Meal Plan 20th - 26th February 2017

Meal Plan

I took a much needed break from blogging last week to enjoy half term off with the kids. I managed to give the house a good spring clean (two car loads to the dump and one to the charity shop) and we even squeezed in a day trip to London on Friday - which from Cornwall is no mean feat! We left the house at 6:45am and drove to Exeter to catch the train, did a whirlwind tour of the main sites before getting home at 11:30pm. It was a looooong day but the kids loved it and we even caught a glimpse of Prince Charles as he drove out of Buckingham Palace. I'm tempted to take them back for the day in May half term to do the museums.

Back to the reality of school runs and clubs this week, although I'm not back to the day job until the 27th (yipee)!  I'm hoping to use the time whilst at the kids are at school and nursery, to create lots of new yummy recipes for the blog, which will be a lot more relaxing than having to do all my recipe development in the evenings. Keep your eyes peeled for this Slow Cooker Chicken and Sweet Potato Curry recipe which I'm hoping to post this week!

Slow Cooker Chicken and Sweet Potato Curry

WHAT WE'RE EATING THIS WEEK

Monday 20th February
Slow Cooker Sausage Casserole with Broccoli and Peas

Tuesday 21st February
Chilli Mac n Cheese with Salad

Wednesday 22nd February
Slow Cooker Chicken and Sweet Potato Curry with Rice

Thursday 23rd February

Friday 24th February
Pulled Pork with Coleslaw and Salad

Saturday 25th February
Roast Chicken, Sweet Potato Mash and Creamed Leeks

Sunday 26th February
Leftover Roast Chicken Carbonara

Valentines Day Chocolate Brownie Hearts

Chocolate Brownie Heart Platter
I'm not really into Valentines Day - it's a bit commercialised for me, but even though hubby and I don't celebrate (it's been about 10 years since we last went out for a meal on Valentines Day I think), I do like to make a bit of effort these days for the kids.

If you're of my persuasion and not really fussed about it, but feel like you ought to make the effort for your loved one or the kids, these easy chocolate brownie hearts are the perfect recipe for you!

Chocolate Brownie Heart Platter

TOP TIPS FOR MAKING A CHOCOLATE BROWNIE HEART PLATTER

  1. I added some fudge pieces to the brownie batter but  you could use chopped up chocolate bars (Mars Bars and Double Decker's work well), dried fruit or nuts instead (in the same quantity as I used the fudge).
  2. I made a quick salted caramel sauce to drizzle over the brownie hearts and the red raspberries added a nice colour contrast. You could even use a shop bought sauce or coulis and decant it into a nice jug.
  3. Once out of the oven, chill the brownies for a few hours before cutting into heart shapes with a heart biscuit cutter. They will be much easier to cut when cold.
  4. Dust with cocoa powder or icing sugar and serve. A dollop of clotted cream would make it the ultimate indulgent treat.

OTHER VALENTINES DAY RECIPES YOU MIGHT LIKE

  1. Mini Berry Cheesecake Hearts from Jam and Clotted Cream
  2. Jammy Shortbread Hearts from Jam and Clotted Cream
  3. Love Bug Cookies from My Fussy Eater
  4. Raspberry Shortbread Hearts from Baking Queen 74
  5. Jammy Dodger Chocolate Brownies from The Crazy Kitchen
  6. Valentine Crispy Hearts from Raising Emily
Chocolate Brownie Heart Platter

CHOCOLATE BROWNIE HEARTS PLATTER





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Valentines Day Chocolate Brownie Hearts Platter

Chocolate Brownie Hearts Platter

Chocolate Brownie Hearts Platter for Valentines Day served with Fresh Raspberries and a Salted Caramel Sauce.
Ingredients
  • 300g Plain Chocolate (less than 60% cocoa solids), broken into pieces
  • 125g Butter
  • 1 TBSP Cocoa Powder
  • 90g Golden Caster Sugar
  • 150g Light Brown Sugar
  • 3 Eggs, beaten
  • 100g Plain Flour
  • 100g Fudge pieces
  • To serve:  Fresh fruit, nuts, salted caramel sauce
Instructions
Step 1: Preheat the oven to 180c/160cfan. Line a 20x30cm baking tin.Step 2: Place the chocolate, butter and cocoa powder in a microwaveable bowl and melt in the microwave. I do 10 second bursts and stir in between to make sure it doesn't burn.Step 3: Stir in the sugars, eggs and flour. Pour half into the tin, scatter over the fudge then pour the other half of the mixture on top making sure the fudge is submerged.Step 4: Bake for 25 minutes. Once out of the oven allow to cool then pop in the fridge overnight. Use a heart shape cutter to cut out hearts and place on a platter with fresh fruit, nuts and candy.

Details
Prep time: Cook time: Total time:
Yield: 10 hearts with off cuts



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Chocolate Brownie Heart Platter

Chocolate Brownie Heart Platter

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10 Things To Do After You Hit Publish

10 Things To Do After You Hit Publish

This is a bit of a departure from my usual recipes, but I've finally got around to writing a blog post about blogging.

Jam and Clotted Cream has been in existence for very nearly 9 years now, which is a miracle in itself as I'm not usually one for sticking at something that long - I must really love it! Although it's still just a hobby for me (I'm a Town Planner in 'real life'), I feel I've acquired a lot of knowledge on the subject of blogging over the last few years and thought it was about time I shared some of that with newbie bloggers out there or people who are thinking about starting a blog.

With so much competition in the blogosphere, I learnt the hard way that even if you write the most amazing post with fantastic photo's, without promotion, it wont go anywhere. Over time I developed a 10 point checklist for myself to work through once I hit that publish button and I've found it really useful in keeping me focused. After all, there's no point posting my recipes online if no-ones going to read them. As a food blogger, you'll notice a couple of the points are very specific to promoting recipes but no matter what your blogging niche, I hope you find it useful too!

Pin the blog post for later...



Let's take this delicious Vanilla Raspberry Bundt cake and I'll show you what I did to promote it once I hit publish.

10 THINGS I DO AFTER HITTING PUBLISH

  1. Save a pinnable image of the recipe to Pinterest. I then use a link back to the pinned image in other social posts on Facebook and Google+ (e.g Pin the recipe for later 'INSERT LINK TO PIN' ). If you don't know how to create a pinnable image, take a look at this blog post from What Katy Said. Like Katy, I also use PicMonkey, and since she wrote her post, Pinterest have made it even easier to create Pinterest friendly images by adding a 'Pinterest Pin' crop function in the basic edits.
  2. Publish a picture of the recipe on Instagram and change the link in my bio to a link of the recipe I'm promoting. In terms of hashtags, I use about 7 key targeted hashtags in my post and then in the comments I might paste in some general hashtags such as #easyrecipe #homecooked #comfortfood. I have a list of these general hashtags saved in a google doc which I can access from my phone and I just copy and paste this into the comments as soon as I've published the Instagram photo.
  3. Schedule a post for Facebook using Buffer (Buffer tells you the best times to publish on different social channels so you can set up a schedule which optimises exposure). I generally don't pay to boost my posts but I may make an exception for a commissioned post. Facebook is my second biggest referrer so this point is an important one for me. 
  4. Send a tweet with a link and picture of the recipe and schedule in a few more over the coming few days (I use Buffer for this but there are other social schedulers out there like Meet Edgar - unfortunately I can't justify the expense but I know several pro bloggers love it).
  5. Blogger automatically posts new blog posts to my Google+ Brand Page but I also like to publicise it on my personal Google+ profile and more importantly share on the various communities I belong to e.g. Food Bloggers and Cooking & Baking.
  6. Save the post to Stumble Upon and then click again to actually stumble it. For a long time I just saved the post not knowing I needed to click again to stumble it. I use the SumoMe social share buttons on my blog to do this.
  7. Save the recipe to Yummly, which is basically a digital recipe box that people can search through.
  8. Save the very BEST image I have of the recipe to Foodgawker, which is an online photo gallery that allows visual search and discovery of new recipes... and then I pray my photo gets accepted. Since I started using my 50mm prime lens on my Canon (and using the DIY lightbox that hubby made me) over 90% of my photo's are accepted. I get a lot of traffic from Foodgawker so I'm trying really hard to improve my photography and my aim is to get 100% of my photo's published by the end of the year.
  9. Bloggers love a linky and I'm no exception. There are LOADS out there (this article from Tots100 lists a good number of them that you can link up to) but I always make sure I link up to A Mummy Too's #recipeoftheweek as I get the most traffic from this one.
  10. To help the post gain traction, the day I publish it I use threads on several Facebook groups I belong to (e.g. Bloggers Helping Each Other and Blogger Club UK) to help promote it. I'd really recommend joining these groups if you're a blogger. You can add your blog post link and also social links to the various different daily threads and other bloggers will share, like, RT, Pin it, comment etc for you...and you reciprocate for them. You rely on people completing the threads on time and unfortunately as with everything in life there are a very small minority of bloggers who let the side down on this front (which I'm happy to ignore rather than naming and shaming like some people do). In general though they are well run and well managed by the admins.
It's also worth pointing out that engagement is really important in the blogging world too, so make sure you join in debates and conversations on your social channels and not just be known a link dumper. If my real life job was blogging and not planning, I would double my efforts on the engagement front but as it is I try and do a little bit every day if I can. 

So that's my list! What do you do to publicise your blog posts? Is there anything I'm missing?

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Meal Plan 6th - 12th February 2017


We're nearly there!! It's half term next week and I for one am looking forward to a break from school runs, clubs, work and doing 5 lunchboxes every day. I'm trying to plan a few local days out with the kids and I've noticed that RHS Rosemoor in Torrington have got a special weather activities programme over half term that Lowen and Rory will enjoy, so we'll definitely be making a trip there. We might also try and get to The Milky Way near Bideford too and in between I'm going to try and tackle some gardening if the weather allows. I'm desperate to mow the lawns but it's still too soggy at the moment.

On the cooking front I made a really yummy Slow Cooker Chicken and Sweet Potato Curry on Saturday (which we ate in front of the Rugby) and I've also frozen half to have later this week. I didn't bother browning any of the onion/garlic mix or chicken but despite this, it turned out perfectly, so a real chuck it all in and leave it recipe - I love those! I'll pop the recipe on the blog in the next few weeks so keep an eye out if you're a slow cooker fan.

Slow Cooker Curry

WHAT WE'RE EATING THIS WEEK


Monday 6th February
Butternut Squash Mac n Cheese

Tuesday 7th February
Slow Cooker Chilli Con Carne

Wednesday 8th February
Chinese Chicken and Cashew Nuts with Rice

Thursday 9th February
Pineapple Spiced Pork with Noodles

Friday 10th February

Slow Cooker Chicken and Sweet Potato Curry with Garlic Naan Breads

Saturday 11th February
Sticky Glazed Salmon with Stir Fried Vegetables

Sunday 12th February
Roast Beef and Yorkshire Puds

Ham, Cheese & Herb Savoury Muffins

Ham, Cheese and Herb Savoury Muffins

Welly Foods, producers of yummy ham and chicken products, recently asked me to develop a recipe for their New Year #ThrifyEats campaign. To combat the post Christmas blues, Welly Foods will be sharing tips and tricks on how to reduce your shopping bill and also food waste during February, as well as showcasing several thrifty recipes from UK food bloggers like myself.

These yummy Ham, Cheese and Herb Savoury Muffins fit the #ThriftyEats campaign ethos perfectly. We all know packing lunchboxes for your kids every day can work out very expensive, especially if you always buy pre-packaged food. These homemade savoury muffins however, utilise ingredients you will probably already have in your store cupboard and fridge so they make the perfect homemade frugal snack for little ones lunches whilst at the same time saving you the pennies.

This is a great base recipe that you can add too and I give some ideas below on how to create new flavour combinations to suit what your children like. They also freeze really well too so make a double batch (which is a great energy saving tip) and pop half in the freezer ready to pull out when you need them. If you do give these a try, don't forget to post a pic on social media using the tag #ThriftyEats.

Ham, Cheese and Herb Savoury Muffins

TOP TIPS FOR MAKING SAVOURY MUFFINS

  1. Up the veggies by adding a few spoonfuls of tinned sweetcorn, chopped sun-dried tomatoes (about 5), a grated carrot, half a grated courgette or even a handful of chopped rocket to the muffin batter.
  2. Remember not to over mix the batter - the less you mix the lighter and fluffier the muffins will be.
  3. Pop the muffins in the freezer and pull out what you need the night before. They will be perfectly defrosted by lunchtime the next day.
  4. Alternatively eat them just out of the oven with a bowl of homemade soup.
  5. If you don't have buttermilk in your fridge, just add a couple of squeezes of lemon juice to the same quantity of fresh whole milk and leave for 30 minutes before using in the recipe.

OTHER THRIFTY LUNCHBOX RECIPES YOU MIGHT LIKE

  1. Cheddar, Spring Onion and Smoked Paprika Scones by Jam and Clotted Cream
  2. Banana and Coconut Flapjacks from Jam and Clotted Cream
  3. Mini Ham and Cheddar Quiches from Jam and Clotted Cream
  4. Sweet Potato and Apple Muffins from Jam and Clotted Cream
  5. Pizza Whirls from Taming Twins
  6. Quick Vegetarian Sausage Rolls from A Mummy Too
  7. Chickpea and Apricot Couscous Salad from Easy Peasy Foodie
  8. Jammy Shortbread Slices from Jam and Clotted Cream
Ham, Cheese and Herb Savoury Muffins

HAM, CHEESE & HERB SAVOURY MUFFINS





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Ham, Cheese and Herb Savoury Muffins

Ham, Cheese & Herb Savoury Muffins

A savoury ham, cheese and herb muffin – perfect for kids lunchboxes.
Ingredients
  • 275g Plain Flour
  • 1 TBSP Baking Powder
  • 1 TSP Italian Dried Herbs
  • 125g Cheddar, grated
  • 100g Ham, chopped
  • 2 Eggs
  • 200ml Buttermilk
  • 90ml Sunflower Oil
Instructions
Step 1: Preheat the oven to 190°c/170°cFan and line a 12 hole muffin tin with muffin cases.Step 2: Put the plain flour, baking powder and dried herbs into a large bowl and stir through the cheddar and ham.Step 3: In a jug beat together the eggs, buttermilk and sunflower oil then gently mix into the dry ingredients.Step 4: Spoon the mixture equally into the muffin cases and bake for 25 minutes.

Details
Prep time: Cook time: Total time:
Yield: 12


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Ham, Cheese and Herb Savoury Muffins

Ham, Cheese and Herb Savoury Muffins

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Disclosure: This is a commissioned post for Welly Foods. All thoughts are my own.

Butternut Squash & Sage Macaroni Cheese

 Roast Butternut Squash Macaroni Cheese

If you're a regular reader of this blog you'll know all about my obsession with macaroni cheese and variations of it. I made a Sweet Potato and Feta Mac n Cheese recently and thought it couldn't get any better than that. Well, I was wrong! This Butternut Squash and Sage Macaroni Cheese is seriously yummy and the ultimate comfort food at this time of year.

I baked a halved butternut squash with a whole unpeeled garlic clove and a handful of sage leaves in a low oven until really soft and tender.  All the lovely baked veggies were then whizzed up in a food processor to a smooth consistency before stirring into the regular cheese sauce I make for Mac 'n' Cheese. It gave the dish a lovely rich colour and the garlic and sage added a beautiful delicate flavour. Obviously the butternut squash adds some nutritional value to the macaroni cheese recipe, but more importantly it gives it this amazing creamy texture too....without the calories. It tastes so good and is most definitely worth the extra effort.

Roast Butternut Squash Macaroni Cheese

TOP TIPS FOR MAKING BUTTERNUT SQUASH AND SAGE MACARONI CHEESE

  1. When baking the squash, garlic and sage leaves, make sure the sage leaves are coated in oil to prevent burning.
  2. Try using different herbs - rosemary would work well, as would thyme. You could even use a mixture.
  3. Add a little heat by roasting a whole red chilli with the squash, discarding it before whizzing everything up in the food processor..unless you like it fiery, in which case whizz it up and add it to the sauce!
  4. Up the veggies by adding things like tinned sweetcorn or chopped sun blushed tomatoes to the sauce.
  5. Serve the Butternut Squash and Sage Macaroni Cheese with seasonal veggies or a green side salad...and don't forget the garlic bread.

OTHER MACARONI CHEESE RECIPES YOU MIGHT LIKE

  1. Sweet Potato Macaroni Cheese by Jam and Clotted Cream
  2. Honey Ale Mac n Cheese by Jam and Clotted Cream
  3. Healthy Three Cheese Macaroni Cheese Gratin from Lavender and Lovage
  4. Super Simple Macaroni Cheese from Easy Peasy Foodie
  5. Roasted Garlic One Pan Macaroni Cheese from Taming Twins
Roast Butternut Squash Macaroni Cheese

BUTTERNUT SQUASH AND SAGE MACARONI CHEESE




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 Roast Butternut Squash and Sage Macaroni Cheese

Butternut Squash and Sage Macaroni Cheese

A creamy butternut squash, sage and garlic macaroni cheese recipe.
Ingredients
  • 1 Butternut Squash, cut in half lengthways and seeds scooped out
  • Small handful Sage leaves
  • 1 Garlic Clove, do not peel
  • 2 TBSP Olive Oil
  • 50g Butter
  • 50g Flour
  • 600ml Milk
  • 1 TSP Dijon Mustard
  • 250g Extra Mature Cheddar
  • Handful of Grated Parmesan
  • 300g Macaroni
Instructions
Step 1: Preheat the oven to 180°c and place the halved butternut squash in a baking tray and scatter the sage on top. Place the whole garlic clove on the baking tray and then drizzle everything with the oil. Bake until tender (about 40 minutes).Step 2: Once the squash is cooled scoop out the flesh, sage and squeeze the garlic out of its skin and place it all in a food processor. Blitz up until smooth.Step 3: To make the cheese sauce melt the butter in a large saucepan then stir in the flour. Gradually add the milk and whisk on a medium heat until it thickens. Take off the heat and add the mustard, cheddar and blitzed up butternut squash. Step 4: Cook the macaroni according to packet instructions, drain then stir into the cheesy butternut squash sauce and spoon into an oven proof dish. Bake in the oven for 15 minutes until bubbling and golden.

Details
Prep time: Cook time: Total time:
Yield: Serves 6 with a side salad


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Butternut Squash Macaroni Cheese


Roast Butternut Squash Macaroni Cheese

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Meal Plan 30th January - 5th February 2017

Meal Plan 30th January - 5th February 2017

Its been a bit of a washout here in Cornwall today. Both Lowen and Rory's Netball and Football matches were cancelled, so it's been a day of pottering and watching sport on the box instead. First up was the Aussie Open Men's Single Final (I actually wanted to Rafa to win, but I'm sure he'll have another chance the way he's playing), then there was a bit of FA cup 4th round action whilst (at the same time) listening to the cricket on the radio. We're a bit sport mad here!

Baking wise I had a couple of black banana's to use up so took the opportunity to make some Banana and Coconut Flapjacks for lunchboxes (see pic below) and also some yummy Ham, Cheese and Herb Muffins - recipe will be on the blog on Wednesday!

Banana and Coconut Flapjacks


WHAT WE'RE EATING THIS WEEK


Monday 30th January
Bacon and Sun Dried Tomato Pasta Bake with Salad

Tuesday 31st January
Chorizo and Pea Risotto

Wednesday 1st February
Fish and Chips

Thursday 2nd February
Frittata and Salad

Friday 3rd February
Slow Cooker Chinese Chicken Curry and Rice

Saturday 4th February
Spaghetti Carbonara

Sunday 5th February
Roast Chicken with Sweet Potato and Blue Cheese Dauphinoise

Chinese Chicken & Cashew Nuts

Chinese Chicken and Cashew Nuts
Did you know Chinese New Year - the year of the Rooster-  begins on Saturday? Each Chinese New Year is characterised by one of 12 animals which appear in the Chinese zodiac (I was born in the year of the pig apparently!)..and this year it's the Roosters turn, the 10th animal in the cycle.

If you're celebrating with friends and family this weekend make sure you try this super easy Chinese style Chicken and Cashew Nut dish. Serve with a big bowl of egg fried rice...and don't forget the prawn crackers! It tastes just like my favourite dish from the local Chinese takeaway.

Chinese Chicken and Cashew Nuts

TOP TIPS FOR MAKING CHINESE CHICKEN AND CASHEW NUTS

  1. Make sure your frying pan is really hot before frying the chicken.
  2. Add more veggies like baby corn, mushrooms or mangetout.
  3. Serve the chicken and cashew nuts over some egg fried rice or soft noodles.
  4. Make it spicy by adding 1 chopped red chilli at the same time as the onion.
  5. Make is vegetarian by replacing the chicken with quorn pieces.

OTHER CHINESE RECIPES YOU MIGHT LIKE

  1. Honey Glazed Chicken with Chinese Five Spice from A Glug of Oil
  2. Slow Cooker Chinese Chicken Curry from Jam and Clotted Cream
  3. Jan's Chicken Chow Mein from A Glug Of Oil
  4. Chinese Garlic, Ginger, Honey Chicken with Noodles from Lavender and Lovage
  5. Spicy Beef Chow Mein from Jo's Kitchen
  6. Duck and Plum Salad from Farmersgirl Kitchen
  7. Slow Cooker BBQ Chinese Chicken from Munchies and Munchkins
  8. Chinese Little Gem and Tofu Soup from A Mummy Too
Chinese Chicken and Cashew Nuts

CHINESE CHICKEN AND CASHEW NUTS




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Chinese Chicken and Cashew Nuts

Chinese Chicken and Cashew Nuts

A Chinese style Chicken and Cashew Nut recipe.
Ingredients
  • 2 TBSP Cornflour
  • 150ml Chicken Stock
  • 3 TBSP Soy Sauce
  • 1 TBSP Sesame Oil
  • 4 Chicken Breasts, chopped into large chunks
  • 1 Onion, chopped
  • 1 Garlic, chopped
  • 1 thumb size Piece of Ginger, chopped
  • 1 Red Pepper, chopped
  • 1 tin Water Chestnuts, drained
  • 100g Cashew Nuts
  • 2 Spring Onions, chopped
Instructions
Step 1: In a bowl dissolve the cornflour into the hot chicken stock and soy sauce and set aside.Step 2: Heat the sesame oil in a large frying pan or wok and fry the chicken pieces on a high heat until cooked. Remove onto a plate with a slotted spoon.Step 3: Add a little more oil to the pan then fry the onion, garlic, ginger peppers, water chestnuts and cashew nuts for a few minutes.Step 4: Add the sauce into the pan, bring to a boil then turn down the heat and add the chicken back into the pan to warm through.Step 5: Serve with Egg Fried Rice and garnish with chopped spring onions.

Details
Prep time: Cook time: Total time:
Yield: 4 adult portions


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Chinese Chicken and Cashew Nuts

Chinese Chicken and Cashew Nuts

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Milk Chocolate & Fudge Cookies

Milk Chocolate Fudge Cookies


These Milk Chocolate and Fudge Cookies make the perfect after school snack for hungry kids. My lot are usually starving when they get home from school, especially if they've had after school sports clubs (here it's swimming on Mondays, football on Wednesdays, netball on Thursdays and tennis on Fridays!). I usually try and palm them off with some fruit before tea but sometimes they NEED a glass of milk and a homemade cookie to satisfy their hunger pangs....and sometimes Mummy needs one with her cuppa too!

Milk Chocolate Fudge Cookies

TOP TIPS FOR MAKING CHOCOLATE AND FUDGE COOKIES

  1. Swap the milk chocolate for white chocolate or dark chocolate if you prefer.
  2. Add a handful of raisins or chopped apricots to the cookie dough for extra goodness.
  3. The cookies freeze really well so stash some away in the deep freeze and pull them out the night before you need them.
  4. If you don't have Maple Syrup use ordinary Golden Syrup or Honey instead.

OTHER COOKIE RECIPES YOU MIGHT LIKE

  1. Chocolate Avocado Cookies from Jam and Clotted Cream
  2. Golden Syrup and Oat Cookies from Jam and Clotted Cream
  3. Homemade Oreo Style Cookies from A Mummy Too
  4. Salted Pecan Pretzel Caramel Cookies from Taming Twins
  5. Jammy Daisy Dodgers from Lavender and Lovage

Milk Chocolate Fudge Cookies

MILK CHOCOLATE FUDGE COOKIES



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Milk Chocolate Fudge Cookies

Milk Chocolate Fudge Cookies

A sweet cookie made with milk chocolate chips and English Butter fudge
Ingredients
  • 130g Butter, softened
  • 50g Maple Syrup 
  • 150g Light Brown Sugar
  • 1 TSP Vanilla Extract
  • 1 Egg
  • 240g Plain Flour
  • 1 TSP Baking Powder
  • 100g Milk Chocolate Chips
  • 75g Fudge, chopped into small pieces
Instructions
Step 1: Preheat the oven to 180°c/160°c fan and line two baking sheets with baking paper.Step 2: In a large bowl beat together the butter, syrup and sugar until light and creamy. Add the egg and vanilla extract and mix well.Step 3: Sieve in the flour and baking powder and mix to combine then fold through the milk choc chips and fudge.Step 4: Roll the cookie dough into small balls, about the size of a walnut then place on the baking sheets, leaving at least 5cm between them.Step 5: Bake in the oven for 10-12 minutes and cool on a wire rack

Details
Prep time: Cook time: Total time:
Yield: 24

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Milk Chocolate Fudge Cookies

Milk Chocolate Fudge Cookies

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Meal Plan 23rd - 29th January 2017 + The Eden Project

Meal Plan

The kids and I had a lovely day at the Eden Project yesterday making the most of the locals go free weekend. Lowen and Rory really enjoyed the Wow Weekend Space exhibition and spent time making and launching rockets in the Mediterranean Biome, watching Professor Johnson of the Squashbox Theatre Company taking us on a journey to the edges of space and time (very funny)... and they even had a go on DIY hoverboards in the Core building. It was a really cold day so we were glad to be able to warm up in the Rainforest Biome and I was pleased to stock up on my favourite Pukka Teas too.




Not so successful was finding something to eat. We really wanted to sample the Med Kitchen Restaurant but having turned up at 12:20 were told there was at least a 30 minute wait for a table. The kids couldn't wait that long so we made our way back up to the visitor centre and had a quick snack there before going home. A real shame but next time I'll make sure we're there at 12 sharp when it opens!


Eden



I've got a backlog of recipes to write up for the blog so this weeks plan is nice and simple so I can concentrate on blog stuff! The Roast Squash Mac n Cheese and the Prawn Curry are all made and stashed away in the fridge ready to be reheated. Prepping at least some of the weeks meals ahead of time makes such a big difference to mealtimes.

WHAT WE'RE EATING THIS WEEK


Monday 23rd January
Roast Squash and Sage Mac n Cheese

Tuesday 24th January
Homemade Pizza

Wednesday 25th January
Prawn, Mushroom and Pea Curry with Basmati Rice

Thursday 26th January
Homemade Chicken Kievs with Sweet Potato Mash and Broccoli

Friday 27th January
Fish and Chips

Saturday 28th January
Oven Baked Risotto

Sunday 29th January
Frittata and Salad

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