Easy Peanut Cookies

Peanut Cookies is one of the many cookies which I've helped my mum to make in my childhood years during each Lunar New Year.  Reminiscence of this flavorful cookies brings fond memories when I place the first batch for baking with the smell engulfing the whole house.  Let me share with you all this made-easy Peanut Cookies by using peanut butter instead of raw peanuts.

Ingredients:
300g plain flour (sifted)
75g caster sugar
300g smooth peanut butter
7 tbsp cooking oil
1 egg yolk (lightly beaten)
roasted peanuts (halved)

Methods:

1. In a mixing bowl add plain flour and caster sugar, stir to mix.
2. Add in peanut butter.  Using a stand mixer mix the mixtures using the hook attachment.
3. Add cooking oil, one tablespoon at a time and continue to mix until all the ingredients come together into a smooth dough.
4. Roll into marble size balls and place on a lined baking sheet.
5. Press half of the roasted peanut into the rolled dough.  Brush with egg yolk.
6. Bake in a preheated oven of 160 degree Celsius for 20 minutes.
7. Cool on wire rack and store in an airtight container.

This recipe is adapted from Lisa's Lemony Kitchen with slight amendment.

Cornflake Cookies

The buttery and soft cornflakes crunch of this cookies will sure finish in no time. During baking time, the aroma flood the whole house and we just couldn't wait to give it a bite.

Ingredients:

250g unsalted butter

175g Icing Sugar

1 egg

350g plain flour (sifted)

1 tsp baking powder (sifted)

150g cornflakes (crush slightly with hand so that you can still feel the crisp of cornflakes after baked)

Extra whole cornflakes (for topping)

Methods:

1. In a big bowl combine plain flour, baking powder and cornflakes, set aside.
2. Cream butter, egg and icing sugar together until pale.
3. Pour in all the plain flour mixture to the butter mixture and mix them together at low speed (do not over beat), then mix with a spatula.
4. I use a small ice-cream scoop to scoop out the mixture, place onto a lined baking sheet, then using a butter knife to push the dough down.  Top with pieces of whole cornflakes.
5. Bake in a preheated oven of 180 degress Censius for 15 minutes or until golden. Cool the cornflakes cookies completely and store into an airtight container.

Recipe adapted from Ann Low with slight amendment.

Chocolate Crinkles

Ingredients:
1 cup cocoa powder (sifted)
2 cups granulated sugar
1/2 cup vegetable oil
4 eggs
2 cups plain flour (sifted)
2 tsp baking powder (sifted)
1/2 tsp salt
1/2 cup icing sugar (for coating)

Methods:

1. In a large mixing bowl add cocoa powder, granulated sugar and vegetable oil.  With a wooden spatula mix together the ingredients.  Beat in eggs one at a time until well combined.
2. In another bowl combine flour, baking powder and salt.  Stir into cocoa mixture. Cover dough and chill in the fridge for at least 4 hours.
3. Preheat oven to 175 degree Celsius.  Line baking sheets with parchment paper.
4. Roll dough into 1" balls or any sizes of your preference, but must be of same sizes to ease baking time.
5. Coat each ball in icing sugar before placing them into prepared baking sheets.
6. Bake 12 - 15 minutes.
7. Cool on a wire rack and store in an airtight container.

This is one yummylicious cookies for all chocolate lovers.  I have been wanting to try out this recipe for a long time, finally I get to bake it last Christmas.  This is a backlog post which is worth the waiting.

I adapted this recipe from "All Recipes.com"

Raisins, Orange Peel and Oat Cookies

Those who loves granola would also enjoy this chewy oat cookies packed with dried fruits, seeds or nuts of your choices.  This is one healthy snacks to opt for if we need something to munch. 

Ingredients:
1/4 cup plain flour (sifted)
1/4 tsp baking powder (sifted)
1 1/2 cup rolled oats
1/4 cup raisins (cut into smaller pieces)
1/4 cup orange peel
1/4 cup light brown sugar
1 large egg (lightly beaten)
2 tbsp honey
2 tbsp unsalted butter (melted)

Methods:

1. Add the sifted flour and baking powder into a mixing bowl.  Add oats, raisins, orange peel and sugar.  Stir to combine.
2. In another bowl combine egg, honey and melted butter.  Make a well in the center of oat mixture and pour egg mixture.  Stir to mix.
3. Line a baking sheet with parchment paper.
4. Place an egg ring on top of the baking sheet, spoon a tablespoon of mixture into it and press with the back of a spoon.  Continue with the rest of the mixture until all is done.
5. Bake in a preheated oven of 180 degree Celsius for 15 minutes , until golden brown.
6. Cool on baking sheet and store in an airtight container.  To keep longer I place them in the fridge.

I adapted this recipe from COOKIES, by Popular with amendments.

Chinese Pork Meatballs (Char Siew Style)

Ingredients:
250g minced pork
1/2 tbsp cornflour
1/2 tsp minced ginger
2 garlic cloves (minced)
1 tsp brown sugar
1 tsp light soy sauce
1/2 tsp five-spice powder
Dashes of grounded white pepper
Cooking oil (for frying)

Dipping Sauce:
1 1/2 tbsp light soy sauce
1 tbsp boiled water (room temperature)
1 1/2 tbsp. honey

Methods:

1. In a  bowl combine minced pork, cornflour, ginger, garlic, brown sugar, light soy sauce, five-spice powder and pepper, and mix well.  Cover with cling wrap and let it sit in the fridge until time for cooking.
2. Roll 1/2 heaping tablespoon or more (depending on your preference) of pork mixture into a ball and continue until all the pork mixture is used up.  Place them in a flat plate.
3. In a wok heat enough cooking oil (for medium fry). When the oil reach medium heat, lower the meatball into the oil in batches.  
4. Cook without moving for about 2 minutes, or until the bottom are cooked through.  Use the spatula to carefully rotate the meatballs to cook on the other sides.
5. When the meatballs are cooked through, dish and place on kitchen paper to remove the excess oil.  Continue until all is done.
6. Combine all the dipping sauce ingredients together and mix well.
7. Serve with dipping sauce.

Notes:  I am using the normal light soy sauce instead of the low-sodium soy sauce, thus I am adding a tablespoon of water to reduce the saltiness.  I serve this meatballs as a meat dish for dinner, accompanied with rice.

I adapted this recipe from Charmaine Ferrara of WEST via MIDWEST with slight amendments.

Jam Doughnut Muffins

Ingredients:
1/2 cup fresh milk
5 tbsp corn/vegetable oil
1 large egg
1 1/3 cup self-raising flour (sifted)
1/3 cup caster sugar
Strawberry Jam
50g melted unsalted butter
1/2 cup caster sugar

Methods:

1. Grease the mini muffin pan with oil/butter and set aside.
2. In a bowl add milk, oil and eggs and beat using a hand whisk.
3. Add in self-raising flour and 1/3 cup caster sugar and roughly fold the mixture until just combined.  The lumps doesn't matter as this will make the muffin soft.
4. Spoon the mixture into each pan hole to half full. Then add about 1/8 teaspoon strawberry jam, then top with more muffin mix until just about full.
5. Place them in a preheated oven and bake for about 18 to 20 minutes until the tops have puffed up into little toadstools.  Meanwhile, melt the 50g unsalted butter and place it in a small bowl.  Lay the 1/2 cup caster sugar in a shallow plate.
6. As soon as the muffins are out from the oven, remove them from the pan.  Dip the top in butter and then in the sugar.
7. Serve immediately.

Notes:

1.  I did not dip the whole muffin in butter as I am not coating the whole muffin in the caster sugar.  I prefer it less sweet.
2. These little muffins taste equally tasty when served warm or after cooling down at room temperature.  I place the leftover muffins in a container and keep them in the fridge. To consume, I warm them in an oven toaster for a quick 1 to 2 minutes and it's as fresh and yummy as the "just cooked" ones.
3. This recipe makes 24 mini muffins and for the leftover mixture I use the normal muffin pan.  It makes 2. Ta...da...

Another great and easy recipe adapted from Anncoo Journal by Ann Low with slight amendment to suit my family's taste buds.

Chia Seeds Almond Butter Cake

Ingredients:
250g unsalted butter (room temperature)
130g caster sugar
4 large eggs (lightly beaten)
200g plain flour 
1 tsp baking powder
1/2 tsp salt
4 tbsp ground almond
4 tbsp natural yoghurt
2 tbsp black chia seeds

Methods:

1. Line a 8 inch round cake tin at the bottom and grease sides. Set aside.
2. Sift plain flour, baking powder and salt into a bowl, then mix in ground almond and set aside.
3. Beat butter and caster sugar with an electric mixer at medium speed until light and fluffy.
4. Reduce speed to low and slowly add in beaten eggs until mixture incorporated.
5. Add in flour mixture in 3 batches and fold well with a rubber spatula.
6. Add in yoghurt, fold well and lastly add chia seeds and mix well.
7. Pour batter into prepared cake tin and bake in a preheated oven of 180 degree Celsius for about 45 to 50 minutes or until a skewer inserted in the center of the cake comes out clean.
8. Remove the cake from the oven, let it stay in cake tin for 10 minutes, then turn it out onto a wire rack to let it cool completely.
9. Slice and serve!

Notes: I place the leftover cakes (after 2 days) in a container and placed in the fridge.  It still taste great!

This recipe is adapted from Anncoo Journal by Ann Low.