tag:blogger.com,1999:blog-54248969386607280452024-03-13T22:48:38.868+11:00Lick Thy FingersChronicling the immature journey of a fellow novice mature blogger into the world of culinary adventures mired with accidental spills, thrills, burnt wrists, and the occasional delighted squeals of creating something wholesome and yummy from various raw ingredients.Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-5424896938660728045.post-40798732333358003452008-08-14T18:53:00.002+10:002008-08-14T19:56:26.542+10:00coconut cupcakes with coconut cream cheese frosting<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >Coconut Cupcakes with Coconut Cream Cheese Frosting<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GqNjBTPhEk0/SKQA9EJPqOI/AAAAAAAAApo/4NNA2l88c_Q/s1600-h/IMG_2489.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_GqNjBTPhEk0/SKQA9EJPqOI/AAAAAAAAApo/4NNA2l88c_Q/s400/IMG_2489.JPG" alt="" id="BLOGGER_PHOTO_ID_5234309715995896034" border="0" /></a><br /><span style=";font-family:lucida grande;font-size:100%;" >Cupcakes<br />1/2 cup butter<br />1 cup sugar<br />2 eggs<br />1 tsp vanilla<br />1 cup self raising flour<br />1 cup dessicated coconut<br />2-3 tbs milk</span><br /><br /><span style=";font-family:lucida grande;font-size:100%;" >1. Beat butter and sugar till creamy.<br />2. Mix in the eggs one at a time followed by vanilla till smooth.<br />3. Mix in the flour followed by coconut till just come together but not overmixed.<br />4. Fold in the milk gently till no streaks of flour or milk is seen.<br />5. Pour into prepared cupcake moulds and bake in preheated oven at 180 C for 15-20 minutes till done when tested. Let cool on wire rack.<br /><br />Frosting<br />1/4 cup butter</span><br /><span style=";font-family:lucida grande;font-size:100%;" >1/2 cup cream cheese<br />1/2 cup icing sugar<br />1/2 cup flaked coconut<br /><br />1. While the cupcakes are cooling, make the frosting. Beat butter, cream cheese and icing sugar till creamy and light.<br />2. Fold in the flaked coconut till you get a smooth consistency.<br />3. Gently slather the frosting generously onto the cooled cupcakes with a small spatula or use a piping bag if you have one to decorate the cupcake.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_GqNjBTPhEk0/SKQA9WIfv-I/AAAAAAAAApw/22X5-_KEGG0/s1600-h/IMG_2490.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_GqNjBTPhEk0/SKQA9WIfv-I/AAAAAAAAApw/22X5-_KEGG0/s400/IMG_2490.JPG" alt="" id="BLOGGER_PHOTO_ID_5234309720824594402" border="0" /></a><span style=";font-family:lucida grande;font-size:100%;" ><br />Makes 18 cupcakes</span></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com0tag:blogger.com,1999:blog-5424896938660728045.post-78793692619745974432008-08-12T18:53:00.001+10:002008-08-14T19:46:35.120+10:00peanut butter sandwich cookies<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >Peanut Butter Sandwich Cookies (adapted from <a href="http://www.amazon.com/gp/product/0898215846?ie=UTF8&tag=stepskitc-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0898215846" target="_blank">The Taste of Home Cookbook</a>)<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_GqNjBTPhEk0/SKP5-KKVdLI/AAAAAAAAApQ/3KFdX806JOo/s1600-h/IMG_2482.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_GqNjBTPhEk0/SKP5-KKVdLI/AAAAAAAAApQ/3KFdX806JOo/s400/IMG_2482.JPG" alt="" id="BLOGGER_PHOTO_ID_5234302038209557682" border="0" /></a><span style=";font-family:lucida grande;font-size:100%;" ><br />Cookies<br />1/2 cup butter<br />1 cup creamy peanut butter<br />1 cup brown sugar<br />2 eggs<br />1 tsp vanilla<br />2 1/2 cups flour<br />2 tsp baking soda</span><br /><span style=";font-family:lucida grande;font-size:100%;" >1/4 tsp salt<br /><br /></span><span style=";font-family:lucida grande;font-size:100%;" >1. In a large mixing bowl, beat the butter peanut butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well.<br />2. Shape into 1 inch balls and place 2 inches apart on greased baking sheets. Flatten with a fork to create a criss cross pattern. Bake at 190 C for 10-12 minutes, or until golden. Remove to wire racks to cool</span>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GqNjBTPhEk0/SKP5-qx6-8I/AAAAAAAAApY/WN-QgDGzvDI/s1600-h/IMG_2484.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_GqNjBTPhEk0/SKP5-qx6-8I/AAAAAAAAApY/WN-QgDGzvDI/s400/IMG_2484.JPG" alt="" id="BLOGGER_PHOTO_ID_5234302046965529538" border="0" /></a><br /><span style=";font-family:lucida grande;font-size:100%;" >Filling<br />1/2 cup creamy peanut butter<br />1 cup powdered sugar<br />1 tsp vanilla<br />3-4 tbs milk<br /><br />For filling, in a large bowl, beat the peanut butter, powdered sugar, vanilla and enough milk to achieve spreading consistency. Spread on the smooth bottom of the cookie and top with another cookie with the smooth bottom facing each other. The sandwich cookies should have the criss cross pattern facing up.</span><br /><span style=";font-family:lucida grande;font-size:100%;" ><br />Makes 2 and half dozen sandwich cookies.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_GqNjBTPhEk0/SKP5-l_P7aI/AAAAAAAAApg/Mkc7T7S-ueA/s1600-h/IMG_2485.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_GqNjBTPhEk0/SKP5-l_P7aI/AAAAAAAAApg/Mkc7T7S-ueA/s400/IMG_2485.JPG" alt="" id="BLOGGER_PHOTO_ID_5234302045679250850" border="0" /></a></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com0tag:blogger.com,1999:blog-5424896938660728045.post-59110732903948047372008-08-10T18:53:00.000+10:002008-08-14T19:19:53.766+10:00peanut butter crumble cake<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >Peanut Butter Crumble Cake (adapted from <a href="http://bakingbites.com/2008/07/peanut-butter-crumble-cake/" target="_blank">Baking Bites</a>)<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_GqNjBTPhEk0/SKP4Q02cN8I/AAAAAAAAApI/ZQ88xZeDRkM/s1600-h/IMG_2492.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_GqNjBTPhEk0/SKP4Q02cN8I/AAAAAAAAApI/ZQ88xZeDRkM/s400/IMG_2492.JPG" alt="" id="BLOGGER_PHOTO_ID_5234300159883229122" border="0" /></a><span style=";font-family:lucida grande;font-size:100%;" ><br />1 3/4 cups all purpose flour<br />1/2 cup brown sugar<br />1/2 cup sugar<br />1/2 tsp ground cinnamon<br />1 tsp baking powder<br />1/2 tsp baking soda<br />1/2 tsp salt<br />1/2 cup butter, room temperature<br />3/4 cup milk<br />1 large egg<br />1 cup crunchy peanut butter, room temperature<br /><br />1. In a large bowl, whisk the flour, brown sugar, sugar, cinnamon, baking powder, baking soda and salt. Beat in softened butter until the mixture resembles wet sand. Remove 3/4 cup of the mixture to a medium bowl and set aside.<br />2. Add milk and egg to the large bowl with the remaining flour mixture. Mix well, until no streaks of flour remain. Do not over-mix. Pour into prepared pan.<br />3. Add peanut butter to medium bowl with the remaining 3/4 cup flour mixture. Mix well and crumble (or drop in clumps, as the mixture will be thick) onto the cake batter in the pan.<br />4. Bake in preheated oven at 180 C for about 30 minutes, until a tester inserted into the center of the cake comes out clean. Cool on a wire rack before slicing.</span></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com1tag:blogger.com,1999:blog-5424896938660728045.post-55936405063359786602008-08-08T17:37:00.002+10:002008-08-14T19:15:08.527+10:00apple and coconut crisp<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >This makes a great quick dessert when you're short on time and ideas but want a fast and delish sweet stuff to serve a group of people. This is from <a href="http://nami-nami.blogspot.com/2007/11/apple-and-coconut-crisp.html" target="_blank">nami-nami</a> and I didn't alter the recipe at all but I wish I had taken the time to peel the apples and will try flaked coconut the next time I make this again.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GqNjBTPhEk0/SKP23im-7mI/AAAAAAAAAo4/uRpGHrbP05Y/s1600-h/IMG_2451.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_GqNjBTPhEk0/SKP23im-7mI/AAAAAAAAAo4/uRpGHrbP05Y/s400/IMG_2451.JPG" alt="" id="BLOGGER_PHOTO_ID_5234298625978199650" border="0" /></a><br /><span style=";font-family:lucida grande;font-size:100%;" >Apple and Coconut Crisp<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_GqNjBTPhEk0/SKP24Lb6ErI/AAAAAAAAApA/o418fr_4uVg/s1600-h/IMG_2456.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_GqNjBTPhEk0/SKP24Lb6ErI/AAAAAAAAApA/o418fr_4uVg/s400/IMG_2456.JPG" alt="" id="BLOGGER_PHOTO_ID_5234298636937597618" border="0" /></a><br /><span style=";font-family:lucida grande;font-size:100%;" >2 cups not-too-sweet apples (peeled, cored and quartered)<br />3 eggs<br />1 cup sugar<br />1/2 cup plain flour<br />1 cup desiccated coconut<br />1/2 cup butter (melted)<br /><br />1. Beat the eggs with sugar until foamy and pale.<br />2. Mix flour and coconut, and fold into the egg mixture.</span><br /><span style=";font-family:lucida grande;font-size:100%;" >3. Gently stir in the melted and cooled butter.<br />4. Layer the apples in a greased 25 cm oven dish, so the bottom would be covered.<br />5. Pour the batter over the apples and bake in a preheated 200 C oven for about 20-25 minutes, until golden brown.<br />6. Take out of the oven, and cool a little. Serve lukewarm with vanilla ice cream, crème anglaise or lightly whipped cream.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_GqNjBTPhEk0/SKP23ZTmxvI/AAAAAAAAAow/Cr3XUuyfI8M/s1600-h/IMG_2453.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_GqNjBTPhEk0/SKP23ZTmxvI/AAAAAAAAAow/Cr3XUuyfI8M/s400/IMG_2453.JPG" alt="" id="BLOGGER_PHOTO_ID_5234298623481005810" border="0" /></a></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com0tag:blogger.com,1999:blog-5424896938660728045.post-61502739002879538112008-08-06T17:45:00.002+10:002008-08-14T17:58:17.906+10:00no fat banana cupcakes<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >No Fat Banana Cupcakes (adapted from <a href="http://www.toomanychefs.com/archives/002005.php" target="_blank">Too Many Chefs</a>)<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GqNjBTPhEk0/SKPktKaoY5I/AAAAAAAAAoI/aCS1Vy6tDPY/s1600-h/IMG_2457.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_GqNjBTPhEk0/SKPktKaoY5I/AAAAAAAAAoI/aCS1Vy6tDPY/s400/IMG_2457.JPG" alt="" id="BLOGGER_PHOTO_ID_5234278656475947922" border="0" /></a><span style=";font-family:lucida grande;font-size:100%;" ><br />1 pot of plain yoghurt (125 ml)<br />2 very ripe medium bananas (mashed)<br />2 yogurt pots of sugar<br />3 yogurt pots of plain flour<br />2 eggs<br />2 tsp baking powder<br /><br />1. Mix the mashed bananas with the yoghurt till well blended.</span><br /><span style=";font-family:lucida grande;font-size:100%;" >2. Beat until smooth and then add the eggs one by one, beating after each one until smooth.<br />3. Gradually add the sugar and then the rest of the dry ingredients.<br />4. Pour the batter into lined cupcake molds, filling them 2/3 of the way.<br />5. Bake in preheated oven at 180 C for 20 minutes, until golden on top and cooked through. Test with a wooden toothpick to make sure: if it comes out wet, the cakes are not done.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_GqNjBTPhEk0/SKPktbL1GQI/AAAAAAAAAoQ/gPfF68qVA7w/s1600-h/IMG_2458.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_GqNjBTPhEk0/SKPktbL1GQI/AAAAAAAAAoQ/gPfF68qVA7w/s400/IMG_2458.JPG" alt="" id="BLOGGER_PHOTO_ID_5234278660977268994" border="0" /></a><br /><span style=";font-family:lucida grande;font-size:100%;" >The texture of the cupcakes was really interesting and not like any cupcakes I've ever made. If left for a few days, they actually got quite a bit sticky but once heated up, they tasted the same as when they first came out of the oven. Overall, a really quick and lovely cupcake recipe for when you've got overripe bananas and leftover yoghurt to use them up.<br /></span></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com1tag:blogger.com,1999:blog-5424896938660728045.post-59393710604544553092008-08-04T17:54:00.002+10:002008-08-14T18:09:25.514+10:00Jacques Torres chocolate chip cookies<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >So this is the famous chocolate chip cookies recipe that had the whole world raving about. I have to admit that it is a very good chocolate chip cookie but I did tweak it quite a bit that I actually made 40 small cookies from just half the original recipe. I can't imagine how big the original ones would be. I would love to try this out again one day, when I'm feeling very indulgent, and actually create those 6 giant cookies with maybe walnuts or pecans.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GqNjBTPhEk0/SKPZhP_spHI/AAAAAAAAAn4/rciZqgfacWI/s1600-h/IMG_2479.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_GqNjBTPhEk0/SKPZhP_spHI/AAAAAAAAAn4/rciZqgfacWI/s400/IMG_2479.JPG" alt="" id="BLOGGER_PHOTO_ID_5234266357187257458" border="0" /></a><span style=";font-family:lucida grande;font-size:100%;" ><br /><a href="http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=2&ref=dining&oref=slogin&oref=slogin" target="_blank">Jacques Torres Famous Chocolate Chip Cookies</a><br /></span><br /><span style=";font-family:lucida grande;font-size:100%;" >2 cups plain flour<br />3/4 tsp baking soda<br />3/4 tsp baking powder<br />3/4 tsp coarse salt<br />3/4 cup unsalted butter<br />1/2 cup light brown sugar<br />1/2 cup granulated sugar<br />1 large egg<br />1 tsp vanilla extract<br />1 cup dark chocolate chips or chopped bitter chocolate</span><br /><span style=";font-family:lucida grande;font-size:100%;" >Sea salt<br /><br />1. Sift flour, baking soda, baking powder and salt into a bowl. Set aside.<br />2. Cream butter and sugars together until very light. Add egg followed by the vanilla. Add dry ingredients and mix until just combined. Drop chocolate pieces in and incorporate them without breaking them.<br />3. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be </span><span style=";font-family:lucida grande;font-size:100%;" >used in batches, and can be refrigerated for up to 72 hours.<br />4. When ready to bake, preheat oven to 180 C. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.<br />4. Using a teaspoon, roll dough into 1 inch balls and lightly flatten the dough onto prepared baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 15 to 18 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_GqNjBTPhEk0/SKPZheguvyI/AAAAAAAAAoA/ygADwC8kg9I/s1600-h/IMG_2480.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_GqNjBTPhEk0/SKPZheguvyI/AAAAAAAAAoA/ygADwC8kg9I/s400/IMG_2480.JPG" alt="" id="BLOGGER_PHOTO_ID_5234266361083903778" border="0" /></a></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com1tag:blogger.com,1999:blog-5424896938660728045.post-35628277907412973452008-08-03T18:09:00.003+10:002008-08-14T17:05:53.101+10:00potato chip chocolate chip cookies<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >Potato Chip Chocolate Chip Cookies (adapted from <a href="http://www.amazon.com/Search-Perfect-Chocolate-Chip-Cookie/dp/0517101076/ref=sr_1_1?ie=UTF8&s=books&qid=1217751101&sr=8-1" target="_blank">The Search for the Perfect Chocolate Chip Cookie by Gwen Steege</a>)<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_GqNjBTPhEk0/SKPX1D8fTFI/AAAAAAAAAno/orf9A_Hi0Q0/s1600-h/IMG_2460.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_GqNjBTPhEk0/SKPX1D8fTFI/AAAAAAAAAno/orf9A_Hi0Q0/s400/IMG_2460.JPG" alt="" id="BLOGGER_PHOTO_ID_5234264498526702674" border="0" /></a><span style=";font-family:lucida grande;font-size:100%;" ><br />1/2 cup butter<br />1 cup brown sugar<br />2 eggs<br />1 tsp vanilla extract<br />2 cups plain flour<br />1 tsp baking soda</span><br /><span style=";font-family:lucida grande;font-size:100%;" >2 cups plain salted potato chips, coarsely crushed<br />1½ cups dark chocolate chips<br />1 cup chopped nuts – optional (I used peanuts)<br /><br />1. Cream butter, sugars and eggs. Stir in vanilla. Add flour and baking soda, then potato chips, then chocolate chips and nuts. Mix after each addition.<br />2. Line a baking sheet with baking paper and drop teaspoons onto baking sheet (they will spread a lot). Bake at 180 C for 10-12 minutes. Yielded 3 dozen.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_GqNjBTPhEk0/SKPX1fyuF3I/AAAAAAAAAnw/foRDAWByYEA/s1600-h/IMG_2462.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_GqNjBTPhEk0/SKPX1fyuF3I/AAAAAAAAAnw/foRDAWByYEA/s400/IMG_2462.JPG" alt="" id="BLOGGER_PHOTO_ID_5234264506001921906" border="0" /></a><span style=";font-family:lucida grande;font-size:100%;" ><br />I'm definitely going to make these again. The salty and sweet really complimented each other and I love how the chips gave that added crunch and dimension. I'll try adding oats into the mix next time around.<br /></span></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com0tag:blogger.com,1999:blog-5424896938660728045.post-39799332647453975902008-08-01T18:24:00.003+10:002008-08-14T16:55:20.583+10:00cookie doughy<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >I was in a mad mood for all things cookies and decided on trying my own spin on cookie dough brownies and cookie dough cupcakes. I decided to use the chocolate chip cookies recipe by David Lebovitz and the brownies and cupcakes recipes are by Jamie Oliver. The end results was fantastic and so sinfully delicious. The brownies was fudgey and gooey with the cookie topping lightly crunchy and chewy. The cupcakes was great even though I made the mistake of putting the cupcake batter first instead of the cookie dough which resulted in the hole in the cupcake design there. My friends thought it was cute but oh well, at least they tasted great.</span><br /><br /><span style=";font-family:lucida grande;font-size:100%;" >Great Chocolate Chip Cookies Recipe (adapted from <a href="http://www.amazon.com/exec/obidos/ASIN/1580084958/heidiswanson-20" target="_blank">The Great Book of Chocolate by David Lebovitz</a>)<br /><br />1/2 cup granulated sugar<br />1/2 cup firmly packed light brown sugar<br />1/2 cup butter<br />1 large egg<br />1 tsp vanilla extract<br />1/2 tsp baking soda</span><br /><span style=";font-family:lucida grande;font-size:100%;" >1 1/4 cups all-purpose flour</span><br /><span style=";font-family:lucida grande;font-size:100%;" >1/4 tsp salt<br />1 1/2 cups semisweet chocolate chips<br />1 cup walnuts or pecans, toasted and chopped<br /><br />1. Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.</span><br /><span style=";font-family:lucida grande;font-size:100%;" >2. Scoop the cookie dough into 2-tablespoon balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.</span><br /><span style=";font-family:lucida grande;font-size:100%;" >3. Bake in preheated oven at 150 C for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.</span><br /><span style=";font-family:lucida grande;font-size:100%;" >4. Store at room temperature in an airtight container for up to 3 days.<br /><br />Fifteen Chocolate Brownies (adapted from <a href="http://www.amazon.com/Cook-Jamie-Guide-Making-Better/dp/1401322336/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1218695054&sr=8-1" target="_blank">Cook with Jamie</a>)<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_GqNjBTPhEk0/SKPVGRrh7dI/AAAAAAAAAng/ckCZCVDun4s/s1600-h/IMG_2478.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_GqNjBTPhEk0/SKPVGRrh7dI/AAAAAAAAAng/ckCZCVDun4s/s400/IMG_2478.JPG" alt="" id="BLOGGER_PHOTO_ID_5234261495736561106" border="0" /></a><br /><span style=";font-family:lucida grande;font-size:100%;" >1 cup unsalted butter<br />1 cup best quality dark chocolate, at least 70% cocoa solids, broken up<br />3/4 cup dried cherries or chopped nuts (optional)<br />4 tbs cocoa powder, sifted<br />4 tbs plain flour, sifted<br />1 tsp baking powder<br />1 cup caster sugar<br />3 large free range eggs</span><br /><br /><span style=";font-family:lucida grande;font-size:100%;" >1. In a large bowl over simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts if using, (I used crushed pecans) and stir together.<br />2. In a separate bowl, mix cocoa powder, flour, baking powder, and sugar, then add this to the chocolate mixture. Beat in the eggs and mix well until you have a silky consistency.<br />3. Pour brownie mixture into prepared pan and bake in preheated oven at 180 C for around 30 minutes. You don't want to overcook them so the brownies should be lightly springy on the outside but still gooey in the middle. Allow to cool in the pan, the transfer to wire rack to cool further before slicing them into chunky square.</span><br /><span style=";font-family:lucida grande;font-size:100%;" ><br />All purpose Cupcakes or Sponge cake recipe (adapted from <a href="http://www.amazon.com/Cook-Jamie-Guide-Making-Better/dp/1401322336/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1218695054&sr=8-1" target="_blank">Cook with Jamie</a>)<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_GqNjBTPhEk0/SKPVFpYg6sI/AAAAAAAAAnI/vzmOCNa76_8/s1600-h/IMG_2469.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_GqNjBTPhEk0/SKPVFpYg6sI/AAAAAAAAAnI/vzmOCNa76_8/s400/IMG_2469.JPG" alt="" id="BLOGGER_PHOTO_ID_5234261484919384770" border="0" /></a><br /><span style=";font-family:lucida grande;font-size:100%;" >1 cup unsalted butter<br />1 cup caster sugar<br />4 large free range eggs<br />1 tsp vanilla extract or zest of 1 lemon<br />1 cup self raising flour<br /></span><br /><span style=";font-family:lucida grande;font-size:100%;" >Beat butter and sugar till creamy, light and fluffy. Add eggs one at a time beating each one in well before adding the next, then fold in the flour and lemon zest or vanilla.<br /></span><br /><span style=";font-family:lucida grande;font-size:100%;" >To make cupcakes: simply pour into prepared tin and bake for 20 minutes in preheated oven at 180 C<br /><br />For the sponge cake: pour into prepared pan(s) and bake for 20 minutes in preheated oven at 180 C.<br /></span><br /><span style=";font-family:lucida grande;font-size:100%;" >Allow the cakes to cool before slicing for fillings or frosting.<br /></span><br /><span style=";font-family:lucida grande;font-size:100%;" >Cookie Dough Brownies<br />Prepare the cookie dough and brownie recipes before hand.<br />When you've poured the brownie mix into the pan, smooth it out as best you can. Top the brownie mixture with the cookie dough in clumps all over. It doesn't have to look pretty or neat, just as long as the cookie dough covers the brownie mix. Bake as per usual the brownie time. The cookie topping will be browned but may not be as crunchy as a usual cookie is. Re: picture; I didn't have enough cookie dough leftover because I used half the batch for the cupcakes.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GqNjBTPhEk0/SKPVGKVszlI/AAAAAAAAAnY/VUe2L6q1_1w/s1600-h/IMG_2476.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_GqNjBTPhEk0/SKPVGKVszlI/AAAAAAAAAnY/VUe2L6q1_1w/s400/IMG_2476.JPG" alt="" id="BLOGGER_PHOTO_ID_5234261493765951058" border="0" /></a><br /><span style=";font-family:lucida grande;font-size:100%;" >Cookie Dough Cupcakes<br />Prepare the cookie dough and cupcake recipe before hand.<br />To get the odd looking cavity like cupcakes in my pictures, pour the cupcake batter first followed by a tablespoon of the cookie dough into the center of the batter. But if you want a proper looking cupcake, put a tablespoon of cookie dough first into the prepared cupcake tin followed by the cupcake batter. Bake as per usual the cupcake time. The cookie dough will be soft and not fully baked like a cookie.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GqNjBTPhEk0/SKPVFyodahI/AAAAAAAAAnQ/n7vRxWzFSe4/s1600-h/IMG_2470.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_GqNjBTPhEk0/SKPVFyodahI/AAAAAAAAAnQ/n7vRxWzFSe4/s400/IMG_2470.JPG" alt="" id="BLOGGER_PHOTO_ID_5234261487402183186" border="0" /></a></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com0tag:blogger.com,1999:blog-5424896938660728045.post-49161353414836465662008-07-26T11:07:00.001+10:002008-07-27T22:32:21.769+10:00marbled chocolate chip cookies<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >Marbled Chocolate Chip Cookies (adapted from <a href="http://www.quakeroatmeal.com/qo_quakerKitchen/recipes/recipe.cfm?recipeID=476&RecipeName=Marbled_Chocolate_Chip_Oatmeal_Cookies&toReturn=L3FvX3F1YWtlcktpdGNoZW4vcmVjaXBlcy9TZWFyY2hSZXN1bHRzLmNmbT9TZWFyY2hUeXBlPUJyb3dzZUNhdGVnb3J5JmFtcDtLZXl3b3Jkcz0mYW1wO2NhdGVnb3J5SURMaXN0XzE9NiZhbXA7Y2F0ZWdvcnlpZGxpc3RfMj0mYW1wO1N0YXJ0Um93PTI2" target="_blank">Quaker Oatmeal</a>)<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_GqNjBTPhEk0/SIxqZjZFQYI/AAAAAAAAAmw/QQPoN4ZnOlw/s1600-h/IMG_2438.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp1.blogger.com/_GqNjBTPhEk0/SIxqZjZFQYI/AAAAAAAAAmw/QQPoN4ZnOlw/s400/IMG_2438.JPG" alt="" id="BLOGGER_PHOTO_ID_5227670254700020098" border="0" /></a><span style=";font-family:lucida grande;font-size:100%;" ><br />1 cup unsalted butter, softened<br />1 cup sugar<br />2 eggs<br />1/2 tbs vanilla extract<br />2 cups all-purpose flour (divided half)<br />1 tsp baking soda<br />1 tsp salt<br />1/4 cup cocoa<br />1 cup quick or old-fashioned oats (divided half)<br />1 cup semi-sweet chocolate chips (divided half)<br /><br />1. Combine flour, baking soda, and salt. In a separate bowl, beat butter and brown sugar until creamy. Add eggs and vanilla, mixing well. Add flour mixture and mix well.<br />2. Divide dough in half. To one half, add cocoa and mix. Stir into each dough 1/2 cup oats and 1/2 cup chocolate chips. Cover and refrigerate for 2 hours.<br />3. Preheat oven to 180 C. Combine 1 tablespoon of each dough, twisting together to make one cookie. Place 2 inches apart on prepared baking sheets. If dough becomes too warm, refrigerate for a few minutes then resume forming cookies.<br />4. Bake about 10 minutes or until lighter dough is golden brown. Cool on sheets for 2 minutes. Then, remove cookies to wire racks to cool completely.<br /></span></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com0tag:blogger.com,1999:blog-5424896938660728045.post-49060329717261246252008-07-23T11:06:00.004+10:002008-07-27T22:28:14.664+10:00banana oatmeal cookies<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >Banana Oatmeal Cookies (adapted from <a href="http://bakingbites.com/2006/05/banana-oatmeal-cookies/" target="_blank">Baking Bites</a>)<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_GqNjBTPhEk0/SIwzS8sK_mI/AAAAAAAAAmg/1ye8Uv8EmHU/s1600-h/IMG_2440.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp3.blogger.com/_GqNjBTPhEk0/SIwzS8sK_mI/AAAAAAAAAmg/1ye8Uv8EmHU/s400/IMG_2440.JPG" alt="" id="BLOGGER_PHOTO_ID_5227609668092362338" border="0" /></a><span style=";font-family:lucida grande;font-size:100%;" ><br />1 cup all purpose flour<br />1/2 tsp baking powder<br />1/2 tsp baking soda<br />1/4 tsp salt<br />2 tbsp butter, very soft<br />1 cup brown sugar<br />1/4 cup mashed banana (1 small/medium)</span><br /><span style=";font-family:lucida grande;font-size:100%;" >1 egg<br />1 tsp vanilla extract<br />1 1/2 cups rolled oats<br />1 cup chocolate chips<br /><br />1. In a small bowl, whisk the flour, baking powder, baking soda and salt.<br />2. In a large bowl, cream the butter and sugar. Beat in egg and banana, followed by the vanilla extract. Gradually add in the flour mixture. Stir in the oats and chocolate chips.<br />3. Drop dough by tablespoonfuls onto prepared baking sheet.</span><br /><span style=";font-family:lucida grande;font-size:100%;" >4. Bake in preheated oven at 180 C for 15 minutes until set and lightly browned. Let cookies cool for about 5 minutes on the pan before transferring them to a wire rack to cool completely.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_GqNjBTPhEk0/SIwzTJn1lWI/AAAAAAAAAmo/wA2oUj2t1qY/s1600-h/IMG_2441.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp3.blogger.com/_GqNjBTPhEk0/SIwzTJn1lWI/AAAAAAAAAmo/wA2oUj2t1qY/s400/IMG_2441.JPG" alt="" id="BLOGGER_PHOTO_ID_5227609671563842914" border="0" /></a></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com0tag:blogger.com,1999:blog-5424896938660728045.post-42528331342029989342008-07-21T13:13:00.003+10:002008-07-27T18:29:17.655+10:00coco-nutty<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" ><a href="http://nymag.com/restaurants/recipes/inseason/29689/" target="_blank">Coconut Macaroons</a><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_GqNjBTPhEk0/SIwwDqEwfgI/AAAAAAAAAmQ/eNAgkAHFAi4/s1600-h/IMG_2417.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp0.blogger.com/_GqNjBTPhEk0/SIwwDqEwfgI/AAAAAAAAAmQ/eNAgkAHFAi4/s400/IMG_2417.JPG" alt="" id="BLOGGER_PHOTO_ID_5227606106862288386" border="0" /></a><br /><span style=";font-family:lucida grande;font-size:100%;" >3 cups unsweetened desiccated coconut<br />1 1/2 tsp vanilla extract<br />2 tbs plus 1 1/2 tsp melted butter<br />1 cup caster sugar<br />3 extra-large or 4 medium-large egg whites<br />1 cup chopped chocolate (optional)<br /></span><br /><span style=";font-family:lucida grande;font-size:100%;" >1. Preheat oven to 180 C.<br />2. In a large mixing bowl, combine coconut, vanilla, butter, and half the sugar.<br />3. Whip the whites in the bowl of an electric mixer until they begin to get foamy and opaque. Add the remaining sugar in a slow, steady stream and continue whipping until the mixture is pure white and volumized, but just short of holding soft peaks. Fold the whites into the coconut mixture. Add the chocolate, if desired.<br />4. Using a teaspoon, scoop the batter onto parchment-lined cookie sheets, about 1/2-inch apart.<br />5. Bake for about 13-15 minutes, until lightly browned, turning the tray once during baking. Cool completely.</span><br /><span style=";font-family:lucida grande;font-size:100%;" >Note: The batter can be made several days in advance, and kept covered and refrigerated.<br /><br /></span><div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >Coconut Shortbread (adapted from <a href="http://bakingbites.com/2007/12/coconut-shortbread/" target="blank">Baking Bites</a>)<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_GqNjBTPhEk0/SIwwDwyZLhI/AAAAAAAAAmY/kvb6Wmwt4P8/s1600-h/IMG_2433.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp2.blogger.com/_GqNjBTPhEk0/SIwwDwyZLhI/AAAAAAAAAmY/kvb6Wmwt4P8/s400/IMG_2433.JPG" alt="" id="BLOGGER_PHOTO_ID_5227606108664311314" border="0" /></a><br /><span style=";font-family:lucida grande;font-size:100%;" >2 1/4 cups all purpose flour<br />1/2 cup sugar<br />1/4 tsp salt<br />1 cup butter, room temperature<br />1 cup sweetened, shredded coconut (unsweetened is fine, too)<br /><br />1. In a large mixing bowl whisk flour, sugar and salt together. Mix in butter until dough is crumbly, but starting to come together. Stir in coconut and continue to mix until dough resembles wet sand; there should be large and fine clumps of dough in the mixing bowl.<br />2. Pour shortbread dough into prepared pan and press it firmly down into a single, even layer. Score shortbread lightly to make it easier to slice later.<br />3. Bake in preheated oven at 180 C for 30-35 minutes, until edges are golden and top is very lightly browned. Middle of shortbread will be set, but not firm.<br />4. Cool shortbread for 5 minutes, then use a sharp knife to cut the shortbread into 18 bars. Cool shortbread entirely in pan.<br />5. When cooled, remove shortbread from baking pan and store in an airtight container.<br /></span></div></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com0tag:blogger.com,1999:blog-5424896938660728045.post-58088251338411835602008-07-19T13:13:00.002+10:002008-07-27T18:13:05.618+10:00banana bread with almond streusel topping<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >Banana Bread with Almond Streusel Topping<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_GqNjBTPhEk0/SIwsVgl7MfI/AAAAAAAAAmI/kpGwBDsMPYA/s1600-h/IMG_2419.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp3.blogger.com/_GqNjBTPhEk0/SIwsVgl7MfI/AAAAAAAAAmI/kpGwBDsMPYA/s400/IMG_2419.JPG" alt="" id="BLOGGER_PHOTO_ID_5227602015508181490" border="0" /></a><span style=";font-family:lucida grande;font-size:100%;" ><br />2 cups plain flour<br />1 tsp salt<br />2 tsp baking soda<br />1 cup butter<br />1 1/2 cups brown sugar<br />3 large very ripe bananas, mashed (or 4 regular ones)</span><br /><span style=";font-family:lucida grande;font-size:100%;" >2 eggs<br />1 cup slivered almonds (or your favourite nuts crushed coarsely)</span><br /><span style=";font-family:lucida grande;font-size:100%;" ><br />1. Grease and flour loaf pan (or muffin pan).<br />2. Stir & toss together flour, salt, baking soda then set it aside.<br />3. In a large bowl combine butter, sugar, eggs and bananas until well blended.<br />4. Add the combined dry ingredients until batter is thoroughly blended.<br />5. Pour into loaf pan or muffin tins.<br />6. Sprinkle with the streusel topping.</span><br /><span style=";font-family:lucida grande;font-size:100%;" >7. Bake in preheated oven at 180 C for 60-70 minutes for loaf pans, 15-20 minutes for muffins.</span><br /><span style=";font-family:lucida grande;font-size:100%;" >8. Check center for doneness with a toothpick. If it comes out clean, it's ready. Remove from oven then let cool for 5 minutes before inverting.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_GqNjBTPhEk0/SIwsVbH0VUI/AAAAAAAAAmA/e-pFjRn3Dno/s1600-h/IMG_2423.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp3.blogger.com/_GqNjBTPhEk0/SIwsVbH0VUI/AAAAAAAAAmA/e-pFjRn3Dno/s400/IMG_2423.JPG" alt="" id="BLOGGER_PHOTO_ID_5227602014039725378" border="0" /></a><br /><span style=";font-family:lucida grande;font-size:100%;" >Streusel Nut Topping<br /><br />6 tbs brown sugar<br />5 tbs plain flour<br />4 tbs butter</span><br /><span style=";font-family:lucida grande;font-size:100%;" >2/3 cup chopped almonds (optional)<br /><br />In a small bowl, combine the sugar and flour. Then using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Stir in the almonds. Sprinkle this on top of the loaves or muffins before baking.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_GqNjBTPhEk0/SIwsVNoiOvI/AAAAAAAAAl4/y2oOiL9ue98/s1600-h/IMG_2425.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp0.blogger.com/_GqNjBTPhEk0/SIwsVNoiOvI/AAAAAAAAAl4/y2oOiL9ue98/s400/IMG_2425.JPG" alt="" id="BLOGGER_PHOTO_ID_5227602010418854642" border="0" /></a></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com0tag:blogger.com,1999:blog-5424896938660728045.post-21007350192394466542008-07-15T13:13:00.002+10:002008-07-27T17:56:36.132+10:00austrian raspberry shortbread<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >Austrian Raspberry Shortbread (from <a href="http://smittenkitchen.com/2007/12/austrian-raspberry-shortbread/" target="_blank">Smitten Kitchen</a> and <a href="http://www.epicurious.com/recipes/food/views/LYDIAS-AUSTRIAN-RASPBERRY-SHORTBREAD-102963" target="_blank">E</a></span><span style=";font-family:lucida grande;font-size:100%;" ><a href="http://www.epicurious.com/recipes/food/views/LYDIAS-AUSTRIAN-RASPBERRY-SHORTBREAD-102963" target="_blank">picurious</a>)<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_GqNjBTPhEk0/SIwlLLWYYAI/AAAAAAAAAlg/mLb79Z5iKwI/s1600-h/IMG_2427.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp2.blogger.com/_GqNjBTPhEk0/SIwlLLWYYAI/AAAAAAAAAlg/mLb79Z5iKwI/s400/IMG_2427.JPG" alt="" id="BLOGGER_PHOTO_ID_5227594141425754114" border="0" /></a><br /><span style=";font-family:lucida grande;font-size:100%;" >2 cups unsalted butter, slightly softened<br />4 egg yolks<br />2 cups granulated sugar<br />4 cups all-purpose flour<br />2 tsp baking powder<br />1/4 tsp salt<br />1 tsp vanilla extract</span><br /><span style=";font-family:lucida grande;font-size:100%;" >1 cup raspberry jam, at room temperature<br />1/4 cup confectioners’ sugar<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_GqNjBTPhEk0/SIwlLbdA6CI/AAAAAAAAAlo/eGe5Qi3Vujc/s1600-h/IMG_2432.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp3.blogger.com/_GqNjBTPhEk0/SIwlLbdA6CI/AAAAAAAAAlo/eGe5Qi3Vujc/s400/IMG_2432.JPG" alt="" id="BLOGGER_PHOTO_ID_5227594145748543522" border="0" /></a><span style=";font-family:lucida grande;font-size:100%;" ><br />1. Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until soft and fluffy. Add the egg yolks and vanilla extract, and mix well.<br />2. Mix the granulated sugar, flour, baking powder, and salt together. Add to the butter and egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into two balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight (or as long as a month, if you like).</span><br /><span style=";font-family:lucida grande;font-size:100%;" >3. Heat the oven to 180 C.<br />4. Remove one ball of dough from the freezer and coarsely grate it by hand or with the grating disk in a food processor into the bottom of a 9×13-inch baking pan or a 10-inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough.<br />5. With a piping bag with a wide tip or a zip-lock bag with the corner cut off, squeeze the jam over the surface as evenly as possible, to within 1/2 inch of the edge all the way around. Remove the remaining dough from the freezer and coarsely grate it over the entire surface.<br />6. Bake until lightly golden brown and the center no longer wiggles, 50 to 60 minutes. </span><span style=";font-family:lucida grande;font-size:100%;" >As soon as the shortbread comes out of the oven, dust with confectioners’ sugar.<br />7. Cool on a wire rack, then cut in the pan with a serrated knife. I find that for this an all bar cookies, chilling the pan in the fridge makes it a lot easier to get clean cuts.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_GqNjBTPhEk0/SIwlLX-1p9I/AAAAAAAAAlw/-yI8hkLRasw/s1600-h/IMG_2429.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp0.blogger.com/_GqNjBTPhEk0/SIwlLX-1p9I/AAAAAAAAAlw/-yI8hkLRasw/s400/IMG_2429.JPG" alt="" id="BLOGGER_PHOTO_ID_5227594144816670674" border="0" /></a></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com0tag:blogger.com,1999:blog-5424896938660728045.post-29382283550851265732008-07-11T20:04:00.002+10:002008-07-27T16:56:49.650+10:00new york crumb cake<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" ><a href="http://www.marthastewart.com/page.jhtml?type=content&id=recipe2062&search=true&resultNo=2" target="_blank">Martha Stewart's New York Crumb Cake</a><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_GqNjBTPhEk0/SIwVdqf3qtI/AAAAAAAAAlI/Sp6cN4UbVgk/s1600-h/IMG_2409.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp3.blogger.com/_GqNjBTPhEk0/SIwVdqf3qtI/AAAAAAAAAlI/Sp6cN4UbVgk/s400/IMG_2409.JPG" alt="" id="BLOGGER_PHOTO_ID_5227576866838653650" border="0" /></a><span style=";font-family:lucida grande;font-size:100%;" ><br />2 tbsp vegetable oil<br />4 cups all purpose flour, divided<br />1/2 cup granulated (white) sugar<br />2 ½ tsp baking powder<br />½ tsp salt<br />1 large egg<br />½ cup milk (lowfat is fine)</span><br /><span style=";font-family:lucida grande;font-size:100%;" >2 tsp vanilla extract<br />1 cup light brown sugar<br />1 ½ tsp cinnamon<br />1 cup butter, melted<br /><br />1. In a medium bowl, whisk together 1 1/2 cups flour, the granulated sugar, baking powder, and salt.</span><br /><span style=";font-family:lucida grande;font-size:100%;" >2. In a large bowl, whisk together the egg, milk, canola oil, and vanilla. Mix the dry ingredients into the wet ingredients and spread into pan (you might want to grease your spatula). Set aside.<br />3. In another large bowl, whisk together remaining 2 1/2 cups flour, brown sugar, and cinnamon (and allspice, if using). Pour melted butter over flour mixture, and stir with a rubber spatula until large crumbs form. Spread evenly over batter in pan.<br />4. Bake in preheated oven at 175 C for 25-30 minutes, rotating once, until a tester comes out clean. Cool completely on a wire rack before serving in large pieces.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_GqNjBTPhEk0/SIwVeAzF6CI/AAAAAAAAAlQ/B0HehJvA53o/s1600-h/IMG_2415.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp3.blogger.com/_GqNjBTPhEk0/SIwVeAzF6CI/AAAAAAAAAlQ/B0HehJvA53o/s400/IMG_2415.JPG" alt="" id="BLOGGER_PHOTO_ID_5227576872824858658" border="0" /></a></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com0tag:blogger.com,1999:blog-5424896938660728045.post-25503169696691165062008-07-10T20:02:00.002+10:002008-07-27T16:56:00.549+10:00chocolate matcha marble loaf<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >Chocolate Matcha Marble Loaf<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_GqNjBTPhEk0/SIwXJJhPy9I/AAAAAAAAAlY/2RrQuSOK7wE/s1600-h/IMG_2403.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp1.blogger.com/_GqNjBTPhEk0/SIwXJJhPy9I/AAAAAAAAAlY/2RrQuSOK7wE/s400/IMG_2403.JPG" alt="" id="BLOGGER_PHOTO_ID_5227578713411931090" border="0" /></a><span style=";font-family:lucida grande;font-size:100%;" ><br />2 cups self raising flour<br />1/2 tsp salt<br />1 </span><span style=";font-family:lucida grande;font-size:100%;" >tsp</span><span style=";font-family:lucida grande;font-size:100%;" > instant espresso or coffee powder<br />1/3 cup cocoa powder<br />1 cup sugar<br />1 egg<br />6 tbs unsalted butter<br />1 cup low fat yoghurt<br />1 </span><span style=";font-family:lucida grande;font-size:100%;" >tsp</span><span style=";font-family:lucida grande;font-size:100%;" > vanilla extract<br />1 1/2 </span><span style=";font-family:lucida grande;font-size:100%;" >tsp</span><span style=";font-family:lucida grande;font-size:100%;" > matcha powder<br /><br />1. Mix flour, baking powder, baking soda, and salt in a large bowl. Set aside.<br />2. In a smaller bowl, combine espresso powder, cocoa and 1/3 cup of the sugar with 1/4 cup of water. Whisk until smooth. Set aside.<br />3. Cream the butter and the rest of the sugar in another large bowl. Mix in the egg and vanilla when it's creamed enough.<br />4. Mix half of the flour mixture with the batter till well combined followed by half of the yoghurt. Fold in the remaining flour mixture and the yoghurt till well combined.<br />5. Scoop out 1 1/2 cups of the batter and mix into the cocoa mixture.<br />6. Mix the matcha powder with the rest of the batter in the large bowl.<br />7. Fill the bottom of the loaf pan with about 3/4 of the matcha batter placed in dollops. Spoon the chocolate batter over the green batter in dollops. Cover the chocolate with the rest of the green batter in small dollops. Use a knife and run the batter through to create a marbling effect in a circular pattern. Be careful not to blend them too much.<br />8. Bake in the preheated oven at 180 C for 45-50 minutes and the cake starts to pull away from the sides of the pan and a toothpick inserted in comes out clean. Let cool for 10-15 minutes on a rack then slice into thick pieces.<br /></span></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com1tag:blogger.com,1999:blog-5424896938660728045.post-58351877588653467312008-07-05T19:58:00.005+10:002008-07-27T16:17:00.282+10:00the cookie monster strikes again<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >Being buried under three batches of different cookies will definitely do something to you if not at least give you a crazy sugar high for a few days. Phew!<br /><br /></span><div style="text-align: center;"><span style=";font-family:lucida grande;font-size:100%;" ><a href="http://smittenkitchen.com/2008/05/crispy-salted-oatmeal-white-chocolate-cookies/">Crispy Salted Oatmeal White Chocolate Cookies</a></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_GqNjBTPhEk0/SIwSSvnfPRI/AAAAAAAAAk4/D8F6hHTK0Z0/s1600-h/IMG_2394.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp3.blogger.com/_GqNjBTPhEk0/SIwSSvnfPRI/AAAAAAAAAk4/D8F6hHTK0Z0/s400/IMG_2394.JPG" alt="" id="BLOGGER_PHOTO_ID_5227573380699340050" border="0" /></a><br /></div><div style="text-align: center;"><span style=";font-family:lucida grande;font-size:100%;" ><a href="http://bakingbites.com/2005/04/coconut-oatmeal-cookies/">Coconut Oatmeal Cookies</a></span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_GqNjBTPhEk0/SIwSSueRgzI/AAAAAAAAAlA/cPAfskqdORs/s1600-h/IMG_2395.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp1.blogger.com/_GqNjBTPhEk0/SIwSSueRgzI/AAAAAAAAAlA/cPAfskqdORs/s400/IMG_2395.JPG" alt="" id="BLOGGER_PHOTO_ID_5227573380392256306" border="0" /></a><br /><div style="text-align: center;"><span style=";font-family:lucida grande;font-size:100%;" ><a href="http://bakingblonde.wordpress.com/2008/06/15/the-best-peanut-butter-cookies-period/">Peanut Butter Chocolate Chip Cookies</a></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_GqNjBTPhEk0/SIwSSYsK4tI/AAAAAAAAAkw/a2l3EuAbq4c/s1600-h/IMG_2398.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp1.blogger.com/_GqNjBTPhEk0/SIwSSYsK4tI/AAAAAAAAAkw/a2l3EuAbq4c/s400/IMG_2398.JPG" alt="" id="BLOGGER_PHOTO_ID_5227573374544962258" border="0" /></a><br /></div><span style=";font-family:lucida grande;font-size:100%;" >Everyone loved them, I am proud to say. My favourite of the bunch was the white chocolate cookies. I loved the crispiness of the cookie's edges and how the inside was slightly chewy but not too much and managed to retain the crunchiness and integrity of the salted bit. The peanut butter cookie was really good too without it being too peanut buttery as I had previously made PB cookies which was almost all peanut butter and no texture at all. I love the krinkly pattern on the cookie that the icing sugar produced too and of course, who doesn't love chocolate chips. The coconut oatmeal cookie was somewhat of a disappointment compared to the rest but it was still alright.<br /></span></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com0tag:blogger.com,1999:blog-5424896938660728045.post-36670031156957301972008-07-02T19:56:00.003+10:002008-07-27T16:07:08.625+10:00eggless banana chocolate loaf<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >Eggless Banana Chocolate Loaf<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_GqNjBTPhEk0/SIwP5k30XRI/AAAAAAAAAkg/78kkhSts_6Q/s1600-h/IMG_2392.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp0.blogger.com/_GqNjBTPhEk0/SIwP5k30XRI/AAAAAAAAAkg/78kkhSts_6Q/s400/IMG_2392.JPG" alt="" id="BLOGGER_PHOTO_ID_5227570749295058194" border="0" /></a><span style=";font-family:lucida grande;font-size:100%;" ><br />1 1/2 cups plain flour<br />1/2 cup brown sugar<br />1/3 cup unsweetened cocoa powder<br />1 tsp baking soda<br />1/4 tsp salt<br />1 cup milk<br />1 cup mashed banana</span><br /><span style=";font-family:lucida grande;font-size:100%;" >2 tsp vanilla extract<br />1/3 cup canola oil<br /><br />1. Whisk flour, cocoa, baking soda and salt in a large bowl. Whisk sugar, milk, banana, vanilla, and oil in a separate bowl.<br />2. Fold the banana mixture into the flour mixture till no streaks of flour remains. Do not over mix.<br />3. Pour the batter into the prepared loaf tin and bake in preheated oven at 180 C for 55-60 minutes till well cooked with a toothpick inserted in the center, it comes out clean. Let cool and slice in thick pieces.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_GqNjBTPhEk0/SIwP50PpLXI/AAAAAAAAAko/AaYqzlIZXRg/s1600-h/IMG_2393.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp2.blogger.com/_GqNjBTPhEk0/SIwP50PpLXI/AAAAAAAAAko/AaYqzlIZXRg/s400/IMG_2393.JPG" alt="" id="BLOGGER_PHOTO_ID_5227570753421520242" border="0" /></a></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com0tag:blogger.com,1999:blog-5424896938660728045.post-13998975241685122872008-06-30T19:55:00.003+10:002008-07-27T16:00:43.646+10:00banana bar cookies<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >Banana Bar Cookies<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_GqNjBTPhEk0/SIwOZaLkwmI/AAAAAAAAAkQ/0fSkvx2av1Y/s1600-h/IMG_2388.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_GqNjBTPhEk0/SIwOZaLkwmI/AAAAAAAAAkQ/0fSkvx2av1Y/s400/IMG_2388.JPG" alt="" id="BLOGGER_PHOTO_ID_5227569097157689954" border="0" /></a><br /><span style=";font-family:lucida grande;font-size:100%;" >1 large banana mashed or enough bananas to make 1 cup mashed bananas<br />6 tbs margarine (softened)<br />1/4 cup brown sugar<br />1 egg<br />1 tsp vanilla<br />1 tsp baking powder<br />pinch of salt<br />1 cup plain flour<br />1/2 cup chocolate chips</span><br /><span style=";font-family:lucida grande;font-size:100%;" ><br />1. Preheat oven to 350 and grease 8x8" pan and line with wax paper.<br />2. In a large bowl, mix the margarine and brown sugar till creamy.<br />3. Add in the mashed bananas, egg, vanilla, baking powder and salt.<br />4. Add in the flour and mix till well blended.<br />5. Add the chocolate chips and stir till just mixed.<br />6. Pour the batter into the pan and smooth out.<br />7. Bake for 20 minutes till set and let cool.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_GqNjBTPhEk0/SIwOZ8B2EoI/AAAAAAAAAkY/HpoRzr-QVEQ/s1600-h/IMG_2391.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_GqNjBTPhEk0/SIwOZ8B2EoI/AAAAAAAAAkY/HpoRzr-QVEQ/s400/IMG_2391.JPG" alt="" id="BLOGGER_PHOTO_ID_5227569106243687042" border="0" /></a></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com0tag:blogger.com,1999:blog-5424896938660728045.post-31874664779443705192008-06-28T17:07:00.002+10:002008-07-23T18:31:00.802+10:00cherry pie<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >I needed to use up the last bit of morello cherries which I already used a little over half of the jar so far. For the last round of my cherry run, I decided to go a bit more traditional and classic and made an all American cherry pie!<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_GqNjBTPhEk0/SIbruu21n7I/AAAAAAAAAj4/sSUS0-2xbrg/s1600-h/IMG_2382.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_GqNjBTPhEk0/SIbruu21n7I/AAAAAAAAAj4/sSUS0-2xbrg/s400/IMG_2382.JPG" alt="" id="BLOGGER_PHOTO_ID_5226123605694586802" border="0" /></a><br /><span style=";font-family:lucida grande;font-size:100%;" >I would have liked to use fresh cherries for this but morello works really well too as you get that tarty sweetness too. The shortcrust recipe is from this <a href="http://cookalmostanything.blogspot.com/2006/02/basics-sweet-shortcrust-pastry.html" target="_blank">site</a>. It came together quickly and easily even with just my hands and no KitchenAide or machine whatever. I let it chill overnight which definitely made a difference in rolling out the dough.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_GqNjBTPhEk0/SIbrum5c3rI/AAAAAAAAAkA/w0EHWu2VmxY/s1600-h/IMG_2385.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_GqNjBTPhEk0/SIbrum5c3rI/AAAAAAAAAkA/w0EHWu2VmxY/s400/IMG_2385.JPG" alt="" id="BLOGGER_PHOTO_ID_5226123603558063794" border="0" /></a><span style=";font-family:lucida grande;font-size:100%;" ><br />Once it finished baking, I dusted it with icing sugar and dug straight in while it was nice and hot! Yum! It feels like the 4th of July already! Except that it's cold and wintry here in Melbourne while sunny and perfect beach weather everywhere else.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GqNjBTPhEk0/SIbru6CaQiI/AAAAAAAAAkI/f5d6fpkXbls/s1600-h/IMG_2387.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_GqNjBTPhEk0/SIbru6CaQiI/AAAAAAAAAkI/f5d6fpkXbls/s400/IMG_2387.JPG" alt="" id="BLOGGER_PHOTO_ID_5226123608695915042" border="0" /></a></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com1tag:blogger.com,1999:blog-5424896938660728045.post-37405682881208195182008-06-25T15:11:00.001+10:002008-07-23T16:45:52.904+10:00oatmeal jam crumble bars<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >Oatmeal Jam Crumble Bars<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_GqNjBTPhEk0/SIbQqmPUufI/AAAAAAAAAjQ/MDnqTDtOAng/s1600-h/IMG_2378.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_GqNjBTPhEk0/SIbQqmPUufI/AAAAAAAAAjQ/MDnqTDtOAng/s400/IMG_2378.JPG" alt="" id="BLOGGER_PHOTO_ID_5226093847847942642" border="0" /></a><br /><span style=";font-family:lucida grande;font-size:100%;" >1 1/2 cups plain flour<br />1 1/2 cups rolled oats<br />1 cup brown sugar<br />3/4 cup butter (softened and cut into chunks)<br />1/2 tsp baking soda<br />1/2 tsp salt<br />1 tsp vanilla extract<br />1/2 cup jam (use your favourite flavour, I used raspberry)</span><br /><span style=";font-family:lucida grande;font-size:100%;" ><br />1. Cut the butter into the flour, oats, sugar, baking soda, salt and vanilla till they are blended and resemble coarse crumbs with small and big chunks.<br />2. Take half of the mixture and press them into the prepared 8 x 8 inch baking pan till the bottom is covered evenly.<br />3. Using a piping bag or a zip-lock bag with one side of the tip snipped off, pipe the jam all over the mixture leaving half an inch of space from the sides.<br />4. Sprinkle the remaining mixture all over the jam but do not press down. Make sure they are evenly spread.<br />5. Bake in preheated oven at 180 C for 30-35 minutes. Let cool then slice into bars.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_GqNjBTPhEk0/SIbQqgH4etI/AAAAAAAAAjY/jtbuoP7N_xw/s1600-h/IMG_2380.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_GqNjBTPhEk0/SIbQqgH4etI/AAAAAAAAAjY/jtbuoP7N_xw/s400/IMG_2380.JPG" alt="" id="BLOGGER_PHOTO_ID_5226093846206118610" border="0" /></a></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com0tag:blogger.com,1999:blog-5424896938660728045.post-7497342373710039882008-06-23T14:50:00.002+10:002008-07-23T16:26:38.649+10:00chocolate cherry brownies<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >Chocolate Cherry Brownies<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_GqNjBTPhEk0/SIbORx5cH2I/AAAAAAAAAjA/DIZU8bppxAw/s1600-h/IMG_2371.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_GqNjBTPhEk0/SIbORx5cH2I/AAAAAAAAAjA/DIZU8bppxAw/s400/IMG_2371.JPG" alt="" id="BLOGGER_PHOTO_ID_5226091222457392994" border="0" /></a><br /><span style=";font-family:lucida grande;font-size:100%;" >1 cup butter<br />1 cup dark chocolate (at least 60% cocoa broken into pieces)<br />3 large eggs<br />1 cup sugar<br />2 tsp vanilla extract<br />1 cup plain flour<br />1 tsp salt<br />1/2 cup drained morello cherries<br /></span><br /><span style=";font-family:lucida grande;font-size:100%;" >1. Melt dark chocolate and butter in a microwavable bowl at medium for about a minute and till it's thick and creamy when stirred. Let cool.<br />2. Beat sugar, vanilla, and eggs till creamy and smooth.<br />3. Mix the chocolate mixture with the eggs mixture.<br />4. Add in the flour and salt and mix till well combined.<br />5. Fold in the morello cherries and spread the batter onto prepared brownie pan.<br />6. Bake in preheated oven at 180 C for 25-30 minutes.<br />7. Let cool then slice into squares.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_GqNjBTPhEk0/SIbOR68NqXI/AAAAAAAAAjI/NmcjjPmVZQ8/s1600-h/IMG_2377.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_GqNjBTPhEk0/SIbOR68NqXI/AAAAAAAAAjI/NmcjjPmVZQ8/s400/IMG_2377.JPG" alt="" id="BLOGGER_PHOTO_ID_5226091224884947314" border="0" /></a></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com0tag:blogger.com,1999:blog-5424896938660728045.post-36697803047385212872008-06-20T16:07:00.003+10:002008-06-22T16:21:54.906+10:00eggless chocolate chip cookies<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >Eggless Chocolate Chip Cookies (makes about 2-3 dozen cookies depending on their size)<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_GqNjBTPhEk0/SF3ukmx2TGI/AAAAAAAAAiw/-NPKFMkm3p4/s1600-h/IMG_2365.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_GqNjBTPhEk0/SF3ukmx2TGI/AAAAAAAAAiw/-NPKFMkm3p4/s400/IMG_2365.JPG" alt="" id="BLOGGER_PHOTO_ID_5214586256217230434" border="0" /></a><span style=";font-family:lucida grande;font-size:100%;" ><br />1 cup brown sugar<br />1/2 cup margarine<br />1/3 cup plain lowfat yogurt<br />1 tsp vanilla extract<br />1 cup all-purpose flour<br />1/4 tsp baking soda<br />1/4 tsp salt</span><br /><span style=";font-family:lucida grande;font-size:100%;" >1 cup combination chocolate chips (semi-sweet, dark and white)<br /><br />1. Preheat oven to 180 C.<br />2. In a small bowl, combine the flour, baking soda and salt until well combined.<br />3. Cream together margarine and sugar until light and fluffy.<br />4. Add in the low-fat yogurt and vanilla, beat until well incorporated.<br />5. Add the flour in 2 installments mixing/beating well after each addition.<br />6. Mix in the chocolate chips till well incorporated.<br />7. Drop on greased cookie sheets in 1 tbsp quantities (2 inches apart) and bake for about 15-18 minutes or until golden brown on the sides.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GqNjBTPhEk0/SF3uk4rHFuI/AAAAAAAAAi4/3otGkH29SlI/s1600-h/IMG_2370.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_GqNjBTPhEk0/SF3uk4rHFuI/AAAAAAAAAi4/3otGkH29SlI/s400/IMG_2370.JPG" alt="" id="BLOGGER_PHOTO_ID_5214586261020808930" border="0" /></a></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com0tag:blogger.com,1999:blog-5424896938660728045.post-288584533014171962008-06-18T16:00:00.008+10:002008-06-30T15:58:18.098+10:00cherry custard pie<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >Chery Custard Pie<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GqNjBTPhEk0/SF3tT1Uri8I/AAAAAAAAAig/DoDlA0raX-I/s1600-h/IMG_2354.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_GqNjBTPhEk0/SF3tT1Uri8I/AAAAAAAAAig/DoDlA0raX-I/s400/IMG_2354.JPG" alt="" id="BLOGGER_PHOTO_ID_5214584868552018882" border="0" /></a><br /><span style=";font-family:lucida grande;font-size:100%;" >1/2 cup unsalted butter<br />1 cup brown sugar<br />1 1/4 cup flour<br />1/2 tsp salt<br />1/2 tsp ground cinnamon<br />1/2 tsp baking powder<br />2 cups pitted fresh cherries sliced in half<br />2 eggs</span><br /><span style=";font-family:lucida grande;font-size:100%;" >1 cup milk<br /><br />1. Preheat oven to 180 C.<br />2. Cream the butter and sugar. Sift together the flour, salt, cinnamon and baking powder. Add to butter/sugar and mix briefly. The mixture should be crumbly but moist enough to hold together when pressed. Set aside 1/4 cup and press remaining dough into tart pan, making sure the sides are strong and even.<br />3. Arrange cherries, spreading evenly over the bottom. Sprinkle on the reserved 1/4 cup of mixture and place tart pan on a baking sheet and slide into the oven. Bake for 15 minutes.</span><br /><span style=";font-family:lucida grande;font-size:100%;" >4. Meanwhile, whisk the eggs in a bowl, then add the milk and whisk until combined. After 15 minutes, open oven door and pull the baking sheet half way out of the oven. Carefully and quickly pour the custard mixture over the tart and carefully push the baking sheet back in and close the oven door. Bake another 25 minutes, until crust is deep gold and the custard is set and beginning to brown.<br />5. Remove from oven and let cool slightly before removing tart ring. Let cool completely before sliding off bottom. Serve warm, at room temperature or slightly chilled with ice cream.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_GqNjBTPhEk0/SF3tUYwnJsI/AAAAAAAAAio/-NEQnQzD8og/s1600-h/IMG_2356.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_GqNjBTPhEk0/SF3tUYwnJsI/AAAAAAAAAio/-NEQnQzD8og/s400/IMG_2356.JPG" alt="" id="BLOGGER_PHOTO_ID_5214584878064412354" border="0" /></a></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com0tag:blogger.com,1999:blog-5424896938660728045.post-29187441880815303752008-06-12T15:52:00.004+10:002008-06-22T16:07:07.653+10:00rosemary loaf cake<div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >Rosemary Loaf Cake (Adapted from <a href="http://www.amazon.co.uk/gp/product/0701168889?ie=UTF8&tag=nn01-21&linkCode=as2&camp=1634&creative=6738&creativeASIN=0701168889" target="_blank">Nigella Lawson's How to be a Domestic Goddess: Baking and the Art of Comfort Cooking</a>)<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_GqNjBTPhEk0/SF3qzmUdE4I/AAAAAAAAAiQ/3uFnBBMX_HI/s1600-h/IMG_2346.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_GqNjBTPhEk0/SF3qzmUdE4I/AAAAAAAAAiQ/3uFnBBMX_HI/s400/IMG_2346.JPG" alt="" id="BLOGGER_PHOTO_ID_5214582115745469314" border="0" /></a><span style=";font-family:lucida grande;font-size:100%;" ><br />1 cup soft butter<br />1 cup caster sugar<br />3 eggs<br />1 1/2 cup all-purpose flour<br />3 tsp baking powder<br />pinch of salt<br />1 tsp vanilla extract</span><br /><span style=";font-family:lucida grande;font-size:100%;" >2 tsp finely chopped fresh rosemary<br />4 tbs skim milk<br /><br />1. Preheat the oven to 170 C.<br />2. Mix flour, salt and baking powder.<br />3. Cream butter and sugar until pale, smooth and light. Beat in the eggs one at a time, folding in a spoonful of flour after each addition, then add the vanilla extract. Fold in the rest of the flour and finally add the rosemary.<br />4. Thin the batter with the milk - you're aiming for a soft, dropping consistency.<br />5. Pour the batter into a buttered (or lined with parchment paper) 450 g loaf tin.</span><br /><span style=";font-family:lucida grande;font-size:100%;" >6. Cook for 60 minutes or a bit longer, until a cake-tester comes out clean.<br />7. Leave to cool in its tin on a wire rack. When completely cold, unmould and wrap well in foil until you need to eat it.<br />8. Keeps well for a few days.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GqNjBTPhEk0/SF3q0_o7XDI/AAAAAAAAAiY/Z7gx79LXSiE/s1600-h/IMG_2347.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_GqNjBTPhEk0/SF3q0_o7XDI/AAAAAAAAAiY/Z7gx79LXSiE/s400/IMG_2347.JPG" alt="" id="BLOGGER_PHOTO_ID_5214582139722095666" border="0" /></a></div><a href="http://www.amazon.co.uk/gp/product/0701168889?ie=UTF8&tag=nn01-21&linkCode=as2&camp=1634&creative=6738&creativeASIN=0701168889"></a>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com0tag:blogger.com,1999:blog-5424896938660728045.post-36480902669894986072008-06-10T15:50:00.000+10:002008-06-22T15:58:39.475+10:00milo chocolate chip muffin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_GqNjBTPhEk0/SF3ou8bIwWI/AAAAAAAAAiI/CibGWxxP8rY/s1600-h/IMG_2326.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_GqNjBTPhEk0/SF3ou8bIwWI/AAAAAAAAAiI/CibGWxxP8rY/s400/IMG_2326.JPG" alt="" id="BLOGGER_PHOTO_ID_5214579836756476258" border="0" /></a><br /><div style="text-align: justify;"><span style=";font-family:lucida grande;font-size:100%;" >Milo Chocolate Chip Muffin (makes 9 muffins)<br /><br />1 1/4 cup self raising flour<br />1/4 cup Milo powder<br />1 tsp baking powder<br />1/4 cup butter (chopped into small cubes)<br />1/3 cup sugar<br />1 cup chocolate chips<br />2 eggs lightly beaten<br />1 cup milk<br />1 tsp vanilla extract<br /><br />1. Mix the flour, Milo and baking powder in a large bowl.<br />2. Rub in the butter till it resembles coarse crumbs.<br />3. Mix in the sugar and chocolate chips.<br />4. Mix the eggs, milk and vanilla in a smaller bowl.<br />5. Stir the wet into the dry mixture till the batter just comes together.<br />6. Spoon the batter into the prepared muffin tins.<br />7. Bake in preheated oven at 200 C for 20 minutes till brown and well risen.<br />8. Let cool then eat!<br /></span></div>Jillhttp://www.blogger.com/profile/01999361616638296437noreply@blogger.com0