Tag Archives: cookies

Chocolate brownie crinkle cookies with powdered sugar and olive oil


chocolate brownie crinkle cookie with powdered sugar and olive oil

chocolate brownie crinkle cookie with powdered sugar and olive oil

Chocolate Brownie Crinkle cookie with powdered sugar

Chocolate Brownie Crinkle cookie with powdered sugar

Chocolate Brownie Crinkle cookie with powdered sugar

These reminds me of the view from 35,000 feet high, flying from Auckland to Christchurch for work. It was in the middle of winter and the Southern Alps was thickly covered by a blanket of snow – it was such a serene and beautiful scene.

J requested these cookies after sampling a version of them at a birthday party many years ago: “the icing sugar dusted chocolate cookies” was mentioned every now and then. Last weekend I finally got around to it.

They are brownie-like: soft and tender inside, but have a cookie-like crisp exterior. I have been blessed with a delivery of olive oils from Te Wheke Olives and they worked so well in this recipe. As the batter is very soft, it requires a minimum of 4 hours fridge time. You can speed that up by placing it in the freezer for 2 hours. Before you bring the batter out, have a few cookie sheets lined and the oven preheated, so that once you have two trays of 12 cookies each rolled in icing sugar, you can bake the first two trays straight away. This ensures they don’t loose too much height. I managed to complete rolling out dough for two more trays while the first batch is baking (I do have 6 identical cookie sheets – they were imperative for the large batches of macarons I make!)

The other option is to skip the icing sugar step, this creates brownie cookies with beautifully random cracks.

If you would like to make these gluten free, as I did for colleagues, just substitute the plain wheat flour with gluten free flour. The Countdown branded gluten free flour packs had corn and maize as the main ingredients. Be sure to check that your baking powder and icing sugar are free of gluten as well. They turn out a tad softer than the ones made with wheat flour, and my tasters actually prefer these!

Ingredients (50-60 cookies)

  • 125ml olive oil
  • 400g caster sugar
  • 95g unsweetened cocoa powder
  • 4 eggs (size 7, about 60g each)
  • 1 tsp vanilla paste
  • 250g plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 80g icing sugar, for rolling

Instructions

  1. Place olive oil, caster sugar and cocoa powder in a mixing bowl. Paddle on a slow speed until homogenous. Add in eggs one at a time, making sure each has been incorporated before adding the next. Add in the vanilla paste.
  2. In a separate bowl, mix flour, baking powder and salt then add into the cocoa mixture. This will look just like a brownie batter, thick and runny. Chill batter for at least 5 hours, best over night.
  3. Preheat oven to 180C. Line baking trays with baking paper. Using two teaspoons, drop small scoops of thick mousse-like batter into a bowl of icing sugar. Roll the balls until they are covered with powdered/icing sugar.
  4. Place on lined baking trays.
  5. Bake in preheated oven for 10 to 12 minutes. Let stand on the tray for a few minutes before transferring to wire racks to cool completely.

chocolate brownie crinkle cookie with powdered sugar and olive oil

The Auckland Food Show 2018 experience


The biggest foodie event of the year in Auckland – the Food Show – is here again. I look forward to it every year and start planning the day once the first list of exhibitors is out.

It’s a time to see my favourite brands, discover new products and be inspired by all the design work in the food industry. Thanks to the good people at the PR Shop, I went along as media this year, on the first day of the four-day event, which is the preview day with less crowds.

Here are some of the highlights of my day.

Fresh As – They are renowned for their freeze dried fruit powders, used by bakers and executive chefs worldwide. I’ve come back for their ready to make Panna Cotta mixes – Just add milk and follow the recipe. Each packet makes 2-4 servings. There are two flavours – Doris Plum and Raspberry. $10 for 3 packs. Don’t forget to stock up on your freeze dried fruit for your desserts. (I’ll soon be running a giveaway on my Instagram for these goodies!)

Proper Crisps

I discovered these new popcorn that is unlike any other – it is first soaked with water and then partially popped – perfect crunch!

Ghiotti

Gelato 800ml, 2 for $5 (yes that is correct!!) We picked Vanilla and Chocolate flavours.

They also have delicious cheese bites, mozzarella and parmigiano reggiano wedges.

The Apple Press

Beautiful apples from Hawke’s Bay – they are hand-picked at their peak ripeness, cold pressed and bottled. The juice are variety-specific – meaning you get the singular flavour from varieties like Braeburn, Jazz and Royal Gala in the one bottle.

Home Grown Farm Fresh

Dion and Ali’s Wairarapa farm produces amazing lamb and beef. They offer half and full lamb boxes, tomahawk packs and also 13kg Angus beef packs.

I learnt that the lambs in the boxes are always female, and that the breed is Charollais ram. As fat’s laid down intramuscularly, the lamb tastes more tender and juicy than other breeds.

Last year J and I stood at their stand for a long time, listening to their stories and eating the juiciest lamb. It was just like we were hanging out at a neighbour’s barbecue!

Living Goodness

I like their sauerkraut – our favourites have been the Naked kraut (I’ve been adding them to my breakfast, on top of toast even!) and beet kraut.

They’ve now released two new products – freeze dried beetroot and kimchi – they add the perfect texture and crunch to dishes. I couldn’t hand over money fast enough for these LOL. Think sprinkling over poke bowls…yum!

The Fresh Grower

The Fong family have been growing vegetables since 1948 in Pukekohe. They have long become part of the local landscape. I like their quality produce and will soon be sharing with you tips on how to cook kailaan (Chinese broccoli), choy sum and wong bok properly. Watch this space!

Mitchells Bone Broth

I’ve been looking into increasing J’s nutrition intake through broths lately. When I saw them from half a show-hall away, I walked straight over to sample their broth. Turns out it’s quite easy to make: simply add 2 teaspoons of Bone Broth powder to a cup of hot water, mix and add fresh ingredients to make your version of broth: a pinch of salt and a slice of fresh ginger for a warming, spicy drink.

The powder is made from New Zealand grass fed beef bones and onions, carrots, celery, parsley, apple cider vinegar, black pepper corns, bay leaf and rosemary.

Full of amino acids, these are indeed good for you.

Farmland Foods

Premium European streaky bacon – they are thinly sliced and there is no extra liquid in the packs. This means it crisps up beautifully and quickly.

I learnt some tips from chef Mark Southon in preparing a bacon butty: Toast the bread with the bacon oil straight in your griddle pan!

Serve it with your own Brown Sauce (ie. HP sauce) by cooking: dates (giving a fruity tang); Tomato sauce; Tamarind; Molasses; Chilli; Garlic; Apple juice and Orange juice. Simmer for an hour. Cool and blend.

Keas cookies

If you are in need of great tasting gluten, wheat, dairy and egg free baking, look no further than these. Their range includes Chocolate Chip; Double Choc Chip; Macadamia; Vanilla; Hokey Pokey; Gingernut; Almond; Peanut Brownies, Lemon Coconut and Coconut. They also have an organic chocolate cookie.

Simon Gault

I always stock up on their beef and chicken stock and Morrocan and Indian spice seasonings. 5 for $30. Simon’s new Chipotle Ketchup ($7) launched at the foodshow. Sweetened 100% with vegetables just like their tomato sauce, Gault’s Chipotle Ketchup has the perfect balance of sweet and heat – just a tiniest kick of smoked chipotle chilli. Gault’s Deli is their online shop where you can buy all sorts of goodies including my favourite Fruit Puree by Ponthier (I made chocolate mousse domes with these puree – you can see the photos of them on my Instagram feed).

They are also running a special with Turks chicken, $20 for 2 whole chickens with a seasoning or $20 for 4 bags of drums, nibbles, skinless boneless chicken thighs or breasts. They come with a chill bag too. They also have a new product – stuffed chicken in an oven ready roast bag. These 1.5kg birds come in two flavours.

Aoraki Salmon

Freshwater King Salmon from the ice-cold waters around Mt Cook.

The salmon is gently smoked with oak wood chips following a Scottish inspired method, which uses a mixture of salt, golden syrup and black rum. This enhances the taste experience with a sweet smoky layer. The softer notes of oak, never distract from the original qualities of the salmon.

Appleby Farm Icecream

Their award winning ice cream is made in Nelson, with milk straight from their farms 15 minutes down the road. Cow to cone! What’s special about these ice creams? It’s made with A2 protein milk, so it’s better for those who are lactose intolerant.

I love the Bedford Vanilla Bean, made with Madagasgan vanilla beans, the Brown Eyed Girl (which is the coolest name for chocolate brownie ice cream) and Doubleshot Ipanema. They also have Bad Boys & Berries (Boysenberry) and Tangled Passion (Passionfruit) which both won awards at the 2018 New Zealand Ice Cream Awards.

Good Chow NZ
NZ Blackfoot Paua XO Sauce – traditional chinese XO sauce with a kiwi twist: dried scallop, chillis prepared with NZ paua (that’s abalone). XO sauce 2.0 and so good with stirfrys. This is good with traditional chinese turnip cake (law bak gao) and rice rolls (cheung fun).

They also have in their line up: Sambal Fish Roe Sauce, Kiwi Moo Beef Jerky, Fluffy Fried NZ Cod Flakes and Aromatic Chili Oil. Made in Napier, Hawke’s Bay, none of their products have any preservatives or artificial additives.

First light

Grass-fed Wagyu scotch fillet just off the pan – so tasty! They have meat packs on special too.

Jersey Girl Organics – Their milk is full of Omega 3 and A2 Protein, is fully certified organic that comes direct from their farm in Matamata. When tasting, the milk is full-bodied and creamy. Pure deliciousness. You can now bring your own jar to fill up with at the farmers markets – just $3 a litre. Make sure the jars are clean and of known volume.

WaHiki
Wahiki does coconut icecream that is vegan, gluten free, dairy free and made in NZ. The new flavour, turmeric latte is pretty special.

Wild Fennel Co’s range of gourmet seasonings is naturally addictive. Dan, the creator behind the seasonings, was formerly a fine dining chef and naturally is inspired by traditional flavour pairings from different cuisines around the world. The flavours are slightly unusual but surprisingly good. They have collabed with the likes of Silver Fern Farms to create spices specific to the cut of meat.

Silver Fern Farms

Good from Scratch soup – chef Michael Van De Elzen. Loved these!

Hellers have some interesting soup flavours: Pumpkin & Smokey bacon, Sweet corn & bacon chowder, Chicken & Smokey bacon and Spicy tomato & Chorizo soup.

We also picked up some Hot & Spicy pork ribs – these have been slow cooked for 4 hours, and only needs 20 mins in a 180C oven. $8 each.

Cooking demos

Here are some of my suggested must see demos:

Annabelle White – Thursday 10.30am, Friday 11am

Jess’ Underground Kitchen – Thursday 1:45pm

Simon Gault – Friday 12:15pm, Saturday 2:45pm, Sunday 11am

Nadia Lim – Friday 2:45pm, Sunday 2:30pm

Monique Fiso – Saturday 12:45pm, Sunday 12:15pm

Brandhouse Drinks Masterclass

This is where you’ll learn the differences between your prosecco and champagne, take a brewery master class and taste Cognac! Classes are timed through the weekend. I’ll be at the brewery master class to learn about craft beer.

With over 300 stalls at the show, I know I’ve potentially missed mentioning some goodies here. However the following are my last minute dash stalls that I will have to remember to pick up goodies from on Sunday, when I return with Miss 8:

  • Amplify Kombucha – fizzy fermented tea which J also likes! I love the fact that there’s hardly any sugar in it, which makes it a healthier drink.
  • I Love Food giant cookies – 4 for $5, and sour cream pastry for home cooking
  • Top shelf – dips!
  • Perfect Pork – 3 for $25 – their range of grain-fed New Zealand pork includes sirloin and pork belly.
  • House of Dumplings – we love the Nepalese Spiced Lamb and Korean Sesame Beef dumplings. J misses them as they are no longer at the La Cigale French Market.
  • Dish magazine – I love their stories and food styling! I renewed my subscription and received a gigantic goody bag.

Top tips:

  • Register your ticket if you haven’t already done so, and have it within easy reach like in your pocket. Scan them at the stalls you visit and gain entry in the respective competitions and giveaways.
  • Get there early if you can. 11am to 2pm is the busiest at the show.
  • Keep hydrated (plenty of water coolers inside but bring a cup or bottle) and wear light layers as it’s warm in the showgrounds.
  • Keep track of time if you have a particular cooking theatre session you want to see. It can be a bit chaotic when you realise you are in Hall 3 when the cooking session in Hall 1 is about to start in 5 minutes.
  • Mazda chauffeured shuttles will pick up and drop off at designated stops around the showgrounds, making it easier to buy more. Gold coin donation for the Auckland City Mission.
  • The show is on till Sunday 5pm.
  • Here are some more photos from the show:

Honest Chocolat – I always go for their Pure Water Ganache.

Beautiful Parma Ham.

Whaiora smoothie blends – I recommend the berry flavour.

Check out Emma’s food bag – menu is viewable online before ordering and ingredients are sourced as local as possible.

Trade Aid chocolate – the dark raspberry is new!

Nata is the only Portuguese Bakery in New Zealand, and their traidtional Portuguese custard tarts are baked fresh every day. Delish!

Not that you’ll be hungry, but if you want a rest over a decent meal, there are plenty of food in the Street Food Alley. Dumplings from Akemi’s Gyoza, Clevedon Coast Oysters, juice from I Press, Vietnamese from Indochine Kitchen, fried chicken from Peach’s Hot Chicken (must check out!) and Mexican from Taco Loco.

Iced cookies or edible art?


Hopefully you are already sold on these cookies after seeing photos of them here.

They are incredibly easy and fun to make. My daughter and I spent quite a few weekends and school holidays making these. She loved decorating them and has now taken to designing what our next creation would be. (Which may or may not involve creating custom cookie cutters via Cookie Cutter Kingdom who 3D prints cookie cutter designs!)

After deciding what the cookie will be, she will plan the colours required to go with them, and the relevant consistency of the icing. For example, white for outline and flooding; red for flooding; grey for outline etc.

Once you’ve prepared the dough, it can be frozen, saving you one step in your weekend activity.
Just seal them tightly with cling wrap and freeze in sealed bags with a clear label. That way it’ll be easy to defrost as a whole sheet of cookie.

Simply defrost in the fridge, cut with cookie cutter into desired shapes and bake. Bake and then let cool completely on racks before you start decorating them.

Ingredients

  • 300g (2 1/2 cups) plain flour, plus more for dusting
  • 5g (1 tsp) baking powder
  • 2g (1/4 tsp) salt
  • 226g unsalted butter (I use Westgold), room temperature
  • 140g (3/4 cup) caster sugar
  • 1 large egg (about 55g)
  • 1 tsp (3g) vanilla paste
  • 1 tsp Princess Emulsion (omit if you can’t find this in the baking stores)
  • 3 3/4 cups icing sugar
  • 2 tablespoons meringue powder

Instructions

  1. Sift the flour, baking powder and salt into a medium bowl.
  2. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes.
  3. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated.
  4. Divide the dough in half.
  5. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, very lightly dust the dough with flour and roll out between 2 pieces of parchment paper until about 3cm thick.
  6. Cover in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.
  7. Cut cookies with your preferred cutter. Gather scraps and repeat steps 5 and 7.
  8. Position racks in the upper and lower thirds of the oven; preheat to 175 degrees C. Bake the cookies, switching the position of the pans halfway through, until just golden, 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
  9. Meanwhile, make the icing: Sift the icing sugar and meringue powder into a large bowl. Beat in 6 tablespoons water with a mixer on medium speed until soft, glossy peaks form.
  10. Have a plan of the colours you need for your cookie design. Split the icing into separate small bowls and add desired icing colours into individual bowls. Add water bit by bit (or with a spray bottle) till you reach a consistency like liquid honey. This is the ‘medium’ consistency and best used for outlining and flooding.
  11. Fill piping bags with icing and decorate to your heart’s content!
  12. Have toothpicks on hand to fill icing into all the crevices. Leave to dry completely (overnight is the best).

Come fly away with me~

Chocolate Brownie Crinkle Cookies


I turned one of my earlier Brownie recipes into a cookie! To be honest, these were inspired by the many versions of the same on Instagram lately, and for fear of missing out, I followed suit. Henceforth known as #fomocookies.

These are quick to make too!

Makes 20 – 22 cookies

Ingredients

  • 300g dark chocolate (70% best chocolate, I used Valrhona), chopped
  • 160g unsalted butter, cubed (I use Westgold)
  • 145g plain flour
  • 1 tablespoon finely ground instant coffee powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 200g brown sugar
  • 50g caster sugar
  • 2 eggs (about 55g each)
  • 1 tablespoon water
  • Salt flakes, for sprinkling

Instructions

  1. Place the dark chocolate and butter into a medium sized heat-proof bowl set over a saucepan of barely simmering water.
  2. Heat on a medium-low heat, stirring often, until melted and smooth. Remove from the heat and set aside to cool.
  3. In a separate mixing bowl, whisk together the flour, coffee powder, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer fitted with the whisk attachment, whisk the brown sugar, caster sugar and eggs on medium speed, until thick, doubled in volume, and light caramel in color (about 4 minutes). Add in the melted and slightly cooled dark chocolate. Continue to whisk until well incorporated. You may have to scrape down the sides of the bowl.
  5. Set the mixer speed to medium and add in the dry ingredients. Whisk until just combined, then, add in the water. Continue to whisk until homogenise. The dough should be fluid, and form a thick flowing trail when the whisk is lifted. Remove the bowl from the stand mixer and set it in the fridge to chill for at least 15 minutes, or up to an hour. (Not any longer or it will be too hard to scoop.)
  6. Meanwhile, preheat the oven temperature to 180 degrees Celsius. Line three large baking trays with baking paper.
  7. Using a small cookie scoop, scoop the dough evenly onto the prepared cookie sheets. The dough should be soft but will hold its shape when being scooped. If not, leave in the fridge for a further 15 minutes. Place 6-8 scoops on each cookie sheet with plenty of room to spread. Drop the sheets against the kitchen bench to slightly flatten the cookies. Sprinkle over a little of the flaked sea salt.
  8. Bake the cookies for a total of 11 minutes. To make crinkles (method is according to Sarah Kieffer), you’ll have to do the following steps:
  • Set a timer for 11 minutes of baking. Place sheets in.
  • After 5 minutes, rotate the cookie sheet half-way around. Lift and drop the sheet against the oven rack to deflate the cookies. A small circle of crinkles should be visible on the outer edge of the cookies. Close the oven door and allow the cookies to rise again.
  • 2 minutes later, again lift and drop the tray against the oven rack to deflate and further crinkle the cookies. They will be very visible (I was so excited when I saw these!) Bake for another 2 minutes.
  • Repeat one more time of lift and drop, and bake one last 2 minutes.
  • The cookies should be flat with plenty of crinkles. They should be just firm around the edges and set in the middle.

Remove from the oven and let the cookies cool on their trays for 10 minutes, then to a wire rack to cool further.

6 recipes/ideas to start your amazing journey with Paneton French Bakery’s new chocolate pastry


If you have ever tried making short crust pastry, you would know that while it isn’t very difficult (at least when compared to making puff pastry), it does take a bit of time to make and rest before you can roll it out for baking. Add to that my preference for a chocolate shell to go with a dark chocolate ganache – I end up making far fewer tarts than other desserts.

Cue Paneton French Bakery. Their short crust pastry has always been, in my view, an exemplar of pastries.  When they released the ready-rolled chocolate pastry, I felt as if a weight has lifted off my shoulders – I can finally make tarts quickly!!! I then went about challenging myself to see how many things I can make using this gem! Here are my 6 recipes/ideas, for now 😉

1. Chocolate tarts – Solomon’s Gold 70% smooth dark chocolate ganache with Lewis Road Creamery double cream

The pastry is not very sweet and it serves as a very good base for any dessert tart. Here are my favourites:

– Solomon’s Gold 70% smooth dark chocolate ganache with Lewis Road Creamery double cream

– Solomon’s Gold dark orange chocolate ganache with Lewis Road Creamery double cream and Fresh As Freeze dried mandarin segments

– Forty Thieves‘ salted macadamia butter with chocolate ganache

– Forty Thieves‘ cacao hazelnut butter with chocolate ganache

Makes 10 individual tarts

Ingredients:

  • 500g roll of Paneton French Bakery Chocolate Pastry,
  • 300g Solomon’s Gold smooth dark chocolate or dark orange chocolate, chopped into small pieces in a heat proof bowl
  • Forty Thieves nut butters
  • 375ml Lewis Road Creamery double cream
  • Decorations – Valrhona crisp pearls, batons, Fresh As Freeze dried fruits, Solomon’s Gold cacao nibs

Instructions

    1. Thaw pastry overnight in the fridge.
    2. Carefully unroll the pastry to prevent any breaks (but it is ok if it breaks! Just push it back together)
    3. Using a sharp knife, cut out squares or circles of pastry to fit your tart mould.
    4. Push the pastry into the moulds carefully, be sure to mend any breaks. Prick the pastry all over with a fork.
    5. Blind bake in 180C oven for 9 minutes. Let cool on a rack.
    6. Make ganache by heating cream in a pot till just starting to boil, then pour over the the chocolate pieces.
    7. Let is sit for a minutes for the chocolate to soften, and then mix it till the mixture becomes glossy and thick.
    8. If using nut butter, add a dollop onto the baked shells before the next step.
    9. Pour ganache into individual tart shells, and decorate!

2. Ice cream bowl – individual dessert bar

Here the pastry is shaped into a bowl (I used the Wilton’s cookie bowl mould ) and used to serve up Kohu Road Cookies and Cream ice cream. Perfect with a tray full of garnishes for you to decorate to your heart’s content. Halzelnut praline, freeze dries raspberries and Manuka honey, Valrhona chocolate crisp pearls and batons…hmmmm

3. Ice cream sandwich with Kohu Road Cookie and Cream

Scoop the ice cream into a flat container and refreeze to solidify the ice cream again. Cut out rectangle slices of ice cream and sandwich them between rectangular shaped pastry cookies.

4. Biscuits with Fresh As freeze-dried powders

J made some rocket ship and butterfly biscuits here with cookie cutters. We then dipped them into melted chocolate, followed by a sprinkle of Fresh As freeze dried raspberry powder. The acid tang was sooo good with the bitter pastry biscuit.

5. Tim tam cheesecake

Instead of lining the whole mould with the pastry, place a disc of it on the bottom of the mould. Bake and after cooling, pour in your favourite no-bake cheesecake filling (see my Tim Tam cheesecake) and let it set in the fridge.

6. Chocolate soil

This is as simple as baking the chocolate pastry and then crumbling them in a food processor or by giving them a good bash in a zip bag with a rolling pin. Sprinkle over or on the sides of desserts and voilà you have a Masterchef style dessert 🙂

Hope this gets you going with your adventure using Paneton’s Chocolate Pastry!