Chocolate and Walnut Cookie Recipe

As promised, here is the second recipe for the cookie I made before Christmas, Chocolate and Walnut Cookies:

Ingredients

• 250g of Plain Flour
• 1/2 tsp of Baking Powder
• 1/2 tsp of Salt
• 170g of Butter
• 200g of Brown Sugar
• 100g of Sugar
• 1 Egg
• 1 Egg Yolk
• 200g of White Chocolate Chunks
• 200g of Walnuts (crushed up)

Chocolate and Walnut Cookies

Method 

1. Preheat the oven to 170C
2. Line a baking tray with baking paper
3. Sift the dry ingredients together and set aside
4. In a bowl cream together the butter, brown sugar and caster sugar
5. When smooth beat in the eggs until light and creamy
6. Mix in the flour mixture gradually and combine together
7. Finally add the chocolate chunks and walnuts and mix through
8. Spoon dough onto the baking tray – I used a heaped tablespoon for each – do not flatten
9. Make sure that each cookie is a few centimetres apart to allow for baking as they will spread
10. Bake for around 13-15 minutes
11. Once cooked take out of the oven and leave on the baking tray to cool

If you are a fan of cookies, these were also really yummy, the best thing about these recipes is that you can actually freeze the batter too. Just roll it into a tube and wrap in cling film, then when you want a cookie of 5, just cut it into slices and bake as above, isn´t that just a genius idea?

It was really nice to be baking again, I really need to find time to do it more this year, maybe I will get the baby involved too! Is there anything you would like to see me do? As always, let me know in the comments.

Chantelle x

Double Chocolate Cookie Recipe

Just before Christmas it was my Husbands birthday, normally I like to surprise him with a cake, however, this year it was not going to be that simple. My toddler is not a great assistant in the kitchen and so I would need him to watch her whilst I baked. So I thought I would leave it up to him to choose what he wanted for his birthday and he chose cookies:

Ingredients

• 200g of Plain Flour
• 50g of Cocoa
• 1/2 tsp of Baking Powder
• 1/2 tsp of Salt
• 170g of Butter
• 200g of Brown Sugar
• 100g of Sugar
• 1 Egg
• 1 Egg Yolk
• 400g of White Chocolate Chunks

Double Chocolate Cookies

Method 

1. Preheat the oven to 170C
2. Line a baking tray with baking paper
3. Sift the dry ingredients together and set aside
4. In a bowl cream together the butter, brown sugar and caster sugar
5. When smooth beat in the eggs until light and creamy
6. Mix in the flour mixture gradually and combine together
7. Finally add the white chocolate chunks and mix through
8. Spoon dough onto the baking tray – I used a heaped tablespoon for each – do not flatten
9. Make sure that each cookie is a few centimetres apart to allow for baking as they will spread
10. Bake for around 13-15 minutes
11. Once cooked take out of the oven and leave on the baking tray to cool

I made these and one other type of cookie, I will share that recipe next week, totally almost 70 cookies! It would have actually been quicker and easier to bake a big cake I think. Although I liked the impact of how that many cookies looked in the tin. I thought the other combination of flavours that I made would be my favourite, however I was pleasantly surprised with how these turned out, they were really delicious.

What is your favourite type of cookie? Let me know in the comments.

Chantelle x

Vegetable Fritters – BLW Recipe

Another Friday, another takeaway for mum and dad but I am afraid little Tabitha you have to eat something else random that Mumma is going to come up with from the sad end of week contents of our fridge and then share for the world to see. That review, wildly downplays this next recipe as Daddy said they were delicious and proceeded to finish off the leftovers… now that you´re a little more interested let´s get on with the recipe:

Ingredients

• 100g of Plain Flour
• 1/2 tsp of Baking Powder
• 2 Eggs
• 4 tbsp of Whole Milk
• Olive Oil
• 1 Carrot (Grated)
• 1/2 Red Pepper (Chopped)
• 1/2 Tin of Sweetcorn (drained)

Veggie Fritters in the Pan

Method

1. Start by sifting the flour and baking powder into a bowl
2. Make a well in the middle and add the eggs and the milk
3. Whisk together gradually until your batter is smooth
4. Add the carrots, pepper and sweetcorn and combine until mixed
5. Heat a large frying pan with some olive oil
6. Once the oil is hot place a heaped tablespoon of the mixture into the pan
7. Push down lightly and cook for 2 minutes on each side until golden
8. Repeat until all of the batter has been used
9. Once the fritters have cooled slightly, they are ready to serve

Cooked Veggie Fritters

These were most definitely a hit in our house and not just with the baby, they were super quick to make and to be honest you could add any veggies that you have available at the time, making this a super versatile recipe to keep to hand on the days when you lack inspiration.

As always, I would love to hear from you if you use this recipe and I always like to hear new ideas too!

Chantelle x

Tuna, Sweetcorn and Egg Muffins – BLW Recipe

Last time, I might have admitted to feeding Tabitha takeaway (100% true) but sometimes our takeaway choices do not work so then I need other options for her dinner. Normally a takeaway
means I do not want to cook (read cannot be bothered) and therefore need a simple solution for her dinner that basically isn’t bread which is my normal go to for a lazy meal.

This time, the inspiration came from a tin of tuna that has been sat in our cupboard for a while and I’m currently trying to have a cupboard clear out, what I came up with for Tabitha (whilst I ate a falafel kebab) was tuna and sweetcorn egg muffins and here is how I made them:

Ingredients
Half a tin of tuna
Half a tin of sweetcorn
6 eggs
Black pepper

Method
1. Preheat the oven to 220C (not fan assisted)
2. Grease a muffin tin (with butter or oil)
3. Mix your drained tuna and sweetcorn together in a bowl
4. Divide this between each of the holes in the muffin tin
5. Then mix your eggs in a mug and whisk gently
6. Add a little black pepper and pour over the tuna and sweeten evenly (this should make 12)
7. Allow to stand for a couple of minutes before placing into the oven for 15-20 minutes
8. Keep an eye on them and once golden and slightly ‘puffed up’ they are ready
Take out of the oven and let them cool, until you can touch them
9. Then take out of the tray and serve if you wish
10. Any extras can be left to cool fully before being kept in the fridge for 2-3 days

This made 12 muffins, when I make these again I will probably half the recipe as they only lasted 2-3 days in the fridge and as much as I gave them to her for as many meals as possible over those 2 days, she only ate 6 of them (2 in each sitting) and I actually got the impression that she liked them best when they were still warm as they were eaten a lot more enthusiastically the first time, but they are also easy to serve cold too.

This recipe is also super versatile and you can add whatever you fancy in, I’m thinking peppers and spring onions!

Let me know in the comments if you would like me to try another version of these for you.

Chantelle x

Banana and Raspberry Oatcakes – BLW Recipe

As well as eating what we eat, I do like to prepare some easy and healthy snacks for Tabitha, especially ones that can be kept in the fridge for a few days, that way I have something to grab if I do not have enough time to cook, or it is a sunny day and we decide to eat in the park, or if your husband is hungry and sniffing around for snacks! This recipe is foolproof and a firm favourite in this house.

Ingredients

• 2 Bananas
• Rolled Oats (the amount varied dependant on the size of the bananas)
• Raspberries

Banana and Raspberry Oatcakes

Method

1. Preheat the oven to 200C (fan assisted) and grease a muffin tray with butter
2. Mash the bananas into a bowl
3. Add the rolled oats until the mixture begins to clump
4. Dish up equally into your greased muffin tin
5. Pop 2 raspberries into the top of each and push down so they are in the mixture
6. Bake for 13-15 minutes, until golden
7. Take out of the oven and allow to cool before serving

They are great to eat slightly warm and will last in the fridge for up to 3 days. Let me know if you try this recipe out at home and if your little ones enjoy them!

Chantelle x