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.

Source : Step Wong Kitchen via Anncoo Journal

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.