Chocolate Chip Pistachio Cookies

Classic chocolate chip cookies, with a delicious nutty flavour

Cookies can be made using a wide variety of methods to suit all ranges of ability, and to match the time and ingredients available. Most cookies are easy to make and special skills are rarely required. But, as with most things, once you know exactly the right way to do something, it becomes much quicker, easier and enjoyable, and the results are far more likely to be successful. Cookies are not only ideal for everyday eating, or special treats at home, they can also be gift-wrapped and given away as a special gift. So, I created this recipe to surprise my tastebuds, the deliciousness of chocolate chip and nutty flavour of pistachio is something new to my tastebuds.

INGREDIENTS:

1: Plain Flour: 1 cup
2: Baking Powder: 1 tsp
3: Pinch of Salt
4: Butter/Margarine : 75g/3oz or 1/3 cup
5: Egg: 1
6: Caster Sugar: 1 and a half cups
7: Brown Sugar: 1/3 cup
8: Vanilla Essence: 1 tsp
9: Chocolate chips: 2/3 cup
10: Pistachio: 1/2 cup ( chopped )


METHOD:

1: Preheat the oven to 180º C/ 350ºF/ Gas mark 4. Grease 2-3 baking tray.
2: Sift the flour, baking powder and salt into a small bowl. Set aside.
3:With an electric mixer or wooden spoon, cream together the butter/margarine and the sugar. Beat in the egg and vanilla essence.
4: Add the flour mixture and mix well with the mixer on low speed or use wooden spoon.
5: Stir in the chocolate chips and half of the pistachio using a wooden spoon or spatula.
6: Drop teaspoonfuls of the mixture on the prepared baking tray, to form 2cm mounds. Space the cookies 2.5-5cm/1-2 inches apart.
7: Flatten each cookie lightly with a wet fork.
8: Sprinkle the remaining pistachio on top of the cookies and press lightly into the surface.
9: Bake for 10-12 minutes or until golden.
10: Transfer the cookies to a wire rack and leave to cool.

TIP: Eggs should be in room temperature so, if you keep them in the fridge, move the number you want to room temperature at least 30 minutes before making a recipe.

HAPPY BAKING :)

Banana Cake

Banana cake is the moistest cake I have ever eaten. This recipe is the most perfect way to use up old bananas. Banana cake is very buttery and cakey from creaming the butter and sugar. It can be prepared in various manners, such as cupcakes, muffins or layer cake. I make this one in loaf tin then you can cut slices and butter them for breakfast. Banana cake is dense but not heavy. This cake is so moist that it stick to the back of your fork.

INGREDIENTS:

1: Banana: 3-4 (mashed)
2: Flour: 3 cups
3: Baking Powder: 1 tsp
4: Baking Soda: 1 tsp
5: Salt: 1/2 tsp
6: Butter (unsalted) : 3/4 cup or 170 gram ( room temperature)
7: Sugar (granulated): 1 cup
8: Eggs: 3
9: Vanilla Essence: 1 tsp
10:Milk: 1/2 cup
11: Walnut & Pistachio: handful ( coarsely chopped )

METHOD:

1: Preheat the oven to 170 C or 325 F.
2: In a large mixing bowl sift together flour, baking soda, baking powder and salt. Set aside.
3: In an other large bowl, add butter and sugar and mix them together with electric mixer until it becomes creamy and fluffy.
4: Now add the eggs one at a time and mix well again.
5: Now add milk, mashed bananas and vanilla give it a good whisk for about 30-40 seconds.
6: Add the banana mixture in dry ingredients and mix it with electric mixer for about a minute.
7: Add the walnut and pistachio and mix with spatula.
8: Grease the pan with butter.
9: Spread the batter into the prepared pan. Bake for 45-50 minutes.
10: Remove the cake from the oven and set on a wire rack, allow it to cool completely or place it in the refrigerator to speed things up.
11: Serve with nutella, cream cheese frosting or keep it simple and classy.

NOTE: Baking times vary, so keep an eye on yours. Insert toothpick/ knife in the middle of the cake, if it comes out clean the cake is done completely.

TIP: Banana cake usually turns brown too quick from the top, if you find the top of the cake is browning too quickly in the oven, cover it loosely with aluminum foil.