Mini Checkerboard Cookies

Checkerboard cookies is always on my to-do baking list. Here it goes. This is a failed one actually, cos it has only 4 instead of 9 combination. I changed it in the beginning because my dough fail to stick. It will only stick to 4, 4 it is. Mini checkerboard cookies then. Haha. =P

Ingredients:
"Black" Dough:
60g butter
30g sugar
1/2 egg
20g milk
90g cake flour
20g cocoa powder
1 tbsp salt
1 tbsp vanilla extract

"White" Dough:
60g butter
30g sugar
1/2 egg
20g milk
110g cake flour
1/2 tbsp salt
1 tbsp vanilla extract

Steps:
1. Beat the butter, sugar and egg till combine. Add in milk and then the dry mixture and mix till combines. It is the same for both dough. Shape each dough into rectangular log shape. Wrap with cling wrap and put in the freezer for 1-2 hours. (Is a MUST!)
2. Take it out and cut into 4 square small long logs. Assemble alternately with one black dough and one white dough (as seen in the picture above). Wrap with cling wrap again and put in freezer for another 1-2 hours.
3. Preheat oven to 350F. Cut the firm cookie dough into 1-inch cookie, and place on baking sheet. Bake for 15-20 minutes. Be careful not to burn the cookies.
4. Cool completely on wire rack and enjoy!

The shape is not very pretty, because I did not push the dough against each other firmly, so it shows a little broken. Be sure to push them towards each other to form a nice, clean checkerboard cookie dough before putting it into the freezer at the second time.

Happy baking =)

EGG-FREE "Winnie the Pooh" Honey Lemon Cookies

Eh.. is that winnie the pooh? Yes it is! It makes me wanna eat all of them! It is a no egg honey lemon butter cookies that I adapted from ochikeron. Ochikeron is a very talented baker. I found her on youtube. She makes very easy and yummy desserts.

Ingredients:
The recipe is at the link below:
recipe
(just add 2 sliced lemon soaked in honey, and 2 tbsp of honey to make it even more sweeter.)

Imprint the winnie the pooh cookie cutter on top of the rolled out cookie mixture.

OOPSIE.... It is at the wrong direction, but still cute. Haha..=D

Happy Baking =)

Egg-Free Doraemon & Dorami & Chipmunks Butter Cookies

Sooooooooooo Cute! I love cute stuffs if you have read my blog from the start, then you'll know it. I cannot resist cute things (food, toys, etc), and baking! It is just divine! Doraemon is one of my favorite childhood manga. Making it into cookies just make everything looks better! Chipmunks here is very cute too! Look at the details the cookie cutter made, very nice! Superb! Haha... Forgive my "High-ness" here, too happy, although it is a baking project that I have done in May. No time to post it.

The ingredient and steps are the same as my previous "Elmo" butter cookies. I will put the link here.
Recipe here

Happy baking!

*I will show you my collection of cookie cutter soon. Stay tuned to my blog posts. =)

Rilakkuma Butter Cake

What a weird looking Rilakkuma Butter Cake?! Right? Ya, it is actually made out of a Rilakkuma cake pan, but it is not that significant as I thought it would be. So, me and my sister added two Hershey chocolate for his eyes, but I forgot to take the picture of it. It was really funny! Of course, the shape still gave it a cute look. Sorry for the burnt edges. It was too thick, so it needed longer time to bake, and yes, the edges was more than well done. Still edible though. =P

You can get the recipe from this link
Butter cake recipe

Still moist, and soft.

See the burnt edges? I have cut off the burnt edges before eating.

This is what the cake looks like after cut. Soft, moist and fluffy! Has a good buttery smell to it. I guess it is still a success to the cake itself, just not the appearance. >.<

Happy baking =)

Butter Baked Doughnuts

I have always wanted to make a baked doughnuts, and there we go. I am quite satisfied with this recipe, and how the baked doughnuts turned out. It was firm, moist, and easy to deal with. I used the butter cake recipe.









Butter Baked Doughnuts topped w/ Melted Chocolate & Sprinkles
Ingredients:
2 eggs
150g sugar
150g butter, softened
150g cake flour
1 tbsp baking powder
1 tsp vanilla extract

Steps:
1. Preheat oven to 350 F. Grease the doughnut pan with oil/butter well.
2. Mix eggs and sugar till combined. Then add in cake flour and baking powder.
3. Add in vanilla extract, and softened butter till well mixed.
4. Bake for 15 minutes or toothpick inserted comes out clean.
5. Cool completely.

Decorations:
8 oz semi-sweet chocolate bar
rainbow sprinkles

Assemble:
Melt the chocolate using a double boiler, and coat on the smooth side of the cake doughnut. Sprinkle the top with rainbow sprinkles and leave to cool.

This is how it looks like before decorating.

Something different, and less fatty or healthier I guess.

Happy baking =)

Egg-Free Cute Butter Cookies

I saw this on Ochikeron channel on youtube, and immediately attracted by the cute cookie cutters. So, I got them! They looked lovely, made me eat even more I guess. >.<

Egg-Free Cute Butter Cookies
Ingredients:
100g butter, softened
180g cake flour
100g powdered sugar

Please refer to link below for steps
Butter cookies' steps

Very buttery taste, yummy! =)

Butter Raisins Muffins w/ Lemon Glaze

I have used the pancake flour for this lemon glazed muffin with raisins. Turned out to be quite nice, surprisingly. I was so afraid that it would give a weird taste with this combination. Happy me! =D

Butter Raisins Muffins w/ Lemon Glaze
Butter mixture

The butter cake is from the above link, same recipe. This time I added raisins instead of pistachios, chocolate chips and hazelnuts. I also topped with lemon glaze. It made the muffins very refreshing, I think you should add lemon glze, another texture yet refreshing, not over powering/too sweet.

Lemon glaze:
2 tbsp lemon juice
1 tbsp milk/water
50g powdered sugar

Add all ingredients and mix well till a smooth consistency is achieved. Adjust with milk or powdered sugar.

Happy baking =)

Egg-Free "Elmo" Butter Cookies

I tend to procrastinate on blogging. Lol. This recipe was done on Sunday, but I am posting it, only now. The weather has been getting better, the sun is up! Yeah! I'm so happy, I can discard the thick clothes and wear something fancy. Hehe.. I loved cute things, shaped cookies are one of my favorites. I tend to eat more because of the cute shape. Enough of the talking (Lol), this is the recipe. This recipe is quite nice, very buttery and creamy. Some more it is egg free. The recipe is very simple as well. Just three ingredients needed and 3 tools needed.

Egg-Free "Elmo" Butter Cookies
Ingredients:
100g butter, softened
160g cake flour
60g powdered sugar

Steps:
1. Preheat oven to 350 F. Line parchment paper on cookie sheet.
2. Beat softened butter till creamy, and slowly add in powdered sugar. Mix well.
3. Add in cake flour till well mixed. Roll on plastic wrap with rolling pin till flat (around 1cm thick). Chill in fridge for at least an hour.
4. Use cookie cutter to cut out desire shape. Bake for 10-12 minutes.
5. Place on wire rack to cool.


* The cookies are not that pretty with the shapes. But, the cookies taste yummy!

Enjoy baking =)

Bear-Bear Butter Cake

Yesterday was Sunday, and as usual, I usually just stayed at home doing nothing, just relaxing. I played game, studied and watched tv. But, I still could not stand the boring-ness, so decided to bake a cake, a simple one. Hehe.. Better than nothing. I adapted a recipe by Ochikeron, and the recipe was really good. I usually do not like butter cake, or anything contained butter, but this cake made me thing otherwise. And to make things more interesting, I made this cake with a bear cake pan by Wilton. Cute and yummy! Bonus point there is! LOL..>.<..

Bear-Bear Butter Cake
Ingredients:
5 eggs
300g sugar
300g butter, melted
300g cake flour
1 tbsp baking powder
1 tbsp vanilla extract (I omitted this ingredient)

Steps:
1. Preheat oven to 340 F. Grease the cake pan nicely with butter/oil and dusted with flour.
2. Beat eggs and sugar till well mixed. Then add in sifted flour and baking powder. Mix well.
3. Add in vanilla extract, and then the melted butter. Stir till well mixed.
4. Pour into the cake pan and bake for 55-60 minutes or until a toothpick inserted comes out clean. (I bake for 70 minutes because I have too much batter, and the cake pan is too small.)
5. Cool in pan till not hot to be handled. Then take the cake out of the pan and cool completely on wire rack.
6. Ready to serve.

P.S. You can see that I cut off the top part of the cake that has risen up. I wanted to make the cake stayed flat when turnover. Keep the leftover part to eat, that is the best part - crunchy and soft. =P

Look how soft and moist the cake is. Yummy! Hehe...

Till next time =)

Danish Puff Pastry

I realized that I did not post this photo. This is a Danish Puff Pastry which is super crunchy and great in texture and flavor! Crunchy foods are always my favorite, because I like to bite into foods that have the sounds of "kacha-kacha-kacha". LOL. This recipe is super easy to make. 

Danish Puff Pastry

Ingredients:

(I used store-bought made puff pastry dough, Pepperidge farm brand)

1/2 cup sugar

1 egg, beaten

Tools needed:

Baking pan lined with parchment paper

Steps:

1. Roll out the dough and brush with egg wash, then sprinkle sugar on top of the dough. Cut into desired shape, and twist it. I did not make it too pretty since the dough was cut too short and thick by me (mistake >.<).

2. Bake in oven at 400 F for 40-45 minutes until golden brown. If you desire a more crunchy texture even in the inside of the pastry, bake for another 10 minutes. Cool completely and store in airtight container.

Easy, right? I love this easy, yet sugary puff pastry. Who does not love puff pastry. If you make puff pastry from scratch, it is very time consuming, and the texture will come out the same eventually. I made that before and the texture is the same. I guess the brand that I bought, Pepperidge Farm is so far the best.

Enjoy =)

3-Color Butter Cupcake

Initially, when I wrote this recipe down, I had in mind to make a butter loaf cake. I changed my mind after I have made the banana cupcake. It's easier to make it into cupcake form. Save me some time for cleaning the pan after the baking. Hehe.. Just too lazy I guess. I love to minimize all the workloads...>.<..

3-Color Butter Cupcake (16 cupcakes)
Ingredients:
1 cup butter
130g sugar

4 eggs
230g flour
2 tbsp baking powder
1/2 cup milk
1 tbsp vanilla extract
(a)*1 tbsp cocoa powder, 1 tbsp coffee powder, 5 tbsp hot water
(b)*1/2 tbsp green tea powder, 4 tbsp hot water

Steps:
1. Preheat oven to 360 F. Line cupcake pan with cupcake liners.
2. Cream butter and sugar till creamy and pale in color.
3. Beat eggs one by one to avoid forming lumps.
4. Add sifted flour mixture (flour+baking powder) into batter. Add milk and vanilla extract.
5. Divide the batter to 3 portions. Put aside 1 portion for original taste. Add (a) into the 2nd portion and mix well. Add (b) into 3rd portion.
6. Scoop batter into cupcake liner. First put original batter, then green tea batter, then cocoa batter. (Any combination will do too. You can swirl the batter with toothpick or not, based on own choices, I did both.)
7. Bake in oven for 20-25 minutes or toothpick inserted comes out clean.
8. Cool completely on wire rack.

Very moist cupcake, and you can smell three different smells, not a bad combination! Although I think loaf pan format will be nicer, you can see the color difference more obvious.

I did this on Friday, I said that I will make something once I'm home. Make me happy and tired at the same time. Haha.. Okay, till next time!

Enjoy =)

Chocolate & Peanut Butter Cupcake w/ Chocolate & Peanut Butter Frosting

     What a normal, usual, boring day... It's very ineffective that I have nothing much to do, stuck in a place whereby I cannot go home nor can I do something else.. Sitting is my job now...@@... Okay.. I'll take it... Have to blog somehow.. Later have to bake something to make myself feel useful again...Too many ideas, yet I have no clues on which idea to choose.Sometimes too many choices aren't so good as well. I'm not a person who always have immediate decision, I need more time to think before I act, unless I have a certain adrenaline rush on that day, I guess... At the mean time, I think I will just post a baking project that I have done in the past to kill time...It has a very long name though, blame the words and the author >.<..

Chocolate & Peanut Butter Cupcake w/ Chocolate & Peanut Butter Frosting
(Please mind the long name, LOL)
Ingredients:
3 eggs
100g sugar
100g vegetable oil
50g milk
80g peanut butter
130g all-purpose flour
20g cocoa powder
1 tbsp baking powder

Chocolate & Peanut Butter Frosting
1 cup butter
2 cups powdered sugar
1/2 cup peanut butter
2 tbsp cocoa powder
3 tbsp milk

toasted peanuts, chopped
marshmallow, mini

Steps:
1. Preheat oven to 350 F. Line baking pan with cupcake liners.
2. Beat eggs, sugar and oil till mixed. Then, add milk into the batter.
3. Sift the flour mixture and mix into the batter.
4. Add the peanut butter.
5. Scoop batter into cupcake liners till 3/4 full. Bake for 20-25 minutes or toothpick inserted comes out clean. Cool completely on wire rack.
6. At the mean time, beat butter, powdered sugar, peanut butter, cocoa powder, and milk till creamy and smooth. Add more milk if the frosting is too thick; add more powdered sugar if the frosting is too thin and runny.
7. Spread the frosting on top of the cooled cupcake, or you can pipe into piping bag of own choices.
8. Top with toasted peanuts and marshmallow.

The cupcakes are tasty, nothing can go wrong with the combination of peanut butter and chocolate. The toasted peanuts gave the cupcakes a crunch while biting into the soft cupcakes.I really love some crunch texture in my cupcakes/cakes/cookies/bars/breads. It's like I'm really biting into something. I'm a weirdo, I guess...>.<...

Enjoy! Hope you will enjoy it as much as I do... =)