Yesterday I had a day for myself as I was needing a break so I did virtually nothing. I had a my hair done and a bit of chillaxing time until it was time to pick up the children. I know I shouldn’t have but it was worth it. All it means is that I have less time to get some jobs done this week but there is always next week. Hehehe!!
Today it looks like I am going to be busy buying more ingredients for my Mother’s Day Treat Boxes which have been popular on Facebook but are only available for collection as they are too delicate for postal delivery. I decided this year to make up a treat box of different bakes that I would like to receive as a present – after all nobody bakes for me – and it is nice to be given something home baked – (get out the violins!!).
Never mind, I am sure the children will take over the kitchen, one day, to bake me something as my husband is not a baker and he wouldn’t know where to begin. I don’t think he would know where to find the equipment let alone the ingredients but the kitchen is my domain in my house. Don’t get me wrong he has made dinner for the children if needed so he can use the oven and he does make my breakfast most days -so he has his uses but as for making a cake I don’t think he would even try and he is not really interested in baking.
I am sharing the cookie recipe today as I have had lots of compliments about this cookie the last few days. I know I am always making chocolate chip cookies but I am still looking for my perfect cookie recipe and I have four children/cookie monsters and a husband who love cookies.
With this latest Chocolate Chip Cookie recipe I have tried lots of different ingredients in varying quantities ranging from:-
- brown sugar
- caster sugar
- granulated sugar
- two eggs
- one egg
- soft spread
before deciding on my favourite recipe. This is why it has taken so long to decide on the recipe. I even made the cookies gluten and egg free so due to the amount of cookies I had to let the children and husband eat their way through the different cookies so they could tell me which they liked the most and why they did or didn’t like a particular cookie. Anyway decisions made and this is my favourite cookie recipe to date.
[lt_recipe name=”Chocolate Chip Cookie (Millie’s Cookie)” servings=”12″ prep_time=”10M” cook_time=”17M” total_time=”27M” difficulty=”Easy” print=”yes” summary=”Nutritionally, one of these cookies contains 290 calories, 14.2g total fat (18% daily total fat), 37.6g total carbohydrate (14% daily total carbohydrate), 0.8g fibre (3% daily fibre) (based on a 2000 calorie diet).” image=”https://www.love-to-bake.uk/wp-content/uploads/2018/03/chocchipcookie.jpg” ingredients=”250g plain flour;170g soft spread;200g granulated sugar;1 egg;1/2 tsp salt;1 tsp vanilla essence;1/2 tsp bicarbonate of soda;100g chocolate chips” ]Preheat the oven to Gas 4/5.;Line three baking trays.;In a pan, melt the soft spread before adding it to the granulated sugar and mixing thoroughly.;Add the salt, flour and bicarbonate of soda followed closely by the egg and vanilla essnece.;Mix to for a dough before adding the chocolate chips.;Using a icecream scoop, transfer the dough to the trays placing the dough far apart (4 per tray) to allow spreading.;Bake for 20 minutes most before removing form th oven and leave to cool before transferring off the trays.;Store in an airtight container if they last that long.[/lt_recipe]
I am going to add the nutritional information for it as I am intrigued myself to see what the fat, sugar and calorie content is now that I have reduced the sugar and egg used in the recipe. I have replaced the butter in the recipe for soft spread as I decided to melt the fat instead of creaming just to see what the cookies turned out like and they actually baked better than when I used butter in the recipe. Why that is I don’t know but I am curious about why I use soft spread for some recipes and butter for others as I know some bakers use only butter but I think you can achieve just as good results with soft spread as you can with butter. I will talk more about margarine, soft spreads and butter in baking at a later date as today is all about the cookies.
Below is the nutritional information for the cookies and as can be seen the fat content is very good as are the cholesterol so I think these cookies would be classed as healthy and suit those on a low fat diet. The calories are very low too so one cookie would not be too many sins on Slimming World. The sugars are quite high but there is sugar and chocolate chips in the recipe which contributes to the carbohydrate and calories.
There are a couple of ingredients which I want to mess around with a bit more in this this recipe. I would like to try to reduce the amount of soft spread used or even substituting it for another fat and the sugar quantity which I still think is too much. That is something to try a bit later as the children are fed up with chocolate chip cookies
My baking for today is a celebration for “British Pie Week” as I have a Apple and Forest Fruit Pie in the oven which I am baking for dinner tonight. The family will love this for pudding tonight with icecream or custard. I will share the recipe fro this pie tomorrow as I will have more photos to add by then. 🙂
For the weekend, in particular “Mother’s Day”, I am making a no bake Cheesecake as a treat with something special added to it. Maybe my daughters can make it for me as a treat for me. Hahaha 🙂 The children will love it and thoroughly enjoy eating it – I know.