Tag Archives: biscuits

Tollhouse Cookies Recipe

Or just Chocolate Chip Cookies if you like!  I have been cooking these for years.  They were probably the first cookie recipe I tried and I have never needed to look elsewhere.  I’ve tweaked the recipe here and there and made several variations over the years but simple is best I think.  These are best enjoyed warm with a cold glass of milk.  They may be good on their own but just wait til you try them with milk!  They have the perfect texture somehow managing to be crunchy yet slightly chewy too and if you can restrain yourself they keep quite well too. 

Tollhouse Cookies

Makes 24

115g butter softened*
50g granulated sugar
75g dark brown sugar
1 egg
1/2 tsp vanilla essence
125g plain flour
1/2 tsp bicarbonate of soda
a pinch of salt
180g chocolate chips (or whatever weight your bag is. I used Cadburys Chunks which weigh 180g If using a small bag, say 100g, use 2 bags.)

– Heat the oven to gas mark 4 and grease 3 baking trays. 
– Cream together the butter and both sugars until it is light, fluffy and there are absolutely no lumps. 
– Beat together the egg and vanilla and then gradually add this to the butter and sugar mix, mixing thoroughly between additions.  If it curdles (goes a bit weird and lumpy looking) just add a tbsp of the flour and continue to mix. 
– Sift in the flour, bicarbonate of soda and salt and mix well.  It may look as if it will never cream together if you’re doing it by hand rather than in a mixer as I do but keep mixing and it will come together nicely. 
– Add the chocolate chips  and stir through until evenly distributed. 
– Place heaped teaspoonfuls of the mixture on the prepared trays leaving 2 inches between each mound.  These cookies will spread out so do leave the space. 
– Bake for 15 minutes until lightly browned. 
– Remove from the oven and leave on the tray for a minute before removing with a flat knife and transfering to a wire rack to cook to eating temperature. 

* When baking always use room temperature ingredients, if they’re coming from the fridge then take them out at least 30 minutes in advance.  If your butter still isn’t soft enough to cream I find that 10 seconds in the microwave does the trick but no longer!

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Filed under Cookies and Biscuits, Easy

Tiramisu Recipe

I actually only made two of these with leftovers from tomorrow’s dessert, which I will be posting tomorrow, so I’m making a rough guess at quantities for this.  I love Tiramisu, even though it took me a long time to come round to coffee as a flavour, now I’m a caffeine addict!  I do like to splash out on really good quality Amaretti, preferably from Italy, I think it makes a big difference. 

Tiramisu

Makes 6

250ml whipping cream
250g marscapone
1/2 tsp vanilla essence
3 tbsp icing sugar
2 tbsp Kahlua
Approximately 60 Amaretti biscuits
6 squares plain chocolate. 

For the syrup:
1 tbsp instant coffee
1 tbsp sugar
1/2 cup boiling water
1 tbsp Kahlua

– Whip the cream in a medium sized bowl. 
– In a small bowl combine all of the syrup ingredients and stir well until everything is dissolved. 
– In another bowl mix together the marscapone, vanilla, icing sugar, kahlua and 3 tbsp of the syrup. 
– Mix together the cream and marscapone mix a bit at a time until fully combined. 
– Dip each Amaretti in the syrup for a second and put in a layer at the bottom of your serving glass.  Pour 1 tsp of syrup over them. 
– Spoon the cream mixture on top and smooth down. 
– Grate the chocolate over the top of the cream. 
– Once again dip the biscuits and arrange on top of the cream then drizzle 1 tsp syrup on top.
– Cover with cream again and then grate chocolate over the top. 
– Chill for at least 3 hours. 
If you like serve with a strawberry half or a raspberry for a shot of colour. 

Tiramisu

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Chewy Chocolate Cookies Recipe

Well for my first post over here at WordPress it seems fitting to post what is probably the messiest recipe I routinely cook but ultimately one of the most rewarding.  Hopefully the comparison will carry through!  I’m still getting used to how things work over here and anyone who can see it at this stage can see that this page is still a work in progress.  The filling is here it’s just the decorations that are taking a little time!  I hope that you’ll bear with me while I get all moved in and sorted out but in the mean time here is my recipe for Chewy Chocolate Cookies:

Chewy Chocolate Cookies

Makes 18

4 egg whites
300g icing sugar
115g cocoa powder
2 tbsp plain flour
1 tsp instant coffee powder
1 tbsp water
100g chocolate chips (plain, milk, or white are all fine, I like to use a mix of plain and white)

– Heat the oven to Gas Mark 4 and line 3 baking sheets with baking paper and grease well. 
-Use and electric whisk to beat the egg whites in a large bowl until frothy. 
– Sift the icing sugar, cocoa powder, plain flower and coffee powder into the egg whites. 
– Add the water and gently mix together using a spoon until the powder is combined then use the electric beater to beat it until the mixture thickens.  (If you just go straight in there with the electric whisk the powdery ingredients fly up and cover everything in the kitchen.)
– One the mixture is a glossy dark chocolate colour add the chocolate chips and stir through the mixture. 
– Use spoons to place a generous spoonful of mixture onto the prepared trays leaving one inch between each mound. 
– Place in the oven and bake for 15 minutes until the top is set and cracked but the inside is soft.  If you don’t have an extra shelf just do two batches. 
-Leave the cookies on the tray for a minute or two then use a metal spatula or pastry scraper to remove them from the paper and place them on a rack to cool.

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Filed under Cookies and Biscuits, Moderately easy

Summer Fruit Cheesecake Pots Recipe

Makes 6 average or 4 well filled ramekins

250g tub marscapone
5 tbsp cream or creme fraiche
5 tbsp icing sugar
8 digestive biscuits, crushed
250g summer fruits (Take frozen summer fruits, sprinkle with sugar and leave for a few hours til defrosted)
Fresh fruit to garnish

– Mix together the marscapone, cream and icing sugar in a small bowl. 
– Put the crushed digestive biscuits in the bottom of the ramekin dishes.  
– Top the biscuit with a few spoons of fruit, including the juices, dividing it evenly between the bowls.  
– Spoon the marscapone mix on top of the fruit layer. 
– Smooth down and garnish with a few pieces of fresh fruit.  
– Chill for at least 30 minutes.  

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Baked Cheesecake Recipe

Serves 10

75g butter, melted
12 digestive biscuits
2 large eggs
400g soft cheese
1 small orange
1 unwaxed lemon
125g caster sugar
4tbsp creme fraiche

– Preheat the oven to Gas mark 4 and grease the inside of a 20cm loose bottomed or sprong cake tin. 
– Put the biscuits in a freezer bag and gently crush them with a rolling pin until they are crumbs. 
– Mix the biscuits with the melted butter and press evenly into the bottom of the tin to make a firm base. 
– Beat the eggs in a large bowl and add the soft cheese, beat thoroughly. 
– Grate the zest of the orange and the lemon into the mixture and add 3tbsp of the juice of each. 
– Add the sugar and the creme fraiche and beat thoroughly until smooth. 
– Spoon the mixture into the tin on top of the biscuit base. 
– Bake for 30-35 mins. 
– If possible turn off the heat and leave it in the oven until both are cool, preferably overnight.  If not simply remove from the oven and leave to cool, again preferably overnight.  The texture of the cake is much improved by letting it stand for this time.  The faster the cake cools the more likely it is to crack although sometimes no matter what you do it will crack anyway as you can see below. 
– Run a knife around the edge of the tin to loosen it and then remove from the tin and place on a plate. 

Variations
– Add 75g fresh blueberries to the mixture for blueberry cheesecake.
– Make with ginger biscuits and lime instead of the orange for ginger and lime cheesecake.
– Make with Oreos for both the base and stir through cushed Oreos for an Oreo cheesecake.  

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Filed under Cakes, Easy