Tag Archives: butter

No Fail Chocolate Chip Cookies

No Fail Chocolate Chip Cookies

I am here again and this is my first post for this year. Guilty for not updating but I do log in everyday as a passive reader..just to click ‘like’ and ‘comment’ on a few posts. My baking journey continues too where actually I did a few baking but don’t turn out very well. My first baking for 2013 was pavlova and I am not proud of it… (Gonna make again soon, but need to find the trick and tips to bake better meringue).

Well for the failure of my Pavlova, I managed to successfully baked this super delicious chocolate chip cookies….my children loved them and my hubby said they are better than store-bought cookies. The kids brought them to school for lunch….(happy !!!) (My children like home cooked meal for their lunch box and I am proud to cook for them everyday).

I use this recipe from http://www.instructables.com/id/Best-Ever-Chocolate-Chip-Cookie-Recipe/ and follow the instructions very closely though I must admit that waiting the dough to be frozen for 36 hours is very difficult. So I do bake some unfrozen dough and it doesn’t taste good….I love this recipe and gonna make this again and again.

Here is the recipe…for instructions please click the link above…..Good Luck
2 1/2 cups (350 g) all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
1 cup (8 ounces/225 g) unsalted butter, at room temperature
1 cup (215 g) packed light brown sugar
3/4 cup (150 g) granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups (about 225 g) nuts, toasted and chopped
14 ounces (400 g) bittersweet chocolate, coarsely chopped
Sea salt for sprinkling on top (what??)

Dough To Be Frozen

Cut frozen dough

Chocolate Chip Cookies

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Baked Chicken Breast With Potato Wedges

DSCF4891

Ayam Bakar bersama kentang dan tomato

We like having chicken in many ways and we do love this baked chicken so much. It is so fast to prepare and it took less than 40 minutes to be ready. I always thaw my frozen chicken in the refrigerator, early in the morning before we leave the house for work and school. Then in the afternoon, I will take out the chicken, prep and put in the oven to cook. While waiting for it to be done, I will run the laundry and prepare for dinner. So easy and smells marvelous too. Here is the recipe for this baked chicken.

INGREDIENTS:

2 chicken breast halves without skin, bone-in
2 potatoes, cut in 6 wedges (boiled for 10 minutes)
1 teaspoon onion powder
1 teaspoon paprika/ chilli powder
1 tablespoon honey
1 tablespoon lemon juice
salt and pepper to taste
1 tablespoon parsley leaves (finely chopped)
2 tablespoons butter, melted
6-8 cherry tomatoes
1/4 cup Mozzarella cheese, grated
1/4 cup Cheddar cheese, grated

DIRECTIONS:

1. Heat oven to 400 degrees F. Line baking pan with foil.
2.Place chicken breast in a bowl. Mix with garlic, chilli, onion, lemon juice, honey, salt and pepper until well coated.
3. Place chicken breast, potatoes and cherry tomatoes in center of the pan.
4.Pour melted margarine over chicken and vegetables; sprinkle evenly with cheese and parsley leaves.
5.Bake for 30-35 minutes, or until chicken is fork-tender and juices run clear, stirring vegetables once halfway through cooking.

Roasted Chicken with potatoes

Rosted chicken with potatoes

I’ve been very busy lately. The school holiday is ending and there are so many things to catch up. The kids are transferring school and we need to process the application forms, to shop for books, uniforms and stationery, to send them for hair cut…oh so hectic and my friend is sending me another clothes for beading. So here I am stuck for a while in with my beading project.

Though schedule is very tight, I still need to cook for the family…and of course I tried my best to make the simplest meal but tasty enough. Today’s dinner, we have roasted chicken and potatoes. The chicken is generously coated with herbs and baked until done.

Roasted chicken with potatoes

Ayam panggang mudah
Hot from oven

Blueberry Muffins for afternoon tea

After completing my daily chores this morning, I open the fridge and saw these blueberries. They were the remaining balance after baking some Pavlova. Not wanting to waste this berries, since they are so expensive to buy and difficult to get, I decided to make use of them. I thought of pancake or cupcakes, but then after checking my baking ingredients the best option is to make blueberry muffin. The process was simple and takes about 40 minutes from prepping to baking. While waiting them to be done, I continue reading stories from Wattpad.Here is the recipe that I use and some pictures. Enjoy.

The ingredients
Stir the dry ingredients until combine.
Add oil, milk, eggs and vanilla. Mix until combine

Add blueberries.
Stir until combine
Mix the crumbs

Fill in the muffin cups
Top with crumbs
Bake until done

Blueberry Muffins

Ingredients
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
Crumb ingredients
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground nutmeg
Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.

3. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

4. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons nutmeg. Mix with fork, and sprinkle over muffins before baking.

5. Bake for 20 to 25 minutes in the preheated oven, or until done.

Rainbow Cupcakes

I found baking is such a way to release the tense. I baked this rainbow cupcakes during the weekends and brought them to school for other teachers. I made a normal butter cake recipe and did the twist by dividing the batter into 6 bowls since I found that the indigo and violet is much the same. Each bowl, I dipped a toothpick with different rainbow color and give them a good stir. Then, I put the colored batter into piping bags. Now came the fun part where I piped the batter layer by layer into the cupcake cups.

Bake them to perfection and voila….such a beautiful cupcakes to warm up our hectic Monday.