Chocolate Fudge Brownie Cookies

Makes: approximately 30 cookies

Ingredients:

• 400g dark chocolate, coarsely chopped
• 1 1/2 cups plain flour
• 125g butter, softened
• 1/2 cup brown sugar, lightly packed
• 2 eggs, rooms temperature
• 1 teaspoon baking powder

Method:

• Melt 300g of the chocolate in a heat proof bowl that is sitting over a saucepan of simmering water. Ensure that the water is not touching the base of the heat proof bowl. Once the chocolate is fully melted remove from the heat and cool to room temperature, stirring occasionally (should take about 20 minutes)
• Beat butter and sugar until just combined. Add in one egg at a time ensuring the first egg is well combined before adding in the second egg. Once the second egg is well beaten add in the cooled melted chocolate into the mixture
• Fold in the sifted flour and baking powder and the left over 100g of chopped chocolate. Once well combined cover and refrigerate for about one hour
• Preheat the oven to 180 degree Celsius
• Roll a tablespoon of the mixture into a ball and place on a baking tray about 4cm apart, then squash slightly
• Bake for 10-12 minutes or until slightly soft to touch to deliver the brownie consistency
• Cook on the baking tray for 5-10 minutes before transferring to a wire rack

Recipe Notes:

• Store in an airtight container for the maximum of 5 days (if they last that long)
• The uncooked cookie dough is freezer friendly to be consumed within 30 days

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Fruit Squares

Makes: approximately 20 squares

Ingredients:

• 1 cup wholemeal SR flour
• 1/2 cup desiccated coconut
• 4 weetbix biscuits, crushed
• 1/2 cup sugar
• 1 cup sultanas
• 1/2 cup chopped dried apricots
• 3 tablespoons unsweetened cocoa powder
• 175g butter, softened (or nuttalex for a dairy free alternative)
• 2 teaspoons golden syrup, rice malt syrup or honey

Method:

• Preheat oven to 180 degrees Celsius and grease and line a brownie tin
• Sift flour into a bowl and add remaining dry ingredients
• Combine butter and syrup in a saucepan and melt over medium heat
• Add liquid ingredients to dry ingredients and mix well and press well into the prepared brownie tin
• Bake in a moderate oven, 180C, for 25-30 minutes.
• Cut into 20 slices. Dust with icing sugar.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Cupcakes with Peanut Butter Frosting

Makes: 12 cupcakes

Cupcake Ingredients:

• 1 1/2 cups plain flour
• 1/4 teaspoon bicarb soda
• 2 teaspoon baking powder
• 1/3 cup unsweetened cocoa powder
• 50g butter, softened
• 3/4 cup caster sugar
• 2 eggs
• 1 teaspoon vanilla essence
• 1 cup milk
• Pinch salt

Frosting Ingredients:

• 300ml full fat thickened cream
• 1 tablespoon icing sugar
• 2 tablespoons whipped or smooth peanut butter

Method:

• Preheat oven to 180 degrees Celsius and line a 12 tin muffin tray with paper cupcake liners
• Sift all of the dry ingredients into a mixing bowl and set aside
• In another mixing bowl use your electric beaters to cream the butter and sugar together until light and fluffy
• Add in one egg in at a time beating well between each egg, finally beat in the vanilla until well combined
• Fold in half the dry ingredients mix with a spatula then fold in half of the milk, repeat with the remaining dry ingredients and milk until well combined and you have a light smooth batter
• Fill the cupcake liners to about 3/4 full
• Bake for 15-18 minutes and allow to cool completely before frosting.
• To prepare the frosting place the cream and icing sugar and whip using electric beaters for about 3-5 minutes
• Fold through the peanut butter using a spatula until well combined
• Either spread or pipe the icing evenly over your cooled cupcakes.

Recipe Notes:

• To be stored in an airtight container under 27 degrees for a maximum of 3 days
• This recipe is freezer suitable for un-frosted cupcakes

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Chip Cookies

Makes: approximately 24 

Ingredients:

• 150g butter, softened
• 1/2 cup caster sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla essence
• 1 egg
• 1 3/4 cups plain flour
• 1/2 cup dark chocolate chips
• 1/2 cup milk chocolate chips

Method:

• Preheat oven to 160 degrees Celsius and line 2 baking trays with baking paper
• Beat butter, sugars and vanilla for 1-2 minutes or until smooth, creamy and well combined, add in 1 egg a beat some more until well mixed
• Stir in the plain flour in two batches and mix well using a low setting on the beaters
• Lastly fold in the chocolate chips with a spatula and mix until evenly distributed
• Roll a tablespoonful of the mixture into balls and place on the lined trays and press down slightly
• Bake for 15-18 minutes or until light golden and cooked
• Leave on the baking tray for 5 minutes and then transfer to a wire rack to cool.

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• This recipe is freezer friendly for the uncooked cookie dough to be consumed within 30 days

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Choc Oat Cookies

Makes: approximately 36

Ingredients:

• 1/2 cup brown sugar, lightly packed
• 1 cup butter
• 1 teaspoon vanilla essence
• 1 egg
• 2 cups rolled oats
• 1/4 cup chia seeds
• 1 tablespoon water
• 1 1/2 cups plain flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup crushed left over chocolate or choc chips

Method:

• Preheat your oven to 180 degrees Celsius and prepare your baking trays by lining with baking paper
• In a small mixing bowl pour the water over the chia seeds, stir well then set aside until later
• Use electric beaters to cream together the butter and sugar, once lightened add in the vanilla and the egg continuing to beat until light and fluffy
• Use a wooden spoon to stir in the remaining ingredients, including the soaked chia seeds gently folding in until well combined
• Place a tablespoon on the prepared trays approximately 3-4cm apart to allow the cookies to spread
• Bale for 10-12 minutes until slightly golden
• Once removed from the oven allow to sit on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• This recipe is freezer friendly as cookie dough to be consumed within 30 days

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Cheesy Muffins

Makes: 24 mini muffins or 12 standard muffins

Ingredients:

• 2 cups grated cheese
• 1 1/2 cups SR flour
• 1 tablespoon sugar (optional)
• 1 egg
• 1 cup milk
• Pinch garlic or sea salt

Method:

• Preheat the oven to 200 degree Celsius
• Mix together all the dry ingredients in a bowl, including the grated cheese
• Beat egg and milk in a separate container then gently fold through the dry mix until well combined to form a lumpy batter is formed
• Spoon batter into a well-greased muffin tin of your chosen size
• Bake for 8-12 minutes for mini muffins and 10-15 minutes for standard muffins.

Recipe Notes:

• You are able to add up to 1 full cup of additions. Theses can include but are not exclusive to; grated vegetables (with excess juices squeezed out), shredded ham, creamed corn, tuna, bacon pieces, shredded herbs, shredded baby spinach etc.
• Store in an airtight container under 27 degrees for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Cheesy Garlic Pizza
Serves: 4-8

Ingredients:

• 1/4 cup Greek or Natural Yoghurt
• 3/4 cup SR flour
• 1 teaspoon baking powder
• 30g butter, softened
• 1 tablespoon minced garlic
• 1 teaspoon fresh rosemary, finely chopped
• 1/2 cup grated parmesan cheese

Method:

• Preheat an oven to 180 degrees Celsius and line a tray with baking paper or lightly grease a pizza tray
• Mix the yoghurt, flour and baking powder in the bowl to make a basic dough, turn this out onto a lightly floured clean bench and knead very quickly until you have brought the mixture together – add more flour is the dough is still sticky. Roll the dough into a round pizza shape
• Mix the butter, garlic and rosemary together and spread evenly over the pizza dough then top with the grated parmesan evenly spread
• Bake for 15-20 minutes until the cheese is bubbly and the base is golden.

Recipe Notes:

• Store covered in the fridge for the maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chewy Coconut Cookies
Makes: approximately 30

Ingredients:

• 1 1/4 cups plain flour
• 1/2 teaspoon baking powder
• 1 1/2 cups desiccated coconut
• 1/2 teaspoon salt
• 1/2 cup brown sugar, lightly packed
• 1/2 teaspoon vanilla essence
• 1/2 cup white sugar (optional)
• 1 egg
• 1/2 cup butter

Method:

• Preheat oven to 180 degrees Celsius and line 2 baking trays with greaseproof paper
• Combine the flour, baking powder and salt and set aside
• In a medium bowl using electric beaters cream the butter and sugar(s) until smooth
• Add in the egg and vanilla to the creamed butter and sugar beating until light and fluffy
• Gradually blend in the flour mixture using a plastic spatula, or the lowest setting on the beaters
• Finally fold in the coconut using the spatula
• Roll the cookie dough into large cherry tomato sized balls and then than slightly flatten onto a prepared trays. Cookies should be about 5-7cm apart
• Bake for 8 to 10 minutes.

Recipe Notes:

• Store in an airtight container for the maximum of 5 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chicken & Vegetable Gravy Pie

Serves: 4-6

Ingredients:

• 1/2 small supermarket BBQ chicken (or 1 1/2 cup left over chicken)
• 1 carrot, diced
• 1/2 onion, diced
• 100g sweet potato, diced
• 1/4 cup corn kernels, fresh, canned or frozen
• 1 tablespoon minced garlic
• 1 packet chicken noodle soup mix
• 1/2 cup gravy mix
• 1 sheet frozen shortcrust pastry, defrosted
• 1 sheet frozen puff pastry, defrosted

Method:

• Preheat your oven to 180 degrees Celsius and grease your pie tin very well
• Use the shortcrust pastry sheet to cover the base of the pie tin, cutting off any excess pastry then line the pastry case with some baking paper and fill with your baking beads.
• Blind bake the pastry case for 15-20 minutes.
• While the pastry in blind baking bring 500ml of water to the boil, add the chicken noodle soup and simmer uncovered for 5-10 minutes
• While the pie filling is simmering remove all the meat from the 1/2 chicken roughly chop and then stir through the prepared vegetables and the gravy mix
• Add the gravy coated chicken and vegetables into the simmer saucepan, mix well and simmer for another 5 minutes to allow the sauce to thicken
• Pour the mixture into the pie shell and top with the puff pastry sheet, pressing into the shell to seal. Piece the top of the pie in the centre
• Bake the pie for 20-30 minutes until the pie is golden brown.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Lemon Coconut Cake
Makes: 1 loaf cake or 12 muffins

Ingredients:

• 400ml can of coconut milk
• 1 x can SR flour
• 1 x can desiccated coconut
• 1/3 can caster sugar
• 1 large lemon or 2 small lemons

Method:

• Pre-heat oven to 180 degrees Celsius and prepare either a loaf tin by greasing and lining with baking paper or greasing a 12 standard hole muffin tray.
• Pour the can of coconut milk into a mixing bowl.
• Use the empty can to measure the flour, coconut and sugar adding them directly into the mixing bowl.
• Finally add in the fresh juice and all of the freshly grated lemon rind from the lemon(s) and mix until very well combined.
• Bake in the loaf for approximately 45 minutes or until a cake skewer comes out clean
• Bake in the muffin tray for approximately 20 minutes or until a cake skewer comes out clean.

Recipe Notes:

• Store in an airtight container for the maximum of 3 days
• This recipe is freezer friendly to be consumed within3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.