Homemade Hot Chocolate

With just a few staple kitchen ingredients, here comes a glass of Hot Chocolate; to go along with my freshly baked Christmas Cookies; and watching Hallmark Christmas Movies in the comfort of Home!!

Ingredients: (1 serving)

3/4 tbsp. granulated sugar (or add to desired sweetness)

1 tbsp. unsweetened cocoa powder

3/4 cup whole milk

2 tbsp. dark chocolate chips (can use semi sweet if you prefers sweeter)

1/4 tsp. vanilla extract

1/4 cup cream

Methods:

1. In a small pot, whisk together sugar and cocoa powder.  Add milk, chocolate chips and vanilla and whisk together.
2. Place over medium-low heat and bring it to a light boil, stirring constantly.  Be sure the chocolate is fully melted and incorporated.
3. Set aside to cool to your desired temperature.
4. To serve: Pour cream into a glass or cup.  Next, pour in the chocolate mixture.  Top with whipping cream, sprinkle some shaved chocolate and enjoy!

I adapted this delicious Hot Chocolate recipe from 'Natasha's Kitchen' by Valentina Ablaev with slight adjustment to suit my preference.

Creamy Hot Cocoa

I made another Christmas beverage to enjoy with my home baked Christmas Cookies.  This time it's just Cocoa without Chocolate, but with Cream added to make it creamier. ~ deliciously yummy ~

Ingredients: (1 serving)

1 1/4 tbsp. unsweetened cocoa powder

3/4 tbsp. granulated sugar (taste to your liking)

1/2 pinch salt

2 tbsp. boiling water

3/4 cups milk

1/2 tsp. vanilla extract

1/4 cup cream

Toppings:  Marshmallow, Whipping Cream, Cocoa Powder

Methods:

1. In a small pot, combine cocoa powder, sugar and salt.  Add boiling water and whisk until smooth.  Bring the mixture to a simmer, stirring continuously to prevent scorching, and cook until slightly thickened.
2. Stir in milk and heat until hot but not boiling.  Continue to stir well.
3. Remove from heat, and add vanilla, stir well to combine.
4. In a serving cup, add cream, this help to cool cocoa to drinking temperature.
5. Pour in hot cocoa.
6. Top with marshmallows, whipping cream and dust cocoa powder over the top.
7. Serve!

Just before adding cream and cocoa powder

I adapted this recipe from 'allrecipes' by Jeanie Bean with slight adjustments to suit my preference.

Soft Sugar Cookies

Ingredients:

(A)  Cookies

1 1/4 cups + 2 tbsp. plain flour (sifted)

1 3/4 tsp. baking powder (sifted)

1/4 tsp. salt

114 g. unsalted butter (softened)

1/2 cup granulated sugar

1/2 large egg

1 tsp. vanilla extract

1 1/2 tbsp. milk

(B)  Cream Cheese Glaze

2 oz. cream cheese (softened)

7 g. butter (softened)

1/2 cup icing sugar

1 tbsp. milk

1/2 tsp. vanilla extract

(C)  Topping

Christmas sprinkles

Methods:

(A)  The cookies

1. In a bowl, mix flour, baking powder and salt.
2. In a mixer bowl, cream butter and sugar until light and fluffy.
3. Add egg, vanilla, milk and beat until combined.
4. Add the flour mixture and mix until dough forms.  Do not overmix.
5. Scoop dough into 1 1/2 tablespoon balls and place on a lined baking sheet.  The size of the cookies is as per your preference.
6. Slightly flatten tops with the bottom of a flat cup, with a piece of parchment paper place on top of the cookie.
7. Bake cookies in a preheated oven of 175 degree Celsius for 9-11 minutes.  The edges are set but centers still pale and soft.  They will firm up while cooling.
8. Place cookies on a wire rack and let it cool completely before glazing.

(B)  Glazing and decorating

1. In a bowl, beat cream cheese and butter until well combined with a hand held mixer.
2. Add in icing sugar, milk and vanilla.  Beat until silky and spreadable.
3. Spoon glaze on top of the cooled cookies.
4. Add Christmas sprinkles.
5. Let rest 1 hour for a soft-set finish (not messy).
6. Place in airtight container.
7. I place my cookies in the fridge, as the country that I am from is having hot and humid climate.  Thus, I will bring it out of the fridge for 10 minutes before eating.  

Cookies dressed for the holidays!

Extra Tips:

• Don't overbake - pale = soft.
• For thicker cookies, chill dough 20 minutes before baking.
• For perfectly round cookies, gently push edges in while still warm.
• Glaze sets faster on a wire rack than on parchment.

This beautiful cookies is adapted from 'Lori's Recipe Journal' with slight adjustments to suit my baking preference.

Tomato Shrimp Pasta

Ingredients: (serves 2)

2 portions of pasta (cook according to package instructions and drained)

8-10 shrimps (peeled and deveined)

2 tomatoes (finely diced)

5 cloves garlic (peeled and chopped)

3/4 cups pasta water

Parmesan cheese (amount base on your preference)

Salt and pepper (to taste)

Pinch of sugar

2 tbsp. cooking oil

Methods:

1. In a heated wok, add cooling oil.  Saute garlic until aromatic, then add tomato.  Cook until softened.
2. Add pasta water, stir to combine and simmer for 2-3 minutes.
3. Season with salt, pepper and sugar, and let it simmer for a minute.  Next, add in parmesan cheese and let it cook until pasta completely absorbed the sauce.  Switch off heat.
4. Dish the pasta onto serving plates.
5. Sprinkle more parmesan cheese before serving.
6. Enjoy immediately.

This recipe is adapted from 'Janet's Home Cooking' with a slight adjustment to suit my cooking preference.

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.

Homemade Garlic Bread

What not to love of this simple loaf of Garlic Bread that is buttery, loaded with garlic and herbs, which is crisp on the outside and soft on the inside. It's 'Simple Yet Yummylicious!'

Ingredients:

1 loaf of French Bread (sliced in half horizontally)

100 g. unsalted butter (softened)

3/4 tbsp. dried parsley (you can use fresh parsley)

4 tsp. finely minced fresh garlic

1/8 tsp. fine salt

1/3 cup grated parmesan cheese

Methods:

1. Place both halves of bread, cut side up, on the lined baking sheet.
2. In a mixer bowl, beat butter, parsley, garlic, salt and parmesan cheese together on medium-high speed until completely combined and smooth.
3. Spread the garlic butter in an even layer on top of the slices of bread.
4. Bake in a preheated oven of 200 degree Celsius for 16-18 minutes, or until the edges of the bread are crispy and golden brown.  Feel free to extend this time by a couple minutes for a crispier exterior.
5. Let cool on the baking sheet for a few minutes until cool enough to handle, and then transfer the garlic bread to a cutting board.  Using a serrated bread knife, slice the bread into pieces and serve warm.

Before baking

Tada... Done baking!

This Garlic Bread recipe is adapted from 'SALLY'S BAKING' with a slight adjustment to suit my preference.

French Bread

I have always been wanting to make French Bread.  This recipe from The Great Savor really came at the right timing, and caught me by surprise, as the outcome of this French Bread is 'Spot On!'

The full recipe is available here.

I am sharing some photos captured during the process of baking this yummylicious bread.

Beautiful dough ready for first proofing

Puff up after proofing

Two beautiful rolled dough ready for second proofing

After second proofing

Make cuts on top of the bread and ready for baking

It's ready to enjoy!

The first piece of French Bread, I sliced it into beautiful pieces and enjoys it with spread of butter and our favorite Kaya, and of course no missing out with a cup of freshly brewed Coffee.

For the second loaf, since it's a-day-old, I decided to make Garlic Bread.  Continue reading and grab the recipe in my next blog. ~ smile ~

Chicken Soup with Radish and Shiitake Mushrooms

Another simple soup to cook and enjoy under such unpredictable weather.  It can be bright, sunny and extremely hot in the morning and drastic change in the afternoon or evening; with strong wind, lightning, thunder, follows by rain, but at times it will just clear off...

Ingredients:

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

1 radish (peeled and cut into chunks)

5 dried shiitake mushrooms (washed, soaked, drained and halved)

Chicken stock granules (for seasoning)

Methods:

1. Fill the inner pot of a Cosway Magic Cooker with water 3/4 full.
2. Bring the water to a boil.  Place the chicken pieces into a large bowl.  Once boiled pour the boiling water over the chicken to blanch the chicken pieces to get rid of excess oil and impurities.  Drained and set aside.
3. Reheat the pot with leftover water, then add in radish, dried shiitake mushrooms and the chicken.  Once it comes to a boil, remove from heat and place the pot into the magic cooker, cover and let it continue to cook. (This thermal insulated pot retains heat up to 8 hours, saving energy and cooking time).
4. Just before serving, remove the inner pot and season with chicken stock granules.  Taste for correct seasoning and serve!

This soup recipe is adapted from 'Janet's Home Cooking.'

Egg Salad Sandwiches

 

Ingredients: (serves 2)

2 to 3 eggs

2 tbsp. mayonnaise

1 tbsp. chopped spring onion 

1/2 tsp. yellow mustard

A pinch paprika

Salt and pepper (to taste)

Methods:

1. Place eggs in a pan and cover with room temperature water.
2. Bring water to a boil (medium-low heat). Once the water has boiled, remove the pan from the heat.  Cover and let eggs stand in the hot water for 10-12 minutes.  Remove from hot water, cool, peel and chopped or mashed with a fork.
3. Place chopped/mashed eggs in a bowl, stir in mayonnaise, spring onion and mustard.  Season with paprika, salt and pepper.  Stir to combine, and serve on your favorite bread or crackers.

I served this delicious egg salad on my homemade Healthy Soft Oatmeal Bread.  Click the link here for the full recipe.

This delicious Egg Salad Sandwiches recipe is adapted from 'allrecipes' with a slight adjustment to suit my preference.

I served it for breakfast, with freshly brewed hot coffee.  It's a satisfying breakfast!

Steamed chicken with cordycep flowers and mushrooms

Ingredients: (serves 2)

2 chicken thighs and 1 drumstick (cleaned and cut into bite-sized pieces)

2 shiitake mushrooms (washed, soaked and sliced)

1 thumb sized ginger (peeled and shredded)

4 seedless red dates (washed and halved)

1 handful dried cordycep flowers - rinsed, squeezed dry, set aside (add more as it's simply delicious)

3/4 tbsp. gojiberries (I did not use as my pantry is out of stock at the moment)

Marinades:

1 tbsp. Shaoxing wine

1 tbsp. light soy sauce

1/2 tbsp. dark soy sauce (add more if your soy sauce is not dark)

1/2 tsp. chicken stock granules

1 tbsp. oyster sauce

1/2 tsp. sugar

3/4 tbsp. cornflour

Methods:

1. Place the chicken pieces into a large bowl.  Add all the marinade ingredients and mix with a spoon until well combined.  Set aside for 30 minutes.
2. To steam, transfer the chicken pieces together with the marinades onto a steaming dish.  Arrange the chicken pieces in single layer, to ensure even cooking.
3. Add shredded ginger over the top, follow by shiitake mushrooms, red dates and cordycep flowers.
4. Steam in hot boiling water for 20 minutes.
5. If you are using gojiberries, sprinkle them over the top, and continue to steam for another 2-3 minutes.
6. Remove from heat and serve immediately.

I adapted this delicious chicken dish from '1220 Cooking' with adjustments to suit my cooking preference.