Our week that was - Outdoor fun, detoxing and Lush

Sunday the Mr and I had a browse around the shops before heading out for a long walk with the dog. I sliced up all of my caramel and chocolate torte I had made to give to family and saved one slice for the Mr to enjoy. The temptation was too much so I had to give it away before I ate it all!

Monday with the routine of school returning I had a workout before work and spent the evening visiting family with the Mini Mes

Tuesday I received a surprise delivery in the post of some Toffifee and a book so I had a read and a few treats before popping the rest in the fridge to share (I will be slim).

Wednesday Minxy received some books in the post that she won from her magazine so she snuggled up for a read before heading off to her dad's for the evening with Jamster. The Mr and I stayed in as unfortunately he had his wallet stolen at work so he spent the evening cancelling bank cards and speaking to the police.

Thursday was my cousin's 16th birthday so after work and school we visited her with some lovely Lush goodies as her gift.

Friday I went to see Les Miserables so we walked the poochie a little earlier than usual. Jamster found a small hill and pretended to be a ninja on it... I don't know where he gets it from!

 Today we headed to some nearby woods that we hadn't taken the Mini Mes to before and we enjoyed stomping about in really thick mud and exploring. The trees looked a little spooky as the sun began to set.

I'm linking this with...

Caramel and Chocolate Torte

Chocolate and caramel are a great combo when you ignore the calorie content and this dessert was a huge success. When you slice it open the caramel oozes out beautifully between and the chocolate layer and biscuit base.

Ingredients

250g digestive biscuits

100g butter, melted

400g tin of cooking caramel

300g plain chocolate

570ml double cream

30g icing sugar

Line a 20cm loose-bottomed tin.

Break the biscuits up into crumbs in a bowl and mix in the melted butter. 

Tip the mixture into the tin pressing it down firmly and evenly and allow to chill in the fridge for 20 minutes.

Reserve one tablespoon of the caramel in the fridge and then pour the rest on top of the biscuit base, into the centre leaving an inch gap around the edge.

Pop the tin back into the fridge for 20 minutes to chill.

Carefully heat the chocolate on the hob on the lowest heat, stirring continuously until it has melted. 

Remove from the heat and stir in the icing sugar and double cream to form a thick sauce.

Once cooled (around 5 minutes) pour the sauce into the tin filling in the inch gap first to seal in the caramel.

Drizzle over the spoon of reserved caramel.

Allow to chill for 6 hours before serving.

Scoff!