Rocky Road Cubes
I know I know I did not want to come anywhere close to being a Food blog, but what can I say - what your resist will persist, isn't it? Last night I read a post on finding the niche to blog. I sat wondering what are my passions and which I am good at it too? Like it cannot be something your passionate about but not good at it. Honestly, after reading that post I was this close to give up blogging and also sobbed so much that I had to have a verbal diarrhea with one of my bffs back in India. She gave me a list of things I am good at and one of it was cooking.
When F was back from work, I told him what I went through in the afternoon and how helpless I felt. Like what is that I am good at? nothing? When he asked me the same question and I kept thinking a lot. I remembered most of my summer holidays used to be in art classes like fabric painting, glass painting, clay designs, tailoring, etc. But sad part is I never pursued any of it after the summer. So, I am not an expert but I love to spend time doing those stuffs. With corporate work experience in Learning industry, I have realized that almost every company I worked for had appreciated my method and procedure writing. But that would be so boring on my blog!
I never have a single draft on my blog, I write live and what I feel when I open the new post. I know I have a far way to go to get organized with content and have a style statement. And nope I am not going to fall for that post I read which demanded that I be an expert in my passion to be a blogger.
As I have a Gourmet Pursuit tab in my blog, I thought I will only share tips and how I learnt to cook for two. But a recipe of my successful trial will not hurt the blog, will it? Thus Munchin' Mondays was born.
Marshmallows - Can you believe the first time I ever got to know about this thing and tasted it was in my early 20s? I used to spend time with two kids of a friend who had returned from the USA and they were used to snacks that were really new to me. Thanks to her and the kids, I became a fan of mini marshmallows. And next thing I was super surprised was a packet of marshmallows - a huge one - just one packet - in a supermarket here in Yanbu! I picked it without a second thought.
It was kept unopened for days, I knew it is packed with calories and it was a big packet and I can't be the one to finish the whole thing. Whenever I offered F, he would not want it. So, I sat to search for recipes and found so many versions of s'mores. I did my own way as I had no crackers with me then. Will share that simple s'mores recipe later. I came across a simple recipe of rocky road bars here and I made it with a little changes because I did not have all the stuffs mentioned there.
You will need:
- 1 Packet of any biscuits (10 nos.) - I used Britannia Milk Bikies
- A handful of mini marshmallows - you can decide to add more or less when you are actually adding.
- Cooking chocolate ( I used 34% cocoa) - 150 gms. You can use your favorite brand.
- Butter unsalted - I used 50 gms and added some olive oil - less than 2 tbsp
- Tropicana Arabic Sweet Syrup - If you have used dark chocolate then add less of syrup. I would like to retain the cocoa flavor.
- Your choice of nuts - I used walnuts, cashews and a few raisins
- Icing sugar for dusting
Make the Rocky Road:
- Add the biscuits in a ziplock bag and use a rolling pin to crush them. Do not make too fine. Leave some bites to make the rock like texture.
- Crush the nuts of your choice in similar way
- Take any square tray or glassware and line it with a foil sheet pressing all four sides.
- Use a thick bottomed saucepan to melt the chocolate, syrup, and butter in the lowest flame. Do not leave it unattended lest the chocolate gets burnt.
- Take the pan off the stove and save some of the melted chocolate in a cup - may be a 1/4 cup
- Now, fold in the marshmallows, biscuit crumbs and nuts
- Pour this mixture into the prepared foil tray ensuring it is spread evenly across the tray.
- Pour the reserved melted chocolate on top
- Cover the tray with a cling film and refrigerate for a few hours or overnight
- Before cutting, dust it with icing sugar - you can use a sieve
- Cut them into cubes using a sharp knife in a sawing action - which will stop it from cracking
- Munch on one before you serve it.. :-)