Nishnobblers, One Revolting Recipe

Don't take the title literally! Nishnobblers are really cool and super yummy, perfect for Little Chefs to make (with supervision of course).

Nishnobblers, what are they? Any Roald Dahl fans out there? If you've read The Giraffe and the Pelly and Me you may (or may not) remember they get a mention -

...there were Nishnobblers and Gumglotters and Blue Bubblers and Sherbet Slurpers and Tongue Rakers, and as well as this, there was a whole lot of splendid stuff from the great Wonka factory itself.

These Nishnobblers come from the book 'Roald Dahl's Even More Revolting Recipes'. There's heaps of revoltingly good recipes in there, i'm excited about The Magic Green Crystals.

You'll need 30 x 25cm sheet of bubble wrap.

Now, brush over 100g dark chocolate. I used more than 100g. I like my bubbles well and truly covered.

Make sure to get the chocolate into the the holes between the bubbles.

Well and truly covered. Put in the fridge for 15 minutes.


Melt 100g of white chocolate, let it cool a bit and spread it over the dark chocolate. Chill for 15 minutes.

When it's all set, carefully peel the bubble wrap off. Now cut shapes out with cookie cutters and there you have them...

Pie There!

Over at The Pond, The Blonde Duck is getting high on pie. Yup, this piesty gal is dedicating this week to pies. I like the sound of the Peanut Butter Pie so I can't wait to make it. Duckie is also calling on her pond friends to send in recipes, pics, sweet memories and anything pie related, and if you do you might get chosen to be the Prince/Princess of Pie. How I'd love to be named Princess of Pie by Her Royal Pieness.

Okay Sugar Fairy, you've always been told to 'Reach for the Pies', so if you want to be Princess of Pie, work your magic. *Big breath* Here goes...

Deep Dish Apple Pie

This pie might take a long time but it's worth it. It's love at first bite! I used to make this pie a lot when I first got married so making this brought back lovely memories.

I got up at 5:00am this morning to make this. This was the nicest breakfast i've had in a while (no, i didn't eat the whole thing!)

Here are little pies I made for christmas.

Apple Cherry Pies

What James Bond does with those nasty little s'pies:

I think i'll give up on the cartoons (for now).

Deep Dish Apple Pie

Preparation time: 1 hour

Total cooking time: 50 minutes

Serves 6-8

1 cup self-raising flour

1 cup plain (all-purpose) flour

125g (4oz) chilled butter, chopped

2 tablespoons caster (superfine) sugar

1 egg

1-2 tablespoons milk

1 egg, extra, lightlybeaten

Filling

8 large green apples, peeled, each cut into 12 wedges

2 thick strips lemon rind

6 whole cloves

1 cinnamon stick (I just use ground cinnamon)

2 cups water

1/2 cup sugar

1. Preheat oven to 180 degrees celcius. Brush a deep, 20cm round springform tin with melted butter or oil. Line base with paper; grease paper. Dust tin lighly with flour, shake off excess.

2. To make filling: Combine apples, lemon rind, cloves, cinnamon stick, water and sugar in large pan. Cover and simmer for 10 minutes or until apples are only just tender. Remove from heat, drain well. Discard rind, cloves and cinnamon stick. Set aside.

3. Place flours and butter in a food processor bowl; add sugar. Using pulse action, process for 15 seconds or until mixture has a fine, crumbly texture. Add egg and almost all the milk; process for another 15 seconds until mixture comes together, add more liquid if necessary. Turn dough onto a lightly floured surface; knead for 2 minutes or until smooth. Store, covered in plastic wrap, in refrigerator for 15 minutes.

4. Roll two-thirds of the pastry between 2 sheets of plastic wrap until large enough to cover base and side of tin. Carefully spoon apple into pie shell. Roll remaing pastry into a cirle large enough to cover top of pie. Brush pastry edge with a little of the extra beaten egg to seal. Trim excess pastry with a sharp knife and press around edge with a fork; brush top of pie with beaten egg. Bake for 50 minutes or until pastry is golden and cooked through. Leave pie in tin for 10 minutes before removing to a serving plate. Serve hot or cold with cream, ice-cream or custard.

Pies, Love and Happiness

Mini Caterpillar Cupcakes

We'll be moving house within the next two weeks (if all goes to plan) so I thought i'd make something extra special to take to mothers group as it will be our last. These are mini cupcakes with tiny caterpillars on them and they were fun to make.

The inspiration for the caterpillars came from Lots of Sprinkles, Sharon's caterpillars are just so cute, I had to give them a go. Oh and it was my first time piping grass and now I'm obsessed, it's heaps of fun!

The only time grubs look cute in a garden!



These sugarpaste balls are the size of a small pea with smaller balls for the ears and a minute sized ball for the nose. Paint on some eyes with black food colouring.

A Leader Is Born

This truly is a 'melting moment'. That hot fudge sauce melts the ice-cream like there's no tomorrow so I had to snap these pics fast so I'd have some ice-cream left to eat. I ended up sharing this with my husband because I made it too big, sometimes my eyes really are bigger than my belly. But what's it called?

Peanut butter brownie ice-cream stack with hot fudge sauce...now that's a mouth full.

Just as good by themselves.

Peanut Butter Brownies180g butter, chopped
150g dark eating chocolate, chopped
1 ¾ cups (385g) caster sugar
4 eggs, beaten lightly
1 teaspoon vanilla essence
¾ cup (110g) plain flour
2 tablespoons self-raising flour
1/3 cup (35g) cocoa powder
50g dark eating chocolate, chopped, extra
1/3 cup (95g) crunchy peanut butter (i used smooth)

1. Preheat oven to mederately slow. Grease 20 x 30cm lamington pan; line base and two opposite sides with baking paper.
2. Melt butter and chocolate in medium saucepan, stir over low heat, without boiling, until mixutre is smooth; cool until just warm.
3. Stir in sugar, egg and essence, then sifted flours, cocoa and extra chocolate.
4. Pour mixture into prepared pan. Drop small spoonfuls of peanut butter into the chocolate mixture and swirl through the chocolate with a knife.
5. Bake in moderately slow oven for about 50 minutes or until firm; cool in pan. Cut into 24 pieces for small brownie squares, I cut mine into bigger squares for stacking ( i can't remember how many squares it made).

Hot Fudge Sauce50g dark eating chocolate, chopped
½ cup (125ml) cream
2 tablespoons brown sugar
Combine chocolate, cream and sugar in a small saucepan. Stir over low heat until mixture is smooth; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes. Remove from heat.

Assembling
Place one brownie square on a plate. Scoop out some softened ice-cream (the amount is up to you) and spread it over the top of the brownie. Place another brownie on top. Now you can either add another layer of ice-cream and brownie or you can pour over the hot fudge sauce to finish.