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Gingerbread Men

January 15, 2015 Leave a comment

“What’s that Mami?”, the little one asked.

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She was pointing to a page on a book I just purchased the day before.

“It’s gingerbread men. They are cookies.”, i told her.

“Cookies? one, mau (want), one” she said. She was telling me she wanted a cookie.

“You want a gingerbread cookie?”

“Mau! (“want” in Indonesian), she said affirmatively.

Seeing that we absolutely had nothing planned for the day. I led her to the kitchen.

We started mixing the dough. It was a foolproof dough, where no chilling was necessary.

I gave her a piece of dough to work with. She rolled it out.

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And started stamping.

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It really didn’t take any time at all.

When the gingerbread men were all baked, we went back to her book.

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“Same!!!” she exclaimed gleefully, placing the cookies right on the spot on the page where the gingerbreads are.

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“Yes, they are the same”, i told her.

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“Gingerbread Men”, i prompted her.

“Men!”, she repeated after me, smiling as she took a bite.

Very forgiving Gingerbread Men Cookie

  • 1/2 cup melted coconut oil
  • 3/4 cup coconut sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups whole wheat pastry flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger powder
  • Directions: Beat together the coconut oil and coconut sugar. Mix in the eggs and vanilla.
  1. In a separate bowl, combine the flour, cinnamon, and ginger.
  2. Gradually add the dry ingredients to the wet ingredients.
  3. Preheat oven to 350 degrees.
  4. On a floured surface, roll the dough out to 1/8-inch thickness, and then cut with gingerbread men cookie cutters.
  5. Place the cookies on a parchment/silpat-lined baking sheet. Bake for 8-9 minutes.
  6. Allow to cool completely
Categories: Uncategorized

Wontons!

January 4, 2015 4 comments

It’s always nice to have company when you are doing something so long and labourious.

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Such is the case, when i made these wonton skins from scratch today.

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All i did was just give her some scraps of dough.

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And she was happy imitating what i did.

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It made the whole cooking process so much lighter, instead of being a chore :)

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And two hours later, lunch was served. We had chicken and shrimp wontons :)

Wonton skin

1/3 cup water

1 egg

2 cups of flour

1/2 tsp salt.

whisk the egg with the water. in another bowl, sift the flour with the salt. Make a well in the centre and pour the egg mixture in. Mix and knead till the dough turns elastic and smooth. Set aside, and leave to rest for 15 minutes

For the filling

150 grams ground chicken,

100 grams ground shrimp

2 tablespoon sago flour

1 egg

1/2 tsp salt

2 tsp sugar

2 tablespoon soy sauce

5 shallots, chopped and lightly stir fried

1 tsp sesame oil

20 pieces of wonton wrappers

mix the all ingredients together. Place one tsp of the mixture on top of the wrapper, and wrap it up. Continue to do so, until you have finished using up your wrappers. make sure to dust the surface that you will be laying your wontons to prevent it from sticking. Bring a pot of water to boil, drop in the filled wontons, and cook till they float. Fish wontons out of the water and serve.

Categories: Uncategorized

2015 Blueberry Cheesecake

January 1, 2015 3 comments

When your child is as obsessed about blowing candles as mine, you find every reason to bake a cake and place candles on it.

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And when she gives you a pleading face like that,

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You cave in and allow her to stick her fingers into the cake.

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Happy 2015 to all of you ! I wish you the happiest New Year ahead!

Vanilla bean cheesecake with blueberry jam

For the crust:
1 cup all purpose flour
1 tbs corn starch
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1/3 cup sygar
2 large egg yolks
2 tsp pure vanilla extract

Preheat oven to 350F, generously butter the bottom and sides of a 9 inch springfom pan. Wrap the outside with aluminium foil, covering the bottom and extending all the way up the sides.

Beat butter and sugar with an electric mixer on high until creamy. Add the egg yolks and vanilla. Beat until blended. Reduce the speen to low and mix in the flour mixture just until it disappears and a dough forms. Work the dough with your hands until it comes together in a ball. Chhill for about 30 minutes.
Flour your hands and place the dough in the centre of your pan and begin pressing with the heels of your hands from the centre outward toward the edges, working in circular motion around the pan, and up the sides. Keep pressing until the crust is flat on the bottom. Prick the crust in several places with a fork. Bake the crust just until it’s set and golden (about 15 minutes).

For the cheesecake
1 2/3 cups granulated sugar
1 vanilla bean (about 7 inches long), scrapped
900 gram cream cheese
1/4 cup corn starch
1 tbs pure vanilla extract
2 extra large eggs
3/4 cup heavy cream

For the blueberry jam
250 gram blueberries
1/2 – 1 cup sugar
2 tbs lemon juice
Make and bake the cake crust, and leave it in the pan. Keep the oven on.

Put one 225 grams of the cream cheese, 1/3 cup of the granulated sugar, cornstarch and the scraped vanilla beanin a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the sides of the bowl several times. increase the mixer speed to mendium and beat in the remaining 1 1/3 cup of sugar. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended, be careful not to overmix. Gently spoon batter on top of the crust.

Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan (about 75 minutes). Remove the cake from the water bath. transfer to a wire rack and let the cake cool for 2 hours (just walk away!)

LEave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours

Wash and drain blueberries. Over low heat, cook blueberries, with sugar and lemon juice until thick and syrupy.

Spoon over the cheesecake and chill.

Categories: Uncategorized

Ghost Custard

October 28, 2014 1 comment

ghost custard

Boo!

Another kid friendly Halloween special!

These ghost are made of stirred custard. Stirred custards are cooked over the stove top instead of the oven.

It will take you only 5 minutes!

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When stirred custard have finished cooking, they will be thick. All you have to do now, is pipe your ghosts and add cacao nibs or chocolate chips for “eyes”.

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Yum!

Ghost Custard

125 ml milk
25 sugar
1/4 tsp salt
15 gram arrowroot flour
Cacao Nibs for eyes

Mix all ingredients together. Cook till bubbles appear. Pour custard into pipping bag. Pipe into ghostly figures. Add cacao nibs for eyes

Categories: Uncategorized

Green FrankenSmoothie

October 28, 2014 Leave a comment

Hi everyone! Just dropping by to post a few healthy halloween snacks before it gets too late!

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U can pretty much put in any of your favourite green smoothie here. But my toddler’s favourite green smoothie always involve frozen bananas. I’ve also added cacao nibs on top of the smoothie to create a “hair-like” effect

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From the photo, creating the frankenface is pretty self explanatory.

All i did was cut up some black colored paper and stick it to the top of the glass for hair and another smaller piece shaped like stitches. I adhered all the pieces (googly eyes included) with a double tape. Dont worry, they will come right out when you peel the tape out!

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Green FrankenSmoothie

1 frozen banana cut into pieces

1/4 cup coconut water

a bunch of kale

Cacao nibs for “hair”

Blend all the frozen banana, coconut water and kale. Top with cacao nibs. And serve onto decorated glass!

Categories: Uncategorized

Coconut Flour Cookies

These cookies were actually made for my toddler.

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But they tasted so good that i find my hand dipping into her little “snack catcher” repeatedly.

If you are a mom, and you didnt know what a snack catcher is, you’ve been seriously missing out.

A snack catcher, is like a bowl. But instead of a tight fitting lid, it comes with these neat plastic flaps that allow your toddler to reach into the snack without having to fuss over how to loosen a lid.  As the name implies, the flaps also act like a “catcher”. They stop the snacks inside the bowl from falling out should your toddler decide to rattle it about.

Anyway, enough about snack catchers. Let’s get back to cookies.

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Because these cookies were for the most part healthy, i do not feel all that guilty reaching for an extra cookie or two. What i do feel guilty about is, i am eating HER snack.

I guess, it just means that i would have to go back into the kitchen and whip another batch sooner than i thought.

 

Coconut Flour Cookies

Recipe adapted from detoxinista

 

Ingredients
  • 1 cup coconut flour (The original recipe called for 1/3 of a cup, but I used closer to a cup as my coconut flour was very coarsely ground)
  • ¼ cup coconut oil, melted
  • ¼ cup pure maple syrup
  • ¼ teaspoon salt
  • 2 whole eggs
  • Raisins for decoration
  1. Preheat your oven to 350F and line a baking sheet with a parchment paper.
  2. In a medium bowl, whisk together all ingredients till you get a dough. * Note: my batter didn’t come together with 1/3 cup of coconut flour that the original recipe asked for. I added more coconut flour so the batter could thicken, and be dough-like.
  3. Use a heaping tablespoon to drop the cookie dough onto the lined baking sheet, and use a fork to flatten the cookies. Keep in mind these cookies will NOT spread on their own, so you’ll want to shape them how you’d like them to turn out.
  4. Bake at 350F for 12-14 minutes, until the edges are golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

 

 

Candy Crush Saga Cake

April 29, 2014 1 comment

Pretty sure this logo needs no further introduction..

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This is to encourage those who are obnoxiously “stuck” in certain levels. Do not be disheartened!

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Also, to those who do not participate in candy crush activities, i ask for tolerance towards all those pesky “CANDY CRUSH SAGA requests. Do have sympathy to your fellow facebookers who are pulling at their hair trying to “level up”.

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Cheers!

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