A cookie in a cookie!

OREO STUFFED CHOCOLATE CHIP COOKIES

An Oreo cookie.....wrapped inside a chocolate chip cookie you say....yes please!! 

Be warned these cookies are not for the faint hearted! They are quite large once finished!


I used Picky Palate's recipe here, if you are in Australia there are few details that might be helpful.


One stick of butter = 113g 

Granulated sugar = normal white sugar

All purpose flour = plain flour. 

The original recipe suggests using Double Stuff oreos - I think these have more white filling. I just used the normal ones in the blue box! 


 

Wrap the cookie mix around the oreo.

 Enjoy!

Easter baking time!

Whoa! Apologies for the loooong gap between posts.... life took over!
 
Yesterday Miss 3 and I made some Easter treats that were super easy, super cute and tasty as well!

I saw these cake decorating ideas on Squidoo and Amy Atlas.

Nest with speckled eggs

Shredded Coconut- toasted
Red Tulip Speckled Eggs

Toast some shredded coconut on an oven tray in a moderate oven for about 3-4 minutes.

When you ice the cupcake, use the spatula to make a dent in the middle of the icing to form a nest shape. Sprinkle the toasted coconut around the outside edge and a little bit in the middle. You want the eggs to stick to the icing so don't add to much coconut until you have put the eggs in.

Carrot top Cupcakes

Green and Orange M&M's - 5 orange and 2 green per cupcake
 
The orange and green M&M's are in the regular pack...you will of course have to figure out what to do with the rest of the colours ; )

Cupcake Easter Toppers

The cute cupcake toppers came from Skip to my Lou - they are free to print! 

Wishing you all a wonderful Easter - stay safe! 

Salted Pistachio Brittle

This brittle recipe is not overly complicated but you do have to work fast and have everything ready because its so quick you'll blink and be finished!

The original recipe called for 340g of pistachios, I was working on a tight budget so I tested it out with about half the amount of pistachios and it all works fine.

I substituted Glucose Syrup for the corn syrup as its very similar from what I can gather and easier to buy here in Australia.

Ingredients
2 cups sugar
1/2cup water
1/3 cup glucose syrup
1/2 teaspoon bi-carb soda
200g shelled pistachios - roughly chopped
rock salt to sprinkle

Method
Line a high sided biscuit tray with baking paper - I find it easiest to lightly grease the tray with a quick spray of cooking spray before you line the paper - it will help the paper stay in place. Chop the pistachios and measure out the bi-carb.

In a large heavy based saucepan mix the water, sugar and glucose. Bring it to the boil and then turn the heat down slightly - you will need to watch it closely as it can go from lovely golden colour to dark brown very quickly! 
Once it turns a lovely golden-auburn colour take it off the heat and add the bicarb soda. It will start to froth up a bit. Throw in the pistachios and quickly mix them through. 
Time is of the essence here so don't try and do something else in the meantime! 
Quickly pour the toffee mix on to the lined tray - spread out - you don't want it too thick so aim for about 5mm thickness. 
Sprinkle some rock salt over the toffee and leave to set. 

Once set, break it into smaller pieces! 
Store in cool dry place. 

Adapted from The Kitchn