Sweet Treats for Lazy Afternoons
WORDS : CHYKA KEEBAUGH
PHOTOS : LISA ATKINSON
Day in day out we have to think of what to cook for ourselves, our families and our friends…
It’s a never ending dilemma! Sometimes I wish that just one afternoon a week I could sit down and plan properly, have a cup of tea and nibble on something sweet. So I thought, if this was my wish – maybe it’s your wish as well? This collection of sweet treats are simple and delicious. Easy to whip up when the occasion (or afternoon) calls!
POP CORN FLOWER BOUQUETS
Everyone has popcorn in the pantry right? This bouquet is a simple, easy to make a snack that is low in calories. So it goes without saying I love it! What I love most about popcorn are the ways you can jazz it up and make it into a special treat. Once you get the knack of frying up kernels without burning the bottom of the pot the world is your oyster! Get creative with different flavours and colours, and your popcorn can go from plain to sweet to savoury in five minutes if you have the right ingredients on hand.
Two tablespoons vegetable oil
1/3 cups popping corn
1/2 cups caster sugar
1 1 /two tablespoons golden syrup
One teaspoon vanilla essence
Two tablespoons hundreds and thousands
Heat oil in a large saucepan with a lid. Add popping corn, and cover with the lid. Cook over medium heat for 3-4 minutes, until popping sounds subside. Transfer popcorn to a large heatproof bowl, discarding any un popped kernels. Oil a large oven tray.
Combine butter, sugar, golden syrup and vanilla in a medium saucepan. Stir over low heat without boiling, until sugar, has dissolved and the mixture is smooth. Increase heat to medium and bring to the boil. Cook, without stirring, for 5 minutes.
Pour caramel over the popcorn and carefully stir with a spatula, turning to coat evenly. Turn out onto an oiled tray and spread out. Sprinkle with hundreds and thousands. Leave to cool and set, about 15 mins. When cold, break into chunks. Store in an airtight container for up to 4 days.
DECADENT CHOCOLATE CHIP COOKIES
200g Brown sugar
200g Ground hazelnuts
500g Chocolate buttons
Pre heat oven to 180°c/350°f
Cream the butter and sugar
Add the eggs 1 at a time
Add all the dry ingredients and mix until combined
Roll into 60g balls and gently flatten with your hand to form a disk
Place on tray lined with parchment paper
Bake for 12-15 mins
Allow to cool
2 eggs, separated
3/4 cup(165g) caster sugar
1 1/2 cups(225g) self-raising flour, sifted
3/4 cup(180ml) milk
45 g butter, melted
1/2 tsp vanilla extract
1 apple, cored, sliced
10g butter, melted
1 tbsp caster sugar
1/2 tsp ground cinnamon
Preheat oven to 190°C (170°C fan-forced). Lightly grease a 20cm cake pan.
Using an electric mixer, beat egg whites until firm peaks form. Add sugar, 1 tablespoon at a time, beating constantly, until mixture is thick and glossy. Beat in egg yolk.
Using a large metal spoon, gently fold through flour alternately with combined milk, butter and vanilla extract, beginning and ending with flour. Pour into prepared pan and arrange apple slices on top. Bake for 30-35 minutes, until a skewer inserted comes out clean.
To make cinnamon topping: Brush hot cake with melted butter and sprinkle with combined sugar and cinnamon. Cut and serve warm.