White choc cranberry oatmeal cookies

I had 5 of these for diner despite my cough, flu and impending fever. They were delightfully sweet, but it came from the cranberries and white chocolate. I love the way white chocolate complements all berries, a balance which neither milk nor dark chocolate can match up to.

The cookies were a little soft, but not chewy in the way I wanted them to be. I’m always at the 2 extreme spectral ends; they’re either crunchy (I like crunchy!) or cake-like soft. If only I could make cookies like the ones sold at Subway. Somebody, teach me? 🙂

I wanted a hint of citrus, so I prepared some orange zest which I absent-mindedly left out while making the batter. The white chips from Phoon Huat were also too minuscule to be savoured. What a pity… BUT STILL, despite my little mistakes, they were awesome. Next time round, I’ll remember the zest and use Ghirardelli white chips. It’s so hard to find quality ingredients in Singapore. Some niche supermarkets carry the more interesting ingredients, but price wise… If I could go to Australia again, I’ll ship a truckload of chocolate and cream cheese back!

And when time and money permits, I’ll start investing in some food props.



Peanut Butter cookies

Guess who’s back with peanut butter cookies on a Friday night! All hail PB and TGIF!  Anyway, I’m really glad the cookies turned out right; my waning motivation could do with a little boost after the muffin disaster last week. Also, because the electricity bill was a whopping $400+ last month, I’ll be limiting all kitchen activities to once per week. That will probably go well with my wallet, tummy and school work  

Honey roasted sounds so darn good! I know this is the exact brand of PB that was once recalled over salmonella in 2007, but I only found out after I made my purchase. Ah well, it’s safe for consumption now anyway. It’s like how you can’t boycott milk forever because of China’s melamine scandal.

The dough was easy to work with and the cookies tasted good! I really, really hate working with overly greasy and soft dough. I ran out of brown sugar and PB, and also reduced the butter just in case I get a greasy mess. There were patches of oil every where, but the cookies weren’t as moist as I thought they’d be. Maybe I could use more PB and throw in PB M&Ms the next time round; no one ever says no to PB!

I’ll have one for breakfast tomorrow before my run, just to make sure that they still taste good, and hopefully even better! Thank god these cookies are in time for Mothers’ day and the dance concert I’ll be attending tomorrow


Thick and chewy chocolate chip cookies

I hate how ugly my cookies are!! It’s time to invest in better brown sugar. The recipe called for melted butter but I was too chicken to use that, lest I ended up with a greasy puddle. My cookie ended up being thicker in the middle, and not very chewy 😦 I’m gonna try it out with melted butter again. Think my dad’s gonna flip when the electricity bill comes this month.

Taste wise, they were quite good, but not yet perfect! My best choc chip cookies thus far are the ones made using William Sonoma’s recipe, and with nuts! Those are crunchy, but absolutely divine. I’ll have to continue hunting for the perfect chewy choc chip cookie recipe, something that will yield cookies similar to that of Subway’s! That probably involves a lot of butter and sugar, so I’ll have to make them after my Napfa test!

Next up on the list,

Dulce de leche cheesecake bars!
Carrot cupcakes!
Compost cupcakes!


Hazelnut cookies

I was dying to try out these hazelnut cookies after Dolly posted them up, but they didn’t turn out too well for me 😦  Either my brown sugar was too coarse, or the ground hazelnut just didn’t appeal to me; I don’t know. This is my 2nd domestic failure in a week and it’s starting to get to me 😦

The ugly specks are brown sugar and my cookies look nothing like Dolly’s 😦 I’m gonna have to try them out again someday, I have to! Meanwhile, I still have a list of to-bake waiting impatiently. Time to pull up my socks!


Eileen’s sugar cookie

People swear by their mothers’ or grandmothers’ recipes. For me, I swear by my best friend’s. Eileen first baked these for us in Secondary 3 – I fell in love with it immediately. The cookie was crisp, sweet and not too buttery. I still don’t know the difference between a butter and sugar cookie, but I like my plain cookies crunchy and grease-free.

Despite the countless photos we took together, there’s not a decent one of the 7 of us in school uniform 😦

The cookies looked a little pale, I don’t know why! Maybe I’ll add in brown sugar next time round.

Anyway, I went on a sugar cookie craze after that and my maid would make them all the time without even me asking. Some time and some how later, the sugar cookies disappeared and Eileen hardly brought them to school anymore. 2 weeks ago, they came right back into my life in a huge pack as a concert gift from her. I couldn’t stop munching and I knew I had to make them again!!

This is the 2nd year that we’ve all graduated, but I still miss AHS very much. As ugly as our uniform may have been (think long pleated white skirt, blouse with metal buttons, and the fugly school socks that cost $5 a pair!), I think we all looked happier back then.