Strawberry & White Chocolate Chip Cookies

I’ll start this blog post with just notifying you all that I’m in the process of purchasing a domain. I’m just browsing some hosts at the moment. I’m also working on a brand new theme, I haven’t coded a WordPress theme for quite some time, so I’m a bit scratchy. The other predicament is that I’m thinking of having a personal blog and keeping my recipes to a separate one. In all good time, I will work out what I want to do with Oh Indie Girl. It’s growing every day.

Now back to biscuits!

I made these Strawberry And White Chocolate Chip Cookies last week, and they turned out really good. Even my Mother doesn’t like strawberry flavoured treats but she really loved these. The best thing about them is that there’s only 4 ingredients and only take 10 minutes to make.

INGREDIENTS

1 Box of Betty Crocker Strawberry And Cream Cake Mix
2 Eggs
1/2 C Vegetable Oil
2 C White Chocolate Chips

METHOD

STEP 1: Preheat your oven to 180 degrees. Spread your baking paper onto two cookie sheets. Lightly spray with canola oil.

STEP 2: In a large bowl, add your cake mix, eggs and vegetable oil. Stir until the mixture has combined. You can then throw your chocolate chips into the bowl and continue to stir until evenly distributed.

STEP 3: Using a cookie scoop (miniature ice cream scoop), place the scoops onto your prepared cookie sheets, leaving a few centimeters apart. Bake in the oven for 10-12 minutes.

STEP 4: Remove your cookies from the oven and allow to cool for about 5 minutes. Once cooled down, place the cookies onto a wire cooling rack.

BELINDA TIPS

• Using the cookie scoop will keep your sizes uniformed. If you don’t have one of these, you can use a tablespoon as your scoop. They’re roughly around the same size.

Marshmallow

One of my favourite sweets in this world is Marshmallow. I’ve always wanted to make it, but have always put it off because I thought it would be a little bit tricky. Today I took the chance and created my first batch of Marshmallow. I was so overly surprised how well they turned out, and they taste better than any other Marshmallow I’ve tasted in my life. And I love my Marshmallow. It was super easy, super quick and super few ingredients.

INGREDIENTS

1 1/2 Cups Caster Sugar
2T Gelatine
1t Vanilla Extract
Sprinkles To Decorate

METHOD

STEP 1: Grease a Brownie pan with butter or a spray oil. Line with baking paper, with a overhand on all edges.

STEP 2: Combine gelatine and 2/3 cups of cold water into a glass jug. Stir with a fork, until it’s all combined.

STEP 3: In a medium saucepan, combine your caster sugar and 2/3 cups of hot water on a medium heat. Cook and keep stirring for 3 minutes, or until the sugar has dissolved. You’re syrup should be clear. Add your gelatine mixture and continue stirring for 2-3 minutes, until the gelatine has dissolved and the mixture is clear. Pour into a bowl of an electric stand mixer and allow to cool for 30 minutes.

STEP 4: Once your mixture has cooled, use your electric mixer on your highest speed and beat mixture for 6-8 minutes. Add your vanilla extract and beat for another minute. Pour your marshmallow mixture into your prepared pan. Your mixture should be nice and smooth, but if there are a few bumps, use a spatula to smooth the top out. Sprinkle with sprinkles. Leave your marshmallow out in room temperature to set for an hour.

STEP 5: Using the edges of the baking paper, lift your marshmallow slice out of the pan and onto a large chopping board. Wet a clean cloth and your knife. Cut your Marshmallow into how many slices as you please, but make sure you wipe your knife after each time. Otherwise marshmallow will stick to the knife, and will mess up your even cut slices.

STORAGE: Keep your marshmallow in an air tight container, in room temperature.