I’ve tried lots of different chocolate chip cookie recipes over the years, but this one will always be my favorite! hard on the outside and soft in the middle.
Chocolate Chip Cookies
Recipe source: Chelsea Winter
1 1/4 cups plain flour
1/2 tsp baking soda
1/4 tsp salt
125g butter, softened
3/4 cup brown sugar, firmly packed
1 tsp vanilla essence
1 cup chocolate chips
Preheat oven to 200C
Beat together butter, brown sugar and vanilla with a hand mixer or by hand until well combined.
Add the egg and beat well.
Add flour, baking soda and salt into the bowl, stir to combine.
Stir in the chocolate chips and mix till all mixture comes to a soft dough.
Spoon the mixture in 2 tablespoon portions about 5cm apart on a baking tray lined with baking paper.
Bake in the oven for about 8-10 minutes. The edges of the biscuits should brown. If using two trays at the same time, switch the trays around half-way through to ensure even cooking.
Cool the biscuits on the tray for about 5 minutes, then transfer to a cooling rack.
These are a decadent combination of peppermint and chocolate rolled in coconut.
Bliss balls are a delicious healthy snack, great for satisfying those chocolate cravings.
Peppermint Bliss Balls
Makes 21 Bliss Balls
1 cup of raw almonds
2 cups of dried dates, soaked in boiling water for 15 minutes
2 tbls cocoa
1/4 cup coconut oil, melted
4 drops of peppermint essence or peppermint oil
Coconut for decorating
Place the Almonds in a food processor and process until broken up into small pieces.
Drain the dates and add them to the Almonds.
Add the cocoa, coconut oil and peppermint essence and process until well combined.
Roll into bite size balls and roll in coconut. If mixture is to soft place in the fridge for 15 minutes.
Store in the fridge for up to a week or a few months in the freezer.
Simple, Sinful Chocolate dessert ready in 5 minutes. If your trying to be good you can find a healthier version Here
Naughty Chocolate Mug Cake
4 tbls flour
4 tbls sugar
2 tbls cocoa
3 tbls milk
3 tbls oil
3 tbls chocolate chips (optional)
Splash of vanilla essence
Add dry ingredients to a mug, mix.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla essence, mix again.
Microwave for 3 minutes.
The cake will rise over the top of the mug, don’t worry it will go down again.
Serve with a scoop of ice cream.
Curb those chocolate cravings with this 5 minute dessert.
Healthy Chocolate Mug Cake
1 egg, lightly beaten
1 tsp baking powder
1/4 cup LSA
2 tsp cocoa
2 tsp honey or pure maple syrup
2 tsp pics peanut butter or almond butter
Sprinkle of coconut (optional)
Add all ingredients to a mug and give it a good mix.
Microwave for 60 seconds.
Sprinkle coconut on top.
Serve with Greek yoghurt.
This play dough is a great sensory activity to help children unwind after a busy day.
Calming Play dough
1 cup flour
1/4 cup salt
1 tbsp oil
1 tbsp cream of tartar
1 cup boiling water
2 drops purple food coloring gel
2-3 drops lavender essential oil (Available from The Warehouse)
Mix all dry ingredients in a bowl, add oil and boiling water.
Add food coloring and lavender oil, mix well.
Tip dough onto floured bench top and knead until dough comes together. Add more flour if mixture is to sticky.
Store in airtight container or wrap in glad wrap.
Keeps for at least 3 months.
This Banana Bread is so delicious and moist, I love how the coconut sugar caramelizes on top of the bananas while baking. Great for school lunches and toasts well too.
Healthy Banana Bread
3 ripe bananas, one extra if you want to decorate the top
1 1/2 cup spelt flour
1 tsp baking soda
Pinch of salt
1/2 cup Greek Yoghurt
1/4 cup coconut sugar, extra to sprinkle on top
1 tsp cinnamon
1 tsp vanilla essence
Pre heat oven 165C
Add bananas and eggs into a food processor or a bowl blend/mix until smooth.
Add the rest of the ingredients and mix well.
Place in a lined baking tin.
Lay sliced banana on top and sprinkle coconut sugar over the banana.
Bake for 30-40 mins until golden and a knife comes out clean.
These lemon loaves are measured by a yoghurt pottle. They are so simple even the clean up is easy. The original recipe is made into a 20 cm cake pan.
Yogurt Pottle Lemon Loaves
150g pottle of either Lemon Yoghurt or greek yoghurt
1 pottle neutral oil, such as sunflower, grapeseed or rice bran oil
2 pottles caster sugar
3 pottles plain flour
2 tsp baking powder
finely grated zest of 2 lemons
1/2 pottle icing sugar, for glaze
2 tsp lemon juice, for glaze
Preheat oven to 170˚C fanbake.
Grease your loave tins or cake tin.
Combine all ingredients except icing sugar and lemon juice in a large bowl, scraping out the pottle with a spatula between ingredients.
Stir with a until evenly combined. Transfer to prepared tin and bake until the top is golden and a skewer inserted into the centre comes out clean (about 40 minutes).
Allow to cool in the tin, then transfer to a serving plate.
To make Lemon Glaze, half-fill pottle with icing sugar then add lemon juice and stir until smooth, adding a little extra if necessary to make a runny glaze. Drizzle over the cake and garnish with fresh seasonal berries.