March 7, 2012

Coming to a close...

It is with some regret that I think I'm going to hang up my blogging hat for now.  I've done a lot of changing in the last little while and I am not finding much inclination to blog or bake very much anymore.  I told myself that I would stop blogging if it ever started to feel like a chore.  And to be real, it has felt a bit that way for a little while now.

It's been a fun journey, but I think it's time to say goodbye to this blog for now (though there is a possibility I'll be back in the future, who knows).

Thanks to everyone who has stopped by to read and/or leave a comment.  I've really appreciated your input and your kind words!

I hope you find something here that is interesting and delicious here during my extended absence.

Thanks  :)

January 22, 2012

Experimenting with a different template...

Just experimenting with a different template.  Please bear with me if things don't work quite as they should!


Hope you had a great Christmas and New Years.  Life has been really busy here.  Hoping to get back to some blogging soon, but if not, it's been a fun ride! :)

November 26, 2011

Cinnamon Oat Coconut Choc Chip Cookies

 
The cinnamon adds a pleasant depth of flavour and warmth.  I cooked half of this batch and rolled the rest into a log and froze it.  You can slice and bake them with minimal fuss and washing up!  Particularly good when you have people come over unexpectedly and don't have ingredients to make something quickly (I usually run out of eggs or butter).


Makes about 24 cookies

Ingredients:
125g butter
1/2 cup brown sugar
1/2 cup caster sugar
1 egg
1 tsp vanilla
1 cup Self Raising flour
1/2 cup coconut
1/3 cup rolled oats
1/2 tsp cinnamon
1 cup choc chips


Method:
  1. Preheat oven to 180 degrees C.  Line baking trays with baking paper
  2. Cream butter and sugars together until light and fluffy
  3. Beat in egg and vanilla
  4. Stir in flour, oats, coconut, and cinnamon
  5. Mix in choc chips
  6. Roll tablespoons of dough into balls and place on prepared trays.
  7. Bake for 8 to 10 min or until lightly golden.

October 24, 2011

Healthier Oat and Date Cokies

These cookies came into existence because I was thinking about how to make cookies healthier.  I love butter as much as the next person, but unfortunately, my love of cookies means I probably eat way too much butter.  Not a problem except for the whole weight-gain factor.  (That's probably not just the butter though, I'm sure sugar is a culprit as well).  So here is what I came up with: Healthier Oat and Date Cookies.  Am I kidding myself by classing these as "roughage"?

If you don't like dates, try replacing them with some other type of dried fruit.  Apricots, maybe?


Ingredients
1 1/2 cups oats
1/2 cup coconut
1 cup Self Raising flour
1/3 cup maple syrup (you could use brown sugar instead, I just used maple syrup for another depth of flavour)

1 egg
2 tablespoons canola oil
1/2 cup apples sauce
3/4 cup chopped dates






 

Method
  1. Preheat oven to 180 degrees C, line 2 trays with baking paper.
  2. Mix dry ingredients in a bowl (except dates)
  3. Mix wet ingredients into dry ingredients.
  4. Mix in dates.
  5. Roll into balls and place on trays. Flatten each cookie with a fork.
  6. Bake for 8 to 10 min, cool on trays.

October 4, 2011

Chai Choc Chip Cheesecake Cookies

I've been on a bit of a chai kick of late.  So I thought I would combine chai with some other of my favourite things: cheesecake, choc chips and cookies.  Thus, these cookies were born!  They are delicious right from the oven, but I actually think these cookies are better after a couple of days.
 




Chai Choc Chip Cheesecake Cookies

Ingredients

250g butter
250g cream cheese
1 cup white sugar
½ cup brown sugar
1 egg
1 tablespoon vanilla extract
2 ½ cups plain flour
1 teaspoon baking powder
½ teaspoon salt
2 tsp ground ginger
3 tsp cinnamon
1/4 tsp cardamom
2 pinches nutmeg
2 cups chocolate chips

Method
  1. Preheat the oven to 180°C, line a couple of baking trays with baking paper.
  2. Cream butter and sugars together.
  3. Add eggs, cream cheese, and vanilla extract and beat until well-incorporated.
  4. In another bowl, combine flour with baking powder and salt. 
  5. Mix spices into the flour mixture.
  6. Mix flour mixture into wet mixture.
  7. Fold in chocolate chips.
  8. Roll tablespoons of dough into balls and place on baking trays, flatten each cookie. 
  9. Bake for 10 minutes, or until edges are lightly golden.  They may not look cooked, but they are.  Cool on trays.

September 10, 2011

Chai Tea Cake

Wow, how busy is life!  So many things going on I haven't had a lot of time for blogging lately.

I have a bit of a back log of things to blog.  This cake is one such recipe....



This cake far exceeded my expectations.

I really love chai tea, so this really hits the spot for me.  I didn't expect the chai flavour to be so pronounced, but was very pleasantly surprised!  You can ice it with cream cheese icing, or warm with custard (which is what I did).


Ingredients
2 Chai tea bags
1 cup boiling water
1 cup caster sugar
1 tsp salt
1 tsp bi-carb soda
1 tsp mixed spice
60g butter
1/4 cup glace ginger (I really feel this is optional, I prefer it without)
1/4 cup dried apricot, chopped
1 egg
1 cup self raising flour
1 cup plain flour


Cream cheese icing
2 cups icing sugar
4 tbs cream cheese
40g butter, softened


Method
  1. Preheat oven to 180 degrees C.  Lightly grease a 21cm bundt tin (I used a silicone pan).
  2. Infuse tea in boiling water.  Remove tea bags
  3. Combine tea, sugar, salt, bi-carb soda, mixed spice, butter ginger and apricot in a large microwave safe bowl.  Place in microwave in 1 minute bursts, stirring every minute, until butter melts.  Set aside to cool.  
  4. Stir in egg, then fold in the flours until combined.
  5. Spoon mixture into prepared pan, and place on a baking tray in the preheated oven for 1 hour, or until a skewer inserted into the inner part of the cake comes out clean.  
  6. Cool the cake in the pan, turn out onto wire rack when mostly cool.
  7. Meanwhile, make the cream cheese icing by creaming together all icing ingredients.
  8. Ice cake and enjoy!

June 18, 2011

Apple Pie!


Posted by Picasa


There's something comforting about apple pie, especially now that the weather is getting a bit cooler. This is one more thing crossed off my list. I've actually crossed off the apple crumble from the list too, but I just couldn't get any photos of it that looked like anything but gross-ness.


Anyway, I suggest you serve this with vanilla ice cream or custard. There's nothing quite like a homemade apple pie! Enjoy!

Ingredients (serves 8)

Pastry:

  • 1 1/4 cups plain flour
  • 1 1/4 cups self-raising flour
  • 2 tbs caster sugar
  • 1/2 tsp salt
  • 200g chilled butter, chopped
  • 1 egg, separated
  • 1/3 cup iced water
Apple filling:
  • 1.5kg Granny Smith apples, peeled, cored, quartered, cut into 1.5cm-thick slices
  • 3 tbs caster sugar, extra 
  • 1/3 cup cold water, extra
  • 2 tbs fresh lemon juice
  • 1 1/2 tsp ground cinnamon

Method

  1. Place flours, butter, salt and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and 1/3 cup iced 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.