My Proper Hot Chocolate

As usual last week was a busy week.

For me it was a week of scouting though I didn’t get to attend either of my regular scouting activities. I did attend a lot of other meetings though. I also spent my weekend at a scouting conference. It was fun and interesting and I’m really glad I went.

Last week I also worked on my recipe for mac and cheese. I haven’t quite perfected it yet but I’m getting there. I have a few ideas of what to change up next and I’m looking forward to having some more this week. I have worked out though that I much prefer the gooey fresh from the pot version better then the baked one.

One of my meetings ended up turning into a big menu planning session. A few friends and I are going to be catering for an event in a few weeks and so we spent the evening working out what we were going to make for it. I really love getting to plan menus for camps. Its always good fun to see what different things I can come up with that you might not expect while camping. We had a challenging brief but I think we got there.

On to this week. This weeks recipe is a treat for me. I don’t make it often but its worth it when I do. Hot chocolate is definitely my favourite hot beverage. There are of course many quick and easy chocolate powders  out there, some good and some needing tweaking, But nothing beats making a hot chocolate with melted chocolate. I was going to save this one for another day but considering the weather today in Brisbane It certainly seems like a good one to share.

Proper Hot chocolate


Makes 1 big cup or two small ones


1/3 cup chocolate melts

1/4 cup Milk

1-2 tsp Vanilla

1/2 tsp nutmeg (optional)

1 heaped tbs Marshmallow fluff

How to:

Place the chocolate and milk in a metal or glass bowl and place the bowl over  pot of simmering water.


Stir occasionally until the chocolate has melted and has mixed well with the milk.


Add in the vanilla and nutmeg and stir through. Continue to heat for another 2-3 minutes.

Remove from the heat and pour into a mug then top with marshmallow fluff.

I hope you enjoy my proper hot chocolate.


Super Simple – Chocolate Covered Ginger

Darrell Lea’s Dark chocolate covered ginger was the stock standard gift for Dad on every occasion until it started getting to hard to get a hold of. So what were we to do? Trying to find gifts for Dad is hard enough without losing our standard gift. Showing the usual Gammie spirit I thought ‘I can make that.’ and so I did.  You can use dark or milk chocolate for this its up to you but our favourite is dark chocolate. 
1 Bag (200g) uncrystallised or “natural” Ginger 
100g Melting Chocolate 
place chocolate in a small metal or glass bowl, place over a bowl of boiling water. stir occasionally until entirely melted.  
Place ginger pieces (a few at a time) in bowl of chocolate. use chopsticks or a fork to roll the ginger pieces around until covered with chocolate.  
once covered place on  sheet of baking paper to dry.  
repeat until you have run out of ginger.  
allow to dry for 15-30 mins or until chocolate hardens. 

My Favourite Basic Brownies

Many years ago I found an article that explained the different effects of the various ingredients in brownies on the end texture of them. Using this article as a guideline, I set about putting together my own recipe. After a couple of tests I got it just to my liking. And I used that recipe for quite a while but then life and work got in the way and I forgot the recipe and reverted to using boxed mixes.
One day my parents were over for afternoon tea and I had made some brownies (from a box) filled with marshmallows. They were lovely and chewy (because of the marshmallows) and Dad raved about them. I had to admit then that I’d just tweaked a box recipe.  Later that night Ben suggested I make my own recipe.
So I started looking up recipes and reading them reminded me of my old recipe. So the next time I made some brownies I used my old recipe and I haven’t looked back.I Hope you enjoy them

Base Brownie Mix
200g Cooking Chocolate
125g Butter
1 cup White Sugar
2 Eggs
1 tsp Vanilla Extract
1 cup Plain Flour
2 Tbs Cocoa
Place butter and chocolate in a large glass or metal bowl and place over medium saucepan 1/3 filled with boiling water (alternatively use a double boiler).
Stir occasionally until all melted and combined.
Stir in sugar then remove bowl from the heat (caution the bowl will be quite hot.)
Once off the heat add eggs and vanilla and stir until combined and smooth.
Sift flour and cocoa over the chocolate mix then gently fold in until just combined.
Line a square baking tin (22 cm sides) with baking paper,  fold in corners if needed to make it sit nicely.
Pour mixture into lined tin and let it spread out to the edges.
 Place in oven on the top rack.
Bake until the middle dosen’t wobble when you shake the tin (around 45 mins).
Remove from the oven and leave to cool in the tin for 5 mins then move to a cooling rack.