Chocolate Chip Muffins February 22, 2009

 

Ingredients :-

115g butter – softened

75g granulated sugar

30g brown sugar

2 eggs

175g plain flour

1 tsp baking powder

120ml milk

175g semisweet chocolate chips

 

Method :

1. Preheat the oven to 190 deg C. Grease ten muffins tins or use paper liners.
2. With an electric mixer, cream the butter until soft. Add both sugars and beat until light and fluffy. Beat in the eggs, one at a time, beating well after each addition.
3. Sift the flour and baking powder, twice. Fold into the butter mixture, alternating with the milk.
4. Divide half the mixture among the muffin tins. Sprinkle the chocolate chips on top, dividing them equally among the muffins, then cover with the remaining mixture.
5. Bake for about 25 mins, until lightly coloured. Leave to stand for 5 mins before transferring to a wire rack to cool.

 

I use mini cups and bake for 15 mins. 175g chocolate chips are too much for mini muffin cups.

Neiman Marcus Chocolate Cookies February 8, 2009

 

This recipe is taken from 500 Cookies by Philippa Vanstone. Quote from the book : “The rumour that gave this cookie its rise to fame tells of a customer who inadvertently paid US$250 for this cookie recipe, thinking she was being charged US$2.50.”

 

Ingredients :

115g unsalted butter

200g light brown sugar (I use 150g)

1 egg

2 tsp vanilla essence

200g plain flour

1/2 tsp bicarbonate of soda

1/2 tsp baking powder

1/4 tsp salt

1-1/2 tsp instant coffee powder (I use cocoa powder)

225g plain chocolate chips (I use 200g)

 

Method :

1. Preheat the oven to 190 deg C.  For my oven, I use 175 deg C.

2. Beat the butter and sugar together and add the egg and vanilla essence.

3. Sfit together the remaining dry ingredients, including the cocoa powder. Stir the dry ingredients into the butter mixture and mix in the chocolate chips.

4. Roll into balls. Use your fingers to flatten onto  non-stick baking sheets 5 cm apart. Bake for 8 to 10 mins. Cool for 5 mins. (My dough is too soft to roll into balls)

5. Store in an airtight container for 4 to 5 days.

 

Dark Chocolate Crunchies February 7, 2009

 

It looks similar to chocolate cornflake I did it but with some additional stuff. This recipe is taken from 500 Cookies by Phiplippa Vanstone (borrow from the library).

Ingredients :

200g dark chocolate

50g unsalted butter

5 tbsp golden syrup (I use 3 tbsp)

100g crisped rice cereal (I use the whole box at 130g)

 

Method :

1. Line two baking sheets with parchment.

2. Melt the chocolate & butter together in a heatproof bowl over a saucepan of simmering water or in the microwave.

3. Stir in the golden syrup and crisped rice cereal. Drop spoonfuls of the mixture onto the  baking sheets and refrigerate for about 45 mins until set.

4. Store in an airtight container in the fridge for 5 to7 days.