Chickpea Chocolate Oat Cookies

Who doesn’t love a treat you can enjoy and the kids enjoy that isn’t high in fat and loaded with good things for them, like protein and potassium, rather then just sugar and empty calories? I can tell you this will now get made a lot more often instead of regular cookies in our house. It was so much higher in protein that we found them to be actually very filling. While taste wise I wanted more then one I actually felt full enough to resist. Make a batch of regular cookies and I would polish off the whole batch in one sitting if I let myself. So the idea of having a quick and simple go to cookie recipe that is so tasty and nutritionally has a lot to offer is amazing. I would say this was the most exciting recipe creation of the year so far. They have a lovely, soft cake like texture on the inside with a crisp outer making these almost like brownies.
 
Chickpea-Chocolate-Oat-Cookiess

Chickpea Chocolate Oat Cookies

400g (15 oz) tin chickpeas, rinsed and drained
142g (1/2 c.) all natural almond butter or peanut butter
115g (1/3 c.) honey (maple syrup if you want to keep it vegan)
2 tsp vanilla
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
50g (1/2 c.) oats
45g (1/4 c.) cocoa powder

Continue reading

Triple Chocolate Chunk Cookies and Special Thank You to Royal Berkshire Hospital

So I going to break my own new rule, I know this month is all about 30inute meals but I am not going to be sharing one today and I hope you don’t mind but this whole post is going to be unusual and special for me. You might have noticed there was no blog posting last week. You see I was a little too busy having a baby!!!! It was a crazy week, physically and mentally. And like many things in life it didn’t go the way I planned it. But the care I received at my unplanned hospital birth was so amazing that I hope you don’t mind but I would like to dedicate this post to thanking them.

First to my first midwife Suzanne I can’t thank you enough for being the rock and support I needed. You listened to me so that I felt heard something that I needed. You were the voice of reason when I needed to be reasoned with and you were also there to help calm me when I got too stressed. Thank you for being in my corner and helping argue my case in bringing me back to the midwife led unit. You and Laura helped us create the kind of environment that we were wanting to create at home, to be honest in the beginning it did feel more like we were on a date night then at a hospital having a baby. The aromatherapy, the relaxing environment and peace and quiet that Chris and I were able to have was so soothing and I believe it is the only reason I went into active labour on my own.
My second midwife, Laura, I hope you realize how amazing you are. You were calm and encouraging especially when you noticed things weren’t right. I was scared and I can imagine you were a bit scared too but you didn’t let that show and that helped me stay as calm as I could in the situation.

Now it gets complicated in the thanks because of the amount of people there are to thank and so I am sorry I am not able to personally name you all. To the midwives and nurses downstairs in the delivery suite the calm you all displayed in what felt like an impossible birth situation was incredible. I am aware that probably few if not no one in the room had ever witnessed a breech delivery like that, let alone assisted but handled the situation with such calm and professionalism. You helped me achieve what I won’t lie, felt like was impossible, push her out.

To the staff in Buscot Baby Care Unit, the hardest moment for me was when she was born and I couldn’t hear her cry, you rushed her to the side to work on her and I felt like time has stopped. You worked so quickly on her and as you said at times she recovered quicker then you could finish what you were doing. But you made sure she was okay after such a traumatic birth. And while no parent ever wants their baby whisked away from them I am at least grateful she was whisked away to your care. Thank you for always being happy to have me sit by her side during the night and taking her out of the incubator so I could feed her. You helped make a horrible situation a little bit easier for this scared mummy.

To the staff in Marsh ward, spending the first 5 days of my daughter’s life in a hospital was so hard and I got stir crazy and frustrated at times but the care we received was so wonderful. Everyone, from the midwives and care assistants to the sweet ladies who brought me cups of tea throughout the day. You helped make this patient feel like a person, not a patient. I have stayed at hospitals in the US many times in the past and trust me there is a big difference. You all touched our lives and helped us get home as quickly possible and I want you all to know how positive of an impact you made on our lives that crazy week in October when a little baby’s head turned out to be a bottom and all of our lives turned upside down. Thank you all.

As a thank you I am sharing these amazing Triple Chocolate Chip Cookies. And yes before you ask I am delivering these beauties to the staff so they can enjoy them too.

Triple-Chocolate-Chunk-Cookies

Triple Chocolate Chunk Cookies

227g (1 c.) butter
150g (3/4 c.) granulated sugar
150g (3/4 c.) packed soft brown sugar
1 tsp vanilla extract
2 large eggs
312g (2 1/2 c) plain flour
1 tsp baking soda
1 tsp salt
60g (1/2 c.) cocoa powder
170g (6 oz.) Milk Chocolate chunks *could use chips
170g (6 oz) White Chocolate chunks

Continue reading

Rasberry Filled Cupcakes

I didn’t only make a Winnie-the-Pooh cake for Morgan’s birthday we also enjoyed some raspberry filled cupcakes. A few years ago we had some cupcakes from a locally bakery that were filled and it has spoiled us rotten. Now having normal ones just doesn’t seem good enough. I have tried a few different versions and so far this one worked out the best.

Rasberry Filled Cupcakes

80g (4 Tbsp) unsalted butter, at room temperature
240g (1 1/2 c.) sugar
2 egg
240g (1 1/2 c.) flour
2 tsp baking powder
pinch salt
200ml (1 c.) milk
2 tsp vanilla extract
6 Tbsp raspberry jam
100g (3/4 c.) unsalted butter, at room temperature
450g (3 c) icing sugar
2 tsp vanilla extra
2 Tbsp raspberry jam
red food colouring *optional

Continue reading

Winnie the Pooh Cake

Last week was a very special day in the Hunter household, our sweet baby girl turned 2. I cannot even begin to tell you how much joy this little girl has brought to our lives. It is amazing how much your life changes when you have kids. I always knew I wanted to be a mum and to be honest it is even better then I could have imagined. It is hard, harder then anyone could have ever prepared me for but it is so worth it. I know she won’t remember much of these early years so we didn’t plan a big party but I still wanted to make a special cake.

Right now she is going through a Winnie the Pooh stage, she is obsessed. So what is a mum to do but try and make her daughter’s day and create a Winnie the Pooh cake. I didn’t want to buy a cake tin because something like that is not likely to be used again so it seems a bit of a waste. So why not do a 3D cake? You might be thinking I was a bit mad for taking on such a big task, and you would be right. I had no idea what I was doing, I tried to give some step-by-step photos of the process but I won’t lie I can’t guarentee even I could do it again the same again.

But I am so proud of this cake, it was a lot of work but so worth it.

Winnie the Pooh Cake

250g (1 1/2 c.) butter, at room temperature
250g (2/3 c. + 2 Tbsp) caster sugar
6 eggs
500g (4 c.) self-raising flour
90mL (1/3 c. + 2 tsp) milk
2 tsp vanilla
Royal Icing
Honey Icing
Raspberry Icing

Continue reading

Daddy’s Favourite Pecan Pie #SundaySupper

I can’t believe that 14 years ago a 17 year old me met a 19 your old British guy who became her instant best friend. Having a similar humour they quickly got up to trouble mischief together. I never would have guessed that 9 later we would reconnect after a few years apart and fall in love and that 5 years on we would have an amazing 2 year old girl who is our world. Chris is such an incredible father and I am so blessed to have a husband who has a similar parenting style to myself so the hardest job in the world, being a parent, is made easier with the fact that we tend to always agree what to do. I know that is a rarity and I do treasure it. So to honour my wonderful husband who is a fantastic daddy I wanted to finally make him the pie he has been begging me to make again for years now.

For some reason pecan pie gets put on the to do list of baking every year for Christmas but then somehow doesn’t get done. So for this Father’s Day my husband finally got his wish. This recipe doesn’t use corn syrup, one because corn syrup isn’t sold in this country and two I try to avoid using it because it really isn’t good for us. Personally we feel this is even better then the corn syrup version.

Pecan Pie

145g (1 c.) light brown sugar
50g (1/4 c.) white sugar
115g (1/2 c.) butter, melted
2 eggs
1 Tbsp plain flour
1 Tbsp milk
1 tsp vanilla extract
155g (1 1/2 c.) pecans
Store bought shortcrust pastry
Recipe adapted from AllRecipes

Continue reading