Every Saturday afternoon, Paul, Faith and I play Dungeons & Dragons. Of course, Saturday afternoons and Dungeons & Dragons require snacks. I usually make scones or we make popcorn, but I few weeks ago, I decided to make choc chip cookies and I came across this recipe for a giant cookie.
I made a few adjustments as per usual. And it was delicious. So delicious that Ive made it at least half a dozen times since.
Mix butter, brown sugar, egg yolks and vanilla together
Add flour, baking powder and salt and mix well
Add chocolate chips and mix until combined
Tip the dough into an oven proof dish or foil roasting pan and press flat with your hands until evenly distributed
Bake for 20 minutes
If you want a harder/crispier cookie, leave in the oven for an additional 5 minutes
Remove from the oven and allow to cool before breaking or cutting into pieces
I have made this cookie non dairy with margarine and with oil. The margarine cookie had the same texture as the butter cookie but the taste wasnt as good. The oil cookie had a dryer texture to the butter cookie but tasted better than the margarine cookie.
They all tasted good but none were as good as the original butter cookie.
Around 10 years or so ago, my mother in law gave me this awesome recipe and I used to make it all the time. Then for some reason I stopped making it, no idea why. Then last week, Ro asked me for the recipe and I decided why not make it myself.
It definitely stood the test of time and is one of my favourite recipes of all times.
But dont take my word for it, try it for yourself.
Preheat the oven to 180°C and prepare a square or oblong baking dish
Mix all the ingredients together until the batter is smooth
Pour the batter into the prepare dish and bake for approximately 30 minutes or until a toothpick comes out clean
Remove from the oven and using the toothpick, poke small holes all through the top of the cake
Immediately after you take the cake from the oven, mix together the icing sugar and lemon juice until smooth.
While the cake is still hot, pour the icing over the cake.
Wait while the icing sinks into the cake and the cake cools before serving
The cake can be eaten hot with custard or ice cream or if you prefer a cool cake, I suggest you make the cake a day before and let the icing sink into the flesh of the cake, this makes it sticky and gooey all the way through.
An alternative to vanilla and lemon is chocolate and orange. Substitute chocolate cake mix and chocolate pudding for the vanilla and use orange juice instead of lemon (be sure to strain the orange juice so it is clear and free of any pulp).
I was looking for something new to throw over chicken breasts and somehow I came across a teriyaki chicken with home made sauce. Now I cannot for the life of me find that recipe, so in the interest of not forgetting, I am writing it down (from memory so it may not be perfect).
The other day, while hunting for a tin of coconut milk, I came across condensed milk. It can be tricky to find here so I grabbed one and then stuck it in the grocery cupboard and promptly forgot all about it.
Then last weekend while looking for something yummy to snack on, I pulled out the tin. I also spied a bag of desiccated coconut and an idea struck.
I remember the white and pink sugar overload from my childhood quite fondly and decided to whip up a batch and introduce it to my children. Faith was dutifully impressed, Aaron took one sniff and said no way!
Its really, really easy to make and took no time at all. The hardest part was the mixing, its really good for toning your arms!
3dropsred food colouringyou can use any colour you like and even add flavouring if you want
Pour the condensed milk into a large bowl.
Add the icing sugar and the coconut and mix together. Make sure you scrape the bottom of the bowl to get all the condensed milk.
Keep mixing. The mixture will be very stiff. Keep going.
Line a square or rectangular, deep sided dish with baking paper.
Scoop out half the mixture and using your hands or the back of a spoon, press the mixture into the dish. It doesnt have to be perfect but the more uniform the thickness is, the better it will look when you cut it into squares.
Add your colouring (and/or flavouring) to the remaining mixture and mix well until the entire mixture is coloured to your liking.
Scoop out the coloured mixture and using your hands or the back of a spoon, spread it over the first layer in the dish and press it down.
Once everything is smoothed out to your satisfaction, place the dish, covered, in the fridge for a few hours.
Once cold and set, remove the coconut ice from the dish, peel off the baking paper and slice into small squares with a sharp knife.
Store in an airtight container or ziplock bag for up to 3 weeks in the fridge.
You can add a bit of cocoa powder to the 2nd half of the mixture instead of food colouring to make a vanilla chocolate ice.