Sunday, March 27, 2011

Peanut Butter and Choc Chip Cookies

Preparing morning teas for this week and thought I would try a spin on the typical choc chip cookie. They have a lovely flavour and are crisp on the outside whilst being chewy on the inside.
  •  200g of crunchy peanut butter
  • 50g of SR flour
  • 200g brown sugar
  • 1 tsp bicarbonate of soda
  • 1 egg, lightly beaten
  • 1 cup milk choc bits
  1. Preheat oven to 200°C. Lightly grease two baking trays and line with non-stick baking paper.
  2.  Combine peanut butter, sugar, flour, bicarbonate of soda and egg in a bowl then stir in choc bits.
  3. Roll teaspoonfuls of the mixture into balls and place on the prepared tray. Press lightly with a fork. Bake for 8-10 minutes or until light golden. Leave to cool on the trays then place into an airtight container.

Saturday, March 26, 2011

Jaffa Muffins with Choc Ganache

This is a very dense chocolate muffin with a beautiful orange flavour. Perfect for brightening up an ordinary day!


  • 260g plain flour
  • 1/4 cup (55g) cocoa powder
  • 1 1/2 tsp baking powder
  • 1 cup (220g) caster sugar
  • 80g Terry's orange chocolate, chopped
  • 250g tub light sour cream
  • 60g unsalted butter, melted
  • 1/4 cup (60ml) milk
  • 2 eggs
 Chocolate ganache
  • 100g good-quality dark cooking chocolate, chopped
  • 100g Terry choc orange
  • 1/4 cup (60ml) thickened cream

Preheat oven to 180°C. Line a muffin pan with paper cases.
  1. In a large bowl, sift together the flour, cocoa and baking powder. Stir in sugar and chocolate. Whisk sour cream, melted butter, milk and eggs together. Add to flour, mix carefully until just combined. Do not over-mix.
  2. Divide mixture evenly into muffin pans until three-quarters full. Bake for 25 minutes or until golden and cooked when tested. 
  3. Meanwhile, melt chocolate and cream in a saucepan over a low heat, stirring until chocolate melts. Set aside to thicken slightly.

Sunday, March 20, 2011

White Choc Mud Cupcakes

I came across this fabulous recipe at exclusively food for a white chocolate mud cake and just had to try it! I followed the recipe exactly as suggested for the cake, but decided to substitute sour cream for thickened cream in the ganache. I iced half of the cupcakes with the white chocolate mix and added some thawed frozen raspberries and a tiny bit of pink food colouring to the rest of the icing. Some I spread the icing on and others I piped the cooled icing on.

This recipe was really lovely and I am very happy with the finished product.

I really had a lovely afternoon making these and now am off to sample a few with my family for afternoon tea!! x

Sunday, March 13, 2011

High Tea Melting Moments

If you want to impress with little effort try these delicious Melting Moments with Raspberry Buttercream. A huge thank you to the owner of this beautiful plate... I shall return it Tuesday!

Ingredients for Biscuits

125g unsalted soft butter
1/3 cup sifted icing sugar
A good dash of Vanilla essence
1 cup of plain flour
2 tablespoons of custard powder

Preheat oven to 150*c, line two trays with baking paper.

Use electric beaters to beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder into bowl and use a metal spoon to stir until just combined and a soft dough forms.
Use a heaped teaspoon to make 30 balls, which you then flatten with a fork. Leave space between each for spreading.
Bake 15-20 mins or until lightly golden. Leave to cool slightly on trays then move to an airing rack.

Ingredients for Buttercream

60g unsalted soft butter
A dash of vanilla
3/4 cup of sifted Icing sugar
6 small frozen rasperries, defrosted

Add butter and vanilla to a bowl and beat using electric mixer until light and fluffy. Add icing sugar and beat until well combined. Stir in defrosted raspberries.

Use this icing to pair the biscuits together.

These are a lovely sweet treat, enjoy!!

Wednesday, March 2, 2011

Slow Cooker Lamb Shanks

Back to work and needing to find simple solutions to dinner. So here is a simple delicious meal using Lamb Shanks.

4 lamb Shanks dusted in seasoned flour
3 crushed cloves of garlic
1 large onion roughly chopped
5 large Mushrooms roughly chopped
1 cup of beef stock
1/3 cup of Maple syrup
1/2 cup Red wine (I used Merlot)

Bung it all in the crock pot, switch it on low in the morning and give it a minimum of 8 hours. Stirring once if possible throughout the day.
When you get home all you need to do is cook up some Mash potatoes.
I decided to take the sauce from the meat and put it on the stove with a tablespoon of cornflour (mixed in 2 tablespoons of water to avoid lumps) leave to boil and reduce for an absolutely delicious gravy.

After 8 hours!

My pot of mash potato

The finished product!

Master 6 yummed and groan through his whole dinner and hubby and I were finding it hard not to do the same.