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cookie

In Cookies and Bars, Recipe on
April 24, 2014

Granola Cookie Wedges

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Easter came and went in a flash, and to be honest, I don’t really recall doing much this past week! It’s not really much of a celebration for me, it’s more of an excuse to eat more chocolate and to laze about for a week or so, but I always feel somewhat unaccomplished if I don’t do anything notable since it just passes so quickly!

To balance the unhealthiness of all these Easter eggs and desserts I’m making during this week off uni, I spent the last couple of weeks experimenting with some (somewhat) ‘healthier’ recipes for snacks which I could bring to uni. My favourite so far are these granola cookies, which are like choc chip cookies, except healthier, with the addition of oats and almonds (and it only uses a small amount of oil!)- and they taste pretty good too!
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In Cookies and Bars, Recipe on
April 21, 2013

Triple Choc Chip Cookies

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My first ever cookbook, happened to be titled “My First Cookbook”

I’d picked it up at a school fete for around 20c, as you do at your first school fete in Year 1, for no particular reason. It was a bit shabby, but I liked its illustrations (there were no photos in this cookbook, only drawings!) and it served me well during my primary school life. Well, it taught me to make scrambled eggs to survive those early Sunday mornings when my parents woke up 3 hours after me, and gave me plenty of inspiration back before I found baking as enjoyable as I do now 🙂

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I was quite confused however, when I decided to progress from my kid’s cookbooks to ‘adult’ ones, and realised that apart from the lack of illustrations, colour and smaller font size, there wasn’t much of a difference at all. If anything, the recipes were even easier than those I’d been looking at in my kid’s cookbooks!

This triple choc chip cookie recipe is from another one of my kid’s cookbooks I’ve had since I was little and has long been a favourite of mine- it’s ridiculously easy to put together, and tastes absolutely amazing!! I like my cookies to be light and crispy, with a texture more towards the packaged type than your typical ‘homemade’ cookies, and these are just right! 🙂

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Triple Choc Chip Cookies

Recipe from Best of Kid’s Cooking
Makes 16

1/2 cup brown sugar
1 egg
1/3 cup oil
1 Tbsp cocoa powder
2/3 cup self raising flour
1/2 cup plain flour
1/3 cup chocolate chips (I usually go a bit over to ~1/2 cup)
60g white chocolate, chopped

  1. Turn oven to 180degC. Lightly grease 2 biscuit trays.
  2. Put sugar, egg and oil in a bowl. Mix well. 
  3. Sift cocoa and flours intro bowl. Mix gently. 
  4. Add chocolates and mix through gently. Depending on how much chocolate you put in and the size of your chocolates, it might be hard to mix all the chocolate into the dough- I usually just press whatever’s left over into each cookie before baking (i.e. after step 6).
  5. Knead lightly with hands to make a soft dough
  6. Make balls by rolling 1 tablespoon of dough
  7. Put balls on a tray 4cm apart. Bake 1 tray at a time for ~12 minutes, or until cracked and slightly hard (mine usually take longer, but be careful not to overbake or they’ll go hard!)
  8. Leave on tray for 5 minutes, then cool on wire rack. 
In Cake, Recipe on
January 8, 2013

Cookies and Cream Cake

I’d intended to post this recipe before the end of the year, as it seemed fitting to end the year with the cake that ended all cake baking for 2012. But things never go quite as planned, and I had too great a time celebrating Christmas and New Years that I didn’t get around to blogging.

So instead, I’ll start the New Year with this cake- beginning with the end rather than ending with the end.

Same difference!

Having much too many oreos in our cupboard than we could handle (including packets of the double stuff ones which we detest), making a cookies and cream dessert seemed a logical solution to rid ourselves of them. After much recipe searching and pondering over whether it should be used in a cake, ice-cream, slice or cheesecake, I decided to make my own version of the Red Ribbon Cookies & Cream Cake. Read more

In Cookies and Bars, Recipe on
December 20, 2011

Cigar Cookies

As I write this post now, I have the smell of coffee stuck in my nose. You see, I’ve recently purchased a coffee machine and have been busy coming up with coffee-like concoctions and forcing them down my family’s throats.

Just kidding. My coffee isn’t that bad (I don’t think).

I don’t really like coffee (nor do I drink it), so it may seem a little strange that I have a coffee machine, especially since there are about a billion kitchen appliances which I really wish I had. But I’ve always fancied the idea of making my own frothy milk, even if I don’t like froth, and making cute pictures on coffee……though it may be quite a while til I figure that out.

But because of this machine, I now proper coffee in the house, for the first time ever. And this means that I will no longer have to take pictures with empty coffee cups in the background- or even as the subject, as I did with these photos.

Woops? 
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In Cookies and Bars, Recipe on
September 8, 2011

Lebkuchen- German Spiced Cookies

Don’t you just hate it when you find a recipe that you’re excited to try out, so you take all the effort to make it, and it turns out great…..

….. only to realise that you never really liked that particular type of food in the first place?

Or I could be the only strange one who does that.

But it’s happened to me a couple of times!


I was recently sent a copy of Baked and Delicious in the mail, much to my excitement, which came with a set of beautiful brightly coloured silicon muffin cups! I don’t own much silicon bakeware (infact, I’m pretty sure the only bit of silicon in my kitchen is my silicon spatula!) but I love the colours! The magazine itself is formatted like a thin cookbook, with bright pages of delicious baked goods and detailed step by step instructions for some recipes.

There were quite a lot of recipes I wanted to try, but I was most intrigued by the Lebkuchen (German spiced cookies). The cookies contained an acceptable butter content (by my standards), and I thought the large amount of honey would make for a great tasting cookie.


It was only when I was halfway through making the batter, that I realised I didn’t have enough honey so I did a quick google search of other lebkuchen recipes and ended up making a substitution of some sugar and an egg. The recipe I’ve included at the end of the post is the original recipe I had intended to make.

I was pleased to find that the cookies still turned out beautifully, if a little different to the pictures in the magazine. I coated them in chocolate because i didn’t have any gold leaves, as suggested in the recipe, but I personally think that chocolate looks better than gold leaves 😉 On cookies anyway.

What I wasn’t so pleased about was that after my first bite, I finally remembered why I’ve never made spiced cookies before. I don’t really like them! I shouldn’t have been so surprised though, I’m often lured by the sight of tasty spiced cookies, only to be dissappointed by the taste. Whilst I like spices in cooking, and to some extent, certain cakes and desserts, spiced cookies are definitely not my thing. Which is a shame because I think they would have been really good cookies for someone who likes spiced cookies!

Lebkuchen

Recipe from Baked and Delicious Vol. 1

Ingredients
250g plain flour
75g ground almonds
1tsp baking powder
1/2tsp bicarbonate of soda
2 tsp ground ginger
1/2tsp ground nutmeg
1/2tsp ground cinnamon
1/2tsp ground cloves
zest or an orange and a lemon
200ml clear honey
85g unsalted butter

To decorate
a handful of halved blanched almonds
edible gold leaf (optional)

1. Mix the flour, ground almonds, baking powder, bicarbonate of soda, spices and orange and lemon zest in a large bowl. Gently melt the honey and butter together in a saucepan and then tip them onto the dr ingredients and m ix into a fairly stiff dough. Cover the bowl with plastic wrap and leave the mixture to cool and solidify a bit.
2. Preheat the oven to 180 C/350 F. Use your hands to roll the dough into balls about 3cm across and lay them out on the prepared baking sheets with plenty of space between each one. Flatten the balls into circles with your fingers. Put an almond in the centre of each cookie and sprinkle with a few edible gold leaf to decorate. Bake for about 15 minutes until risen and golden, then turn them out to cool on wire racks.