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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.

 

 

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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