The Knitting Coven : Witch I like!!!
We were all knitting different things, so in random blogging order:
Cathy wasn’t knitting, she was cross-stitching, beautiful roses.
Sharon was wearing her Grrr V-neck vest, which is divine!! And knitting a top from the Zhivago book.
Katt helped Suzi and I make some stitch markers. I am a bit pathetic but I should get better with practice. I need some split ring things though. She finished her lovely green child’s jumper too.
Oh and Margaret was knitting the lovely cat bed from the S’n’B book and I failed to remember what else everyone was doing. I should write things down.
I had a lot of clothes on lay-by and I picked them up yesterday !! I pranced about in my new clothes at home until overcome with exhaustion. ( That took all of 5 minutes!!) There are 5 tops and a pair of trousers. I can add them to my clothes spreadsheet – yes I have a spreadsheet of my clothes where I divide them into Type ( tops: short sleeved, long sleeved, plain, print etc) and then Colour ( Light Green, Lime, Aqua, Turquoise, Olive, Mint etc) It makes me happy!!! The Labradors make me happy. We are still playing with their Secret Pal Squeaky Toys, which have neither lost their squeaks, nor been devoured. The picture today is what I see when I look out the back door and have to throw Harki's toy up to her. It is a way away, so I have cropped the boogelly bits out.
Here is the recipe for the frozen dessert we talked about yesterday at the Knitting Coven, and Cathy has posted her Rhubarb Cake too!!
Very Chocolatey Frozen Dessert Cake
- 200g milk chocolate
- 300-400 g Maltesers
- 4 tbspn cocoa powder
- 160 ml thickened cream
- 400g white marshmallows, chopped
- 500ml vanilla ice-cream
- 500ml chocolate ice-cream
- Extra whipped cream
- Extra crushed Maltesers
*You can vary the type of ice-cream you use to suit your taste, and even the type of confectionery too : Honeycomb, Cherry Ripe etc.
Line a 20 cm springform tin with cling wrap and then the bas with a circle of baking paper. To make the base, cover it with one layer of Maltesers. Make it fairly firm. Save leftover Maltesers for the topping. Melt the chocolate gently and then drizzle over the base in a spiral from the centre out. Chill.
Remove the vanilla ice-cream from the freezer to soften while you make the fudge sauce. Put all the ingredients into a pan over a low heat and stir for about 5 minutes until melted and smooth. Cool slightly then beat till very smooth. Spread an even layer of ice-cream over the base and then pour ¾ of the sauce over it. Freeze for 1 hour.
Remove the chocolate ice-cream from the freezer and allow it to soften and then arrange scoops over the top. Dollop cream in between in any spaces, sprinkle over some crushed Maltesers and then drizzle over the remaining sauce.
This will keep, well wrapped, in the freezer for 3 months.