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Salted M&M and Pretzel Cookies

17 Nov

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Chocolate chip cookies in any form have to be one of my favorite foods on this earth. Raw, cooked, in other desserts, as a dip…. It just always tastes crazy delicious. Then I went and added pretzels and m&m’s to the mix and it blew my mind! The saltiness of the pretzels balanced the cookie making it slightly less sickly… This leads to the ability to eat even more cookies! Bonus!

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The m&m’s add color and crunch to the cookie and makes them just look generally adorable. Like most chocolate chip cookie recipes, these are pretty basic to throw together and will have you sneaking spoonfuls of the raw dough in no time… I’m afraid I’m extremely guilty of this! So once you can restrain yourself from devouring the dough, the hard part is over and you’ll have perfect cookies in no time 🙂

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Salted M&M and Pretzel Cookies (Approx. 16)

115g butter, softened

1/2 cup brown sugar

1/2 cup caster sugar

1 egg

2tsp vanilla extract

1 1/2 cups plain flour

1/2tsp baking powder

1/2tsp baking soda

Salt

1 cup m&m’s, preferably mini

1/4 cup pretzel sticks, roughly broken

  • Preheat the oven to 180°c/350°f and grease and line two baking sheets with parchment.
  •  Cream the butter and two sugars together with an electric mixer until light and fluffy.
  • Beat in the egg along with the vanilla.
  • Add the flour, baking powder, baking soda and a pinch of salt and mix to combine then stir in the m&m’s and pretzel bits.
  • Roll into about 16 balls and place well spread out on the two trays.
  • Press down lightly on each cookie to flatten the top slightly.
  • Chill in the fridge for 20mins then bake for 8-10mins until golden brown.
  • While still hot sprinkle lightly with salt then allow to cool on the sheets until firm. Transfer to a cookie rack.

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Breakfast Cookie

6 Oct

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I know, most of you are probably a bit baffled by the title of this post and I just want to say, just try it before you judge. You will be convinced the moment the first bite hits your lips. This cookie is not like your run of the mill refined, calorie laden, generally terrible for you but oh so delicious cookie. It has eliminated all the bad and happily been left with just the oh so delicious! The oats are a great slow release energy that keep me going even when I am faced with maths first thing in the morning!

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I personally don’t add any sweetener because I don’t usually like sweet oats but it’s completely up to you. The vanilla protein powder lends it a lovely cookie smell and taste and it feels ridiculously indulgent after adding choc or pb chips even though it isn’t! There is nothing more exciting then biting into melting chocolate chips at any time of the day let alone breakfast time. Children will love this and it is an interesting change up to add to any breakfast collection.

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Breakfast Cookie (Serves 1)

1/3 cup rolled oats

1 level tbsp vanilla protein powder (Or flavor of choice)

1/2tsp cinnamon

1/2tbsp chia seeds

1/2 banana mashed

1tbsp milk

honey or choice of sweetener, to taste (optional)

Toppings:

chocolate chips

coconut flakes

peanut butter chips

raisins

chopped dates

nuts (almonds, pecans etc) roughly chopped

  • Mix all the ingredients together in a bowl including any chosen toppings except chocolate or peanut butter chips.
  • Scoop out onto a microwavable plate and shape into a cookie.
  • Microwave for 1min then sprinkle the chocolate or pb chips over the cookie and return to the microwave for 25sec.
  • Add sliced banana or berries to the top and enjoy!

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Homemade Digestive Biscuits

18 Aug

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I’m seriously on a homemade biscuit role between the oreos, jammy dodgers and now these. I love it! It is so cool being able to recreate classic favorites at home and being able to present a box of delectable tea time treats to visitors with their cup of steaming tea. Now that is something that will really make somebodies day.

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Digestives are actually just a sort of wholemeal shortbread biscuit and of course I covered mine in chocolate to make them completely irresistible. These are easy cookies to make but really time consuming so it’s a recipe to make when you have a few hours to settle into the kitchen and enjoy an afternoon of biscuit smells wafting through the house and several cups of tea being consumed!

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Homemade Digestive Biscuits

1 cup plain flour

1/2 cup ground flaxseed (You can sub in any of the following: Wheat germ, Oat bran, Finely ground bran cereal or a mixture)

1/2tsp baking powder

1/4tsp baking soda

1/4tsp cream of tartar

pinch of salt

30g butter, cold and cubed

2tbsp vegetable oil

90g light brown sugar

3tbsp light cream

1tsp vanilla extract

iciong sugar for dusting

100-150g milk chocolate

  • To a food processor, add the flour, flaxseed (Or substitution), baking powder, baking soda, cream of tartar and salt and whizz to combine.
  • Add the butter, oil and sugar and whizz again to combine making sure there are no butter chunks left.
  • Finally add the cream and vanilla and whizz again. It should resemble a soft but not wet dough. If you think it is a bit wet, turn it out onto a well floured surface and knead a few tbsp flour into it. Wrap up in cling film and place in the fridge for at least 30mins or preferably the freezer for about 15mins until firm.
  • Preheat the oven to 180°c/350°.
  • Cut out two large sheets of baking parchment and dust both lightly with icing sugar. Roll the dough out to about 1/8inch thick between the two sheets and peel the top sheet off.
  • Cut into circles and remove the excess dough, transfer to a large baking sheet and bake in the oven for about 15mins. Let cool on the tray.
  • Repeat with the rest of the dough until it is all used up.
  • Once all the cookies are cool, melt the chocolate in the microwave in 30sec bursts, stirring between each interval until smooth.
  • Dip the cookies in the melted chocolate, using a knife to spread it out evenly then get a clean toothpick and draw several lines across the biscuit then draw similar lines in downwards motions on the biscuit creating the traditional digestive look.
  • Let the chocolate set then have a tea party!

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Homemade Jammy Dodgers

11 Aug

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Jammy dodgers, what a brilliant classic biscuit. Kids and adults alike adore it and it pairs with tea like cinnamon to apples. Dunk it in a hot cuppa and you get a perfectly tender biscuit with sticky jammy filling that’s starting to melt ever so slightly… Have you filled the kettle yet? This homemade version is even better then the packet ones with a rich, buttery biscuit that crumbles heavenly when you take a bite yet holds its shape perfectly otherwise and and is sandwiched with a sweet strawberry jam centre.

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These have been taste tested by little people which, as everyone knows, are always the worlds best critics so I know for sure they make the cut! Making your own is great fun because you play around with this simple recipe by adding flavors such as almond, cocoa or lemon to the biscuit and have a blast trying all sorts of funky jam flavors or even use curds, nutella or nut butter for the middle, just don’t return them to the oven for the second time if using anything other then jam.

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These keep great in a sealed tin or jar for up to a week, if they manage to linger that length of time. The last great aspect of this biscuit, is that they are pretty as a picture and you can use all sorts of mini cookie cutters for the middle cut out which will entertain kids to no end and bring a smile to anyone’s face.

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Homemade Jammy Dodgers (Makes 40-50 biscuits)

2 cups plain flour

1 cup icing sugar

A pinch of salt

250g butter, chilled and cubed

1 egg

3tsp vanilla extract

Jam of your choice (I use strawberry)

  • In a large bowl, whisk together the flour, icing sugar and salt.
  • Add the cubed butter and use your fingers to rub it into to the flour until it resembles fine bread crumbs.
  • Add the egg and vanilla and use a wooden spoon to bring it all together and form a soft dough.
  • Wrap the dough in cling film and chill in the fridge for about 30mins.
  • Preheat the oven to 180°c/350°f and grease and line two large baking sheets with baking parchment.
  • Take half out of the fridge and roll out on a well floured surface to about 1/4 inch thick.
  • Cut into circles, cutting a middle section from the centre of half the biscuits.
  • Transfer to the baking sheet and bake for 10-12mins until lightly browned.
  • Let cool for 1-2mins then add 1/2-1tsp of jam on each bottom biscuit and sandwich the top biscuit on top.
  • Repeat with all the cookies and place bake in the oven for 5mins to set the jam.
  • Let cool and serve with a hot cup of whatever you fancy. Store the rest in an airtight container for up to a week.

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Homemade Oreos

5 Aug

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Firstly I’d just like to try and convey to you how excited I was making these. It was like a child in a candy shop, a dog with a bone, my mom in a home decor store… Just sheer anticipation and titillation. I’ve seen recipes for oreos before and always, with great intentions, put it on my to-do list but never seemed to get around to it.

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Yesterday, I was bored stiff and looking through Pinterest I spotted a recipe for cookies and cream popcorn which had me day dreaming about oreos. With none in sight and no chance of getting to the shops, I whipped my apron out and the glorious torpedo of flour and chocolate and frosting began. Now this is an easy recipe but it is a time consuming and slightly grueling one. But and this is a big but, it is all worth it, every second you spent mixing and rolling and cutting and frosting.

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All of it, when you hold that first little oreo in your hand, dunk it into a cold glass of milk, take a bite and the biscuit breaks away and molds with the creamy filling and you sit there in utter awe of your creation. That, my friend, makes any arduous kitchen task worth it. So I want any and every oreo lover to give this a shot and experience baking perfection with me 🙂

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Homemade Oreos (Makes about 50)

For the Oreo Biscuit:

225g butter, softened

1 cup granulated sugar

1 egg

1tsp vanilla extract

2 cups plain flour

3/4 cup dark cocoa powder

1 12/tsp baking powder

a pinch of salt

For the Filling:

200g butter, softened

4-5 cups icing sugar, more or less if needed

2tsp vanilla extract, or to taste

  • For the biscuits, beat the butter and sugar together for 3-4mins until pale and fluffy. Beat in the egg and vanilla.
  • In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt.
  • Mix the dry mixture into the wet a little bit at a time, beating on low constantly until all the dry ingredients are incorporated.
  • Divide the dough in half and wrap each half in cling film. Chill in the fridge for at least 1hr.
  • Preheat the oven to 180°c/375°f and grease and line two large baking sheets with baking parchment.
  • Working with one half of the dough at a time, lightly dust the counter with flour and roll your dough out to about 1/4 inch thick. You may have to divide the dough further to make it into manageable pieces if you are finding it difficult to roll.
  • Cut into circles using roughly a 2inch cookie cutter or you can cut it into all sorts of shapes and sizes if you want.
  • Place on the prepared baking sheets, you can place them quite close together as they don’t really expand, and bake in the oven for 12mins.
  • Let the cookies cool completely on the baking sheet.
  • Meanwhile prepare the filling. In a large bowl, beat the butter until smooth and creamy then slowly start adding in the icing sugar until you reach your desired consistency. Add in the vanilla extract and beat to incorporate.
  • Pipe or spread the frosting onto half the cookies and top with the other half, squeezing them gently together so they stick.
  • Pour yourself a big glass of milk and dunk away! 🙂

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Wimbledon Sugar Cookie Tennis Rackets with Cream and Fresh Strawberries

7 Jul

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Since today was the Mens Wimbledon Final I decided to do a dessert to honor the occasion. Because strawberries and cream is such a traditional Wimbledon favorite I wanted to use that as a base of my dessert, but I wanted to make it a bit different so I made sugar cookies in the shape of tennis rackets! It was an extremely long process between hand cutting the shapes out and decorating them afterwards but at least it kept me occupied instead of having to sit through the tension of the match.

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I was extremely angry that Djokovic didn’t win, so I haven’t been lucky with either of the finals but I thankfully have been lucky with my recipes. This was a great finish to the day even though the outcome of the match was awful and it was really light and refreshing considering how hot and humid it was all day. This recipe makes great cookies as they are easy and sturdy enough to be decorated and fiddled with but are soft and buttery to eat, the perfect combo. 🙂

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Wimbledon Sugar Cookie Tennis Rackets with Cream and Fresh Strawberries 

3/4 butter, softened

3/4 cup granulated sugar

a pinch of salt

2tsp vanilla extract

1 egg

2 cups plain flour

whipped cream and strawberries

  • Cream the butter,sugar and salt together with an electric mixer until fluffy and pale.
  • Beat in the vanilla and egg until combined and creamy then mix in the flour.
  • The dough will first turn into fine crumbs but keep mixing and it will all stick together as a dough.
  • Wrap the dough in cling film and chill in the freezer for 30mins.
  • Preheat the oven to 160°c/325°f and grease and line a large baking sheet.
  • Roll out the dough on a lightly floured surface and cut into tennis racket shapes using a sharp knife or any other shape you would like.
  • Transfer to the baking sheet and bake in the oven for 10-12mins. They should still be very pale.
  • Whip the cream with an electric mixer until thick and holds its shape.
  • Slice the strawberries. Layer the cream and strawberries in a tall glass and place a few tennis rackets on top. Enjoy!

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Chewy Peanut Butter Cookies

4 May

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I have a different pb cookie recipe up here and even though that is an absolutely scrumptious recipe this recipe is equally as yum but for different reasons. This recipe is a sturdier cookie in the best way possible, it has a perfectly chewy texture and and crisp outside. The salty peanut butter is balanced by the perfect amount of sugar making sure that the peanut flavor shines to its full potential. A fantastic addition to these cookies could be some m&m’s or even white chocolate chips. These are really easy to make and they cook super fast so they can be thrown together in a flash. The only thing is I would have recommend is that you let them cool nearly fully before tucking in because it isn’t until they are cool that you can experience the amazing chewy texture. But if you really can’t resist just eat them anyway, you’ll still be able to appreciate the awesome flavor. 🙂

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 Chewy Peanut Butter Cookies

`1 1/2 cups plain flour

1tsp baking soda

1/2tsp salt

1/2 cup caster sugar

1/2 cup dark brown sugar

85g butter, softened

1 egg

1/2 cup peanut butter

1tsp vanilla extract

  • Preheat the oven to 180°c/350°f.
  • In a medium bowl, combine the flour, baking soda and salt and set aside.
  • In a large bowl, cream together the two sugars and the butter until pale and fluffy. Beat in the egg, peanut butter and vanilla until well combined.
  • Gently mix in the flour mixture until completely combined.
  • Take tablespoons of the dough and roll it into balls, place them on a large baking tray about 2″ apart. Use a fork to gently press down on each ball, making a criss cross pattern on the top of each.
  • Bake in the oven for about 12mins or until golden brown.

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