These cookies were actually made for my toddler.
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.
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.
Recipe adapted from detoxinista
- 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
- Preheat your oven to 350F and line a baking sheet with a parchment paper.
- 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.
- 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.
- 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.
Help. I cant stop eating these!
It may not look appetizing, but boy, does it keep you munching away!
Made from sourdough discard (I did warn you to be prepared for an avalanche of sourdough recipes ahead), seasoned just with garlic powder, cheddar cheese and salt, these nuggets really keep you coming for more!
If you had to know, these were the pretty much the only things i ate today.
Yep, I ate them for lunch, and i had them for dinner.
And i still want more!
In fact, i have some baking away in the oven as i am writing this down…. The new batch is flavored differently…. I used the leftover seasonings i had from a packet of instant noodles. So i bet they would taste good!
1 cup of sourdough discard, unfed
1/2 to 1 cup flour
1/4 cup oil
Seasonings of your choice (I used 1/4 tsp garlic powder)
1/2 cup shredded cheddar cheese
1/4 tsp baking soda
1/4 tsp salt
Mix the oil with the sourdough discard.
Add the flour to form a stiff dough
Set aside for 8 hours or overnight.
Preheat oven to 180 degree celcius
Sift the baking soda into salt, the cheddar cheese and your choice of seasoning. Mix well
Knead the baking soda into the dough
Roll it into 1/8 inch thick, and cut into bite sized pieces
Bake for 15 minutes or till they turn a pretty golden brown.
A sugar free, gluten free homemade pineapple tart for Baby Crustabakes!
140 gr gluten free flour
95 gram unsalted butter (cold)
1 egg yolk (free range)
Rub butter with flour till crumblike, add yolk, mix till well combined. Set aside to chill in refrigerator
1 pineapple (get the small, ripe ones)
Peel Pineapple, get rid of its “eyes”
Blitz pineapple with a food processor along with its core (do not discard core as it gives the jam the fiber it needs).
Cook pureed pineapple, cinammon stick and cloves over stove till it thickens and has a jam like consistency. Discard clove and cinammon stick
Set aside to cool. Roll into balls.
Wrap pineapple jam in pastry.
Bake at 180 degree for 20 mins.
I am writing this post from a very sad sad place.
Here’s what it looks like
I am sure news of the great Jakarta Flood has reached international news. Trust me, it’s happening and it’s real.
I was supposed to go to work in the morning and have friends over for dinner tonight. I even baked a cheesecake for it.
That didn’t happen.
Yup, i am flooded in.
work and dinner didn’t happen.
So while i wait for things to get back to normal.
I’ll just keep calm and eat a cheesecake.
Recipe taken from Use Real Butter
Abbey’s Infamous Cheesecake
2 cups / 180g oreo cookies without the filling
4 oz butter, melted
2 tbsp / 24g sugar
1 tsp vanilla extract
24 oz cream cheese, room temperature
1 cup / 210g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp lemon juice
1 tbsp vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake
Preheat oven to 350°F. Begin to boil a large pot of water for the water bath. Mix together the crust ingredients and press into your preferred pan.
Set crust aside. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface
Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water. Bake 45 to 55 minuteuntil it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, unmold and serve.
*note: I added crushed oreos into the batter before baking.
I know it’s a long long way to go before baby Crustabakes starts eating cookies. But i guess, it’s never too early to experiment! So here goes!
There is no sugar involved in the making of these cookies. Instead it uses milk powder and Horlicks (a malted drink powder) for taste and flavour.
To further add sweetness to these otherwise rather bland cookies, we wrap chocolate chip cookies in the malted cookie dough
Then, we stuck two cocoa crunch for “ears”, chocolate rice for eyes and a chocolate chip for nose.
And there it is!
Horlicks Doggie Cookies
Taken From Happy Home Baking
(makes about 48 cookies)
180g butter, soften at room temperature
80g Horlicks (original flavour)
200g top flour or cake flour
25g corn flour
25g milk powder
100g chocolate chips
some chocolate rice
some Koko Krunch
- Pre-heat oven to 140deg C. Line baking tray with baking paper and set aside.
- Sieve top flour, corn flour and milk powder.
- Cream butter and Horlicks for about three minutes at low speed. Do not overbeat.
- Put in top flour, cornflour and milk powder and beat for about one minute to form dough.
- Divide dough into 10g each. Put three chocolate chips into each piece of dough and roll into balls.
- Insert two pieces of Koko Krunch to form the ‘ears’, chocolate rice for the “eyes”, and a chocolate chip in the centre for the ‘nose’.
- Bake at 140 deg C for about 25 minutes. Depending on your oven, it may take another 5 to 10 minutes more for the cookies to be ready.
- Leave to cool on wire rack before storing in an airtight container.
I haven’t baked Macarons in ages!
I remember once upon a time, when the macaron craze was at its peak, every other blogger was concocting macarons of every color and flavor.
I sat at the sidelines and gawked. Too chicken to join in the dance of the Macaron-A. I’ve heard of great tales and failures, and i wasnt too eager to put myself up for disappointment.
I can’t recall what eventually got me in. But if i were to guess, it should have been some leftover egg whites i had.
And really, once u got your feet wet in the dance, there is no turning back. I was sucked in the art of making macarons even as i turned in batches after batches of cracked, feetless, hard macaron shells.
After each failure, i would manically google for answers, and i blamed every possible elements for my demise, be it bad weather, or instability of my oven temperature (which of course werent the case).
Then finally one day, i was met with success. Or at least, my macarons had feet even though they were somewhat lopsided. I was the happiest camper!! It was at least a step up from my previous attempts.
And i am quite glad that after months upon months of absence from making macarons, my macarons shells still look somewhat acceptable and i didnt have to eat cookies that looked like mini earthquakes and volcanic eruptions.
Aaaaaaaaaay Macarena to me!
Taken from the baker chick
110 grams blanched slivered almonds or ground almond flour
200 grams confectioners sugar
100 grams egg whites (from 3 eggs, separated 24 hours in advance)
1/4 tsp vanilla paste or extract
1 vanilla bean split lengthwise
50 grams granulated sugar
Pulse the almonds/almond flour and confectioner’s sugar several times in your food processor until thoroughly mixed. Place egg whites in a clean bowl and beat using mixers (or whisk) until soft peaks form. Split and scrape the vanilla pod and add the beans and extract to the egg whites. Add the sugar and turn the mixer to high, whisking until you have a glossy meringue with stiff peaks.
Fold the dry ingredients into the egg whites gently, briskly at first to break up the meringue a bit, until thoroughly mixed. It’s important you don’t over mix the batter, but it should be well combined and is supposed to “ribbon” off the the spatula when lifted from the bowl.
Transfer the batter to a piping bag fitted with a large round tip and pipe rounds of 1.5 inches along two parchment or silicon-lined baking sheets (leaving space between each.) Let sit one hour at room temperature to develop a shell.
Heat oven to 300. Bake for 10-12 minutes. Cool completely and remove from the pan.
To fill, match up like sized cookies and pipe with buttercream or other filling of choice
Ps: For the green tea version, I just added one TBS of green tea powder into the icing sugar and almond flour mix!
Ps: if you are looking to join the fun with the Aspiring bakers, pls head to Alan of travelling foodies by clicking here!
Oh, and on a side note, I have also taken up this new hobby of exchanging postcards. Basically, u send a postcard somewhere to somebody, and someone else will direct a postcard right back at you. It’s pretty easy, not to mention a lot of fun!
You can read about it from Postcrossing.com
And here are the two cards i have received !
This pretty postcard came from Japan. I love how girly and pink this cupcake postcard is! Thanks Noriko! 🙂
This is a vintage ad of an extra dry “Rheigold” beer from Taiwan. I am so very much drawn to vintage ads. They have a special look and feel! The sender has been kind enough to comply with my wish of a vintage ad and sent me this! Thanks so much Angel! 🙂
So i like Nutella.
I like them in cookies,
i like them in brownies,
and i like them in pastries.
And now i like them in donuts.
Chocolate hazelnut goodness piped into a piece of fluffy light deep fried dough.
It’s totally worth going to the gym for.
Speaking of which, I wonder whether most people go to the gym because they need to burn all the excess calories they ate?
Or do they go to the gym so that they can eat excess calories?
I belong to team eat first, gym later.
I will eat this, and vouch to go to the gym.
And 30 percent of the time, I deliver.
For the remaining 70 percent, i just sucked it in. Literally. I suck in my stomach.
And then i make more donuts,
this time for my niece, who loves sprinkles everything.
And like all girls her age (3), pink is her favourite crayon.
but lets not digress, for this post is dedicated to NUTELLA.
And i am not done with showing you what i’ve got.
That’s a generous spoonful of Nutella.
It took quite a bit for me not to just shovel it into my mouth.
Because i had grander plans,
And that’s to spread it on a piece of crepes
Then top it with Bananas
A baking addict who loves to give away all her baked products to willing (or unwilling) recipients to make room for more baking. i would love to hear from you! Email me at firstname.lastname@example.org
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