Chocolate and Pistachio Cookies

Can’t stop eating these cookies

As I was working my way through the Epicurious website, I came across these cookies

With Pistachios and Chocolate you can’t go wrong really

Very easy to make and you can cook half and freeze the rest of the dough for later delights
Would make a nice gift for Christmas as well

2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

3/4 teaspoon kosher salt

1/2 teaspoons baking soda

285 gas unsalted butter, room temperature

1 1/2 cups (lightly packed) light brown sugar

1 teaspoon vanilla extract

1 large egg white

145 gms  bittersweet or semisweet chocolate, chopped

1 cup unsalted, shelled raw pistachios, coarsely chopped

Flaky sea salt (such as Maldon)

Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. 

Using an electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. 

Reduce speed to low and gradually add dry ingredients; mix just to combine, 

then mix in egg white. 

Fold in chocolate and pistachios.

Divide dough into 4 pieces. 

Roll each piece into an 20cm long log about 4cm in diameter, 

pushing dough together if it feels crumbly. 

Wrap tightly in parchment paper and chill until firm, at least 4 hours. 

(The colder the dough, the easier it will be to slice.)

Place racks in lower and upper thirds of oven; preheat to 175C

Working with 1 log of dough at a time and using a serrated knife, 

Cut logs into 1.5cm  thick rounds and transfer to a parchment-lined baking sheet 

spacing 4cm apart.

Sprinkle cookies with sea salt and bake, 

rotating baking sheets halfway through, 

until set around edges and centres look dry, 10–12 minutes. 

Transfer to wire racks and let cool

MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. 

Slice frozen logs into rounds just before baking.

Mastering the Dough Roll

1. Divide dough into 4 pieces. 

Place each piece in the centre of a sheet of parchment paper and form into a log, about 8" long and 1 1/2" in diameter. 

2. Just like you'd roll up a poster, wrap the parchment around the log, smoothing the paper and pressing out air with your hands. 

Twist the ends of the parchment tightly to compact the dough log. 

3. After wrapping, roll log on a flat surface to create a tight cylinder. 

Let chill at least 1 hour before slicing and baking, or wrap tightly in plastic if freezing.

I cooked 2 of the 4 logs today... these two in the freezer for a later date 

Afghans A Family Favourite - White Sugar Free

It seems, if you wish for your sugar intake to be healthier, use Coconut Sugar, or Date Paste
Certainly not the cheaper option but what's a few dollars when you are thinking about your health!!!

I'm not sure about this...I think personally,  just cut back your intake
Probably better for you
BUT let's not cut out all treats
So with the "Slight" Health Benefit in mind, I made this family favourite
I used Date Paste for the substitute in the cookies
and popped the Coconut Sugar into the blender to get to the consistency of Icing Sugar
It worked, just a more expensive option
For a cheaper option, Just use same quantities of sugar and ordinary icing sugar

The Date Paste should be available in any good supermarket

For the cookies

200 gms butter

1/2 cup Date Paste

1 1/4 cups Standard Plain Flour

1/4 cup Cocoa

2 cups Cornflakes

Chocolate Icing 

1 cup Icing Sugar or Substitute Coconut Sugar

1/2 Tablespoon Cocoa 

Knob of butter

1 tablespoon  (approx) Hot Water 

Few drops Vanilla Essence 

Chopped Walnuts (Optional)

Cream Butter and Date paste until light and fluffy

Sift Flour and Cocoa

Stir into creamed mixture

Fold in cornflakes

Spoon mounds of mixture onto a greased oven tray

gently pressing down with a fork

Bake at 180C for 15 - 20 minutes or until set

When cold ice with chocolate icing and decorate with chopped walnuts if desired

Recipe says Makes around 20 - 24
I got 16 so allow for that

For the Icing

We made the icing using coconut sugar

Just pop the coconut sugar into your Blender to get to the consistency of icing sugar 

Just mix all the ingredients together to the consistency that works for you 
Probably have to sift the sugar like you do with Icing sugar but not mandatory !

Sprinkle chopped walnuts on top

Voila

Beautiful

Salted Butter and Chocolate Chunk Shortbread

What a triumph. Got Grandson Joe on the baking today
I had seen this recipe on the Bon Appetit Site
The recipe is from a lady Alison Roman, featured on her book Dining Inn

Apparently they are taking the Internet by Storm!
Well we agree
Very buttery, the Demerara Sugar coating gives them an extra little crunch

I could only eat one as they are beautifully rich,
Surely...that must mean that they might last longer
We'll See

You will need

255 gms of salted butter, cut into ½-inch pieces
½ cup granulated sugar
¼ cup (packed) light brown sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
1 large egg, beaten to blend
Demerara sugar (for rolling)
Flaky sea salt


Method
Using an electric mixer and a medium bowl
or a stand mixer fitted with the paddle attachment,
beat butter, granulated sugar, brown sugar, and vanilla 
on medium-high speed until super light and fluffy, 3–5 minutes.


Using a spatula, scrape down sides of bowl.
With mixer on low speed, slowly add flour, 
followed by chocolate chunks,
and beat just to blend.


Divide dough in half, then place each half on a large piece of plastic wrap.
Fold plastic over to cover dough and protect your hands from getting all sticky.
Using your hands (just like you’re playing with clay),
form dough into a log shape; rolling it on the counter will help you smooth it out,
but don’t worry about getting it totally perfect.
Each half should form logs that are 2–2¼" in diameter.
Chill until firm, about 2 hours.


Preheat oven to 170C
Line a rimmed baking sheet (two, if you’ve got 'em) with parchment paper.
Brush outside of logs with egg wash.
Roll logs in demerara sugar (this is for those really delicious crispy edges).


Slice each log into ½"-thick rounds. 
Arrange on prepared baking sheet about 1" apart (they won’t spread much).
Sprinkle with sea salt.
Bake cookies until edges are just beginning to brown, 12–15 minutes. 
Let cool slightly before eating them all.


Iced Cookies - Date and Orange - Perfect Combo

115 gms butter 
¼ cup sugar
2 tablespoons condensed milk
3/4 cup flour,
1/4 cup cornflour
1 teaspoon baking powder
Pinch of salt

1/2 cup chopped dates (about 14 dates)
1/2 cup chopped candied peel

Makes around 24 cookies

Cream butter and sugar till light and fluffy
Add condensed milk

Mix Dates and Peel with sifted flour, cornflour, salt and baking powder

Then add to the butter mix
Blend well

With a teaspoon make little balls
Place on baking paper on a baking tray
Squash down with a floured fork

Pop into the fridge for about 30 minutes to chill the dough

Meanwhile Heat Oven to 170C
Cook for 8 - 10 minutes till just starting to brown

To Ice
1 cup Icing Sugar sifted
2 tablespoon butter  softened
1 tablespoon boiling water to help the butter mix in
2 tablespoon lemon juice
1 tsp lemon zest

Add boiling water and lemon juice and zest

If it is too dry, add more lemon juice

Mix well and ice the cookies
Got a 10/10 for these  ✅✅✅

Baby Craisin Cookies - Looking Good

I had a request to make some Baby Size Cookies with no Citrus, no Chocolate and no Walnuts
So I thought I would develop a recipe based on a tried and true favourite -  Kiwi Crisps
Replaced Chocolate with Craisins
I also wondered if replacing some of the flour, with cornflour would change the texture
Not a lot but maybe, a bit more like shortbread than normal
Whatever, they are excellent

115 gms butter
¼ cup sugar
2 tablespoons condensed milk
3/4 cup flour,
1/4 cup cornflour
1 teaspoon baking powder
Pinch of salt
1 cup Craisins chopped

Cream butter and sugar till light and fluffy
Add condensed milk
Mix Craisins with sifted flour, cornflour, salt and baking powder
Then add to the butter mix
Blend well

With a teaspoon make little balls
Place on baking paper on a baking tray
Squash down with a floured fork

 170C for 10 - 12  minutes

Makes about 30 Baby cookies
Or make them bigger, then
Cook for 15-20 minutes

Ginger-Cranberry Chocolate Chip Cookies - Something different

What I love about these cookies, is the classic combination of Chocolate and Ginger
and then... the addition of the tang of the craisins
So full of chocolate
They are so moreish
I just ate 2 in a row

Bit piggy, but I couldn't help it
This recipe, I have stolen from Ming Tsai and his Simply Ming Programme where he combined Ginger and Cranberries
This is a keeper
With your favourite Coffee
Yum

There is also a yummy fried rice, using this combo 

I will post that later


Makes approx 24 cookies
Ingredients

1/2 cup packed brown sugar
1/3 cup plus 1 tablespoon sugar
125 gms butter
1 extra-large egg
1/2 teaspoon vanilla extract
2 tablespoons minced ginger
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
225 gms chocolate chips
1/2 cup dried cranberries
Directions

Pre-heat oven to 165C degrees.

In a large bowl, cream together sugars and butter. 
Add egg, vanilla and ginger and mix until combined.
In a large bowl, combine flour, salt and baking soda. 
In a second large bowl, combine cranberries and chocolate chips. 
Starting with flour, alternate flour and cranberry mixtures until dough is thoroughly combined. 

Using a tablespoon, portion cookie dough 2 inches apart onto ungreased bake sheet
(you can line with parchment, if you like).

Bake for 10-12minutes, or until cookies are golden brown and underside is the same.
They will feel moist on top, but will harden as they cool.
Let cookies cool on bake sheet for 5 minutes, t
hen remove to a rack to finish cooling.

White Chocolate and Craisin Cookies

I thought I would re-post this recipe, as Christmas is coming and these are great for this time of the year
I have been baking these for a cake stall today. I ran out of Ground Almonds
So I made the third batch will Ground Cashews
Works very well
You can also substitute craisins, for sultanas and dark choc for white choc
But the best is the original

I got the recipe from Rachel Allen, off her TV programme on Chocolate treats...
Here is one of them
Nice for Christmas Presents
White Chocolate and Craisin Cookies

Heat oven to 180c
Assemble all of the ingredients
This is a very quick method

First melt 150 gms butter and cool a bit

Then into a bowl
150 gms plain flour sifted

1/2 teaspoon Baking Soda

Pinch salt

50 gms ground almonds
50 gms rolled oats
60 gms Craisins
100 gms light brown sugar
100 gms white Chocolate chips


1 large egg yolk

When butter has cooled slightly...this is to stop it melting the choc chips
Add the egg
Whisk and add to all the dry ingredients
Mix



Place directly on top a baking sheet, you don't need to grease it
Make balls about the size of a ping pong ball as per the 2 on the right
Squash down 2-3 times to flatten with a fork dipped in flour
Just like the 2 on the left

Bake 10-12 minutes
They spread a little

Leave to cool for about 5 minutes on the tray
If you try to move them too soon they will break
and onto a wire rack.
Excellent

Gluten Free Shortbread - Perfect Companion to a Rich Dessert, Lemon Posset

Dinner on Saturday night was a Gluten Free meal. I wanted to make Lemon Posset, the delightful,
So So Simple Dessert. I saw this on one of James Martin's programmes. I love his work.
Not good for the waistline but very good for the soul.
It is his Grandma's recipe.
But it really needs little Shortbread biscuits.
My Coeliac Friend John, of course can't eat the normal little biscuits I would make, so I surfed the net and found this recipe on a blog called Eating Adelaide
Check it out
It is really simple and perfect for those intolerant to wheat.
Gluten Free Shortbread Biscuits
1 cup Corn Flour
1 cup rice flour
1/2 cup Icing sugar
Pinch of salt
180 gms butter

Sift the dry ingredients
Grate the butter into the sifted ingredients

Mix with your hands until the mixture comes together into a very soft dough
Roll into a sausage
I made 2 sausages

Chill for at least and hour
Pre-heat oven to 180C (Fan bake 160C)
Line a tine with baking paper
Cut into thin slices and bake for about 15-20 minutes
They will expand a little during cooking
The edges of will start to go brown
But don't over cook them

Remove from oven and carefully place on a rack to coll
Hot they will be very fragile so use a slice to transfer
I ate far too many of them, they were so yummy.
Just fabulous with the Lemon dessert
Lemon Posset
600ml/1 pint 1fl oz double cream 
150g/5oz caster sugar 
2 large lemons, zest and juice only 

Place the double cream and the sugar into a large pan over a low heat
and bring to the boil slowly.
Boil for three minutes, 
Remove from the heat and allow to cool.
Add the lemon juice and zest and whisk well.
Into the fridge for at least 3 hours

Serve with a dollop of cream and some Shortbread Gluten Free or Not

Chocolate Orange Pots - Sable Cookies

I’ve been trialing these little puddings, I made them a couple of weeks ago for the Grandchildren for their dessert. They were great and So Simple. So with the advent of friends for lunch. Let’s make Chocolate Orange Pots. Once again courtesy of Nick Nairn.

I discovered very quickly that I had made a mistake, they wouldn’t set. So I stuck them in the Freezer my guests didn't mind, but to me they just tasted like a Chocolate milkshake.
This frustrated me (a lot) so I made them again for family dinner.
Still wouldn’t set.
After some soul searching I worked out I had used the wrong kind of Chocolate.
I used Melts, thinking it would be easy. WRONG
So today, Staff lunch. I just had to try it for the last time.
Yipee it worked… I bought 72% Cocoa and yes they set.

Plus I have been looking around for a Sable Cookie, to have with these little pots.
After trying a couple of recipe I came across this one from
The "Old" Joy of Baking web site. Perfect.

So here you go… Chocolate Orange Pots with Sable Cookies
This makes 5 servings, it is very rich, you don’t need much
To get the orange flavour, you should buy Orange Chocolate, or as I did, infuse the cream with Orange peel.

125 gms Good Chocolate chopped into little pieces
1/2 cup whole milk
1/2 cup cream
1 large egg
3 strips orange peel

Place chopped Chocolate into a blender
Put orange peel, milk and cream in a pot
Slowly bring to the boil

When it starts to boil
Add to chocolate
Let sit about 20 seconds, for the chocolate to melt
Whiz for 30 seconds
Add egg
Whiz 45 seconds
Pour into little ramekins
Done

Into the fridge for at least 2-3 hours
You can keep them overnight but not much longer

Sables (French Butter Cookies)
140 gms unsalted butter at room temperature
100 gms granulated sugar
1 large egg
1 teaspoon vanilla extract


2 cups white flour
1/2 teaspoon baking powder
1/4 teaspoon salt


Egg wash
1 large egg
1 tablespoon water

Beat butter and sugar till light and fluffy (2-3 minutes)
Add eggs and vanilla

In another bowl whisk together flour, baking powder and salt

Add flour mix to the butter mix and beat till just incorporated
Do not over-mix
Transfer the dough to a lightly floured work bench
And lightly knead the dough, a few times, to bring it together
Make into a ball,
cut in half,
wrap both halves in plastic wrap and
place in fridge for about 1 hour till its firm.
When you are ready, cover a baking sheet with parchment paper
Remove 1 portion of the dough and on a lightly floured bench
Cover with the plastic wrap for easier rolling
Roll out to about 1 cm thick
Using a 5 cm cutter, cut out the cookies and
place them on the baking sheet
Place this baking sheet with the cookies on it, back into the fridge for another 15 minutes
Meanwhile pre heat the oven to 175C

Combine the egg with water for the egg wash
Take them out brush with the egg wash and using a toothpick make a little criss cross pattern
Into the oven for 12 – 14 minutes till they are golden brown

While they are cooking, prepare the second portion

Cool, they will keep for up to a week in an air tight container.
So short and crisp, I love them Thank you Joyofbaking.com

It's a happy Crew

ANZAC Day 25th April 2008 “Lest We Forget”

Yesterday was Anzac Day.
The day all New Zealanders and Australians remember those brave young me who fought for our freedom.
ANZAC was the name given to the Australian and New Zealand Army Corps soldiers who landed on the Gallipoli Peninsula in Turkey early on the morning of 25 April 1915 during the First World War (1914-1918)

When I was young we really weren’t very interested in celebrating Anzac Day it was just another public holiday. Those Returned Servicemen were a bit boring really short back and sides hairstyles and generally disapproving of us the teenagers who juts wanted to make love not war.
The war was really all a bit gung ho…all great adventure stories. Movies from the 50’s and early 60’s were of great courage and handsome heroes, Escaping from Colditz, Dam Busting, climbing up frightening cliffs in the Guns of Navarone.
We didn’t have a clue how horrible it really was.
Slowly the movies changed and the truth started to come out.
Memoirs were written which didn’t glorify war but embraced the horrors of war.
Thankfully the Remembrance Day has grown in stature as the years have progressed.
As the veterans decline in numbers thousands of young New Zealanders get up early in the morning to watch the dawn parade.
The Auckland service is held at the Cenotaph in the Auckland Domain and it is very moving. This year we didn’t go to the service but I watched it on television.
As it was winding down the sun rose. Here it is…the same sunrise from our lounge.

It was a stunning sight. It must have been magnificent at the Domain. Thousands of people throughout New Zealand and Australia,
London and of course Gallipoli attended the services.
My father served in both World Wars.
For the British in WWI and for New Zealand in WWII.
He was injured in North Africa and sent home in 1942.
It’s a time for us to remember him.
Our son Daniel has been frequenting the Dawn Parade for several years proudly wearing his medals.
And also substituting for him at the RSA having a few beers with the veterans.
So of course later on in the day we felt the need to celebrate, and went out for lunch at our favourite local Italian Restaurant Portofino.
After many wines we walked across the road and joined in with the locals.

There was a band Our crowd substituting for backing singers.
Locals dancing
Unfortunately the RSA is lacking in a bit of style, but what they lacked in style was made up in enthusiasm.
Everyone was having an excellent time.
I had a glass of probably the worst wine I have seen in years.
Bright yellow looking like, and tasting like, an unmentionable substance.
The bar snacks were interesting
Jelly Babies.
So, on this note I felt I had to continue to celebrate the day with a batch of Anzac Biscuits.
The legend goes that these were sent to serving Anzacs during WWI due their keeping properties.
They really are superb and you won’t need to check out their keeping properties as they never last.

Ingredients
1 cup (150g) plain flour
1 cup (90g) rolled oats
1 cup (85g) Ward McKenzie desiccated coconut
¾ cup (155g) brown sugar
125g butter
2 tablespoons golden syrup
1 tsp bicarbonate of soda
2 tablespoons water

Method
Preheat the oven to 160°C.
Line two baking trays with non-stick baking paper.
Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
Put the butter, golden syrup and 2 tbs water in a small saucepan.
Stir over a medium heat until melted.
Stir in the bicarbonate of soda.
Pour the butter mixture into the flour mixture and stir until combined.

Roll level tablespoons of mixture into balls.
Place on the trays, about 5cm apart.
Press with a fork to flatten slightly.
Bake for 10 minutes or until golden brown.
Set aside on the trays for 5 minutes then transfer to a wire rack so it cools completely.

Masterchef and Cooking Classes No 3

No please...I am not putting myself in Masterchef class at all…but the 2007 series of Masterchef Goes Large has just finished here in New Zealand
Read about it here.
This is a sensational programme and thanks to the wonders of My Sky Digital Television I have watched every episode for the last 8 weeks. When we were away in Sunshine Coast it was all recording for me I had 7 episodes to watch….gosh that and Project Runway have kept me very busy.
Finales for both shows last Friday night.
Anyway back to Masterchef this is when you realise how you are only an enthusiastic home cook. It’s a bit disheartening when you see what the contestants have to do I'm in awe. But they are turning from amateurs into professionals before your very eyes. So many skills for me to learn still.
In the swing of things Katie my daughter and I are off to cake decorating classes. A new skill for me. I have never been very creative with cakes. Katie already has made stunning creations but it is going to be fun and I will show my efforts even if they are useless.

Back to Day 3 Cooking lessons for Sophia.
We were a bit behind on Friday. We also had been a bit ambitious with our choice of menu and the time available, but we carried on like the good soldiers we are.
Of course the night before we had been at farewell drinks at The Crib (where our son Daniel plays on Thursday nights) for Shelton another of our presenters at Juice TV taking off for greener pastures in the UK. There is never any shortage of drinks and Dale & I had our fair share.
It always seems that we can’t make it till the band comes on but Daniel and Johnny Love did an early set. The full band is called the Corporate Voice Experience. They are a wonderful covers band with excellent original material as well.

So of course I wasn’t feeling too crisp but we got on with it.

It was a kid friendly meal as we had invited Mia and Joseph for lunch
Plus we also had Katie, and dear friends Barbara, Jane and Ben Christie
First we prepared the fudge cake. It needed to set in the fridge
This recipe I got off the Nestle Highlander Condensed Milk website

Ingredients
2 tablespoons Nestles Baking Cocoa
½ cup sweetened condensed milk
150 gms butter
250 gms plain biscuits, crushed
1 cup desiccated coconut
½ chocolate chips
½ cup raisins
White chocolate chips
Jelly snakes or alligators

Combine cocoa, condensed milk and butter in pan
Heat stirring constantly until mixture comes to the boils
Remove from heat and leave till cool

Combine biscuit crumbs, coconut, chocolate chips and raisins in large bowl
Add cocoa mixture and mix well
Press into a well greased tin and chill for at least 20- 30 minutes

Ice with chocolate icing and decorate with white chocolate chips and jelly animals

Hint The recipe called for only 100 gms of butter, the mixture was very tasty but too dry for my liking. So I have increased the butter to 150 gms
The little kids loved the icing and the jellies but weren’t that wrapped in the cake…maybe a bit dry for them. The adults liked it.

The toffee apples were a disaster.I have bought some more apples and I am going to try again. I have rung my friend Adrianne who is a wonderful baker and I have her recipe. If they are a success I will post

So the menu
Fried Chicken, Chip Butties and Salad

The chicken was to be marinating in butter milk overnight so I prepared this on Thursday night.
This dish is shallow fried then finished off in the oven. Very crunchy and tasty
The kids really would prefer the chicken taken off the bone and looking like Chicken nuggets but there you go. They haven't discovered the joy of gnawing on a bone yet. It will come.

Also if cooking for adults only, I would spice up the flour with some cayenne pepper maybe some cumin!!!

Chicken Drumsticks 1-2 person
Buttermilk
Flour well seasoned with salt & freshly ground black freshly ground black pepper
Rice Bran oil for frying

Dredge the marinated chicken legs in flour

Place about 3 cms oil in pan heat oil to 175C
Carefully place drumsticks in oil and fry 2-3 minutes each side till golden

Don’t overcrowd the pan cook in batches. Remembering to bring the oil up to temperature again before frying the next batch
Place on a rack and into a 170C for about 30 minutes.

Cool a little…good at room temperature

The Chip Butties you can see them here

Sophia made a salad which we served with Condensed Milk dressing
The salad was like an American Chopped Salad.
We cooked some asparagus.

Sophia learnt about the snapping point.
She added chopped cucumber, cherry tomatoes and iceberg lettuce broken into small pieces.

She also peeled the potatoes for the chips and buttered the bread.

Now would you believe mad blogger that - I am…I forgot to take photos of the guests.
But there are 2 little sad photos of what it looked like when they went home

And Cooks treat...
A glass of wine and a white bread sandwich made from fried chicken and mayo.

Eaten in front of the TV Project Runway I believe.

But the real bonus was the lovely gift from Sophia

The divine flowers

And inside the lovely card

Isn’t that precious?