I’m a bit of a fan of having a sweetie to munch on the run, but I’m not a fan of ALL OF THE NUMBERS that seem to be on that stuff we call food these days. So most Sundays I do a bit of a bake to make things for me the kids to eat during the week.

This week I discovered got this in my Facey Feed. I can’t remember who it was from (sorry) or the proper name (who cares) so I’m calling it Big Batch Big Biccies, for it makes shitloads of biscuit (dare I say it? Cookie) dough.

Decorated by Coco. I said ‘just a couple’…Hmmm…

So here it is:

Ingredients

• 500g butter (let it soften to room temperature for ease in the next step)
• 1 cup sugar
• 1 tin of condensed milk (minus the spoonful or so you scoop out for yourself- cooking requires sustenance, no?)
• 5 cups of self raising flour

Method

• Cream the butter and sugar-  however you like. I did it with the beater because: lazy and also, lickers for the Evil Geniuses to lick afterwards.
• Add the condensed milk and flour and mix for ages, to form a dough.  Yes it takes a while, but it’s worth it.
• Bake at around 170 degrees for 10-15 minutes or so, depending how soft or brown you like them. Personally I’m all about a light brown and a bit gooey, like those Mrs Field’s Cookies I used to gorge on whilst shopping at Chadstone back in the day.

You will have HEAPS of dough, so what I did was to divide it into four.

One lot I let the kids decorate with Smarties, I know, I know, they aren’t healthy, but kids love the colour. The good news is, Smarties have removed the Nasty Six colourings, which for the record are: 102, 104, 110, 122, 124, 129.

Another lot I added a splash of vanilla essence and desiccated coconut, then put a dob of jam in the middle. Yum.

The last two batches I let my mate Sue (who was milling about the bench and generally just being a waste of space) roll into logs for freezing. She did a stellar job, wrapping in baking paper and cling wrap. If you are anti-cling I reckon they could just use the paper. Then they are all ready for thawing and cutting off for biccies at some future lazy* date. I reckon I’ll let the kids pop some chocolate nibs in those ones.

So there you have it: GO.

*Lazy? Did I say lazy, I meant busy of course.

Got any lazy recipes to share? 

Did you know about the Nasty colourings?

…From The Ashers xx

Nutella: Are you in or out?

It’s gotta be said, I’m in.  I don’t care for it at all on bread, but as a fall back emergency chocolate supply, it’s a winner.  Just dip your finger in (or teaspoon, for the more cultured among us) and eat.  Craving averted.

So perhaps you can imagine my joy at finding not one, but two Nutella recipes floating around the soc’s this week, and both are dead easy.

Nutella Chocolate Mousse

1.  Chuck a container of cream in a bowl and beat until it is frothy. (I used 300mls)

2.  Blend in half that amount of Nutella. (I used 150g)

3.  Pour into some kind of glass, ramekin or other thingy and refrigerate overnight.  I did it for about 4hrs because: mousse.

Oh my goodness, and sweet baby cheeses, this mousse is tres fantastique (possibly a fancy foreign lingo)

Nutella Cupcakes (kinda like brownies I reckon)

1.  Three ingredients:  280g Nutella, 60g plain flour and 2 eggs.

2.  Blend ’em together

3.  Spoon into small patty pans and bake at 160degrees for a while.  I did about 15mins

Oh hello sweet little chocolatey snacks… yes I do think I will have two… especially good for the cupcak-ily challenged ones like my own self, whose cupcakes usually end up as pretty good door-stops

And there you have it.  Two unreal recipes to get your chocolate on, without even trying.  Don’t say I never give you anything.  See you on MKR or some other cooking show.  As you can tell, cooking is my life and my passion.

*Actually, I use Nutino.  Because it’s about a buck fifty cheaper for the large jar, and I can’t tell the difference.  Sorry Nutella.  Maybe one day we shall meet again when you are on special.

What is your go-to choccie fix?