Cookies

Chocolate Nutella Cookies

Has it been a month? Two months? No….it’s been forever since my last post! It’s not that I haven’t been baking…there just hasn’t been time for me to whip out my creative hat and try a new recipe. This year has also just been a rollercoaster, as I’m sure it’s been for most of you, leaving us exasperated, thinking “where has half this year gone”. I can’t believe it’s June already, well despite the freezingly cold winter we seem to be having in the lovely Cape, I absolutely love June! The kid in me, as anyone would know, is still very much a part and alive within me, which makes it pretty easy for you to understand that I still get excited about my birthday…which is on 13 June…just putting it out there 🙂 cough, cough…hint, hint…

Last weekend I attended a Lindt Macaroon Workshop with my mother at the Lindt Chocolate Studio in old Cape Quarter and oh…my…golly…miss molly was it amazing! Chef Dimo Simatos demonstrated both the hot and cold method of making the absolutely mouth-watering macaroons along with quite a few filling variations from delectable ganaches to lemon curd.

It was definitely the workshop that ignited my longing to get back into the kitchen and whip up something chocolatey and delicious 🙂 With that stroke of inspiration, I made my first batch of Chocolate Nutella Cookies – which is basically two chocolate biscuits sandwiched with a generous layer of Nutella.

Enjoy!

xxx

Ingredients:

– 250g butter

– 250g castor sugar

– 5ml vanilla essence

– 3 eggs

– 500g cake flour

– 50g cocoa powder

– Probably a jar, if you really want to be generous 🙂

Method:

1. Pre-heat the oven to 170 degrees and either grease your baking trays or line them with baking paper.

2. Cream the butter, castor sugar and vanilla essence until light.

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3. Add the eggs one at a time, beating after each.

4. Sift the cake flour and cocoa powder into the butter mixture. Mix this until combined, be careful to not over mix.

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5. Wrap the dough in clingwrap and refrigerate for at least one hour.

6. Roll the dough out on a lightly floured surface and cut into desired shapes.

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7. Place onto the baking trays and refrigerate again for 10 minutes before baking for 15 minutes in the pre-heated oven.

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8. Remove from the oven and cool down slightly before transferring to cooling racks. Allow the cookies to cool down completely before sandwiches the biscuits with Nutella.

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Cinnamon Sugar Roll Cookies

It’s been ages! With Cape Argus Pick n Pay Cycle Tour and the Two Oceans Marathon just a few weeks away our office has turned into a manic station of late nights and sugar-highs. As the PR agency of record for both these major events, to say we’ve been busy is an understatement, luckily it’s the good kind of busy. I’m thoroughly enjoying every bit of it, the hype leading up to these events are phenomenal – the world of cycling and running is just another realm on its own.

Enough about me…on to the yumminess! I’ve been meaning to post this recipe for the past  month along with my Red Velvet Cupcake recipe, which I will post soon…I promise! I’m a huge fan of cinnabons and when I stumbled upon this recipe, I was sold by the concept. If you’re a fan of cinnamon-sugar pancakes and cinnabons, you’ll love these!

Without further ado…here’s the recipe:

Ingredients:

2 Cups sugar

1 Cup butter, softened

3 eggs

1 teaspoon vanilla essence

1 Cup sour cream

6 Cups flour

2 teaspoons bicarbonate of soda

2 teaspoons baking powder

1/4 teaspoon salt

12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)

1 1/2 Cups light brown sugar, divided into 1/4 Cups

1 1/2 Tablespoons ground cinnamon, divided

Frosting:

8 oz softened cream cheese

1/2 Cup icing sugar

2-4 Tablespoons milk, to thin icing

Method:

1. Cream the sugar and butter using an electic mixer. Add eggs, vanilla and sour cream and mix well. Slowly add in the flour, baking soda, baking powder and salt until well combined.

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2. For best results separate the dough into 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours.

3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches.  Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup brown sugar and 1/4 teaspoon cinnamon.  Start rolling from the long end closest to you, rolling into a log shape.  Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet.  Bake at 175 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

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4.  For the frosting, beat the cream cheese until softened and smooth, slowly add icing sugar and milk until desired consistency.  Frost cookies then place in fridge until ready to serve.

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Oreo Stuffed Chocolate Chip Cookie

One of my many baking missions is to find the perfect choc chip cookie recipe. There are countless methods and takes on this “classic biscuit” leaving you with endless options, depending on your preference. They vary from crunchy to chewy and from sweet to salty. For me personally, as long as the choc chips are delicious and not “baking chocolate” I am satisfied 🙂 For this reason I always use chopped up Cadbury dairy milk when a recipe calls for some choc chips as it tastes divine and you’re able to decide their size. Continue reading

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