Guilt-less Desserts & Treats for your Family
The following is an educational service announcement aimed at bridging the language gap between English and, well, English!
There are many words that, despite speaking the same language, mean very different (and often embarrassing if used incorrectly) things from country to country. Food is no exception; where the names of dishes are given without thought to the literal meaning of the phrase. I hope that the following list clears up any confusion and sets your mind at ease that no turtles were harmed in the making of these Turtle Cookies.
Angels on Horseback– the fancy appetiser of oysters wrapped in bacon, not a religious epiphany.
Beaver Tail – deep fried pastry served hot with sugar and cinnamon topping, not the hairy tail of the water dweller.
Bear Claws – a sweet breakfast pastry that was not made by a hunter in the forest.
Buffalo Wings – a deep fried chicken wing coated in cayenne pepper and hot sauce; not a strange hybrid of mammal and bird.
Grasshopper Pie – a chocolate and mint pie/tart that is made without the crunchiness of insect legs.
Monkey Bread – a sweet and sticky breakfast pastry made from bread and cinnamon, not diced monkey pieces.
Pigs in Blankets – a small entrée of a sausage wrapped in pastry or bacon; not as cute as a baby pig snuggled in a pink blanket.
Porcupine Meatballs – a non-spiky meat ball with a tomato base.
Puppy Chow – Chex cereal sweetened with powdered sugar; probably not something you want to feed your dog.
Rocky Mountain Oysters – are bull testicles deep fried in a batter, not a pearl containing oyster found deep in the ranges of North America.
Spotted Dick – an old fashioned steamed pudding with dates or dried fruit, not, well…I don’t need to spell it out!
Toad in the Hole – a strange dish of sausages in Yorkshire pudding batter not the sequel to ‘Wind in the Willows’.
Turtle Cookies – a chocolate cookie covered in pecans and caramel which contains no actual turtle parts.
Welsh Rabbit – the simplest of Husband cooking; the humble cheese on toast (I can hear Peter Rabbit breathing a sigh of relief!).
These turtle free Turtle Cookies, in Australia, would be Chocolate Caramel Pecan Cookies. Not very inventive I know but at least you would have a clearer idea of what was actually in the cookie. The recipe has been adapted from expert blogger Averie Cooks and I have added Avocado to the recipe instead of butter (as well as my normal GF, DF, Paleo changes). You will not need a full recipe of caramel for this recipe (a 1/3 would be more than sufficient), but if you made a smaller recipe then you wouldn’t get to lick the leftovers from the saucepan and that’s definitely something you will want to do! Make sure the caramel goes thick and golden otherwise it will be to runny to stick to the cookie.
- 1/2 Cup ripe Avocado Puree
- 3/4 Cup Almond Butter (other nut or seed butters can be substituted)
- 1 Egg
- 1/3 Cup Maple Syrup
- 1 Tablespoon Golden Syrup/Honey/ more Maple Syrup
- 1 Tablespoon Vanilla Extract
- 1/3 Cup Cocoa
- 1/2 Cup Almond Meal (seed meals can be substituted)
- 1/2 Cup Arrowroot or Tapioca Flour
- 1/2 teaspoon Baking Powder
- 1/3 Cup Pecan pieces
- 1/3 Cup Caramel (cooled)
- 400ml can Coconut Cream/Milk.This should measure 1 1/2 cups.
- 1/2 Cup Maple Syrup
- dash of Salt
- 2 teaspoons Vanilla Extract
- Beat the avocado, almond butter, egg, maple syrup, golden syrup and vanilla extract on medium/high until well combined.
- Add the dry ingredients and beat on medium until well combined. Stir through the pecan pieces
- Line and grease 2 large baking trays.
- Using a 1/4 Cup measure (an Ice-cream scoop would also work) to make 11 small mounds of dough and place on the prepared baking tray. Do not place the cookies too close together. Slightly flatten each mound and make a small indentation in the centre of each cookie using the back of a spoon.
- Cover the tray with plastic wrap and place in the fridge for a minimum of 2 hours (over night is ok).
- Preheat the oven to 175C/350F.
- When the temperature has been reached, place a tray in the oven and bake for 12-15 minutes or until brown on top and the bottom of the cookies are firm.
- Allow the cookies to cool then drizzle with caramel.
- Store the cookies in an airtight container.
- Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat.
- Bring the mixture to boil, then reduce to a medium heat.
- Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning.This will take 15-30 minutes, depending on the quality of your coconut cream.
- Add vanilla and continue to cook on medium heat for another 2 minutes. The caramel will be dark golden in colour and delicious.
- When cooler, place into container and keep in fridge. The caramel will thicken as it refrigerates.