Tag Archives: Cookies

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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Vegan Chocolate Fudge Cookies

Hong Kong makes my legs hurt. Hong Kong causes a temporary inability to feel tired and for that matter, angry, upset, lonely and aimless. Hong Kong is bustling with so many people that it’s just impossible to feel that way. And the shopping, oh how it makes my mind whirl filled with giddy excitement. I didn’t buy much (read: tiny sizes, even for shoes!) but the sheer assortment to look at is filling enough.

And then we come to the food. I can only sum it up in so many ways…let’s just say you will never ever find yourself starved in HK.

Which also leads me to an important announcement; I’m cutting prawns, chicken, eggs and refined sugar from my diet (or as much as I can manage it). My eczema has gone mad and my skin’s as dry as the Sahara Desert.YUCK. So based on a couple of sources, chicken, eggs, prawns and sugar has the tendency to wreck all sorts of havoc on a person’s skin. So, let’s try this for a month and hopefully it’ll clear some. Expect a range of vegan recipes coming your way in the next few weeks but don’t be surprised if you see a butter attack midway through.

Luckily vegan chocolate fudge cookies don’t contain any of the barred substances so I can dunk them quite freely in ice cold almond milk. And this is bliss.

Vegan Chocolate Fudge Cookies (from The Allergen-Free Baker’s Handbook by Cybele Pascal)

1 1/4 cup GF flour blend
1/2 cup cocoa powder (I used Valrhona)
1/2 tsp baking soda
1 tsp cream of tartar
1/2 tsp xantham gum
2/3 cup refined sugar
2 tsp vanilla extract
1/3 cup rice milk
1/3 cup canola oil
3/4 cup dark chocolate chips

1) Preheat oven to 170°C. Line two cookie sheets with parchment. Mix the flour, cocoa, baking soda, cream of tartar and xantham gum together.

2) In the bowl of a stand mixer, fitted with a paddle attachment, mix the oil and milk on high for 30 seconds. Add in the sugar and vanilla and mix well. Add in the flour and blend. Pour in the chocolate chips, mix well. It will look as if the chips aren’t ‘sticking’ to the dough, just press them into the cookies later on.

3) Drop by heaping teaspoonfuls onto the baking tray and press down with your palms. Bake for 15 minutes. Do not overbake or it’ll be dry and not fudgey anymore.

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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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Chocolate Chip Cookie and the City

Sinful is the best way to describe the last two days and a half.

As if a treat to the movies with a girl friend for a belly full of laughs wasn’t enough, my colleague invited me to the gala reception of Animal Farm, an adaptation of George Orwell’s classic but much, much funnier.

This is probably one of the many reasons why I love my job. It’s got me looking at Singapore in a whole new light. Being away for so long, I suddenly feel like I’m finally being let into the inclusive ‘know-Singapore-better’ club. Suddenly, I realize this little, yet greedy island, wants to be a part of everything. And I LOVE IT!

Two dinner dates and plenty of kakigori (Japanese shaved ice), crispy shrimp pancake and eating taste-testing the cakes for the company picnic this arvo. Weekends are completely edible affairs!

Speaking of edible, I’ve been doing some edible research. You know how every diligent blogger has inevitably done the ‘perfect chocolate chip cookie’ research module at baker school? Well, I’ve been cheating. I have been using their hard, hard work and using it for my own baking pleasure. And a few too many cookies, I have this to report. Aging the cookie batter for a few hours, or better yet, overnight, does improve it’s quality. I’m not sure why though. Can anyone tell me why?

These cookies are crisp. I suppose if you under bake them slightly, maybe 2 minutes less, you’ll get the chew-chew of the chewy.

Munch munch.


Crisp Chocolate Chip Cookie (adapted from Sur La Table)

1 1/2 sticks unsalted butter, softened
1/2 cup caster sugar
1/2 cup brown sugar
2 large eggs
3 tsp vanilla extract
2 c + 2 tbsp GF Flour Blend
2 tbsp sweet rice flour
1/2 tsp baking soda
1 tsp salt
2-2 1/2 cups semisweet chocolate chips
1/2 cup chopped nuts or raisins (optional)

1)Prepare an airtight container to store the dough overnight.

2) In the bowl of a stand mixer, cream the softened butter and sugars together until pale and fluffy, about 2 mins on medium speed. Scrape down the sides of the bowl with a rubber spatula

3) In a medium bowl, whisk the flours, baking soda and salt together.

4) Add in eggs one at a time into the butter mix, blending well after each addition. Don’t worry if it looks curdled, once you add the flour it’ll be alright.

5) Add in the vanilla and the flour, blend until there are no streaks of flour.

6) Add in the choc chips and nuts. Mix well. Transfer dough to an airtight container and leave dough in fridge overnight.

7) Bring dough to room temperature (I left mine out for 30 mins in a bowl of warm water). Preheat oven to 180degreesC and line baking sheets with parchment. Drop dough by tablespoonfuls onto the baking parchment and bake for 18 minutes (crisp). Leave to cool on baking sheet for 10 minutes before transferring to wire rack to cool completely. SINK YOUR TEETH INTO THEM!

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We’re All Mad Here

This isn’t a post about Alice in Wonderland, but I do feel slightly mad. Angry kind of mad, and confused, spiral-eyed kind of mad.

And it’s all the fault of this friand recipe I posted awhile ago. I’ve made it 3 times after my first attempt and none, absolutely none, have turned out the same way it did. Beginner’s luck? Or maybe I should try again tomorrow, this time making sure to use LARGE eggwhites. I keep getting these weird raised parts on the underside of the friand, signs that I may have overmixed it. So I made sure to keep a light hand, but no luck. Maybe the friand fairies weren’t on my side…for my past 3 attempts.

No friand, you will not defeat me!

So as I stared, quite confused, at my odd, dryish, weird bottomed friands, I mindlessly picked at these two-toned, confused-as-well cookies. They couldn’t decide if they wanted to be nutella or plain. If I were a cookie, I’d be confused too.

The cookies were based loosely on Alton Brown’s The Chewy. While I was expecting thick, sturdy, chewy cookies, Mine came out…candy-like, flat, chewy (for parts that weren’t too flat) but in an odd way, quite addictive. I’m highly certain it wasn’t meant to turn out this way, but a yummy cookie is a yummy cookie. The exterior is crisp, almost sugary-candy-like. It doesn’t hold well (crumbly) so I advise that you keep the cookies on the small side. Mine spread ALOT, reaching it’s greedy cookie-batter arms out to it’s neighbours. So, don’t bake them too close to each other. Or perhaps you could be more patient and chill them for a longer time.

Mad Cookie (inspired by Alton Brown’s The Chewy)

1 stick of butter, melted
1/4 cup cornstarch
3/4 cup GF Flour blend
1/2 tsp baking soda
2 tbsp caster sugar
1/3 cup brown sugar
1/2 egg
1/2 egg yolk
1 tbsp milk
1 tsp vanilla
1 cup semisweet chocolate chips
1/4 cup walnuts, chopped roughly
3 tbsp nutella

1)      Heat oven to 375 degrees F.

2)      Sift together the flour, salt, and baking soda and set aside.

3)      Pour the melted butter in the bowl of a Kitchenaid. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 1 tablespoon milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

4)      Remove half the batter, and place in a separate bowl. Add in the nutella and combine thoroughly.

5)      For the remaining half of the batter, add the chopped walnuts and mix well.

6)      Chill the dough (at least 1 hr), then scoop onto parchment-lined baking sheets. Place half a tbsp of the nutella batter next to another half tbsp of walnut batter so they are ‘joined’ together. Bake 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

If you’re after something lightly different and don’t care too much about looks but more for your eating pleasure, try them out!

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