Today I’d like you to meet my blog’s new home!
What do you think?
But it took work.
Hours and hours of me asking annoying question after annoying question and nagging my amazingly talented girlfriend.
Import after import of the blog because it kept failing.
Redesign after redesign of the logo and header placement.
And edit after edit of CSS. Don’t even go there. The concept is completely foreign to me, I still don’t even really know what it is. Who am I kidding, I still have NO idea what it is. If it wasn’t for my friend, none of this, NONE of this, would have been possible.
If it was not for her, I would have slammed my Mac shut, flung it across the room and called it a day.
So thank you Tammy. For working with me. For answering all my questions. For fixing all the niggles. And for making this what it is. I love it.
She even hand drew the Recipe Index butter dish. Isn’t she awesome?
So to make the world a better place and introduce the new Butter Baking in the most appropriate manner, I baked you some cookies.
But these aren’t any ordinary chocolate chip cookies.
They have condensed milk in them. Instead of eggs.
They sort of blew my mind. If you crossed a chewy cookie with shortbread, this is what you would get.
Yum. Hope you love them, and my new home!
CONDENSED MILK CHOCOLATE CHIP COOKIES
Adapted from Nestle.
180g unsalted butter, softened (2/3 cup)
1/3 cup caster (superfine) sugar
1/2 cup sweetened condensed milk
1 1/2 cups self raising flour
1 1/2 cups chocolate chips
Preheat the oven to 180 C (350 F) and line a few trays with baking paper.
Using an electric mixer, beat the butter and sugar until light and fluffy. Beat in the condensed milk until well incorporated.
Add flour and salt, and mix on a low speed until combined. Stir in the chocolate chips.
Roll tablespoons of the dough into balls, place on the lined trays and flatten with your hand.
Bake for 10 – 15 minutes, until golden. Makes 48 cookies.