Tuesday, 19 May 2015

Easy (but ugly) nut biscuits

These don't quite have the appeal of the biscuits from the last post, but they are super easy and ridiculously tasty.
The added bonus is that they are pretty healthy too (unless you eat five in one sitting... guilty).
While the recipe may seem like it's sponsored by Mayvers, it's honestly not - I wish it was but seriously, let's face it, I'm nowhere near that famous.
I do love the brand though, they're an Aussie family company and they produce fantastic, honest foods with no nasties. Their peanut butter is made from just peanuts, nothing else and their super spread tastes naughty, but it's not! Add some melted dark chocolate to that bad boy and you've got yourself a taste that's rather close to another famous hazelnut spread... 
Anywho, I digress - make these biscuits and you will see what I mean. My big lads love them and they are the perfect afternoon snack.

Easy Nut Biscuits

1/2 cup Mayvers Crunchy Peanut Butter
1/2 cup Mayvers Super Spread
2 tablespoons pure maple syrup
1 egg
1 teaspoon vanilla 
1/2 teaspoon baking powder
pinch of salt

Pre-heat oven to 180 degrees Celsius.
Combine all ingredients and mix well. Place spoonfuls (not too big) on a tray lined with baking paper and bake for 10-14 minutes, until nice and brown on top.


Monday, 11 May 2015

Double-choc cookies

I had you at double-choc, didn't I?
Inspired by a recipe from sweet-tooth royalty Donna Hay, these biscuits are decadent and so, so tasty.
Also, they take a great photo but just be quick as they will go fast.
If you've got any left over (hah!) Easter eggs that you can't bare to look at any longer, I suggest melting them down and using them to make these!
Perfect for a lunchbox treat - that's probably not the ideal thing to say as these are full of chocolate and sugar...but anything homemade is still far better than the cr*p you get in a packet. 
*Ohh and how pretty are my Mothers Day flowers? Thanks lads, being your Mum is pretty darn amazing*

Double-choc Cookies

120g dark chocolate, choppe
110g butter, softened
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup plain flour
¼ cup cocoa
1 teaspoon bicarb soda
½ teaspoon sea salt flaked
1 cup dark and white choc bits

Pre-heat oven to 160 degrees Celsius.
Melt dark chocolate in microwave, blitzing for 30 seconds at a time to make sure you don't overdo it. 
Put that aside and cream butter and sugar in your mixer until light and, well, creamy. Add egg and vanilla and keep mixing. 
Stir through your flour, cocoa, bicarb, salt and melted chocolate. Add the choc chips and stir until well combined.
On trays lined with baking paper, place balls of the mixture (about a tablespoon) and allow room for them to spread out.
Bake for 10-12 minutes, until the tops are lovely and resemble cracked dry mud. They'll still be soft, but they will harden when cooled.

Sunday, 3 May 2015

Meat-free Monday

We're big meat-eaters in the Everyday Baker household, but every so often I like to take a break from my carnivorous ways.
So we often have at least one night a week where dinner will be meat-free, which always kicks me into gear to be a little more creative.
Don’t get me wrong, of course meat dishes call for creativity but when dinner time often resembles feeding time at the zoo, it’s easy to get swept up in a routine of spag bol and fish fingers.
Which leads me to mushrooms, the vegetarians “meat” - I love them and they make a weekly appearance in the shopping.
White buttons: Boring but easily accessible.
Swiss Brown: These puppies are delicious and packed full of flavour, but aren’t always easily found.
Portabello: Get in the trolley; you’re coming home with me.
There are many other varieties, but let’s stick with Portabello or field mushrooms for this recipe, which requires minimal effort – basically create your own mixture, stuff, roast and enjoy.
I served ours with a roasted vegetable and couscous salad, but if you can’t live without meat for one night, these would go perfectly with a nice piece of steak!

Stuffed Roasted Mushrooms

4 Portabello Mushrooms
150g cream cheese
1 spring onion, chopped finely
3-4 strips marinated capsicum, chopped (from a jar or just use fresh)
Shredded fresh basil
Handful of walnuts, chopped
Salt and pepper

Pre-heat oven to 190C.
Take the stems from the mushrooms and chop them finely, adding them to a bowl.
In the same bowl, add the cream cheese (best if softened), spring onion, capsicum, basil, walnuts and salt and pepper. Mix well.
Arrange your mushrooms on a baking tray lined with paper and put spoonfuls of the stuffing in each, loading them up until your stuffing is all gone.
Place in the oven for around 30 minutes or until golden and juicy and your house smells delicious.
Serve and enjoy!