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Archive for the ‘cookies’ Category


This combination of pistachio and rose is common in Middle East. First bite to it reminds me of Turkish Delight, but definitely I like shortbread cookies better than the sticky super sweet Turkish Delight chews.

Recipe adapted from Rachel Yau’s Seasons at Rachel’s Kitchen.

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I made this Pokeball Log cookies last year for my son’s birthday.  Then I continued to try a couple more other simple designs of log cookies using this beloved wooden box.

After 1 year, my son’s favorite is still Pokemon, which means another chance for me to improve on the cookies.  Last year cookies were more pink and brown, so I need color to be more bold.  This year I’m adding more food coloring (sorry kids) and it’s the right color I wanted finally !!    I used Dorie Greenspan’s cookie recipe this time instead.. and man.. it spreads after baking.  My cookies top and bottoms all stick to each other.  I won’t compensate next time by increasing baking temperature as I want 300 degrees only to maintain the color of the cookies rather than golden brown if baked at higher temperature.  So next time if I’m using this same recipe, I would definitely space the cookies at least 3 cm apart !!   Nevertheless, the cookies taste great and most importantly, the 6 yo kids probably didn’t notice those wrong color cookie crumbs at the border before they popped them in mouth.

Here I present, the cute PokeSquare cookies (again) :     COOL is the first word when my kids saw them in the kitchen.

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Two years ago I made Sheep German Cookies to celebrate year of Ram.  So this year seeing people posting the cute chicken pictures, I have to join the fun.  The recipe I saw people sharing is the same one that I used 2 years ago.  So I guess base is the same, just people’s creativity gets better.

I had to bake these at my friend’s house as I had a dinner party to attend and my dough is getting so dry that I find it’s harder and harder to stick embellishments on when time passes.  So I don’t want to leave dough for another 4 extra hrs.  It’s a small intimate party so I was still busy rolling and sticking stuff onto the dough while my ears are still listening to my friends’ chatting.  After the car ride back home, the baked roosters were like out of the coop and flying everywhere.  I love this picture the most:

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adapted from:  http://rasamalaysia.com/melting-moments-cookies/2/

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I fell in love in doing log cookies in my wooden log box.  It’s simple to design.  Putting different doughs together and chilling till hard, then cutting to bake.  Because the colored doughs already produce a design when sliced, decorative icing normally is not needed so the whole cookie is not as sweet as those icing sugar cookies, yet it can be as cute.  Santa shirt cookies are easy.  Just put the red dough first, a black belt, red dough again to finish.  Then draw the buckle and buttons with white icing.  Super cute!

This time I’m using Doreen Greenspan vanilla cookie dough as the base.  It’s quite crunchy and great for rolling.  I rolled the remainder of the red dough to make stars + mickey mouse shape to make more Christmas cookies!  They are super nice to give as gifts.

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When I tried making pokeballs in the wooden log box in October, I noticed the shape / design is quite similar to minions eyes.  So for this baby shower for my good friend, I made minion cookies (since she loves minion) as take away for guests.  Turns out they are gorgeous to decorate around the cake too.

It may be a very simple method, but the effect is very cute with bold colors and people who receive these cookies will be very happy.  Most importantly is the taste: they don’t taste as sweet as those cookies covered with icing.

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Pokeball cut cookies failed because the two colored dough fell apart after baking.  I had to use melted dark chocolate to glue them, which worked beautifully and tasted great.  However I want to do one more batch of nicer cookies for the second birthday party.  I want something uniform and super quick to cut and bake.  I then reach out for this cute wooden baking box that I bought for quite some time, but never used.  The box is often seen to make cranberry log cookies / log cookies with nuts.

I asked myself why not make a pressed cookie to ensure the red and white dough stay together.  This is the best opportunity to try out my little wooden box.

Going from a round circle to a square cookie, I think I like them both a lot.

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to PokeSquares:

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It’s a minion + pokemon party with yellow + red theme colors.  It’s unfair that I focus just on pokemon and forget about the younger child whose favorite is yellow color.

With not much time allowed, I have some plain cookie dough put aside to roll out.  Find my minion fondant cutter, and just cut and bake.  The outlines aren’t really showing well since the grooves for fondant are shallow compared to cookie cutters.  But I don’t care.. not enough time for details.  Then I recalled, there is a type of candy that shapes like a banana.  Isn’t it the simplest way to add details to a minion ?  Just let it hold a banana !!

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Three days before the birthday party, it’s time to really get the baking started.  Cookies can be kept fresh longer than cakes, so I targeted to have all the cookies baked a few days before the party.  If I didn’t tell you the whole story, you might think these cookies look pretty good and they were originally planned this way.  But the story is longer, and involved some failures.

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The smaller pokeballs are so cute and so easy to make.  Just dip halve of a red candy melt into white candy melt and let dry.  I used chocolate to draw the line and middle.  They were to decorate the birthday cakes.

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I highly recommend the cookbook Flour by Joanne Chang, a beard award winner opened her successful bakeries in Boston.  It was inspiring just to read her story how she got into pastry.

This recipe really caught my eyes, so I’m determined to try it.  I followed almost everything except the methods (I modified slightly), and I reduced the diameter of the cookies (thus more cookies generated) and used only 1/3-1/2 of the vanilla cream filling as I never like stuff too sweet.  The author said her customers were crazy about these cookies and even her own mother approves and requested them whenever she visited.  I made a batch, really rich and intense as stated in the book.  I won’t play with the cookie base, but the cream filling is the part you can play around with flavors. I’m thinking next time could be orange zest + orange oil, or lemon zest too, or whatever flavor fits well with dark chocolate.

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Adapted from Sweet Cream and Sugar Cones Cookbook from Bi-Rite Creamery (from San Francisco)

The ingredients are from the book except reducing quite a bit of sugar because I reduced by 4 gm and still sweet. Second time I made it I used 80 gm sugar.  Third time (Jun 2017) I made with only 68 gm of sugar and the sweetness is more acceptable and the texture is comparable to the first time I had it.  Also I modified the methods of mixing the ingredients.  Anyways, it produces crispy and thin, amazing cones that you can make at home if you have the waffle cone maker / egg roll presser.

I tried first two cones using the book’s method of baking in oven after spreading with an offset spatula (at 350 degrees C for 6-7 mins).  Total failure as it’s hard to spread the batter evenly to begin with, then after  7 minutes bake time you get very uneven spots due to different thickness and parts of it aren’t even cooked.

So the remaining cones I quickly digged out my ice cream waffle cone maker.  I tucked away since first use as the manufacturer’s original recipe I tried was HORRIBLE..  the cones I made are thick and hard.  I didn’t enjoy it and had to chuck 1/2 away since it’s sitting in ziplock bag for over 1 week untouched.  So I thought it’s the machine problem that makes thick pizzelles.

The 6 cones I made from this recipe using the same waffle cone maker WERE DELICIOUS!!  It was thin, crispy, and light that has a different texture (I personally thinks better) from the ones I buy from store / eat at an ice cream palour.

Update Aug 5, 2020:   will use even less than 68 grams sugar next time..  This time I pair with a blueberry ice cream..  the cones taste so sweet, so next time got to cut even more sugar. Editing recipe below from 68 gm (as in this picture) to likely 56 gm for next trial

cone 1..

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