Matcha White Chocolate Cookies

 

I have to sincerely admit that these cookies are so Yummy-Yum-Yum! The combination of Matcha and white chocolate are to die for, especially being a Matcha fan ~ Thumbs Up! ~

Ingredients:

180 g. plain flour (sifted)

1 tablespoon Matcha powder (high-quality culinary grade)

1 tablespoon milk powder

2 teaspoon baking powder (sifted)

1/2 teaspoon salt

115 g. unsalted butter (softened to room temperature)

100 g. granulated sugar (if you have a sweet tooth, add up to 150 g.)

1 large egg (room temperature)

1 teaspoon vanilla extract

100 g. white chocolate (chopped)

Methods:

1. In a small bowl, stir together flour, matcha powder, milk powder, baking powder and salt.  Set aside.
2. In the mixer bowl add butter and beat until very creamy.  Add sugar and cream together until very creamy and fluffy about 3-4 minutes.
3. Add in the egg and vanilla extract, and mix again until combined.
4. Add the flour mixture into the butter mixture and mix using low speed until almost combined with some flour patches left.
5. Add in the white chocolate and finish folding the dough together with a spatula until just combined.  Don't overmix.
6. Scoop out balls of cookie dough using an ice-cream scooper, and place them on a lined baking sheet with some space in between for spreading.
7. Bake in a preheated oven of 176 degree Celsius for 12-14 minutes or until the edges are set but the middle is still soft.
8. Remove from oven and place on a rack to cool slightly, then remove the cookies onto a wire rack to let it cool completely.
9. Store in an airtight container.
10. Enjoy this delicious cookies any time of the day, either with a cup of freshly brewed tea or coffee or without.  It works either way for me hehehe...

The cookies are ready for baking!

This recipe is adapted from 'teak & thyme' with a slight adjustment to suit my baking preference.

Cream Cheese Bread Pillows

 

This recipe is indeed a keeper!  Love the light, soft and fluffy texture; rolled in delicious cream cheese with additional cream cheese piped over the top. Thumbs Up!!  

This is a must share recipe.  Follow this link here for the full recipe.

Attached below, I am sharing photos captured throughout the process of baking this delicious bread pillows with all my friends and followers:-

Ready for first proofing

After first proofing

It's time for second proofing

Done with second proofing

Pipe the cream cheese over the top
and ready for baking

Time to enjoy!

Enlarge photo to see the soft, light & fluffy texture!

Teriyaki Chicken and Broccoli

 

Ingredients: (serves 2)

2 chicken thighs (skinless and cut into bite-size pieces)

1 small head broccoli (cut into florets, washed and drained)

1/3 cup water

2 tbsp. cooking oil

Dash of chicken stock granules (to taste, if needed)

Marinade: (for chicken)

1 tbsp. light soy sauce

1/2 tsp. dark soy sauce (add a bit more if your dark soy sauce is lighter)

1 tbsp. oyster sauce

1/4 tsp. garlic powder

1 tsp. brown sugar

1 1/2 tsp. corn flour

Methods:

1. In a bowl add the chicken and marinade ingredients; marinate for at least 20 minutes.
2. In a heated wok, add cooking oil and stir fry chicken for 3 minutes on each side.  Add water and then add broccoli.  Stir to combine and cook for another 4-5 minutes until the broccoli has softened but not over cooked. Taste for correct seasoning.  Add a dash of chicken stock granules if needed.  If you prefers your dish to be dry, then add less water.  I prefers my dish to be a bit soupy.
3. Remove from heat onto a serving plate.  
4. Serve hot with freshly cooked fluffy rice.

I adapted this recipe from 'My Healthy Dish' with a slight adjustment to suit my cooking preference.

Winter Melon Barley Chicken Soup

 

Ingredients:

2 whole chicken legs (cleaned and cut into 2 pieces - thighs and drumsticks)

1 thick slice Winter Melon (peeled and cut into chunks)

Handful of Barley (I use Yi Yi Ren or Job's Tears) 

5-6 dried scallops

Handful of Wolfberries

Some salt to taste

Methods:

1. Blanch the chicken with hot water, drain and transfer into a pot with simmering water.
2. Add in all the other ingredients except salt and wolfberries, and continue to bring it to a boil.
3. Reduce heat to medium-low and simmer for about 30 minutes.  Add salt to taste.  Add wolfberries and cook for another 10 minutes.
4. Serve warm!

This nutritious recipe is adapted from 'Miki's Food Archives' with a slight adjustment to suit my cooking preference.