Recipe Post No.25- Chocolate Chip Cookies 🍪🍫 + photos of Raspberry Cupcakes

Hola a todos!

Firstly, thanks to those who viewed my last post. 😘💋

For a change, I'm not going to start this week's post with an apologize for not uploading my photos. Long story short, I haven't managed to get into the swing of the new school term. Needless to say,  but I will do,eventually.

This week's recipe is one of the most typical sweet treats to bake at this time of year- yes, it's your classic-chocolate chip cookie😊😋(better than the ones you buy in the supermarket

bakery). Alongside sharing this week 's recipe and photos,I'll also be uploading photos of my cupcakes. Without further ado, let's jump right into the recipe✌:

In order to concoct this healthier version of chocolate chip cookies,you'll require the following:

• 100g of caster sugar
• 220g of dark,soft brown sugar 
• 1½ tsps of vanilla extract
• 2 egg whites
• 220g of plain flour
•  1 tsp of bicarbonate of soda
•  ½ tsp of salt
• 40g of porridge oats

• 70g of plain chocolate,chopped(I like to use plain dark chocolate but whatever you prefer would be best)  

 Method:

As always, pre-heat your ovens to 180℃/160℃/ Gas Mark 4.

In a rather sizable bowl, cream together the margarine,water, caster sugar and dark soft brown sugar until smooth. 

Withal, beat in the egg whites and the vanilla. 

Subsequent to this, combine the flour, bicarbonate of soda and salt and stir this into the creamed mixture.

Blend in the oats and chopped chocolate. Drop the dough in half-teaspoonfuls onto lined baking trays. 

Bake this in the oven for approximately 7-9 minutes until the edges begin to brown. 

Eventually, once the cookies baking time is complete, remove the cookies from the baking trays to cool on the wire rack.

Cool for at least 10 minutes before eating with preferably milk,or maple syrup, if you're feeling really Autumn-y.

Snapshots of the Raspberry Cupcakes from last post:

Photos of those delectable cookies😋

 

 

 

Before you go...

You can find my last post here(in case you wanted to piece together the pictures with the instructions) 

In a short time, I'm planning a Q&A over on here(maybe in collaboration with someone,I'm not so sure). Therefore, please ask me questions about generally anything in the comments below(doesn't have to necessarily be food-related).

Shoutout of the month*new* :
This section is basically to give some credit and acknowledge to bloggers which I feel are really killing it:

Marina Rose

Charity of the month: The Ben Kinsella Trust
*this charity in parituclar strives to out an end to knife crime in legacy to Ben Kinsella who unfortunately was an victim to knife crime and was murdered from it. It's a very touching story and I urge you to support this charity.😊

Follow me on Pinterest     Follow and tag me on Snapchat

 Chocolatelover

For sneak peeks on recipes and more

YouTuber of the month: Luhhsetty

 Song of the month: Daniel Caesar Best Part (feat H.E.R)

@Girls' Life:  Glam up your desk with these chic organizational tips

@GirlsLife: 5 YOLO things to do right now!!

Quote of the month:

Starting the Christmas Countdown now: The 25th of  December is in 86 days

Don't forget to leave your questions down in the comments below and I'll see you in the next one!

#sweetreats xx 

 






 

Recipe Post No.24- Welcome Autumn 2018💘💗💢🍃🍂🍁

Feliz otoño todos(Happy Autumn Everyone😁😂😂😃😃)!!!

Although the Autumn Equinox hasn't officially passed, the weather and atmosphere seems very much like Autumn itself.

I hope you all have had a lovely summer holiday and enjoyed what some would say was a very hot summer.





This week's recipe, in actual fact, is alike to a recipe I posted a while back ;Raspberry and Coconut Macaroon Tarts. As it happens, the majority of you loved this recipe tremendously. Therefore, there's room for a pt.2(in cupcake form). 

* Plus, seeing this recipe on one of my favourite Youtuber's channel got me even more excited about making these set of cupcakes.

Without further ado, to make these delicious, definitely-not-autumnal cupcakes,you'll need:

429g of plain flour

265g of caster sugar

1/2 tsp of salt

3 tsp of baking powder

375ml of coconut milk

125ml of vegetable oil

125g of unsalted butter,softened

2 tbsp of Greek yoghurt

1 tsp of vanilla extract

2 large eggs

400g of frozen raspeberries

Dessicated coconut

300g of raspberry jam

For the buttercream, you'll require:

600g of icing sugar,sifted

300g of unsalted or salted butter,softened

3 tbsp of crushed,freeze-dried raspberries

1 tsp of raspberry essence

2 drops of pink food gel.

♫No I don't need introduction, follow my simple instruction♫:

As always, Pre-heat an oven to 160C/180C Fan/Gas Mark 3, lining a tin with cupcake cases.

In a bowl of preferably a free-standing mixer(although I'm ordering my own one soon), add in the flour, baking powder, caster sugar and salt. Mix this on a low speed, for a couple of minutes to help everything combine together. 

Eventually, add in the softened butter, allowing this to mix until it resembles a fine "sand-like" texture.

Next, add in the coconut milk, eggs, yoghurt,oil and vanilla extract in a large jug and mix for another 20 or so seconds.

Apply the wet ingredients into the bowl with dry ingredients in a slow and steady manner, until the dry ingredients are well combined. 

Scrape around the bowl, prior to mixing for another 20 seconds.

Dash in 1 tbsp of frozen or fresh raspberries at the bottom of each cupcake cases before filling each cupcake case with mixer 3/4 of the way.

Bake these raspberry cupcakes for 35-40 minutes, or until a  toothpick comes out clean. Allow them to cool down completely, on a cooling rack, prior to icing.

To prepare the lovely raspberry buttercream, beat the butter in the bowl for 3 minutes until lighter and fluffy in texture and colour. 

Subsequently, gradually add in the sifted icing sugar, beating until smooth. 

After this, add the freeze-dried raspberries, raspberry essence(if you can get hold of any, otherwise skip this) and pink food gel and mix until merged together. 

This step is very much optional- before icing, core out the centre of each cupcake before filling with raspberry jam(I personally would skip this step as it's a little too sickly).

Fit the icing into a piping bag as shown below and pipe the icing into a swirl. 

Top of with grated coconut and volia! 

Your own recreational masterpiece of the Raspberry and Coconut Macaroon Tarts(in a cupcake)

*note to self*

*shorten the name of the cupcake*

Snaps:

TO COME....


Before you go...

Song of the month:

Josh Groban-Granted

I met Malorie Blackman this weekend!!

Check out my last recipe here: BakingBoutique's Summer Special (read below)

YouTuber of the month(featured on here before)

Superwoman:

Quote of the month:

this is lowkey my goal for the week
and I hope it'll be urs
too😊

BAKING NEWS(Baking iis just as important as everything else) China wins IBA UIBC Bakers cup

Follow me on Snapchat?

Question of the day(QOTD): Dark,milk,white or NO chocolate? I wanna know from y'all so let me know in the comments below.

Charity of the month: Peace One  Day

That's it from me! See you in the next one!

#sweetreats xxx 😗😘