Showing posts with label Scrummy Snacks. Show all posts
Showing posts with label Scrummy Snacks. Show all posts
You would be forgiven for thinking that these are Molasses Crinkle Cookies at first glance, but you would be completely wrong. Although they might look quite similar in appearance, they are quite different, albeit just as delicious to munch on!
These are much larger for one thing . . . about 3 inches in diameter. So quite big . . .
These are also quite a bit softer . . . chewy . . . moreishly so . . . they use not one but two kinds of soft brown sugar, both the dark and light. If you don't like lumps of sugar in your cookies, sift the sugars. Myself, I am not opposed to small nuggets of chewy, almost caramel-like sweetness studded here and there in my cookies. But suit yourself . . .
They are aso sweetened with molasses as you can see from the title. If you cannot get molasses and I appreciate that it is somewhat difficult to come by here in the UK, combine equal parts of dark treacle and golden syrup, 30ml of each should work.
The rest of the flavour comes from a nice and generous amount of baking spices . . . cinnamon, ginger, cloves, ground cardamom, some vanilla, and . . . surprise, surprise . . . a bit of cracked black pepper. Seriously do not leave this out. Its a beautiful addition. Trust me on this.
The dough is quite sticky, but don't worry about that. It is supposed to be, just roughly shape into large balls and roll them into sugar before popping them (well spaced apart) onto the baking sheet before pressing them down lightly and droping some more sugar on top.
They bake into beautiful big round dense and fudgy almost . . . chewy wonderfully flavoured cookies that would not entirely be uncomfortable served with an ice cold glass of milk!!
The recipe only makes 16 rather large cookies, but upon tasting them you will be glad for that fact because, lets face it . . . you will not be able to leave them alone and having any more than that would be sure to tip you over the edge into full on gluttonly. They are nigh on impossible to resist!
*Chewy Spiced Molasses Cookies*
Makes 16 large cookies
1 tsp vanilla
310g plain flour (2 1/2 cups)
1 tsp baking soda, dissolved in 1 TBS hot water
1 1/2 tsp ground cinnamon
Preheat the oven to 190*C/375*F/gas mark 5. Line two baking trays with baking paper. Set aside.
Sift together the flour, salt and all the spices. Set aside.
Measure the granulated sugar into a bowl. Scoop out dessertspoon measures of the dough and shape into ping pong sized balls. Drop into the sugar in the bowl and roll around to coat. Place onto the baking sheet leaving plenty of space in between. You should be able to fit 8 cookies on each sheet. Press down lightly with the palm of your hand until they are 1/2 inch thick. Sprinkle with a bit more granulated sugar.
Bake in the preheated oven for approximately 10 minutes until puffed and beginning to crack, rotating pans halfway through the baking time. Allow to sit on the baking sheets for about 5 minutes before scooping off onto a wire rack to cool completely. Store in an airtight container.
Will keep well for three days, not that you will have them around that long!
You are seriously about to fall in love. You can thank me for these after . . . Bon Appetit!
Do you love Nutella? I love Nutella. Its not something that I indulge in very often, but I always have a jar in the cupboard. I quite like it spread on plain biscuits like Malted Milk Biscuits or Social Teas. Don't judge me, lol
Here today I am using it in a fabulous slice/bar that would be a great addition to picnic baskets or lunch buckets . . .
These have a lovely fudgy consistency . . . almost being a cross between a brownie and a cookie . . .
The batter is really simple to make and goes together very quickly. It also bakes in quick time. You do have to work super fast when you take them out of the oven to get those chocolate jazzies popped on top while the slice is still hot and they can melt and adhere together.
What is a Chocolate Jazzie? Well, it's a milk chocolate button, topped with multi coloured non-pareil cake decorations. You could use anything you want really . . . just so long as you pop it on while the squares are still hot from the oven.
Thinly sliced Mars Bars or Snickers Bars would be scrumptious. As would pieces of a chocolate orange, or even just milk chocolate chips or buttons. Whatever you fancy really, in the chocolate line, would work great!
These would also be a great addition to your Elevensies cuppa, or for an afterschool treat. Oh heck, I can't think of any time these wouldn't be welcomed!
Moreishly scrumptiously chewy and rich . . . with a hint of whatever floats your boat, and nutella on top . . . these spell winner, winner, winner!
*Chocolate Jazzie Slices*
Makes 16 slices
I hope you will take the opportunity to bake these this weekend and that when you do you will pop back to let me know how very much you enjoyed them! Bon Appetit!
Note - the recipe was adapted from one I found in the June Issue of Food to Love.
When I first moved over here to the UK, I knew I wouldn't be able to bring any of my cookbooks with me at that time. (IS it possible that it was almost 17 years now!
My time does fly when you are having fun!) Instead I took a small notebook and wrote down all of my favourite recipes and tried and tries that I didn't want to leave behind. It was a lot easier to carry a notebook with me than a bookcase. 😏
Golden Harvest Muffins was one of the recipes I had written down in that book. Adapted from a recipe which had been published in a Taste of Home Magazine, it has long been one of our favourite muffin recipes!
That says a lot as I have been baking muffins for quite a few years now. I do sos love muffins.
No surprise there! It is stogged full of lovely things. Not on but two flours.
There is a healthy combination of white and whole wheat flours, means that they contain an extra bit of healthy fibre.
Grated carrot and apple help towards your five a day . . . (don't burst my bubble, lol)You can't beat getting in a bit of extra fruit and vegetables really.
And what a way to get some of them in!
With grated coconut, and chopped toasted walnuts for a bit of crunchy, moreish nuttiness. I like to toast my nuts first. I always do that when baking.
Toasted nuts just taste nuttier. It is a simple thing to do. Just pop your nuts onto a baking sheet and toast them in a hot oven (190*C/375*F) for about 8 to 10 minutes. They will smell nice and nutty when they are done.
These are studded with sticky raisins. These lovely muffins are little powerhouses of flavour and texture!
Filled with scrumptiously tasty goodness!
They are moist and filled with delicious! The recipe does make a lot (36) but no worries, these are perfect for sharing.
Of course they freeze very well. Just pop them into an airtight container and pop it into the freezer.
These are perfect for keeping in the deep freeze. Wrap them up individually and then pop them into a hard container. Then you can take one out as and when you want it.
These are the perfect portable for your tea or coffee break. They make a nice addition for your lunch also, just add some carrot and celery sticks and Bob's your Uncle!
*Golden Harvest Muffins*
Makes 24 large muffins
350ml vegetable oil (1 1/2 cups)
120ml milk (1/2 cup)
4 tsp vanilla
3 large free range eggs, beaten
Preheat the oven to 180*C/350*F/ gas mark 4. Butter 2 large
muffin tins really well, or line with paper liners, buttering the top of
the tin. Set aside.
Bake in the preheated oven for 20 to 25 minutes until well risen and a toothpick inserted in the centre of one comes out clean. Store in an airtight container.
Hearty, simple to make and most delicious! What more could a person want?
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!
When I was younger I used to collect those small magazines that they always kept in the grocery store around the tils. They were usually put out by companies like Pillsbury and Betty Crocker. I still have a lot of them, and every once in a while I will revisit them and see a recipe I wouldn't mind trying.
Of course because I live in the UK and don't have access to a lot of the products used, I end up having to adapt them to what I do have and make these things from scratch, but that's okay. I don't mind.
They've only just started getting cake mixes over here. There is Vanilla, Coffee, Carrot, Lemon and Devil's Food. In all truth I would rather bake a cake from scratch though. There always seems to be a bit of an artificial flavour to cake mix cakes.
I don't like buying store bought cakes either. They are always dry. Homemade cakes is the way to go. But this is neither cake, nor store bought. It is bread. Cheesy Pesto Bread.
Adapted from a recipe I found in one of those little recipe magazines, entitled Picnics, by Betty Crocker, published in 1999. They are recipes for picnics and camping. I am doing neither of those, but I do have an oven which I thought would bake this tasty bread in perfectly.
The original recipe called for a French Loaf. I used an olive ciabatta loaf, or slipper bread. I thought it might end up tasting a bit like pizza . . . what with the sun dried tomato pesto and the mozzarella cheese. If I make it again, and I think I will, I am going to add some cheddar and maybe some chopped ham, bacon or pepperoni. Now, that would be excellent!
*Cheesy Pesto Bread*
Serves 6
Cut the bread diagonally into 1/2 inch slices, cutting almost all the way through, but leaving intact on the bottom. Lift the loaf onto the centre of the aluminium foil. Spread both sides of the slices of bread with the pesto. Sprinkle with the cheese. Wrap in the foil to cover. I try to leave as much space around the bread as possible.
Just look at that ooze. This would go great with pasta or for snacking on while you watch the football match, or hockey play-offs! Or even for a teenagers party. Quick and simple to make and quite delicious. Bon Appetit!
When my children were growing up they used to love the frozen Pizza Pockets. I also used to make them from scratch, but in reality they took a lot of time by the time I made the yeast dough etc. so frozen was just easier. I wish I had thought of these Pizza Scrolls back then. It would have made life a lot simpler!
This is not something which we ever really ate as a cereal when I was growing up and it's not something I would eat as a cereal now.
It's rather hard and crunchy, but it is great for baking with! Back home in Eastern Canada it is also used in Ice Cream. Grape Nuts Ice Cream was always a real favourite in our house and I do belive that it is my mother's favourite kind, or at least it was.
This old, old recipe always turns out lovely. Sweet with little crunchy nubbles throughout.
308ml of whole milk, scalded (1 1/3 cups)
3 TBS softened butter
80g Grape-Nuts brand cereal nubbles (2/3 cup)
280g plain flour (2 cups)
2 1/2 tsp baking powder
1 1/2 tsp salt
125g granulated sugar (2/3 cup)
1 large free range egg, beaten lightly
Preheat
the oven to 180*C/350*F/ gas mark 4. Butter an 8 1/2 inch by 4 1/2
inch loaf tin really well and line with baking paper. Alternately use
the paper baking liners you can buy for loaf tins that are like muffin
papers. (My preference)
Scald the milk and add the butter.
Stir to melt the butter. Stir in the cereal nubbles and the sugar.
Cool to lukewarm and beat in the egg. Sift the flour and baking powder
together. Whisk in the salt. Add to the milk mixture and stir together
just to combine. Pour into your prepared loaf tin.
Bake
for about 1 hour until risen, golden brown and a toothpick inserted in
the centre comes out clean. Tip out onto a wire rack to cool. Store in
an airtight wrapper. Cut into slices to serve, buttered. It also
makes nice sandwiches with sliced meats or chicken salad.
It's really hard and crunchy, but softens somewhat in the ice cream so that it almost becomes nutty, and it is the same with this old fashioned tea bread I am showing you today.
The cereal imparts little nutty flavoured bits throughout the bread, which never entirely soften, but remain a bit chewy and nicely flavoured.
I had not made this in years, but upon spying a box of Grape Nuts at the shops the other day I was motivated to pick up a box and bring it home so that I could bake this tasty loaf of nostalgia.
Its lovely served cold and sliced into thin slices which are buttered with softened butter . . . it's great warm as well, especially toasted, and yes once again, slathered in butter.
Its awfully nice used to make chicken salad sandwiches. Its just plain good. I even enjoy it in thin slices with nothing on it . . . just eaten out of hand. I like to think I am eating something healthy, but I probably am not. Oh well . . .
*Grape Nuts Bread*
Makes one medium loaf
Why not bake some nostalgia for yourself today! I am sure you would enjoy. Bon Appetit!
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.)
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