Puddle Cookies

I found this recipe on Stone Soup.  They didn’t look like the ones from the Stone Soup recipe but they tasted ok. 

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Original Recipe by Stone Soup.  Adapted Recipe and Pictures by Amanzi-Fundu

Ingredients:

155g dates, chopped into small pieces.

225g icing sugar.

30g Cocoa Powder

1 x teaspoon vanilla extract

2 x Egg whites

Method:

Preheat oven to 160C..

Combine all ingredients in a medium mixing bowl until well combined.

Spoon into 2 tablespoon piles on 2 baking trays lined with baking paper.

Leave heaps of space between – they’re really going to spread.

Bake for 12 – 15 minutes or until they have puffed up and cracked on top.

Cool on the tray.

Scrambled Egg, Spinach and Mozzarella Toasty Cups

I wanted to make something light but tasty for breakfast so I decided to make these Scrambled Egg Toasty Cups.  I added spinach and some mozzarella and they were delicious.  Enjoy! 

Recipe and Pictures by Amanzi-Fundu

Ingredients:

1 x Slice of Bread

1 x Tablespoon butter

2 x Eggs, scrambled

¼ x Cup Spinach

2 x Tablespoons Mozzarella

Thyme leaves to garnish

Salt and Pepper to taste

Method:

Roll the bread out flat using a rolling pin.

Cut it into a circle.

Put it into a ramekin and drizzle with cooking oil.

Bake in a preheated oven for 5 – 10 mins or until toasted.

Remove from oven and set aside.

Wilt the spinach in a pan and set aside.

Meanwhile put the butter into a pan and allow to melt gently.

Add the egg and allow to set slightly.  Stir and repeat.

Add half of the cheese and the spinach.

Remove from heat and add to the toasted cup.

Sprinkle with remaining cheese and Thyme.