Category: Recipes

Great food lives here! Recipes from my home to yours.

May 22, 2014

Peanut Butter Choc-Chip Cookies


I have a confession to make. I HATE store bought biscuits and cookies. Apparently it’s just me, but I swear all I can taste is chemicals and if that were not bad enough, I find that they are almost always stale. I just don’t understand why anyone would buy them, when you can have warm, delicious, straight from the oven cookie in under half an hour. Further more they make an awesome gift to those who laugh in the face of nut allergies (I can say that because I’m allergic to pretty much everything else but nuts). So for those who like to live on the edge, here is the recipe for my newest creation: Peanut Butter Choc-Chip Cookies.

Peanut butter choc-chip cookies by Aimee Dow

Makes 18

You will need:

  • 40g butter or margarine, at room temperature
  • 60g crunchy peanut butter
  • 100g brown sugar
  • 1 egg
  • 150g plain flour
  • 1/3 teaspoon baking powder
  • 30g unsalted peanuts, roughly chopped
  • 50g of mini chocolate chips


  1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
  2. Beat the butter or and peanut butter in a mixing bowl with electric beaters until creamy. Add the brown sugar and beat until pale. Add the egg and beat until combined.
  3. Combine plain flour and baking powder together. Slowly add to peanut butter mixture while beating at a low speed.
  4. Slowly add chopped peanuts and choc-chips. Stop mixers as soon as the mixture is combined.
  5. Lightly flour your hands then roll tablespoonfuls of the mixture into balls and place about 4cm apart on prepared baking tray. Flatten each ball with a fork to about 5cm in diameter and 1 cm thick. Bake in preheated oven for 12 minutes or until it just begins to change colour. Stand on baking tray for 5 minutes before transferring to a wire rack to cool. Repeat with the remaining mixture. Store in an airtight jar for up to 1 week.

A little note on cooking time. I like these cookie so be a little cakey in the middle but if you prefer something with a little more crunch feel free to leave them in for 3 minutes or so until they go a golden colour. And there you have it, it honestly couldn’t be any easier. I really hope you give them a go and report back.

Aimee xx

April 7, 2014

A Recipe for the Lazy


It has been bought to my attention that I haven’t baked much lately. It’s true, since my month of liquid food I have kind of got out of the habit. As with almost everything, I always find it pays to start small, so today I am here to show you a recipe I made up. Well, not completely made up. One of my first memories is of making Chocolate Ripple Cake with my mum. Back then the production line method really appealed to me. These days I am all for minimum effort, maximum result and boy do these babies deliver.

For this recipe you will need:

  • 1 Packet of Chocolate Ripple Biscuits
  • 250 ml of Cream
  • 1 Teaspoon of Icing Sugar
  • 3 drops of Vanilla Essence
  • 1 Sachet of White Wings Chocolate Mouse
  • 2/3 of a Cup of Milk
  • Raspberries for Garnish (optional)
  • Liquor of your choice (optional)

The process is very simple:

1. Beat the living daylights out of the Chocolate Ribble biscuits to form the biscuit crumb. As I mentioned, this is a lazy persons recipe so I just took a rolling-pin to the packing (Also I think that may have been the most redneck thing I have ever said!) and emptied them in to a bowl. It’s at this point you can add a small amount of liquor to the crumb mix if you so choose.

2. In a separate bowl whip cream, icing sugar and vanilla essence together until it reaches soft peak consistency.

3. In a third bowl. Use the milk and the chocolate mouse sachet to make the mouse as per the instructions.

4. Now we begin the layering process. For my version I used wineglasses. You can use any glass you like. Start by spooning in enough cream to cover the bottom of the glass, followed by the biscuit crumb, then the chocolate mouse, followed by another layer of crumb. Repeat the layers until you are happy with the effect or you run out.

5. Top with a few raspberries. Cover with glad wrap and leave in the fridge for at least 8 hours. This gives the biscuit crumbs some time to absorb the other layers and turn in to a wonderful soft texture.

6. Remove from fridge and dig in!

Aimee xx

March 15, 2014

Saint Patrick’s Day Treats


I am absolutely MAD for Saint Patrick’s day! My Nan was Irish and there was always a lot of pomp and circumstance when the day rolled around. Sadly, my Nan has been gone almost 10 years now, but I still always celebrate in her honor.

This year I stole a child. Well, I guess you could say I “borrowed” a child so that I might have a legitimate excuse to make leprechaun walking sticks! Oh yes, that’s right, crispy, crunchy, salty, sweet, chocolate dipped pretzel sticks finished off with sprinkles. Now you see why I need the child?

For this demonstration all you will need is Grease Proof Paper, White Chocolate (You could use dark or milk, but in our case Mog prefers white), Green Food Dye, Pretzel Sticks and sprinkles. We had 3 packets of green sprinkles in the pantry so that’s what we used.

I melted the chocolate in a tea cup because I thought it would be easy for Mog to hold. Turns out this little 7 year old is far more dexterous than I had revised as you will see later on. It took a minute and 15 seconds in my microwave, stopping to stir every 15 seconds. After that I added a few drops of green food dye and continued to stir until the colour was fully incorporated. Now for the fun part…

Please welcome my human guinea pig and partner in crime when it comes to child appropriate craft – Mog! Here you will see Mog dipping her pretzel sticks in her chocolate. Standard rules apply – one for the tray, one to eat.

We used a spoon to sprinkle the sprinkles over the chocolate dipped ends for a couple of reasons: 1. I’m a blog writer and the end appearance is all important. 2. Chocolate in the sprinkles makes them go clumpy. 3. I like to laugh at the kid and the mental concentration it take her to use both hands at one time. Oh wait don’t they call that hand-eye coordination exercises? Thanks right folks we were having an educational experience.

It didn’t take Mog too long to knock out 50 or so. If I’m honest the giggling and the eating was far more time consuming. They take about 15 minutes to air dry or 5 minutes in the fridge. We left ours on the bench because… well this is Aimee’s house and in Aimee’s house you always go the extra mine.

Late last night after I had put Mog to bed, I took a minute to go over my emails from the day and found something about Silhouette Online half price sale. ‘Great’ I thought, ‘I’ve been meaning to buy a 3D bow for awhile’ and that is how I came to stumble of Lori Whitlock’s empire. I admit I knew she was the designer for the Honey Project Life kit but not much more. Turns out she is the queen of 3D Silhouette cuts. Mog and I found and bought this pillow bracket box for 50 cents! It even comes with a little decorative band. If that was not enough that shamrock cut file is from Dear Lizzy and that one is free! You can find it here.

I thought Mog might have a little trouble with the boxes, but no. We put 6 leprechaun sticks to a box. Once I had explained how to fold the perforated lines and which holes need to be threaded, she did very well on her own. The only thing I had to assist with as tying the bow.

And there you have it. Child’s play! Both Mog and I are super stoked with the results and have decided to collaborate again in the near future with a rainbow loom. This might also prove to be an afternoon of laughs and neither of us own one, I don’t know a single thing about them and she keeps calling them “those coloured bands”.

Happy Saint Patrick’s Day just in case I forgot to say it Monday.

Aimee xx

June 26, 2013

Homemade Lemonade


I know it’s a cliche but when life gives you lemons, make lemonade! Literally. 

A couple of weeks ago I posted a picture of our heavily burdened lemon tree. When I asked for suggestions on what to do with the lemons, a couple of people suggested homemade lemonade. I had never attempted to make lemonade before and the idea washed over my pretty quickly until a week later, when Design Mom published a great blog posted called 9 Secrets to Amazing Homemade Lemonade. I don’t want to spoil the ending but the first secret is: A lemon is a lemon unless it’s a lemon from your own tree, which of course are superior. Great, I was off to a flying start. I’m not going to rewrite the recipe here as it would be a waste of your time and mine but please go check it out. We did need to add another cup of water to get the strength right but after that CJ and I found it to be most enjoyable.

October 23, 2012

Treat Tuesday: Mocha Cupcakes.


An excellent way of working extra coffee into your day!
I could make cupcakes till the cows come home. The only problem with that is my house gets very tired of eating them. This recipe, which has been slightly adapted from the Women’s Weekly, is one of CJ’s favourites. He loves coffee and chocolate and it only makes 10-12, so you are not left with stale cupcakes for days!


1 tablespoon instant coffee granules
¼ cup (60ml) hot water
125g butter, softened
¾ cup (165g) caster sugar
2 eggs
1 tablespoon cocoa powder
1 cup (150g) self-raising flour
2/3 cup (80g) almond meal
125g dark chocolate, melted
¾ cup (180ml) buttermilk
Shaved chocolate to decorate

Coffee Buttercream
3 teaspoons instant coffee granules
1½ tablespoons hot water
185g butter, softened
2¼ cups (360g) icing sugar, sifted


1. Preheat oven to 180°C (160°C fan-forced) and line a muffin tray with paper cases.

2. Combine coffee granules and hot water in a cup. Stir until dissolved.

3. Beat butter and sugar in bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions.

4. Fold in half of the combined sifted cocoa and flour, all the almond meal and then the chocolate. Fold in the buttermilk, remaining flour mixture and the coffee mixture.

5. Divide mixture among paper cases. Bake for about 20 minutes or until cooked. Cool cakes on a wire rack.

Coffee buttercream
Combine coffee granules and hot water in a cup. Stir until dissolved. Beat butter in a bowl with an electric mixer until as pale as possible. Gradually beat in half the icing sugar, all the coffee mixture, then the remaining icing sugar.

*Icing always seems to work better when made with hand beaters rather than the kitchenaid.


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