Friday, 27 June 2014

Double chocolate chip and mint cookies


These cookies are so delicious and so chocolatety that you can't stop at one only!

I added an additional 1/3 cup of flour to the dough mixture. Mades loads of cookies.

I brought them to share with my office friends n they really enjoyed them. What a wonderful recipe.

Ingredients used - not in picture vanilla essence

Dried peppermint leaves  8 teaspoon almost the whole packet used

1 cup SCS salted butter about 200gm softened 
1 cup of brown sugar
1 cup if caster sugar 
2 eggs at room temp
8 tsp of dried peppermint leaves
2 cups flour (1/3 more than original recipe)
1/3 cup Hershey's cocoa powder
1 tsp baking soda 
250g Hershey's semi sweet choc chips
1 cup toasted walnuts chopped
1 tsp vanilla essence

Use a large bowl n cream the butter, n both sugars using a wooden spoon. 
Beat in the eggs.
Add in the vanilla n mix well.

In another bowl mix the flour, baking soda n cocoa powder.
Mix the dry mixture into the creamed mixture.

Stir in the peppermint leaves, walnut n chocolate chips

Keep in fridge to chill at least 30 mins.

Prepare lined trays.
Heat oven to 180 deg celcius.
Drop teaspoonful onto trays n spaced apart. 
Bake for about 9 minutes . 
Slide paper off tray. 
Then after a minute , slide cookies into cooling racks. 
Cookies are soft after baking n difficult to hold immediately. 
I also kept my dough in fridge between baking.
Recipe yields more than 60 pcs.

Before baking 

After baking 

They really taste good !!
Happy baking!

Tuesday, 24 June 2014

Coconut oats n pineapple jam cookie flowers

They smell wonderful n have a chewy texture. 

I wanted to make Monte Carlos but the cookies were a bit too thick for sandwich style so instead I put the jam on top n baked a few minutes to harden the jam.

They are quite localized flavoured with dessicated coconut inside n the jam is translucent n looks like a glaze on the cookie.

From the top view they look like flowers, don't they?
These have been submitted to the SCS Star Baker Challenge 2014 2-Star Challenge.

Recipe from the cookbook Fresh & Tasty Biscuits  & Cakes

1/2 cup softened butter - I used unsalted SCS butter 115 gm
1 cup brown sugar - I changed to 1/2 cup brown n 1/2 cup white sugar
1 egg
2 teaspoon vanilla essence - I used 1 teaspoon vanilla and 1 teaspoon honey
1 cup plain flour - sifted 
1/2 cup self raising flour
1 cup dessicated coconut 
1 cup rolled oats
Some pineapple jam instead of raspberry jam

Cream the butter and sugar till light n fluffy
Add in the egg, vanilla, honey and mix well.
Use a spatula fold in the plain flour, self raising flour and oats and desiccated coconut.
Set the oven to 160 degree celcius 
Line 2 trays with non stick baking paper 
Roll into balls using a tablespoon 
Put in the tray and flatten with a fork 
I baked them for 14 minutes n took out n applied pineapple jam and baked again for a few minutes. 
Remove onto racks to cook completely before storage. 

Pineapple Jam

Cookie dough

Before baking 

After baking

Lovely chewy cookies, happy baking!

Thursday, 12 June 2014

Blueberry Orange Muffins with almond nibs

These muffins smell n taste really good. This batch of muffins recipe is adapted from all  Blueberry Lemon Bread. These have been submitted to SCS Star Baker Challenge 2014 1-Star Challenge.

I have changed from a loaf to muffins n changed lemon to orange and increased the flour.

50gm of SCS salted butter softened
1 cup of castor sugar
1/2 Sunkist orange - juiced
2 eggs room temperature 
2 cups plain flour
1 teaspoon baking powder
1/4 tsp salt
1/2 cup milk
1 punnet or 1 cup blueberries 
Some almond nibs

Line a 12 hole muffin tray with paper liners.
In a medium bowl mix the flour,baking powder and salt together and set aside.

Using a large bowl, cream the softened butter n sugar till light n fluffy.

Preheat the oven to 170 degree celcius 

Add in the eggs one at a time n cream well. Then add in the orange juice n mix in.

Add in the flour mixture alternate with the milk. 

Fold in the blueberries.

Use a ice cream scoop to scoop the batter into the prepared muffin tray.

Sprinkle some almond nibs on the top.

Bake for 45 mins to 50 mins. The batter is quite watery so baking time is long.

Check for doneness using a toothpick. If the stick comes out clean the muffins are baked.

Put trays on wire rack.

Remove muffins to cool on rack after 2 minutes.

Keep in airtight container after completely  cool.

Happy Baking!

Tuesday, 10 June 2014

Our class 我们这一班

Without a doubt this is the best class ever
Friends from childhood gathering together and enjoying our friendship 

What we need as we age are friends, friends that care and share 

Thank you friends 

By the way I blog food mostly 

Here is what we ate

Our dinner at Hotel Kai - wine from my friend