Friday, 18 January 2013

Chocolate Chip Muffins with Cinnamon Topping

Children and Adults will also enjoy these delicous muffins! Recipe comes from
Ingredients you will need :
1/2 cup (113 grams) unsalted butter, melted and cooled
2 large eggs
2/3 cup (180 ml) milk (whole or reduced fat)
1 1/2 teaspoons pure vanilla extract
2 cups (260 grams) all-purpose flour
2/3 cups (135 grams) granulated white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup (240 ml) chocolate chips (semi sweet, bittersweet, milk, or white chocolate chips)
Cinnamon Sugar Topping:
1 tablespoon granulated white sugar
1/2 teaspoon ground cinnamon

Read more:
In a bowl, whisk together the eggs, milk, and vanilla extract.
In another bowl, whisk together the flour, sugar, baking powder, and salt.  Stir in the chocolate chips.
With a rubber spatula, or wooden spoon, fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are mositened and combined.  (Do not over mix or you will get tough muffins).
picture shows egg mixture and melted butter.
Evenly fill the muffin cups with the batter, using an ice cream scoop or two spoons. 
In a small bowl, combine the topping ingredients and then sprinkle a little topping on each muffin. 
Place in the oven and bake for about 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.  Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan. Can be covered and stored at room temperature for a few days or they can be frozen.
Makes 12 regular size muffins.


Thursday, 17 January 2013

Cheddar Cheese Cookies

Chanced upon this recipe in Baking Wonderland from Facebook.  These cookies really have a strong taste of cheddar in it and is also slightly salty.

I made mine with and also without almond slices.
Ingredients A)
Shortening 60gm
Butter 220 gm (softened)
Icing 60 gm
3 egg yolks
Ingredients B)

Milk Powder 2 tablspoons
Plain Flour 380gm
Corn Flour 50 gm
Cheddar Cheese shredded 125gm
1 egg beaten as eggwash
1. Prepare grated 125 gmCheddar Cheese if you are using a block cheese instead of ready packed shredded cheese.
2. Beat A ingredients till smooth using an electric beater.
2.  Add B ingredients and knead till it becomes a soft dough. I used a spatula, then by hand to make a smooth dough
3.  Flatten the dough between two plastic sheets by using a rolling pin. Do not flatten too thin or else the cut out cookie will break.

Arrange cookies onto lined tray.  Then apply egg wash.  You can also decorate with almond slices before baking.

Bake at 150 degree Celcius for about 20 mins or till golden brown.

This can make 2 or more containers full of cookies.  Yummy and easy to make! Enjoy baking them!




Monday, 14 January 2013

Peanut Puffs (Kok Chye)

Peanut puffs, finally!! I yearned for them for so long since my mum passed away.  She made these every year for Chinese New Year and they are so good!  I remember helping my mum to pound the peanuts after she fries them in the wok. Sometimes I also help to cut out the pastry for her... these memories...

I googled for this recipe and found at least 3. One says to bake them but my mum always fries them in a wok. Mine are a bit larger than my mum so next time I shall try to make the pastry even thinner and cut out a smaller circle.

This recipe is from Malaysian Delicacies which adapted a recipe from Agnes Chang an author of cookbook and a TV host.


150 gm roasted and coarsely crushed peanuts (you may reduce as there is balance after cooking)
I used Tai Sun roasted peanuts but still I fried them slightly before use
3 tbsp fine sugar
1 tbsp oil ( I didnt use - fried without oil)
Please prepare fillings first as the pounding will take some time.
If you do not have a motar and pestle, you can place a chopping board on top of thick newspapers and use a greaseproof paper on top. Then pound your peanuts using a meat pounder.
Pastry Ingredients and steps
250gm Plain flour
25 gm butter/margarine ( I used 30gm slightly softened)
1 egg (beaten lightly with a pinch of salt and 2 tbsp of ice water)
Sieve the flour into a big mixing bowl and mix in the butter.  Make it into crumbs.

Add in the beaten egg bit by bit until a dough is formed. When making the dough, if too dry can still add a little water to it.
Knead until pliable and a non sticky dough is formed.
Chill the dough for half an hour in the fridge or room temperature. ( I used room temp)
The pastry looks like prata and feels like prata after I rolled it out.

Flatten the dough between two plastic sheets and roll to desired thickness.
Use a tart cutter or the rim of a small cup to cut out circular shape.
Apply water or egg to edges of the circle and spooon about 1 teaspoon of peanut filling to centre.
Fold into half , seal well, make sure no peanut sticking out and make a pattern round the edges.

I made a tray of 26 puffs. If you roll the pastry thinner you can make more.
Fry in medium heat till golden brown.
I used my Meyer electric deep fryer. Set at no. 4 temp. I fried batch by batch about 7-8 pcs a time. Drain on paper towels. Cool before storing.
There you have it! Homemade kok chyes!
I think you can also make curry puffs with this pastry. Just have to increase the amount as curry puffs are bigger size.