Chocolate Chip Cookies

Chocolate chip cookies The Little Red TartSometimes you just cannot beat a good, old fashioned chocolate chip cookie.

And why would you want to?

There’s something awfully comforting about sinking your teeth into a cookie, still deliciously warm and soft from the oven. Add a cup of coffee/tea/hot chocolate into the mixture and you have yourself one decent morning/afternoon/evening. Guaranteed.

I made these the other weekend when visiting with my Mum, and we ended up making two batches in one day because they went that quickly. I warn you now, they are terribly addictive and unless you’re okay with eating your weight in delicious cookies, you should probably take these straight to work or class to share with others (which is what I will be doing tomorrow because if anyone knows me well, they know that my name and the word ‘self-control’ do not belong in the same sentence together).

I adapted this recipe from Allyson Gofton’s ‘Bake’ book, and the recipe can easily be varied if you fancy something a little different. If you like thicker cookies like the ones to the left, add an extra ¼ cup of plain flour. If you prefer slightly flatter cookies like myself, simply use only 2 cups of flour. (Note: 1 cup = 1 US cup)

175g / 6.2 oz butter, softened
¾ cup / 150g / 5.3 oz brown sugar
¾ cup / 170g / 6.0 oz caster sugar
2 eggs
1 tsp vanilla essence
2 cups / 250g / 8.8 oz plain flour
1 tsp baking powder
2 cups chocolate chips

Makes 30 – 40*

In a large bowl, beat together the butter and sugars until very light and fluffy.
Add the eggs one at a time, and the vanilla essence, beating well with each addition.
Sift the flour and baking powder together over the mixture, and add the chocolate chips.
Mix softly until the mixture has come together and the chocolate chips are evenly distributed.

Scoop spoonfuls of dough (*size is up to you!) onto prepared oven trays with enough room for the cookies to spread.
Bake 180C / 350F for 20 minutes or until the cookies are golden around the edges and firm to the touch.

Place onto a wire rack to cool before spreading the love.


Banana & Caramel Chip Muffins

Banana & Caramel Chip Muffins The Little Red TartWhen life doesn’t give you lemons, what do you do? You make banana and caramel chip muffins.

That’s how the saying goes, right?

I had already decided that this week I would be making a ‘lemony lemon brownie’ to add to my collection, and to share with my colleagues. I love lemon and I love brownies - naturally I was rather excited to give this recipe a go… so you can only imagine my disappointment when I get to the supermarket to find there were no lemons.

No lemons.

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Lemonade & Cream Scones

Lemonade & Cream Scones The Little Red TartAs we all know, it was Mother’s Day this past Sunday.

Did you do anything special for your mother?

I took the Friday off work and travelled 8 hours on a bus to visit home and surprise Mum. I couldn’t remember the last time we had spent a Mother’s Day together  so I thought it was high time I changed that. I love my Mum to bits; without her I wouldn’t have such a passion for (or knowledge of) baking, and so you can probably imagine my excitement at the chance of getting to bake with her over the weekend.

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The Little Red Tart is still alive!

So as you can see from my blog, it has been a long time since I have shared any delicious recipes with you all and for that I apologise!

I promise that I have still been baking, and that I love it as much as ever (if not more),  I just haven’t had the chance to take decent pictures and to write up the recipes. I daresay that not having a working computer at home has been contributing to the issue… not to mention this cute little fluffball that distracts me to no end. He is the most adorable little fellow ever and goes by the name of Harley.

Hopefully my beloved laptop will be fixed soon and I can go back to sharing tasty little treats with you. In the meantime I shall just keep baking and storing away the recipes, ready to hit them with you at the soonest moment possible.

And I can promise that there will be many to share as next weekend I will be dedicating my baking skills in order to raise money for two organisations that I cherish; Oxfam New Zealand and the New Zealand Breast Cancer Foundation. I will be hosting a Pink Ribbon Breakfast in the morning in order to raise awareness and money for breast cancer, whilst the afternoon will be dedicated to hosting a Coffee Break in order to help some of the poorer people in the world. There will be delicious little treats galore and hopefully everyone will come along, have a great time, and help me to support two great causes.

If you want to help me but cannot make the events for obvious reasons (i.e. living halfway across the world) then you are more than welcome to make donations on my fundraising pages (which you can find here and here). All donations are welcome and greatly appreciated!

Until then, I hope you all are well and baking up storms in your kitchens!

Stay tuned x

Rich Coconut Cupcakes with Blackberry Buttercream Frosting

The Little Red Tart Rich Coconut Cupcakes with Blackberry Buttercream Frosting

From a quick glance at my blog, you might be able to tell that I like berries and fresh, summer fruit… who doesn’t?

Not only are they full of delicious flavour, they are bursting with colour and make a fabulous addition to any baking.

I am a huge fan of using fresh fruit in my buttercream in order to give it that bright yet natural pop of colour. It just looks so much more enticing and edible than frosting laced with artificial colouring, don’t you think?

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White Chocolate, Cranberry & Pistachio Crunch

White Chocolate Cranberry and Pistachio Crunch The Little Red TartNow, who does not love some super easy, super cute, and super tasty little treats that are sure to go down well?

The best part about these is that I see them as totally healthy. Sure, the larger portion of ingredients is white chocolate, but the cranberries and pistachios each come with several health benefits that you just cannot help but feel you are doing yourself a favour by eating several of them!

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