Tag Archives: biscuit

Pistachio white chocolate shortbread

14 Aug

Salty & sweet, nutty and nice, this is the biscuit (or cookie) to have with a cuppa tea. Deliciously easy and quick to whip up, you’ll want to keep a batch of this on hand for every unexpected guest, or every time you just need a small nibble!

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Ingredients:

  • 300g plain flour
  • 225g unsalted butter (or margarine)
  • 100g icing sugar
  • 1 egg yolk
  • 150g roasted salted pistachios – coarsely chopped (if you can only find unsalted & unroasted, put your pistachios in a bowl, drizzle with olive oil and salt to your taste. Spread on a baking sheet and bake at 250oC for 10 mins)
  • 100g white chocolate chunks

Method:

  • Put flour, sugar and butter into a stand mixers (or use a hand mixer) and combine until it looks like breadcrumbs
  • Add egg yolk to help form mixture
  • Add pistachios and chocolate and combine
  • Shape dough into a ball and cut into 2 equal halves
  • Roll each half into a log and cover with cling film
  • Put in freezer for 30-40 mins
  • Once chilled, unwrap and slice
  • Lay on covered baking trays and bake for 12 mins at 175oC
  • Once baked, remove from oven and leave to cool on rack
  • Serve these with a cup of something hot and enjoy!

Garden Tea Party

6 Sep

Farewells are a difficult thing, they are happy (if someone is embarking on something they have always wanted to do) and sad at the same time.  Last weekend was one of those bittersweet goodbyes, so of course there was a leaving party in the form of a garden tea party.

For this occasion, I baked 70 cupcakes in 2 different flavours, as well as 25 shortbreads and made a fruit salad!

Farewell cupcakes

Farewell cupcakes

 

Chocolate and Speculoos cupcakes accompanies by a Victoria Sponge cupcake

Chocolate and Speculoos cupcakes accompanies by Victoria Sponge cupcakes

 

Chocolate Chip Shortbread

Chocolate Chip Shortbread

The vanilla cupcakes had a spoonful of jam inside to make them into Victoria Sponge cupcakes, and I topped my chocolate cupcakes with a made up speculoos buttercream and drizzled them with a homemade salted caramel sauce. YUM!

Tea Table

Tea Table

 

Cupcakes on mini stands

Cupcakes on mini stands

We gave the gorgeous Sammy the send-off (to Australia!) of a lifetime, and I hope she’s amazingly happy over there! Good Luck!

Saying goodbye to the beautiful Sammy

Saying goodbye to the beautiful Sammy

And of course it’s never goodbye, it’s only Ta Ta for Now!

The BEST chocolate chip cookies

22 May

The best chocolate cookies… a very daring expression but I believe it’s definitely justified! I have made a lot of cookies in my time, from soft and gooey to crunchy and chewy (ha!) But these… these…. just WOW!

Take a bite...

Take a bite…

Hard and slightly crunchy on the outside to chewy and soft in the middle, littered with chocolate chunks and a sprinkling of fleur de sel. Well, the cookie monster would definitely take a bite out of these!

I got the recipe from my favourite cookbook of the moment, Lily Vanilli, and adapted it slightly but adding more chocolate and using muscovado sugar to make sure it had that chewy middle!

A delicious closeup

A delicious closeup

I still have about a third of the cookie dough sitting in my freezer, just waiting to be made into fresh cookies! That’s the great thing about this recipe, you don’t need to wait for the dough to chill, and the whole process of making and baking the cookies takes under an hour from start to finish!

I will be making these for my upcoming bake sale on 26th June, let me know if you want any more info!

One more shot, I couldn't resist!

One more shot, I couldn’t resist!

Triple Creme Egg Brownies

22 Mar

These brownies are the epitome of decadence. Three layers. Plus some little extras. Oh and did I mentioned they have CREME EGGS baked into them? Yes. Get ready. These are the mother of all brownies. Slutty brownies, RELOADED!

 

Slutty Creme Egg Brownies

Slutty Creme Egg Brownies

 

Top view, melty creme egg goodness!

Top view, melty creme egg goodness!

 

Mmm stacked brownies!

Mmm stacked brownies!

 

And enjoy!

And enjoy!

Ingredients:

  • For the cookie dough base:
  • 200g plain flour
  • 1 tsp baking powder
  • 300g light brown sugar
  • 180g melted unsalted butter
  • 2 large eggs
  • 1 tsp vanilla bean paste
  • 300g milk chocolate chunks
  • 1 packet Oreo Cookies
  • 1 packet cadbury mini eggs (optional but worth it!)
  • For the Brownie Layer:
  • 45g cocoa powder
  • 1½ teaspoons instant coffee mixed with:
  • 140ml boiling water
  • 60g dark chocolate, broken up
  • 60g melted unsalted butter
  • 140ml sunflower or vegetable oil
  • 2 large eggs
  • 2 large egg yolks
  • 1 tsp vanilla bean paste
  • 500g caster sugar
  • 220g plain flour
  • 8 Creme eggs

Method:

  • Make the cookie layer first by creaming together brown sugar and butter.
  • Whisk in eggs and vanilla bean paste until all combined
  • Sift in the dry ingredients and mix well
  • When ingredients are just combined, stir in chocolate chunks
  • Butter or grease 2 9×9 dishes (I used tinfoil)
  • Layer on the cookie dough base
  • Layer oreos on top and scatter on mini eggs
  • Make the brownie base by brewing the coffee, and siting in the cocoa powder, then melting the chocolate into the coffee mixture
  • Whisk in eggs and yolks until the mixture thickens
  • Add sugar and vanilla paste, and sift in the flour.
  • Mix well until everything is combined
  • Layer this on top of the brownies and bake for 40 mins at 1750C
  • After 40 mins, cut your creme eggs in half and layer on top, bake for a further 5-10 mins

If you can wait, leave to cool, then consume.. trust me you wont be able to stop! These are perfect for Easter, or just about any time of the year! I took inspiration from the Eric Lanlard creme egg brownies but adapted them to be even more delicious!

Are you baking anything special this weekend?

Chocolate ginger sandwiches

27 Feb

This weather is craaaayzee! Horrible and cold, snow and rain. PLEASE bring the spring soon! To comfort myself on another cold night, I decided to spice it up with an ingredient I don’t normally use… Ginger. I was inspired by the Domestic Sluttery Just Desserts theme of Fred and Ginger.

Of course, every Ginger needs her Fred, a delicious bite of chocolate! So here they are, my choco-ginger cookies, sandwiched together with a marscapone cream cheese stuffing!

Fred and Ginger biscuits

Fred and Ginger biscuits

Ingredients:

  • 290g plain flour
  • 30g cocoa powder
  • 2 teaspoons bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 170g softened unsalted butter
  • 200g light brown sugar
  • 1 large egg
  • 100g golden syrup
  • 60g dark chocolate chips
  • Granulated sugar, to roll the dough in
  • One package marscapone cheese
  • Tsp vanilla bean paste/syrup
  • More golden syrup!

Method:

  • Whist together brown sugar and softened butter in bowl and add the egg and golden syrup until all combined
  • Sift in the flour, cocoa powder, spices and bicarb
  • Mix well until all ingredients are combined
  • Stir in chocolate chips
  • Shape into round balls, you should make about 30
  • Roll in granulated sugar
  • Place onto baking parchment covered tray and bake in a preheated oven at 175OC for 12 mins, or until cracks form in the tops of cookies
  • Leave to cool for a few minutes then transfer onto cooling rack
  • Make the filling by whipping the marscapone and adding in vanilla and as much golden syrup as you like!
  • Spread on cooled cookies and munch… I think these are much better the next day!
Cookie balls waiting for the oven

Cookie balls waiting for the oven

 

Just out of the oven and ready to be sandwiched together!

Just out of the oven and ready to be sandwiched together!

 

Kissing cookies!

Kissing cookies!

 

 

Stacked up ready to be eaten!

Stacked up ready to be eaten!

 

Go on... take a bite!

Go on… take a bite!

 

So have you had any successful baking experiments recently?

Brunch Baking

3 Jan

Morning all, I think 10am calls for a spot of brunch… what do you think?! This is the brunch I made for New Years Day:

New Years Day Brunch

New Years Day Brunch!

Enough to feed 15? More like 50! I laid on a huge spread, starting off with bagels, crumpets, spreads and dips, working our way onto cheese and crackers and crisps, then onto dessert… Fresh from the oven cinnamon rolls, fruit pastries, triple chocolate brownies, blueberry muffins, white chocolate pretzels, and rice crispy cakes, as well as chocolate and biscuits! I also added in some chocolate spoons which stirred into hot milk to create the BEST hot chocolate!

Triple chocolate brownies

Triple chocolate brownies

Cinnamon rolls

Cinnamon rolls

Lots of cinnamon rolls!

Lots of cinnamon rolls!

Hot chocolate spoons

Hot chocolate spoons

Berry pastry

Berry pastry

Blueberry cinnamon crunch muffins and oreo rice crispy cakes

Blueberry cinnamon crunch muffins and oreo rice crispy cakes

White chocolate covered pretzels

White chocolate covered pretzels

Slutty brownies and triple chunk cookies

16 Dec

Hi CakeSnobs! Have I got a post for you… a double whammy of brownies AND cookies! So my little brother came home from university and requested some baked treats. I made him Slutty Brownies – a decadent triple layer of cookie, oreo and brownies.

Slutty Brownies

Slutty Brownies

These are melt in your mouth goodness bites. Just put together a layer of cookie dough, layer oreos on top, then pour your favourite brownie recipe over the whole thing. They ain’t pretty but they sure do taste good! Next up, triple chunk cookies. I love a cakey, ooey gooey cookie and this is what these were. Soft cookie dough filled with white, milk and peanut butter chunks make these cookies addictive!

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Triple chunk cookies

Thanks Martha Stewart – even though I adapted your recipe it still tasted AMAZING! So there’s my weekend baking… in one evening! Bye bye December Diet!

Crinkle Cookies

10 Jan

A cookie that’s not quite a brownie! These deliciously moist and gooey cookies are perfect for this time of year, when we just want to curl up by the fire drinking hot chocolate with a yummy snack! Plus they’re as easy as pie (cookie?!) to make!


Recipe:

  • 175g dark chocolate
  • 55g unsalted butter
  • 175g plain flour
  • ½ tsp baking powder
  • 2 eggs
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 60g icing sugar

Method:

  • Line 2 trays with baking parchment and set to the side
  • Whisk eggs and caster sugar together until combined
  • Sift flour and baking powder together
  • Add in vanilla extract
  • Melt chocolate and butter in a glass bowl over a pan of simmering water.
  • When cooled, add all 3 mixtures together and mix until very well combined
  • Put the mixture in the fridge for an hour and a half.
  • After the cookie dough has chilled, put the icing sugar in a bowl
  • Roll cookie dough into a ball about 5cm wide.
  • Coat the ball in icing sugar and press lightly onto the tray
  • Repeat process
  • This should wield about 15 cookies
  • Bake in a fan oven of 160oC for about 15 mins
If you can resist, leave them to cool in the pan for a few minutes! Transfer onto a cooling rack and then MUNCH!

M and M Cookies

23 Aug

This recipe is for sugary, chewy cookies! Easily adaptable for gluten-free, these cookies can use whatever you have to hand! I used M&M’s and Reese’s Pieces.

Ingredients:

130g plain flour (To make GF – use gluten free plain flour and 1/4 tsp xanthan gum)
1/4 teaspoon baking powder
85g melted cooled butter
130g soft brown sugar
50g caster sugar
1 egg
1 tsp vanilla extract/paste
150g M&M’s or choc chips!

Method:

Cream the butter with the sugar until combined. Then add in the egg and vanilla.
Mix well.
Sift in the flour a quarter at a time and mix with a wooden spoon until well combined. Sift in the baking powder and mix.
Keep mixing – dough will be a bit crumbly at first, but will settle into a hard doughy mixture.
Stir in your M&M’s or choc chips (or both if you’re feeling indulgent!)
Tear off mixture and roll into about 10 evenly-sized cookie balls and place on baking tray on baking parchment. Spaced these out and flatten slightly!
Bake on 200oC for about 12-15 mins or until cookies brown slightly at edges.

Can you resist these?! This post is also featured on Groupon

Blogging my food journey

29 Mar

Every good food website should (in my opinion) have a food blog! So I will start to blog my way through my food journey here! As you know I love to bake, put my own spin on things and set myself new challenges!

So, here’s my “To Bake” list:

  • Cake Pops
  • Millionaire Shortbread
  • Monkey bread
  • Chocolate/peanut butter cupcakes
  • Macaroons (of the french not kosher variety!)
  • The perfect loaf of bread (without a breadmaker)
  • Oat and syrup scones

What else would you like to see me bake? I will be adding pictures and posts over the coming days…