Three of us are different in our own ways and let me conveniently blame it on the generation gap. Every time I argued and fought with my mum, I would come back home and complain not stop to my other half. And I love his logical reply - "Well, I will not take sides because she is the woman who gave birth to this adorable woman I am married today". I was and am lost for words over his neutrality. Despite the arguments I have with my mum, Mother's day is a special day for us. We are extra lovey dovey towards each other although my mum will miss her mum who has left the world when she was five years old. I can understand how that would have been, growing up without the most important person. I am so lucky she is always there for me until today.
We have similar eating habits and the food we eat must be spicy, tangy and salty. Ironically she loves sweet stuffs whereas I am on the opposite. Patience isn't my virtue so I seldom bake, also time is another factor. Last week, I put everything aside and made candies for her. She ate them and there were no comments. As each piece of the brownies melted in her mouth, she reluctantly commented that the brownies were "OK". I felt good, I felt happy and I was glad that I baked for the most important woman in my life.
You can convert the candies to cookies too. Slice/cut the prepared dough into thin pieces before baking for thin crispy cookies. My mum likes crispy and soft gooey textured candy as per the pictures attached.
1/2 cup sugar
1/3 cup cocoa
3 tbsp butter
1/2 cup milk
1 cup crushed roasted peanuts
1 cup desiccated coconut
Marie Bain or into a pot over another pot of boiling water, add sugar, cocoa, butter and milk.
Stir and cook until sugar is dissolved for a thick texture.
Remove and cook down a bit.
Add in peanuts and coconut.
Mix all together for thick dough.
Tightly roll and wrap with glad wrap.
Leave it in the fridge for at least 3 hours.
After that, cut into slices.
(Depending on whether you like the cookie or thick brownie version)
Place on greased baking tray.
Bake at 170C for 30 mins or for a texture you prefer.
Bring out, cool down and store them.
Optional - dust some icing sugar on top.