I tell you its therapeutic.His all time favourite is his Farm Animal Birthday Cake that was made for his first birthday, and he always requests a viewing by oinking like a pig. With his very limited vocab, he has informed me that he wants a "pen-un" (penguin) cake for his next birthday when I asked him.
Anyway, this little guy is my biggest (and smallest) fan. Yesterday I found him in the refrigerator licking hands covered in marshmallow and toasted coconut. There were hand trails throughout the slice. Goo on the fridge door, tell-tale remnants around his mouth...but a giant grin on his cheeky face.
I love that boy.
TOASTED COCONUT MARSHMALLOW SLICE (Taken from Better Homes and Gardens Magazine Dec 2011)
2 cups plain flour
1/2 cup brown sugar, firmly packed
185g butter, melted and cooled
1 tsp. vanilla essence
1/2 cup cold water
2 tsp. geletine powder
3/4 cup caster sugar
1/3 cup shredded coconut, toasted
Preheat the oven to180C.
Grease a 26x16cm slab pan and line with non stick baking paper.
Sift the flour into a large bowl. Add brown sugar and stir to combine. Add melted butter and vanilla and mix until a stiff mixture forms. Spoon into the prepared pan and flatten firmly with a fork until evenly spread.
Bake for 20 minutes or until lightly golden.
Set aside to cool completely.
Meanwhile, put 1/4 cup of the water into a microwavable jug and sprinkle gelatine over. Set aside for 5 minutes or until softened. Cook in microwave on high for 20-30 seconds until the gelatine has dissolved. Set aside to cool.
Put caster sugar and remaining water in a clean bowl and beat on high for 5 minutes until the mixture turns white. Add the gelatine mixture and continue beating for a further 10 minutes or until a thick white marshmallow forms.
Spread the marshmallow onto the biscuit base, then sprinkle with toasted coconut.Stand for one hour or until marshmallow has set. Cut into squares using a large wet knife, dipped into hot water between cuts. Serve.