So the subject of snacks came up on the FQR flickr group – what to bring, what to bring? Do we try and feed the 5,000 or just feed ourselves (I’m not too fond of either bread or fish btw… ;o) ) I’m kind of a fussy eater in that I try and stay relatively low carb, but this weekend I think is going to end up ‘diet-be-damned’! In an effort to keep to the low carbness though, I’m taking a few of these:
I’ve also got a few packets of different flavoured nuts and seeds that I found in Markies to have a try at. Then on the ‘diet-be-damned’ side of things, I’m aiming for some tiffin/refrigerator cake and some Katy’s Kitchen Sink Cookies (they would be my own recipes btw ;o) ), 2 lots of each I think. Would you like the recipes, so that we can all get fat together? :oD
Katy’s Kitchen Sink Cookies:
1 cup butter
1 1/2 cups soft brown sugar
2 eggs, beaten
1 tsp vanilla extract
2 1/4 cups flour
1 tsp baking powder
1 tsp salt
1/2 pack white chocolate chips
1/2 pack milk chocolate chips
1/4 cup walnut pieces
1/2 pack mini fudge pieces
1/2 pack butterscotch pieces
1 pack smarties (the UK kind, not the North American kind) or Reeses Pieces
Cream the butter and sugar until light and fluffy.
Mix in the egg and vanilla.
Stir in the flour, baking powder and salt.
Throw everything else that you’re using in and mix thoroughly.
Use 1 heaped tsp per cookie, well spaced on a greased baking sheet
Bake at 180C for 13 mins, then remove from the oven and leave to cool on cooling racks
I think I will do one batch where I remove the walnuts and use smarties for the nut allergy people, and then another batch where I use only white chocolate chips, macademia nuts instead of walnuts, and dried cranberries instead of the fudge, butterscotch and smarties. The great thing about these kitchen sink cookies is that you can throw all sorts of things in! Once you have the basic dough base you can add any combination of chocolate, nuts, smarties/m&ms/mini eggs/reese’s pieces, dried fruit, fudge etc
Katy’s Tiffin/Refrigerator Cake:
150g/5 oz milk chocolate, broken up
150g/5 oz dark chocolate, broken up
100g/3 1/2 oz butter, cut into cubes
4 tbsp golden syrup
250g/8 oz digestive biscuits, broken up a bit (pop them in a ziploc bag and have a bash with a rolling pin!)
75g/2 1/2 oz dried sour cherries
75g/2 1/2 oz dried blueberries
1 standard sized pack maltesers, smooshed (that would be not pounded to a powder, but bashed about a bit)
Line a 20cm/8″ square baking tin with cling film, leaving excess hanging over the edges (this’ll save washing up later when you can lift the cake straight out ;o) )
Put the chocolate, butter and syrup in a good sized heatproof bowl over a pan of simmering water, and leave to melt, stirring occasionally
Remove from heat and add the biscuits, cherries, blueberries and maltesers, stirring well to mix through.
Pour into the prepared tin, and give it a good shake to level it off.
Leave to cool a little, then pop in the fridge for a few hours to set.
To serve, tip it onto a cutting board and remove the cling film, then cut down into bars
So what would you take for snack time?