I apologise for not blogging much this year, I have had a busy year starting my new job and a few other dramas. Happy new year lovelies, I hope you all had the sweetest Christmas and New year. As my 4yo says “you get what get so you don’t get upset”. I also am a believer in supporting small businesses. I pay more for cakes and sweet treats because I value quality over quantity and I know how much effort it takes to make them and the costs of ingredients.īefore anyone jumps to conclusions, I am not rich, I just value quality over quantity. I pay $4.50 or more for a quality croissant because I know it’s made with high quality and expensive ingredients and I understand the time and effort it takes to make the product. I do not buy cheap milk that I know does not support farmers. I refuse to buy a $2 coffee at certain well known place because I know they don’t pay their staff fairly. I would rather pay $4 – $4.50 for a quality hot chocolate because I understand the costs of running a cafe and I am happy to support them. If you don’t want to pay that price, then don’t go there. I get really annoyed about people complaining about the costs of coffee or food at cafes/bakeries etc, they obviously don’t take into account the costs of running a business.
I think next time I may actually try to bake them with just brown sugar rather than a hint of dark brown sugar, so that way they can qualify as blondies. I think I got carried away with adding white chocolate, but who cares, the more chocolate the merrier.
I definitely loved them more than chocolate brownies. The brownies were not too sweet and they were so moreish. The White Chocolate and Cookie Butter Brownies ended up tasting so amazing. The recipe was so easy to make, that I was able to make and bake them whilst my baby was sleeping. As soon as I read the words “no mixer required” my heart skipped a beat. I think everyone is sick and tired of hearing me rave about this jar of heavenly delight, but they would fall in love with it too if they tried it.Īnyway, I ended up finding the recipe on one of my favourite recipe blogs, Sally’s Baking Addiction. I am really loving the cookie butter than I bought, I love it so much that I have ordered three more jars and have been telling everyone about cookie butter. Therefore they turned out to be brownies rather than blondies, Unfortunately I was just a tad short of brown sugar, so I had to use a little bit of dark brown sugar. In continuation with my obsession with baking things with cookie butter, I came across a recipe for Biscoff White Chocolate Blondies.
Recipe sourced from: Mai Cui from the Facebook group Markdown Addicts Australia Pour the mixture into a glass container and leave it in the fridge for a few hours. Stir the mixture until it’s fully combined. Add the chopped Caramilk chocolate and let it rest for a minute or less. Simmer it on low heat, once the mixture has a few bubbles appearing, take the pot off the stove. Recipe for the Cadbury Caramilk spread Ingredients: 250 grams of chopped Caramilk 150 grams of creme friache 30 grams of butter 30 grams of milk (yes I said grams lol) Method: Add the creme friache, butter and milk into a pot. Good luck in trying not to eat it in one go. The Caramilk spread tastes so good, it ends up having a slightly creamy tang from the creme friache and it has fudgy texture. The Caramilk tasted exactly like their Cadbury Dream chocolate, very disappointing! This recipe saves the day and saves me throwing the chocolate in the bin. I ended up making this recipe after eating the Cadbury Caramilk and finding it too sweet. *sorry I haven’t blogged much, it’s been a tough year with family issues. I cannot believe I used to pay up to $20 for got chocolate powder! You could of course buy more fancier cocoa powder but I liked the one that I used. How easy is that? I cannot believe I didn’t try this years ago!įor my cocoa powder I used this big container of unsweetened Hershey’s cocoa powder that I bought from Costco, I really liked the taste. Sift the cocoa and sugar together and place it in a air tight container. I really liked my hot chocolate powder and it made a really nice hot chocolate. I started by experimenting with the ratios of cocoa powder to sugar and I finally found the ratio that was perfect for me.
RECIPES 4 FOOD ADDICTS ANONYMOUS FULL
My pantry is actually full of several different store bought hot chocolate powders that I did not like. I love making my own hot chocolate because I find that some cafes tend to over heat the milk or do not make the hot chocolate chocolatey enough, I used to buy hot chocolate powder from the supermarket or cafes.Ī few months ago I decided to start experimenting with making my hot chocolate powder because I couldn’t find one that was not too sugary or affordable. I am not a coffee drinker, so I get my morning wake me up fix from a hot chocolate.
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