Tag Archives: Cookies


Recently I made another elephant, for J & E’s baby due in January. The pink in the ears is a not-so-subtle nod to the fact I think the baby is going to be a girl!

Dottie the elephant. Fabric is Summer Song by My Mind’s Eye for Riley Blake. Pattern by Retro Mama.

I have been trying to eat well, and working out consistently. Trying to take heed of the one piece of advice that I’ve been told so many times this year – “Look after yourself!”

Clockwise from left: Ham, cottage cheese and corn relish wrap. Cinnamon butternut pumpkin and feta salad. Steak with mustard mushroom sauce and beans. Beef fajita with natural yoghurt.

And of course I’ve baked – this week the ever-popular kitchen sink cookies and Pioneer Woman’s infamous cinnamon buns.

Here’s hoping the coming week is filled with more craftiness, good eats and a dash of good fortune!

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Snapshot – Yellow, Grey and Silver Party

Our new place feels a little more like home after a few of our friends, old and new, stopped by for a little sangria and a few baked treats. We are blessed with generous friends so there was plenty of good food, good drinks and good company.

To spruce up the place a little I made a simple tassel garland in my latest favourite colour scheme yellow and grey/silver. There are many tutorials out there in blogland if you’d like to make your own: The Sweetest Occasion, A Pair & a Spare or Design Dazzle are a few options. If you aren’t DIY-inclined pick up a cute rainbow garland from Lark or a beautiful 12ft long (and the original?) garland from Confetti SystemPenny-Pinching Party Tip – Tissue paper is inexpensive and one pack of silver cellophane did the trick. I think this materials for this garland totalled about $5. Using fabric instead of tissue paper would add to the cost but would allow you to pack it away and use it again as often as needed.

A few simple purchases continued the colour theme; a packet of yellow straws cost $1 and $5 worth of plastic cutlery popped into an empty can. I added some bright yellow cocktail napkins to a stack of plain white ones. Penny-Pinching Party Tip – Clear cups (recyclable) and white plates aren’t as pretty as coloured versions but mean any left over can be saved for another occasion with a different colour scheme.

I made vanilla cupcakes with yellow-tinted buttercream frosting. I don’t think they were quite the best batch I’ve ever made but I’m still getting used to the new oven. No disasters in it yet but it always takes a little while to adjust my recipes to suit the peculiarities of each oven. These simple recipes are economical and the frosting can be tinted to suit your occasion. Penny-Pinching Party Tip – Don’t underestimate how much people love a simple, homemade cupcake.

chocolate chip new york times recipe cookies
In addition to the cupcakes, I made pumpkin chocolate chip muffins (one batch makes 36 muffins), snickerdoodles and chocolate chip cookies. I’m again convinced this recipe from The New York Times is great. To half the batch I added milk and dark chocolate chunks and to the other half I mixed in Heath Milk Chocolate Toffee Bits.

Today we are cleaning up and munching on leftover party food. I think I’ll leave the garland up for a little while. For more yellow and grey check out my Pinterest board titled Yellow Room.

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Chocolate Chip Cookies

I’m on a mission to perfect the chocolate chip cookie. It needs to be chocolate filled, chewy but not undercooked in the centre, browned on the edges and not too salty. These cookies are good, very good even, but not great. Yet.

I made one batch of dough then divided it into three parts. One part I baked immediately. The second I refrigerated for about 8-10 hours. The third I froze overnight then baked straight from the freezer. The batch I baked straight from the mixing bowl were the least chewy of the three. The cookies baked with frozen dough were thicker and more dense than the other two batches, but were still chewy in the centre and crisp on the edges. I think I’d choose the frozen dough cookies as my favourite this time.

Chocolate Chip Cookies
Adapted from Baked: New Frontiers in Baking
Makes 24 cookies (I used a 2-tablespoon scoop and got closer to 30 cookies)


2 cups all-purpose flour
1 teaspoon salt (this was too much for me, next time I’ll halve it)
1 teaspoon baking soda
1 cup (2 sticks) chilled unsalted butter, chopped into small pieces
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
2 packets Cadbury Milk Chocolate Chips


 In a large bowl, whisk the flour, salt, and baking soda together; set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugars together until smooth and creamy. Don’t over beat. Scrape down the bowl and add the egg, then the egg yolk, beating until each is incorporated. Add the vanilla and beat until just combined.

Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.

Using a spatula or wooden spoon, fold in the chocolate chips.

Option 1- Bake now as below, skipping the chilling stage.
Option 2 – Cover the bowl tightly and put in the refrigerator for at least 6 hours.
Option 3 – Scoop 2-tablespoon-size balls of mixture and place on a baking tray lined with baking/parchment paper, cover tightly with cling wrap then freeze for at least 4 hours. Bake as below straight from the freezer.

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

Use an ice cream scoop with a release mechanism to scoop out dough in 2-tablespoon-size balls. Use your hands to shape the dough into perfect balls and place them on the prepared baking sheets, about 2 inches apart. They will spread considerably. 

Bake for 12 to 14 minutes, rotating the pans once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken.

Remove the pan from the oven and cool on a wire rack for 5 – 10 minutes, transfer the cookies to the rack to cool completely.


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Christmas Cookies

*Edit – A few people have asked where I got the containers with lids. They are from my local supermarket, and are a generic brand. If you are in Australia I think they are from Coles.

Christmas treats for my co-workers have been baked, packaged and gifted. The out-of-office alert is active on my e-mail account and work is done for 2011. Now it’s time to wrap presents, bake food to share with family and friends and to look towards 2012. I’m looking forward to the new year and the possibilities it brings. I hope you all have a safe and happy holiday season.

Christmas Kitchen Sink Cookies

Homemade Oreos (without filling)


Reindeer tages by Eat Drink Chic

Knit tags also by Eat Drink Chic

Wood type tags by Ellinee


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Christmas Kitchen Sink Cookies

Kitchen Sink Cookies
Adapted from recipe by Martha Stewart
Makes about 40


1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cups old-fashioned rolled oats
2 cups milk chocolate chips
1 cup chopped milk chocolate
2 cups Christmas M&Ms


  1. Preheat oven to 175 degrees Celsius. Line baking sheets with baking paper.
  2. In a large bowl with a wooden spoon or hand mixer, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
  3. In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Stir in oats, M&M’s, choc chips and chocolate.
  4. Drop heaping tablespoons of batter onto trays, about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes (10 minutes in my oven). Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.


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Basic Macarons
Adapted from recipe in Donna Hay Magazine Issue 59 Oct/Nov 2011

1 1/4 (200g) cups icing (confectioner’s) sugar
1 cup (120g) almond meal
3 eggwhites, at room temp
1 tablespoon caster (superfine) sugar
Food colouring

Preheat oven to 150 degrees Celsius (300 degrees Fahrenheit).
Sift the icing sugar and almond meal into a bowl and mix to combine. Set aside.
Place the eggwhites and food colouring in an electric mixer and whisk on high for 30 seconds.
Add the caster sugar and whisk until stiff peaks form.

Fold through the almond meal mixture in two batches until smooth.

Place the mixture in a piping bag fitted with a 1 1/2cm plan nozzle and pipe 4cm rounds onto baking trays lined with non-stick baking paper.
Lightly tap trays.

Allow to stand for 20 minutes or until a “skin” forms on top of the macarons.
Reduce temperature to 130 degrees Celsius (260 degrees Fahrenheit) and bake macarons for 17-18 minutes or until crisp on the outside and moist in the centre.
Allow to cool completely on trays.
Spread half the macarons with your chosen filling and sandwich the remaining macarons.

Makes 24.


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Pink Ribbon Sugar Cookies and Kitchen Sink Cookies

I have to be honest, I think these pink ribbon cookies look odd. They tasted fine though, as did the kitchen sink cookies, and have helped raise $129 so far for the National Breast Cancer Foundation. The pink M&Ms are sold in selected IGA supermarkets this month.

sugar cookie recipe
kitchen sink cookie recipe

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Sugar Cookies with Royal Icing

Sugar cookie recipe by Martha Stewart. Queen Royal Icing mixture. Happy birthday Jennifer!

I’m pretty happy with the way these turned out, it was my first time using royal icing to decorate cookies. I need a little more practice with piping but I can see decorated sugar cookies popping up on various occasions in the future.  The cookies’  flavour is quite plain so I might try a chocolate version next time.

Tips on using royal icing from those in the know:

From Marriage to Motherhood


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Kitchen Sink Cookies

I’ve never felt the need to apologise for not blogging or to make excuses for long breaks between updates. I find posts like that rather dull. I will say, however, in the time since my last post I’ve been sunning it up in Hawaii. Sun, sand, shopping and sleeping – no baking. A little crafting. Lots of eating. While in Hawaii, we ate the American foods we love, like dinners at The Cheesecake Factory and enjoyed (and over-indulged in) free soft drink refills. We also sampled local seafood which was delicious. As much as I love my home and family and friends it’s a bummer to be back in the real world. Take me back to the shore of Waikiki any time!


The first thing I baked after arriving home was kitchen sink cookies – half a gift for a friend’s fiance who recently broke his leg, and half for a friend’s birthday. What I didn’t know was while I was away said friend started a wheat-free diet. She tells me she made an exception for a kitchen sink cookie or two. Her four-year-old daughter declared me “the best cooker after you mummy”. High praise indeed!


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Homemade Graham Crackers

Graham crackers aren’t found on supermarket shelves here like they are in North America. I remember the crackers always seemed to turn up in novels I read as a youngin’ – especially The Baby-sitters Club Series. The BSC girls always had the coolest stuff, like Graham crackers and scrunchies.
Most Australians have never had a s’more, and in fact this was my first. I think we should change that, one Graham cracker at a time. I had to improvise, I used a microwave as I didn’t have a camp fire handy.


Homemade Graham Crackers
Adapted from recipe By Martha Stewart 
Makes 20


  • 1 ½ cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1/2 cup untoasted wheat germ
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter softened (2 sticks)
  • 3/4 cup packed light-brown sugar
  • 2 tablespoons high-quality honey


  1. Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
  2. Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
  3. Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
  4. Using a fluted pastry wheel, trip the outermost edges or each rectangle, and divide into three 6 by 3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
  5. Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.

Cook’s Note: Crackers can be stored in an airtight container at room temperature up to 3 days. 

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