The Perfect Cookie

OK so I know I am going to cheese off some die hard toll house choc chippers out there, but these are the perfect cookies for the choc and peanut lover inside of me. I have made these so many times I can’t remember them all. These cookies are chewy in the middle and crunchy on the outside YUM!!

Recipe will be posted at the end, these are a one bowl cookie and sooooo easy to make. You can make them in minutes.

So take a bowl and slump in some brown sugar.

Add some peanut butter, you can use crunchy but I love smooth peanut butter.

Then add the bicarb-soda, flour and egg.

Mix well.....

Then come the choc chips...... a whole bunch of them.

Does anyone else love the clatter of chocolate chips???

All mixed together, now for the scooping.

I love to use a tiny ice cream scoop as it keeps them the same size, but a teaspoon of mixture rolled into a ball works just as well

TIP: Wet your hands slightly before rolling and you will have less dough sticking to your hands.


Perfect little cookie dough soldiers ready to go..... how brave

Bake for 10-15 minutes in a 160C oven. Be careful though they can burn easily so pull em out when they are lovely and golden.

And now (drum roll please.....)

Aren't they delicious looking. He seems to have a personality all of his own.

"Have a nice day cookie style"

Peanut Butter Choc Chip Cookies
Makes 35+

Ingredients:
¾C Brown Sugar
¾ C Peanut Butter (smooth or crunchy)
¼ C Plain Flour
1tsp Bicarb-Soda
1 egg, lightly beaten
1C choc chips.

Method:
1/ Preheat oven to 160°C and line baking tray.
2/ Combine sugar, peanut butter, bicarb, egg and flour in a bowl.
3/ When combined the mixture should be soft but not sticky. Add choc chips.
4/ Scoop or roll teaspoonfuls of mix. Place on lined rays.
5/ Bake for 10-15 minutes until golden.
6/ Store in Airtight container for 3-4 days.

Hummingbird Cake

Good afternoon bloggers! My first official post was always going to be, what I believe, to be the perfect Hummingbird Cake. This recipe has been tweaked, tried and tested – oh so many times! It is the perfect treat for a lazy afternoon, so grab some friends and some tea and enjoy.

Hummingbird Cake:
250g self-raising flour, 1 cup sunflower oil, 270g brown sugar, 2 eggs, lightly beaten, 1/2 tsp ground cinnamon, 1/2 tsp ground coriander, 440g can of crushed pineapple, drained well, 2 ripe medium sized bananas, mashed, 1/2 cup chopped walnuts and 50g desiccated coconut.

1. Preheat oven to 170°C.
2. Grease and line the base of a 20cm cake pan. Sift flour and spices into a large bowl. Add in your sugar, pineapple, coconut, banana, walnuts, eggs and oil. Gently stir to combine, be careful not to over mix.
3. Spread into lined pan and bake for 45 minutes or until a skewer inserted into the centre comes out clean.
4. Place on a wire rack and set aside to cool. Turn your oven down to 50°C.

Cream Cheese Icing:
100g cream cheese, 50g unsalted butter , tsp vanilla extract, 225g icing sugar, 1 cup finely chopped walnuts, to garnish (optional), 1 cup desiccated coconut (optional), Cookie cutter of your choice.

1. Once your cake has completely cooled, place all ingredients for your icing into an electric mixer. Mix on a low speed until they are just combine, slowly increase the speed and beat until smooth.

2. Using an angled spatular, spread the icing over the top and sides of your cake.

3. On a lined cookie tray, mix the coconut and 3/4's of the walnuts and spread evenly. Place in the oven until coconut is lightly toasted. Remove and let cool.

4. Place your cookie cutter in the center of your cake and with the remaining walnuts, fill the shape until no icing can be seen.

5. Using your hands, gently press your coconut/walnut mixture to the sides of your cake.