Showing posts with label Cookies Jar. Show all posts
Showing posts with label Cookies Jar. Show all posts

Monday, 28 July 2014

Selamat Hari Raya with Chocolate Cornflake Cups vs Oatmeal & Dates Cookies

Today, 28 July 2014 is a public holiday in Singapore where the Muslim celebrates Hari Raya Aidilfitri. Hari Raya literally means ‘celebration day’ whereas Hari Raya Aidilfitri is the day that marks the end of Ramadan in the Islamic holy month of dawn-to-sunset fasting. For us we are fortunate to have Malay neighbour who always share their lovely bakes and dishes with us and every year during Hari Raya we are also blessed with delicious treats too.

Friday, 29 July 2011

Happy Birthday, Singapore! - Part I

Today I am very excited to have WaiFong from "Fong's Kitchen Journal" to share with us her National Day Special Cookies as her guest post. I get to know Wai Fong about a year ago through a giveaway event from my blog and since then I always pop-by her blog, drooling over her delicious "Fong's 三菜一汤 - 3-plus-1" that she whipped up for her family. On top of that, she is also one of our regular supporters for the monthly "S$20 Budget Meal" event. So let's put our hands together and welcome WaiFong to share with us her icing cookie recipe as well as thoughts on coming National Day. Enjoy!


Happy Birthday, Singapore!

This is a very special post for me. First, as you can see, I have made some National Day Cookies here as a pre-National Day celebration. Tomorrow, I will be going down to Marina Bay to watch the NDP preview. And I am equally thrilled to be sharing this post with one of my favorite food bloggers, Ellena, at Cuisine Paradise.

With about a week more to our National Day, I decided to make these cookies for my little girl and her pre-school classmates. I zoom in on two colours - red and white, the colours of our National Flag. And, what's better way to pack these cookies than having them in this NDP Fun Box! For those who have attended last year's NDP ("National Day Parade") celebration, you might remember having this Fun Box inside the goodies bag.

I thought this is also a great time for me, as a Singaporean and a young parent, to engage our little ones in some National Education. I design a simple quiz of 20 questions on Singapore, from "what is our National Anthem", " What does the crescent moon on our flag represents" to "Name 5 MRT stations on the East West Line". These questions are printed and glued on small little tags and taped behind each cookie pack. I hope while the children are enjoying the cookies, they will also get to learn something about Singapore.

I used the same cookie recipe as my earlier Valentine's Day cookies. This cookie recipe yields very crispy cookies, but is extremely sticky to work with. If you prefer more manageable cookies, you may want to add a little more flour to it or cut down the butter to 200g.

Ingredients For Cookie dough: (makes about 28 to 30 cookies)
220g butter
100g caster sugar
1 egg yolk
1 tsp vanilla essence
300g plain flour
60g corn flour

Royal icing:
4 tsp meringue powder
4 tbsp water
300g icing sugar
4 tsp lemon juice
Red, black colour gel

Method:
1) Cream butter and sugar till light and fluffy (pale white).

2) Add egg yolk and vanilla essence, beat for another minute or two.

3) Sift plain flour and corn flour together. Add into butter mixture and mix well to form a dough

4) Divide dough to 2 portions, cover with clingwrap and rest dough in fridge for an hour.

5) Roll each dough between baking paper and clingwrap to about 2 to 3mm thick.

6) Rest the dough sheet back in fridge for 30 minutes (or 10 minutes in the freezer).

7) Stamp the cookies using cookie cutter and transfer them to a baking tray lined with baking paper.

8) Bake in preheated oven at 175C for 15 to 20 minutes. Let the cookies cool completely on rack before decorating.


Decorating the cookies:

1) Whisk meringue powder and water till foamy.

2) Add icing sugar gradually and continue to whisk till stiff and fluffy.

3) Add lemon juice and whisk for another 2 minutes. Add a little water (1/4 tsp each time) if the icing is too stiff and dry.

4) Divide into portions and mix in desired coloured gel.

5) For each icing colour, save a portion for piping the outlines (i.e. stiff icing); and then add more water (1/4 tsp each time) to get thinner icing consistency for flooding the cookies.




NOTES:


1) Working with red and black colours are the most tricky, as the red and black coloured gels will turn "pink" and "grey" when mixed together with the white icing. You could try preparing the icing a day ahead, as icing color will darken slightly with time (whisk it slightly before using). If you're preparing your icing ahead, do not make it too thin as it tends to be a little diluted the next day. Alternatively, some websites suggested adding a little cocoa powder to darken the shades. I have not tried this method.

2) Transfer the royal icing to piping bag(s) and use immediately. Else, cover the royal icing with cling wrap to prevent it from drying out.

3) I used a piping tip #2 for piping the lines. For flooding, I just cut a small tip off the disposable piping bag.

4) Click here for a detailed explanation on getting the right icing consistency.

5) Let the icing fully set and dry before transferring them to cookie bag. I left them in a air-con room for about 5 hours to set. Some websites recommend leaving them overnight, but I am concern that the cookies might turn soft.


To know more about WaiFong and her blog, you can cross over to this link HERE to find out more about her cooking and baking recipes. Till then have a great weekend and stay tune for PART 2 of our National Day Special post which is done by me.


Happy Birthday, Singapore!

Thursday, 23 December 2010

[Recipe] Decorated Festive Chocolate Cookies Together With Early Christmas Party

Last Saturday we have a small Christmas potluck gathering at my place with some of my old friends as well as the new friends from Twitter. Everyone has a wonderful time despite on the chaotic happening in the kitchen while some of us are busying with the food preparations.

And in order to make this a memorable gathering with Christmas atmosphere, Rey and I have decided to prepare some "door-gifts" for the guests which includes some of these mini decorated festive cookies in it. Can you spot Pooh, Minni and Tigger among these cookies?

  We made these Chocolate cookies instead of the usual one that is infused with spices because we are afraid that some of the guests might not prefer the aroma of the spice. So Chocolate flavor will be best for everyoe. These are some collage photos on the ingredients and steps on making the cookie dough.

Ingredients: (makes roughly 2 dozen)
90g Unsalted Butter
100g Caster Sugar
1 Egg
180g Self-raising Flour
2 Tablespoons Dutch Cocoa Powder
¼ Teaspoon Salt
½ teaspoon orange liquor, optional


My boy and I are busy with the cookie cutout and get them ready for baking and icing decoration.

Method:
1. Cream butter and sugar till light and creamy, add egg and orange liquor then beat till combined.
2. Fold in flour mixture (sifted flour, cocoa powder and salt together) in the egg till it forms a dough.
3. Turn dough on lightly floured surface and knead gently until soft dough is formed.
4. Divide the dough into two portions, flatten each portion on between sheet of baking paper and place in fridge for 30 minutes.
5. On floured surface, roll dough out to half a cm thick, cut into shapes using festive shaped cookies cutters.
6. Re-rolled leftover dough and cut again.
7. Baked in preheat 180 degree oven for about 8 – 12 minutes depending on the size of the cookies.
8. They will be soft when come out of the oven but will set as they cool.


After the cookies cool off and decorated with colourful icing, we packed them into individual packet and get them ready into the goodies baga together with some chocolate for the guests as "door-gifts".

Ingredients For Royal Icing:
65g Icing Sugar
1/2 Egg White
1/4 Teaspoon Lemon Juice
Assorted Food Colourings
Assorted Christmas Theme Sprinkles, optional

Method:
1. Sift the icing sugar and set aside.
2. Beat the egg white till foamy then add in lemon juice and icing sugar in a few batches till smooth. (about 5 - 8 minutes, it must be a spreadable consistency)
3. Divide the icing into a few portion then mixed with your desire colours.
4. Spoon icing into disposal piping bag, snip the tip off and pipe decorative outlines and design on each biscuit.



PREVIEW OF OUR CHRISTMAS POTLUCK GATHERING


Christmas Turkey prepared by Misstamchiak(Maureen) and Kai. Everyone is looking high and low for the roasted vegetables and sauce :p

Cheesy Ham Roll prepared by Yancai, Maureen and Rae. This is another way to present the sliced Turkey and it taste very yummy for us to snatch with just these limited rolls on the plate.

Stir-fried Fish Fillet with Thai Basil Leaves by me (Cuisine Paradise). This is something similar to the Chicken version recipe that I have posted HERE.

Spicy Egg and Cucumber Kerabu prepared by Rae(Shan). This cold appetiser consists of a lot of ingredients such as prawns, egg, cucumber, pineapple, belacan, dried prawns and etc.

Here is another main dish which is the "STAR" and highlight of the day too. Cioppino or fish stew that is prepared by Alvin and Lobs(Lobsterpaints) As you can see, there are big fresh prawn, mussels, clams and different type of fish that are stew together using tomato paste, red wine and many other herbs and seasonings. Very delicious pot :)

The whole table of food that are ready to be served. Yummy Chicken Curry by Susan, Grilled Chicken Drumlets by Joyce(ahpoohbear), stir-fried broccoli with mushroom, logcake, fruitcake and etc.

Thanks everyone for the hard work on preparing the food and travel all the way to my place in order to make our 1st potluck party a successful one. Thanks a lot pals.


Wednesday, 8 December 2010

Gingerbread Men

If you love food and cooking as much as I do, then I bet you enjoy Christmas time, too. What could be better than spending time with loved ones over delicious meals and bakes. This year I have invited a few blogger friends to guest post some lovely Christmas dishes together with what I prepared in order to bring up some excitement atmosphere for coming Christmas season.

How could Christmas do without these lovely Gingerbread Men. I am sure most of us are familiar with the popular nursery rhyme where the story mentioned about an old couple whom baked a "Gingerbread Man" that became alive. So whenever during Christmas season while we are baking these lovely cookies, my boy would always asked me whether those "gingerbread men" that he made would be jumping out of the oven?

These are some collage photos of the ingredients and steps on making these lovely bakes.

Ingredients (makes 8)
60g Butter, soften
65g (1/3 Cup) Brown Sugar
30ml Maple Syrup
1/2 Egg, lightly beaten
155g (1 1/4 Cups) Plain Flour
1/4 Teaspoon Bicarbonate of Soda
1/2 Tablespoon Mixed Spices

For Icing:
150g (1 Cup) White Chocolate Melts
Silver Cachous, to decorate
Christmas Sprinkes, to decorate
Food Colouring, optional


Note:-
~ You can omit adding of mixed spices to this recipe if you/your kids do not like the aroma/taste of it.

~ Replacement of Maple Syrup with Honey can be done in this recipe too.



These lovely bakes are pretty easy to be made except you would need to put the soft dough into the refrigerate for at least an hour or until firm to cut. And remember you have to work fast on the dough during hot/humid weather as it tends to be soften easily and the cutout shapes would be effected. (If dough starts to get sticky, put back to the fridge for another 5 - 8 minutes before continue with it for easier cutout of shapes)

Method:
1. Using an electric mixer, beat butter and sugar till light and fluffy. Add maple syrup and egg then continue to beat till combined.
2. Sift flour, bicarbonate of soda and mixed spices over butter mixture. Using a wooden spoon, stir until just combined to form a soft dough.
3. Place dough on a lightly floured surface, knead gentle until smooth.
4. Flatten it slightly between two sheet of baking paper and keep it in the fridge for about 1 hour or till firm.
5. Preheat oven to 170 degree and line baking tray(s) with baking paper, roll dough between 2 sheets of baking paper until 0.5cm thick.
6. Using a 6.5cm wide and 7.5cm long (or any medium size) gingerbread man cutter, cut shapes from dough.
7. Re-roll dough scraps and continue to cut shapes till dough is used up. Place the cut dough about 2 cm apart, on prepared tray(s).
8. Bake 1 tray at a time for 20 minutes or until firm to tough. Stand on tray(s) for 5 minutes before transferring it to a wire rack to cool completely.

For Decoration:
1. Place white chocolate melts in a heatproof microwave-safe bowl, microwave it on MEDIUM-HIGH for 1 to 2 minutes, stirring every 30 seconds till smooth.
2. Spoon 1/2 tablespoon each time into small plastic bag, snip off 1 corner and pipe faces and buttons onto gingerbread men.
3. Decorate the buttons with cachous and or other Christmas decoration sprinkes.
4. For colour icing, you can mixed a drop or two of the desire colour(s) into small amount of melted chocolate, stir till combined and use accordingly.
5. Set aside the completed gingerbread men to set before storing them in air-tight container.

So if you are looking for some quick and easy FUN bake to do with your kid(s) during this festive season perhaps you can consider this “Gingerbread Men”. I am sure your kid(s) would like the process of stirring, rolling, cutting as much as the finally decoration touch up. Have fun everyone!

And now I am submitting this post to "Aspiring Bakers #2: Christmas! (Dec 2010)", hosted by Passionate About Baking at this link HERE.


Sunday, 14 February 2010

Hearts & Hearts - Valentine's Day Cookies

Today is a very special occasion because both the Chinese New Year and western Valentine's Day happens to be fall on the same day on 14 February. In this case, no matter which event you are celebrating I am sure this year will be a great and loving year for everyone of you.

On this double-occasion, I guess anyone will be delighted to received such a box of self-made Valentin's Day cookies. For this set of "Butter Cookie With Melted Chocolate & Rose", I have add some rose petal on the half side of some heart shapes cookies before baking or for another design, I add the rose petal on the half hearts that is coated with white chocolate.

Baking is always full of fun and creation, ie. with a cute gift box, some assorted sizes of heart shape cutters, butter cookie dough, chocolate icing and colourful heart shapes sprinkles you can get everything done within an hour or so......

Ingredient: (make 20 - 25)
150g Top Flour
125g Butter, cut into small cubes
1 Tablespoon Icing Sugar
20g Milk Powder
1/2 Egg Yolk
1/4 Teaspoon Vanilla Essence

Method:
1. Sieved flour, milk powder and icing sugar in a mixing bowl.
2. Rub in butter until mixture resembles breadcrumbs.
3. Beat egg yolk and vanilla essence together before adding into the dough.
4. Quickly mix everything to form a soft dough, divide it into two portion in separate plastic bag and chill in the refrigerator for at least 20 minutes or so.
5. Roll dough out to 0.5cm thickness on a lightly floured tabletop and cut out with assorted heart shape cutters.
6. Place cut dough on baking tray that is layered with baking paper, pop the whole tray into the fridge while waiting for the oven to preheat to 180 degree. (keep the dough in the fridge after cut out will retain it's shape)
7. Bake the cookies for about 15 - 20 minutes (depending on the size of the cookies/oven type) till slightly golden brown.
8. Remove from oven, and rest the cookies on the tray for about 2 minutes before transferring them to wire-rack to cool completely before doing the icing/decoration.

For Decoration/Icing:
50g White Chocolate, melted
Some Assorted Colour Heart Shape Sprinkles
Some Dried Rose Petal, roughly cut

Method:
1. Melt the white chocolate by using either double-boiled method over a pot of simmering water or using microwave method (starts with medium/medium low heat of your microwave to melt the chocolate at 20/30 second interval, stir the mixture on and off till the drizzling consistency that you prefer).
2. Do not over cooked or else it will be harden.
3. Purchase edible dried rose from floral tea-shop/Chinese medical hall, use a small scissor to roughly cut the petal into small parts that is resemble the rose use in the photos here.
4. Use your creativity to decorate your lovely cookies in your way to express your loves and cares to your love one, family or friends......

This is a pretty simple design as I used 5 assorted colour heart shapes sprinkles to join them into a flower shape. So wait no more, if you still wondering what to get for this Valentine's Day, maybe you can start pulling those ingredients from your kitchen pantry and start working on something :) Here I wish everyone a Happy Chinese New Year & Valentine's Day. Posted by Picasa


Thursday, 17 December 2009

Assorted Decorated Christmas Cookies

Decorated Christmas cookies can be found easily during Christmas season in most bakery. It can be made as simple as a sugar cookie dusted with colored sprinkles, or an elaborate with different combination of decorating techniques to create an edible work of art. Whereas, each cookie is unique and it makes excellent as homemade gifts that work great for Christmas cookie exchanges.

A Gingerbread man is a cookie made of gingerbread, usually in the shape of a human. It started back to the 15th century where figural cookie-making was practiced and the first documented figure-shaped gingerbread cookies appearing was in the court of Elizabeth I of England. Today, gingerbread man cookies can take form in any shapes and colour depend on the ingredients used and some might only take after it's name but without adding spices or ginger as one of the traditional ingredients.

Although it might look and sound tedious on the making and decorating process but I am sure it worth all the time and effort just to bring a smile on the recipients' face. In this recipe, I omitted the use of spices because my boy don't really fancy the taste of it. Instead I used the 70% Dark chocolate and I sugar syrup using Kahlua(Coffee flavored liqueur) and sugar to enhance the fragrance and taste.

Ingredients:
125g Plain Flour
1/4 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/4 Teaspoon Cinnamon Powder, optional
40g Caster Sugar
30ml Water
15ml Kahlua
50g Dark Chocolate
45g Butter

Method:
1. Sift flour, baking soda and baking powder together.
2. Combine sugar, water and Kahlua in a small sauce and simmer over low heat to form syrup(until sugar melted, stir on and off to prevent burning)
3. Melt the chocolate and butter in microwave (medium low for 15 - 20 sec), removed and stir the mixture till well combined.
4. Add the slightly cool chocolate into the flour mixture, mix well then pour in the sugar syrup to form a smooth dough.
5. Divide the dough into two portion in two different plastic bags and flatten slightly, keep in the fridge for about 30 minutes.
6. Roll out 1 portion of the dough between two sheets of baking paper to about 5mm thickness.
7. Cut out different shapes using the Christmas cookies cutters.
8. Bake for about 12 - 15 minutes till cooked.
9. Remove from oven, set aside to cool then decorate with royal icing.


When the cookies are completely cool to room temperature, you can make different colour of Royal Icing to decorate your Christmas cookies accordingly to your liking. And this is the fun part where you can get the kids at home to participate. I am sure they will enjoy decorating their favour cookies which make great bonding time for the family.

Ingredients:
65g Icing Sugar
1/2 Egg White
1/4 Teaspoon Lemon Juice
Assorted Food Colourings
Assorted Christmas Theme Sprinkles, optional

Method:
1. Sift the icing sugar and set aside.
2. Beat the egg white till foamy then add in lemon juice and icing sugar in a few batches till smooth. (about 5 - 8 minutes, it must be a spreadable consistency)
3. Divide the icing into a few portion then mixed with your desire colours.
4. Spoon icing into disposal piping bag, snip the tip off and pipe decorative outlines and design on each biscuit.


This is a "Stars Tower' done by boy where he stack up three different size of the star cookies to form the shape of a little Christmas Tree. He also sprinkle some Christmas Red, Green & White Nonpareils on it.

While playing one of the Facebook game - Pet Society, Rey has a virtual Christmas tree in it. So while decorating the cookies, he also insists of having a big Tree for him to decorate with his favourite toppings. So he used his favourite M&M with only green and red plus some Silver Dragees that we have in the pantry.

Finally, we have finished decorating our Christmas Cookies with all sort of designs that we can think of. And as you can see, these cookies will look just great for gifts during this season after decorated with these colourful icing and sprinkles. Posted by Picasa


Sunday, 24 February 2008

Spice & Hazelnut Pooh Cookies

Happen to see these cute little Spice & Hazelnut Pooh Cookies from Andrea's flickr here. The moment I saw this I knew it is a must that I will put on my baking list for Reyon. And this is indeed a very nice shortbread cookies that fill with spice aroma and and nutty taste because of the ground hazelnut as one of the ingredients used. Posted by Picasa

Saturday, 29 September 2007

Winni The Pooh & Friends

It had being so long after I re-baked these wonderful butter cookies. This round I had made these as a Children's Day Party for a Childcare. I am sure those kids will be delighted to receive these wonderful Cookies in their Children's Day gift pack.


Would you like to have a piece for your Morning or Afternoon Tea. I am sure you will love these wonderful Butter Cookies too...... For those who wish to try, you can try making these for your kids with those normal cookie cutter even though you do not have these Disney Cookies Cutter.

>Ingredients: (around 30 cookies depending on the size)
125g Butter, softened at room temperature
1/4 Cup Icing Sugar
1/2 Teaspoon Vanilla Essence
1 Egg, at room temperature
1 1/4 Cups Top Flour
1/4 Cup Cornflour

Methods:
1. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy.
2. Add egg, beat until well combined.
3. Sift flour and cornflour over butter mixture.
4. Mix well and divide the dough into half, press each half into a disc then wrap in cling wrap and refrigerate for about 20 minutes.
5. Preheat the oven to 160 degree and line 2 baking trays with baking paper.
6. Roll each disc out between 2 sheets of baking paper to about 3mm thick.
7. Using cookie cutter, cut out the desire shapes and place onto the trays.
8. Roll leftover dough together and repeat, baked the cookies for 15 - 20 minutes until light golden.
9. Stand on trays for about 5 minutes then transfer to a wire rack to cool.

Notes:
a) Dip cookie cutters into flour in between cutting each cookie to prevent dough from sticking.

These are some of the example from my recent order for Children's Day Party. And for those who are interested in Ordering Assorted Butter Cookies for either Children's Party or as Gift for any Special Occasions you can always check out at the Ordering Site. Posted by Picasa


Sunday, 10 June 2007

Double Chocolate Chips Cookies With Nestum

This is Reyon's favourite Chocolate Chips cookies that had a mixture of Black and White Mini Chocolate Chips together with Nestum. The texture of this cookie is very crunchy due to the adding of the Nestum. You use any kind of chocolate chips, chopped dark chocolate or even with some extra nuts to create different favour and texture.


The recipe is introduce to me by my best blog pal Tracy, but I had used only half of the original recipes to make and add in some extra RUM for some extra fragrant. Posted by Picasa

Ingredients: (make about 30 - 35, 3cm cookies)
90g Light Brown Sugar
90g Unsalted Butter, cubes
95g Plain Flour
1/4 Teaspoon Baking Powder
50g Nestum(instant cereal)
50g Mini Chocolate Chips
1/4 Teaspoon Vanilla Essence
Pinch Of Salt
1/2 Egg, Light Beaten

Methods:
1. Sift together flour, salt and baking powder in a bowl and set aside for later use.
2. Cream butter and sugar till pale, beat in egg, vanilla essence and RUM(if using) until well combined about 1 minute on medium speed.
3. Fold the flour mixture into the ready butter mixture.
4. Next stir in Nestum and Chocolate Chips with wooden spoon or spatula.
5. Drop teaspoonful of dough onto baking tray lined with baking paper and bake for 15 - 20 minutes at a preheated 180 degree oven till slightly browned at the edge.



Notes:
a) I added about 1/2 Teaspoon Of RUM liquor to give the cookies an extra fragrant.
b) Nestle Nestum can be found in most local supermarket under the cereal or coffee/tea session.


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