Tag Archives: Biscuit

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies | Butter Baking

The first time I made these cookies was about two and half years ago, way back when, before I started this blog.

Oatmeal Raisin Cookies | Butter Baking

I baked often back then, mostly cookies, and was looking to try an oatmeal raisin version.

Oatmeal Raisin Cookies | Butter Baking

I’m not a fan of crunchy cookies, so I was on the hunt for a thick, chewy version, and I hit a hole in one when I found this recipe on Smitten Kitchen.

Oatmeal Raisin Cookies | Butter Baking

I honestly don’t know what took me so long to make them for the blog.

They had been on my blog to-bake list since it’s formation. I guess I have just been far to distracted with all things Nutella, an abundance of chocolate recipes and all the possible variations of pie.

Oatmeal Raisin Cookies | Butter Baking

These cookies are beautifully thick, chewy, buttery, full of flavour and packed with oatmeal and raisins.

Oatmeal Raisin Cookies | Butter Baking

And just as a side note: Do things with oatmeal in them count as breakfast?

I totally think they should. Breakfast ingredients = breakfast cookies in my book.

So happy breakfast!

Oatmeal Raisin Cookies | Butter Baking

OATMEAL RAISIN COOKIES
 
Ingredients
  • 110g unsalted butter, softened (1/2 cup)
  • ⅔ cup brown sugar, packed
  • 1 egg
  • ½ tsp vanilla extract
  • ¾ cup plain flour
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ - ½ tsp sea salt, to taste
  • 1½ cups rolled oats
  • ¾ cup sultanas/raisins
Method
  1. Line a couple of trays with baking paper.
  2. Using an electric mixer, beat the butter and brown sugar until combined.
  3. Add the egg and vanilla and beau until smooth.
  4. Turn the mixer onto a low speed, and add the flour, baking soda, cinnamon, salt and oats, just until incorporated.
  5. Stir in the sultanas.
  6. Use a small cookie scoop or tablespoon to scoop balls of dough on the prepared trays.
  7. Refrigerate the trays for 30 minutes, to ensure the cookies bake up thick.
  8. minutes into the chilling time, preheat the oven to 180 C (350 F).
  9. Bake the cookies for about 10 minutes, until the edges are golden and the centres still soft.
  10. Makes 18 small cookies.
  11. Happy baking!

Adapted from Smitten Kitchen.

Mocha Chocolate Chip Cookies

Mocha chocolate chip cookies | Butter Baking

It’s my two year blog anniversary today! Yay!

I can’t really believe it. So much has happened in the past year, in my private life, my personal life, and in my blog life. It’s crazy!

I didn’t even realise how much has actually changed until I started thinking about today’s little blog milestone and where I was at a year ago when I wrote this post celebrating Butter’s first birthday.

Mocha chocolate chip cookies | Butter Baking

Since writing that post, I went on a holiday to Europe, where I visited family and travelled with friends.

I came back home, finished my last semester of study and graduated from both for my public relations degree and my patisserie course. No more study for me. It makes me feel so old!

In the new year, I moved this blog over to self hosting, gave it a little facelift, and now I make a small income from doing what I love (let’s just say it’s so small that it doesn’t even begin to cover all the props I buy. Whoops!).

Mocha chocolate chip cookies | Butter Baking

Summer came and I filmed baking videos for you! There have been two so far. The quite frankly hilarious, spontaneous, first attempt and a much more organised, but still just as silly, second go. There will be more to come, even though I feel ridiculous filming them!

Summer went and I fell in love. Which has changed my life. I haven’t told you about this yet. It has been a few months now, and maybe one day I will sit down and tell you the proper story. But for now, let’s just say that it is amazing, he is wonderful, and I am so happy.

Then today, on my little blog’s second birthday, I started a new job at a favourite patisserie/cafe of mine. It feels somehow meaningful to be starting something so exciting on the anniversary of my decision to get serious about baking.

Mocha chocolate chip cookies | Butter Baking

So today, for my little blog’s second birthday, I made us some cookies.

If you’re a regular around these parts, you’ll be well aware that I love (LOVE!!!) cookies.

I’m pretty much obsessed, there’s about a million different cookie recipes on the blog, I could eat them all the time, for breakfast lunch and dinner… all that.

They are forever a favourite, and here they’ve been combined with two of my other faves – chocolate and coffee.

Mocha chocolate chip cookies | Butter Baking

These cookies are not just for me to celebrate with, but for me to thank you with. I could never have done any of this without you.

So! To all my readers, followers, email subscribers, occasional visitors, commenters, biggest fans (hello Julia!), and to those of you who have just stumbled on here today – thank you. Butter wouldn’t be nearly as much fun without you!

So please, have a cookie.

They’re thick. Sooo thick. They’re chewy. They’re chocolatey. Their coffee flavour is beautifully strong. They’re amazing. They are completely worth celebrating with. They’re for you. And they’re for me.

To another year of blogging!

Mocha chocolate chip cookies | Butter Baking

MOCHA CHOCOLATE CHIP COOKIES
 
Ingredients
  • 165g unsalted butter (3/4 cup), softened
  • ¾ cups brown sugar, packed
  • ¼ cup white sugar
  • 1 heaping tbsp coffee, finely ground
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup plain flour
  • 1 cup bread flour
  • 1 tsp baking soda
  • 1 tsp sea salt (to taste)
  • ¾ cup dark chocolate, finely chopped
Method
  1. Preheat the oven to 180 C (350 F) and line trays with baking paper.
  2. Using an electric mixer, beat the butter, both sugars and the coffee together until just light and fluffy.
  3. Add the egg and vanilla, and beat until well combined.
  4. Mix in both flours, baking soda and salt on a low speed until just incorporated.
  5. Add the chopped chocolate and mix until evenly dispersed.
  6. Scoop large, heaping tablespoons of dough onto the prepared trays.
  7. Bake for 10 - 12 minutes, until the edges are just golden. The centres may still look a little undercooked.
  8. Allow to cool slightly and enjoy! Makes 18 cookies.
  9. Happy baking!

Adapted from the gorgeous Table for Two.

Chocolate Peanut Butter Baked Cheesecake

Chocolate peanut butter cheesecake | Butter Baking

Alright.

So how do you deal with making big decisions?

Chocolate peanut butter cheesecake | Butter Baking

Do you take the plunge and just do the life-changing thing? Or do you shy away from things that put you out of your comfort zone?

Do you sit down and write a list of the pros and cons involved with your decision? Or do you just go with your gut?

Do you talk about your feelings and your options with loved ones? Or try not to allow other’s opinions to impact you?

Chocolate peanut butter cheesecake | Butter Baking

Most of the time, I am completely comfortable with making big decisions, in no time, by myself. When something feels right, and I want it, I take the plunge.

There are other times however, when I feel unsure and my gut feeling really has me questioning what I should do.

Chocolate peanut butter cheesecake | Butter Baking

So what happens when you think one thing, but your intuition is screaming another?

Well, in my case, this happens:

Chocolate peanut butter cheesecake | Butter Baking

I bury myself in baking. Ignore my impending decision. And make you something like this amazing peanut butter and chocolate cheesecake.

It has a crunchy chocolate base. A thick and creamy, baked, peanut butter filling. And a silky chocolate top.

And it makes the world a better place.

For all of five minutes.

Chocolate peanut butter cheesecake | Butter Baking

CHOCOLATE PEANUT BUTTER BAKED CHEESECAKE
Adapted from Nigella Lawson.

For the base
200g digestive biscuits or graham crackers (7 oz)
50g peanuts (2 oz)
100g dark chocolate chips (4 oz)
100g unsalted butter, softened (4 oz)
1/4 tsp salt

For the peanut butter filling
500g cream cheese (18 oz)
3 eggs
3 egg yolks
200g caster sugar (7 oz)
1/2 cup sour cream (125ml, 4.4 fl oz)
250g smooth peanut butter (9 oz)
1/2 tsp salt

For the chocolate topping
1/2 cup sour cream (125ml, 4.4 fl oz)
50g milk chocolate chips (2 oz)
1 tbsp brown sugar

Preheat the oven to 170 C (325 F) and grease a 23cm (9.5 inch) springform tin.

To make the base, process the biscuits, peanuts, chocolate chips, butter and salt together in a food processor until it resembles wet sand.

Tip out into the prepared tin and press into the base. Refrigerate.

To make the peanut butter filling, place the cream cheese, eggs, egg yolks, sugar, sour cream, peanut butter and salt in a stand mixer. Beat until combined and smooth.

Remove the base from the fridge and pour the peanut butter filling over the top.

Bake for 50 – 60 minutes, until only the top feels set and dry.

Take the cheesecake out of the oven while you make the chocolate topping.

Put the sour cream, chocolate and brown sugar in a small saucepan and warm over a low heat, whisking until melted and combined.

Pour the topping over the cheesecake. Return to the oven for 10 minutes.

Remove from the oven and allow the cheesecake to cool in its tin. Refrigerate overnight before cutting. Serves 10.

Happy baking!

Rolo Bars


Life is funny sometimes.


Like when you make an effort and spend time doing your hair in the morning and no one comments on  it.

But then you don’t wash it for a few days and twist it back haphazardly to hide that it’s dirty and everyone tells you it looks great.


Like when you really really like a boy but he doesn’t even realize that you exist.

But then a boy really really likes you and you’re totally not interested in him.


Like when everyday that you’re at work its warm and sunny outside and you know that summer is coming and you want to go and play in the sun but you’re stuck inside.

But then on the one day you have off it gets as cold as winter again and rains all day.


Like when you bake something new and complicated and time consuming just for fun and it turns out beautifully.

But then you try, really try, to make something you’ve made a hundred times before for someone for a special occasion and everything goes wrong.


Life is funny sometimes.

Like when I made these bars. I was making them for a friend. Which means I was trying. So I stuffed them up (of course!).

I forgot to set the oven timer for the chocolate cookie base. And I had no idea how long it had been baking for when the smell of chocolate wafting out of the kitchen reminded me that I had it in the oven. So it ended up over baked. And crumbly. Ugh.

Point of the story is that it’s totally not supposed to look like that. So don’t over bake your cookie base, okay? Good.


ROLO BARS
Adapted from Roxana’s Home Baking.

For the chocolate cookie base
170g unsalted butter (12 tbsp)
1/4 cup sugar
1 1/3 cup plain flour
1/2 cup cocoa powder

Preheat the oven to 180 C (350 F) and line an 8 x 8 pan with baking paper.

Put the butter, sugar, flour and cocoa in a food processor or stand mixer fitted with paddle attachment. Pulse or mix on a low speed until a soft ball of dough forms.

Press the dough evenly into the base of the prepared pan. Prick with a fork several times.

Bake for 20 minutes. Allow to cool completely.

For the caramel topping
110g salted butter (1/2 cup)
1 x 397g (14oz) cans condensed milk
1/4 cup sugar
30 – 40 Rolo chocolates, halved

In a medium saucepan, melt the butter over a low heat.

Add the sugar and the condensed milk.

Bring the mixture to a boil, stirring constantly so it does not catch and burn. This will take some time.

Once the mixture has come to the boil, cook for a further 5 – 7 minutes, stirring constantly, until the mixture thickens and changes colour slightly.

Pour half the caramel mixture over the cooled cookie base. Top with the chopped Rolos. Pour the remaining caramel over the top and smooth out the surface with a spatula.

Allow to cool completely.

For the chocolate topping
100g milk chocolate, chopped (4 oz)
2 tbsp Nutella
2 tbsp milk

Place the chocolate, Nutella and milk in a small saucepan over a low heat.

Stir until the chocolate is melted and the mixture is smooth and shiny.

Pour over the caramel layer and smooth over with a spatula.

Allow to set completely at room temperature before cutting. Makes 36 small squares.

Chocolate Caramel Cups


As some of you might know, before I started studying patisserie, I was doing an Arts degree.


I was supposed to finish it last year, but I had to defer one of my units for a semester to be able to study patisserie with less fuss and less paperwork.


At the time, it felt like the most brilliant idea, as it lightened my workload and gave me one less boring public relations subject to think about.

Now that I have picked up the unit again, and am studying it alongside my patisserie course, it is just plain frustrating.


Because I have to write an essay today. It’s not even an essay, really, just an analysis of a PR campaign. And I absolutely, totally, completely don’t want to do it and don’t even know where to start.


I mean, I haven’t written an essay in 10 months. The most writing I’ve done this year has been right here on the blog. I’m not even sure I remember how to reference. The idea of doing scholarly research is actually making me physically nauseous. I. Don’t. Want. To. Do. It. Can I please defer it again??


So instead of getting myself together and doing my assignment, I made you some chocolate caramel cups. And ate some, and took some photos, and edited them, and sat down with my laptop to write a post, and here we are now.

I’ll do some homework later, I swear. But I’d prefer to like, go for a run or something. Anything, really, to avoid doing this assignment.


CHOCOLATE CARAMEL CUPS
Adapted from Madison magazine.

For the base
250g graham cracker or digestive biscuit crumbs (9 oz)
90g dessicated coconut (3 oz)
30g brown sugar (1 oz)
1/2 cup plain flour (75g)
125g golden or maple syrup (4.5 oz)
125g unsalted butter, melted (4.5 oz)

For the filling
200g condensed milk (7 oz)
25g unsalted butter (1 oz)
20g golden or maple syrup (0.3 oz)

For the ganache
100g milk chocolate (3.5 oz)
150g Nutella (5.3 oz)

Preheat the oven to 170 C (325 F) and get out a 24 hole mini muffin tin.

To make the base, combine the biscuit crumbs, coconut, sugar and flour in a large bowl. Stir together the melted butter and golden syrup and mix it into the dry ingredients.

Press the base into the base and up the sides of the mini muffin holes, using about a tablespoon of mixture in each hole. Leave a small indent in the center of each one.

To make the filling, place the condensed milk, butter and golden syrup in a bowl. Heat it in the microwave, stirring every 30 seconds until the mixture begins to thicken. Allow it to cool slightly.

Pour a teaspoon or so of caramel into each base and bake for 15-20 minutes, until golden. Allow to cool.

To make the ganache, melt the chocolate in the microwave, stirring every 30 seconds until smooth. Stir in the Nutella.

Pour a tablespoon of ganache onto each caramel cup. Allow it to set. Makes 24.

Caramel Slice


Caramel slice is pretty much a staple in most Australian cafes.


It appears to be somewhat similar to millionaire’s shortbread. I have never made millionaire’s shortbread, but from the pictures I’ve seen on other blogs, it looks pretty similar.


Caramel slice (slice is the word Australians use for all types of bars) is delicious. It involves a biscuit base made from coconut, sugar, flour and melted butter. There’s a thick, gooey condensed milk caramel layer in the center. And then its topped with a thick layer of chocolate.


Typically, the chocolate layer is made from cheap dark chocolate and, like, shortening. Which is kind of gross.

When I was a kid and I used to go for lunch or coffee to cafes with my mum, she would always order caramel slice, it was her absolute favourite. The thick chocolate shortening layer, however, would be pulled off immediately and thrown to the side, while we enjoyed the thick, sticky caramel and the buttery, crumbly biscuit layers.


So I’ve made my own version of the chocolate topping here, combining milk chocolate and a little Nutella. It was totally delicious, and I’m happy to say no one threw the chocolate tops off these little bars.


CARAMEL SLICE

For the biscuit base
1/2 cup plain flour
1/2 cup self raising flour
1 cup brown sugar, packed
1 cup dessicated coconut
125g unsalted butter, melted (4.5 oz, 9 tbsp)
1/2 tsp salt

For the caramel filling
2 x 395g cans condensed milk (2 x 14 oz cans)
1/4 cup maple syrup
1 tbsp unsalted butter (14g)
1/2 tsp salt

For the chocolate topping
150g milk chocolate, chopped (3/4 cup)
50g Nutella (1/3 cup)

Preheat the oven to 180 C (350 F) and line a 9 x 13 inch pan with baking paper.

To make the biscuit base, mix both flours, the coconut, brown sugar, salt and melted butter together in a large bowl.

Press evenly into the lined tin. Bake for 10 minutes.

To make the caramel filling, combine the condensed milk, maple syrup and butter in a small saucepan.
Place over a medium heat and cooking, stirring continuously with a spatula, until it is boiling.
Reduce the heat to low and continue stirring until thick and golden, about 5 minutes. Stir in the salt.

Spread the caramel in an even layer over the biscuit base. Bake for a further 10 minutes.

Allow the slice to cool completely.

To make the chocolate topping, place the chocolate in a microwave safe bowl. Microwave in 30 second bursts, stirring between each burst, until chocolate is melted and smooth. Stir in the Nutella.

Spread the chocolate topping evenly over the slice. Refrigerate until the chocolate sets.

Cut the slice however you like, I cut mine into 2.5cm (1 inch) pieces. Makes 63 little caramel bars.

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