these were made for a best friend’s birthday earlier this month. i love how the chocolate, peanut butter and marshmallow-y rice krispies melded; such sinful pleasure. 🙂
recipe from here.
if you need a really quick chocolate fix, this is it. no baking required – just dump everything into a saucepan, stir away and bingo!
this really hits the spot because it contains 2 “kinds” of chocolate – cocoa powder and chocolate. the original recipe called for eating chocolate but i didn’t have that on hand, so i used dark chocolate couverture.
i have been working on an essay for two days straight and it’s killing me. this afternoon i had a sudden craving for banana cake with cream cheese frosting, but obviously i can’t afford to do that right now since i still have 2200 more words to go. so i got hold of a magazine my mum bought a month ago. the section is called “in a flash” – piping hot snacks you can whip up in a jiffy when the kids, and the not-so-young, have sudden sweet cravings. walla, this is spot-on.
i first ate churros at, believe it or not, disneyland in los angeles. i was there on holiday with the aunt, uncle and cousin in december 1994. i remember us taking a break from the rides and off we trodded to a stall that sold warm cinnamon-sugar churros and piping hot chocolate. the winter was icy cold; by the time we got to our seat the hot chocolate turned cold! isn’t it amazing how food can evoke pretty memories?
last week when the boy and i were at changi village for lunch, my mutton briyani set came with a small serving of semolina pudding. personally i don’t really fancy it, unless it’s really good. the one that i had was rather well-done, and i got to know that the boy likes it (we learn something new everyday, don’t we?), so i thought i’d give it a shot. furthermore, i have a whole big packet of semolina flour that i bought from mustafa centre months ago.
i used this recipe, and i guess i experienced problems getting the mixture to the right consistency. the pudding turned out to be very firm, akueh sort of texture, where you can actually cut it. i think that the indian version (halwa/halva) tends to be firmer than the adapted malay version, am i right? but it tasted pleasant, and it’s my first try, so it’s forgiveable. :p
the best way to savour chocolate mousse is to let it roll around in your mouth before letting it slide down your throat. it’s like letting clouds melt on your tongue.
evan, thank you for sharing this recipe because it is the BOMB.
i hope the girls will like it, and then i’m making another batch for the secondary school gang when they come on sunday. this time i’ll use lindt chocolate. 😉