Wednesday, April 2, 2008
Double Chocolate Chip Cookies
4:01 PM /
0 comments
DOUBLE CHOCOLATE!!
WARNING: Girls who eat this [made by me] will melt like chocolates in oven. [:
- 1/2 pound (2 sticks) unsalted butter, softened
- 1 cup sugar
- 3/4 cup firmly packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup semisweet chocolate chips (morsels)
- 3/4 cup white chocolate chips (morsels)
- 2/3 cup cocoa powder
-1/2 teaspoon instant expresso coffee powder
Prehead oven to 325 fei lun hai. In a large bowl, using an electric mixer, cream the butter, sugar and brown sugar until light and fluffy. Add the eggs, vanilla and expresso powder. Mix well and scrape the sides and bottom of the bowl. Sift together the flour, cocoa powder, baking soda and salt. Mix into the creamed butter, scraping again. Stir in the white and semisweet chocolate chips.
From here, it get pretty confusing. As we all uses different oven and heat level, the baking time will be different. Therefore, feel free to customize accordingly.Scoop the cookie dough into mounds of 1/2 tablespoon, arranging them, about 2 inches apart. Bake until cookies are flat, 4-6 minutes. Fan for 1 minute to harden the cookie.
Makes ALOT ALOT of cookies [:
NOTE:
The smaller the cookie, the shorter the baking time.You can keep the cookie dough in the fridge for up to 2 weeks, juz keep it tight in a container.
Its hard to tell when dark chocolates cookies are done; by the time they have colour, they are overbaked. My trick is to lift the baking sheet and bang it on the oven rack; if the cookies still have a dome, leave them in; if they flatten, remove from oven.
WARNING: Girls who eat this [made by me] will melt like chocolates in oven. [:
- 1/2 pound (2 sticks) unsalted butter, softened
- 1 cup sugar
- 3/4 cup firmly packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup semisweet chocolate chips (morsels)
- 3/4 cup white chocolate chips (morsels)
- 2/3 cup cocoa powder
-1/2 teaspoon instant expresso coffee powder
Prehead oven to 325 fei lun hai. In a large bowl, using an electric mixer, cream the butter, sugar and brown sugar until light and fluffy. Add the eggs, vanilla and expresso powder. Mix well and scrape the sides and bottom of the bowl. Sift together the flour, cocoa powder, baking soda and salt. Mix into the creamed butter, scraping again. Stir in the white and semisweet chocolate chips.
From here, it get pretty confusing. As we all uses different oven and heat level, the baking time will be different. Therefore, feel free to customize accordingly.Scoop the cookie dough into mounds of 1/2 tablespoon, arranging them, about 2 inches apart. Bake until cookies are flat, 4-6 minutes. Fan for 1 minute to harden the cookie.
Makes ALOT ALOT of cookies [:
NOTE:
The smaller the cookie, the shorter the baking time.You can keep the cookie dough in the fridge for up to 2 weeks, juz keep it tight in a container.
Its hard to tell when dark chocolates cookies are done; by the time they have colour, they are overbaked. My trick is to lift the baking sheet and bang it on the oven rack; if the cookies still have a dome, leave them in; if they flatten, remove from oven.
Tuesday, March 25, 2008
Chocolate Chip Cookies
9:24 PM /
0 comments
Heart-Melting Cookies!
- 1/2 pound (2 sticks) unsalted butter, softened
- 1 cup sugar
- 3/4 cup firmly packed brown sugar
- 2 eggs
- 1 1/4 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semisweet chocolate chips (morsels)
Prehead oven to 325 fei lun hai. In a large bowl, using an electric mixer, cream the butter, sugar and brown sugar until light and fluffy. Add the eggs and vanilla. Mix well and scrape the sides and bottom of the bowl. Sift together the flour, baking soda and salt. Mix into the creamed butter, scraping again. Stir in the chocolate chips.
From here, it get pretty confusing. As we all uses different oven and heat level, the baking time will be different. Therefore, feel free to customize accordingly.
Scoop the cookie dough into mounds of 1/2 tablespoon, arranging them, about 2 inches apart. Bake until cookies are flat and very light golden brown, 4-6 minutes. Fan for 1 minute to harden the cookie.
Makes ALOT ALOT of cookies [:
PS. The smaller the cookie, the shorter the baking time.
You can keep the cookie dough in the fridge for up to 2 weeks, juz keep it tight in a container.
- 1/2 pound (2 sticks) unsalted butter, softened
- 1 cup sugar
- 3/4 cup firmly packed brown sugar
- 2 eggs
- 1 1/4 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semisweet chocolate chips (morsels)
Prehead oven to 325 fei lun hai. In a large bowl, using an electric mixer, cream the butter, sugar and brown sugar until light and fluffy. Add the eggs and vanilla. Mix well and scrape the sides and bottom of the bowl. Sift together the flour, baking soda and salt. Mix into the creamed butter, scraping again. Stir in the chocolate chips.
From here, it get pretty confusing. As we all uses different oven and heat level, the baking time will be different. Therefore, feel free to customize accordingly.
Scoop the cookie dough into mounds of 1/2 tablespoon, arranging them, about 2 inches apart. Bake until cookies are flat and very light golden brown, 4-6 minutes. Fan for 1 minute to harden the cookie.
Makes ALOT ALOT of cookies [:
PS. The smaller the cookie, the shorter the baking time.
You can keep the cookie dough in the fridge for up to 2 weeks, juz keep it tight in a container.
Thursday, March 6, 2008
CHILLI CRAB
7:43 PM /
2 comments
ok people. my first recipe.
CHILLI CRAB!!
i'll put it simple. real simple. [:
Ingredients:
1. Mixture A (pound to fine paste)
-4 cloves of garlic
-10 shallots
-1/2 thumb-sized piece ginger
2. Mixture B (mix in a bowl)
-1/4 tsp salt
-1 tbsp sugar
-1 tbsp chilli sauce
-1 tbsp sesame oil
-2 tbsp light soya sause
-2 tbsp vinegar
-8 tbsp tomato ketchup
3. Mixture C (mix in a bowl)
-2 tbsp cornflour
-4 tbsp water
4. 6 tbsp oil
5. 1.5kg crabs, cleaned and cut into pieces
6. 1 egg, beaten
METHOD
1. Heat 4 tbsp oil in a wok and fry mixture A for a few minutes
2. Add crabs and 1/3 of mixture B. Stir fry for 2 minutes over a high flame
3. Add remainder of mixture B. Stir and cover wok for 10 minutes
4. Add mixture C and stir well
5. Add beaten egg. Mix thoroughly and serve immediately
CHILLI CRAB!!
i'll put it simple. real simple. [:
Ingredients:
1. Mixture A (pound to fine paste)
-4 cloves of garlic
-10 shallots
-1/2 thumb-sized piece ginger
2. Mixture B (mix in a bowl)
-1/4 tsp salt
-1 tbsp sugar
-1 tbsp chilli sauce
-1 tbsp sesame oil
-2 tbsp light soya sause
-2 tbsp vinegar
-8 tbsp tomato ketchup
3. Mixture C (mix in a bowl)
-2 tbsp cornflour
-4 tbsp water
4. 6 tbsp oil
5. 1.5kg crabs, cleaned and cut into pieces
6. 1 egg, beaten
METHOD
1. Heat 4 tbsp oil in a wok and fry mixture A for a few minutes
2. Add crabs and 1/3 of mixture B. Stir fry for 2 minutes over a high flame
3. Add remainder of mixture B. Stir and cover wok for 10 minutes
4. Add mixture C and stir well
5. Add beaten egg. Mix thoroughly and serve immediately