Orange Chocolate Crisps

Aidilfitri is around the corner. How time flies and soon Ramadan will be leaving us. This year, it would be just me and hubs. We would love to be in Singapore with the family but not this year. It's just me and hubs here. Anyhoo, I baked just a few kuih raya (raya cookies) for us.  I remember, when I was in Singapore, I would baked so many different types and at the end, there would be like almost 10 different kuih raya.  Also with the ones that my relatives gave us, there would be like 15 or 16 kuih raya, not including the cakes (kek lapis, etc)... haha.. But before raya, some of the kuih raya would be gone.. coz there are plenty of cookie monsters in the house.. LoL!!!!!

On another note, i know... yes.. I've been neglecting my blog... <sigh>... well, here is a recipe for orange chocolate crisps. I can't remember where I got this recipe but it was in my recipe book. Happy Ramadan. :)

Orange Chocolate Crisps

 

Ingredients:

⅔ cup white sugar

⅓ cup brown sugar

½ cup butter (1 stick)

1 egg

1 tbsp milk

1½ tsp grated orange peel

1 tsp vanilla essence

1 cup all-purpose flour

½ tsp baking soda

½ tsp baking powder

2 cups crisp rice cereal, crushed to 1 cup

1 cup chocolate chips

Preheat oven to 350°F. Grease cookie sheet beat white sugar, brown sugar and butter until creamy. Add egg, milk, orange peel and vanilla essence. Beat well. Combine flour, baking soda and baking powder. Add to butter mixture, mix well. Stir in crushed cereal and chocolate chips. Drop by level tablespoons, 2 inches apart onto prepared cookie sheet. Bake 8 to 9 minutes or until bottoms are lightly browned. Let stand 1 minute before removing to racks to cool.

Makes 3½ dozen.

Happy Baking! :)

Cookie Carnival (December) - Cookie Decorating Contest!!

When I saw the email from Kate, I was so excited. It's something different and FUN!!! It's a cookie decorating contest. YAY!! As usual, in the email, she will provide us with the recipes. This time, she gave us two recipes to make the holiday cut-out cookies. There is 2 categories to win in this contest. 1st is MOST BEAUTIFUL COOKIE and 2nd is SILLIEST COOKIE. She and a couple of other judges will pick a winner and 2 runners up. The prize would be a Cookie Carnival Queen (or king!) button to put on her/his blog and the runners up will get honorable mentions and maybe a couple silly prizes. :)

I used the vanilla roll-out cookies recipe and divide it into 2 portions. The 2nd portion I added some cocoa powder. I know, I should have used the chocolate roll-out cookies recipe but I was really tired when I made the dough. I bought some ready-made icing and gel from the supermarkets. I love using the gel. I should have bought more colors for the gel. I am not so creative so when I was decorating the cookies, I kept thinking what next to do... These are the best I can do.. hehe.. Anyway, it would be nice if I win a prize but if not, its all good. Its all about FUN. I had fun making and decorating the cookies.

CHOCOLATE ROLL-OUT COOKIES - Dorie Greenspan
Yield: Makes about 60 small or 20 large cookies

Ingredients
2 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
3 ounces bittersweet chocolate, chopped
1 cup (2 sticks) butter, room temperature
1 1/3 cups sugar
1 large egg
1/2 teaspoon vanilla extract
Sprinkles or other sugar decorations (optional)
Royal Icing (optional)

Preparation
Sift first 5 ingredients and cinnamon, if desired, into medium bowl. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Set aside. Using electric mixer, beat butter in large bowl at medium speed until smooth and creamy, about 2 minutes. Add sugar and beat until mixture is pale and fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low and beat in vanilla and chocolate. Add flour mixture and beat on low speed just to blend. Gather dough into ball; divide in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic and chill until firm, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let stand at room temperature 30 minutes before rolling out.

Position rack in center of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. Using waxed paper prevents you from adding too much flour, which will make the cookies tough.
Using decorative cookie cutters, cut out cookies. Cold dough is much easier to work with. If it gets warm as you're cutting out the cookies, place the dough—waxed paper and all—in the freezer for about 5 minutes.

Use an offset spatula to peel away the excess dough and transfer the cookies to parchment-lined baking sheets, spacing 1 inch apart. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired.

Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 9 minutes for smaller cookies and up to 12 minutes for larger cookies. Line baking sheets with fresh parchment as needed. Cool completely on rack. Decorate cookies with royal icing if desired. DO AHEAD: Cookies can be made 4 days ahead. Store between sheets of waxed paper in airtight containers.

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VANILLA ROLL-OUT COOKIES - Dorie Greenspan
Yield: Makes about 40 small or 15 large cookies

For a lemony twist, reduce the vanilla extract to 3/4 teaspoon and add 1 1/4 teaspoons finely grated lemon peel.

Ingredients
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup sugar
1/4 teaspoon salt
1 large egg
1 1/4 teaspoons vanilla extract
2 cups all purpose flour€
Sprinkles or other sugar decorations (optional)
Royal Icing (optional)

Preparation
Using electric mixer, beat butter in large bowl at medium speed until smooth and creamy, about 2 minutes. Add sugar and salt and beat until pale and fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low and beat in vanilla. Add flour and beat on low speed just to blend. Gather dough into ball; divide in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic and chill until firm, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.

Position rack in center of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. Using decorative cookie cutters, cut out cookies and transfer to prepared sheets, spacing 1 inch apart. If cookies become too soft to transfer to baking sheets, place in freezer on waxed paper for 5 minutes before continuing. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired.

Bake 1 sheet at a time until cookies are firm on top and golden around edges, about 10 minutes for smaller cookies and up to 14 minutes for larger cookies. Cool completely on rack. Decorate with Royal Icing, then sprinkles or other sugar toppings, if desired. Let stand until icing sets. DO AHEAD: Can be made 4 days ahead. Store between sheets of waxed paper in airtight containers.

Click here to check for the rest of CV bakers. Thank you, Kate for the awesome challenge. :)
I even had some help from my little nephew who just turned 5 years old yesterday. He helped me to decorate one cookie.. It was so cute. :)

My little nephew decorate this cookie with red color gel. I decorate my Singapore flag, but couldnt see the crescent and the 5 stars... hehe..

Here are more photos of my decorated cookies...

Cookie Carnival (November) - The Ultimate Chewy and Soft Chocolate Chunk Cookies

Due to my busy schedule last month, I had to forgo the challenge but, this month, I must not!Its easy and its definately my favorite cookies!!!

Kate from The Clean Plate Club has chosen THE ULTIMATE CHEWY and SOFT CHOCOLATE CHUNK COOKIES from Regan Daley from her absolutely fabulous MUST-HAVE book, In The Sweet Kitchen. I don't have this book yet but I will get it someday. I have plenty of cookies recipe books and I don't mind to add another book to the collection.. :)

To make the cookies were very easy and simple and very yummy! The texture and very chocolaty.... I even add extra bitter-sweet chocolate chips to the mixture... hehe... I only made 1 dozen of the cookies and save the rest for later... Within the same day, all the 1 dozen cookies were gone!

The Ultimate Chewy and Soft Chocolate Chunk Cookies

INGREDIENTS

1 cup unsalted butter at room temp
1 cup tightly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 tsps. pure vanilla extract
3 cups plus 2 tbsp. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped

INSTRUCTIONS

1. Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside. In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.

2. Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.

3. Using your hands, shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. (I use 2 spoons to scoop the dough thou) Stagger the rows of cookies to ensure even baking. Bake 12-15 for smaller cookies, 14-17 for larger ones or until the tops are a light golden brown. If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely. If somehow they don't get inhaled immediately, they may be stored airtight at room temperature for up to one week.

ENJOY!

Cookie Carnival (September) : Pink Grapefruit Sandwich Cookies

For September's challenge at Cookie Carnival, Kate decided to choose Martha's Pink Grapefruit Sandwich Cookies suggested by Mari of Mevrouw Cupcake. When I read Kate's email, I think to myself, "Not, grapefruit!! So sour..." I remember, I ate this fruit long time ago and it was so sour, I never had it again!!!

Anyway, I had a hard time looking for this fruit. I couldn't find any grapefruit at the big supermarkets here but I found the fruit at "Sheng Shiong", a local grocery store. The cashier told me that the fruits just arrived that morning. I was so happy and immediately bought the fruit. As grapefruits are generally sour, I thought the cookies and the filling would be sour too but with the right amount of sweetness from honey and sugar, they taste great. But one thing for sure, my dad commented that the cookies were a little hard! :(

Well, you can get the recipe from Martha's website and also watch a video demo, Martha with Brenda Chenoweth of "Pushing Daisies." Click here to watch the video:

So here is the recipe:

Pink Grapefruit Sandwich Cookies

You can bake the cookies and make the filling a day ahead.

Ingredients for cookies

Makes 15 sandwich cookies. (I used a smaller cookie cutter so I had more than 15 cookies. hehe.. )

* Grated zest of 1 Ruby Red grapefruit, plus 1/4 cup freshly squeezed juice

* 1 cup sugar

* 1 1/2 cups all-purpose flour, plus more for work surface

* 3/4 cup cake flour (not self-rising)

* 1 teaspoon baking powder

* 1/2 teaspoon salt

* 1/2 cup (1 stick) unsalted butter, softened

* 2 large egg yolks

* Pink Grapefruit Cream Filling

Directions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a small bowl, combine zest with 1 tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder, and salt; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Beat in reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine.

3. Turn out dough onto a piece of plastic wrap, and shape into a 1-inch-thick disk. Wrap in plastic, and refrigerate until firm, about 30 minutes.

4. On a lightly floured work surface, roll out disk to 1/8 inch thick using a lightly floured rolling pin. Using a lightly floured 2-inch round cookie cutter, cut out rounds and place about 1 inch apart on prepared sheet. Bake, rotating sheet halfway through, until edges are golden, 18 to 20 minutes. Transfer sheet to a wire rack to cool 5 minutes. Transfer parchment paper and cookies to rack to cool completely.

5. Using an offset spatula, spread 1 tablespoon filling onto flat sides of half the cookies. Sandwich with remaining cookies, keeping flat sides down. Once filled, cookies can be kept in an airtight container in the refrigerator for up to 3 days.

Ingredients for filling

Makes enough to fill 15 sandwich cookies.

* 1/2 cup unsalted butter, softened

* 2 cups confectioners' sugar

* 1 tablespoon honey

* 3 tablespoons freshly squeezed Ruby Red grapefruit juice

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes. Beat in honey. Add juice, 1 tablespoon at a time, until filling holds together and is smooth and creamy, about 2 minutes. Transfer to a small bowl, cover, and set aside until ready to use.

Thanks Mari for your suggestion and Kate for choosing Mari's suggestion. Have a good day everyone! :)

Cookie Carnival (August) - Chocolate-Hazelnut Biscotti

Its that time of the month again.. Cookie Carnival by Kate. I almost forgot to make this delicious biscotti... I've been so busy and I just started my new job which take most of my time... But its all good.. I managed to bake today... YAY!!!!!

I never baked biscotti before and I do not like hazelnuts, well mostly nuts except for cashew nuts in my cookies or ice-cream or other desserts. I always thought biscotti should be cut very thinly, but this recipe calls for 2-1/2 inch. Seriously, I am just really bad at measuring without using the ruler or measuring tape.. so I just estimate and cut thicker... Also, I have FORGOTTEN the baking soda and baking powder!!!!! How could this be????? I had it right there, and yet I forgot.. what am I thinking.... LOL.... But they turned out well and that all counts...

Chocolate-Hazelnut Biscotti
Bon Appétit from The Bakehouse, Bloomington, IN
 Makes about 4 dozen.

Ingredients
1-1/2 cups hazelnuts, toasted, husked
3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup semisweet chocolate chips

Preparation
Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Grind 1/2 cup toasted hazelnuts in processor. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl.

Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.

Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes. Maintain oven temperature.

Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices.

Thanks Kate for the delicious biscotti.... Marvelous!!

Have a good day everyone. :)

Cookie Carnival (July) - Blackberry Almond Bars

For this month's cookie carnival, it is Blackberry Almond Bars chosen by Kate. Actually, I never had shortbread bars before, and I didn't really prefer blackberry but after making these fruity bars, it changed my mind about it.. I like it.

To me, the part of making the shortbread was easy but not the part of making the blackberry curd, gosh, it was the hard part... I wasn't sure when the curd was ready, and I even broke the glass bowl while whisking the sugar and eggs on the double-boiler.. (it was funny.. haha). Well, in the end, the fruity bars turned out to be supper yummy as what Kate said! Thanks Kate. :)

BLACKBERRY ALMOND BARS (williams-sonoma)
Makes: 20 bars

INGREDIENTS:

For the shortbread:
* 12 Tbs. (1 1/2 sticks) chilled unsalted butter, cut into 1-inch pieces
* 2 cups all-purpose flour
* 1/2 cup ground toasted almonds
* 1/2 cup granulated sugar
* 1/2 tsp. salt

For the blackberry curd:
* 2 pints blackberries
* 4 eggs
* 1 1/2 cups granulated sugar
* Pinch of salt
* 1 Tbs. fresh lemon juice
* 4 Tbs. (1/2 stick) unsalted butter, at room temperature, cut into 1-inch pieces
Confectioners’ sugar for dusting

DIRECTIONS:
Preheat an oven to 350°F. Lightly butter a 9-by-13-by-2-inch cake pan. To make the shortbread, in the bowl of a food processor, combine the butter, flour, almonds, granulated sugar and salt and process until small lumps form. Sprinkle the mixture into the prepared pan and press evenly into the bottom. Bake until the shortbread is golden, about 20 minutes. Transfer the pan to a wire rack. Reduce the oven temperature to 325°F.

Meanwhile, make the blackberry curd: In a food processor or blender, puree the blackberries until smooth. Pass the puree through a chinois set over a bowl, using a pestle to press on the solids and extract as much juice as possible; discard the solids. You should have about 3/4 cup juice.

In the top pan of a double boiler or in a nonreactive saucepan, whisk together the eggs and granulated sugar until blended. Then whisk in the blackberry juice, salt and lemon juice. Set the top pan over but not touching simmering water in the bottom pan, or set the saucepan over medium-low heat. (If using a saucepan, take care not to heat the mixture too quickly.) Cook, stirring constantly with a wooden spatula or spoon, until the mixture is warmed through, 1 to 2 minutes.

Begin adding the butter a little at a time, stirring each addition until blended before adding more. Continue cooking, stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more. Immediately remove the pan from the heat. Pass the curd through the chinois set over a bowl and let stand for 10 minutes. Whisk to blend, then pour the curd over the shortbread, spreading it evenly to the edges.

Bake until the curd is set, about 30 minutes. Transfer the pan to a wire rack and let cool completely. Cut into individual bars, cover and refrigerate until ready to serve. Dust the bars with confectioners’ sugar before serving.