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easy recipe

baked goods, My Recipes, other cool bloggers, recipes, RECIPES

You can never, ever have enough M&M’s, chocolate chips and peacan nuts in one cookie. The end.

June 14, 2012

Last night I tried out this M&M, chocolate chip, peacan nut cookie recipe. The cookies came out chewy, soft, chocolately and super delicious. I had to stop myself from eating a fourth one because I knew my body was about to go into sugar overload and bitch slap my insides.

These were easy to make and even easier to eat. Hope some of you try them out… Thanks Stephanie for the recipe and the good times I had by myself taste testing the bejeezers out of these.


  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoons baking soda
  • 170grams of salted butter, melted and cooled
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • Add 1/2 cup of M&Ms, 1/2 cup peacan nuts (chopped), 1/2 cup of chocolate chips



1. Preheat oven to 325 degrees F.

2. Melt and cool butter, then set aside (I melted the butter in the microwave and then stuck it in the fridge for about 15-20 minutes until it was cool).

3. In a bowl, mix the flour and baking soda together. In a separate bowl, combine the butter and sugars with a whisk. Then add the egg, egg yolk, vanilla and mix everything together.

4. Slowly add the flour and baking soda mixture to the bowl until a dough forms. (This is when I moved from using a whisk to a baking spatula).

5. Fold in the M&Ms/nuts and choc chips

6. Stick the dough in the fridge for about 10 minutes.

7. Take the dough out, then using a tablespoon, spoon out two tablespoons of dough and roll it into one ball. Take the ball and rip the dough in half. Place the ripped side down on the cookie sheet, and then take the second half and squish it (ripped side up) on the first half. Leave about 2 inches of space between each cookie.

8. Bake for 12-16 minutes or until edges are starting to get slightly brown.

baked goods, My Recipes, other cool bloggers, recipes, RECIPES

Lamingtons oh lamingtons, why must you undo my pilates?

September 21, 2011

Yesterday I baked lamingtons for the very first time ever. Do you all know about these little coconut covered sponge cakes of heaven? They are super old fashioned, but so good that you would probably, without even thinking twice, maliciously knock a small granny over that was leaning in for the last one. Lamingtons were invented in Brisbane around the early 1900s and I’m all for bringing them back. I found a very nice and easy recipe here and I took some pictures of the process, just for fun.

Now I have a mountain of them on my desk and only Este and I in my office, oh what to do? I know, we’ll eat them till the sugar makes us go blind.




Preheat the oven to 350F (180C).

1. Lightly butter an 8 inch square cake tin. Set aside.

2. In a large bowl, sift together the flour, baking powder and salt. Set aside.

3. In a separate bowl, use an electric beater to cream the butter and sugar mixture together until pale and fluffy.

4. Add the eggs one at a time to the butter/sugar mixture. Beat well after adding each egg.

5. Add the vanilla to the mixture and mix well to combine.

6. Next, use a spatula to alternately add the flour mixture and milk, in three additions, starting and finishing with the flour.

7. Spread the batter into the cake tin, making sure it’s evenly spread.

8. Bake in the oven for about 20-25 minutes. Test the center of the cake with a toothpick and make sure it comes out clean.

9. Cool the cake in the tin for about 5 minutes and then invert it onto a wire rack to cool.



10. Once the cake has cooled cut it into squares of a desired size and place them in an airtight container. Pop the container in the fridge for at least 2 hours or even overnight (I hated this part, 2 hours no man!)

11. Now for the icing. Place the icing sugar, cocoa powder, butter and milk in a heat proof bowl over a saucepan of simmering water.

12. Stir the mixture until it is smooth but still a bit thick. You don’t want the liquid to get too thin otherwise the sponge cake won’t absorb the coating.

13. Now it’s time to assemble the Lamingtons. Put out some foil under wire racks to catch any mess. Place the cake pieces on the racks and have your chocolate icing and desiccated coconut ready. Quickly coat the sponge cake on all sides in the icing mixture and then gently roll the cake in the coconut. Repeat the process.

These really turned out delicious. Happy baking everyone x