Is it snowing where you are? I feel a tad short changed here in Leeds - there was talk of snow and yet here we are, clear skies and not a flake to be seen. Mind you, snow is one of those things that I think I like until I have to go out in it and then remember that I tend to be unsteady on my feet at the best of times and the addition of a layer of frozen water between my good self and solid ground is not a happy one. And, also, it never stays picturesque for very long, does it?
Although talking of picturesque, I was recently going through some old photos as I transfer the contents of my phone onto my laptop, and I came across one I took a couple of years ago which is my favourite snow scene EVER. Check it out (and then rap my knuckles for saying check it out - I can't carry off that kind of patois):
If that doesn't utterly thrill you...then you are far less geeky than I am and probably have a life which involves going out on a Saturday night as opposed to following the adventures of a nine hundred year old Time Lord.
Anyway, snowy Rocky Road...now, I know most people are probably currently wearing their January hair shirts and therefore won't be interesting in a recipe that falls under the category of "Indulgent Treat" but I am not drinking (polishes halo) which gives me more points to play with (especially at the weekend), so I am all for a bit of chocolatey goodness. My Mum made me some of these to go in my New Year hamper and they are utterly lovely - and incredibly sweet, so a small piece goes a long way. I believe the recipe originally came from Good Housekeeping magazine.
400g white chocolate
25g mini marshmallows
50g dried cranberries
50g ginger nuts, crushed
55g desiccated coconut
Makes 20, 4 pro points per piece
In preparation for the goodness to come, line a rectangular tin of roughly 15cm by 20.5cm with cling film.
Melt the white chocolate: break into small chunks and put into a microwave safe bowl, microwave on full power for a minute and give a vigorous stir. If not fully melted, put back in the microwave for 10 second bursts, stirring after each, until you have a smooth, glossy mass.
Now all you have to do is incorporate the other ingredients, reserving some of the coconut to sprinkle on top. Depending on taste, you could chop the nuts and dried fruit before stirring through.
Pour into the prepared tin and smooth the service before sprinkling with the remaining coconut (and if you've got any edible glitter left over from Christmas, throw some of that on too!) Freeze for about 15 minutes until solid and then cut into squares. Eat, preferably while contemplating some gorgeous snowy vista.
I'm linking this and my recent soup recipe up to Mrs M's January recipe link party.