Archive for the ‘Biscuits/Cookies’ Category

And I’m back…with cookies!

In Biscuits/Cookies on December 8, 2012 at 8:40 pm


As you may have noticed, ElvisBreakfast is back in operation! I am still going to continue with the The New ElvisBreakfast, though will keep it restricted to pictures. I’m not sure what I will do about my diminishing space on this blog, but will deal with that problem later. This blog is now up to date! I must apologize for the undelivered promises about more frequent posting and sadly, there won’t be any new posts for another week or so. My cat went missing (but now has returned, thank god) and I’ve been working, so haven’t been able to travel up north to use my parents’ kitchen as much as I’d have liked. (I can’t attempt much in my grandmother’s kitchen – that is hostile territory!) However, at least when I do make it up north, you can expect a good few posts to follow! I have a massive list of things I want to try, not to mention Christmas and my birthday are coming up….

I’ll leave you with a photo of some delicious ginger molasses cookies which I made a few weeks back. I can’t remember where I got the recipe from, but they were fantastic! I managed to eat almost the entire batch myself, oops!

Peanut Butter Cookies

In Baking, Biscuits/Cookies on August 12, 2012 at 8:37 am

I made these for my brother today as a welcome back to New Zealand present – and also because I am a total sucker for peanut butter cookie dough. This recipe came together effortlessly and deliciously, which was a bit help as today I was rushing around like a flea in a fit, trying to get my errands done before he arrived! I won’t copy the recipe out here because I haven’t changed it all that much, but it came from this site – which has served me well in the past. If you haven’t indulged in peanut butter cookies for a while, I seriously suggest you use this recipe as an excuse to do so! I am currently in the process of making black bread and roasted vegetable soup for tomorrow, so hopefully will be able to take some pics of those as well 🙂

Oaty Chocolate Chip Cookies with Sultanas

In Baking, Biscuits/Cookies on May 27, 2012 at 5:27 am

I’m afraid this is yet another baking themed post – but hey, at least it’s not ANOTHER muffin recipe, right? I’m just so busy at the moment and feel guilty spending time preparing elaborate meals (like gnocchi) yet baking somehow still seems justified – it doesn’t take long and you can do something else while it is in the oven. Plus it’s much easier to share with others than a full on meal! Cake seems somehow more naughty than muffins, quick breads or cookies, hence why I have avoided cake thus far.

Today was a dreary day and I didn’t much feel like doing my hieroglyphics translation for class, nor my research essay plan for honours, so cookies were a good reward for getting through it! Well, my hieroglyphics translation anyway, essay plan will have to wait until tomorrow. The cookies were deliciously chewy and not overly sweet. This recipe was adapted from a recipe in my trusty old ‘Comfort Food.’

115 g butter

115 g/ 1/2 cup dark brown sugar (I used Chelsea’s dark cane sugar, mmmmm)

2 eggs, lightly beaten

4-6 tbsp milk (I had to add a bit extra, so don’t be afraid to)

1 tsp vanilla essence

150 g/ 1 1/4 cups flour

1 tsp baking powder

pinch of salt

115 g/ 1 generous cup rolled oats

175 g chocolate chips (not sure how many I used, I just emptied about 3/4 – 1/2 250g bag of chocolate chips)

115 g/ 1 cup pecan nuts, chopped – though I used 1 cup sultanas instead

Cream the butter and sugar in a large bowl until pale and fluffy. Add the beaten eggs, milk and vanilla essence. Beat thoroughly.

Sift the flour, baking powder and salt, stir in until well mixed. Fold in the rolled oats, chocolate chips and chopped pecan nuts – or in my case, sultanas.

Chill the mixture for at least 1 hour. Preheat the oven to 180 degrees. Grease two baking trays – or just use one and bake the cookies in two batches, like me.

Using two teaspoons, place mounds well apart on the trays and flatten with a spoon or a fork. Bake for 10-12 minutes until the edges are just colouring, then cool on wire racks.

Drunk Blondies

In Baking, Biscuits/Cookies on May 8, 2012 at 3:16 am

I found the recipe for these on a lovely vintage fashion/lifestyle blog that I like to read from time to time. As soon as I saw it, I was sold – how can you go wrong with bourbon, pecans, chocolate chips, toasted coconut and lots of butter?  It was just a matter of when to make it…and that turned out to be yesterday! Now I am quite keen on getting my hands on the recipe book that it came from.

I’m afraid my photographs of it weren’t exactly beautiful, but I have received rave reviews from anyone who tried them. The trick is letting them cool down considerably before trying to cut them – don’t expect them to be hard when fresh out of the oven. (Because of the high butter content, you need to wait to let that cool and harden). Also, like the original posts suggests, you should definitely double the chocolate and the bourbon – in fact, I would go as far to triple the bourbon (yes, I do like my bourbon) as the flavour is present but could be stronger.

Also, given that they are already dangerously decadent, why not go all out and eat them with ice cream? PURE HEAVEN.