Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
[RECIPE]: Cookie Dough Brownie
Here's how this is going down, my dear-hearts, fudgy cookie dough wrestled into a pan and baked to sweet submission, then an eggless brown sugared dough spread over the top, all this with a huge amount of discipline and hell load of self denial in tow, and finally, Valrhona crunchy pearls sprinkled and pushed into place.
It's cruel. Every step of the way. so many reasons to pick up the mixing bowl and spoon the batter shamelessly. But no, I soldiered on to produce these babies. And trust me, it's all worth it.
You're thinking movie scenes, sweat pants, bundles of tissue strewed all over and a wailing female lead stuffing her face with cookie dough ice cream in an effort to put an end to her misery. Neh... we all know it doesn't work. But hey, these brownies will definitely work its magic on even the grouchiest pants in the office.
Did I mention they make terrific cheerleaders too? Pyramid formation, boo-yah.
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Cookie Dough Brownies
adapted from Bakerita
Ingredients
For the brownies
- 110g Unsalted Butter, melted
- 150g White Sugar
- 160g Light Brown Sugar
- 1 tsp vanilla extract
- 2 eggs (120g)
- 96g all purpose flour
- 64g cocoa powder
- 1/2 tsp salt
For the cookie dough
- 55g butter, softened
- 52g brown sugar
- 50g white sugar
- 1 tsp vanilla extract
- 3 tblspoon milk
- 128g all purpose flour
- 1/2 tsp salt
- 75g chocolate chips/shaved chocolate (I used Valrhona dulcey crunchy pearls)
for the brownies
- Preheat the oven to 180 degrees celsius. Line an 8x8 inch pan with parchment paper and grease lightly.
- Combine the melted butter, sugars and vanilla in a mixing bowl. On slow speed, beat in the eggs, one at a time, mixing well after each, until thoroughly combined.
- In a separate bowl, sieve the flour and cocoa powder. Put in the salt. Gradually stir flour mixture into the egg mixture until blended. Making sure there are no lumps of dry ingredients and pour the batter into the prepared baking dish.
- Lick the spoon.
- Bake in preheated oven for about 30mins or until inserted toothpick comes out clean. Remove and allow to cool before frosting.
For the Cookie Dough layer
- In a medium bowl, use a wooden spoon and mix the butter, brown sugar and white sugar until smooth. Make sure that your butter is well softened before doing this otherwise you'll have to suffer a really painful process when spreading it out. Whisk in the vanilla and milk. Mix in the flour until well incorporated. Stir in chocolate chips; I used Valrhona Dulcey Crunchy Pearls here (because I'm so ghetto) but regular chocolate chips will work just fine.
- Spread cookie dough in an even layer on top of the cooled brownies. Refrigerate for about 1 hour until firmed up before removing it from the pan and cutting into your desired shape.
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Macarons, no.. not Laduree's
Labels:
bukit timah,
cafe,
cakes,
Cheesecake,
cookies,
desserts,
East Coast/ Joo Chiat,
Grandstand,
macarons,
Siglap
·
With the renowned French brand, Laduree recently stealing the limelight and bringing macarons back into fashionable conversation material; I took the liberty to suss out a few other Patisseries at work with their versions of the sweet sandwich.
First stop, De La Creme where the Gulu Melaka Macaron ($2.40 per piece) offered a fusion of Asian flavors into this usually dowdy French pastry. I adored the coconut infused buttercream filling and squealed in delight with the flowy gulu melaka (palm sugar) surprise center; unfortunately, the macaron shells themselves weren't a thing of beauty, pasty white and severely unbaked in the centers with a clear show of squishy uncooked meringue. It led me to wonder how these macaron shells were unmoulded in the first place...
While we were at it, the Genevive ($6.90) became our next victim. Employing the magic of Valrhona chocolates in this dessert, white chocolate ganache is layered over 70% Guanaja chocolate mousse and then cast over a crispy praline feuilletine base. Composition wise, this was very similar to the Douceur we had at Patisserie G sans the dacquoise layer at the bottom. Having the crispy layer stationed at the bottom made for cleaner cuts and swipes at the rich confectionary.
Our next port of call is ET Artisan Sweets at the Grandstand along Bukit Timah Road. Decked our in pretty pastels, the shop front was a sight for sore eyes. The display case itself was quite a stretch with items ranging from macarons to cheesecakes and even freshly baked tarts.
Spoilt for choice, I did my ordering on a whim. A hunch and a slight glimmer of hope that my choices would speak volumes on behalf of the kitchen's standards. The Blueberry Macaron ($2.50 each) was a lovely shade of lilac. Despite it's less than smooth surface and lack of shine, the macaron shells were near perfect. Reminiscent of a strong flavor of almond, these delicate beauties gave way to a fruity buttercream within. The Yuzu Macaron did not disappoint as well, the complexity of it's citrus nature standing out in the curd fillings. I was beginning to understand why some have told me ET Artisan Sweets had some of the best macarons in Singapore.
The Black Sesame Cheesecake however failed to translate the seedy flavors of the black sesame. I should have been a better judge, it's faint grey color tint, a tell tale warning sign. Thank goodness for the Lemon Tart that wowed us with it's ingenuity. A thin layer of sponge lay buried between the crisp tart shell and the puckery sour lemon cream. A dam to prevent soggy tart bases, now that is surely the work of a genius since the sponge offered a twist with textural contrast as well. Definitely highly recommended!
Aside from it's range of confectioneries, ET Artisan Sweets prides themselves on their customised cakes. Splotches of evidence blotting the shop, these elaborate works of arts placed around the shop allowing customers to fully admire the prospects of having literally any cake they want. Service staff adding fuel to the flames with their beckoning that ,"yes, we can even cover the whole cake with macarons if you wish!" when I gushed about the macarons after my meal.
On a separate note, Mothers' Day is around the corner, what are your plans to surprise the most important woman in your lives?
42 Siglap Drive
Singapore 456167
Website: http://www.delacreme.com.sg/
ET Artisan Sweets
200 Turf Club Road
The Grandstand #01-35A
Singapore 287994
Website: http://www.etasweets.com/
The Best of Year 2012
Labels:
australia,
cookies,
family,
Le Cordon Bleu,
pastry,
sydney,
thoughts,
travelling
·
I had this depressing notion that new years day was nothing but an overrated day celebrated by fools around the world despite it being a mere continuation of life's mundane-ties. Then it came to pass that even story books should have chapters, the purpose of it's existence very much applicable to the essence of the new years day celebration. (view here). This time around, the change of location and point of view being predominant. No kidding, but its time to pick up the pace and focus on new goals and resolutions in the coming years. Entering a new phase of life.
My resolutions these year are a mash up of so many things that it almost appears like a disarray of false hope. But more importantly, for the new year, I pray that God grant me strength to manifest my big dreams and reward me with the courage to face new experiences.
What follows is a recap of the previous year. I hope that they inspire you to reflect on the richness of your year.
Single best thing that happened this past year?
Attending Pastry school @ Le Cordon Bleu (Sydney) with a follow up of a 7 month internship at Cheeky Chocolate where I worked with the most fantastic team in the world. Thanks Elicia, Yumi, Adele, Mia, Edwin and Andy for the many good experiences. Chef life just wouldn't have been the same with all those wild nights of drinking games. Tsk. (Read more about my experiences here)
single most challenging thing that happened?
Participating in the Callebaut Hunter Valley Entremet competition. Many weeks of trial and work finally led to a silver medal worthy piece. Never did saw it coming, but with the encouragement of my dearest Chef Andre, I pulled through.
What was an unexpected joy this past year?
My nga nga, who stuck with me relentlessly through my overwhelming negativity.
Pick three words to describe 2012
surreal, restorative, tough
Best dining experience in 2012
That would be dining in the Qantas first class lounge in Sydney terminal. A big thank you going out to Darryl who pulled a fast one to grant us access. Who would have thought we would be dining on lavish fare in slippers...
In what way(s) did you grow in your relationships with others?
catching up with many relationships that I have neglected over the past years and most importantly reuniting with the girls (you know who you are!)
What was biggest thing you learned this past year?
Once you decide on your occupation... you must immerse yourself in your work. You have to fall in love with your work. Never complain about your job. You must dedicate your life to mastering your skill. That's the secret of success... and is the key to being regarded honorably -- taken off "Jiro dreams of Sushi"
Lastly, Happy new year to all my readers. In this new year, eat sweet and stay sweet always!
I'll leave you with some shots of my works over at BakersWorld through the festive season... Stay tuned for my next post on the season of festive gorgings!
Log cakes designed by yours truly for the Xmas sales. Chocolate Banana logcake versus Mango, White Chocolate and Coconut log.
Chinese New Year cookies already up for grabs and available for corporate orders as well.
restore me
All was a scene of calm in this shophouse cafe clad with vintage made-over furniture. Most personally picked up by owner Hwee Min in the most unlikely places, scouring the void decks of HDB flats and the backalleys of industrial estates for pre-loved furniture that are calling out for attention to it's prevalent remaining lifespan, in desperate knowledge of it's potential to pamper a few more bottoms.
Lining the walls are chairs with the most gorgeous prints rescued from the brink of abandonment, restored to it's former beauty with a bit more personal touch to boot.
Here we had a chai tea latte, and iced mocha between the both of us together with a fresh waffles with berries to share. Lovely as the beverages were, the stars of the show were definitely the earl grey sable cookies that were served on the side in a gorgeous onion shaped glass bowl. I wish I could have more.
The claim to fame waffles were slightly disappointing despite the tantalizing smell wafting from the tiny kitchen stationed at the back of the cafe throughout it's preparation process. Crisp with the least flavor to boot, I dug at the generous serving of cream on the side and reckoned to myself that perhaps a drizzle of blueberry reserves could actually save the slightly barren dish. *ouch*
Despite the slightly disappointing fare we had, the place radiated warmth, a kind of hospitality emerging from the passion of it's owners for furniture. Lovely, quaint music and a glow of earnestness from all around may just be a hit on the nail for many of it's patrons.
124 Tanjong Pagar Road
Singapore 088533
6222 3510
Nibble on this TWD: Gingered Carrot Cookie
With carrots being a constant stock item in our pantry; this recipe was a breeze to pull off. Bless my laziness that comes hand in hand with summer, heading out in the heat of day to round up ingredients at the supermarket isn't exactly first thing on my list of agendas. Hence I'm grateful for this round. Easy breezy Carrot cake cookies (omitted the ginger hence the revamped name)
These cookies came out crunchy with the occasional surprise of smokey bursts of flavor from the toasted pecans within. However, they didn't stay that way very long perhaps because of the moistness of the plumped raisins. So my advice would be to make a small batch and consume it hot and fresh off the rack! For carrot cake lovers, this cookie is a great substitute for the real deal itself and constantly tickles it's consumer with the sneaky bits of bright orange that peeks out from underneath its brown surface.
Carrot Cake Cookies
adapted from Dorie Greenspan's Gingered Carrot Cookie recipe
makes 25 cookies
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
pinch of freshly grated nutmeg
82g unsalted butter, room temperature
1/3 cup light brown sugar
1/6 cup white sugar
1/2 large egg
1/4 tsp vanilla extract
1/2 cup shredded carrots
1/2 cup moist plump raisins
1/4 cup toasted and chopped pecans
- Preheat the oven to 190 degrees celsius, line baking trays with baking parchment or silicon baking sheets.
- Cream the butter till creamy and light. Add in sugars and beat for 2 mins.
- Add in the egg and beat for 2 mins.
- Beat in the vanilla extract.
- Whisk the dry ingredients together in a bowl.
- Beat the dry ingredients into the butter/sugar mixture just till flour mixture is no longer visible.
- Fold in the remaining ingredients. Make sure not to over mix.
- Scoop out your cookie dough onto the baking sheets and bake for 14-16mins.
- Allow the cookies to rest on the tray for a good 10mins before transferring to a cooling rack.
- Enjoy your lovely carrot cake cookies with a good glass of fresh milk!
And one more shot of the cookies, just because I can't resist it.
TWD: Burnt Sugar Ice Cream
Chewy and yet slightly crisp around the edges, I would expect these to be perfect hiking/picnic/stroll in the park/ television snacking/dessert/ eat in your sleep kind of cookie. And yes... they were.
Called ANZAC biscuits for reasons reinforced with historical roots, (which actually stands for Australian and New Zealand Army Corps); these oatmeal cookies were claimed to be sent by wives to soldiers abroad during WWI to relieve the boredom of their battle rations. Since the ingredients do not spoil easily, these biscuits kept amazingly well during naval transportation. A gift of love from endearing wives to their husbands.
Well, I decided to raise the bar with this one and look what I got! Ice cream sandwiches!!! ANZAC biscuits paired with the loveliest most divine (I kid you not.) burnt sugar ice cream. Almost like caramel ice cream with a bit more spunk. Now, if only I could find a way to send this to my soldier boy...
Thank you Becky of Project Domestication for choosing this recipe.
Burnt Sugar Ice Cream
adapted from Dorie Greenspan
1/2 cup (100g) sugar
2 tablespoon water
2 cups(500ml) whole milk
1 cup (125ml) heavy cream
5 egg yolks
pinch of salt
Stir the sugar and water in a saucepan and cook over medium heat until the sugar dissolves. Increase the heat and cook until it becomes a caramel of deep amber color. Lower the heat and add the milk. It will bubble like mad but continue stirring until the mixture is smooth, remove from the heat. Add the cream and stir until combined.
In a large bowl, whip the egg yolks and salt until pale and thick. Slowly pour the hot milk mixture over it and whisk to temper the yolks. Put the mixture back into the saucepan and cook until it coats the back of a spoon.
Let cool completely and refrigerate until very cold (preferably overnight. Process the ice according your ice cream maker manufacturer's instructions. Freeze for 2 hours or more or until firm to scoop.
Anzac Cookies
adapted from Donna Hay's 'Modern Classics Book 2"
1 cup rolled oats
1 cup plain (all purpose) flour
1/2 cup sugar
3/4 cup dessicated coconut (i omitted this)
2 Tbs. golden syrup (i replaced this with corn syrup)
125g butter
1/2 tsp. bicarb soda
1 Tbs. hot water
Method
1. Preheat the oven to 160 degrees Celsius and line two baking trays with parchment paper.
2. In a large bowl place the oats, flour, sugar and coconut and mix with a wooden spoon to combine the ingredients.
3. Place the butter and golden syrup together in a saucepan over low heat, and let them melt together.
4. In a small bowl stir the hot water and bicarbonate soda together.
5. Pour the water and bicarb soda mixture into the butter mixture.
6. Pour the butter mixture over the dry ingredients.
7. Mix well using a wooden spoon.
8. Using a tablespoon to measure out the amount place 1 Tbs of the mixture in your palms and then roll together into a ball. Place on the baking trays with enough room for expansion (these do flatten out quite a lot).
9. Bake for between 10 minutes until they are golden brown.
10. Allow to cool for 5 min and then remove the biscuits and place on a wire rack to cool down completely.
Fingerprint Cookies!
Following my recent obsession with all things mini, I rolled the balls of cookie batter into tiny balls only to find that pressing my hideously large thumb into it would cause some really catastrophic results. (thinking back on it, I figured that I could have use the handle of a spatula to better effect. But oh well...) In an attempt to keep to the minaturized theme, I stuck my pinkie into the center of the cookie dough instead. Problem solved!
therefore the name 'fingerprint cookies'.
Thumbprint Cookies
60g butter
30g caster sugar
1/2 cup all purpose flour
1/4 cup ground almond
Roughly Chopped Pistachios
Egg White
Jam
Cream the butter and caster sugar together till fluffy.
Mix the flour and ground almonds together. Whisking to ensure incorporation. Add the flour mixture to the creamed butter.
Mix till a dough is formed. Round it up into a ball and stick it in the fridge for at least half an hour.
Preheat the oven to 180 degrees celsius.
Beat the egg white lightly. Roll the cookie dough into balls, dip into egg white and roll in chopped pistachios.
Create an indentation with your thumb (in my case, pinkie). Placed cookies on a baking tray lined with baking parchment.
Bake for 13mins. Allow the cookies to cool on the rack, filling each indentation with you choice of jam (apricot, blueberry, strawberry,..) during the wait.
Enjoy your cookies at your own risk. Note that these are terribly addictive!
Does he love you like he loves me?
Does he think of you when he's holding me?
how i met you
A portion of my life that I never considered a lost cause.
Amongst the throngs of brute man in uniformed straight rows, acrylic faces and cheeky grins.
There was this boy whom I would have risked extras for, just to have a chance at some 'squishing' action along the corridors on the march pass.
The fire-fighting section of my life gradually faded into the background, realities of life hitting me like a giant Land Rover Discovery on the freeway. We parted ways, existing as ordinary friends in two facades of life.
Life as it is, unfolded. Neat pleats in the beginning, followed by a torrential mass of crumpled fabric.
Well, apparently it took me quite a while more, accompanied with a considerable amount of heartbreak before the Lord tilted my glassy-eyed head in a certain illuminated direction. I took it, like a piece of fresh carrot dangled in front of a ravished donkey.
In the end, it was clear. He was made for me as much as I was for him.
Happy 27th monthsary dear.
Laying off the cream
Labels:
cookie carnival,
cookies,
events,
lemon,
recipes
·
Laying off the cream
My apologies going out to the TWDers.. the Banana Cream Pie was a no show on the table this week due to other baking 'must-do's' and an otherwise crazy work schedule. (as i type this entry, my eyelids enter a viscous cycle of drooping followed by violent twitching upwards).
Instead, here's the Toasted Lemon Almond Bars for this month's cookie carnival guest hosted by Holly of Phe.mom.enon .
With a recipe boosted by a book with a hell of a reputation (in my opinion at least since I've wanted to own The Sweet Melissa Baking Book for the longest time...), I was all ready to take on the challenge after having been on a rather long and embarrasing hiatus from the event.
The comeback recipe... a gorgeous toasted almond lemon bar featuring lemon curd on a shortbread crust. I chose to bake mine in a tart shell as I just had to make sure that every piece had an additional crust to it! No biasness going on over here...
The end result wasn't one that was all favourable with me. The lemon curd turned out to be just a little chewy...almost like a kueh. *strange...* The shortcrust base though... was a God-sent with the added frangrance of almonds pushing the entire dessert just over the border of satisfactory.
A chilled slice for a sinful supper anyone?
From The Sweet Melissa Baking Book by Melissa Murphy
Makes 1 dozen bars
"Everyone loves lemon bars. I make mine extra special by adding toasted almonds to the shortbread crust."
For the Crust:
2 cups all-purpose flour
3/4 cup confectioners' sugar
1/2 cup sliced blanched almonds, lightly toasted
1/2 teaspoon salt
20 Tablespoons (2 1/2 sticks) cold, unsalted butter, cut into 1/4-inch pieces
For the Lemon Filling:
4 large eggs
1 3/4 cups sugar
1/2 teaspoon almond extract
1/2 cup all-purpose flour
3/4 cup fresh lemon juice (about 7 lemons)
1/4 cup confectioners' sugar for sprinkling
To Toast the Almonds:
Preheat the oven to 350 degrees F. Spread the almonds in a single layer on a cookie sheet. Bake for 10 to 12 minutes, or until lightly golden and you can smell them. Remove to a wire rack to cool.
Before You Start:
Position a rack in the center of your oven. Preheat the oven to 350 degrees F. Spray a 9 x 13 - inch pan with nonstick vegetable cooking spray. Make a parchment "sling" by cutting two pieces of parchment paper, measuring 16 1/2 inches long by 12 inches wide (you can also use aluminum foil). Place one piece across the length, and the other across the width of the pan, with the excess hanging over the edges. You will use this sling later to lift the finished bar from the pan. Spray the sling with the cooking spray.
To Make the Crust:
1. In the bowl of a food processor fitted with the metal blade, pulse the flour, sugar, almonds, and salt to combine. Add the cold butter in pieces and pulse until the dough comes together in a ball.
2. Turn the dough out into the prepared pan and press evenly into the bottom and 1 1/4 inches up the sides. (This crust, once it is baked, needs to act as a liner in which to pour the liquidy lemon filling. So be sure to do a good job of pressing the dough up the sides - no cracks!). Cover the dough with a piece of parchment paper or aluminum foil, and fill with pie weights ( you can use dried beans or uncooked rice as pie weights as well). Bake for 25 to 30 minutes, or until lightly golden. Carefully remove the pie weights and the liner and bake for an additional 10 to 15 minutes, or until the whole crust is golden. Remove to a wire rack to cool.
To Make the Filling:
In a medium bowl, whisk together the eggs and sugar until smooth. Add the almond extract and flour, and whisk until smooth. Add the lemon juice, and whisk to combine.
To Complete the Bars:
1. Pour the lemon filling into the prepared crust. Reduce the oven temperature to 325 degrees F. Bake for 30 minutes, or until the filling is firm and lightly golden. Remove to a wire rack to cool.
2. When cool use the parchment sling to lift the entire bar from the pan and onto a cutting board. Slice into twelve 3 x 3 1/2 - inch bars. Remove from the pan and, using a small sifter, dust with the confectioners' sugar.
The bars keep in an airtight container at room temperature for up to 2 days. For longer storage, wrap in plastic wrap and refrigerate for up to 5 days, or freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Do not unwrap before defrosting. Dust with confectioners' sugar before serving.
A whiplash and some soothing gel
a whiplash and some soothing gel
the coconut butter thins... were cruel this week. Spread too much and browned to quickly...
Yet another disheartening week... *feels the fresh burn of a whiplash mark on an old scar*
Visit Jayne's The Barefoot Kitchen Witch for the recipe.
Soon the sun had set over the graying horizon. Evening set in, and a cloud of dark shadow spread over the lateral contours of the earth's surface. Lamps and lights of all shapes, sizes and functions were switched off in a bid to vote for Earth. From the magnificant Sydney Opera house, to the Parisian Effiel Tower, and the iconic Golden Gate Bridge of San Francisco. The world become shrouded in a mist of perpetual nightfall for a magical hour.
And as the bright lights went off over my head, I retired into the comforting lair of my dark surroundings. Rubbing at the aches and pains in the absence of the public eye.
Yet, thru the night, my light was always beside me... I just had to open my eyes to see him. In him, I feel no aches.. just an undying surge of bliss.
When the evening shadows and the stars appear
And there is no one to dry your tears
I could hold you for a million years
To make you feel my love
Brown-Butter Blondies
The Blonde Bombshell in my kitchen
Standing up from my seat behind the threatening landslide of display boxes and freshly baked goodies. I was met by the inquisitive eyes of a young girl, her eyes running over the creases on my laced blouse.
"Almost like brownies, but without the chocolate," I replied. An uneasy smile concealing my own confusion spreads across my face.
"I'll take one then," she said, her hand instantly reaching out for her wallet deep within the realms of her overflowing shoulder bag.
For a whole night ( 5 hours to be exact), Claire and I stood faithfully beside our stall at the Joint Hall Carnival braving the humidity of the night and the occasional passing glances and excited chants that proved to be nothing more than a fleeting sign of interest as the young sauntered by. Ever bit the better saleswoman than I am, Claire tried her best at pushing for sales, urging the curious onlookers into purchasing some of our goodies. Which were namely an assortment of mini-cupcakes and a bell jar of blondies from me as well as a whole range of different flavored cream puffs plus Rocky Road Brownies and a devilicious cookie aptly named 'Lots of Stuff Soft Chocolate Fudge Cookie' by Claire.
at the end of the night, though the returns were anything but spectacular, we were more than glad that it was all over. Perhaps because of the fatigues levels creeping up. *shrugs*. Yet.. still another bake sale to add to my accolades. and a good experience not to say the least.
Returning to the topic of the hot blonde bombshell in my kitchen, Blondies aren't actually brownies sans the chocolate; in fact, they are a whole category on its own with its personal deliciousnes and personality. Blondies depend on brown sugar for its distinctive molasses flavor. Chewy, rich, and flavorful, blondies are an indulgent dessert that are hard to resist when made right of course.
so here's sharing with you a recipe adapted from Martha Stewart's Cookies!
this recipe involves browning the butter, which allows it to take on a more delicious subtly nutty flavor and aroma. But to keep an eye on it, cause this bombshell may actually burn on the stove... Don't say i didn't warn you.
Brown-butter Blondies
with blueberries, pecans and white chocolate chunks.
1 1/4 cups unsalted butter, plus more for the pan
2 1/4 cups all purpose flour, plus more for the pan
1 1/2 tsp baking powder
1 1/2 tsp salt
2 cups packed light brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 tsp pure vanilla extract
2 ounces chopped white chocolate
2 ounces coarsely chopped pecans
1/2 pint blueberries
- Preheat the oven to 180 degrees celcious (350 farenheit). Butter a 9 by 13 inch baking pan. Line bottom of pan with parchment; butter and flour parchment.
- In a saucepan over medium heat, cook butter until it turns golden brown; remove from heat and let cool. Whisk together flour, baking powder and salt.
- In a bowl of an electric mixer, combine browned butter and both sugars and stir with a spoon till combined. Attach bowl to mixer and add eggs. Using paddle attachment, beat on medium-high speed until light and fluffy, about 3 mins. Add in vanilla and beat to combine. Mix until thoroughly combines and pour into prepared pans.
- Sprinkle the pecans, white chocolate chunks and blueberries evenly over the cake mixture. Bake until cake tester comes out clean, 35-40 mins (do not overbake!). Transfer to wire rack to cool completely and peel off parchment and cut into desired shapes. Blondies can be stored in airtight containers at room temperature for up to 3 days.
Happy Birthday Yi Jie and Kai Xun
Happy Birthday Yi Jie & Kai Xun!
A Birthday Surprise that turned out to be not much of a surprise after all. But still it was worth the effort!!! The Bdae boy and girl, siblings in fact share the exact same birthday, seperated by a solid 2 years! Talk about coincidental.. now this makes the parent's life, a whole lot easier! haha.
The storm troopers rounded the church kitchen waiting for the two unsuspecting victims to enter the hall for their dinner only to be discovered much earlier than planned!?! darn it! But still, It was a wonderful get together us as we huddled amongst the piercing stares of the rest of the youth fellowship campers; mostly at the cake though.
The cake, which I had the honor of baking was a GIANT moist chocolate cake rounded up with chocolate ganache and strawberies ringing the top. This in mind with Kai Xun of course, distinctivly recalling the dinner where he gobbled up 5 chocolate cupcakes of mine and even asked for MORE! Needless to say, I relented to his dream of having a chocolate cake. so Viola! Even throwing in some monogramed oreo cupcakes along the way.
so glad I had that extra sugar cookie dough lying ard. With some royal icing flourishes, these were good to go!
So that's 'K' for Kai Xun and 'Y' for Yi Jie! Happy Birthday to the two of you!!!
TWD: Sugar Cut out Cookiesboxed hugs and kisses
If only...
Hugs and Kisses could be boxed up...
Cookie Recipe courtesy of TWD: Grandma's All Occasion Sugar Cookie
pls visit the TWD member site for more cookies!
Cookie Recipe courtesy of TWD: Grandma's All Occasion Sugar Cookie
pls visit the TWD member site for more cookies!
TWD: Linzer Sables
Guess who's back from the living dead? no prices for guessing correctly of course. *sniggers* and just in time for TWD the Dec 2nd edition! For this round, Noskos of Living the life has chosen impeccable Linzer Sables. All in time for a little christmas baking spirit i suppose.
But thank goodness, now I live content in my little dimly lit kitchen.. with my small oven staffed to the side. Still, that smell never fails to remind me of such a beautiful memory.. of many christmases...
cookie carnival:
Labels:
cookie carnival,
cookies
·
The Ultimate Chewy and Soft Chocolate Chunk Cookies
Cookie Carnival: November Issue
After a incredibly long hiatus from this baking event. I'm glad to be right on track with the November's recipe for the ultimate chewy and soft chocolate chunk cookies! If the title hasn't captured you yet, I'm not sure what might. This recipe comes from Regan Daley from her absolutely fabulous MUST-HAVE book, In The Sweet Kitchen . Thank you Kate for the wonderful selection. The cookies were gorgeous with just the right amount of crispness and the right degree of chewiness involved. Guess I'll be putting these down on my 'to bake again' list! Cheers!
cookies packed and ready to be sent off by special delivery to babe.
Hope that these managed to chase away the exam blues!
The Ultimate Chewy and Soft Chocolate Chunk Cookies
INGREDIENTS
1 cup unsalted butter at room temp
1 cup tightly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 tsps. pure vanilla extract
3 cups plus 2 tbsp. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped
INSTRUCTIONS
1. Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside. In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.
2. Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.
3. Using your hands, shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. Stagger the rows of cookies to ensure even baking. Bake 12-15 for smaller cookies, 14-17 for larger ones or until the tops are a light golden brown. If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely. If somehow they don't get inhaled immediately, they may be stored airtight at room temperature for up to one week.
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