If you love simple, easy-to-make desserts, read on!
To me, baking is a science, and I applaud anyone capable of using various ingredients and methods to create a masterpiece.
Spending time baking does bring back a whirl of childhood memories. I remember Sunday afternoons; my mum would allow me to try a different recipe to help keep the boredom at bay. Growing up, the kitchen was a sanctuary for young girls. We curiously watched our mums prepare Sunday lunches or weekday dinners. It was like lighting up our souls when we were allowed to contribute! The excitement of measuring and mixing and waiting to see the final result brings back those joyful feelings.
The internet, YouTube, and Google had no room in our past kitchens. Only recipe books and recipes passed down occupied the kitchen table. Life was simpler back then; the only audience was your family, watching and waiting.
Today, baking can be so overwhelming, yet many can argue that it is so easy and accessible. You can click away if you feel like baking a dish from home or from an exotic or faraway country.
Do people have time to bake?
Are recipes being saved and passed down from generation to generation? Are people ordering deserts online?
What’s the trend in baking?
YouTubers are sharing their recipes and encouraging us to subscribe to their channels. How will life be without them? I am grateful for YouTube because I occasionally enjoy creating something from a faraway country, especially if it makes me think of my younger self in my mum’s kitchen.
South African Peppermint Crisp Dessert
Also known as “Transkei mud pie, but called “Peppermint Crisp” by all South Africans, this beloved desert has become part of family traditions and celebrations. It only requires four ingredients to create a big mouth-blowing sensation. The ingredients, unfortunately, are unique to South Africa and may not be available in other countries, but I believe you can substitute anything for anything and make it your own!
THE RECIPE
Two packets of Tennis biscuits – If you don’t have them – Substitute with Graham crackers and desiccated coconut or Henro All Day (UK)
One can of caramel – I realized I didn’t have it and boiled a can of condensed milk for 3 hours and sealed it in hot water. The condensed milk turned into caramel.
2 cups of whipping cream
One packet of peppermint crisp– If you can’t find South African chocolate, you can use any peppermint chocolate.
Make sure to leave some for garnishing.
A flat triangular glass dish or any flat dish!
TIP– This is a non-baking dessert
THE METHOD
Start whipping the cream until it gets thick but still runny (You don’t want a very thick cream).
Mix the caramel separately until smooth.
Add it to the whipping cream and mix.
Chop the peppermint chocolate into small pieces and add it to the whipping cream and caramel mixture.
Layer the bottom of the glass dish with the mixture; add a layer of biscuits and another layer of mixture. Repeat this until you have used all the biscuits.
The final layer should be a mixture.
Garnish with chopped chocolate.
Refrigerate for two or more hours so that the desert can set. Eating it before setting will not taste the same.
SERVE CHILLED AND ENJOY!
Next time you bake, don’t forget to remember!!
Superlady
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