How To: Red Velvet Coconut Chop Chip Cookies

Hi Nibblers,

         It's been a busy month. There's been a few changes here and there with life. It hasn't all been easy to adapt but in the month that has passed, I've made a few batches of some of the most amazing red velvet cookies ever. I'm so happy with how they turned out. A light crunch on the outside and soft, gooey insides. I've had great feedback with these cookies which encouraged me to make another batch so I could take pictures for you all! Here goes!

How To: Red Velvet Coconut Choc Chip Cookies
Yields approx. 40 medium sized cookies             Cooking time: approx 1hr 20 minutes (with cooling)

What you'll need:
- 250g unsalted butter (softened to room temp)
- 2 eggs
- 4 tsp. vanilla essence
- 2 Tbs. milk
- 400g flour (sifted)

Red Cookie Dough

- 40g cocoa powder (sifted)
- 200g brown sugar
- 50g white sugar
- 2 tsp. baking soda
- 2 tsp. red food colouring (or until desired colour - I used gel)
- 2/3 cups desiccated coconut
- 1/3 cup dark choc chips (plus approx. extra 20g for decoration - optional)
- 1/3 cup white choc chips (plus approx. extra 20g for decoration - optional)

Cookie balls

How To: 
1. Beat butter until smooth and creamy
2. Add white and brown sugar and beat until well incorporated
3. Add vanilla, eggs, milk and red food colouring
4. Mix in baking soda, flour and cocoa
5. Add desiccated coconut and choc chips and stir until mixed
6. Pop cookie dough into the fridge for at least an hour
        Note:  This step is essential if you want soft,  pillowy, risen cookies. It allows the cookie dough to be easier to work with and less sticky
7. Pre-heat oven to 180 degrees Celcius or 350 degrees Farenheit
8. Roll about 2 Tbs. of cookie dough into a ball and place onto lined baking tray about 5cm apart from one another
9. Pop into the oven for 10-11 minutes
10. Take cookies out of the oven and using a spatula press down on the warm cookies to create a lovely cracked cookie effect
11. Decorate cookies with white and dark choc chips (great for visual and taste purposes)
12. Allow cookies to cool on baking tray for 5 minutes before transferring to cooling rack then devour!
        Note:  Store cookies in an airtight container for up to 7 days. Cookie dough and cookies can be frozen for up to 2 months and thawed (for eating) or baked frozen (but need an extra 2 minutes in the oven)

         This recipe has definitely taken me out of my cupcake comfort zone. But, I'm so glad with how every batch has turned out. They're so easy to make and perfect for any party. Kevin is a happy camper. He's been asking me to make cookies for years and now I've finally delivered. Hope you all love this recipe! Let me know if you give this a go in the comment section below.

Nibble Away,
               Jo

How To: Strawberries and Cream Crepes

Merry Christmas Nibblers!

         Christmas is here and to celebrate, I wanted to share my 'Strawberries and Cream Crepes.' These are so easy to make and will please any crowd. If you're busy you can just make all the components in advanced, pop it all in the fridge a day ahead and assemble them the day of your occasion. Perfect for this festive season!

How To: Strawberry and Cream Crepes

What you'll need:
Makes 6-7 Crepes/Pancakes (23cm in diameter)
- 50g plain flour
- 2 Tbs. of caster sugar
- 2 Tbs. vegetable oil
- 3 eggs
- 1 drop of pink food colouring 
- 1/2 tsp. vanilla essence
- 1/2 cup of milk (125ml)
The Filling:
- 1 punnet of Strawberries sliced into approx. 5mm wide slices(250g)
- 150g thickened cream (heavy cream)
- 1 Tbs. caster sugar
- 1tsp. vanilla essence

How To: 
Crepe batter Preparation:
1. Beat eggs, sugar, food dye, oil, vanilla essence and milk until well combined
2. Add flour and stir until incorporated
3. Sieve the crepe/pancake batter through a sift into a new bowl to rid of the lumps
4. Cover the batter mixture and leave at room temperature for 30-60 minutes
The Filling: Attend to filling component now while waiting
5. Fill a large bowl with water and ice to make an ice bath (To ensure the cream doesn't split)
6. Pop a small mixing bowl into the ice bath and add cream, sugar and vanilla then whisk until hard (about 5 minutes) then set in fridge until needed
Crepes/Pancake component
8. Lightly spray frypan (If it's a non-stick fry pan, you won't need to oil it)
9. Heat frypan on low heat
10. Using  a small ladle or 1/4 cup, mix the crepe batter and then add into the middle of the fry pan
11. Swirl the batter around the pan to the edges
12. Cover the frypan and leave for approx. 1.5 - 2 minutes or until lightly brown around the edges
13. Slide the crepe/ pancake onto a plate and repeat until the batter is finished
14. Cover the crepes/ pancake with some cling film and leave in the fridge to cool for approx. 30 minutes
15. Construct pancake - a dollop of cream in the middle of the crepe, 3-4 strawberry slices on top and then fold in the sides and fold.

          I hope you're all having a lovely Christmas! I'm so happy with the recipes I've been able to put out during this festive period despite being so busy with work. May you all have an amazing day and enjoy with your friends and family. Hope you enjoyed this recipe!

Much love,
       Merry Christmas!

                      Jo

How to: Chocolate Roll Cake with Coffee Buttercream Filling

Hey Nibblers!

     I've always loved a good roll cake. I always thought they were difficult to make and were way beyond my baking capabilities. But, when a birthday comes along (My Dad's, - Happy Birthday Dad!) I force to challenge myself to step out of my cupcake comfort zone and enter the world of gigantic cakes. And, with no further adieu Nibblers,  I can tell you my attempt was a huge success! Hooray!
    Better yet, this recipe is super quick (if you're on point with your prep work) and easy. It is sure to woo the crowds and have everyone thinking you're a baking goddess. Here's how:

What you'll need:
Chocolate  Roll:
- 75g / 1/2 cup of self-raising flour
- 6 eggs (yolk and whites separated)
- 35g / 1/4 cup of cocoa
- 1 Tbs. milk
- 2 tsp. vanilla essence
- 3/4 tsp. baking powder
- 1/2 cup white sugar

Coffee Buttercream:
- 250g of unsalted butter (softened to room temp.)
- 100g icing sugar (sifted)
- 1 Tbs. milk
- 2 Tbs. hot water
- 2 1/2 tsp. of ground coffee (instant or freshly blended - whatever you have)
- 1 tsp. vanilla essence

How To:
Chocolate Roll:
1. Pre-heat oven to fan forced 180 degrees Celsius
2. Line and light grease a 30 x 40cm rectangular baking tray with some baking / parchment paper then set aside
3. Sift cocoa, baking powder and flour in a small bowl then set aside
4. Beat egg whites in a large mixing bowl until soft peaks form before adding sugar and continue beating until egg white mixture becomes glossy (approx. 3 minutes on high)
5. Beat egg yolks with milk and vanilla essence in a separate bowl
6. Fold yolk, milk, vanilla mixture into the egg white bowl

White/ yolk folding

7. Add dry mixture (flour, baking powder, cocoa) to the mixed yolk/whites bowl and fold until well combined

Cocoa/ white and yolk folding

8. Pour mixture into lined baking tray and spread evenly to all corners. Wiggle the tray lightly to ensure an even spread. Make sure not to tap the tray as you'll break the air bubbles in the egg whites which may affect the rise of the cake
9. Pop into the oven for 13 minutes
10. Sift a small amount of cocoa onto a new piece of baking paper to act as a working space for the cooked chocolate sponge
11. Flip the cooked sponge onto the new cocoa coated baking paper then carefully remove the baking paper that was used to bake the sponge in the oven
12. Using the baking paper, fold the shortest edge of the sponge and roll (yup, while it's hot / warm) and leave it in the rolled cylinder to cool completely

Kebab anyone?

Coffee Buttercream:
1. Mix coffee mix into hot/warm water until dissolved and leave until completely cooled
2. Beat softened butter on high for 5-7 minutes until the yellow butter turns to a creamy - off white colour
3. Add and mix milk and vanilla essence until well combined
4. Add sifted icing sugar and beat for 5 minutes until well incorporated, remembering to scrape the sides
5. Add coffee mixture into the buttercream and mix well
      Note: - If you find your mixture too runny, add 2x Tbs. icing sugar until you have the perfect
                   consistency
                - If you find it too stiff, add a Tbs. of milk until you have the perfect consistency
                            - Perfect - pipeable consistency is when it'll only slide of your spatula if you force it
                              back into the bowl with one swift hand movement

Assemble:
1. Un-roll your sponge

Look at those fold marks!

2. Using a piping bag, fill the inner rectangle sponge with the coffee cream

I accidentally added a bit too much cream. But it's so good, I didn't even care. You'll probably use abut 3/4 of the coffee buttercream you produce. Pop the leftovers in the fridge or freezer in a air-tight container for 2-3 weeks.

3. Spread the cream evenly, close to the edge as possible, to about a 5mm thickness

4. Using the baking paper, fold the shortest edge of the filled sponge and roll just as you had it before
5. Cut off the rough edges if you like then serve!

      I hope you enjoyed this recipe and be sure to share if you do give it a go. Dad loved his cake and asked for some slices to bring to work so he can have with his morning coffee. Coffee on coffee, why not? The beauty of this roll cake is that you can customise it to whatever flavour you want and will suit every occasion. Why not impress the family with an Easter themed roll cake? Add a couple of miniature easter eggs in the filling and they're all in for a surprise.

Here's a side view of my coffee buttercream covered two-tiered vanilla sponge cake I made last week for an early Easter party with the family. Coffee buttercream goes amazing with anything!

        Hope you're all having a lovely week!

        Nibble Away,
                 
                    Jo.