September 28, 2011
It’s my first visit to Delicious. I have heard many good comments about their dessert and on top of that they offer a wide variety of cakes to satisfy a sweet tooth person like me. Anyway, HJ and myself had their Traditional English Afternoon Tea. The portion is actually meant for 3 people or 4.
It comes in a triple tier – Warm Scones with Preserves & Fresh Cream, Assortment of Finger Sandwiches & Duck Confit in Filo Pastry, Strawberry Chocolate Dip & Hand-rolled Chocolate Truffles, Rosemary & Cheese Cookies, Choice of any one cake on display and choice of any two cups of tea (all for only RM59.90).
They all look huge and tempting.
The cosy environment with blue and white colour theme which reminds me of White Christmas. Tee hee hee.
My Camomile Tea (comes with 2 cute biscotti)
His Earl Grey Tea
The beautifully displayed triple tier dessert, ready to be eaten!
Top Tier: Our Macadamia Cheese Cake
Middle tier: Rosemary and Cheese cookies, Chocolate truffles, Scones with Jam and Fresh Cream, Strawberries with Chocolate Dip
Bottom Tier: Salmon, Tuna and Egg Mayo Sandwiches, Duck Confit on Filo Pastry
We were soooooooo super sugar loaded that day!
Thanks HJ for the sweetest craving satisfaction 🙂
August 3, 2011
90g castor sugar
80g brown sugar
1 large egg
260g all purpose flour
65g corn flour
1/4 tsp baking soda
1/2 tbsp cocoa powder
80g almond nibs
200g chocolate chips
1. Combine all purpose flour, corn flour, baking soda and cocoa powder in a large bowl. Sift and set aside.
1. Cream butter and sugar till well mix (don’t have to be fluffy).
2. Add in egg and continue to mix.
3. Add in the flour mixture and almond nibs. Mix well.
4. Lastly add in chocolate chips. Stir well.
5. Using 2 teaspoons, drop the cookie dough onto a greased baking tray (size of a 20 cents coin).
5. Bake in a preheated oven at 180 degrees for 15 minutes or till lightly brown.
6. Let cookies stand in baking tray for a while and transfer them onto a wire rack. Let it cool completely before storing.
March 22, 2011
150g butter, softened
75g castor sugar
185g plain flour, sifted
1 orange zest
1 tbsp poppy seed
1. Cream butter and sugar till light and fluffy.
2. Add orange zest, poppy seed and sifted flour. Mix until combined.
3. Roll into small balls (size of a 20 cents coin). Place onto greased baking tray. Flatten with a fork.
4. Bake in a preheated oven at 180 degrees for 15 minutes or till lightly brown.
5. Let cookies stand in baking tray for a while and transfer them onto a wire rack. Let it cool completely before storing.
January 25, 2011
1 packet of peanut cookies premix (500g)
115ml canola oil (or any types of cooking oil)
- Mix the premix flour and oil in a mixing bowl with finger tips until they are well-mixed and crumbly.
- Roll the dough into small balls and place them on a parchment paper and baking tray. Use a chopstick and press gently on the top of the balls to make round indents.
- Glaze with egg before baking.
- Bake at 180 degree C for about 15 mins.
October 27, 2010
Ingredients: (makes approximately 40 pieces)
1 stick (125 g ) softened butter
1/3 cup brown sugar
1/8 cup castor sugar
1 tsp vanilla extract
3/4 cup all purpose flour
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 1/2 cups instant oats
1/2 cup raisins
*chocolate chips / nuts (optional)
1. Preheat oven to 180C.
2. Cream butter and sugar till creamy and smooth.
3. Add in egg and vanilla extract.
4. Sift flour , baking soda, salt and cinnamon together.
5. Add (4) into butter & egg mixture.
6. Stir in oats and raisins.
7. Spread batter onto 9′ x 9′ baking pan.
8. Bake for 30 mins or until golden brown.
9. Cool down completely on cooling rack and cut into pieces.
November 10, 2008
It’s Saturday! My weekend baking mood was here again and this time, I wanted to try to make savoury pie as I have some shortcrust pastry dough sitting in the freezer for about a month! Unfortunately, as I knead the dough for a while, I felt the chewiness and roughness texture of the dough which I knew for sure I couldn’t use it for my savoury pie and I turned them into cookies instead.
Crispy sugar cookies
Crunchy on the inside
August 10, 2008
Baking at home is fun. You get to experience doing everything on your own and this is where you learn. Before I entered culinary school, I was quite afraid to bake because whenever I attempt to do something, the thing ruins either in the midst or at the end result. But for now, I guess no matter what the outcome is, I just want to continue doing it till I achieve it. Patience is the key to success and never ever give up!
This week, I made ginger cookies and fruit tart. I was keen in making egg tart actually but I ended up with grape tarts coz I saw some leftover grapes in the fridge. And seriously, the ginger cookies are made from a ginger cake recipe but I don’t know why it’s crispy and it’s more like a cookie. So, I might as well call them cookies. Haha.