Recipe Thirteen: Peanut Butter Crackle.

This slice is how I get my brother to mow our lawns.

I was actually considering making him a gigantic slab of this for Christmas.

 The only problem with that is if I had to keep it in my house for any extended period of time it would be eaten. 

I don't mean a small square here and there.

I would seriously sit and eat until it's ALL gone.

Anyhow, enough about my extraordinarily lacking will power.

Peanut Butter Crackle

1/2 a cup if Caster Sugar

1/2 a cup of Golden Syrup

1/2 a cup of Smooth Peanut Butter
3 cups of Rice Bubbles

100gms of Dark Chocolate to decorate.

Line a slab pan (20cm x 30cm)  a 25cm diameter round pan.

Stir sugar and golden syrup in a small pan over low heat until sugar has dissolved.

Add peanut butter and stir until dissolved.

Put your rice bubbles in a large mixing bowl and pour in the peanut buttery syrup.

Mic until combined and press into your pan.

Melt your chocolate and put into a zip loc bag. Snip off one of the corners and pipe lines of chocolate all over the top! .................This is until you realise you forgot to pick up chocolate from the store and there is no way on God's green earth that you are going anywhere near the shopping mall that is open for 36hrs straight, 3 days before Christmas. I do love my run-on sentences.

Refrigerate for an hour, cut into squares wedges and serve.

xx 

Recipe Seven: Party Meringues

When you are going to an event with a significant guest list under 10years (eg. The family Christmas get together)

things like Vietnamese cold rolls or Oysters never go down as well as when you take something made from sugar and food colouring...

Party Meringues

4 eggs whites, at room temperature

3/4 of a cup of caster sugar

2 teaspoons of cornflour

1 teaspoon of white vinegar

Food colouring

Sprinkles.

STEP ONE:

Preheat your oven to 100C

You want to whip your egg whites in a steel bowl until soft peaks form.

Next up you want to gradually add your sugar, making sure it has dissolved between each addition.

STEP TWO

Continue to beat until the meringue is thick and glossy and leaves big thick ribbons when you lift the beaters out of the mix. Whisk in the cornflour and vinegar.

STEP THREE:

Add pink food colouring to half of your mix.

You can then pipe out the meringues in beautiful little swirls or go for a more lazy rustic option by just spooning the same size heap fulls onto your baking sheet.

Add sprinkles.

Table spoon sized heaps with need 2hrs in your preheated oven and it's a good idea to switch your trays half way through.

When the meringues are ready they will sound hollow when you tap them.

Once out of the oven and cooled transfer them somewhere air tight until you are ready to bring them out. 

If they come in contact with any moisture you'll end up with a sticky, chewy mess

xx