This is most DEFINITELY meant to be a mini cookie. The flavour is just a bit too much (for me at least). I made a batch of normal sized cookies and found it to be lovely, pillowy and light but I found it a lot as the molasses is the absolute winner in this recipe. In fact I think even a little less than 1/4 cup would still turn out great. I probably would put less in next time but I used blackstrap molasses which, in terms of being very strong in flavour is, well, very strong in flavour. A tablespoon would suffice.
This is the kind of cookie I see having three of while I drink my morning coffee. It’s not to sweet so won’t make my coffee turn slightly bitter and leaves an after taste in my mouth that I know for certain will make my coffee taste even better. Having said this I have yet to have my morning coffee with it so I shall have to make the final decision tomorrow.
Who knew that rolling your cookie dough would ENSURE a crunchy exterior? I for one have seen the light and more of my cookies are going to be rolled around in a generous heaping of white sugar, yum!
Spiced to delight, soft and crunchy, a healthy touch of molasses, surprisingly not too sweet, mini ginger cookie at it’s best.
If you love cinnamon then there is no doubt that you will enjoy munching on a belgium slice. It’s reminiscent of a gingerbread man without the extreme crunch and is decidedly more raspberry (no surprises there). It also has a wonderful cake like texture that it’s biscuit counter part doesn’t have. That is unless you leave the biscuits out all day and don’t cover them or store them in an airtight container. Slice is for ‘cakey’ lovers and biscuit is for a bit more crunch. I personally am a huge fan of both but the slice is a lot easier, and faster to do.
Yesterday, speed and ease won out.
Get some really good quality raspberry jam, I do think it made a difference to the more budget brands as getting a jam that actually has the real deal inside it. Well you can’t really beat that can you?
If you don’t have mixed spice in your pantry you can always see if you have some of the ingredients for it and chuck it into the mix. This slice doesn’t really seem the type to fail so easily. Also if you prefer sweeter I did modify this recipe to have less sugar in it as after tasting the final good I was a little overwhelmed with all the sugar but that’s just because I don’t have the worlds most apt sweet tooth.
If you’re looking for the easiest, no bake, totally delicious, could-feed-a-small army dessert then look no further. All you need is a fridge and something that can perform a basic whisk function (if it isn’t run by electricity then this will take a smidge longer but you’ll have a good strong arm by the end of it?). The most time consuming part for me was actually cutting up all the marshmallows, but as I’ve written further down – you can use mini ones.
Now don’t feel obliged to stick to the components I have given you below. You can do near anything with this recipe. The only thing you need to remember is that the cream and yoghurt are not optional. In fact I should make the marshmallows non optional as well. As for everything else you could make it a tropical concoction, a berry heaven, a stone fruit delight. Whatever your favorite fruits are, use them and use them with gusto. Oh and the chocolate, it’s optional but who wouldn’t include them?
Ambrosia, the food of the gods, needs texture. The more variable the texture, (aka. crunchy, pillowy, crisp the more exciting it will be. Fresh will give you the most variable of textures, however I did use all canned as that’s what I had in the pantry. A great way to get in the crunch is with meringues, or a crushed up flake. Sprinkle it on top right before serving and you’ll be happier for it.
Please remember that this recipe makes HEAPS. I would estimate to serve 12-18 depending on portion size, perhaps even more than that. Make sure you have a really big bowl or are really good at splitting the recipe between two bowls.
I had an hour to kill and couldn’t think of anything i’d rather do than bake a batch of cookies. Fast, easy to prepare and pretty easy to clean up; it was the perfect choice.
These are really dark cookies with a wonderful aftertaste of treacle. They are also a bit crispy on the outside (when left to cool properly) and almost brownie like in the centre. Dare I say the perfect chocolate biscuit? I have yet to have one of chocolate origins I love more…
It would be so easy to add a bit of orange rind or something light to bring extra complexity to the flavour. Just sayin’.
When a very good friend turns 21 it’s only natural that a very good cake should be made to celebrate with. That and a lot of chinese food with a lot of friends for it to be shared around with. Personally I found the sweet and sour pork to be excellent, along with the single wonton I managed to get my mitts on.
This is a fairly easy cake to whip together with a no stress, all in one bowl cake recipe and simple to prepare add on’s. I made the raspberry filling while the cake was baking and the buttercream as it was being removed from the oven. I was under one time constraint such as -the party starting 4 hours after I started to bake the cake. I made it in time, but a fan, the fridge and the freezer were all involved in the process of cooling the cake. All i’m saying is it is possible and to be honest if cakes didn’t need to cool before ganache and cream cheese could be lovingly smothered on top this cake would have taken a maximum of two hours from start to finish.
The ganache I’ve linked in the recipe is one I discovered through an hours worth of hunting. It’s sweet but not overly so – it takes the bitter edge off of dark, dark chocolate. If you let it cool a touch before slathering over your cake it you’ll get a lovely glossy sheen to it (although it only really matters if you have this on the outside of the cake).
As for the cake, it needs the mocha buttercream. The cake itself is not hugely coffee flavored it’s more of an enhanced chocolate cake with a deep rich flavour. A lot of people who tried it said they couldn’t even tell it was a mocha cake until they hit the icing. It’s both a good and a bad thing depending on what you want to achieve but for a ‘chocolate cake’ it’s wonderful. Just wonderful. The buttercream was equally as fantastic – make sure to use a good flavour of bean and make it super strong.
There’s really not much to say, easter was coming up and I don’t do easter eggs *gasp shock horror*. This was my version of said thing; marshmallows, chocolate, almonds ( It doesn’t make me think of easter at all but damn, that crunch – yum.) and more chocolate. Sounds like a passable alternative to me.
The brownie base has no chocolate in it but you honestly can’t tell. It also is super dense, dark and rich. All things needed when you want to go overboard with the eating during festive times. By overboard I mean immobile with pain in your belly lying on the floor groaning for about an hour after you’ve finished stuffing food into your face. Can you guess what happened to me this weekend?
If you look out your window and it’s raining, cold and with a touch of lightening and your house is colder than sitting outside in all of that, you need to try this. You need to run to your kitchen and get the oven fired up because I guarantee if you like banana’s, walnuts and chocolate (walnuts could be code name for pecans, hazelnuts, almonds, no nuts) then this is the loaf for you.
The other plus is that the oven will significantly warm out the kitchen especially when you’re finished baking and you leave the door open AFTER YOU HAVE TURNED THE OVEN OFF. I do not want to encourage house fires or ineffective ad expensive ways to heat your home.
This loaf is no where near as sweet as banana cake and uses baking soda as a rising agent. It is definitely much more dense than cake but not to the point that you feel like you’re eating a rock. No one likes eating rocks, no one likes admitting they baked one either, so if you’ve had banana bread before and it came out like that… prepare to change your mind on the normal density of this delightful loaf. It’s also pretty wonderful now that Autumn has rolled in.
Accompany with a hot cup of milo or hot chocolate, a warm fluffy blanket, wooly booties and enjoy.
(Oh and if you’re thinking of not using cake flour, please use cake flour. I haven’t tried it without but the crumb on this loaf is divine. It’s so moist and tender and delicious If you can’t get ahold of cake flour you can always make some yourself!)
I’ve been horribly lazy and I would like to apologise. Ever since I got back from Malaysia (a week ago) I’ve been loafing about, waking up past 11 and blaming it all on jetlag. With 5 hours difference between New Zealand and Malaysia I get the feeling that I don’t really get to play the jetlag card. The only thing struggling to catch up to the new time zone is my stomach.
There was a slight hiccup in my flight back though, that hiccup can be called Etihad. They sold myself and 6 other passengers flights from Singapore to Christchurch allowing us only 50 minutes to disembark our first flight, get to the transit desk and board onto our second. Needless to say none of us made it. Then we were told by the transit desk that a representative called Karen would be coming shortly to let us know what was happening and what we could expect. After 2 hours waiting in the departure lounge we gave up waiting for Karen, she never actually turned up in the end. We got a guy called Simon.
Simon handed us food vouchers for lunch – YAY WE CAN AFFORD TO EAT NOW – and told us to hang around (as if we were going anywhere) and he’d call us all in about an hour once the final bits and pieces had been settled. Great, more waiting around. Finally we were told everything was ready for us, Etihad was very sorry for the inconvenience and there were no flights going out for the rest of the day. Instead we would leave the next morning and hey, we’ll be nice and pay for your hotel. Despite the service we FINALLY received, I will never fly Etihad ever again. Cramped seating, poor food, poor service and unusually rock hard seats for a long haul flight. I might add that this is definitely not a budget airline. It made for one of the worst flying combinations I’ve ever had, and I fly a lot. The only good thing about it was making a brief and comical friend, Jethro. He made the entire ordeal of Singapore to Brisbane flight enjoyable so thanks, I hope you are having crazy fantastic adventures in Australia right now.
Rant over, pie time. This pie is fantastically easy to make, delicious and no oven required (depending on one little thing which you’ll find out about later)! No-bake are always good ones when it comes to saving electricity and time without skimping out on an amazing looking dessert. I often read about people finding parts of whatever they are making so delicious they can’t control eating it before it’s ready, this toffee filling is one of those things. I don’t even have a sweet tooth and I was saving every little bit clinging onto the inside of the bowl and spoons I ‘badly’ scraped clean into the pie crust. I’m ashamed to say that there were a lot of those moments. You’ll have lots of those moments too when you make this.
Did I mention it’s fairly easy on a student budget? ALSO if you want, or need it to be gluten free, simply substitute the plain biscuits for the rice biscuits you can buy at any supermarket. You may have to play with butter to biscuit ratio though, let me know if you try it out and what quantities worked for you.
WARNING: Small slices only. This one is massively rich.
So I’m sitting in Brisbane airport after a 3.5 hour flight. Tired, thirsty and with another 2 hours to wait before I get onto my plane to Singapore (I’ve been sitting here for 3 hours already) BUT it’s Chinese New Year so I’m happy as a larry. I haven’t seen the family for 2 years now and I get to be shoveling delicious asian food into my mouth. I have 2 years to make up for don’t I?
Dad is going to be horrified when he sees the size of my suitcase, it’s empty. It won’t be when I get back.
I’ve struck a deal with my boyfriends flat where by instead of putting in some monday for power and such, I bake them all something wondrous every week instead. This week I decided to be super nice because I’m going to be away for a month. Super, duper nice. It disappeared almost instantly – when I say almost I mean they didn’t find out about it until the next day which is why it managed to last a day in the first place hahaha.
I’m tired, this post may make little sense, it may also be very disjointed. I had to wake up at 3.40am in order to catch my flight so I feel I have a valid excuse for my brain malfunctioning.
Just quickly, I got this recipe from a close friend who lives far too far away from me. She got it from her friend, who got it from his mother’s recipe book. It’s a keeper for sure but read my little inline note about what kinda tin to use.