream</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small; line-height: 22px; ">2 cups sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small; line-height: 22px; ">½ cup golden syrup</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small; line-height: 22px; ">Pinch salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small; line-height: 22px; ">1½ teaspoons vanilla extract, optional.</span></div><div style="text-align: center;"> <p class="MsoNormal" style="text-align: justify;margin-bottom: 21pt; line-height: 17pt; "><span lang="EN-US" style="font-family: Georgia; "><span class="Apple-style-span" style="font-size: small;">1. Lightly grease a 9-inch-square baking pan. Combine all ingredients except vanilla in a broad saucepan or deep skillet and turn heat to medium-low. Cook, stirring occasionally, until sugar dissolves.</span></span></p><p class="MsoNormal" style="text-align: justify;margin-bottom: 21pt; line-height: 17pt; "><span lang="EN-US" style="font-family: Georgia; "><span class="Apple-style-span" style="font-size: small;">2. Mixture will bubble and darken; when color is dark beige and mixture measures 235 degrees on a candy thermometer, it is butterscotch sauce. (Use immediately or refrigerate for up to several weeks; warm in a microwave oven or over hot water to soften.) To make caramels, keep cooking and stirring until mixture is even darker, nearly brown, and measures 245 degrees (or until a piece of it forms a firm ball when dropped into a glass of cold water).</span></span></p> <p class="MsoNormal" style="text-align: justify;margin-bottom: 21pt; line-height: 17pt; "><span lang="EN-US" style="font-family: Georgia; "><span class="Apple-style-span" style="font-size: small;">3. Stir in the vanilla and pour into prepared pan. Cool, then remove from pan in a block and refrigerate, but not for too long - what you want is a mixture cool enough so that it's not too sticky, but not so cold that it's solid; this is the easiest state in which to cut and wrap.</span></span><span lang="EN-US" style="font-family: Georgia; "><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: Georgia; "><span class="Apple-style-span" style="font-size: small;">4. Use a sharp knife to cut caramel into pieces, then wrap each square in waxed paper or plastic wrap. These keep for weeks, especially if refrigerated, but are best eaten fresh and at room temperature.</span></span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></p><p class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Kellie xx</span></p> <!--EndFragment--> </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiijR1AvQeYLYjQma_tuV41dLPYa1WrABMPpjdLU1HFo4felZzIHQOmksvcbOpb_p1KXoYJLEj34bh2dVLhtsrYndgBRf0vAgYIZ08oil__q5aP6QZZ5KT14ovwSS8WibHavL6u3qKrSHSf/s1600/Caramel+B.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5544537925834953698" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiijR1AvQeYLYjQma_tuV41dLPYa1WrABMPpjdLU1HFo4felZzIHQOmksvcbOpb_p1KXoYJLEj34bh2dVLhtsrYndgBRf0vAgYIZ08oil__q5aP6QZZ5KT14ovwSS8WibHavL6u3qKrSHSf/s400/Caramel+B.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 533px;" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp4GkMdqDF13l4USETyQbKs30IsDA0aPEHadSRa5GtG-sJUMcCdIq8v5Yp3lPw3jO8N6tKoPbYTKWGXdfoL5xmhKjDM1tzut9_lNro050SYlVkjRoT_rbc0bGpQNsKEtpADJXFjzqQeY-Q/s1600/Caramel+1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5544537919392866962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp4GkMdqDF13l4USETyQbKs30IsDA0aPEHadSRa5GtG-sJUMcCdIq8v5Yp3lPw3jO8N6tKoPbYTKWGXdfoL5xmhKjDM1tzut9_lNro050SYlVkjRoT_rbc0bGpQNsKEtpADJXFjzqQeY-Q/s400/Caramel+1.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib4CL9zoTEG95WOOt87fVsT2wRDluJC3koRUXCtWIqARGmsDt2OpHdSk-UeoekAbp3AwJ5ePd83B9uQZWn7fcz6vdoQNBlCj3JbnuzfrWvIWiv6n7ouk-NEqyEp-FvOrpW-sftHwaGLh5-/s1600/Caramel+2.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5544537504285661730" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib4CL9zoTEG95WOOt87fVsT2wRDluJC3koRUXCtWIqARGmsDt2OpHdSk-UeoekAbp3AwJ5ePd83B9uQZWn7fcz6vdoQNBlCj3JbnuzfrWvIWiv6n7ouk-NEqyEp-FvOrpW-sftHwaGLh5-/s400/Caramel+2.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5jC-uyomoi8UeccQNmgRLBMkE4lb9pGZs9SWASI83p9OCkstT41lcCVkCUogqIoC3iowSckBFkhfudxUvgT8i6Op22g2lhtLr2626m2iik7zhQwWqVHCS5tUQDWg0FsagYZO3Rag7Auc1/s1600/Caramel+3.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5544537498682666658" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5jC-uyomoi8UeccQNmgRLBMkE4lb9pGZs9SWASI83p9OCkstT41lcCVkCUogqIoC3iowSckBFkhfudxUvgT8i6Op22g2lhtLr2626m2iik7zhQwWqVHCS5tUQDWg0FsagYZO3Rag7Auc1/s400/Caramel+3.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisS2RqZb323BuHM-gWHtxLx1bL3NvsO8d0G29rmUmfiwkBsLW3aKm13dS4jpvlzRO4oNH9Js4mcIhopioTu58klyITn-NPRbcxH5Vq-yZ8dbLrbl8tMp5IOxC5lHZ11HWmOG_i1VL8FxXy/s1600/Caramel+B.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisS2RqZb323BuHM-gWHtxLx1bL3NvsO8d0G29rmUmfiwkBsLW3aKm13dS4jpvlzRO4oNH9Js4mcIhopioTu58klyITn-NPRbcxH5Vq-yZ8dbLrbl8tMp5IOxC5lHZ11HWmOG_i1VL8FxXy/s1600/Caramel+B.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5544537495779605138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisS2RqZb323BuHM-gWHtxLx1bL3NvsO8d0G29rmUmfiwkBsLW3aKm13dS4jpvlzRO4oNH9Js4mcIhopioTu58klyITn-NPRbcxH5Vq-yZ8dbLrbl8tMp5IOxC5lHZ11HWmOG_i1VL8FxXy/s400/Caramel+B.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 533px;" /></a></div>

Delicious caramels...

I decided we needed something festive in our home given Christmas is only a few weeks away. I made some caramel lollies to keep in little bo...

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Baking: Raspberry and White Chocolate Cake

<div style="text-align: center;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7RSQSLKDTl-QhY0axH1Xa2KyD1zrHylppaYPf432lGvQrKCwglSyG_wPpn7-zr5aJsttB2vdIzWiGECxFv1YVwbzuW5DUMLfNv6T-azYMflutDIV9Hrtmq7D1pu-pUd6-bHLA_TBJrrst/s1600/Raspberry+and+white+choc+1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5521163813233366546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7RSQSLKDTl-QhY0axH1Xa2KyD1zrHylppaYPf432lGvQrKCwglSyG_wPpn7-zr5aJsttB2vdIzWiGECxFv1YVwbzuW5DUMLfNv6T-azYMflutDIV9Hrtmq7D1pu-pUd6-bHLA_TBJrrst/s400/Raspberry+and+white+choc+1.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" /></a></div><div style="text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5521163805703508834" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoimwYMvgFf-Q4GIu04RLs0lNQ9X_9LFPwjGZYA2urCQVgdQ5_TqI7c4SVutrT3HgA_LetVL1K4ko4YVFleH3v40X3Of6afs1e0U14uIOirdHFlF0W7uIBXtsfoNQ4dJ77chg-UiLrn5VR/s400/Raspberry+and+white+choc+2.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" /></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">I do get a bit nervous baking but this lovely cake turned out delicious yesterday - a raspberry and white chocolate cake with raspberry cream! Kind of like a giant friand. I have noted the recipe below just in case you wanted to give it a shot. The original recipe didnt have white chocolate but I just added it in as I love the white chocolate and raspberry combination. Kellie xx</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">1/3 cup plain flour</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">2/3 cup almond meal</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">1 cup icing sugar</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">90g melted butter</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">3 egg whites</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">1t vanilla extract</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">1 cup raspberries</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">Additional raspberries and whipped cream</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">Preheat oven to 160c. Combine flour, almond meal, icing sugar, butter, egg whites and vanilla extract. Mix until smooth. Fold through berries and place in a greased 18cm cake tin. Place remaining raspberries on top of mixture and bake for 35 - 40 mins. Serve with whipped cream.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">Recipe source: Donna Hay ; No Time To Cook x</span></div>

Baking: Raspberry and White Chocolate Cake

I do get a bit nervous baking but this lovely cake turned out delicious yesterday - a raspberry and white chocolate cake with raspberry crea...

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An Ada & Darcy Style - Thai Green Chicken Curry!

<div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDF9eL43R9Ipa4tub3EBbaZg0sh5ZysccAdrcmpIVvutEXig33G8hE5olGpoSqk8rTjrAjdAYUkzmvZ85bJr5Z0gdGB6l0tFdjKzI3UKNsNeYBfVI_plruT9ZpvAN9Ot9vMlZFS3JUpr8k/s1600/curry+1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480008978651582514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDF9eL43R9Ipa4tub3EBbaZg0sh5ZysccAdrcmpIVvutEXig33G8hE5olGpoSqk8rTjrAjdAYUkzmvZ85bJr5Z0gdGB6l0tFdjKzI3UKNsNeYBfVI_plruT9ZpvAN9Ot9vMlZFS3JUpr8k/s400/curry+1.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">I'm not much of a chef, actually I'm generally a pretty boring cook so imagine Luke's delight last night when I decided to cook a Thai Green Chicken Curry. And his absolute surprise when it turned out delicious! There is hope for me yet. Replicate it </span><a href="http://www.bestrecipes.com.au/recipe/Thai-Green-Chicken-Curry-L2744.html"><span class="Apple-style-span" style="font-size: small;">{here}</span></a><span class="Apple-style-span" style="font-size: small;"> ... xxx</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtEMwfENjvzdr9P6ZHoMJT9op9MeiCaJjTbc71wTuECpYLr9Z-sPmYJYr0FNw-htb9s4jfuWxCOkFK1LXrtMcLP99lQlFu4nlm-YTNusqp8He4k69VE343shKc1BWgGgbFDu8XaRmLYva3/s1600/vegies.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480008973954742866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtEMwfENjvzdr9P6ZHoMJT9op9MeiCaJjTbc71wTuECpYLr9Z-sPmYJYr0FNw-htb9s4jfuWxCOkFK1LXrtMcLP99lQlFu4nlm-YTNusqp8He4k69VE343shKc1BWgGgbFDu8XaRmLYva3/s400/vegies.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc9cpbKefUryrKEpgIFZmgru0tBQTrCx7Y5gvHnsSM2-I8FIFNYdNCKgnfiry1AfMa1oWMZ79Y5zGlY6OPGGbUqv1kzaa945yolLyyGc8al_xWBC3Z2seOPvAE_oZqCfVOP4re9hu-NXV2/s1600/cooking.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480008954243503186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc9cpbKefUryrKEpgIFZmgru0tBQTrCx7Y5gvHnsSM2-I8FIFNYdNCKgnfiry1AfMa1oWMZ79Y5zGlY6OPGGbUqv1kzaa945yolLyyGc8al_xWBC3Z2seOPvAE_oZqCfVOP4re9hu-NXV2/s400/cooking.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvO_wAGD-hc-3ne0g_qSTgqPTDq93HrwP2bmuwvSRGI6ExNOUwMaULvPWerebcedyUHH84sxaDUVZm8SUXsw7Vn-mQ4dU3W2c3SQhCGfpVrS81HReQHGNKOb1a2mVpciCrT63RkeJUyOdo/s1600/dinner.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480008949422211458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvO_wAGD-hc-3ne0g_qSTgqPTDq93HrwP2bmuwvSRGI6ExNOUwMaULvPWerebcedyUHH84sxaDUVZm8SUXsw7Vn-mQ4dU3W2c3SQhCGfpVrS81HReQHGNKOb1a2mVpciCrT63RkeJUyOdo/s400/dinner.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a></div><div><br /></div><div><span class="Apple-style-span" style="font-size: x-small;">Photographs by Kellie Collis for Ada & Darcy x</span></div>

An Ada & Darcy Style - Thai Green Chicken Curry!

I'm not much of a chef, actually I'm generally a pretty boring cook so imagine Luke's delight last night when I decided to cook ...

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Delicious little chocolate mousse cakes!

<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDX20z9aIJYTnJaPLp6wUofnTZHeKfg63FplUCcZH5ZZ8oqjRpJGdTi7o4O86MvtyuC4dtvbLOxBpyIBa7a0GnF8O1MyxfzCszgrJVsB9pvSke9EgTGjzXv67vAN0Qd9XLS2VrIPpMwtGu/s1600/cake+2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5468076445081567058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDX20z9aIJYTnJaPLp6wUofnTZHeKfg63FplUCcZH5ZZ8oqjRpJGdTi7o4O86MvtyuC4dtvbLOxBpyIBa7a0GnF8O1MyxfzCszgrJVsB9pvSke9EgTGjzXv67vAN0Qd9XLS2VrIPpMwtGu/s400/cake+2.jpg" style="cursor:pointer; cursor:hand;width: 400px; height: 533px;" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: justify;"><span class="Apple-style-span" style="color:#999999;"><span class="Apple-style-span" style="line-height: 24px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">I have been thinking about making something extra yummy on the weekend and thought this might me a delicious option... Sadly I don't think I will be sharing with my guests these images from <a href="http://cannelle-vanille.blogspot.com/2010/04/chocolate-hazelnut-and-coconut-mousse.html">Canelle et Vanille</a> as absolutely under any circumstances will mine come out looking remotely like this. They may taste ok, but good looking, they certainly will not be! Luckily though, I have had a lovely mother who has always been incredibly encouraging and couldn't care less how on earth these little babies turned out! Thank goodness I say... Kellie xx</span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#999999;"><span class="Apple-style-span" style="font-size: small; line-height: 24px;"><b><i><br /></i></b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold; line-height: 24px; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">Chocolate and Hazelnut Biscuit</span></span></span></span></div><span class="Apple-style-span" style="font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px; color: rgb(90, 70, 61); line-height: 24px; "><div style="text-align: left;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;"><br /></span></span></span></i></div><span style="font-style: italic; "><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">makes 1/2 sheet pan</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">180 grams egg whites</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">185 grams muscovado sugar</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">75 grams sugar</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">150 grams hazelnut flour</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">20 grams cocoa powder</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">pinch salt</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">225 grams butter, melted or coconut oil</span></span></span></div></span><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">Whisk together the egg whites and the sugars. Mix the dry ingredients in a bowl and add the whites to the dry. Whisk until combined. Whisk in the melted and cooled butter or the coconut oil.</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">Line half a sheetpan with parchment paper and spread the batter evenly.</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">Bake at 350F for about 15-20 minutes until cake baked.</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;"><br /></span></span></span></div><span style="font-style: italic; "><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">Chocolate Mousse</span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">enough for 10 3x2 ring molds</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">45 grams sugar</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">100 grams egg yolks</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">300 grams dark chocolate (use couverture if you can)</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">400 ml heavy cream, whipped to soft peaks</span></span></span></div></span><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">In the bowl of an electric mixer, whisk together the egg yolks and sugar until combined. Bring the bowl to a double boiler and cook until it starts to thicken, like making a sabayon. Remove from heat and bring to the mixer and whip to a thick ribbon.</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">In the meantime, melt the chocolate over a double boiler and let it cool.</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">When sabayon has cooled, fold in the soft peak whipped cream. Whisk some of the chocolate into it and then, fold in the rest. </span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">Place the mousse in a piping bag. Line ring molds with acetate paper or parchment paper the fits around the circumference. Cut a disk of chocolate biscuit and place it on the bottom of the ring mold. Pipe in the chocolate mousse and refrigerate until set.</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;"><br /></span></span></span></div><span style="font-style: italic; "><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">Coconut Mousse</span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">150 ml heavy cream</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">30 ml heavy cream (to temper the gelatin)</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">10 grams freshly grated coconut or unsweeneted dry coconut </span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">1 tsp coconut extract, optional</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">30 grams sugar</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">1 sheet of gelatin</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">100 grams plain whole yogurt</span></span></span></div></span><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">Whip the 150ml heavy cream with the sugar, coconut and coconut extract till soft peaks form. In the meantime, bloom the gelatin in ice water for 5 minutes. Squeeze out the excess water. </span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">Heat the 30ml of heavy cream and dissolve the gelatin into it. Fold in a bit of the whipped cream into the gelatin mixture to temper. Fold back into the rest of the cream. Fold in yogurt.</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#999999;">Place the mousse in a piping bag and pipe on top of the chilled chocolate mousse. Refrigerate until it sets and serve with coconut shavings.</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia, 'Trebuchet MS', Arial, sans-serif;color:#999999;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia, 'Trebuchet MS', Arial, sans-serif;color:#999999;"><span class="Apple-style-span" style="font-size: small;">Recipe and stunning images courtesy of <span class="Apple-style-span" style="font-family: georgia, serif; "><a href="http://cannelle-vanille.blogspot.com/2010/04/chocolate-hazelnut-and-coconut-mousse.html">Canelle et Vanille</a> xxx</span></span></span></div></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDS5Y9KMcZB8GC2UODWZO8iVM-KCIwbnIY9jpFTZnsqVQfzv-Z2B8k3mtmn90mWJFrDbb-Qpy9e92ZMIQwftv_Xa185_AZsyLwRk5BHhnfgpmNpk6p-w629Ok4EYMEWwVL_aA15a85VDFz/s1600/cake+1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDS5Y9KMcZB8GC2UODWZO8iVM-KCIwbnIY9jpFTZnsqVQfzv-Z2B8k3mtmn90mWJFrDbb-Qpy9e92ZMIQwftv_Xa185_AZsyLwRk5BHhnfgpmNpk6p-w629Ok4EYMEWwVL_aA15a85VDFz/s1600/cake+1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5468076438976231554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDS5Y9KMcZB8GC2UODWZO8iVM-KCIwbnIY9jpFTZnsqVQfzv-Z2B8k3mtmn90mWJFrDbb-Qpy9e92ZMIQwftv_Xa185_AZsyLwRk5BHhnfgpmNpk6p-w629Ok4EYMEWwVL_aA15a85VDFz/s400/cake+1.jpg" style="cursor:pointer; cursor:hand;width: 400px; height: 533px;" /></a></div>

Delicious little chocolate mousse cakes!

I have been thinking about making something extra yummy on the weekend and thought this might me a delicious option... Sadly I don't thi...

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Hedgehog Slice Recipe...

<div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">I made this delicious slice/dessert yesterday, not only was it so easy and quick, it's also fool proof (perfect for cooks like me). I have shared the recipe with you below...</span></div><div style="text-align: justify;"><ul><li><span class="Apple-style-span" style="font-size: small;">125g butter</span></li><li><span class="Apple-style-span" style="font-size: small;">395g sweetened condensed milk</span></li><li><span class="Apple-style-span" style="font-size: small;">1 cup brown sugar</span></li><li><span class="Apple-style-span" style="font-size: small;">200g dark chocolate</span></li><li><span class="Apple-style-span" style="font-size: small;">5 sponge fingers cut into cubs (approx 1 cup)</span></li><li><span class="Apple-style-span" style="font-size: small;">1/4 cup roughly cut almonds</span></li><li><span class="Apple-style-span" style="font-size: small;">1/4 cup roughly cut cashews</span></li></ul></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#999999;"><span class="Apple-style-span" style="font-size: small;">Steps:</span></span></div><div style="text-align: justify;"><ul><li><span class="Apple-style-span" style="font-size: small;">Place butter, condensed milk and sugar in saucepan, stirring on low heat until it comes to the boil. Simmer for a further 3 minutes.</span></li><li><span class="Apple-style-span" style="font-size: small;">Add chocolate and stir until chocolate is melted and all ingredients are combined</span></li><li><span class="Apple-style-span" style="font-size: small;">Add sponge finger cubs and nuts, mix well.</span></li><li><span class="Apple-style-span" style="font-size: small;">Place into a baking paper lined tray.</span></li><li><span class="Apple-style-span" style="font-size: small;">Refrigerate for 1 hour then cut into bit sizes pieces.</span></li></ul></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">And done! xx</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqNwcYUzXLwmEFQe_X47UWF_4OpkTACRsgmySuBpl3JT9l4LW7ROvuvWrhh2MNoBSms3p9WYCrxYML1mLLiqOsdOtmnIevvezf9C20M1PIlcbzXKD_2eQMvA4wYfNTOmSnSsPNb_tF8TO8/s1600/slice+image.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5463888968468120354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqNwcYUzXLwmEFQe_X47UWF_4OpkTACRsgmySuBpl3JT9l4LW7ROvuvWrhh2MNoBSms3p9WYCrxYML1mLLiqOsdOtmnIevvezf9C20M1PIlcbzXKD_2eQMvA4wYfNTOmSnSsPNb_tF8TO8/s400/slice+image.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 500px;" /></a></div><div><br /></div><span class="Apple-style-span" style="font-size:x-small;">Photo by Kellie Collis for Ada & Darcy x</span>

Hedgehog Slice Recipe...

I made this delicious slice/dessert yesterday, not only was it so easy and quick, it's also fool proof (perfect for cooks like me). I ha...

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Home made caramels...

<div style="text-align: center;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">I saw this posted at <a href="http://cupcakesandcashmere.com/">Cupcakes and Cashmere</a> and it reminded me of the divine caramels I had at <a href="http://www.rockpool.com/">Rockpool</a> for dessert recently. Oh they were so delicious. Everyone thought I was weird ordering caramels for dessert but when I shared them around everyone else had food envy. I must, must, must try these at home! Save me heading out for dinner to enjoy them. Kellie x</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2M4wgaIipI3RD8vOt0hHD-diiejZEmYehZ7Hhqf-R1YA5t2RqpPRmCaDnEqJGrWebS1HDo_Dv5PkpI-VJl5ig7FTJj296ga6MAHgXN8zwdowEN_pWwWdt3LkMy17YcyunK52pABbX197b/s1600/Caramel+.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5459574419874849858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2M4wgaIipI3RD8vOt0hHD-diiejZEmYehZ7Hhqf-R1YA5t2RqpPRmCaDnEqJGrWebS1HDo_Dv5PkpI-VJl5ig7FTJj296ga6MAHgXN8zwdowEN_pWwWdt3LkMy17YcyunK52pABbX197b/s400/Caramel+.jpg" style="cursor:pointer; cursor:hand;width: 400px; height: 266px;" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><!--StartFragment--> <p class="MsoNormal" style="margin-bottom:16.0pt;text-align:justify;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span lang="EN-US"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;">4 tablespoons unsalted butter, more for greasing pan</span></span></span></p><p class="MsoNormal" style="margin-bottom:16.0pt;text-align:justify;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span lang="EN-US"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;">1½ cups heavy cream, preferably not ultrapasteurized</span></span></span></p> <p class="MsoNormal" style="margin-bottom:16.0pt;text-align:justify;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span lang="EN-US"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;">2 cups sugar</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="margin-bottom:16.0pt;text-align:justify;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span lang="EN-US"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;">½ cup light corn syrup</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="margin-bottom:16.0pt;text-align:justify;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span lang="EN-US"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;">Pinch salt</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="margin-bottom:16.0pt;text-align:justify;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span lang="EN-US"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;">1½ teaspoons vanilla extract, optional.</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="margin-bottom:16.0pt;text-align:justify;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span lang="EN-US"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;">1. Lightly grease a 9-inch-square baking pan. Combine all ingredients except vanilla in a broad saucepan or deep skillet and turn heat to medium-low. Cook, stirring occasionally, until sugar dissolves.</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="margin-bottom:16.0pt;text-align:justify;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span lang="EN-US"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;">2. Mixture will bubble and darken; when color is dark beige and mixture measures 235 degrees on a candy thermometer, it is butterscotch sauce. (Use immediately or refrigerate for up to several weeks; warm in a microwave oven or over hot water to soften.) To make caramels, keep cooking and stirring until mixture is even darker, nearly brown, and measures 245 degrees (or until a piece of it forms a firm ball when dropped into a glass of cold water).</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="margin-bottom:16.0pt;text-align:justify;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span lang="EN-US"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;">3. Stir in the vanilla and pour into prepared pan. Cool, then remove from pan in a block and refrigerate, but not for too long - what you want is a mixture cool enough so that it's not too sticky, but not so cold that it's solid; this is the easiest state in which to cut and wrap.</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="margin-bottom:16.0pt;text-align:justify;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span lang="EN-US"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;">4. Use a sharp knife to cut caramel into pieces, then wrap each square in waxed paper or plastic wrap. These keep for weeks, especially if refrigerated, but are best eaten fresh and at room temperature.</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="text-align:justify"><span lang="EN-US"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;">Yield: At least 50 caramels.</span></span></span><o:p></o:p></p><p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-size: x-small;">Recipe from </span><a href="http://www.nytimes.com/2005/12/21/dining/211mrex.html?_r=1"><span class="Apple-style-span" style="font-size: x-small;">here</span></a><span class="Apple-style-span" style="font-size: x-small;">. x</span></p> <!--EndFragment--> </div>

Home made caramels...

I saw this posted at Cupcakes and Cashmere and it reminded me of the divine caramels I had at Rockpool for dessert recently. Oh they were ...

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