Late TWD - Midnight Crackles

A belated happy new year to everyone! That's if there's anyone around after my extended absence. Hard to believe but Charlie is now over 9 weeks old and life with 2 kids under 2 is definitely keeping me busy. I am really missing baking and have a lot of catching up to do both in terms of recipes and reading my favourite blogs.

I actually did have this recipe made and photographed ready for the new year but a computer/camera compatability issue and lack of time means it is now 2 weeks late. Oh well.

So, Midnight Crackles. This is TWD's anniversary recipe chosen by Laurie and Jules. Can you believe it's been 3 years? Happy anniversary everyone!

These are basically a deep, dark chocolate biscuit with a little hint of spice. I baked just 1/4 of the recipe and they disappeared in record time! I am still figuring out our temperamental new oven so they were a smidge overbaked. I still have 1/4 of the dough stashed in the freezer and will definitely underbake these to ensure a yummy, fudgy centre.

I know this is short but I will finish with a few favourite pics of my boys from the holidays. I hope you all had a wonderful Christmas and New Year. Here's to a fabulous 2011 for us all! :-)

PS. Since I began this post last week (everything happens in it's own time these days), my home city of Brisbane has been devastated by floods. At last count 16 lives lost and countless thousands who have lost their homes and possessions. We are exceedingly lucky on this side of town but spent a few worried nights as the river began to peak. I had a bag packed for the boys just in case we needed to leave quickly but in the end it was ok. My thoughts and prayers are with all who were affected. If anyone cares to make a donation to the Premier's Flood Relief Appeal you can do so here.

Tuesdays with Dorie: Choc Peanut Butter Crisscrosses

This week Jasmine of Jasmine Cuisine chose Dorie's Peanut Butter Crisscrosses. I've made these before actually (funnily enough when I was pregnant last time) so for yet another week I made the variation.

Unfortunately, something went a little awry and these were nothing like what they were supposed to be. Dorie's photo (and my last attempt) were these big, chewy cookies you could really sink your teeth into. My choc version made flat, soft and cakey cookie pancakes.

Admittedly I left out the peanuts which would have given them some more substance but the cookie mix itself was sooooo soft. I chilled the dough before baking but it didn't seem to help.

They still tasted pretty good and there aren't many left. But I can't work out whether that's because they were nice or because at 30 weeks pregnant I am gimme! gimme! gimme! when it comes to any sort of bakery product and therefore not a good judge.

So make sure you check out Jasmine's blog for the recipe and the other TWD bakers here. I'm sure they had much more success than I did!

White Choc Honeycomb Mudcake

In one of those freaky but awesome coincidences my husband and I have the same birthday. So happy birthday to us today!! While he unfortunately is off to uni as usual, I have the day to myself with Oscar off at daycare every Monday. As soon as I drop him there I am off to the hairdressers.

Tonight we are going to the lovely Bretts Wharf for dinner. For the Aussies out there, you may know head chef Alastair McLeod from Ready Steady Cook.

This year I told hubby to choose whatever sort of cake he wanted and we would make it together. After a little searching he came up with the truly gluttonous sounding White Chocolate Honeycomb Mudcake from taste. Now if that doesn't sound like a celebration cake I don't know what does!


White Choc Honeycomb Mudcake
Recipe from taste.com.au

Mudcake:
250g butter, chopped
180g white chocolate, roughly chopped
1 cup milk
1 3/4 cups caster sugar
2 teaspoons vanilla extract
2 eggs, lightly beaten
1 3/4 cups plain flour, sifted
1/2 cup self-raising flour, sifted
2 x 50g Violet Crumble chocolate bars, chopped

White chocolate ganache:
180g white chocolate, chopped
1/3 cup thickened cream

Grease a 6cm-deep, 22cm (base) round cake pan. Line base and side with 2 layers of baking paper. Place butter, white chocolate, milk, sugar and vanilla in a saucepan over medium heat. Cook, stirring, for 5 minutes or until smooth. Set aside for 25 minutes to cool. Preheat oven to 160°C/140°C fan-forced.

Whisk eggs and flours into chocolate mixture. Fold in half the Violet Crumble. Pour mixture into prepared pan. Bake for 1 hour 45 minutes to 2 hours or until browned and a skewer inserted into centre of cake comes out with crumbs clinging (cover cake loosely with foil if over-browning during baking). Cool in pan.

Make ganache. Place white chocolate and cream in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 minute, stirring with a metal spoon halfway during cooking, or until smooth. Set aside for 15 minutes to cool. Whisk ganache gently to thicken. Spread over cake top. Sprinkle with remaining Violet Crumble. Serve.

(I left the honeycomb pieces out of the cake and used them to fill it instead.

I used 220g white chocolate and 300ml thickened cream to make enough ganache to fill and ice the cake. Chop up the chocolate and place into a heatproof bowl. Place the cream in a small saucepan and stir over medium heat until almost boiling. Pour over the chopped chocolate. Leave for 30 seconds then stir until smooth. Refrigerate until cold. Using an electric beater, whip the ganache until soft peaks.

Slice the cake in half. Place about 1/3 of the ganache mix into a small bowl and fold through some chopped violet crumble. Use this to fill the cake.

Smooth the remaining ganache over the top and sides of the assembled cake. Scatter over more chopped violet crumbles and serve.)

The verdict? ... Delicious but sooooo sweet. I mean seriously SWEET. If I were to make this again I would cut the sugar by half and use plain whipped cream to decorate rather than a ganache. The recipe says it will serve 12 but I think it would be more like 20+. Still a success overall though!

Tuesdays with Dorie: Chocolate Ganache Ice Cream Sundaes

This week Katrina of Baking and Boys chose Dorie's Chocolate Ganache Ice Cream. My first thought? Drooooool. My second thought? Damn ...

While I am a lot more relaxed with food this pregnancy the raw/undercooked egg thing still spooks me. So rather than make a batch of what I am sure is truly awesome ice cream that I won't eat, this time around I just made the ganache.

I turned a lovely, creamy vanilla ice cream into rocky road by adding chopped marshmallows, chocolate covered peanuts and a few jelly babies and topped it all off with lashings of gorgeous chocolate ganache.

The taste test ...

This was sweet, rich and very naughty! I'm sure it doesn't even come close to the deliciousness of the original recipe but we enjoyed it anyway.

Thanks to Katrina for a great pick! It is now top of my list for post-pregnancy baking. Incidentally I finally got around to ordering The Perfect Scoop by David Lebovitz so I predict a lot of ice cream this summer!

Daring Bakers July - Swiss Swirl Ice Cream Cake

It may be the middle of winter here but it's never too cold for ice cream!

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.-

This was a brilliant challenge. I've long been afraid of making a swiss roll after a disastrous experience years ago. Although when I think back I was probably about 12 and I'm almost certain I tried to roll up my cake while it was cold.

Anyway, this time around was a cinch! My cakes cooked in the time specified, they came out of the tin easily and they rolled up perfectly. I may have gone a little overboard on the sugar but this made for a gorgeous crackly texture once frozen.

The brief was to make 2 chocolate swiss roll cakes filled with vanilla cream, to line a bowl with the slices and fill the interior with ice cream. I was so glad we were having visitors to help us eat this otherwise it would be ice cream cake for months!

I used plain vanilla ice cream for the top and bottom layers and filled the middle with a caramel ice cream flavoured with fruit mince. This gave the bombe a Christmas in July sort of feel.

The taste test ...

Well it's cake, cream and 2 types of ice cream ... there's no way this can be bad! We loved it! It was also surprisingly easy for such an impressive looking dessert. Turn this baby out at the table and you are guaranteed some ooohs and aaahs!

Thanks for a wonderful challenge Sunita! You will find the recipe on her blog here.

Tuesdays with Dorie: Chewy, Chunky Blondies

This week's TWD recipe was Nicole of Cookies on Friday and she picked Dorie's Chewy, Chunky Blondies. I don't think I've ever made or eaten a blondie so I wasn't really sure what to expect. Turns out these are supposed to be like cookies but in bar form.

We can't get butterscotch chips here but to keep the caramelly theme going I used dark brown sugar and some chopped up Violet Crumbles (chocolate covered honeycomb pieces) as well as extra chopped dark chocolate and some walnuts.

I made a half batch in an 8 x 8 pan and baked for 35 minutes. At that point they were puffed and a deep golden brown but after a few minutes on the bench the middle fell completely. So my blondies were a little on the flat and greasy side. But the taste?

The taste test ...

AMAZING. Especially warm from the oven when they're gooey and melty and oh so delicious. You'll see in the photo above there are 2 pieces missing, well a few more went missing immediately after. I wish we had some left!

Thanks for an awesome pick Nicole! You can find the recipe on her blog Cookies on Friday under today's date.

Tuesdays with Dorie: Brrr-ownies

This week Karen of Welcome to Our Crazy Blessed Life chose Brrrr-ownies. Basically brownies with mint and since choc-mint is one my favourite combinations I couldn't be happier!

I vaguely remember peppermint patties being around when I was a kid but they were no where to be found now, including at the lolly shop which sells lots of imported sweet treats. Instead I went with a couple of blocks of Lindt Intense Mint chocolate with some extra chocolate chopped up for texture.

Choc-Mint also happens to be my all time favourite ice cream flavour, though I'm usually turned off by the vivid green artificial colouring. I made a full batch of the brownies, ate a few pieces (for quality control of course) and chopped up the rest to be mixed through vanilla ice cream.

The taste test ...

YUM!!!! While the brownies themselves were ooey-gooey and fabulous, mixed through ice cream it was sensational! The peppermint flavour intensified and I loved the chewy chocolatey chunks. It was very hard to stop at one bowl.

Thanks for a great pick Karen! You can find the recipe at Welcome to Our Crazy Blessed Life under today's date.

Daring Bakers June - Chocolate Pavlovas with Chocolate Marscapone Mousse

Ahhh, pavlova ... the quintessential Aussie summer dessert. While I am more of a fruit and whipped cream pavlova girl, all the chocolate in this version made my husband a very happy man!

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.

I have never made chocolate meringues before so this was a great challenge for me. I made 1/3 of the recipe and got 4 lovely meringues. I baked them a little differently than stated in the recipe because I wanted them to have soft and fluffy middles. 45 minutes at 130 degrees C did the trick.

The marscapone mousse was more flowing than mousse-like but was absolutely delicious anyway. The marscapone cream/creme anglaise seemed like overkill to me so I topped my meringues with sliced strawberries and grated dark chocolate. This is a VERY sweet treat but the strawberries did cut through the richness of the mousse and the plain sugariness of the meringues.

The hardest part was taking a photo without someone's little fingers getting in the way! (Normally not a problem but Oscar is dairy intolerant).

Thanks to Dawn for a choctastic challenge this month! You can download a PDF of this recipe here.

Tuesdays with Dorie: Dressy Chocolate Loaf Cake

Let me just say, I loved this cake. LOVED. So a big thank you straight off to Amy of Amy Ruth Bakes for picking it this week!

The name 'Dressy Chocolate Loaf Cake' really doesn't do this cake justice. To me it was a cheat's version of a Black Forest Cake (which I adore) just without all the fuss. Ok and without all the booze too.

I made a half batch in an 8 x 4 pan and it still took 50 minutes to cook. I was glad for the chance to use my Wilton layer cake cutter but somehow still managed to end up with wonky layers. Sandwiched together with black cherry conserve, smothered in fabulous chocolate-sour cream frosting and topped with fresh cherries, it didn't matter in the slightest. This was delicious!

The cherries were a bit of an indulgence as it is definitely not cherry season here. These were imported from the USA and about $16 a kilo.

I'm so glad I only made half the recipe. As it was I ate 3 slices.

Great pick, Amy! You can find the recipe at Amy Ruth Bakes under today's date.

Tuesdays with Dorie: White Chocolate Brownies

This week's pick was Dorie's White Chocolate Brownies, as chosen by delightful Marthe of Culinary Delights. Now certain people have been waiting for these brownies to be chosen forever, so I hope everyone else enjoyed them as much as I did!

You'll notice my brownies are naked. I just wasn't up for meringue this week and I was sure that it would make them too sweet for me anyway. As it was, I could have easily devoured my half batch in one sitting!

I used frozen raspberries here (the fresh ones are ridiculously expensive even in season) and had no problems. Knowing they tended to underbake, I cooked mine for 30 minutes (I used and 8 x 8 pan) and they were perfect.

Thanks for a fabulous pick, Marthe! The white chocolate, raspberries and orange flavours were a match made in baking heaven. I will definitely be making these again!

Tuesdays with Dorie: Choc-Orange Bundt Cake

This week Erin of When in Doubt ... Leave it at 350 chose Dorie's Mocha-Walnut Marbled Bundt Cake. As tasty as that sounded, with all the chocolate that would be sitting around over the Easter weekend I wanted to make something a little lighter and fresher. So I chose to make a Choc-Orange Bundt cake instead.

I used ground almonds, replaced the coffee with orange juice and rubbed the zest of a whole orange into the sugar. The resulting cake was a gorgeous colour and richly fragrant with citrus.

As you can see from the photo I need to work on my marbling skills! I didn't want to overmix it so I pretty much ended up with a choc-orange layer cake instead.

I only made half the recipe but did it in a full-size bundt pan. It just made a flattish bundt that cooked in 30 minutes.

The taste test ...

Yum! I adore citrus so of course I was going to enjoy this. The orange flavour really shone through and paired perfectly with the chocolate. I don't know whether it was just because of the changes I made but this cake had the texture of a pound cake. Really moist and dense. I loved it!

Thanks for a great pick Erin! I'm sure the Mocha-Walnut original was great but I'm really happy with my orange version. You can find the recipe on Erin's blog.

Tuesdays with Dorie: Soft Chocolate and Raspberry Tart

My husband has had his eye on this recipe since day one so was very excited it was picked for March. Big thanks to Rachelle of Mommy? I'm hungry! for making his day!

I made a half recipe which fit perfectly in a 6" pan. I used all dark chocolate with frozen raspberries and it worked perfectly. Not so the sweet tart dough with nuts which I tried for the first time. The consistency was just plain weird, almost like a coconut macaroon and very crumbly.

The taste test ...

Chocolate and raspberry is a classic combination so I knew we would all love this. But what really sold me was the texture of the filling. At room temperature it was smooth and oh so silky. Straight out of the fridge it was like chocolate fudge. Absolutely delicious! I didn't love the crust though and probably won't make the tart dough with nuts again, especially when I know how good the original version is.

Thanks for a great pick Rachelle! You can find the recipe on her blog under today's date.

Tuesdays with Dorie: My Best Chocolate Chip Cookies

This week Kait of Kait's Plate chose Dorie's My best Chocolate Chip Cookies. With a name like that I had high expectations! Unfortunately these fell a little short. Or is that flat?

I made half the recipe and got 22 flat-as-a-pancake cookies. They somehow managed to be crumbly, crunchy and cakey all at once. I used dark brown sugar which gave them good colour. I also used an entire block of Whittaker's dark chocolate. So I can't figure out where these went wrong and why I didn't love them!

My ultimate chocolate chip cookie is a bit chunky, crunchy around the edges, chewy in the middle, studded with chocolate rather than filled with it, has peanuts for extra texture and a slight hint of caramel. If you know of a recipe like that please let me know :)

Thanks for an interesting pick this week Kait. I'm sorry to say these weren't a success for me but I know lots of people loved them! You can find the recipe on Kait's blog.

Tuesdays with Dorie: Rick Katz's Brownies for Julia

Another recipe for chocoholics this week! The lovely Tanya of Chocolatechic chose Rick Katz's Brownies for Julia and I have to admit I wasn't too sure about it. I mean, a brownie is a brownie is a brownie, right? Wrong! I think this was the most fudgy, chocolatey, decadent brownie I've ever eaten.

I made just 1/4 of the recipe and seeing we're only a week out from Valentine's Day I used a little heart-shaped spring-form pan (well greased and lined with baking paper).

I'm no good at working out cooking times for adjusted recipes but it seemed cooked after 30 minutes - the top was dry and crackly and it was starting to pull away from the edges. A mere 5 minutes later the middle sank into an enormous crater revealing an ooey-gooey chocolate centre. I figured it would firm up as it cooled and it did.

The taste test ...

I know it gets a little repetitive to hear me rave about almost every recipe but this truly was the best brownie I've ever had. In fact I think it would be in my top 10 TWD picks and that's high praise for someone who prefers fruit desserts. It is VERY rich though. I think my little heart shaped brownie could have served 6 easily.

Thank you for a fabulous pick Tanya! You can find the recipe on her blog under today's date.

Tuesdays with Dorie: Mini Chocolate Cakes

Well, this is my first TWD back after a whole month off and I really missed you all!

Kristin of I'm Right About Everything chose Dorie's Milk Chocolate Mini Bundt Cakes this week and as usual I didn't make them as per the recipe. I totally forgot about the 'milk' part and used dark chocolate instead. I also wasn't about to buy yet another baking pan so I used these cute little red and gold cake wrappers I bought at Christmas. I got 8 little cakes from the full recipe.

Oh and I skipped the glaze too! I made a simple chocolate icing to go with these:

120g pure icing sugar
25g cocoa powder
25g butter, melted
1-2 tbs milk

Sift together the icing sugar and cocoa. Add the melted butter and mix together, then add enough milk to reach the consistency you want for the icing.

The taste test ...

Oh my god. So rich, so moist and sooo chocolate-y! I loved the cocoa-nut swirl through the middle. I think this is one the best chocolate cakes I've ever made which is a total surprise. I let my butter get so soft it almost melted (by accident) and I'm thinking this actually worked in its favour, giving the cakes a fudgy rather than cakey quality. Whatever, it was delicious!

Thanks for the great pick Kristin! You can find the recipe on her blog under today's date.

Ten in 10 Update 2 and Jam Drops

Well, another week done and it's been really up and down. We had some sad news on Thursday when we found out my uncle (Dad's brother) passed away suddenly overnight. Totally unexpected and I still can't believe it.

I'm the sort of person who cooks and cleans when I'm upset so the house looks great and I made some yummy cookies which I will get to in a moment.

First an official update for Ten in 10...

Things I did well this week:

1. Exercised 5 days out of 7. I was aiming for 7 days this week but overslept 2 mornings after being up a few times in the night with Oscar.

2. Switched workout dvds. The old one was becoming too easy so I guess that means my fitness is improving!

3. Weighed myself once! Lost 0.6kg which I am really happy with.

Things to work on for next week:

1. Eating consciously/watching portion size. I ate 4 jam drop cookies before I even knew what I was doing. Oh well.

When the urge to bake struck I was going to make Moogie's chocolate-filled poppyseed cookies but I think my poppyseeds were rancid. Ugh.

But I love these jam drops. Very homey and comforting. They are really sweet though so I would use only dark chocolate and a tart jam or marmalade. The flavour is more mellow the second day but they don't hold together as well. That's if they last that long!

Jam Drops/Choc Drops
Recipe adapted from Modern Classics #2 by Donna Hay, p18

180g (6oz) softened butter
1 cup caster sugar
1 egg
1 ts vanilla essence
2 cups plain flour
1/2 ts baking powder
jam and chocolate melts to decorate

Preheat the oven to 180 degrees C. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Add the egg and vanilla and beat well. Stir through the flour and baking powder and mix to a dough.

Roll tablespoonfuls of mixture into balls. Place on a baking tray lined with non-stick baking paper, allowing room for each biscuit to spread, and flatten slightly. Press a finger into the middle of the dough to make an indent.

Fill the hole with jam (preferably something tart like raspberry or rosella) or a chocolate melt. Bake for 10 minutes or until golden brown. Remove from the oven and add a little extra jam or another chocolate melt to each biscuit while they are still warm. Allow to cool completely before serving.

Makes approx 30 large or 60 small biscuits.

Ten in 10 Update & Chocolate Self-Saucing Pudding

I realise having a diet update and a chocolate pudding recipe in the same post is a little contradictory but just go with me! I wouldn't last more than 5 minutes on a deprivation diet and while I've gone there in the past ... no more! I intend to get fitter and healthier over the next 10 weeks but I still want to have the foods I enjoy, just in moderation.

Overall it's been a great week!

Things I did well:

1. Kept track of what I ate (I'm using a great FREE resource called Calorie King which tracks calories, offers menu plans and generally helps keep me aware of what I'm eating)

2. Exercised 5 days out of 7. I'm going to try for 7/7 this week but honestly even 5 days is fantastic. Anytime I've attempted a program like this in the past, lack of exercise has been my stumbling block. It's just not something that comes naturally but I feel great afterwards and I actually miss it when I skip a day.

Things I can do better next week:

1. Late afternoon snacking. I definitely get the 4pm munchies so I need to have plenty of healthy snack options around. I tend to graze during the afternoon and seeing just how the calories add up has been eye-opening.

2. Plan my meals. I not only need healthy and filling dinners but also leftovers for N to take the next day, where possible. So steak and salad might be a great dinner but it's not great second time round. I will hopefully plan better for next week.

3. Throw away the scales! I know I said I wasn't going to get stuck on the scales but I ... weighed myself every day. *hangs head in shame* The number yo-yo'ed up and down all week to finally settle a measly 200 grams down from last week. So. I will weigh in once a week (on Saturday). The end.

And now onto the good stuff!

By Friday I was really craving something sweet. N reminded me of my 'no bake' policy for January so he decided to whip up dessert for us!

We thought this recipe originally came from his grandmother but now we're not so sure. Wherever it came from it's easy to make at a moment's notice and is absolutely sublime with a big scoop of ice cream!

N's Chocolate Self-Saucing Pudding

1/2 cup self-raising flour
1/4 teaspoon salt
90g (3oz) sugar
1 tbs cocoa powder
1/4 cup milk
1 tbs melted butter/vegetable oil

For the sauce:
1/2 cup brown sugar
1 rounded tbs cocoa powder
210ml (7 fl oz) very hot water

Preheat the oven to 180 degrees C.

Place the sauce ingredients into the bottom of a 1 litre casserole dish and stir to combine. Set aside.

Sift together the flour, sugar, salt and cocoa. Add the milk and melted butter and mix until just combined. Spoon the mixture over the sauce. It does not have to placed evenly as the cake will rise to the top and the sauce will remain underneath.

Bake for approx 45 minutes. Remove and allow to cool for 10 minutes before serving with cream or icecream.

For a larger quantity, double the amount of pudding mixture but only 1 1/2 times the sauce is sufficient.

** Update - Thanks to Liss who directed me to the recipe calculator at Spark Recipes, I can now offer the following nutrition info for my chocolate pudding.

Enjoy! :-)

Fridays with Dorie: Low and Lush Chocolate Cheesecake

I've always thought if you have nothing nice to say, don't say anything at all. Could that be the reason I am 3 days late in posting?

I had really high hopes for this recipe. I mean, chocolate and cheesecake? How can it go wrong? Ummm. Sorry to say but this was bad. BAD. I always make cheesecakes in a waterbath. It keeps the temperature consistent, cooks evenly and ensures a silky, luscious texture. The fact that this recipe did not require a waterbath had me nervous from the get go.

I had the temperature slightly lower than stated and also gave it less time. Still I ended up with a very, very, very solid cheesecake. Something like a block of cheddar cheese. The taste? Not good enough to make up for the fact it was so damn hard. That I was serving this on Christmas Eve and not one of us could even finish a piece? Not happy, Jan.

On the plus side the crust was fabulous! One of the best ever. I used crushed granita biscuits and brown sugar which resulted in a caramelly flavour that I loved.

Another huge plus was the Spiced Cranberry Sauce I served with the cheesecake. This was its saving grace and I will definitely be making it again. And again. And again. You get the idea!

Spiced Cranberry Sauce
Adapted from here

300g frozen cranberries
1 cup sugar
1 1/2 cups water
Juice and zest of one orange (remove the zest in wide strips using a vegetable peeler)
1 cinnamon stick
1 x 2 inch piece fresh ginger, peeled
Juice of 1 lime

Place all ingredients except the cranberries into a medium saucepan over high heat. Bring to the boil. Once the sugar has dissolved, add the cranberries, reduce heat to low and simmer for 5 to 10 minutes, until the cranberries are soft but still mostly whole.

Remove from the heat. Discard the cinnamon stick, ginger and orange zest. Can be served warm or cold.

Option - strain the the liquid, squashing the cranberries to remove all the juice. Cool completely. Add 2 tablespoons to a champagne flute and top up with sparkling wine.

My apologies to The Tea Lady for stuffing up her pick somehow. I was so disappointed. Make sure you check out her blog for a successful version. I adore chocolate cheesecake so am tempted to have a go again, this time using a waterbath. Fingers crossed!

Tuesdays with Dorie: My Favourite Pecan Pie

I have to admit I wasn't that excited about making pecan pie this week. I've been in Christmas baking mode for weeks now and have been snacking on lots of goodies. Pecan pie is SO sweet that just the thought of it made me want to eat a truckload of veges.

BUT this pecan pie is a little bit different. First of all there is way less sugar/corn syrup than in some versions plus it has a few extras like chocolate and coffee powder. To boost the chocolate factor I decided to do a chocolate crust as well (using Dorie's Chocolate Shortbread Tart Dough from p 476 of Baking).

The taste test ...

Oooh boy, this is one hell of a pecan pie! While it's definitely rich it's not too sweet, with the coffee and chocolate notes providing the perfect balance. The chocolate crust was fantastic! It got a little browner than I planned (but not at all burnt even though it appears that way in the top photo). We served it with a big scoop of Cappucino Indulgence icecream. Yummmmmm.

Coming after one of the best Sunday dinners I think I've ever made (chargrilled Angus beef with avocado bearnaise sauce and mashed potato), it was a wonderful end to a great weekend!

Thanks to Beth of Someone's in the Kitchen with Brina for this week's pick! You can find the recipe on her blog under today's date.

The Kitchen Reader Cookie Exchange - Rum Balls

Ok so I know these aren't technically cookies, but they are cookie-ish! Instead of a book review, this month Jennifer of Cooking for Comfort suggested a Christmas Cookie Exchange for the Kitchen Reader members. So while these aren't cookies they are definitely Christmassey and perfect for sharing.

I'm not sure where Rum Balls originate but there are as many different recipes as there are days in the year (I may be exaggerating slightly!). Basically if there is rum, chocolate and some sort of carb (either cake crumbs, biscuit crumbs or even weetbix) you have yourself a rum ball.

These make the perfect gift at Christmas time and are great to get the kids into as there is no baking involved. Perhaps just leave out the rum!! (cranberry juice would be a great alternative and you would end up with a choc-cranberry truffle).

Susan's Rum Balls

500g cake (a madeira or pound cake is perfect)
1/2 cup cocoa
1 cup dessicated coconut
1/2 dried cranberries
1 tin (approx 400g) condensed milk
2 tbs rum plus extra
1-2 cups dessicated coconut, extra

Roughly chop the cranberries and add to a small saucepan with the 2tbs rum and 1 tbs water. Bring to the boil then simmer until all the liquid is absorbed and the fruit is plump. Remove from the heat and allow to cool.

Tear the cake into rough chunks and add to the food processor with the cocoa. Blitz until the cake is in crumbs and the cocoa is evenly distributed.

Turn out the cake crumbs into a large bowl and add the coconut, cooled cranberries and the condensed milk. Mix thouroughly, adding extra rum if you find you need more liquid (an extra tablespoon or so will be plenty).

Roll into walnut sized balls, roll in the extra dessicated coconut then set on a tray. Refrigerate until required. These are best to make the day before you need them to allow the flavours to meld. Makes approx 30.