I hope everything is going okay and that you are, staying home.
I know it’s really boring being at home but it’s better to be bored than get the virus, I’m sure. Plus there are so many people working on the frontline who are doing so much that it’s rude of us to go out and risk everything.
Since you have so much time at home here is a really great, eggless recipe for chocolate cookies that I really love and you probably will too. It’s really not that hard so try it!!
Serves: at least 12 (depending on the size) || Time: 50 mins || Difficulty: Medium
- 1 and 1/8 cups all purpose flour
- 1/3 cup sugar 1/2 teaspoon baking soda
- 1/2 cup softened butter
- 1/2 teaspoon vanilla extract
- 1/8 cup milk
- 1/3 cup chocolate chips
How To Make It:
- Firstly, make sure to preheat your oven to 180°C and line a baking tray with parchment paper.
- Mix all of your dry ingredients together in a large bowl and then keep the bowl to the side.
- Beat your butter, vanilla extract and sugar in a smaller bowl. Once it is much softer, add in the milk and mix until softened.
- Add your wet ingredients to your dry ingredients and mix them together until they form a dough. Then fold in the chocolate chips.
- To make sure the dough isn’t very soft, leave it in the fridge for about 20 mins.
- Once the dough is cool, make small balls out of the dough and place them on the baking tray, slightly pressed down with enough space between each cookie.
- Bake the cookies for around 10-15 minutes but not too long or else they’ll be too crunchy.
- Eat them whenever you want! But obviously not as soon as they come out of the oven because that’ll burn.
I hope you try out this recipe because it tastes really great and it’s not too difficult. If you do try it, please let me know how it went ☺️
Love, Hreem xx
(p.s. it would mean a lot if you checked out my covers)
I haven’t done a recipe post in a while and I recently came across this one which is reaaallly fab so I thought why not share it with you guys?
I really love food and cooking and pasta (and I’m a vegetarian btw), so this recipe is perfect for amateur cooks like me who like to make food. Another thing, many people assume that if gnocchi doesn’t have egg it tastes extremely weird but some of my friends have tasted it and according to them it tastes the same. and you don’t mess with the experts.
Serves: 4 | Time to make: 30 mins | Difficulty: simple-dimple
What You’ll Need:
- 3 tablespoons flour
- 3 medium-sized potatoes
How To Make It:
- Firstly, boil the potatoes (in boiling water, duh) until they are soft enough to mash and grate.
- Then wait until they are a little less hot and peel off the skin.
- Little by little, start adding in some flour and mix it until it is fully incorporated into the potatoes. Here’s the thing: I have no clue how much flour to add! This is becasue it depends on how soft you like your gnocchi. Basically, keep adding flour until it isn’t as sticky as before (but it will still be a bit sticky, don’t overdo the flour).
- So then, sprinkle flour onto the counter where you will shape the gnocchi pieces. Take a chunk of dough and roll it into a long strand as thick as you’d like. Cut the strand into little pieces.
- Put a pot of water on the stove and let it boil. When it starts to bubble, drop one or two pieces of the gnocchi as a test run. When the pieces float to the top you can remove them. Now taste to see if you need to add more of anything and then do the rest of the batch!
- Finally, make the sauce of your choice (arabbiata, alfredo, pesto, whatever) and mix it in with the gnocchi. Then eat and enjoy!
P.S. If you have extra gnocchi left over just store it in the fridge 😉
Hope you try this recipe out; if you do, make sure to comment and tell me how it went!
What was your worst cooking disaster?