• 1 ½” c flour
• 1/3 c cocoa
• ½ tsp salt
• 175 g softened butter
• ½ c brown sugar
• 2 tsp vanilla
• 100 g dark chocolate finely chopped
• 1/3 c peanut butter
• ¼ cup icing sugar

Preheat the oven to 170 C. Beat the butter and sugar until light and fluffy and then add in the vanilla extract, chocolate and dry ingredients. Divide the dough into about 40 pieces and set aside while you make the filling.

Mix the peanut butter and icing sugar together in a small bowl. (Extra icing sugar can be added if the mixture is not firm enough to be small ball).

Flatten each piece of chocolate dough and wrap it around the peanut filling and roll into a ball. Place on a tray, flatten slightly and bake for 10-12 mins. Extra chocolate can be drizzled over the cookies when cooled if you are feeling decadent!

• 250 g pasta shapes
• 1 large head of steamed broccoli
• 200 g cooked chicken
• 200 g low fat cream cheese
• 1/3 c milk
• 2 c thinly sliced silverbeet
• 100 g Edam cheese
• 1 c bread crumbs

Preheat the oven to 180 C.

Add the pasta to a large pot of salted boiling water and cook for about 10 minutes.

In a bowl combine the cream cheese and milk. Add in the drained pasta, chicken and vegetables and stir well.

Pour into a large oven proof dish and top with the bread crumbs and grated cheese. Bake for 20-25 mins until golden. (Serves 4)