Monday, November 21, 2016

Mediterranean Lamb Burgers

"These burgers are juicy and full of flavor. Even people who don't really like lamb have enjoyed these burgers. You can double the recipe and freeze half of the patties in wax paper to eat at a later time. Fine to place on the grill frozen (just add to the cooking time)."

 

Ingredients

  • 1 pound ground lamb
  • 1/2 pound ground beef
  • 3 tablespoons chopped fresh mint
  • 1 teaspoon minced fresh ginger root
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (16 ounce) container Greek yogurt
  • 1/2 lemon, zested
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1 large sweet onion, cut into 1/2-inch slices
  • 4 slices green tomato
  • 4 ciabatta sandwich rolls, sliced horizontally
  • 1 (8 ounce) package feta cheese, sliced
  • 8 baby arugula leaves

Directions

  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. Mix the ground lamb, ground beef, mint, ginger, 1 teaspoon garlic, 1 teaspoon salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape in to large patties. Set aside. Mix Greek yogurt, lemon zest, 1 clove garlic, and 1/2 teaspoon salt in a bowl; cover and refrigerate.
  3. Cook the lamb and beef patties on the preheated grill until the burgers are cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place the slices of onion and green tomato on the grill. Cook until lightly charred, about 1 minute on each side.
  4. Spread yogurt sauce over the sliced ciabatta rolls. Assemble each burger by placing the patty on the the roll, and dividing the feta cheese slices over the patties. Top with a slice of grilled tomato, grilled onion, and 2 leaves of arugula, followed by the top half of the roll.

Lamb Ribs with Honey

"Combination of Middle Eastern and European dishes. Best if served with steamed vegetables and hot cooked rice."

 

Ingredients


3 1/2 pounds lamb ribs
2 onions, chopped
2 teaspoons minced garlic
3 teaspoons honey
3 teaspoons olive oil
1/4 cup soy sauce
1 teaspoon ground black pepper
1 teaspoon salt
1/4 cup fresh lemon juice
1 teaspoon ground cinnamon

Directions

  1. To Marinate: Place lamb in a 9x13 inch baking dish. In a small bowl combine the onions, garlic, honey, oil, soy sauce, pepper, salt, lemon juice and cinnamon. Mix well and pour mixture all over lamb. Cover and refrigerate to marinate for 1 hour.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Bake in the preheated oven for 70 minutes or until cooked through.

Tuesday, November 15, 2016

Blue Moon Burgers

Blue Moon Burgers

Servings: 4   |  Prep 10 mins  |  Cook 10 mins

Ingredients 
 453.59 g ground beef
4 large toasted hamburger buns
113.39 g crumbled blue cheese
113.39 g softened cream cheese
4 slice monterey jack cheese

Toppings

mayonnaise
shaved onion (i prefer bermuda)
lettuce
tomatoes

Directions

  1. Combine blue cheese and cream cheese and beat well.
  2. Set aside to give the flavors time to meld.
  3. Form the ground beef into 4 patties.
  4. Salt and pepper, if desired, and cook as desired (we grill EVERYTHING in Arizona!).
  5. When burgers are done, add 1/4 of the blue cheese mixture to the top of each burger.
  6. Top with a slice of jack cheese.
  7. Spread mayo on toasted buns.
  8. When jack cheese is somewhat"gooey," place burgers on buns.
  9. Add remaining toppings.
  10. Don't use ketchup!
  11. Ketchup and blue cheese do NOT go together!


Macaron (French Macaroon)

Makes   | Prep Time: 30 mins | Bake Time: 10 mins 

Macaron (French Macaroon)

"This is the quintessential macaron (NOT macaroon) recipe. I am a baker's apprentice, and after much trial and error, we (the baker and I) finally perfected the technique. We decided to share with you all. Pipe your choice of filling on a cookie and sandwich another cookie on top. These are like cloud cookie sandwiches and are delicious if done correctly. If you want to do it the super-easy way, just fill with your favorite flavor of frosting. Enjoy!"

Ingredients

  • 3 egg whites
  • 1/4 cup white sugar
  • 1 2/3 cups confectioners' sugar
  • 1 cup finely ground almonds

Directions

  1. Line a baking sheet with a silicone baking mat.
  2. Beat egg whites 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 a 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 corner cut off and pipe a test disk of batter, about 1 1/2 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 a 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 form 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.

Urban Legend Chocolate Chip Cookies

Urban Legend Chocolate Chip Cookies

 Urban Legend Chocolate Chip Cookies

Makes   | Prep Time: 25 mins | Bake Time: 10 mins 

the story...


My daughter and I had just finished a muffin at Famous Amos CafĂ© in Bangsar & decided to have some cookies. Because both of us are such a cookie lovers, we decided to try the "Hawaiian Nut Cookie". It was so excellent that I asked if they would give me the recipe and the waitress said with a small frown "I'm afraid cannot". Well I said, "Would you let me buy the recipe?" With a cute smile, she said "YES". I asked how much and she responded, "only two fifty, it's a great deal!" I said with approval, "Just add it to my bill" Thirty days later, I received my VISA statement from Famous Amos and it was RM285.00. I looked again and remembered I had only spent RM9.95 for two muffins and about RM20.00 for a 
pie. As I glanced at the bottom of the statement, it said, "cookie recipe - RM250.00". That's outrages!!! I called the Famous Amos's Accounting Dept. and told them that the waitress said it was "two-fifty", which clearly does not mean "two hundred and fifty dollars" by any POSSIBLE interpretation of the phrase. amous Amos refused to budge.. They would not refund my money, because according to them, "What the waitress told you is not our problem. You have already seen the recipe - we absolutely will not refund your money at this point." I explain to her the criminal statues which govern fraud in Malaysia . I threatened to refer them to police for engaging in fraud. I was basically told, "Do what you want, we don't care, and we're not refunding your money." I waited for a moment, thinking of how I could get even, or even try to get any of my money back. I just said, "Okay, you people got my RM2-50.00 , and now I'm going to have a RM250.00 worth of fun." I told her that I was going to see to it that every cookie lover in Malaysia with an email account has a RM250.00 cookie recipe from Famous Amos...for free... She replied, "I wish you wouldn't do this" I said, "Well you should have thought of that before you stole from me", and slammed down the phone on her. So, here it is!!! Please, please please pass it on to everyone you can possibly think of. I paid RM250.00 dollars for this...I don't want Famous Amos to ever get another cent off of this recipe...

Ingredients

2 cups butter 
4 cups flour 
2 tsp. baking soda 
2 cups granulated sugar 
2 cups brown sugar 
5 cups blended oatmeal (measure oatmeal & blend in blender to a fine powder) 
24 oz. chocolate chips 
1 tsp. salt 
18 oz. Chocolate bar (grated) 
4 eggs 
2 tsp. baking powder 
3 cups chopped nuts (your choice) 
2 tsp. vanilla 

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Measure oats into a blender or food processor, and then blend to a fine powder. Set aside.
  2. In a large bowl, cream together butter and sugars. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, mix together flour, oats, salt, baking powder, and baking soda. Stir dry ingredients into creamed butter and sugar. Add chocolate chips, grated chocolate, and nuts.
  3. Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 6 to 8 minutes in the preheated oven.

Famous Amos Chocolate Chip Cookies

 Famous Amos Chocolate Chip Cookies

 

Makes   | Prep Time: 20 mins | Bake Time: 20 mins

Ingredients
  • 1/2 pound butter
  • 2 eggs
  • 3/4 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/4 cups flour
  • 2 cups semisweet chocolate pieces
  • 1 cup raisins (I don't put these in but you can if you like)
Directions
  1. Cream together butter, eggs, sugars, and vanilla until light and fluffy.
  2. Sift together baking powder, soda, salt, and flour.
  3. Stir into creamed mixture until well blended.
  4. Fold in chocolate chips (and optional raisins.)
  5. Drop by teaspoonfuls onto greased baking sheets and bake at 350 degrees 7 minutes.
Notes
Your baking time may vary. I pull them out when they are golden brown around the edges.
You can also bake these on an ungreased parchment covered cookie sheet.
 

Chewy Chocolate Chip Cookie

Makes 12 | Prep Time: 10 mins | Bake Time: 15 mins

 

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips





 Directions
  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

 

Wednesday, November 2, 2016

Chocolate Chip Cookies Recipe

Chocolate Chip Cookies Recipe
Image result for chocolate chips cookies
Ingredients:
250g butter
120g fine sugar + 100 g brown sugar
2 eggs, lightly beaten
320g all-purpose flour
80g corn flour or corn starch
1/4 tsp baking soda
2 tbsp cocoa powder – optional
100g almond nibs (chopped almonds)
250g chocolate chips
Method:
Preheat oven to 200 degree C or 375 degree F.
Combine flour, corn starch and baking soda in a small bowl. Beat butter, sugar and brown sugar until creamy. Add eggs and beat well. Gradually mix in the flour mixture. Stir in cocoa powder, chocolate chips and almond nibs. Drop by rounded tablespoon onto a baking sheet or parchment paper.
Bake for about 10 minutes or until golden brown. Let cool on wire racks before serving.

Black Forest Cupcakes

Black Forest Cupcakes
Makes 12 | Prep Time: 20 mins | Bake Time: 25 mins
Adapted from Pooi Sam
Contributor: CP Choong
Black forest cupcakes - your favorite cake in a petite cupcake size. Amazing and delicious. Get the recipe now |
Ingredients:
40g (1.5 oz) Corn oil
10g (0.4 oz) Cocoa powder
70g (2.5 oz) Chocolate
45ml Water
40g (1.5 oz) cake flour (preferred) or all-purpose flour
3 Egg yolks
3 Egg whites
30g (1 oz) sugar
1/2 tsp cream of tartar
1 can Cherry Pie Filling
Fresh cherries
Whipping cream
Method:
Preheat oven to 180C (356F) and lined muffin pan with cupcake liners.
Heat up corn oil, remove from heat and add in cocoa powder and chocolate, stir until chocolate melted.
Add in water, flour and egg yolks, well mixed and set aside.
Beat egg whites with cream of tartar and sugar in a large mixing bowl till peak form, fold the meringue into the egg yolk mixture in 3 batches till fully incorporated.
Pour the batter into the lined muffin pan and bake in preheated oven for 25 mins. Remove the cupcakes from oven once it is cooked and cool completely on a wire rack.
From the top of the cupcake, make a small hole in the center of each cupcake, and brush the canned cherry syrup in the hole, then stuff a canned cherry inside it.
Squeeze whipped cream on top of the cupcake and garnish with fresh cherry and shredded chocolate.
Cook’s Notes:
Use baking chocolate for this recipe, or chocolate with 32%, 55%, 64% and 72% cocoa in the chocolate. The taste will be richer with higher percentage of cocoa.
This cupcake recipe is not very sweet. If you like it sweeter, please add more sugar.

Chocolate Chip Brownies Recipe

Chocolate Chip Brownies Recipe
Makes 12 brownies | Prep Time: 30 mins | Bake Time: 35 mins
Recipe adapted from iTunes app: The Photo Cookbook – Baking
Chocolate Chip Brownies Recipe – rich, chocolate loaded, sweet, and addictive dessert you won't want to miss. |
Ingredients:
1 cup Butter, softened, plus extra for greasing
5 ½ oz / 150g Dark chocolate, broken into pieces
1 ½ cups Self-rising flour
2/3 cup Superfine sugar
4 Eggs, beaten
½ cup Chopped Pistachio nuts (I used walnuts)
3 ½ oz / 100g White chocolate, roughly chopped
Confectioner’s sugar, sifted, for dusting
Method:
Preheat the oven to 350F/180C. Grease and line a 9-inch/23cm square baking pan.
Place the dark chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Stir until melted, then let cool slightly.
Sift the flour into a separate bowl and stir in the superfine sugar.
Stir the eggs into the chocolate mixture, then pour into the flour and sugar and beat well.
Stir in the nuts and white chocolate.
Pour the mixture into the prepared pan, using a palette knife to spread evenly.
Bake in the preheated oven for 30-35 minutes, or until firm to touch around the edges. Cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely.
Dust with the confectioner’s sugar.
Cut into 12 squares and serve.

Steamed Moist Chocolate Cake

Steamed Moist Chocolate Cake
Makes 1 cake | Prep Time: 15 mins | Bake Time: 45 mins
Adapted from Cooking Crave
NO-BAKE Chocolate Cake – Moist, soft, and THE MOST decadent chocolate cake recipe EVER, perfect for V Day!!! |
Ingredients:
180g (6.3 oz) Butter
200g (7 oz) Castor sugar
200g (7 oz) Full cream evaporated milk
2 Eggs, slightly beaten with fork
100g (3.5 oz) Plain flour / All purpose flour
50g (1.7 oz) Cocoa powder
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Vanilla extract / 1 tsp Vanilla essence
2 tablespoons Rum (optional)
Chocolate Fudge Topping
200g (7 oz) Condensed milk
1/2 tsp vanilla extract / 1 tsp vanilla essence
2 Tbsp corn oil
20g (0.7 oz) Cocoa powder, sieved
1 pinch of salt
Method:
Combine castor sugar, evaporated milk, vanilla extract/essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, remove from heat and keep warm.
Add beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
Sieve the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix ( cake batter should be runny)
Heat up steamer.
Lined and greased an 8 or 9 inch round baking pan.
Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.
Cover the steamer and steam over medium heat for 45 mins.
Cool the cake in pan before turning out for further decoration.
To make Chocolate Fudge Topping:
Combine the sieved cocoa powder, condensed milk and oil.
Stir over low heat till thicken.
Add in salt and vanilla extract or essence.
Cool the chocolate topping a little before spreading on the cake.
Refrigerated before serving it.
Cook’s Note:
You may substitute the fudge topping with ganache, icing sugar, frosting etc.

Chocolate Chocolate-Chip Muffins Recipe

Chocolate Chocolate-Chip Muffins Recipe
Yields 20 mini muffins | Prep Time: 20 Minutes | Bake Time: 20 Minutes
Source: Food Network
Nigella Lawson's chocolate chocolate chip muffins. Loaded with chocolate, these muffins are decadent and a perfect way to wake up to breakfast |
Ingredients:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons cocoa powder
3/4 cup superfine sugar
3/4 cup Hershey chocolate chips, plus 1/4 cup for sprinkling
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 egg
1 teaspoon pure vanilla extract
Method:
Special equipment: Mini muffin tin with paper muffin cases
Preheat the oven to 400 degrees F.
Put the Flour, Baking powder, Baking soda, Cocoa, Sugar and 3/4 cup of the Chocolate chips into a large bowl. Max all dry ingredients evenly, put aside.
Get another bowl put in Milk, Vegetable oil, Egg and Vanilla extract. Whisking all wet ingredients together.
Slowly pour the wet ingredients into dry the ingredients mix to combine, spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup Chocolate chip on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

Thumbprint Cookies Recipe

Thumbprint Cookies Recipe
Adapted from Spoonful
Yield 3 dozens | Prep Time: 30 minutes | Bake Time: 10-12 minutes
Thumbprint Cookies – Amazing thumbprint cookies filled with raspberry jam. So crumbly, sweet, and buttery |

Ingredients:

1 3/4 cups (~222g) all purpose flour
1/4 teaspoon salt
3/4 cups (6oz/~170g) unsalted butter, softened
1/2 cup (~113g) fine/baking sugar
1/2 teaspoon vanilla extract
Chez Pim Fetching Framboise Raspberry Jam
Method:
Preheat the oven to 350°F (~180°C). Line 2 baking sheets with parchment paper.
Sieve the flour and salt into a bowl. Whisk it and set aside.
Cream the butter and sugar until fluffy. Add in the vanilla extract. Beat to combine.
Slowly add in the flour mixture spoon by spoon. Use a spatula to scrap down the flour on the side and bottom as needed. Make sure the mixture is well combined. The dough becomes crumbly but will hold together when pinched.
Using your hand, take out approximately 1 tablespoonful of the dough. Knead it on your palm with your fingers a few times and then roll into a 1″ ball. Place them on the baking sheet 2″ apart. Use your thumb and press a well in the center. Fill each well with 1/2 teaspoon jam.
Bake for 10-12 minutes. Transfer to wire tray to cool completely before storing them in air tight container.
Cook’s Notes:
This recipe is halved from the original recipe.
You can use your preferred jam for the  filling. If the jam is too thin, simmer it over low heat to reduce the water content in the jam.

Melting Moments Cookies

Melting Moments Cookies

Melting Moments Cookies – the most crumbly, buttery, and delicious cookies ever. So easy to make but yields the best melting moments cookies.
Melting Moments Cookies Recipe
Makes 20 cookies | Prep Time: 20 minutes | Bake Time: 10 minutes
Melting Moments Cookies - the most crumbly, buttery, and delicious cookies ever. So easy to make but yields the best melting moments cookies |
Ingredients:
125 g (1/2 cup + 1 tablespoon) salted butter, room temperature
40 g (5 1/4 tablespoons) powdered sugar
1/4 teaspoon pure vanilla extract, optional
125 g (3/4 cup + 1 1/4 tablespoons) potato starch (preferred) or cornstarch
80 g (3/4 cup + 2  1/2 teaspoons) cake flour
Powdered sugar for dusting cookies
Method:
Preheat oven to 350 degree Fahrenheit. Line the baking sheet with parchment paper.
In a mixing bowl, beat butter, powdered sugar until creamy, light and fluffy. Add in the vanilla extract and stir well. Fold in the potato starch, cake flour and mix well until a soft dough is formed.
Divide the dough into 2 rounds. Use your palms to shape them into small balls. To make the pattern on the cookies, use a fork and press gently onto the top of the round cookies. Dip the fork in water after each press to prevent the cookie dough from sticking to the fork.
Place baking sheet in the bottom part of the oven. Bake for about 10 minutes or until the cookies turn very slight brown. Remove from the oven and let cool for about 5 minutes. Dust some powdered sugar over cookies before serving.
Cook’s Note:
Potato starch and potato flour are completely different. Make sure you get potato starch for this recipe. In baking, potato starch adds a feather light texture to cookies.

White Almond Cookies

White Almond Cookies
Makes 50 pieces | Prep Time: 30 minutes | Bake Time: 20 minutes
Adapted from: New Year Cookies by Alan Ooi (Y3K Cookbooks Vol.9)
Almond cookies with almond in the crumbly cookies. Make almond cookies with this easy recipe for the best tasting homemade almond cookies ever |
Ingredients:
130g (4.5 oz or 1/2 cup) shortening
70g (1/2 cup) icing sugar (powdered sugar)
¼ teaspoon salt
80g (1/2 cup) corn flour / corn starch
120g (1 cup) all-purpose or plain flour
60g (2 oz) almond flakes (lightly roasted)
¼ tsp almond extract (optional)
Utensil needed: Round cookie cutter
Method:
Preheat oven to 160C / 325F, lined a baking sheet with parchment paper.
In a medium bowl, beat shortening, icing sugar and salt, and almond extract if using, until smooth.
Add sieved corn flour and all purpose flour, follow by almond flakes. Stir till well incorporated to become a soft dough.
Roll dough between sheets of plastic until 1cm thick. Stain cookie cutter with some flour and cut into rounds. Arrange on baking sheets.
Bake in preheated oven at 160C / 325F for 20 minutes. Remove and let cool completely. Store in airtight container.
Cook’s Note:
I’m using www.convert-me.com for the conversion.

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies
Serves 6 Dozen | Prep Time: 20 Min | Cook Time: 12 Min
Source: Adapted from All Recipes
Chocolate Crinkle Cookies - best, homemade, classic Christmas holiday cookies recipe! Sweet, fudgy and loaded with butter, cocoa, sugar |
Ingredients:
1 cup (120 g) unsweetened cocoa powder
2 cups (400 g) granulated sugar
1/2 cup (120 mL) vegetable oil
4 eggs
2 teaspoons (10 mL) vanilla extract
1/2 teaspoon (2.5 mL) salt
2 teaspoons (10 mL) baking powder
2 cups (240 g) all-purpose flour
1/2 cup (50 g) powdered sugar
Method:
In the bowl of a stand mixer, beat the cocoa, granulated sugar and oil on medium speed. Reduce the speed to low and add 1 egg at a time until combined. Mix in the remaining ingredients in the order listed, for the exception of the powdered sugar. Cover the bowl with plastic wrap and chill in the refrigerator for 4 hours.
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Roll the dough into 1-inch balls and coat with powdered sugar. Place on the prepared baking sheet at least 2 inches apart.
Bake for 10 minutes. Allow the cookies to rest on the hot cookie sheet for one minute before transferring to a wire rack to cool completely.
Cook’s Note:
For more prominent results, use more powdered sugar and coat the cookie dough balls heavily.

Peanut Butter Dark Chocolate Cookies

Peanut Butter Dark Chocolate Cookies

Serves 20 | Prep Time: 15 Min | Cook Time: 12 Min
Peanut and Cornflakes Cookies. Make these amazing rich, crispy, and crunchy cookies with your pantry ingredients, so addictive! |
Ingredients:
1 cup (250 g) chunky peanut butter
1/2 cup (90 g) packed dark brown sugar
1/2 cup (100 g) granulated sugar
1 egg
1 teaspoon (5 mL) baking soda
1 cup dark chocolate chips or chunks
Method:
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper; set aside.
In a stand mixer, mix the peanut butter, sugars, egg and baking soda on medium speed until combined. Fold in the chocolate with a spatula.
Create 1-inch balls and place on the baking sheet at least 2 inches apart.
Bake for 12 minutes or until lightly golden. Remove from the oven and allow to rest on the baking sheet for approximately 5 minutes, before transferring to a rack to cool completely.
Cook’s Note:
Because the dough has so much chocolate, try pressing the dough together to form the balls rather than rolling. It works better.

Peanut and Cornflake Cookies

Peanut and Cornflake Cookies Recipe
Makes | Prep Time: 30 minutes | Bake Time: 18-20 minutes
Peanut and Cornflakes Cookies. Make these amazing rich, crispy, and crunchy cookies with your pantry ingredients, so addictive! |
Ingredients:
60g (1/4 cup) Unsalted Butter
60g (1/4 cup) Shortening
80g (1/3 cup) Peanut Butter
70g (1/2 cup) Icing sugar
1 Egg
300g (2 ½ cups) Cake Flour
100g (2-3 cups) Chocolate Corn Flakes (I used 50g Coco Crunch and 50g Corn Flakes)
50g (1/2 cup) Almond Flakes
Method:
Preheat oven to 170C-180C (325-350F), set the rack on upper level of oven.
Line a baking tray with parchment paper.
In a large mixing bowl, combine unsalted butter, shortening and peanut butter, then mix well to soften.
Sieve in icing sugar and beat till mixture is fluffy.
Pour in beaten whole egg in batches and mix well.
Sieve in cake flour and mix well.
Toss in chocolate corn flakes and almond flakes. Mix well to form dough. Divide dough into 30g each portion (approximately ¼ cup)
Roll each portion into ball, then flatten slightly. Arrange on baking tray.
Bake in preheated oven for 18-20 minutes till golden brown.
Cook’s Notes:
1. Use the chunky type of peanut butter in this recipe for a crunchier bite.
2. The chocolate corn flakes may be crushed beforehand, so that they can be easily added into the dough.

Nutella Truffles

Nutella Truffles Recipe
Makes 15 truffles | Prep Time: 20 Minutes | Cooking Time: 5 Minutes | Chilling Time: 30 Minutes

Ingredients
30 g (2 tbsp) caster/superfine sugar
15 whole hazelnuts
50 g (2 oz) plain Chocolate
150 g (½ cup) nutella®
2 tbsp single/light cream
30 g (1 oz) Hazelnuts, toasted and chopped
Method:
1. In a saucepan, dissolve the caster/superfine sugar with 2 tbsp water to make a caramel. When it is ready, add the hazelnuts and mix thoroughly. When the hazelnuts are well coated with caramel, place them on a sheet of baking parchment and leave to dry.
2. In a saucepan, melt the plain chocolate cut into pieces with the cream and NUTELLA®. Mix thoroughly until well combined then remove from the heat and leave to cool.
3. Use a teaspoon to scoop up a nut-sized piece of the chocolate mixture. Add a caramel-coated hazelnut and roll in the palm of your hand to form a small ball. Repeat until all the mixture has been used, then roll the balls in the toasted, chopped hazelnuts. Refrigerate for 30 minutes before serving.

Non-Bake Peanut Butter Bars

Swirled No-Bake Peanut Butter Bars Recipe
Serves 12 | Prep Time: 10 Minutes | Rest Time: 2 hours
Source: Deliciously Yum!
Ingredients:
1/2 cup salted butter, melted
3/4 cup powdered sugar
1/4 cup brown sugar
1 cup crushed graham crackers
1 cup creamy peanut butter
Topping:
3/4 cup semi-sweet chocolate chips
1/4 cup plus 2 tablespoons creamy peanut butter, divided
Method:
Line an 8″x8″ baking pan with aluminum foil or parchment paper and spray with non-stick cooking spray.
In a medium microwave-safe bowl, melt the butter. Using a rubber spatula, mix in the powdered and brown sugars. Stir in the graham cracker crumbs and then the creamy peanut butter’ mix until smooth and thoroughly combined.
Spread the batter in an even layer in the prepared baking pan. Set aside.
In another bowl, melt the chocolate chips with 2 tablespoons creamy peanut butter in the microwave in 30-second increments. Stir after each interval until smooth. Spread the chocolate over the peanut butter bars.
Heat the remaining peanut butter in the microwave for 20-30 seconds (it helps with the pouring). Drizzle the peanut butter over the chocolate, creating 5-6 straight lines. Rotate the pan 90 degrees and using a toothpick, drag it through the lines in both directions to create the pattern.
Cover the pan with plastic wrap and refrigerate for at least 2 hours before cutting.

Oreo Stuffed Chocolate Chip Cookies Recipe



Oreo Stuffed Chocolate Chip Cookies Recipe

Serves 20 | Prep Time: 20 Minutes | Bake Time: Approximately 10 Minutes
Source: Picky Palate
Ingredients:

2 sticks unsalted butter, softened
3/4 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
10-ounce bag semi-sweet chocolate chips
1 bag mini Oreo cookies
Method:
Preheat the oven to 350 degrees F. In a stand or electric mixer, cream the butter and sugars. Mix in the eggs and vanilla until well combined. In a separate bowl mix the flour, salt and baking soda. Slowly add the flour mixture to the wet ingredients along with the chocolate chips until just combined.
Using a melon baller, or teaspoon, take one scoop of the cookie dough and place on top of a mini Oreo cookie. Take another scoop of dough and place on the bottom of the cookie. Seal the edges together by pressing and cupping in your hand until the Oreo is enclosed with the dough. Place onto a parchment or silpat-lined baking sheet and bake for 8-10 minutes. Let them rest for 5 minutes before transferring to a cooling rack.

Peanut Butter Dark Chocolate Cookies





Peanut Butter Dark Chocolate Cookies
Serves 20 | Prep Time: 15 Min | Cook Time: 12 Min
Ingredients:
1 cup (250 g) chunky peanut butter
1/2 cup (90 g) packed dark brown sugar
1/2 cup (100 g) granulated sugar
1 egg
1 teaspoon (5 mL) baking soda
1 cup dark chocolate chips or chunks
Method:
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper; set aside.
In a stand mixer, mix the peanut butter, sugars, egg and baking soda on medium speed until combined. Fold in the chocolate with a spatula.
Create 1-inch balls and place on the baking sheet at least 2 inches apart.
Bake for 12 minutes or until lightly golden. Remove from the oven and allow to rest on the baking sheet for approximately 5 minutes, before transferring to a rack to cool completely.
Cook’s Note:
Because the dough has so much chocolate, try pressing the dough together to form the balls rather than rolling. It works better.

Chocolate Souffle Cheesecake Recipe

Chocolate Souffle Cheesecake Recipe
Makes 1 | Prep Time: 15 minutes | Bake Time: 45 minutes
Contributor: CP Choong
3-ingredients Chocolate Souffle Cheesecake - AMAZING, light, and the BEST cheesecake ever, get the easy recipe |
Ingredients:
3 Eggs, separated
120g (4oz) Dark Chocolate
120g (4oz) Cream Cheese
1 tsp lemon juice
Method:
Preheat oven to 170C/325F. Place the rack on the lower third level.
Grease a 6-inch (non-removable base) baking tin and lined bottom with parchment paper.
Melt chocolate and cream cheese over a simmering water, just hot enough to melt the chocolate, do not boil. Removed from heat.
Add egg yolks and mixed well. Set aside.
Add lemon juice into egg whites and beat until almost peak form.
Gently fold meringue into cheese mixture in 3 batches.
Pour the well combined batter into the prepared tin.
Place the baking tin in a roasting pan filled with hot water (1cm height) and bake in preheated oven for 15 minutes (170C/325F), then turn down the temperature to 160C/300F and bake for 15 minutes.
Turn off the heat, keep the cake in the oven with the oven door closed for another 15 minutes.
Remove from oven, let the cake cool completely then chill in fridge for at least 2 hours or overnight.
Cook’s Notes:
1. I used one Hershey’s Baking Bars – Semi-sweet Chocolate. You may use milk chocolate, bittersweet chocolate or white chocolate.
2. Please take note that there is NO sugar in the recipe, if you opt for sweeter taste, please add sugar to egg whites and beat till almost peak form.
3. If loose base baking tin is used, please double wrap with aluminium foil to prevent water seepage.
4. It is perfectly normal that the cake shrinks after cooling. If the meringue is whipped up to the right stage and did not deflate much when folding in the cheese mixture, you will get approximately a 2″ height cake.