Mandy Wrangles_2_tnCrisp on the outside, chewy on the inside, white chocolate and macadamias. What more you could ask for in a cookie?

This is a huge recipe – not in time or effort, but certainly in the amount of cookies you’ll have left to devour once it’s done. My family of boys can manage a double batch without a problem, you (and Bel) might decide to half the amounts I’ve given here.


mac cookies rawWHAT YOU NEED:

1 cup of softened butter. No, not margarine. Butter.

1 cup of white sugar.

¾ cup of brown sugar, packed.

2 tsp of vanilla extract.

1 tsp of salt.

2 large eggs.

3 cups of plain flour.

1 ½ tsp baking soda.

150g chopped macadamia nuts.

150g white chocolate chips.


mac cookiesHOW IT’S DONE:

Pre heat your oven to a low 140 c. In a large bowl, beat together butter, sugars and vanilla extract until it turns fluffy and takes on a lighter colour. An electric mixer will make your life easier, but it’s not essential for this recipe. Then add eggs one at a time. The mixture might appear to curdle at first, but it will come together.

In a second bowl, mix flour, baking soda and salt. Gradually add this mix to the butter and egg mixture until all combined. It’s seriously easy to end up in a big mess with flour flying everywhere if you don’t take your time with this bit. Go on…ask me how I know! Or, maybe don’t. Add the chocolate chips and macadamia nuts at this point. You might want to get your hands in there to mix until pretty much even.

Line a baking tray or three with baking paper (my favourite thing in the kitchen, saves on washing up). Spoon one tablespoon of mix into balls in your hands, then place on tray. Don’t place too close together, as they WILL spread. Cooking time is only about ten to eleven minutes – you won’t think they’re ready yet, but look for the slight golden brown change in colour around the edge of your cookies. They’ll still be quite soft. Allow to cool for a minute or two, then slide off with a spatula. Overcook and you’ll lose that lovely chewy consistency. Of course, if you prefer your cookies with that bit more crunch, then by all means bake for a little longer.


mac cookies-asher




Mandy Wrangles_2_tnFor Cook Club this month, I decided to make one of my favourite desserts – spectacular and far simpler to make than you’d think, but it’s a bit too full-on for everyday. Here in Australia, where we celebrate Christmas in summer and our delicious berries are in season, well, a triple-layered Pavlova has to be the perfect Christmas Day dessert ~ Mandy


What You Need:

  • 200ml of egg whites. I find it easier to measure egg whites this way, because at my place the eggs come in all shapes and sizes from our backyard chickens.
  • 1 ½ cups of caster (super fine) sugar.
  • 200g of dark chocolate.
  • 400 ml of cream: 200ml for whipping, plus another 200ml for mixing with the chocolate.
  • Mixed berries. I used strawberries, blackberries and blueberries.
  • 2 ½ teaspoons of white vinegar.
  • 3 tablespoons of cornflour.


????????????????????????????????How it’s Done:

Preheat oven to 130 degrees C. Line three baking trays – I use pizza trays – with baking paper, and mark a circle on each, aprox 20cm in diameter and set aside.

Very carefully separate your egg whites from the yolks. I use a groovy little kitchen gadget that I think came via Tuppaware years ago, but on the days when that gets lost in my junk drawer, just cupping your (clean) hand and letting the whites slide through your fingers does a pretty good job.

Using an electric mixer, beat egg whites on their own until they turn white with foamy peaks. Add the caster sugar little bit by little bit on medium-high. Be patient! Make sure each sugar edition has dissolved before adding the next lot. An easy way to check this is by rubbing a little mixture between your fingers. If you can still feel grit from the sugar, beat a little longer. Once complete, your mixture should be white, stiff and very glossy. At this point, add the vinegar and cornflour to stabilise the mix (Confession – I forgot to add the vinegar and cornflour, but it still worked.)

Divide mix into three, and spoon onto your baking trays. Using your circles as a guide, smooth out mixture as much as possible, and keeping the sides tidy. Add to the oven, turn heat down to 120 C. Bake for 1 hour, 10 mins (Confession – mine were ready at one hour exactly, so do keep an eye on them), then turn off the oven, open the door and allow the meringues to cool completely.

While your meringues are cooling in the oven, melt the chocolate over a double boiler with 200ml of cream. A double boiler is basically a saucepan with a little bit of water in it and low heat, and another large bowl placed directly over it. Don’t allow steam or water to come into contact with your chocolate. Stir constantly, and eventually it will come together in a chocolate sauce. Allow to cool.

Prepare berries, and whip remaining 200ml of cream. I always add a dash of vanilla extract. On a serving dish, very carefully place one of your cooled meringues. Using about a third of your chocolate ganache mixture, smooth on top of the meringue, followed by a third of the whipped cream and berries. Place your second meringue on top and repeat the process, then the final meringue, chocolate, cream and berries.

For serving on Christmas Day, you could add more berries to the plate, tinsel or baubles to decorate.

Good luck Cook Clubbers, I’m looking forward to seeing what Bel comes up with!


And now… Belinda videos her efforts and tries the Jamie Oliver trick. #whipit


Mandy Wrangles_2_tnNEW YORK & HAWAII

Well, we’ve been back home in Australia for a couple of weeks now, and it’s taken me that long to find my blogging feet again. All up, we spent four weeks in America, stayed in seven cities, caught ten flights (including the teeny-tiny plane to the Grand Canyon), too many buses, cabs and shuttles to count. It was, without doubt, the most incredible trip of a lifetime. Our kids are now pretty seasoned travellers, and already asking where the next holiday will be to!

NYOur last stop in mainland USA was New York – a very long way from sunny California! Two of my foodie ambitions was to check out a fair-dinkum NYC hot dog, and of course the pizza. Believe me, we had plenty if both! There are, of course, hot dog stands on every corner, but this one struck me as typical New York City; about a block from the Twin Towers Memorial site, on our way to walk along the Hudson River and wave to the Statue of Liberty. I got to have my New York Hot Dog, served with the lot. It was delish! (Until I grubbed ketchup all the way down the front of me…)

NY-1On our walk back to our hotel, we stopped into a pretty grubby-looking cafe on the edge of a construction zone for our kids to use the restroom. Being the polite kind of people we are, we decided to stay for hot chips and a milkshake. It was only once we were seated that we noticed the temporary wooden sign spray painted with the words ‘Medi Centre’, and the photographs and hand-written RIP messages pinned to the walls showing the horror and chaos of September 11, when that very cafe we were sitting in was turned into an emergency medical facility. A very emotional experience for all of us.

On a lighter note – PIZZA! My all time favourite food! We ate A LOT of it in New York. A lot. A few doors down from our hotel was a take-away pizza shop selling slices for 99 cents each, or $10 for a whole ‘pie’. Now I’m not talking average sized slices, either. These were the massive-one-slice-will-fill-you kind. We could easily feed our whole family of five for $10, with leftovers for the fridge. Win! We went back more than once.


Hawaii 1On our way home to Australia, we stopped over in Hawaii for three nights. Bliss, bliss and more bliss! What a contrast to the crazy-busy city of New York. We stayed at the simply amazing Hilton on Waikiki Beach, and it was there that I finally got what I’d been craving for weeks – fruit. Check out my seasonal breakfast platter, served with a gluten-free ‘bread’ (more like a sweet cupcake, but hey, I wasn’t complaining!) Banana, melon, star fruit, berries, pineapple and dragon fruit. I ordered the same thing every morning, with a side of bacon. Because protein. And really, no one does bacon like Americans. Or pizza, or hot dogs, or cheeseburgers, or waffles, pancakes, clam chowder or super-sized buffets…yeah, you get the picture.

Thanks, USA. We had a blast!



Triple Chocolate Tim Tam Cake Pops


TTcake popsFor our first Cook Club, Bel was hoping I’d go a little easy on you all (but mostly her, I suspect!) with something simple. So, wish granted – it doesn’t get much easier than my no-bake Tim Tam Cake Pops. I use this recipe HEAPS, it’s so quick and flexible, there’s minimal mess (always a good thing in my kitchen. I’m allergic to washing dishes…) and you can make the pops as simple – or as complicated – as your imagination will allow.


1 packet of Milk Chocolate Tim Tams. For those of you not in Australia and therefore unable to get hold of the world’s yummiest treat – use Oreos.

80 grams of chilled cream cheese, such as Philly.

1 packet of dark chocolate melts.

Chocolate sprinkles for decoration (or, you could GO FOR IT and try coloured sprinkles or drizzled white chocolate or crushed M&Ms)

Cake Pop sticks. These are basically lollipop sticks, available for your local cake supplies shop or $2 Shop.


TT cake pops 2HOW IT’S DONE

Using a food processor or blender, give your whole pack of Tim Tams a quick blitz for about 20 seconds, just to break them up a little. Then add the cream cheese and blitz until the mixture all comes together in a ball. Note – if your kitchen is hot, or it’s a particularly warm day, you might find the mix gets a bit sticky to work with. If this is the case, just pop it in the fridge for ten minutes.

Take rounded-teaspoon sized scoops of the mixture, and roll into a ball. You should get about12 – 16 from the mix. Place on a plate or tray lined with baking paper, and chill for around half an hour.

Take a coffee cup, and fill it half way with chocolate melts. Using the microwave, melt chocolate in 10 second bursts, stirring in between. It’s really easy to ‘seize’ or burn chocolate if it’s over-heated, or you get any moisture into it (keep the water WAY away!), so be careful at this point. Once melted, dip one end of your Cake Pop stick into the chocolate – about 1cm – and push into your chilled chocolate ball, then back into the fridge to allow them to set.

Prepare a small dish or bowl by filling it with your chocolate sprinkles. Then, using the same microwave method, melt more chocolate. This time you need to almost fill the coffee mug. Dip each cake pop into the melted chocolate, giving it a tap on the side of the mug to help remove the drips (probably the trickiest part!), then dip the top if your coated pop into your sprinkles. Use a glass or mug to stand your completed cake pops in while the chocolate sets.

And that’s it! All you need to do now is taste test them. Have a look and see what my tribe of chocoholic boys have to say… (Hint – not much, their mouths are too full of cake pops to speak!)

Enjoy, Bel and gang. I’m sure you’ll do just fine!

Ps – if anyone has any questions, feel free to ask me in the comments section below. I’ll be keeping my eye out and will be here to answer.


 Belinda’s Chocolate Cake Pops!


Belinda_kisses_tnCook club is coming to the Escape Club, so why don’t you join us! Mandy is a fantabulous cook, as we all know by her mouth-watering recipes. I, on the other hand, suck at cooking.


bad cookI failed Home Economics in high school. To some extent, flunking wasn’t entirely my fault. I’ve tried to remake the recipes in that lovely, photocopied and stapled together cook book, 20 years later and I am convinced it wasn’t me, it was the recipes.  They were not good, whichever way you cut it.

Who the heck eats carrot salad with sultanas in it anyway…? Eww.

I’d love to not be a failure in the kitchen, and if anyone’s recipes are worth testing its Mandy’s. So let’s see if I can manage to not screw up everything I touch in the Cook Club.

I’m sure some of the other staffers will want to get in on the fun, and hopefully I won’t be the only one giving stuff a go. Maybe they’ll post pics of their efforts, or impress us with youtube clips of their own.

I’m hoping Mandy will go easy on us for the first one. And if I should fail, at least it will be fun… I hope.


Mandy Wrangles_2_tnCook club is coming to the Escape Club, so why don’t you join us!

First off we’ll be making Tim Tam cake pops!


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