That Almost Famous Cookies ... Almost

CNY is around the corner ... Last year I baked marble cakes for my colleagues which looks very miserable and small ... This year I am so motivated to bake something more?

I was thinking of Kek lapis .... CRAZY!!!! I'll over work my poor oven ... or macaroon it will look very classy but not yet pass as to date .... Cookies!!!! Idiot proof and I can't go wrong.

In total I bake 7 batches in 4 days... Not bad hor ... 

Why cookies? 1. It doesn't have to be pretty 2. No specific shape 3. All u need is 2 spoons to shape it.

I want to bake some cakes to go with the cookies but I won't be in so early tomorrow and I do not want to go around with big bags ... Heavy you know.

I hope the receiver will love the small token before I MIA from work hee hee

Stickers are design by my dear hubby ...

It looks reddish brown cos of the infused coffee oil.

It's reddish cos I added food coloring ... Due to upcoming festive holiday tong tong tong Chiang 

Ingredients

250g salted butter,softened (i used SCS)

200g light brown sugar

1/4 tsp salt 

1/2 tsp coffee oil

1 egg

1 tsp vanilla extract

1/4 cup oats,processed to bits in a chopper (i put nestum instead)

1/4 cup ground almonds (i omit this)

1/2 cup of your favourite nuts,chopped finely (optional)(i put in chopped hazelnut)

1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks 

300g self-raising flour 

Method

This is the most important step,at least 2 hours before,or the night before,beat the egg with the vanilla and the coffee oil to infuse or you can do this the night before,refrigerate it then bring it to room temperature before baking.

Preheat oven to 160C.

To the softened butter,beat in the sugar and the salt to combine. Beat in the egg and stir in the processed oats,ground almonds,optional chopped nuts and the chocolate chunks. Sift the flour and fold it in,this dough will not be too stiff but not too wet either.

For small cookies,place half-tsp of the dough,spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes.

For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes.

Cool completely and let it sit overnight in an airtight container,this is for the flavour and fragrance to develop further.

Source: Kak Rima @ www.bisousatoi.com

Soft and Chewy Chocolate Chip Cookies

I had an interesting day today ... We went bowling at 9am to avoid the crowd.  Conclusion I suck big time lol ... should have just gone for archery instead haiz ...

So after bowling is Art Science Museum ... hmmm ... it didnt happen ... on the way there it rained so heavily so we U-turned and went home. =( Sad huh ...

Since we din go to the Museum I have nothing to do ... so boring! so I decided to bake ... heeh.

Taken from: Martha Stewart

Soft and Chewy Chocolate Chip Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions

1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
   
   
   

Almost Famous Cookies

For this coming Raya ... this is the only cookies I made (want to send to LA ... fuuuh I've never been to LA before but my cookies will reach there anytime soon... LOL!).  Cos MIL has her stash for Raya goodies and my friend, Nurul gave me Cornflakes Macaroons.  I do not want to bake more cookies cos last year was such a waste.  So I am contented with small amount of goodies this year.

But ... this year I will try some of the cake recipes that I saw online.  I hope it turns out well lah.

Ingredients

250g salted butter,softened (i used SCS)

200g light brown sugar

1/4 tsp salt 

1/2 tsp coffee oil

1 egg

1 tsp vanilla extract

1/4 cup oats,processed to bits in a chopper (i put nestum instead)

1/4 cup ground almonds (i omit this)

1/2 cup of your favourite nuts,chopped finely (optional)(i put in chopped hazelnut)

1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks 

300g self-raising flour 

Method

This is the most important step,at least 2 hours before,or the night before,beat the egg with the vanilla and the coffee oil to infuse or you can do this the night before,refrigerate it then bring it to room temperature before baking.

Preheat oven to 160C.

To the softened butter,beat in the sugar and the salt to combine. Beat in the egg and stir in the processed oats,ground almonds,optional chopped nuts and the chocolate chunks. Sift the flour and fold it in,this dough will not be too stiff but not too wet either.

For small cookies,place half-tsp of the dough,spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes.

For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes.

Cool completely and let it sit overnight in an airtight container,this is for the flavour and fragrance to develop further.

Source: Kak Rima @ www.bisousatoi.com

Cake and Cookies

It is so easy that you are not able to screw it up hahah ... Second attempt was much better than the first.
I hope ibu likes the cake.  Since she likes messy cakes, I try to make it as messy as possible lol ... 
This is my first layered cake.  It was very hard to stake it all up ... cos it slides off ... but I managed it some how lah ... 


Since ibu do not like dark chocolate, I used milk chocolate dots for the chocolate ganache. All in all it was a success.

QUICK CHOCOLATE CAKE

9" square tin greased and lined
Preheat oven to 175C

Ingredients
450g  castor sugar
224g  all purpose flour
96g    cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
2 large eggs - slightly beaten
240ml milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Method:
In a large bowl, mix all the dry ingredients with a whisk ensuring that they are properly mixed. Make a well in the center and add in eggs, milk, oil and vanilla extract. Whisk this well to ensure that there are no lumps for approximately 2mins. You may use an electric mixer at low speed. Lastly add the boiling water to the batter and continue to whisk carefully. Mix well.

Pour batter (may look alittle runny) in prepared tin and bake for about 30-35mins, or till skewer comes out clean when checked at the center of cake.
Source: Sheen Mars

The ganache I doubled the quantity cos I worried that I can't cover the whole cake... But in the end I have excess.

Ingredients:
160ml heavy cream
283.5g chocolate baking discs / chopped chocolate

Method:
Quick Ganache

• Place chocolate in stainless steel bowl, set aside.  Heat cream in a small saucepan over high heat until just boil
• Pour hot cream over chocolate, stirring until smooth

Source: Sarah

I have left over ganache so I decided to use it as cookies filling.  It looks sooo chocolatey cos I do not have enough 2tbsp of red colour hee hee ...

Red Velvet Polka Dot Cookies
Makes 30 cookies

240g butter, softened
300g granulated sugar
2 eggs
2 tsp vanilla extract
220g all-purpose flour
96g cocoa powder
1 tsp baking soda
1/4 tsp salt
2 tbsp red food colouring (I put in 1 cap full that is why its not red enough hee hee)
1 (11-ounce) white chocolate chips (I omit this cos I don't have any =D)

Preheat the oven to 176 degrees C. Line 2 baking sheets with parchment paper.

In the bowl of a stand mixer, cream the butter and sugar until light-colored.  Add the eggs and vanilla and beat until fluffy and light.

In a small bowl, use a fork to mix together the flour, cocoa powder, baking soda and salt. Use the fork to break up lumps of cocoa powder. Add the dry ingredients to the butter in the mixer a little at a time, mixing well after each addition and occasionally scraping down the sides of the bowl. When the dough is thoroughly mixed, add the food coloring, beating until the dough is a dark red color. If you have some place important to be or just had a manicure, I’d recommend wearing gloves. That red food colouring will show up in the oddest places. When the dough is evenly colored, stir in all but about 1/2 cup of the white chocolate chips until mixed in.

Scoop the dough onto the lined baking sheets using a 2 tablespoon cookie scoop or spoon. Place the cookies apart from each other to allow room for spreading. You will have enough dough to use on a third pan of cookies after these have cooked. Wet your fingers and lightly press down the top of each cookie mound, then press the remaining white chips into each cookie to create the polka dots. The cookies spread, so press a lot of chips into the cookies.

Bake the cookies for 10–12 minutes until firm in the center. Cool on the pans for a few minutes until firm, then remove to wire racks to cool completely.  When one pan has cooled, repeat with the rest of the cookie dough. Stored in an airtight container, the cookies will keep for several days.

Source: CSMonitor

Espresso-Chocolate Shortbread Cookies

Okay this will be my last cookie baking for this month eh hee hee ... I had fun lah although of rejected cookies hee hee I learnt my mistake, what I should and should not do..... erm I think hee hee anyway ... this shortbread cookies are super easy to make.  A good recipe for lazy person like me hahahah ... Stumble upon Smitten Kitchen while blog-hopping. 

I love the smell ... my entire house smells of coffee last nite ... 

*Photos has been deleted

Ingredients


1 tablespoon instant espresso powder
1 tablespoon boiling water
2 sticks (8 ounces) unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
Confectioners’ sugar, for dusting (optional)

Method



1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.


2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is 
incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.


3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.


4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.


5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.


6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.


7. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

Yeah success!  So come Sunday will be tapak kuda (horse shoe). All the cookies recipes i tried this month are all 1st attempt except the Almost Famous Chocolate Cookies from Kak Rima which I've done it for a couple of times.  You should try it too ... infusing the coffee oil in the egg overnight makes a difference tao so try ok ...

Un-fruitful Day... Sigh

I am quite upset actually.  I've read the recipe again and again but its a disaster.  A simple recipe but very tricky temperature and timing ... Its 200C and baked it for 5 to 8 mins only.  By 6 mins the side are oleidie brown but the top still wet so I have change it to top heat ... slightly before 8 mins, it got burn haiyaaaaaaah so wasted ... I think this recipe cannot make it lah cos its so tempremental and I have to 'jaga' oni... lots of 'chao-da' and cracks ... SIGH ..... I noe im not suppose to but arrrrggghhh its so frustrating ... after all that I end up with 1 miserable small bottle thats look ok and pretty lah.  My first batch I put 1/2 tsp of batter and 2 inch apart ... and it came out super big!!!! SUPER!!! ... so the rest I oni 1/4 of tsp.  Need new recipe so last mins haiz ... I dunno wat to bake oleidie .... eeeeeeeik ...

*Photos has been deleted


 Ingredients

1/2 cup butter, soften
1/2 cup white sugar
1 egg
1/4 all-purpose flour
1/2 cup groung almond
Some almond flakes

Methods

Preheat oven to 200 degree C
In large bowl, cream together butter and sugar.  Beat in the eggs, ground almonds.  Gradually mix in flour until well blended.  Drop teaspoonfuls 2 inches apart on ungreased cookie sheets.  Press almond flakes on cookies.

Bake 5 to 8 mins in the preheated oven, or until cookies are lightly browned.


Note:  You can dip the cookies in melted chocolate for extra ooomph!

My miserable bottle and its not even full.  

Source: Library Book

The Mood is here ... Finally

Wednesday. Mid-week. Urrrgghhh ... Mid-week syndrome.  Some how I smell the weekend. I have mix feelings about it. Yey!!! Because I have full pack weekends that starts on Friday ... Iftar with NA & fiancee, Saturday is Baybeats so will be meeting the Ex-Starbuckian (not mine hahahah ... they are E's ... cos I was never a barista =D) and Sunday is a stay home with ibu day and our "Curry Feast" the menu will be Roti Kirai Insya-Allah... not to yey: Ramadhan is coming to an end ... lots of things to do so little time.

So that means we left out 10days before we leave Ramadhan to see syawal.  So to all thought we will be busy preparing goodies for raya, redecorating our houses do not forget your prayers and doas ... that last 10 days lah we want to really utilized that every mins and sec to prayers and doas ... May Allah bless us and keep us safe and hopefully what we doas be granted Insya-Allah ... The last 10 nites any one of it can be the Lailatul Qadr nite. Hope we all have a fruitful Ramadhan. Insya-Allah ... Amin.

So ... for iftar, I have left over soup from Soto Madura so I just boiled some pasta to go with it.

 I've oleidie plan that I will do a lil bit of baking after tarawih ... decided on AFC lar ... looking at the recipe I should be somewhat expert oleidie lah rite?! WRONG!!! ... I over beat the wet mixture so its alot sticky than usual ar ... and this batch is much flatter ... I'm contemplating whether I should add a lil bit more flour ... I decided not to cos worried I will ruin the batter .... So I let it as it is.

Almost Famous

Ingredients
250g salted butter,softened (i used SCS)
200g light brown sugar
1/4 tsp salt 
1/2 tsp coffee oil
1 egg
1 tsp vanilla extract
1/4 cup oats,processed to bits in a chopper (i omit this)
1/4 cup ground almonds
1/2 cup of your favourite nuts,chopped finely (optional)(i put in chopped walnut)
1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks 
300g self-raising flour 

Method
This is the most important step,at least 2 hours before,or the night before,beat the egg with the vanilla and the coffee oil to infuse or you can do this the night before,refrigerate it then bring it to room temperature before baking.

Preheat oven to 160C.

To the softened butter,beat in the sugar and the salt to combine. Beat in the egg and stir in the processed oats,ground almonds,optional chopped nuts and the chocolate chunks. Sift the flour and fold it in,this dough will not be too stiff but not too wet either.

For small cookies,place half-tsp of the dough,spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes.

For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes.
Cool completely and let it sit overnight in an airtight container,this is for the flavour and fragrance to develop further

Source: Kak Rima @ www.bisousatoi.com

Almost Famous Cookies

Ingredients
250g salted butter,softened (i used SCS)
200g light brown sugar
1/4 tsp salt 
1/2 tsp coffee oil
1 egg
1 tsp vanilla extract
1/4 cup oats,processed to bits in a chopper (i put nestum instead)
1/4 cup ground almonds (i omit this)
1/2 cup of your favourite nuts,chopped finely (optional)(i put in chopped hazelnut)
1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks 
300g self-raising flour 

Method
This is the most important step,at least 2 hours before,or the night before,beat the egg with the vanilla and the coffee oil to infuse or you can do this the night before,refrigerate it then bring it to room temperature before baking.

Preheat oven to 160C.

To the softened butter,beat in the sugar and the salt to combine. Beat in the egg and stir in the processed oats,ground almonds,optional chopped nuts and the chocolate chunks. Sift the flour and fold it in,this dough will not be too stiff but not too wet either.

For small cookies,place half-tsp of the dough,spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes.

For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes.

Cool completely and let it sit overnight in an airtight container,this is for the flavour and fragrance to develop further.

Stay In Sunday

Sunday ... is the time to do house work ... laundry ... and cooking.  But today I just want to slack. 11+ hungry so I decided to cook Nasi Goreng Ikan bilis [Red] again. After I woke up from my nap i decided to have another attempt on Kak Rima's Almost Famous Cookies.

Nasi Goreng Ikan Bilis [Red]

Ingredients

Cooked Rice [1day old - left over is fine]

Dried Chili/Chili padi (2 chili padi sliced)

Onion (1 blend / 1 diced)

Garlic

Ginger

belacan (toasted)

Ikan Bilis (Pan-fry)

Ikan Bili Cube

salt/pepper/black pepper

Optional

Eggs (scramble)

Chicken

Methods

Blend dried chili, onion, garlic, ginger, toasted belachan

Heat oil and pan-fry the ikan bilis til crispy and take it out

Use the same oil to saute diced onion and sliced chili padi once soften 

Add blended mix cook well.

Add ikan bilis cube, season with salt and pepper.

Add in rice mix well

Add garnish like fried onion, eggs, chicken

Sticky soft dough texture

The end produce - success!!! finally hahhaha

Cookie dipped in milk before going to bed ... yummy!!!

Ingredients
250g salted butter,softened (i used SCS)
200g light brown sugar
1/4 tsp salt 
1/2 tsp coffee oil
1 egg
1 tsp vanilla extract
1/4 cup oats,processed to bits in a chopper (i omit this)
1/4 cup ground almonds (i omit this)
1/2 cup of your favourite nuts,chopped finely (optional)(i omit this)
1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks 
300g self-raising flour 

Method
This is the most important step,at least 2 hours before,or the night before,beat the egg with the vanilla and the coffee oil to infuse or you can do this the night before,refrigerate it then bring it to room temperature before baking.

Preheat oven to 160C.

To the softened butter,beat in the sugar and the salt to combine. Beat in the egg and stir in the processed oats,ground almonds,optional chopped nuts and the chocolate chunks. Sift the flour and fold it in,this dough will not be too stiff but not too wet either.

For small cookies,place half-tsp of the dough,spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes.

For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes.

Cool completely and let it sit overnight in an airtight container,this is for the flavour and fragrance to develop further.