Chocolate Crackelly Ripa

Dessert, Snack

Gaaaaaah, it was such a joy to be able to have my celebrity Fame Hungry superfan and dear friend Kelly Ripa over. I mean, the look of joy on her face from the moment she stepped off the plane to when she sat down for her requisite – and now signature – food-smeared face photo is something that will stay with me for all of time.

Knowing that I was making such a dear friend so happy was but icing on the cake of a wonderful date.

As you know, I met through Kell when visiting Susan Lucci on the set of All My Children and we instantly hit it off with our joie de vivre and wicked senses of humour. And despite her sweeping Mark off his feet at the time I was desperate to woo the zaddy for myself, we have always remained the best of friends.

And as an aside, she is beautiful and perfect and she and Mark make the best couple, so screw you jealous trolls!

Anyway – I was casually dating Regis Philbin in the early ‘00s when Kathie Lee Gifford quit Live! and reminded him about their chemistry during her previous appearances. The rest, as they say, is history. Oh, and you’re welcome America.

But back to the date, while she didn’t give any any spoilers from the upcoming season of Riverdale or think my All My Children reboot would work, we still had a lovely time. Though how could you not when you’re surrounded by mounds of Chocolate Crackelly Ripa.

 

 

Given these bake-sale staples are so well known that the recipe is pretty much open source at this point, credit where credit is due so thank you Kellogg’s! Crunchy, sweet and oh so moreish, there is nothing I’d rather make to honour my girl Kell!

Enjoy!

 

 

Chocolate Crackelly Ripa
Serves: 8-12.

Ingredients
4 cups rice bubbles
1 cup icing sugar
1 cup desiccated coconut
250g copha, melted
¼ cup cocoa

Method
Chuck everything in a large bowl and stir to combine.

Portion in to patty cases.

Set in the fridge for a couple of hours.

Devour.

 

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Pizza is after, but what will be the main event

Guess Who's Coming to Dinner

I don’t really know where to start when talking about how dear Kelly Ripa is to me.

And not just because she is one of the most powerful people in the media, is a total sweetheart and one half of the adorable Ripa-Consuelos’. She is also a laugh riot and she brings me unending joy.

Though when you’ve been friends for as long as we have – I met her through Susan Lucci on the set of All My Children – that is to be expected. Particularly since we’ve rarely fought.

What do I make that is sweet enough for America’s sweetheart?

Image source: Broad City / Comedy Central.

 

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Brian Austin Green Curry

Donna Martin graduates, Main, Vegetarian

Like David Silver, Brian Austin Green is an under-appreciated talent in the Hills. I mean, who else married Megan Fox slashed worked with the future Cersei Lannister (a character who I continue to argue is a product of the patriarchal society in which she lives/is a feminist icon)?

I first met Bri in the 80s when we both worked on Knot’s Landing and joined Nicolette Sheridan’s entourage of young, brunette male cheerleaders. I was working as a writer/fight choreographer at the time and I was blown away by his immense … talent.

Again, I don’t mean to gloat … but as you probably guessed, I also got Bri the job at Bev Hills. Realistically, I think I am going to have to sue the estate of Aaron Spelling for unpaid wages as I was single-handedly responsible for casting all of the teenagers!

As you should be aware, Bri has been going through quite the difficult time with separating from Meg Fox but thankfully they had some exciting news that we were able to celebrate (while he attempted to help me get Annelie’s memory back) – yes, I’m going to be godfather to another Austin Green Fox spawn!

FYI my obnoxious Instagram is coming – game on Swifty!

It was such an honour to once again be asked to provide spiritual and moral guidance to one of his children (Vanessa Marcil blocked me taking on the role to his first child). And what better way to celebrating an upcoming birth slash militant support, than a Brian Austin Green Curry?

 

brian-austin-green-curry-1

 

I decided during my yogi dietician phase that vegetarianism was best for Bri – whether he is or not, I don’t care. Either way, whenever we catch-up I ensure that I’m serving up solely vegetarian meals to not let slip that I was strung out on bath salts during that phase of my life.

Thankfully this curry is so delicious, even a staunch meat eater (and who doesn’t love to eat some meat) would fall for its charms. The sweet pumpkin and coconut combination works perfectly with the kick of the curry, provided a delicate dish that hits all the right places. I know it goes without saying, but just like Bri!

Enjoy!

 

brian-austin-green-curry-2

 

Brian Austin Green Curry
Serves: 4.

Ingredients
1 tbsp coconut oil
300g firm tofu, drained and thickly sliced
270ml coconut milk
½ cup water
3 tbsp green curry paste
700g kent pumpkin, deseeded and cut into large pieces
250g beans, topped and halved
3 tbsp muscovado sugar
juice of a fresh lime
brown rice, to serve
fresh coriander leaves, to serve
roasted cashews, roughly chopped, to serve

Method
Heat the oil in a large frying pan over medium heat. When as hot as the handle on the door when Kelly and misc D-character-to-horribly-disfigure got stuck in the bathroom during a fire at a house party, add the tofu and cook for a couple of minutes until golden. Remove to a plate.

Add the curry paste and the coconut milk, stirring, and cook for a minute or two. Add the pumpkin and the water and give a good stir to combine. Reduce the heat, cover and cook for about 10 minutes, or until the pumpkin is tender.

Stir through the beans and sugar, cover and cook for a further couple of minutes, until they are bright, crisp and perfectly cooked.

Remove from the heat and stir through the tofu and lime juice, season and allow to rest for a couple of minutes.

Serve on a bed of rice and garnish with coriander and cashews.

 

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