Odlums Peanut Butter Cookies

Category Afternoon Tea

Cook Time 15-25 mins

What you need:

175g/6oz Odlums Self Raising Flour
125g/4oz Butter (room temperature)
175g/6oz Shamrock Light Muscovado Sugar
125g/4oz Kelkin Crunchy Peanut Butter
1 Egg, beaten

How to:

Preheat oven to 180°C/350°F/Gas 4. Lightly grease 2 flat baking trays or swiss roll tins.
Put the butter and sugar into a mixing bowl and beat until smooth and creamy.
Next, beat in the peanut butter. Finally, stir in the beaten egg and the flour. Mix until smooth.
Put teaspoonfuls of the mixture onto the baking sheet (a little apart, to allow for spreading during baking).
Bake for 15 minutes if you like them soft in the middle, or for 25 minutes if you like them crisp.
When baked, allow to set for about 5 minutes. Transfer to a wire tray to cool. When completely cold, store in an airtight container to keep them fresh.

Peanut Butter Cookies

August 31, 2020

Flahavans baked berry squares with oats for school bags..

“Happiness is enjoying the little things in life..”

Why not bake these delicious baked berry squares with oats?! Perfect for an afternoon of cooking with the kids.

Ingredients:… See more

Ingredients:
235 g rolled Flahavan’s oats
2 eggs
90 g blueberries
120 g apple compote
40 g brown sugar
240 ml skimmed milk
15 g milled flaxseed
1 1⁄2 tsp baking powder
1 1⁄2 tsp cinnamon
1 tsp vanilla extract
1⁄4 tsp salt

Method:
Preheat the oven to 175°C/350°F/gas 4.
Mix the oats, eggs, blueberries, apple compote, brown sugar, skimmed milk, flaxseed, baking
powder, cinnamon, vanilla extract and salt together in a large bowl. Then pour into a 33 × 23 × 5 cm baking tin.
Bake in the oven until the liquid is absorbed and the oats are tender, about 25–30 minutes.
Cut into 12 equal-sized portions.

August 25, 2020

Kerrygold Buttery Irish Potato and Apple Bake

Cook: 15 minutes

Serves: 8

3 pounds potatoes, peeled and cut into 1 1/2-inch cubes
1 1/2 pounds tart cooking apples (such as Granny Smith), peeled and cut into 1 1/2-inch cubes
6 slices thick cut bacon, coarsely chopped
6 tablespoons Kerrygold Pure Irish Butter
Chopped chives for garnish, optional

Cook potatoes in boiling salted water for about 8 minutes or until almost cooked through. Add apples and cook for 5 minutes more or until potatoes and apples are tender; drain well. While potatoes are cooking, heat oven to 400° F and lightly butter an 11 X 7-inch baking dish. In a large skillet, cook bacon over medium-high heat for about 5 minutes or until golden brown and crisp, stirring frequently. Remove with a slotted spoon, then remove all but 2 tablespoons of bacon fat; add Kerrygold Pure Irish Butter to skillet. When butter has melted, add potatoes and apples. Toss well to coat with butter; cook and stir for about 5 minutes over medium-high heat to lightly brown. Transfer to prepared baking dish and top with cooked bacon. Bake for 15 minutes. Sprinkle with chives, if desired.

http://kerrygoldusa.com/recipes/buttery-irish-potato-and-apple-bake-with-bacon/

August 19, 2020

Knockout Night-time Cookies

mbg night cookies

August 1, 2020 — 22:21 PM

Haile Thomas is only 19 but has already graduated from the Institute for Integrative Nutrition as a certified integrative nutrition health coach (at age 16) and launched a nonprofit, called HAPPY (healthy, active, positive, purposeful, youth). She was inspired to launch her health journey after her father developed type 2 diabetes and since then has begun working as a wellness and compassion activist and a vegan food and lifestyle content creator. Her first book, Living Lively, has 80 delicious, wholesome, super-powered plant-based recipes—including this one.

Help your body wind down in the evenings with these tasty and calming cookies. Have a cookie (or two!) a couple of hours before going to bed to get in all the natural melatonin (which helps to balance our sleep cycles) from almonds and cherries.

Knockout Nighttime Cookies

Makes 6 servings

Ingredients

½ cup mashed banana (about 1 medium banana)
2 tablespoons almond butter
½ cup unsweetened shredded coconut
½ cup chopped raw walnuts
½ cup dried cherries
⅓ cup rolled oats (gluten-free if needed)
¼ cup flaxseeds
1 tablespoon chia seeds
1 teaspoon pure vanilla extract

Method

Preheat the oven to 350°F. Line a sheet pan with parchment paper.
In a large bowl, stir together the banana, almond butter, coconut, walnuts, cherries, oats, flaxseeds, chia seeds, vanilla, cinnamon, and ginger until thoroughly combined. The batter will be moist.
For each cookie, roll 2 tablespoons of the mixture into a ball and place on the prepared baking sheet, gently flattening the top with the palm of your hand. Bake for 12 to 15 minutes, until golden.
Cool on a wire rack and grab a cookie! The cookies keep in an airtight container for up to one week.

Want your passion for wellness to change the world? Become A Functional Nutrition Coach! Enroll today to join live July office hours.

August 16, 2020

Flahavan’s Oaty Blueberry Muffins

Ingredients
100g (4oz) Flahavan’s Progress Oatlets (plus extra for topping)
50g (2oz) Flahavan’s Oat Bran
150g (6oz) self-raising flour
1/2 tsp bicarbonate of soda
75g (3oz) brown sugar
100g (4oz) pitted dates, finely chopped (or any dried fruit you have)
1 beaten egg
250g (10oz) Natural yogurt
100g (4oz) melted butter
125g (5oz) Blueberries (or any fresh or frozen fruit you have)

Method
1. Preheat the oven to 180°C (350°F/ Gas mark 4).
2. Place the oats, oat bran, flour, bicarbonate of soda, sugar and dates into a large bowl and mix well.
3. Then add the egg, yogurt and cooled melted butter to the bowl, stir gently to combine and fold in the blueberries.
4. Grease a muffin tin or line it with muffin cases and divide the mixture between the cases.
5. Sprinkle oats on top of each muffin and bake for approximately 40 minutes or until risen and golden brown.
Serve warm or cold.

August 15, 2020

Jam Drop Cookies…@KerrygoldIRL

kerrygold jam drop cookies

errygoldirl

We’ve got another gorgeous baking recipe from @chefshanesmith for the #AtHomeWithKerrygold series 😍 these delectable Jam Drop Cookies ✨ Swipe for Shane’s shopping list ☝️and on Wednesday we’ll share the full video tutorial with you .
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#kerrygold #butter #grassfed #instafood #foodie #kerrygoldbutter #grassfedbutter #healthyliving #realfood #ireland #recipe #instafood #cooking #delicious #healthy #homemade #recipes #foodlover #sweet #foodpics #baking #irishfood

August 14, 2020

@clodaghmckenna’s Orange Pistachio Yogurt Cake

clodagh orange pistachio

Yields 8 Servings

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

This is one of my favourite cakes at this time of the year. It’s a much needed burst of sunshine. Deliciously light, and moist due to the natural Irish yogurt. You can make a gluten free version by simply using gluten free breadcrumbs. You can substitute the pistachios with hazelnuts, roast the hazelnuts before you add them to the cake, it enhances their flavour. It will last for one week, but not sure you will have any left for to test me on that!

To serve:

Decorate with 50g roughly chopped pistachios and the zest of one lemon on top. Serve with a dollop of natural Irish yogurt

Ingredients checklist

50 g slightly stale white breadcrumbs

100 g almonds, ground

100 g pistachios

1 tsp baking powder

4 eggs

150 g caster sugar

125 ml sunflower oil

200 ml natural Irish yogurt

zest of 1 orange

zest of 1 lemon

Ingredients checklist for the citrus syrup

juice of 1 orange

juice of 1 lemon

1 star anise

1 cinnamon stick

Instructions

Pre-heat the oven to 190°C / Gas 5.

Grease a 20.5cm (8in) round and 5cm (2in) deep tin and then lightly dust with flour.

In a large bowl mix together the breadcrumbs, almonds, pistachios and baking powder.

In a separate bowl whisk the eggs with the caster sugar. Continue to whisk while pouring in the vegetable oil, followed by the natural Irish yogurt.

Next stir the liquid pour into the dry ingredients and mix well. Add the orange and lemon zest.

Pour the mixture into the prepared cake tin and into the pre-heated oven.

Bake for 45 minutes to 1 hour or until the cake is golden brown. To ensure cake is done, insert a skewer into the center – if it’s ready, the skewer should come out clean. Allow to cool for 5 minutes before turning out onto a plate.

Meanwhile, make the citrus syrup. Put all of the ingredients into a saucepan and bring gently to the boil, stirring until the sugar has dissolved completely. Simmer for 10 minutes or until thick.

While the cake is still warm, pierce it several times with a skewer, then spoon the hot syrup over the cake, allowing it to run into the holes. Leave to cool. Spoon any excess syrup back over the cake every now and then until it is all soaked up.

Sprinkle chopped pistachios on top, and the zest of one orange. Serve with natural Irish yogurt

https://ndc.ie/recipe/clodaghs-orange-pistachio-yogurt-cake/

August 14, 2020August 14, 2020

@clodaghmckenna pie recipe with a beautiful, buttery lattice pastry

Kerrygold Ireland‏ @KerrygoldIRL Jan 17

Sweet-tart blackberries are a fruit that does well frozen so if you can find them, grab them. Then try this excellent @clodaghmckenna pie recipe with a beautiful, buttery lattice pastry #KerrygoldMemories #Recipe http://ow.ly/Ko0w30hLrrz

August 13, 2020

Keeling’s Blackberry & Goat’s Cheese Quiche

Screenshot_2020-05-25 Blackberry Goat’s Cheese Quiche Keelings

Blackberry & Goat’s Cheese Quiche

Ingredients

Ready to roll shortcrust pastry, thawed if frozen

6 eggs

100 ml milk

100 g sour cream

120 g goat’s cheese

80 g blackberries, cut in halves

2 tsp fresh thyme leaves

Salt & pepper

Directions

1Pre-heat oven to 180°C/160°C fan assisted.

2Gently roll the shortcrust pastry out over a 20cm loose-bottomed quiche tin. Press pastry into the tin and then trim away excess pastry. Chill in the freezer for about 10 minutes.

3In a large bowl or jug, whisk together eggs, milk, sour cream and a generous pinch of salt and pepper.

4Slice goat’s cheese then cut each slice into quarters.

5Pour egg mixture into chilled pastry then evenly distribute the goat’s cheese and halved blackberries. Sprinkle with thyme leaves.

6Carefully transfer to the preheated oven and bake for 30-35 minutes, until quiche is set around the edges and has lost its glossy top but there’s a slight wiggle in the centre.

7Leave to cool for about 15 minutes before enjoying warm. Can also be served cold

https://keelings.ie/recipes/blackberry-goats-cheese-quiche/

August 4, 2020August 4, 2020

Knockout Night-time Cookies

mbg night cookies

August 1, 2020 — 22:21 PM

Knockout Nighttime Cookies

Makes 6 servings

Ingredients

½ cup mashed banana (about 1 medium banana)
2 tablespoons almond butter
½ cup unsweetened shredded coconut
½ cup chopped raw walnuts
½ cup dried cherries
⅓ cup rolled oats (gluten-free if needed)
¼ cup flaxseeds
1 tablespoon chia seeds
1 teaspoon pure vanilla extract

Method

Preheat the oven to 350°F. Line a sheet pan with parchment paper.
In a large bowl, stir together the banana, almond butter, coconut, walnuts, cherries, oats, flaxseeds, chia seeds, vanilla, cinnamon, and ginger until thoroughly combined. The batter will be moist.
For each cookie, roll 2 tablespoons of the mixture into a ball and place on the prepared baking sheet, gently flattening the top with the palm of your hand. Bake for 12 to 15 minutes, until golden.
Cool on a wire rack and grab a cookie! The cookies keep in an airtight container for up to one week.

Want your passion for wellness to change the world? Become A Functional Nutrition Coach! Enroll today to join live July office hours.