Chunky White Chocolate Coconut cookies

I know chunky white chocolate cookies is a bit of a mouthful, but hey! It is what it is. If you love white chocolate and coconut and you’re not in the mood for a macaroon this is the recipe for you. These cookies are chunky, soft and chewy! There’s also a creaminess to them. YUM! I’m not a huge fan of coconut but I really did enjoy these cookies.

chunky white chocolate cookies

I whipped up these cookies for my relatives, who happen to the obsessed with coconut and white chocolate. I thought about making coconut macaroons, but I despise having an odd number of left over egg yolks! I can use up egg whites with no issues [See my post on How to make the the perfect meringue here]. But, I have such a hard time using up egg yolks! [Please let me know int he comments how you use up your left over yolks!]

Coconut cookie white chocolate

These cookies came out a treat, they were soft and chewy with chunks of white chocolate goodness.I used a 5-inch cookie scoop to portion them and I rolled them in coconut for a bonus coconut hit.

I also used coconut extract for another boost of coconut. Coconut extract may be be hard to find, but you can totally skip this step if you don’t’ have it. But you can usually find it in woolies in the baking aisle.

chewy white choc coconut cookies

 

This recipe was so easy and quick to make. I hope you whip these up the next time you have a white chocolate coconut craving!

This recipe was adapted from the Milk bar life book (You can read my review on the milk bar book here).

 

White Chocolate Coconut cookies
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White Chocolate Coconut cookies
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Ingredients
Coating
Servings:
Instructions
  1. Pre- heat the oven to 190 degrees. Line your baking sheet with parchment paper. Combine Flour, oats, salt, baking soda in a bowl and set aside
  2. Cream together butter and sugar until pale and it's nearly white in colour. Add in eggs and coconut extract and beat until light and fluffy.
  3. Use a wooden spoon to mix in the rest of the dry ingredients until just combined. Add coconut and white chocolate and combine.
  4. Using a ice cream scoop, scoop them out into balls. Roll them into the desiccated coconut and icing sugar mixture before baking.
  5. Bake for 10-12 minutes. Or until they are golden brown. Let cool on a wire rack.
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Mini Banana Bread Recipe

Store bought banana bread is not as healthy as you may think, but when it’s homemade you can make minor adjustments so its *almost* healthy. Making your own is banana bread is easier to make than you think.  Finally the best thing about making your own banana bread is that you can make it just how you like it.  I love walnuts on my banana bread as you can see by the picture below!  Have I convinced you yet? Crack out your mixing bowl and make these today!

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I’m always coming up with ‘grab and go’ breakfast ideas. I live in a pretty busy household and we never have enough time for breakfast.

In my household, breakfast is always  a grab and go meal. If it’s not portable, it’s not going to get eaten. Breakfast needs to be quick, easy and I try to sneak in as many nutrients as possible. So instead of making a big banana bread loaf, I decided to make 6 mini loaves.

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Not all recipes are made equal, but if you have a go to recipe you can make it healthier by tweaking the recipe a little.  Here are my top tips to make healthier banana bread-

1. Use less sugar 

Use ripe bananas give more depth of flavour and sweetness to your banana bread. By using ripe bananas you can reduce the amount of sugar you use.

Choose a recipe that doesn’t use white sugar OR substitute half the white sugar for brown sugar. Most of the sweetness in banana bread comes from the bananas. Plus brown sugar gives your banana bread a richer flavour.

2. Change up the flours 

I like to substitute a ratio of plain flour for oat flour. You can also substitute half of the white flour  for whole wheat flour. Personally, I find that oat flour is easier to work with than whole wheat flour. Oat flour boosts the fiber content in your banana bread. You can make your own oat flour by blending rolled oats in food processor until its a fine texture. I always have a jar of it in my pantry.

One thing to note is that oat flour can dry out your recipe. When using oat flour you need to eye ball the batter, if your batter is looking a bit dry add a dash of oil. Your batter should look a little glossy and have the consistency of clag glue [delicious!].

3. Added Extras

Banana bread is a pretty forgiving recipe and it’s great to experiment with recipes without disastrous consequences. I like to add handful of oats, walnuts for crunch, cranberries for extra sweetness and pepitas for added nutrients.

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I also made my banana bread mini sized for maximized adorableness and portability. This recipe makes 6 mini loaves. [Two mysteriously disappeared before I took the photos].

I hope this was helpful!

Mini Banana Bread
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Breakfast on the go? Try these almost healthy mini banana bread loaves!
Servings
6 mini loaves
Servings
6 mini loaves
Mini Banana Bread
Print Recipe
Breakfast on the go? Try these almost healthy mini banana bread loaves!
Servings
6 mini loaves
Servings
6 mini loaves
Ingredients
Servings: mini loaves
Instructions
  1. Preheat oven 150 degrees Celsius. Grease the loaf tins
  2. Sift together plain flour, baking powder, bicarb soda and set aside
  3. Combine oil and oat flour and set aside
  4. Mash bananas until they become gluey. Add oil mixture. Mix until well combined. Add eggs mix until well combined and then add all the sugar
  5. Fold in one third of the flour mixture. Add the rest of the flour mixture and along with the nuts, oats, cranberries and pepitas. [ Keep aside
  6. Fill six mini load tins until they're about 3/4 full . I used an ice scoop to do this. Top the bread with crushed walnuts, oats and sprinkle with raw sugar.
  7. Bake for 25 minutes. Rotate trays half way during the cooking time. Banana bread is done when a skewer is inserted and it comes out clean. Cool on a wire rack.
Recipe Notes

The best flavour come from ripest banana, the blacker the better.

Because we're using oat flour, it will take alot of moisture out of the cake. You made need to add a dash of grapeseed oil if your mixture looks a bit dry.

If you want to bake one big loaf, bake at 170 degrees celsius for 45 minutes or until a skewer comes out clean.

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Individual Hello Kitty Cakes, an she bakes, anshebakes

Quick and Easy Hello Kitty Cakes

Whether you have some left over cake or have a failed cake situation on your hands this post is for you!

 

HK cakes_Social

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These Hello Kitty cakes were made with left over scraps from the Caramel Latte Cake (post to come). I used  brown butter cake scraps,  cookie frosting,  white chocolate ganache and a slash of coffee. It’s really just like a GIANT cake pop. I really like how this turned out, the ganache made the cake really rich and fudgey. SO YUM!

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I bought the mould from Ozsale. I’ve seen the sale pop up a few times on Ozsale. I bought the whole set of them the last time I saw them on sale because I found that this Hello Kitty mould in particular was pretty hard to find. So, I suggest snapping these up the next time you seen them.  They’re so much better than the cheap ebay silicone moulds.

These easy Hello Kitty Cakes are a quick way to use up left over cake and/or a sneaky way to fix a over cooked cake. [ Don’t lie… we’ve all been there]. I really hope you give this one a try.

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Here’s how I did it-

  • Melt  Chocolate, coat the mould in white chocolate. Let it set in the fridge until solid.
  • Combined the left over cake, frosting and ganache until desired texture is achieved. If you’re using cover cooked cake you might need to add a little extra liquid to get it to the right consistency.
  •  Fill the mould with cake mixture, Let it set in the fridge for 10 or so minutes.
  • Cover with white chocolate. Let it set in the fridge.

Enjoy!!

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How to make a malt cake, an she bakes, anshebakes

The Mighty Malteser Cake Recipe

My mantra for birthday cakes is fairly simple. Birthdays come around once a year AND you don’t have cake every day, so the best thing to do is to  go hard or go home!

I love baking especially when its for a good friend. It sounds really lame, but I like to incorporate a little love into what I bake. Inspiration comes easier when I know what people favourite sweets are. For this particulate occasions, I was given free-range to make anything. I  was stumped for inspiration, that was until I wandered into the confectionery aisle at woollies and found that Maltesers  on special that week! Boom! And that kids was how the Mighty Malteser cake was born.

Mighty Malteser Cake

So the layering begins…

Be warned. This cake is very delicious and very…very decadent. It will feed a 7-10 people. I think I was a little trigger happy with the Malteser and Marshmallow layers which made the cake a bit bulky. I will probably reduce these a bit for next time.

How to make a malteser cake

You can see all the glorious layers!

For this cake, I used the  Momofuku layer cake method, which requires you to freeze the cake to set the layers (the upside is that you can make the cake 1 week in advance). I highly recommend freezing the cake AT LEAST  24 hours before hand and it requires 3 hour to thaw before serving. If you don’t freeze the cake it will fall apart on when you slice through the delicious layers. Trust me, it’s happen to me.

Mighty Malteser Cake Recipe

At this stage I felt that it needed more Maltesers..

Recipe is adapted from the Momofuku Milk Cook book with a handful of Aussie substitutes. To make this cake you will also need a 6 inch cake ring and a sheet of acetate and also a 10 by 13 inch sheet pan.

Handy hint: This cake is solid. Make sure you warm the knife before cutting though this cake. (We learnt that the hard way didn’t we Kun?)

Mighty Malteser Cake

The Mighty Malteser Cake in all it’s glory

 

The Mighty Malteser Cake Recipe
Print Recipe
This is decadent chocolate malt cake perfect for any malteser lover. This recipe is adapted from the Momofuku Chocolate Malt Layer Cake.
Servings
8
Servings
8
The Mighty Malteser Cake Recipe
Print Recipe
This is decadent chocolate malt cake perfect for any malteser lover. This recipe is adapted from the Momofuku Chocolate Malt Layer Cake.
Servings
8
Servings
8
Ingredients
Chocolate Sheet Cake
Filling
Soak
Malt Fudge Sauce
Servings:
Instructions
Chocolate Sheet Cake
  1. Preheat oven 180 degrees. Oil and line your quarter sheet pan ( 10 x 13 inch sheet cake pan)
  2. Cream butter and sugar until white and creamy. Add eggs mix until incorporated.
  3. Carefully stream in buttermilk, oil, vanilla. Do this gradually and stop immediately if you see your mixture starting to separate. Once incorporated, mix on medium high until the mixture is white and fluffy. Add nutella and pulse to incorporate.
  4. Grab a wooden spoon or spatula and fold in dry ingredients. Fold until you just see the dry ingredients start to disappear. Do not over mix.
  5. Pour mixture into your baking pan. Smooth our mixture and gently tap pan against the counter to get rid of air bubbles. Bake for 30-35 minutes or until a skewer inserted into the cake comes out clean.
  6. Cool on a cooling rack or in the fridge/freezer. Make sure this cake is completely cool before you start assembling the cake (even better if it's frozen)
Filling
  1. Char Marshmallows by setting them on fire.. like a boss. They should be charred on top but still white on the bottom
Malt Fudge Sauce
  1. Combine chocolate, cocoa powder and salt in a medium bowl
  2. On high heat, heat glucose, sugar and cream in a saucepan until it boils. The second it comes to a boil, take off heat immediately and pour over chocolate
  3. Leave it to melt down the chocolate for 1 minute or so. and then start whipping the hell out of it. Whip until smooth, it'll take about 2-4 minutes.
Assembly
  1. Take out your chocolate cake and make 2 rounds from the cake. And stamp out two half rounds for the bottom layer. We will be using the other 'scrap' bits of the cake to 'fake' a bottom layer.
  2. Start with the bottom layer and smoosh until it becomes a even layer. Drench the top the malted milk soak, drizzle over malt choc sauce and sprinkle in half of the charred marshmallows and Maltesers. And top with another layer of chocolate sauce. Place next layer and repeat.
  3. Once you have finished with all the layers, Flood the top of the cake with the remaining fudge sauce. Finish the top with Maltesers.Freeze cake for at least 24 hours to set the layers. Defrost cake in the fridge 3 hours before serving .
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How to make the perfect Meringue

Recently, I’ve been posting fairly complex cake recipes, so this week I decided to get back to basics with a simple meringue recipe. Meringues aren’t difficult to make and  I’ve also included my top 5 tips on making a successful meringues.

How to make the perfect Meringue

This is my go to recipe when I have too many left over egg whites.I love this recipe because there is no recipe!  We’re going to use ratios instead- this way, we can use up all the left over egg whites.  No waste, No fuss and a delicious outcome for all!

Basic Meringue Recipe

Top Tips for Meringue success

1. Makes sure there is NO yolk in your egg whites. I mean it .. not even a drop or your egg whites or they won’t whip up. The best way to  avoid getting yolk in your egg white is to separate your eggs in another small bowl and then transferring them into your whisking bowl. Also separating you eggs while they are still cold helps because the yolks are more solid and a little easier to manage.

2. Use room temperature egg  whites. This is the key to your successful meringue. Let your egg whites sit on the counter for an hour or two, so that  they come to room temperature.

3. Make sure there is no grease on your bowl or beaters.  One tip is to rub down the bowl and kitchen beaters with a little bit of white vinegar and a kitchen towelette.

4. Pipe smaller sized meringues. I do this to reduce cooking time, the bigger they are, the longer they take to cook. In summary, Small sizes Reduced cooking time = accelerated eating time. Your choice. In addition, they are much cuter and make you feel like a giant when you eat them… OM Nom nom nom.

5. Use aged egg whites. Egg whites should last up to 4 days in the fridge. Keep mine in a clear plastic container and I use them on the 4th day.

Cute Meringue idea

Oh yes and about these the little cups. I bought them from Daiso. To be honest, I don’t know what actual purpose of the little cups are  but they were so cute and colourful, I couldn’t resist! (Something you don’t know about me- I’m a sucker for cute useless things! Squee! )

I’d like to know what you think what the purpose  of these cups are! Let your comments below 🙂

Daiso Cups for Meringue and col

Basic Meringue Recipe
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Crunchy on the outside and mallowy on the inside!
Basic Meringue Recipe
Print Recipe
Crunchy on the outside and mallowy on the inside!
Ingredients
Servings:
Instructions
  1. Make sure egg whites are room temperature. Make sure beaters are clean of any grease. Oil and line your baking sheet. Pre heat the oven at 110 degrees celsius.
  2. In the mixer, start whipping the egg whites on low, increasing the speed a little bit at a time until it reaches medium-high speed.Once the egg whites start to look frothy (like soapy bubbles). Add a pinch of salt.
  3. Once the egg whites are at soft peak stage (they resemble dishwasher liquid) Start adding your sugar a table spoon at a time. Once you've added all the sugar, let it mix until its thick and glossy.
  4. Place mixture in a piping bag (if you don't have a piping bag you can use a zip loc bag and snip off the corner ) Pipe meringue mixture into mini swirls add spinkles.
  5. Bake at 110 degrees for about 10 minutes to set the outside and then lower the temperature to 100 degrees and then bake for 30 minutes. You know that they are done when they come off clean off the baking sheet. Store in a air tight container. Eat and be happy.
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