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Posts Tagged ‘Cookie’

Pink Macarons

June 26, 2013 3 comments

Said relative who recently opened a cafe wanted macarons on her menu. And again, i was tasked to experiment with recipes for both shell and filling…

So here you go!

macarons 1

I’m not exactly an expert on macarons.

macaron 4

But i hope these are good enough to display..

macaron 3

Laduree’s Macarons Framboise 
Raspberry Macarons 
Taken from Not So Humble Pie
Yields approximately 50-60 1″ cookies


Macaron shells 
275g (2 3/4 cups + 1 tbsp) ground almonds (almond flour)
250g (2 cups + 1 tbsp) confectioners (icing) sugar
210g (6 1/2) egg whites (I used fresh egg whites)
210g (1 cup + 1 tbsp) granulated sugar
a few drops red or maroon food coloring gel

To make the macaron cookies. Preheat your oven to 300°F with an oven rack in the lower third (If your cookies tend to burst, move the rack higher. If your cookies tend to brown, move the rack lower).

Combine almond flour and confectioners sugar together in a food processer and blend thoroughly. Sift the mixture through a medium gauge sifter to remove any lumps or large pieces of almond and repeat until fine.

In a large clean dry mixing bowl, beat your egg whites until foamy and then slowly add the granulated sugar beating on medium speed. Once the sugar has disolved, increase speed to medium high and beat until a thick glossy meringue forms. Add the food coloring and beat briefly to combine.

With a large flat rubber spatula, fold one third of your sifted almond/sugar into the egg whites until combined. Repeat, until you’ve added all the almond mixture. How much mixing beyond incorporation is the tricky part to describe.

If you’re used to my most recent macaron recipe, you’ll find that this recipe needs a few strokes more mixing. The batter is thicker and packs a lot of air and if you don’t deflate it during mixing your shells may have nipples or crack.

Pipe your cookies onto parchment or silicone baking mats (I used parchment and a Ateco round #11 tip) and then allow to rest for 10-15 minutes before baking.

Bake one sheet at a time for 15 minutes. To prevent hollows, I recommend snatching one cookie from the oven and breaking it open prior to removing the cookie sheet. If the insides are still overly moist or molten, leave the cookies in the oven for 1-5minutes longer until the insides are set. This will prevent the insides from collapsing during cooling and forming hollows.

Allow the cookies to cool completely on the baking sheet.

Fill the cookies with a small dollop of jam and then arrange in an air tight container. Refrigerate the cookies for a minimum of 24 hours to mature. Then bring to room temperature and serve.

Cookie Dough Truffles

April 30, 2011 14 comments

This post is inspired by the cookie dough with the hard boiled egg i made yesterday. Even though it was unbaked, using cooked egg means that it was salmonella free and safe for consumption.

Shamefully, no one but the bakers know the wonders of unbaked cookie dough. The rest had to eat it baked.

This cookie dough truffles however, will change that.

With no raw egg, and no raw flour, these are even safer havens for the people around me to have a taste of the uncooked cookies that i (the baker) get to indulge in every now and then.

There is a couple of  much experimented (and proven) equations that i’ve had since i started baking. They go something like this.

Peanut Butter + Chocolate = Winner.

Chocolate + Salt = Bigger Winner.

These truffles, composed of the three components of peanut butter, crushed salty pretzel sticks and chocolate chips just scored a hat trick.

They are then enrobed in more chocolate, and (if you fancy), sprinkled with more sea salt. Yes, i tend to get over-indulgent.

So please, make these and let the people out there know the perks of a baker in the world of raw cookie dough!

Peanut Butter, Pretzels and Chocolate Chip Truffles

4 TBS Butter

1 C Peanut Butter

1 C Confectioner’s Sugar

1 C Crushed Pretzel Sticks

1 C Chocolate Chips

For coating:

1/2 Pounds Chocolate

1 TBS shortening

For Garnish:

Some Sea Salt

Some Hundreds and Thousands

1. Cream butter and peanut butter together. Sift in confectioners sugar and beat till well combined, scrapping down the sides of the bowl as needed.

2. Stir in pretzel sticks and chocolate chips.

3. Refrigerate cookie dough for about 15 minutes, or till they are easy to handle.

4. Roll the dough into 1 inch dough balls (I used an ice cream scoop) and place them on lined cookie sheets. Cover the balls loosely with plastic and freeze them for another 15 minutes.

5. In the meantime, melt the chocolate with the shortening (I used the microwave at 10 seconds bursts).

6. Drop the frozen balls into the melted chocolate, and sprinkle with desired toppings ( I used seasalt and hundreds and thousands)

Malted Chocolate Tart

April 6, 2011 17 comments

This tart is a cookie.

Or shall i say that this is a cookie baked in a tart pan?

A jumbo sized cookie the size of a skillet, and kicked up a notch with some malt powder.

The malt powder in the cookie is a welcoming fresh take than the usual chocolate and vanilla cookie. It gave the cookie such different depth and flavour.

And since it’s been a while since i had a malted milkshake, or malted anything, i dont think i could have put a finger on what could have brought about the familiarly comforting taste.

And the thing with malt powders, they are salted. We all love that bit of salt in our desserts don’t we? 🙂

These cookies are frosted with melted chocolate, and then topped with chopped malted milk balls. The malted milk balls were so delightful. They added a nice crunch to the cookie, and i really liked how it made the cookies look more interesting. I added Maraschino cherries too,  just for aesthetical pleasure.

Oh, u don’t want to overbake this. These are best when they are soft baked, just so that you can easily slice into them.

Malted Milk Cookie Tart

Taken from FoodBabbles

Ingredients

1 1/2 cups all-purpose flour

1 cup malted milk powder

1/2 cup sugar

1 teaspoon (scant) coarse kosher salt

3/4 cup unsalted butter, cut into 1-inch pieces, room temperature

3/4 cup bittersweet chocolate chips (do not exceed 61% cacao)

1/2 cup malted milk balls, coarsely chopped

– Preheat oven to 325°F. In a food processor, pulse the flour, malted milk powder, sugar, and coarse salt. Add the butter and pulse until moist clumps form.

– Transfer dough to work surface; gather into ball. Press evenly onto bottom of 9-inch-diameter tart pan with removable bottom.

– Bake crust until evenly golden brown, about 25 minutes. Scatter chocolate chips over; let stand 5 minutes to soften…

…then spread melted chocolate over hot crust in the well that forms as center sinks.

– Sprinkle malted milk balls over.

Cool completely. Remove tart from pan; cut into wedges.

– Enjoy!

Oatmeal Fudge Bars

December 28, 2010 10 comments

How do i describe these bars?

A chewy cookie base, a dense fudge filling with just a sprinkling of streusel over the top.

While the cookie base of oatmeal and brown sugar was delicious, the filling was absolutely divine. It’s lusciously thick, fudgy with just a hint of espresso.

That hint of espresso did it though. It took these bars over the edge to freefall wonderfulness, so please don’t leave that out.

But  thanks to my erronous judging skills,  i had to bake this twice to get it right.

You see, the recipe called for a 12 minute bake on the base oatmeal cookie layer. However, by the end of the 12 minutes, my cookie base still looked very wet and raw.

I decided that it needed extra baking time.

I let it stay in the oven for another 5 minutes,

then 10,

then 15.

Needless to say, the dough never got dry, i don’t think they are supposed to.

After about 20 minutes of staring at a wet cookie dough that never seemed to get any drier, i gave up and proceeded with fudge and the rest of the recipe.

Unfortunately, all that extra oven time really killed the crust which turned out super hard and pretty much inedible.

But i wasn’t about to give up there. NO sireee. For the fudge, even at its first attempt was already a star in the making.

I attempted the recipe a 2nd time the next day, this time, ignoring my flawed judgement and sticking to the recipe for all the stated baking times.

And boy, did i get a winner.

The shortened baking time made a really good chewy base this time. A very delightful chocolate fudge bar to say the least 🙂

Oatmeal Fudge Bars (Recipe taken from Sarah)
from America’s Test Kitchen Holiday Cookies 2010

1 c. quick-cooking oats
1 1/4 c. light brown sugar
1 c. flour
1/4 t. baking powder
1/4 t. baking soda
3/8 t. salt
10 T. butter, 8 T. melted and cooled
2 t. instant espresso or instant coffee
1 1/2 c. semisweet chocolate chips
1 large egg

1.  Adjust oven rack to middle position and heat oven to 325°.  Line 8″ square baking pan with foil, allowing excess to hang over pan edges.  Grease foil.  Combine oats, 1 c. brown sugar, 3/4 c. flour, baking powder, baking soda, and 1/8 t. salt in bowl.  Stir in melted butter until combined.  Reserve 3/4 c. mixture for topping.  Sprinkle remaining mixture into prepared pan and press into even layer.  Bake until light golden brown, about 12 minutes.  Cool completely, about 1 hour.  Keep oven on.  (I didn’t let mine cool an hour and it was fine.)

2.  Combine remaining 1/4 c. flour, remaining 1/4 c. brown sugar, instant espresso, and remaining 1/4 t. salt in bowl.  Melt chocolate chips and remaining 2 T. butter in large bowl and cool slightly.  Add egg and whisk until combined.  Stir in flour mixture until just incorporated. Pour filling over cooled crust and sprinkle with reserved oatmeal mixture.  Bake until tooth pick inserted into center comes out with few crumbs attached, 25-30 minutes.  Cool completely on wire rack, 2 hours.  Using foil overhang, lift bars from pan and cut into squares.

Salty Oat Cookies

December 4, 2010 13 comments

I am thoroughly convinced that these cookies qualify as a health food.

Okay, maybe these cookies are not totally fat or sugar free. But in comparison, i think these cookies are relatively healthier than many out there.

I mean with that amount of oatmeal (10.5 ounces), it has to be right?

Well, health food or not, these cookies definitely re-ignited my love for oatmeal. It’s been a while since i used oatmeal in my bakings, and i forgot just how wonderful it was. The oatmeal gave these cookies a fragrance not quite like any other. I cant really describe it, it’s like wheaty and nutty at the same time. But, Whatever it was, i am definitely definitely loving it. And i am only using quick cooking oats as opposed to rolled oats that the recipe called for. I bet using rolled oats will make the flavour even more pronounced. I shall try that the next time!

To add on to that wholesome deliciousness, these cookies are sprinkled with a lil coarse salt before they are popped into the oven.  Let us take a closer look.

Okays, while the salt grains are not really that visible, their presence is unmistaken. The salt gives the cookies an added dimension, outshining the average common oatmeal cookies.

Coarse grained sea salt. Now, i am not a salt expert, but i did a mini taste test on table salt and sea salt while making these cookies. I was quite surprised at the difference. While sea salt are salty, table salt are much much more saltier. In fact, i found the saltiness in table salt to be a lil offensive. I am not sure whether you can sub table salt for sea salt in sprinkling these cookies, but i would definitely stick with sea salt if i could.

These cookies are best baked till they are just crisp on the outside, while the centers are still soft and moist. With such a low butter content, i think these cookies might turn out rather hard instead of crisp if they were to bake further.

I feel pretty good serving these to my family instead of the usual .. er.. less healthy cookies. At the very least, i feel like i am contributing to their daily fiber quota! 🙂

Recipe from The America’s Test Kitchen Family Baking Book

1 C (5 ounces) AP flour

1/2 TSP Baking Soda

1/4 TSP Table Salt

16 TBS (2 Sticks) Unsalted Butter, softened

1 C (7 ounces) Granulated Sugar

1/4 C packed (13/4 ounces) Light Brown Sugar

1 Large Egg

1 TSP Vanilla Extract

31/2 C (10 ounces) old fashioned Rolled Oats

1/2 TSP Coarse Sea Salt, for Sprinkling

 

1. Adjust the oven racks to the upper-middle and lower-middle positions, and heat the oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk the flour, baking soda and table salt together in a medium bowl.

2. In a large bowl. beat the butter and sugars together with an electric mixer on medium speed until light and fluffy, 3 – 6 minutes. neat in the egg and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed

3. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the oats until just incorporated.

4. Working with 2 tablespoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart. Flatten the cookies to a 3/4 inch thickness with your palm. Sprinkle a few grains of the coarse salt over the flattened tops of each cookie.

5. Bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, 15-17 minutes, switching and rotating the baking sheets halfway through baking. (The cookies will look raw between the cracks and seem underdone)

6. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack to cool completely.

Categories: Cookies Tags: , ,

12 Weeks of Christmas Cookies, Week #7 MaChristmases – Macarons go Christmas-ey!

November 11, 2010 31 comments

With a whole spectrum of colours and a universe of flavour to manipulate, these macarons are quite like the chameleon. Despite being infamous for being temperamental and sensitive, they were still able to charm the world off its pants.

The truth is, i am a rookie when it comes to macarons. I could probably count the number i have eaten macarons off my fingers. The taste didn’t really leave me with as much impression as the appearance. All i could remember was a soft, hollow sweet shell cookie sandwiching an assortment of filling. I think it might be because the bakery from which these macarons were bought was only substandard. I don’t think i have ever tasted a real macaron*.

So if i were being honest, the push factor behind baking these cookies was more on the appearance of these lookers. I have seen bright macaron displays with colours so blindingly beautiful, it was impossible to ignore. So i dove headfirst into the macaron journey and returned with my version of Christmas Macarons, the cookies that will be my 7th entry for 12 weeks of Christmas Cookies.

Okay, so maybe my macaron is not the most perfect version. But i was having so much fun with these i didnt really care.There are just so many things u can play with, from the colours of the shells, to the colours of the filling. I chose a matcha macaron, with a red buttercream filling to keep in tune with the Christmas theme. And just for fun, here is what i did:

A Sprinkle of Christmas themed candies, and a mix of some green and red sugar

Some mismatched macarons, with bold stripes painted across the shell and there is that decorative sugar again…

A sprinkle of hundreds and thousands?

Or Run your macarons across a bed of sprinkles and let them adhere to the filling

Geez, the possibilities are pretty much endless isn’t it. Anyway, the recipe for the macarons is the recipe that i used for my Mango Mousse Birthday Cake. Like the cake, the recipe is from Rei. Thanks so much Rei for sharing!

Green Tea Macaron
Ingredients
50g Icing Sugar
5g Green Tea Powder (use good quality ones)

*Sift together

30g Finely Ground Almond

35g Egg White (this time I used fresh egg white)
30g Sugar

Method
1) Prepare 2 11 x 14 inch baking tray, lined with silicon coated parchment paper (draw circles behind the parchment if required). Preheat oven to 160 degrees C.

2) Add the ground almond to the icing sugar mixture, break up clumps if any.

3 In another clean and dry bowl, whisk the egg white till frothy. Add in sugar in 2 additions and whisk till soft peak.

4) Add in the ground almond mixture into whisked egg whites in 2 addition, fold till incorporated. Lift the spatula to see if it falls ribbon-like.

5) Load the batter into a piping bag with round tip. Pipe into circles. Bake for about 5 to 8 minutes. The feet will start to form. Lower down the temperature to 110 degrees and further bake for another 15 minutes. Set aside to cool and remove from paper.

6) Pair them up and sandwich with Lemon Curd, buttercream or ganache. Refrigerate before serving.

And with that, we are at week #7 of 12 Weeks of  Christmas Cookies!! 5 more short weeks before Christmas! Hot damn!

Thanks again to April for hosting this event. I cant wait to see what the others bake up with!

* I live in Indonesia, not many French styled bakeries last time i checked 😦

Categories: Cookies Tags: , ,

12 Weeks of Christmas Cookies, Week #5 Mr. Meringue Frosty

October 29, 2010 28 comments

Meringue ghosts seem to be popular now that halloween is around the corner. I’ve seen them on cupcakes, whole cakes, or even as cookies. It comes as pretty much a no-brainer for me to make meringue snowmen for 12 Weeks Of Christmas Cookies. I mean, since they are both supposedly white anyways.

Meet Mr. Frosty. He is every bit as his ghostly cousin in compositiion, except maybe less spooky.

The thing i like about meringue cookies is that they only need two ingredients. Egg whites and sugar. That’s probably something every household has on hands at all times. There is probably no need for that run to the store to get some last minute ingredients.

These said egg whites and sugar are whipped senseless before they are sent to bake in an oven. As many of you would have known, something magical happens when u whip these egg whites. They form into a voluminous mass which u can easily coax to form whatever u fancy.

Like a melted Mr.Frosty perhaps,

LOL, that’s probably Frosty’s girlfriend panicking over her boyfriend.

U can also pipe them into kisses with a star shaped nozzle.

And they take colour quite easily too! My kisses are streaked with the festive green and red.

How long you bake it depends on your personal preference. I like mine with a crisp outer shell, with a gooey surprise centre. So its a relatively quick bake for me.

Anyways,  having raved about the wonders of meringue cookies , there is also one setback.

With sugar as its primary ingredients, these cookies are pretty much on the sweeter side, something that the dentist will probably tsked u for eating, or something that doctors wouldn’t touch with a pole.

But then again, what’s Christmas without a bit of an indulgence? 🙂

Recipe by me.

3 egg whites

150 grams sugar

1. Double boil egg whites till hot to the touch

2. Whip the egg whites senseless till it forms stiff peaks

3. Shape them into your desired shapes

4. Bake them at a low temperature oven ( How long u bake them depends on how big your cookies are and how crisp u want them to be). For Mr Frosty i baked mine at 140 degree C ( Not F!) for 40 minutes.

Geez, i dont think i am cut out to be a recipe writer. This so doesnt sound convincing. In fact, it is sounding a wee bit shady. But it worked for me. Nevertheless, please feel free to use other meringue cookies recipe!

Categories: Cookies Tags: , ,

12 Weeks of Christmas, Week #4 Albino Gingerbread Men

October 21, 2010 33 comments

It is week 4 into 12 Weeks of Christmas Cookies.

I was wondering whether it is still too early to be introducing cookies with the festive colours of green and red.After all, week 4 means that we are STILL 8 weeks away from Christmas.

But, that’s pretty subjective isn’t it? We could be: We are ONLY 8 weeks away from Christmas!

So I’ve decided to play it cool, slowly incorporating the colours, bit by bit. Starting from drawn green and red features on my troop. Nothing too gaudy here. Yet.

And these cookies, inspired by i-bake-for-you are just it!

Being a snow-washed colour, these cookies are also like blank canvases, so ready to take the merry colours of the season.

They are also made from tapioca starch. Now, i am not a flour expert here, but i think these are gluten free (can anyone clarify on that?). Because no matter how much i kneaded the dough, the familiar gluten strands didnt form.

But having said that, i think the fact that these are gluten free made these cookies really fragile (again, is this accurate?). They are of this melt-in-your-mouth, sandy texture.

You dont really need to chew them, u can just break these cookies by pushing it against the roof mouth with your tongue. It will pretty much shatter and dissolve on its own. Geez, am i even making sense here??

Ah, my smart looking, friendly, albeit brittle troop.

And of course, some casuaties are inevitable aren’t they. No biggie, just pop them into your mouth and none will be the wiser. 🙂

I didn’t follow the recipe published on I-bake-for-you as it called for stir frying that tapioca starch. I wasn’t interested  in a creating flour bath in my kitchen,  instead i settled on this ingenious recipe which called for microwaving the said starch. Ah!

Recipe adapted from Little Corner of Mine (Thanks for sharing!)

Ingredients:

-2 1/2 cups tapioca flour/tapioca starch
-1 Tbp. butter, melted
-1 egg yolk (from large egg)
-1 cup icing sugar
-120ml thick coconut milk (or coconut cream)

Method:

1. Place a paper towel on a microwave safed bowl, add the tapioca flour and microwave for 1 minute. Set aside and let it cool. (You can fry the flour in the wok if you don’t have a microwave.)

Microwave extra tapioca flour for standby (to flour the surface) and kneading purposes.

2. Sift tapioca flour and icing sugar in a big bowl. Add melted butter, yolk & coconut milk. Knead until the dough is pliable. (If the dough is wet or soft, add more tapioca flour, 1 Tbp. at a time and knead until it becomes a harder dough. Likewise, if it’s too dry, add more coconut milk).

3. Roll out the dough on lightly floured surface to about 3mm thickness. Cut into shapes with a cookie cutter (Or you can use the kuih bangkit mould (this required longer baked time). Arrange on lined baking tray and bake at 350’F for 15 minutes. It will puff when baked.

Again, i thank Abby for hosting the wonderful event! I am excited to see what the other cookie makers do this week!

Categories: Cookies Tags: , ,

12 Weeks of Christmas, Week #3 No bake Peanut Butter Rice Krispies Hedgehogss

October 13, 2010 28 comments

I know the theme for this event is to post happy, colourful Christmas cookies, but i just couldn’t resist sneaking in these little treats.

Sure, hedgehogs are more suited for Halloween, which of course is also just around the corner. In fact, the original recipe called for them to be shaped into mice. But i wasn’t about to get licorice ropes just for the mice tails.

So i kinda improvised, and tried to make them as friendly looking as i possibly could.

The original recipe called for mini candies for the mice’s eyes.

But, that’s not happening to my friendly hedgehogs, i wasn’t about to let them have red, evil stares.

Instead, I dotted some white chocolate for these, plus a mini within for that extra innocence.

And also, a sprinkle of thorns, for i just simply couldnt leave these cherubic faces defenceless.

AAaaww

That’s a hedgehog, eating a giant almond. Hedgehogs eat almonds right.

Oh, did i mention that these are No-bake?

Andthey are made up of the most perfect pair, peanut butter and chocolate?

Ok, i shall not hedge for the recipe and hog on your attention any longer.

Here goes! Recipe from Taste of Home

Ingredients

  • 1 cup creamy peanut butter
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups confectioners’ sugar
  • 1-1/2 cups crisp rice cereal
  • 3/4 cup sliced almonds
  • 12 ounces dark chocolate candy coating, chopped
  • 1 tablespoon shortening
  • 36 pieces black shoestring licorice (2 inches each)
  • Assorted candies: Red cake decorator dots, M&M’s semisweet miniature baking bits and black sugar

Directions

  • In a small bowl, beat the peanut butter, butter and vanilla until blended; gradually beat in confectioners’ sugar. Stir in cereal. Shape into 1-in. balls, tapering one end to resemble a mouse. Position almonds on heads for ears. Refrigerate until chilled.
  • In a large microwave-safe bowl, melt candy coating and shortening; stir until smooth. Dip mice into coating; place on waxed paper-lined baking sheets. Immediately insert licorice for tails. Add red dots for eyes and M&M’s miniature baking bits for noses. Sprinkle with black sugar. Refrigerate until set. Yield: 3 dozen.

This is my week #3 of 12 weeks of Christmas Cookies. Third week, means that we are about 9 weeks away from Christmas!

Thanks again Abbey Sweets for hosting the event. I cant wait to see what the others bake up with!

Categories: Cookies Tags: , , , ,

12 Weeks of Christmas, Week #2 – Chocolate Dipped Disney Cookies

October 8, 2010 23 comments

What do u do when a stranger smiles at you?

For me, i smile back.

So what happens when a whole army of Disney characters grin at you?

I grin back of course,  out of reciprocal courtesy. We don’t want to be accused of bad manner.

I was grinning at the first few these cookies, as i stamped on random Disney faces on a piece of flat shortbread dough. Mickey, Minnie, .. Winnie, Tigger… Chip and Dale ( I just realized i dont know Chip from Dale).

But minutes into that, my grin faded to a smile, as the dough became increasingly sticky with all the extra handling.

And soon after, the smile was replaced with a scowl, as i battled with the dough which went rebel on me and decided to stick to every crook and cranny within the facial features of my stamps.

I stopped, and decided a cool-off period was in order, literally. I sent the dough to the fridge, and myself to the comfort of my air-conditioned bedroom.

After half an hour or so, i came back with a chilled head, ready to face my challenger.

I had a new strategy, to work as fast as humanely possible, before the butter melts, and i am faced with the repeated sticky (no pun intended) situation.

As quickly as i could, I reached out for whichever cutter was nearest to me, not paying attention who i was stamping. As a result, i may or may not have ended up with too many mickeys, and too little tigger.

Thats okay i guess, cause after all they just make one big happy family.

My  happy mood was again restored as i pulled out a tray of pretty cookies.

And to elevate that, i dipped those happy cookies into chocolate and sent happy mood to overjoy.

This is my second cookie post for 12 weeks of Christmas Cookies.

And for a list of what the other participants did, head over to the Abby Sweets (the host), or any other participants who will have a linky on their blogs. I’m sorry for the lack of the linky in my blog, cause apparently, WordPress doesnt support Mr.Linky.

That aside, 10 more weeks to go before Christmas! And i am so geared up to see what the others baked up this week!

Oh wait, there is the 3D version of these cookies too!

Categories: Cookies Tags: , , ,

And, away we go!

October 5, 2010 7 comments

Let your tastebuds travel with these bewitching sweet and salty broomstick cookies. I came across this delightful Halloween cookie idea @ Betty Crocker.

These are so cute that i think they will magically be swept away if you serve them as part of your Halloween platter.

Recipe from HERE

Categories: Cookies Tags: , , ,

12 Weeks of Christmas, Week #1- Smores Cookies

October 1, 2010 18 comments

I am probably ahead of everyone in posting my first post, but i am on the other side of the world, and it’s Friday for me already! Yays!!

Anyways, for my first post, i decided that i wanted something familiar and comforting. Something homely, unpretentious and simple, for that is what Christmas is all about right?

The first thing that came to mind was of course the classic – Chocolate chip cookies. These cookies don’t need any introduction, for they are practically a household staple.

But, baking chocolate chip cookies would be boring.

Every household probably already has their own favourite recipe they go back to from time to time. They don’t need me to post yet another recipe.

So i decided to jazz it up a lil’ bit, and made these Smores Cookies.

These cookies are basically your average chewy, soft baked chocolate chip cookies. But they kicked it up a notch by having graham cracker crumbs as part of its list of ingredients.

Good thing i had that at the ready, homemade. That added extra depth in aroma and flavour.

And of course, the obvious toppings didn’t hurt as well. The recipe called for Hershey’s chocolate blocs and marshmallows. I added graham cracker bits for good measure (yes, i am pretty obsessed with that cookie! )

Michelle used these cookies to bribe someone to cover her shift. That’s a fair exchange. In fact, it might be in favour of the beneficiary of these cookies. I, for one, wouldn’t mind it for one bit. 🙂

Thanks Michelle for sharing the recipe!

Smores Cookies

1 3/4 cups flour

1 cup graham cracker crumbs

1 tsp. baking soda

1 tsp. salt

1 cup/ 2 sticks unsalted butter, room temperature

3/4 cup sugar

3/4 cup light brown sugar

2 tsp. vanilla

2 eggs

2 cups miniature chocolate chips

1 1/2 cups mini marshmallows

2 regular Hershey bars, roughly chopped

In a stand mixer, combine the butter and sugars and mix until fluffy. Mix in the eggs and vanilla until combined. Add the flour, graham crackers, salt and baking soda and mix well. Stir in the chocolate chips then cover and refrigerate the dough for about one hour. Preheat oven to 375 F. Take a tablespoon of the dough, roll into a ball, and drop onto a greased baking sheet. Repeat with the rest of dough, leaving about 2 inches between each to allow it to spread. Bake for 6 minutes, then remove from the oven. Push a 3 – 5 marshmallows and a few pieces of a Hershey’s bar into each cookie. Return to oven and bake for another 2 – 3 minutes until golden brown and the marshmallows are a bit toasted. Cool on a wire rack and enjoy!

I can’t wait to see what the others bake!

For the complete list of the 12 weeks of christmas cookies participants, head over to Abby Sweets.

Lastly, i wish a Happy Friday to everyone. Remember, we are only 12 weeks away from Christmas!

Week 1 Twelve Weeks of Christmast:

Categories: Cookies Tags: , , , ,

Homemade Graham Crackers

September 27, 2010 4 comments

These homemade graham crackers kick store bought ones in the ass. Hard.

They taste like rich butter cookies, except more flavourful, with the brown sugar, honey and a dash of cinnamon.

I rolled the dough pretty thinly as i wanted a nice crisp snap to it. I also cookie cutted (yes, i know i just invented this word) them into circles as i was too lazy to measure and slice them into their traditional rectangular shapes.

Try this, i promise that you won’t reach for the prepackaged stuff no more. Not when it’s super urgent at least.

Graham Crackers  Recipe from Tracey’s Culinary Adventure who adapted from The Craft of Baking by Karen DeMasco (Thanks Tracey for sharing the recipe!)
2 cups unbleached all-purpose flour, plus more for rolling
1/2 cup whole-wheat flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
8 ounces (2 sticks) unsalted butter, cut into small pieces, at room temperature
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 cup honey

In a bowl, whisk together the all-purpose flour, whole-wheat flour, salt, baking soda, and cinnamon.

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, dark brown sugar, granulated sugar, and honey. Mix on medium speed until well combined, about 1 minute. In two additions, add the dry ingredients, letting the first fully incorporate before you add the second.

Turn the dough out and flatten it into a rectangular shape, wrap it tightly in plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days. (The dough can be frozen, well wrapped, for up to 1 month.)

Preheat the oven to 350 F.  Line two baking sheets with parchment paper.

Unwrap the chilled dough, and on a lightly floured surface, roll it out into a rectangle about 1/8 inch thick. Using a ruler and a pastry cutter or a sharp knife, cut the dough into 3-by-3-inch squares; use a spatula to transfer the rectangles to the prepared baking sheets as you go. Reroll the scraps of dough once, and cut out more cookies. Using a paring kninfe, gently score each square to create a line down the middle, taking care not to cut all the way through the dough. Using a fork, pierce each rectangle with two rows of six to eight marks.

Bake the graham crackers, rotating the baking sheets halfway through, until they are golden brown, 15 to 20 minutes. Cool on a wire rack.

The graham crackers will keep in an airtight container at room temperature for up to 1 week.

Categories: Cookies Tags: , ,

Taste like the Sunshine

September 9, 2010 Leave a comment



With fresh strawberries and lemon juice as its filling, these bars have a refreshing burst of sweet, and tangy-ness with each bite.

Top that with a mix of almonds, oats and brown sugar for a streusel, and you are ready to welcome that sunsrise with a complete breakfast bar in your hands.

Of course, i am not saying that it should only be eaten for breakfast. U can have it for lunch too, or dinner.

Or after dinner, which is what i am having while i am typing this. Yums!

Also,the bottom dough is a press-in dough. None of that chilling and rolling, which is something u don’t wanna do in the morning.

Oh, but please do make and eat these on the day itself though, as they tend to go soggy over time, but apart from that, these bars deserve a thumb up.

Recipe adapted from : The America’s Test Kitchen Family Baking Book

2 1/2 Cups AP flour

2/3 Cups granulated sugar

1/2 tsp salt

2 1/4 sticks unsalted butter, cut into 18 pieces and softened

1/2 Cups old fashioned rolled oats

1/2 Cups pecans, toasted and chopped fine —> I used silvered almonds

1/4 Cup packed light brown sugar

3/4 Cup raspberry jam —-> I used strawberry jam

3/4 Cup fresh raspberries —> I used fresh strawberries

1 TBS fresh lemon juice

1. Adjust an oven rack to the middle position and heat the oven to 375 F. Line a 13 x 9 inch baking pan with a foil sling and grease the foil

2. Whisk the flour, granulated sugar and salt together in a large bowl. Beat in 16 tablespoons of the butter with an electric mixer at low speed until the mixture resembles wet sand, 1 to 1 1/2 minutes. Reserve the 1 1/4 cups of the mixture for the topping.

3. Sprinkle the remaining mixture into the prepared pan and press into an even layer with the bottom of a measuring cup. Bake the crust till fragrant and the edges begin to brown, 14 to 18 minutes

4. Mix the reserved flour mixture, oats, nuts and brown sugar together in a medium bowl. Add the remaining 2 tablespoons butter and pinch the mixture between your fingers into hazelnut sized clumps of streusel. In a small bowl, mash the jam, raspberries, and lemon juice together with a fork until just some of the berry pieces remain.

5. Spread the berry mixture evenly over the hot crust, and sprinkle with the streusel topping. Bake the bars until the filling is bubbling and the topping is a deep golden brown, 22-25 minutes, rotating the pan halfway through baking

6. Let the bars cool completely in the pan, set on a wire rack, about 2 hours. Remove the bars from the pan using the foil and cut into squares and serve.

Mud Hen Bars

I know i was sold on making these bars when i came across the recipe off the internet and visualized the final product.

Chewy cookie base, and gooey brown sugar meringue sandwiching chocolate.

It just sounds like a blissful union to me!

It was only after further reading, and a few clicks linking me from site to site that i discovered its name- The Mud Hen Bars.

WHAAAaaat? u ask..

Yeah. Go figure.

Recipe here: