I got up early to spend some time in the kitchen before church. I'm still feeding my sourdough, trying to get it to work!
I started by making cookies for Matt from Paul Hollywood's book. They were his mom's ginger cookies. They are very quick and easy. Matt and the kids all liked them. I don't have the golden syrup that the recipe calls for, so I used corn syrup. I used butter instead of margarine. I used regular sugar instead of caster sugar. I make my own self rising flour. I didn't have enough ginger, so I used some apple pie spice as well. Soooo, maybe this wasn't Paul's recipe so much! Here's what I did:
Ginger Biscuits
1 stick butter
110g corn syrup
110g sugar
225g self rising flour
1t ginger
1t apple pie spice
Melt the butter/sugar/syrup in saucepan. Let it cool a little. Add all the dry ingredients to make a smooth dough. Roll into little balls. You are supposed to get 25-30 cookies. This turned out to be half of my small cookie scoop. The recipe says to flatten the top with a fork. I did this for most of them, but left some alone to compare - you could hardly tell the difference. These all fit on 2 baking sheets. Bake for 10-12 min (180C). Firm up on tray then transfer to cooling rack.
For breakfast, I wanted to use up some puff pastry in my freezer. I rolled it out slightly, parbaked it for about 5 minutes, then put the squares into a muffin tin. I put diced mushrooms/peppers/spinach/bacon in, then cracked an egg in each one. Baked until the eggs were just set. These were delicious.
This time, I wanted to make the recipe bigger so that it filled a 9x6 pan.
2.5 cups dates
1.5 cups oats
1 scoop chocolate protein powder
1/4 cup cocoa
2T chia seeds
1/2t cinnamon
4T water
These taste just like my overnight oats. So good! I cut these into 20 pieces.
Next time, I think I should do half as much cocoa, and 1 T less water. They were a little stickier than I'd like.
Fig and Apricot - the first time
This time:
Because I added the cashews, I needed to add more dates so it would be sticky enough to hold together. I backed off the orange zest, per Matt's request. I added a little cinnamon, because it seemed like it would be delicious. I meant to add chia seeds to the mix for boosted nutritional value, but I forgot, so I just added them to the top. That actually made it so I could store them stacked without them sticking together, so that was nice. Matt likes them, so I'll keep making this recipe (but next time I'll mix in the seeds).
I started by making cookies for Matt from Paul Hollywood's book. They were his mom's ginger cookies. They are very quick and easy. Matt and the kids all liked them. I don't have the golden syrup that the recipe calls for, so I used corn syrup. I used butter instead of margarine. I used regular sugar instead of caster sugar. I make my own self rising flour. I didn't have enough ginger, so I used some apple pie spice as well. Soooo, maybe this wasn't Paul's recipe so much! Here's what I did:
Ginger Biscuits
1 stick butter
110g corn syrup
110g sugar
225g self rising flour
1t ginger
1t apple pie spice
Melt the butter/sugar/syrup in saucepan. Let it cool a little. Add all the dry ingredients to make a smooth dough. Roll into little balls. You are supposed to get 25-30 cookies. This turned out to be half of my small cookie scoop. The recipe says to flatten the top with a fork. I did this for most of them, but left some alone to compare - you could hardly tell the difference. These all fit on 2 baking sheets. Bake for 10-12 min (180C). Firm up on tray then transfer to cooling rack.
For breakfast, I wanted to use up some puff pastry in my freezer. I rolled it out slightly, parbaked it for about 5 minutes, then put the squares into a muffin tin. I put diced mushrooms/peppers/spinach/bacon in, then cracked an egg in each one. Baked until the eggs were just set. These were delicious.
Since we were going on a hike later that day, I wanted to make some Oat Larabars. I made Chocolate Oat ones and the Fig and Apricot. I've noted the changes:
Chocolate - what I did the first time
1.5 c dates
1 c oats
1 scoop chocolate protein powder
4T PB Fit
4T cocoa
2T chia seeds
5T water
This time, I wanted to make the recipe bigger so that it filled a 9x6 pan.
2.5 cups dates
1.5 cups oats
1 scoop chocolate protein powder
1/4 cup cocoa
2T chia seeds
1/2t cinnamon
4T water
These taste just like my overnight oats. So good! I cut these into 20 pieces.
Next time, I think I should do half as much cocoa, and 1 T less water. They were a little stickier than I'd like.
Fig and Apricot - the first time
1 cup oats
1 cup dates
1/2 cup dried apricots
3 dried figs
zest of 1/2 orange
pinch of salt
2T water
This time:
1 cup oats
2 cup dates
1 cup cashews
1/2 cup dried apricots
3 dried figs
zest of 1/4 orange
1/2t cinnamon
1T chia seeds
2T water
Because I added the cashews, I needed to add more dates so it would be sticky enough to hold together. I backed off the orange zest, per Matt's request. I added a little cinnamon, because it seemed like it would be delicious. I meant to add chia seeds to the mix for boosted nutritional value, but I forgot, so I just added them to the top. That actually made it so I could store them stacked without them sticking together, so that was nice. Matt likes them, so I'll keep making this recipe (but next time I'll mix in the seeds).
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