TOP 9 Kids Birthday Parties of 2015

Merry Christmas and Happy New Year to one and all....

It has been a crazy year here at Cookie Queen Kitsch'n and as you can seen there wasn't alot of time for pleasure baking or blogging.

We hit the ground running last January and didn't stop all year, it was huge for Kids Birthday Parties, with Candy Bars and Dessert Buffets.  Here are my Top 9 on most liked posts, it was hard to choose but these were all fabulous events.  My May 2015 last year was booked up by Feburary and I am again half booked for the month with my loyal fans!

So if you have an event or birthday party this coming year in 2016, get your booking in early.  Email me at cookiequeen@y7mail.com

Great Food Blogger Cookie Swap 2015 - Salted Double Chocolate Caramel Stuffed Cookies

I have once again joined the The Great Food Blogger Cookie Swap which runs annally each year internationally, and is hosted by : Julie Tran from The Little Kitchen  & Lyndsay Landis from Love & Olive Oil.

This year I have opted out of my decorated cookies because with my business I just have not had the time to stretch myself.

So this year we have my favourite cookies which are totally delicious!!!

Salted Double Chocolate Caramel Stuffed Cookies

Ingredients
2 1/2 cups Choc Chips (I do dark to get the rich colour result)
1/4 Cup Butter
3 Eggs
1 Cup Golden Castor Sugar (for extra special flavour)
2 tsp Vanilla Essence
1/2 tsp Salt
6 Tbsp Plain Flour
1 tsp Baking Powder
3 Tbsp Dutch Cocoa
2 tsp Chocolate Spice Mix
20  Caramels - cut in Half (I use Columbines as I am in Australia)
Fleur De Sel (Salt on top to bake)

Makes - 24-30 Cookies

Method

Place 1 1/2 cups of choc chips into a double boiler and melt and combine in the butter.

Place the eggs. sugar, vanilla and salt in the mixer and mix together thoroughly.

Swap to a spatula/wooden spoon. Then add in the flour and baking powder along with the cocoa, chocolate spice mix (I purchased from a German Spice Shop in the Strand Arcade Sydney - Gewurzhaus) and mix together very well so there are no white streaks present.

Cover and place in the fridge for 1-2 hours.

Take out of the fridge and roll a tablespoon size of dough, then dip a hole using yor thumb and pop a half piece of caramel into the dough and roll up into a tight ball.  Place the cookie dough ball onto a baking tray.  Repeat and line tray leaving about 3 inches between each ball to allow for speading as these will become about 2-2.5 inches wide.

Press down on dough balls to flatten slightly.  Sprinkle the tops of cookies with the Fleur De Sel (or sea salt if you cannot obtain).

Bake for 10-12 minutes.

Cool for 15 minutes.

*Note Im late in posting and my recipients will receive this coming week before Christmas.