The commencement of school has inundated my time, haven’t had much energy to blog. Thank you to all those who encouraged me to continue blogging and to keep on persevering during this busy period.
This past month been juggling 6 subjects and all the assignments that come along with them. A little stressful, but every week I’ve had the opportunity to create some wonderful items.
I have to say the decision to transfer back to Melbourne has been a good and positive one. Settling in with my Chefs and new classmates (there is only 7 of us in TOTAL!!!!)
It’s also been wonderful to be able to share my creations with friends and family. I hope I haven’t turned any of them into food snobs 😛
I think the first 2 weeks were quite stressful, because I didn’t get the kitchen lay out, but after awhile now it’s week 5 I’m more relaxed and starting to have fun :D.
This past month, I had a friend who asked me for my chocolate chip cookie recipe and failed badly because she read the cup measurements wrong from the original recipe. It came out a pool of brown liquidy mess on her tray.
I thought it might be good for me to convert the measurements into the metric system so she can recreate theses goodies in her own home. I don’t have any pictures to show you, but those that have tasted this cookie love it.
Its chewiness, it’s cripsy-ness, softness….vanilla… butter….chocoalte… 😀 all seem to be in balance. YOU JUST CAN”T STOP AT ONE!!!!! Trust me, you won’t be able to get pictures and they’ll be gone 😀 happens in my family all the time, if they’re on the rack warm!
You can easily double this recipe, and make a LARGE batch 😀
Chocolate Chip Cookies
140g Unsalted Buter (Softened)
165g Brown Sugar
20g White Sugar
172g Plain Flour
1 Pinch Salt
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Tsp Vanilla Extract
1 Cup Chocolate Chips
Preheat oven to 170C fan forced/180C normal oven, Line baking trays with baking paper
Cream butter and sugar till just combined (I actually do this cookie by hand, the mixer over mixes the batter and it becomes too airated, so use the wooden spoon and bowl 🙂 involve the kids!)
Add egg, mix until just combined
Sift flour, salt, baking powder and baking soda together in separate bowl.
Add to butter, sugar and egg mixture
Add chocolate chips
Fold the mixture until just combined (the mixture at this point may be like thick cupcake batter, but it is okay, you can either spoon the mixture out onto trays, or if you’re like me who like perfect rounded cookies put it in the fridge for about 30mins)
Spoon 1 teaspoon sized balls onto a tray lined with baking paper about 2cm apart and flatten slightly (I like to roll the balls slightly between my hands so they are smooth and bake into perfect circles)
Bake for about 8-10mins or until you see the sides of the cookies are golden.
When you remove them from the oven, they will be too soft to pick up but wait about 10mins and then transfer onto cooling rack.
EAT one as soon as it’s hot enough for you to handle 😀 be careful the chocolate will be HOT….. BUT it’s SOOOO GOOOOOOOD!!!!
Remember to share with others :D!
That’s it from me for a little while 🙂 hopefully I can post more in the future, exams in a few weeks though so 😦 … BUT I will return soon.