Giant vanilla and white chocolate cookies

By
Makes 12

Prep time: 5 mins
Cook time: 15 mins

Ingredients:
2 cups All Purpose Flour
¼ cup of Cacao Powder
1 tsp Salt
1 tsp Baking Soda
1/4 tsp Ground Cinnamon
2 Eggs
1 tsp Vanilla Extract
1 cup of Unsalted Room Temperature Butter
¾ cup of Granulated Sugar
¾ of a Cup of Brown Sugar
2 cups White Chocolate Chips

Process,

1) Preheat your oven to 375 degrees.

2) Combine together the first 4 ingredients and set aside.

3) In a mixer bowl fitted with a paddle attachment, cream together the butter and both sugars. Add the eggs and vanilla and mix together until all creamy and combined. Scrape down the sides of the bowl to make sure everything is mixed well.

4) Add the dry ingredients and mix just to combine. Add the chocolate chips and mix just to distribute them through the batter.

5) Using a large ice cream scoop that’s the equivalent of ¼ cup, drop the cookie dough 4 inches apart onto an parchment lined baking sheet and bake for about 15 minutes or until deeply golden on the bottom.

6) Cool for 5 minutes on the baking sheet then remove onto wire rack and cool completely.

Recipe By: Laura Vitale

Thank you for reading this post,
Rosie

Hello Readers!

I hope you have had a good day!
Please feel free to comment anything. I am always happy to hear how I can improve this blog and my writing.

Got to go,
Many thanks,
Rosie

Date Oaties

Hello readers,

Today, I was offered a delicious date oat flapjack by my Grandma. Luckily I was offered the recipe. Here it is;

1 pound of porridge oats,
2 oz of flour (plain or white spelt)
4 oz of honey (or agave nectar/syrup)
6 oz of margarine (or butter)
6 oz of light brown sugar (optional)
8 oz of cooked dates

Melt the honey, margarine and sugar (depending on whether you are using it or not) together in a saucepan.
Add the oats and flour and mix thoroughly.
Using a wooden spoon, press out half of the mixture into a lined, greased, deep tin.
Measure out the dates and blitz until course, squishy crumbs in a food processor.
Top the dates with the remaining oats and flatten down.
Bake at Gas Mark 4 for about half an hour or until golden brown and crisp on top.
Cut into squares or bars.

Please comment below if you have a go at these at home!

Many thanks,
Rosie

My low fat pan fried chicken

It is very low fat and it is not deep fried. And my family says it is amazing! Give it a go if you want a quick 20 minute meal for as many people as you like!

Ingredients:

3-6 chicken breasts,
Spices and herbs e.g Smoked paprika, rosemary, nigella seed and turmeric.

You'll need:

A rolling pin,
Two pieces of greaseproof paper,
A medium size pan,
 Fry light spray,
 Pestle and mortar,
A fork.

Preparation:

Place the chicken breasts on to one of the two pieces of greaseproof paper. Leave it to rest for a while until it is at room temperature.

Then, place the other piece of greaseproof paper on top, using the rolling pin, gently flatten out the chicken until it is reasonably thin.

After that, heat up the pan and spray it with Fry Light.
Lay the chicken in the sizzling pan.

Cook until golden and repeat on the other side.
Cut into strips and serve hot or cold with salad or rice.

If you have a go at this, please comment below. I would love to hear all about it. Maybe even post a picture (if you can! I am not sure though!)

Many thanks,
Rosie

My chocolate, almond and coconut muesli

This is what it looks like before it is mixed

This muesli goes perfectly with yoghurt  or just with ice cold milk. There are choices of things you could put in muesli but this is my simple recipe. I've given the recipe as proportions so you can make as much or as little as you like.

Ingredients

60%-80% of the volume of the container of bran flakes and rolled oats

30% sliced almonds and desiccated coconut

10%-20%  sultanas

5%-10% chopped chocolate

Preparation 

Place the bran flakes and oats into a air tight container. Crush the bran flakes a little. Then add the nuts and the sultanas. Finally, top with the chopped chocolate. Shake until fully combined, then serve in a small bowl with yoghurt or ice cold milk.

(I told you it was simple!)

Daily Helpful Little Tips

If you are not sure if the baking time on your recipe is correct, then the best thing to do is bake them for five minutes LESS than it says, and if they are not done you can always bake them again.

(My sister helped with this idea!)

Chocolate Hazelnut Macaroons

These macaroons are a delicate and delicious snack to keep you going up until the next meal.

Here's a simple recipe showing how to make them in a few very simple steps.

Preparation time: 20 minutes
Cooking time: 15- 20 minutes

Cooling time: 3-4 minutes

INGREDIENTS

100g chopped toasted hazelnuts
2 medium egg whites
225g caster sugar
1 tsp cornflour
1 tbsp cocoa powder

METHOD

Preheat the oven to 170°C/ Gas 3

Line 2 baking sheets with non-stick baking parchment.

Place hazelnuts on one of the baking sheets, but first remove the parchment. Spread them out a little. Bake them for 3-4 minutes.

Then, whilst the hazelnuts are in the oven, weigh the sugar, and cocoa powder, and prepare the egg whites and the cornflour. By the time you've done that, the hazelnuts should have finished, if not, just leave them until they are done. When they are just toasted, put into a folded tea cloth and rub off the bitter outer skins. then put them in a grinder and whiz until finely chopped.

Put the egg whites into a large mixing bowl and whisk (I used an electric whisk!) until you begin to see soft peaks. Gradually add half the sugar and whisk until you see stiff peaks.

Mix the remaining sugar with the cocoa powder, cornflour and the ground hazelnuts until there's no lumps.

Carefully fold in the hazel nutty mixture into the egg whites.

Place spoonfuls of the mixture onto the baking sheets with the parchment.

Cook for about 15-20 minutes until the macaroons are pale golden and can easily be removed from the paper.

Whisk half the sugar into the egg whites and mix the rest of the sugar with the ground hazelnuts and the cocoa powder.

Fold the two mixtures together

Half way through it should look like this

Ready to spoon onto the baking sheets

The cooked macaroons

Crispy tops and chewy middles - perfect!

Sandwich in pairs with a little chocolate spread and enjoy!