Showing posts with label After School. Show all posts
Showing posts with label After School. Show all posts
We have an Elder serving us here in the Chester Ward area at the moment from Australia. Elder Van Dyken. As you know I love to feed the missionaries and help them out whenever I can. Last Friday Elder Van Dyken and Elder Allen were sweet enough to bring us a meal because they knew that Todd might not be feeling well after his procedure on Thursday, and so I thought I would do something for them in return. I was always taught that you never give back a dish empty and so I decided to bake them some Azac Biscuits (cookies) in honor of Australia day which is on the 26th of January. (Today as you read this.)
I actually baked these cookies in early December and am only now just getting to where I can show them to you. There were just so many other things in the queue! That's the holidays for you!
So, Hot Cocoa Cookies. I have adapted this recipe from one that I found on The Recipe Critic. From the moment I saw them, they were cookies that I really wanted to bake.
She got the recipe from Rachel Ray, and well, who knows who Rachel Ray got it from. Maybe Martha Stewart. As they say there is really nothing new under the sun, only new ways of doing things.
With these you get a lovely fudgy, almost "brownie-like" cookie . . . soft and chewy in the middle, just like a good brownie should be . . . Take care not to overbake them . . . to do so would take away from that
brownie-ness. There is some more chocolate tucked underneath the
marshmallow. You bake the cookies first and then add the chocolate to
the top and cover with half a marshmallow, returning them to the oven
very briefly to melt the marshmallow.
Mmmm
. . . these are so good. Just like a warm mug of hot cocoa and a hug. I dusted
them with a bit of cocoa powder just to dress them up a bit. I thought
it looked quite pretty and so did the people I gifted them to.
Delicious was the verdict!
*Hot Cocoa Cookies*
Makes about 4 dozen
Melt
the butter along with the chocolate chips over low heat in a large
saucepan. Remove from the heat and set aside to cool for about 15
minutes. Sift together the flour, cocoa powder, baking powder and
salt. Beat the sugar into the melted chocolate and butter mixture.
Beat in the eggs one at a time. Stir in the vanilla and the flour
mixture until you have a smooth mixture. It will be like a thick batter
but not stiff like a cookie batter. Cover and chill in the
refrigerator for at least an hour until firm.
Preheat the oven to 170*C/325*F/gas mark 3. Line several baking sheets with baking paper.
Shape the dough into 1 inch balls and place on the baking paper lined baking sheets, leaving 2 inches of space in between. Press down lightly with your fingers to flatten the balls slightly.
Bake for 12 minutes or just until the cookies are puffed and begin to crack. While they are baking cut the marshmallows in half. Top the cut side with 3 or 4 chocolate chips. Take the cookies from the oven and top each with a marshmallow half, cut/chocolate side down. Return to the oven for a further 4 minutes. Remove from the oven and cool. Dust with a bit of cocoa powder. Store in an airight container with wax paper in between.
These are sure to become a real favourite with the family. I hope you will give them a go! Bon Appetit!
If you are looking for a simple cookie that is easy to make and delicious. Look no further. Cinnamon Slice and Bakes have to be one of the simplest cookies around and they are totally scrumptious!
I have no idea at all why this is called Spanish Cake. There doesn't seem to be anything particularly Spanish about it.
I only know that it has always been called Spanish Cake. It is flavoured with lots of cinnamon and topped with a Maple Icing.
You would think that it should be called Canada cake, but its not. Its quite simply Spanish cake.
Its a rather old recipe which has been kicking about in my Big Blue
Binder for a very long time. That means that this is a tried and true,
and a favourite recipe.
I probably picked up somewhere along my travels across
Canada. Possibly from one of my friends, but it was so long ago that I can no longer
remember where or when. I only know that its delicious.
It is buttery and moist. It has a lovely cinnamon flavour, but it is not a large cake. It is a very moreish cake, which more than makes up for its lack of size.
This is a cake you will find yourself wanting to cut a slice from again and again . . . and maybe even again. I once cooked it three times in one week. (Don't judge me, lol)
It's a single 8 inch square layer . . . topped with a maple sugar frosting that you pour over the cake while the icing is slightly warm. You do it when it is warm so that it spreads out easily across the cake.
You could use soft light brown sugar if you cannot find maple sugar. I am partial to the flavour of maple myself.
I did manage to buy it in a shop here in the UK. I think it was Asda, but I can't remember for sure. You can also buy it on Amazon.
My sister sent me over a kilo of it a while back. I treat it like gold. But it is always worth using it for this delicious cake. I like to top the finished cake with toasted walnuts . . . maple and walnuts go together like peas and carrots.
*Spanish Cake*
Makes one 8-inch cake
A lovely little cake flavoured with cinnamon and topped with a lucious maple cream icing.
For the cake:
140g of plain flour (1 cup)
1tsp baking powder
1 tsp ground cinnamon
120g of butter, at room temperature (1/2 cup)
190g of sugar (1 cup)
2 large free range eggs, separated
120ml milk (1/2 cup)
For the icing:
60g butter (1/4 cup)
80g of maple sugar (1/2 cup, can use 1/2 cup loosely packed brown sugar)
2 TBS milk
130g of icing sugar (1 cup)
Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch square baking tin and line with baking paper. Set aside.
Beat the egg WHITES until stiff and set aside.
Sift
the flour, baking powder and cinnamon into a bowl. Set aside. Cream
together the butter and sugar until light and fluffy. Beat in the egg
YOLKS one at a time. Beat in the flour along with the milk making
alternate additions. (3 dry and two wet) Mix well.
Fold in the egg
whites. Spread the batter in the prepared baking tin. Bake in the
heated oven for 30 to 35 minutes, until the top bounces back when
lightly touched and a toothpick inserted in the centre comes out clean.
The cake should also have begun to pull away from the sides a bit.
Remove from the oven. Cool in the pan for five minutes then lift out
onto a wire rack to finish cooling completely.
Place
the butter for the icing in a saucepan and melt. Add the maple sugar
and heat gently over low heat for 2 minutes, until the sugar has
melted. Add the milk. Bring to the boil, then remove from the stove
and let cool. Beat in the icing sugar and spread onto the cooled cake.
Note - I like to sprinkle chopped toasted walnuts on top, but that is the Canadian in me liking the flavour of maple walnut.
I hope you will make this cake. When you do I think you will agree that Spanish or not, its one very delicious cake.
I hope you will make this cake. When you do I think you will agree that Spanish or not, its one very delicious cake.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Sometimes you just crave a cookie. I do at any rate . . . and I am a diabetic, so cookies aren't really something I like to keep in the house. They have a habit of getting into my mouth and that's not a good thing. I try hard to be good . . . but sometimes it is just really, really hard to be good.
This is a cookie I used to make for my kiddos quite often when they were growing up and who wouldn't love them? A tasty peanut butter cookie, topped with a milk chocolate candy kiss as soon as they come out from the oven. Peanut butter and milk chocolate . . . a marriage made in heavenly bliss!
I know I should have some heart shaped cookies or some such here to show you today as tomorrow is Valentines Day, but I just don't have them . . . sorry about that! I do have some rather tasty Coconut and Cherry Cookies however! I think that a bite of one of these and you will soon forgive me as they are delicious. It's a recipe I got from an Amish Cookery book and we all know how great those Amish Cookers are. I downsized it as the original recipe made twice the cookies and there are only two of us, one of us being a diabetic. 'Nuff Said.
I confess these cookies are not diabetic friendly, or diet friendly in any way, but I wanted to bake something for the young missionaries to take to our District meeting the other day, and so I baked them these cookies. I couldn't believe that I hadn't already shared the recipe on the blog!
I had scheduled both the Elders and the Sisters for tea appointments this week, two days in a row and so I set about to do a dessert to serve them that I could actually use two days in a row and decided that a large cake would do the trick. I could cut it into squares and serve it with ice cream both nights. Whatever works, right?
I make no secret of my great love of Peanut Butter. It is quite simply one of my favourite things. It is one thing I could not live without and I confess I have at least a tiny bit of it every day. True confessions here. Even if it is only a cracker with a bit of it spread on top.
I came across a peanut butter cookie recipe the other day that looked pretty good, on a blog called Julia's Album . I like puffy peanut butter cookies. I prefer my peanut butter cookies to be a bit soft and chewy rather than hard and crunchy. These looked perfect and not only that, but her recipe only made between 12 and 15 cookies, which is just the perfect amount to have here in this house because we are only two. People that is.
If you have a jar of jam in the cupboard you have the makings of quite a few things. Delicious Cookies and Tarts . . . Muffins and Cakes . . . and of course that favourite tea time treat . . . . Bread and Jam!
One of my favourite things to make is my Lemon and Jam Slices . . . but I also love making these delicious Strawberry Macaroon Slices!
They have a rich and buttery cake/shortbread type of base . . . and everyone's favourite . . . coconut macaroon topping . . . with sweet strawberry jam baked into the centre.
They have a rich and buttery cake/shortbread type of base . . . and everyone's favourite . . . coconut macaroon topping . . . with sweet strawberry jam baked into the centre.
Altogether they make for a most delightful teatime treat that everyone loves. Perfect for Elevensies . . . for wrapping up and sticking into lunch boxes . . . enjoying during your afternoon break . . . afterschool with a nice cold glass of milk.
There is no time when they won't go down a real treat!
They're super easy to make and store well. You can also freeze them if you don't think you can have them all eaten up within a few days.
Not a problem really . . . as they probably won't last long enough . . . but if you have any worries that they won't get eaten up right away, freeze away!
They are not the easiest things to photograph, but don't hold that against them.
I think you'll find that once baked these will be sure to become a family favourite!
*Strawberry Macaroon Slices*
Makes 16 servings
Makes 16 servings
Whisk together the egg whites, coconut and sugar for the macaroon topping. Dollop evenly over top to cover the jam. I like to just dollop it in small bits and then spread it gently with a fork.
Bake for about 40 minutes, or until a toothpick inserted in the centre comes out clean and the macaroon topping is golden. Allow to cool completely in the tin before cutting into squares to serve. Store any leftovers in an airtight container for up to a week.
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