Very unusual – very, very delish. And flour-less! If you are like me, and like a dash of salt with your chocolate, these salty sweet cookies are delightful. I’d love to know what you think.
1 cup of peanut butter (You will get a different result using ‘smooth’ from the result using ‘crunchy’. I like both, but be aware they do give a different finish)
1 cup of brown sugar
1/3 cup of castor sugar
1 tbsp orange zest
2 tbsp vanilla paste
chocolate chunks for the top (I use Aldi organic fair trade dark, or Valrhona)
Maldon sea salt (Do not use table salt!)
Cream together all of the ingredients, except the chocolate and salt. Line a tray with baking paper. *Form tablespoon sized balls (BUT DO NOT FLATTEN THE BALLS!) … ok, there’s the cue for the porno blog trawlers….
Push a chocolate chunk (… OK, I do more than one!) into each ball, and sprinkle with sea salt. *Or, chop up the chocolate chunks and distribute through the batter.
Bake in a 180F oven for 10-12 minutes. Let sit on the sheet for 5 minutes more then transfer to a cooling rack.
Makes 16 cookies.
(Courtesy of Nigella Lawson’s Nigella Express)
This is one of my ALL TIME favourite meals and we have this at least monthly. Always when we have a lot of people for a BBQ, as it’s a no brainer.
12 pork spareribs
12 chicken thighs, skin and bone still on
1 cup apple juice, as sharp as possible
¼ cup maple syrup
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 star anise
1 cinnamon stick, halved
6 unpeeled cloves garlic
1. Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.
2. Add all the remaining ingredients, squelching or tossing everything together well before sealing the bags or covering the dish.
3. Leave to marinate in the fridge overnight or up to two days.
4. Take the dish out of the fridge and preheat the oven to 400°F.
5. Pour the contents of the freezer bag into 1 or 2 large roasting pans (making sure the chicken is skin side up), place in the preheated oven, and cook for about 1 ¼ hours, by which time everything should be sticky and glossed chestnut brown.
This was shared by DOMESTICALI, and it is, indeed, divine.
1 c. sour cream
1/4 c. heavy cream
1/2 c. butter
1 tbsp. chives, chopped
Preheat oven to 350. Pour sour cream & cream into baking dish.
Carefully slip eggs in from a cup, one by one. Dot with butter, sprinkle with chives. Bake for 15 minutes, until eggs are set.
As a quick entertainer or Sunday lunch, this is AWESOME!
I actually divide the recipe by 4, and use tiny individual baking dishes,for each person. . .they’re easy.
I first met Joh when she was a parent of a sweet boy in my class. Joh was outgoing, vibrant and fun. I was in awe of Joh because she was a chef – who was giving it all up to work in WPHS! and Joh makes the BEST melting moments. This is her recipe. I can never make them as good as Joh.
250g butter, cubed
1/3 cup icing sugar, sifted
1 tsp vanilla essence
1 ¾ cups plain flour
1/3 cup cornflour
1 tsp vanilla essence
rind of 1 orange (or I put passion fruit pulp if I have it)
2/3 cups icing sugar
1. Preheat oven to 160c. Line baking tray with non stick paper.
2. Use electric beaters to beat butter, icing sugar and vanilla until light and fluffy.
3. Sift icing sugar and flour into mix and beat on slowest speed until just combined. Do not overbeat.
4. Roll teaspoons of mixture into balls. Place on tray about 5 cm apart. Use fork dipped in flour to flatten.
5. Bake for 15min or until just cooked through. Cool on tray, transfer to wire rack.
6. To make filling: beat sugar and vanilla, add sugar and rind. Sandwich two cooled biscuit together.