I discovered this new group called Recipe Swap through Mayuriji. I had enjoyed the SRC so much that I was sure I would love this one too. So I landed up signing up for the group and participating in my first challenge! I feel it is always a pleasure to discover and interact with new blogs. My first blog assigned was Cook at Home by Sarah. As soon as her blog was assigned, I got to digging into it, scouring through pages after pages trying to decide what to cook from her blog.
Meanwhile, I received an email from her to make things more interesting. A mini interview for me! The whole thing got me so excited… 😀 While I replied to her questions, I made sure I threw her a rapid fire round too… Do hop onto her post to see what she cooked from my blog plus what she had asked me. Wouldn’t you want to read what she replied to my questions? Then here it is:
Sarah’s blog is a testimony of how beautifully she manages her gluten and dairy intolerance. All the recipes are really easy and sounds delicious too. I feel she is a peanut butter fan – one search and I was dumbstruck by how many choices it threw up! I bounced back and forth between several recipes including the turmeric chia omelettata and these peanut butter cookies. In fact, I had almost finalized on the cookies when I thought, “Why not do another round of the blog?” So digging in further, I landed up on these crackles. They instantly reminded me of the Lamingtons I had baked some time ago.
As per her post, these crackles are essentially Australian primary school treat, so much that this simple delicacy has a place in everybody’s childhood there. I had all the ingredients too in hand, and I was sure the kids would love it. Initially I thought of roping in the girls to make it, since they are off from their school now, but I changed my mind and did it myself. Call me selfish – I made this on a sick leave, I wanted to finish doing it fast, and click it before the sun would go away, so if I get them in, they would slow down the whole process and I wouldn’t get my job done. 😀
So while they were busy with their abba aka HD, I quickly melted the chips and folded in the remaining ingredients. I did do some minor changes – ie. used up the whole pack of chips and added fresh coconut instead of desiccated one. I froze them for 15 minutes before I took a few out to finish my shoot and then let it set properly. Hehe… It took two days for the whole batch to disappear one by one from the fridge. You could even make these into mini cases to sent these off for the children’s school party or any gatherings. These will surely be repeated when the kids want them.
- 1 pack 275 gm chocolate chips
- 2 cups puffed rice cereal
- 1 cup grated fresh coconut
- Line a 12 muffin pan and set aside.
- Melt the chocolate chips on low heat till smooth.
- Add the cereal and coconut and mix to coat well.
- Divide equally into each of the liners.
- Rest in the refrigerator for an hour, for the crackles to set.