Chocolate chip and hazelnut cookies

Sorry for being away for so long. I was traveling overseas and soon I will post my adventures!

As every Friday I always bake something for the weekend, I decided making some cookies today! The recipe is from “Donna Hay”. They are yummy! Chocolate and hazelnut is a match made in heaven. A cookie and a big mug of hot chocolate is the perfect combination in this cold weather.

These cookies are easy and quick to make. I prefer them more crunchier and thin than chewy and thick . If you want them smaller just use one tablespoon of the cookie mixture.

CHOCOLATE CHIP AND HAZELNUT COOKIES

Chocolate chip and hazelnut cookies

Ingredients:

  • 125g butter, chopped
  • 1 ½ cups (225g) self-raising (self-rising) flour
  • ¾ cup (135g) brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup (105g) chopped hazelnuts
  • 2/3 cup (100g) milk chocolate chunks

P.S.: I substitute the milk chocolate chunks for dark chocolate chips

Method:

  1. Preheat the oven to 180°C (390°F).
  2. Melt the butter in a saucepan over low heat. Set aside to cool slightly.
  3. Place the flour and sugar in a bowl and mix to combine. Add the butter, egg and vanilla and mix to combine. Stir through the hazelnuts and chocolate.
  4. Using your hands, moil 2 tablespoons of cookie mixture into a flat round and place on a baking tray lined with non-stick baking paper, leaving room to spread. Repeat with remaining mixture.
  5. Bake for 10-12 min or until golden.

Makes 18

** To check if the cookies are done, look at the bottom not the top. If you wait until the top looks right you risk overcooking them. To check, lift a cookie with a spatula so you can see underneath. The bottom should be deep golden. Cool on trays as the cookies will continue to cook after you’ve removed them from oven. 

ENJOY!

CLARISSA

Chocolate Banana Cupcakes

Today I am going to post my husband’s favourite muffin/cupcake recipe. I always bake something for him on the weekend and this recipe is the one that he asks for. I found this recipe in my sister-in-law’s book called ‘The Golden book of chocolate’. Since then, I have made them many times.

CHOCOLATE BANANA CUPCAKES

Chocolate Banana cupcake

Ingredients:

  • 1 cup (150g) wholemeal flour
  • 1 cup (150g) all-purpose (plain) flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda (bicarbonate of soda)
  • 1/4 teaspoon salt
  • 125g unsalted butter, softened
  • 1 cup (200g) caster sugar
  • 3 large eggs
  • 2 large very ripe bananas, mashed
  • 1/4 cup (60ml) milk
  • 1 cup dark chocolate chips
  • 1 cup walnuts, chopped

Directions:

  1. Preheat the oven to 190°C/gas 5 (375°F).
  2. Arrange 20 baking cups on baking sheets.
  3. Mix both flours, baking powder, baking soda, and salt in a large bowl.
  4. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy.
  5. Add the eggs one at a time, beating until just combined after each addition.
  6. With mixer at low speed, beat in the bananas, followed by the mixed dry ingredients, alternating with the milk.
  7. Stir in the chocolate chips and walnuts by hand.
  8. Scoop the batter into the cups, filling each about two-thirds full.
  9. Bake until a toothpick inserted into the centre comes out clean, 20-25 min.
  10. Cool the cupcakes on wire rack.

Makes: about 20 cupcakes

Hope you enjoy them as much as we do!

CLARISSA

Pink October

Everyone knows that october is the pink month. Time to get together and help the National breast cancer foundation support those affected by breast cancer.I embraced the cause this year baking some cupcakes for my husband’s work pink breakfast. It was very rewarding knowing that my cupcakes could help people.

Here are the recipes that I used and my beautiful cupcakes:

PINK VELVET CUPCAKE

This recipe is from www.tasteofhome.com/recipes/Pink-Velvet-Cupcakes. I used some pink food colouring paste on the icing and  the pink ribbons on top just to finished off. In my oven just took 20 min to bake.

WHITE CHOCOLATE MUD CAKE

Ingredients:

  • 125g butter, chopped coarsely
  • 75g white chocolate, chopped coarsely
  • 1 cup (220g) caster sugar
  • 1/2 cup (125ml) milk
  • 1/2 cup (75g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 1 egg

White chocolate ganache:

  • 1/2 cup (125ml) pouring cream
  • 345g white cooking chocolate, chopped coarsely

Directions:

  1. Preheat the oven to 170°C/340°F. Line 12 hole muffin pan with paper cases.
  2. Stir butter, chocolate, sugar and milk in small saucepan until smooth. Transfer mixture to medium bowl; cool 15 min.
  3. Whisk sifted flours into chocolate mixture, then the egg. Put 1/4 cup of mixture into paper cases.
  4. Bake about 30 min. Stand cakes in pan 5 min before turning, top-side up, onto wire rack to coll.
  5. For the chocolate ganache: bring cream to the boil in small saucepan, remove from the heat. Add chocolate, stir until smooth. I refrigerated the ganache until the time for piping and before doing it I beat it with an electric hand mixer until light and fluffy.

Makes 12

(Recipe adapted from the book Classic Cupcakes – The Australian Women’s Weekly)

DARK CHOCOLATE MUD CAKE

The dark chocolate mud cupcake I made using the same recipe than that of the White Chocolate Mud cake above. I just substituted the dark chocolate  instead of the white chocolate.

VANILLA CUPCAKE

Ingredients:

  • 90g softened butter
  • 1 teaspoon vanilla extract
  • 1/2 cup (110g) caster sugar
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • 2 tablespoon milk

Butter cream:

  • 185g softened butter
  • 2 ¼ cups icing sugar
  • 1/4 cup (60ml) milk
  • Food colouring ( I used pink icing paste)

Directions:

  1. Preheat the oven to 180°C/350°F. Line 12-hole muffin pan with paper cases.
  2. Beat butter, vanilla extract, sugar and eggs with electric mixer until light and fluffy.
  3. Add the sifted flour and milk and beat until pale colour.
  4. Put the mixture in paper cases and baked about 20 min.
  5. Stand cakes in pan for 5 min before turning top-side up, onto wire rack to cool.
  6. Butter cream: beat butter in a small bowl with electric mixer until as white as possible, beat in sifted sugar and milk, in two batches. tint butter cream with food colouring.

Makes 12

(Recipe adapted from the book Classic Cupcakes – The Australian Women’s Weekly)

I piped the icing on all my cupcakes because I think they always look better but you can choose how to put the icing on it. Don’t be scared to try piping, it was my third time and I am still learning.

Hope you enjoyed my first post!

CLARISSA