Tag Archives: cookies

Time to put on some weight …. again!

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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

Ingredients:
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

Method:
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.

 

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Recent giveaways ….

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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! 🙂

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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!

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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!

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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

Ingredients: 
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

Looks can be deceiving!

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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!

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Serving: 24 mini doughnut cookies

Ingredients:
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
Method:
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.

I can sing a rainbow too!

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Today had started off nice and quiet until a friend of mine sent me a recipe link for Rainbow Cookies, and next thing I knew, I was in the kitchen sifting ingredients as I couldn’t wait to get started on these! I’ve attached the link of this creative video by Eugenie, and chances are you’ll be in the kitchen by the end of it too .. hehe! Ok, so the original plan was to make it exactly as Eugenie had in her video, but to be honest, colouring the dough ended up being so time-consuming, that I lost the will halfway, and decided to just bake these as individual cookies. I was pretty relieved to see the coloured layers stay the same even after baking, so all the effort of stacking up the layers prior to baking is kinda worth it. The taste is quite similar to shortbread cookies and goes quite well with a cup of tea .. Regardless of whether you’re going to bake these or not, I would suggest you watch the video anyway, as it’s simply beautiful!

Rainbow Cookies

Rainbow Cookies

Thank you Saima Ahmed, for sharing this beautiful recipe link with me. If you also have a recipe, you’d like The Bakealogue to try out first, then send away … Happy Baking! smile emoticon

Link to Eugenie’s video is: https://www.youtube.com/watch?v=I2yW_VONWco

Drinking milk just got ‘very cool’!!

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Today is going to be a good day! Not only are your kids going to drink milk in seconds, but you are also going to end up having some(it’s time to start taking care of yourself too!), and there won’t even be any extra glasses or cups to wash afterwards!!  How cool is that?!? Now lemme explain how … I discovered an amazing recipe for ‘Milk & Cookie Shots’ over the weekend! The cups you see, are actually edible Chocolate Chip Cookies shaped as cups (refer to the recipe below), lined on the inside with melted chocolate and topped with milk of your choice! Trust me, it’s a lot of fun to bake, and a very creative way if the hardest task on your daily to-do list is to drink milk or get others to do that! Oh by the way, the proper way to enjoy it is to take a small sip of milk first, followed by a small bite of the cookie cup, then another sip and so forth! And before you know it, you’ll be on your second cup of milk already! 😀 … Milk has never tasted so good before! 😀

Milk and Cookie Shots

Milk and Cookie Shots

 

Recipe as follows:
Serving: Makes approximately 12 cookie cups as shown in the pic

Ingredients:
All Purpose Flour: 2 cups
Unsalted Butter (at room temperature): 200 grams
Caster Sugar: 1/3 cup
Dark Brown Sugar (packed): 1/2 cup
Egg Yolk: 1
Vanilla Essence: 1 tsp
Mini chocolate chips: 1 cup
Candy Melts (or I just used Aero Bubbles chocolate): as required
Sprinkles: to decorate Read the rest of this entry