Chocolate and Peanut Butter Chip Oatmeal Cookies

Source: ButterBaking (From Averie cooks)

Ingredients:-
110g (1/2 cup) unsalted butter, softened
1 cup brown sugar
1/4 granulated sugar
1/3 cup peanut butter
1 egg (size C)
1 egg yolk (size C)
1 tsp vanilla
1 1/4 cups plain flour
1 cup rolled oats
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips (semi sweet chocolate chips)
1/2 cup peanut butter chips (I used groundnuts, chopped or blend roughly)

Method:
Preheat the oven to 180C (350F) and line a few trays with baking paper.
Using an electric mixer, beat the butter and both sugars until light and well combined.
Add the peanut butter and mix in until incorporated.  Beat in the egg and vanilla.
Turn the mixer to low, add the flour, oats, baking soda and salt and mix until just combined.
Mix in the chocolate chip and peanut butter chips.
Scoop tablespoons of mixture, roll them into small balls and place on the lined trays, allowing room for spreading.
Bake for 10 minutes, until golden around the edges.
Makes 24 cookies.

Baked Chicken Drumsticks with Mashed Potatoes with Mushroom sauce and Veggies

Baked Chicken Drumsticks ( Source: A Spicy Perspective
Ingredients:
20 chicken drumsticks
1/2 cup flour (any variety for GF)
3 tablespoons corn starch
1 tablespoon salt
3 1/2 cups pineapple juice
1 cup brown sugar
1/4 cup soy sauce
1/4 cup rice vinegar ( omitted )
2 tablespoons grated ginger
3 large cloves garlic, minced
1/4 cup sriracha chilli sauce ( for more hot and spicy you can use 1/2 cup )

Method:

Preheat the oven to 200C.  Line two rimmed baking sheets with foil, spray with non-stick cooking spray, and set aside.

Mix the flour, corn starch and salt together in a bowl.  Using paper towels, dry each drumsticks and roll them in the flour mixture for a light dusting.

Then lay them out on the baking sheets, evenly spaced.

Bake the drumsticks for 30 minutes, flipping once.

In the meantime, pour the pineapple juice and all remaining ingredients in a sauce pot. (If you are sensitive to heat, add 1/4 cup sriracha; if you really like spicy food, add 1/2 cup).  Bring the sauce to a boil, reduce the heat and simmer for 30 minutes.

Then pour the sauce over the drumsticks evenly. Roll the drumsticks around in it to coat, and place back in the oven.

Back another 20 minutes, until the sauce is thick and sticky and the drumsticks are well coated.

Serve warm.

Mashed Potatoes with Mushroom Sauce (Souce: Sajian)

Bahan-bahan untuk mashed potatoes:

300g kentang russet kukus dan lecekkan

200ml susu cair ( guna fresh milk )

1/2 sudu teh garam

1/4 sudu teh serbuk lada sulah

1/2 sudu teh serbuk buah pala

Bahan-bahan sos:

1/2 buah bawang bombay dihiris panjang

50g daging cincang ( omitted )

100g cendawan champignon dihiris halus

2 biji buah tomato buang bijinya dipotong dadu ( omitted )

1 sudu teh kicap L&P

3 sudu besar sos tomato

1/2 sudu teh garam

1 sudu teh serbuk lada hitam kasar

100ml air ( gantikan dengan stok ayam )

1 1/2 sudu besar minyak goreng untuk menumis

Caranya:

Mashed Potatoes: 

Masak susu, kentang, garam, lada sulah dan serbuk buah pala sambil dikacau sampai pekat.  Ketepikan.

Sos:

Tumis bawang bombay sampai harum, masukkan daging.  Kacau sampai berubah warna.  Masukkan cendawan dan tomato.  Tumis sampai layu.

Masukkan kicap L&P, sos tomato, garam dan lada hitam.  Kacau rata.  Tuang air, masak sampai pekat.

Sajikan mashed potatoes dengan sosnya.

Sayuran Sampingan:

Jagung direbus bersama garam dan gula sehingga lembut

Lobak merah di rebus sehingga lembut

Brokoli di celur bersama air garam dan sedikit minyak ( Jangan rebus brokoli terlalu lama kerana brokoli cepat masak )  

Cowboy Cookies

Source: Will Cooks For Smiles
Ingredients:

1 cup butter ( I add about 5 tablespoons of smooth peanut butter because not enough of butter )

1/2 cup granulated sugar ( I used 1/4 cup )

2/3 cup brown sugar

2 eggs ( I used size C )

1 1/2 teaspoons vanilla extract

2 cups All-Purpose Flour

1/2 teaspoon salt

1 1/4 teaspoons baking soda

2 cups rolled oats

1/2 cup chopped almonds ( I used Cashew nuts )

1/2 cup chocolate chips

1/2 cup shredded coconut ( I used Hawaiian toasted coconut )

1/2 cup dried cranberries ( I used raisin soaked in hot water then squeeze the raisins ) 

Method:-

Preheat the oven to 160C.

Beat the butter and sugars until creamy and smooth ( about 2 - 3 minutes ).

Add the eggs, one at a time, beating well after each addition.

Beat in the vanilla extract.

Add the flour, baking soda, salt and oats to the creamed mixture and beat just until incorporated.

Stir in the chocolate chips, cranberries, coconut and almonds.

From dough into about 1 inch balls and slightly flatten the balls.  Place on the cookies sheet covered with parchment paper.

Bake the cookies for about 14 minutes.

The cookies should be done when they are golden brown around the edges and just barely set in the center.

Mint Chocolate Chip Cookies

Source: Lyuba Will cooks For Smiles
Ingredients:-
1/2 cup butter
1/2 cup brown sugar ( I used not full cup )
1/2 cup white granulated sugar ( 1 used not full cup )
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs ( I used size C )
1 tablespoon mint extract
1/2 teaspoon vanilla extract
2 2/3 cups flour
1 cup semi-sweet chocolate chips

Method:
Pre-heat the oven to 160C and line cookie sheet with parch ment paper (parchment paper is not a necessity)
Beat sugar and softened butter until completely combined.
Add eggs, beat wells.
Add the flour, baking soda, baking powder, vanilla extract and mint extract.  Mix well.
Fold it the chocolate chips.
Roll about 1 inch dough balls and place them on the cookies sheet about 2-3 inches apart.
Bake for 10-15 minutes depending on how big you made the dough balls.
Cool and serve.

Pai Ayam dan Cendawan

Sumber: Mat Gebu ( Sedikit penambahan dari Kim)

Bahan-bahan pastri:

300g tepung gandum

150g mentega sejuk, didadu kecil kemudian simpan di peti sejuk

Secubit garam (kalau jenis mentega bergaram tak perlu)

4 - 5 camca besar air ais (air dari airbatu )

Bahan-bahan inti:

150g dada ayam, didadu kecil

3 kuntum cendawan butang (saiz besar, kalau kecil, guna 4-5 kuntum), didadu kecil

3/4 camca teh serbuk lada hitam

1/2 kiub pati ayam

1/2 cawan susu segar

1 biji bawang holland, didadu

2 ulas bawang putih, dicincang halus

6 tangkai kuchai, dihiris halus ( guna mixed veggies )

1 helai bay leaf ( tak letak )

1 camca besar penuh tepung gandum

Sedikit serbuk buah pala (optional)

Garam secukup rasa

1 camca besar penuh mentega 

Sedikit gula jika suka

Untuk pastri:

Satukan tepung gandum, garam halus (jika guna) dan mentega sejuk.  Gaul ramas dengan hujung jari hingga mendapat teksture seakan-akan serbuk roti.

Masukkan air sedikit demi sedikit sambil digaul hingga menjadi doh yang tidak melekat di mangkuk adunan. 

Bulatkan doh, simpan dalam bekas bertutup dan simpan dalam peti sejuk 30 minit.

Untuk inti:

Panaskan mentega, biar cair.  Tumis bawang besar, bawang putih dan bay leaf, kacau rata dan masukkan ayam, kacau dan bila ayam berubah warna, tambah cendawan. Goreng sekejap.

Tuang susu dan masukkan kiub ayam.  Kacau rata dan biar mendidih.

Masukkan tepung gandum, kacau rata dan biar pekat.  Tambah garam secukup rasa, lada hitam serbuk, serbuk buah pala dan hirisan daun kuchai. Kacau rata.

Rasa dan jika ok boleh dimatikan api.  Biar sejuk.

Panaskan oven 180C.

Jika tiada acuan pie maker gunalah acuan bulat dan tekan pada doh yang telah dicanaikan.

Guna sudip untuk membuat pattern pada pie. Sebelum dibakar sapukan kuning telur di permukaan pie yang bahagian atasnya di potong sedikit. 

Chocolate Crepes with Strawberries and Cream Cheese

Source: Cruncy Creamy & Sweet - Anna / Slightly adapted from Julia Child

Ingredients:

1/2 cup cold water

1/2 cup cold milk

2 eggs ( I used grade C )

1/4 tsp salt

1/2 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/4 cup shaved chocolate ( not chocolate chips, optional )

4 tbsp melted butter or canola oil or coconut oil ( melted )

4 oz cream cheese

1/2 cup icing sugar ( powdered sugar )

1 tsp heavy whipping cream 

6 - 8 strawberries, washed and sliced

Method:

Place water, milk, eggs, shaved chocolate and salt in a blender and blend for few minutes until it all comes together.

Add flour and cocoa powder and blend again.

Drizzle in melted butter ( or oil ) and blend for 2 minutes.

Cover and chill the batter for at least 2 hours or refrigerated it overnight.

When ready to make crepes, preheat crepe pan.

In a medium mixing bowl, mix softened cream cheese until creamy.  Add powdered sugar and beat until comes together.  Add cream and beat again. Set aside.

Using 1/4 cup scoops of batter, fry crepes in the preheated pan.  Fry for about 1 minute on medium heat.  When you see the edges set, try to slide your spatula under the crepe.  If it tears, leave of for another 10 seconds and try again.

Flip the crepe and fry on the other side for 10 to 15 seconds.  Slide onto a plate. Repeat with remaining batter.

Spread each crepe with cream cheese filling.  Place strawberry slices only on half of the crepe.  Fold in half and then fold again.  Place on a serving dish.  Repeat with remaining crepes.

Dust with powdered sugar (icing sugar) and serve.

Notes:

Refrigerated the batter lets it rest and get rid of air bubbles.  The batter slightly thickens as it chills.  The crepes texture is quite delicate so be gentle when flipping them on the other side.

Usually, the first crepe won't work and will tear.  The second one usually works much better. 

Classic Red Velvet Cupcakes

Recipe source: Bakerella / On Sugar Mountain Recipes

Ingredients:

2 1/2 cups flour ( I used superfine flour )

1 cup castor sugar

1 tbsp cocoa powder

1 tsp baking soda

1 tsp salt

2 eggs ( I used size C )

1/2 cup vegetable oil

1 cup buttermilk ( I used 1 cup fresh milk +1 tbsp vinegar, set aside it for 10 minutes ) 

1 tbsp vinegar

1 tsp vanilla

red food coloring

Method:

Preheat oven to 175C degrees and line 2 cupcake pans with paper liners.

In one large bowl, whisk together first 5 ingredients (flour through salt) until well combined.

In a separate, large bowl, whisk together the next 6 ingredients (eggs through food colouring) until well combined.

Pour wet ingredients over dry and mix on the lowest speed your mixer has until you reach a smooth consistency.

Pour 1/4 cup to 1/3 cup batter into each cupcake liner, filling them about 2/3 full.

Bake at 350F for 15-19 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Let cool in pan for a few minutes before carefully removing to wire rack to cool completely

Cream Cheese Frosting:

Ingredients:

1 cup butter, at room temperature

8 oz cream cheese, softened

1/3 cup slightly less than 1/3 cup icing sugar

1 tsp vanilla

Method:

Cream butter and cream cheese until well combined. Add vanilla.

Working with 1 to 2 cups at a time, beat in the icing sugar.

Beat until smooth consistency is reached.