Chocolate Chip Cookie S'mores

Ingredients
Canola oil
1. 3 bananas
2. 10 store-bought chocolate chip cookies (the larger the better)
3. 1 cup graham cracker crumbs
4. 1 cup small marshmallows
5. 1 cup chocolate chips

Directions
Preheat grill to medium-high heat. Brush grill with canola oil.
Cut the bananas in half, lengthwise and grill, skin side down just until warm. Remove warmed banana from the skin and cut again in half.

For assembly:
On a piece of aluminum foil, place 1 cookie. Top evenly with banana slices, marshmallows, chocolate chips, graham cracker crumbs and top with another cookie. Wrap foil around the sandwich and place on the grill until warmed through and melted.

Recipe courtesy Paula Deen, 2007
Show: Food Network SpecialsEpisode: All-Star Grillfest: South Beach

Chocolate Chunk Cookies with Pine Nuts

Serves: 40pcs.
Times:Prep 10 min
Inactive Prep15 min
Cook 18 min
Total: 43 min
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup powdered sugar, plus more for dusting
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
Pinch salt
1 1/2 cups all-purpose flour
3/4 cup toasted pine nuts, chopped
1/2 cup semisweet chocolate chunks or chips

Method

Preheat the oven to 325 degrees F.
Combine the butter, powdered sugar, cocoa powder, vanilla, and salt in a large bowl. Using a hand mixer, beat the mixture until creamy, about 2 minutes. Add the flour, pine nuts, and chocolate. Stir until just mixed.
Line 2 baking sheets with parchment paper. Scoop out 1-inch balls of dough. Place on the cookie sheet. Bake until the tops look dry, about 18 minutes. Let cool for 15 minutes on the baking sheets. Dust with powdered sugar and transfer to a serving plate.

Oatmeal Biscuits

Ingredients

1. 100gm Unsalted Butter

2. 125gm Brown Sugar

3. 1/8 tsp Cinnamon Powder1 nos Whole Egg

4. 100gm Soft Flour5gm Baking Powder

5. 80gm Oatmeal50gm Raisins

Method

1. Beat the butter and brown sugar together at low speed till mixed (Do not overbeat)

2. Add in cinnamon powder.

3. Add in egg (One by one where applicable). Beat till mixed and smooth

4. Lastly add in flour, baking powder, oatmeal and raisins. Mix at low speed.

5. Scoop cookie batter into piping bag and pipe dollop onto baking tray lined with grease proof paper.

6. Bake in oven at 180C (356F) for about 10 to 12 minutes till golden brown.

Butter Biscuits

Ingredients

1. 250gm Unsalted Butter

2. 120gm Icing Sugar1 nos Whole Egg

3. 140gm Soft Flour

4. 1 tsp Vanilla Essence

Method

1. Beat the butter and icing sugar till smooth. Do not overbeat till fluffy as overbeating cause cookies to crumble easily.

2. Add in vanilla essence.

3. Add in egg (one by one) and continue to beat till mixed and smooth.

4. Add in flour and beat to just mix everything together.

5. Use a star nozzle to pipe rosette on a baking pan.

6. Bake in oven at 180C (356F) for about 10 to 15 minutes depending on thickness of pan till golden brown.

Macaroons

Makes:12

Prep time: 20 mins

Baking time: 10 mins

Ingredients
1. 3 large egg whites

2. 250g/9oz Billington’s Unrefined Golden Icing Sugar, sieved

3. 25g/1oz unsalted, shelled pistachios, whizzed in aprocessor until finely ground

4. 25g/1oz ground almonds

5. 2 tsp cocoa

6. 25g/1oz pecans, whizzed in a processor until finely ground, along with the

7. 2tsp cocoa (above)chocolate spread, lime curd and smooth peanut butter

Method
1.Preheat the oven to 200ºC/Fan 180ºC/Gas Mark 6. Line 2 baking sheets with baking parchment or a non-stick teflon sheet.

2.Whisk the egg whites in a clean grease-free bowl until stiff peaks form. Whisk in one third of the Golden Caster sugar, then fold in the rest of the sugar.

3.Divide equally the mixture into 3 separate bowls. Fold the pistachios into 1 bowl, ground almonds into bowl 2 and cocoa pecans into the last bowl.

4.Spoon 8 rounds from each bowl (to create 4 macaroons of each flavour) onto the prepared baking sheets. Bake for 10 mins until firm. Cool and sandwich together the pecan macaroons together with chocolate spread, the pistachio macaroons with lime curd and the almond macaroons with peanut butter.

Strawberry Oat Crumble

Ingredients
1. 700g (1lb 9oz) Strawberries

2. 140g (5 oz) Billington’s Unrefined Demerara sugar

3. 115g (4 oz) Allinson Plain Wholemeal Flour

4. 85g (3 oz) Butter1 tsp Freshly Ground Black Pepper

5. 100g (3½ oz) Macadamia Nuts

6. 50g (1¾ oz) Rolled Porridge Oats

Method
1. Preheat the oven to 200°C, 180°C fan, Gas 6.

2. Place the strawberries in a 20x25 cm (8x10 in) ovenproof dish and sprinkle over 30g (1 oz) Billington’s unrefined demerara sugar.

3. In a food processor whiz together the flour, remaining sugar and butter until combined.

4. Add the pepper, nuts and oats and pulse until the nuts are roughly chopped.

5. Tip the crumble mix over the strawberries, spread out evenly and press down.

6. Use a fork to loosen the top a little and bake in the oven for 35 minutes until golden.

7. Serve with clotted cream or custard.

Thanks BakingMad