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.
Nothing says “I love you” like a homemade birthday cake, especially when it matches the tastes of the person for whom its baked. As you are dedicating your time and effort to really please a person. So if you want to have a real wow factor at a party but don’t want it to be to difficult then this is the perfect recipe. Can alter it to fit your criteria and make it as big or small as you would like it. If you’ve got the motivation and the determination to try something new this will be a crowd pleasure. Creating a little slice of heaven for someone truly makes my day, so if you want to do something special for your kid’s birthday party, a friend’s birthday, or who ever then this certainly will be the centre of attention.
For the four layer cake you will need:
- 250g butter, softened, plus a little extra for greasing
- 550g plain flour
- 300g golden caster sugar
- 6 eggs
- 2 tsp baking powder
- pinch of salt
- 2 tsp vanilla extract
- edible food colouring – red, orange, yellow, green, blue and purple, etc
- Heat oven to 180C/160C Grease 2 x 20cm round tins (can be any shape you want, if you have four can do it all in one go) and line the bases with baking paper.
- Mix all the ingredients (not the food colouring yet) into a mixing bowl, then beat with an electric whisk until smooth.
- Weigh the mixture into four bowls (so we get even layers) Pick 4 of your colours and stir a little into each mix.
- Keep going until you are happy with the colour (the colour of the batter now will be very similar to the finished cake)
- Scrape the different batters into the tins, trying to spread and smooth as much as possible
- Bake on the same oven shelf for 15 mins until a skewer poked into the middle comes out clean.
- Gently turn the cakes out onto a wire rack to cool and pull off baking paper. (If only have two tins must repeat the baking step again)
- Leave them all to cool before the fun bit of layering and decorating.
Now for the butter-cream icing
- 600g icing sugar, sifted
- 500g unsalted or salted butter, softened
- 1 tsp vanilla extract
- Decoration (I used M&M’s, can use whatever creative ideas you want to decorate the cake)
(Can play around with quantities, if you want a lot then clearly alter the recipe to your desire)
One can omit the butter-cream icing and go for a fondant cover if want a nice smooth surface
Beat the icing sugar and butter together, can now add flavouring and colouring if using, and beat until smooth
Getting festive now with all the baking I am getting into today. Today is my dogs birthday and what better way to have it then with a classic carrot cake
Dogs are generous creatures. They shower their affection without expecting anything in return. They have boundless energy, enthusiasm, and loyalty. The moment you enter home, your dog greets you with warm hugs and licks. Dogs are man’s best friend, no doubt.
“A dog is the only thing on earth that loves you more than it loves themselves.”
― Josh Billings
- 300 grams self-raising flour
- ¼ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg (grated)
- 1 pinch of salt
- 4 eggs
- 335 ml sunflower oil
- 450 grams sugar
- 125 grams carrots (grated)
- 140 grams walnuts (chopped)
- 2 tablespoons boiling water
- 175 grams unsalted butter
- 200 grams cream cheese (full fat, softened)
- 215 grams icing sugar (sifted)
- I used two round tins in which I buttered the bottom and sides. Then placed on the bottom of each tin with a circular piece of baking paper, that is buttered as well and finally cover the sides with flour.
- Sift together the flour, baking powder, bicarbonate of soda, spices and salt.
- Separate 2 of the 4 eggs.
- In a large bowl beat together both the oil and the sugar. Add the whole eggs one at a time, beat the mixture well before adding the two egg yolks. Stir in both the grated carrots and the chopped walnuts. Fold in the flour then add the boiling water.
- In another bowl, whisk the 2 egg whites to soft peak stage. Fold it into the batter.
- Divide the cake between the two tins. Bake for 45 minutes or until a skewer inserted at the center of the cake comes out clean. Let the cakes cool before removing them from the tins.
- The icing consists of mixing all the ingredients together. Keep the icing in the fridge until you are ready to use it.
- Sandwich some icing between the two tiers of cake and then cover the rest with what remains. Put the whole cake in the fridge for 2 hours before serving. The icing fares better if this cake remains in the fridge.
Yet again this year I’m at university for Halloween, and I must admit that I truly miss American Halloween’s (we go full out) and I look forward to being able to celebrate it again. For now however I’m using some amazing memories I have of it to keep my spirit alive. One of those being making/ having pumpkin pie and this is what kick starts the holiday season for me. So my family was making their way to university to visit me and what better way to surprise them then to make them a pie. I had to use some substitution and use different equipment then what Im use to but I got great reviews.
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 2 large eggs
- 1 can (15 oz.) LIBBY’S 100% Pure Pumpkin (in the UK can purchase at Waitrose or can make it with fresh pumpkin)
- 1 can (12 fl. oz.) Evaporated Milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell (I used Sainsbury’s rolled pastry, but if i was home would have made it by scratch)
- Whipped cream (in America would be cool whip, but pretty much the same)
- Mix sugar, cinnamon, salt, ginger and nutmeg in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
- Pour into unbaked pie shell.
- Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F
Bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool for 2 hours. Serve immediately or refrigerate.
Top with whipped cream before serving.
We experience our wholeness and oneness with all creation. When our heart is filled with gratitude, we arrive fully in the present moment, letting go of our regrets about the past and concerns for the future.- Unknown
I want to congratulate my cousin and her new family. I send the best wishes to them on this special day. I wish I could be with her at this moment. She just welcomed a baby boy 5lb14oz. This baby is going to be so loved by not only their family, but ours as well. Happy Birthday Baby Leo
1 3/4 cups unsifted flour
2 cups sugar
3/4 cup cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
- Preheat oven to 350 degrees
- Combine dry ingredients in large bowl.
- Add eggs, milk, oil and vanilla.
- Beat 2 minutes at medium speed.
- Stir in boiling water; batter will be VERY thin, about the consistency of hot cocoa.
- Pour into greased and floured cake pan (round pan and square pan is what i used to make heart).
- Bake for 35-40 minutes or until top springs back.
- Cool completely
Peanut Butter Chocolate Frosting:
1 (very) heaped Tbsp smooth peanut butter
4 (very) heaped Tbsp nutella spread
4 Tbsp boiling water
To make the icing, mix the ingredients until smooth, altering the quantities to suit your preferred consistency.
He is just one beautiful boy.
Playing around with frosting to give the cupcakes an elegant touch. There are so many options when dealing with cupcakes; from the flavor of the cupcake to the frosting and decorations. There are a million different combinations and there is something to suit all desires, that is why i enjoy making cupcakes so much because they are a vast amount of choices.
I just love cooking and baking for people, the feelings I get when i see people enjoy my food is extremely satisfying. I like putting out a display and letting people pick and choose what they enjoy. I find pleasure it taking care of people and giving them options to choose from.
If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.”
~ Cesar Chavez