For someone who’s not a fan of coffee, I actually like these more than the original chocolate ones. Anyway here’s the recipe I use, it’s modified from the original Edmonds cookbook one.
1/2 cup sugar
1 & 1/2 cup flour
2 cups cornflakes
1-1 & 1/2 tsps coffee essence (the one I use is called coffee/chicory essence - I don’t know the difference honestly)
Cream butter and sugar until light and fluffy. Sift flour and cocoa into creamed mixture. Fold in cornflakes. Spoon mounds of mixture onto a greased oven tray, gently pressing together. Bake at 180C for 12-15 min or until slightly brown and set. When cold ice with coffee icing.
(honestly, I mostly eyeball when making icing. so use your judgement to add more icing sugar etc. leftover icing is a treat anyway.)
Melt 1 Tbsp butter in hot water. pour melted butter + water in 2-3 cups of icing sugar. Stir in 1-2 tsp of coffee essence and 1/2 tsp of vanilla essence. Mix until you get a good consistency. It’s all a matter of taste really, how strong you want the coffee flavour etc.
Whooooooa what? a recipe???? on this blog???? haha the only reason I’m really posting it here is because I changed the recipe and I DO NOT want to lose this as it is A M A Z I N G and I took nice photos too, yayyyy. recipe adapted from here
1.6-8 kgs pork shoulder
5 cloves garlic
1 tablespoon salt
1 teaspoon cumin
3/4 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon oregano
¼ teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
juice of 2 limes
½ cup orange juice
½ cup salsa (I like to use a less chunky one) - or tomato/pasta sause worked fine
Sprinkle the meat with garlic, salt, cumin, chili powder, paprika, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork. Add lime juice, orange juice, beer, and salsa.
Put in crockpot (make sure it’s mostly covered in liquid) and cook on low (about 100C) for 4-5 hours, when tender shred meat with two forks. It should fall apart easily.
Line a baking sheet with aluminum foil and place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until you get browned edges on the pork. Serve on tortillas with whatever you like.
Snickers Cookie Bars
recipe here. there are no words for this, oh my god.
Tiny Pull-Apart Breads
ahahaha what’s this? AN UPDATE???
yes I am epically lazy, but I made bread! it was delicious and all gone within an hour (thanks to my brother). I couldn’t find our mini loaf tins, so I just used a muffin tin.
chocolate caramel crackers
I used this recipe here.
delicious pasta cabonara
I’ve made this three times since I first found this recipe, it is so amazing. half the recipe though! it feeds three + leftovers with the halved recipe, the full recipe would be ridiculousssss
(so lazy with this blog! I’m going away for month, but when I get back… EXPECT BAKING~)
BEST GARLIC BREAD EVER, YOU ARE ALL JEALOUS.
I MADE MY OWN BUTTER???! it was all very exciting, but then I was like what the hell am I going to do with this butter?? so I made delicious garlic bread.
chocolate souffle! I’ve been meaning to make this for ages, well worth it, but I think I still like the cheese souffle better.
I’ve been having the urge to make a lot of homemade bread lately, I’ve been way too busy to do any baking during semester though. so I took advantage of the holidays and made these garlic butter and rosemary rolls! started them at 2:30pm and they were ready for dinner at 6. they only took so long because I had dry active yeast, I think you can cut an hour and a half out of it easily if you have instant yeast and also if you have a stand mixer (I don’t :c).
either way, they were delicious and I love fresh homemade bread!