Packaged prettily, the box contained White Chocolate & Cranberry cookies, Dark Chocolate & Coconut cookies as well as Double Chocolate Brownies....YUM!
This is what else Snoob kids had to say....
"delicioso!" ... "Totes amaze!" ...... "Exquisite" ..... "Coconutty" ..... "Scrumptious!" ..... "Perfect!" ...... "Gorgeously chocolatey"
Reading, identifying ingredients, measuring, mixing and patience are just a few of the skills you will be teaching your little baker when you create an edible masterpiece with them. I truly believe that baking with children is a worthwhile endeavour, but it can be daunting if you aren't prepared. Here are a few tips to ensure a successful baking session:
1. Make sure you have plenty of time. Baking a cake with your child will take longer than whipping up a recipe on your own.
2. Choose your recipe carefully and make sure you have all of the ingredients at the ready before you begin. Do not attempt a fiddly or complicated recipe when you bake with your kids. The whole point of this exercise is to have fun, creating something delicious for you and your child to enjoy together.
3. Realise at the outset that it will be messy. Ingredients often escape the bowl onto the table, floor, you, your child, etc. Wearing aprons or old t-shirts over your clothes will help.
5. Have fun. You are making much more than a cake or biscuits, you are making memories.
To get you started, I'd like to share an easy, delicious and fun recipe with you. My daughter and I tested it (with a little help from my son), and when I say "tested" I mean, prepared the dough, decorated it, licked the spoons (shh...don't tell), baked it and enjoyed the fruits of our labour with the rest of our family alongside a lovely pot of tea. We had a wonderful time together and you can too.
Chocolate Chip Cookie Pie
125g butter, melted
1 large egg
150g light brown sugar, packed
60g granulated sugar
1 tablespoon vanilla extract
210g plain flour
pinch of salt
100g chocolate chips
100g extras (we used m&m's, sprinkles, orange jellies but nuts and dried fruits would be delicious)
- Preheat oven to 180C. Spray or grease a 9-inch pie dish; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Add the sugars to the melted butter and mix well. Then add the egg and vanilla, and whisk until smooth.
- Add the flour, salt, and stir until just combined; don't overmix.
- Stir in the chocolate chips.
- Turn batter out into prepared pie dish, smoothing the top lightly with a spatula.
- Evenly add the extras to the top of the batter, pushing them down slightly.
- Bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. If your pie has risen in the center, it will deflate as it cools. Allow pie to cool in dish for at least 30 minutes before slicing and serving. Pie is meant to be on the soft and underbaked side in the center while edges are crisper. If you prefer more well-done cookies, bake a few minutes longer. Pie will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Thank you Meg!
For more about Meg and Mothers Love Cookies check out her gorgeous Etsy store www.MothersLoveCookies.etsy.com or visit Meg's Facebook page: www.facebook.com/MotherLoveCookies
Angelique and Becky x