Tag Archives: cookies

Love at first bite!


Red Velvet Chocolate Chip Cookies …. need I say more? 🙂 Even if you are not a fan of red velvet cupcakes or cake, these cookies are a must try!

Red Velvet Cookies

Red Velvet Cookies

The original recipe belongs to Sally’s Baking Addiction. However, I have re-written the recipe in my own way.

Yields: approximately 20 cookies

All Purpose Flour: 1 and 1/2 cup + 1 tbsp
Baking Soda: 1 tsp
Cocoa Powder: 1/4 cup
Egg (large): 1
Unsalted butter (at room temperature): 113 grams
Light brown sugar: 3/4 cups
Caster sugar: 1/4 cup
Vanilla Essence: 2 tsp
Milk: 1 tbsp
Red food colour: 1 and 1/2 tbsp
Chocolate Chips: 1 cup Read the rest of this entry


Time to put on some weight …. again!


Finally succeeded in snapping out of lazy mode today, and got some baking done after what has been quite a while! Also, each time I ran into my neighbour, she kept enquiring about when I’d get back to baking again .. haha! Hint taken and well over-due! So today I have for you (or rather the neighbour) Nutty Chocolate Chip Cookies. These aren’t your average chocolate chip cookies, as I tweaked the recipe by adding almond essence as well as mixed nuts to the dough. And man, does it add a lot more flavour to the cookies … They are perfectly chewy and the aroma is to die for, as who doesn’t like the smell of roasted nuts! The plan was to drizzle some chocolate on top and add peanuts, but decided against it as felt that would make it too chocolatey. Luckily for me, the bag was not big enough to fit all the cookies in there *nom nom* ….. promise, no other reason other than that! 😀

Nutty Chocolate Chip Cookies

Nutty Chocolate Chip Cookies

Serving: Makes approximately 12 cookies

All Purpose Flour: 1 cup + 2 tsp
Baking Soda: 1/2 tsp
Brown Sugar (packed): 1/3 cup
Caster Sugar (packed): 1/3 cup
Unsalted Butter (at room temperature): 113 grams or 1/2 cup
Egg: 1
Almond Essence: 1 tsp
Semi-sweet chocolate chips: 1/2 cup
Assorted mixed nuts: 1/2 cup

Pre-heat your oven at 180 degrees Celsius. Line your baking tray with parchment paper. Set aside.
In a bowl, whisk together the unsalted butter, brown sugar and caster sugar until creamy. Add the egg followed by almond essence. Whisk again.
In another bowl, sift and add the all purpose flour, baking soda, chocolate chips and assorted nuts. Mix with the help of a spoon.
Add the dry ingredients to the wet ingredients, and give the mixture one final whisk until all the ingredients are well-combined.
Scoop out equal sized cookies on your baking tray with the help of a cookie scoop or teaspoon. Remember to leave some space between the cookies as they will spread while baking.
Bake the cookies in your pre-heated oven at 180 degrees Celsius, for approximately 10 minutes or until the edges are a slight golden brown. Remember not to over-bake as the cookies harden further during the cooling process.
Transfer the cookies to your cooling rack immediately and allow the cookies to cool completely before serving.


Recent giveaways ….


Here’s a sneak peak into what I’ve been upto this week …. sadly, didn’t have any of these myself but the smile I got from the lucky recipients made it all the more worth it!

First up on the list was this pink-themed Marshmallow Kit Kat Cake for lil’Roshaney who turned 5 … what’s a birthday without extra goodies though right? So found these adorable jars with a pink lid, and filled them up with candies to give along with the cake. Happy Birthday Rosh, gimme a high-5! 🙂


Marshmallow KitKat Cake

Next up on the to-do list was an attempt to cheer up a friends little one who had been under the weather lately. What better way to do that than to bake a giant chewy chocolate fudge cookie … Hope the adorable cookie monster shared this one with his siblings as their face lit up too at the sight of this scrumptious cookie!


Giant Chewy Chocolate Chip Cookie

Now that it’s weekend here in Dubai, time for me to bake something for myself and my Mr. Time to browse your wonderful blog posts to get some ideas then ….Drop me a line of all your favourite baking blogs … would love to have a look! 🙂

Cookies for all occasions!


This weekend has been a funny one as was sad to see one friend leave, yet happy to welcome another friend who just arrived in Dubai! So decided to bake them a box each of comfort food (and plenty for myself too but ssshhh!). And what could possibly be better than scrumptious chewy chocolate chip cookies? I would highly recommend these as they are simple, quick and oh so chewy! Chewy Chocolate Chip CookiesThe original recipe belongs to Sally from ‘Sally’s Baking Addiction’. 

Serving: makes approximately 15 cookies

All Purpose Flour: 1/2 cup
Caster Sugar: 4 tbsp
Light or dark brown sugar: 4 tbsp
Unsalted butter (at room temperature): 60 grams
Vanilla Essence: 1 tsp
Baking Soda: 1 tsp
Salt: 1/2 tsp
Unsweetened Cocoa Powder: 4 tbsp
Semi-sweet chocolate chips: 1/2 cup (plus a few more to sprinkle on top)
Egg: 4 tbsp of a beaten egg.  Read the rest of this entry

Workout can wait, I need some cookies!!


Weekend!! The most awaited day when I can take a break from Zumba, and munch on some baked goodies instead. :D. And if there’s one thing I love to bake on weekends, then that has to be cookies … they’re simple, quick and oh so delicious. Today, I decided on Vanilla & Raspberry cookies .. although I usually prefer strawberry for most fillings, but opted for raspberry this time as it balances the sweetness better than strawberry jam would in my opinion. The best thing about the dough is that it stores really well .. so I would recommend you to divide it into 3 halves and keep it refrigerated. That way you can just take out each half whenever you want to bake these cookies. That’s exactly what I did, and have been baking these fresh the last 2 days as this recipe can easily make around 50 – 60 normal sized sandwiched cookies. Probably half the amount if you opt for bigger ones. Go on then, put on your apron and get rolling as these are perfect tea time cookies!Serving: approximately 50 – 60 sandwiched cookies

Vanilla and Raspberry Cookies

Unsalted Butter (at room temperature): 200 grams
Caster Sugar: 1 cup
Egg Yolks: 2
Vanilla Essence: 4 tsp
Milk: 2 tbsp
All Purpose Flour: 3 cups
Baking Powder: 1 tbsp
Raspberry jam: for the filling Read the rest of this entry

Looks can be deceiving!


If you think you are looking at a picture of doughnuts, then look again …. what you’re really looking at is a cookie shaped like mini doughnuts! Tricked you, didn’t I? smile emoticon Gotta love how deceiving these cookies look! smile emoticon Stumbled upon this recipe on the internet today, and it looked like such fun, so gave it a go straight away. The cookie dough consists of very basic ingredients that takes seconds to put together, and is then piped out into mini rings before being baked … and then starts the fun part when you can let your imagination go wild to decorate!


Serving: 24 mini doughnut cookies

All Purpose Flour: 3/4 cups
Caster Sugar: 1/4 cup
Eggs (large): 1
Unsalted Butter (melted): 4 tbsp
Baking Powder: 1/4 tsp
Vanilla Essence: 1tsp
Pre-heat your oven at 180 degrees Celsius. Line your baking tray with parchment paper. Set aside.
In a bowl, mix together the melted butter, caster sugar,vanilla essence and egg until well combined.
Add the all purpose flour and baking powder to the mixture. Continue to mix until all the ingredients are well-combined.
Transfer the mixture to a piping bag. Pipe out approximately 24 mini doughnut rings on your baking tray.
Bake in your pre-heated oven at 180 degrees Celsius for approximately 10 minutes or until the edges start to turn a nice golden brown in colour.
Allow the cookies to cool completely before decorating.