These chocolate chip cookies are my idea of the ultimate cookie, crispy on the edges and chewy in the centre! This recipe makes about 36 large cookies and is fabulous with a bit of ice cream smidged in the middle as ice cream sandwiches! You can also make the ice cream sandwiches, wrap them in lunch wrap and freeze them until you are ready to eat!
350 grams Whittakers 50% chocolate about 1 ½ blocks, chopped
Preheat the oven to 180 degrees.
Process the rolled oats in a food processor until it forms a flour like consistency.
Combine processed rolled oats, flour, baking soda, baking powder and salt. Stir to combine and set aside.
Using paddle attachment on mixer, cream butter and sugars together just until blended.
Add eggs, one a time, mixing well after each addition.
Add in the vanilla extract.
Put the cake mixer on low speed, and add in dry ingredients.
Mix until just combined. Do not overmix.
Stir in chocolate by hand gently.
It’s best to make bigger cookies for the right crispy yet chewy texture – I recommend using a tablespoon size scoop for the size of your cookies.
Place 6 scoops of cookie mixture onto one large tray lined with baking paper.
Bake for about 15 minutes.
I like mine to look a little undercooked in the middle, then let them finish cooking on the cookie sheet for a few minutes while they cool.
Then move them to a cookie rack or plate to keep cooling.
If you are freezing these cookies: Form into balls, and freeze on a cookie sheet. After frozen remove and place them in a container to store in the freezer. They will last for about a month in the freezer. To bake just take out and bake as directed, adding a few extra minutes of baking time.
Looking for that quick and easy dinner recipe that’s not only affordable, its vegetarian?? I’ve shared my Quick Tomato One Pot Pasta Recipe below that’s perfect for when you don’t know what to have for dinner or you’re scraping the back of the pantry looking for something to cook!
When I made these delish popcorn fried chicken morsels for the first time they were such a hit with everyone! The honey mustard mayo and tangy dipping sauces take it to another level. We love to eat them by themselves with veges or in burgers or wraps!
Similar to my Chicken nuggets recipe but more like fried chicken in bite size pieces. Perfect on its own with the honey mustard mayo and tangy dipping sauces or in burgers or wraps!
Course Main Course
Keyword Chicken, Dinner, Dipping Sauces, Family Meal, Popcorn Chicken, Savoury
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 40 minutes
Author Julie Cavanagh
1 cup milk
1 lemon juiced
1 teaspoon fresh ginger
1-2 garlic cloves crushed
2 teaspoons Pepper & Me italian stallion
800 grams chicken breast or thigh cut into bite sized pieces
2 ½ cups breadcrumbs*
1 ½ cups plain flour
2 teaspoons Pepper & Me manrub
2 teaspoons Pepper & Me Italian Stallion
1 litre vegetable oil like canola
HONEY MUSTARD DIPPING SAUCE
½ cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon honey
Squeeze lemon juice
TANGY DIPPING SAUCE
½ cup ketchup
1 tablespoon worcestershire sauce
1 tablespoon sweet chilli sauce
Combine the milk and lemon juice in a large bowl, leave to sit for a few minutes this creates a buttermilk. Once the milk looks a little like it’s curdled add in the remaining buttermilk marinade ingredients, stir and pop into the fridge for 30 minutes.
While the chicken is resting in the fridge you can prepare the sauces.
In a medium to large sized dish combine the coating ingredients.
Add the canola oil into deep pot perfect for deep frying, heat it up on medium high. You can test the oil temperature by popping one piece of popcorn chicken in and if it browns too quickly the oil is too hot and if it takes a long time to cook the oil isn’t hot enough.
Once you feel like the temperature is just right, turn it down to a medium heat.
Cook the chicken in batches, I normally would add 8-10 pieces at a time.
Once the chicken is cooked gently lift out and pop onto a large plate lined with paper towels to drain off the excess oil.
Serve with the above dipping sauces and a variety of vegetables. We like to eat the the popcorn chicken in brioche burger buns with the sauces, cheese and coleslaw.
*To make breadcrumbs start stashing away crusts and stale bread (like day or two old fresh bread) in a container or large snaplock bag in the freezer. When you have a full container defrost the bread and blend it up in batches in the food processor. Place the breadcrumbs in a large oven roasting tray, spread the breadcrumbs evenly over the tray and sprinkle with olive oil. Bake in the oven at 180 degrees, stirring regularly until golden. Leave to cool then pop into a large airtight jar
If you follow along on instagram you may of heard me talking about not successfully baking hot cross buns which kills me! So I decided since my cinnamon brioche is such a hit I should turn it into hot cross buns. Im happy to say I nailed it! I’ve tested them several times and Im really happy with the size, fluffiness, fruit ratio, spices and toasting ability.
I’ve listed the recipe below I hope you give them a go over Easter xx
Keyword Baking, Brioche, Easter, Hot Cross Buns, Sweet
Author Julie Cavanagh
1 cup warm milk
2 Edmonds instant dry yeast sachets 8 grams
2 tablespoons sugar
4 egg yolks
4 cups high grade flour
2 teaspoons cinnamon
2 teaspoons mix spice
2 teaspoons Pepper & Me bakers blend ground
150 grams butter softened
2 cups raisins
⅓ cup flour + 1 tablespoon
⅓ cup water
¼ cup sugar
3 tablespoons water
Touch of vanilla paste
Prepare the yeast mix by adding the sugar and yeast into the warm milk, stir and set aside to froth.
While the yeast is frothing separate the 4 eggs and put aside.
In a cake mixer bowl (or large bowl) add in the flour, cinnamon, mix spice and bakers blend mix to combine and create a large well in the centre of the dry ingredients.
Mix the eggs and yolks together with a fork then gently stir them into the yeast mixture.
Pour the wet ingredients into the well of the dry ingredients with the softened butter.
Mix until it’s all combined in the cake mixer with a dough hook, then turn up the speed to knead for 5-10 minutes (the dough should be stretchy and sticky). If you don’t have a cake mixer you can mix this with a wooden spoon then knead the dough by hand.
Then add in the raisins and mix through, cover with glad wrap and set aside to rise.
Once the dough has doubled in size, dust the bench with flour and knead the raisins through the dough so they are more evenly spread throughout the dough.
Then create into a longish even log shape about 30cm long, cut the dough into three even pieces then halve each piece again into 6 even pieces, then halve those 6 pieces again into 12 even balls.
Spray a large rectangle dish with cooking spray and line baking paper across the dish with some over hanging outside of the dish to make it easy to lift out the buns.
With both hands smooth the hot cross bun dough into a ball and tuck underneath, I find it cooks a smoother bun if the top is mainly dough with the raisins tucked in underneath.
Place the buns into the large rectangle dish, cover with glad wrap and leave to proof (they should double in size again)
While the buns are proofing, mix the crosses into a thick lump free paste by slowly adding the water to the flour whilst stirring.
Once the paste is smooth pour it into a small snaplock bag or piping bag with a small round tip.
Preheat the oven to 200 degrees.
When the buns have risen remove the gladwrap, snip the corner of the snaplock bag a couple of mm to leave a small hole and slowly pipe on the crosses.
Bake 15-20 minutes until golden if you are unsure they are cooked through, test with a skewer.
While the buns are cooking add the glaze over ingredients to a small pot and gently simmer away until the sugar has dissolved.
Remove the buns from the oven and brush (or pour) the glaze over the hot buns and leave to cool down a little.
Serve with lashings of butter and these are also amazing toasted the next day!
This sweet, spiced yoghurt cake is the perfect moist summery cake when you have plenty of plums in season! Alternatively you can use drained black doris can plums or other stone fruits! Don’t forget the Pepper & Me Bakers Blend because it really does make the cake delicious!
Inspired by my friend Jane of Behind the Blush Door and her blog post listing all of her AliExpress finds! If you don’t follow Jane yet you must! Not only is she a lovely soul, her house is dreamy and shes the ultimate bargain hunter!
So I thought I would share some of my favourite AliExpress bargains!
Hopefully you will find some goodies from this list and please let me know of anything you have found that you love!! I have tried all of these items and are quite happy with them especially for the price I paid for them!
Remember when I shared this post on instagram I had so many people ask me where I got it from, pity I don’t have the swipe up function to share links in my stories. But thats where a blog comes in handy, here’s the link to buy this pink make-up organiser.
I ordered this rose gold wire basket to store all of my skincare together in the hopes of being tidy and it’s been great!
I brought sunglasses just like these from OnceIt over a year ago and have loved them to death, a couple of weeks ago they broke. So I thought I would search on AliExpress as I know quite a few of the items they sell are from AliExpress. I found these for $4 they are exactly the same and arrived in two weeks, so happy!
I got this leopard print knotted headband which I really love for $2. Its satin with an elasticated section which is great for fitting my massive head!
I recently ordered three pairs of earrings and these have been the first to arrive coincidently these grey raffia fan earrings I’m most obsessed over and was stinging out over spending $4 on them! I’m so glad I got them, they are so beautiful!
I brought these white 50ml plastic spray bottles for food styling but turns out they are also useful for making ‘Monster Spray’ for Coco to spray to keep the monsters from her nightmares away! To make the monster spray I filled the bottle with water and added a drop of essential oil, I made the label with my dymo label maker. You can order a variety of bottle sizes and colours
I originally ordered these christmas antler cake toppersfor a christmas cake I planned to create for my Christmas ebook, I didn’t end up making it but loved popping the antler toppers into my christmas flower bouquet!
I’ve been wanting to grab some rose gold washi tape for ages and was going to use this in my Christmas wrapping but I totally forgot about it! It’s going to be very pretty for wrapping birthday gifts this year!!
Influenced again by Jane and fueled by my addiction to rubber stamps (you never know when you gotta stamp the hell outta something right??? It’s actually so theuropedic). I ordered the acorn, flowers, berries and bunny rubber stamps from the same supplier. They are quite small but perfect for stamping kraft paper for wrapping paper.
Floral tape for when I get time to make wreaths and for covering stems of flowers I use to decorated cakes!
I’ve always wanted white pumpkins to decorate for Halloween and these Pumpkin decorations arrived just in time for Halloween last year (allow about four weeks for them to arrive) I brought them in a set of 6 in various sizes for about $6. I also brought the Bat Balloon on AliExpress but was disappointed it wasn’t helium quality!
These Plum cheesecake truffles are amazing!! The kind of dessert for Christmas that I could keep going back for that’s not sickly sweet but has enough flavour to make your taste buds happy! These are the cheats version of making and setting a cheesecake, so easy and so quick to make!
I personally love the layers of flavour beginning with the gingery cream centre, the tart but sweet plum then the hint of creamy sweet white chocolate! Make these to serve for Christmas dessert, take to a Christmas party or give as a edible gift!
PLUM CHEESECAKE TRUFFLES
Makes 20 truffles
These plum cheesecake truffles have the yummiest creamy ginger based filling then contrasting rich tart plum coating topped off with a hint of sweet white chocolate. These truffles would make the best edible gift and Christmas dessert. These delicious truffles are best stored in the fridge. I highly recommend doubling the recipe!
250 grams packet of gingernut cookies
120 grams cream cheese
Zest of 1 lemon or 1 tablespoon of lemon curd
2 tablespoons Fresh as freeze dried plum powder ((half a packet))
50 grams White chocolate
In a food processor, process the cookies until fine crumbs. If you don’t have a processor, pop cookies into a large glad bag, seal and take out your issues I mean beat the cookies with a rolling pin.
Add in cream cream and lemon rind or curd, process until it forms a large ball like shape.
Roll into small bite sized balls.
Place the plum powder in a bowl and gently roll the truffle balls to evenly cover them in the powder.
Gently warm the white chocolate in the microwave or double boiler and sprinkle each truffle with white chocolate using a teaspoon.