Chocolate chip cookies has been a wonderful snack for young and old. I baked these cookies using recipe taken from my favorite McDougalls . It is simple and easy to make. I've added 30 grams of hazel nuts to it's original recipe.
McDougalls Chocolate Chip Cookies
Secret Treasure
The Recipe "enlarge"
A piece of warm cake
I baked this cake using the apple strussel's cake based.Instead of cooked apples, I used canned peach. It tasted perfect!
1/4 is gone!
Ingredients:
1 mediem size purple sweet potato
2 medium size orange sweet potatoes
3 pieces of old ginger (smashed)
4 to 5 pieces of pandan leaves
Rock sugar ( according to the sweetness you like )
500 ml water
Method:
Clean, de-skin sweet potatoes. Cut into small cubes. Set aside.
Bring water to boil. Add sugar, pandan leaves and smashed ginger. Cover pot with lid; simmer syrup for about 20 minutes.
Put in cut potatoes into boiling syrup. Boil for another 10 minutes or until potatoes are semi soft then turn off fire. Cover the pot and set aside. Serve 10 minutes later.
Ingredients:
60 dark Chocolate,chopped
125 gr Butter
250 gr. Castor Sugar
2 Eggs
310 gr Self Raising Flour
¾ cup Milk
1 tbsp Grated orange rind
1 ½ tsp Vanilla essence
Method:
Grease a 23cm square cake tin, line with paper; grease paper
Melt chocolate over hot water; cool to room temperature
Cream butter, essence and sugar with an electric mixer until light and fluffy. Add egg one at a time, beat well after each addition. Fold in sifted flour and milk.
Divide mixture into 2 bowls, stir in chocolate into 1 bowl and orange rind into the other. Drop spoonfuls of chocolate mixture into the corner and centre, then spoon the orange mixture into the spaces. Swirl knife through mixture once or twice.
Bake in moderate oven for about 30 minutes.
Refreshing glass of drinks
Fresh doughnuts without topping
Coated with fine sugar: My favourite
Ingredients:
300 grams High Protein Flour
2 tsp instant dry yeast
1 tsp baking powder
1 tsp fine salt
3 tbsp icing sugar
2 tbsp milk powder
30 grams butter
1 egg yolk
130 ml water
Methods:
Mix all ingredients and knead to form dough. Cover dough with wet cloth and leave it to prove for 45 minutes or till it double in size.
Punch down then mould it to a ball and let it rest for another 30 minutes.
Roll it out into a thin sheet about 10mm thick, cut it with a doughnut cutter.
Place uncooked doughnuts onto a lightly floured baking tray, cover with a wet cloth and leave to prove till double in size.
Deep fry doughnuts in hot oil till golden brown then coat with fine sugar while still hot, or any desired topping.
