Orange Chocolate Chip Cookies

Orange Choc Chip Cookies 4

I love the combination of orange and chocolate – it just works so well. These cookies are the perfect combination, lots of chocolate chips, a soft and crunchy cookie with a hint of orangey goodness.

This recipe is really easy to make using the basics from the pantry and one orange – cannot get much easier than that!

Orange choc chip cookies 3

This recipe makes approx. 30 cookies.

Ingredients

170g butter softened
90g soft brown sugar
90g castor sugar
2 medium eggs
320g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt
200g Chocolate Chips
Zest of 1 Orange (finely grated)

Orange Choc Chip Cookies

Method

Preheat oven to 180C

Combine the flour, baking powder, baking soda and salt together and set aside.

Cream the butter, brown sugar and castor sugar in a food mixer until pale and creamy.

Add the eggs one at a time on high until well combined.

On a low speed or with a wooden spoon fold the flour into the creamed mixtre. Mix in the chocolate chips and orange zest and gently combine.

Roll tablespoon sized pieces of dough into balls and pop onto greased or lined baking trays leaving an inch or so between to allow to spread.

Using your hand or a fork gently pat the balls flat. Baking for 13-15 minutes until lightly golden.

Remove from the oven and cool for a few minutes before transferring to a wire rack, store in an airtight container.

Orange Choc Chip Cookies 2

These are sooooooo good, of the first batch only about 10 made it to the cookie jar – the smell and taste ensured the visitors ate them warm straight from the oven!

Orange Choc Chip Cookies 4

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‘Frozen’ Snowflake Cookie Recipe – Yum!

Frozen Snowflake Cookies 2

For our recent Frozen Birthday Party I wanted cookies to fit the theme so snowflakes were perfect! A cutter from our local kitchen store was $4.99 and will be well used at Christmas each year also.

It is not easy finding a great cookie recipe to use shape cutters with, some are too crumbly, dry, and a pain to work with but this one works really well, it is a really tasty biscuit on its own at any thickness so could be used as a basic cookie or rolled out and used with any shape cookie cutter, it is lovely and buttery and crisp – like a nice shortbread.

You can have the cookie on its own, or with sugar sprinkled on top, with pretty icing, dipped in chocolate or sandwiched with jam or icing! 😀

The recipe is simple but you will need to make it in advance as it needs to be refrigerated for a few hours before it is hard enough to work with. Do not be alarmed when its first made as it is super soft and hard to imagine it will come together to use with a cookie cutter or hold its shape!

Frozen Snowflake Cookies 1

Ingredients

225g Unsalted Butter (I used normal and it was fine)
3/4 Cup White Sugar
1/4 tsp salt
1 1/2 tsp Vanilla
1 Egg
2 Cups Flour

Method

Combine the butter and sugar together in food mixer until it is pale and creamy, scraping down the sides of the bowl occasionally and then mix the salt and vanilla well into this mixture.

Add the egg and beat well.

Slowly add the flour and mix until only just combined.

Place some plastic wrap or gladwrap on the bench and tip the mixture into this. You can either gently mould it into a flat ball shape if you wish to roll it out later for cookie cutters, or you can manipulate it into a roll in the wrap to later cut into 1 cm slices.

Cover and refrigerate for at least two hours to several hours if you wish to cut slices off it.

Once out of the fridge gently knead the dough and on a well floured surface roll out the dough to the desired thickness, we went quite thin but could also be thicker and just cooked longer. You may need to flour the rolling pin too to ensure nothing sticks.

Use the cookie cutter to cut the shape and gently transfer to a baking tray lined with baking paper. Cook at 160C for 13-15 minutes. Keep an eye on them from about 12 minutes on to ensure that they do not begin to brown at the edges, they should be pale golden underneath when done.

Cool on the tray for 3 minutes then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.

For the Frozen Party Snowflake I added blue sugar crystals to the top for the icy effect before I baked them, you could add red or green for Christmas, or even add some food colouring to the recipe to make cookie shapes for whatever theme you need.

These were very popular at the party with kids and adults alike.

Frozen Snowflake Cookies 3

Thanks for stopping by – I will be uploading more Frozen Themed Party Recipes and Ideas over the coming weeks so search above left for FROZEN.

frozen party 1

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Double Chocolate Chip Cookies

Double Chocolate Chip Cookies 5

The cupboards are bare so thought I would track down a new cookie recipe for the kids lunch boxes tomorrow and came across this one in the old recipe books so gave it a whirl and they are seriously yum! The house smells of scrummy chocolately chocolateness and there possibly isn’t anything better than that! My son gives them a 10/10 and my husband said he could not possibly critique until he had eaten a few more…….so I take that as a good sign! 😉

The recipe is a simple one, I doubled it so the cookie jar will remain full for more than one day and I am really pleased with the result

Double Chocolate Chip Cookies 3

Ingredients

125g Butter, softened
1/3 Cup Caster Sugar
1/2 Cup Brown Sugar
1 Egg
1 teaspoon Vanilla
1 1/2 cups self raising flour
1/2 Cup Cocoa
3/4 Cup Chocolate Chips or Drops
Method

Preheat Oven to 160C

Cream the butter, brown sugar and caster sugar until creamy and smooth, it is easier to use a food mixer for this.

Add the egg and vanilla and mix well.

Combine the self raising flour and cocoa and add to the mixture and blend well, fold in chocolate chips to finish.
Double Chocolate Chip Cookies 1

Grease a baking tray – or I lightly spray it and cover with baking paper – and roll tablespoon sized balls of mixture and add to tray – leaving an inch either side of dough. Gently press the ball with a damp hand – you can add chocolate drops to the top for added fanciness if you desire!

Bake for 13 minutes, the cookies will appear soft when you take them from the oven but they will firm up on standing.

Double Chocolate Chip Cookies 4

Cool slightly on tray then transfer to a wire rack to completely cool.

Store in an airtight container for up to 5 days.

Double Chocolate Chip Cookies 3

Thanks for stopping by, your likes and comments are always welcome. You can follow my blog either by email above, or Facebook and Twitter also, and check out the Sweet Treat tabs above for lots more cookie recipes and other tasty treats. 🙂

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Happy Baking 🙂

 

My Mum’s Vanilla Biscuits

Vanilla Biscuits 2

Today I would like to share with you a recipe from my Mum – I am quite sure she did not invent the recipe but in my mind it may as well be hers! These cookies were a constant when I was growing up – the go to cookie recipe for any occasion and they are so so tasty. They are crispy, buttery, sugary and great with either sultanas or chocolate chips. A really basic recipe that takes no time to whip up.

Ingredients

125g Butter
250g Sugar
1/2 tsp vanilla
1 Egg
250g Flour
1 tsp Baking Powder
1/2 cup of Sultanas or Chocolate Chips

Method

Preheat Oven to 175C.

Cream butter, sugar and vanilla essence together until smooth and creamy. Add egg and mix well. Combine dry ingredients including sultanas or chocolate chips and blend until all mixed through.

Roll a tablespoon sized amount of mixture together in damp hands and pop on a cold greased or lined tray. Press slightly with a damp fork.

Bake for approx. 13 – 16 minutes until slightly golden in colour.

Remove from the oven and after a few minutes remove onto a wire rack or newspaper to cool completely. They will be soft when removed from oven but will crisp up on standing.

Vanilla Biscuits 1

Easy as that! Store in an airtight container and they last well – if you don’t eat them all that is!

I hope you enjoy this quick tasty biscuit recipe from my family to yours.

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vanilla biscuits 3

Anzac Biscuits

Anzac Biscuits - New Zealand

The ANZAC Biscuit is a very popular biscuit in New Zealand and Australia to commemorate the ANZAC’s  – the Australian New Zealand Army Corps and their service in World War 1.

There is some dispute as to their origins, many claiming that this biscuit was sent over to our soldiers in World War 1 as they kept well on the long trip, however this has been investigated by the New Zealand Army Museum at Waiouru and found to be a recipe more likely made at home by the women here to fundraise for war efforts – here is the link http://www.armymuseum.co.nz/kiwis-at-war/did-you-know/the-anzac-biscuit/

Anzac Day - Lest We Forget Poppies

We remember our soldiers who served on April 25th with a public holiday and commemorative services held across both countries with the red poppy being the symbol of this day of remembrance.

Interestingly the term ANZAC is protected under Australian Law and cannot be used without permission – the Anzac Biscuit is generally exempt from this however you cannot refer to them as a Cookie and you have to generally stick to the general recipe! Who knew? I am not sure if this same Law applies in New Zealand.

Anzac Day - Anzac Biscuits

With that in mind – here is the recipe I use for Anzac Biscuits, a crunchy on the outside, chewy on the inside treat.

Recipe Makes 36 Biscuits (You can easily halve this recipe if you need to)

Ingredients

2 cups flour
2 cups packed brown sugar
2 cups rolled oats
1 Cup desiccated coconut
250g Butter
4 TBSP Golden Syrup
2 TBSP Water
1 tsp baking soda

Method

Set oven to 170C

Sift Flour (oops I never do!) into a large mixing bowl and add brown sugar, rolled oats and coconut and mix well – I find if I use a whisk the lumps of unmixed brown sugar rise to the top so I can use my fingers to break this up.

In a small saucepan heat the butter slowly until completely melted then and add the Golden Syrup and water. Once combined remove from the heat and add the baking soda – whisk together until completely combined.

Make a well in the dry ingredients and pour in the butter mixture and combine the ingredients well. It may seem a little dry and crumbly but it will come together when you form the balls of mixture.

Spray an oven tray with oil and greaseproof paper and roll tablespoons of the mixture well in your hands to form a ball – repeat with remaining mixture, set approx. 1.5 inches apart to allow for mixture to spread, there is no need to press down with a fork.

Anzac Biscuits - Method for Baking

If baking with two trays set your oven to multi-bake and you can bake all of them a the same time!

Bake biscuits for approximately 10-12 minutes – until they just begin to turn golden brown then remove from oven – they will firm up on standing. Mine were left a minute or two too long today! Allow to cool for 5 minutes on the tray then remove to a wire rack until completely cool.

Store in an airtight container for up to a week.

Anzac Biscuits - Recipe

Thanks for stopping by today to check out this Anzac Biscuit Recipe – I will leave you with the very special poem Flanders Fields by John McCrae

 

Flanders Fields - Anzac Day

Delicious Oatmeal Cookie Recipe

Oatmeal Cookies 10

This is such a lovely recipe, I found it here years ago at Journey to Crunchville and wow – I went from someone who thought oatmeal cookies were a sort of punishment for people who really wanted Chocolate Chip to being a complete convert!

They are just so tasty and the secret is in pre-soaking the raisins in an egg & vanilla mixture for a few hours prior to baking – I mix up the egg & vanilla according to the recipe and then pop it in the fridge for a few hours. The house fills with the most wonderful fragrance when these cook and they are a big hit – even with those who normally do not like oatmeal cookies!

Ingredients

1 cup butter (225g), room temp
1 cup brown sugar
3/4 cup white sugar
2 eggs, well beaten
1 TBSP (yes tablespoon) vanilla
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
2 tsp cinammon
1/2 tsp ginger (optional, I don’t use this)
1/2 tsp nutmeg
3 cups oatmeal (quick cooking or old fashioned, not instant)
1 cup raisins
1/2 cup chocolate chips (optional)
1/2 cup chopped nuts (optional)

To prep: The key is to soak the raisins. This makes all the difference in the world. Beat eggs and vanilla together and then add the raisins, stir. Soak for an hour or two. I pop mine in the fridge – some leave it on the bench – just be mindful of the temperature of the room for safety on the egg yolk – stir from time to time.

Oatmeal Cookies 2

Directions:

Preheat to 350 F – 175 C

Cream butter and sugars in a food mixer.

Oatmeal Cookies 4

In a separate bowl combine flour, salt, baking soda, cinnamon, ginger & nutmeg. Stir the dry ingredients until well blended.

Oatmeal Cookies 3

Add dry ingredients to creamed mixture and mix well.

Now add in the egg & raisin mixture and gently combine

Oatmeal Cookies 5

Then add oatmeal (and chocolate chips/nuts if using) and combine gently until all mixed together.

Oatmeal Cookies 7

Form into balls on a baking tray prepared with baking paper or well greased, gently press dough down with damp fingers.

Oatmeal Cookie 8

 

Bake for 10 – 13 minutes. Let cool on tray for 2-5 minutes or until firm enough to transfer to wire rack.

Oatmeal Cookies 9

It will make approx. 30 large cookies or 3-4 dozen small ones.

Oatmeal Cookies 10

Store in an airtight container.

You can also easily freeze this batter – I usually make up double and freeze a large portion in an airtight container and thaw out when required.

Oatmeal Cookies 11

I hope you have enjoyed this lovely recipe, you can find many more great recipes here on my blog, so register your email address to get the new ones straight away or LIKE me on Facebook or Twitter to keep posted.

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Thanks for stopping by – have a lovely day 🙂

Valentines Sugar Cookies – Jelly Love

Jelly Sugar Cookies 10
We are feeling the love in the Just a Mum household this week. Valentines is one of my favourite times to do fun things with the kids – even though my son at 9 is perhaps thinking this year it is all a bit gross!! He still eats these cookies though! I found this recipe in Eat2Gather and modified it slightly to work with what I have on hand.

Jelly Sugar Cookies 13

The original recipe calls for 1/2 a cup of shortening – I do not have this so I replaced with 1/2 a cup of butter and my results were fine. There is a theory that you should add more butter as the fat content will not be as high and the biscuits will not hold their shape as well. I have never cooked with shortening so I cannot comment – however these biscuits were fine with a few modifications as per below.

Jelly Sugar Cookies 5

Ingredients

225g Butter, softened (alternatively 1/2 cup butter & 1/2 cup shortening)
1 pkt Jelly (85g or 3oz)
1 Cup Sugar
2 large eggs
1 tsp vanilla extract
2 1/2 Cups Flour
1 tsp baking powder
1 tsp salt
Sugar for coating

Method

Heat the oven to 175C (350F).

Jelly Sugar Cookies 2

Combine butter (or shortening & butter), jelly & sugar into the mixing bowl of a mixer. Blend for 4-5 minutes scraping down the sides from time to time.

Jelly Sugar Cookies 1

Add the eggs & vanilla and on a medium speed blend well for a further 2-3 minutes.

Jelly Sugar Cookies 3

Combine the flour, baking powder & salt and gradually add this to the mixture blending until just combined.

Jelly Sugar Cookies 4

Prepare sugar in a shallow dish or bowl to use for rolling the dough balls into.

Jelly Sugar Cookies 6

Take a tablespoon sized amount and gently roll into a ball and then roll in the sugar

Jelly Sugar Cookies 7

Place sugar coated balls onto a baking tray prepared with baking paper or cooking spray.

Jelly Sugar Cookies 9

Cook for no longer than 10 minutes – you do not want the dough to take on any colour  – leave them on the tray for 2 minutes then remove onto a cooling rack.

Jelly Sugar Cookies 14

And then as its valentines day we had some fun! I used half the mixture for normal cookies and used the remainder for LOVE.

Jelly Sugar Cookies 8

In the original recipe they were able to roll the dough out immediately and use cookie cutters to make heart shapes – my dough was way to soft for this so I cooled it in the fridge for 45 minutes. This could be because mine is all butter I do not know but cool your mixture until you can handle it & roll it easily.

Jelly Sugar cookies 11

On a well floured bench I gently kneaded the dough. Then using flour on top and bottom of the dough I gently rolled it out to about a 1/4 inch. For the first batch I did not add sugar to the top and the second batch I sprinkled sugar over the dough before I cut out the heart shapes. I then transferred the hearts gently to the prepared baking tray and cooked for approx. 8-9 minutes – they are thinner so I kept an eye on them to ensure that the bottom did not take on too much colour.

Jelly Sugar Cookies 12

They turned out really well! Kids loved them and they are quite tasty!

You can use any jelly flavour you like – these ones are super sweet! I can see that lime jelly would be nice but you will get cookies coloured whatever flavour you choose!

Jelly Sugar Cookies 10

I used a coloured flavoured PINK sugar as I was going for full on pink love but normal sugar is fine for dusting cookies.

I hope you enjoy making these cookies as much as I did – I had a wee helper who also liked getting into it! Hey – its only mess right!

Jelly Sugar Cookies 15

Thank you so much for taking the time to read my post and thanks also to Get2Gather for the recipe 🙂

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Lots of Valentines Love xox