Morish chocolate biscuit cake

I think it was written in the stars that my sweet little Lottie-daisy was going to have a love affair for two things, 1 chocolate and 2 biscuits.

Now anyone that knows myself and the hubby know that I dream and fantasies over all things chocolate except for galaxy don't get me started on galaxy GROSS!!! And Cathal could survive on one food type for the rest of his life and that's all things biscuits lol.

The first time I had the pleasure of having this cake was not so long ago. we had the pleasure ofe been invited to a friends wedding, it was a two day affair and on the second day for dessert was this amazing biscuit cake.

I couldn't get over how moreish it was, the biscuit pieces were so crunchy and the chocolate super melty pure pleasure.

This recipe is so easy to remember and takes no time at all to make and takes even less time to set in the fridge so you can indulge with a nice cuppa and in my case treat little Lottie-daisy in her perfect dessert

For this recipe you will need:

300g 70% plain chocolate
300g good quality milk chocolate
250g real Irish butter
100g mini marshmallows
250g marietta biscuits

Firstly in a double boiler melt both types of chocolate and your butter, gently stirring to make sure there wasn't any lumps or bumps left in it. While this is all melting beautifully together roughly break up your Marietta biscuits, you don't want to crumble them up to much as its the crunch of the biscuit that is key in this cake. I was also told by a wise woman to use Marietta biscuits rather than digestives as they won't soak up the chocolate and go all soggy.

So once you have broken up your biscuits add them into the chocolate and gently fold in, at this point you need to muster up all your courage and strength not to just spoon the mixture into your mouth. It'll be tough but I believe in you :)

Once the biscuits are in add in the marshmallows and again fold in not allowing any near your lips!!!!

Pour your mixture it on a shallow baking tray which you have lined with cling film and pop it in the fridge until it has set completely. Lift out using the cling film and place on your chopping block. This recipe makes 24 generous size chocolate biscuit bars, keep out 12 for instant indulgence and sharing of course and pop the other 12 in a freezer bag and keep for effortless surprises for anyone lucky enough to be in the right place at the right time aka my kitchen hahaha

Enjoy
Rebecca x

A cheat treat

Sometimes there is nothing that can satisfy that need to be perked up than a big tub of ice cream .

Now I know the obvious contenders in this category Is Haagen Dazs or good old Ben & Jerry's but I happened to stumble on this little delight after work on Saturday when I popped in to M&S for their meal deal.

I had promised My wee one all week I'd get her ice cream, So with that i sauntered to the freezer and BAM there they were a whole array of undiscovered creamy luscious treats...

At that moment in time there was only one flavour that could win me over and that was their "Molten Chocolate Brownie". Sweet god it was exactly what it said on the metaphorical tin.

It was more'ishly chocolate had whopper chunks of brownie laced the whole way through, and they didn't lie about the molten part either. It oozed with chocolate syrup but they didn't over do it so bravo to M&S ha...

Hope you enjoy my tried and tested
Enjoy
Rebecca x

Kick start to the new year- my multitasking Irish angus meatballs.

So it's been a mad few weeks to say the least, my beloved has moved to to the great white north aka Canada and myself and the wee ones have stayed here back in Ireland and will do so for the next ten weeks.

Talk about a whirlwind of emotion for all involved but the excitement surpasses all emotions and that's what will make the weeks fly.

The day before he flew out we went and did the weekly foodie shop and my trolley was looking like a magical rainbow of colour. I thought it was a perfect moment to start this new years health kick that we all seem to go on but this time I knew I'd have a better chance of sticking with it longer than I normally do as mr temptation wasn't going to be around like the naughty little devil sitting on my shoulder tempting me with all sorts of cookies and breads.

So my first evening alone I wanted to try something new but that wasn't time consuming because as it cooked I would be feeding my 2 1/2 year old and my 6 month old, wash the dishes and make baby bottles...

What on earth could i make I hear you all say....how about meatballs in my very own marinara sauce. I'd prep and make my sauce, while that was cooking away I'd feed the girlies. Next I'd make my meatballs and rest them in the fridge, put the kettle on for the bottles, was the dishes, sterilize the bottles then make them.

After all that I whacked my mini meatballs on the pan poured myself a glass of Claret...

To make these multitasking meatballs you will need

Irish angus minced beef
1/2 a red onion diced
1 egg
1 teaspoon salt
1/2 teaspoon black cracked pepper

Firstly in a bowl combine the mince and diced onion together with your hand for a few moments making sure their mixed really well.

Next sprinkle the salt and pepper in and mix again before cracking the in the egg, at this stage just get stuck in and combine all 5 ingredients with gusto. Squish it between your fingers you don't want these mini delights to crumble the moment they touch the pan.

Once the messy work is finished you now need to form little meet balls the size of(note iv just scanned around my room to find the right words)...the lid of a coke bottle!!!

Once they are all rolled pop them in a fridge for ten to fifteen minutes this will allow them to firm up.

Fifteen minutes later take these little bad boys out of the fridge pop them in a pan that's had extra virgin olive oil heating and cook in batches as they would only end up boiling /stewing if there was no room to sizzle.

Turn occasionally when golden making sure your not been premature with their removal. Lastly place them in your dish and pour over my delicious marinara sauce(as seen in previous blogs)

I like to finish this dish of with some grated vintage cheddar and a glass of red

Enjoy
Rebecca x