Some of our favourite recipes for the days when inspiration is lacking.

 

15 February 2017

 

 

EASY Choc-Chip Nut-Butter Biscuits

In our bid to eat more whole foods I discovered this recipe from The Petite Kitchen for 'Four Ingredient Caramel Dark Chocolate Cookies'. Let me tell you, in the days after finding this recipe I have made these cookies more times than I can count. They are easy, cheap, quick and oh-so-tasty! I have made a few variations of the recipe too. 

The recipe is this: Mix 1 cup nut butter (I have done almond and peanut - both home made and so a really cheap option!!), 1 egg, and 1/2 cup coconut or rapadura sugar (I have used all different kinds of sugars, just whatever needs using up. If it is a more processed sugar I only put in 1/4 cup and it is still delish!) together. Add in 1/2 cup chopped dark chocolate (or however much you think looks good ;)), roll into balls, squash down, and pop into the oven on 180C for 6-7 mins. 

I told you, easy... super super easy! Make them, you'll never look back! 

 

Favourite Vanilla Cupcakes!

So Cupcakes... I'm not great at cupcakes... but I LOVE them! So light and fluffy! I found this recipe on the website of my new fave, Chelsea Winter whose catchphrase is 'everyday delicious'. SO GOOD! How can you not love her? Anyway, this recipe is great! The flavour and texture is amazing! I am terrible with following recipes and like to add my own spin on things, the last batch I made by giving my husband directions. With fully melted butter and the oven on the wrong setting they were a bit of a flop visually (and literally) but honestly, if I can do it anyone can! So here it is, give it a go :) 

Ingredients

Cupcakes
225g butter, at room temperature
2 cups caster sugar
3 free range eggs, at room temperature
1 ½ teaspoons pure vanilla essence
2 ½ cups all-purpose flour
1 ½ tsp baking powder
1 cup milk

Icing
200ml cream
200g Whittaker’s white chocolate
5 cups icing sugar
Fresh-as freeze-dried raspberries or raspberry powder (or use jelly crystals)

Method

Cupcakes
Preheat oven to 180°c (not fan forced). Line 2 x standard 12 pan muffin tins with cupcake liners (24 total – you may need to do in two batches).

Sift the flour and baking powder into a small bowl, stir to combine and set aside.

Cream the butter and sugar with an electric beater or mixer until very pale and fluffy (or you can do it by hand, it will just take longer). Add the eggs, one at a time, beating well after each addition and scraping down the sides with a spatula. Beat in the vanilla essence.

In three parts each, alternate adding the dry ingredients and milk. With each addition, beat only until the ingredients are just incorporated, but at the end, the mixture should be smooth. Again, scrape down the sides as you go.

Spoon the batter into the cupcake liners about ¾ full, and bake in middle of the oven for about 16 minutes until they just start to turn golden on top.  Cool the cupcakes in the tins for 10 minutes, then remove and cool completely on a wire rack before icing.

Icing
Melt the white chocolate over a double boiler. Add the cream and mix to combine. Cool, then chill in the fridge for an hour. It might still be a bit runny at this point, but now you beat the mixture and it will go thick and creamy. Then beat in the icing sugar. Pipe or spread the icing on to cupcakes and sprinkle with the raspberry.

 

Jess again, just a few handy hints, I've always found the thought of making icing like that seems like too much work! So I have always just melted the chocolate (in the microwave) chucked in some icing sugar and a little bit of milk (or cream if I have it) to get the consistency right, and then spread or piped it (using a good old snaplock bag!) The other thing is, I don't know if it is my oven (which only cooks on fan bake) but they have never risen much for me so I find making less cupcakes or using smaller cases is best. 

Good luck and enjoy! 

love, Jess xx