White Chocolate, Macadamia and Cranberry Rocky Road

A sweet jumble of marshmallows, macadamia nuts, dried cranberries and coconut all held together with white chocolate makes a delicious Rocky Road.

 A sweet white chocolate treat!

This is the original recipe that I adjusted to suit the ingredients and time I had to make this white chocolate treat. 

White Chocolate, Macadamia and Cranberry Rocky Road

* This recipe is not suitable for those with a nut allergy.*

Ingredients:

200g white mini marshmallows

60g dried cranberries

100 g macadamia nuts

50 g dessicated coconut

225g white chocolate buttons (e.g. Cadbury "Melts" or similar)

Method:

1.  Line a 20cm square cake tin with baking paper.

2.  Blitz dried cranberries and macadamia nuts in food processor until nuts are coarsely 

     chopped.

3.  Mix mini marshmallows, nuts, cranberries and coconut together in a bowl.

4.  Carefully melt white chocolate buttons in microwave, according to instructions on 

      packet.

5.  Carefully pour melted white chocolate over marshmallow mix in the bowl.

6.  Stir until marshmallow mix is coated with white chocolate.

7.  Transfer chocolate-coated mixture into cake tin. Spread out and compact mixture with

      back of a wooden spoon.

8.  Cover and refrigerate until set.

9.  Slice into small sweet squares.

This version of Rocky Road would be a lovely Christmas sweet. It's very easy to make with ingredients that are readily available. It sets quickly in the fridge so is perfect for last minute preparations. And, it would look very festive on a Christmas table or wrapped and tied with a glittery ribbon.

Do you have a favourite version of Rocky Road that you make as a treat or for gifts?

Meg

Yellow Clivia Lily

Almost hidden, growing in shade behind a thriving Magnolia Little Gem, in the further most corner of my garden, is this shy and beautiful lily. 

The beautiful yellow Clivia Lily.

This is the yellow flowering Clivia Lily. I love its strappy green leaves.  I love its clusters of soft yellow flowers. I love that it loves shade! Originally, I had planted two of these lilies. One became infested with lily borers and I had thought that I might lose this one to the same fate. But, look at this strappy green growth and these little pale buds that promise beautiful flowers.

 Pale and delicate buds form...

...and the softest yellow flowers open.

This pale yellow form is my favourite but there are orange-flowering ones too. Originating in South Africa, these lilies like our warm climate. They thrive in shade as too much sun can "burn" their leaves. Once established, Clivias are quite hardy and don't require a great deal of water, especially in the cooler months. 

I hope, over time, that a mass of these lovely lilies will gradually fill in the shade under and around the tree. After flowering, a healthy clump can be divided so more little and free lilies can be planted out. This is wonderful because to buy a yellow-flowering form can be expensive. 

It might take some time but I can imagine how pretty lots of these lovely lily flowers will be in the further most corner of my garden.

Meg

Little Lemon and Almond Ricotta Biscuits

Fancy a biscuit? These lovely, light and lemony ones are perfect for afternoon tea. They are quick and easy to make, moist and delicious and lend themselves to a sweet, white chocolate dollop on top.

 Afternoon Tea Time Treat!

I love finding new recipes that are well received by the biscuit connoisseurs in my family. I discovered this recipe by following one of the "crumbs" (links) that Rhonda Hetzel left in one of her Down-to-Earth Weekend Reading posts. 

The "trail" led me to this recipe but, as seems to be my habit, I tinkered with it...just slightly!  I substituted white spelt flour for the plain flour. Instead of 3/4cup of sugar, I only used 1/2 cup and correspondingly increased to 3/4cup almond meal. I also added approximately two tablespoons of lemon juice in addition to the lemon rind. I mixed the juice in a little at a time after beating the ricotta, sugar and butter and before adding the egg. 

As for the icing, I just quickly melted some white chocolate buttons and dolloped that on top when the biscuits were cool. A sprinkle of coconut and they were ready to be sampled by aforementioned biscuit connoisseurs. One exclaimed, "Oh, yum!" and the other didn't lick the "icing" off first (as he's been known to do). Another drooled slobberishly while watching his human companions gobble up "his" afternoon tea. 

All that was left was an empty plate. A sure signal to make these again soon.

Meg