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Daily Archives: September 17, 2013

Decadent Brownies

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This recipe was given to me by a young friend. It’s absolutely decadent!

It’s a little like the Roman banquet concept: a live bird baked within a bird within a bird – with the mythical chirruping bird flying free at the end!

Or the contemporary and rather prosaic analogy would be the turducken

The recipe

Use your favourite chocolate brownie recipe and chocolate chip cookie recipe and buy a packet of Oreo cookies.

Preheat oven to 180 degrees C.

Make your favourite brownie mixture and cookie mixture.

Line a large baking tin with baking paper and pour brownie mixture into the tin.

Place the tin with the brownie mixture into the oven. Cook for about 10 – 15 minutes.

Wrap the Oreo cookies in the chocolate chip cookie dough (make sure that none of Oreo cookies are showing).

Take the brownie mixture out of the oven (should still be runny) and place the cookie dough containing the Oreos into the brownie mixture. Make sure the cookies aren’t touching each other.

Place mixture back into the oven for a further 15 minutes (keep an eye on it as cooking time differs depending on oven power).

Decadent brownies photo

Test by inserting a skewer into the brownie mixture to see whether mixture is ready (it doesn’t matter if it’s a bit gooey as it continues to cook a little when out of the oven and it’s better to be a bit underdone than overcooked and dry). Remove from oven when you are happy with the set.

Cut into chunks when cool!

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Caramel Oat Cookies With Peanut Butter

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This recipe was recommended by a young friend from the blog Bakeaholic Mama. Here is the link:

http://www.bakeaholicmama.com/2013/05/brown-butter-oatmeal-cookies-filled.html

If you like really sweet cookies this recipe is for you. The salty peanut butter taste can be a bit disconcerting – but you could use less or leave it out I guess!

Ingredients

1/2 cup  butter

1/2 cup sugar

1/2 cup dark brown sugar

1 large egg

1 tsp vanilla extract

1 1/4 cup plain flour

3/4 cups rolled oats

1/2 tsp baking powder

6 jersey caramels

6 tsp peanut butter

Method

Preheat oven to 170 degrees C.

Melt butter on medium/low heat in a saucepan until it turns a nut brown colour – be careful not to burn. Remove from heat.

Mix sugars, egg and vanilla in a food processor.

Add browned butter and process again.

 Add oats, flour and baking powder and pulse briefly.

When the dough has come together, refrigerate for 20 minutes until dough is firm enough to form into balls.

Remove from refrigerator and roll into 12 equal sized balls. Place balls on a baking sheet lined with baking paper, leaving about 5 cms between balls.

Push half a caramel into the centre of each cookie dough ball. Put half a teaspoon of peanut butter on the top of each caramel. Form the cookie dough roughly around the caramel/peanut butter.

Bake for 10-12 minutes or until the cookies are brown and cooked through.

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