Our greatest weakness lies in giving up. The most certain way to succeed is always to try just one more time.
They are easy to make and are really ‘melt in the mouth’ tasty. These biscuits are easy to make and ideal for sharing. These biscuits are heaven on a plate! Easy to make but hard to stay away from! Are similar to an extremely short shortbread. The wonderfully fine-textured biscuit melts in the mouth while the smooth, velvety chocolate adds a silky richness to this classic biscuit.
- 200g butter
- 55g caster sugar
- 1 tsp vanilla extract
- 200g self raising flour
- milk/plain/dark/white(depending on preference) chocolate -enough to dip each side of the biscuit
- Preheat the oven to 180°C/ 360°F / Gas Mark 4.
- Grease/ Line with baking paper a large baking trays
- Place the butter, sugar and vanilla extract into a mixing bowl and mix with an electric mixer until soft and creamy (few minutes)
- Gradually incorporate the flour and mix until a fairly stiff dough is formed
- Place the mixture in a piping bag fitted with a large star nozzle and pipe approx 24 fingers each 6cm (2 1/2 inches long) directly onto the baking sheets (leave space for them to expand)
- Bake in the oven for 10 – 15 minutes until light brown (DONT over bake, burn easily)
- Leave to cool and let set (if move to earlier will break) then gently lift them off the baking sheet onto a wire tray to cool completely.
- Break the chocolate into a microwaveable bowl and microwave on full power for 1 minute or until melted
- Dip the ends of the biscuit in the chocolate and transfer onto baking paper to set.
So today I had bananas that were in a desperate need to be used plus I think my family were getting tired of banana bread… consequently I decided to play around with bananas. I wanted to do some sort of cookie, that didn’t make such a mess.
“I’m starting with the man in the mirror,
I’m asking him to change his ways;
And no message could have been any clearer,
If you wanna make the world a better place,
Take a look at yourself, and then make a change!”
― Michael Jackson
If you want to change something or do something one must start with themselves. Hence why I follow my passion for baking every day, even when I have had a long tiring day I will still get my hands in the kitchen.
I really just played around with ingredients, do not know the exact measurements, I eyeballed it. I was just looking for it to come together like a cookie would. Plus just add what you would like in your bar, satisfy your taste.
- 2 bananas
- 1/2 cup peanut butter
- 1/4 cup brown sugar
- 1/4 cup honey
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- Chocolate Chips
- Pre-Heat the over to 350ºF
- Beat the first 6 ingredient together until well incorporated
- Slowly combine in the dry ingredients into the wet mixture
- I used an ice cream scooper and placed them one a baking tray
- Bake for 10-12 minutes until firm
- They will not expand so don’t worry if they are close together
- Measurements aren’t exact, I just added things as I go, look for the dough to come together
These are a combination of the two classics: brownies and chocolate chip cookies. Lets’ call them Brookies! It can’t get any better than this you get the best of two worlds and it is all put together in ONE cookie. Taking a bite into these will make your mouth explode. It too will be a real crowd-pleaser.
I love every minute of being in the kitchen, each and every time I find that I learn new things.
“Tell me and I forget, teach me and I may remember, involve me and I learn.”
― Benjamin Franklin
So the only way of becoming better is through practice. I have failed a lot of time, but each failure has made me a better cookie. Some people might wonder why I love it so much but to know you can make something from scratch and watch it come out the oven into something so simple yet delectable, brings so much joy to me. Plus seeing others excited about what I make and enjoy it gives me my obsession for my baking and cooking.
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1/3 cup unsalted butter
- 2 oz unsweetened chocolate, chopped
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
SOFT CHOCOLATE CHIP COOKIES
- 1 1/4 cups granulated sugar
- 1 1/4 cups light brown sugar
- 1 1/2 cups butter or margarine, softened
- 2 teaspoons pure vanilla extract
- 3 eggs
- 4 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- bag of milk chocolate chips and white chocolate chips
First preheat oven to 350 degrees F. Line baking sheets with parchment or silicon baking liner; set aside (makes clean up a lot easier and Brookies wont stick to pan).
We start off with the brownie cookies
- In a small bowl, combine flour,cocoa powder, baking powder and salt; set aside.
- In a large bowl, melt butter and chocolate (can use the microwave or like I did it with the double boiler method)
- Mix in sugar, eggs and vanilla. Add the flour mixture and stir until batter is completely blended. NOTE: batter may appear thin and tacky. Set bowl aside to thicken while preparing soft chocolate chip cookies.
CHOCOLATE CHIP MIXTURE
- In large bowl, cream together the granulated sugar, light brown sugar and butter until light and fluffy (2-3 minutes).
- Beat in vanilla and eggs until blended. Stir in flour, baking soda and salt. Add the MILK chocolate chips (save a few to the end to decorate the top of the chocolate chip cookie dough part).
- Using a small ice cream scoop or tablespoon, scoop rounds of chocolate chip cookie dough onto prepared baking sheets.
- Wipe ice cream scooper clean or use a second tablespoon to scoop rounds of brownie cookie dough next to each round of chocolate chip cookie dough.
- Then took a knife and cut each of them in half (if did not would get massive cookies)
- Join the two parts of doughs together by a small pinch to adhere any gaps.
- Now for the chocolate chips, I find placing individual ones on the top will give the cookie a more dramatic look (optional). I placed white chocolate chips on the brownie dough and the milk chocolate chips on the other.
- Bake 10-12 minutes. Leave cookies to cool on tray for a few minutes then transfer cookies to a cooling rack.
- Adjust anything you feel is needed . I did play around with the flour and cocoa powder for the brownie mixture because sometimes it can be too sticky.
- can really pair any two things together. Peanut butter cookie one half and then chocolate on the other. Let your creative mind flow. What unique pair can you think of?
So this recipe is just taking the basic chocolate chip cookie (as seen below) and combining it with a cake like brownie
Want a traditional chocolate chip muffin. Here is a perfect recipe that does not make a lot of mess and easy to whip up for your family or friends.
“Loving yourself…does not mean being self-absorbed, it means welcoming yourself as the most honored guest in your own heart.”
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 eggs, room temperature
- 1 cup granulated sugar
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- semi-sweet chocolate chips
- Preheat oven to 425F degrees.
- Line muffin tin with muffin liner.
- In a large bowl combine flour, baking powder, salt, cinnamon, and nutmeg.
- In a medium bowl, whisk together eggs and sugar until combined.
- Mix in milk, oil, and vanilla.
- Fold wet ingredients into dry ingredients and mix everything together with a wooden spoon. Avoid over-mixing.
- Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the chocolate chips.
- Divide batter among prepared muffin tins.
- Bake at 425F degrees for 8 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes (depending on size) until tops are lightly golden and appear set (when knife inserted in centre comes out clean).
- Allow to cool for 10 minutes in pan before enjoying.
1 cup sugar
1 stick unsalted butter, at room temperature
1 teaspoon vanilla
1/2 cup buttermilk
2 overripe bananas, mashed
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup powdered sugar
1/2 cup all purpose flour
4 tablespoons unsalted butter, melted
1/2 teaspoon cinnamon
Pre-heated 350 degree
In a large bowl beat together the sugar, egg and vanilla until combined.
Add the butter beat until smooth and fully incorporated.
Beat in the buttermilk (can make it yourself with milk and lemon juice- 1 cup milk 1 tablespoon lemon juice let rest 5 minutes) and bananas.
In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon.
Slowly stir the dry ingredients into the wet until all the flour is incorporated.
Grease a loaf pan with non-stick spray and pour in the batter.
Make the crumb topping by combining the powdered sugar, flour, cinnamon salt and melted butter.
Using your hands, crumble the mixture over the batter
Bake in oven for 50-60 minutes or until a toothpick comes out clean.
Who is a cookie addicted… well was playing with a few recipes this weekend and here they are. I wanted to do a classic and something different. Cookies I find quite easy to do and I know they always satisfy people’s sweet tooth. They are perfect as a dessert with a glass of milk, I mean who couldn’t be happy with that.
White Chocolate Chip
- 1 cup butter, softened
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup caster sugar
- 3 eggs room temperature
- 1 tablespoons vanilla extract
- 1 teaspoon salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 1/2 cups plain flour
- Bag of white chocolate chips
- Pre-heat oven to 350F
- In bowl beat together the butter and all the types of sugars on medium speed until smooth.
- Turn speed to low then gradually add in eggs and vanilla.
- Once well blended add in salt, baking soda, baking powder and flour, mixing until just combined.
- Fold in white chocolate chunks.
- Line baking sheet with baking paper and form dough into desire size, placing few inches apart on sheet.
- Bake for 6-8 minutes (depending on size) until golden around edges. Don’t over bake no one likes burnt cookies
- Allow to cool on baking sheet for few minutes before transferring to wire rack to finish cooling.
I took inspiration from the very talented Chocolate Covered Katie Blog ( http://chocolatecoveredkatie.com). Mine were a bit different and I made few mistakes, mine were too big they bake a lot bigger then what they appear raw. So when making the discs if they look too small that is ok they will expand. I also did not roll in sugar at the end, people already started grabbing for them right when the emerged from the oven.
Cream Cheese Stuffed Cookies
- 3/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp plus 1/8 tsp baking soda
- 1/4 cup sugar
- 1/2 tsp pure vanilla extract
- 2-4 tsp milk of choice
- 3 tbsp vegetable oil
- 2 tbsp cream cheese
- 2 tbsp icing sugar
Directions for the filling
Combine 2 tbsp powdered sugar with 2 tablespoons cream cheese-style spread beat well, then set aside.
Directions for the cookies
- Preheat oven to 325
- In a mixing bowl, combine dry ingredients and stir until all incorporated.
- In a separate bowl, combine the liquid ingredients and stir.
- Pour wet into dry and with a wooden spoon mix until it forms a dough.
- With your hands roll into 20 (10 cookies) mini cookie dough balls, then flatten each into discs
- Place the filling in only half of the flat discs and put the other discs on top close the sides, then roll into balls.
- Lay on baking tray and cook 11 minutes (may look a little underdone, but will set soon enough)
- Allow cookies to cool before transferring to wire rack.