Let’s Bake! (Peanut Butter Chocolate Chip Cookies Edition)

Let’s Bake! (Peanut Butter Chocolate Chip Cookies Edition)

Hello all! Let’s make more cookies! Peanut butter and chocolate is an amazing mix! I have halved the recipe as usual. You  can find the original recipe here.

Let’s start baking!

Here’s what you’ll need:

  • 1/4 cup softened butter (55 grams)
  • 1/4 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1 tbsp maple syrup (I didn’t have light corn syrup)
  • 1 tbsp water
  • 1 tsp vanilla essence
  • 1 1/4 cup flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chips

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Let’s Cook! (Pumpkin Soup Edition)

This is my first non-baking post! How scary. Anyway, I (or we) wanted to share with you guys this recipe for pumpkin soup that we’ve had for a while. We got in the habit of making it a lot during winter. Rory loves soups in general. I’m only really fond of pumpkin soup, it’s my favourite!

So, let’s get into it.

Here’s what you’ll need:

  • 1 tbsp olive oil
  • 1 brown onion
  • 2 tsp ground cumin
  • 1.2 kg pumpkin, peeled, seeded, coarsely chopped
  • 1L (4 cups) chicken or vegetable stock

And whatever other you want to chuck in really.

So first things first, chop up  the vegetables.

Chop up the onions.

Rory wanted to add celery. So chop up that, and then the pumpkin!

Scoop out the seeds and all the stringy bits first, then cut them into small pieces.

Next step is to start cooking things. Heat the oil over a medium heat and add the onions.

Then add the spices, the rest of the vegetables and cook for another minute. Next, throw in the pumpkin and stir to coat. Finally, add the stock and simmer for 20 minutes or until the pumpkin is soft.

After that, you’re meant to mash it some more until it’s all smooth, but sometimes we don’t do that 😀

There you have it, pumpkin soup! I love having this with some bread and butter, it’s one of my favourite meals to have, especially in winter!

What’s your favourite kind of soup?

Angela.