Super Quick and Easy Nutella Cookies

I am convinced that as soon as you say Nutella most kid’s eyes light up! After all who doesn’t like it? These fool-proof quick and easy Nutella Cookies are made within minutes. They will make for a wonderful treat at any time and I be sure in the knowledge that all kids will love them.

Super Quick and Easy Nutella CookiesIngredients:

  • 1 cup Nutella (messy but necessary)
  • 1 cup self-raising flour
  • 1 egg

This quantity of ingredients should make around 8 large cookies, so if you are in the mood for a lot of cookies or just have a large family and have to share them, then simply double the ingredients or even triple them.

As to measurements, I hardly ever use cups, but when it comes to foods with a texture like Nutella, it is much easier to measure it this way. Just remember to use a flexible silicone spatula to remove your nutty cream from the measuring cup so there is not a lot of waste.

Method:

Preheat your oven to 180C.

With baking paper line 1 large baking tray.

In a mixing bowl measure out the flour (and sift of course) – I’ve used just a normal white flour – Nutella and an egg.

Turn your mixer on and mix with a medium speed setting until all the ingredients are combined and look fluffy.

Once this is done, your “dough” will be very playful and easy to form; the Nutella will lose all its stickiness but it will be still very “fatty” and slippery, so be careful not to drop it 😉

Grab some dough, form it into a small ball and press down a little until you have a traditional cookie like shape. Place it on the baking tray and repeat until all the dough has gone.

We had quite a disagreement with Mark about it last night. His idea of “forming” the cookies was just to pinch some of the dough and drop it on the tray untouched… sounds easy, right? Well, this method is great if you are making the cookies for yourself… they taste wonderful but they just don’t look the part… we both agreed they reminded us of dog walks and poop… so if you want to have lovely, round and cookie like cookies, shape your dough just as per my instructions above.

Bake in the earlier preheated oven for 7-10 minutes. The time will depend upon how thick your cookies are. Watch them and you will notice your cookies cracking a little at the edges but still having a moist, slightly darker patch in the middle… they are done as soon as that patch has gone. This will not take more than a maximum of 10 minutes.

Super Quick & Easy Nutella CookiesIdeally you are aiming for crunchy outside and soft, gooey (but cooked!) middles.

Remove from the oven and allow them to cool on the tray for 5 minutes or so… they will be too soft and you would end up squeezing them if you were to remove them from the tray straight away. Once they have harden up a bit then move them onto a cooling rack and allow to cool completely.

And then… well is it only one thing left to do… devour!

…and enjoy!

Have you ever baked something like Nutella cookies before?

Yum

These fool-proof quick and easy Nutella Cookies are made within minutes. They will make for a wonderful treat at any time and I be sure in the knowledge that all kids will love them.

Super Quick and Easy Coconut Macaroons

Super quick and easy Coconut MacaroonsThere is a lot of different recipes floating around on the net for coconut macaroons. Some use flour, some use butter, others call for condensed milk… some even ask for chilling time… well my one has only three ingredients; it is quick and easy and you can have freshly baked macaroons within 20-25minutes depending on how fast your mixer can beat the whites and your oven can heat up. To make things even better the recipe is gluten and fat free… but it does have sugar so not so good for people on the diet 😉

Ingredients:

  • 2 large eggs
  • 140g caster sugar
  • 220g decanted coconut

Method:

Preheat your oven to 180C (160C if fan assisted).

Prepare a large baking tray and line it with baking or parchment paper.

Separate the eggs and pop whites into a mixer.

Mix them until stiff, then slowly add sugar, spoon after spoon… you need to have really thick egg whites in order for your macaroons to keep their shape.

Once all the sugar is incorporated, add yolks (one by one) and stop the mixer.

Fold your coconut and try not to “play” with your mixture for too long.

Use a spoon or an ice cream scoop to shape your macaroons and place them on earlier prepared baking tray. If your mixture is as thick as it should be they shouldn’t spread too much so there isn’t a need for a lot of spacing.

Bake in earlier preheated oven for around 15 minutes or until just golden brown.

Remove from the oven and allow to cool a little before moving them onto a cooling rack.

My Super Quick and Easy Coconut MacaroonsThe macaroons are lovely and crisp on the outside and soft and chewy inside; just as they should be.

Top tip: take your time when beating the whites; they need to be firm but be careful not to over-beat them. Add sugar slowly spoon by spoon… do not rush it. You are aiming for super glossy totally white whites, just like you would make for a meringue mixture.

My Super Quick & Easy Coconut MacaroonsDo you like coconut macaroons?

Yum

super-quick-and-easy-coconut-macaroons

Do Love Hearts get a bus pass this year?

Share the love with Love Hearts!
Share the love with Love Hearts!

We all know Love Hearts – small, colourful, playful, tasty sweets made by Swizzels Matlow.

Every time I open a pack, I look with anticipation for the message I get… will it be for me or something I can share. Normally I do not like to share my sweeties (as you all know by now I have a bit of a sweet tooth) but Love Hearts are the exception. They encourage you to share the love with people around you.

This year Swizzels Matlow are celebrating 60 years of love – well done and big congratulations – and to celebrate they have a truly fantastic competition for all of us to get involved in.

Love Hearts

We can design our own Love Hearts!

10 winning slogans will have a chance to have their Love Hearts message made into their very own real Love Hearts… but that is not all… they will also get a chance to visit the actual factory they are made in.

How cool would that be?

All we have to do to have a chance of winning is to visit their website or Facebook page and submit our message of choice. You will get 8 characters for the first line and 6 characters for the second line plus you will need to make a short explanation as to why you decided to choose that message over anything else.

I love the idea of this competition and I would love to see my Love Heart being made, so I am taking part, will you?

I was thinking for a few days about my message and I have finally made me choice – it will be a simple Thank You. Simple yet so many people forget to show appreciation to others on a regular basis. Life goes on and so many of us are losing track of what really matters in life, the simple pleasures – the company of your loved ones, a home cooked meal, coffee in bed, a single flower picked from the field as a token of love… we live, we hurry and we forget… I would really love a bunch of “Thank You” Love Hearts to share with the people around me…

Share it with your partner just because they are there for you.

Share it with your kids because they just picked up that odd sock that’s been lying around for days.

Share it with your friends because you care and are grateful for them.

Share it with a stranger who just so happens to open a door for you.

Share it with everyone you are thankful for to remind them that you are actually thankful; thank them for their love, for their friendship, for their presence in time of joy or sorrow or just simply because you can.

Love Hearts Squashies
Love Hearts Squashies

By the way did you know that they are Love Hearts Squashies out there? These jelly like flat disks have a message too!

Anyhow, if I could, I would send all of you Love Hearts with a Thank You message but this wouldn’t be very practical, so just a written Thank you must do. Thank You for being, for reading and for supporting me!

Do you have a message you would love to share with others via Love Hearts?

Love Hearts

* I received a small selection of sweets as a Thank You for sharing this competition with you. All opinions about the products are honest and my own.

What’s Cooking – Homemade Chocolate Honeycomb #ComvitaRecipeComp

Our Homemade Chocolate Honeycomb
Our Homemade Chocolate Honeycomb

We have all had moments when all that we want, is something sweet and tasty… and all too often when that moment comes sods law there is nothing in the kitchen except for empty cupboards, or worse biscuit tins full off empty chocolate wrappers… Lately Mark has developed a taste for home made sweets. He is perfecting homemade chocolates, truffles, toffee, marshmallows and his latest “invention” chocolate covered honeycomb 🙂

We all know that sweets in quantity are not good for you, but… if they are homemade we can at least make them taste so good that you can forget about the inches pilling on, at least till you have finished the batch. Using quality ingredients is the key for how to recreate that old fashioned taste of sweets we all remember. Honeycomb is easy to make and if made right really taste like a small pieces of heaven, with a sharp crack as you bite into it followed by the crumble in your mouth as you chew your whole mouth will fill with the taste of fresh cooked honeycomb. Commercial sweets tend to be made from processed ingredients, purified to the point of having no deviation in taste, ever. Add to that that they were made probably weeks ago and shipped all over the world, and you cannot help that your end product has a different taste. Fresh cooked, just like bread, is when honeycomb is at its absolute more-ish peak.

All you need are a few ingredients and about 40 minutes of free time… oh and an absolute must – A sugar thermometer, as without it the chances of success are remote unless you have years of experience.

So, this is list of ingredients needed:Comvita Honey

  • 375g caster sugar
  • 125g good quality honey, we used Comvita Wildlands Honey, which contains 25% Comvita Manuka Honey 🙂
  • 100g golden syrup
  • 125ml water
  • 15g of bicarbonate of soda
  • 200g melted chocolate, we used a milk one

You will also need:

  • Medium size saucepan, ideally with heavy bottom for heat distribution
  • Greased with butter and lined tray, a silicone one is ideal about 9” x 9” X 2”
  • A 2nd tray for cooling and Icing sugar for dusting
  • Sugar thermometer
  • A sauce whisk, or any small whisk

And now the cooking instructions, which are really quite straightforward:

Place your 2nd cooling tray in the freezer to chill.

Combine sugar, honey, golden syrup and water in your saucepan. Place over low heat and cook gently, stirring continuously. Occasionally brush down the side of the pan and your spoon with a pastry brush dipped in boiling water to remove any sugar crystals. After around 5-7 minutes the sugars should have dissolved, stop stirring. Increase the heat to high and bring to the boil. Cook, without stirring until the syrup reaches 145°C on a sugar thermometer. Remove from heat and immediately add the bi-carbonate of soda and whisk like made for 10 seconds to incorporate it. Your mixture will bubble and foam violently, don’t worry this is good, now quickly pour the mixture into the tray and set aside to cool completely. Ideally somewhere high up, out of sight and reach.

When cool turn the honeycomb out onto a clean surface. Break into desired pieces.

Retrieve your 2nd cooling tray from the freezer.

In a double boiler melt your chocolate till it is smooth and glossy. Line a tray with a good dusting of icing sugar. Drop the honey comb into the chocolate and with a fork turn the pieces till they are fully coated. Fish out the pieces one at a time with a fork to allow excess chocolate to drain away and drop onto the ice cold cooling tray. Again set aside to cool for an hour at room temperature.

If you want to be super posh you can now melt some white chocolate and drizzle it over the covered honeycomb pieces to get the “posh choc look” and put aside to finally set. Store in an airtight container, do not refrigerate as honeycomb really hates the cold and will go soft very quickly.

Enjoy!

This recipe is my entry into Comvita bloggers’ recipe competition.