Ham and Cheese Scone

I has not update my blog for a long time since last December. I'm busy with my Thai website (forum) to managed for the bread competition in our group. I will try to update my blog every week if I can. 

I will be gradually post my food and dessert photo into my blog frequently and possible with recipe too.   

This Ham and Cheeses Scone, the idea of salted scone for Breakfast and tea break was from my good friends "Guzzi" I am Thankful to her for such a wonderful and delicious recipe. My family was love it so much and I been made so many time.
 

I promise I'll post the recipe asap.  :-)

Cheers!

Cranberry and White Chocolate Cookies

Cranberry and White Chocolate cookies 

I got this recipe from the book and wanted to try many time, until today after fail making Macarons, then I change my mine to baking this cookies. It's was a nice cookies, this is from my personal QC hahaha. 

Let try to bake it!

Meringues

Meringues these are just as meringues should be - as light as air and at the same time crisp and melt in the mouth.

Makes about 12-13
Ingredients

• 4 eggs white (I use meringues powder instead) 
• pinch of salt 
• 125 g granulated sugar or icing sugar
• 125 g superfine caster sugar

1. Line baking tray with baking sheet parchment.
2. In large clean bowl, whisk together the egg white and salt until they are stiff. (You should be able to turn the bowl upside down without any movement from the egg white)
3. Whisk in the granulated sugar a little at the time, the meringue should be start to look glossy at this stage. 
4. Sprinkle in the caster sugar a little at a time and continue whisking until all the sugar has been incorporated and the meringue is thick, white and stand in tall peaks. 
5. Transfer the meringue mixture to piping bag fitted with 2 cm star nozzle (tip). Pipe about 26 small whirls on to the preparing tray
6. Bake in a preheated oven, 120C/250F for 1-1/2 hours or until the meringues are pale golden in colour and can be easily lifted off the paper. Leave them to cool in the turned-off oven overnight.

 VARIATION : For a finer texture, replace the granulated sugar with superfine caster sugar.

Cranberry Biscotti

These biscuits are delicious served with coffee after the meal. I have adapted the recipe from Chocolate Biscotti from my Baking Book at home. here we go! 

Ingredients

• 250 g all purpose flour (I use bread flour) 
• 200 g caster sugar
• 2 egg
• 2 tsp vanilla flavoring 
• 1 tsp baking powder
• 100 g baked pistachio, chopped roughly
• 100 g dried cranberry 

Method; 

1. Grease large baking tray (cookies sheet) 
2. Whisk the egg, sugar and vanilla flavoring in the mixing bowl with electric mixer until it is thick and pale ribbon of mixture should trail from the whisk as you lift it.
3. Sieve (stain) the flour, baking powder into separate bowl, then sieve into the egg mixture and fold in gently. Stir in the pistachio and cranberry. 
4. Turn out on the lightly floured surface and shape into a flat log. Transfer to the prepare baking tray.
5. Bake in a preheat oven 180C/350F for 20-25 minutes or until golden. Remove from the oven and leave to cool for 5 minutes or until firm. 
6. Transfer the log to cutting board. Using a serrated bread knife, cut the log on the diagonal into slice and arrange them on the baking tray. Cook for 10-15 minutes, turning halfway through the cooking time. 
7. Leave it cool for about 5 minutes, then transfer to a wire rack to cool completely.

Cook's tip; 

Store the Biscotti in an airtight container or jar and eat within 2 weeks.

Chinese Cookies - Pineapple Tart

  

Chinese Almond Cookies

Chinese Almond Cookies
Ingredients

• 3 cups sifted all-purpose flour
• 1 cup white sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter
• 1/2 cup shortening
• 1 egg
• 1 teaspoon almond extract
• Almond slide for decorate

Directions

1. Sift flour, sugar, baking soda and salt together into a bowl. Cut in the butter and shortening until mixture resembles cornmeal. 
2. Add egg and almond extract, mix well. Using a ice cream scoop to scoop the dough into a balls. Set them 2 inches apart on an greased cookie sheet.
3. Place an almond on top of each cookie and press down to flatten slightly.
4. Bake in a pre-heated 325 F/165 C oven for 15-18 minutes. Cool on rack.

Tau Sa Piah - ขนมเปี๊ยะไส้ถั่ว

ส่วนผสมแป้งชั้นนอก น้ำหนัก (กรัม) สูตรตวง 

• แป้งสาลีตราบัวแดง 250 กรัม / 2-½ ถ้วยตวง
• แป้งสาลีอเนกประสงค์ตราว่าว 175 กรัม / 1-¾ ถ้วยตวง
• ไอซิ่ง 20 กรัม / 2 ช้อนโต๊ะ
• น้ำมัน 150 กรัม / ¾ ถ้วยตวง 
• น้ำเย็น 180 กรัม / ¾ ถ้วยตวง

ส่วนผสมแป้งชั้นใน

• แป้งสาลีตราบัวแดง 150 กรัม / 1-½ ถ้วยตวง
• แป้งสาลีอเนกประสงค์ตราว่าว 125 กรัม / 1-¼ ถ้วยตวง
• น้ำมัน 100 กรัม / ½ ถ้วยตวง

ส่วนผสมไส้ถั่วกวน

• ถั่วเขียวเลาะเปลือก 500 กรัม / 2-½ ถ้วยตวง 
• น้ำตาลทราย 500 กรัม / 2- ½ ถ้วยตวง 
• น้ำมันพืช 100 กรัม / ½ ถ้วยตวง
• เกลือแกง ½ ช้อนชา
• ไข่แดงเค็ม

วิธีทำไส้ถั่วกวน

1. ถั่วเขียวเลาะเปลือกแช่น้ำร้อน 1 – 1 ½ ชั่วโมง
2. นำไปนึ่งไฟแรง นาน 30 นาที 
3. บดถั่วให้ละเอียด โดยเติมน้ำเล็กน้อยให้บดได้ 
4. นำถั่วบด ใส่น้ำมัน กวนจนเริ่มแห้ง ใส่น้ำตาลทราย เกลือ กวนต่อจนแห้ง พักให้เย็น ปั้นเป็นก้อนขนาด 1 นิ้ว นำไปอบควันเทียน

วิธีทำแป้งชั้นนอก; ร่อนแป้งแล้วตวงตามส่วน ใส่ไอซิ่ง น้ำมัน น้ำเย็น นวดให้แป้งเนียนนุ่ม พักแป้งไว้อย่างน้อย 30 นาที แบ่งเป็น 20 ก้อน เท่าๆ กัน

วิธีทำแป้งชั้นใน; ร่อนแป้งแล้วตวงตามส่วน ใส่น้ำมัน ลงนวดให้เข้ากันจนแป้งนุ่ม เนียน พักแป้งไว้อย่างน้อย 30 นาที แบ่งเป็น 20 ก้อน เท่าๆ กัน

วิธีคลึงแป้ง

1. นำแป้งชั้นนอกที่แบ่งไว้ แผ่ออกหุ้มแป้งชั้นในให้มิด
2. คลึงแบบเดียวกับการทำกระหรี่พั๊ฟ ตัดแป้งเป็น 4 ส่วนเท่าๆกัน นำมาหุ้มไส้ ห่อให้กลม เรียงในถาดอบที่ทาเนยขาวไว้ ทำไข่แดงผิวหน้า แต้มสีแดง
3. อบอุณหภูมิ 180C นาน 20 – 25 นาที ขนมสุกวางพักบนตะแกรงให้เย็น นำไปอบควันเทียนให้หอม

**** อย่าเพิ่งทานนะคะ เค้าให้เก็บไว้หนึ่งคืนค่อยทานค่ะ ขนมจะนุ่มขึ้น ******

ขอบคุณสูตรจากน้อง P - คนช่างกินช่างทำ 

Rice Krispies Bars

 

 Rice Krispies Bar

Recipe adapted from; http://hiddenponies.wordpress.com/tag/rice-krispies/

• 1/2 cup honey
• 1/2 cup brown sugar
• 1/2 cup peanut butter
• 1/2 cup semi-sweet chocolate chips
• 1 tbsp  butter
• 1/2 tsp vanilla
• 2 cups Rice Krispies cereal
• 3/4 cup chopped peanuts
• 1/3 cup oats (optional)
• 2 tbsp flax seed  (optional)

Topping:

• 3 tbsp peanut butter
• 1 cup semi-sweet chocolate chips

Directions:

1. Lightly grease 9×13″ pan.
2. In saucepan, heat corn syrup, margarine, brown sugar, peanut butter and chocolate chips.  
3. Remove from heat and stir in cereal, nuts and any additions. Press mixture into pan. 
4. For the topping, gently heat peanut butter and chocolate chips in a saucepan or the microwave.
5. When melted, blend well and spread over base.  
6. Refrigerate until firm, then cut into squares.

Kaya Cookies

 

The original recipe from here http://Passioncookery.wordpress.com/ 

Thanks for sharing the recipe. 

I use Kaya, which I bought from NTUC supermarket

I find the dough was to soft, I need to add more flour from the recipe. I have added about 1/2 cup and still a bit soft.

The test was not too sweet and I think is to little of Kaya, I thing next time when I make I'll add more Kaya.

CORN FLAKES BARS

Cornflakes Bars

I made these cookie bars on the Chinese New Year Day for all my relatives gathered at my house. We agree one family have to bring one dish to eat together. I have prepared food was a chicken soup and Chinese sausage fried rice, the dessert is cornflakes bar.

The cornflakes bar I made, I got the recipe from the Nestle, I added extra cashew nuts and chocolate ganaze for topping, it came out a bit too sweet, but still they can eat all, especially my children they love it. It’s crunchy, crisp and delicious. I am glad that my relatives like this dessert. Beside of these cornflakes bars I also had bake pineapple tart and cookies for them too. 

Corn Flakes Bars
Ingredients

• 1-1/2 cups corn flakes, lightly crushed
• 1 cup NESTUM cereal drink 
• 1 cup dessicated coconut
• 50 g caster Sugar 
• 150 g butter
• 1/4 cup honey

Preparation

1. Combine corn flakes, cereal drink, coconut and sugar; set aside 
2. Melt butter and stir in honey.
3. Add in corn flakes mixture and mix well. 
4. Spread mixture in lightly greased Swiss roll or shallow baking pan.
5. Bake in preheated 180C oven for 15 minutes
6. Take out and cut into bars or square. If desired you can spread over with melted chocolate, cashew nut (crushed) and dessicated coconut (optional). 

Khanom Phing - Coconut Creamy Cookies

Coconut Creamy Cookies or Khanom Phing made from tapioca flour and sugar. Then baked until crispy creamy and yellow. Khanom Phing in the past will be sweet. The seductive aroma, brown and will melt in your mouth when eaten immediately. Traditionally, Kha-Nhom Phing is contained in a small glass and use to gift on New Year.

I remember when I was a little girl, I saw my neighbour bake this dessert without oven. They’re used a charcoal on top and bottom. I still remember the test of this cookies, it’s sweet and creamy. I eat a lot during my olden day until I don't really like to eat it now and I never think of making this cookies, first of all I don't like it, 2nd thing this cookies in Thailand are so common and you can find it every where in the market.

Marathon Cookies

I got this recipe from 101cookbooks.com

Pineapple Tart (Cookies) - คุกกี้สับปะรด

Gong Xi Fa Cai - Happy New Year

Wishing you a world of prosperity. May the lunar new year bring good health, joy,love, peace, hope and happiness to you and family.

Since last 2 weeks, I’m quite busy for making pineapple tart and cookies for Chinese New Year Goodies. First of all I had make pineapple tart for my friend to tried it and them all said nice.

So next day have 6 persons ordering. I have made a few types of cookies, not only pineapple tart; I have made Cornflakes Cookies and Choc Chip Cookies also. My pineapple tart is different from Singapore style. I got this recipe from my best friend in Thailand. She makes this pineapple tart and sales too. She gave me the recipe quite long time ago; I think it’s more than 5 years.

Pineapple Tart

This is how I made it. First of all I make the dought and put in the fridge for 1/2 hrs, while I'm waiting the dought to be set, I make pineapple filling which I bought the ready one from Phoonhut shop. After that I make the dought into a ball and then put the filling.

Roll into this shape and roll on the wood strip to make the line as shown in above picture.

This is after bake for 10-15 mins, put on the wire rack and let it cool.


Pack in the container and ready to delivery :-)

Last 2 years, I tried to makes this pineapple tart just for us during CNY. I gave to my relative and some friends to tried it too, but some of them are preferred to eat Singapore style. The reason was test is different or skin structure is different, but this year was different because different people different test. Right!

This year I have made cookies just for sale about 25-28 boxes and left for us to eat also about 2-3 boxes. I have been baking cookies nearly everyday, till now my daughter said; she will never eat pineapple tart until next year, because she helps me and she also testified too. For my son what ever you make it’s nice for him and never bored. That’s my boy!! ;-)

For pineapple tart’s recipe, I still can’t post it like now. I don’t know whether my friend want to keep her recipe secret. I have to check with her again. If she agrees for me to post the recipe, I will post it later.

Anyway I have to take this opportunity to say “Thank you” to her, to share with me the recipe.



Baking and photo by MaeJJ

Cookies for Chinese New Year





ChocChip Cookies

 

 Corn Flakes Cookies

 

Pineapple tart, Cornflakes Cookies and Chocolate Chip Cookies

Baking and photo by MaeJJ

Dark Chocolate Cherry Chews

I got this recipe from here pinchmysalt.com I have change a bit of ingredient. I use nuts instead of cherry. It's came out a bit crunchy. It's very nice cookies.

Baking and photo by MaeJJ

Mocha Chockchip Cookies

Cook and Photo by: MaeJJ

Cornflakes Cookies - คุกกี้คอร์นเฟลค

Cornflakes Cookies. I think this is a healthy cookies. it's because they put a lot of thing e.g. cornflakes, oat, raisin, sesame seed and nuts.

I got the recipe from "Kruakraikangwon". Thank you so much for a very good recipe.

Before I send my Mum back to her home town "Wat Singh" because after a few day we all will going back to Singapore for school reopen.

I have made cookies for her to bring back. She can have eat for her breakfast or snack. I bake a few type and many, because she want to give to my brothers, my uncle & aunty too.

cook and photo by MaeJJ

Peanut Butter Balls

Peanut Butter Balls

Ingredients:

• 2 c. crushed graham crackers
• 2 c. powdered sugar
• 2 c. peanut butter (creamy or chunky, your choice)
• 1/4 c. butter (barely melted in the microwave)
• Dipping chocolate
  

1. Mix together the first 4 ingredients as you would a pie crust.
2. Chill in the fridge for at least 1 hour.
3. Melt the dipping chocolate. Roll peanut butter mixture into small balls, and dip into the chocolate.
4. Allow to set on wax paper. Chill until served.
   

Mocha Chunck Cookies

cook and photo by MaeJJ

Oat Butter Cracker

Cook and photo by MaeJJ