June 26, 2007

Sarina’s Chocolate Saturns & Ginger Trigs (recipes)

Blog Party #23: Sarina's Chocolate Saturns & Ginger Trigs

Spaced out by the title of this post? You should be! I’ve been bit by the Sci-Fi bug just in time for this month’s Blog Party 🙂 Inspired by The Happy Sorceress’ theme requirements, and some leftover ginger ‘hard candy’ that I had made on Friday, I put the following together…

Chocolatey, creamy, with a sneaky rum assault, I named this cocktail after the ringed planet due to the layers of color that form the longer it sits. Add a several dashes of Angostura bitters to the top and swirl through the froth to heighten the correlation 😉

Sarina’s Chocolate Saturns
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Serving Size: 2

Ingredients:
3 tablespoons banana rum liqueur
1/2 cup milk
1 tsp cocoa powder
1 tsp sugar
dash Angostura bitters

Directions:

1. Place about 4 ice cubes in a blender, add the rest of the ingredients, except bitters, blend until smooth
2. Pour into glasses
3. Top with a few dashes of Angostura bitters
4. Swirl top lightly to create pattern (as shown above)

Last Friday I tried out a recipe for something called ‘Ginger Squares’. Well, I’m not sure what went wrong, if it was me or the recipe. They just couldn’t make up their mind if they wanted to be brittle, fudge, or toffee! 😆 Still the flavour was awesome but I was getting tired of chipping off bits everytime I wanted a sugarfix. I decided to recycle them into a new recipe, not just for the Blog party but also this month’s Leftover Tuesday challenge.

I chopped up the ‘squares’ into chunks, and added oatmeal, wholewheat flour, and lotsa brown sugar to create a hearty, almost granola-like snack. Once it came out of the oven I cut them into triangles, thus the ‘Trigs’ part of the recipe (nothing to do with that other Trig 😛 ) The chunks of hardened sugar integrated quite nicelessly, and the addition of lime sugar prevented the whole concoction from becoming too cloying 🙂 Definitely something I’ll make again! I imagine that it will work just as well with toffee bars, or a caramel crunch-style candy.

Sarina’s Ginger Trigs
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Makes 18 ‘trigs’

Ingredients:

1 cup oatmeal
1 cup wholewheat flour
1/3 cup vegetable oil
1 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt

Filling:
1 cup chopped hard candy (e.g. caramel/toffee)
2 teaspoons wholewheat flour
juice of 1 lime
2 eggs, beaten

Directions:

1. Preheat oven to 350F
2. Mix oil and sugar together
3. Add oatmeal, flour, baking soda and salt
4. Blend until crumbly
5. Reserve one half cup of this mixture and press the balance into a greased 9″ square baking pan
6. Bake for 15 minutes
7. Beat eggs with chopped candy, add flour and lime juice
8. Pour mixture onto baked crust