I love the look of these brown swirly striped cupcake liners I managed to score with great difficulty. Here’s what the inside looks like –
2 cups all purpose flour
1/4 cup unsweetened cocoa
2 tsp baking powder
1/4 cup coffee (I used instant coffee and made it fairly strong)
1/2 cup butter, melted
3 eggs, lightly beaten
1/3 cup sugar
1/2 cup chocolate chips
Preheat the oven to 170ºC and line a muffin pan.
Mix the flour, cocoa and baking powder in a mixing bowl.
Add the rest of the ingredients, except the chocolate chips. Mix well till just incorporated.
Stir in the chocolate chips.
Spoon the batter into the lined muffin tin and bake for about 12-15 minutes.
Enjoy with a tall glass of milk.
Nothing could be simpler than making these treats. But the end result is so satisfying. You get the subtle mintiness from the dark chocolate and the crunch from the crackers and all in all, I think its a fantastic combination. I know I’ll be making these often.
Recipe from: Averie Cooks
Makes a dozen
120-150g good quality dark chocolate
A few drops of peppermint extract (Its fairly strong, so start with a couple of drops and add gradually till you get the strength of flavor you’re looking for)
12 crackers (Ritz / Monaco)
Melt the dark chocolate in a double boiler.
Add the peppermint extract and stir well. Taste and adjust flavoring if needed.
(Note: If you accidentally add too much extract, you can still salvage the chocolate, simply add more melted chocolate to the bowl and mix. This should dilute the flavor.)
Dip the crackers in the chocolate and lift up using a fork. Let the excess chocolate drip off.
Place on a sheet of parchment paper and refrigerate for about 20 minutes to set. Alternatively, you could also leave these to set at room temperature.
Enjoy your very own almost homemade Thin Mints.
Don’t forget to stop by and check out what the others have brought to the table for Week 6 of our 12 Weeks of Christmas Treats series, hosted by Brenda of Meal Planning Magic.
Besan ke Ladoo
Recipe from: Cumin and Cardamom
1 1/2 cup tightly packed Chickpea flour (besan)
3/4 cup ghee (clarified butter), melted
1 1/4 cup icing sugar
1/4 tsp cardamom powder
Some raisins for topping
In a nonstick pan, over low heat melt the ghee and then tip in the chickpea flour (besan). Mix well and cook for about 7-8 minutes on low heat or till the mixture starts smelling nice and nutty. Keep stirring all the while so that it doesn’t burn.
Take off the heat and leave it to cool completely.
Add the sugar and cardamom powder. Mix well and let the mixture sit for about 15 minutes.
Divide into 24 portions and roll into small balls (ladoos). Place a raisin on top and this yummy treat is ready.
Note: If the dough feels too soft when shaping into balls, don’t worry. Shape them anyway and leave them to stand for about 15-20 minutes. The mixture should dry out a little during this time. Then re-shape them into balls and they should hold their shape now.
I placed them in little brown paper cups. You can then easily place them in little boxes to give them away.
Don’t forget to check what the others have put together for this weeks edition of 12 Weeks of Christmas Treats hosted by Brenda of Meal Planning Magic.
Anyway, I am so glad that I finally tried these out and needless to say, I’m hooked. I loved this recipe. It was simple to make and resulted in a nice crisp cookie, studded with little green jewels in the form of the pistachio. It tasted pretty great too, chocolaty and not too sweet. I think that’s what I like about it the most. If you tend to like your cookies sweeter, you may want to add more sugar. I think I’ll keep these just the way they are. And I know I’ll be making more of these. They’d be perfect for the holidays.
Chocolate Pistachio Biscotti
Recipe from: Skinny Taste
1 2/3 cup all purpose flour
1/2 cup unsweetened cocoa
1 1/2 tsp baking powder
A pinch of salt
3/4 cup whole pistachios
1/4 cup butter, softened
3/4 cup superfine sugar
2 large eggs
Preheat the oven to 180ºC. Prepare a cookie tray. I used my brand new silicone mat. 🙂 It was perfect, no more greasing tins or paper for me atleast while making cookies.
Combine the flour, cocoa, salt and baking powder. Add the nuts and stir.
Cream the butter and sugar for 1 1/2-2 minutes on medium speed. I used an electric hand blender.
Add the eggs, one at a time, mixing between each addition.
Add the dry ingredients and mix on low speed until just combined to make a dough.
Divide the dough into 2-3 pieces and shape them into long, flattish logs about 8″ long and 1 1/2-2″ wide.
Place these logs on the prepared baking sheet and bake for 20 minutes.
When its cool enough to handle, using a sharp knife, gently cut the loaf at an angle into thin slices. (If you don’t use a sharp knife, your loaf will end up crumbling all over the place.)
Place the slices on the baking sheet, fitting as many as you can on the sheet. Bake it for about 4-5 minutes on each side. (Little shorter time if you like a softer cookie.)
Enjoy them with a hot cup of coffee.
Do check out what the others have made this week and will continue to do so every Thursday for another 8 weeks 🙂 If you’d like to join in on the baking fun, visit our hostess Brenda’s blog – Meal Planning Magic and fill out this form and she’ll send you the details.
Recipe from: Connor’s Cooking
1/2 cup popcorn kernels, unpopped
Salt, to taste
1 cup sugar
2 tbsp butter
1/2 tsp. vanilla extract
3 tbsp water
1/2 tsp food color of your choice
Pop the popcorn kernels, salt to taste and set aside.
In a pan large enough to fit the popcorn and toss them, place the sugar, butter, vanilla, water and food color and bring to a boil on medium heat, stirring continuously.
Cook for 1 minute at a rolling boil and remove from the heat. Add the popcorn to the pan and toss using a spoon to coat well.
Leave to set for about 10 minutes.
Serve or pack and store.
Don’t forget to check out what the others cooked up.
Making these couldn’t have been easier or simpler. I’m so glad I decided to make these treats. Now I’ll have a sweet treat in my arsenal that I can whip up without even breaking a sweat. I see these creeping into my Christmas goodies platters too. You might want to make a few extras. Even though they’re fairly indulgent, they’re very more-ish, it’s hard to stop at just one. I found myself reaching out for another one after a couple of minutes. With a tall glass of milk, these will disappear for sure.
Pure Magic Truffles
(Makes 1 dozen)
2 packets of Pure Magic biscuits (200g in all)
60g cream cheese
Melted chocolate (Dark / White)
Pulse the cookies in a food processor till they reach a fine crumb stage.
Stir in the cream cheese and mix well.
Roll into balls. Refrigerate them for about an hour.
Melt some chocolate and dip these cookie balls in them, shake off the excess and leave to set.
Decorate as desired. I just used contrasting chocolate but I think sprinkles would be cute too.
Don’t forget to check out what the others in Group A have made this month. Thank you Jane Bonacci for hosting Group A month after month. You’re the best!!!
It is indeed Week 2 of our 12 week party. I think this ones going to fly by faster that the previous ones. This week, I used a recipe from “The Cookie Book“, the original one being a Pecan Toffee Shortbread. Well pecans aren’t available here, so I used the next best thing – Walnuts. I’ve wanted to try this recipe for a while. It has a hint of coffee, some toffee, some nuts for crunch and is in all quite a treat. This is quick and easy to put together. A few things I will do when I make these next is chop up the walnuts into smaller pieces and probably cook the toffee for a couple of minutes more, I would’ve liked it a little thicker. But overall, I like the cookie, it goes well with my afternoon cup of tea. My sister in law and her husband dropped by the day after these were made and I served these bars up with a hot cup of tea and they were wiped off – isn’t it the best when that happens? If you like walnuts, you’ll like these.
Walnut Toffee Shortbread
For the cookie base –
1 tbsp coffee powder
1 tbsp recently boiled water (still hot)
1/2 cup butter, softened
1/2 cup castor sugar
2 tbsp creamy peanut butter
2/3 cup cornflour
1 2/3 cup all purpose flour
Preheat the oven to 180ºC. Grease and line a 7″ x 11″ pan with grease proof paper.
Pour the coffee powder in a small bowl and pour the water over it and dissolve. (I used instant coffee, if using ground coffee, leave to steep for 4 minutes, then strain and keep aside.)
Cream the butter, peanut butter, coffee and sugar until light. Sift in the flour and cornflour together and mix well to make a smooth dough.
Press into the base of the tin evenly and prick all over the base with a fork. Bake for 20 minutes.
For the topping –
3/4 cup butter
3/4 cup soft light brown sugar
2 tbsp golden syrup / light corn syrup
1 cup shelled walnuts, chopped
Put the butter, sugar and syrup in a pan and heat until melted.
Bring the mixture to a boil and simmer for 5 minutes.
Stir in the nuts and spread the topping evenly over the cooked base.
Leave to cool in the tin itself.
Cut into bars or squares, remove from the tin and serve.
12 Weeks of Christmas Treats is hosted by Brenda of Meal Planning Magic. We’d love for you to participate with us. If you’d like to join up, please fill up this form and Brenda will send you the necessary details.
I was pressed for time, but I wanted to be a part of this tribute. So I picked a sandwich for today’s reveal. Even though this humble sandwich is so simple to put together, it is absolutely delicious. Further more, it is extremely versatile, so you can easily switch things up to suit your preferences. I made this for breakfast today and I know that this sandwich will feature now and again at our breakfast table. So here’s to Daniel and his wonderful family. Meredith, our thoughts and prayers are with you and your family during this trying time.
2 slices of fresh white bread
2 rashers of bacon, fried to your liking
1 egg, fried easy over
Salt and crushed black pepper, to taste
A small knob of butter
Grated cheese (Use whatever you like)
Thai Sriracha sauce
Spread a little butter on one slice of bread.
Place the egg and the rashers of bacon over it.
Place the grated cheese over the eggs and bacon.
Pour a few drops of Thai Sriracha sauce over it. Use this hot sauce to taste.
On the other slice, spread some tomato ketchup and top the sandwich with it.
Sit back and enjoy with a steaming hot mug of coffee.
This month, I was assigned Noelle’s blog – Opera Singer in the Kitchen. Hi Noelle!!! You can head over to check out some of her performance videos. She is mommy to the gorgeous little Julianne and is currently expecting her 2nd little bundle of joy. Oh and she blogs regularly. I’m in awe of her ability to do it all. I had the most wonderful time going through her blog this month and have made a nice little list of things I’d like to try. For this months reveal, I picked the Double Chocolate Scones. Things have been insane around here lately and I needed a chocolate fix. This seemed perfect. It was so simple to put together and in no time I was sitting back with some lovely warm scones.
I didn’t make any changes to the recipe except for swapping the heavy cream for yogurt, since I was out of cream and cut down on the amount of chocolate chips. The scones still turned out really well. As a personal preference, I think I will make these with Vanilla extract the next time and maybe add some toasted chopped hazelnuts to switch things up.
Double Chocolate Scones
1 3/4 cups all purpose flour
1/4 cup cocoa, unsweetened
1 tbsp baking powder
A pinch of salt
1/3 cup cold butter, cubed (I used salted and reduced the amount of salt)
1/2 cup sugar
1 large egg
1/2 cup yogurt, unflavored (The original recipe calls for cream)
1 tsp almond extract
1/2 cup bittersweet chocolate chips
Icing sugar for sprinkling, optional
Line and grease a cookie sheet with baking paper.
Preheat the oven to 180ºC.
Sift the flour, cocoa, salt, baking powder together to make sure they’ve mixed well.
Place these dry ingredients in a bowl and add the sugar. Stir to incorporate well.
Rub the cold butter into the dry ingredients till it reaches a crumb stage.
In a separate bowl, whisk the eggs, yogurt and the extract to blend them well.
Pour the wet ingredients over the dry ones, add the chocolate chips and stir with a wooden spoon to form the batter.
On a floured surface, roll out the dough to an 8″ disc and cut into 8 wedges or cut using a biscuit cutter. Place on the prepared cookie sheet and bake for 12-15 minutes.
Serve them warm or cool completely and store. Sprinkle with icing sugar (if using) when the are cool.
Do you wanna see what they look like on the inside? Absolutely yummmmm!!!