peanut butter chocolate cookies

another simple cookie recipe, since my blog seems to be lacking!

You will need:

2 cups of plain flour
2 tsp of baking powder
1 cup of raw sugar
1/3 cup of soy milk
1/3 cup of nutellex
1 tsp of vanilla essence
3/4 cup of peanut butter (crunchy or smooth)

Preheat oven to 180C
Cream sugar, butter, peanut butter, soy milk and vanilla essence with a beater until well combined (about 3 minutes)
fold in flour and baking powder until just combined - do not overwork

Roll out dough into small balls and place onto a greased baking tray
with a fork gently push down and slightly flatten the dough balls.
cook in oven for 10-15 minutes or until slightly going golden, then remove from the oven and let sit for a few minutes before transferring to a cooling rack.
The cookies WILL still feel extremely soft when you take them out of the oven, but will harden as they cool down. Do not make the mistake of thinking they are not ready and putting them back in the oven.



optional chocolate topping
1/2 cup of tempered chocolate
hard plastic piping bag

when cookies have cooled pipe zig-zag pattern with tempered chocolate onto cookies and place in fridge to set.

Chocolate Chip Cookies

These were great, nice and chewy which is how I love my cookies!

You will need:

2 cups of plain flour
2 tsp of baking powder
1 cup of raw sugar
1/3 cup of soy milk
1/3 cup of melted nutellex
1 tsp of vanilla essence
1 cup of chocolate chips (I used sweet william choco chips)


Preheat oven to 180C
Combine all the dry ingredients well
Mix in chocolate chips
add wet ingredients to dry ingredients and mix until just combined

Roll out dough into small balls and place onto a greased baking tray
with a fork gently push down and slightly flatten the dough balls.
cook in oven for 10-15 minutes or until slightly going golden, then remove from the oven and let sit for a few minutes before transferring to a cooling rack.
The cookies WILL still feel extremely soft when you take them out of the oven, but will harden as they cool down. Do not make the mistake of thinking they are not ready and putting them back in the oven.

Enjoy

Sesame Herb crusted Eggplant

I've actually been craving these ever since I made them a few nights ago, it reminds me of fish, in the way that it was super amazing with lemon squeezed all over it, and had a nice crunchy coating on it.

You will need:
1 large eggplant, peeled
1 cup of breadcrumbs - either make your own or store bought (make sure they're vegan)
2 tablespoons of dried mixed herb
1 cup of corn flour (or regular flour)
1 cup of water with 3 tablespoons of cornflour added
1/4 cup of sesame seeds
salt for salting eggplant.
oil for frying


preheat your oven to 180C

Prepare your eggplant.

Cut into thick (2-3cm) slices (I cut them lengthwise to get a more 'fishy' shape) and scrape away excess seeds, place on a plate and cover with salt to draw away the bitterness, you will need to do each side with salt for about 15 minutes, you will notice a brownish liquid coming from the eggplant (this is good!) then rinse.

place breadcrumbs, sesame seeds and 1 tablespoon of herbs into a container which is wide enough to dunk the slices of eggplant
prepare a second container (same rules apply) with the water/cornflour mix + extra herbs
and a third bowl with the cornflour or plain flour.

while still wet, dunk eggplant slices into cornflour (ensure fully coated) and then quickly into the water/cornflour mixture (ensure fully coated), and then finally into the breadcrumb mixture.
Fry off in a pan over medium/high heat for about 7 minutes on each side or until starting to go golden brown.
finish off in the oven for about 15 minutes, let them go crispy on the outside.


Enjoy, these were great with some fresh lemon!