Chocolate Gypsy Creams

Happy Thursday Lovelies

I had a cosy breakfast this morning.. homemade orange marmalade on toast.. with of course.. a mug of tea. For some reason I needed it as I feel quite tired. Perhaps its all the extra work I’ve been doing… or maybe I’m not quite over the bronchitis yet. Im not getting any younger

Photo 1943

Well I've made this weeks shopping list.. Its not a big one... but I had to be sure I hadnt forgotten anything... especially baking ingredients.. as this week Im getting my groceries delivered. The push towards the festive season is underway...

Photo c1940

After putting in my grocery order.. I made another call to our Butcher to order our Thanksgiving turkey. Im a bit late this year as I was waiting for the prices to drop.. which they have

As usual.. per MrD's request.. I have probably ordered one thats far too big.. but none of it will go to waste.

Photo: 1942

With that out of the way.. it was time to give the kitchen  it weekly deep clean..

and for dinner we had a quick and easy Spaghetti and Meatballs using  some of the homemade meatballs I had in the freezer

For dessert... we had a new recipe for Gypsy Creams.. filled with a lovely Chocolate Mocha Filling

Gypsy Creams

These rather delicious sandwich cookies are made using a 1942 Marguerite Patten recipe. This being a WW2 rations recipe, it really is a great basic oatmeal cookie that you could totally dress up with spices. But.. paired with a homemade buttercream.. they are absolutely devine.

I used a 1942 Better Homes and Gardens Chocolate Mocha Frosting recipe for the filling and it was delicious

I did make a mistake though.. (Hubby says it was a wonderful mistake).. I made them a bit big. But seriously... who cares?

2 cups rolled oats

1 cup plain flour

1/2 cup sugar

1 teaspoon bicarbonate of soda

2 oz margarine

2 oz lard

1 tablespoon syrup

1 tablespoon water

• Mix the dry ingredients
• Melt the fat, syrup and water together without boiling
• Add to the dry ingredients to form a stiff consistency. 
• Make into small balls about the size of hazelnuts. 
• Flatten slightly
• Bake in a moderate oven for 10-15 minutes. 
• When golden brown, cool on a wire tray. 
• Sandwich together with a filling of butter icing, flavoured according to taste with chocolate, orange or vanilla.
•  A little dried milk and syrup helps to stretch this filling.

Wartime Porridge

Today felt quite chilly...and we had some unexpected rain.. so its quite damp. Perfect weather for our first official porridge breakfast of the Autumn season.

This wartime recipe comes from The Ministry of Food.. and found in Eating for Victory.. a collection of MOF leaflets. It offers two variations of the porridge breakfast.. and I choose the recipe using rolled oats

I like mine as written... but MrD prefers his with a little added milk and sugar

6-8 oz. rolled oats or barley flakes
2 pints water
1 teaspoon salt

• Mix the rolled oats or barley flakes with a little of the cold water. 
• Boil the rest and pour on to the oats or flakes stirring well. 
• Return to the pan. 
• Add the salt and boil the porridge for 5-10 minutes, stirring at intervals.
• If thick porridge is preferred use the larger amounts of rolled oats or barley flakes.

Eating For Victory