We’ve been getting chickens forever, and yet still no clucking going on in my garden. One day, one day, on the up side, my stash of egg boxes is stacking up nicely on top of the refrigerator but something had to be done with the over flow….
A big ball of egg box flowers? The kids love painting so this kept them entertained over the midterm break. It’s purpose apart from that, I’m a little unsure of but I suppose it’ll look pretty hanging in the girls room?
egg box art, flower ball
Coloured paper clips
First of all cut I the first two egg cups from the rest of the box.
Then cut in half so you have two cups.
Cut one so that it has four pointy sides and cut the other so it has four rounded sides.
Continue to cut more of each.
Paint the rounded ones pretty colours with a contrasting dot in the middle. Paint the pointy ones green. Leave to dry.
Place the coloured ones inside the green ones. Using an unfurled paper clip the same colour as the centre of the flower, pin it into the polystyrene ball. Fill the ball up with all your flowers and finally attach your ribbon to hang!
Sorry Nigella, for calling you naughty but you really are…four hundred and seventy five grams of chocolate in twelve cookies?!! It’s kind genius, in an incredibly wicked way, and unfortunately this is what makes them taste so good! I buy slabs of plain chocolate for this and chop them up into chunks with my extra sharp knife. You can find this recipe along with many more in Nigella Express, another well used book on my cookery bookshelf, well worth buying!
nigella’s totally chocolate chocolate chip cookies
125g dark chocolate
30g cocoa sieved
1 tsp bicarbonate of soda
1/2 tsp salt
125g soft butter
75g light brown sugar
50g white sugar
1 tsp vanilla extract
1 egg cold from the fridge
350g dark chocolate chips
Preheat the oven to 170C. Melt 125g dark chocolate. Cream the butter and sugars. Add the melted chocolate and mix. Beat in the vanilla and egg and mix in the dry ingredients. Stir in the chocolate chips. Using two lined cookie sheets, scoop 12 equal sized mounds, 6cm apart. Do not flatten. Bake for 18 minutes. Leave to cool for 4-5 minutes and then transfer to a cooling rack to harden.
the verdict The recipe is nice n easy to follow, I love that there’s no faffing around getting sticky hands, you just scoop the mixture straight onto the tray. The only bad thing I have to say about this recipe is the amount of chocolate used, which on the other hand just happens to be the best thing! How did the finished result go down with my hungry hordes? Let’s just say, these are just a little bit too good for under 12s! Nigella, I have to give you 5 out of 5 *****