Brown sugar dotties

This recipe is based off my cookie base, and is a winner with kid’s parties and afternoon tea treats. They look so fun and playful, and are very tasty! Good luck keeping these around, they go quick!

 

Ingredients

125 g butter

3/4 cup brown sugar

2 eggs

2 cups self-raising flour

A pinch of salt

Large chocolate buttons

 

Method

Have the butter at room temperature and then stir in your sugar. Add the eggs one at a time and stir for a while. Now add the salt and flour. Stir until combined. It should be hard to stir with your spoon, and still pliable . Using a tablespoon to measure, section out portions and roll into balls using the palm of your hand. Place on a lined baking tray. Press the chocolate buttons a little bit into the middle of your balls.

Bake your cookies in a 180 degree Celsius oven for about 20 minutes. This recipe makes about 24 cookies. For a variation have a go with a little crushed almond on top!

[LM1]

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Brown sugar dotties

sardine dip

Just a few ingredients make this dip a quiet hero, but it is lovely! Alter the amounts you use depending on your taste buds. That is the thing with cooking isn’t it, you just do what you like and you know it is going to be yummy!

 

Ingredients

3tbs cream cheese

2 sardines, tinned with oil dripping all over them

5 sundried tomatoes in oil

Salt and pepper to your liking (or anchovy)

 

Method

Place all ingredients into your nutri-bullet, blitzer, blender, whatever you are using to make things smooth and yummy. Blitz for 15 seconds and you are done. Have a taste, if you feel you want more salt, go for it, mine was salty enough because of the brand of sardines I used. Alternatively, add a few anchovies for saltiness! Serve with crackers and/or chopped vegetables.

sardine dip

naughty but nice

Sweet potatoes are natures super food, and cinnamon sugar is sinful, so that’s why I call this ‘naughty but nice’. I first had it years ago at a restaurant and I make it a couple of times a year for the family. This really is simple but brings your plate and taste buds to life! Have a go!

 

Ingredients

Sweet potatoes

Butter

Cinnamon sugar

 

Method

Wrap your sweet spud in baking paper and twist at both ends like a bon bon or Christmas cracker. Roast in a 180 degree Celsius oven for about an hour, depending on the size of your spud. Cut in half and pop a dollop of butter on top. Now sprinkle with cinnamon sugar. That is it, and that is all it needs to be. Now to wipe the drool from the keyboard…..

naughty but nice

Jam drops

It is quite remiss of me that jam drops are not here yet! We love our jam drops! This recipe is a little different to others as I use rice flour and self-raising flour. These little morsels make fabulous gifts too! And really, who wouldn’t want a bag of buttery goodness?!

 Ingredients

250 g butter

1 cup caster sugar

½ cup brown sugar

4 eggs

1 ½ cups self-raising flour

1 cup rice flour

A pinch of salt

Strawberry jam

 

Method

Have the butter at room temperature and then stir in your sugars. Add the eggs one at a time and stir for a while. Now add the salt and rice flour. Stir until combined. Finally, add the self-raising flour. It should be hard to stir with your spoon, and still pliable . Using a tablespoon to measure, section out portions and roll into balls using the palm of your hand. Place on a lined baking tray. Press into the middle of the balls with your finger, being careful not to touch the bottom, just making a small indent. Add a little jam into the cavity you’ve created. Mine usually take ¼ to ½ a teaspoon.

Bake your cookies in a 180 degree Celsius oven for about 20 minutes until golden brown on the top. This recipe makes lots of cookies!! Approximately 40. For a variation have a go at some little chocolate bits instead of jam, plain or with a little crushed almond on top!

[LM1]

Jam drops

fun butters

These are a hit with young and old alike, a sensation at kid’s birthday parties and a real hoot with class functions! I named them fun butters because they look like fun and are full of butter!

 

Ingredients

125 g butter

3/4 cup caster sugar

2 eggs

2 cups self-raising flour

A pinch of salt

100s and 1000s sprinkles

 

Method

Have the butter at room temperature and then stir in your sugar. Add the eggs one at a time and stir for a while. Now add the salt and flour. Stir until combined. Now add ¼ cup of 100s and 1000s sprinkles and just give a few turns of your spoon, don’t combine in all the way. Your mixture will be  thick and able to be touched with your fingers without them getting sticky. Using a tablespoon to measure, section out portions and roll just a few times using the palm of your hand. Place on a lined baking tray. Bake your cookies in a 180 degree Celsius oven for about 20 minutes. Allow to cool on a baking rack and you are done! Ta da!! Enjoy.

[LM1]

fun butters

Eatons messy mess

If you are looking for some fun cooking toddlers can do or age six and upwards can completely do on their own, this is for you! Also, if you’ve had a few wines and the dinner party is going great, this is an easy put together that friends and family will love! There is no cooking, just a little melting of chocolate. I taught this to my twin sisters one afternoon. We sat under a huge mango tree in the backyard, chickens at our feet, scraping each and every last speck out of the dish until it was all gone!

 

Ingredients

A 6 pack of mini pavlovas

½ a kilo of delicious strawberries

1 punnet of blueberries

¼ cup icing powder

150 g milk chocolate

 

Method

Wash, hull and cop the strawberries into bits. Place the strawberries in the dish you intend to serve in. Add the icing powder to the strawberries and stir. Now wash the blueberries. Crumble the pavlova rounds in your hands and let fall over the strawberries. Smoosh everything around a bit. Now add the blueberries, scattering around. Melt the chocolate until creamy smooth. Sometimes I use a pot of water on the stove with a steel bowl on top where the chocolate rests, other times I whack it in the microwave, your cooking, do it your way. Once smooth and amazing, drizzle the chocolate back and forth over the fruits and crumbled white clumps until it looks incredible. Serve! Eat! Scrap the dish until all is gone!

Eatons messy mess