Cute Easter Bunny Cake and Chocolate Candies are not just yummy but also really fun to make with kids.
Easter Bunny Cake and Chocolate Candy
Homemade Chocolate pudding
Looks like our newest grandbaby will be arriving a little sooner than planned. Momma had a doctor appointment and some testing so I watched the littlest ones who aren’t yet in school. It was a dreary, windy and rainy day but we made it brighter by making chocolate pudding together.
Cherry Fudge with Dark Chocolate
Cherry Fudge with dark chocolate is decadent with bits of dried cherries and topped with dark chocolate. Something this amazing should be difficult to make but not so with this recipe. Make a batch for someone you want to impress this Valentine’s Day.Continue Reading
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Besides my friends from across the pond, who knows what tiffin is?
When I first heard of tiffin I knew it would be a fun confection to make with kids.
There are many versions online but I went with one I saw on this video by a very cute little elf and her daddy.
this is what wikipedia says about tiffin:
Tiffin is a form of cake-like confection composed of crushed biscuits (most commonly digestive biscuits), sugar, syrup, raisins and cocoa powder, often covered with a layer of melted chocolate. Unlike regular cakes, Tiffin does not require baking. Instead, following preparation of the mixture, the confection is chilled until set. As a consequence the product may also be known as ‘fridge cake’ or another similar term.
Here is how to make chocolate tiffin yourself
gather ingredients of butter, biscuits (cookies), chocolate, cocoa powder, sugar, raisins and Karo syrup
enlist the help of two sweet grandsons to butter the dish and crush the cookies
to a saucepan, add the butter, sugar
cocoa powder
and Karo syrup
heat over low heat
stirring until melted and smooth
stir in crushed biscuits and dried fruit then press into pan
lick spoon while pan is chilling in fridge
melt chocolate in microwave
spread on top of chilled tiffin ~ place back into fridge for a couple of hours
loosen edges of pan and turn out onto cutting board
cut into squares
eat some and wrap some to share with your siblings and parents
Chocolate Tiffin
Recipe source: My Virgin Kitchen
100g butter (on my kitchen scale 100g = 3.5 oz. or about 7 Tbs.)
2 Tbs. golden syrup (light Karo)
2 Tbs sugar
4 Tbs. cocoa powder
3/4-1 cup raisins and dried cherries
200-250g rich tea biscuits, broken into varying size pieces from medium to very small (I used vanilla wafer cookies)
200g chocolate (your preference of dark to light ratio)
In saucepan, melt the butter, Karo, sugar, cocoa powder over low heat; stirring until smooth.
Stir in the crushed biscuits and fried fruit until blended. Press firmly into a buttered 8×8-inch pan.
Refrigerate for 30 minutes.
Melt chocolate in microwave on 30% power for 30 second intervals (stirring between each heating) until chocolate is melted and smooth.
Remove pan from refrigerator; spread melted chocolate on top. Return to the refrigerator for several hours until completely cooled and firm.
Allow pan to sit on counter for a few minutes. Loosen edges of pan with knife and turn tiffin out onto a cutting board. Cut into squares.
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