Raspberry Chocolate Chip Cookies

The kids went back to school a few weeks ago and I started off the year baking home made healthy snacks for them to take to school.

Reduced fat and sugar muffins made with banana and blueberries and wholemeal cookies. Yup I was totally that mum.

But then it started, the muffins were still banana and wholemeal but I was slipping chocolate in as well, same with the cookies.

Not that I mind stuff like banana and blueberry muffins, they are actually quite nice and the kids love them, but I like a bit of chocolate every now and then.

And I don't think there is anything wrong with that.

Anyhoo today I found a bag of raspberry M&M's sitting around and I actually don't really eat candy by itself much so I thought I would make them into some cookies. 'Cause candy in cookies - yup I totally eat that, like all the time.

These cookies are a bit of a cross between a muffin top and a cookie, a touch cakey, they are not crisp and not overly buttery, cakey is the way I like them. It means I can eat a couple and I don't feel overloaded.



The raspberry M&M's give the cookies a yummy raspberry flavour which I love, and a bit of a bonus for me they are pink - yay!.

Of course you can substitute regular chocolate chips for M&M's if you like and they will be just as delicious.

Raspberry Chocolate Chip Cookies (make 24 cookies)

1 1/2 cups plain flour
1/4 tsp bi-carb soda (baking soda)
1/4 tsp salt
115g unsalted butter at room temperature (4 oz)
1/4 cup caster sugar (superfine)
1/2 cup brown sugar
1 large egg at room temperature
1 tsp vanilla extract
1/2 cup raspberry M&M's
1/2 cup milk chocolate chips (of chopped milk chocolate - I used Lindt milk)
Optional 1/4 cup raspberry M&M's extra

Line 2 trays with baking paper. Preheat oven to 160 C (320 F)

Sift together flour, bi-carb soda (baking soda) and salt, set aside until required.

In the bowl of an electric mixer, cream together butter and both sugars at high speed for around 3 minutes.

Reduce the speed to medium low, scrape down the sides and add the egg and vanilla.

Reduce the speed to low and add in the flour mixture, mix until combined. Add the chocolate and M&M's  and mix for a few seconds until distributed evenly.

Scoop out around 1 1/2 Tbsp (2 US tbsp) of mixture and flatten into a disc shape on the prepared tray. Repeat until all mixture is used.

Bake in preheated oven for 12 to 16 minutes or until cookies start to turn golden.

Optional - after 8 minutes remove trays from oven and quickly press a few extra M&M's onto the top.

Cool on tray for around 5 minutes and then remove to a wire rack to cool.

Store in an airtight container at room temperature for up to 3 days.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Pot of gold chocolate mousse cups

 

Over on Instagram I've been finding lots of neat stuff lately. I like Instagram well 'cause it's instant, I post a lot of stuff there before it hits the blog, my Instagram account name is bubbleandsweet (LINK HERE).


Like I said I've been finding lots of fun cute stuff there like these rainbow stripe spoons from Bespoke Party Products that I used to make these 'pot o gold' desserts.

The desserts are chocolate mousse topped with gold nugget rice krispie and finished with the rainbow spoons.

The rice krispie treat added a lovely crunch to the mousse which was great textural contrast.

Pretty much you can use any chocolate recipe you like. Mine were more pots of chocolate cream than mousse but you get the idea.

Pop the mousse into little pot shaped glasses (mine vintage glasses from a friend) allow to set, pop some rice krispie nuggets on top and then stick in a spoon.

Gold Nugget rice krispie decoration

100grams yellow candy melts
1/2 cup rice bubbles (rice krispies)
2 Tbsp gold sugar

Melt the candy melts in the microwave at medium heat for 90 seconds. Mix in the rice krispies.

Spread mixture onto a tray lined with baking/ parchment paper and then sprinkle gold sugar over top. Place in fridge to set, break into small pieces. Store in airtight container for up to 1 weeks.

Rainbow spoons from Bespoke Party Products

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Wall Mounted Unicorn Head tutorial video

 

So a while back I decided to make a wall mounted cake for my daughter's birthday party.

Y'know like you do. Y'all completely know how it is.

Well embarrassingly I videoed myself making it - first go, no do overs and this you tube video below is the result.


Yup pretty much it took me nearly 6 months to put it up as, I think I was on a sugar high while I recorded it, and then a sugar low, and then another high.

Oh yeah whoever it is out there leaving messages on Youtube that they don't like my voice, seriously this is how I talk, I'm from Australia, you should hear me say G'day :)

Anyhoo, so as well as the video I thought I would tell the story of the cake which only exists because my brother helped me out. He is always happy to help me out with crazy idea's and one day I messaged him the following:

'Hi I have a super crazy cake idea that will need a structural engineer or maybe you to help me out for 'Sweet's' birthday do you have a little time?'

To which I received the answer 'Sure. When?'

I followed up with a number of very confusing messages and the following picture.

Yup, this happened. I sent a picture of Pinky Pie 

in front of a frame to try and explain what I wanted.

And yet still he came over and worked out the following support structure for my unicorn head cake.

 

That's actually not a mirror it's some type of contact like sticky stuff. The gold frame is a plasticy frame from Ikea spray painted gold.

I didn't get a chance to take many process shots like I usually do but if you check out the video I go into all the detail of the hair, horn, eyes, etc.

 

If you love this cake pop over and see my Unicorn Cookies - I have a full free step by step picture tutorial HERE plus a link to the you tube how to.

For more pictures of the actual party click HERE for the full 'I believe in Magic" party post.

Linda Vandermeer is strangely obsessed with unicorns, a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.