Perfectly Chocolate Cupcakes.

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Recipe taken from:  The Farm Chick

Notes: Make cupcakes without the icing for a great lunchbox snack. These cupcakes are extremely moist and chocolatey .

Ingredients:

  • 1cup sugar
  • 1cup brown sugar
  • 1 3/4cup cocoa powder
  • 1 1/2tsp baking soda
  • 1 1/2tsp baking powder
  • 1/2tsp salt
  • 2 eggs
  • 1 cup Milk
  • 1/2 veg oil
  • 2tsp vanilla
  • 1 cup boiling water
  • 1 Tub Betty Crocker Tempting Chocolate Icing

Method

  1. Preheat oven to 180oc and line a muffin tin with cupcake liners
  2. Sift the dry ingredients into a mixing bowl
  3. Add the eggs, milk, oil and vanilla and beat with a mixer for about 2 mins
  4. Add the boiling water and beat until just blended. At this point the batter will be extremely runny
  5. Pour the batter into the liners and bake for 20-25 mins until the centre of the cupcakes pring back when lightly touched
  6.  Once cooled pipe on the chocolate icing if desired.

Link to original recipe: http://thefarmchicks.typepad.com/farmchicks/2009/01/moist-chocolate-cupcakes-with-vanilla-buttercream.html

Cookie Dough Cupcakes

This is probably the longest post I’ve done so far but these cupcakes are worth it. They do take a while to make but the flavour is exceptional and perfect for a special treat or even to give to your favourite person.

Ingredients

For the Cupcakes

  • 339g / 3 sticks unsalted butter, at room temperature 
  • 1½ cups light brown sugar, packed
  • 4 large eggs
  • 2 2/3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup milk
  • 2 tsp. vanilla extract
  • 1 cup milk chocolate chips 

For the Cookie Dough Filling

  • 57g/ 4 tbsp. unsalted butter, at room temperature
  • 85g/6 tbsp. light brown sugar, packed
  • 1 cup plus 2 tbsp. all-purpose flour
  • 7 oz. sweetened condensed milk
  • ½ tsp. vanilla extract
  • ¼ cup mini semisweet chocolate chips

For the Cookie Dough Frosting

  • 170g unsalted butter, at room temperature
  • 48g cup light brown sugar, packed
  • 227g cups confectioners’ sugar
  • 1/4 tsp. salt
  • 3 tbsp. milk
  • 1½ tsp. vanilla extract

Method:

  1. To make the  Filling cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).
  2. Add the sweetened condensed milk and vanilla and beat until smooth.
  3. Stir in the chocolate chips.
  4. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (approx1 hour).

To make the Cupcakes:

  1. Preheat the oven to 350° F/ 180°c.
  2. Using the paddle attachment on your mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl .
  3. In another bowl whisk the flour, baking powder, baking soda, and salt together until all mixed. 
  4. Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated.
  5. Blend in the vanilla.
  6. Fold in the chocolate chips with a spatula.
  7. Divide the batter evenly between 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  8. After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

To make the Frosting

  1. Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.
  2. Mix in the confectioners’ sugar, milk, vanilla extract and salt until smooth and combined. If icing is too stiff add a little more milk. 
  3. Pipe on frosting as desired and decorate with drizzled melted dark chocolate and milk chocolate chips.

 

Recipe taken from Tidy Mom

 

Chewy Flapjacks

Flapjacks really don’t photograph well, especially these ones as they are so crumbly and the picture was taken at night, but do not let the picture deter you from making these. These flapjacks are wonderfully oaty, buttery and chewy and they taste delicious. Here’s the recipe for you to try.

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 Ingredients:

  • 150g soft brown sugar
  • 275g block butter
  • 1 rounded tablespoon golden syrup
  • 350g porridge oats

 

Method:

Pre-heat the oven to 150°C, gas mark 2

Line a Silverwood oblong tin 20cm by 26cm, 4cm deep, with a liner

Place the sugar, butter and golden syrup together in a saucepan and heat it gently until the butter has melted, giving it a stir now and then.

Take the saucepan off the heat and stir in the porridge oats, mixing thoroughly.

Now pour the mixture into the prepared tin and press it out evenly, using the back of a tablespoon or your hand.

Bake near the centre of the oven for 40–45 minutes. Then allow the mixture to cool in the tin for 10 minutes before cutting into oblong bars.

Leave them in the tin until they’re quite cold before removing them to store in an airtight tin.

For chocolate-dipped flapjacks: use 110g melted milk chocolate (for children) or dark chocolate (for adults) in a wide bowl, and dip them lengthways 5mm deep into the chocolate (just to cover one side).

 

Recipe taken from Delia Smith: http://www.deliaonline.com/recipes/occasions/easter/easter-recipes-to-make-with-children/flapjacks 

Chocolate Crinkle Cookies

These crinkle cookies are fab. They are chocolatey, and brownie like and don’t require a huge amount of ingredients. They also look great too.

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Recipe taken from Gimme some Oven.

Ingredients:

  • 1 cup all-purpose flour or white whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar or cane sugar
  • 1/4 cup vegetable (or canola) oil
  • 2 large eggs
  • 1 teaspoon vanilla extract ( will try omitting/ reducing by half as the vanilla i’m using at the moment leaves a wierd aftertaste) 
  • 1 cup semisweet chocolate chips)
  • 1 cup powdered sugar, for coating the cookies

Method:

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until combined.  Set aside.

In the bowl of a stand mixer, add the oil and granulated sugar. Beat on medium-high speed for 2 minutes, or until the mixture is light and fluffy.  Add in the eggs one at a time, beating on medium-low speed until combined.  Add in vanilla, beating on medium-low speed until combined.  Then gradually fold in the flour mixture, and beat on medium-low speed until combined.  (If you would like to include chocolate chips, add them in at this point and beat on medium-low speed until combined.)

Form the dough into a large ball, and place it on a large sheet of plastic wrap.  Wrap the plastic around it so that it is sealed tightly.  Refrigerate for at least 2 hours (or up to 24 hours) until the dough is chilled completely through.

When you’re ready to bake the cookies, preheat the oven to 350°F.  Line a large cookie sheet with parchment paper.  Scoop the sugar into a small bowl.

Remove and unwrap the dough.  Then roll the dough into 1-inch balls, dip each ball in the powdered sugar until it is completely covered on all sides, and then place the dough balls at least 2 inches apart on the prepared baking sheet.  Bake for 10 minutes, then remove and let the cookies cool on the baking sheet for 3 minutes.  Transfer the cookies to a wire rack, and let them cool until they reach room temperature.

Serve immediately, or store in a sealed container for up to 5 days.  These cookies (either in dough form, or baked) can also freeze for up to 3 months in a sealed container.

http://www.gimmesomeoven.com/chocolate-crinkle-cookies-recipe/

Playdough Recipe

Keeping a 3 year old entertained can be difficult when the weather’s bad outside and it’s always a struggle to keep them away from the TV. I thought I’d make some playdough for my younger brother to keep him occupied during the holidays  even if it was only for a little while!

I wasn’t too sure if this was actually going to work but to my surprise it came out great so I’m going to share the recipe with you guys.

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Supplies

  • 2.5 cups water
  • 1 1/4 c. salt
  • 1 1/2 tbsp. cream of tartar 
  • 5 tbsp. vegetable oil
  • 2.5 cups Plain flour
  • Gel Food colouring

Instructions

  1. Mix everything but the food coloring together in a large pot until somewhat smooth. It will be lumpy. Not to worry, the dough will get smoother as it cooks.
  2. Cook the dough over a low heat. Mix frequently. The water will slowly cook out of the mixture and you’ll notice it starts to take on a sticky dough appearance. Keep mixing until the edges of the dough along the side and bottom of the pan appear dry. Pinch a piece of dough. If it’s not gooey, the dough is ready.
  3. Place the dough on a counter top or large cutting board that can withstand a little food coloring.
  4. Knead the warm dough until it’s smooth and then divide it into the number of colors that you’d like to make.
  5. Add the colouring and knead until the colour is all incorporated.
  6. Play with the dough right away or store it in a large Ziplock bag or sealed container. Unused, it’ll keep for months.

Recipe taken from: Tinkerlab

For more ideas on projects to do with young kids or to see the original post for this recipe visit her website http://tinkerlab.com/rainbow-play-dough.