Naughty & nice

Back to uni on Monday! I decided to bake something that would keep for most of the week so I would have a treat to add to my lunches. Of course, since I was already baking, I had to make enough to share with my family. And whilst I wanted to make something sweet yet slightly healthy, I knew not everyone in the house would appreciate my tastes. 

Cookies were my baked good of choice. I simply made up my basic cookie dough, then divided the mixture in half

One half with plain old choc chips.

And one with sultanas, dates and oats

The choc chip ones came out absolutely perfect

I made the fruit and oat ones a little on the small side. Oh well, I suppose they're just portion controlled

The recipe for the cookie dough is seriously delicious, the perfect combination of chewiness and crispiness, and you get heaps of cookies from it. I'm sure the dough would freeze well if you're not comfortable making such a large quantity all at once. I wouldn't worry though, they won't last long.

Café style cookies

Makes 64 cookies

Basic cookie dough

250 g butter softened

1/2 cup caster sugar

190 ml condensed milk (approximately half a normal can)

2 1/4 cups self raising flour

pinch of baking powder

Add-ins

250g dark chocolate chips

3/4 cup oats

1/3 cup chopped pitted dates

1/4 cup raisins

shredded coconut, optional

1. Beat the butter and sugar together till light & creamy. Beat in condensed milk, on high speed for 2 minutes.
2. In a separate bowl, sift together flour and baking powder. Add flour into butter mixture in 3 parts, beating on low speed till just combined
3. Divide the mixture in half. In one half, mix in the chocolate chips, in the other half, add oats, dates and raisins. Mix till add-ins are evenly distributed through the dough
4. Refrigerate dough for half an hour. 
5. Preheat oven to 180 degrees C. Line two baking trays. Roll cookie dough into 2 cm diameter balls, spacing roughly 2 cm apart. Sprinkle shredded coconut on top of fruit & oat cookie dough. Bake for 10-12 minutes, or till just slightly brown on the edges.
6. Cool for 5 minutes on tray, then transfer to wire rack to cool completely.

This recipe is a modification of this original recipe: http://www.bestrecipes.com.au/recipe/Cafe-Choc-Chip-Cookies-L2067.html

You could probably add just about anything you like to the basic dough recipe. Next time I think I'll try white chocolate, craisins and macadamias.

Farmyard friends

I've been doing work experience at the Collingwood Children's Farm the past week and couldn't help but share some pictures of my favourite animals :)

Mickey, the shy but sweet donkey

Moira, the beautiful black Berkeshire

Patsy, the lovely Guernsey

And of course, my favourites, two precious little Jersey calves whom I got to bottle feed every day. Named  Petunia and Lily.

And for my first post...

Fairy cakes. Nothing quite says cupcake like a fairy cake, with its simple flavours of fluffy vanilla cake, cream and, if you make them like I do, strawberry jam. These cakes are my papa's favourite (we say it's because he's a bit of a fairy) and are one of the most frequently baked treats in our house. 

A good vanilla cake recipe is something every baker should know, hence why I chose these for my first recipe to share. Enjoy!

Fairy cake recipe

Makes 12

1 cup plain flour

1/2 cup self raising flour

1 tsp baking powder

100g unsalted butter

1 cup castor sugar

2 large eggs

2 tsp vanilla bean paste (extract will also work)

1/2 cup full cream milk (if only skim is available, add 1tsp cream)

1. Preheat oven to 160 degrees C
2. Sift together flour and baking powder
3. Cream the butter on high speed for 2 minutes. Gradually add in sugar, then beat until mixture is pale in colour and sugar is almost dissolved.
4. Add eggs and vanilla, and beat until mixture is fluffy
5. Add dry ingredients in 3 parts, alternating with milk. Beat on low speed until just combined.
6. Spoon mixture into a lined 12-hole muffin tray and bake for 20 minutes or until cakes are a light fawn colour (try not to let them get browned). Remove from trays and allow to cool

To decorate

Create a small cup in the top of the cakes by removing the top portion. Spoon 1 tsp strawberry jam (or jam of choice) into each cupcake. Whip together 300 ml cream, 1/4 cup icing sugar and 1 tsp vanilla bean paste/essence till fluffy. Pipe cream onto cakes, then top with 'wings'. Dust generously with icing sugar and top with a portion of strawberry.