Sunday, September 14, 2014

Chocolate Chips Cookies

It's been a while since I last baked chocolate chips cookies, two years to be exact when I tried out David Lebovitz's giant size chocolate oats/raisins cookies so when I got this bag of semi sweet chocolate chips with a recipe at the back, I just had to bake me some.  THis is how it's done:-

Chocolate Chip Cookies
170g butter, softened
60g caster sugar
100g brown sugar
2 large eggs
1 tbsp vanilla extract
1 tsp baking soda
1/2 tsp salt
220g AP flour
2 cups chocolate chips (I used semi sweet)
1 cup (about 90g) rolled oats (my addition) ~ can substitute with chopped nuts of your choice


1.  Cream butter with both sugar until creamy and smooth.
2. Add eggs one at a time and mix until combined.
3. Add vanilla extract and mix on medium speed until well combined.
4. Sift baking soda and salt with flour and slowly add to the butter mixture with the mixer running on low speed.
5. Lastly add the oats and chocolate chips and mix until just combined.
6. Place spoonfuls of batter on a silpat or parchment paper lined baking sheets and bake at 170C for 12 minutes or until desired doneness.  If you wish to have crispy cookies, you can bake another 2-3 minutes.
7.  Cool on rack and store in air tight container.

These cookies certainly didn't last long in my house! Yummy dunked into milk or enjoy it with a nice hot cup of coffee!

I'm joining Best Recipes for Everyone September 2014 Event Theme: Chocolate Wonderland hosted by Fion of XuanHom's Mom.

Sunday, September 7, 2014

Gong zai Mooncakes (Doll mooncakes)

This is my final post on mooncakes for this year :P  This recipe is different from the traditional mooncakes dough because lotus paste was added into it, thus yielding a very soft dough which can be eaten on the day it was baked.  I have wrapped red bean paste into mine to make it even more delicious:D A keeper indeed. I have left some unglazed for a mate finish.
Cooling after the first bake

Gong Cai Paeng (Doll biscuits)

Adapted from:Aunty Young who has adapted from Joceline Lor
Yields 33 pieces from the moulds used
Pastry weight: 25g
Red Bean paste: 20g

350g plain flour,sifted
230g golden syrup
100g peanut oil
5g alkaline water
150g lotus seed paste

660g red bean paste with melon seeds, divided into 20g balls

For surface :
1 egg + 1 tbsp milk, mix well and strained.


1. In a mixing bowl, add in syrup,peanut oil.alkaline water and lotus seed paste. Stir mix until well combine.

2. Add in sifted flour and form dough. Cover the dough with a cloth and rest for 2 - 3 hours.

3. Divide the dough into 25g each. Mould into ball, flatten it and wrap a piece of red bean paste with it. Press the dough into mould to get the imprint and then unmould on to a baking tray.

4. Bake in preheated oven at 160'C for 10 minutes. Remove and leave to cool for about 10minutes. Brush the top with beaten egg.

5. Bake in oven again for another 10 - 15 minutes or until golden brown.


* Wait till the mooncakes are cooled before the egg is applied to get a more even coloring.

* Should this mooncake be done correctly, it should be soft, won't stick to your teeth, and can be eaten the next day.

* After allowing the mooncake to cool on a metal rack, it can be kept in an air-tight container. It can be kept up to weeks if it is dry enough after baking.

Soft and delicious even without resting for couple of days!

Wishing all who celebrates,  Happy Mooncakes Festival!

Thursday, September 4, 2014

French Apple Cake

Found this recipe on David Lebovitz's sounds simple and I have all the ingredients and the theme for the next Little Thumbs Up event is Apple.  So I bake this cake and it is delicious. It's amazing that something so simple to put together could taste so good! You don't even have to use the mixer, just a trusty whisk and a big bowl and you are good to go!

So here's the recipe which I bake only half the recipe (in blue).
These are the apples I used

French Apple Cake take from David Lebovitz's website

3/4 cup (110g) flour ~ 55g
3/4 teaspoon baking powder ~ 1/2 tsp
pinch of salt ~ omitted as I am using salted butter
4 large apples (a mix of varieties) ~ 2 apples 
2 large eggs, at room temperature ~ 1 large 
3/4 cup (150g) sugar ~ 60g 
3 tablespoons dark rum ~ omitted
1/2 teaspoon vanilla extract ~ 1 tablespoon 
8 tablespoons (115g) butter, salted or unsalted, melted and cooled to room temperature ~ 60g salted butter

Minimal amount of batter, lots of apple chunks

1. Preheat the oven to 350ºF (180ºC) and adjust the oven rack to the center of the oven.

2. Heavily butter an 8- or 9-inch (20-23cm) (6 inches removable) springform pan and place it on a baking sheet.

3. In a small bowl, whisk together the flour, baking powder, and salt.

4. Peel and core the apples, then dice them into 1-inch (3cm) pieces.

5. In a large bowl, beat the eggs until foamy then whisk in the sugar, then rum and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter

6. Stir in the remaining flour mixture, then the rest of the butter.

7. Fold in the apple cubes until they’re well-coated with the batter and scrape them into the prepared cake pan and smooth the top a little with a spatula.

8. Bake the cake for 50 minute to 1 hour, (40 minutes) (or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it.  (I let mine cool to warm before unmoulding.)

I love the apples chunks in the cake

Served on its own or with creme fraiche or vanilla ice cream, as suggested 

I'm linking this post to Little Thumbs Up event, organized by Bake For Happy Kids and My Little Favourite D.I.Y. and hosted this month by I-Lost in Austen

Sunday, August 31, 2014

Snowskin Mooncakes

The box is just for prop, I did not buy these mooncakes from the place stated :P
Making mooncakes are so addictive when it is so simple to make:D  I am on a mooncakes  making spree and this time I am trying out the snowskin type.  All you need to do is mix the dough, wrap in filling, shape and unmould then chill it a few hours and you have snow skin mooncakes to enjoy with your cup of tea:D

Friday, August 29, 2014

Mixed Nuts Moonscakes

This mixed nuts recipe is taken from one of my blogger friends, Cheah of No Frills Recipe.  I really like this mixed nuts recipe of hers, it's not too sweet and full of nutty goodness.  So yummy I know I will be baking this every year.  One of the ingredients that I find so special is the preserved lime (kat paeng) that is added in the filling.  It gives the mooncake a very nice citrusy flavor which I love. I am posting this recipe here for easy reference next year:D

Wednesday, August 27, 2014

Baked Chocolate Mooncakes

This is a new trend started among the bloggers for this year's mooncakes baking and I can't help joining in as I love the look of it.  I adapted the recipe from Anncoo's but there are many whom you can refer to, like here, here and here

Sunday, August 24, 2014

Cheese Flavor Magic Custard Cake

This is the second time I bake of this magical cake, …I am sure every one who reads food blogs have heard of this cake already.  Said to originates from Spain but it is taking this part of world by storm, in the internet:)  I make a cheese flavored version as I still have cheese powder in my fridge. The result is a very tasty sweet and salty kind of cake which I like a lot.  Recipe is adapted from Baking Taitai's Magic Custard recipe which you can see here.