Yule ~ Christmas ~ Winter Solstice and Gingerbread Brownies

 

Yule - Christmas - Winter Solstice, typically falls between December 21st and December 22nd, in the Northern Hemisphere and occurs in the Southern Hemisphere between June 21st - 22nd and the Celtic celebrations may vary from year to year depending on when the Sun reaches the southern most point in its yearly cycle. Yule celebrations are believed to be connected to the original celebrations of Yule with the Wild Hunt (the Norse god, Odin) and the pagan Anglo-Saxon Modraniht/Modranicht (Mother's Night) and the Roman celebration of Saturnalia. Yule also marks the longest night of the year.

Winter Solstice is a time for gathering in darkness and honouring and celebrating the return of light and the rebirth of the Sun. It also marks the beginning of Winter with the shortest day and the longest night of the year and because of that the days grow longer. Darkness begins to diminish as the returning light brings hope and promise. As the days become longer think perseverance, transformation and renewal as the increase of daylight will lift your spirit with hope of what lies ahead, Spring.   

Christmas, December 25th to December 27th, is linked with Winter Solstice and most customs, lore, symbols and rituals are similar; such as feasting, gift giving and decorating with symbolism of light and rebirth.  

Other festivals or celebrations that occur in and around this time include: Yuletide (Various/Germanic/Northern European, Dec 21st-Jan 1st), Wren Day/Wren's Day (Irish), Alban Arthan (Celtic/Druidic), Finn's Day, Festival of Sol, Great Day of Cauldron, Festival of Growth, Wassailing, Mari Lwyd (Welsh), Koliada/Koleda (Slavic), Lohri (Punjabi), Julebord or Julebukking (Scandinavian), Yalda Night/Chelle Night (Iranian), Hanukkah (Jewish, Dec 10th -18th), Kwanzaa (African-American Dec 26th-Jan 1st), Las Pasadas (Spanish, Dec 16-24), Soyal (Zuni and Hopi, Dec 20-22) and Saturnalia (Ancient Roman, Dec 17-23). Other traditions or customs such as Krampus, Mummer's play, First-foot, Wishing Tree, Yule Goat, Polaznik, and Jaslickari are also observed and connected to Yule, Winter Solstice, Christmas and or New Years. 

Merry Yule, Happy Christmas and Happy Holidays, Merry Winter Solstice and Holiday Blessings to all who celebrate! 

Gingerbread Brownies

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1 cup (2 sticks) unsalted butter, melted

1 1/2 cups (300 grams) dark brown sugar, packed

2 large eggs, room temperature

3 tablespoons molasses 

1 teaspoon vanilla extract

2 1/2 cups (300 grams) unbleached all purpose flour

1 tablespoon ground ginger

2 teaspoons cinnamon

1 teaspoon English mixed spice

1 teaspoon baking powder

1/2 teaspoon kosher salt

icing sugar, for dusting

crystallized candy ginger pieces

Preheat oven to 350ºF (180ºC) Lightly grease and flour a 9 x 9 inch square baking tin. Line the bottom with baking parchment. Set aside.

In a large bowl, combine the butter and sugar and beat until fluffy and light. Mix in the eggs, molasses and vanilla and stir until well combined.

In a medium bowl, whisk together the flour, ginger, cinnamon, English mixed spice, baking powder and salt. Then gradually stir the flour mixture into the butter and egg mixture until both are incorporated and completely combined.

Spread the batter evenly into the prepared baking tin. Bake for 30 to 35 minutes, or until the edges are set and the centre is no longer squidgy.

Allow to cool completely before sprinkling with icing sugar. Cut into 9 squares and place a candied ginger piece on top. May be served with whip cream or warm custard.   

Brownies ~ Lii kokii brun

 

This recipe is from the Métis Cookbook and Guide to Healthy Living, 2nd Edition and it was shared by Senator Earl Scofield, (February 26, 1925 - November 2, 2012). He was a proud Métis; active with the Métis Nation Council of Ontario in 1997, representing the counties of Windsor, Essex and Kent. He was a flight gunner during the Second World War with the Royal Canadian Air Force (RCAF), labour activist and a lifetime member of the Can-Am Indian Friendship Centre and participated in several national assemblies, including the National Aboriginal Veterans Association (NAVA). Scofield was the recipient of the Queen Elizabeth II Golden Jubilee Medal (2002) and the Queen Elizabeth II Diamond Jubilee Medal (2012), awarded to Canadians who have made significant contributions to their local community and/or to Canadian society and in retirement remained active until his death at the age of 87.   

This isn't the only recipe that Senator Earl Scofield contributed, the Hamburger Soup recipe in the book, is courtesy of him as well, which I will have to try. For now, these brownies are perfect, fudgy and chewy and absolutely moreish.   

Brownies ~ Lii kokii brun - Courtesy of Senator Earl Scofield, Ontario

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1 1/2 cups flour

1 teaspoon salt

2 cups white sugar

1/2 cup cocoa

2 teaspoons vanilla

1 cup oil

4 eggs

1 cup cold water

1 cup chopped walnuts (optional) 

• Put all ingredients in large bowl and mix with a hand mixer on low speed until smooth.

• Grease a 13" x 9" x 2 " pan. Pour batter into pan making sure the batter is even in the pan.

• Bake at 350ºF (180ºC) for 30 minutes - no longer. 

Notes: I did grease and lightly flour the pan, plus I lined the bottom with baking parchment. I didn't have walnuts so used pecans instead. Cocoa I assumed meant cocoa powder so that is what I used and the eggs were large. 

Fudge Squares

 

Vintage recipes such as fudge squares sound intriguing however they are essentially chewy chocolate brownies, great to have on hand and easy to pack on the go. Definitely a moreish chocolate treat.

Fudge Squares (Chocolate Brownies)

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2 ounces dark chocolate,

1/2 cup ( 1 stick) butter

1 cup granulate white sugar

2 large eggs, beaten 

1/2 cup unbleached all purpose flour

1/2 cup chopped walnuts

Preheat oven to 350ºF (180ºC)

Grease and lightly flour a shallow 8" x 13" x 1 inch pan. Line the bottom with baking parchment.

Melt the chocolate using a Bain Marie or double broiler or alternately melt chocolate in the microwave using a microwave safe bowl. 

Add the butter and mix well until blended with the melted chocolate, then stir in the sugar and mix. When well mixed, add the well-beaten eggs. 

Add the flour. Stir to a smooth batter, then add the walnuts.

Spread in a fairly thin layer in the prepared shallow pan. Bake in the preheated oven for 20 to 25 minutes. 

When removed from the oven, the mixture will appear to be soft and rather undercooked. Mark off in squares while warm. Let the squares stand in the pan until they harden as they cool. They will look and taste like chocolate fudge. 

Notes: I used 2 ounces of Baker's unsweetened dark chocolate squares

Butterscotch Mocha Brownies

 

A scrumptious departure from the omnipresent chocolate brownie, although similar to the blonde brownie but deeply intense with a robust flavour due to the dark brown sugar and instant coffee powder, make these pleasantly substantial and satisfying in such an aromatic way. Easy to eat on the go or packed in a lunch or picnic. They are an intoxicating mellow mocha bar that may be amplified with a generous scoop of French vanilla ice cream or handsomely trickled with a gooey caramel sauce. 

Butterscotch Mocha Brownies

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makes approximately 24 bars

1 1/4 cups unbleached all purpose flour

1/4 teaspoon salt

2 tablespoon instant coffee powder

1/2 cup chopped pecans

1/2 cup butter, softened

1 1/2 cups dark demerara brown sugar, lightly packed

2 eggs

2 teaspoons maple extract

extra chopped pecans to sprinkle on top

Preheat oven to 350ºF (180ºC). 

Grease an 8 - inch square baking pan. Line the bottom with baking parchment paper.

In a medium bowl combine the flour, salt, instant coffee powder and chopped pecans. 

In a large bowl combine the butter and brown sugar together. Add the eggs and maple extract and using a hand mixer, beat until light and fluffy. Blend in the flour mixture.  

Spoon the batter into the prepared pan and and evenly spread and smooth the top. Sprinkle with additional chopped pecans. Bake in the preheated oven for 25 to 30 minutes. Cool and cut into bars.   

Sweet Chestnut, Walnut and Tahini Brownies

 

This recipe is from Lia Leendertz book, The Almanac: A Seasonal Guide to 2021. She is the author of the original bestseller Almanac. For the past two years I have received this book and enjoy every page, every season and every month... the whole year more intensely because of it. There is a lot of information packed into this pocket sized book and seasonal food and recipes accompany each month. We undoubtedly devoured these brownies with the greatest of ease; so will share the recipe exactly how it is printed in the book. You made need a kitchen weigh scale or a conversion table to sort out ingredient measurements. Chestnuts are hard to come by here however I did find packets of shelled and roasted chestnuts, so I used those.  

"A brownie full of Autumnal textures and flavours. Tahini makes a delicious addition to brownies, nutty and creamy, and adds a beautiful sepia swirl." 

Sweet Chestnut, Walnut and Tahini Brownies

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makes 24 brownies 

Ingredients:

375g butter

375g dark chocolate, broken into pieces

6 eggs

500g caster sugar

Seeds of 1 vanilla pod

225g plain flour

Pinch of salt

200g cooked and shelled chestnuts, roughly chopped

200g walnuts, toasted in the oven for about 12 minutes, then roughly chopped

3 tablespoons light tahini

Method:

Line a baking tin with parchment and preheat oven to 180ºC/Gas Mark 4. Put butter and chocolate into a large bowl and set it over a pan of boiling water until they have melted. Put some cold water in a basin and carefully sit the bowl in it for a few minutes to cool, stirring the mixture occasionally.

Beat the eggs, sugar and vanilla together and then beat them into the cooled chocolate mixture. Stir in the flour, salt, chestnuts and walnuts. Pour the mixture onto the baking tray and smooth over the top. Blob tahini onto the top and use the spoon or a knife to make swirls. Bake for about 35 - 40 minutes, or until the wobble is minimal and the top has started to crack. Remove, leave to cool completely, then cut into 24 squares and serve. 

Ultimate Chocolate Brownies

Brownies may be the ultimate chocolate guilt-ridden indulgence especially when overly iced however I prefer them without a sugary layer of icing; as the thin crackled top provides a bit of crunch to the chewy cake like interior and the delicate pastel candy sprinkles add an understated decorative touch. These brownies, to me, are the ultimate as they embody everything I prefer in brownie however just don't take my word for it; try the recipe and see if they measure up to your ultimate brownie. I know one thing is for sure you won't be disappointed!  

Ultimate Chocolate Brownies

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3/4 cup (175ml) cocoa powder

1/2 teaspoon (2ml) baking soda

2/3 cup (150ml) butter, melted and divided

1/2 cup (125ml) boiling water

2 cups (500ml) sugar

2 eggs

1 teaspoon (5ml) vanilla extract

1 cup (250ml) unbleached all purpose flour

1/3 cup (32 grams) oat flour

1/4 teaspoon (1ml) salt

1/2 cup (125ml) dark chocolate chips

1/2 cup (125ml) white chocolate chips

decorating candy sprinkles, for decorating, optional

Preheat oven to 350ºF (180º) Grease and flour a 9 x 13 x 2 - inch rectangle pan or two 8 - inch square baking pans. Line the bottom with baking parchment.

In a bowl combine together the flour, oat flour, salt, dark chocolate chips and white chocolate chips.  

In another large bowl stir together the cocoa powder and baking soda. Stir in 1/3 cup (75ml) butter. Add the boiling water, stir until the mixture thickens. Add sugar, eggs, remaining butter and vanilla extract, stir until smooth. Add the flour mixture to the cocoa mixture and stir until well combined. Pour the batter into the prepared pan and evenly distribute and smooth the top using a butter knife. Sprinkle the top with decorating candy sprinkles.      

Bake for 35 to 40 minutes for a single 9 x 13 x 2 inch pan or 30 to 35 minutes for two 8 inch square pans or until brownies begin to pull away from the sides of the pan. Cool completely in the pan on a wire rack before cutting.    

- JD 

Double Chocolate Brownies

These decadent fudgey brownies are simply fabulous. Easy to whip up and share on a cold wintery day. Perfect for the chocolate lover in your life!   

Fudgey Brownies

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1 1/3 cups (325ml)unbleached all purpose flour

1 teaspoon (5ml) baking powder

1/2 teaspoon (2ml) salt

1 cup (250ml) butter

1 cup (250ml) cocoa powder

2 cups (500ml) caster sugar

4 eggs

1 1/2 (7ml) teaspoons vanilla

1 cup (250ml) white chocolate chips or dark chocolate chips 

Preheat oven to 350ºF (180ºC). Grease a 13x9x2 inch baking tin and line the bottom with baking parchment paper. Set aside.

In a medium bowl, combine together the flour, baking powder and salt.

In a large saucepan, over low medium heat, melt the butter. Once melted remove from heat and stir the cocoa powder into the melt butter. Blend in the sugar, eggs and the vanilla.

Blend in the flour mixture and the white chocolate chips until combined. Pour batter into the prepared baking tin. Bake in the preheated oven 30 to 35 minutes or until done. Cool before cutting.

   

Hope everyone is warm and taking in a little of the sunshine when possible. - JD 

Double Mocha Brownies

Coffee and chocolate, a popular culinary duo that has such a harmonious taste. These brownies are easy to whip up and their richness makes for a luscious treat.  

Double Mocha Brownies

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makes 12 small or 6 large brownies

1/2 cup butter (8 tablespoons or 1 stick) unsalted butter

2 (1 ounce) squares unsweetened chocolate

3 tablespoons (50 ml) Kahlúa or other coffee liqueur

1 tablespoon instant coffee granules

2/3 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt
3/4 cup caster sugar

2 large eggs

1 teaspoon vanilla
chocolate chunks

Optional: icing sugar or cocoa powder for sifting over the top when sliced

Preheat oven to 350ºF. Grease an 8-inch square baking tin and line with baking parchment paper.

Place butter, chocolate, Kahlúa, and instant coffee granules in a medium-sized saucepan over low heat. Stir occasionally until the butter and chocolate have melted. Set the mixture aside to cool briefly before adding the other ingredients.

In a small bowl whisk together the flour, baking powder, and salt. Set aside.

Stir the caster sugar into the cooled chocolate mixture, then beat in the eggs and vanilla until the mixture is nice and smooth. Fold in the flour mixture. Scrape the batter into the prepared baking tin and place the chocolate chunks randomly on top. 

Bake until a toothpick inserted in the centre comes out clean, about 22 to 25 minutes. Transfer the baking tin to a wire rack to cool before cutting. Sift icing sugar or cocoa powder over top, if you wish. 

With the majority of my travel posts shared; it is fabulous to be back in the kitchen. 
- JD 

Fudgy Brownies

Brownies are pure indulgence. Whether they are iced or not is irrelevant as they will be devoured quickly. No wonder my son wanted to make this recipe from his Foods class. Sinfully rich, and fudgy with a sticky layer of icing on top.    

Fudgy Brownies

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3/4 cup flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter

3 - 1 oz squares unsweetened baking chocolate (approximately 3 to 4 ounces)

2 eggs, beaten

1 teaspoon vanilla

1 cup of sugar

3/4 cup chopped nuts, optional

Preheat oven to 350ºF / 190ºC. Grease and flour an 8 inch baking tin and line the bottom with baking parchment paper. A bit of parchment paper going up the sides is fine.  

In a bowl mix together the flour, baking powder, and salt. Set aside.

In a large sauce pan over low heat, melt the butter and baking chocolate together. Stir gently.  Remove from heat and blend in the beaten eggs, vanilla, and sugar. Stir in the flour mixture until just combine. Add the chopped nuts, if adding any. Spread into the prepared baking tin and bake for 20 minutes. Cool in the baking tin before icing and cutting into squares.

The icing recipe is as follows...

Chocolate Butter Icing

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Makes about 1 1/2 cups of icing

2 squares unsweetened chocolate

2 tablespoons butter

1/4 cup hot cream, you can also use milk, hot water, or coffee

1/8 teaspoon salt

1 teaspoon vanilla

2 cups sifted confectioner's sugar (icing sugar) *** you may not require all of the sugar

In a medium saucepan melt the chocolate over low heat. Add the butter and allow to melt together. Remove from heat and add in the hot cream, salt, and vanilla. Then gradually add in the sifted icing sugar. 

Notes: if you need to firm up the icing quickly just place the tin of iced brownies in the freezer for a few minutes. 

Leon - Brownies, Bars, & Muffins

Thought I would do a tag team post with Leon's Brownies, Bar, & Muffins, seeing how yesterday I did a post on their Soup, Salads, and Snacks. Again, the recipes in this mighty little book are selected from their full sized Leon cookbook; and feature the Better Brownie, Nutty Almond Date Oat Muffins and Bar of Good Things recipes. They put their best baked treats forward and offer plenty of wheat, dairy, gluten or sugar free options. Since 2004 Leon has been selling their famous Better Brownies upon the opening of their first restaurant in Carnaby Street, London.

Although my baking declines in the summertime, due to warmer temperatures, I occasionally like to fire up the cooker and bake a round of cookies, squares or a pie. However, this does tend to happen on those cooler or rainy days. Having a quick and fast recipe book is positive, meaning, being in and out of the kitchen and able to enjoy the sunshine while we can. 

Even if you follow a recipe to the letter and it turns out great nothing will taste like the original. That being said I thought I would share the Better Brownie recipe with you; in hopes that you will enjoy and recreate this luxurious wheat and sugar free recipe by one of their favourite bakers, Emma Goss-Custard. Do not let the 9 steps sway you. It may be therapeutic.  

Better Brownie

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Makes 12 large brownies ~ Prep time: 25 minutes ~ Cooking time: 25 minutes 

1 1/2 sticks unsalted butter, plus extra for greasing

7 oz semi sweet chocolate (54% cocoa solids)

1 orange

2 teaspoons espresso or strong coffee

1/2 cup whole almonds

4 eggs

1 cup ground almonds

7 oz semisweet chocolate (54% cocoa solids), in chunks

7 oz bittersweet chocolate (70% cocoa solids), in chunks

3/4 cup fructose

a pinch of sea salt

3 - 4 drops of vanilla extract

1. Heat the oven to 350ºF. Generously butter a 12x8x2-inch baking pan, or one of similar dimensions. 

2. Melt the butter in a small saucepan, and let it cool slightly.

3. In a separarte bowl, melt the 7 oz of semisweet chocolate over a saucepan of hot water, stirring well to make sure that it is properly melted, and being careful not to burn it. Finely grate the orange zest directly into the melted chocolate to catch the oils that are released during the zesting process.

4. Add the coffee to the melted butter.

5. Spread out the almonds on a baking sheet and toast in the oven for 10 minutes, then coarsely chop.

6. Crack the eggs onto a large mixing bowl. Add the ground almonds, the chopped almonds, all the 14 oz of the chocolate chunks, and finally the fructose. Stir in the salt and vanilla, followed by the butter mixture and the melted semi sweet chocolate. 

7. Mix well until creamy and thickened, but do not overtax, because too much air will cause the brownie to crumble when baked.

8. Spoon the mixture into the prepared pan and bake for 20 - 25 minutes. Be careful not to overbake the brownies. They are ready when the edges are slightly crusty but the middle is still soft.

9. Remove from the oven. Let cool in the pan before slicing into 12 large brownies to serve.

Tips: as suggested from the book...

* Fructose turns a much darker colour when baked than sugar. The brownie develops a glossy sheen and will not look cooked, when, in fact, it is. Resist the temptation to bake the brownies for too long.

* You can replace the fructose with 1 cup of sugar. 

Have a great weekend everyone! - JD 

Chocolate Peanut Butter Brownies

Chocolate and Peanut Butter when paired together are the perfect match. These brownies are not too sweet, not overly chocolatey, and give that lovely fudge texture, something I can appreciate. The perfect balance to a perfect match.

Chocolate Peanut Butter Brownies

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150g dark chocolate, broken into bits or chopped into pieces

100g butter, cut into pieces

200g (3/4 cup) caster sugar

75g (1/2 cup) flour

2 tablespoons good quality cocoa powder

2 eggs

200g (3/4 cup) crunchy or smooth peanut butter

Pre heat oven to 325ºF (160ºC). Butter and flour the bottom and sides of a square baking pan. Also line the bottom and two sides with parchment paper; leaving a bit to overhang at the sides.

Place the chocolate and butter in a large heat proof bowl over a saucepan half way filled with simmering water. Make sure the bowl doesn't touch the water. Stir with a heat proof spoon until the chocolate melts and the chocolate mixture is smooth.

Combine the sugar, flour, cocoa powder in a large bowl. Add the chocolatey mixture and eggs and stir until just combine. Pour batter into the prepared pan. Spoon the peanut butter over top of the brownie mixture and use a round bladed knife to create swirls.

Bake for 35 to 40 minutes or until crumbs cling to a skewer or knife inserted into the centre. Set aside to cool. Cut into squares and serve.

Coconut Blonde Brownies

Just as good as chocolate brownies, blonde brownies offer a sweetness that can not be denied. Add coconut and you have a chewy brownie that gives it's rich chocolate counterpart some competition. Although this recipe is quite simple my son was there to lend an assisting hand. 

Coconut Blonde Brownies

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1/3 cup melted butter

1 cup firmly packed Demerara sugar (dark brown sugar)

1 large egg, beaten

1 teaspoon vanilla

1/2 teaspoon baking powder

1/8 teaspoon baking soda 

pinch of salt

1 cup cake flour or all purpose flour

1/3 cup of sweetened flaked coconut

Notes: Since I like coconut I was a bit generous with my measurement and added a 1/2 cup instead. Unsweetened may replace the sweetened coconut. You may also add butterscotch or white chocolate chips, walnuts or chopped pecans. I can not stress this enough Demerara sugar is a must... it adds a deep molasses like flavour that golden or yellow brown sugar can not. 

METHOD:

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1. Preheat oven to 350ºF.

2. Then lightly grease and flour an 8x8" square baking pan.

3. In a large bowl, whisk together the melted butter and sugar.

4. Add the egg and vanilla. Whisk until blended.

5. Add the flour, baking powder, and salt. Mix together with a spoon or spatula

6. Add the coconut.

7. Pour the batter into the prepared pan. Spreading it out evenly.
8. Sprinkle the top with flaked coconut.

9. Bake for 20 - 25 minutes or until a toothpick comes out clean. Allow to cool then cut into squares. Serve. 

Notes: I tested the brownies with a toothpick after 20 minutes. I felt that they could use a minute or two longer. In the end I baked them for 22 minutes.

Enjoy! - JW      

Black Bean Brownies

I literally stumble upon this recipe. I was quite intrigued by the use of black beans and no flour to make brownies. If you have a blender or a food processor then making these delicious low fat brownies will be a breeze.  

Black Bean Brownies

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15 1/2 oz can of black beans, rinsed and drained

2 eggs

1/2 cup unsweetened apple sauce

1/2 cup granulated sugar

5 tablespoons cocoa powder

1 teaspoon baking powder

1/8 teaspoon salt

1 teaspoon vanilla

Semi-sweet chocolate chips and or nuts for the topping is optional

Pre heat oven to 350ºF.

Add all of the ingredients into the blender or food processor; mix until all ingredients are well blended and smooth. There should be not be any whole black beans in the batter. 

Spray an 8x8" baking pan with a non-stick cooking spray or you you could butter and flour the pan like I did. Pour the batter into the prepared pan. Top with chocolate chips or nuts if desired.

Bake for 25 minutes or until toothpick comes out clean after inserting it in the centre. Cool for 30 minutes before cutting and serving, otherwise they will fall apart.

Notes: My only issue with these brownies came when I was slicing them. I did let them sit for the required 30 minutes and as I was cutting the knife kept pulling on the brownie which made for a less attractive brownie slice however by the time a slice was devoured that was all forgotten. Other than that these were fantastic and very delicious! - JW  

Fifteen Brownies

For the past 3-4 weeks I have had a luv/hate relationship with the cooker. Both elements stopped working at separate times, weeks apart. Finally today all seems right with the oven as the second element has been replaced. Thrilled with things returning to a normal pace in the kitchen, I couldn't wait to whip something up. The recipe of choice was Jamie Oliver's Fifteen brownies. The famous fuchsia silicone pan from Fifteen London was a gift from my friend whom I took there for dinner. We both ate the five coarse vegetarian menu option and got to meet the Head Chef that night. It was a very lovely dining experience.

Since then that fuchsia pan has been used quite a few times. The sweet thing about the pan is that the recipe is imprinted right on the bottom of the pan. If you haven't been to Fifteen London and do not have his signature bakeware, not to worry, you can find the recipe at Jamie Oliver's website and use whatever pan you have. Just type in bloomin' brilliant brownies in the search banner. The recipe on the website added dried sour cherries and chopped nuts. I didn't add either. Also because I just got a new element in the oven I was being cautious and may have left them in a bit longer than suggested. Still they turned out bloomin' brilliant! Tonight I will serve it with a bit of ice cream and sliced strawberries on the side. -jw

© copyright photos by Jacqueline Williams