Tag Archives: chocolate

Fabulous Fridge Cake

The 73rd of 100 recipes chosen from the blog to go into my cookbook, this one is perfect to while away time with little people on a dreary weekend and…a fabulous result for your (minimal) efforts – spec-tac-u-lar!

Definitely one to do with little people, this is absolute child’s play to make and frankly, is waaaaaaay more fabulous than I could possibly have imagined! Seriously naughty and very moreish – one to put on the ‘regular’ list – just do it!

Serves 6 – 8

What you need…

1 x loaf tin/plastic container

50g dark chocolate

50g milk chocolate

100g butter

2 tablespoons golden syrup

150g digestive biscuits

25g mini marshmallows

15g Rice Krispies

What to do…

Melt the chocolate, butter and syrup together in a heatproof bowl over a steamer in a saucepan of simmering water.

Pop the digestive biscuits in a self-seal plastic bag and bash them into rough rubble with a rolling pin (small children love this bit!)

Line a loaf tin with cling film, leaving plenty hanging over the sides.

Tip the digestive biscuit rubble into the melted chocolate mixture and then add in the mini marshmallows and Rice Krispies. Mix together until they are evenly coated with chocolate .

Pour the mixture into the loaf tin and use a spatula to press it down.  Pop into the fridge for a few hours.

Cut into lovely hard slices of heaven – honestly, it is ridiculously awesome.

Tips…

If you don’t fancy marshmallows (although they are lovely) replace them with raisins or soured cherries.

I am reliably informed (by Ben) that a splash of Baileys Irish Cream liqueur adds a very well received grown up dimension to this already wonderful ‘cake’.

Inspired by…

Lisa Faulkner

How easy…

Child’s Play – literally!

 

Torta Di Cappuccino

The 62nd of 100 recipes chosen from the blog to go into my cookbook, this seductive dessert is literally temptation on a plate!

OMG!!!! This is a totally luscious ‘tart-mousse’ – I’m not sure which category it fits in but I can tell you this – a dark chocolate digestive biscuit base is topped with something in between a cake and a mousse that is richly flavoured with coffee and chocolate – the combination is staggeringly gorgeous, I mean staggeringly!! And somehow, as much as it’s rich, it’s also light: temptation on a plate. If you feel like sharing (I’d urge against) you can make it a day in advance of a dinner party or friends coming for supper.

Serves 8 – 10 (or perhaps just 1!)

What you need…

23cm diameter spring, form cake tin, lightly buttered

for the base

375g dark chocolate digestive biscuits

3 tablespoons double cream

75g butter, melted

for the topping

500g mascarpone

140g caster sugar

3 eggs

100g chocolate (ideally 70% cocoa solids), broken up

3 tablespoons Kahlua

125ml espresso or REALLY strong coffee

Icing sugar, to decorate

Chocolate coffee beans, to decorate

What to do…

Preheat the oven to 180°c / 350°f / gas 4.

To make the base, whizz your biscuits in a food processor to create crumbs, then mix with the cream and melted butter. Tip the biscuit mix into the cake tin, spread evenly and press down so the mix is good and solid. Pop in the fridge whilst you do the rest.

Put your chocolate into a heatproof bowl and then into a steamer over a pan of simmering water to gently melt.

Using a handheld electric whisk, beat the mascarpone and caster sugar together in a large bowl until soft and light.

Break the eggs into a small bowl and beat lightly with a fork. Gradually add to the mascarpone mixture, whisking the whole time.

Go back to your melted chocolate and mix in the Kahlua and coffee. Then add to the mascarpone mixture, whisking continually to ensure that all the ingredients are evenly blended.

Pour over the biscuit base and bake in the oven for 50 minutes or until the centre is set (no jiggling) and the top is evenly brown.

Leave to cool and when cold, transfer from the cake tin to a pretty serving plate. Decorate with sifted icing sugar and chocolate coffee beans, either scattered haphazardly or in a ring around the edge of the dessert. Take one slice of your Torta di Cappuccino, just to make sure that it’s OK. Enjoy the sheer, delectable enjoyment of that moment and then decide if you like the people you’re with enough to share it with!!!!

Inspired by…

Rachel Allen

How Easy…

It’s not difficult at all. I feel that is should have been, given the end result but no, it was very straight forward.

American-Style Buttermilk Pancakes

Savoury with Smoked Salmon and Dill Sauce and Sweet with caramelised Bananas and Chocolate/Caramel

The 41st of 100 recipes chosen from the blog to go into my cookbook, this one celebrates Shrove Tuesday but with a couple of totally gorgeous, alternative recipes to the norm!

When I first found this recipe, Shrove Tuesday was fast approaching and I decided to take a departure from the traditional pancake batter and instead try this American-style pancake recipe instead and…. it was sooooo worth it! In our indulgent taste test (in the name of blog research) we tried both savoury pancakes with smoked salmon and dill sauce followed by pancakes with caramelised bananas and either chocolate or caramel spread. Wow!!!!! (John’s first five words) Fluffy and light, smooth and indulgent, I’m afraid the days of traditional pancake batter may well be behind me, these are absolutely terrific and feel like an utter treat.

Makes 6 – 8 pancakes, depending on how big you like them

What you need for the buttermilk pancakes…

150g plain flour

½ teaspoon baking powder

½ teaspoon cream of tartar

1 tablespoon caster sugar

Pinch of salt

2 large, happy eggs, separated

284ml carton buttermilk

Knob of butter for frying

What you need for the smoked salmon and dill sauce topping…

1 large, happy egg yolk

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard

1 dessertspoon caster sugar

Pinch of salt

150ml rapeseed oil

Small bunch dill, finely chopped

Juice of ½ lemon

Smoked salmon (100g tops 3 pancakes)

A few dill sprigs, lemon wedges and creamed horseradish to serve

What you need for the caramelised banana and chocolate topping…

Per pancake:

Sprinkling of caster sugar

1 banana, sliced thickly,

Either Dulce de Leche (milk caramel spread) or chocolate spread or Nutella

Dollop of ice cream to serve (we had brandy ice cream – recipe already blogged – which was incredible but vanilla would work well)

What to do…

Make the Dill sauce up to three days in advance.This means that you can just enjoy the pancake-making on the day that you want to eat them.

Put the egg yolk, vinegar, mustard, sugar and salt into a mixing bowl and use your handheld electric whisk to beat until a foam is beginning to form. Very slowly pour in the oil, whisking the whole time, to create a thickened Hollandaise-style sauce. Stir in the dill and lemon juice, cover with cling film and pop in the fridge until needed.

For each warmed pancake, dollop on around a dessertspoon of dill sauce and spread over the pancake. Arrange or plop on as much smoked salmon as you fancy and garnish with a few dill sprigs. Serve with lemon wedges and a little creamed horseradish on the side: wow and awesome!!!!

And to the pancakes!In a medium mixing bowl, use your handheld electric whisk to beat the egg whites until they form soft floppy peaks. Set aside. Unplug the whisk and rinse.

Mix the flour, baking powder, cream of tartar, sugar and salt in a large mixing bowl. Add the egg yolks and mix in. Slowly pour in the buttermilk, using your handheld electric whisk to mix it in thoroughly, forming a thick, smooth batter.

Add one tablespoon egg whites to the batter and use a balloon whisk to incorporate. Add the rest of the egg whites in two batches, again using the balloon whisk to gently incorporate, creating a light, fluffy batter.

Heat a large frying pan over a moderate heat and lightly grease with butter. For each pancake, drop in a ladleful of batter, smoothing it down a little with the back of the ladle to create pancakes that are about 10cm wide and 1cm thick. Cook for 2 – 3 minutes on each side and then keep warm in a low oven whilst you cook the rest. Add your choice of topping and either slowly indulge or demolish with relish!!!! (We tried the first approach but quickly made the transition to the second!)

For the caramelised banana and chocolate topping.  Warm a small frying pan over a moderate heat with the sprinkling of caster sugar covering the bottom of the pan. As soon as the sugar has melted, chuck in the banana slices. As soon as the melted sugar turns red, flip the bananas and cook for a couple of minutes until they are well caramelised. Don’t muck about with them as they’ll break up. Remove from the heat and set aside whilst you spread your choice of chocolate or caramel spread over your warmed pancake. Tip the banana slices over the top and then dollop on your ice cream. Roll your eyes in the ecstasy that is this pancake – guard it against jealous housemates!

Tip…

This quantity of the dill sauce is enough for 6 – 8 pancakes, but if like us, you only use up half the batter for savoury ones, the sauce will keep in the fridge for 3 days and is brilliant served with grilled or roasted fish.

Inspired by…

Delicious magazine

How easy…

Really easy and very worth it. I’d definitely make the dill sauce in advance though as there was a lot of washing up!

 

 

 

 

 

 

 

 

Chocolate Cocktail (oh yeah!)

What a fabulous combo: two of my favourite things – chocolate and cocktails! This one is simply divine. Really, it should be sipped elegantly but it’s quite difficult to restrain from the silken, velvety loveliness that is this delectable chocolate cocktail as it glides around your taste buds and slips down the throat. And it’s not sickly and does have that essential gentle ‘kick’! The first batch was checked out with Maddie, which was not received well by Connagh so, being the good mother that I am, a second batch will be consumed this evening! Oh, and chocolate vodka – there’s a thing to behold!

Makes 4 delicious little numbers

What you need…

for the sugar syrup

200g sugar

200g hot water from the kettle

for the cocktail

50g dark chocolate (70% cocoa solids)

175ml vodka

5 tablespoons sugar syrup (made in advance – see below)

40ml brandy

10 cubes of ice

A drizzle of single cream (optional)

What to do…

First, make up the sugar syrup. Tip the sugar into a jug and then pour over the hot water. Use a balloon whisk to dissolve the sugar into the water. Decant into a bottle, cool and then keep in the fridge until required for this and other recipes! It keeps indefinitely.

Also to be prepared in advance is the chocolate vodka. Melt the chocolate in a bowl sitting in a steamer over a saucepan of simmering water. Allow to cool slightly and the tip into a screw top jar with the vodka. Pop on the lid and shake like mad to mix together. Store somewhere cool until required – it keeps for weeks (if left alone!)

To serve, mix the chocolate vodka with the sugar syrup, brandy and ice together, either in a cocktail shaker if you have one or a large jug. Divide equally between 4 martini glasses. Drizzle over a little single cream, if you fancy. Serve, indulge, enjoy. Consider for a moment whether it would be worthwhile creating a large stock of chocolate vodka so that this cocktail is readily available! Cheers!

Tip…

Always keep a batch of sugar syrup in the fridge – it makes life so much easier if you suddenly fancy this or another cocktail, i.e. a mojito – it’s a staple in our fridge!

Inspired by…

Rachel Allen

How easy…

Rather too easy really, but if one is to have bad habits this is a good one to have!

Chocolate Easter Cake

Yesterday’s total naughtiness! This most chocolatey of chocolate cakes is based on the same recipe used in the 365 Celebration Cake except I doubled the amount of chocolate butter cream to accommodate the fact that I sliced each sponge in half to create 4 layers of sponge and 3 layers of chocolate butter cream. And inside……a hollow was cut out of the cooked sponges to make room for a jumble of easter eggs and chocolate bunnies to tumble out when the first slices were cut…. The nest was the result of 3 Cadbury’s Flakes being chopped and arranged, stuck together with melted milk chocolate and a pile of mini eggs: Happy Easter!!!!

Chocolate, Coffee and Vanilla Layer Cake

A lovely flavoursome cake that combines some of my favourite flavours: vanilla, caramel and coffee, all wrapped up in chocolate – a lovely treat although no occasion is particularly required….just an appetite for a big slice of naughty cake!

Serves 8 – 10

What you need…

3 x 20cm sandwich tins, buttered and lined with baking parchment

225g butter, softened

225g golden caster sugar

225g plain flour

3 teaspoons baking powder

4 large, happy eggs, lightly beaten

1 tablespoon coffee extract

2 teaspoons vanilla bean paste

1 teaspoon sea salt

200g dulce de leche (milk caramel spread)

Chocolate stars and edible gold dust (optional, to decorate)

for the glaze

200g dark chocolate, chunked

30g butter

2 tablespoons cocoa powder, sifted

4 tablespoons coffee extract (or VERY strong coffee)

6 tablespoons golden syrup

What to do…

Heat the oven to 180°c / 350°f / gas 4.

Into your food processor, tip the butter and golden caster sugar and whizz until pale and fluffy. Whilst still whizzing, gradually pour in the egg, thoroughly incorporating each bit before adding any more. Tip in the flour and baking powder and whizz until thoroughly mixed.

Remove one third of the mixture and put it into another bowl. To this third, add the coffee extract and mix in thoroughly. Pour into one of the sandwich tins. Set aside.

Into the remaining mixture in the food processor, add the vanilla bean paste and whizz until mixed in. Divide between the two remaining sandwich tins. Bang all three tins on your work surface to level the mixture in each and then pop all three in the oven to bake for 25 minutes. Turn out onto wire racks to cool.

For the glaze, put all the ingredients into a heatproof bowl and set in a steamer over a pan of simmering water. Leave until melted, then whisk together and set aside to cool.

Mix the salt into the dulce de leche. Put a vanilla sponge onto your cake stand and spread half the dulce de leche over the top. Place the coffee sponge over the top and spread the remaining dulce de leche over the top before adding the remaining vanilla sponge.

Once the glaze is cool but not fully set, use a small palette knife to cover the top and sides. The glaze is quite forgiving so you can take your time with this, doing it little by little, going around the a few times to build it up.

Allow it to set until tacky and then sprinkle over the gold dust, before decorating with stars.

Cut nice, big fat slices and enjoy…..

Inspired by…

Not sure: the recipe was clipped from a magazine

How easy…

Very easy for a pretty spectacular shape even if, like me, you’re not good at the presentation aspects of the recipe

Venison with Red Wine & Chocolate Sauce (oh yeah!) with Celeriac & Apple Purée

O M G! This is so very, very special! Delectable, delicious, de-lovely – absolutely incredible! OK, enough adjectives! This is a dish worth celebrating – venison can be dear (or deer – see what I did there!!). I paid £17 for 600g which serves 4 so that’s £4.25 each which I didn’t think was too bad given the ‘off-the-scale’ enjoyment that was registered: the meat is so succulent and very flavoursome without being ‘gamey’. Paired with the rich red wine and chocolate sauce and complemented by the sweet, crisp celeriac and apple purée: a better trio I cannot imagine! An ideal dinner party dish, this is so good and not at all difficult (especially if you prepare the sauce and purée in advance); you simply must give it a go!!!! (Don’t let the long ingredients list put you off – it’s sooooo worth it!)

Serves 4

What you need…

600g venison loin

Rapeseed oil

1 tablespoon juniper berries, crushed

2 thyme sprigs

2 garlic cloves, chopped

50g unsalted butter

Sea salt and black pepper

for the sauce

Rapeseed oil

2 shallots, peeled and chopped

2 garlic cloves, chopped

2 thyme sprigs

1 bay leaf

1 teaspoon juniper berries, crushed

1 teaspoon black peppercorns, crushed/grinded

300ml robust red wine

200ml water from the kettle

1 chicken stockpot (I use Knorr)

50g dark chocolate, grated

25g cold unsalted butter, chunked

Pinch of salt

for the purée

1 celeriac head, peeled and chunked

500ml semi skimmed milk

500ml water

2 Bramley apples, peeled, cored and diced

1 tablespoon caster sugar

25g unsalted butter

Pepper (white’s better as it blends in but I only had black, which works equally as well)

What to do…

So, we’re going to turn the ingredients list all around: first making the chocolate sauce and then the purée, both of which can then be popped in the fridge for use later in the day or even the following day.

To the sauce: heat a splash of oil in a saucepan over a moderate heat. Add the shallots and garlic and sauté for 5 minutes, until they start to caramelise.

Add the herbs, juniper berries and peppercorns and sauté for a further 2 minutes. Pour in the wine, bring to the boil and simmer until reduced by two-thirds. Meanwhile, make a strong chicken stock by using a balloon whisk to dilute your chicken stockpot into the hot water. Add the stock to the pan, bring back to the boil and then simmer until reduced by half.

Into a jug, tip the grated chocolate. Strain the sauce into the jug and then plop in chunks of butter. Use your balloon whisk again dissolve both the chocolate and butter into the sauce. Season with a pinch of salt. Taste, say ‘wow’ and vow to leave the sauce alone until it’s on your plate with the venison! Cover with cling film and set aside until needed.

Next the purée: pop the celeriac into a large saucepan with the milk and water. Bring to the boil and then simmer gently until the celeriac is soft. Into your blender pour a couple of ladles of the cooking liquid and then, using a slotted spoon, add the celeriac chunks. Set aside. Pour the remaining cooking liquid into a jug and set aside.

Wipe out your pan and pop it back onto the heat with a splash of water, the apple and sugar. Simmer gently until the apple is soft and beginning to break apart. Use a spatula to scrape the lot into the blender with the celeriac. Whizz until smooth, adding more cooking liquid if needed. Add the butter, season, whizz, taste and adjust the seasoning if necessary. Set aside until needed.

That’s most of the ‘work’ and mess done. At this stage you could cool both the sauce and purée and pop them in the fridge until tomorrow if you were preparing in advance for a dinner party. I made mine in the morning and then just left them on the worktop side until I was ready to cook dinner in the evening.

To the main event: preheat your oven to 180°c / 350°f / gas 4.

Rub the venison loin with oil and season liberally with salt and pepper. Also, rub in the juniper berries all over the meat. Heat a large ovenproof frying pan over a high heat, add the venison and sear on all sides for 5 minutes, until golden brown. Add the thyme, garlic and butter to the pan and baste the venison for 2 minutes. Cover the meat with foil and then transfer the pan to the oven for 8 minutes. Remove from the pan and rest, still covered by the foil, on a warmed plate for 10 minutes.

Whilst all that is going on, have your sauce and purée and sauce in separate saucepans over a low heat just to warm through.

Carve the venison into thick slices; try not to dribble in anticipation. Onto each diner’s plate, plop or swirl some purée, arrange a few venison slices on the top and then drizzle with the sauce. Enjoy with a simple green vegetable and a lovely glass or two of red wine. Consider for a moment how wonderful life can be! Enjoy!

Tip…

I found the size of the venison too ungainly to deal with as one piece so chopped it in half….worked for me!

Inspired by…

Lisa Faulkner

How easy…

Really easy. And if you prep the sauce and purée in advance, the actual cooking of the venison takes no time at all and is a sinch!

Venison and Cranberry Casserole with Red Wine and Chocolate

Rich, festive and indulgent – what a fabulous casserole this is – the venison, so tasty, is cooked so that it falls off the fork, melting in the mouth; and the sweet cranberries provide a perfect foil to the meat, with no hint of their original tartness. The last minute addition of dark chocolate gives the sauce a glossy finish and that little something extra! Enjoy – it’s wholesome and indulgent all at the same time!

Serves 6 – 8

What you need…

250g rindless smoked back bacon, chopped

3 tablespoons plain flour

Sea salt and black pepper

1.5kg lean venison, diced

2 – 3 tablespoons rapeseed oil

16 whole baby onions

3 fat garlic cloves, chopped

250g button mushrooms, cleaned

1 bay leaf and 1 small bunch parsley, tied together

1 x bottle robust red wine

225g cranberries

2 tablespoons soft light brown sugar

300ml beef gravy

50g dark chocolate (70%+ cocoa solids)

What to do…

Start the day before you want to enjoy your casserole. In a large saucepan, dry-fry the bacon over a moderate heat until crispy. Remove with a slotted spoon and set aside on kitchen paper. Tip the flour into a plastic bag, season well and then throw in the venison, tossing the bag around so that the all the venison gets covered in the seasoned flour.

Into the saucepan, heat half the rapeseed oil and cook the venison in batches until browned, adding more rapeseed oil as required. Using your slotted spoon, remove the venison as it browns and set aside.

Tip the onions and garlic into the pan, stirring and cook for 5 minutes. Add the mushrooms and cook, stirring occasionally for a further 5 minutes.

Return the venison and bacon to the pan and add the herbs and red wine. Slowly bring to the boil, cover and simmer for 1 hour. Leave to cool, then pop in the fridge overnight.

The next day, add the cranberries, sugar and gravy, season and mix well. Partially cover and simmer for about 40 minutes or until the cranberries are soft. Break up the chocolate and stir in until it’s all melted and evenly distributed. Taste your casserole – you may need to add a little more sugar to counter the tartness of the cranberries.

Serve this lovely rich, festive and heartwarming casserole with buttery mashed potato and some greenery!

Inspired by…

Woman and Home magazine

How easy…

Not difficult, but quite time consuming on day one. Absolutely worth it though and I like the fact that you get all the messy and ‘arduous’ stuff done the day before you’re going to enjoy this lovely casserole.

 

 

Mayan Chocolate Pots & Tequila-Glazed Orange Madeleines

Ooooh, these little chocolate pots are really va va voom! The rich dark chocolate has a little more than a hint of warmth provided by allspice, cinnamon and cayenne: hidden depths that add to the pleasure of delving into these lovely little pots of naughtiness. And then, the Madeleines: their elegant appearance and light, delicate flavour are enhanced by a gentle orange flavour and then the party arrives with the distinctive kick of tequila (in the icing – a new one on me!) A really lovely and different pud that’s dead easy to knock up and can be prepared in advance!

Serves 6

What you need…

200g 70%+ dark chocolate, chunked

½ teaspoon ground allspice

½ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

Pinch of sea salt

6 happy eggs, separated, plus a further 2 egg whites

Pinch of cream of tartar

40g golden caster sugar

A handful of slighty crushed pistachios or cocoa nibs

for the Madeleines

1 x Madeleine tin, lightly buttered and dusted with flour

100g plain flour

100g caster sugar

100g unsalted butter, melted and cooled

2 eggs

Dash of vanilla extract

Zest of 2 oranges, finely grated

1 tablespoon orange juice

Pinch of sea salt

25g icing sugar

10ml aged Tequila

What to do…

Preheat your oven to 170°c / 325°f / gas 3.

Starting with the chocolate pots, place the chocolate, spices and salt into a heatproof bowl set over a small saucepan of simmering water over a low heat. Gently melt, stirring occasionally. Remove from the heat and allow to cool slightly.

In a large bowl, use a handheld electric whisk to beat the egg yolks until thick and creamy. Then, tip into the melted chocolate and beat to thoroughly incorporate. Set aside.

In another bowl, whisk the egg whites until frothy. Add the cream of tartar and continue whisking, gradually adding the sugar, one spoonful at a time, until soft peaks form.

Using a metal spoon, add one third of the egg whites into the chocolate mixture and beat like mad to loosen. Then gently fold in the remaining egg whites until just combined, with no white streaks. Divide evenly between 6 serving bowls, glasses or in my case, coffee cups. Cover with cling film and pop into the fridge for at least 3 hours.

For the Madeleines, tip the flour and sugar into your food processor and whizz to mix together. Pour in the melted butter, eggs, vanilla, orange zest and juice plus the salt.

Put a heaped tablespoon of batter into each of the moulds in the Madeleine tin and bake for 15-20 minutes, until golden and springy to the touch. Remove from the oven and set aside to cool.

Meanwhile, mix together the icing sugar with the tequila and then, when the Madeleines are cool, dip them into the boozy sugar and leave to cool and set on a wire rack, scallop-side up.

Top the chocolate pots with pistachios or cocoa nibs, if using and maybe a little sea salt. Serve to the delight of your fellow diners with a couple of Madeleines each – gorgeously naughty – enjoy!

Inspired by…

Good Things magazine

How easy…

Really easy and the joy of it is that this dessert can be prepared in advance – the Madeleines store nicely in an airtight tin and the chocolate pots will keep in the fridge for a couple of days – result!

 

 

Bear’s Knock Out Chocolate Mousse

OK, so this isn’t strictly cooking but I’m forgiving myself on the basis that we are moving house and I’m not a super hero! Also, this mousse is luscious, divine, ridiculously easy and delivers instant gratification! Sooooooo rich, dense and simply delicious, the recipe comes from adventurer, Bear Grylls in answer to the question, “What would be the one recipe you would pass on?” I’ve made two, but you could easily make four, using shot glasses, serving them with raspberries perhaps. Whatever way you choose, give this mousse a whirl – I dare you not to fall in love with it!!!!

Serves 2

What you need…

2 eggs

4 slightly heaped tablespoons cacao powder

4 tablespoons maple syrup

2 tablespoons coconut oil, melted and cooled

1/2 teaspoon vanilla essence

What to do…

Pop all the ingredients in a bowl. Use an electric handheld whisk to beat all the ingredients together until the mixture is smooth.

Divide between either 2 or 4 pretty glasses. Pop in the fridge to chill.

Take a teaspoon, dig in, revel in the rich lusciousness of this gorgeous mousse. Repeat until it’s all gone. Feel blessed that something so simple is sooooooo good!

How easy…

Ridiculously – it takes literally 3 minutes

Inspired by…

Adventurer, Bear Grylls