ON WRITING

“It’s very easy to quit during the first ten years of writing. Nobody cares whether you write or not, and it’s very hard to write when nobody cares one way or the other. You can’t get fired if you don’t write, and most of the time you don’t get rewarded if you do. But don’t quit.” Andre Dubus

Thursday, 22 December 2011

Two of the best Christmas recipes ever - Toblerone Cheesecake and Toblerone Cocktail...yum...

On Boxing Day I'll need to sit on the elf seat at the beach and think about
 New Year's Resolutions re food and drink, lol!
Well there are so many serious posts out there for you to read, but I thought I'd lighten up the atmosphere and try to fatten you all up with a couple of absolutely delicious Christmas recipes fitting for an Aussie Christmas at the beach. I don't know, maybe if you're snowed in you could make the Toblerone Cocktail by scooping up a cup of snow? And you don't have to worry about keeping your glasses chilled, lol! And cheesecake is good to go any time of year, isn't it?

I posted both these recipes to rave reviews last year and some bloggers contacted me to say they'd actually made and enjoyed them so much. So I thought I'd share them again in case you weren't around last year.

Here are my two favourite Christmas recipes (apologies to Weight Watchers) we'll be enjoying again on Christmas night as we listen to the Pacific Ocean roar.

TOBLERONE CHEESECAKE



Ingredients:

1 cup plain chocolate biscuit crumbs

1/2 cup caster sugar (I no longer add sugar. You don't need it!)
1/2 cup thickened cream
1/4 cup ground almonds
200g TOBLERONE Milk or Dark Chocolate for shaving 
200g TOBLERONE Milk or Dark Chocolate, melted
500g block PHILADELPHIA Cream Cheese, softened
80g butter, melted


Instructions:

Combine biscuit crumbs, butter and almonds, press into the base of a lightly greased 20cm springform pan. Chill.

Beat PHILADELPHIA and sugar using an electric mixer until smooth. Beat in the melted Toblerone and cream until well combined.

Pour onto the prepared crumb base and refrigerate 2 to 3 hours until set, or overnight. Serve topped with the TOBLERONE shavings.

This only takes about 15 minutes to prepare. I always bring it along when asked to provide dessert.


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TOBLERONE COCKTAIL

We like to make what we call a Toblerone (like a mudslide) for after Christmas Tea. It makes a delicious change after all the wine or whatever you've been sipping during the day along with the odd majito or two! And it really takes the place of dessert.


In a blender throw some icy cold milk, a few scoops of vanilla ice cream, shots of any liquor you have left - (Tia Maria, Kahlua, Frangelico, Cointreau, Bailey's Irish Creme - get the drift - not all!! but you need the Bailey's and about three others), whizz for a bit. Get some parfait glasses or somesuch out of the freezer (or snow, lol!) 

Artistically drizzle (if you can keep your hand steady by this stage) melted Cadbury's chocolate or Toblerone chocolate or at the very least, chocolate sauce, around the inside of the glass (do you like my Eiffel Tower?), then gently pour in the mix. Top with whipped cream if you're absolutely disgusting! And why not some hunks of Toblerone or chocolate sauce if you're determined to milk this for all it's worth!

Sip reverently.



  • All right now! Can you beat that? Tell me please, what is your favourite Christmas recipe???


PS The next two posts are also Aussie Christmas related...


Happy Christmas!





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