Category Archives: Cookies

{The Fudgier, The Better} Brookies

I must’ve missed out on a lot, especially since I haven’t written in awhile. Have you started taking sugar with your tea? Have the flowers in the garden, blossomed? When did you get your haircut? I like the new streaks in your hair. Glad you went with the maxi dress for that party.

Things have been shifting around here. Some of the dresses I hardly wear have made it into the other wardrobe (the one filled with everyone’s other things); the weather seems to be going bi-polar; relationships have been moving forward (in a great way), I’ve shifted from scaredy cat to daredevil rollercoaster rider. Yeah sure it took a whole lot of convincing together with an insane amount of screaming and cussing but I made it.

So what’s new with you? Some days I figure there’s nothing quite new with me and it’s actually rather comforting. Plus I figure I’m too lazy to think about what’s really ‘new’ since I go through things everyday and it’s not particularly newsworthy. Maybe one day we’ll run out of things to talk about.

When that happens, we can stick to topics about the weather, food and shopping. And you’ll tell me how your day’s been, we’ll spend the afternoon with tea (or coffee, you pick) and something freshly baked. I reckon people always prefer it that way, you know, homemade with love and all that warm fuzzy feelings sort of thing. And if we realllyy end up with nothing but dry words, these Brookies are so fudgey (with a hint of cookie; brookie = brownie + cookie) that it’s almost impossible to talk with them in your mouth.

(non)Conversation sorted. You’re welcome.

Brookies (adapted from Clinton St Bakery)

2 eggs
3/4 cup brown sugar
1 tsp vanilla extract
1/2 cup GF flour blend
1/4 tsp baking powder
1/4 tsp salt
2 cups couverture chocolate (55%)
1 tbsp oil
1 tbsp butter

1) Preheat oven to 170°C, fan forced. Line 2 baking sheets with parchment (or Silpat).

2) In a heatproof bowl, melt the chocolate, oil and butter in the microwave using 40 second bursts on med-high heat until melted. Allow to cool for 5 minutes.

3) In another bowl, mix the flour, salt and baking powder together.

4) In a large bowl, whisk the eggs, sugar and vanilla together. Slowly add in the melted chocolate and fold as you go. Fold in the flour mixture until no streaks of white are visible.

5) Place the batter on a shallow tray, such as a pie plate, and chill in the freezer for 6-8 minutes or until it firms up slightly.

6) Drop the batter in tablespoonfuls on the prepared baking tray and bake for 11 minutes or until the tops are crackly andslightly firm to touch. Remove from oven and allow to cool completely before removing from baking paper. Cookies will be fudgy and chewy. Milk isn’t mandatory but highly recommended for maximum pleasure.

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Peanut Butter Thumbprints with Caramel

Today I dropped by the post office and returned my parcel from ASOS. It was free to have it shipped here, but cost me $35 to return it. Lesson learnt; I’m never going online clothes shopping again. Next time I’ll just stick to books and rubber stamps. I love rubber stamps.

Today I spent a mini fortune on a package of laser sessions to remove the awful spots under my eyes. My eyes are still rather sensitive now…and there are black spots where they burned it. Oh man, I hope they clear up before I start work. Then again, the black spots could be a thing where people think I’m unattractive and boom! when they disappear, it’s like whoa! Who knew she wasn’t polkadotted.

Yeah, that might work.

If not, I’ll just blind everyone with these amazingly delish cookies and they’ll instantly fail to notice the burns under my eyes.

These cookies are AAAAAH-MAZING. Even if you’re being a bum and decide that scrubbing a caramlised pot isn’t what you signed up for, make them plain with the traditional criss-cross pattern. It’s really something I tell you. I’ve had peanut butter cookies but I’ve never had these! The caramel sets semi-solid, if you want it harder and chewy, I suggest relocating them to your fridge. Enjoy my lovelies!

Peanut Butter Thumbprints with Caramel (adapted from Sur La Table’s The Art and Soul or Baking)

Thumbprint Cookies

1 stick unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/3 cup caster sugar
1 large egg
1 tsp vanilla extract
3/4 cup peanut butter, room temperature (I used chunky, do NOT use natural PB)
1 1/2 cup GF flour blend
1/4 cup oat flour
1 tbsp sweet rice flour
1/4 tsp baking soda

1) Preheat oven to 175°C and position two oven racks in the upper and lower thirds. Line baking sheets with parchment paper.

2) Place the butter, brown sugar and sugar in the bowl of a stand mixer and cream until lightened in colour. You can also do this by hand. Scrape down the bowl and add in the egg and vanilla and mix well. Add in the peanut butter and beat until well blended. Scrape down bowl once more.

3) In a medium bowl, whisk all the flours and baking soda together. Add to the butter mixture all at once. Turn mixer to lowest speed and blend slowly until fully incorporated. Remove from the mixer and stir gently to ensure everything is well mixed.

4) Using an ice cream scopp, portion tablespoon-sized mounds onto the prepare baking sheets, spacing them about 4 cm apart. Use the rounded handle end of a wooden spatula or another similar utensil to make a depression, about an inch in diameter in the centre of each cookie.

5) Bake for 15-17 minutes or until golden and just firm to touch and edges are darker. Transfer to cooling rack. Immediately reinforce the depression in each cookie using the same kitchen utensil but be careful not to crack the cookie. Let cool completely and fill with the caramel. Allow filling to cool and set for an hour, store in the refrigerator.

Peanut Caramel

1 cup whipping cream
1/2 cup water
1 cup granulated sugar
2 tbsp light corn syrup
1/2 tsp salt
3/4 cup finely diced almonds, toasted

1) Microwave the cream in a microwave-safe bowl until just hot. Set aside.

2) Place the water in a medium saucepan. Add sugar, corn syrup and salt. Cook the sugar mixture over a medium heat, stirring occasionally with a heatproof spatula until sugar dissolves. Set the hot cream on the counter next to the stovetop. Turn heat to high and cook the sugar until it turns a golden brown. Immediately turn off the heat and whisk in the cream, adding it in a slow, steady stream. Whisk to blend caramel well. Pour into a heatproof bowl and allow to cool until warm and pourable before adding in nuts.

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Cereal Milk and Cookies

Day 1 of being 23 and it’s going well. I woke up, had leftover birthday cake for breakfast, continued on the job hunt, went to the grocery store, baked. I think it’s my newly painted and redecorated room that giving me this productivity surge. Now if it would only motivate me to get dressed and go get my hair cut. The only thing stopping me from canceling is the fact that I’ve already canceled once. And I have dry hay for hair.

I blame the sun in Bali for this though it’s more plausible that my flat iron’s the real culprit. But everyone in Bali has frizzy hair and they don’t care. They’re there for the sun, the waves and a sense of adventure. I went hoping to engage in full on relaxation but instead my itinerary was jammed with outdoor activity. Jet skiing, white water rafting, swimming… yeah, you got that right. Me in the outdoors. A friend of mine even asked me quite tactfully…”are you going through a quarter life crisis?”

No idea, but whatever New York has done, the effects are still here. I suddenly feel like I don’t want to miss out. Too many things to do, way too little time. Since I’m missing the cereal and marshmallow cookies from Momofuku and I missed out on their famous cereal milk, I decided I’m going get down to making it at home.

….fine, I’ll go for my haircut too.

Momofuku Cereal Milk, dairy-free (adapted from here. Great step-by-step photos too!)

7 cups rice milk
6 cups cornflakes (I used Kelloggs)
1/4 cup brown sugar

1) Get a large bowl and fill with the milk. Add in the cornflakes and let it sit in the fridge for 20 minutes.

2) Strain the milk, discarding all the solids.

3) Take 1/2 cup of the milk and heat it with the sugar until it completely dissolves. Mix it back into the cold milk and refrigerate until cold again.

*The original recipe calls for a pinch of salt but Kelloggs cornflakes are already ‘seasoned’ so I skipped that step. The original recipe also calls for roasting the cornflakes but Kelloggs makes theirs very toasted so I skipped this too!

Momofuku Cereal and Marshmallow Cookies (adapted from here. Delicious photos!)

2 sticks unsalted butter, room temperature
¾ cup packed dark brown sugar
1/3 cup granulated sugar
2 eggs
2 tsp vanilla extract
1 ½ cups all-purpose GF flour blend
¼ cup soghum flour (or buckwheat)
½ tsp baking soda
½ tsp baking powder
1 tsp salt
3/4 cup oatmeal
1 1/4 cup lightly crushed cornflakes (= about 1 1/2 cup cornflakes before crushing)
2/3 cup mini chocolate chips
about 3/4 cup mini marshmallows

1) Preheat oven to 175°C. Line two baking trays with parchment.

2) In a bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar and granulated sugar together until light in colour.

3) In a separate bowl, mix the flours and oatmeal together.

4) Add the eggs into the creamed butter mixture, one at a time, beating well after each addition. Add in the flour and oat mixture. Beat until combined.

5) Add in the chocolate and marshmallows. Mix to combine. Add in the cornflakes last, folding it in by hand. Drop by tablespoonfuls onto the prepared tray. Flatten slightly and bake for 13-15 minutes or until golden brown and cookies don’t feel soft when you poke it. Remove from oven and allow to cool completely before removing onto a wire rack.

 

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Chewy Chocolate Cookies

This morning feels slightly different. It’s a Friday, that’s a good reason to feel a little somethingsomething in the air. It’s also my last day at work, with a few days break before I fly off next week. But I think the real reason why there’s change in the air is this; I have chocolate cookies baking.

But these aren’t ordinary cookies. They require much more effort and you need to whip out a large knife, which in my opinion, makes baking a much more intense process. I LOVE IT!

It’s a strange thing when there’s a new found skip in your step, you want to do something new. Partake in an activity that requires a little extra step or a new route. It’s equivalent to a new found freedom, to abandon the same paths we take to get to a point that’s the same as before but the scenary’s now totally different. What’s that called? Hmm…perspective?

So these cookies gave me a new perspective. They’re thin and chewy; two characteristics that don’t usually belong together. But there’s definitely no reason why they shouldn’t. After all, a large puffy chewy cookie borders on being a flat cake to me. But what’s really quite cool about this cookie is the fact that the chocolate gets chopped into tiny pieces and mixed into the cookie, offering an intense chocolate-y-ness in each bite. It’s spread throughout the cookie so not one has more or less chips.

Thin and Chewy Chocolate Cookies (adapted from here)

2 cups GF flour blend

1 scant tbsp kosher salt

1 tsp baking soda

¾ cup packed light brown sugar

¾ cup sugar

240g unsalted butter, softened

2 eggs

1 tbsp vanilla extract

300g finely chopped bittersweet chocolate

240g almond meal

1. Whisk flour, salt, and baking soda in a bowl; set aside. In a bowl, beat sugars and butter with a mixer on medium speed until fluffy, 1 to 2 minutes. Beat in eggs one at a time; beat in vanilla. Add reserved flour mixture, chocolate, and ground almonds; mix until just combined.

2. Heat oven to 160°C. Divide dough into 1 tbsp portions; roll into balls, transfer to parchment paper–lined baking sheets spaced 3″ apart, and flatten. Bake until set, about 15 minutes.

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Homemade Oreos

There are some things that I get obsessed with…and never stop being obsessed until I’ve had so much of it, I feel my knees buckle and my heart ceases to feel the flutter anymore…that is until I get reminded of how great it is and the whole mad cycle starts again.

I first felt this way with Barbie. The clothes, the shoes, the house, the car…the ugly ken doll…and when I turned 14 I thought “meh, time to get over it…” But every year on Halloween after that, I wanted to dress up as Barbie. And I finally did, blonde wig and all. Wasn’t a good look.

Another time I felt it was with jeans. I never grew up wearing the stuff so when skinny jeans was all the rage and every IT girl had their butts squeezed into one, I was all about them too. Pair after pair after pair. Turns out, not only did the make me look short, they also deprived me of half the breathing I should’ve been doing whilst in them.

And lately, my obsession has been deep fried Oreos. It started when I saw an episode of America’s Next Top Model, and one of the models made the confection for everyone in the house. And then I went onto just about every site and started ogling at their Oreos. And then Flour arrived; the amazing book that Joanna Chang has penned. And in there lay the most perfect recipe for Oreos. So I made them, dunked them and boasted about them. I think I’ll be making another batch sooner than you can say deep fried Oreos and Oreo thickshake.

Gluten-free Oreos (adapted from Flour by Joanna Chang)

1 cup (2 sticks) unsalted butter, melted and semi cooled
3/4 cup sugar
1 tsp vanilla extract
1 cup (200g) semisweet chocolate, melted and slightly cooled
1 egg
1 1/2 cups GF Flour blend + 2 tbsp
3/4 cup dutch processed cocoa powder (to achieve that black look)
pinch of salt
1/2 tsp baking soda

1) In a medium bowl, whisk the butter, sugar until well combined. Whisk in the vanilla and chocolate. Add in the egg and mix well.

2) In another bowl, stir the flour, cocoa powder (sifted), salt and baking soda. Using a spatula, stir in the chocolate mixture. Joanna says the dough will seem floury- mine seemed a little wet so I added in 2 tbsp of flour. It should have the consistency of playdoh. Let dough sit at room temperature to firm up for an hour. (After this, I shaped them into 1-inch balls, flattened them and baked them. If not, follow the next step)

3) Transfer dopugh to a 15-inch square of parchment. Using your hands, shape dough into a rough log about 10 inches long and 2.5inches wide. Place the log at the end of the sheet of paper and roll it up around the log. With the log fully encased in the paper, smooth is out while keeping it at 2.5 inches wide. Refrigerate for 2 hours or until firm. Log may settle after awhile so re-roll it every 15 minutes or so to maintain it’s rounded shape.

4) Position rack in the middle of the oven. Heat oven to 175°C.

5) Cut log into 0.25inch thick slices and place them about 1 inch apart from each other. Bake for 20-25 minutes (start checking at 17 minutes). They should feel firm to the touch. Remove from oven and allow to cool on the baking sheet until warm. Remove onto wire rack to cool completely. Fill one half with about 1 tablespoon of filling before sandwiching.

Filling

1/2 cup (1 stick) unsalted butter, room temperature
1 2/3 cup icing sugar, sifted
1 tsp vanilla extract
1 tbsp milk

1) In the bowl of a mixer fitted with a paddle attachment, beat all the ingredients together until you get a smooth buttercream.

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A Welcoming Cookie

Is it normal to get so excited over something that you plan, plan and plan in anticipation, hoping that doing so will occupy your mind so time passes that much quicker?

I think so. I think we all do it. Especially when a certain boy is coming to visit. I love visits!

Maybe that’s how I’ll feel like when I’m old and grey and my grandchildren come to visit. Perhaps it’s exactly how my grandma feels. Visiting is fun though, especially when it holds the prospect of food.

Well when the boy comes over to visit, he’ll be needing cookies. Plenty in fact, since the only ones he gets aren’t homemade, stuffed with milk chocolate buttons nor made by someone he actually knows. And we all know that makes the difference.

So if you’ve got someone coming to visit too, here’s some cookies they’ll probably love and thank you for. And here’s some from me to you, for visiting.

Chocolate Chip and Oat Cookies (adapted from Eat Me! by Xanthe Milton AKA Cookie Girl)

60ml sunflower oil
85 g unsalted butter, room temperature
90g brown sugar
50g caster sugar
1 egg
1 tsp vanilla extract
110g oats
180g rice flour
1/4 tsp baking powder
1/4 tsp baking soda
170g milk chocolate buttons/chips

1) Preheat oven to 180 degreesC. Line two cookie sheets with greaseproof paper.

2) Mix the oil, butter and sugar together and beat until smooth (it will look fairly runny). Mix in the egg and vanilla, followed by the oats.

3) In another bowl, sift the flour with the baking powder and baking soda. Tip the flour mix into the oats mixture and beat with a wooden spoon until thoroughly combined. dd in the chocolate buttons/chips and stir.

4) Drop heaped tablespoonfuls of the mixture onto the baking tray, leaving 3-5cm between each. Bake for 12-15 minutes or until set. I bake mine crisp since I like crunchy cookies. Cool on the tray for 10 miutes before transferring to a wire rack to cool completely.

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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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