Custard Creams {recipe}

I'm baking this weekend, something I haven't done in a while. I used to find it hard to resist, but now I can bake and walk away.


Custard creams have always been a hit with the pickles and with the lemons at their peak again, I have to find ways of using them up....this recipe only uses one...but that's one less than I had falling off the trees.


This is a very simple recipe and I wouldn't worry about how long they'll keep for...cos they'll be gone as soon as you serve them.


Enjoy....

I'm making a Mars Bar Cheesecake today as well, so I hope to have that recipe on here by Monday.


Have a great weekend.

{recipe} Chocolate & Peanut Butter Oatmeal Balls

I've been looking for a sweet but healthyish snack to make for the kids for after school. Here 'tis...I like to serve with fresh fruit.
Mr 3P thinks they taste like the Picnic chocolate bar.

Chocolate & Peanut Butter Oatmeal Balls

3/4 cup rolled oats
3/4 cup powdered milk
1/2 cup peanut butter...any kind you like
1/2 cup honey (I did 1/4c honey and 1/4c Golden Syrup)
2 tbsps   cocoa powder
1/4 up   raisins or sultanas (or other chopped, dried fruit.cranberries would be nice

Melt honey & peanut butter in a small saucepan till runny. Remove from the heat. 

Mix in the remaining ingredients, combining all together thoroughly. Roll into walnut sized  balls. 

Remove excess from fingers...you'll think of something ;)

Refrigerate.

Do you have any recipes for healthy kids snacks? If you do, please feel free to leave a link in the comments. Thanks.

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Choc Chip Cookie Update

I don't know how long these have been in the supermarket, but I only saw them this week. I had to try them in my Choc Chip Cookie Recipe.

Thanks Cadbury...love from the 3pickles (and me)

Stayed tuned for a special Halloween SFX Make-Up Tutorial next week!

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{recipe} Choc Chip Cookies

Everyone loves a good cookie don't they?

These are the BEST EVER Choc Chip Cookies.

125g butter at room temp

1 cup (200g) brown sugar

1 tsp vanilla essence

1 egg

2 tbs milk

1 cup (150g) plain flour

1/2 cup (75g) self-raising flour

1 cup (185g) choc chips

1 cup walnuts, chopped (or equiv amount of white choc chips, macadamias, or whatever takes your fancy)

1. Preheat oven to 170C.

2. Line two baking trays with non stick baking paper.

3. beat butter, sugar and vanilla till creamy, add egg and milk and beat a little more till combined.

4. Mix through the flours and add the choc chips and nuts.

5. Take small amounts and roll into balls, place on baking trays and press down to flatten a little.

6. Bake for 12-15 mins (depending on your oven).

8. Let cool on tray for about 5 mins...if you can wait.

9. Transfer to wire rack to cool.

ENJOY!

I could tell you that these cookies can be stored in an airtight container for a couple of days, but they've never lasted long enough in this house to get to the storage part.....

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a Beach Cottage

The Frugal Girls

{recipe} ANZAC Biscuits

It's ANZAC day here in Australia. 

Every year I make these ANZAC cookies. I make them often throughout the year too as they are Mr 3P's favourite. I found this recipe years ago, from a Smith's Premium Golden Syrup advertisement. You can substitute the golden syrup for honey or molasses (but then they won't be real ANZAC biscuits, will they?)

If you want to know more about ANZAC Day you can go here. And if you want to know more about the history of ANZAC biscuits, you can go here.

An Australian Tradition

ANZAC Biscuits

Makes approx 20
1 cup desiccated coconut
1 cup brown sugar
1 cup uncooked rolled oats
1 cup plain flour
3 tablespoons Golden Syrup
1/2 cup butter
1/2 teaspoon bicarbonate soda
2 tablespoons boiling water

Combine dry ingredients in a mixing bowl.

Melt butter and golden syrup in a pan over low heat (or in microwave for about 1 minute).

Mix bicarbonate of soda with boiling water and stir into the melted mixture (it will froth up a bit). Then pour into centre of the dry ingredients. Mix to a moist but firm consistency. ( I'm not sure why, but occasionally the mixture can be too dry and crumbly, so I'll add just a little more melted butter)

Wet hands and roll tablespoons sized amounts into balls and place on lined baking sheets. Press to flatten slightly with a fork dipped in flour.

Bake for about 15 minutes in a moderate oven.  190 C/ 375F
Cool on a wire rack. Store in an airtight container.