Lemon Cream Cheese Bread

I came across this Lemon Cream Cheese Bread recipe online.  The thought of lemon and cream cheese makes me salivate; thus without much ado, I check on the needed ingredient. Since I have all the ingredients in my pantry, I decided to bake this delicious bread.

I adapted this recipe from 'Lori's Recipe Journal's Post' and to get the full recipe, click this link here.

I am so happy to share some photos which I captured during the process of baking this bread.

Ready for first proofing

After first proofing

Rolled and ready for second proofing

Done proofing and ready for baking!

Tri-Color Christmas Spritz Cookies

What not to love of this colorful cookies.  It helps brightens and brings cheers to this holiday season. At the time of baking this cookies, I don't have any red gel coloring, so I just use whatever colors that is available: green and orange.

Ingredients:

227 g. unsalted butter (room temperature)

1/3 cup sugar (add more if you prefers sweeter)

1/2 tsp. vanilla extract

1 large egg

2 1/2 cups plain flour (sifted)

1/4 tsp. salt

Green gel food coloring

Orange gel food coloring (use red if you have)

Methods:

1. In the bowl of a stand mixer, add butter and sugar.  Beat on medium-high speed until light and fluffy.  Add vanilla extract and egg and mix until combined.  Reduce the mixer speed to low, add the flour and salt, and mix until just combined.
2. Remove all but 1/4 cup of the dough to a flour-dusted surface and set aside.  Add enough green gel food coloring to the dough left in the bowl to color it a vibrant green like a wreath, 3-4 drops.  Mix on low until dough is completely green.  Remove the green dough to a flour dusted surface and gently fold until it comes together.  Wipe the mixer bowl and whisk clean of the green coloring.
3. Place another 1/4 of the reserved white dough back into the bowl.  Add enough orange/red gel coloring to color it a vibrant red like a fire truck, 3-4 drops.  Mix on low until the dough is completely red.  Remove the dough to a flour-dusted surface and gently fold until it comes together.
4. To pipe the cookies: tear off 2 ping pong balls size pieces of the white dough and add to the barrel of a cookie press; add 1 marble-size piece of the green dough and 1 marble-size of the red dough.  Repeat pattern until the barrel is filled (you will not use all of the dough).  Place a wreath disc onto the cookie press barrel according to the manufacturer's instructions.  Press the cookies onto an ungreased baking sheet.  Repeat with the remaining dough and refill the barrel with the leftover dough.
5. Bake in a preheated oven of 170 degree Celsius for 8 to 10 minutes, until the cookies are firm but not yet browning on the bottom.  Remove from oven and continue to bake another batch of the cookies.
6. Cool the cookies for 1 minute on the baking sheets, then remove to a wire rack to cool completely. 
7. Store the cookies in an airtight container.
8. Enjoy the cookies with a cup of Hot Chocolate/Cocoa. Merry Christmas!

Ready for baking!

I adapted this delicious recipe from 'Food Network Kitchen' with slight adjustments to suit my baking preference.

Red Velvet Cookies

To be frank, this is the first time I ever baked Red Velvet Cookies/Muffins/Cupcakes/Cakes.  The outcome of this Cookies is simply yummylicious.  My daughter, Karen happen to be in town, tasted it, and requested to bake a batch for her to bring home.

Ingredients:

190 g. plain flour (sifted)

2 tbsp. cocoa powder

1 1/2 tsp. baking powder (sifted)

1/4 tsp. salt

113 g. unsalted butter (softened)

100 g. brown sugar

1 large egg

1 tsp. vanilla extract

3/4 tbsp. red food coloring/gel

Methods:

1. In the bowl of a stand mixer, add butter and sugar.  Beat until light and fluffy.
2. Add in egg, vanilla extract and red coloring.  Mix until combined.
3. Then mix in all the dry ingredients.  Scrap down the sides with a rubber spatula.
4. Chill the dough for 30 minutes.
5. Scoop the dough (I weigh it to get the same size), roll it into balls and place on a lined baking sheet, leave spaces between each cookies for it to spread during baking.  I also use a piece of parchment paper, place over the top of each cookie, and flattened with a flat glass bottom.
6. Bake in a preheated oven of 170 degree Celsius for 10-12 minutes.
7. Place the cookies on a cooling rack and drizzle with white chocolate.  For the chocolate glaze, I melt the white chocolate buttons with some butter.  Pour into a piping bag, snip the end and ready to use.
8. Once the glaze has hardened, store the cookies in an airtight container.
9. It's time to enjoy...

I adapted this recipe from 'Tresh Cakes' with slight adjustments to suit my baking preference.

Homemade Hot Chocolate

Every year before Christmas, I will try out new Hot Chocolate or Cocoa recipes to enjoy with my home-baked Christmas cookies.  Let me share this delicious Hot Chocolate recipe, which I purposely tailored it to be less sweet.

Ingredients:

1 1/2 cups milk (whole milk)

1 1/2 tbsp. sugar

pinch salt

2 tbsp. good quality unsweetened cocoa powder

1 ounce dark chocolate (chips or chopped into small pieces)

Toppings:

Whipped Cream

Marshmallows

Sprinkles

Methods:

1. In a heavy-bottomed saucepan, add milk, sugar and salt.  Stir to combine.
2. Heat on medium-low heat until warmed through and bubbling slightly around the edges.  Be careful not to scorch the bottom or the saucepan (the milk).
3. Turn off heat and whisk in cocoa powder until smooth and there are no clumps.  Whisk in dark chocolate until melted and smooth.
4. Pour into mug or cup.  Top with whipped cream, marshmallows and sprinkles.
5. Serve and enjoy!

This delicious Hot Chocolate recipe is adapted from 'Girl Heart Food' by Dawn, with slight adjustments to suit my preference.

Snickerdoodle Cookies

Around this time every year, I will start to bake Christmas Cookies to enjoy in the comfort of home!  Apart from baking Christmas Cookies, I also love watching Hallmark Christmas Movies, not forgetting enjoying sipping hot chocolate/cocoa.  Even though it's not cold outside, but it's something which I will do to get the real feel of the Christmas Season.  For me, it has always been the best time of the year!

Let me share my first Christmas bake 'Snickerdoodle Cookies.'  For infor, this recipe calls for baking soda, but I did not use, instead I add 3 teaspoons of  baking powder.  The cookies comes out deliciously yummy and soft.  However, the cookies does not spread out as per the recipe with baking soda.  But, the texture is still great!

Ingredients:

227 g. unsalted butter (soften)

1 cup granulated sugar

2 large eggs

2 3/4 cups plain flour (sifted)

3 tsp. baking powder (sifted)

2 tsp. cream of tartar (sifted)

1/4 tsp. salt

Cinnamon sugar coating:

1/2 cup granulated sugar

2 tsp. ground cinnamon

Methods:

1. Using a stand mixer, cream butter and sugar together until light and fluffy.  This will take 3-5 minutes, so don't try to rush it!
2. Add in eggs and mix until well combined.
3. In another bowl, whisk the flour together with baking powder, cream of tartar and salt.  
4. Gradually add this mixture to the wet ingredients, mixing until just combined.
5. Scoop the dough into balls using an ice-cream scoop, then roll the dough balls in the cinnamon-sugar mixture.
6. Place the cookies on a lined baking sheet at least 2 inches apart.
7. Bake in a preheat oven of 170 degree Celsius for 12-14 minutes, or until lightly golden but still soft.
8. Let the cookies cool on the baking sheets for a few minutes before moving them to a wire rack to finish cooling.
9. Store these cookies in an airtight container at room temperature. 

I adapted this recipe from 'mybakingaddiction.com' with slight adjustments to suit my baking preference.

Chicken, Snow Fungus, Carrot and Water Chestnut Soup

Ingredients: (serves 2)

1 whole chicken legs (cut into thigh and drumstick)

1 carrot (peeled and cut into chunks)

5 fresh water chestnuts (peeled)

1 corn (cut into big chunks)

Snow fungus (soaked, tear into pieces, remove the hard part)

Chicken stock granules (seasoning)

Methods:

1. In a pot, fill up water 3/4 full, and bring it to a boil.
2. Place the chicken into a large bowl.  Pour some boiling water over the chicken to blanch, removing excess oil and impurities.
3. Place the pot with the leftover boiling water back on the stove and reheat.  Once it comes to a boil, place in all the other ingredients: carrot, water chestnuts, corn and snow fungus. Remove the chicken and add it into the pot, cover with a lid and let it boil.
4. Once it comes to a boil, lower heat to low and let it simmer until all the ingredients are cooked.
5. Season the soup with chicken stock granules.
6. Switch off heat and ready to serve!

I adapted this recipe from 'Janet's Home Cooking' with adjustment to suit by cooking preference.

Vegetable Soup

Once a while I will cook something simple and light, yet nutritious and healthy to soothe my tummy.  This time around, I am picking up all the leftover veggies from my fridge and put them in good use.

Ingredients:

Pumpkin - peeled, and cut into chunks

Carrot - peeled and cut into chunks

Broccoli - cut into florets

4 pcs. dried black fungus - washed, soaked, and tear into pieces

3 button mushrooms - quartered

1/2 onion - peeled and chopped

Water - for cooking

Cooking oil - for cooking

Seasonings:

Dash ground white pepper

Chicken stock granules (to taste)

Methods:

1. In a heated wok, add 1 tablespoon of cooking oil.  Saute onion for a minute, then add in carrots and pumpkin.  Give it a quick stir.  Then add in broccoli and black fungus. Again, give it a stir to combine all the ingredients.
2. Add in a bowl of water, stir and let it simmer until all the ingredients are almost tender.  Add more water if needed.
3. Add chicken stock granules, stir and taste for correct seasoning.  
4. Remove from heat into serving bowls.  Season with dash of ground white pepper.
5. Enjoy when still warm.

Notes:

1. You can add more water if you prefers more soupy, but I prefers mine with less soup.
2. You can also add fried egg or tofu to make it more heavier than just vegetables.