Funkygirl posted a mouth watering treat today at the main blog - feel free to add yours right here!

YUM.

chocolate Ripple Cake

ingredients..
2 pkts dark plain chocolate Biscuits
600mls beaten thicken cream

Method
Line a loaf with cling wrap
spread cream over the cling wrap be sure to cover the sides..
place one biscuits against the narrow side of the tin
then next biscuits spread cream on one side and stand next to the first
continue until the tin is full spread remaining cream over any exposed biscuits..
pull cling wrap over and around to form a tight log
Place in refridgerator for one to two days
the longer the nicer it will be but no more than 2 days...
the chocolate biscuits turns to chocolate sponge cake and the cream turns to chocolate.... very yummy....

This isn't my favorite, but it is one that I mention in the Post:

I hated English Toffee because it always stuck to my teeth. My roommate shared her recipe and it had good flavor, but stuck to my teeth. Then, I began to experiment with the temperatures, and chocolate and nuts...well, you know I can't leave any recipe alone!! Not to brag, but I've had people that say that they do not like candy or English Toffee tell me that they love mine and will only eat mine. One year for Christmas, I didn't give friends of ours any and they requested some. Now, when I make it they get a whole batch for them and their Christmas guests. It actually is very easy to make, but good equipment, good ingredients and timing are the key.

Ingredients:

1 pound unsalted or unsalted butter (4 sticks, one box); prefer salted Land O Lakes. Salt is a flavor enhancer in baking

1 pound white sugar (2 cups); granulated is fine

2 packages of 24 oz bags of semisweet chocolate chips; sometimes I use some semisweet mixed with a dark chocolate to make it less sweet and more intensely chocolate.

Chopped raw almonds to cover; do not use roasted or salted (I prefer the ones with skins on. Trader Joe's carries them raw, chopped with skins on). Do not use walnuts because they have too much oil and will not stick.

1 very good candy thermometer

1 sauce pan with a heavy bottom

1 cookie sheet with sides or jelly roll pan

1 other cookie sheet or flat baking sheet at least the size of the first cookie sheet

1. Put the butter into the sauce pan and then the sugar.

2. Cook over medium heat, stirring constantly, so that the sugar does not burn. Do not be tempted to raise the heat even though this is a boring long task, but the results are worth it. Leave the candy thermometer clipped to the pan, and heat until exactly 300 degrees. This is also known as the hard crack stage. It should look like creamy smooth caramel. If it seems oily or the mixture is separated at all, throw it away. This usually means that their was something wrong with the butter. I found that using a butter of lesser quality or older butter may cause this. But, I also found that certain brands tend to do this. This is why I like Land O Lakes.

3. Immediately pour onto cookie sheet tilting it around and distributing the mixture evenly. Put the pan aside and cool. Be very careful the mixture will burn you and the pan will be very hot.

4. Melt one bag of chocolate chips or 12 oz of whatever chocolate you want.

5. Pour over the cooled hardened toffee. Spread evenly with a spatula.

6. Sprinkle with nuts as much as or as little as you want.

7. Put the whole pan in the refrigerator.

8. When the chocolate has hardened and the nuts stick to it, melt 12 oz of chocolate.

9. Flip the sheet of toffee into the second sheet or tray. If it breaks that is okay, don't worry because you are going to break it up anyway. You should be looking at the side without chocolate.

10. Pour chocolate, spread and do the nut thing.

11. Put back in refrigerator, until second side is hardened. Then, break then into pieces any size you want. Don't worry if they do not break in the best way or if nuts fall off. You can eat it or do what I do. I usually make several batches, so I end up with a lot of extra little bits and pieces including some chocolate in the pan that I heated it with. I also break up that chocolate. I usually have at least one cup. Then, I make the Toll house chocolate cookie recipe and add that mixture to it and bake cookies.

12. Store toffee in an air tight container in the refrigerator until ready to serve. If it is not too warm, it can sit at room temperature when serving.

Toffee / fudge - its all about the temperature, right?

Yep!! But, it also has to do with having good equipment and quality ingredients. I wish, I could share my baking with the group. I also wish I knew how to convert it into your system and vice-versa. However, I do have a food scale.

I'm just not a sweet person, every now and again but savoury every day of the week.

Here's a recipe I've just started making and its quality.

Lamb chops with a redwine and redcurrant jus.

2 lambchops
Handful of new potatoes (par boiled)
Handful of baton carrots
Half an onion cut into bug chuns
3-5 cloves of garlic
Glug of olive oil
Handful of rosemary
100ml of lamb stock
100 ml of red wine
1-2 tbsp pf redcurrant jelly

Heat oven to 220 celcius (no idea how you do the little celcius sign)
Put the potatoes, carrots, onions, rosemary and garlic cloves on a baking tray and toss with olive oil, then season well. Roast for 15 mins.
Put the wine and stock into a small pan and reduce by 2/3rds. Stir in redcurrant jelly and keep warm.
Finally, rub some olive oil into the lamb, season and tuck into the veg, roast for 10 mins turning once.

And serve. Mmmmmmm!

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