Tick of Yum

It doesn't surprise me that Jo Whitton, from Quirky Cooking, had beaten everyone to the salted caramel craze! I remembered making her Rapadura-Maple Syrup Butter Toffee when she first posted it, in 2011 and LOVING it - but then forgot about it.

It came to mind a couple of weeks ago, as I had bought my first big bag of Rapudura sugar (always used Raw Suga...

Now that winter is approaching - well,  not in South Australia yet - although a little cooler in the evenings, the sun is sunny still - but the portents are there! (sorry - went into an "i'm sick of this warm weather rant then... back on track  now)

So, now that winter is approaching (no rant... see?) the prospect of hard butter is apon us once again.

People often ask me how long butter lasts when you make it yourself - well, the answer is - ages!...

It all started with a brilliant photo of this almost desert like picture I saw on Quirky Jo's fabulous website

Chia pudding.... seemed such an easy thing... Jo had put up a basic recipe and was inviting people to come up with their own.  The more people were posting their ideas, the more I was willing to give it a go. So, off I went, soaking some chia in some almond milk.

Now - rest as...

Monkey bread I hear you ask?  My OS readers - particularly from the USA will be nodding in recognition... Us Aussies will be going.. WHAT?  That was my first reaction when Kylie (a new member to Tick of Yum) sent me a "have you done this" email.

What is Monkey bread?  In short, it is little balls of bread dough rolled in something and put all together to bake.  Then pulled apart again when eaten.

What is usually used as the "something" i...

We had a special dinner for Easter Sunday... just the two of us... got dressed up and cleared the table and everything!

What did we eat?  John made the main and I did the dessert.  I made Quirky Jo's Dairy Free Chocolate Mousse with cranberry "dirt"  (you might notice that Jo used blueberries... what can I say - I LIKE cranberrties and what is ...