25 MINS. preparation – 30 MINS. refrigeration
250g chocolate (minimum 70% cocoa solids)
*7/8 cup unsalted butter
2 tbsp corn syrup (I used 2 parts Karo corn syrup and 1 part molassas)
1 cup roasted shelled hazelnuts ( I used cashews)
1/2 package McVITIE’S DIGESTIVES© (200g), roughly chopped
1 cup dried figs, chopped (I used dried cherries)
75g white chocolate
Grease and line a 20cm square tin. (I used an 8×8-inch pan)
Melt the dark chocolate, corn syrup and butter in a glass bowl over a pan of simmering water, stirring until well combined. (I used the microwave, 30 seconds at a time at 30% powder, stirring between each time until melted and smooth)
Fold in the hazelnuts, McVITIE’S DIGESTIVES© and figs.
Spoon the mixture into the prepared tin and press it down firmly to remove any air bubbles.
Melt the white chocolate in a glass bowl over a pan of simmering water.
Drizzle it over the tiffin with a teaspoon in lines and use a cocktail stick to drag the chocolate lines in a backwards and forwards motion across the whole tiffin.
Leave in the fridge to set before serving.
* I miss calculated the amount of butter when preparing, using 7/8 of a stick rather than 7/8 of a cup of butter. Though I saved a bunch of fat and calories and the tiffin tasted wonderful, it was a little crumbly and it would had make a prettier confection with the additional butter.
Feel free to substitute your favorite nut and dried fruit for the hazelnuts and figs. Other recipes suggest using graham crackers if you can’t find McVities Digestives. I have substituted vanilla wafer cookies with success.
Here is the link to another yummy tiffin recipe I made with my grandsons a few years back.
2 Tbs butter
1 celery stalk, chopped
3 carrots, chopped
1 medium onion, chopped
4 cups chicken broth (reduced sodium if you prefer to add your own salt)
2 large potatoes, cut into 1-inch chunks
small sprig of fresh rosemary, chopped or 1⁄4 teaspoon dried rosemary
hefty dash pepper
2 cups milk
3 tablespoons flour
1 1/2 cups ham, cooked and diced
1 Tbs. fresh parsley, chopped
In a Dutch oven or pot, melt butter over medium heat; add celery, carrot and onion and cook, stirring occasionally, for 7 minutes.
Stir in chicken broth, potatoes, rosemary and pepper. Heat to boiling; reduce heat, cover and simmer gently until potatoes are tender, stirring occasionally, about 15 minutes.
In a measuring cup or bowl, whisk together the milk and flour. Pour into the soup, whisking to combine. Gently simmer and stir 5 minutes more. Stir in ham and parsley and heat through. Adjust seasoning.
Making an Easter Peep Graham Cracker House
The graham crackers cut easily with a sharp knife. I glued three sides to a bottom and then the roof pieces. After the frosting hardened, additional frosting was used to attach the roof to the sides.
Sweet potatoes are a Native American plant. These tuberous roots rank very high in nutritional value. They are packed with calcium, potassium, and vitamins A and C, and have a high fiber content,
You could peel and cut the sweet potatoes and boil in water, but I think it is easier to bake them.
- Begin by scrubbing and drying the sweet potatoes.
- Arrange on a silicone or foil covered shallow baking pan.
- Apply a light mist of baking spray or rub each potato with shortening or olive oil.
- Using a sharp pairing knife, poke through the skins on the top of the potatoes.
- Bake in a preheated 400-degree oven for about 30 minutes (depending of the size) until just barely tender.
- Remove from oven and allow to cool until easy to handle.
- Make a small slit in the skin; remove and discard.
- Cut each potato into uniform slices.
- Heat a large frying pan (or two if making a large amount as I did) over medium heat.
- Melt a teaspoon of butter; add the potato slices and cook until the the edges get a nice browned edge and are tender but not mushy.
- Reduce heat; season with salt and pepper, grated nutmeg and sprinkle with brown sugar.
- Add a splash of orange juice and gently turn until brown sugar is melted and potatoes have a thin glaze.
- Transfer to a serving dish and top with snipped parsley.
Last week flew by! Jill and family were here and left for home on Friday. I did managed to gather a few photos from the week.
Jamie & Josh with their children
No, it was not warm enough for a sleeveless top but this summer/beach-loving mom cannot wait for hot weather ~ She soon put her sweater back on.
AJ and Erin went to Longwood Gardens for the day
Abbey went with Keri on a school trip this week
Brad and Jill relaxing a moment
Ryan’s birthday is earlier in April but we always celebrate here during his Easter visit
Shaela, Ryan and Brenna just being silly
1 stick butter, softened
8 ounces cream cheese, softened
2 lbs confectioners’ sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
14 ounces flaked coconut (more if desired, like I did)
1 pkg semi-sweet chocolate chips (more if you coat each egg thicker)
1 pkg light or dark melting candy disks
additional melting disks in various colors for decorating, if desired
Sprinkles, Jimmies for decorating, if desired
In mixer, combine softened butter and cream cheese.
Gradually add the confectioners’ sugar, salt, and vanilla; mixing well.
Stir in the coconut, and mix until well blended.
Chill in freezer for about 30 minutes.
Remove from freezer; form into egg shapes. (I used a small ice-cream scoop and then rolled and shaped)
Place on cookie sheet, covered with a silicone pad or waxed paper.
If desired, top with two almonds, pressing slightly, to secure.
Refrigerate or freeze for an hour or so (I refrigerated overnight, covered with plastic wrap).
Melt the chocolate in glass bowl in microwave following package instructions.
Using two forks, roll egg in chocolate to coat, tapping the fork on the side of the bowl to allow excess to drip off.
Slide chocolate covered egg off of fork onto silicone covered baking sheet.
When all eggs are coated, chill in refrigerator until chocolate is hardened.
To store, place eggs into a container with a lid, separating layers with waxed paper. Cover tightly and keep in fridge until ready to serve.
- Using the small ice-cream scoop, I got 50 eggs. You can make them bigger, if desired.
- I coated half the eggs with melted chocolate chips and the other half with the melted candy disks. We found little difference in taste and I thought the disks were easier to work with when coating each egg. If using chocolate chips, you might want to add a teaspoon of crisco when melting to help with coating.
- If decorating with sprinkles or Jimmies, sprinkle them on right after dipping when the chocolate is still soft.
- I love coconut, but, if you prefer, you can omit it from the recipe.