Orange White Chip Cookies

Good Morning!

What do you have planned this Saturday?

With the number of crazy sales going on this weekend, I’d like to think I’m off to indulge in retail therapy but an upcoming dream vacation to London with my little sis (just the two of us!) means no spending and more saving.

In this case, one needs to entertain themselves in a various number of ways. I don’t mean a range of activities like afternoon tea with a friend or NCIS marathon. More like…cookies, granola, scones… that sorta thing.

And because I really wasn’t feeling all chocolate-d up, here’s one for days like these. White chocolate totally doesn’t count because it isn’t brown.

Orange and Vanilla Cookies (adapted from The Complete Magnolia Bakery Cookbook)
2 1/4 cup GF flour blend
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1/3 cup sugar
1/3 cup brown sugar
1 large egg, room temperature
1 tbsp grated orange zest
1 cup white chocolate chips

1) Preheat oven to 175 degreesC, fanforced.

2) In a large bowl, cream the butter and the sugars together.

3) In another bowl, sift the flour, baking soda and salt. Set aside.

4) Add the orange zest and egg to the creamed butter. Mix until homogenous. Don’t panic if it curdles.

5) Add the flour in, mixing well. Add in the white chocolate chips. Mix to combine. If mixture seems incredibly stiff, add 1 tbsp of milk, mix well. (I ended up adding 2 tbsp of milk)

6) Drop by rounded tablespoonfuls onto a cookie sheet. Using the back of the spoon, spread out the cookie until it’s flat-ish. Mine didn’t spread much at all so it’s good that I did this.

7) Bake for 15-18 minutes, or until firm to touch. It will crispen up upon cooling.

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Half Naked Granola

I am in full on crushing mode. He’s a chef, he’s really, really fine, he’s a do-gooder, isn’t afraid to fight for his cause. Oh and have I mentioned that smile? Bradley Cooper.

Yes, Bradley Cooper. As the hot chef behind No Reservations (the comedy series) and the mega yum Face in The A Team.

YUP. This is what crushes are made of.

Speaking of The A Team, I’ve never seen the original series. But a friend tells me that it’s probably slightly dreadful to watch in this day and age. That’s ok- I’ll watch the version with Bradley Cooper in it.

And let me tell you, crushing makes you hungry. So image how famished I was when I spent the whole of last night’s movie just swooning. I figured Saturday was the perfect excuse to spend forever making breakfast and spend another 20 minutes eating it while still crushing.

Ok- you get it.

Since I can’t have half-clad Bradley Cooper serving me breakfast, I’ll just have half-naked granola. Half-naked only because it isn’t drenched in honey or oil. It’s a healthy lot until I decided to add white chocolate.

Half Naked Granola

4 cups rolled oats
3/4 cup peanuts
1/2 cup sunflower seeds
1/4 cup white sesame seeds
6 tbsp aple juice
2 tbsp maple syrup
4 tbsp canola oil
2 tsp cinnamon
1/2 cup white couverture chocolate buttons

1) Preheat oven to 160 degreesC, fan forced. Line a baking sheet with baking paper.

2) Mix all the ingredients except chocolate in a big bowl until well moistened.

3) Spread granola evenly onto the baking paper.

4) Bake for 40-45 minutes, turning often (about 8 minutes). Be careful of the edges, they are likely to darken faster.

5) Let the granola cool for 10 minutes before adding the white chocolate. Allow it to melt slightly and gently toss to distribute. You want the clumps so don’t do it too evenly. Once completely cooled, store in an airtight container. I’m keeping mine in the fridge so the chocolate hardens back up.

The Flavour of Love

Everyone must have one. It’s either a gift passed down from generations to come or a present out of goodwill from a neighbour you’ve had tea with. Or perhaps you’ve done it the hard way and researched and experimented. Whatever it is, everyone must have a good, creamy, mind blowing chocolate frosting.

And because I like you, here’s mine. Take it, make it, share it, or eat it on your own at midnight. Just be sure to remember that frosting if happiness on a fork (or finger).

Oh, one more thing- anyone with a awesomely delicious chocolate cake recipe? The sort that’s moist, tender and for a layer cake? I tried a few over the weekend and had to settle. SHARE SOME CHOCOLATE CAKE LOVE.

My Favourite Chocolate Frosting

200ml sour cream, room temperature
270g dark chocolate, 55%
1/3 – 1/2 cup icing sugar
3 tbsp golden syrup, gently warmed

1) Melt the chocolate over a bain marie or use the microwave and heat it in 30 second spurts, on medium until melted.

2) Mix the sour cream and golden syrup together.

3) Once the melted chocolate has cooled slightly, slowly pour it into the sour cream mixture, whisking gently as you go.

4) Sift the icing sugar over the chocolate mixture and whisk (using a hand-held whisk, NOT electric) thoroughly.

5) Chill in the fridge until ready to use. You may need to bring it to room temperature before using if it sets too hard. It shouldn’t though.

A Fluffy Apple

I’m suffering withdrawal symptoms. It’s pretty obvious. I wore leggings to work today despite 33 degreeC weather. Clearly I’m still getting used to being back in Singapore.

You see, Melbourne was cold. Chilly, wet, frosty type of cold. And the only thing I wanted to do was to pull on my fleece-lined leggings and bury my face in chicken stew and hot chocolate. Now, isn’t that what winter is all about?

And in case you were wondering…it was great being close to the boy again. Everything is fun in Melbourne, but it’s even better when he’s around. Well, unless of course I’m in the mood for hardcore shopping, then I’d definitely pick my sisters over him.

I managed to pick up a bag of crystallised ginger from the supermarket so I was itching to bake with them with I got home. I was slightly short on baking supplies and really, after an 8 hour flight, I didn’t feel up to a thousand steps of baking. Here’s a super super easy muffin recipe. Feel free to add other lovelies like chopped pears, raisins, a pinch of cinnamon or some dark chocolate chunks.

Apple and Ginger Muffin by Sweets by Vicky
1 large/ 2 medium Granny Smith apples, peeled and diced into 1 cm cubes
3/4 cup caster sugar*
2 tsp vanilla extract
3 3/4 cups GF flour blend
1/4 cup almond meal
5 tsp baking powder
3/4 cup canola oil
1 1/2 cup milk + 1 tbsp
2 eggs
50g crystallised ginger, diced really finely
1/4 cup white chocolate chunks

1) Preheat oven to 180 degreesC. Line 12 muffin holes with liners.

2) In a large bowl, blend the flour, almond meal, baking powder and caster sugar together.

3) In a medium bowl, whisk the eggs, milk, oil and vanilla until frothy.

4) Mix it into the flour mixture in 2 additions. When almost completely combined, add in the apples and ginger. Mix until just blended.

5) Divide evenly into muffin holes and top with chocolate chunks. The muffins will be big, fluffy and tall.

6) Bake for 25-30 minutes or until a skewer inserted comes out clean. Leave to cool for 10 minutes before removing to cool completely.