Yeah… at last a really no fail chocolate chip cookies recipe. This is a crunchy version and a few ingredients are added too. If you are looking for a delicious and yummy party favor, then these cookies are the answer… Try it and it won’t let you down….
Premium Crunchy Chocolate Chip Cookies Recipe
1 cup white sugar
1 cup brown sugar, packed
1 cup butter, room temperature
1 cup vegetable oil
1 whole egg
1 tbsp milk
1 tsp vanilla extract
4 cups all purpose flour
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
1/2 cup almond (coarse ground)
2 cups chocolate chips
1. Preheat oven to 175degree Celsius
2. Cream sugar, brown sugar, butter, oil, egg, milk and vanilla.
3. Blend in the flour, salt, cream of tartar and soda.
4. Add almond and chocolate chips. Mix well.
5. Scoop tbsp dough, place on ungreased baking sheets. Leave 2 inches apart.
6. Bake 10-15 minutes or until set.
Add flour, salt, soda and cream of tartar in one bowl. Set aside
Cream sugar, butter, oil, vanilla and milk. Use stand mixer or a hand mixer.
Add the dry ingredients and mix well. Add chips and almond.
The dough is ready. You may use ice cream scoop, 1 TBSP scoop or a melon scoop.
Bake for 10-15 minutes or until golden brown, 175 degree Celsius
Hi readers..today I made steamed fish for lunch. I use medium mackerel and lots of fresh vegetables. The preparation took about 20 minutes and another 20 minutes to steam the fish. It is simple, healthy and taste wonderful too. However this recipe is quite spicy to a few people, so those who wish to try may need to adjust the amount of chilli used.
The following is the recipe..
1. 2 medium mackerel fish. (Pomfret and grouper will do too).
2. 2 tbsp lemon juice
3. Chilli paste (see the recipe below).
4. 1 cup shredded carrot
5. 1 cup shredded cucumber, (seedless)
6. 1 tomato, seedless and diced
7. 1 cup diced pineapple
8. 1 red chilli, finely sliced
1. Prepare the steamer and let the water to boil.
2. Clean the fish and sprinkle with salt. Put in the foil.
3. Coat the fish with the chilli paste.
4. Add vegetables and lemon juice.
5. Wrap the foil nicely and put in a plate.
6. Put the fish in the steamer. Let steam for 20 minutes or until done.
7. Serve hot with plain rice.
The Chilli Paste
2 red chillies
1 inch ginger
2 tbsp sugar
2 tbsp tamarind juice
1/2 tsp salt
2 tbsp oil/ butter.
1. Blend all the vegetables until fine. (You may use food chopper or pestle and mortar)
2. In a pan, heat the oil.
3. Saute the paste until fragrance.
4. Add tamarind juice. Stir until combine.
5. Add sugar and salt to taste. Turn off the heat.
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).
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??)
I have this for breakfast this morning. The bread is crunchy with a slightly chewy and delicate center and yeah I love the smell of the garlic butter. This is how I prepare this golden garlic bread.
4-5 slices French loaf
2 tbsp butter, room temperature
1 garlic pod, smashed
1 tbsp dried parsley leaves
1. Preheat oven to 180C
2. Mix butter, smashed garlic pods in a small bowl.
3. Spread over the bread. Sprinkle on top with dried parsley leaves.
4. Heat for 5 minutes in oven at 180C.
5. Turn it over, cook for a further 5 minutes and remove it from the oven.
6. Serve hot with mushroom soup.
Okay, I admit that I’m quite busy for the time being but who can resist of having a wonderful breakfast with family. I make this pancake and add fresh blueberries and voila…so good and healthy too. Readers, you may know the basic pancake mix but here I still attach the recipe (just in case )…
1. In a bowl mix all the dry ingredients. Make a well in the center and pour the milk.
2. Add egg, vanilla and oil. Whisk until mixed.
3. Heat a frying pan (add butter for non-stick pan). When hot pour 1/4 cup batter for easy flip.
4.When the pancake starts to bubble on top, turn it and continue cooking until golden brown.
5.Repeat the process with the remaining butter.
6. Serve with honey or syrup while warm.
We just had lunch after a hectic morning. Just done baking a 3 layer moist chocolate cake for friend’s birthday. This cake is requested by the birthday girl, so I baked this chocolate cake contentedly. Kitchen is in a mess condition, with all the baking and decorating items but the children and I still need our lunch. We had this fish with rice. It was so simple, which took less than 15 minutes to cook. I use dory fish fillet dip in a simple batter. What makes this batter so special, is it is so crispy yet so quick to prepare. Here I attached the recipe to make this batter.
1/2 cup flour
1 tsp salt
1 tbsp curry powder
1 tbsp chilli powder
3/4 cup water
2 tsp vinegar
1 egg lightly beaten
This is one of my favourite recipe. The bean sprout is cooked with tofu, chives, chili and anchovies in a creamy coconut milk. For healthier option, you may substitute the coconut milk with low fat milk. It is normally serve with a plate of rice and other spicy or salty dish.
Below is the recipe for you to try.
2 tbsp anchovies- ground
2 onions -ground
2 cups coconut milk
2 cups water
300 g bean sprouts
1 bunch chives – cut into 1″ length
2 tofu – cut into cube
2 red chilies – julienne
10 pcs shrimps
salt to taste
1. In a pot, add water, coconut milk, anchovies and onions. Cook over medium heat and stir continuously or the coconut milk will split. Let simmer.
2. Add tofu, bean sprout, chives and chilies. Stir slowly.
3. Add shrimps and salt to taste.
4. Serve hot with a plate of white rice.
My family loves eating seafood so I have to search variety of seafood menu to cater the family desire. One of our favorite seafood dish is this Chilli Curry Crab. What makes this dish so special is its sensuous, sweet yet savory sauce, created with a base of chilli and tomato sauces which will satisfy your taste buds. This famous dish is traditionally served with a plate of hot rice.
Here is a quick and easy chilli curry crab recipe. This recipe involves crab pieces cooked in a chili sauce, tomato sauce, corn starch, ginger, garlic, egg, curry leaves and lime juice. You can garnish crab with fresh herbs.
Onions – 2, chopped
Dry red chilies – 5
Ginger – 2 tablespoons minced
Garlic – 1 tablespoons minced
Cooking oil – 2 tablespoons
Chilli sauce – 1/4 cup
Ketchup – 1/4 cup
Curry leaves – 5-7 pieces
water – 1 cup
Cornstarch – 1 tablespoons dissolved with 1 tablespoons of water
Lime juice – 1 tablespoon
Egg – 1 lightly beaten
How to make chilli crab:
1. Wash and clean the crabs. Remove the gills and spongy parts under the shell. Cut the body into 4 pieces.
2. Heat 2 tablespoons of oil, and saute the onions. Fry the onions until light brown and add ginger, garlic and red chillies. Cook on a medium flame for about 3 to 4 minutes.
3. Add the crabs and stir well until there is change in color on the crab shells.
4. Then add chilli sauce, ketchup, water and mix well and cook for 3 to 4 minutes on a medium flame.
5. Finally add egg and corn starch and stir well for 3 minutes.
6. Cover and cook the crab for another 4 minutes.
7. Garnish with herb leaves.
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