Tag Archives: cookie

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)

 

 

 

 

Exploding Cream Buns 爆浆面包 (Whole Wheat & Vegan)

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One of the things I love most of Taiwan is the varied speeds of change in the country. The rocky path to my grandparents’ house  have those same old rocks embedded, the same old metal spring buried at one side, rows of crops of 槟榔叶 (betel leaves) grown by the same old farmers at the other, the same kinds of grass growing at the side, the same family of daisies swaying along to the wind. Largely the same people, plus a few babies, minus some who passed away, the same smiles, the same faces, with a few more wrinkles. The same breakfast shops that had not changed in any way since before I was born. Things like that stay the same. They make the place we come from what it is.

Cycle a couple kilometres along the sort-of-expressway into the city. Most things would be different a year on. The same lady selling my favourite pancakes 车轮饼 stands at the same spot, but in front of a different shop. Shops promoting PDAs with wireless network connection spring up. Just 5 years ago, barely anyone owned a computer, let alone knew what the hell the internet was. [Even today, in the area my mum was born, few people have an internet connection (an estimated 1 in 3).] And right in the middle of the Pingtung city, now stands at least 3 new french bakeries, 1 Japanese bakery, and 1 modern Taiwanese bakery. That’s where I found 爆浆面包, or as I translate– Exploding Cream buns. An innovation unto the traditional tiny buns accompanying Western meals. Today, they are one of the most popular buns in Taiwan. Though they’re typically filled with a buttercream filling, I decided to go the healthier way with, well, tofu. If you don’t tell the people you’re serving that the buns contain tofu, there is little chance they’ll find out.

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The cream is injected into the bun rather than pre-inserted. DO NOT inject the cream into the bun while the bun is warm lest you want baked cream (a mistake a made for 2 buns, one of which’s innards are in the photo below).

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I’m providing 2 choices of filling. The Oreo Cream.

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The Coffee Cream version.

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And now the recipe! The recipe for buns is adapted from Christine’s Recipes. There are errors though! Add another 1 tsp of lemon juice for Coffee Cream and 1/2 tsp for Oreo Cream.

Assembly: stuff cream of choice into a piping bag. Make a hole in the corner of the bun and fit the piping nozzle into the hole to squeeze cream into the bun. If you press too hard such that too much cream enters, the bun literally explodes. So be careful!

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Hopefully, I’ll have something great for you tomorrow!

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This post is going to YEASTSPOTTING!!!

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Oreo Coffee Cream Layered Cake for One (with the Perfect vegan Whipped Cream)

I’ve been up to so many crazy stuff these days. Like making my idiotic right arm more horrible than it already is (I think its badly sprained), convincing my brother that a B in Math (for ‘A’ levels) means I’m incapable of helping him with his math homework, sulking over the gold dye (for highlights) that left my hair with barely visible red streaks (not complaining about the red), studying for a very important test, wondering whether I’ll get my driving instructor killed (worst case scenario), thinking about blue highlights, filling up university applications and more. Somewhere in between, I finally (!!!) found some time to bake and experiment to get a perfect tofu whipped cream. With one hand because I’m afraid of furthering injuring the hand which is disgustingly swollen. Its one of those times I wish I don’t have Erb’s Palsy. I’m sort of scared that one day I won’t be able to use it anymore. Sort of. 

You probably think its weird that I dumped Oreos and coffee into the same cake. Rest assured I don’t promote the activity of poisoning. I’m all for the caffeine and sugar boost. 

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Unfortunately, I have the frosting skills of a 4 year old. You can tell, I’m sure.

Nonethless, don’t let my horrible frosting skills deter you from trying this whipped cream! I swear you won’t be disappointed and I don’t do promises like this often (because results vary sometimes but this is so easy! The secret to this whipped cream is the fresh extra firm tofu (NOT silken) and lemon juice. Its stable, creamy, tastes so unhealthy, VEGAN, gluten free, raw, costs much less than regular whipped cream (in Singapore anyway), is so easy to make, you don’t even have to whip it and basically everything normal people love about whipped cream. I’ll never ever buy regular whipped cream again. Why purchase some when you can have this?

NOTE: for recipe, you will have lots of tofu whipped cream left over. Quarter the recipe if you know you won’t need any whipped cream in the next 3 days.

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Yeah, I consume cakes layer-by-layer. That’s the point of them being layered cakes. I’m not weird; I just have an exotic way of swallowing layered pieces of cake. 

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Take a look at my DIY mini cake stand (for cakes serving 1-3). For someone who usually handles flour instead of glue, cardboards and tape, it felt odd. My clumsy hands made it crooked. Not on purpose of course.

The ribbons are scraps I found around the house. The round top is made of round cake boards and the ‘pyramid’ stand is actually 2 stacked Styrofoam cups. 

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Sadly, its now time to part. Sarcasm comes in handy at this time because words sound genuine.

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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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What Might Be the BEST Pineapple Tarts EVER! (Vegan Filling)

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What I (and maybe most of you) don’t say enough:

I love you.

Don’t worry, even if you’re old and wrinkly and sick, I’ll still take care of you and be by your side. (because its cheesy?) to your parents or whoever

I understand what you say, but I have my own plans. (this should replace: “please stop talking”) to parents or other seniors

You see, we’re different. Polar opposites. We don’t fit. I’m sorry. End of friendship. (instead of not saying anything)

I (nicer word for ‘hate’) you. 

The truth. 

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What we say too much:

But…

I’m not free.

I’m busy.

Ask someone else.

Don’t know. (Grunt)

Whatever.

😀

🙂

😦

😐

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What people (i.e. random strangers like Taxi drivers and aunties sitting beside you on a bus…) say too much:

You study in JC? (Disgusted noise) Aren’t you worried you’ll never get a boyfriend? Boys don’t like girls smarter than them, you know? (I don’t quite care.)

Its so noisy! Noisy! Noisy! (Get over it, you’re in public. That’s expected.)

I’m old. (Ha! Yes, you are.)

My sons and daughters are rich but they have children and don’t want me anymore. (I usually don’t know how to reply them. Instead I give a nod and say, “okay”. Oh well.)

At 3pm in the afternoon: Have you eaten dinner? (Err… No?)

Your mom gets to go to work and I have to stay at home doing household chores???!!! (Nod.)

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Alright. I’ll get to my point now.

A couple hours ago, I made some pineapple balls.

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They were the best I’ve ever had, and I’ve had had lots. They even pleased my dad’s picky tongue. And they are far from healthy.

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But during the Chinese New Year season, we thrust unhealthy food into our mouths, savor every bit of trans fat and sugar and feel zero guilt.

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Melt-in-the-mouth goodness.

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Let me explain this experience to you.

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You gently pinch the pineapple ball between your thumb and index finger.

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Be careful, will you, or it may just crumble onto the ground.

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Its small, so you drop the whole thing onto your tongue to get the most out of the deliciousness.

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It melts right there and then.

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You bite into the fibrous pineapple filling and chew.

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You swallow the mess of ghee-and-sugar-and-flour.

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You enjoy.

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Repeat till you are happy.

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So what if the pictures are kind of irrelevant?

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Melt-In-The-Mouth Pineapple Tarts

No. of servings: 80 small balls

Print Friendly and PDF

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Ingredients

For Pineapple ball pastry
Taken from QBB Ghee, via J3ss Kitch3n
  • 250 g QBB (pure ghee)
  • 50 g icing sugar
  • 2 egg yolks
  • 1/2 teaspoon vanilla essence
  • 1/4 teaspoon salt
  • 350 g top flour/ cake flour
  • 50 g corn flour
  • 1 egg yolk – for glazing
  • 1/4 teaspoon salt – for glazing
  • 1 teaspoon water – for glazing
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Pineapple-apple filling
Taken from Baking Quinn
Idea of adding applesauce from Not the Kitchen Sink
  • 2 cans of pineapple cubes (Mine is 450g each)
  • 1 cup unsweetened applesauce
  • 1 tbsp unsweetened lemon juice
  • 1/2 cup castor sugar
  • 2 tsp cinnamon
  • 1 tsp cornflour, dissolved in 1 tsp pineapple syrup
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Directions

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

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Pineapple-apple filling

Taken from Baking Quinn

Idea of adding applesauce from Not the Kitchen Sink

  1. Drain the syrup from the pineapple cubes.
  2. Pulse the cubes in the food processor/blender, just for a few seconds until they are pasty but not fully blended.
  3. Add applesauce, drain them with a strainer and squeeze the liquid out with your hands. Place all the pineapple paste into a nonstick pan.
  4. Add the cinnamon and lemon juice into the pan and heat it up and add in sugar gradually, preferably towards the later stage of cooking. Use high heat but stir nonstop.
  5. Add in more sugar if you like and cook off the liquid. It will start off by turning a little dry and then followed by a dark, golden, amber hue. Like caramelizing but much easier.
  6. Stir the cornflour mixture once and add it into the paste. Cook until the pineapple-apple paste is thick enough to be clumped together into a giant  very very thick ball and remove from heat.
  7. Let the paste cook completely and portion them into 3g balls. 
  8. Refrigerate till hardened so that they will not be sticky when you form the pineapple balls later.

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For Pineapple ball pastry

Taken from QBB Ghee, via J3ss Kitch3n
  1. Cream QBB and sugar until light. Beat in egg yolks one at a time. Add essence and salt and beat until fluffy.
  2. Sift top/cake flour and cornflour together and fold into the beaten QBB 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 rolled pineapple jam ball 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 pineapple rolls 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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Here’s a quote from Yogi Tea to end: Be happy so long that breath is within you. 

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PS: I’m looking for Guest Bloggers! You can write on any topic related to health-and-wellness or anything about food or recipes of course! No other limitations. Contact me at qiting93@hotmail.com please! 😀 😀
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