Posts Tagged ‘white chocolate’

Apple, custard and white choc muffins

Apple, custard and white choc muffins

Let me tell you a story about men, and the mystery of custard powder.

While serving these Apple and White Choc muffins up to a couple of visitors at my house, a man asked “how do you get the custard in?”

Good question. Very good question.

Well. I said. (I hesitated here…should I lie?) I used custard powder. I’m not quite sure what else he thought I would have done. (more…)

Plum tray bake

Plum slice cut up

Australia is just reaching the end of summer and the stone fruit season, so now is the time to make the most of baking with the last of the plums. And plum slice is just the ticket. Actually, I lie. Not about the slice… it’s not the end of summer – it’s well and truly autumn (or fall, whatever you wish to call it). But there is still some nice stone fruit, and still some nice weather.

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White chocolate and macadamia cookies

More is more. More is better.

There are some times in life when less is more. Like with Justin Bieber. But generally speaking, I err on the side of more.

Let’s think about white chocolate and macadamia cookies, sure, that’s good. But now let’s think about white chocolate and macadamia and coconut AND oat cookies? Better.

You know what I don’t get? The four Ingredients or less phenomenon. I get especially mad when one of those ingredients is a jar of korma sauce. That’s not an ingredient. That’s a jar of korma sauce.

It’s not that I think simplicity is bad. Home cooking is good cooking. (My the view is nice from up here on my soap box.) The books annoy me because I like to put A LOT of ingredients in. And I don’t like it when people actively encourage others to put less in.

So when a girlfriend gave me her mum’s recipe for white chocolate and macadamia cookie with LOTS of stuff in. I knew it was going on the blog.

Rant over.

Cookie time.

Waiting to be cooked.

Ingredients
125 grams butter, softened
1 cup brown sugar
2 teaspoons vanilla
1 egg
1 cup plain flour
1/2 cup SR flour
1 cup macadamia nuts (about 100 grams), chopped
1 cup coconut
3/4 cups oats
1 cup (200 grams) white chocolate chips

Method

  1. Preheat your oven to 200C, line a couple of baking trays with baking paper.
  2. Cream the butter and sugar with electric beaters in a large bowl. Or, soften the butter in the microwave (on defrost!) then beat them together by hand with a whisk if you don’t have beaters. Mix in the vanilla essence and gradually add the egg, beating well.
  3. Add both types of flour, your chopped macadamias, coconut, oats and chocolate chips. Fold in to the batter until well combined. You’re not really in danger of over mixing them, so make sure you get all those flour pockets out. The mixture will look quite crumbly.
  4. Roll into balls, then squish them in your hand or with a fork when they’re on the tray. These cookies don’t spread so you need to help them out during this phase.
  5. Bake for 10 minutes, turning the tray around half way through. They’re done when the bottom of them is just turning brown. They’re nice soft, so don’t overcook. Cool on a wire rack.

Makes: 30 cookies

Healthy? 170 calories a cookie.

Gluten free? No, I haven’t tried with this recipe.

Storage: In an airtight container. Then take them to work and win friends.

Source: My friend’s mum.

Raspberry and white chocolate muffins

This is a classic and an easy crowd pleaser. You really can’t go wrong…

Raspberry and white chocolate muffins

Ingredients
2 cups plain flour
2 teaspoons baking powder
1/2 cup caster sugar
1 egg
1 cup milk
50 grams butter, melted (or half-half butter and natural yoghurt for a slightly healthier version)
1 cup frozen raspberries
1 cup (180 grams) white chocolate chips

Method

  1. Preheat the oven to 190 C. Grease a muffin tin or line with patty cases and spray with cooking oil.
  2. In a large bowl mix flour, baking powder and sugar.
  3. In a small bowl whisk together egg, milk and butter.
  4. Add wet ingredients to dry ingredients along with the raspberries and chocolate.
  5. Using a large wooden spoon mix until just combined.
  6. Spoon into the muffin tin and bake for 20-25 minutes or until a skewer comes out clean and muffins are golden.

Healthy? 240 calories a muffin (with all butter)

Gluten free? I’ve used gluten free flour in this recipe and it worked white well. Keep the full amount of butter though, to keep it moist.

Storage: They freeze well, otherwise best eaten within a couple of days.