Pandan Chiffon

Baked Pandan chiffon early this morning as wanted to multi-task since I be going for facial during lunch time later. Wanted to eat lunch after back from work while working. 

Nicely browned, and love the smell when you bake with natural pandan extract. It smells so much fragrant when its baked with pandan leaves.

I think I didnt do a good job of folding them in this morning but thankfully it turns out well still. Not super fliffy but still moist and fragrant. Only thing is I think I would cut back a bit of sugar nxt round. 

Blending and using my strainer to get the juice out. And i mix it with coconut cream and fresh milk for a healthier version of it. Homebaked is always the best as you can adjust and modify the recipe to your own tastebuds and preference. 

All packed in boxes to bring to office to share with collits tomorrow. And leaving 1 at home for my family to snack, as well as packing them for lunchboxes tomorrow too. Took 1 container less and was saying that I didnt expect to have so much. Hub says ask me to leave the balance for him as he could finish them for me 😂 Must have smell so good. Go try it!

Pandan Chiffon Cake

Recipe from Cookidoo

Pandan Juice

100g Pandan leaves

250g Coconut water (i mixed 65ml coconut cream and top up balance with fresh milk)

Cake

220g Sugar

7 Eggs, seperate yolk & white

200g Grapeseed oil

1tsp Vanilla paste

280g Self-raising flour

20g Cornflour

Pinch salt

1) Blend pandan leaves - 5sec speed 9

2) Add coconut water - 1min speed 8

3) Pour out and strain out the juice, set aside

4) Clean bowl & insert butterfly whisk, add yolks and 150g sugar - 5min speed 3.5

5) Add oil, vanilla, pandan juice - 5sec speed 3

6) Add 150g flour and cornflour - 6sec rv speed 2

7) Add remaining flour - 10sec speed 2

8) In a clean bowl, insert butterfly whisk. Weigh 70g sugar

9) Add egg whites - 4min 37deg speed 3

10) Continue while adding sugar bit by bit - 3min 37deg speed 3

11) Slowly work in batches and add whipped whites to batter

12) Bake 40-45mins at 180deg

White Chocolate Chips Chewy Cookies - 2 styles

Today do not need to bake classroom snack as not sending youngest to school. So decided try making some matcha white chocolate cookies for firstborn. Have bookmarked this cookidoo recipe and planning to modify by adding some matcha powder to them. 

Thinking of trying with half the dough as youngest wont be able to try if I baked a full batch of matcha flavours.

This is how thin n crispy the cookies are. It is slight chewy with a bit of crunch. Overall i would says its quite fragrant and sweetness can be slightly reduced a bit more. The white chocolate chips added some sweetness to the taste of the cookies as well!

Added about 1.5tsp of matcha powder to the remaining dough after i scoop out half on the baking tray. Using the thermomix to mix the powder in for me in 20seconds. Very well mixed! This is how it looks like cross section. I would say the matcha flavour is not overly strong yet with a light matcha fragrant. And as I mentioned earlier, I would further reduced the sugar for this recipe. 

I actually reduced the white sugar and wanted to do the same for the brown as well. Accidentally poured in the amount called for 😂 This recipe is fast, just put all ingredients together, except for the chocolate chips, a quick 30sec and dough is ready. Another 20sec to mix in the chocolate chips! Nothing more to complain about!! 

White Chocolate Chips Chewy Cookies

Recipe from Cookidoo

120g Butter

100g Sugar (reduced to 80g)

80g Brown sugar (can be reduced to 60g)

1 egg

250g Plain flour

1tsp vanilla paste

1tsp baking soda

pinch of salt

100g white chocolate chips

1.5Tbsp Matcha powder (optional)

1) Put all ingredients in, except chocolate chips and matcha powder - 30sec speed 5

2) Add in chocolate chips or toppings of your choice - 20sec speed 3

3) Take out half batter, and add matcha powder to remaining dough in mixing bowl - 20sec Speed 3

4) Bake them with spacing as they will spread, 170deg x 15mins

5) Cool in tray for 10mins before removing them to cool further

 

Cookie Base New York Cheesecake

Decided to bake a Cheesecake using cookie base for a change. Wondering if it will be nicer with that added crunch, and will the cookie actually still be crunchy as the base? 🤔

Since it’s hub birthday and he loves New York Cheesecake plus this cookie also his favourite so far, decided to have a go and try it out! Happy Birthday to the man of my life! Love you always and thank you for loving me so much ❤️

I used 8inch tin instead of 6inch thus the cake is lower but I love the proportion of the cheesecake and the cookie dough as its not overly cheesy. The cookie dough is very fragrant with the cinnamon flavour and surprisingly not overly sweet and goes so well with the creamcheese! Its not crunchy and its slightly soft with the cinnamon cookie taste. Hub loves it as compared to the usual digestive biscuits crumb base. Yay! 

A very easy and fast recipe to make and took me around 20mins to assemble everything up to baking the cake! Chill it overnight so remember to bake ahead ❤️

Cookie Base New York Cheesecake

Cookie base: recipe from here

125g Butter

125g Brown sugar (I used 100g)

178g Plain flour

10g Bread flour

1egg

1tsp vanilla extract

1tsp cinnamon powder

1tsp baking powder

1tsp bicarbonate of soda

Cheesecake: recipe from here

200g creamcheese

10g butter

10g sugar

15g milk

15g cornflour

1tsp vanilla extract

1tsp lemon juice

1yolk

1 white

30g sugar

1) Prepare cookie base by mixing everything together until it forms a dough. Chill.

2) Prepare cheesecake batter by mixing all ingredients together except egg whites & 30g sugar. Mix it til smooth and set aside

3) Using a mixer, beat egg whites and 30g sugar til it forms a shiny firm meringue.

4) Fold in meringue to creamcheese mixture in 2-3 additions. Do not overmix.

5) Prepare cake tin and press cookie dough onto base of tin. Try to spread it as even as possible.

6) Pour in cheesecake batter and knock a few time to even out the batter.

7) Pour water into base of pot. Put in steam rack and place cake tin on top. (I use foil to cover the base of cake tin in case of leakage or water seep in)

8) Bake 150deg x 20mins. Check after 15mins and lower temp to 120deg x 5mins (Ignore video as cake was set after 5mins)

9) Cool thoroughly before chilling it in fridge for 3-4hours or preferably overnight before serving ❤️

FAMOUS (amos) alike cookies

Been wanting to bake cookies especially when I see all the cookies posted in the cooking groups. Decided to shift my butt and baked some today since a neighbour was craving for some. Try out this recipe that was said to be very close in the taste of Famous amos. 

I cut back the sugar a bit, ended up not rolling the cookies as i prefer the uneven top.  Too smooth for my visual preference so i ended up jus dropping heaps of cookie dough to bake. Haha. I also replaced 20g of the cornflour with bread flour as i like the cookie crispier. 

Love it! I think the sugar can still cut back by another 30-50g depending on the type of chocolate chips you are using.  Have fun!

Famous amos alike cookies (adapted & adjusted slightly from Mothership)
250g butter
250g brown sugar
315g plain flour
20g bread flour
40g cornflour
1tsp baking powder
1tsp bicarbonate soda
1tsp vanilla
1 egg

Chocolate chips or any topping of preference

1) Put all in mixing bowl n mix them well
2) Add choc chips n mix it in and chill 30mins
3) Using spoon n drop heaps of teaspoonful onto baking tray
4) Bake at 180deg for 30mins, or til nicely brown
5) Cool thoroughly before storing in airtight container

Milo Doggy Cookies

Made this milo doggy cookies as wanted to make something cute and fun to destress. Decided to make milo related since I jus got a pack of Milo Gao Kosong recently. 

Using this recipe from Happy Home Baking, she also modified it from her version of horlicks. I was very intrigued as the recipe doesnt uses any SUGAR! Yes, I read the recipe a few times to be sure of it! And milo is already very sweet so I usually get the kosong version which also taste sweet so I thought of giving it a try! 

The cookies is crunchy on the outside but crumble once u bite into them. Love the pairing with the Kokokrunch as it really enhance the milo taste. What I love is that perhaps its Milo kosong, it taste like Dark choc milo!! I honestly love it!! My youngest couldnt wait and took 2 at a time! 

Milo doggy cookie (Adapted from Happy Home Baking)

180g Butter

80g Milo powder
200g Cake flour
25g Milk powder (I left 12g and replace with corn flour)
25g Corn flour

Some choc chips & kokokrunch for deco

1) Cream butter and milo til creamy
2) Add in cake flour, milk powder and corn flour n mix well
3) Scoop n roll into balls
4) Deco with kokokrunch and chcoc chips
5) Bake at 180deg for 20-25mins

Pork floss cookie

Been a while since I have time to try new recipes and bake. Lots of changes since my old helper went home. Replacement helper does not fits in and both me and hub decided to try going without since #3 is much older now.

CNY is coming! I plan to make some cookies for my Chilli and Bakes regular customer. Tried 3 new recipes and this is our favourite today! Therefore sharing this with my readers here!! 

The sesame adds an extra fragrance to the cookies and added some texture too! Floss shreds can be taste when you bite into them! Sweetness is not too much so its really good!!

It is crunchy on the outside with crumbly and melt in the mouth texture once it goes in the mouth! Totally loving the texture and flavour! I think it makes a nice and addictive snack when people come house visiting during CNY! 

Each recipe makes about 30-40+ bite sized cookies. Try it!! Yums!! 

Pork Floss cookie (adapted from BakeForHappyKids)

100g Butter, room temp

20g Icing sugar

60g Plain flour

60g Cornflour

1/4 tsp Baking powder

1/4 tsp Salt

60g Pork floss

some sesame seeds, toasted

egg yolk + water to brush

1) Cream butter and icing sugar til creamy

2) Add in flours, baking powder and salt to mixture well

3) Add in floss and mix into a dough-like texture

4) Roll into bite size balls and flatten slightly

5) Brush with egg yolk mixture and sprinkle sesame seeds

6) Bake at 180deg for 10-12 mins til cookies are golden brown

7) Cool well before storing

Copycat Jenny Butter Cookies w/Vanilla

Have sat on this recipe for quite a while. Partly cos I am lazy to get a pack of icing sugar just to bake them. Fortunately, a nice neighbour passed me just enough of them so I can finally try baking them! 

My first time after so long piping cookies! Awwww, my hands or rather my whole palm was aching as I was halfway thru the first tray! Took a while to really managed to get that rosette shape out. But the sizes were all still hard to guage! 🙊🙊 But it was fun seeing them so beautifully piped! 

The problem that some bakers make, I said some as most are experts in getting beautifully browned butter cookies, is that a split moment will get the cookies more browned or less browned. And this was what happen when I lost focus for a while during the last few minutes! Hahahahahaa! But luckily enough, it didnt affect the taste at all. Its only the shade of the brown-ness! 

I added vanilla pods to my batter as I love seeing those vanilla specks in the bake. And so happen that I recently bought some. I decided to use 1 for the cookies! Oh so fragrant in my sense. The cookies were melty, which I would prefer more crunch, perhaps omit the cornflour nxt bake. The sweetness was just nice and not overly sweet! Yums! Love them!! 

Can you see them?? 

Copycat Jenny cookies w/Vanilla (adapted from GingyBite)

147g Plain Flour (I am using leather jacket)

3g Cornflour

150g Butter (I am using lescure)

23g Icing sugar

1 vanilla pod, scraps the seeds into batter

1) I put all ingredients in a mixing bowl and using handwhisk to slowly whisk them up to creamy

2) Put in piping bag and pipe onto baking tray

3) Bake at 180deg for 15-20mins til cookies are nicely browned

4) Cool them before storing in airtight container!

Nestum Cereal Cookies

Bookmarked a while back and wanted to bake them for my kids. Loved her recipes as its usually in small batches. The use of nestum cereal reminds me of old school days! Yums! 

Very easily fix up with minimal mess. Actually i could have just use 1 bowl and make use of the weighing scale as I mix. But lazy to walk in and out so I weigh everything on my dining table before I sat down to slowly mix them up. My end batter was a bit dry in my view so I went to add 1 tablespoon of coconut milk! Hahaa~ Been adding some coconut milk to my cookies for that buttery coconut-y fragrance! 

My 3yo kept wanting to eat them after seeing my prepping them to go in oven for their ‘tan’ sessions. And I had to keep telling him its not ready! The smell when you bake them in the oven = HEAVENLY! I so cant wait to try them but managed to take myself away from the kitchen to make my 3yo naps. 

It is crunchy, with that flavourful nestum in each bites! Total love and great to go with a cup of milk for the kids! Try them! This will definitely go into their classroom snackbox tml! ❤️❤️

Nestum Cereal Cookies (BakeForHappyKids)

120g Butter, soften to room temp

80g Sugar (not supposed to reduce)

30g Egg yolks (approx 2 eggs, need to be precise in the weight)

2tsp Vanilla extract

60g Self-raising flour

1tsp baking powder

1tsp salt

100g Nestum cereal

*I added 1tablespoon of coconut milk at the end when my batter was a bit dry*

1) Use wooden spoon to mix butter and sugar til fluffy

2) Add in yolks and vanilla and mix well

3) Add in flour, salt and baking powder

4) Fold in nestum cereal and mix it well

5) Roll in small balls n flatten, leaving a bit of space for spreading 

6) Bake at 180deg for 20-25mins til top of cookies browned nicely

7) Cool well before storing in airtight

Rainbow Cat Tongue

Baked a kek lapis yesterday and I had 10 egg whites left in the fridge. Wanted to make meringue but then chanced upon this Cat Tongue cookies and seems like so interesting. Making into mini rainbow cookies sounds like a good idea for the kids to bring in their snackbox on a boring school day. 

My first tray of cookies went in wrong. I piped too big and they spread too much. It seems like I underbaked too as it didnt turn crispy enough after cooling down. This tray went to the bin. Boohoo, so sad. 

So I piped them smaller without any shapes this round. Wanted to grasp the amount of batter to pipe and also baking time before exploring! And with 8 more whites, definitely not difficult to try again! 

Even the out-of-shapes ones caught his attention and he said Yummy yummy!! 

Smaller ones were out and he went ‘1 more 1 more!’ How can I reject him right? The rest were quickly packed away. The cookie is thin n crisp. But the sweetness seems to a bit sweet for me. I am definitely going to bake again and reduce the sugar again. Will update my trial next week! 

Rainbow Cat Tongue (adapted from TheBakingBiatch)

250g Butter

175g Caster Sugar

55g Egg whites

1tsp Vanilla extract

150g Plain flour

1tsp Baking powder

Gel colour of your preference

1) Beat butter and sugar til creamy and pale in yellow

2) Add in whites and extract

3) Add in 1/2 dry ingredients and mix well

4) Fold in remaining 1/2 with spatula and divide in the number of colours of your choice

5) Pipe with some space for spreading during baking

6) Bake at 160deg for 15-20mins

7) Cool before storing in airtight container

Danish Butter Cookies III

Tried another recipe as itching to try some variation. Went to this recipe blog which I love to find interesting recipes to try! Saw his butter cookies nicely baked n piped makes me wanna try them! 

I halve and adjust the recipe slightly as I wanna try a small batch to see the taste and texture. Added some liquid although recipe doesnt require. And I have to say, I love the crumbly feel with the crunch! It doesnt tatse so floury and easily crumbles which is good for kids to hold n eat. 

I am using lescure butter and it comes with a light hint of butter fragrance. Added some pink salt as per recipe calls for, reduce a bit of sugar which I think can reduce a bit more. Overall, quite satisfied with this variation. Time to try back on my last 2 attempts to see which suits me best! 

Danish Cookies (adapted and adjusted slightly from BrownEyedBaker)

120g butter, soften

45g sugar

1/2 beaten egg

1tsp vanilla extract

1/2tsp Pink salt

144g Plain flour (I mix in 15g cake flour as I did not have enough plain flour)

1.5Tbsp coconut milk

1) Mix butter and sugar til fluffy

2) Add in egg, vanilla and salt and mix it well

3) Fold in flour til no streaks of flour can be seen

4) Stir in coconut milk

5) Pipe or roll into balls and bake at 180deg for 20mins

$250 Neiman Marcus Cookies

Been wanting to bake cookies and has been looking at those recipes that I have baked before. Search google a bit and chanced upon this $250 Neiman Marcus Cookies!! Sounds so yummy and I am so intrigued. The rolled oats convinced me as it tells me its ‘healthier’ junk food! 😂😂 Haha~

Using my atas butter, Lescure, I tell myself I must bake and try it! I reduce sugar slightly for both white and brown sugar as I remembered angmoh recipes usually on the sweeter side. And I omit the nuts as I wanna give some to my 3yo toddler too! Nuts will be a bit dangerous for him, worried that he may choked on them. 

I didnt use a mixer, instead all using a handwhisk as I wan to minimise the amount of equipments used and also want to be fast! (I always sneak a bake when my 3yo naps) Butter was left to soften at room temp helps. Managed to mix it up quite well! 

Sending them trays by trays and playing with the amount of dough each batch to see the size that I want. 1 tablespoon size gives a bigger cookie, 1.5 teaspoon seems a better size for my preference. The dough stretches while baking so good to space them out slightly! And when they are hot out from oven, they are slightly soft to touch. But crisp up well and crunchy once cooled!! (Left is 1 tablespoon and Right is 1.5 teaspoon)

Totally love the taste! Please do give this recipe a try! Yums!

$250 Neiman Marcus Cookies (adapted from BrownEyeBaker)

202.5g Rolled Oats, blended to powder

250g Plain flour

1tsp Baking Powder

1tsp Baking Soda

227g Butter, room temp

150g White sugar

170g Brown sugar

2 eggs

1tsp vanilla extract

Chocolate chips of your preference: I use a mix of salted caramel chips & dark choc chips

1) Whisk butter and 2 sugar til fluffy

2) Add in eggs 1 by 1, followed by vanilla extract

3) Add in flour and blended oat, mix well

4) Fold in chocolate chips

5) Preheat oven to 180deg

6) Scoop 1.5tsp batter and leave some space. Bake for 20-25mins til cookies are nicely browned. 

7) Cool and store in airtight

Crunchy Oat & Raisin cookies

Bookmarked this recipe as I have some balance coconut oil to use them up. Today finally drag my lazy butt to bake them! Seriously I didnt expect healthy cookies can taste so yummy! I think the sea salt caramel chips works with the flavour too! So damm good!! 

The cookie is soft right after baking, but it crisp up after it is cooled. Super crunchy and crips! Love the sea salt and the fragrant coconut flavour, this 2 totally mix up very well! Love them! 

Packed tbem in my glass jar and some leftovers in ziplock! Believed that I will need to bake them again as it is really very yummy! A twist from the usual cookies I bake, most of all it is healthy and delicious! Gonna be a snack for the kids lunchbox tml too! 

Crunchy oats & raisin cookies (recipe adapted with some changes from Bake with Paws)

180-200g Organic coconut oil (I only use about 130g as that is the balance i had)

3Tbsp honey (I added 2 more tbsp by mistake, luckily it turns out well)

200g Plain flour

1tsp salt

1tsp baking soda

1tsp baking powder

80g fine brown sugar

80g raisin

120g rolled oats

50g sea salt caramel chips

1tbsp chia seeds

1) Mix all dry ingredients together. Stir coconut oil and honey together til well mixed.

2) Mix wet ingredients to dry ingredients til it slowly comes together.

3) Using a spoon, i scoop spoonful of cookie mix and roll into a ball. Press flat down on baking tray

4) Bake for 15-20mins once bottom n top starts to brown nicely

5) Cool them well before storing in airtight. 

Chocolate Chip Cream Cheese Cake

Been sitting on my butt to bake as I really wan to bake something. But so busy with my learning materials and the kids’ schoolwork and all, and to top it off with an active 3yo-to-be, TIME is never enough! 

Today is my neighbour’s birthday! This call for a good reason! She always shower me with all her cooking, mee soto, curry, ayam masak and many more! Me always shower her ‘fats’ whenever I bake! But I haven been baking often lately. 🙊🙊

I googled and chances upon this recipe with whatever ingredients I have at home. So decided to try this interesting recipe today! Loved the cookie crust and the combination of the creamcheese tho a tad sweet, it is crunchy, chewy and soft. Yums! Perhaps with the addition of the chocolate chips, I will reduce the sugar in the creamcheese batter the next round. Reduce a bit of chocolates the next round and add a bit more sugar in the cookie dough and add some cinnamon? 🤔🤔

Can you see the layers?? I love it! Hub loves it so much and asked me why so little! Lol!! Ooppss, I baked a small 4” cake tin for own consumption cos we rarely have sweet tooth! But i think he likes chewy cookies so he totally fall in ❤️ with this one!! 

Have one too, my friends!! I will share the recipe source below! Serve it on its own, warm with a scoop of ice cream or have it chill! 

Chocolatw Chip Cream Cheese Cake (recipe adapted from LoveFromTheOven)

Bowl 1:

140g Plain flour

115g Sugar

1/2tsp Baking Powder

1/2tsp Baking Soda

1/4tsp Salt

1 Egg

5Tbsp Melted butter

Bowl 2:

150g Cream cheese

1 Egg

1tsp Vanilla paste

200g Icing Sugar

Toppings: Chocolate chips or any of your preference.

1) Put all dry ingredients in a bowl, sift. Add in melted butter and egg. Mix to form a soft dough.

2) Line baking tin and grease lightly. Press the dough onto the bottom of the tin. 

3) Beat creamcheese, egg, sugar and vanilla til smooth. 

4) Arrange some chocolate chunks on top of the cookie dough base. 

5) Pour the creamcheese batter on top and smooth it. Sprinkle chocolate chips on top.

6) Bake at 180deg for 30-40mins or til top is browned nicely. Serve warm or chill

Oat & Chocolate Chips Cookies

I bookmarked this as love the combination of oat and chocolate chips. A bit of healthy ingredients makes me less sinful to munch on them. 😂 Another part I love is the simple method of prepararation and allows me to bake them with the kids. 

I normally weigh them out n set on a tray and let them decide who do which portion. Dry or Wet or Bowl I or II for today. Then they take their places to handle the ingredients. 

They still get to take turns to help each other roles too. To have a feel of how it is done. Seems like they getting better and #2 is also improving in his way of pouring ingredients, mixing and taking the baking time seriously. No longer playing with food etc. Well done 👏

Think I didnt space enough as it spreads a lot during baking. Even for the last tray, I tried chilling before baking, it still spreads. Thus my cookie were kind of ‘stick’ together and I have to cut threm into squares when it is still warm out frm the oven! 

Taste I feel a bit on the sweet side. Would maybe reduce the sugar the next round. The texture is soft crispy & chewy bite like those subway cookies! ❤️❤️❤️ yummy!

Oat & Chocolate Chips Cookies (adapted from Tasty)
Bowl I
156g Plain Flour
1tsp Salt
1/2tsp Baking Soda
1/2tsp Baking Powder

Bowl II
173g Butter
100g Caster Sugar
100g Brown Sugar
1 Egg
1tsp Vanilla Paste

1 cup each: Oat, Nestum, Chocolate chip

1) Mix ingredients for Bowl I. Set aside
2) Mix Butter and sugar in Bowl II til well combined.
3) Add Egg and Vanilla paste to Bowl II. Mix well
4) Add Bowl II to Bowl I. Mix til no streaks of flour is seen
5) Pour in toppings and briefly mix it.
6) Put spoonful of batter and leave space as it spreads a fair bit. Bake at 180-200deg for 30mins or til cookie is browned.  Cooled througly before storing in airtight container.

Cake Box Chocolate Cookies

Saw this cakebox cookie recipe a while back and since I have a cake box ar home, kids says wanna do something they can do from start to end. And this only require simple stirring, so why not! 

There was a video recipe for 9 types of cookies. Of cos they choose smores cookies, but we dont have any marshmallow so we made our own cookies with hersheys, sprinkles, chocolate chips! Smell heavenly when baking!! The therapeutic smell I love that relieves you of all the bad thoughts of the day! 😂😂

Had so much fun from the mixing and all. The egg cracking was funny too cos its her 2nd time cracking an egg! Some laughter went into the process which is 1 of my goal to engage then with me for a short period each day when #3 is napping. Hope they enjoys and love what we do!

Happiest moment of baking/cooking - To savour the end results of hardwork! Tasting the yummy cookies! I personally love it. Its not those crispy type but with a crunch to it. Very rich chocolately taste too! Kids love it and says yummy! 🤞🏻🤞🏻

Cake Box Cookies (adapted from Tasty)

Green’s chocolate sponge cake box

120ml Oil

2 Eggs

4Tbsp Plain flour *optional, i added as its still a bit wet

Toppings (as desired) 

1) Mix all wet ingredients into mixing bowl. Scoop or make into ball shapes and put on baking tray. Make sure to give space for spreading during baking. Cool before storing in airtight containers