Comments on: a flower, nice eats and beach

By: Tracie

Tracie — Tue, 04 Aug 2009 14:52:15 +0000

You may want to get the book “Happy, Healthy, Vegan Kids” By Tracie DeMotte. It is a vegan kids book that tells about being vegan and animal alternatives with lots of nice photos and also some vegan, gluten free recipes. Tell your vegan friends.

By: Lucy

Lucy — Thu, 30 Jul 2009 10:39:48 +0000

thank you for the comments hope your butter has been put to good use Penny

By: Gaia

Gaia — Wed, 29 Jul 2009 16:37:50 +0000

Gorgeous photos!
The mint squares remind me of Nanaimo bars.
They must be so good!

By: nikkiandco

nikkiandco — Sat, 25 Jul 2009 17:02:47 +0000

lovely mint squares !!!

By: Penny

Penny — Fri, 24 Jul 2009 16:51:57 +0000

Thanks for the link! My cocoa butter arrived this morning…

By: Lucy

Lucy — Wed, 22 Jul 2009 18:10:42 +0000

LOL it’s so worth the calories!!

cocoa butter here

By: Penny

Penny — Wed, 22 Jul 2009 09:53:11 +0000

Lucy, I object strongly to this recipe! I’m trying to lose weight and now I’m going to have to make it! In fact, my mouth is already watering at the thought!!!
Great pics, as always!
Where do you buy your cocoa butter? (Yes, I’m going to have to make the white chocolate mousse, too!)

By: Cat

Cat — Wed, 22 Jul 2009 09:21:26 +0000

Well I know what I am eating this weekened!

Thanks moonrabbit Lucy.

By: Moonrabbit Lucy

Moonrabbit Lucy — Tue, 21 Jul 2009 18:03:27 +0000

Very Fattening Mint Squares (to give them their official title)

The base-
(just like tiffin)
4oz marge
2oz sugar
2 tablespoons syrup
1 tablespoon cocoa (but I acutally add way more than that, I think, I like a kick)

Melt in a pan till all blended well, then and add about 8oz of crushed digestives, but can still be a bit wet, so sometime s a few more are required. Press into swiss roll tin, put in fridge for a bit to cool.

Mint-
2oz melted marge
Erm, lots of icing sugar?
some water.
Mint essence and green colouring.

I don’t really know how I make this, but with a few spoons of water I just add the flavour and colour, but often end up adding more mint as I like it strong, so it’s just a matter of personal taste. I mix it till stiff, then turn it out and knead more icing sugar in, but if it’s too dry it won’t stick to base, and if too wet, it wont set, so aim for a sticky ball that is just pushed onto top of the base. I flatten it with pallette knife then scoop up sections, lay them on, and press them together. Put in fridge.

When it’s a bit dry, it’s just melted dark chocolate.

Sorry for all the technical terms, most of my baking is pure guesswork!

By: Lucy

Lucy — Tue, 21 Jul 2009 15:53:51 +0000

yes they were very, very good those cakes

it is an amazing flower – only opens in the sun…