Like I said in my previous post, I’ve got a lot of blogging catching up to do! Or would that be called blatching? Ha. I’ve made a couple of things in the past couple of days that I would like to share! Ok first, is what is known in England as Millionaire Shortbread……Mmmm…like the title isn’t delicious enough? It had me at shortbread! What is it you may ask? It’s a base of shortbread covered with a gooey layer of caramel followed by a layer of chocolate! Mmmm………It’s a square of goodness!
First I must share the recipe, which you can find here: Millionaire Shortbread Please note: instead of spending a ridiculous 3-4 hours boiling a can of sweetened condensed milk to make the caramel, why not just save yourself the agony and just buy it already made? I made mine with Dulce de leche which is basically caramel in a can and followed the recipe from there. I found it almost too easy! So you know what that means–I’m putting it in the yummy file!
One more thing I must say to all of my non-UK readers–if you need help converting any of the recipes I post on my site from Metric to Imperial measurements than feel free to turn to the internet for help. There are lots of conversion resources and websites!
Now I can present you the pics! I do think the pictures don’t do it justice in my opinion, they somehow ended up like pictures from a 1970’s cookbook, but I guess you’ll just have to make it to find out what you think of them, my beautiful pics aside.
Note the caramel gooeyness!
I like the shortbread base too! If only this was fat-free…..ha.
And now I must also share a recipe that is on the opposite side of the food spectrum–Mikki’s Magically Delicious Vegan Cookies. Now these cookies came to me via a family member who is vegan. I’m not a vegan and would usually not be so keen to try a baking recipe that is. I’ve been through my gluten free phase before and couldn’t help but speculate that somehow vegan would be the same—dry and tasteless. These cookies could not be farther from the truth! They are SO DELICIOUS and addictive it’s not even funny! And the best part is, you can eat the cookie dough too! They contain no butter or eggs, so eat away without fear of salmonella! Mmmm….salmonella free cookies! Yes please! So without further due, I present you Mikki’s Magically Vegan Cookies, but please don’t thank me, thank Mikki! Thanks Mikki!
1/3 Cup Peanut Butter
2 Tblsp. Canola Oil
1 Cup Sugar (I used 1/2 C white, 1/2 C brown)
1/3 Cup Soy/ Rice/ Whatever kind of milk you prefer (I used regular milk)
1 tsp. Vanilla
Mix that together and in a seperate bowl mix:
1 Cup All-Purpose Flour
1/2 tsp. Baking Powder
1/4 tsp. Salt
1 Heaping tsp. of Cinnamon (that’s the secret ingredient!)
Mix those two concoctions together and then fold in 1 cup of Rolled Oats and 1 HEAPING cup of Chocolate Chips (I found this worked well with even a 1/2-3/4 C of mini chocolate chips). Now, the dough gets thick and it’s hard to get the chocolate chips to fold in. I end up getting a ball of dough and stuffing as many chips into each cookie as I can. That’s where the LOVE comes in!
Bake on an GREASED cookie sheet at 375F/180C for 12-14 minutes (if using a fan assisted oven like me, bake for 8-9 mins, turning half way through baking time).