I hope its not too late to wish my readers Ramadhan Mubarak... we are on our 13th day in the holy month of Ramadhan... for the first time Sonia is able to fast the whole day... last yr she only managed to fast for half a day for a couple of days bef she started to tell stories like... "my tummy aches each time i see my kindy friends eat during break time"... ishhh she and her "always has a reason" attitude... i remember Hairi started fasting as early as 5 yrs old and only started his nonsense growing up stage when he was in the army ... one thing for sure... that episode in his life has taught me a lot abt "redha" (resign) ..... am just glad that it didnt last that long.. hes a working man now... has a fiancee and is saving his butt off for his big day lol

Anyway ever since we got home fm our back-to-back trip... i felt rejuvenated... my body feels rested... i had my massage while in Bangkok and KL... i got to rest well and sleep in as long as i wanted.. i also managed to taste a few good desserts during my recent trips... one of them is this Jammers... the first time i had it was when i was at Knur house.. had a bite and fell in love with it straight away... knew i had to try and bake it myself but had to wait till we are done with Surabaya... eh talking abt Surabaya... i really like that place... i had never been there and didnt know what to expect but both Sonia and I agree that Surabaya is 100% better than Medan... oh Medannnn.... lets just say... i dont like that episode in our life!! huhu

Alrighty i better get on with this recipe... its fm none other than.. Dorie Greenspan : From my home to yours... we love the taste... texture of this Jammers... i didnt use store bought jam but instead cooked my own berry compote.. i also added an extra dash of Fleur de Sel on top bef i bake em... major love!!!

Sablé Dough
2 sticks (1 cup / 8 ounces / 227 g) unsalted butter, at room temperature
1/2 cup sugar (3.5 oz/ 100 g)
1/4 cup confectioners’ sugar, sifted (1 oz / 28 g)
1/2 teaspoon salt, preferably fine sea salt
2 large egg yolks (7 teaspoons / 35 ml. / 1.3 oz / 37 g), at room temperature
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour (9.6 oz / 272 g)

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until smooth and very creamy. Add the sugars and salt and beat until well blended, about 1 minute. The mixture should be smooth and velvety, not fluffy and airy. Reduce the mixer speed to low and beat in 2 of the egg yolks and vanilla, again beating until the mixture is homogeneous.

Turn off the mixer. Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself and the counter from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek—if there is still a lot of flour on the surface of the dough, pulse a couple more times; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough and the dough looks uniformly moist. (If most of the flour is incorporated but you’ve still got some in the bottom of the bowl, use a rubber spatula to work the rest of the flour into the dough.) The dough will not clean the sides of the bowl, nor will it come together in a ball—and it shouldn’t. You want to work the dough as little as possible. What you’re aiming for is a soft, moist, clumpy (rather than smooth) dough. Pinch it, and it will feel a little like Play-Doh.

***variation: you can make a lemon-y dough by omitting the vanilla and adding the zest of one lemon to the granulated sugar. Use your fingers to rub it in and release oils from lemon. Proceed as directed.

Brown Sugar Streusel
3 tablespoons unsalted butter
1/2 cup all-purpose flour
1/4 cup lightly packed brown sugar
1 tablespoon granulated sugar
1/4 teaspoon salt
pinch of ground cinnamon
Melt butter in a small saucepan on stove or in microwave. Add the rest of the ingredients all at once and stir with a fork to form crumbs. You should have a kind of wet sand texture. Cover and set aside until ready to use.

Assembling and baking the Cookies:

You need 1 recipe of sablé cookie dough, 1 recipe of streusel, and some jam or preserves (i use berry homemade compote)

You also need 8-10 3-inch x 1.5 inch metal ring molds or a whoopie pie pan.

In either case, preheat the oven to 350°F.

Tart Ring Method: Line a half sheet pan with parchment paper. Roll dough to just shy of 1/2-inch thick. Use 3-inch round rings to stamp out cookies (I ended up getting 8-9 cookies using this method. You could take the scraps and press them into extra molds). Transfer the dough and rings to prepared baking sheet. Chill in the fridge or freezer for 10-15 minutes until the dough firms up a bit (while the dough chills, you can make the streusel). Top the chilled dough with a couple of teaspoons of jam (strawberry/raspberry with vanilla dough, pineapple/pear with lemon or get creative) and a sprinkling of the streusel. Bake in the preheated oven for 18-22 minutes, or until golden and delicious looking. Remove from oven and let cool 15 minutes before removing the rings. Allow to cool completely before serving.

Whoopie pie pan/muffin pan method: Fill each cup of the pan with a piece of dough and flatten with your fingers. The dough will be just slightly lower than the top of the pan. Proceed as above. Allow cookies to cool for 15-20 minutes in pan before using a small offset spatula to carefully ease them out of the pan and onto a cooling rack.

Makes 10-12 really substantial cookies, serving size is definitely 1. If you can hold on to them, they will keep well for 2-3 days.

Cheerio xoxo

PS: Thank you for all your comments on my previous post - I've read every single one of them.

Crunchy Lemon Cookies and let's see how long this will last...

As salam everyone... oh gosh... i miss this space of mine.... its been a year since i last blogged..

Here is the deal... I dont think i am able to write as much or as interesting as before... its been too long and i am very sure everyone knows that my blog has been inactive for the longest time... am sorry if i hv not replied to some of the private msg in my fb too... its just that at times i dont even know what to answer as to why the sudden decision to privatise my  blog..

My life has been pretty standard .. wake up early.. prepare Sonia's lunch box.. drive her to school and start baking as early as 9am...  i hv been baking non stop and i love it!

Anyway... i am back (for now)... my blog is open to the public and i hope that the recipes that i hv shared so far will benefit others... am still trying to figure out where i placed my tripod stand and my props for my food photography.. u can clearly see that my pic is not as sharp as bef.... oh well... time to get a new tripod and what not!

Alrighty.. I am sharing a recipe that i managed to try bef our KL trip... we hv been travelling back to back since last month and i am not complaining... (i dont get to travel as much now that Sonia is no longer in kindy).. I wud also like to thank all my followers on Instagram and FB for all the likes and comments... hugsssss 

Crunchy Lemon Poppy Seed Cookies

Preheat oven to 160C. Line a couple of cookie sheets with parchment paper or Silpat.

3 cups All Purpose flour, bleached - i used cake flour
1/2 tsp. baking soda
1 tsp. cream of tartar
1/8 tsp. salt
1/2 cup butter, unsalted and softened
1/2 cup vegetable shortening - i use butter
1 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1 tsp. lemon extract
2 Tbsp. fresh lemon juice
1 and 1/2 tsp. fresh grated lemon zest
2 and 1/2 Tbsp. poppy seeds

In a bowl, measure and whisk together the flour, baking soda, cream of tartar, and salt. Set aside.

In a large mixer bowl fitted with the paddle attachment, mix together on medium speed the butter, shortening, and sugar until fluffy (about two minutes). Add in the vanilla and lemon extracts, the lemon juice, and the lemon zest; mix until combined.

On the lowest speed, or by hand, gradually mix in about one third of the dry ingredients--except for the poppy seeds.

After you've mixed in about one third of the dry ingredients, pour in all the poppy seeds, mix those in, and then continue adding in the rest of the flour gradually. Don't overmix.

Chill the dough in the fridge or freezer for at least 20 minutes. (Good idea to chill your cookie sheets in the freezer or fridge also, if you can manage it.) After the dough is cold, portion them .. Place the cookies about two inches apart.

Put a few tablespoons of sugar in a shallow bowl. Find a small drinking glass that's completely smooth on the bottom; dampen the bottom and dip it in the sugar, then use that to press down the cookies. For each cookie, dip the glass again in the sugar.

Bake the cookies on an upper rack in your oven for approximately 10 to 12 minutes, just until the bottoms are lightly golden. If you're brave and you want super crunchy cookies, bake them a couple of minutes longer.

Let them cool on a rack . . . and then feel free to start crunching.

Recipe is fm Janessweet

Feel free to try out this recipe... we all love the taste... the crunchiness... lemoness (is there even such word lol) in this cookie... i will be baking it during the upcoming Eid.... for sure!


Cookies testing for Eid - success!

Hello everyone.. I hv not logged into blogger for the past months, and when i did today.. i found out that Mynn of salam dua benua aka LG had decided to blog for the last time a week ago after 6yrs of blogging... it looks like most of us have lost our mojo in blogging... i lost it since last year but hv decided to not privatize my blog cos there are too many recipes that i hv shared in this blog.. i thank you all who keep on checking in and out of my blog just to see if there are any new recipes... sadly to say... i cant possibly share all the recipes that u hv seen in my fb and IG... there are times where i just dont feel like sharing... not that i dont want to but time is not on my side .. sharing is indeed caring but when credit is not given where it is due... it can really make one decide to just keep it simple and post pics in IG instead :o(

Honestly.. IG and FB are great tools for sharing.... but nothing beats blogging for the depth in expressing yourself.. And only those who have actually blogged understand how much work goes into it.

Anyway we are ok... i hv not been travelling at all... hubs is still trying to fit into his new job.. Sonia is growing way too fast and Hairi... well hes all grown up tho at times i still think that he needs our guidance..

Tomorrow is Sonia's graduation day... this will be her third and last year where u will see her performing on stage with her kinder school mates... we hv managed to secure a place in the school that we want her to go.. pending approval fm MOE of cos.. so wish us luck yah..

My baking journey has grown too... i get to play more often with my nozzles and at the same time manage to find time to try out new recipes.. most recipes that i hv tried are fm all the baking books that i hv bought.. i hv also been lucky with all of them cos each time i feel like trying out new recipes.. it works.. yayyy

So ok... i am here bec i want to share some new cookie recipes... each year bef ramadhan.. i will try to look for new recipes which i can serve during Eid... this year is a little special cos i hv decided not to take in any orders for Eid.. am thinking of taking a break during Ramadhan .. so hopefully more new recipes.. Insyallah..

Salty pretzel cookies
by Carey Jones n Robyn Lenzi
Makes 38pcs

125g plain flour
2tbsp malted milk powder ( i use horlicks)
1/2 tsp bicarbonate of soda
1/2 tsp salt
185 mini pretzels
170g unsalted butter (room temp)
130g caster sugar
130g dark brown sugar
1 medium size egg
170g chocolate chips

- Preheat oven 180C - i bake at 150C
whisk together flour, malted milk powder, salt and bicarbonate of soda
- In a food processor grind 85g of pretzels to a fine powder.. add to flour mixture and mix to combine. Chop the remaining 100g of pretzels into small pieces
- In a stand mixer fitted with the paddle attachment, cream together the butter and both sugars on medium speed until smooth. Add the egg and mix on low speed until just combined scraping the bowl if necessary to incorporate the dry ingredients. Add chocolate chips and pretzal pieces and mix it with ur spatula until evenly distributed.. dough shud be smooth dense and somewhat pliable.
- spoon or use ice cream scoop to drop a well rounded balls of dough onto ur baking sheets.. bake it for 9-11 mins rotating the baking trays halfway thru the baking time just until the edges turn golden.

Malted hazelnut chocolate cookies
by Carey Jones and Robyn Lenzi
Makes 30pcs

170g plain flour
30g malted milk powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
115g unsalted butter
50g caster sugar
175g dark brown sugar
200g hazelnut chocolate spread (i use nutella)
1 medium egg
1tsp vanilla extract
115g chocolate chips
75g hazelnuts, toasted and chopped

- Preheat oven 180C - i bake at 150C
- whisk flour, bicarbonate of soda, salt and malted milk powder - set aside
- In a stand mixer with paddle attachment, cream together butter and both sugars on medium speed until smooth. Add hazelnut chocolate spread and mix until combined. Add egg and vanilla .. mix again
- Next add flour mixture to the main bowl and mix on low speed until just combined. Add chocolate chips and toasted hazelnut.
- use ice cream scoop or tablespoon measure.. drop well rounded balls of dough onto the prepared baking sheets abt 5cm apart.
- Bake in oven between 13-15 mins

All i can tell u is that.. both recipes are keepers... both cookie recipes will definitely be among the hot favs! both are our favs!! bake it ok :o)

Oh bef i go... Alhamdullilah... to those that hv been following my blog .. Bisousatoi turned 5 yrs old last month... yayyyy ... both my dear hubs and i celebrated our 10th year wedding anniversary and guess what... Alhamdullilah... Sonia has met her grandmother twice so far.... you dont want to know how we felt the first time they met... all i can say... praise to Allah.. 

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