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Archive for the ‘Cookies’ Category

My final installment of food snippets whilst in Adelaide:
Soooo this Sunday we leave for a 5 month trip of a lifetime!
Thailand, Vietnam, Cambodia, Laos, Nepal, Europe (in general!) NYC, then moving to Canada for a year (or two or more or who knows, so don’t ask me!) 😀
So this blog will do one of two things..
a) slow down a little while I enjoy my actual LIFE and can’t be bothered with this cyber world
b) feel bad and put some posts up for my family and friends
c) continue on it’s merry way because I will miss it
a&b&c) a slittle of all
Once moved to Canada this blog will change from “in the sunshine” to “in the snow” and will feature more scarves, boots, beanies, poutine and burgers than ever before! I tried to refrain last time I was over there but it was just too too hard for my weary chipsngravy loving soul!

So. Thus. Finally. To conclude. In conclusion.

Bon voyage! Wish me good times, new food experiences and I’ll see ya soon! Don’t you go anywhere now, ya hear?!
Much love,
your vegie bug.

tomatoey lentil pasta.

roast vegie noms.

3 best spreads!

tandoori vegies!

roast vegetable plate.

pickle burger!

cookies before.

cookies after!


spicy pumpkin soup.

tea with the best cookie ever!

piggy just had to go.

I sure do like beans.

hash, beans, eggs, sauce.

burger set up.

ambience!

mushroom burger perfection.

pea pesto pasta.

pies!

MY GOING AWAY CAKE AT WORK! A SWIMMING POOL!

bubyeee!

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Remember our world travels?


WELL. 

We are extending our Asia part of the trip by 3 weeks!

For Muffin this is mainly for the joy he feels towards Asia.

For ME this is mainly for the panic I feel towards the price of 2.5 months in Europe!

This means 2 weeks each in Thailand, Cambodia, Vietnam and Laos 😀

The stress of saving money is only really helped by one thing.. damn straight that that thing is cookies.

Whether they be choc chip, peanut butter, white chocolate pistachio or cappuccino cookies!

My cookie making has come far and with lots of research (and cookie eating.. for research) I think I have made the perfect peanut butter cookie!

EXCLAMATION!

 


The Perfect Peanut Cookie.

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup (114 grams) softened butter

1/4 cup crunchy peanut butter (crunchy>smooth)

1 egg (or egg replacer)

1 1/4 cups plain flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

dark chocolate to melt (optional)

Preheat oven to 180C

Cream the butter until it appears light and fluffy. Add the sugars, cream for 2 additional minutes.
Mix in the peanut butter and egg.

In a separate bowl, mix together the dry ingredients and whisk out any lumps.

Stir this into the wet butter mix until combined.

Using a dessert spoon shape the dough into balls (wet your hands if it’s too difficult and sticky).

Place cookies on a baking tray about 6 cm apart.

THIS IS THE TRICK NOW.. smoosh them ever so lightly with the palm of your hand. When I say smoosh, I think I mean slap! Mine made a slapping sound one after the other.

Leave them about 2cm thick and they will melt down to ultimate cookie width! Trust me!

Place the trays in the fridge for 5-10 minutes so they are cool to the touch.

Bake until slightly browned, 9-10 minutes.

Cool on baking trays until not soft anymore and then transfer to rack to cool completely.

If desired, melt dark chocolate and drizzle over cookies when they are completely cooled.

Makes about 2 dozen cookies.

NOM.

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Working too much.

Working too hard.

In transit every hour of every day (almost).

No time for grocery shopping.

No time for cooking.

Saving for the Greatest European Adventure ever adventured.

Eeeeeep!

 

Thus, recent food photos are not the most exciting foods ever eaten.

 

BUT FEAR NOT – STILL TASTY!

everyday brekky! baked beans (beans of the gods) with fried vegies and a glass o juice.

Mmm – sauceless pasta. Best with home-grown ingredimots.

So colourful!

lame-ass cheese and home-grown tomatoes on tortilla thing-o.

choc chip coffee cookies!

The cookies are a Joy The Baker recipe (click for recipe!). I luff her blog. It makes me chuckle.

 

Do my cookies look like hers? NO! They don’t.

Mine are all skinny on the edges and I dislike that.

 

Dear baker friends, what do I need to do to get a cookie the same width the whole way through?

 

Things I need to create the perfect cookie:

 

  • mini ice cream scoop
  • perfect large flat cookie tray (no ridges)
  • endless supply of choc chips
  • egg replacer that works (this is how my mind works: egg=ew)
  • floral apron (not imperative)
  • all the time in the world

 

Have a lovely day, my lovelies.

 

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Prepare yoselves for plenty of pics and plenty of sweets! and by sweet I mean cookies and brownies. MORE SPECIFICALLY, I mean choc chip peanut butter cookies, pistachio and white chocolate cookies and chocolate almond brownies!

What do you do when you’re expecting a certain Muffin’s father to arrive from Canada and his flight is delayed a day? WHY YOU BAKE OF COURSE. . . and bake I did.

I’m usually more prone to baking cakes and such, so I was pretty excited when I realised I could actually whip up an entire batch of cookies in about 6 minutes! They’re so simple – too simple my hips may say! These two cookie recipes I used were really great, even if I did adapt them a little.

For the choc chip peanut butter cookies, I halved the recipe as I didn’t really feel like having 72 cookies on hand! I also added the peanut butter to it as the recipe was just plain choc chip cookies. Obviously adding the peanut butter added extra fat to the cookie dough and a result was a VERY well-spread-out cookie! Still super delicious with a nice slight crunch.

For the pistachio and white chocolate cookies I only added 1 cup of white chocolate chips and 1 cup of pistachios as opposed to the 1 1/4 called for in the recipes. These babies are super sweet and very very much like the consistency of Subway cookies! I personally think they would be way better with macadamias – but muffin disagrees 😉

The brownies are my go-to recipe from the Kids Cookbook from my childhood. The only difference was this time I added in 3/4 cup chopped almonds for a nice crunch!

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choc chip peanut butter cookies

pre-baked choc-chip peanut  butter cookies.. notice the small size?

the size after baking!! holy hell.

piled high!

nom nom nom.

pistachio and white chocolate cookies

is this not the best table you have ever seen?!

what a beautiful plate!

chocolate almond brownies

the brownies out of the tin – looking like velvet!

sliced to perfection.

sticky inside view of fudgey-wudgy almond brownies!

and last but not least, a delightful photo of me stuffing my face with an oversized cookie I baked. That’s right – that’s my face! I know you were just dyyyyyyyyying to see it. WELL THERE I AM.

and what a pleasant face it is..

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