Belated... better late than never and Crispy Cookies with Coconut and Cornflakes


MIA.. i realised that i hv not been replying to all my comments and questions.. will try to do it slowly.. to those that hv emailed me... i will reply soonish yah..

Eid came and went and i know i owe some ppl my eid pics... yearly without fail i will take lots of eid pics and share it with my readers.. this year i didnt take lots... in fact i was sure i did take a few pics during our typical yearly outing but i cannot find them.. i thought i did save them but i cant find em in any of my folders.. grrr.. anyway i did however find 17 pics of my eid open hse lol.. i was very busy till the night of my open house that on the day itself i was kaput.. i managed to put a smile on my face when my guest started to arrive as early as 11:50am..


It was a full hse.. we had fun and grateful to those that cud make it.. i had three dessert tables and also one table full of raya dishes.. all desserts were baked by  me of cos hehe..  i cooked most of the food and had mom help me to cook two dishes.. i dont know what i would do without mom.. shes there if i need help.. shes gone if we ask her to look after her grandkids hahaha.. nahhhh we are all used to it.. mom is not that sort that likes to sit and look after her grandkids.. shes an active woman and cant sit still.. nowww nowwww... no wonder her dear daughter cant sit still hahaha

Ok ok.. i cant stay long.. below is another recipe which i had promised my readers.. i need to shower and go for my Spa appt.. geeesshhhh its been far too long and when hubs told me that he had booked me into one today i'm like.. yeeehhhaaaaa... ty dear!! love u deep deep!!! So hv a good weekend y'all.. i will try to share more pics... belated pics... too many... when time permits :o)


Makes about 30 cookies
Ingredients (take note that the ingredients need to be at room temperature)
130g soft butter
160g sugar
2 eggs, lightly beaten with a fork
1/3 teaspoon vanilla extract
2 tablespoons raisins
100g desiccated coconut
1/2 teaspoon baking soda
1/3 teaspoon of powder baking
250g plain flour (I used cake)
90g crushed cornflakes

1 Cream the butter with sugar, beat for about 3 minutes mixer set at high throttle.

2 Then add the eggs in two batches after each addition mix while the mixer set on medium speed. Add flavoring and mix.

3 Mix flour with baking powder and baking soda. Add it to the butter, briefly mix.

4 Pour the coconut and raisins and mix thoroughly with a spoon (you can do this with your hands).

5 Place crushed cornflakes into a bowl. The dough is quite sticky, so use a spoon, and transfer it into a bowl of cornflakes and using your hands, push corn flakes onto the dough, mold them into balls.

6 Arrange cookies on a baking tray lined with baking paper, keeping the space between them. Bake at 170 ° C on the function of hot air for about 15-18 minutes (the up-down function at 180 ° C).

Recipe is fm here... I baked it for eid and everyone liked it!

Hello :) .. and Salted Caramel Cupcakes



Has it really been close to 6weeks since i last blogged? geesshhh this is what happens when there are too many things to do.. too little time to play with.. As Salam peeps... hope all is well.. hope u guys still remember me.. i am still pretty much alive.. am still baking away .. i usually will update my fb and IG on daily basis so pls follow me there.. the only diff is that .. i hv been stuck in Singapore.. didnt travel simply bec i had lots of orders to fulfill.. thank you so much for supporting my bakes.. ty for the trust...


So whats new.. err.. where do i begin.. lets starts with Hairi.. hes doing well.. hes been working hard and wants do his degree .. Sonia is growing far too fast and is in K2 since last july.. am glad that we stuck to our belief: to let her see and experience the world first hand is the best way for ur kid to get exposed..  i know there are parents out there who believe in sending their kids to classes.. music lessons, ballet, sports at a young age.. we dont but that doesnt mean that we will not let her do what she wants.. for now shes into arts.. been years and still shows interest in it.. as for me.. am happy where i am right now.. busy baking for orders on wkdays and spending lots of time with my family over the weekend.. hubs wants me to go slow since i hardly hv the time to try out new recipes and to update my blog.. he doesnt want me to burn myself out and wants me to remember that i bake for my passion... :o)


Alrighty.. i am actually blogging fm Jakarta.. this week is officially my off week.. i had planned for this week simply bec its school hols in Singapore and wanted to spend more time with my little girl; and since hubs has to fly to Jakarta.. he thought it might be a good idea for us to tag along.. ya know.. for me to hv a totally ME time is impossible when i am at  home.. his wife simply cant sit still lol


Ok lets talk abt these cuppies.. had baked it to recreate the salted caramel cuppies that we had in one of the cafes near Tiong Bharu.. do check out Plain Vanilla if u are around that vacinity.. check out their cafe.. wud love to set up my own cafe in that style someday.. cough cough hehe

I used moist vanilla cuppies recipe fm Honey and Butter and whipped up a batch of swiss meringue buttercream which u can get fm my previous post.. salted caramel recipe is fm Brown eyed baker or if u dont hv much time.. u can always use store bought.. up to ur preference..

Ingredients
1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla extract
1/2 tsp butter flavoring, optional

Method
Preheat oven to 175 degreesC. Prepare cupcake liners. Using a mixer, cream butter until fluffy. Add sugar and continue to cream for about 7 minutes. Add eggs one at a time. Beat well after each egg is added. Add flour and milk (alternating to creamed mixture), beginning and ending with flour. Add vanilla and butter flavoring to mix; until just mixed.

Divide batter equally into cupcakes pan. Bake for 12–15 minutes (depending on your oven) until done. Cool for 5 – 10 minutes. Remove and immediately wrap each cuppies in plastic wrap to seal in moisture. Cool completely on wire racks.

Salted Caramel
2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel (or any other flaky sea salt)

DIRECTIONS:
1. Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down.

Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.

2. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 175 degrees C.

3. As soon as the caramel reaches 175 degreesC, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.

4. Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.

5. Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks. You'll want to warm the sauce up before using.

I love the moist vanilla cuppies so much so that both Sonia and I enjoyed it bare.. as for the buttercream.. it didnt taste the same.. the buttercream that they used is definitely not swiss meringue.. their vanilla cuppies is a lot more denser which i am not a big fan of to be honest.. oh well.. moral of the story.. i did try to recreate what i tasted.. full stop heheheee

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