Monday, January 27, 2014

Oatmeal Raisin Cookies

The last draw. The final draw before me telling myself I should possibly put a stop to making cookies because I wanted to sit back and rest prior to returning to work in another three days time. One more on my cookie card go, I made these Oatmeal Raisin Cookies. Relatively the easiest I must say and conclude compared to those cookies I already felt good making. After all, unless you try, you never know and knowledge thirsting on cookie making, if you are asking me is no lost. Basically because people can't con you and you won't like open your mouth when they blow their own trumpets to their cookie expertise and you can in return tell them you also know it (Semperit Cookies, Vanilla Butter Cookies, Suji Cookies, Nyonya Pineapple Tarts & Chinese Peanut Cookies). Where did the recipe come from for these Oatmeal Raisin Cookie?  From a particular popular site which I am definitely not telling because it hit the back and front sack of disaster. Yes guys, another disaster. Beats me though why people share recipes that won't work, but we still get carried away with the attached beautiful visuals right? We do. Anyway, once I mixed the ingredients, dough was so sticky until I couldn't possibly pinch and roll out into small balls. Instead of throwing the dough away, I added extra oats and a little more flour which logically did the job. Thereafter, me literally squatting in front of my oven  and simultaneously keeping my fingers crossed. Thank god, the first batch came out and happiness was the moment of truth. Crunchy and natural burst of sweetness from honey and raisin, Oatmeal Raisin Cookies truly delighted my cookie making day. 

Sunday, January 26, 2014

Semperit Cookies

My-my! Me and my baking. Still on-going.  Llike they say, when the going gets tough, the tough gets going. True enough. I wouldn't keep quiet and I got down to making Semperit Cookies from the family group of Malay cookies. Nothing more did stop me and all went on well (Vanilla Butter Cookies, Cayenne Chocolate Cookies, Nyonya Pineapple Tarts & Chinese Peanut Cookies) until I had to pipe out the dough from the stringent and short tight tunnel like cookie mold. Oh-hack! Such a time consuming thing for ensuring that the long piece of dough didn't break in between and crumble and I also had make sure the size and shape were in balance with each other. What a killer go. In the end regardless, these buttery and vanilla scented Semperit Cookies were worthiness. I am sure you are agreeing and the more you will agree once you make. 

Thursday, January 23, 2014

Vanilla Butter Cookies

With some days still ahead of me during my leave from work, I figured it was the perfect opportunity to dust off my baking skills and whip up some homemade cookies. It's been ages since I last made cookies, mainly because neither I nor my husband are big snackers. But with time on my hands, I felt inspired to dive into the world of cookie making once again.

 

After trying my hand at Suji Cookies, Cayenne Chocolate Cookies, Nyonya Pineapple Tarts, and Chinese Peanut Cookies, I was on a roll and couldn't resist the urge to try another recipe. This time, I decided to go for something classic and comforting: Vanilla Butter Cookies. There's something special about these cookies—they're simple yet delicious, and making the dough is a breeze.

Tuesday, January 21, 2014

Suji Cookies

Suji Cookies, an integral part of our Indian heritage, hold a special place in our hearts, especially during the festive season of Deepavali. Fond memories flood my mind of gathering with loved ones, rolling dough and delicately placing cherries atop each cookie, a cherished tradition that remains etched in my memory. Following the recent successes with Cayenne Chocolate Cookies, NyonyaPineapple Tarts, and Chinese Peanut Cookies, the allure of Suji Cookies was undeniable. With their humble yet captivating aroma, these buttery delights promise to evoke reminiscence and delight with every crispy, sweet bite.

Monday, January 20, 2014

Moroccan Pea Soup

I wouldn't and couldn't stop. In fact, I don't want to. I want to put my hands to as many cuisines from throughout the globe. Most probably because of this burning desire within me for learning to cook and these days, you can sit in front of your laptop and learn. So simple and so easy to learning and also picking up the vital tips to cooking. Of course, you can't do it in a jiffy. Instead, you have to put your heart and soul in firstly searching for recipes and then whether you are apt for copying exactly or allowing your thinking to wonder for coining your own dishes. So far I have achieved quite a good bit. The types of dishes I have made (Mongolian Prawns & Punjabi Sabut Moong Dal) from my own initiative and I must also thank the virtual world because admittedly, the food research in the virtual world did help. Moreover, when soups are a concern, should I, must I blow my own trumpet (Cambodian Sour Fish Soup, Chinese Vegetable Soup, Kashmiri Vegetable SoupKorean Radish Soup & Japanese Lotus Root Soup)? No right right? Your reading action and reaction I think will unveil all of it?

Sunday, January 19, 2014

Cayenne Chocolate Cookies

Indulging in chocolatey delights became my next irresistible temptation after mastering Nyonya Pineapple Tarts and Chinese Peanut Cookies. With my partner away on travels, the kitchen was my playground, and time was on my side. So, why not dive into the world of cookies again?

 

As someone who prefers a hint of spice over overwhelming sweetness, I decided to embark on crafting Cayenne Chocolate Cookies. Armed with cocoa powder and a mysteriously acquired bottle of cayenne pepper, I set out to create these eggless treats that promise to melt hearts and tantalize taste buds. The thought of their rich, chocolaty aroma filling my kitchen with warmth and comfort was simply irresistible.

Thursday, January 16, 2014

Nyonya Pineapple Tarts

After crafting Chinese Peanut Cookies, I found myself drawn to another delightful treat: Nyonya Pineapple Tarts. What led me to these delectable delights? Simply put, it was my curiosity and desire to explore the sweetness of Nyonya cuisine (Nyonya Lam Mee) that beckoned me forth.

 

The journey to perfecting Nyonya Pineapple Tarts was fraught with setbacks. Despite consulting various recipes, I found myself grappling with failed attempts and wasted dough. Yet, from these failures emerged a recipe uniquely my own. What sets Nyonya Pineapple Tarts apart? It's all in the crumbly, buttery pastry and the distinctive open-face design, a departure from conventional tarts.

Zen Style Chronicles: The Serene Aura of Home Attire

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