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Tuesday, December 24, 2013

Red Velvet Christmas Cookies


I have written up a few posts now and  not really gotten around to actually putting them  up, but it is the holiday season I'm told time to be surrounded by good things and people who have loved you and supported you unconditionally through the past year so in the spirit of that I am making an effort! .

This year seems to have flown by .... what did  you do last Christmas.. who did you spend it  with..where were you ? Sometimes it seems like all a blur.
 Do you remember that excitement of rushing over to family and loved ones or waking up early morning to open your presents under a tree covered in tinsel and beautiful lights .
When you want to make Christmas special  you tend to go all out.Last year I made all the traditional stuff breudar , love cake which thanks to a faulty oven  resulted in a not so  great love cake,which was a bit disappointing as I was trying to make the day just perfect it was the first time I had attempted either of them so nevertheless was proud of the fact that I managed to try out my mums recipes at least .Oh and let's not forgot the yummy Christmas cookies with colourful icing and sprinkles who doesn't love being gifted a tin of home made Christmas cookies.

This year I thought that  I might do something a little different . I have been  playing with the idea of red velvet cookies based on a recipe I found on the blog Cooking Classy , they seemed perfectly Christmas like .They didn't turn out exactly as planned humidity and icing sugar not a great combination,but they taste yum and my whole apartment was filled with the most enticing smells of freshly baked cookies Nothing beats walking though the door and being welcomed by that !

Ingredients
Makes about 30
  • 3 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder*
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 1/3 cups granulated sugar
  • 3 large eggs
  • 1 Tbsp milk or buttermilk
  • 1 1/2 tsp vanilla bean paste or vanilla
  • 2 tsp lemon juice
  • 5 tsp red food coloring
  • 1 cup powdered sugar
Directions
  • In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
  • Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each). Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.


Monday, October 14, 2013

Mama Herft's Fish Buns

My mum is one of the best people I know she's the kind of person who always puts everyone first and would go without if it meant giving someone else something .She has got a heart of gold and if you meet her you can't help but love her for her warmth and generosity . Yes like all mums and their kids there are times we drive each other crazy but the end of the day she respects us enough to always let us make our own choices  even if she doesn't agree with them sometimes quite audibly ! But as she puts its it its our lives and she very rarely says I told you so and all she wants is for her kids to be happy.



I always say if I can be half the person she is that will be something .  I have been missing her alot lately and she  is also one of the best cooks I know and her fish buns are famous with all who know her so I thought that I would make these bring me a little closer to home . This is such a great recipe you can make fish buns or  fish pizza which was delicious the last time I made it . I have only made them with atta flour. Trying to be healthy .


Fish Filling
1 can tuna
2 large potatoes
1tomato 
salt
1tsp chillie powder
3 green chillies
4 cloves garlic
3 onions chopped
½ cup coconut milk


Method
Boil potatoes in the juice of the mackerel and a little bit of water
  
 Add onions, garlic,tomatoes etc

After the potatoes have boiled add the fish and let it boil a little longer

Add a little coconut milk and dry up the Ingredients properly so when you stir it the potatoes get a little bit smashed up

I just used the bun dough recipe I found from  the blog Malini kitchen 

 Brush the buns tops with egg mixed with milk and bake at 180C for 15-20 min
It is a little time consuming but well worth it .

Saturday, September 14, 2013

Oat Treats





  I am trying to get more organised with my blog with a handy notebook App to help me keep all my recipes backed up and organized , but still I am trying to figure it out so I do apologise in advance for any weird things that may pop up in these posts! 


Any one who knows me can tell you two things  one I usually smell like cookies and cake not sure how that happens most likely from my love of using vanilla essence ! Second I would happily eat cake for brekky and have done so many many times. I came across a version of these which seemed like a perfect sweet tooth craving fix and I put them together in about 10 mins so hopefully in the mornings if the cravings hit I have something just as yummy as cake but much healthier . 

I tossed in some lightly toasted sesame seeds  I found it just brought out all  the flavours but you don't have too you can replace with any healthy seeds you like . These little treats are beautiful and you most likely wont be  able to stop at just  one. 

So healthy!! And So easy! And So yummy!

1 cup (dry) oatmeal
1/2 cup chocolate chips
1/2 cup peanut butter
1/2 cup raisins

1/4 cup lightly toasted sesame seeds 
1/3 cup honey
1 tsp. vanilla

Mix ingredients together in a large bowl. Roll into bite size balls. Refrigerate to set. Enjoy!

Sunday, September 1, 2013

Carrots ...Carrots and more Carrots


I have neglected my blog  a little lately and I keep being told to get back into it so here is my first post in a long time . I will try to keep these regular once more .

My flat mate decided to help  with my recent weight loss  and get me stronger some logic he has about carrots .They are too him what spinach is to Popeye apparently showed up with a rather large bag and now I am trying to figure out what on earth  to do with these I mean there are only so many carrots a girl can eat  .I was planning on making carrot cake but since I had many mouths to feed on the weekend carrot cookies seemed more crowd friendly and less messy for the host ...time for  the Konstant Kraver to get creative . I came across a cookie recipe ...bizarre as it seems carrots in a cookie which were described as a cinnamon bun in a cookie even I was surprised how popular they were.I personally still love carrot cake with heavenly cream cheese  frosting which you can check  out  a previous post of mine .





 I was given the idea to make carrot fritters  with the left over grated carrots ....so so easy and and delicious  that i had to post it ...thanks Wall-E for the suggestion!







First the cookies


Carrot and White Chocolate Chip Cookies
Yield:
 About 32 medium-small cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients:

  • 2 large egg
  • 1/2(1 stick) unsalted butter, softened
  • 1/2 cup mashed bananas
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • 2 teaspoon allspice
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • pinch salt, optional and to taste
  • 2 cup all-purpose flour
  • 2 cup old-fashioned whole rolled oats (not instant or quick cook)
  • 1 teaspoon baking soda
  • 1.5 heaping cup grated carrots, loosely packed
  • 1 cup  white chocolate chips , optional
  • 1 cup raisins (or nuts), optional]]

Directions:

  1. In a bowl  combine the egg, butter,  bananas  , sugars, vanilla, and beat on medium-high speed until light and fluffy, about 5 minutes.
  2. Stop, scrape down the sides of the bowl, and add the cinnamon, allspice, nutmeg, ginger, optional salt, and beat momentarily to incorporate. The  cookies are pleasantly spiced and robust, without being over-spiced, but dial down the amounts as written and adjust to taste if you're particularly sensitive.
  3. Add the flour, oats, baking soda, and beat until just combined, less than 1 minute. Add the carrots and beat to incorporate, about 30 seconds. Add the optional butterscotch chips, raisins, and beat to incorporate, about 30 seconds.
  4.  Scoop out out mounds of dough and place them on a large plate. Flatten mounds just slightly with heel of your hand. Cover plate with plasticwrap and refrigerate dough for at least 3 hours, up to 5 days, before baking. Dough is far too soft and moist, and is unsuitable for baking until it's been chilled or cookies will spread dramatically.
  5. Preheat oven to 350F, line 2 baking sheets with parchment, or spray with cooking spray; set aside. Space dough 2 inches apart (8 per tray) and bake for 9 to 11 minutes or until tops have just set, even if slightly underbaked and glossy in the center. Cookies firm up as they cool, and baking too long results in cookies that set up too crisp and hard with overdone undersides 
  6. Allow cookies to cool on the baking sheet for about 10 minutes before removing and transferring to a rack to finish cooling. I dipped mine in white chocolate after and sprinkled some crushed roasted peanuts on top




Carrot Fritters
Makes 4 
2 cups grated carrots 
1 egg 
1 chopped onion 
2 tablespoons gram flour or normal flour
Salt 
Pepper 
1 tablespoon chilli flakes  or 2 fresh  green chillies chopped up 
Chopped coriander 

To serve 
One pot of curd or yoghurt
2 tablespoons chopped coriander 
Juice of half a lime 


Method 
Mix all together 
Season with salt and pepper 
Heat oil in pan and when nice and hot scoop  a tablespoon full  of the mixture and drop into oil flatten out a bit 
Shallow fry  a couple of minutes on each side till nice and golden 
drain on   towels 
Squeeze lime juice over the fritters and serve with the coriander yoghurt/curd

Monday, October 15, 2012

KONSTANT KRAVER IN COLOMBO...SRI LANKA

Come one and all and drop into my Facebook page..if you like what you see why not "like" it on Facebook!


 https://www.youtube.com/watch?v=kMKGLp-xoAU

Baked Lemon Tart

                                                                                                                     by the Konstant Kraver

Lemons , Oranges anything even slightly citrus I love, yes even more than chocolate *gasp* I know crazy.This lemon tart was light refreshing and just zinged with every mouthfall. My lovely friend whose house I took it over to had it with ice cream the following night which I think was an absolutely amazing idea , a good vanilla ice cream to balance out the citrus.The recipe was from taste.com.au. I did miss the part where you are suppose to leave it overnight i the fridge. So I baked it for about 40 mins and then popped it in the fridge for about 2 hours .



Ingredients (serves 6)


185g Buttersnap biscuits
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1/4 cup white chocolate melts
90g butter, melted
Pure icing sugar, to serve

Lemon curd
3 lemons
4 eggs
1 cup caster sugar
125g butter, chopped
 


Method



Lightly grease a 2cm-deep, 24cm (base) loose-based round flan pan. Combine biscuit crumbs, cinnamon, nutmeg and butter in a bowl. Press into base and sides of prepared pan. Refrigerate for 1 hour.


Make lemon curd: Finely grate rind of 1 lemon. Juice all lemons. Whisk eggs and sugar together in a heatproof bowl until well combined. Add lemon rind and 2/3 cup lemon juice, whisking constantly until well combined. Place bowl over a saucepan of simmering water (do not allow base to touch water). Cook, stirring with a wooden spoon, for 20 to 25 minutes or until thick and custard-like. Do not allow to boil. Remove from heat and whisk in butter.


Pour lemon curd into chilled tart case. Place on a oven tray and bake in a preheated oven of 180 degrees celcius for about 20 mins , take it out of the over carefully sprinkle some cinnamon on top and pop it back into the oven for another 20 mins or until set.Let it cool and over with plastic wrap and refrigerate for an hour or two.

Tuesday, August 28, 2012

The Cheeky Chef and the Konstant Kraver!

This was so much fun and as promised a little delayed here is the footage of our my first time ever being a guest on the fabulous show of my good friend and whiz in the kitchen Sheran Roche of MTV Sports "The Cheeky Chef" . MTV sport is a local channel in Sri lanka and "The Cheeky Chef " is known as a fun cooking show where you can have a laugh and cook up some sumptuous treats at the same time.

Here is the link!

http://www.youtube.com/watch?v=kMKGLp-xoAU