Pumpkin Bread

 Ingredients:

2 eggs
0.5 cup oil
1 cup canned pumpkin
0.3 cup water
1.25 cups brown sugar
1.5 cup all-purpose flour
0.25 tsp. salt
0.5 tsp. nutmeg
0.5 tsp. cinnamon
1 tsp. baking soda
1 cup chopped pecans or walnuts

In a large bowl mix together the eggs, half cup of oil, and canned pumpkin. After sifting together the water, sugar, flour, baking soda and spices, add into the large bowl. Stir until batter is smooth and clump free.

Add in pecans/walnuts, and water if necessary to thin the batter. Mix until fully integrated.
Pour into pregreased bread pan, and bake evenly at 350F until cooked through (approx 1 hour). Remove and cool on wire rack before slicing.

Snickerdoodle Cookies

Ingredients:

For the Dough:
1 cup butter, softened
1.5 cups sugar
2.5 cups white flour
2 eggs
1 tsp baking soda
2 tsps cream of tartar
1 tsp salt

Cinnamon Sugar Topping:
4 tablespoons white sugar
2 teaspoons cinnamon

Cream together the softened butter and the 1.5 cups of sugar. Add in the flour, eggs, baking soda, cream of tartar and salt. Mix until the dough is fully combined.

Mix the white sugar and cinnamon together in a separate bowl.

Roll the dough into small balls about 1.5 cm in size, then roll in the cinnamon sugar mix until fully coated.

Place the dough balls on a greased cookie sheet, and place in oven at 350 degrees for about 8-10 minutes. Remove when golden brown.

Orange Poppyseed Cheesecake

*This is an amazing cheesecake recipe. Poppy seeds might sound unusual, but they're an excellent addition to the traditional cheesecake, and the citrusy glaze and almond based crust make this dessert particularly delightful.

Ingredients

Crust:
0.75 cup Graham cracker crumbs
0.75 cup ground almonds
1 tablespoon sugar
0.25 cup butter, melted

Filling:
2 packs light cream cheese (2 x 250g)
1 cup sugar
4 eggs
1 teaspoon grated orange rind
3 tablespoons flour, all purpose
0.25 cup orange juice
2 tablespoons lemon juice
0.75 cup whipping cream
2 tablespoons poppy seeds

Glaze:
2 eggs
0.75 cup sugar
1 teaspoon grated orange rind
0.25 cup lemon juice
2 tablespoons orange juice
2 tablespoons butter


Preheat the oven to 350F while you prepare the crust.

Mix the Graham cracker crumbs, almonds, sugar and melted butter together in a bowl until thoroughly integrated. Press into the bottom of round cake pan, approx 10 inches across. Bake for about 8 minutes.

Using an electric mixer mix the cream cheese and sugar until smooth. Add in eggs one at a time until fully blended. Mix in remaining cake ingredients and blend until smooth. Pour over lightly baked crust and return to oven. Bake for ten minutes, then reduce heat to 300F and cook for 20-30 minutes. Use a skewer to poke the cake to test if cooked internally. Cool at room temperature.

While the cake is in the oven, prepare the glaze. In a small saucepan, beat the eggs until foamy. Add in the sugar, rind, juice and butter, and mix. Heat on low heat and continue to stir. Allow the glaze to warm until thickened. Stir constantly. When ready, remove from heat and place in fridge to cool.


When the cheesecake is at room temperature and the glaze has chilled in the fridge, pour the glaze on to the cake and spread evenly. If the glaze is still a bit runny, return to fridge to allow the glaze to settle.

Spicy Turkey Chorizo Soup

*This is a hearty and amazing soup. It's spicy, it's sour, it's the best soup you'll ever try. Promise.


Ingredients:

3 tablespoons olive oil
1-2 large chopped white onion
3 crushed garlic cloves
2 chopped red Thai chillies (essential!)
3 large turkey sausages, cut into 2cm pieces
1 large can of diced (not crushed) tomatoes
10 white mushrooms, thickly sliced
1.5 cans of water (use the same can that the tomatoes came from)
2 tbsp of fresh cut cilantro
1 cube beef bouillion
1 cup of orzo pasta
0.5 lemon


Line a large pot with the olive oil and add the sliced up onion bits. Add in the chopped sausage and allow the onions to cook until soft. Add in garlic and chillies.

Wilde Oscar says: The chillies are key here. Don't be timid, the frying will kill of some of the heat. But make sure you've got Thai chillies!

Add in the diced tomatoes, water, mushrooms cilantro and bouillon cube. On max heat, allow the mixture to come to a boil.

Add in the orzo and allow the mixture to come to a boil again. Reduce the heat slightly and allow soup to cook until orzo is soft.

Squeeze lemon juice into soup and serve.

Wilde Oscar says: By the second day the orzo will have absorbed so much of the liquid it'll pretty much be a stew. Still awesome though.

Ridiculously Rich Brownies

This recipe is strange, but it works. Apologies for the poor photos, my camera has died.

Ingredients:


1.25 sticks unsalted butter
1.25 cups sugar
0.75 cups plus 2 table spoons unsweetened cocoa
0.25 teaspoons salt
0.5 teaspoons vanilla
0.5 teaspoons cinnamon
2  large eggs
0.5 cups flour
0.33 cups chocolate chips (or 0.66 without walnuts)
0.33 cups walnuts


Line a medium sized (about 8 inch) square baking pan with tin foil. You will want to leave foil hanging out on both sides so you can remove the brownies when cooked. Preheat oven to 325F.

Mix the butter, sugar, cocoa and salt in a small saucepan, and place it inside another saucepan of simmering water, creating a double boiler. While stirring gently, allow to heat until ingredients have melted together.

Add in the vanilla and cinnamon and stir. Then add in the eggs one at a time, beating until you get a smooth batter. Fold in the flour and mix until consistent.

Using a wooden spoon, stir for 40 stirs. Yes. 40.

Fold in the chocolate chips and walnuts, then pour into the brownie pan.

Bake for 20-30 minutes until cooked through. Remove using the foil to lift the brownies out of the pan.
Slice, and serve hot!

Warm Chicken and Strawberry Salad with Yogurt Based Cucumber Dill Dressing

Ingredients:
3 cups Baby Spinach
3 cups Arugula
10 Strawberries
Feta Cheese
0.3 cups Almonds, chopped
2 Chicken Breast
Salt+Pepper to taste
Cooking Spray/ 1 tbsp olive oil
Minced Garlic + Ginger

Line a skillet with cooking spray or olive oil and heat on medium-low heat until oil shimmers. Meanwhile season the chicken breasts with salt, pepper and the minced ginger garlic. Throw the chicken on the skillet until brown and cooked. Don't over cook the chicken!
Remove from heat, and slice.

Mix the baby spinach and arugula and divide among 2 plates. Add warm chicken and sliced strawberries (lengthwise). Top with almonds and feta.

Wilde Oscar says: Goes great with a yogurt based dill and cucumber dressing. Mix a few scoops of plain yogurt, finely chopped cucumber bits, dried dill weed, salt, a few slices of minced onion, and a touch of olive oil.

Butternut Squash Soup

Depending on the type of squash used and how ripe it is, this soup can be one of the sweeter soups you'll make. Goes great with a Turkey or just a quick lunch in the fall.

Ingredients:

1 large butternut squash
2 small white onions
1.5 knorr chicken flavoured broth cubes
1-2 litres water
2 tbsp butter
salt and pepper to taste
splash of cream/milk

Preheat your oven to 350F. Place the squash on a foil lined tray, and place in over for about 30 minutes to cook. When the squash is soft to the touch and has a nice brown, almost burnt look on the outside, it's done.

Remove the squash from the oven and let sit until cool to the touch. Using a sharp knife, peel off the skin and remove any seeds from inside the fruit. As long as the squash has been properly cooked the skin should peel off easily.

In a saucepan melt the butter on medium to low heat. Thrown in the chopped onions and sautee. When the onions have turned a translucent colour, add in the cubes of squash, knorr broth cubes and water. Raise the heat to bring to a boil, then reduce heat to simmer and keep on for about 10 minutes. Stir occasionally.

Wilde Oscar says: The amount of water you'll need truely depends on the size of your squash. It's better to add to little than too much as you can always add milk and cream later!

Remove the soup from the heat, and allow to cool. After about five minutes, pour  into a blender and puree. This step is important! You want to blend until the soup is a nice smooth texture. You may have to do it in batches, depending on the size of your blender. When complete, return to the saucepan and simmer for another ten minutes. Season with salt and pepper, and add a splash of cream or milk to thicken.

Discontinued Until the Bar Exam

sorry. just cant stay on top. 

hoping to resume by august. 

Chocolate Chocolate Cookies

Ingredients

225 grams semi sweet chocolate chips 

1.25 cups flour

1.33 cups brown sugar

115 grams butter (1 stick)

0.5 cups cocoa

0.5 tsp salt

1 tsp baking powder

2 eggs

1 tsp vanilla

0.25 cups milk

Preheat oven to 160 C.

Sift together the flour, cocoa, salt and baking powder. Set aside.

Use a double boiler to melt the chocolate chips. If you don't have a double boiler, bring a pan of water to a simmer and place a smaller pan into the water. Add chocolate and allow to melt. 

Wilde Oscar says: Melting chocolate is extremely fickle. If any water gets inside the chocolate will seize up into clumps. That's why you can't let the water boil.   

In a bowl cream together the butter and brown sugar until well mixed. Use a beater if necessary. Add in the eggs and vanilla and mix. Once the chocolate has cooled slightly, mix into the batter.

Mix in dry ingredients, alternating with milk. When dough forms, place in fridge to chill for at least 2 hours.

Remove from fridge and roll dough into logs, about 1 inch in diameter. Wrap in plastic wrap and return to fridge to chill again for a half hour.

Remove, from fridge and cut into discs, about 0.5 inch thickness. Dip first into white sugar then into icing sugar until completely coated. No brown dough should be showing!

Place about 1.5 inches apart on a greased cookies pan, and place in oven at 160C for ~8 minutes. Remove, and allow to cool.

Green Mango Salad [Thailand]

Ingredients
2 Green mangoes
0.5 carrot, thinly sliced (optional)
0.5 cup bean sprouts (optional)
2 tbsp coriander
1 tbsp fresh mint
1 tbsp olive oil
1/4 small red onion, thinly sliced
1tbsp chopped garlic
6 medium sized shrimp
100 grams chicken
2 small red thai chillies
0.5 lime
salt
1 tbsp fish sauce
sugar
2 tbsp roasted peanuts
3 tbsp cashews


Peel the mangoes and use a sharp knife to score the fruit creating deep impressions along one side. Use a knife to a layer downwards, allowing the thinly sliced shreds to fall into a bowl. Continue until mangoes are completely shredded.

Heat a skillet on medium to high heat and add the oil. Once the oil has warmed add the minced garlic. Dice the shrimp and chicken until very finely shredded and throw into the mix. Cook for about 2-3 minutes then remove from heat.

Mix the chicken shrimp mix with the mango shreds. Add the fish sauce, chopped coriander and chopped mint. Add chopped chilies to Mix some more, then add the carrot strips and onion. Add the beansprouts and a squirt of lime.

Use a food processor to chop up the roasted peanuts and add to the salad. Toss the salad around a bit so the parts are well integrated. Add sugar as desired.

Be careful, once it goes in, it doesn't come out.

Wilde Oscar says: While some recipes would encourage you to use as much as 3tbsps of sugar for a dish this size, it really depends on how ripe your mangoes are and how you like the ratio of sweet to spicy.

Transfer to a serving dish and garnish with cashews.

Deep Fried Pastry in Safron Syrup Dessert [Gulab Jambu]

Ingredients:
For Pastry:
1.5 cups Carnation milk powder
0.5 cup all purpose white flour
1/2 tsp baking powder
1tbsp margarine
0.5 tbsp plain yogurt
pinch of nutmeg, cardamom powder and saffron.
0.5 cup whipping cream
sun flower oil


For Syrup:
1.5 cups sugar
1.5 cups water
0.5 tsp vanilla essence
saffron
yellow food colouring

Mix the Carnation milk powder, flour and baking powder together. Add in margarine and mix until margarine forms small lumps. Add the yogurt, cardamom, nutmeg and safron.

Add in the whipping cream and a bit of water to bind. Knead for about five minutes until dough is no longer sticky, and resembles a bread dough. Tear into small pieces and shape into small oval balls. Should make about 20-25.

Prepare oil by heating to medium heat in heavy bottom pan. Oil is ready when it sizzles gently if breadcrumbs are dropped in. Do not over heat!

Deep fry the dough until evenly brown. Should be a golden colour on the inside.

Remove from oil and place on paper towel to get rid of excess.

Prepare Syrup:
Heat sugar, vanilla, colour, water, and add in saffron. Stir over heat until dissolved. Allow mix to come to a gentle boil, and remove from heat when sticky syrup is formed.

Transfer syrup to a glass bowl, and allow dough balls to soak for 30 mins before serving.

Pumpkin White Bean Soup

*This really isn't a favourite of mine, though it's been well received by my soup loving family. Then again, two of them are vegetarians. By choice.


The original recipe was derived from a healthy living calendar delivered to the house by the Heart and Stroke Foundation. Underneath the recipe, they offered the following health tip: "Research indicates that by age 50, one in four people will develop polyps which are a precursor to colon cancer. Resolve to schedule a screening this year- it's your best weapon in the prevention of colon cancer."

Wilde Oscar Says: A word of advice- if you don't know what a polyp is, do yourself a favour and don't do a google image search until after you've finished eating. 



Ingredients:
300 grams canned pumpkin puree
300 grams white navy beans
1/2 white onion
2 cups chicken or vegetable broth
0.5 cups water
1 cup cream
2 tbsp butter
1 tsp garlic powder (optional)
a pinch of dried thyme
salt and pepper to taste

Dice the onions and sautee them in the butter. Blend the white beans, onions and 0.5 cup of water until smooth. In a saucepan, mix the bean puree with the pumpkin, broth, and spices. Mix over medium heat. Gently Add in the cream and stir. Add additional water to achieve desired consistency.
Cover and cook on a low heat for about 15-20 minutes until warmed.


Wild Oscar Says: The success of this soup is actually largely dependent on the type of canned pumpkins you use. It can be more sweet than savoury, though the latter is definitely better (Make sure you don't accidentally use pumpkin pie filling- that's a whole different adventure).

Dulce de Leche Cheesecake

Ingredients

For the Crust:
2-3 cups crushed graham cracker crumbs
2 tbsps sugar
0.25 tsp ground cinnamon
8 tbsp (1 stick) unsalted butter, melted

For the Filling:
650 grams cream cheese
0.5-0.75 cup sugar
3 eggs
0.25-0.5 cup dulce de leche
2 tsp vanilla

For the Glaze:
0.66 cup purchased dulce de leche
3 tablespoons whipping cream

Grind up the graham crackers until you have only crumbs. Mix with the cinnamon and sugar, and coat liberally with butter. Transfer to a standard size (30cm x 22cm x 5cm) baking pan. Press crumbs into the bottom evenly to create a base, and place in an oven preheated to 160C for about 10 mins until golden. Remove and allow to cool.

Meanwhile, use a mixer to mix the cheese and sugar until creamy (~40 sec). Add in eggs one at a time and mix gently in between. Add in vanilla and dulce du leche and mix until smooth (~20 sec). Spread the filling evenly across the bottom of the graham crust pan and place in oven preheated to 160C. Bake until the center and edges are cracked. Use a pic to make sure the center is hardened- should take 30-40 mins. Remove and allow to cool.

Meanwhile, add the cream to the caramel and microwave for 10 seconds at a time. Mix. Repeat if necessary until smooth and pourable.

Pour the topping over the cooled cheesecake and place in fridge for at least 2 hours until the glaze has hardened. Remove and cut into bars.

Cinnamon Brown Sugar Cake in a Pie

Ingredients
1 pie crust (9")
1 tbsp coarse sugar
0.75 tsp powdered cinnamon
0.5 cup butter
0.5 cup brown sugar
3 tbsp water
2 tbsp corn syrup
1.5 tsp vanilla
0.5 cup granulated sugar
0.25 cup powdered sugar
1 tsp baking powder
0.5 tsp salt
0.25 tsp cream of tartar
1 egg
0.5 cup milk
1.25 cups flour

Prepare the Crust:
In a small bowl, add the 1 tbsp coarse sugar to 0.5 tsp cinnamon powder and mix. Gently brush the pastry crust with about 1 tbsp of butter, and sprinkle about 1 tbsp of the mix on. Then place in the fridge to chill.

Prepare the Cinnamon Syrup:
Combine the brown sugar, 0.25 cup butter, water, corn syrup and 0.25 tsp cinnamon in a saucepan. Allow the mixture to boil on medium heat for about 2 minutes. Be sure to stir. Remove the mixture from heat and add 0.5 tsp vanilla. Stir, and then place in fridge or freezer to chill.

Prepare the Cake Filling:
Use a mixer to mix the 0.25 cup butter for 20 seconds until gently whipped. Add in the 0.5 cup sugar, the 0.25 cup powdered sugar, salt, baking powder and cream of tartar. Mix. Add in the egg and 1 tsp vanilla and mix. Add in the milk, then flour and mix till smooth.

Use a spatula to pour the cake filling into the pie crust. You don't want to overfill the shell as the cake filling will rise in the oven. Remove the syrup from the fridge (make sure it's not still warm), and pour over the cake filling evenly. Sprinkle the rest of the cinnamon sugar mix on top.

Use foil to cover the edges of the pastry crust and place in the oven for 30 minutes. Remove, then take the foil off the pie crust and place back in the oven for another 15-20 mins. Use a toothpick to ensure the cake is cooked through to the center.

Remove and cool.

Wilde Oscar says: This thing goes great with a bit of custard if you have it.

Chicken Fusilli with Basil Parmesan Sauce

Ingredients

1.5 breasts chicken scalloppini
0.5 tsp minced garlic
2 small, fresh zucchini sliced and quartered
0.25 cup mascarpone cheese
0.25 cup ricotta
1.25 cup Parmigiano-Reggiano cheese
0.5 tsp lemon zest
4 leaves fresh basil, chopped
salt + coarse ground pepper to taste
450 grams fusilli
2 tbsp coarse salt

Heat a pot of water and cook the fusilli. Al dente, about 10 minutes. Drain, saving 0.25 cups of the pasta water.

In a blender, blend the zucchini, mascarpone, ricotta, parm, lemon zest, and basil leaves until you get a consistent, smooth sauce. Set aside.

Marinate the chicken using the minced garlic and liberal amounts of salt and pepper. Line a skillet with a touch of olive oil, and heat low-medium. Add the chicken breasts and cook until golden brown. Remove from heat and slice into 3cm pieces.

Toss the pasta with the sauce (you may not need to use all the sauce) and top with the sliced chicken. Add coarse salt and pepper to taste. Garnish with extra grated Parmesan.

An Explanation

Wilde Oscar Says: One simply can't be in the library and the kitchen at the same time.

This week's post to be delayed. Maff Khuro.

Portobello Parmesan Risotto

*Apologies, the picture is terrible. But the flavour is great.

Ingredients

2 large portobello mushrooms
350 g brown cremini mushrooms
5 cups chicken or vegetable broth
2-3 tablespoons olive oil
2 shallots
0.5 cup freshly grated parmesan cheese
diced chives
0.5 cup white wine
1.5 cups arborio risotto
4 tablespoons butter
ground pepper

Chop the portobello and cremini mushrooms. Toss them into a saucepan with a tablespoon or so of oil, and sautee until soft. Drain off excess liquid.

Finely chop the shallots and toss them into a skillet lined with 1 tbsp of oil. After the shallots have heated, add the risotto and mix so the rice is well coated with oil. Do this for about two minutes, and then pour in the white wine. When the wine has been absorbed, add a half cup of the broth to the mix, until it too has been absorbed. Keep adding the broth in half cup servings until the rice is cooked. This should take about 20 minutes and is incredibly boring. Stir throughout.

Wilde Oscar says: Much of how your dish turns out will depend on the type of broth you use. If your broth has too much salt or seasoning, this'll over power the flavour of the mushrooms and parmesan. To compensate, try watering it down.

When the risotto is cooked, stir in the mushrooms, butter, chives and healthy amounts of parmesan. Stir well. Salt and pepper to taste.

Wilde Oscar says: The second key to this dish is good quality cheese. Make sure you're using fresh parmesan that you've grated by hand. Also, try for fresh cracked pepper that you're grinding by hand rather than the finer pepper that's good for adding spice when cooked right in.

The third key is low heat and patience. Good food won't be rushed.

Simple Lemon Bars

*These bars are remarkably simple but have always been well received. One bowl, minimal mess.            

Ingredients

For the crust:
1 cup flour
0.5 cup butter
0.25 cup powdered sugar

For the lemon filling:
2 eggs
1 tbsp lemon zest
3 tbsps lemon juice
2 tbsp flour
0.5 tsp baking powder
1-1.5 cups of icing sugar
a pinch of salt

Preheat oven to 325F, and grease an 8x8 baking pan.

Cream together the butter, powdered sugar, and flour to make the crust. Spread into the greased baking pan and toss into the oven for about 15 mins until lightly browned.

Meanwhile, mix the eggs, lemon zest, juice, flour, baking powder and salt to create the lemon filling. Add 1 cup of sugar, and continue up to 2 cups. Taste to determine appropriate sweetness. Pour into the baking pan over the lightly browned crust, and place back into the oven for about 20 mins until the filling is just cooked.

Remove the pan and allow to cool before cutting into 2x2 squares. Dust with icing sugar and serve.

Potatoe-Cheese Pierogies [Ukraine]

Although these require a some work, they're fantastic and amazing and delicious and can be stored. And varied. And eaten again and again and again. So good. Also, the great thing is you can vary fillings: cheese and spinach, beef and mushrooms, etc

Ingredients:

For the Dough:
2 cups of flour
2 egg yolks
1 tsp of salt
2 tsp veggie oil
1 cup cold water

For the Filling:
3 medium size potatoes
1 cup cheddar cheese
0.25 cup cream cheese
milk/yogurt/sour cream to taste
salt to taste


Skin and boil the potatoes. When cooked, mash together. Add cream cheese, salt, and milk and mash some more. Add in the cheddar cheese and mix well. Set aside. Try not to devour... you just added cream cheese to potatoes...

Pour the flour into a pile on a wooden board, and sprinkle salt on top. Dig a small well in the center of the flour, and add the two egg yolks and the oil. Drag your fingers in a circular motion starting at the inside of the pile, mixing the flour with the eggs and working your way out. Add cold water as necessary to mix, until you get a dough that holds and is a bit sticky. You may not need to use all the water. Form a ball, then knead the dough ~30 times until soft and well mixed. Wrap in ceran wrap and throw in the fridge for a few hours. Overnight would be ideal.

When ready, remove the dough from the fridge, and divide into three parts. Shape the chunks into logs of 1.5 cm in thickness. Slice into 1.5 cm pieces, and sprinkle with flour. Use a rolling pin to make small discs of about 7cm in diameter.

Place a tbsp of filling into the center, fold in half, and use fingers to crimp edges.

Add finished pierogies to a pot of lightly simmering, salted water. Cook for about five minutes. Don't over crowd the pan. Remove, and drain.

Wilde Oscar says: When you add the pierogies to the pan they should sink. Once they're cooked, they generally start to float and rise to the top of the water. Let them cook for about 1-2 mins after they've reached their buoyant stage.

Add a bit of cooking oil to a skillet, and throw on the boiled pierogies to brown each side. The pierogies should be edible without being added to the skillet- you aren't trying to cook them in a frying pan, just brown them.

Sprinkle chives and sour cream on the side, and enjoy.

Wilde Oscar says: For a healthier alternative, you can add the boiled pierogies to a panini machine or grill coated with cooking spray to brown. Serve with shaved turkey breast. Just as delicious.

Also, you can put just about anything inside pierogies- chopped baby spinach cooked with cottage cheese and mixed with mushrooms, ground beef, sauteed onions,  and a touch of minced garlic is also a fantastic filling.

Better Than Blue Chip Cocaine Cookies

  *Salima, this one's for you. Better than Blue Chip and until now, strictly classified. The pictures here don't really do justice.

Ingredients

0.5 cup butter/margarine
0.5 cup packed brown sugar
0.25 cup white sugar
1 egg
0.5 tsp vanilla
1 cup flour
0.5 tsp baking soda
0.25 tsp salt
1.5 cups oatmeal
0.75 cup hazlenuts (or walnuts)
0.5-0.75 cup pure dairy milk chocolate


Add the butter, brown sugar and white sugar into a bowl, and cream together. Mix in egg and vanilla. Stir in flour, baking soda, salt and oatmeal.

Break the chocolate into little pieces using a knife, or by smashing it against a counter. Add the pieces of chocolate and hazlenuts to the mix. Stir in.

Wilde Oscar says: the key to excellent cocaine cookies the quality of the chocolate. The better quality milk chocolate you can find, the better these'll turn out. Forget about baking chocolate. don't even think about chocolate chips. Cadbury's milk chocolate bars work well, but if you can get your hands on good french or german chocolate, that'd probably be best.


Scoop out the dough onto a greased cookie pan, and top with each cookie with another piece of chocolate. Slide into oven (preheated to 160 C).

Bake for ~12 minutes.


Wilde Oscar says: Salima, if you still find these too thin or not of the right texture, you might give baking powder a shot instead of baking soda. They sometimes rise up a bit thicker like that.


A story: Once upon a time there was a girl who came across a magical recipe for cocaine cookies. She was cheap and used chocolate chips instead of real chocolate. The next day on the way to her grandmother's house, she fell into an open pot hole. True story. The moral is pretty clear: to avoid tragedy, use proper chocolate.