Chocolate cookies – just add awesome

Hello my lovely readers! Today I’m going to share one of my favourite Nigella Lawson biscuit recipes with you. I’ve been making these beauties for a few years now and they never fail. They’re called Totally Chocolate Chocolate Chip Cookies but I am taking the liberty of changing their name to Totally Awesome Chocolate Chip Cookies. I am a sucker for anything sweet and salty and I think that’s why I love these so much, there is a little saltiness to them that cuts through the sugar and complements the bitterness of the dark chocolate. They also have a gorgeous texture and they hold their shape well. I, on the other hand, may not hold my shape so well if I eat one more of these little suckers so I’d better stop. I went to a bridal expo today and there is nothing like the thought of squeezing yourself into a gown and paying someone thousands of dollars to photograph you to make you want to reach for a carrot stick. But, everything in moderation I say! That includes housework.

Milk & cookies

You can find the recipe for these here, courtesy of http://www.nigella.com.

Totally awesome chocolate chip cookies

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Cranberry, muesli & white chocolate cookies

Here is a recipe for some delish cranberry, muesli & white chocolate biscuits I made for a friends birthday recently. I think they would be perfect Christmas biscuits because cranberries always feel so festive. They also have muesli in them which makes them suitable for breakfast. In my opinion.

This recipe is adapted from Taste and you will need

250g softened butter
1 1/2 cups caster sugar
1 1/2 teaspoons vanilla essence
2 eggs at room temperature
3 1/2 cups self raising flour
1 cup white chocolate bits
3/4 cup dried cranberries
1 cup muesli
Cream butter, sugar and vanilla until fluffy (in an electric mixer). Add eggs, 1 at a time, beating after each addition. It’s important to have the eggs at room temperature so they dont cause the butter to seize up.
Add sifted flour to the butter mixture and then add cranberries, chocolate and muesli. Stir to combine. Roll out walnut sized balls, place them 5 cm apart on the trays and flatten with your palm.Bake for 12-15, swapping trays halfway through cooking, or until golden. Box up, wrap in a bow and give them to someone lovely.

 

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Scouting for Cupcakes

There comes a time in every girl’s life when she has to make cupcakes. Proper, spongy, swirly-frosted cupcakes. For me, that time was last weekend for a dinner with a kidlet in attendance. See I’ve made cupcakes before but only as mini versions of other cakes, like little carrot cakes with a lousy smear of cream cheese frosting or individual lumberjack cakes which are delicious but not proper. I’ve even (gasp) made cupcakes from a packet mix 30 minutes before I am meant to be at a party bearing cupcakes. But nothing compares to the satisfaction of making your own and then licking the spoon. And the bowl. And the piping bag. Huh? What? I didn’t do that, swear!

After a little internet research I couldn’t go past this recipe for Scout’s Cupcakes. They were so famous over at Taste you’d think they’d have their own Twitter account. These cupcakes are delicious, really easy and best of all, there is no creaming of butter and sugar as the fat content comes from thickened cream. So, a big shout out to Scout!

Scout’s Cupcakes

Into a 1 cup metric measuring cup place 2 eggs and fill to the top with thickened cream
Place in a bowl and beat for 1 minute using electric beater
Add 1 splash vanilla essence, 3/4 cup caster sugar and beat for 3 minutes
Sift in 1 cup self raising flour and fold into mixture
Place in 12 patty pans
Bake in a moderate oven (I didn’t use the fan) until light golden and cakes spring back when lightly touched in the centre (about 12-15 minutes)

I also used this dark chocolate frosting recipe from Beantown Baker (fabulous!) and topped them with sparkly heart cupcake toppers (recipe here)

A little tip: when making butter frosting always get your milk (or liquid) down to room temperature before adding it to the butter. If not the butter will seize up when it comes into contact with the cold milk and the consistency wont be as smooth.

 

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