I get excited when there’s a reason to bake, apart from just wanting to eat!
Last Sunday we were invited to Kiwi Wolf‘s hubby’s surprise birthday get together. Myhubby volunteered me to make the cupcakes – lucky for him I like making cupcakes and he knew it anyway.
I decided to make two flavours – lemon lime (based on the Coconut Lime Cupcake recipe but minus the coconut essence) with a zesty lemon butter cream, and a Black Forest cupcake with fresh cream flavoured with cherry liquer. They were both delicious and I was sad that I could only fit in one of each :[
The hubby decided to make chocolate chip cookies. He managed to find the other recipe that we love. This one has coffee in it, and is a light cookie with a salty sweet scrumptiousness. I prefer it over the last chocolate chip recipe I posted. Unfortunately I didn’t get around to taking any photos before they were all eaten.
Chocolate Chip Cookies II
I’m not sure exactly where we got this recipe from or what we had altered, but it’s gooood.
- 1/2 C (125g) butter
- 1 C brown sugar
- 3 Tbs castor sugar
- 1 egg
- 1 Tbs vanilla essence
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 3/4 C flour
- 1 1/2 tsp coffee powder
- 225 g chopped chocolate (we use dark chocolate, and you could also use chips if you really have to)
- Preheat the oven to 190 C.
- Cream together butter and sugars (use a wooden spoong or your electric mixer).
- Beat in the egg.
- Add in all other ingredients, sifting in the baking soda, powder and flour to get rid of lumps, and combine. You may need to use your hands to mix things together.
- Divide into 20-24 cookies (depending on how large you want them) and bake on two trays for 8-10 minutes until lightly golden.
The cookies will still feel soft and spongy when done, but they will crisp up soon after.