Skip to main content

Featured Post

Eggless Chocolate Chunk Cookies

  Eggless Chocolate Chunk Cookies Ingredients: 100g Butter (melted) 50g Brown Sugar 50g Granulated Sugar 135g Plain Flour 3 tbsp. Milk ½ tsp. Baking Soda 100g Chocolate Chunks Directions: In a bowl, add the brown sugar and granulated sugar to the melted butter Whisk until all the sugar dissolves Sift the plain flour with the baking soda and whisk until fully incorporated Add the milk and whisk Using a wooden spoon fold in the chocolate chunks into the mixture Refrigerate for an hour Line a baking tray with greaseproof paper Bake at gas mark 4 in the centre of the oven for 10-15 minutes until slightly brown Remove from oven and allow to cool completely
Post a Comment

Eggless Chocolate Chunk Cookies

 Eggless Chocolate Chunk Cookies

r/foodRecipes - Eggless Chocolate Chunk Cookies

Ingredients:

  • 100g Butter (melted)

  • 50g Brown Sugar

  • 50g Granulated Sugar

  • 135g Plain Flour

  • 3 tbsp. Milk

  • ½ tsp. Baking Soda

  • 100g Chocolate Chunks

Directions:

  1. In a bowl, add the brown sugar and granulated sugar to the melted butter

  2. Whisk until all the sugar dissolves

  3. Sift the plain flour with the baking soda and whisk until fully incorporated

  4. Add the milk and whisk

  5. Using a wooden spoon fold in the chocolate chunks into the mixture

  6. Refrigerate for an hour

  7. Line a baking tray with greaseproof paper

  8. Bake at gas mark 4 in the centre of the oven for 10-15 minutes until slightly brown

  9. Remove from oven and allow to cool completely

Comments

Post a Comment

Popular posts from this blog

CHOCOLATE RASPBERRY MOUSSE CAKE

Pumpkin shmumpkin. You have  months  left to enjoy pumpkin desserts! Let’s forgo the gourd for a minute, change it up a little, and say goodbye to the last of the berries with this stunning Chocolate Raspberry Mousse Cake. I don’t go around calling things “food porn” on a regular basis, so instead, can we just agree that this cake is, for lack of a better term, a  sexy beast ? It has a moist, fudgy brownie base, three layers of light mousse—chocolate, raspberry, and vanilla, and then a glossy topping of chocolate and a tangle of raspberries and chocolate curls on top.  Oh, behave ! I was so obsessed with the honey mousse I made for these  Honey Pots with Honey Mousse , I couldn’t stop thinking of ways to use that quick and easy mousse in other recipes. It turns out it’s easy to adapt that mousse for other flavors, so I made a few tweaks and soon found myself with chocolate, raspberry, and vanilla bean variations. You’ll love it—no separating eggs, no whipping whites or yol
Post a Comment
Read more

Homemade Toaster Strudels

Share on Pinterest A while ago I posted a recipe for  Homemade Pop Tarts  and I knew it wouldn’t end there. I love making homemade versions of store bought childhood favorites because they are so much better! These Homemade Toaster Strudels are no exception! Really these are  semi -homemade, unless you want to be really legit and make your puff pastry from scratch. But to be honest I’ve actually never made homemade puff pastry because I’ve heard it’s such a tedious process so I just go with the stuff in the freezer isle, and if you really want to splurge go with the butter puff pastry vs. the vegetable shortening. My kids and I were completely in love with these delicious breakfast treats! They put the boxed kind to shame. And I may have spotted my husband squeezing the icing straight into his mouth, that little touch of butter and almond extract makes it just that good. These are a simple pastry to make since they begin with a store-bought puff pastry, and I also used a sto
Post a Comment
Read more

Fool Proof Pie Crust

This Fool Proof Pie Crust is seriously so easy, moist and delicious!  Step by step photo tutorial! True confession:  I don’t like pie crust. Don’t tell anyone.  And don’t throw things at me. I just feel like . . . okay, I just feel like it’s not that delicious, and compared to the fillings of the pie, it’s just not worth it.  I mean, my desserts need to be worth it. I think the root of the problem is that made from scratch crusts are best, they are tricky, and therefore I don’t make them. However!!  I just recently tried America’s Test Kitchen’s Fool Proof Pie Crust, and OMG. Let’s talk about why it’s so good.  First, there is a little bit of sugar in there which really adds something for me.  Second, it comes together so easily.  Like it makes me feel like maybe I should have been a pastry chef.  It’s  that  convincing of a pie crust.  Finally, it’s delicious.  I made an amazing pie in it that I’m going to share with you later this week, and I totally ate every last bit o
Post a Comment
Read more