Chewy Chocolate Chip Cookies

If you haven't tried Nestlé's new caramel chocolate baking chips then I urge you, please, you must obtain some! It is one of the most addictive creations I've had in a long time. Nothing can describe the heady sensation you get when you stick your nose into flavours of the plastic pouch. They are so irresistible that I have often bought them simply to eat straight from the pack. And I have no idea how something that looks and feels like a regular chocolate chip can explode into butterscotch sauce and toffee with hot chocolate in your mouth. So this morning, to pay homage to the wee little buds, I made thick, chewy chocolate chip cookies.

CHEWY CHOCOLATE CHIP COOKIES

Preheat oven to 160ºC.

In a bowl combine 2 cups plain flour with ½ tsp baking soda and ½ tsp salt. Set aside.

Melt 170g of unsalted butter and combine with 1 cup brown sugar and ½ cup caster sugar.

Mix in 1 tbsp vanilla extract and one whole egg.

Add one egg yolk, mix well.

Gradually mix in the flour mixture.

Stir in the entire contents of the 250g bag of baking chocolate chips.

Dollop the batter with a large spoon onto lined baking trays, spaced well apart.

Bake for 15 minutes or until golden brown.

Best indulged in while still warm :)

 

 

Blueberry Tart

I have a confession to make. I've never been the biggest fan of blueberries - they're really tart and stain everywhere and everything!

I do however, love blueberries in their sweetened and cooked form! They also photograph so beautifully.

 



I have already used blueberries here and here so I planned to make cupcakes. But I've just done that with carrots here! So whenever I have any sort of dilemma (like the increasing number of grey hairs I'm finding) I consult my husband. That's what they're there for right? One thing I love about him is he tells it like it is. He does tell you your butt looks big in something! So he suggested to make something with pastry!

BLUEBERRY TART

To make pastry rub in 180g chopped cold butter into 2 cups plain flour and 1 cup icing sugar with fingertips.

The texture should resemble coarse cookie crumbs.

Add one egg and incorporate with a knife at first, then knead until a ball is formed.

Wrap in cling wrap and refrigerate for 30 minutes.

Roll out dough to 0.5-1cm thickness and cut out rounds (I used a cup to cut them)

Line tart tins with rounds, pressing to adapt to the edges.

I find no need to grease the tins, as the high butter content in the dough helps them come out later.

Refrigerate for 20 minutes.

Fill each tart with baking beads and blind bake at 180ºC for 20 minutes.

After blind baking fill each tart with blueberries, brush with melted butter and sprinkle caster sugar over top.

Bake at 180ºC for another 20 minutes.

Cool for 5 minutes on a wire rack before removing tarts.

Dust with icing sugar to serve.

 

 

Carrot Cake

There's nothing like a health kick. I go to a fresh produce market and pick the vibrant bounty that mother nature has to offer. So what to do with that bag of fresh, cold and crisp, vitamin A-laden carrots? I know, mix it with sugar, butter and cream cheese!!!!!

CARROT CAKE

Cream together 125g butter with ½ cup brown sugar. Add 3 eggs, one at a time.

Add 1 tsp vanilla extract and a tbsp of vegetable oil and mix.

Gradually incorporate 2 cups self-raising flour.

Fold in 2 grated carrots.

Distribute batter into cupcake tins (or into greased cake tin if making cake)

Bake in oven preheated to 160ºC until skewer comes out clean.

(It took about 12 minutes for each mini-cupcake tray)

Cool on a rack.

 

 

Cream Cheese Icing

Beat together 250g cream cheese, the juice of half a lemon and ½ cup icing sugar.

Pipe, pipe, pipe away!!!