WHITE CHOCOLATE AND MACADAMIA COOKIES

WHITE CHOCOLATE AND MACADAMIA COOKIES

INGREDIENTS

125g butter, softened

165g (3/4 cup) brown sugar

1 egg, lightly beaten

1 teaspoon vanilla essence

150g (1 cup) plain flour, sifted

200g white chocolate, roughly chopped

150g unsalted macadamia nuts, roughly

INSTRUCTIONS

1.    Line a baking tray with non-stick baking paper. Preheat oven to 175 degree Celsius.

2.    Using an electronic beater, beat the butter an brown sugar in a large bowl until thick and creamy. Add egg and vanilla essence and continue to beat until well combined.

3.    Fold in the plain flour and self raising flour until just combined, then add the white chocolate and macadamias to form a chunky mixture.

4.    Place spoonfuls of the cookie mixture on the prepared tray and gently press down to flatten a little. Bake for 15-20 minutes or until golden brown. Remove from oven and set aside for a few minutes to cool slightly, then transfer to a wire rack to cool completely.

TO PREPARATION	20 MINUTES
INGREDIENS	8
TO COOK	20 MINUTES
DIFICULTY	EASY

·         If you guys does not like macadamias, you also can replaced with almond, cranberries, raisin and other that suitable with your mouth.

·         If it too sweet for you guys, you can adjust the measurement of sugar.

 Thank you :)

CHOCOLATE TURTLE COOKIES

CHOCOLATE TURTLE COOKIES

INGREDIENTS

1 Cup all purpose flour

1/3 cup cocoa powder

¼ teaspoon salt

8 tablespoons (1 stick) unsalted butter, softened

2/3 cup sugar

1 large egg, separated, plus 1 egg white

2 tablespoons milk

1 teaspoon vanilla extract

1 ¼ cups pecans, chopped fine

14 soft caramel candies

3 tablespoons heavy cream

INSTRUCTIONS

1.    Combine flour, cocoa, and salt in bowl. With electric mixer on medium–high speed, beat butter and sugar until light and fluffy, 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.

2.    Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk egg whites in bowl until frothy. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using ½ teaspoon measure, make indentation in center of each ball. Bake until set, about 12 minutes, switching and rotating sheets halfway through baking.

3.    Microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently re-press existing indentations. Fill each with ½ teaspoon caramel mixture. Cool 10 minutes, then transfer to wire rack to cool completely. Try not to devour them all at once.

t

ALMOND AND CRANBERRY BISCOTTI

ALMOND AND CRANBERRY  BISCOTTI

INGREDIENTS

1 egg

 1 egg yolk

2/3 cup caster sugar

½ teaspoon almond essence

1 1/3 cups plain flour

½ teaspoon baking powder

¼ cup almond kamels

¼ up dried cranberries

INSTRUCTIONS

1.    Preheat oven to 180-160 degree Celsius fan-forced. Line 2 large baking trays with baking paper. Using an electric mixer, beat egg, egg yolk, sugar and essence in a large bowl until pale and thick. Sift over flour and baking cranberries. Stir to combine.

2.    Turn dough out onto a lightly floured surface. Knead lightly until smooth. Divide dough in half. Shape each half into 20 cm long log. Place on trays/ Flatten slightly.

3.    Bake for 30 minutes or until golden swapping position of trays halfway through cooking. Cool on trays for 15 minutes. Reduce oven to 140-120 degree celsius fan-forced. Using a serrated knife , slice logs diagonally into 5 mm-thick slices. Discard ends.

4.    Place biscotti in a single layer, on baking trays. Bake for 20 to 25 minutes, turning halfway through cooking, or until dry and crisp. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.

TO PREPARATION	30 MINUTES
INGREDIENTS	8
TO COOK	55 MINUTES
DIFICULTY	EASY

NUTRITIONS

ENERGY	141kj
FAT TOTAL	0.7g
CARBOHADRATE TOTAL	6.1g
PROTEIN	0.7g
SODIUM	6mg
FAT SATURATED	0.1kj
CARBOHADRATE SUGAR	0g
DIETARY FIBRE	0.2g
CHOLESTROL	7g

 Thank you. :) 

Macaron (French Macaroon)

“Lovely, light little French almond meringue cookies are just begging to be filled with your favorite filling and made into sandwiches for a delightful treat. Follow the directions carefully and you will have success. For the best accuracy, measure ingredients by weight (see footnote)”.

Macaron (French Macaroon)

INGREDIENTS

Original recipe make 16 macarons.

3 egg whites

¼ cup white sugar

1 2/3 cups confectioners’ sugar

1 cup finely ground almonds

PREPARATION	30 MINUTES
COOK	10 MINUTES
READY IN	2 HOURS 10 MINUTES

INSTRUCTIONS

1.            Line a baking sheet with a silicone baking mat.

2.     Crack 3 white eggs in the bowl, but don’t forget to separate white eggs with yellow. We just need white egg only. Put in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy and hold soft peaks. Sift confectioners’ sugar and ground almonds in the separate bowl and quickly fold the almond mixture into the egg whites,about 30 strokes.

3.      Spoon a small amount of batter into a plastic bag with a small comer cut off and pipe a test disk of batter, about 1  ½ inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.

4.    When batter is mixed enough to flatten immediately into an even disk, spoon into pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they foam a hard skin on top, about 1 hour.

5.      Preheat oven to 285 degrees F (140 degrees C)

6.      Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

   

  

FOOTNOTE

* To measure by weight, use these amounts: 100 grams egg whites sugar 200 grams confectioners’ sugar 110 grams ground almonds.

* If you do not have a sifter, you can use a blender or food processor to thoroughly mix the almonds and confectioners’ sugar. Just blend or pulse for thirty seconds.

* Remember that because the consistency of the mix is like cake batter, you’re going to have to be quick about piping it onto the silicone mat. Hold the pastry bag sideway between piping so it doesn’t spill.    

*  Make sure your egg whites are at room temperature before starting. They won’t whip properly when cold.

* SLOWLY pour the sugar into the foamy whites with the mixer running; don’t just dump it all in at once.

* If you want to color your macarons, add the coloring just  before the egg whites reach soft peaks. Same if you want to flavor the cookie (1 add ½ tsp almond extract to really make the almond flavor pop).

* Watch the baking process carefully. If it’s a humid day, you may need to bake them a minute or two longer.

* Finally, leave the cookies on the baking sheet for a few minutes before attempting to remove to a wire rack. It ( and a thin bladed spatula) will make the process much easier.   

  

 *Following the directions makes perfect macaron! Thank you. 

                                                                                                                                                                                                              

                                                                                                                                                                                                                                                                

My First Cookies

Hello my fellow friends. Today I would like share with you guys about cookies recipe. Why cookies? I don’t know. HA HA HA. The main reason I choose cookies for m blog because I love to eat cookies. Honestly, my first try for this recipe was failing because I was too excited waiting for the cookies and I took the cookies from the oven too early. My cookies was not crispy for my first try, but then I tried my second attempt to bake the cookies and I made my delicious cookies.

HOW TO MAKE CHOCOLATE CHIP COOKIES

Makes about 40 cookies

What you need

INGREDIENTS

¾ cup granulated sugar

¾ cup packed brown sugar (light or dark, but we prefer dark!)

½ cup (1 stick) salted butter, very soft

2 large eggs

1 teaspoon vanilla extract

1 teaspoon table salt

1 teaspoon baking soda

2 ¼ cups all-purpose flour2 cups semi-sweet chocolate chips

EQUIPMENT

Large bowl

Mixing spoon

Measuring cups

Measuring spoons

Baking sheet

Cooling racks

 INSTRUCTIONS

1.    Preheat the oven to 375 degree Celsius. Spray the cookie sheet with nonstick spray or you can use a liner. Silicone liners ( like silpats) and parchment paper both work very well.

2.    Mix together the two sugars. Be sure to break apart any hard chunks of brown sugar and get the two sugars fully mixed together. We prefer dark brown sugar because we think it has a deeper, more caramel flavor, but light brown sugar will make your cookies taste a bit sweeter.

3.    Mix the softened butter into the sugar in globs. This helps really incorporate the butter and the sugar.

4.    Mix in the egg one at a time. Crack the eggs directlt into the bowl with the butter-sugar mix, and then use your spoon to lightly beat the eggs before stirring them into the butter and sugar.

5.    Measure nd mix in the vanilla, salt and baking soda. Mix the batter as much as possible right now. Break apart any remaining clumps and make sure the batter is a consistent color throughout.

         If you prefer, you can mix the salt and baking soda with the flour in a separate bowl instead of   

         adding them now. This ensures that these dry ingredients are evenly distributes throughout

         the batter, but we’ve never had any trouble adding them in at this point. Honestly, we just

         prefer to save ourselves an extra bowl to wash!

6.    Add the flour all at once. At this point, you want mix the batter as little as possible to avoid forming too mush gluten. Stop mixing as soon as there is no more visible flour on the dough or in the bottom of the bowl.

7.    Add the chocolate chips all at once and use a folding motion to incorporate them into the batter. They are much more tasty chocolate chip cookies that later. Just wait and see.

8.    Scoop the batter onto your baking sheet, spacing the balls of dough roughly 2 inches apart. We use a tablespoon and measure out slightly rounded balls they’re about the size of ping pong balls. You can certainly go larger or smaller as you prefer.

9.    Bake the cookies for 9-11 minutes. Take them out when they look puffy, are set around the edges, and dry to the touch. Let them cool for a few minutes on the baking sheet. As they cool, they will collapse back on themselves.

10. Transfer the cookies t a rack to finish cooling completely. Bake the rest of the cookies in batches.

RECIPE NOTES:

·         Mixing cookies by hand, as we like to do, make your cookies denser and chewier.

·         You can certainly make chocolate chip cookies with hand- or stand mixer. Your cookies will likely spread out more in the oven, making the edges crispyand the middles tender.

·         Cookie dough can be refrigerated for several days before baking. This will actually deepen the caramel flavors in the cookie. Cookie dough can also be frozen for several months.

·         This recipe is gratefully adapted from the Original Nestle Tollhouse Chocolate Chip Cookie recipe.

NUTRITIONAL INFORMATION

SERVING SIZE	60
CALORIES PER SERVING	110
CALORIES FROM FAT	60

          PERCENTAGE OF DAILY VALUE

TOTAL FAT	7g 10%
SATURATED FAT	3.5g  17%
CHOLESTEROL	15mg 5%
SODIUM	85mg 4%
CARBOHYDRATES	14g 5%
DIETARY FIBER	1g 3%
VITAMIN A	2%
VITAMIN C	0%
CALCIUM	0%
IRON	2%
SUGAR	10g
PROTEIN	2g

*Percentage Daily values are based on a 2000 calorie diet.

Thank you for reading. Hope you guys trying to make these cookies. Good luck. J