White Chocolate Chip Cookies

April 8, 2014 § Leave a comment

White chocolate chip cookies// addalittle

Since I got such a great response from my dark chocolate chip and hazelnut cookies, I decided to make more for y’all! So here I represent to you… white chocolate chip cookies!
I would definately recommend adding macadamia nuts if you have any, but I just didn’t have any on hand!

Also, real life update: how is this year going so quickly?! Its Easter already, and I’ve only got about a week left of days at school until I’m in sixth form. SAY WHAT?

But anyway, these cookies are delicious so try them out and let me know what you think!

White chocolate chip cookies// addalittle

White Chocolate Chip Cookies
Makes about 40-50 small cookies (however, I only made half the recipe)

120g butter, softened
70g brown sugar
1 egg
200g plain flour
1/2 tsp baking powder
35g white chocolate, chopped
optional: 35g macadamias

Mix the butter and sugar until creamed together.

Mix flour, baking powder and pinch of salt into another.

Add the egg into the wet ingredients and then add to the flour mixture.

Add the white chocolate chips and optional macadamias and wrap into parchment paper into a log shape and put in the freezer for atleast two hours.

After freezing time, preheat the oven to 180 degrees Celsius and take the cookie dough out.

Cut the cookie dough into equal slices and lay on parchment paper.

When the oven is preheated, bake for about 10 minutes or until they are lightly golden around the edges (as they will harden as they cool).

Let them cool and enjoy!

White chocolate chip cookies// addalittle

Aubergine and Chickpea Stew

April 1, 2014 § 2 Comments

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I’ve been quite obsessed with chickpeas recently. I mean, I have hummus everyday (#hummusandcarrots4lyf) but I’ve also loved eating chickpeas ‘in the raw’ (roasted chickpeas, yes please)!

It’s no secret I love chickpeas in stews, as they really pack a protein punch so keep you full, aaaand I am also obsessed (probably an understatement) with aubergines. So I thought, why not make an aubergine and chickpea stew?! It’s an amazing combination of silky, melt inthe mouth aubergines with chickpeas and tangy tomato. Foodgasm in the mouth.

Aubergine and Chickpea Stew// addalittle

Aubergine and Chickpeas Stew
Serves 4

2 white onions, diced
1 large aubergine, cut into roughly the same size
2 carrots, chopped into roughly the same size
1 tin of chopped tomatoes (I also added passata to give it a smooth taste)
1 tbsp oregano
1/2 tbsp of paprika
Salt and pepper, to taste
Extra virgin olive oil, to cook

Saute the onions until soft and add garlic and carrots. When it all becomes fragrant, se aside.

Cook the aubergine until soft in some olive oil in a pan.

Once the aubergines are soft,a dd to the onion, carrot, garlic mixture an sauté so all the flavours are bound together.

Add the tomato tin (and passata if necessary) and possibly some water, as the stew will reduce.

Add the chickpeas and leave to simmer for a while.

Serve with couscous or with bread.

note: I would recommend making this in the morning so the flavours will be able to mingle together and it will taste super good!

Aubergine and Chickpea stew// addalittle

 

 

Hazelnut and Dark Chocolate Cookies

March 25, 2014 § 3 Comments

Hazelnut and Dark Chocolate Cookies// addalittle

These have literally been called the best cookies I’ve ever made. Not even joking. For some reason I’ve been on a crazy baking tangent recently. Wierd. I’m normally more of a savory kinda gal but recently I’ve been loving bringing baked goods to my friends’ houses! (Side note: how much of a good friend am I? Right?!)

I basically made these because we were literally having an abundance of hazelnuts in the house. Quick back story: no one really voluntary eats hazelnuts round here, even though we always buy the massive pack of mixed roast nuts. Waitrose, why must you put so many hazelnuts in?!

Anyway, I just decided to make these and they turned out FAB!

Hazelnut and Dark Chocolate Cookies// addalittle

Hazelnut and Dark Chocolate Cookies
Adapted from this milk chocolate hazelnut cookie recipe

125g butter, softened
75g brown sugar
1 egg
200g plain flour
1/2 tsp baking powder
35g dark chocolate, chopped
45g roasted hazelnuts, chopped (but not too small)

Mix the butter and sugar until creamed together.

Mix flour, baking powder and pinch of salt into another.

Add the egg into the wet ingredients and then add to the flour mixture.

Add the chocolate chips and hazelnuts and wrap into parchment paper into a log shape and put in the freezer for an hour or two.

After an hour or so, preheat the oven to 180 degrees Celsius and take the cookie dough out.

Cut the cookie dough into equal slices and lay on parchment paper.

When the oven is preheated, bake for about 7 minutes or until they are lightly golden around the edges (as they will harden as they cool).

Let them cool and enjoy!

Note: they last in an airtight container for about a week.

Hazelnut and Dark Chocolate Cookies// addalittle

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