Chocolate Chip Cookies

Chocolate Chip Cookies

It took me quite a few times before I was able to get the perfect choc-chip cookies. There are so many different recipes online for the different tastes. So I decided to just add what I thought was right and it tasted great… apparently! This recipe is for thick, soft chocolate chip cookies.
To make this recipe you will need:

• 125g Butter, at room temperature
• 1 cup of soft Brown Sugar
• ¼ of cup of White Sugar
  
  

  

  The finished product



• 1 Egg


• 2 cups of Plain Flour


• 1 tsp of Baking Powder


• 1 cup of Dark or Milk Choc Bits


• 1 pinch of Vanilla Essence

[You will also need 2 bowls]
The method is even more important than in a chocolate cake. If you don’t follow the instructions you will almost defiantly have pretty pathetic cookies.

1. Preheat oven to 180°.
2. In bowl #1, Sieve the Plain flour and Baking Powder together
3. In bowl #2, mix the Butter, Brown Sugar, White Sugar and Vanilla
4. Continue to mix bowl #2 until the mixture is creamy
5. Then add the Eggs and continue mixing until the mixture is fluffy
6. Slowly add bowl #1 to bowl #2 and continue mixing until the mixture becomes a dough
7. Add the Choc Chips
8. Using a spoon and your hands, roll the dough into golf ball sizes then put the tray into the oven
9. Bake for 15 minutes
10. Let the cookies cool before eating them

Next post will be Rocky-Road J

Pikelets

Pikelets
Pikelets are a great snack or afternoon tea treats for when the kids get home.
Ingredients:
2 Cups of Self Raising Flour
½ Cup of Milk
30g of Butter
½ Cup of Sugar
Tbsp of Vanilla Extract
Strawberry Jam & Whipped Cream for toppings
Method

1. Turn on the stove.
2. In a large bowl, pour in sugar and flour. Make a medium sized well in the centre of the bowl. (TIP: Use a spoon around the edges of the well, so that the flour does not fall down into the hole.)
3. In the well, combine the eggs, butter, milk and vanilla.
4. Mix the ingredients together.
5. Using a spoon, pour the ingredients into the pan. Preferably 3 at a time. (TIP: Don’t Crowd the pan.)
6. Make sure you stand close to the pan while you have the mixture in the pan so you don’t burn the pikelets. (TIP: Before you turn them over, wait till there are bubbles in the pikelet. This way you know when THEY are ready to be turned over.)

There you have it. A simple afternoon snack.
Hope you enjoyed your Orange CakeJ
Next post will be Dairy Free Blueberry Coffee Cake.

Apple Pie

Gotta Love Google!

For me, Apple Pie was pretty tricky.  So don't freak out if you get it wrong the firs time. Just keep trying until you get it right!
Ingredients

• 1 cup plain flour
• 1/2 cup self-raising flour
• 1/2 cup corn flour
• 125g butter, chilled, chopped
• 1/3 cup caster sugar
• 1 egg, separated
• whipped cream, to serve
• 10 medium (1.25kg) granny smith apples, peeled, cored, cut into thin wedges
• 1/4 cup caster sugar
• 1/4 teaspoon ground cinnamon
• 2 teaspoons lemon juice

Apple filling
Method

1. Place flours, butter and 1/4 cup sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and 1/4 cup cold water. Process until pastry just comes together. Turn pastry onto a lightly floured surface. Knead gently until smooth. Wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
2. Meanwhile, make apple filling: Place apples and 1/3 cup cold water in a baking classics saucepan. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 5 to 7 minutes or until apples are tender. Drain. Return apples to pan. Stir in sugar, cinnamon and lemon juice. Set aside.
3. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm (base) round glass or ceramic pie dish.
4. Place two-thirds of the pastry between 2 sheets of baking paper. Roll out into a 30cm round. Line base and sides of prepared dish with pastry. Trim edges. Spoon in filling. Brush edge with a little eggwhite. Place remaining pastry between 2 sheets of baking paper. Roll out until large enough to cover dish. Cover filling with pastry. Press edges together. Trim excess.
5. Make 2 cuts in top for steam to escape. Brush with remaining eggwhite. Sprinkle with remaining sugar. Bake for 40 to 45 minutes or until golden. Serve with cream.

Hope you enjoyed your Apple Pie
Next Post will be Smartie Cookies :)

Smartie Cookies

Smartie Cookies

• 175g caster sugar
• 110g brown sugar
• 225g unsalted butter, softened
• 2 eggs
• 1 tsp vanilla extract
• 450g plain flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 55ml full-cream milk
• Smarties, to decorate

Method

1. Place the sugars and butter in the bowl of an electric mixer (or use an electric hand beater), and beat until pale and fluffy.
2. Use a whisk to beat together the eggs and vanilla in a jug, then gradually transfers to the butter mixture, a little at a time, beating between each addition (this prevents the mixture from curdling).
3. Sift the flour, baking powder, soda and a pinch of salt over the mixture, then use a metal spoon to carefully fold together until there are no lumps of flour in the mixture.
4. Gradually add the milk, stirring until you have a soft dough (don't add too much milk or it will be too sticky). Use your hands to roll the mixture into 2 (about 30cm long) logs. Wrap each in plastic wrap and freeze for 1 hour.
5. Preheat the oven to 200°C. Lightly grease 2 large non-stick baking sheets or trays.
6. Use a serrated knife to cut 5mm-thick discs from the dough and use a rolling pin or the flat of your hand to slightly flatten each disc.
7. Transfer to the baking sheets, leaving space between them as they will spread on cooking.
8. Press 3 or 4 Smarties into the top of each biscuit and bake for 8-9 minutes or until the biscuits are golden brown. (They will still be a little soft at this stage so transfer to a wire rack to cool completely.)