Category Archives: Cookies/pastries

A Cookie Special

less than 8 weeks left!

till I leave Singapore for seven years or forever.

till I can no longer bake. (or for at least 7 years anyway)

and its all worth it.

So many years of struggling and trying to get there… all worth it.

 

That news is all for another time! For now, enjoy some cookies!

You know, that really shows nothing.

 

 

Yup, that’s it. Way better!

 

 

In case you were wondering, these cookies have chocolate chunks (hand chopped from a bar) and Oreo pieces.

A peep at the oatmeal raisins ones, which were ridiculously un-photogenic. Urgh.

 

 

The Chocolate Chips Marshmallows Cookies. My favourite! Marshmallows make a whole lot difference. They are my mandatory cookie ingredient.

 

Puffy, chewy, soft in the middle, gooey from the chocolate chips…

 

 

Recipe is from How Sweet Eats: http://www.howsweeteats.com/2011/07/giant-rainbow-cookies/

 

 

 

Try making them for yourself! You won’t regret!

 

(Below: failed madelines)

 

 

 

 

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Bread Pudding Tart with Brown Sugar Crumble (low fat & whole wheat)

Dear Barney, or Mr Stinson (Recovering Mentally Unsound human being, Whatever you prefer I call you),

You’re handsome, hot, surprising sensitive, sometimes hilariously dumb, an insult to Barney the Dinosaur (since you two share the same name), terribly rich, gorgeously well-dressed and would totally win a Girls’ Choice Award. Unfortunately, I chanced upon your patent for “back boobs”. Seeing that its an atrociously disgusting idea, I take back everything I said.

Yours sincerely,
Representative of all who are grossed out by your warped ideas.

*wrote this draft last week but didn’t want to waste it. sorry if he took back the idea.
only if. 

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This Bread Pudding Tart enriched with cinnamon, the nuttiness of whole wheat flour, addictive crunchy brown sugar crumble and hints of apple is one of my most favorite creations. It may look not at all appealing, but be rest assured that its as flavorful as I described. Topped with custard-y vanilla goodness, its hard to resist!

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recipe notes:

Tart Crust is adapted from: 2至4人, 低脂轻量蛋糕甜点
author: 小欣子 

Brown Sugar Crumble ia adapted from: Crusta Bakes

Bread Pudding is adapted from: All Recipes

Vanilla Sauce is adapted from Oven Haven

brown sugar crumble: 46g whole wheat flour 70g whole wheat flour

Self-Saucing Milk Tea Pie 巧克力奶茶派

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I swear I’m trying to change myself. Become more innocent than I already am (near-dumb kind), be a very very nice person, pray more, eat less junk, do more exercise, be less sarcastic and therefore less entertaining, be neater and more organised, blah blah blah. You might also want to know  my plan’s not exactly working. Not that I have one to begin with. I have a guideline (see 2nd sentence). Obviously guidelines are always overlooked. That’s the reason they are guidelines and not rules. Nonetheless, in an effort to become a better person, i once again embarked on the tedious task of tidying up the rubbish dump that is my room. Since I’ve confirmed that I passed ‘A’ levels, all the ‘A’ level stuff either went to my bro’s bookshelves or into bags to go to my bro’s best friend. Its kind of neat, at least according to my unique definition of ‘neat’. That makes one person who thinks my room is neat. 1 task down. The rest to go!

So today I made a weird pie. Chocolate sauce not-so-mysteriously flows out of the pie onto your plate. Make sure you have a not-so-flat plate or ants will be having the chocolate instead of you.

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*I pressed the crust into the mold with the bottom of the very clean cake tin.

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And this ‘pictures’ thing? I’m working on it, alright? Practicing! Its difficult but I hope I’ll get there.

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You might want to know that the meringue tastes like melt-in-the-mouth marshmallows, and the strawberries are absolutely essential for that additional sweet-and-sour tang.

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And here you go with the recipe. 

*if crust mixture is too dry (barely comes together), add 10g of melted butter at a time.

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😀 Till next time. Or to be precise, next post. 

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Inside Out Blondie Tart Cake for 2 (Vegan and Whole Wheat)

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Qiting asks herself some questions about shopping for clothes and related boring accessories to fill up the gap between the top of the page and the recipe

Interviewer: Is shopping for clothes considered a hobby?

QT: More like torture.

So I assume you won’t join your friend(s) when they/she want(s) you to accompany them in said activity?

Not unless I really really really really really like them enough to know I won’t hate them after they mentally torture me with the sight of a room filled with, gasp, only clothes!

Do you go shopping with your mom?

Sure, I wait outside the shop while she enters.

You’re a lousy daughter.

I’m sure you don’t mean that.

I do.

Well, I don’t care what you think. Its a free country!

Not exactly, Singapore has tons of rules and stuff.

Weren’t you asking me about my lack of interest in clothes-shopping? When did we decide to switch the subject to the allowance of free speech in this tiny island which is not exactly the food paradise people speak of because its a lie ’cause Taiwan has food a million times better? You! You inattentive, over-inquisitive, unprofessional weirdo who’s supposed to be interviewing me!

Whatever. So, clothes! Do you only hate shopping for them or do you simply hate them?

Are you unobservant or simply ignorant?

You’ve insulted me enough. I can’t handle this anymore.

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Interview ends after the two rip off each other’s hair… you know I’m talking about the ones on the head don’t you?

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I remade a blondie.

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Now it has an Oreo tart crust stuffed in it.

Because the blondie ate oreos HA! 

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The recipe for blondies is adapted from The Allergic Kid.

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Click here for larger version.

For vegan version, use Tofutti Cream Cheese and prepared vegan pudding (like this one: http://vegetarian.about.com/od/desertrecipes/r/vanillapudding.htm)

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Since its for 2, you can share it or you can just have it all yourself. 

Please excuse my tragic inability to correct these annoyingly saturated photographs the horror of a camera once again rewarded my hard work with. No ‘P.S.’ because it is telling.

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Please tell me that at least one person out there shares my detest for clothes-shopping…

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Vegan Double Chocolate Chunk Cookies (Reduced Fat & Whole Wheat))

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In the 21st century, we don’t draw birthday cards and send them via snail mail. Instead, we design one using Adobe Illustrator then post it on the receivers’ Facebook wall. That way, the card won’t take up any real space in our rooms. 

Seriously, what happened to pen pals? Wanna be my pen pal? Please email me at qiting93@hotmail.com. I’ll be a good pen pal. And reply all your letters cus its fun. I mean it. I’m serious. REALLY!

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Oh and, please celebrate for me. I just successfully ‘deactivated’ my FB account(a couple minutes after the birthday card). Apparently, the button is under the ‘security’, not ‘general’ tab (why the hell is it a sub-function of the ‘security’ function???? It makes zero sense!). I think I’m kinda dumb. 

I used to wish that my bro had never been born (like when I was 4 and he was trying to make my Barbie dolls wrestle–dumb). But then I started imagining life without him and it seemed to be an impossible task. My mom always took my brother’s side (because he was younger and smaller, and cuter, and handsome… among other things) but he never took it to his advantage. Instead when my mom started hitting(punishing) me with her giant paintbrush (that’s what you get when your mom’s an artist. Mind you, its a heavy paintbrush), he would rush over to take the hit for me and plead my mom to let me off. Told you he’s a nice guy. 

When I was 6 and him 4, my mom was at the stage where she would reprimand (see? I have vocab! anyway, I think she had depression or something. I was young; I didn’t know) my dad about coming home late, not spending enough time taking care of family stuff and blah blah blah. (The ‘scoldings’ are ongoing, in fact one just happened a couple hours ago) Every time a fight happened (a one-sided thing, so maybe ‘fight’ is not the right word?), I would grab the little guy and lock him and I into our room because we were so frightened and we were both red and blotchy from crying. I knew my mom had the keys to our room and it may be our turn (to get a scolding) next so I would find spaces in the room for us to hide in. Usually, he would hide in his wardrobe and I in mine, but when he was crying really badly we would hide together in the giant cupboard for books. If there was no brother and only me, I think I’ll be lonely and sad on top of being frightened. 

And I would never forget the first (and only) time we told each other our crushes. I was 11 and he was 9(!!!). We pinky sweared on not telling anyone else our crushes (I hate this word). It was so casual. We were doing our homework actually, I have no idea how we got to doing that. This happened. Would never have without said bro.

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End of rambling.

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So, a couple days ago, I started my Request a Recipe Makeover thing. Today, I’m going to start honoring one of the requests.

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This recipe is from Kit Kat. She requested it to be veganised and lightened up.

Thanks for the recipe, Kit Kat! They reminded me of Famous Amos cookies, which’s smell ought be bottled up and sold. 

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Double Chocolate Chunk Cookies

No. of servings: 12

Print Friendly and PDF

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Ingredients

46g cocoa powder, sieved
35g oil

75g all purpose flour
75g Whole Wheat flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt

60g vegetable shortening
45g reduced fat margarine
90g light brown sugar
70g white sugar

1 teaspoon vanilla extract
1 egg worth of Ener-G Foods Egg Replacer (pre-refrigerated)

100g semi-sweet chocolate chips

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Directions

Note that a hand mixer can be used in place of the stand mixer for this recipe.

Preheat the oven to 180°C/350°F. Mix oil and cocoa powder
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Put the flours, bicarbonate of soda and salt into a bowl.
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Cream the shortening, reduced fat margarine and sugars in another bowl.
Add the cocoa mixture and mix together.
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Beat in the vanilla extract and egg replacer, and then mix in the dry ingredients.
Finally stir in the chocolate chips.
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Scoop out 12 equal-sized mounds – an ice cream scoop and a palette knife are the best tools for the job – and place on a lined baking sheet about 6cm apart. Do not flatten them.
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Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
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Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.
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Nutritional information:
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The bottom of the cookie is what, to me, defines a chocolate chip cookie.
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Take a bite! You deserve it!

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Its incredibly, yummiliciously crispy and chocolate-ty. Its a chocolate lover’s heaven! If you under- cook it, (out a minute before time given), it will be gooey and slightly chewy. 

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Be GRATEFUL and thank Kit Kat!!! 😀

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I have a question for you. Its going to be pretty silly but here I go…

Would you rather be fat and look younger than your age (like you look 20 when you’re actually 30) or slim and look older than your age (like you look 40 when you’re actually 30)?

I’m just curious! 

Or I’m actually asking because I can’t answer that! 

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PS: I’ve assembled my ‘crap’ pieces like the one below the recipe in to an index you can find here:

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Crunchy and Melt-y Sesame Peanut Cookies (Vegan)

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After yesterday’s post, today’s will be quick and short.

I made a variation of the Crunchy and Melt-y Peanut Cookies yesterday. They look uglier, but have greater depth in terms of taste. I’m sure you’ll enjoy it. 

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Just for Laughs (Since we all LOVE the Legendary Barney Stinson)

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Sesame Peanut Cookies


No. of servings: 60 small cookies

Adapted from J3ss’s Kitch3n

Print Friendly and PDF

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Ingredients

150g all purpose flour
3/5 tsp baking powder
1/5 tsp salt
60g icing sugar
60g ground peanuts
20g sesame powder
60g diced peanuts
20g white sesame
10g sesame oil
85g peanut oil or any neutral vegetable oil
1/2 tsp vanilla essence
Egg yolk for brushing (omit for vegan version)

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Directions

Sift together flour and icing sugar, add in ground and diced peanuts, sesame powder and sesame. Mix well.

Mix vanilla essence into oils and stir well.

Mix both ingredients together to form a soft dough. (the dough will come together when you roll them so don’t worry about it being crumbly)

Grab a large portion and shape it into a thin log.

Cut with knife into roughly equal pieces.

Brush with egg yolk and decorate with toppings of your choice and bake in a preheated oven at 170°C for 15-20mins or until slightly brown. 

Cool completely on wire rack before storing into airtight containers. 

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And to ALL OF YOU out there, I’ve perfected a lower fat, healthier version of my absolute favourite Taiwanese version of Hokkaido Bread!!!!

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Check in soon for the recipe! I love it so so so so so much. Going off to celebrate! Bye! 😀

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(Source)

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Lower Budget Pastries (+Step-by-step Pineapple paste)

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Spent a couple minutes getting rid of trash from my mailbox (the real, not virtual one) today, as well as tidying up trash from my room. We all classify different items as trash. My point is, birthday cards, Christmas cards, New Year cards; I don’t know where to put them. Sure, they do bring about a (very brief) moment of happiness. After that (very brief moment), they have served their purpose and raise the question of which part of my room they will take residence. Since I don’t exactly live in a mansion (more like a small apartment) and we don’t exactly have a storeroom (has now been converted into a ‘file-room’ for my dad’s mountains of files and what-nots), I contemplated dumping them into the trash, stopped contemplating, and did just that.

Into the trash also went letters, envelopes (I‘ve developed a liking for envelopes not white in colour since I was born and have collected tons since then), old used up notebooks, secret notes to friends written in class that my mum has yet to discover while she was performing the cover-up act of sweeping the floor of my personal space, some photographs which don’t mean anything to me and Jesse McCartney posters (so over him).

I also packed up gifts I have yet touched (notebooks, fancy paper, pencils, long-and-thin-and-scrawny teddy bears-and-other-cotton-creatures since I only like short and chubby and cute cotton animals, creepy barbie-doll-like dolls because they creep me out and so on) to be donated to needy children (needy with respect to their innate need for toys and fancy stationary NOT referring to financially disadvantaged children… only).

And here comes the question… why am I so ungrateful? Answer: I will be much much more grateful if I actually have space to put all those stuff, which I don’t. Gosh, you hate me don’t you. Don’t hate me. Move to a 1-room apartment and see if you don’t do what I did. 

And of course you want to know… why am I being so honest about my ‘evil’ deeds (the apostrophes are compulsory)? Its because it is highly highly highly accurate to say that this blog is the only place where I’m completely myself, where I’m honest and where no one argues with me (or hasn’t yet anyway. PS: I welcome you to engage in a friendly ‘discussion’ with me about my ‘misdeeds’ whether in an email or publicly though I’m sure the discussion won’t be exactly ‘friendly’). Here, I write only when I feel like writing.

In other areas of my life, I write in the most politically correct, logical, sensible and likable manner I can manage while ignoring my brain which is screaming for outright honesty in the background.

For example, school always asks us to write our goals and dreams for the year.  I would write “I want to get all As and  improve my memory so that I can do better in Biology, GP and China Studies” when I actually mean “I hope that the government will cancel A levels forever and ever and declare memorizing unsuitable for the measurement of intelligence. I  hope that my parents will discover that I’m useless at studying because I hate it and stop giving me so much pressure.

Why won’t I write that? Because educators will declare me mentally deranged and send me to psychiatrists or at least a counselor to ‘set me straight’ (and need I say have my parents pay for the sessions?). I can proudly say that I’m very very good at writing politically correct, morally correct, anything-ally correct things… except in my blog because its mine and people don’t have to read it and don’t force me to write it. I’ve saved many people much trouble with my not-so-uncommon ‘talent’. 

Thank you for reading the above 598 words. Let me whine for a moment about how I’ve unsuccessfully managed to deactivate my Facebook account and get back to you later.

&(^*^%$@%T#%$^N*&^*&

$#%@#!#@#%$@^$%^$%

%^(*&IO^KJ&*^%&$^#@!$

I’m feeling very grateful towards you. I will hence stop torturing you and commence with my CNY cookies post. 

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Making pineapple paste is an awesome experience. The pureed pineapples progress from a (my favourite) shade of yellow to this tinted brown colour so gradually one almost starts talking to the pineapples in a moment of insanity. Do not fret. The result is beautiful.

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You need:

  1. 2 pineapples the size of your head
  2. 1 cup sugar
  3. 2 tsp cinnamon powder
  4. 1 tbsp lemon juice (unsweetened)
  5. 1 tsp corn flour mixed with 1 tsp water

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Step 1: Cut the pineapple into chunks.

Yay, look! A pineapple. I almost twisted my back and my only working arm trying to get to this pineapple form (don’t ask me how my back got involved. Just don’t.) I actually cut TWO pineapples the size of my head, and I have a big head.

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Step 2: Blend

Dump all into a blender and blend away! I love my blender but my blender would love more personal space.

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Step 3: Strain

To get rid of excess liquid. A necessary step if you don’t want to spend more time talking to pineapples.

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Step 4: Pour resulting mixture with 2 tsp of cinnamon or more and 1 tbsp lemon juice (unsweetened) into a non-stick pan and stir non-stop.

All I can say is, have a skinny guy do it for you. He needs more muscles.

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Step 5: As the paste starts to thicken, add sugar and continue stirring. Add 1/2 cup of sugar for every 1 kg of whole pineapples.

If you reduce the sugar, the pastries have to be consumed within 3 days.

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Step 6: Add 1 tsp cornflour mixed with 1 tsp water and keep stirring until the paste is dry enough to be shaped.

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Yeah, you get the thing inside.

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NOW, for these…

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Melt-In-The-Mouth _____ Tarts

(Budget version)

No. of servings: 80 small balls

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Ingredients

For pastry
Taken from QBB Ghee, via J3ss Kitch3n
  • 250 g ghee (does not need to be the very expensive QBB)
  • 50 g icing sugar
  • 2 egg yolks
  • 1/2 teaspoon vanilla essence
  • 1/4 teaspoon salt
  • 306 g all purpose flour
  • 94 g corn flour
  • 1 egg yolk – for glazing
  • 1/4 teaspoon salt – for glazing
  • 1 teaspoon water – for glazing
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Filling
Can be this paste , the above pineapple paste or store-bought red bean paste (NOT Japanese kind) Shaped into 5g balls.
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Directions

Note that a hand mixer can be used in place of the stand mixer for this recipe.

For pastry

Taken from QBB Ghee, via J3ss Kitch3n
  1. Cream ghee and sugar until light. Beat in egg yolks one at a time. Add essence and salt and beat until fluffy.
  2. Sift AP flour and cornflour together and fold into the beaten ghee mixture to form a firm dough.
  3. Divide dough into 80 balls (1 tsp balls).
  4. Flatten a piece of dough and place a piece of the balled filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll or cylinder.
  5. Place rolls on baking trays lined with non-stick baking paper.
  6. In a small bowl mix the egg yolk, salt and water together for the glaze.
  7. Brush the prepared glaze on the pastries with a pastry brush.
  8. Place in a preheated oven of 180°C or 375°F and bake for 20-25 minutes or until the rolls are pale golden brown.
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Close-up!

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In my honest opinion, the red bean paste version tastes just as good as the pineapple version and is melt-ier. Try it. I don’t kid (not now anyway).

This post is getting too long. BYE BYE. 

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