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Posts Tagged ‘cookies’

Coconut Flour Cookies

May 31, 2014 2 comments

These cookies were actually made for my toddler.

coconut flour cookies

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.

coconut flour cookies 3

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.

 

 

Baby Pineapple Tart

April 22, 2013 2 comments

A sugar free, gluten free homemade pineapple tart for Baby Crustabakes!

baby pineapple tart

Pastry
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
Pineapple Jam
1 pineapple (get the small, ripe ones)

Cinammon stick
Cloves

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.

Baby Crustabakes starts Solids

April 6, 2013 1 comment

I know some of you are probably gonna click this post away, because baby food isn’t an area of your concern.

While Crustabakes is mostly about baking, and a bit of savoury cooking. I must add a third category “baby food” as part of its routinal posting. This is mostly for my own journal purposes. I need something to record the things i made for baby Crustabakes, so that i could come back to it when i need to re-create.

While baby food doesn’t make the most tasty and flavoursome meals, I would have to say, they are genuinely healthy. And when i say  genuine, i am talking about the extremes.

Here, we exclude sugar and salt (whaatt?), gluten (not until baby reaches 12 months anyway), and we use all-natural, organic products.

So if you feel like turning up your nose at such movement, feel free to click away, but please do come back when normal crustabakes activities of brownies, cupcakes, and cookies come back. Because, i promise you, they will.

So off we go with the healthy:

1. Banana Oat Cookies (8+ month)

cait banana cookies 3 copy

Unsalted butter 60 gram
Rice Flour 115gram
Banana 80 gram (mashed)
oatmeal 30 gram
1 egg  yolk
Beat butter till light and fluffy. Add egg yolk and mashed banana. Beat till well combined.
Add rice flour, mix till well combined

Roll cookie dough, shape with cookie cutters.

Bake at 160 degree celcius till lightly brown

 

 

2. Baby Chawanmushi (8+ months)

baby chawanmushi 2

1 egg yolk

60 ml homemade chicken stock

Shredded steamed salmon for topping

Lightly beat egg yolk with chicken stock. Steam at low heat tilll cooked. Sprinkle steamed salmon

 

 

Another Cheesy Post

March 8, 2013 5 comments

After the Oreo Cheesecake and the Strawberry Swirl Cheesecake earlier this year, you might think that i am done with cheesecake for now. After all, it’s only the beginning of March.

But nope, i went ahead and baked two more cheesecake. Even though it’s only the beginning of March.

So that makes it four cheesecakes in less than three months.

I am such an over-achiever sometimes.

So, let’s review my achievements shall we?

JEFFY BDAY

First up,

The good old plain cheesecake with fruit toppings.

JEFFY BDAY 1

Oh, so you noticed the “Happy Birthday” sign!;)

Yup, this cake is made for my dearest, dearest friend, Jeffy.

She was my bridesmaid the day i got married.

She woke up at the ungodly hour of 3.30 A.M that day.

She broke her back picking after my crazy train of a wedding gown.

She held my bouquet, wiped my sweat, fetched me water and food.

JEFFY BDAY 2

Yes, i owed this cake to her.

So, Happy Birthday Jeff!

xoxo.

Okayyyss. so there goes one, let’s move on to the other.

The Coffee Chocolate Cheesecake

coffee chocolate cheesecake

uh-huh, uh-huh. It’s cheesecake again, with coffee and chocolate this time.

coffee chocolate cheesecake 1

\And topped with chocolate rubbles.

coffee chocolate cheesecake 2

“Why did you make another cheesecake?” you ask?

Well, no particular reason.

I just wanted a coffee cheesecake with chocolate rubbles on it.

Geez. what a cheesy post. Sorry guys, you see It’s 5.47am, and i just fed my daughter. I am going back to bed now (PS: no judging. it’s Saturday!!). nite nite peeps!

Recipe taken from Use Real Butter
Abbey’s Infamous Cheesecake

crust
2 cups / 180g plain cookies
4 oz butter, melted
2 tbsp / 24g sugar
1 tsp vanilla extract

plain cheesecake
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

chocolate espresso cheesecake
24 oz. cream cheese, room temperature
1 cup / 210g sugar
3 large eggs
1 cup / 8 oz. heavy cream
4.5 oz. semi-sweet chocolate, melted
1 tbsp espresso powder
1 tbsp boiling water
1 tbsp vanilla extract (or the innards of a vanilla bean)
1 tbsp Kahlua or coffee liqueur

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.[For chocolate-espresso: combine boiling water with espresso powder. Add cream, chocolate, espresso, vanilla, and Kahlua to the cream cheese batter and mix 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.

 

 

 

 

 

 

 

 

Horlicks Doggie Cookies

December 18, 2012 4 comments

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!

Image

 

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

 

Image

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

Ingredients:
(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

Method:

  1. Pre-heat oven to 140deg C. Line baking tray with baking paper and set aside.
  2. Sieve top flour, corn flour and milk powder.
  3. Cream butter and Horlicks for about three minutes at low speed. Do not overbeat.
  4. Put in top flour, cornflour and milk powder and beat for about one minute to form dough.
  5. Divide dough into 10g each. Put three chocolate chips into each piece of dough and roll into balls.
  6. 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’.
  7. 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.
  8. Leave to cool on wire rack before storing in an airtight container.

 

Green Tea and Vanilla Beans Macarons

March 31, 2012 10 comments

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.

Fast foward today, the theme for the Aspiring Bakers for the month of March is none other than Macarons. I’ve decided to dance along with my version of green tea and vanilla beans macarons.

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!

simple vanilla macarons
ingredients

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
vanilla buttercream

instructions
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!

Aspiring Bakers #17 – March Macaron Madness! (Mar 2012) hosted by Alan of Travellingfoodies

 

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! 🙂

Nutella Chocolate Chip Cookies

July 27, 2011 9 comments

Just when you think life cannot get any better than chocolate chip cookies,

Someone came up with NUTELLA Chocolate Chip Cookies.

That’s chocolate chip cookies with Nutella swirls.

I know. Epic right?

The trick for these cookies is to not overmix the Nutella into the dough.

That way, you are able to see and taste the Nutella swirls.

And i wouldn’t recommend overbaking these cookies.

They are most perfect when they are soft, and chewy.

And also because soft cookies are perfect for growing little teeth.

Meet my little cookie monster.

My bubbly, singing niece of 3.

Isn’t she the most precious?

Nutella Chocolate Chip Cookies from JustJENN recipes

Black Olive Sable Cookies

June 17, 2011 3 comments

If you haven’t read the title, i think you wouldn’t have guessed in a million years what those black stuffs in my cookies are.

Well, they are black olives.

Okay, did that weird you out?

But waittt! Before you go clicking on the ‘x’ button on my page, please allow me to have a  squeak to convince you on these cookies.

 These cookies are a Pierre Hermes creation. The mad genius who seduced the world with his famed macarons.  

Okay, did that work?

It must be if you are still reading this.

Using Extra Virgin Olive (EVO) oil, these cookies were still light and crisp. They were very tender and they snap with the lightest pressure, without being crumbly.  They have a melt in your mouth quality to them. And of course i bet they are healthier than your average butter cookies.

Tastewise, they were really straddling the fence between savoury and sweet. A very sophisticated, complex taste that you will want to savour with your eyes closed. It’s like a delicious awakening to the tastebuds and sense of smell.

I think these would serve as great appetizers for some fancy event.

And by mean fancy, i am not talking about a kid’s 5 year old birthday bash. Because these are definitely very adultrated cookies.  Delicious, adultrated cookies.

Black Olive Cookies

Recipe taken from Kokken69.

Yam Cookies

June 9, 2011 9 comments

I’ve used a different flour for these cookies. It’s called the “sagu” flour. It’s a very common flour here in Indonesia.

Derived from the sago palm plant, this flour has properties very much like the tapioca flour. It is starchy and although i can’t verify it, i am pretty sure that this flour falls under the gluten free category.

The use of this flour in cookies calls for the flour to be stir fried before it goes into the cookie batter. I’ve seen recipes using tapioca flour with the same procedure. I wonder why? Does anyone know?

Anyway, as with no protein, or low  protein flours, these cookies came out crumbly and tender. The type of cookies you can break just by lightly pinching them between your fingers.

I’ve flavoured mine with yam paste, and added thick coconut cream to help the dough bind.

Yam and coconut cream go hand in hand. I love the combination of both.

I’ve also added some chopped almonds, just for that mini bits in your bites!

I am wondering though, whether everyone outside Indonesia has heard of this flour?

It sure will be interesting to find out!

Yam Sagu Cookies

100 gram Butter

100 gr icing sugar

1 egg

250 grams sagu flour, toasted. (i dumped mine in a big chinese wok and was left with 225 grams after i was done toasting it)

1 TBS thick coconut milk

yam paste

50 grams chopped almonds

1. Beat butter and sugar till light and fluffy.

2. Add the egg, beat till combined

3. Add the sagu flour, and thin it with the coconut milk if it gets too dry to form a dough. (I used more than what was specified in the recipe)

4. Knead in the yam paste ( I added the yam paste after the egg, before the flour instead. I find this easier rather than having to knead in the coloured yam paste)

5. Add in the chopped almonds (Make sure they are really really fine. Big pieces will clog up your pipping tip)

6. Load your pipping bag with the dough, and pipe a circular wreath onto a pre-lined and pre-greased cookie sheet

7. Bake at 150 degree Celcius for 25 minutes or till cooked.

Orange Creamsicle Cookies

May 11, 2011 9 comments

Each time i make something so sinfully rich and luxurious, i feel the need to repent. Yesterday’s rich brownies with the coffee buttercream was one of those wicked dessert that i needed to right.

So how do i remedy such a situation anyway?

I bake something fruity.

Okay, i admit, they are not exactly the kind of healthy food that i needed to undo a previous naughty treat. But, by adding a fruit component (orange zest), at least i tried. LOL.

And just like its name suggests, these cookies delivered all the creamy-vanilla goodness, thanks to the white chocolate.  I believe creamy-vanilla goodness is like the bedrock in baking. They also make me wonder why i wouldnt bake more with white chocolate.

I guess with all the fancy flavours that has been popping out all over the place, vanilla has taken a very undeserved backseat.

What a shame.

I need to get seek and get re-acquainted with my inner (baking) core. (* Please pardon the language, i just got back from my yoga lesson and thats the kind of words the trainer used.)

So here’s to  white chocolates and creamy vanilla desserts!

Orange Creamsicle Cookies

Taken from Sweet Pea’s kitchen

For recipe, Click HERE

Hard Boiled Egg Chocolate Chip Cookies

April 29, 2011 14 comments

I am quite adventurous when it comes to my food. And a recipe titled hard boiled egg chocolate chip cookies intrigued me more rather than gross me out.

If you are skeptical about it, take it from me. You won’t even notice it there.

See the surface of the cookies? No traces of boiled egg at all!

But why put a boiled egg in anyway? Why not the conventional raw egg into the batter?

Well, for one, the egg adds extra moistness in the cookies.

And second, adding a hard boiled egg as opposed to a raw one makes a dry cookie dough. You know how sometimes cookie doughs get muggy and mud-like? Or how they need to be refrigerated before they can be handled?

Well, this is not it.That would safe a bit of time.

On top of that, the raw cookie dough are also salmonella safe, which made me an extra happy baker this morning, sneaking in chunks of dough into my mouth instead of the awaiting cookie tray.

Recipe taken from Tablespoon.com

For recipe, click HERE

Gingy-Bread Men

April 19, 2011 14 comments

When my nephew came into the room squealing “ie ie (auntie), can you make gingy for meeeeee?”, i shot his mom, a blank look.

“Gingy”, my sister explained, “the gingerbread man from Shrek”

Geez, of all the characters in Shrek, it had to be Gingy who made an impression on him.

But then again, I guess i should have counted my luck that he asked for Gingy. Had it been Princess Fiona, or Donkey, i would have thrown in the towel at his request.

Owning a regular gingerbread cutter is one thing, but making Gingy is another. Having googled various images of Gingy, i found that he was a nonstandard gingerbread. In the story, Gingy had his legs broken when Lord Farquar tortured him. Hence, his feet was pointing down instead of upward with stitches at the knees.

Besides the different feet, regular gingerbread also had spindly arms, not quite like Gingy who probably had some time in the gym and had bulkier arms.

So i did a little recontruction. Right after i cut the dough with the cookie cutter, i pushed down the feet, and added a bit of dough into the arms.  

Can you tell the difference?

These are probably not significant differences to us adults, but i guess when you are my nephew, a kid, you tend to get really analytical about the nitty gritty. And the last thing i wanted was to dissapoint him.

For the buttons, i have used blackcurrant chewy gummies. I just cut them into mini sizes and roll them into balls with my fingers. And with the help of a little bit of icing, i was able to attach them to the cookies.

Voila!

Oh, and just for the record, these are not really Gingerbread cookies. I knew that the ginger, honey or various spices wouldnt sit too well with my nephew. These are just regular butter cookies to which i have added chocolate paste for colouring!

For Butter Cookies recipe, Click Here!

And do head over to Diamonds for Desserts, for a clear step by step instructions on how to make Gingy!

Ganache Dipped Chocolate Chip Cookies

April 13, 2011 18 comments

Any chocolate chip cookie with brown sugar in it is by default a winner in my book. But by having a quick dip in a chocolate ganache pool, these were bigger winners!

Okay, i admit, these are a bit indulgent.

I would have made these a long long time ago if it weren’t for the 2 hours chilling time. I do most of my bakings in the morning, and the 2 hours chilling time is not exactly convenient in my daily mad morning rush.

I could have made the dough the night before , but i don’t like the idea of going to the kitchen and start pulling out my mixers, mixing bowls, and other related cookie making kitchen utensils in the evenings.

So, finally, this morning, i woke up extra early, and get myself a 2 hours head start just for these. And boy, was it worth it.

Oh, I really wouldn’t advise you to skip the chilling, cause without it, the dough would be too soft to handle.

So anyways, instead of dumping chocolate chips into the batter, individual scoops of unbaked cookie doughs were rolled into the choco chips . This caused the underside of the cookies to be delightfully overpopulous with said chocolate chips 🙂 Even i myself was pretty surprised.

While the cookies were deliciously chewy, moist and worthy of the classic american chocolate chip cookie title, the ganache wouldnt completely dry out. And since i was bringing them to work ( i  cant trust myself to leave them at home), stacking them together was quite a messy business.

So if you were planning to take these on a trip outside your home, i would suggest reducing the cream from the chocolate ganache. And unless you have some Herculean willpower, i woud really really suggest you bring these out of the house asap!

For Recipe,  Click:  HERE! Ganache Dipped Chocolate Chip Cookies

 

Malted Whooper Drops

April 7, 2011 12 comments

I am sorry for the back to back post on malt/whooper cookies.

But you know the thing with malt powder and humidity? They don’t react too well with each other. They form these lumpy nuggets after a while.

I guess i could have fixed it with a tight, air and water-proof cannister. But i just didn’t have spare empty ones hanging around. So please bear with me as i try to use up my box of Ovaltine.

So anyways, today’s menu is Chocolate Malted Whooper Drops.

That’s a long name, but i am sure you can figure it out.

A drop cookie with malt and cocoa powder,

and topped with chocolate chunks and whoopers.

Oh, and cocoa and malt powder?

They work! They impart such a wonderful smoky, rich flavour in these cookies. I am tempted to introduce malt and chocolate as the next dynamic duo, right next to peanut butter and chocolate.

I would describe these cookies as cakey, but since they are generously horded with an army of big, boxy chocolate chunks, it’s inevitable that each bite was accompanied by something moist and fudgy.

Who can resist to that?

My mind subconsciously reached for them as i was trying to take pictures. I think i must have eaten at least, 3, or maybe 5 or 6, cause at the end of the photoshoot, i was feeling uncannily full.

 i have also planted my chopped malted milk balls onto each individual unbaked cookie dough drops, instead of mixing them into the cookie batter. Combining them into the batter makes them disappear, and i think i much prefer them to be visible.

Chocolate Malted Whopper Drops

(Taken from Sweet Pea’s Kitchen)

Ingredients:
  • 1 3/4 cup all-purpose flour
  • 1 cup malted milk powder
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 teaspoon salt
  • 1 stick plus 3 tbsp butter (11 tablespoons), at room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup whole milk
  • 2 cups (6 ounces) Whoppers, coarsely chopped
  • 6 oz. bittersweet chocolate, coarsely chopped
Directions:
  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone mats.
  2. In a large bowl, sift together flour, malted milk powder, cocoa, baking powder, and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed for about 3 minutes, until thoroughly combined. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla until combined. Add half of the dry ingredients and beat at low speed just until combined. Mix in the milk, then the remaining dry ingredients, mixing until just combined. With the mixer on low, mix in the malted milk balls and chopped chocolate.
  4. Drop the dough by rounded tablespoonfuls on to the sheets, leaving about 2 inches of space between each. Bake for 11 to 13 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to the racks to cool to room temperature.

Cappuccino Meringue Cookies

April 3, 2011 11 comments

I gotta be honest with these,

While they look cute as buttons, these Cappuccino Meringue Cookies  didnt exactly rock my world.

Because in my opinion, although the cookies were aromatic enough with cappuccino powder in it, they didn’t have the melt-in-your-mouth butter cookies texture.

They were the type of  cookies your mom would force upon you to keep your tummy filled rather than the fancy soft baked, chocolate chip studded ones that would satisfy your sweet tooth. These are practical sturdy cookies.

Thank goodness for the meringue filling – sweet egg whites beaten senseless with sugar. It was really the lifesaver for the cookies.

The recipe even foresaw our pain in the messiness involved in most frosted cookies, be it sandwiched or as a topping. It was sharp enough to include the extra step of baking the filled cookies to dry out the meringue.

Just so you can stack them up, roll them around or shake them about in the cookie jar and they will still look as perfect.

Speaking of cookie jars, i thought these would be one of those cookies which would last forever (and ever) in the cookie jar. I thought i would have the problem ridding these cookies before they eventually stale and meet the trashcan.

Thank goodness i have a brother, a true problem solver.

He emptied the cookie jar, in one sitting. I think he must be really hungry.

Or maybe these cookies werent really that bad, and i was just being a demanding nitpicker.

Cappuccino Meringue Cookies

Taken from a free Cookie insert from Saji (an Indonesian food magazine)

150 gr Margarine (I used Butter)

100 gr Icing Sugar

1 Egg White

1 Sachet (25 grams) Cappuccino premix powder, dissolved in 1 TBS hot water (set aside to cool)

225 gr AP

25 gr CornFlour

1/2 tsp Baking Powder

Meringue Filling

1 Egg White

150 gr Icing Sugar

1/4 tsp Lemon Juice (I omitted this)

20 gr Chocolate Rice

Directions:

For the Cookies

1. Beat margarine and icing sugar till creamy (about 1 min). Add the egg yolk and the dissolved cappuccino mixture. Beat till well oombined

2. Sift in the AP, cornflour and baking powder. Mix till just combined.

3. Roll cookie dough into 1 inch sized balls, then flatten them with a fork on a pre-lined and greased baking sheet.

4.  Bake at 150 degree Celcius (not F) till they get cooked (about 25 mins). Set aside to cool

5. Take a piece of the cookie, frost it with the meringue filling and stack another cookie over the filling.

6. Bake the sandwiched cookie in the oven for another 3 mins or till the meringue dries.

For the Meringue Filling

1. Beat the egg white till it forms soft peaks. Gradually add the icing sugar and beat till it gets really thick. Add in the lemon juice, and beat till they are well combined. Fold in the chocolate rice.

Sleek, glossy Chocolate Cookies

March 28, 2011 14 comments

Like a spanking brand new leather wallet, i was totally drawn into the glossy, smooth, dark surfaces of these cookies.

I once had one of those gleaming, slick, leather wallet with the unblemished surface in my early teens (It was only later that i found out that the leather was synthetic…  doh teens).  I loved how sleek it looked, and how it caught the light.  I was totally infatuated with the wallet, till one fine day when it got its first scratch.

It was not a bad scratch, just a light score across the  surface of the wallet.  But i felt as if my perfect wallet has been disfigured for life, and vowed to take better care it. But of course, as they always do, accidents happen. I remember dying a little inside each time my wallet met its next scar.

It has been a long long time since that incident of course, but i have learnt my lesson and my subsequent wallets were always the dull textured, practical, albeit boring type. I guess that’s part of growing up isnt it?

But enough about wallets, lets talk about cookies,

These cookies started out as a roll and cut butter cookies. That is you roll the cookie dough out and use a cookie cutter to cut out each individual cookies.

And when you do that, you tend to get cookie scraps.

I dont know about you, but i like to bake these cookie scraps. 

My cookie scraps look like the polynesian islands.

And these are the actual  cookies, before hair and make up.

If you are the type who likes your chocolate cookies with a pronounced chocolate flavour, these are definitely for you. There is a high content of cocoa powder in this recipe, so you might want to use a higher grade cocoa powder for these.

But what i really liked about these cookies is how effortless the dough handling is. It was an agreeable dough, it rolled well and cut well without being too soft and sticky.

From my experience, co-operative cookie dough usually results in bad cookies. The high flour content which makes rolling a child’s play can never match the butter-full dough which threatens to melt on you with the slightest touch from the warmth of your hands.  But these cookie dough was a bit different. Instead of relying on flour, the dough had milk powder listed as one of its ingredients. That’s quite a smart way to overcome dough stickiness and introduce  a milky flavour at the same time. But having said that, the cocoa powder still remained the dominant flavour in these cookies. I can barely trace any form of milky taste.

Oh, in case you were wondering, those white lines are made of white chocolate.

So if sleek, glossy, chocolatey cookies are your thing, here goes:

Sleek, Glossy Chocolate Coated Cookies

Taken from a free insert on an Indonesian Magazine Saji

100 gr Butter

75 gr Icing Sugar

1/4 tsp Salt

1 Egg Yolk

100 gr Cake Flour

25 gr Cornflour

25 gr Milk Powder

30 gr Cocoa Powder

1/4 tsp Baking Powder

Enough Dark Chocolate (to coat)

Enough White Chocolate (to pipe)

1. Beat Butter, icing sugar and salt till light and fluffy. Add in egg yolk, beat to combine

2. Sift in the flour, cornflour, milk powder, cocoa powder, and baking powder. Beat till just combined

3. Gather dough into a flat disc and refrigerate for at least 30 minutes

4. Roll your cookies to about 1/2 cm in height, and using a cookie cutter, cut them to shape.

5. Bake at 150 degree Celcius on a pre-greased and pre-lined baking sheet for abt 25 mins or till they are cooked

6. Drop chocolate into the melted dark chocolate, wait till set, then decorate as you wish with the white chocolate.

Categories: Cookies Tags: , , ,

Nutella Ravioli

March 13, 2011 10 comments

I love Nutella. I love it spread on a sandwich bread, a cake, or even a cookie. But most of all, i like my Nutella just with a spoon.

Like so.

But all of us know, that is very highly frowned upon, and you don’t get to do it when someone is in the room with you.

So, i decided to make little raviolis out of it,

 

and fill it up with Nutella as much as i could (or dared), without having the whole ravioli bursting.

Like so.

So u can imagine, the day started with rolling and shaping dough,

And i have used a square cookie cutter which was plenty helpful as it eliminated all that architectural work of measuring and slicing the dough against your ruler.

It’s pretty easy actually, basically you just sandwich the Nutella between two pieces of the cookie cutter dough, seal it, and crimp the sides with your fork.

voila!

On a side note though, the Nutella did dry out, and lost its fluidity to become a more solid mass.

Not that i mind.

Nutella Ravioli

(Taken from the purple foodie)

For the Ravioli dough

Ingredients:

12 0z (330g) plain flour
3.5oz (100g) icing sugar
6 oz (180g) butter
1 egg yolk
2 tbsp cold water

  1. Remove the dough from the bowl and knead gently. Flatten to form a thick disk and wrap it in cling film and chill it for at least an hour.
  2. Put the flour and icing sugar into a bowl and rub the butter either with your finger with gentle, quick movements or with a pastry cutter until you achieve breadcrumb like texture. Add the egg yolks and cold water until the mixture comes together.
  3. Roll out the dough to 3-4 mm (1/8th inch) thickness and use the cookie cutter to cut it into uniform squares.

To Assemble:

1. Dollop some Nutella chocolate cream on one piece of dough

2. Take another piece of dough and cover over the Nutella.

3. Seal the edges by gently pinching the sides with your fingers and then crimping the edges with a fork.

4. Pop this into the fridge for about 15 minutes. Once that’s done, remove it and bake it in a preheated oven at 170C/350F for 10-12 minutes.
Next, pull it out to brush it with a little egg wash for a nice, golden sheen. Pop it back into the oven for another 5-7 minutes.

 

Matcha Meringue Kisses

March 9, 2011 12 comments

I wanted these meringue to be of a bright, bright green colour,  to get into the St. Patrick’s Day mood.

But they turned out pale faced and ashen. In fact if you take a closer look at it, they do like upturned green casper ghosts.

I  guess i was a bit apprehensive when adding my matcha powder into the batter as i was afraid the green tea flavour would be too overpowering for the people who would be eating it.

Plus, i was kinda skimping, cause green tea powder are pretty hard to come by, with only certain specialty stores carrying it.

In my defence, the batter colour was of vibrant green, the colour that i was aiming for. But i guess as the cookies dry in the oven, so does the colour.

No harm done though, cause these cookies were delicious. In fact, they taste exactly like green tea macaron shell, minus the almond nuttiness in it. They were so delicately crispy on the outside that you can break them with your tongue instead of having to chew on them. The insides were just slightly chewy. And i must say, between all that, these kisses were so tiny, yet addictive. You just want to keep popping them into your mouth, break them with your tongue, and have them kinda dissolve into nothingness, then repeat the whole procedure over and over and over again.

The green tea flavour was quite distinct, without being too overpowering. In fact i think i am quite glad that i skimped a lil on this!

Ps: The tips of this meringue browns and gets dark in colour very easily, so u might want to watch out for that and keep the low oven temperature in check.

Matcha Meringue Kisses

(Taken from Hungry Cravings )
Printable Recipe

2 ounces powdered sugar
2 tablespoons matcha tea
2 ounces egg whites, at room temperature
2 ounces sugar

Preheat the oven to 175ºF. Sift together the powdered sugar and matcha. In a mixer fitted with a whip attachment, whip the egg whites on medium to soft peaks. With the motor running on high, gradually add the sugar. Continue to whip on high to stiff peaks. Gently fold the matcha mixture into the meringue. Transfer to a pastry bag fitted with a large plain tip and pipe 1 ¼-inch kisses about an inch apart onto a parchment-lined baking tray. Bake for an hour to an hour and 15 minutes, or until dry. Transfer kisses to a rack to cool.

Lemon Cookies

March 8, 2011 14 comments

When life gives u lemons….

I say run down to the store and get yourself a pound of sugar,

And make cookies!

I can’t think of anything more suited than good ole plain granulated sugar to offset the sourness of lemons.  There are of course other sweeteners like honey, maple syrup, brown sugar, etc… But each of them has their own distinct flavour and scent, and thus tend to mask the citrus-ey goodness in lemons.

So i have paired the two together in this chewy lemon sugar cookies,

And a little goes a long way with the lemons, cause one lemon, with its juice and zest, was able to zing up a whole batch of cookies.

And what i love best about these cookies is the sugar crunch on the surfaces. The dough of these cookies are rolled in sugar before they are sent to bake.

The crunch was not only deliciously sweet, it also gave a very nice contrast to the softly baked, chewy cookies.

And to maintain that chewy, and soft texture, i have baked these till they are just of the palest, lightest colour.

So if you are in need of a lil’ sunshine, give these light refreshing cookie a try!

PS; I am also submitting this to Aspiring Baker #5 : Fruity March. Thank you Jess at Bakericious for hosting the wonderful event! I cant wait to see what the other bloggers came out with! 🙂

Chewy Lemon Cookies

from Patentandthepantry.wordpress.com

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • zest of one large lemon
  • 4 tablespoons fresh lemon juice
  • 1/2 cup sugar for rolling cookies

Preheat oven to 350F. Line cookie sheets with parchment paper.

In a small bowl, whisk together flour, baking soda, baking powder and salt.

In a larger bowl, beat together butter and sugar until light and fluffy. Beat in egg, vanilla, lemon zest and juice.

Add in dry ingredients, beating until just combined. Roll rounded spoonfuls of dough into balls and then roll in sugar. Place on lined cookie sheets, about 1 or 2 inches apart.

Bake for 8 to 10 minutes. (Mine needed barely 8 minutes; they were not yet golden but I wanted them still pale and tender.) Remove from oven and let stand on cookie sheet for 2 minutes before removing to cook on wire racks.

Makes 24 – 36 cookies.

Categories: Cookies, Dessert Tags: , , ,

Samoas

March 5, 2011 8 comments

It seems like the girl scouts of America isn’t all about camping and earning badges. These girls also have got a winning product to sell.

The Caramel Delites, or better known as Samoas, are indeed delightfully caramel-ey.

Truth be told, growing up in Indonesia, i have never came across Samoas before. But from stalking various blogs, i knew that they were shortbread cookies topped with coconut in caramel, and dipped and drizzled with chocolate.

Geez, who could say no to that??

So since there was no way in the world i would come across an American girl scout setting up a table in Jakarta, i figured the only way to get these was to replicate it in my own Indonesian kitchen.

I must admit though, between the baking of the cookies, cooling the cookies, and then dipping the bases in chocolate…

hang on i am not finished yet…

making the finicky caramel,  dipping the tops of the cookies in the caramel, cooling the caramel to set

AND finally drizzling the top of that caramel in melted chocolate *wipes sweat off brow*, these cookies are not exactly a walk in the park.

But damn, are they worth every single spoon, fork, pot, pan, baking tray, and mixing bowl dirtied (Yes, they do use up a lot of kitchen utensils too).

So if u can’t find a girl scout in handy, you should definitely definitely give these a try.

Homemade Girl Scout Cookies: Samoas

Taken from Jaime at blogs.babble.com

2 sticks (1 cup) unsalted butter at room temperature
1 cup superfine sugar (or granulated)
1 large egg
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
3 cups unbleached, all-purpose flour
Dipping Caramel (recipe follows)
1 cup unsweetened shredded coconut (available at health food stores)
12 ounces of chocolate chips

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until light and fluffy. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Pull dough together and shape into a cylinder with a diameter of about 2 1/2 inches. Wrap in parchment paper and freeze for at least 25 minutes.

2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets, about an inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze, and save for another time. Use a tiny circle shaped cookie cutter or a large round cake decorating tip to cut a hole in the center of each disk. Refrigerate for an additional 10 minutes. Bake for 8 minutes, or until crisp. Let cool completely.

3. Add coconut into the caramel. Warm the caramel in the microwave for about 10 seconds if necessary. Take cooled cookies and gently dip them completely in the caramel. Place on a parchment paper lined baking sheet. Freeze until set, about 5 minutes.

4. Melt chocolate in a microwave safe bowl in 30 second intervals, stirring well after each interval, until fully melted. Place the caramel coated cookies in the chocolate. Use a fork to pull them out of the chocolate and place them on a parchment line cookie sheet. Use the chocolate still on the fork to drizzle stripes over the top of the cookies. Refrigerate until set.

Dipping Caramel

1 1/2 cups granulated sugar)
4 tablespoons corn syrup
6 tablespoons water
pinch of salt
6 tablespoons butter
6 tablespoons heavy cream* (DO NOT use plain whipping cream)
1 1/2 teaspoons pure vanilla extract

1. In a heavy bottomed saucepan with high sides, combine sugar, corn syrup, water, and salt. Whisk until combined, and set over medium-low heat. Swirl the pan every now and then to help distribute the heat. Use can use a pastry brush dipped in water to brush the sugar crystals down the sides of the saucepan. When the sugar dissolves completely, raise the heat to medium. When it comes to a boil, watch very carefully for the bubbles to become more viscous (this means that the water has evaporated and that it is ready to go through the candy stages). As it is bubbling away, you want it to turn a deep amber color. When it does, remove the heat and, working quickly, use the spoon to scoop up a small amount of the candy and drop it into the small glass of water. If the blob turns hard like lollipop, then it is ready. If the blob is still soft, put the pan back on the heat. Keep testing until the candy is hard. Remove from heat.

2. Whisk in butter, 6 tablespoons of cream, and vanilla (Careful here, as the mixture should bubble violently for about 10 seconds). If the caramel isn’t smooth right away, return the pan to low heat and whisk until smooth.

*To clarify, this cream should be heavy cream, or heavy whipping cream, not whipping cream.

Peanut Butter, Banana and Honey. All in a cookie.

March 3, 2011 15 comments

I know you must be thinking … no, not another banana post!

I apologize,  but you know that how it goes when u have a bunch of bananas going black on you.

My bananas were mottling and were starting to attract fruit flies. I had to do something to those, and yet i know between the banana cake with cream cheese frosting and the banana espresso muffins, the good people at home, or at work have hit their quota on banana cakes for the month.

So i turned to cookies instead, and what was slightly different about this recipe from two peas and their pods is that they have a peanut butter honey glaze.

And seriously, who would have minded a glaze over their cookies? Not me for sure. 🙂


The glaze was made of peanut butter, icing sugar, honey, and a little bit of milk to help it get to that workable drizzling consistency. I love this glaze. It’s really easy to whip up and it tastes so good against the mildly sweet cookies.

My cookies were a little bit on the rounded side. I wish i had flattened them a bit before they went into the oven just so that i could have more surface area on each cookie to accomodate more of that frosting.

Ah, there is always next time isn’t there.. 🙂

Peanut Butter, Banana, and Honey Cookies

(Taken from Two Peas and their Pods)

1 ¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/3 cup smooth peanut butter
1 tablespoon honey
1 teaspoon vanilla extract
1 large egg
1 large ripe banana, mashed (about 1 cup)
2 cups old fashioned oats

Peanut Butter Honey Glaze:

3 tablespoons smooth peanut butter
1/2 cup powdered sugar
2 tablespoons milk
1 tablespoon honey

Directions:

1. Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

2. In the bowl of a stand mixer, combine butter and sugars, mix until smooth. Add peanut butter, honey, vanilla extract, and egg. Combine until smooth. Next, add the banana and mix until combined.

3. Slowly add in flour mixture until just combined. Stir in the oats.

4. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats.  Bake at 350 degrees F for 12-15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.

5. To make the glaze-combine peanut butter, powdered sugar, milk, and honey in a small bowl. Whisk until smooth. If it is too thick or thin, adjust by adding more milk or powdered sugar. Drizzle glaze over cooled cookies.

Makes 2 1/2 dozen cookies

Chocolate Oatmeal Drops

February 22, 2011 17 comments

So the latest Tuesdays With Dorie’s challenge was these Chocolate Oatmeal Drops.

And when the blog-o-sphere started to get inundated with pretty pictures of these cookies, i just had to give it a go.

I mean whats there not to like about fudgy, moist, slightly underbaked cookies right?

Plus these cookies also boast oatmeal, which make them somewhat healthy, and legit breakfast items.

And of course, what’s a couple of cookies without some milk?

Well, actually, these cookies don’t need to be dunked in milk. They are moist and soft enough on their own. But then again, i am known to be over indulgent.

So, here goes!

Chocolate Oatmeal Drops

(Taken from Bake with Us)

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 sticks (8 ounces) unsalted butter, cut into 16 pieces
1 tablespoon water
1 1/2 cups (packed) light brown sugar
9 ounces bittersweet chocolate, coarsely chopped
2 large eggs
1 1/2 cups old-fashioned oats

Getting Ready: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.

Sift together the flour, cocoa, baking soda, salt and cinnamon.

Set a heatproof bowl over a saucepan of simmering water. Put the butter in the bowl and sprinkle over the 1 tablespoon water, then add the brown sugar, followed by the chocolate. Stir occasionally until everything is just melted. Don’t let the ingredients get so hot that the butter separates from the sugar and chocolate, and don’t be concerned if the mixture looks grainy.

Remove from the heat and whisk in the eggs on at a time; the mixture will look shiny. Whisk in the dry ingredients, stirring only until they disappear into the dough. Stir in the oats. Drop the dough by tablespoonfuls onto the baking sheets, leaving 2 inches between each spoonful.

Bake for about 12 minutes, rotating the sheets from top to bottom and front to back at the midway point, until the cookies are dark around the edges and just slightly soft in the middle. Using a wide metal spatula, transfer the cookies to a rack to cool to room temperature. (If the cookies are difficult to lift from the baking sheet, wait a minute and try again.)

Repeat with the remaining dough, cooling the baking sheets between batches.

Almond London Cookies

January 30, 2011 11 comments

I have no idea how these cookies got its name. I did a quick search on the internet but there wasn’t any readily available history on the cookies. Maybe they originated from London, but really what did it matter?

Cause they look too enticing to be passed off.

i mean who can go wrong with whole almond pieces wrapped in butter cookies and coated with chocolate?

Well, they do take a little bit of work though, they are probably the type of cookies u wanna dedicate half of your Sunday on (that’s me!).

They started out like this, naked as baby’s bottoms.

You might notice the discrepancy in my cookie shapes, some being round spheres, some being elongated ovals.

Well, as much as i aknowledge my moronic cookie shaping skill, these cookies are shaped that way  on purpose. They are shaped that way differentiate the Almond London Cookies from the Cashew London Cookies.

Yup, i used a mixture of cashews and almonds for these cookies. Just for the fun of it.

The round ones are filled with cashews of course. I realized that you can’t really shape anything crescent shaped into an oval. The ends of the cashews will poke out of the cookies, and that’s hardly aesthetic is it? lol.

My nestled cashew looks like a tooth.

Oh, u might also notice the lighter chocolate colour on these.

So besides the twist from almonds to cashews, i also went astray with the chocolate coating, and went from dark to milk.

And i must say, among the mad medley of round vs oval cookies, almonds vs cashews, milk vs dark chocolates,  London originated or not, what did it matter?

Cause they are all unanimously delicious!

Almond London Cookies

Take from Lily’s Wai Sek Hong

Ingredients:

9 tbsp butter room temperature
2/3 cup confectioners’ sugar/powdered sugar
1 egg yolk
8 ozs bleached all-purpose flour
A pinch of salt

Whole toasted almonds with skin

Dark chocolate, melted

Almond nips

METHOD


Cream butter and sugar until light and creamy. Beat in the egg yolk and salt, cream until well combined.

Add flour and mix until a dough is formed. Rest dough in the fridge for 30 minutes.

Take a marble-sized dough (I used a melon scoop), flatten and wrap around the almond. Shape into an oval cookie.

Place on lined baking sheet and bake in preheated oven 350 f for 15 minutes.

Remove cookies to cool on cake racks.

Melt chocolate in the microwave.

Coat cookies with melted chocolate by dunking cookies in the melted chocolate and removing them with a fork and place on cake rack. Top with almond nips before the cookies set.

Place cookies on small paper cases.

Categories: Cookies Tags: , , , ,

Oatmeal Peanut Butter Sandwich Cookies

January 25, 2011 13 comments

These cookies are wickedd! They are such a tease to the palate, being sweet and salty at the same time. While i am very much in love with the cookies with the slight peanut butter taste and packed with oats, i am absolutely swooning over the filling.

I think this filling is a genius. Like all american buttercream, this filling is mainly butter (or peanut butter in this case) and icing sugar. However,  it has an additional quick  pour of heavy cream which really kicked it up a notch. The heavy cream really increased air binding ability in the buttercream, making it most ethereal and silky smooth.

While assembling these cookies, all i wanted to do was just dip my cookie into the cream, and pop into into my mouth. It took me LOTS of willpower to stop at what i was doing and actually made actual sandwich cookies out of these. Also, the thing with sandwich cookies is that u think u have lots of cookies going on for you, but really, after pairing them with their partners, you are left with only half of what you think you have.

After all that cookie dipping while assembling, i was left with scarcely less than a dozen cookies. That’s hardly enough to go around at my workplace. I packed each one of them while fending every evil temptation to have yet another cookie.

So while i was pretty upset at having so little cookies to show for, at least i was glad of a very delicious breakfast.

Oatmeal Peanut Butter Sandwich Cookies

Taken from Buns in My Oven

yield about 16 sandwiches

For the cookies:

  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1/2 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 cup quick cooking oats

For the filling:

  • 1 cup powdered sugar
  • 1/2 cup peanut butter
  • 3 tbsp butter, softened
  • 3 tbsp whipping cream

Pre-heat the oven to 350 degrees. Begin by creaming the butter and sugars for the cookies. Beat in the egg and vanilla. In a small bowl mix together your flour, baking soda, baking powder, and salt. Mix into the creamed butter and sugars. Mix in the oats and stir until combined. Drop teaspoonfuls (or use a small cookie scoop) of dough onto a parchment lined baking sheet. Make a criss cross with a fork to flatten the cookies. Bake for 10 minutes and allow to cool.

To make the filling, beat all ingredients together until well mixed and smooth. Spread the filling on the bottom of one cookie and top with another to form a sandwich. Repeat with all the cookies.

Categories: Cookies Tags: , , ,

German Crunch Cookies

January 18, 2011 17 comments

This cookie seems to be a hot favourite item for the upcoming Chinese New Year. I have seen many bloggers featuring this item whilst i do my routinal rounds from blogs to blogs.

I hopped into the bandwagon, made these cookies and instantly saw light. It’s no wonder at all why people are fervently making these, for it is only the most buttery, soft, and crumbly cookies i have ever made.

If you were wondering why potatoes are one of the props featured today, it’s because i used potato starch for this cookies. Of course, the potato starch are store bought for i couldn’t possibly made potato starch from these real potatoes. LOL!

Anyway, this is actually my first experience with potato starch, the texture is very much like its cousin made of corn, the corn starch. I guess this potato starch in the recipe is what made these cookies extra crumbly.

Oh, and a word of advise on the crumbly, u definitely want to make these bite sized so that u can pop the entire  cookie into your mouth. Because you will leave a trail of cookie crumbs if you tried eating these in a couple of bites, and I am guessing you don’t want to have to sweep after yourself, or to piss whoever it is who cleans up after your.

Melt-in-mouth German Cookies 德式酥饼
(Recipe taken from Small Small Baker)
Ingredients (makes 60 pieces)

125g butter
40g icing sugar, sifted
125g potato starch
80g superfine flour (I use plain flour, tried out both 50g and 80g, both good)

Method

1. Beat butter and icing sugar till fluffy and lighter in colour.

2. Sift in potato starch and flour, mix to form a soft dough.

3. Roll into small balls (about 2cm in diameter), arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork).

4. Bake in preheated oven at 170 deg C for 15 mins, upper rack (need not bake till cookies turn brown).

Salted Double Chocolate Peanut Butter Cookies

January 17, 2011 8 comments

Salted Double Chocolate Peanut Butter Cookies

There is nothing in the name of this cookie that i didn’t like. Let’s analyse it from the back.

“Peanut Butter” – Yum,

“Double Chocolate” – Double Yum,

“Salted” – Triple Yums!!

I think my love for  salt in my bakings have been conveyed adequately in this blog. A healthy sprinkle of big, fat, granular sea salt  always brings such an added dimension to whatever sweet treats and confections concocted in my kitchen.

Of course, i guess there is no need for me to convince you on the magical peanut butter and chocolate combination. The harmony between the two elements has been tried, tested, proven and given stamps of approvals a gazillion million times over all over the world. There is no exception with these cookies of course, dark fudgy chocolate cookies with a hint of peanut butter. Yeah baby!

The only thing i am not too crazy about these cookies are the peanuts folded into the cookie dough. Don’t get me wrong, i love nuts, and my fingers subconsciously reach for that bowl of salted nuts in front of the TV, but somehow, they feel wrong in these cookies. The nuts don’t taste awful, but they just felt rather odd. But then again, maybe its just me! LOL

Salted Double Chocolate Peanut Butter Cookies

Recipe taken from Brown Eyed Baker

Yield: 16 to 18 large cookies

Prep Time: 15 minutes | Bake Time: 12 minutes

1¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (4 ounces) unsalted butter, at room temperature
¾ cup creamy peanut butter
2/3 cup light brown sugar
1/3 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
½ cup peanuts
Coarse salt for sprinkling

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.

2. In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt; set aside.

3. Beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla extract. Scrape the bowl. Add the dry ingredients and mix on low until just combined. Using a rubber spatula, stir in the chocolate chips and peanuts.

4. Drop by two heaping tablespoonfuls of dough, spacing the cookies about 2 inches apart. Sprinkle a small pinch of coarse salt on top of each cookie. Bake for about 12 minutes, or until the outside of the cookies are set but the middles are still a little soft. Cool cookies on the baking sheets. Store in an airtight container.

Cat’s Tongue Cookies

January 10, 2011 16 comments

I guess it’s quite obvious how these cookies got its name. The cat’s tongue cookies can probably trace its origins from Spain, and are identified by their signature cat’s tongue shape.

These cookies are light, buttery and crisp. There is a very satisfying crunch as i bit into one, almost like eating a potato chip.  I suspect the lightness of these cookies came from all the beaten egg whites, which is rather unusual in a cookie recipe.

Despite its Spanish origin, these cookies are very popular in Indonesia, and come Chinese New Year, you can probably lap at these cookies at every household you choose to visit.

While these cookies are usually served plain, in its buttery glory, i have added a lil tongue twister into my versions.

The dual tone Cat’s tongue cookies, easily achieved by flavouring half of the cookie batter with chocolate. I loaded up my pipping bag with both batters before squeezing the two cookie batter onto the awaiting cookie sheet.

I love the taste of these cookies, it’s part vanilla, part chocolate and all buttery. YUM!

Then i made a blueberry flavoured version of the cookies, simply just by pipping a strip of bluberry jam onto the unbaked cookie dough. The jam will dry up and turn sorta chewy and it adds a very nice blueberry flavour to the otherwise very buttery cookie. Of course i am not complaining about that very buttery cookie, i am just saying it makes quite a refreshing contrast. 🙂 In fact, if i were to make this again, i will be sure to pipe a fatter line of a jam down my cookies.

I am also entering these cookies into Aspiring Baker #3 My favourite CNY Cookie hosted by J3ss Kitch3n. Thanks to J3ss for hosting the wonderful event! I can’t wait to see what the others come out with!

Cat’s Tongue Cookies by Me!

250 gr unsalted butter

200 gr castor sugar

225 gr AP flour

150 ml (about 5) egg whites

1 TBS Vanilla extract

Some Chocolate paste

1. Beat butter and sugar till light and fluffy.

2. Add egg whites gradually and beat till it turns even more light and voluminous.

3. Add in vanilla and beat till well mixed

4. Fold in flour

5. Divide batter into half and add chocolate paste into one of that half

6. Fill your pipping bags with batter (half chocolate, half white if you are attempting the duo coloured cookies)

7. Pipe onto greased cookie sheet

8. Bake at 350 for about 18 mins or till they turn dry and crisp.

12 Weeks of Christmas Cookies, Week #11 – Santa’s Hats Cookies

December 9, 2010 30 comments

Christmas is hitting upon us like a bullet train. I cant believe that this is already week 11 of 12 WOCC!

One more week to go. Sigh, i am definitely gonna miss this. I’ve been looking forward to Fridays ever since 12 WOCC started, just because i can watch the panel of thumbnail shots of what other bloggers did. The panel will start with just a few entries, and as the day progresses, so will the number of thumbnails. I love hitting the ‘refresh’ button after every few hours or so to check out for new entries. Yes, i am definitely gonna miss that.

And having said that, i would like to thank Abby for organizing such a wonderful event!

Anyhoo, for week #11, i made these Santa’s hats

I have been visualizing this for quite a number of weeks, but i wasn’t sure whether it would work. These hats are made of red, cone shaped choux pastry. And i was really doubting on whether it was even possible to make red, cone shaped choux pastry. There are too many unaddressed technicalities, like whether the choux pastry will puff, the way they usually do and lose that cone shape. Or whether the dough will slide down the wafer cone i used as the pastry was baking. Confused yet?

Let me do a brief run on what i visualized, which fortunately did materialize. LOl

As mentioned, the santa’s hats are actually made of red choux pastry dough, which i have piped around a wafer cone.

I got these wafer cones from a local baking supply shop. They are meant to pipe buttercream roses on.  Basically, you are supposed to pipe roses on them and transfer the whole thing (wafer+rose) onto your cakes. They are just tasteless edible wafer which come in multi colour.

So anyways, once piped, i sent them to bake and got these:

Yes! it worked! Although the dough did puff somewhat, they did manage to retain its shape, and nope, the dough didn’t slide down the wafer cones as it was baking. In fact it stuck to the wafer cone quite a bit, so u have to gently kinda ease the cones out of the choux shells.

Okays, now that the difficult part is done, so what of these crispy shells now?

We pipe them with white chocolate mousse of course! The same mousse i piped on those chocolate cups last week. U can just pipe into the hollow, or you can pipe into the hollow AND the sides. Piping around the mouth of the choux pastry shell will give u that extra ruffle in the eventual cookies.

Next, comes the base

I needed an untainted white base for these hats, and what better recipe to follow than that tapioca floured cookie recipe i used for my Albino Gingerbread men? 🙂

We then attach the filled and piped cookies onto that pristine white bases

Oh, a word of advise, fill, pipe cookies and attach them to their designated bases just before serving though. Both cookie base and the choux pastry will get soggy quite quickly. But having said that, you can definitely make the cookies and the mousse in advance,  and refrigerate and assemble them when they are ready to be eaten.

Oh, and don’t forget to pipe that mini fluff of a ball on the tips of these cookies

Santa’s Hat Cookies all good to go!

Choux Pastry Recipe

(Taken from an Indonesian cookbook, please bear the pathetic translation!)

100 gram butter

200 ml water

1/4 tsp salt

125 grams AP flour

180 grams egg, beaten lightly

A few drops of red colouring

1. Heat the butter, water, red colouring and salt till they come to a rolling boil.

2. Remove from heat and immediately dump in all the flour. Mix well and return to fire still mixing till the dough dries out. Remove from heat and let cool

3. Beat the eggs into the dough gradually, mix till they are well combined.

4. Spoon dough into a pipping bag, and pipe around the wafer cones.

5. Bake at 375 for 30 minutes, or till they are dry.

Chocolate Mousse Recipe

For the white chocolate mousse:

150 gr white chocolate

150 gr heavy cream

1. In a double boiler, melt white chocolate till smooth, set aside to cool to room temp.

2. In another larger bowl, beat heavy cream till soft peaks. Drizzle in melted white chocolate and beat till you have a thick, pipping consistency.

White Cookie Base Recipe:

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*. Arrange on lined baking tray and bake at 350′F for 15 minutes. It will puff when baked.

*Note: i used a circular cookie cutter.

12 Weeks of Christmas Cookies Week #8 – Angel Cookies

November 18, 2010 20 comments

I cant believe we are at week 8 of 12 WOCC.

4 more short weeks before all the fun ends. I am starting to miss it already. Geez.

Anyway, for week 8, i send forth these Christmas Angels.

And while these angels will not carol your homes with melodious Christmas songs, they will at least fill your stomachs.

These angels have Pretzel Wings,

U know what kind of pretzels i am talking about right?

Yup, THAT kind of pretzels. While these are so very easy to find in the States, these are a rare breed in Indonesia. I had to rummage through the shelves of  a couple of supermarkets before i found a bag of these. They are not cheap either, being imported and all. But i must say, they are pretty worth it. I really love how they  gave these angels wings to fly.

Well, not literally fly of course. That would be freaky.

That’s my messy workspace btw, there are lots of unrelated items, but i just placed them there and created a mess. A cute mess with happy colours.

LOL, anyways, as you can see, these angels are pretty easy to put together, involving with just the usual suspects of butter cookies, coloured cookie frostings and some decorative sugars.

I got the idea from Betty Crocker. I think the creative juices behind the Betty Crocker team is simply wonderful. *love*.

Okay, i am done writing this post,let’s get angelic already!

Recipe adapted from Betty Crocker

1 cup butter or margarine, softened
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
2 1/2 cups Gold Medal® all-purpose flour
2 tablespoons Betty Crocker® yellow sugar
2 tablespoons Betty Crocker® blue sugar
96 small pretzel twists
2 tablespoons sliced almonds
1 tube (4.25 oz) Betty Crocker® yellow decorating icing
1 tube (4.25 oz) Betty Crocker® pink decorating icing
  1. In large bowl, beat butter with electric mixer on medium-high speed until light and fluffy. Add sugar; beat until creamy, scraping bowl frequently. Stir in milk, vanilla, almond extract and salt. Stir in flour until well mixed.
  2. Measure 1/2 cup of dough into resealable food-storage plastic bag; refrigerate. Divide remaining dough in half; roll each into a 6-inch log. Roll 1 log in yellow sugar; roll other log in blue sugar. Wrap logs separately in plastic wrap or waxed paper. Chill until firm, at least 2 hours.
  3. Heat oven to 350°F. For each cookie, place 2 pretzels with flat sides touching on ungreased large cookie sheets, 3 inches apart. Cut dough into 48 (1/4-inch) slices. (If dough cracks, allow to sit at room temperature a few minutes.) To make angel body, fold in opposite sides at top of each slice to make triangular-shaped body; place each slice on top of 2 pretzels, so double rounds of pretzels form angel wings at each side. Press lightly into pretzels. Using reserved dough from plastic bag, roll 1/2 teaspoon dough into ball; place on top for head of each angel. Press 2 sliced almonds into dough to make song book. Repeat to make 48 cookies.
  4. Bake 11 to 14 minutes or until edges are firm and just begin to brown. Cool 2 to 3 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  5. Pipe yellow icing on cooled cookies to make eyes and hair. Use pink decorating icing to draw mouths. Let stand until frosting is set.
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: , , , ,

Holey Moley Macaron-ey

September 19, 2010 Leave a comment

So much has been said about Macarons. From reviews to how addictive they are, to how difficult they are to make.

I am agreeing to both parties. These macarons are indeed delicious. I have sandwiched chocolate filing onto mine to kinda offset the sweetness of the cookies.

As for how they are made, well, as u can see from the shapes of my not so perfect macaron, i am really in no position to comment or offer any advices or link u to any recipes.Making macarons isn’t rocket science, but it sure ain’t easy.

Go on, take the challenge, your worse situation will be to end up with a pile of unsightly macaron shells, which is not exactly a bad thing cause no matter how they turn out, they will still be absolutely delish!

It all started with a set of weird looking biscottis

September 16, 2010 Leave a comment

These biscottis are looking a lil bit odd and i have no one to blame for that but my inability to follow instructions.

You see, the recipe called to shape the dough into a log measuring 1.5 inch wide. However, me, being simply ME, decided to throw caution to the wind and popped 2.5 inches logs into the oven.

What i didn’t know was how these cookies would spread, making logs of dough look like the bottoms of upturned salad bowls.

As a result, I had rows of flat biscottis, without the characteristical bump in the middle of each cookie. I am glad that the taste weren’t affected though, they were kinda like the harder version of chocolate chip cookies, which of course, is a universal favourite. And unlike most biscottis out there, these cookies are good enough to be eaten on its own. Thanks PheMOMenon for the wonderful recipe.

Or of course, if you want to soften them a bit, u can dunk it in your fave cuppa coffee.

Or, if u needed to distract people from the ugly shape of your biscotti, and what else could be so versatile than

to dip it in chocolate?

It seems to become a very predictable pattern around this blog to dip everything in chocolate isn’t it?

I apologize for the lack of creativity. I will brainstorm for other ideas. But for now, chocolate it is.

The original plan was to dip the ends of these cookies into chocolate, but my poor judgement skills made me melt waaaaay too much chocolate than what is necessary really. So i double and triple dipped both ends, and did a drizzle, making absolutely the most delicious mess.

Try it!

Almond Chocolate Chunk Biscotti (adapted from Phe.Mom.enon)

2 cups all-purpose flour1

1/2 teaspoons baking powder

1/2 teaspoon salt

1 stick unsalted butter, soft

1/2 cup packed dark brown sugar

1/2 cup sugar

2 large eggs

1 1/2 teaspoons pure almond extract

1/2 teaspoon pure vanilla extract

1/2 cup sliced almonds

1/2 cup semisweet chocolate chunks (or chips)
Preheat your oven to 350 degrees F with the rack in the center position.  Line a baking sheet with a silicone mat or parchment.

In a medium sized bowl, whisk together the flour, baking powder, and salt.  Set aside.
In a large mixing bowl (preferably a stand mixer with paddle attachment) beat the softened butter, brown sugar and sugar together at medium speed for about 3 to 4 minutes until very light and fluffy.  Add the eggs and beat for 2 minutes more, stopping and scraping down the sides of the bowl a couple of times to make sure everything is well beaten.  Add the almond extract and vanilla and beat till combined.
Turn the speed to low and add the dry ingredients, mixing until just incorporated. Add the sliced almonds and chocolate chunks and mix till just combined.
Scrape half the dough out onto one side of the lined baking sheet.  Using your hands and a rubber spatula, shape the dough into a log about 12-inches long and about 1 ½ inches wide.  The dough will be very sticky and should be more of a bumpy rectangle.  Repeat the process with the second half of the dough down the other side of the baking sheet.
Bake the logs for 15 minutes, or until light golden but still soft to the touch.  Remove the baking sheet from the oven and allow to cool on a rack 30 minutes before cutting and baking the cookies the second time.
Use a wide metal spatula to move the logs to a cutting board.  Cut the logs into 1-inch thick slices and place the slices back on the lined baking sheet.  Bake the cookies another 15 minutes, until golden and firm.  Transfer them to a rack to cool completely.  Store the cookies in an airtight container to keep them more chewy

Categories: Cookies Tags: , , , ,

Choquettes with Pearl Sugar

September 15, 2010 1 comment



I have always shy-ed away from making choux pastry as i have heard uninspiring failures from others who have tried their hands on it.
The stories were revolved around collapsing outer shells, uncooked centers, and generally soggy pastries.

I knew it was a pastry that i wanted to learn and master ( come to think of it, what isn’t? ), but so far, nothing gave me the sufficient kick in my butt to get started.

Not until yesterday, when i was watching a TV show called ” Sugar” by Anna Olson. She was making them eclairs, which are choux pastries filled with pastry cream and glazed with chocolate coating.( Well, if that isn’t motivating enough, i don’t know what is).

So i looked over the many different websites, each with their own sets of do’s and don’ts, and settled on David Lebovits choquette.

Why choquettes?! u ask, there are so plain, none of the fancy pastry cream and chocolate coating that motivated u in the start!

Well… u see, i wasn’t so convinced that i would succeed making these pastries. And i definitely do not want to get stuck with a huge bowl of pastry cream, or chocolate glaze with no pastries.

I am kinda regretting that though. Looking at the beautiful hollow within each pastry, i wished i had something to fill them up with. Well, maybe next time, but for now, i shall be contented with eating my pearl sugared choux pastry with a victory dance.

Chouquettes adapted from David lebovitz
About 25 Puffs

From The Sweet Life in Paris (Broadway Books)

Shaping the mounds of dough is easiest to do with a pastry bag, although you can use two spoons or a spring-loaded ice cream scoop.

1 cup (250ml) water
1/2 teaspoon salt
2 teaspoons sugar
6 tablespoons (90g) unsalted butter, cut into small chunks
1 cup (135g) flour
4 large eggs, at room temperature

Glaze: 1 egg yolk, mixed with 1 teaspoon milk
Crystal sugar (Coarse sugar is available in the US from King Arthur and in some Ikea stores. In Paris, I buy mine at G. Detou.)

1. Preheat the oven to 425 degrees (220 C.) Line a baking sheet with parchment paper or a silicone baking mat.

2. Heat the water, salt, sugar, and butter in a small saucepan, stirring, until the butter is melted. Remove from heat and dump all the flour in at once. Stir rapidly until the mixture is smooth and pulls away from the sides of the pan.

3. Allow dough to cool for two minutes, then briskly beat in the eggs, one at a time, until smooth and shiny.

4. Using two spoons, scoop up a mound of dough with one spoon roughly the size of an unshelled walnut, and scrape it off with the other spoon onto the baking sheet.

5. Place the mounds evenly-spaced apart on the baking sheet. Brush the top of each mound with some of the egg glaze then press coarse sugar crystals over the top and sides of each mound. Use a lot. Once the puffs expand rise, you’ll appreciate the extra effort (and sugar.)

6. Bake the cream puffs for 35 minutes, or until puffed and well-browned.

(If you want to make them crispier, you can poke a hole in the side with a knife after you take them out of the oven to let the steam escape.)

The cream puffs are best eaten the same day they’re made. Once cooled, they can be frozen in a zip-top freezer bag for up to one month. Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven, until crisp.

A New Twist on Red Velvet Cookies

September 14, 2010 Leave a comment



These cookies took a lil twist from its more famous sibling, the red velvet sandwich cookies.

Of course, i don’t have to tell you that the red velvet family line goes a long long way. We have red velvet cupcakes, red velvet cake pops, red velvet ice cream etc.

Each of these family members are distinguished by it’s unique duo colour combination, red and white.

And for these cookies to be enter that exalted family lineage, i whipped out my brightest red food colouring to counter the darkness of the cocoa powder. I was surprised at how much it took to get that gorgeous red. I finished about 3/4of my tub of colouring. which i am guessing is about 2 TBS.. Oh well, so much for being away from the world of synthesized and unnatural food ingredients.

But colouring issues aside, these cookies, were just aiight. Don’t get me wrong, they are not bad, just not too fantastic.

Thank goodness for white chocolate coating to save the day. With the white chocolate, the taste of the cookies shot up from a 6 to a 9, in my humble opinion that is.

Red Velvet Shortbread Cookies
adapted from : The culinary chronicles

Ingredients:

1¼ Cups All-Purpose Flour
1/3 Cup Sugar
2 Tablespoons  Unsweetened Cocoa Powder
¼ Teaspoon  Salt
½ Cup Unsalted Butter, cut up
1 Tablespoon Red Food Coloring
3 Ounces White Chocolate, coarsely chopped
1½ Teaspoons Shortening
Finely Chopped Pistachios or Rainbow Nonpareils (optional)

Preheat oven to 325 degrees F. In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and process with on/off turns until combined. Add butter and red food coloring. Process with on/off turns until mixture resembles fine crumbs. Process until mixture just forms a ball.*

On a lightly floured surface, knead dough lightly until nearly smooth. Roll or pat dough to a 1/2-inch thickness. Using a floured 1-1/2-inch round cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps together and reroll.

Bake in the preheated oven for 20 to 25 minutes or until centers are set. Transfer cookies to a wire rack; let cool.

In a heavy small saucepan, melt white chocolate and shortening over low heat, stirring constantly. Dip half of each cookie into melted chocolate. If desired, sprinkle with pistachios or nonpareils. Let stand on waxed paper until set. Makes about 24 cookies.

Caramel Filled Cookies. Oh yes pls.

September 13, 2010 Leave a comment



These cookies may look plain and boring on the outside, but bite into it, and u find magic inside.

Yes, I am talking about molten, ooey-gooey, stretchy caramel.

Chocolate and caramel. I don’t have to convince you what a perfect pair they are right?

These cookies were also so ridiculously easy to make, well at least for this version, because i chose to buy store bought caramel candies. The candies come in  uniform sized balls which made it so convenient to be pushed into the awaiting cookie dough.

But take extra care to make sure that the surface is all smooth with no visible cracks though. The molten caramel has a way of leaking through these cracks.

Trust me. I have had a couple of casualties.

Other than that, we’re good to go!

Caramel Filled Cookies, adapted from Culinary in the Desert
1 1/2 cups all purpose flour
1 cup whole wheat flour (preferably white whole wheat)
3/4 cup unsweetened cocoa (my favorite is King Arthur’s Double Dutch)
1 tsp baking soda
1/2 tsp salt
2 sticks butter, softened
1 cup white sugar
1 cup light brown sugar, packed
2 large eggs, room temperature
2 tsp vanilla
48 Rolos (or substitute peanut butter cups or plain caramels)

Sift together the flours, cocoa, baking soda, and salt in a small bow. Set aside.

Combine the butter and sugars, beat until smooth and creamy, about 2 minutes. Add the eggs one at a time, incorporating the first before adding the second. Stir in the vanilla. Add the flour mixture and stir just until incorporated (I recommend doing this by hand with a big wooden spoon; the dough is pretty soft so it shouldn’t be too hard on your arms). Scrape dough into a plastic bag and chill for at least 2 hours.

When you are ready to bake, preheat the oven to 350 F. Divide the dough into quarters, and work with one section at a time. Divide a quarter into 12 equal pieces of dough and roll into balls. Make sure you have unwrapped all the foil from your Rolos! Seriously!! Poke a hole in the center of each dough ball and insert a Rolo; shape the dough around the candy so that it is completely covered, and then roll between your palms back into a ball. Dip the top of each cookie in additional granulated sugar, if desired, and place on a parchment lined baking sheet, sugared side up. Repeat with remaining dough. Bake until the tops are firm and cookies are set, approximately 12 minutes. If you feel like the cookies are a bit too puffy looking you can press them down a bit right after they come out of the oven, but don’t push too hard! You don’t want to squish the caramel out. Let sit on the pan for a few minutes, and then transfer to a rack to cool completely.

Blondes have more fun Blondies

September 12, 2010 Leave a comment



I came across this blondie recipe and was immediately enchanted by its whimsical charm.

They just look so fun and happy, kinda like eating a McDonald’s happy meal on a bright Sunday morning when you were 5.

These blondies however, were on the thin side. They were almost bar cookie like, but they still have that dense fudgy characteristic of most brownies.

My only complaint is that i live in a houseful of adults, with no kids to pack these into their lunchboxes.

But, if u happen to have a kid in handy, here goes:

8 TBS unsalted butter, melted ( 1 stick)
1/2 C packed light brown sugar
1/3 C granulated sugar
1 large egg
1tsp pure vanilla extract
1 C AP flour
1 tsp salt
1 C dark chocolate chips
1C colour coated candies

1. Preheat oven to 350 F. Brush an 8×8 inch square baking pan with butter. Line pan with a piece of parchment paper, leaving a 2 inch overhang on two sides. Grease paper

2. In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt, mix until just moistened ( do not overmix ). Fold in 1/2 C each of the chocolate chips and colour coated candies. Transfer batter to prepared pan, smooth the top with a spatula. Sprinkle the remaining chocolate chips and candies.

3. Bake 40- 45 minutes, or until top is golden brown and a toothpick inserted into the center comes out clean. Set pan on wire rack and let cool completely. Using parchment overhang, lift the brownies from the pan and transfer to a cutting board, Cut into 16 squares. Store bars in an airtight container for up to 2 days.

Strawberry Deluge

September 10, 2010 2 comments

I know i have been baking too much with strawberries lately, but that’s what you do when u bought a gorgeous bucket of strawberries right?

You see, strawberries aren’t exactly the kind of fruit that you could leave chilling for weeks. You are lucky if you can get away with one week, before all the mildew starts to attack and firm supple-ness turns to .. squishy.

So here is a strawberry shortcake, which is made of a sliced cream scone sandwiching macerated strawberries and softly whipped cream.

The scones were somewhat crispy on the edges and soft and bread-like within the middle, making it a great vehicle to soak up all that sweetened juice from the macerated strawberry.

And the whipped cream?
It just went so well with the scone, cause sometimes, eating a scone alone might be a bit on the dry side.

A winning combination, really.

Recipe adapted from Joy of baking

Scones:

2 cups (280 grams) all-purpose flour

1/4 cup (50 grams) granulated white sugar

2 teaspoons (10 grams) baking powder

1/8 teaspoon salt

1/3 cup (76 grams) cold unsalted butter

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

1/2 cup (120 ml) light whipping cream or half and half (12 – 18% butterfat)

Egg Wash:

1 large egg, lightly beaten

1 tablespoon cream

Filling:

2 pounds (900 grams) fresh strawberries, hulled and sliced

1/4 cup – 1/3 cup (50 – 65 grams) granulated white sugar (or to taste)

Topping:

1 cup (240 ml) heavy whipping cream

1/2 teaspoon pure vanilla extract

1 tablespoon (14 grams) granulated white sugar

Scones: Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches (18 cm) round and about 1 inch (2.5 cm) thick. With a 3 inch (7 cm) round cookie cutter, cut out rounds and place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon cream and brush the tops of the scones with this mixture.

Bake for about 15 – 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack.

Filling: Wash and slice the strawberries. Place about one third of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries, along with the sugar. (The amount of sugar used will depend on how sweet the berries are.) Set aside to macerate at room temperature for about 30 to 60 minutes.

Whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form. The whipped cream will hold for several hours in the refrigerator.

To serve: Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries and whipped cream. Place the top half of the scone on the strawberries. Top with whipped cream and a few more strawberries. If there is any juice from the strawberries, drizzle a little over the top of the scone. Serve immediately.

Serves about 8 people.

Cat’s Tongue Cookies

The Cat’s Tongue Cookies probably got its name from its shape.

As a kid, i remember savouring each of these cookies one by one. I didnt chew on them, instead, i just let them slowly dissolve in my mouth.

Yupp, these are one of those buttery, melt-in-your-mouth, crisp, and subtly sweet cookies. I made two versions  – Chocolate and Plain. Both are good, but if i were to choose one, i take the plain.

A word of advise: Keep these cookies in airtight container for  storage. They soften pretty easily if left uncovered.

And, the recipe!

100gr margarine

100 gr salted butter

150 gr cake flour

20gr milk powder

5 egg whites

1/4 tsp salt

75 gr icing sugar

1/4 tsp chocolate paste

1. Beat butter and margarine till soft and fluffy. Sift  in flour and milk powder. Mix to combine

2. Beat egg whites and salt till soft peaks. Add icing sugar gradually. Beat till stiff peaks. Fold in egg whites to butter mixture.

3. Divide batter into two. Add chocolate paste to one, while allowing the other to remain white.

4. Fill batter into pipping bags. Pipe onto greased baking sheet

5. Bake at 150 degree Celcius for 15 minutes

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