Thursday, 20 November 2014

Flourless Peanut Butter Oatmeal Cookies

I haven't been making cookies for a while! To think that my favourite baked item used to be cookies hahaha :)

There was one day when I craved for some chocolate chip cookies and I bought some off the supermarket rack, and regretted! I could almost taste the artificial stuff inside - it almost tasted like some cardboard cookies - and they were not those cheap brands!

So then I decided to make myself some cookies when the crave hits me again ;P

I made both the soft and crispy version, and both were nice! Except the husband who loves only the crispy one hehe. I am using Skippy Honey Roasted Peanut Butter, but I guess most peanut butters would work (don't use too oily ones). The author used her homemade peanut butter. 

Oh! And I finally used my Ghirardelli chocolate chips. I was wondering if there would really be any difference to use these choc chips vs the Hershey's. Now I know - YES they do! ;P

Flourless Peanut Butter Oatmeal Cookies (Recipe from Sally's Baking Addiction)
- 2/3 cup (58g) old-fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 large egg
- 1 cup (250g) peanut butter at room temperature or cold
- 6 Tablespoons (90g) light brown sugar
- 1/2 cup (90g) semi-sweet or dark chocolate chips

1. In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside.

2. In another medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined.

3. Pour in the dry ingredients and slowly mix until everything is combined. Depending how thick and/or cold your peanut butter is, you'll have to use some arm muscles. Fold in the chocolate chips.

4. Chill the cookie dough for 30 minutes.

5. Preheat oven to 350F degrees. Line two large baking sheets with silicone mats or parchment paper. Scoop the dough, about 1.5 Tablespoons each (I scooped about 1 tbsp only), onto prepared baking sheet. Bake two batches - 7 cookies on each baking sheet. Gently press down on the dough mounds with the back of a spoon to slightly flatten. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.

6. Bake for 9 to 10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispy cookies, bake for up to 12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days, if they last that long! Cookies freeze well, up to 3 months.

Tuesday, 18 November 2014

Nutella Swirl Muffins

This morning I woke up earlier than usual to make muffins for the hubby's breakfast. Feeling bad because I hadn't had time to make him any breakfast for the past few weeks. Busy with moving, busy with house renovations (still checking defects!), and busy taking care of the little one. Haha!

Most of the time I would want to wait till baby has slept at night before I want to start baking. Most of the time I would just doze off on the bed, lol. So I rather not procrastinate, and am glad to have baked!

Nutella Swirl Muffins

I had wanted to put some sliced bananas on top of the muffins, but too bad, the baby decided to cry for milk at 6am lol.

Nutella Muffins (Recipe Adapted from Cuisine Paradise)
- 100g Plain Flour
- 70g Unsalted Butter, softened
- 70g Caster Sugar
- 2 Eggs, 60g each
- 1/4 Teaspoon Vanilla Extract
- 1 Teaspoon Baking Powder
- 1/4 Cup Mini Chocolate Chips *I omitted
- Pinch of Salt
- Nutella Spread

1. Cream butter and sugar until light and fluffy.

2. Add egg one at a time and whisk till well mixed. 

3. Add in vanilla and stir in flour mixture until flour is mixed well. Mix in the chocolate chips (I omitted choc chips).

4. Fill each muffin case with the batter, 3/4 for nice domes. (I used about 1.5 tablespoons for each muffin case)

Drop a tsp of the nutella on top of batter. Swirl using a toothpick and bake in preheated 180 degree celsius oven for 20 minutes or until skewer comes out clean.

I realised I didn't have enough batter because I cut the recipe by half. I could only manage to spoon about 1.5 tablespoons of batter in each case (the normal spoons we use for eating). Nevertheless, I was so excited to see these babies rise up well! For nicer domes or finish, you could fill slightly less than 3/4 way up the case.

I made 4 of these muffins, so you probably would want to use mini cupcake cases for more sharing!

Try them today for a quick sweet treat! :)

Monday, 17 November 2014

Baby's Banana Muffins

Sorry for the missing-in-action here!

Had been busy transiting into a stay-home-mum. And it's really quite tiring! Though I've always wanted to bake at the end of the day, but I would just doze off and snooze. Haha!

So the times that I "bake" would be breakfast for the baby! I had been trying out various muffins recipes - using oat flour, without baking powder/soda, with puree fruits etc - to find a better recipe that she likes :)

Just to share this batch of banana muffins. These muffins are made without any chemical leavening like baking powder or baking soda. So the texture is a little chewy. I would suggest that you cut up the muffins into 3 parts so it's easier for the little ones to pick up and chew.

She loves her kiwi fruit! :)

Banana Oat Mini Muffins (Recipe Adapted from HelloBee)
- 1/2 cup oat flour
- 1/4 cup milk *I used breast milk since baby is still on it.
- 2 ripe bananas, mashed
- dash of cinnamon *I omitted

1. Mix all ingredients up, scoop into mini muffin tin.
2. Bake for 10 minutes or until muffins are set.

There was also once, I substituted half the portion of the bananas with prune puree. And it tasted better (sweeter)! So try this out :)

Tuesday, 28 October 2014

Lee Kum Kee New Menu-Oriented Sauces

I am sure most of us are familiar with Lee Kum Kee's sauces! For me, it simply reminds me of childhood dishes my nanny would cook for us!

Lee Kum Kee is a brand with 126 years of history, however, it doesn't stop them in their efforts to ensure quality and come up with new sauces.

They have recently introduced 5 new sauces and soup base to their Menu-Oriented series, that would allow us to whip up restaurant-quality meals in just 3 easy steps! I am imagining busy mums like me, trying to prepare 3 dishes and 1 soup in 30 minutes - at the same time taking care of a baby - it must be quite disastrous lol.

While looking at these sauces and soup base, I really want to try the Drunken Chicken Hot Pot! It states "Premium Chinese fine wine, with a blend of aromatic spices, making up the main ingredients. Once brought to a boil, the aroma of this Shanghai-style soup base will waft through the air".

And not forgetting with the different sauces and marinades, surely we can all be our own master chef at home, creating a variety of dishes for our loved ones :)

Try them now! 


Lee Kum Kee’s Menu-Oriented sauces are available at all leading supermarkets chains and selected grocery stores at the recommended price of S$1.90 per pack.

P.S.: Check out the posts of other bloggers using the above sauces to create 3 dishes and 1 soup at home: Honey Bee Sweets, Cuisine Paradise, Working with Grace.

Saturday, 25 October 2014


It has been a while since I last baked - okay, food for baby is not included! Ha!!

As I would be ending my work this coming week, I am still not quite adjusted for the new lifestyle and routine ahead. I guess I am still feeling uncertain at times, but I'll take it to the Lord. I know God will grant me His strength :)

Sometimes I miss the earlier days during the OMYSG best cooking competition and SCS competition - for my never-say-die spirit. I am thankful for some invitations, but I will be also cutting down on these "voting competitions" and at the moment because I don't think I have much time on hand now - handling a cute 10 month old, plus shifting house and doing reno works. I also want to focus more on the food and enjoy each time I bake.

Because I am planning a dessert table for my baby's birthday.... I had wanted to make macarons, but I was just so afraid of failing! Thankful that the hubby encouraged me, else I wouldn't have the courage to try haha.

The steps are very easy, however, we wouldn't know if there would be feet only until after baking. And I guess I over-baked them! They became crispy macarons with not much chewy bite feel. LOL.

I was also thinking of a mini bake sale. However, the temporary house that I am going to move into, would not have an oven.. So, I was wondering if I should buy a new one now, and then in future I'll have 2 ovens lol. I am imagining the reaction of the hubby already :p

Macarons - Recipe from SkinnyMinhy
(I made about 12 sandwiches from these, with each 1.4" diameter)
- 1 egg white, room temperature
- 1 pinch meringue powder if you are using large eggs (I skipped this)
- 4 tsp white sugar
- 50 grams powdered sugar
- 1/4 cup almond meal 

Optional coloring:
- Just 1 or 2 drops of gel based food coloring, powder is preferred though difficult to find.

Optional Flavoring:
- 3/4 tsp matcha green tea powder or 1 earl grey tea bag, grounded
- 1.5 tbsp dutch processed cocoa powder
- 1.5 tbsp grounded unsalted pistachios or various spices, such as cinnamon

1. In a food processor, combine the almond meal, powdered sugar, and flavorings. Pulse, stopping frequently, for about 1 minute. Alternate from chop and grind, you just want to get everything as lump free as possible, as well as completely combined.

2. Sift if needed.*I skipped Step 1, and just sifted my powdered sugar and almond meal together.

3. Beat egg whites + a small pinch of meringue powder to a soft peak. Add sugar, (and optional gel coloring) and beat until it is nice and glossy, and is stiff. When you turn over the mixing bowl, the meringue should be able to hold up.

4. Fold in the dry to the whites. Be gentle. You don't want to deflate all your egg whites. Just fold until almost all combined. Don't overmix!

5. Load the mixture into a piping bag fitted with a small round tip (Wilton #12 or larger.) Pipe to desired size.

6. Rap the tray on the ground many times to remove the bubbles and make it more flat. Use a toothpick to poke out the bubbles when they arise. Let dry for 15 minutes-30 minutes, longer if you want it to be shinier.

7. The tops should be dry. Preheat oven to 325 degrees. Bake for 11-12 minutes. When you touch the center of each macaron it should be hard and dry. When you try to wiggle the cookie, it should give just a little, not be really loose.

8. Let cool on the tray, then remove to a rack. Fill with buttercream, ganache, or whatever you like.
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