Crunchy Peanut Cookies


This year I baked 2 types of peanuts cookies, melted peanut butter cookies and crunchy peanut cookies. If you prefer melt in the mouth version, you may try this recipe, but if you prefer crunchy original taste of ground peanut cookies, you will like the below recipe :) 

Thanks Kimmy for sharing with us, it's yummy and addictive, just like eating real peanut :) I'm too lazy making the nuts from the scratch, I just bought ready ground peanut from uncle. who selling the pancake :) I found his ground peanut is very fragrant compare to the one bought off the shelf. 



Ingredients (with modification):
200 gr Gound Peanuts
200 gr Plain flour
70 gr Icing sugar
1/3 tsp salt
1/2 tbsp butter
50-70 ml Vegetable oil
1 egg - beaten for glazing

Method :
- Mix peanuts with sugar, salt and butter.  Mix well, then add in flour in batches.
- Combined well then gradually add in oil [you may need all the oil]. 
- The dough is ready once you can roll it into a ball and does not stick to the hand.  Rest dough for 30 minutes.
- Pinch a small piece and roll into a ball. Place on parchment paper, leaving some space in between.  Do the same until the baking tray is filled with dough.
- Press each ball lightly with the end of a chopstick.  Brush egg glaze evenly over peanut cookies.
- Bake in preheated oven at 180 degrees C for 12-15 minutes or until golden brown.
- Remove cookies to cool on wire rack before storing in airtight containers.  The cookies are very 'fragile', handle with care.

Yields : approx. 1 bottle 


I am submitting this post to :

#   My Treasured Recipes #5 Chinese New Year Goodies (Jan/Feb 2015) hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Chairmaine of Mimy Bakery


#   Cook & Celebrate: CNY organised by Baby Sumo from Eatyour heart out, Diana from Domestic GoddessWannabe and Zoe from Bake for HappyKids


Here, I would like to wish you 
a HAPPY CHINESE NEW YEAR 2015

Golden Pineapple Balls


Source : Wen's Delight

Ingredients:
230 gr Butter (SCS salted butter) - thawed for 15mins before beating.
35 gr Castor sugar ( I used 20 gr )
1 tsp Icing sugar ( I used 40 gr )
2 Egg yolks (33-35g)
1 tsp Vanilla
340g Top flour
25g Full cream milk ( I used milk powder)

500 Pineapple filling

1 no Beaten egg for egg wash (remove 1 tbsp of white & add 2 drops of oil)

Method:
- Preheat oven at 170-180C ( my oven I used 150C ). Line the baking tray.
- Beat butter, sugar, icing sugar & vanilla for 2 to 3 mins.
- Add in egg yolks till well mix.
- Add in sifted flour & milk powder by using a spatular. (do not overmix)
- Divide the pineapple filling into 6g balls.
- Split the dough into 8g and wrap the filling.
- Egg wash & bake on the line tray at 170-180C for 20 mins.

Yields : approx. 70 pcs

As requested by my son, as he only like the skin but not pineapple filling, some I wrapped the filling with chocolate chips and made the popular sheep design cookies via facebook.



I am submitting this post to :

#   My Treasured Recipes #5 Chinese New Year Goodies (Jan/Feb 2015) hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Chairmaine of Mimy Bakery


#   Cook & Celebrate: CNY organised by Baby Sumo from Eat yourheart out, Diana from Domestic GoddessWannabe and Zoe from Bake for Happy Kids

Bak Kwa Cookies



Ingredients:
125 gr Butter, soften
35 gr Icing Sugar
40 gr small Egg
½ tsp Vanilla Extract
200 gr Plain Flour
65 gr Bak Kwa, mini diced

Method:
- Cream butter and sugar till light and fluffy.
- Add the egg and beat till well incorporated.
-  Add Vanilla and mix.
 - Add the flour and bak kwa, and mix thoroughly.
- Put the dough in a plastic bag, roll it out evenly.
- Refrigerate it for at least 30 minutes until firm.
- Use a scraper dessert spoon to cut scrape dough into small sizes and shape it accordingly.
- Place it on a baking tray, spacing out evenly.
- Bake at 180C for 16-18 minutes, or until it turned slightly brown.


 

I am submitting this post to :

#   My Treasured Recipes #5 Chinese New Year Goodies (Jan/Feb 2015) hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Chairmaine of Mimy Bakery



#   Best Recipes for Everyone Jan & Feb 2015 Event Theme“My Homemade Cookies” organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes



#   Cook & Celebrate: CNY organised by organised by Baby Sumo from Eat yourheart out, Diana from Domestic GoddessWannabe and Zoe from Bake for Happy Kids



Chocolate Malt Cookies with Chocolate Chips


Very chocolatey cookies, with or without nuts, I just love  these cookies in everything :)

I am submitting this post to 
Best Recipes for Everyone Jan & Feb 2015 Event Theme “My Homemade Cookies” organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

and also to 



Ingredients: ( half recipe with modification )
125 gr Butter
75 gr Brown Sugar
75 gr Sugar
1 Egg
1 tsp Vanilla extract

20 gr Cocoa powder
50 gr Chocolate malted milk powder
150 gr Plain Flour
20 gr Corn Flour
1 tsp Baking soda
1/2 tsp Salt

150 gr Chocolate chips

Methods:
-  Cream butter and sugars together, about 2 minutes, until fluffy.
-  Add in eggs and vanilla, beat again.
-  Whisk together in a separate bowl, flour, baking soda, salt, cocoa and malted milk powder. Gradually add flour mixture to butter mixture blending till all combined.
- Stir in chocolate chips.
- Refrigerate dough for 1 hour to overnight.
- Spoon out dough onto parchment lined cookie sheets, bake in a preheated 180 degree oven for 10 minutes. Remove from oven and let rest on cookie sheet for 5 minutes. Remove to racks to cool completely.


Bubble Rice Cookies


I made this cookies for this Christmas goodies gifts, love the crispy and crunchy. If I were to make it again, I will add fruit and nuts, it should be taste even better.


Ingredients:
130 gr Unsalted butter
60 gr Sugar

1 large Egg (70g)
1 tsp Vanilla extract

170 gr Plain flour
½ tsp Baking soda
a pinch of salt

80 gr Rice bubbles (crispy rice)
70 gr Chocolate chips

Method:
- Preheat oven 150C
- Cream butter and sugar till white and fluffy.
- Add egg and vanilla extract, mix well.
- Sift in flour, baking soda and salt and continue to mix well.
- Lastly pour in crispy rice and chocolate chips, fold well with a rubber spatula.
- Scoop chocolate mixture with a dessert spoon and drop on to a lined baking tray and bake for about 25 minutes or until golden crisp.
- Cool down cookies and store in an airtight container.


I made additional butter cookies to add, made the cookies mixture suit this festive season. :)




This post is linked to Cook and Celebrate (Christmas 2014) organised by Baby Sumo from Eat Your Heart Out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

Two Tones Fudge Brownies


When I saw Crustabakes's post on these brownies, I was really admire and drooling over her beautiful brownies. Finally, I tried it and YES ...  how can you resist with the combination of both brownies & blondies. Although it turned out totally different between before and after baking (see below pictures), however, I was quite satisfy with the two tones look when it was cut into pieces. :)


Source : Brownies, Fudges and Toppings (by Periplus Mini Cookbooks Series) via Crustabakes

Chocolate Mixture:
60 gr Butter
90 gr Dark chocolate, roughly chopped
125 gr Caster sugar
1 tsp Vanilla
1 Egg, lightly beaten
60 gr Plain flour

White Chocolate Mixture:
60 gr Butter
90 gr White chocolate buttons
125 gr Caster sugar ( I used only 100 gr )
1 tsp Vanilla essence
1 Egg, lightly beaten
60 gr Plain flour

Method:
- Preheat the oven to moderate 180C.
- To make chocolate mixture:
Stir the butter and chocolate in a small heatproof bowl, over a pan of simmering water until just melted. Using a wooden spoon, beat the sugar, vanilla essence and egg in a medium bowl until combined. Stir in the chocolate mixture, add the flour, stirring until just combined. Do not overbeat.
- To make white chocolate mixture:
Stir the butter and the white chocolate in a small heatproof bowl, over a pan of simmering water, until just melted. Using a wooden spoon, beat the caster sugar, vanilla essence and beaten egg in a medium bowl until combined. Stir in the white chocolate mixture. Add the sifted flour, stirring until just combined. Do not overbeat.
- Drop large spoonful of the mixtures alternately and evenly, next to one another in a single layer in the 8 inch square tin. Gently smooth the surface without combining the mixtures.
- Bake for 35 minutes, or until firm. Allow to cool in the tin before cutting into small pieces.



Pumpkin Chiffon Cake



Source : Chiffon cake is done – Bake with Kevin Chai

Ingredients:
Egg York Batter:
6 Egg yolks
50 gr Sugar
60 gr Oil
150 ml Coconut milk
110 gr Cooked pumpkin (mashed)
¼ tsp Salt
140 gr Plain four (I used Cake Flour)

Egg White Batter:
6 Egg whites
¼ tsp Cream of tartar
100 gr sugar (I reduced to 70gr)

Method:
- Preheat oven to 170C.
-To make egg yolk batter: Combine egg yolks, sugar, oil, coconut milk, salt and mashed pumpkin in a mixing bowl. Fold in flour until forms batter.
- To make egg white foam: Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until frothy and stiff peaks form.
- Gently fold1/3 egg white batter  into egg yolk batter separately, then pour this into the rest of the egg white and mixed well.
- Pour each of colour batter mixture into ungreased 23cm tube pan by sequence.
- Bake in for 45-60 minutes or until cooked.
- Remove from oven, invert cake onto table until completely cooled.