Today the big guys (eldest and daddy) went off to some Lego spectacular, so Bubaloo and I decided to make afternoon tea. This basically consisted of him perched on my hip, grabbing at cups, spoons, tubs of flour and eggs, while I attempted to recall a recipe given to me by a woman from prenatal yoga. I’ve made these cookies plenty of times before but not lately, and so have misplaced the hard copy…
It all worked just fine and so I am sharing it with you here. The absolute beauty of this recipe is that, as I have pretested, it is possible to make with a little one on your hip (i.e. with one hand). My partner is an arm amputee and at times like this, I have a new appreciation of his everyday frustrations…
Chocolate chip and pumpkin seed (pepita) cookies
125 g butter (I actually just used a 1/4 tub of margarine because that’s what was soft, but butter will apparently make the whole thing less crumbly and so is better)
1/3 cup soft brown sugar
1/4 cup castor sugar (The original recipe calls for about a cup of sugar in total, but I find it works just fine with this amount)
1 cup rolled oats
1 1/2 cups self raising flour (I used a gluten-free blend that I got at the supermarket)
1/3 cup chocolate chips
1/3 cup hulled (green) pumpkin seeds (pepitas)
To start, preheat the oven to about 200C.
In a bowl, mix together the butter and sugars, and cream til nice and fluffy. Then stir in the egg. Gluten-free flour seems to absorb moisture more than wheat flours and so, if you’re using wheat flour, you might like to try using 2 eggs. If you try this with wheat flour, please let me know what you did and how it worked out.
Add the dry ingredients, sifting the flour and cinnamon. Stir until it’s all well mixed. It should be a bit sticky; not too dry. This is what my mix looked like at this point.
Place it in walnut-sized spoonfuls on a greased tray (I just lined my tray with baking paper, so it didn’t need greasing), then put in the oven for about 20 minutes or until they are brown. The pumpkin seeds should puff up a bit and go lovely and crunchy. Cool for a few minutes, then gobble up before the big guys get home!
We were lucky to have some little visitors (and their mummy) from up the road to help us eat our cookies, and so the mummies had iced chai too. This is probably not the best way to make it. In fact, I later found this really lovely blog – Big Girls Small Kitchen – that has a great recipe – which is probably good hot or cold.
For our iced chai, I made it as follows.
Please note: yesterday, I put the remainders of an unfinished pot of chai into the fridge last night with the aim of making chai milkshakes with my big boy. This gave about 400 ml of cool tea, which was perhaps a little too much as the chai taste wasn’t so strong until about 1/4 of the way into the cup. I’d suggest, if you are making the chai from scratch, making a very strong pot of chai tea and then using that. But on with the recipe…
In a milkshaker (you know the sort, it’s just a big cup with a lid on it), I put the cooled chai tea, topped it up with about 50-100mL of soy milk (add to your taste), and added two teaspoons of honey that I had melted into 1 tablespoon of boiling water. Then I put the lid on, gave the jug a good shake and poured it into two cups.
A note on the salad gems
Just putting this one out there; for the past two nights, it’s been lovely here and so we’ve had BBQ dinners with steak and salad. But I had a pomegranate in the fridge and so each night, I’ve added about 1/4 of the seeds to our salad. They look so pretty, like little jewels shining from inside the leaves, and they taste sweety-tangy. Perfect. You can get them pretty cheaply at the greengrocer or supermarket (between $1.50 and $3).
Do you have any great pomegranate recipes to share? I’d love to hear them!
Recipes sent through for sharing:
This one looks so yummy!!! From Tricia: http://www.jamieoliver.com/recipes/other-meat-recipes/five-spice-duck-salad