Chocolate Chips Cookies

Every year CNY, I will bake this chocolate chips cookies. This is my sister favourite and is also popular among my relatives. I love the nutty chocolati aroma that fills the kitchen when baking this. Though is fattening but I do enjoy having it with a cup of Earl Grey Tea.

Chocolate Chips Cookies

Ingredients

3/4 cup Butter
1 cup Brown Sugar
1/2 cup Sugar
1/4 cup water
1 tsp vanilla
1 cup flour plus 4 tbsp more flour
1 tsp salt
1/2 tsp baking soda
3 cups oatmeal regular
2 pkts (6 oz) chocolate chips
1 cup chopped walnuts
1 Egg

Methods

1. Cream butter and sugar
2.  Add egg, vanilla and water
3. Sift together flour, salt and baking soda.
4.  Add to cream mixture
5. Add oatmeal and chocolate chips.
6. Drop by tsp onto greased cookie sheet.
7. Bake at 350 degress celcius for 10 - 12 mins or till brown.

I’m 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

                                                                                 &

This post is also linked  to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

                                                                                 &

                                                            

I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by

Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids

Sugees Cookies

These cookies are my mum favourite. I baked these last year and my mum love it very much. This time am using another blogger recipe as I have lost the previous recipe I used and couldn't retrieve it. Luckily this recipe is more or less the same taste and texture.

Recipe Source: choochooheaven

Ingredients

450g Ghee

300g Castor Sugar (or substitute with 360g Icing Sugar)

1-1/4 tsp Sea Salt (do NOT omit this ... without salt, your cookies will taste flat)

3 ~ 4 Egg Yolk, lightly beaten

470g Top Flour / Superfine Flour

150g Ground Almond ( I used Semolina)

1/2 tsp Vanilla Extract

1/2 tsp Almond Extract (optional) - omitted

1 tsp Baking Soda

200g Dried Fruits - omitted

Toppings: Silvered  Almond

Method

1. Sift flour and baking soda. Add in Sembolina, Mix well
2. Cream Ghee and sugar till light and fluffy
3. Gradually add egg yolk and vanilla extract, almond extract. Mix well but don't overbeat.
4. Fold in the dry ingredients from (2), mix well
5. Roll dough in small balls and gently use a fork to press it, egg white glaze and sprinkle Silvered Almond.
6. Bake in a preheated oven at 170 Celsius for 20 minutes or till the side of the cookies are golden brown.

I’m 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

                                                                                 &

This post is also linked  to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

                                                                                 &

                                                            

I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by

Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids

Green Peas Cookies

I have been so busy with my work and finally got time to bake my first CNY bake. This is one of my favourite cookies and I love the nutty taste.

Recipe Source: anncoojournal

Ingredients:

260g Green Pea Powder  ( am using wasabi green peas and grinded it)

160g Icing Sugar

1/2 tsp Salt

340g Self-raising flour

200ml Vegetable Oil

1 egg yolk + 1/2 tsp water for glazing

    
Method:
1.  Sift flour with the salt and sift in the icing sugar. Add in the pea powder and mix all the ingredients thoroughly. Add oil sparingly and slowly mix till the dough does not stick to the hands.
2.  Let dough rest for 15 mins, covered.

3.  Roll dough into small balls (about 10-12g each) and arrange them on a parchment lined baking tray.  Apply egg glaze.
   
4.  Bake in preheated oven at 180 degrees c for 15 minutes.

5.  Allow cookies to cool on a try for about 10 minutes before removing them onto a wire rack to cool completely before storing into an airtight container.

I’m 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

                                                                                 &

This post is also linked  to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

                                                                                &

                                                            

I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by

Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids

Kuih Lapis

Did a trial bake for kuih lapis. This cake needs lot's of patience. Have not done this for quite sometimes. This bake is not well done, need to improve the layering, flavour and taste. I have sprinkled some almond flakes on the top layer to give it a crispy taste.

 

I'm 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

Link to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

Pineapple Tarts

Time really flies, Christmas just over and now Chinese New Year is coming. I love this occassion where family gather together for dinner and house visiting. Did a trial bake for the Pineapple Tarts Cookies as this is my favourite CNY cookies among the rest.

This post is line  to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

Lemon Poppy Seeds Butter Cake

My very first bake for 2015. I have wanted to bake this for quite sometimes back as my bottle of poppy seeds has been sitting in the cupboard till I did my packing yesterday. So I have decided to use it to bake a simple lemon butter cake. I love the taste of poppy seeds and the lemony taste in it.

\

Recipe Source: Sonia / li-shuan

Lemon Butter Cake

*make 8” round tin

Ingredients

250g butter

180g sugar

2 lemons, finely grate the rind

4 large eggs

350g self-raising flour (sifted)

4 tbsp milk

4 tbsp greek yoghurt

2 tsp vanilla essence

Lemon glaze

3 tbsp sugar

1 lemon, extract juice

1 lemon, finely grate the rind

Method:

1. Beat the butter with the sugar until fluffy.

2. In another bowl slightly beat the eggs, the slowly pour in a little at a time to the butter. (Make sure the egg well co-operate into the butter the before adding further). Then add in lemon rind and vanilla essence mixing well.

3. Fold in the flour and milk +yogurt, combine well.

4. Pour the mixture into a tin lined with greaseproof paper.

5. Bake in pre-heated oven at 180C (fan force 160C) for 40mins.

6. Mix sugar and lemon juice and cook over low heat till sugar dissolved, add in lemon rind, set aside.

7. When cake is cook, remove cake from the oven and prick all over with a skewer. (Make sure you prick to the bottom of the cake)

8. Pour over the lemon glaze over the hot cake.

9. Serve immediately or leave it overnight. The cake becomes moist and infused with lemony flavor.

Strawberry/Blueberry Cupcakes

This is my last post for the year 2014. It has been a year full of up and downs.

I baked these cupcakes using the left over batter from the sponge cake that I baked for the Strawberry shortcake..

Here I would like to wish all a happy and magical New Year. I hope it brings you lot's of joy 

and happiness.