Chocolate lace cookies

Monday afternoon, after a long day at university, I visited a lovely place, full of relaxation and happiness.  This perfect little place is called Procrastination Station, and I visit it with stunning regularity.  It is so easy for me to visit Procrastination Station, because often it's situated in my own house, and 9 times out of 10, it's in my kitchen. It's not my fault I'm always at Procrastination Station. I blame it on assignments and unenthusiastic lecturers and a sore brain.

Anyway, on Monday, mid-assignment, I decided that this blog had a depressing lack of chocolatey indulgence and it needed to be fixed, so off I went to Procrastination Station.  I've made these beauties quite a few times now, and they've always been a hit, mainly because they're the perfect "I'm-eating-away-my-feelings-leave-me-alone" food, which is what stress forces me to do. They are amazing, the perfect pick-me-up.  Rich, sweet, powdery, chocolatey perfection.  So I thought I'd share these pretties with you to make me feel better about myself.

Chocolate Lace Cookies

Makes about 52 - this is not accurate, due to the fact greedy family members stole some away whilst I was baking

225g of dark courveture chocolate
1 1/4 cups of plain/all-purpose flour
1/2 cup of pure cocoa powder
2 teaspoons of baking powder
1/4 teaspoon of salt
8 tablespoons of unsalted butter
1 1/3 cups of caster sugar
2 eggs
1 teaspoon of vanilla extract
1/3 of a cup of milk
Extra caster sugar for rolling
Icing/confectioner's sugar for rolling

Preheat your oven to 180˚C.  Roughly chop the chocolate and melt in a bowl over a pot of simmering water.  Make sure the water doesn't touch the bottom of the bowl the chocolate's in.  Once it's done, set aside to cool.  Sift together the flour, baking powder, salt and cocoa into a bowl.

In a large bowl of an electric mixer, beat the butter and caster sugar until light and fluffy.  Add the eggs and vanilla and beat until well combined.  Add the melted chocolate.  Put the mixer on low speed and add the milk and dry ingredients, alternating between the two, until just combined.

Divide the dough into halves and wrap with plastic wrap.  Chill in the freezer for about 2 hours or until firm.

Once the dough is done chilling in the freezer with its icecream homies, scoop teaspoon-sized portions and roll them into balls with clean hands.  I found it helps to dampen your hands with water for this bit as they roll more smoothly and less mixture sticks to your hands.  Roll the balls in caster sugar and then toss them in the icing/confectioner's sugar.  Be liberal with the confectioner's sugar as this is what gives the cookies their gorgeous white shells.  Dont be afraid to pile a bit of icing sugar on top of the balls for extra powderyness.

Place the balls onto a tray lined with baking paper, spaced about 2-3 inches apart as they will spread as they cook.  Bake them until the icing sugar splits and the cookies have flattened - about 10-15 minutes.  You can gauge when they're ready by feeling the edges of the cookies.  Once the edges start to harden, it's time to take them out to cool.

When families attack.

Let the cookies cool and enjoy with a tall glass of milk!

A printable version of the recipe can be found below!

Rainbow Orange Wedge Jewels

 For months I've been seeing  rainbow coloured items splashed everywhere on the Internet; Instagram, 9Gag, Facebook, Tumblr... Now I get that most of the photos of rainbow zebras are probably Photoshopped but I thought that recreating some rainbow foods I've seen around the web would be a pretty cool thing to do. So I did!

One of my favourite rainbow themed food photos I've seen are the rainbow jelly orange wedges (or Jell-O if you're from the States).  Basically they're orange wedges but where the flesh of the orange normally is, is a sparkly pretty wedge of colourful jelly looking not unlike a jewel (hence why I refer to them as orange wedge jewels. I know right? I'm brilliant).  It is ridiculously easy and seeing as how here in Australia oranges and lemons are in full force, I thought I'd use some of the hundreds of oranges growing on our trees right now and make some pretty things with some freshly squeezed O.J as a bonus.  We don't do wasteful around here!  Obviously you can do whatever colour(s) you want with this.  These are a huge hit with kids as I found out when I experimented these with my family.  Even the adults are wowed.  They'd be great for kids parties and the like, so go ahead and try these out!

Rainbow Orange Wedge Jewels

Jelly- whatever colours/flavours you want (I used six colours- red, orange, yellow, green, blue and purple)
As many oranges as you want wedges

Firstly, what you want to do is cut each orange in half then juice it.  Then using whatever tools you want (not a drill) gently scoop out the pulpy flesh left inside the orange half.  I alternated between a knife and a spoon.  The orange flesh should come out relatively easily.  I was able to peel the segments cleanly away from the skin really easily.

Place the empty orange halves in a muffin tray so filling the halves is a lot easier and obviously less messy. 

Next prepare your jelly/jellies.  Pour the jelly liquid into the orange halves and refrigerate until they're set. 

Once the jelly is set, carefully cut each half into quarters with a sharp knife.  This bit can get a little tricky and messy doing it for the first time but try to do it in one fluid movement.  This way you get a clean cut through the jelly and no ragged edges, though I did get a few myself.

And that's it! Enjoy your rainbow orange wedges and freshly squeezed orange juice!