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Saturday, 28 January 2012

Peanut Butter Cookies

 These cookies are very yummy, but it's hard to stop at one!
Note:  They are defintely not for allergy sufferers as they contain a lot of peanut butter, egg and flour, so do not pack them for school or anywhere else that is a nut free place.

Ingredients:
1/2 cup brown sugar
1/2 cup caster sugar (I use raw caster sugar)
1/2 cup melted butter (100g)
1/2 cup peanut butter (smooth)
1 egg
1 1/2 cups self-raising flour
1 teaspoon vanilla

Method:

 Combine sugars
Add melted butter and lightly beaten egg.  Mix well
Gradually add flour and remaining ingredients.
Roll teaspoonfull size balls onto a paper lined baking tray
Flatten with a fork
 bake for about 12-15 minutes at 160oC

Thursday, 26 January 2012

Anna Morse's Lemon Chicken

I love any recipe that you 1:  just throw into a pan and let it cook itself and 2: tastes so good everyone loves it!  This recipe is courtesy of The Heirloom cooking of the Brass Sisters - mmmm, I've made this recipe so many times, this is my slightly adjusted version to make it more "Aussie easy".  Anna Morse was a member of a group of women who commuted daily from their Marblehead and Swampscott homes to Boston during the 1950s and 1960s. The friends enjoyed chatting and exchanging recipes during their train rides and referred to themselves as The Railroad Club. Eventually they formed an investment club. Most of the members have passed on, so we are grateful to Anne Kemelman, one of the club’s members, who gave the Brass Sisters the background for this recipe. Anne was married to mystery writer Harry Kemelman. A talented artist, Anne still paints at the age of 98.

               You will need:
8 skinless chickent thigh fillets
5 tablespoons lemon juice
1⁄3 cup flour
11⁄2 teaspoons salt
1⁄2 teaspoon paprika
3 tablespoons extra-virgin olive oil
2 tablespoons butter, softened to room temperature
2 lemons, thinly sliced
3 tablespoons firmly packed brown sugar
1 cup low-salt chicken stock
1. Coat the bottom and sides of a large rectangular baking pan with cooking spray. If using a metal baking pan, line it with foil, shiny side up, and coat with spray. Rinse chicken under cold, running water and pat dry with paper towels. Place lemon juice in a shallow bowl. Dip chicken in lemon juice, place on a platter, and set aside. Pour leftover lemon juice into prepared pan.
2. Place flour, salt and paprika in a big plastic clip shut bag. Add chicken, seal, and shake to coat with flour mix. Place chicken in a strainer and tap over sink to remove excess flour. Set aside.
3. Set the oven rack in the middle position. Preheat the oven to 375°F.(180oC)
4. Melt olive oil and butter in a large, hearvy frying pan over medium heat. Add chicken and cook until both sides are golden brown. Remove chicken to prepared baking pan and scatter lemon slices over. Sprinkle with brown sugar.
5. Pour chicken stock into frying pan set over medium heat, and simmer, scraping with a wooden spoon to retrieve all of the browned bits clinging to bottom of the pan. Cook until slightly thickened. Pour sauce into a corner of the baking pan, being careful not to disrupt the lemon slices and the brown sugar topping. Gently shake pan to distribute sauce over bottom. Cover pan with foil and bake until chicken is cooked through, about I usually give it an hour - with bones in I would give it a bit more. We love this served with freshly steamed couscous, or simply fresh lovely rice and some green veg.

Sunday, 22 January 2012

Monday, 16 January 2012

Pretty Pink Cupcakes with Vanilla Frosting

Pretty Pink cupcakes with vanilla frosting...

Okay, today I cheated and purchased a Betty Crocker strawberry cupcake mix which includes the vanilla frosting.

You almost make the cupcakes yourself - you do add eggs, water and butter... but the result is so light and fluffy and pink and delicious and so easy if you are short of time.  Give them a go!  You can't go wrong.  The package even includes the paper cupcake liners and the product is on sale at Woolworths supermarket at the moment.  12 cupcakes for only $3 !! Bargain.

Lol - I promise only home-made recipes from now one...unless I discover something else ridiculously easy and really tasty...

Saturday, 14 January 2012

Chocolate Cake - Super Easy

This cake is great when the kids want a treat - quick and easy to make.

Ingredients:

1 cup (220g) white sugar
1 cup (125g) self raising flour
2 tablespoons cocoa powder
2 eggs
1/2 teaspoon vanilla extract
1/2 cup (125ml) milk
75g melted butter

Method:

Preheat your oven to 180oC.
Grease and line your cake tin with baking paper
Put all ingredients into a bowl and mix well - I put it in the mixmaster for a good mix.
Pour into cake tin and bake for about 45 minutes.

Serve:

With fresh whipped cream - really good whilst cake is still slightly warm.

Simple Chocolate Buttercream Frosting

2 cups icing sugar (or icing mixture)
1 tablespoon cocoa powder
1/2 teaspoon vanilla extract
1 tablespoon milk
40g soft butter

Mix all together till smooth and creamy and ice cake - add some choc chips or other decorations as desired.

Tuesday, 10 January 2012

Cranberry and White Chocolate Oatmeal Cookies

Thanks to Costco I have a massive and I mean MASSIVE bag of dried cranberries.  I use them in salads, but tried out this delicious recipe... mmm so sweet and tasty, and they must be good for you, they have oats and fruit in them right?



Ingredients:

2/3 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups rolled oats
1 1/2 cups plain flour (all purpose)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups dried cranberries (craisins)
2/3 cup white choc chunks or chips

Method:

Preheat oven to 180oC (275oF) and line baking trays with paper.
Mix all ingredients together in a large bowl.
Drop big rounded teaspoonfuls onto the cookie trays. 
Bake for 12-15 minutes or until golden brown.
Cool on wire rack.
Makes approx 2 1/2 dozen cookies.

Monday, 2 January 2012

Dark Chocolate and Choc Chip Cookies

These are the chocolatiest cookies you will ever eat.
DEFINITELY need a glass of milk or some hot chocolate with them :)

Ingredients:

125g dark chocolate (minimum 70% cocoa solids)
150g plain flour
30g cocoa
1 teaspoon bicarb soda
1/2 teaspoon salt
125g soft butter
125g raw caster sugar
1 teaspoon vanilla extract
1 egg (cold from the fridge)
350g dark chocolate chips

Method:

Preheat your oven to 170oC.
Melt the chocolate in the microwave for 1 minute (or over water)
Cream the butter and sugar (in mixer or by hand)
Mix in all other ingredients including melted chocolate (by mixer of by hand)
Stir in choc chips.
Spoon out equal sized mounds (usually about a heaped tablespoon each) and place on lined baking sheets about 4cm apart.
Cook for 18 minutes.
Leave to cool slightly then transfer to a wire rack to harden as they cool.

Makes approx 24 cookies.

Sunday, 1 January 2012

Welcome New Baby

welcome to the world to our beautiful new little baby boy, Mikah Aaron.  Born on 29th December 2011, weighing 6 pound 6. 

Buttermilk Banana Cake - Super Moist

There are several things I love about this cake:
1.  It can easily serve over 30 people!
2. It uses up old bananas
3. It's the most moist delicious thing EVER.
4. It's super easy

You will need:

3/4 cup butter softened (125g)
2 1/8 cup white sugar
3 large eggs
2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons baking soda or powder
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed ripe banana

How to make it:

Preheat your oven to 140oC (275oF)
Grease and flour, or line with baking paper a large lamington or slice pan 20cm x 30cm (9 x 13 inch)
Mix all ingredients together in your electric mixer, or by hand.
Pour into prepared pan and bake for one hour.  It will be quite dense and moist.
Remove from oven and place into freezer for 45 minutes (on a heat proof board of course!)
This does "something" and makes the cake very moist.  If you can't be bothered to do the freezer step, you don't need to, the cake is still moist without it.

Frosting

1/2 cup softened butter
1 x 250g pack cream cheese softened
3 1/2 cups icing sugar
1 teaspoon vanilla

Beat all together until smooth.  Spread on cake and enjoy!