Pages

Thursday, September 3, 2015

Almost Famous Amos Chocolate Chips Cookies

I cannot believe I have been absent from blogging for a month! My August posts were only 2!
Confession: I have been on detox clean eating plan for close to 4 weeks which is rather strict in the choice of food, therefore the activities in the kitchen have been rather different, resulting in absence in my own blog haha.. Well, at least a piece of good news, I managed to shed 3.2 kilos as of today. I am quite happy as I have cheated a lot of times and the plan does not make me starve myself, in fact I have not been feeling hungry at all, and I still managed to lose some kilos :) I am to continue this eating style for the next few months, hopefully getting rid of more and most of all, be healthy :)

Now that I made time to sit and start typing, I feel that I miss blogging! Okay, let's continue then :)

Another recipe that I have been eyeing for so long but only now I made time to try. And true enough those full of praise reviews, these little bite size cookies are to die for!
Light and crunchy, delicious! Not hard at all! The coffee oil infuse definitely makes a big difference!


 
 
 Recipe is from Victoria Bakes

What you need:

250g butter, softened
200g light brown sugar
a pinch of salt
1/2 tsp coffee oil
1 egg
1 tsp vanilla extract
1/4 cup oats, grinded to bits
1/4 cup ground almond
1/2 cup nuts of your choice (I skipped)
1 pack of semi sweet chocolate chips (I used 250g Hershey's)
300g self raising flour

Method:
  1. To do a day before: In a small bowl whisk together egg, vanilla extract and coffee oil, cover and keep in the fridge overnight. Bring to room temperature before use
  2. Preheat oven to 160degC
  3. In a mixing bowl, cream butter, salt and sugar til combined. Add in coffee oil mixture, mix well
  4. Add in grinded oats, ground almond, chocolate chips and mix to combine
  5. Fold in sifted flour til combined
  6. Scoop a flat tsp of the dough and drop on a lined cookie sheet slightly apart, bake for about 18mins*
  7. Remove from oven, cool completely on cooling rack and keep in an airtight container

I personally always prefer softer chewy kind of cookies usually, but I kept popping in these crunchy cookies in my mouth. It's really addictive, help!

 
 
I packed some for Teacher's Day presents :)
 
 
 
*The baking time is for my own oven and I got browned crunchy cookies. The original recipe wrote 9-10mins, while Victoria baked for 10mins at 190degC and 27mins at 160degC , I tried the timing from the original recipe but I found it's too soft to my liking. I should try Victoria's next time. Please know your oven to decide the perfect timing, longer baking time for crunchier texture and shorter time will give soft and chewy cookies - your choice, but advisable to make bigger size for chewy type, approximately 1 heaped tbsp dough
 
I didn't bother to shape the dough into balls, I just dropped them onto the cookie sheet, hence the not so uniform shape. I should invest in the 3cm ice cream scoop Victoria used :)
 
Please do give this recipe a try! You will not regret it! :)

Wednesday, August 5, 2015

Easy Chewy Chocolate Chips Cookies

This is an extremely easy to make chewy chocolate chips cookies, and it's really yummy. My family and I love it so much. I have been baking this recipe a few times and each time I made at least 5 times the original recipe! LOL My fussy Ian kept requesting me to make the same cookies again and again that I had to say no in several occasions as it's not a good thing to always eat cookies :)


 
 
The original recipe calls it 1 Minute Microwave Eggless Chocolate Chips Cookies in A Mug by Eugenie Kitchen. Instead of microwave, I used oven to bake. See, I made them so big haha..
 


 Firm on the outside, soft and chewy on the inside. Yum!
 
 
 
The recipe below is triple the original, which I usually follow...
 
What you need:
 
3 tbsp melted unsalted butter
6 tbsp light brown sugar
1/2 tsp vanilla extract
1/4 tsp salt
6 tsp fresh milk
9 tbsp all purpose flour
6 tbsp semi sweet chocolate chips
1/2 tsp baking powder (I added)
 
Method:
  1. Preheat oven at 180degC. Line a baking sheet
  2. Mix butter and sugar with a whisk in a bowl. Add in brown sugar, vanilla, salt and milk, mix well
  3. Sieve flour and baking powder, and add into the mixture, gently fold in
  4. Fold in chocolate chips
  5. Scoop dough and drop onto the lined baking sheet (about 1/8cup each)
  6. Bake for about 25mins til the edges browned and the centre is dry to the touch
  7. Transfer to cooling rack and keep in an airtight container once completely cooled
 
 
 
This post is linked to the event Little Thumbs Up (August 2015: Brown Sugar & Molasses organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Bakericious


Saturday, August 1, 2015

Bake Along #83 Devil's Food Cupcakes With Chocolate Frosting

This is the third devil's food cake recipe I made, but the first time I made it into cupcakes
This is the cake that is difficult to resist, at least in my chocoholic family, regardless of the name
I don't know why and have not done any research either, why the name. I mean, is it because devil likes chocolate cake, or what? LOL
Anyway, name aside, we enjoyed every bite of this rich, moist and chocolaty indulgence :)


 
 
These wonderful cuppies are not overly sweet, even when eaten with the frosting. Love it :)

 
 
Recipe is from the book Bon Appetit by Barbara Fairchild
 
What you need:
 
1/2 cup unsweetened cocoa powder (I used Valrhona)
2 oz milk chocolate, chopped (I used a combination of Cadbury 70% dark chocolate and Hersheys semi sweet chocolate chips - since that's all I had in my pantry LOL)
1/2 cup boiling water
1/2 cup buttermilk (I used plain yoghurt)
1 cup cake flour
3/4 tsp baking soda (I used 1 tsp double acting baking powder)
1/2 tsp salt
2/3 cup dark brown sugar
1/2 cup canola oil (I used rice bran)
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
 
For the frosting:
4 oz semi sweet or bitter sweet chocolate, chopped
2 oz milk chocolate, chopped
(I used 6 oz Hersheys semi sweet chocolate chips)
2 tbsp whipping cream
1/2 cup sour cream (I used plain yoghurt)
1 tsp vanilla extract
1/4 cup icing sugar
 
Method:
  1. Preheat oven to 180degC. Line muffin pan with liners (I got 14 cupcakes)
  2. Combine cocoa powder and both chocolates in a bowl. Pour in boiling water and whisk til smooth. Add in yoghurt and stir til well mixed
  3. Whisk flour, baking powder and salt in another bowl, set aside
  4. In another bowl, beat both sugars, eggs and vanilla til light and fluffy, about 2-3mins over high speed
  5. Beat in flour mixture, alternating with chocolate mixture, ending with the flour
  6. Scoop in each muffin liner about 3/4 full and bake for 15-20mins til skewer comes out clean
  7. Cool in the pans on cooling rack for 10mins and then transfer cupcakes to cooling rack, cool completely
  8. To make the frosting, Stir chocolate and cream also butter over saucepan of simmering water til melted and smooth. Remove from heat and add in yoghurt, vanilla and icing sugar. Mix well
  9. Pipe or spread over the completely cooled cupcakes



 

Friday, July 31, 2015

Lemon Honey Tea Muffins

I happened to see there's a bag of honey tea given by my sis
I personally do not really prefer drinking this tea without anything added, the honey fragrance is too strong, lemon added does help



 
 
Looked so good I decided to give it a try, giving it a little twist by adding this honey tea with lemon mixture and I made it into muffin. I replaced passion fruit with brewed honey tea mixed with juice of half a lemon and added the zest, too. Also I added lemon frosting on top of each muffin
 
 
The cupcake looking muffins look pale even though the brewed tea was brown in colour. It didn't brown on top. I suspected it's because I used fan during baking. Anyway the fragrance of the lemon and honey is so distinct. Yummy and texture was very good
 


 See the lemon zest I mixed in the frosting? So refreshingly fragrant :)

 
 
Recipe below...
 
What you need:
 
350g plain flour
3/4 tbsp baking powder (I used double acting)
2 eggs, lightly beaten
180g sugar
brewed honey tea and juice of half a lemon to make it 120g
zest of 1/2 lemon
120g fresh milk (or fresh cream)
150g cold butter, cubed
 
Method:
  1. Preheat oven to 180degC. Line muffin pan
  2. Sieve all dry ingredients in a bowl, flour, baking powder and sugar. Add in butter cubes and rub with fingers til resembles crumbs
  3. Add in eggs and lemon zest, stir well. Add in tea/lemon mixture and followed by milk. Stir well
  4. Scoop about 1/4 cup into each muffin liner and bake for 20mins til skewer comes out clean
  5. Remove from oven and leave it in the pan for 10mins before transferring to cooling rack
 
For the frosting:
Mix 1/2 cup of icing sugar with about 2-3 tbsp of lemon juice and some zest. Stir til you get the thickness you like
 
Spoon frosting on each cooled muffin. It will dry up after about 10mins or so
 
 
Indeed a very good recipe. And very easy too. I will try the passion fruit loaf version definitely like the original recipe :)
 
 
 
 
This post is linked to the event Little Thumbs Up (July 2015: Tea) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl from Baking Taitai

 

Thursday, July 16, 2015

Bake Along #82 Healthier Lemon Bars

Craving for some refreshing sweet treats during mid week? Can't wait for weekend cheat day?
You can try this lemon bars. Portion controlled and healthier ingredients used giving you only about 75 calories per serving. How good is that? :)


Taste wise, you don't have to compromise too much. These bars are yummy, and simple to make too :)
 
 
 
Recipe is from Mind Over Munch
 
What you need:
 
For crust:
1 cup flour (I used unbleached all purpose flour, you can use oat or whole wheat flour)
1/3 cup brown sugar (or sweetener of your choice such as stevia or coconut sugar)
1/4 cup coconut oil, solid
1/8 tsp salt
 
For filling:
3 eggs
1 egg yolk
1/2 cup freshly squeezed lemon juice
1/2 cup caster sugar (I wanted to use coconut sugar but I didn't want to ruin the bright yellow colour and I don't really fancy baking with stevia so I stick to caster sugar)
1/3 cup flour (I used unbleached all purpose flour, you can use oat or whole wheat flour)
zest from 1 lemon
 
Method:
  1. Preheat oven to 180degC
  2. Combine ingredients for crust using pastry cutter or fork til crumbly
  3. Press crust into a greased baking pan and bake for about 12mins, til slightly browned. Set aside
  4. Make the filling by whisking all ingredients til well mixed and then pour onto the cooled crust
  5. Bake for about 20mins til the filling is gelled and cooked through
  6. Cool completely and cut into 16 squares. Dust with sieved icing sugar before serving
 
As you can see there's some of the lemon filling managed to escape underneath the crust, hence a thin layer of the filling formed there making it looked like layered cake instead, I mean layered bar LOL
 
 
 
 

Thursday, July 9, 2015

Pumpkin Cream Cheese Muffins

Happiness can be as simple as some muffins in the morning with a cup of coffee. At least for me haha.. These yummy muffins definitely can :)


 
 
 
What you need:
 
200g self raising flour
150g pumpkin, steamed and mashed
150g castor sugar
100g cream cheese
80g melted butter
50g fresh milk
3 eggs
1 tsp cinnamon powder
1/2 tsp baking soda
 
Method:
  1. Preheat oven to 180degC. Line muffin pan
  2. Whisk together mashed pumpkin (still hot) and cream cheese til well mixed. Add in eggs, milk and melted butter. Stir til well combined. Set aside
  3. In another bowl, mix in flour, sugar, cinnamon powder and baking soda
  4. Make a well in the centre and pour in the wet mixture. Fold in gently til just incorporated. Lumpy batter with some flour streaks here and there is alright. Do not overmix
  5. Pour batter into the muffin pan til 3/4 full. Bake for about 20-25mins til skewer comes out clean
 
Delicious yummy muffins
 
 
 
Soft, moist, full of pumpkin and cinnamon flavour with a slight hint of the cream cheese. I like! :)

 
 
This post is for Best Recipes July 2015 event where the theme this time is I Have A Date With Pumpkin. This event is organized and hosted by Fion of XuanHom's Mom Kitchen Diary and co-hosted by Rachel from Simply Life 

Monday, June 29, 2015

Swiss Roll Meranti Copycat

Meranti swiss roll cakes is so popular in Medan, Indonesia. People visiting the place will not leave without it. I myself never visit the bakery but I did try eating the cake when my relative came to Singapore tagging this along for me :)
To me, it's just a normal swiss roll, the rich buttery kind, with different varieties of topping and filling, such as chocolate rice, blueberry, cheese, coffee, etc. It's yummy though, with a soft smooth texture

The famous Meranti swiss rolls


I then did some searching, and found one recipe tried by many Indonesian bakers, and they were happy with the result. So I made one, too :)



 
 
Recipe is in Indonesian language from HERE
Here's the English version...
 
What you need:
 
A
6 egg yolks
5 eggs
125g caster sugar
20g full cream milk powder
100g all purpose flour
1g double acting baking powder
1 tbsp water
 
B
125g butter (original recipe used 100g butter & 25g margarine)
1 tbsp vanilla extract
 
Filling:
blueberry or strawberry jam (I used strawberry)
 
Method:
  1. Heat oven to 180degC. Line 28cmx28cm swiss roll pan and grease
  2. Beat eggs and sugar til light and fluffy, doubled in size. Add in water, beat for a while and off mixer
  3. Sieve in milk powder, flour, baking powder and fold in gently with spatula
  4. Add in B and continue folding in the batter gently til well mixed
  5. Pour batter into the pan, lightly bang to release air bubbles (or you can tap the bottom of the pan too)
  6. Bake for 20-30mins (depending on the oven). To create 'skin' switch the heat to top heat for about 5mins after the swiss roll is cooked (watch out carefully)
  7. Remove from oven and on another piece of baking paper, invert the cake. Peel the top paper and leave to cool slightly
  8. Spread the jam and roll the cake away from you. Wrap tightly with the baking paper and put in the fridge for about 1 hour prior to serving. Cut and serve
 
My verdict, this recipe is really close to the original Meranti swiss roll. Rich, buttery, yummy
The texture reminds me of Lapis Surabaya (see how many eggs used, and you can see the resemblance haha)
This is definitely much more sinful than the usual swiss rolls, but indulging in it once a while in moderation is ok, I guess LOL
 


This post is for Best Recipes June 2015 event where the theme this time is Secret of Chiffon & Roll Cakes. This event is organized and hosted by Fion of XuanHom's Mom Kitchen Diary

LinkWithin

Related Posts Plugin for WordPress, Blogger...