Chocolate is the answer…it doesn’t matter what the question is. I’m thinking about making that my motto because chocolate is definitely what I turn to when I’m stressed or need to forget about my worries for a while.
Yes, I know chocolate isn’t good for you but it must be better than drugs or alcohol so I’d happily be a chocolate addict any day. Work and life in general has been frantically busy recently so I have stepped away from Writers Boot camp for the moment and I will hopefully get back to it if things calm down in time.
The August issue of Good Housekeeping hit the shelves on Monday and you will find me, Lexi and Emma on page 122. There isn’t actually a page numberan advertorial so find page 120 and then go another 2 pages to your right. I had such a blast doing that shoot (despite being camera shy) and met loads of awesome people. Bianca Comer is a lovely makeup artist and Neville Lockhart is a fabulous photographer (who gets a little twitch every time he is asked to shoot in a chrome filled kitchen).
I made these Oat and Chocolate Cookie Bars over the weekend because I NEEDED to bake (to make me feel sane again) and they turned out great. The recipe was originally seen on Table for Two blog but I swapped out one cup of sugar for coconut and it turned out great.
Oat and Chocolate Cookie Bars
250g butter, at room temperature
5ml Nomu vanilla extract
2 eggs, at room temperature
5ml bicarbonate of soda (1 level teaspoon)
397g condensed milk
200g dark chocolate
5ml vanilla extract
Preheat oven to 180 degrees celcius and line 20x30cm roasting pan with baking paper leaving enough around the edges for the paper to hang over the sides. Beat butter and sugar together until creamy before adding eggs one at a time, scraping down the sides of the bowl between each addition. Sift flour into another bowl and stir remaining dry ingredients into it. Add vanilla to milk and set aside. Scoop dry ingredients into butter mixture, alternating with small quantities of milk. Repeat until both the milk and the flour mixture has been incorporated into the butter and eggs. Press two thirds of the oat mixture into the bottom of the roasting pan and set aside while you make the filling.
Place all the filling ingredients in a large microwave safe bowl and microwave for 2 minutes on 100% power. Remove from microwave to stir well then microwave for another 2 minutes. Stir again then pour chocolate mixture onto uncooked oat mixture in roasting pan. Crumble remaining oat mixture over the top (there will be small areas that won’t be covered but mixture will spread) and bake for 25 minutes until golden brown and done. Leave to cool in the tin as it will fall apart if you take it out while still hot. Lift paper out of roasting pan and cut into bars or squares and store in airtight containers for up to 2 weeks. Makes 30 squares.