Sigh No More

I can’t stop listening to Mumford and Sons, hence the title. Ugh this week has been hard, you know when you feel like you are wading through mud! I don’t know if it is because I have had the noise and the bustle of my family around me for the long weekend and now it’s back to reality. Maybe this is part of the roller coaster of emotions that happens when you are going through such a dramatic life change.

The worse thing this week apart from the dawning reality of single mumness………… Lola’s hair! Oh my god mixed race hair, it is not for the faint hearted. You can spot a mixed race kid with a white mum because their hair is CRAZY! Yep those children are mine. The ones  with 20 clips in and giant poofy bunches.  After a screaming row about me “never combing her hair again”. We made up and in the spirit of peace and contrition I made pizza and her favourite brownies for supper.

Hope you have a good hair week and see you soon.

Rachelle x

Catalan Pizza, with fresh anchovies, my kids don’t mind them, but remove and replace with some salami or any topping you wish. Will post a recipe for this shortly.

 

These are insanely rich. You don’t need much to get your chocolate fix. My kids like to eat these with Greek Yoghurt, sounds odd but it works really well. I only use Peppermint Pattie’s because I get my friends from San Francisco to send them to me, or bring a supply over when they visit. You can totally omit them and put chocolate chips or walnuts in instead. The minty chocolateyness is divine though!

Chocolate Peppermint Patty Brownies

Makes 20 big brownies

Ingredients

  • 430 grams unsalted butter
  • 330 grams dark chocolate
  • 100 grams milk chocolate
  • 6 extra-large eggs
  • 3 tablespoons instant coffee granules
  • 2 tablespoons pure vanilla extract
  • 400grams sugar
  • 210grams plain flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 500 grams of Peppermint Patties (you can use Benedick’s Mints as a substitute) roughly broken up

Method

Preheat oven to 185C.

Butter and flour a 12 x 18 x 1-inch baking tray.

Melt together the butter, the chocolate, in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together flour, baking powder, and salt. Add to the cooled chocolate mixture. Pour half the mixture into the baking sheet, then place your broken bits of Peppermint Patties into the mixture and pour the remaining mixture ontop

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

 

 

 

 

 


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