Using the recipe from Simply Seasonal I made this chocolate cream cheese frosting. It was much thicker than the recipe or the photograph suggested. But despite that, it was really scrumptious.
It seemed like an inevitable long wait for our flights last December to be cancelled. We finally got the notification from Turkish Airlines a few weeks before our flight. And then started our long battle to get the refunds processed. Our 2020 flight had been credited in the form of vouchers, and despite the fact we should have got more bang for our buck, we ended up losing as the Rand strengthened. Some of you may be aware that flight prices are quoted in US dollars, no matter which currency you see the price in? We ended up losing again when we booked our flights and ended up paying in for the 2021 trip. This was not only due to our currency improving, but also because we chose to fly Business Class. So as soon as the flights were cancelled we began the process of negotiating our refund.
Today’s inspirational recipe from Lavender and Lime ♥ Chocolate Cream Cheese Frosting ♥ #LavenderAndLime Click To Tweet
Turkish Airlines would only refund us the vouchers in a Rand to Rand exchange. Meaning what we paid in January is what we would get back. But the pay in amount was credited to our card using the Dollar exchange fee, so we lost again! Never before have I bemoaned the Rand being strong against the Dollar. We have two years to make use of our vouchers. And this time we will not be planning a layover in Turkey. Since we initially booked our flights they have now made a multi-city trip four times costlier than a direct flight, with a layover for connection in Istanbul. Quite silly if you ask me, but we will try and spend a day in the city to see some of the sites. Are you owed any flight refunds? Did your currency improve or weaken against the Dollar (if you are not American)?
Click on the links for conversions and notes.
Chocolate Cream Cheese Frosting
- 115 g cream cheese
- 62 g soft butter
- 150 g icing sugar, sifted
- 35 g cocoa powder, sifted
- Place the cream cheese and butter into a stand mixer bowl
- Beat until pale, scraping down the sides of the bowl as necessary
- Add the icing sugar and cocoa and beat on a low speed until the frosting comes together
- Increase the speed and beat until completely smooth
- Use the frosting to ice your cake when cool
Take a look at what was previously posted on Lavender and Lime on June 3:
- 2020: May 2020 Showcasing In My Kitchen
- 2019: Poached Fennel
- 2018: The Rising Sea
- 2016: The Good Food And Wine Show 2016
- 2015: June 2015 Showcasing In My Kitchen
- 2012: Food Quiz Number 72 For A Friday
- 2011: Granadilla Cake | Passion Fruit Cake
- 2010: Figs In Pomegranate Concentrate
Dave and I are in England to see friends and family. I won’t be replying to comments or reading blog posts until the 17th of June. You can follow our trip by taking a look at our holiday blog.