Chocolate Macaron

Macaron! Tell me who doesn't love the little cookies?My oh my.......first time I looked at it, I knew it that one day I'll try my best to bake it.

Wahhhh..... Dah berjaya juga buat cookie ni. This little French cookie that is tough to make it! This one I try the recipe from Rima. Memang sedap!  But after a few failure akhirnya berjaya juga aku buat macaron! Hehehehehe.......

Siapa yang tak pernah fail buat macaron? Mesti Ada yang sama experience nya macam I! First attempt semua Masuk tong sampah! After that, tak buat dah until lately I went to KG class, baru Lah dapat buat, now I'm still learning using Italian meringue method. 

Well this is the recipe for chocolate macaron.

Source Rima

Ingredients

50g egg whites (aged for 1 or 2 days)

25g granulated sugar

100g icing sugar

50g ground almonds

5g cocoa powder

Method

Grind almonds and icing sugar till fine. Sift together with cocoa powder.

Beat egg whites on high speed till foamy. Add sugar gradually and beat till glossy and stiff peak form.

Fold in almond mixture in batches until well blended.

Transfer batter into piping bag and pipe on baking sheet lined with parchment paper (i rested them for 15-30 mins or until skin "dried).

Baked at preheated oven at 160deg for 5 mins and peel the cookies fm parchment paper.

Cool completely on wire rack.

I used chocolate ganache to sandwich my macaron

Florentine Cookies.....can't stop munching it!

Weather nowadays so unpredictable. Nak pergi gym pun malas betul rasanya. Hehehehe.....alasan kannnnn!!!!While clearing things from my cupboard i found one recipe that i printed from one of the blog quite sometime ago. Laaaaaa....kat sini rupanya...!!!! Patut le satu rumah carik tak jumpa, bukan cari dengan mata tapi dengan mulut, like my mak always said.

I memang suka makan kacang, any kind of nuts. When i was flying with MAS dulu, if we have Dubai trip, mesti akan beli kacang di sana especially pistachio. Murah and they have different size. Yang besar, sederhana dan kecil at a different pricelah!! Berkilo crew bawak balik sampai bagi sepaket dua to abang and kakak custom....hehehehe baik hatikan as a crew!?

This recipe is from Azlita

FLORENTINE COOKIES / KRUNCHY KARAMEL ALMOND
Rujukan : Kak Patmah Aspar 

200 gm tepung Florenta
200 gm badam keping
100 gm kuaci hitam( i guna pumpkin seed)
20 gm bijan hitam( i tak ada bijan hitam, guna bijan putih)

Badam dan kuaci di bakar sebentar dalam oven pada suhu 160 C selama 5 minit
Satukan semua bahan dalam bekas
Gaul rata, hingga semuanya bersalut sempurna

Sediakan loyang 14x14 inc, alas loyang dengan kertas kek sahaja
Panaskan oven pada suhu 160C
Tuangkan adunan tadi dalam loyang dan ratakan nipis
Bakar dalam oven selama 10 minit
Sejurus keluar dari oven terus potong kepada kepingan
Simpan dalam bekas kedap udara.

Senangkan! Cubalah....

Sedia mengambil tempahan. Sebarang pertanyaan sila email reyna2423@gmail.com atau hubungi/whatsapp 019-219 3124

Chocolate Brownie Cookies With White Chocolate and Roasted Walnut

Sedang hati berdebar-debar waiting for what will happen tomorrow 050513 and the day after, sempat juga menenangkan hati ni buat cookie. Bukan apa, we hope for the best, no matter who win tapi kena jalankan tanggungjawab seperti yang dah dijanjikan. Jangan janji tinggal janji saja.

Enough said. We talk about this cookie. I saw it from the book i bought in Kinokuniya KLCC. It's from Joy Wilson or she is best known as Joy The Baker from her famous blog. I found this recipe also from this blog call Eats well with others.Actually she used macadamia nut but i don't have it in hand so i replaced it with walnut.Well, the next time i bake this cookie i will use macadamia nut and roast it first.

Here is the recipe
Source Eats well with others

Chocolate Brownie Cookies with White Chocolate and Roasted Macadamia Nuts
Makes 2 dozen cookies, adapted from The Joy the Baker Cookbook

Ingredients

• 8 oz bittersweet chocolate chips or chunks ( i used Valrhona)
• 3 tbsp unsalted butter
• 1 cup AP flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 cup granulated sugar
• 1 tsp instant espresso
• 1 tsp pure vanilla extract
• 3 large eggs
• 3/4 cup white chocolate chips
• 3/4 cup macadamia nuts, roasted and salted

Instructions

1. Place racks in the upper third and middle of the oven and preheat oven to 325.  Line 2 cookie sheets with parchment paper and set aside.
2. Gently simmer 2 inches of water in a medium saucepan.  Place bittersweet chocolate and butter in a medium-sized heatproof bowl and place the bowl over, not touching, the simmering water, creating a double boiler.  Melt the chocolate and butter together until butter is melted.  Remove from the simmering water and stir until chocolate is completely melted.  Allow the chocolate to cool.
3. In a large bowl, whisk together flour, baking powder and salt.  Set aside.
4. Whisk the granulated sugar, espresso powder, and vanilla extract into the warm chocolate mixture.  Whisk in the eggs, one at a time, until well incorporated.  Add the chocolate mixture, all at once, to the flour mixture.  Fold to incorporate.  When flour just begins to disappear into the chocolate mixture, add the white chocolate and macadamia nuts.  Fold thoroughly.  Batter will be THICK.
5. Dollop batter by the tablespoonful (or use a medium cookie scoop) onto prepared baking sheets.  Bake for 11 minutes (the cookies are best slightly undercooked).  Let rest for 5 minutes on the baking sheet before removing to a cooling rack.

If you want you can use Sicao barry or other brands of chocolate but i prefer either Sicao Barry or if i have Valrhona, i will use it, a bit pricey lah in KL but for family why not? The taste....Voila!!! Sedapppp....very chocolatey! Tambah2 guna Valrhona sedap banget! Cubalah!

Crunchy Chocolate Chip Cookies

Friday
22nd March 2013

Pagi ni agak free sikit, bukan apa, my daughter habis Sekolah a bit late today. So ada peluang le nak intai2 resepi dan nak cuba2. Actually i have a lot of Chocolate Chip Cookies recipe but i like to try all of it and then only you will know which is the best!

This recipe i jumpa kat Fb Tok Mak. Kagum dengan Tok Mak, rajin dan pandai masak serta tak kedekut ilmu. Itu yang paling bagus!

Ok, this is The recipe, actually it's from Senyum Sokmo

Any enquiries or orders please contact/whatsapp 019-2193124 or email reyna2423@gmail.com

A
250 gm butter
150 gm brown sugar
1egg yolk
All the above you whisk it using handheld mixer

B
1tsp emplex
2tsp baking soda
2 tsp baking powder
260 gm all purpose flour
2tbsp Cocoa powder ( mix it with The flour equal to 260gm)

C
1 cup almond nib-toasted
2cups cornflakes- break it into small pieces
1 cup chocolate chip

Method
Mix the B and C , stir it using spatula. Add to A. Use teaspoon to scoop the dough or you can shape it to a small ball and press a little bit on the top, bake for 13-15 min, depending on your oven at 160 Celsius .

Congo what? It's a Congo Bar!!!!

Saturday
4.30pm
Hot and humid weather today

Early this morning, everyone have to get up early coz my kids have appointment with their doctor. Luckily the doctor was in and not many people at the clinic, I guessed everyone ' balik kampung' already!

We reached home a bit late, just before 2.30pm, everyone quite tired especially my MIL, hubby and also the kids. After my Zohor prayer, I bring the kids to our playground, coz my daughter keep asking me to bring her to the playground almost a month ago, I can't coz the weather not so good and they have been quarantined because of chicken pox for the last 2 weeks.

I decided to bake this Congo bar as soon as I saw it from my favorite blogger Rima and Bakerella quite sometime ago but didn't find a time for it. At first I thought of baking scone for hubby but I changed my mind. This bar is a considered half chocolate chip cookie and half brownie! Brookie or whatever people called it but the name is Congo Bar!

To order email at reyna2423@gmail.com or call/whatsapp 019-2193124


Here is the recipe


Ingredients
2 3/4 cup all purpose flour
2 1/2 tsp baking powder
1/2 teaspoon salt
2/3 cup butter, softened - I used 150g Tatura brand butter
1 lb. light brown sugar (Oh my and thank you!) - I used 320g
3 eggs
1 tsp vanilla
11.5 ounce package milk chocolate chips ( I used Toll house)
1 cup chopped pecans/walnuts (optional)


By mixer:

Sift flour, baking powder and salt in a large bowl. Set aside.
Combine butter and sugar using a mixer until blended.
Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
Add vanilla and mix.
Add flour and mix until combined.
Stir in chips and then pecans.

By hand:

Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.
Add eggs one at a time to butter mixture and stir well after each egg.
Add vanilla, chocolate chips and nuts. Mix well.
Add dry flour mixture and stir until well combined.

Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
Bake at 170C for 30 minutes or until top is golden brown. Make sure you don’t over bake!


If you want to replace the chocolate chip with M&M, Chocolate Butterscotch chips or Oreo or maybe raisin, you can always do so, up to your preferences.

Coconut Macaroon

Wowwwww.....it's been such a long time since the last time I visit my blog, been busy lately plus my daughter will start her primary school next year.

Tonight I prepared Olive Oil chocolate cake and coconut macaroon for me to bring to office tomorrow. Annnnnddddd tomorrow is my last day working at Mandarin Oriental Hotel. Kinda sad but happy that I can spend time taking care of my two kids myself.

Cake in a plastic container and also my coconut macaroon , hope they will like it. Mr hubby loves it, my kids loves it and I love it tooooooooo!!!!! Recipes can copy down here

Coconut Macaroons

You will need:

250g dessicated coconut
75g ground almonds
2 egg whites
100g sugar
1 tsp pandan extract/vanilla

Preheat the oven to 150°C. Line a baking sheet with parchment. Mix the almonds and coconut in a large bowl.
Whisk the egg whites in another bowl until they reach the soft peak stage, then slowly and gradually, still beating, add the sugar until you have a glossy, white meringue with stuff peaks.
Fold the nut mixture and extract into the meringue using a metal spoon.
When the two mixtures are combined, use your hands to make 8 small coconut mounds on the baking sheet. They won't spread much, so you can space them fairly close together.
Bake for 15 minutes, though they may need 20; when done, they will be golden coloured and dry on the outside.
Cool on a wire rack. Top with cherries if you must. Melted chocolate would be fabulous too.

I use my small ice cream scoop and can't be bothered to put melted chocolate...... My eyes said come on.... Can we sleep now!!!!!! Hehehehe .....


Well well that's it for now. Time for a good sleep, last but not least......Happy New Year 2013!!!!! Cheers!!!!!!!

Welcome to Kuala Lumpur Will and Kate.......and my Chocolate Crackles

Today around 11.30 am the Royal Couple will make their appearance at KLCC park, hmmmmm.......tak Teringin pulak rasanya nak pergi tunggu. By the way, with me piling on kilos and so much spare tyre now....hehehe thanks to the butter and sugar, last night I managed to make this Chocolate Crinkles with my daughter Maya.
She is one happy girl coz dapat tolong mummy Nya stirring and breaking the eggs into the bowl. That's a good experience for her, and this morning she was so excited to bring it to school for her friend....I'm smiling to myself.
This is the recipe.

Before you start
Be sure an adult is nearby to help.

Ingredients:

• 1/2 cup confectioners' sugar
• 1 2/3 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, at room
    temperature
• 1 1/4 cups sugar
• 2 eggs
• 1/2 teaspoon vanilla extract

Preheat an oven to 350°F. Grease 2 baking sheets with butter.

Put the confectioners' sugar into a bowl and set aside.

Mix the ingredients
In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.

In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.

Turn off the mixer and add the flour mixture. Beat on low speed just until blended.

Form the cookies
Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners' sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.

Bake the cookies
When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack for 15 minutes.

Using a metal spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Makes about 24 cookies.

Adapted from Williams-Sonoma Kids baking, by Abigail Johnson Dodge (Oxmoor House, 2003).

Scottish Shortbread....

This is the biscuit that I used to love especially when I was still flying with our national airline. Marks and Spencer is the best place to buy this biscuit hehehe.....and also their delicious trifle, that's hubby's favorite. Everytime I have a flight to London, this two things will surely in my bag on my way back to KL.

Rindunya nak pergi London, especially the shopping ! Kalau summer sale lagi best especially di Oxford Street, Harrods and a few places.

Untuk tempahan sila hubungi/whatsapp 019-2193124 atau email reyna2423@gmail.com

Tried a few recipes but to me this is the best, it's from Daily Delicious.


Ingredients

1 cup (8oz/250 g) unsalted butter, at room temperature
¼ cup (1oz/30 g) confectioners’ (icing) sugar
¼ cup (2 oz/60 g) granulated sugar, plus 1 tablespoon for sprinkling
2 teaspoons vanilla extracts (essence)
1½ cups (7½ oz/235 g) all-purpose (plain) flour
¼ teaspoon salt

Method
Preheat the oven to 300°F (150°C).
Have ready an ungreased 9-inch (23-cm) square baking pan.
In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add the confectioners’ sugar and the ¼ cup granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb. Beat in the vanilla.
Sift the flour and salt together onto a sheet of waxed paper. Gradually add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended.

Using floured fingertips, press the dough evenly into the pan. Sprinkle evenly with the 1 tablespoon granulated sugar.
Bake the shortbread until the edges are golden, about 1 hour.

Remove the pan from the oven and immediately use a thin, sharp knife to cut the shortbread into strips 3 inches by 1 inch (7.5 cm by 2.5 cm). Use a toothpick or the tines of a fork to decorate the shortbread with a pattern of dots. Let the strips cool in the pan on a wire rack for 30 minutes before transferring them to the rack to cool completely.

Selamat Hari Raya Aidil Fitri Maaf Zahir Dan Batin

Nastar Pineapple Tart

Haaaa...last night sempat ku buat biskut ni, at last dapat jugak ku buat 2 jenis biskut for raya. Rasa nastar pineapple ni macam tart yang biasa tu cuma ianya lebih lembut and melt in your mouth.

Sambil-sambil layan hati yang tengah sedih ni wahhhhh sempat jugak buat biskut ni, betul kata orang, baking ni kadang2 buat kita lupakan atau mengubat stress kita. Mana taknya kejap nak tengok bancuhan, nak di roll kan bulat2 lepas tu nak jaga nanti rentung plak!

To Rima from Bisousatoi thanks for sharing the recipe, wahhhh meja ku Nanti penuh dengan biskut biskut resepi baru ekkkkk! Yang penting sodappppp!!!!

To order whatsapp/call 019-2193124 or email reyna2423@gmail.com


Ingredients
250g Margarine
250g Butter - I decided to use all Butter (ie. 500g)
100g granulated sugar
4 egg yolks
700g flour
4 tbsp Full Cream milk powder

Glazing
2 egg yolks
1 tsp cookie glaze- I used 1 tsp of milk


Method:
Whisk butter, sugar and eggs until blended.
Add sifted flour and milk powder, stir gently until well blended.
Take a little, round shape, fill with pineapple jam. Place on a baking tray.
Bake tarts at 140C for 30 minutes, remove from oven, glaze it and place it in the oven again for abt 3mins or so
Remove, let cool, put in jars, cover tightly.


Pineapple jam
Ingredients
4 pcs pineapple, puree
200 gr sugar
1 tsp salt
1 cinnamon stick

Method:
Cook pineapple with salt and cinnamon until crispy, add sugar, cook over low heat until dry.. off fire

Peanut butter pillow cookie

Sedang melayan hati yang agak sedih di dapur sempat jugak 2 jenis cookie ku habis kan! Memang kena lah dengan namamya peanut butter pillow cookie , hmmmm agaknya time macam ni kalau di sorongkan pillow memang dah lama bedebus tidur........

Tapi sebab berkenankan resepi ni ku tahan bijik mataku Ini sampai habis cookie ni dikerjakan! Huarghhhhhh...... Ngantuknya! Esok nak buat kek plak and another cookie! Akak Rima cookie mu Ini memang waduhhhhh.... Sedap tak hengat! Makan sampai Lupa diri! Kaka kaka.......resepi dari Bisousatoi.

To oredr whatsapp/call 019-2193124 or email reyna2423@gmail.com


Ingredients
100g margarine
150g unsalted butter - coolish
(I didnt use margarine - 250g unsalted butter)
100g icing sugar
1/4tsp salt
100g peanut butter
1 egg yolk
350g cake flour - i used 400g
1/2 tsp milk powder

Fillings
115g unsalted butter - coolish
115g flour
15g cocoa powder - cocoa berry
15g milk powder
60g icing sugar
1/4tsp salt
1/4tsp chocolate paste

Glazing
2 egg yolk
1/8 tsp honey
1tsp single cream

Method
Beat butter, peanut butter, salt and sifted icing sugar in a small bowl with eletric mixer until smooth. Beat in egg yolk until combined. Stir in sifted flours in tow batches. Cover dough, refrigerate for 30 mins.
Meanwhile make the fillings. Combine all ingredients.. wrap in clingwrap and place it in fridge to harden a little.. take it out and roll ur fillings to look like a long rope - set aside
Roll dough between sheets of baking paper to 30x40cm rectangle, cut into four 7.5cm(3")X40CM(16") strips. Place fillings on the centre of each strip. Fold edges in until they meet to enclose filling, turn seam side down onto board. Cut each roll into pillows shapes, place pillows, seam side down, on trays.
Bake it on a preheated oven of 140C using bottom fire for 25mins.. take it out and brush top with glazing and continue to bake it again for a further 15mins - cool on trays.
(I bake mine using top and bottom fire of 150c for 10min, take it out, glaze it and bake another 10-15 min till golden brown)

Almond Suji.......Raya Raya Raya!!!!

Bila teringat lagu raya wahhhh!!!.....tangkap syahdu gak lah! Layan je lah walau pun dalam hati meronta-ronta nak balik kampung sekarang!

Amat mengkagumi Rima sebab she is fantastic! Apa sajalah yang dibuat cantik dan sedap! Kerjanya tersangat berseni, how I wish boleh jadi macam dia kannnn! Adoi......berangan bulan puasa ni, haaa..... Ni satu lagi biskut raya dari Rima yang tersangat sedap and melt in the mouth. First time buat Terus jadi itu yang I suka suka suka!

Well, this week after work memang lah teramat busy sebab nak buat kek segala! Fruit cake satu kemestian! Got to go now, bye!

To order email reyna2423@gmail.com or call/whatsapp 019-2193124


Ingredients
1kg flour
350g ground almonds
400g sugar (grind)
1 tsp baking powder
1 tsp baking soda
pinch of salt
2 3/4 to 3 cups of oil (i used canola oil)

Method
Mix all ingredients except oil
Add oil bit by bit.. (i used 2 3/4) till soft dough form
Roll into small balls and flatten top
Bake in preheated oven of 160C for 20mins

Butter Cookies ala Kjeldsens

My children memang minat dengan butter cookies ni maybe because datang dari kedai and packaging nya pun menarik especially from Kjeldsens !

I've been eyeing this recipe for quite sometime tapi baru sekarang ada masa nak buat, apa lagi buat untuk raya sekali lah!

Cukup simple and mudah, highly recommend for those yang newbie macam I ni untuk buat minum petang or untuk anak-anak munch.
Resepi from Bisousatoi, thanks Rima! Sedap wooo!!!

To order contact/whatsapp 019-2193124 or email reyna2423@gmail.com


75g butter
50g fine sugar
1/4 tsp salt
1 egg yolk + 1/2 tsp vanilla essence (lightly beaten)
150g cake flour (remove 1 tbsp)
pinch of baking powder
1 tbsp skim milk powder

1 egg white
Dry Demerara sugar for sprinkling

Method
1. Cream butter, sugar and salt with electric beater till pale and fluffy.
2. Add in egg yolk and beat till well incorporated.
3. Sieve in the flour and baking powder, add in the milk powder, use the lowest speed of your electric beater to combine. Mixture will be bread-crumbs like and will form a dough easily.
4. Put dough into a plastic bag and roll it into a flat sheet as in Photo 5. Chill in the fridge till harden before cutting out the cookie.
5. Cut out cookie with cutter. Brush on some egg white and sprinkle dry demerara sugar on the surface.
6. Bake on a lined tray at 180C for 10 minutes in the middle rack and shift to the upper rack and bake a further 2 - 3 minutes to get the golden brown

Almond Biscotti for Eid!

This weekend barulah Dapat nak buat biskut raya. Fikir punya fikir, dalam hati nak buat yang lain sikit dari yang selalu buat every single year!

This time I want to try making almond biscotti for Eid next week! Biscotti ( /bɪˈskɒti/; Italian pronunciation: [bisˈkɔtti]), more correctly known as biscotti di Prato (English: Prato biscuits), also known as cantuccini (English: little corners), are twice-baked biscuits originating in the Italian city of Prato. The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.


Haaaaaa.....tu dia clear explanation about it! In the picture is the biscotti that is already in the container, ready to be transported back to my mom's house end of this week!

Well, nighty dear! Sweet dream!
Recipe from joy of baking

Totally what?!........totally chocolate chocolate chip cookies

Hahaha.......gitu lah Maya dengan Mikail berbual. This morning after sahur I couldn't sleep. While waiting for Subuh prayer I browsed the Internet looking for something to bake for Mika to bring to his reading class. I love Nigella Lawson, she's one sexy baker and I admire her so much. Ehhmmmm but not the body lahh!!

After Subuh prayer I've decided what to bake, it's from Nigella the domestic goddess that is Totally chocolate chocolate chip cookies. It's easy and I'm sure everyone can bake this cookie. It's a fuss free cookie, not much ingredient to use besides chocolate, sugar, butter and of course chocolate chip. But to make it taste really good, my advice is to use a good quality chocolate! I'm using cocoa Barry Callebaut. Really makes a different!

When I gave it to my two children they really enjoy it and that is enough to make me the most happiest person in the world!
Thank you my sweetie !

INGREDIENTS

125g dark chocolate, minimum 70% cocoa solids
150g flour
30g cocoa, sieved
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
125g soft butter
75g light brown sugar
50g white sugar
1 teaspoon vanilla extract
1 egg, cold from the fridge
350g (2 bags) semi-sweet chocolate morsels or dark chocolate chips

METHOD
Serves: Makes 12
Preheat the oven to 170°C/gas mark 3. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
Cream the butter and sugars in another bowl. Add the melted chocolate and mix together.

Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
Scoop out 12 equal-sized mounds - an ice cream scoop and a palette knife are the best tools for the job - and place on a lined baking sheet about 6cm apart. Do not flatten them.
Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.

Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.

Red Velvet Whoopie Pie

Whoops what? Whoopie pie, what's that my sister ask, aahhhh just eat it and enjoy it hehehe....well let me explain.

The whoopie pie (alternatively called a black moon, gob, black-and-white, bob, or "BFO" for Big Fat Oreo) is an American baked good that may be considered either a cookie, pie, or cake. It is made of two round mound-shaped pieces of chocolate cake, or sometimes pumpkin or gingerbread cake, with a sweet, creamy filling or frosting sandwiched between them.[1]

Well that is from Wikipedia . The hell with it, I'm enjoying my whoopie pie now,yummehhhh! Arghhh.......can't explain how good it is. 😜
recipe from joy of baking

Ingredients:

Red Velvet Whoopie Pies:

2 1/4 cups (295 grams) all purpose flour

1/4 cup (30 grams) Dutch-processed cocoa powder (can use regular unsweetened)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup (170 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

3/4 cup (180 ml) buttermilk

1 tablespoon liquid red food coloring

Cream Cheese Filling:

1/2 cup (113 grams) unsalted butter, room temperature

1 - 8 ounce (227 grams) cream cheese, room temperature

3 cups (345 grams) confectioners' (powdered or icing) sugar, sifted

1 teaspoon pure vanilla extract



Instructions:

Red Velvet Whoopie Pies: Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugars until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 9-10 minutes or until the tops of the cookies, when lightly pressed, spring back (or a toothpick inserted into the center of a cookie comes out clean). Remove from oven and transfer to a wire rack to cool completely.

Cream Cheese Filling: Beat the butter until smooth and creamy. Add the cream cheese and beat until smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the confectioners' sugar, and continue to beat until smooth and creamy.

To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. If desired, take a little of the filling and thin it out, to piping consistency, with a little milk or cream. Place in a small piping bag or plastic bag and pipe lines back and forth over the tops of the Whoopie Pies. The assembled cookies can be stored, covered, in the refrigerator for several days.

Peanut Butter Chocolate Chip and Oat Cookie

This afternoon when I was still in the office, keep thinking what to bake for my children. I'm very fussy with what they're eating when I wasn't around! Pantang betul kalau anak2 makan junk food! I'd rather bake something for them even it is just a simple bread, cake or cookies.
Memang penat tambah2 lepas balik kerja, kena masak for dinner and straight away bake the cookie, when you see your children enjoy eating what you have cooked, penat pun hilang!
Kadang2 terlepas juga anak2 makan junk food, apa boleh buat! Tapi kalau boleh memang nak dielakkan! Ok, my bed keep calling me, time to zzzzzz........ Nite nite.....

Recipe from Martha Stewart

Ingredients

• 3 cups old-fashioned rolled oats
• 1/3 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup natural peanut butter
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups salted whole peanuts
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
2. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

Chewy Oatmeal Cookie

Last night after watching my 'Korean drama' kelam kabut masak for dinner. Mr hubby nak balik mana taknya hehehe wifey sibuk nonton tv tapi siap jugak masakan ku by the time dia sampai rumah! After that terlebih rajin terus buat cookie, I love cookies yang ada nuts and oat or bran, lain dari the normal cookie yang selalu makan, mungkin di U S cookie ni biasa dah tapi di Malaysia tak ramai yang minat tambahan pulak ia sedikit chewy. Recipe from my favorite Miss Anna Olson, I like watching her in Sugar from Food Network, tengok je dessert dia rasa tak sabar nak masak macam dia! Hehehe berangan laaaa.....

Ingredients

• 10 tbsp unsalted butter
• 1/3 cup light brown sugar, packed
• 1/3 cup sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1 3/4 cups old-fashioned rolled oats (not instant)
• 1/2 cup all-purpose flour
• ¼ cup whole wheat flour
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup chocolate chips, raisins, chopped walnuts, coconut or any combination

Method

1. Preheat oven to 375F (190C) and line a baking tray with parchment paper
2. Melt butter in a sauté pan over medium heat until bubbling subsides and butter browns, about 5 minutes. Strain butter through a coffee filter and cool to room temperature.
3. Beat butter with brown sugar, sugar and egg until smooth. Stir in vanilla. In a separate bowl, stir oats, flours, cinnamon, baking soda and salt to combine. Add oat mixture to butter mixture and blend. Stir in choice of chocolate chips, raisins, walnuts, and/or coconut. Drop by spoonfuls onto prepared tray and bake in the center of oven for about 12 minutes, until browned. Let cool for 5 minutes, then gently remove from tray onto a rack to cool completely.

It’s important that the butter has cooled completely, otherwise the cookies will spread too much when they bake The melted butter is my little trick to a truly chewy oatmeal cookie

Chocolate Chip Cookies

This cookie is soooo easy and it's my favourites! Want to know why? Because not many ingredients used and it is fast and easy to make. Well you can get the recipe from Rachel Allen's . I love the way she explain things and also the technique she used in her baking. Well, i pun berangan lah jadi the next Nigella or Rachel or Donna...hehehehehe!!!!
Yesterday i got the news that my hometown was badly flooded, rushed back home to check on my mom, luckily she's safe and we put her at the nearby hotel. Everyone was evacuated from the village. This is the second time it happened after more than 20 years ago when i was still studying. I would like to thank Makcik Lah and family for taking care of my mom for a while. Thanks Farhana and Hasri tumpangkan makcik kat rumah sekejap. Jasamu di kenang! Also to Nurul and Aishah!
Getting late now and have to rest after a long day today! Till then......

Basic Cookie recipe

Recipe by Rachel Allen from Rachel Allen Bake!

This recipe is a basis for many combinations. Experiment with ingredients – flavourings, dried fruits, nuts, spices and even herbs such as lavender – to find your favourite. Makes about 35 cookies.

Ingredients

• 225g (8oz) butter, softened
• 110g (4oz) caster sugar
• 275g (10oz) plain flour
• Ground spices or finely grated zest (optional; see variations below)

Measurement Conversion Calculator

Method

1. Preheat the oven to 170°C (325°F), Gas Mark 3.
2. Cream the butter in a large bowl or in a food mixer until soft. 
3. Add the sugar and beat until the mixture is light and fluffy.
4. Sift in the flour and spices or grated zest (if using) and bring the mixture together to form a dough.
5. Using your hands, roll the dough into walnut-sized balls and place them slightly apart on a baking tray (no need to grease or line). Flatten them slightly with the back of a damp fork and bake in the oven for 13–15 minutes or until they are light golden brown and slightly firm on top.
6. Carefully transfer the cookies to a wire rack to cool.

 

VARIATIONS -
Poppy seed: Add 2 tablespoons of poppy seeds to the flour.
Lemon: Add the finely grated zest of 1 lemon to the flour.
Orange: Add the finely grated zest of 1 orange to the flour.
White chocolate and orange: Dip the tops of the orange cookies in 50g (2oz) melted white chocolate, then allow to set on greaseproof paper.
Spices (cinnamon, mixed spice, ginger): Add 1 teaspoon of a ground spice to the flour.
Crystallised ginger and dark chocolate: Add 25g (1oz) finely chopped crystallised ginger to the flour. When the cookies are baked and cooled, dip the tops in 50g (2oz) melted dark chocolate, then allow to set on greaseproof paper.
Double chocolate chip: Use 250g (9oz) plain flour and add 50g (2oz) sifted cocoa powder to the flour. Bring the dough together and mix in 125g (41/2oz) dark or white chocolate chips.
White chocolate and dried cranberry: Add 50g (2oz) chopped dried cranberries to the flour. When the cookies are baked and cooled, dip the tops in 50g (2oz) melted white chocolate and allow to set on greaseproof paper.

RACHEL’S BAKING TIPS -
Roll leftover dough into a log shape, 2–3cm (3/4–11/4in) in diameter, then leave in the fridge for up to 2 weeks, or freeze for up to a couple of months. To bake, cut off slices, about 1cm (1/2in) thick, and cook on a baking tray in a preheated oven. Always remove cookies from their baking trays while still warm otherwise they will stick.

Ala2 Rima's Vanillakipferl......

Tengok Rima buat cookie dalam blognya teringin pulak rasanya nak cuba, furthermore
i memang peminat cookies, cantik cookie ni macam di golek atas snow. Teringat my first snow when i was in Munich, Germany. Seronok tak terhingga, masa snow nak turun sejuk gila, sampai telinga pun dah rasa kebas. But after snow turun sejuknya berkurangan. Jalan raya pulak licin sampai banyak kali jatuh tergolek, akhirnya terpaksa cari kedai kasut coz we have to wear boots. Hmmmm......
Terkenang zaman flying dulu rindu pulak nak fly balik tapi that was the best experience in my life. Dapat fly dengan MAS, merasalah tengok tempat orang. Lebih 14 tahun fly dah cukuplah rasanya, bagilah peluang kat orang lain pulak......wakakakakaka!!!!
source: Bisousatoi
Ingredient

250g margarine - I used Anchor unsalted butter and added 1/4tsp salt
2 tbsp milk powder
1/2 tsp baking powder
225gg of low-protein flour - cake flour
225g almond powder


200g powdered sugar
1/2 tsp vanilli powder - I used 1/2 tbsp


Method
- Preheat oven to 160 deg C
- Grease a baking pan with margarine
- Beat margarine, milk powder, and baking powder until smooth
- Add sifted almond powder and flour, stir well until ur dough is good enough to shape
- Shape it like crescent
- Bake for 20 minutes, lift it immediately while its hot and roll it into ur powder sugar + vanilli ( pls be careful when ur roll em cos it breaks)

Chocolate Fudge Cookies with Maya

Tengah kelam kabut nak masak for dinner my daughter ask me to make chocolate chip cookie for her. Alamak, mummy baru nak relax kejap.....ok lah, keranamu sayang mummy buatkan juga. Lebih baik kita buat dari beli yang ada di luar sana, pakai barang2 yang ada kualiti, insyallah sedap.
Betul kata orang, kalau kita pakai coklat yang berkualiti, ia akan memberi kesan pada bahan masakan kita. For example, i'm using Cacao Barry, kalau buat Chocolate Cake....meletops!!!! Memang sedap. Begitu juga kalau kita buat brownie, terasa perbezaannya.

 Keluar saja dari oven, budak2 tak sabar nak rasa, and also this is my first time making Chocolate Fudge cookie...resepi boleh refer Joy Of Baking. Ingatkan tak sedap...rupa2nya Yummehhh!!!!



Chocolate Fudge Cookies:

1 cup (115 grams) pecans or walnuts

1/2 cup (60 grams) cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon instant espresso powder or instant coffee powder (optional)

1 pound (450 grams) bittersweet or semisweet chocolate, coarsely chopped

1/4 cup (57 grams) unsalted butter, cut into small chunks

1 3/4 cups (350 grams) granulated white sugar

4 large eggs, room temperature

1 tablespoon pure vanilla extract

1 cup (170 grams) semisweet dark chocolate chips

1 cup (170 grams) white chocolate chips



Instructions:

Chocolate Fudge Cookies: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place the pecans on a baking sheet and bake for 8-10 minutes, or until lightly brown and fragrant. Let nuts cool and then chop coarsely.

Sift or whisk together the flour, baking powder, salt, and espresso powder.

Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool to room temperature.

In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the melted chocolate mixture and vanilla extract. Fold in the dry ingredients to the chocolate batter and mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter just until firm, about 30-60 minutes.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

Drop batter by 1/4 cupfuls (60 ml) onto prepared cookie sheets, spacing evenly. With moist fingers, press batter to form 3 - 3 1/2 inch (8-9 cm) rounds. Bake cookies for about 10 - 12 minutes or just until set. The tops of the cookies will be cracked and shiny. It is important not to over bake these cookies or they will be dry.

Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.