Pumpkin Chocolate Chip Cookies

Ingredients

COOKIES
  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 (15 ounce) can pumpkin
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • grated rind (zest) of 1 orange, optional
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts
GLAZE (OPTIONAL)
  • 1 1/2 cups confectioners’ sugar
  • 2 1/2 tablespoons milk
  • 1/2 teaspoon vanilla extract
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California Prune & Orange Hot Cross Buns by Peter Sidwell

Ingredients

For the Buns
  • 250g Strong White Bread Flour (we like Allinson)
  • 250g Wholemeal Bread Flour (We Like Allinson)
  • 150ml Milk (Whole)
  • 200ml Green Tea (using 2 green tea bags)
  • 7g Easy Bake Yeast Sachet (we like Allinson)
  • 1½ tsp Salt
  • 140g California Prunes (finely chopped)
  • 50g Candied Orange Peel (finely chopped)
  • ½ tsp Ground Ginger
  • ½ tsp Ground Cinnamon
  • 3 Cardamom Pods (Seeds only, lightly crushed in pestle & mortar)
For the Topping
  • 1 Egg (for the glaze)
  • 75g Plain White Flour
  • 3 tbsp Water
  • 2 tbsp Runny Honey (to glaze)

Indulgent Vanilla Ice Cream

Ingredients

  • 1 tbsp Vanilla bean paste
  • 570ml Milk (whole)
  • 50g Skimmed milk powder
  • 4 Egg yolk(s) (free range)
  • 90g Unrefined golden caster sugar

Directions

  1. Place egg yolks into a bowl. Slit the vanilla pod open with a knife and scrape out the seeds and add to the yolks.
  2. Pour the milk into a large pan, add the empty vanilla pod, skimmed milk powder and 2 teaspoons of the sugar.
  3. Bring to the boil, then turn the heat down and simmer for 5 minutes. Take off the heat, cover and leave for 20 minutes to infuse. Remove the vanilla pod.
  4. Add the rest of the sugar to the egg yolks and whisk with an electric whisk until pale and thick.
  5. Pour the egg/sugar mixture over the milk mixture, beating all the time, ensuring it is well mixed. Heat slowly, stirring continuously, until the custard thickens. Be careful not to boil as you will scramble the egg!
  6. Take off the heat and cool. Chill in the fridge for 3-4 hours.
  7. Churn in an ice cream maker until frozen OR pour into a container and place in the freezer, mixing a couple of times an hour until frozen.

Vegan Crepes

Ingredients

  • 1/2 cup soy milk
  • 1/2 cup water
  • 1/4 cup melted soy margarine
  • 1 tablespoon turbinado sugar
  • 2 tablespoons maple syrup
  • 1 cup unbleached all-purpose flour
  • 1/4 teaspoon salt

Directions

  1. In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
  2. Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet’s bottom. Cook until golden, flip and cook on opposite side.

Homemade Vanilla Ice Cream

Ingredients

  • 2 cups heavy whipping cream
  • 2 cups half-and-half cream
  • 1 cup sugar
  • 2 teaspoons vanilla extract

Directions

  1. Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.
    Editor’s Note: For raspberry or strawberry ice cream, substitute 2 cups fresh or frozen berries for 1 cup of half-and-half. Puree berries in a blender or food processor; stir into the other ingredients before freezing.
    Editor’s Note: To prepare recipe without an ice cream maker, place a 13×9-in. dish in freezer until cold. Prepare cream mixture as directed; transfer to prepared dish. Freeze until edges of mixture begin to set, 20-30 minutes. Using a hand mixer, beat mixture until smooth. Freeze, covered, until firm, about 3 hours longer, beating again every 30 minutes.

TSR Version of Coconut Mocha Frappe Cappuccino By TODD Wilbur

Ingredients

  • 1⁄2 cup shredded coconut
  • 3⁄4 cup strong coffee
  • 1 cup low-fat milk or 1 cup milk
  • 1⁄3 cup Hersheys Chocolate Syrup
  • 3 tablespoons granulated sugar
  • 2 cups ice
GARNISH
  • whipped cream

Directions

  1. Preheat oven to 300°F.
  2. Spread shredded coconut on a baking sheet and toast coconut in the oven.
  3. Stir the coconut around every 10 minutes or so for even browning.
  4. After 25 to 30 minutes the shredded coconut should be light brown.
  5. Cool it off.
  6. Make double-strength coffee by brewing with twice the coffee required by your coffee maker.
  7. That should be 2 tablespoons of ground coffee per each cup of coffee.
  8. Chill before using.
  9. To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender.
  10. Blend for 15 to 20 seconds to dissolve sugar.
  11. Add ice and blend until ice is crushed and the drink is smooth.
  12. Pour drinks into two 16-ounce glasses.
  13. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut.

Vegan Chilli

Ingredients

  • 3 tbsp olive oil
  • 2 sweet potatoes, peeled and cut into medium chunks
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, crushed
  • 1-2 tsp chilli powder (depending on how hot you like it)
  • 1 tsp dried oregano
  • 1 tbsp tomato purée
  • 1 red pepper, cut into chunks
  • 2 x 400g cans chopped tomatoes
  • 400g can black beans, drained
  • 400g can kidney beans, drained
  • Lime wedges, guacamole, coriander and rice to serve