Thursday, December 14, 2006

Twinking Lights & Toberlone Experiments

Tonight, we put lights the star and our lights on our tree. Isn't it just too purty? Tomorrow we'll add a garland and some ornaments and by the end of the day on Saturday, it'll be completely decorated. Tomorrow morning we'll also be able to see if any of the cats have taken a fancy to climbing it. One year our largest cat climbed to the top!

After our lights were merrily twinkling, I started working on the recipe for Toberlone Brownies from Nat, another Journal Your Christmas participant. I think I may be missing an ingredient. I double checked the recipe ... and it turned out awfully thick and lumpy. I waited for them to cool (the smell was so tantalizing, the best solution was to vacate the premises for 3 hours to go watch Casino Royale....Mr. Craig ROWR!!) and tried one when I got home. It crumbled something terrible, tasted rich, but very grainy. I am waiting on Nat's feedback to find out what I may have done wrong. Unfortunately, I have no more baking chocolate or Toblerone to give it another try before Cookie Day. I think I'll still set them out & see if anyone likes them...but they are kinda weird!


Julie Ann Shahin said...

What a pretty tree!!!

nat said...

so sorry about that Sweetie- so it must be the sugar! Oh boy, all those transitions in measurments - bohhhooooo

Latharia said...

No worries, hun! I'll try it again! :)

Karen Walker said...

Can you post the remedy for the Toberlone brownies? I have all the ingredients and would like to try them too! Thanks.

Latharia said...

I haven't TRIED the remedy...but I think Nat and I have it worked out!

Toblerone Brownies
from Nathalie Kalbach

14 oz dark baking chocolate
3/4 c butter or margarine
1 1/3 cups sugar
3 eggs
2 cups and 1 T flour
5 ounces Toblerone chocolate
4.5 oz chopped almonds

Chop dark baking chocolate and add it with the butter to a bowl. Set that bowl on a small saucepan filled with some water and melt the baking chocolate and the butter slowly and carefully.
Preheat oven to 355 Fahrenheit.
In large bowl, combine sugar and butter-chocolate mixture. Beat in eggs. Slowly add flour. Chop Toblerone chocolate and mix together with the almonds into the batter. Grease baking pan, add batter and bake for 35 minutes. Let brownies cool completely before cutting!

Karen Walker said...

Thanks. We're into our cookie marathon this weekend, but hope to try these after work on Monday. I'll let you know how they turn out.

crazierinreallife said...

hey I know where that tree is!!!!!