Is it just me or is it the weather that makes me feel really really tired during day time.. I dont feel like doing anything but always end up cleaning.. today i did Sonia's room.. putting aside her old clothing that she can no longer wear.. placing it in a box to be given away.. some she didnt even get to wear cos her mama simply loves to shop for her.. tsk tsk
Looking at all her clothing makes me think of the time I had her.. she was such a beautiful tiny little baby and only weighed 2.4kg.. eventho she was tiny.. I still had to undergo emergency c section cos her heartbeat was getting slower and slower.. I never thought that I would go thru that after taking the epidural but.. oh well.. she was out within a couple of hours and papa didnt get to go in the operating theater.
Sonia is two and half years old now.. she has two wardrobes full of clothing and I dont think I can ever stop buying clothing for her as long as I get to travel with hb (cos thats the only time I shop for clothing and cos we're both girls...) :o)
So anyway.. I baked this cookie last night and after I was done covering all the almond london with chocolate I had abt 1/4 of melted chocolate left.. so what did i do?? I added cornflakes to it and now I hv another type of cookie.. hehehe
1 tsp emplex* (*sieve)
70g icing sugar
1 egg yolk
1/2 tsp vanilla essence
150 seeds shelled almonds (i get abt 100pcs out of this recipe)
300g of cooking chocolate (I used valrhona 55%)
1/3 tsp vegetable fat - shortening (I used cocoa butter- 80g)
Adequately chopped almonds, roasted (i didnt use)
Preheat oven 175C.. bake almonds for abt 15 mins.. Let cool.
Whisk butter, icing sugar and vanilla essence until well combined. Add in egg yolk and beat until well mix. Turn mixer to low speed, add flour a little at a time till it form a soft dough.
I used measuring spoon to scoop out dough to get an even size (1 tsp).. roll dough and press toasted almond in the middle and cover it back n shape it oval.. arrange in a baking tray.
Bake at 175C for 20 minutes or golden. Cool completely. (mine was done within 12mins)
Using double boiler method.. Melt the cooking chocolate.. once melt add vegetable fat (cocoa butter), stir well.
Take a piece of almond london, put in a small paper cup, Spoon 3/4 tsp melted chocolate and pour it over almond london. Arrange almond london close to one another. Sprinkle some chopped almonds while the chocolate is still soft. Let chocolate harden and store in airtight container. (I dipped each almond london into melted chocolate and placed it into a paper cup)
Note: Chocolate was too runny after i added 80g of cocoa butter.. next time I will only use 30g..