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Monday, 25-Dec-2006 15:45 Email | Share | | Bookmark
the countdown: 6 days to 2007


Let the countdown begin!

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Sunday, 17-Dec-2006 14:45 Email | Share | | Bookmark
Christmas Cookies!


'Tis the season to be la la la la la la la la.....

Yup everyone,
Christmas is here well, it's not really the celebration that I'm celebrating, but to me Christmas always reminds me that this year is about to finish..and a new year is about to begin

So this year, I thought of getting in the Christmas mood a little bit more..and for the first time I made Gingerbread cookies. It's really easy to make, just like any other cookies but one of the ingredient used in the recipe is not the ordinary ingredient that you can find in a Malaysian-based kitchen What is it? I'll let you know as we get along with the recipe.

Anyways, making these cookies sure is a lot of work; especially when you're doing it all by yourself But is absolute fun if you have little helpers in the kitchen! The kitchen will get messy I tell you, because of the icing that you're gonna be pipping on the cookies. But the end result is most certainly worth it.

So here you are, the recipe for a batch of Homemade Gingerbread cookies:

400 g sifted all-purpose flour
180 g unsalted butter (room temperature, softened)
1 large egg
110 g molasses
115 g brown sugar, packed
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp fine ground black pepper
1/2 tsp salt
1/2 tsp baking soda

Royal Icing
egg whites
confectioners sugar (powdered sugar)
1/2 teaspoon lemon juice

How to make:

1. Cream butter and sugar until fluffy. Add in egg and molasses and mix well.
2. In a separate bowl, sift together flour, baking soda and spices. Add into the butter mixture and mix well.
3. Refrigerate dough for at least one hour.
4. Take out dough from fridge and roll out into an even thickness. TIP: To get even size cookies, use a cookie cutter and roll out the dough in between two magazines of the same thickness.
How--> place two magazines on the table and leave out a space in the middle to put the dough. Make sure the width in between is slightly smaller than your rolling pin. Place cling wrap/saran wrap on top of both the magazines and dust the middle with flour. Place dough in the middle and roll until your rolling pin touches the surface of the magazines. Voila! Even cookies!
5. Cut out cookies and bake in a preheated oven of 180deg until slightly browned. If you're doing your cookies thin then watch out the cookies when baking. You don't want to get burnt gingerbread men afterwards now, don't cha?
6. Leave to cool completely before icing it with royal icing. To make the royal icing simple whisk the egg until soft peak forms then add in the icing sugar. I didn't put the exact amount because it depends on how much you want to make. You can refer to other websites for more accurate royal icing recipe.
7. Keep in air-tight containers.

ps: If the dough is a bit too soft to shape, add in a bit more flour to the mixture

Now, I mentioned something about an ingredient that is a bit unusual for a malaysian pantry, and if you noticed.. it's molasses. What are molasses then?

Molasses or treacle is a thick syrup by-product from the processing of the sugarcane or sugar beet into sugar. (In some parts of the U.S., "molasses" also refers to sorghum syrup.) - source: Wiki

For this recipe, it is best to use unsulfured molasses. I used Brer Rabbit Full Flavor Molasses in mine. You can get it at any imported goods store. Molasses are thick,almost black coloured syrup that gives that nice taste to the cookies. Some say you can substitute it with honey, but the taste will not be as good. There are many brands in the market so you can use any one of them.

This is how the bottle looks like

So I hope you'll try out this recipe. The taste of ginger and spices in the cookies sure is yummy, especially for this cold season of the year.

about 5 days to Christmas everyone and 11 days till New, here we are wishing everyone..

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Thursday, 14-Dec-2006 16:24 Email | Share | | Bookmark
Chocolate Toffee Scones

I made these I think, 2 weeks ago. I was craving for scones all of a sudden and remembered I had a bag of Hershey's Heath Milk Chocolate Toffee bits ( phewwww..panjang nk taip ) and a small tub of sour cream in the fridge so I decided to whip meself some scones.
I used the same recipe I used for my chocolate scone, as the base and added the choc toffee bits to it. Really simple recipe, taste great, and you can pretty much throw in anything into the scone.

Here's the recipe:
100 g sour cream
250 g white flour
100 g sugar (If you're using bits of chocs, or anything sweet, you might wanna cut down the amount )
1 egg
100 g butter, chilled
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cream of tartar
2 tsp salt
*choc bits

* are optional

How to make:

1. Mix together sour cream, egg and baking soda. Sift flour, baking powder and cream of tartar together in a bowl.
2. Add in sugar and salt. Mix well. Cut in chilled butter ( please use well refrigerated butter, dice them into small cubes for easier mixing ) using a fork, avoid using hands. If it's hard to do so, use a small knife or anything that can cut through and easy to hold.
3. Mix in sour cream-egg mixture, about 2-3 minutes. Add in choc bits, nuts, and raisins.Try to handle the mixture as little as possible. Mix until dough starts to form together.
4. On a cling wrap, gather dough together and roll out into about 1 inch thick. Cut into desired size. Bake in a preheated oven of 180deg until golden brown, for about 15 minutes. Serve warm.

Makes 4-5 regular size scones

I made mine mini sized

This is what I put into my scones this time:

Tomorrow I'm gonna be making gingerbread cookies. I wonder how they taste like.. Maybe I've tasted them before but I seem to have forgotten completely
Aaa...anyhoo, I'm gonna be making them tomorrow so I'll let you guys know how they turn out later then

Any ideas as to how I should decorate the cookies?

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Wednesday, 13-Dec-2006 01:08 Email | Share | | Bookmark
Sasha series

My little beast in winter

merengkot atas blanket

look how close she is to the oil heater


Sunday, 10-Dec-2006 15:49 Email | Share | | Bookmark
Cinnamon Rolls and Shrimp Gratin

Last weekend decided to make cinnamon rolls for breakfast and ebi gratin @shrimp gratin for lunch..I've been meaning to make the shrimp gratin for a looonnnnngggggg time but never had the time to do it..and finally came last weekend

Here's the recipe:
10-12 shrimps
onion, sliced
2 tbsp bread crumbs
1 tbsp butter
dry oregano
cayenne pepper
salt & pepper
150 g macaroni

white sauce:
30 g butter
1 tbsp flour
150-200ml milk
salt & pepper

How to make:
1. Stir fry shrimps, sliced onions in butter. Add in bread crumbs, dry oregano and cayenne pepper followed by salt & pepper. Stir fry on high heat until shrimps are browned.
2. Prepare white sauce: Melt butter in pan and add in flour. Use low heat. Stir until well combine and slowly add in milk. Constantly stir the milk or you'll get lumps in your white sauce. The mixture should be slightly runny ( but jgn terlalu cair, it should have the consistency a bit thicker than susu pekat )
3. Boil macaroni and drain well. Mix drained macaroni with sauted shrimps and fill into ramekins or an oven-safe cassarole. Pour the white sauce over the macaroni and sprinkle grated parmesan cheese on top and bake in a preheated oven of 200deg for 10-15 minutes. Serve warm.

As for the cinnamon rolls, I used the same recipe from my last entry on Cinnamon Rolls, except this time instead of just cinnamon sugar, I drizzled Hershey's syrup and put raisins in the buns. And this time I didn't over-proofed my rolls, making them look much more presentable than the last time

You can check out the recipe here: Cinnamon Rolls
or here : All Recipes, Clone of Cinnabon


This weekend I'm making gingerbread cookies for a Christmas party I'm attending. It's gonna be my first time so wish me luck!

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