Wednesday, February 07, 2018

Dark Chocolate Chips & Chunks Cookies







Yummy yummy dark chocolate cookies freshly baked from the oven, if you like it less sweet, these are the one for you. 

Easy and quick to make, and they're made in bite size

Meaning?

You won't be able to stop eating them. You will just keep popping them into your mouth, and they'll be eaten all up before you even know it.

Dont't say I didn't warn you! LOL!!



  Dark Chocolate Chips & Chunks Cookies


Ingredients :
227gm unsalted butter, soften

1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla essence
1 teaspoon baking powder
1 teaspoon salt 
1.5 cups flour, sifted
1/2 cup dark cocoa powder, sifted
1 cup dark chocolate chips
1/2 cup chocolate chunks, chopped to small chunks

  Directions :

  1. Pre-heat the oven to 180C.
  2. Place the butter, brown sugar & white sugar in a mixing bow, beat on medium speed until fluffy..
  3. Add in the eggs & vanilla essence and beat well.
  4. Sift in the flour, dark cocoa powder, salt, baking powder, dark chocolate chips, & dark chocolate chunks, mix well.
  5. Scoop the cookies dough using a small spoon onto the baking sheet.
  6. Bake in the preheated oven for 8-10 minutes until crispy.




Friday, January 26, 2018

Chinese New Year Cookies - Doggies German Cookies ~ 可爱小狗德国酥饼



So, Chinese New Year will be here soon, and it's gonna be a Happy Woof Woof (Doggie) Year.

It is sort of like a tradition to bake this german cookies to usher the Chinese New Year, as they're so so cute and of course, yummy to eat too. It is not hard to make too, even my 7 year-old can make them, so can all of us ;)

My kids & I have fun making these, although the tongue melted a little bit because they're unfortunately over baked a little due to my oven temperature, but still, they're so funnily cute and, equally yummy.

Be very creative, it's up to you how you wanna shape them, each one of them can have different expressions.

Have fun!!




* Step-by-Step Tutorial *

Place the butter & sugar in a mixing bowl

Beat on medium speed until fluffy & light in color.

Sift in the flour

Mix well.


The mixture will form into a soft dough.

Cling wrap the dough & chill in the fridge for 1-2 hours (so the shape can hold better).

I used a mini ice cream scoop, so every ball will be of the same size, the dough will be able to form about 25 - 30 small balls.

Roll the dough into a small ball

Stick 2 chocolate rice each side to form the eyes.

Add on a chocolate chip in the center as the nose.

Optional : use a heart shape sprinkle as the tongue.

Lastly, stick 2 koko crunch on each side to form as the ears.

You can be creative on how to shape the cookies.

Different eyes/ ears shapes, with or without tongue sticking out.

Each one of the doggies have different expressions.

Over baked by a little, but still look so funnily cute! :p

Easy to make, yet so cute to eat!



Chinese New Year Cookies ~ 新年饼


  Doggies German Cookies - 可爱小狗德国酥饼


Ingredients :
125gm unsalted butter, soften

40gm icing sugar (you may adjust the sugar accordingly)
125gm potato flour, sifted
80gm superfine flour (cake flour), sifted
Some chocolate chips (for the nose)
Some chocolate rice (for the eyes)
Some koko crunch (for the ears)
Some heart shape sprinkle (for the tongue)

  Directions :
- German Cookies Dough -

  1. Place the butter & sugar in a mixing bow, beat on medium speed until fluffy & light in color.
  2. Sift in the flour, mix well.
  3. The mixture will form into a soft dough.
  4. Cling wrap the dough & chill in the fridge for 1-2 hours (so the shape can hold better).
- Shaping -
  1. Pre-heat the oven to 150C.
  2. Roll the dough into a small ball, I used a mini ice cream scoop, so every ball will be of the same size, the dough will be able to form about 25 - 30 small balls.
  3. Stick 2 chocolate rice each side to form the eyes.
  4. Add on a chocolate chip in the center as the nose.
  5. Optional : use a heart shape sprinkle as the tongue.
  6. Lastly, stick 2 koko crunch on each side to form as the ears.
  7. Bake in the pre-heated oven for 20-25 minutes.


Alcohol-Free Tiramisu Cake


Wow, can't believe how long it has been since I last updated my blog, I've been so busy and is caught up by both my kids & my work. 

Well, I have definitely not forget my passion of cooking just yet, yes, I still cook very often, we all gotta eat right? LOL. But yes, to be honest I've been baking a lot less these days, because I do not have the time of doing so anymore, but, I will definitely catch up on my baking marathon very soon as Chinese New Year is approaching once again.

Today, I baked a Alcohol-Free Tiramisu Cake, it is alcohol-free, because I want to serve it to my kids as well, nevertheless, it tastes equally yummy if not more (well, I'm not that into alcohol myself anyway).

I have extra cream mixture left so I made them into Tiramisu in a Cup, not only did they taste equally good, they look really good visually too.


This is unlike the usual Tiramisu cake that I have previously baked, where I would dust a generous amount of Dutch cocoa powder on the top of the cake, this time, I did it another way. If you're currently residing in Malaysia, I believe you would probably be very familiar with the famous Tiramisu Cake from Alexis, where they have a layer of hazelnut praline on the top of the cake. 

I am a nut person, ooh ya, I love nuts!

So that's how I'm gonna make it today.


 
Tiramisu Cake in a champagne glass, so beautiful. It looks delicious before you even taste it.


Honestly, the nut praline is the star of the whole cake, simply because I am a nut lover. The crunchy & sweet flavour of the nut praline simply adds more flavour into every bite of the cake.

YUMSS!!

Alcohol-Free Tiramisu Cake

 
Ingredients :
1 sachet of instant white coffee powder + 4 teaspoon of coffee powder, dissolve in 2 1/2 cups water (because I didn't use baileys hence the extra amount of coffee mixture here)
400gm of savoiardi biscuits
2 large eggs, separate the egg yolk & egg whites
70gm castor sugar
500gm mascarpone cheese
100gm-200gm dark chocolate, chopped
200-250gm nuts of your choice, chopped (almond/ hazelnut/ macadamia nuts etc)
100gm butter 
5 tablespoons of honey

Directions :

The Cake


  1. Beat the egg whites until thick & frothy, set aside for later use.
  2. Beat the egg yolk together with the castor sugar until thick & the mixture becomes pale yellow color. Add in 1/4 cup of the coffee mixture & all the mascarpone cheese, mix well.
  3. Fold the egg white mixture into the mascarpone cream mixture, be gentle to just mix enough.
  4. Dip the savoiardi biscuits into the remaining coffee mixture, lightly soak on each side of the biscuits until damp only, NOT soggy, so do this step quicky and do not over soak it, otherwise the cake might easily fall apart.
  5. Line the dipped savoiardi biscuits on a bottom of your choice of baking dish (recommended to be 6-8 inches dish). 
  6. Spread 1/3 of the cream mixture on top of the layer of savoiardi biscuits, and generously sprinkle the chopped dark chocolate on top of the cream mixture.
  7. Repeat step 5 & 6 for another 2 times.
  8. Spread all the remaining cream mixture on the top layer of the cake and leave the cake in the fridge overnight, or at least 4 hours to set. 
Nut Praline

  1. Melt the butter over the pan on low heat, add in the honey.
  2. Once boiled, add in all the chopped nuts and make sure they are well coated by the butter & honey, cook for 1-2 minutes.
  3. Pour the nuts on a non stick baking paper and leave to cool, break up and sprinkle generously on the top layer of your tiramisu cake.

Recipe adapted & inspired by Nigella Lawson



Monday, August 29, 2016

Sweet Potatoes Loaf


I think I am pretty productive lately, baking 1 loaf of bread after another! I truly enjoy the scent that filled the whole house every morning when I wake up!

My mom cooked some sweet potatoes tong sui over the weekend & we couldn't finish it, I packed it home & had in my mind that I was gonna bake a sweet potato loaf with it & I did! 

This is very yummy!!



Sweet Potatoes Loaf

 
Ingredients :
135ml milk (fresh/ full cream/ low fat/ your choice)
150gm mashed sweet potatoes
1 egg
360gm bread flour
50gm butter
50gm sugar (brown/ castor), on the right
1/2 teaspoon salt, on the left
1.5 teaspoon instant yeast, dig a well in the middle

Directions :
  1. Place all the ingredients in the breadmaker according to the sequence stated above.
  2. Place the sugar on the right side while the salt on the left, for the yeast, please dig a well in the middle of the flour & place in it. 
  3. Settings: 
       (i) Bake mode : "Sweet"
      (ii) Loaf size : "Big"
     (iii) Crust : "Light OR Medium" (depending on how dark & 
           crispy you would like it to be)








 

Thursday, August 18, 2016

Honey Oat Bread



 
Oh wow!! I really don't remember when did I write my last post!! I'm so glad I finally have time to write something about it now!!!

As shared on my Facebook page earlier, I miss using my breadmaker, I miss being able to smell the fragrant aroma of the freshly baked bread when I wake up in the morning. And so, I took out my breadmaker on the very same day & decided to bake something!!! I'm so glad I did!

I didn't get to take a picture of it! LOL

I woke up in the morning smelling that familiar fragrant aroma of the freshly baked bread! Hmmmm... it smells so gooood!!! I didn't manage to take a picture of it though, because my hubby & the kiddos were already enjoying them before I got my lazy butt off the bed! LOL! 

The loaf was gone within the same day!! I am so happy! The last thing I want was leftover. ;)

And so, I think I should definitely bake more after this!


It would taste better if it's a tad sweeter! :p



Honey Oat Bread

 
Ingredients :
100gm milk (fresh/ full cream/ low fat/ your choice)
2-3 tablespoons of honey diluted with 50ml of water
30gm whipped cream
1 egg
240gm high protein flour
80gm cake flour
1 cup rolled oat
35gm sugar (brown/ castor), on the right
5gm salt, on the left
5gm instant yeast, dig a well in the middle

Directions :
  1. Place all the ingredients in the breadmaker according to the sequence stated above.
  2. Place the sugar on the right side while the salt on the left, for the yeast, please dig a well in the middle of the flour & place in it. 
  3. Settings: 
       (i) Bake mode : "Sweet"
      (ii) Loaf size : "Big"
     (iii) Crust : "Light OR Medium" (depending on how dark & 
           crispy you would like it to be)








 








Wednesday, February 07, 2018

Dark Chocolate Chips & Chunks Cookies

Reactions: 
0 comments






Yummy yummy dark chocolate cookies freshly baked from the oven, if you like it less sweet, these are the one for you. 

Easy and quick to make, and they're made in bite size

Meaning?

You won't be able to stop eating them. You will just keep popping them into your mouth, and they'll be eaten all up before you even know it.

Dont't say I didn't warn you! LOL!!



  Dark Chocolate Chips & Chunks Cookies


Ingredients :
227gm unsalted butter, soften

1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla essence
1 teaspoon baking powder
1 teaspoon salt 
1.5 cups flour, sifted
1/2 cup dark cocoa powder, sifted
1 cup dark chocolate chips
1/2 cup chocolate chunks, chopped to small chunks

  Directions :

  1. Pre-heat the oven to 180C.
  2. Place the butter, brown sugar & white sugar in a mixing bow, beat on medium speed until fluffy..
  3. Add in the eggs & vanilla essence and beat well.
  4. Sift in the flour, dark cocoa powder, salt, baking powder, dark chocolate chips, & dark chocolate chunks, mix well.
  5. Scoop the cookies dough using a small spoon onto the baking sheet.
  6. Bake in the preheated oven for 8-10 minutes until crispy.




Friday, January 26, 2018

Chinese New Year Cookies - Doggies German Cookies ~ 可爱小狗德国酥饼

Reactions: 
0 comments


So, Chinese New Year will be here soon, and it's gonna be a Happy Woof Woof (Doggie) Year.

It is sort of like a tradition to bake this german cookies to usher the Chinese New Year, as they're so so cute and of course, yummy to eat too. It is not hard to make too, even my 7 year-old can make them, so can all of us ;)

My kids & I have fun making these, although the tongue melted a little bit because they're unfortunately over baked a little due to my oven temperature, but still, they're so funnily cute and, equally yummy.

Be very creative, it's up to you how you wanna shape them, each one of them can have different expressions.

Have fun!!




* Step-by-Step Tutorial *

Place the butter & sugar in a mixing bowl

Beat on medium speed until fluffy & light in color.

Sift in the flour

Mix well.


The mixture will form into a soft dough.

Cling wrap the dough & chill in the fridge for 1-2 hours (so the shape can hold better).

I used a mini ice cream scoop, so every ball will be of the same size, the dough will be able to form about 25 - 30 small balls.

Roll the dough into a small ball

Stick 2 chocolate rice each side to form the eyes.

Add on a chocolate chip in the center as the nose.

Optional : use a heart shape sprinkle as the tongue.

Lastly, stick 2 koko crunch on each side to form as the ears.

You can be creative on how to shape the cookies.

Different eyes/ ears shapes, with or without tongue sticking out.

Each one of the doggies have different expressions.

Over baked by a little, but still look so funnily cute! :p

Easy to make, yet so cute to eat!



Chinese New Year Cookies ~ 新年饼


  Doggies German Cookies - 可爱小狗德国酥饼


Ingredients :
125gm unsalted butter, soften

40gm icing sugar (you may adjust the sugar accordingly)
125gm potato flour, sifted
80gm superfine flour (cake flour), sifted
Some chocolate chips (for the nose)
Some chocolate rice (for the eyes)
Some koko crunch (for the ears)
Some heart shape sprinkle (for the tongue)

  Directions :
- German Cookies Dough -

  1. Place the butter & sugar in a mixing bow, beat on medium speed until fluffy & light in color.
  2. Sift in the flour, mix well.
  3. The mixture will form into a soft dough.
  4. Cling wrap the dough & chill in the fridge for 1-2 hours (so the shape can hold better).
- Shaping -
  1. Pre-heat the oven to 150C.
  2. Roll the dough into a small ball, I used a mini ice cream scoop, so every ball will be of the same size, the dough will be able to form about 25 - 30 small balls.
  3. Stick 2 chocolate rice each side to form the eyes.
  4. Add on a chocolate chip in the center as the nose.
  5. Optional : use a heart shape sprinkle as the tongue.
  6. Lastly, stick 2 koko crunch on each side to form as the ears.
  7. Bake in the pre-heated oven for 20-25 minutes.


Alcohol-Free Tiramisu Cake

Reactions: 
0 comments

Wow, can't believe how long it has been since I last updated my blog, I've been so busy and is caught up by both my kids & my work. 

Well, I have definitely not forget my passion of cooking just yet, yes, I still cook very often, we all gotta eat right? LOL. But yes, to be honest I've been baking a lot less these days, because I do not have the time of doing so anymore, but, I will definitely catch up on my baking marathon very soon as Chinese New Year is approaching once again.

Today, I baked a Alcohol-Free Tiramisu Cake, it is alcohol-free, because I want to serve it to my kids as well, nevertheless, it tastes equally yummy if not more (well, I'm not that into alcohol myself anyway).

I have extra cream mixture left so I made them into Tiramisu in a Cup, not only did they taste equally good, they look really good visually too.


This is unlike the usual Tiramisu cake that I have previously baked, where I would dust a generous amount of Dutch cocoa powder on the top of the cake, this time, I did it another way. If you're currently residing in Malaysia, I believe you would probably be very familiar with the famous Tiramisu Cake from Alexis, where they have a layer of hazelnut praline on the top of the cake. 

I am a nut person, ooh ya, I love nuts!

So that's how I'm gonna make it today.


 
Tiramisu Cake in a champagne glass, so beautiful. It looks delicious before you even taste it.


Honestly, the nut praline is the star of the whole cake, simply because I am a nut lover. The crunchy & sweet flavour of the nut praline simply adds more flavour into every bite of the cake.

YUMSS!!

Alcohol-Free Tiramisu Cake

 
Ingredients :
1 sachet of instant white coffee powder + 4 teaspoon of coffee powder, dissolve in 2 1/2 cups water (because I didn't use baileys hence the extra amount of coffee mixture here)
400gm of savoiardi biscuits
2 large eggs, separate the egg yolk & egg whites
70gm castor sugar
500gm mascarpone cheese
100gm-200gm dark chocolate, chopped
200-250gm nuts of your choice, chopped (almond/ hazelnut/ macadamia nuts etc)
100gm butter 
5 tablespoons of honey

Directions :

The Cake


  1. Beat the egg whites until thick & frothy, set aside for later use.
  2. Beat the egg yolk together with the castor sugar until thick & the mixture becomes pale yellow color. Add in 1/4 cup of the coffee mixture & all the mascarpone cheese, mix well.
  3. Fold the egg white mixture into the mascarpone cream mixture, be gentle to just mix enough.
  4. Dip the savoiardi biscuits into the remaining coffee mixture, lightly soak on each side of the biscuits until damp only, NOT soggy, so do this step quicky and do not over soak it, otherwise the cake might easily fall apart.
  5. Line the dipped savoiardi biscuits on a bottom of your choice of baking dish (recommended to be 6-8 inches dish). 
  6. Spread 1/3 of the cream mixture on top of the layer of savoiardi biscuits, and generously sprinkle the chopped dark chocolate on top of the cream mixture.
  7. Repeat step 5 & 6 for another 2 times.
  8. Spread all the remaining cream mixture on the top layer of the cake and leave the cake in the fridge overnight, or at least 4 hours to set. 
Nut Praline

  1. Melt the butter over the pan on low heat, add in the honey.
  2. Once boiled, add in all the chopped nuts and make sure they are well coated by the butter & honey, cook for 1-2 minutes.
  3. Pour the nuts on a non stick baking paper and leave to cool, break up and sprinkle generously on the top layer of your tiramisu cake.

Recipe adapted & inspired by Nigella Lawson



Monday, August 29, 2016

Sweet Potatoes Loaf

Reactions: 
0 comments

I think I am pretty productive lately, baking 1 loaf of bread after another! I truly enjoy the scent that filled the whole house every morning when I wake up!

My mom cooked some sweet potatoes tong sui over the weekend & we couldn't finish it, I packed it home & had in my mind that I was gonna bake a sweet potato loaf with it & I did! 

This is very yummy!!



Sweet Potatoes Loaf

 
Ingredients :
135ml milk (fresh/ full cream/ low fat/ your choice)
150gm mashed sweet potatoes
1 egg
360gm bread flour
50gm butter
50gm sugar (brown/ castor), on the right
1/2 teaspoon salt, on the left
1.5 teaspoon instant yeast, dig a well in the middle

Directions :
  1. Place all the ingredients in the breadmaker according to the sequence stated above.
  2. Place the sugar on the right side while the salt on the left, for the yeast, please dig a well in the middle of the flour & place in it. 
  3. Settings: 
       (i) Bake mode : "Sweet"
      (ii) Loaf size : "Big"
     (iii) Crust : "Light OR Medium" (depending on how dark & 
           crispy you would like it to be)








 

Thursday, August 18, 2016

Honey Oat Bread

Reactions: 
0 comments


 
Oh wow!! I really don't remember when did I write my last post!! I'm so glad I finally have time to write something about it now!!!

As shared on my Facebook page earlier, I miss using my breadmaker, I miss being able to smell the fragrant aroma of the freshly baked bread when I wake up in the morning. And so, I took out my breadmaker on the very same day & decided to bake something!!! I'm so glad I did!

I didn't get to take a picture of it! LOL

I woke up in the morning smelling that familiar fragrant aroma of the freshly baked bread! Hmmmm... it smells so gooood!!! I didn't manage to take a picture of it though, because my hubby & the kiddos were already enjoying them before I got my lazy butt off the bed! LOL! 

The loaf was gone within the same day!! I am so happy! The last thing I want was leftover. ;)

And so, I think I should definitely bake more after this!


It would taste better if it's a tad sweeter! :p



Honey Oat Bread

 
Ingredients :
100gm milk (fresh/ full cream/ low fat/ your choice)
2-3 tablespoons of honey diluted with 50ml of water
30gm whipped cream
1 egg
240gm high protein flour
80gm cake flour
1 cup rolled oat
35gm sugar (brown/ castor), on the right
5gm salt, on the left
5gm instant yeast, dig a well in the middle

Directions :
  1. Place all the ingredients in the breadmaker according to the sequence stated above.
  2. Place the sugar on the right side while the salt on the left, for the yeast, please dig a well in the middle of the flour & place in it. 
  3. Settings: 
       (i) Bake mode : "Sweet"
      (ii) Loaf size : "Big"
     (iii) Crust : "Light OR Medium" (depending on how dark & 
           crispy you would like it to be)








 








 

Verance's Kitchen & Life Copyright © 2010 Design by Ipietoon Blogger Template Graphic from Enakei | web hosting

Related Posts Plugin for WordPress, Blogger...