Tag Archives: cookies

Gingerbread Men

As a parent, you always try to find kid-friendly, enjoyable-for-all recipes. As a baker and a mother, I always try to find a recipe which is fuss-free and easy enough to rope the kids into – without creating too much mess and which wouldn’t flop due to the overhandling that is sure to happen due to kids excitement. Alas, I have found another recipe, perfect for kids to sharpen their baking skills with. It also has so many fun steps for them – creating the dough, pressing out the gingerbread men and later on, decorating them!

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Choc-Chip and Marshmallow Cookies

I think I’ve made cookies every weekend for the past month and I have a number of excuses lined up but the truth is, I’ve been constantly craving a good cookie. Is it just me, or is it incredibly tough to find a delicious choc-chip cookie in Cape Town?!

If you think so too, I may soon be answering your prayers as I’m planning to start selling some of my baked goods, which includes cookies (the most delicious recipes I’ve conjured).

For now, here is the recipe for the choc chip and marshmallow cookie I whipped up today. This is the sort of cookie recipe you could throw anything into really, I just happened to have some marshmallows in the cupboard, staring at me… 🙂

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Double Choc & Macadamia Cookies

Happy 2017!!!

Most who I’ve spoken have said that 2016 was a brutal year. With all that is and has happened – the heartbreaking tragedy that is Aleppo, the disgust that is Trump, etc. We are living in quite an…interesting time… Anyway let me not get into politics, 2016 wasn’t all that bad for me, I was blessed with another daughter who is the sweetest, most chilled and content baby ever! Becoming a family of four has also been quite….interesting (chaotic, completely insane and absolutely beautiful all at the same time).

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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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