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.

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.

Classic Gingerbread Cookies

This is the best time of the year to bake cakes and cookies.  What is Christmas without Gingerbread Cookies?? I make this cookies using 3 different cookie cutters: Dove, Gingerbread Man and Christmas Tree. It is so much fun making and enjoying munching this holiday treat!

Ingredients:

113 g. unsalted butter (softened)

1/3 cup + 1 tbsp. light brown sugar (add up to 1/2 cup if you prefers sweet)

1 large egg

1/2 cup golden syrup (use Molasses if available)

2 tsp. ground cinnamon

1/2 tsp. ground all spice

1/4 tsp. ground ginger

1/2 tsp. salt

3 cups plain flour (sifted)

Methods:

1. In the bowl of a stand mixer, cream together butter and sugar.  Mix in egg and golden syrup, followed by all spices and salt.  Scrap the side of the bowl as needed.  Add in flour in small batches, mixing and increasing speed as needed until dough comes together and no streaks of flour remain.
2. Divide dough into 3 portions.  Shape each dough into discs and wrap in plastic.  Chill for several hours or overnight.
3. Line 3 baking sheets with parchment paper or silicone baking mats.  Add different sized cookies to separate trays for proper baking.
4. Flour the counter top/work station with flour.  Place one disc on the flour, dust with flour and roll to 1/4" thickness.  Cut with desired cookie, and place into the lined tray.  Gather the leftover dough and repeat until all the dough is used up.  Freeze tray with cookies for 10-15 minutes.
5. Repeat with the other 2 dough using different cookie cutter.
6. Bake in a preheated oven of 175 degree Celsius for 7-8 minutes, smaller cookies or 12-14 minutes for larger cookies.
7. Remove cookies from oven and allow to rest for 1-2 minutes before transferring to a wire rack to cool completely.
8. Store cookies in airtight container for up to a week.

I adapted this recipe from 'Baked by Rachel' with a slight adjustment to suit my baking preference.

Classic Homemade Hot Chocolate

It's The Christmas Season!  Homemade Hot Chocolate has always been my favorite beverage.  Being homemade, I can get to enjoy a cup of 'not-so-sweet' but still delicious Hot Chocolate while watching Hallmark Christmas Movies in the comfort of my sweet home ~ smile ~

Ingredients: (serves 1)

1 cup milk

1 1/2 oz. dark chocolate

1 tbsp. unsweetened cocoa powder

1/4 tsp. instant espresso (optional - I did not use)

1/4 tsp. vanilla

Marshmallows/whipped cream, for topping

Methods:

1. In a small pan, whisk together milk and dark chocolate in low heat until the chocolate is melted and fully mixed.
2. Add cocoa powder and continue whisking until mixed through.
3. Turn off the heat, add vanilla and instant espresso, and whisk until fully incorporated.
4. Pour into a cup, top with marshmallows or whipped cream.
5. Serve immediately.

I adapted this delicious recipe from 'www.thesweetsavorylife.com'.

Homemade Hot Chocolate

Seeping a glass of homemade Hot Chocolate with home baked cookies always makes me so happy, especially during this Season of the year. This year, I try out another Hot Chocolate recipe, and as usual, I can tailor the sweetness to my own liking.

Ingredients: (1 glass serving)

1 cup milk

1 tbsp. granulated sugar (I add half, taste along the way, and add again)

1 tbsp. unsweetened cocoa powder

2 tbsp. chocolate chips/button/chopped cooking chocolate bars

1-2 drops vanilla extract

Toppings:

Mini marshmallows

Grated chocolate

Methods:

1. Place milk, cocoa powder and sugar in a small saucepan.
2. Heat over medium-low heat, whisking frequently until warm (but not boiling).
3. Add chocolate and whisk constantly until the chocolate melt, and distribute evenly into the milk.
4. Whisk in vanilla extract.
5. Remove from heat and pour into a serving glass.
6. Add toppings and serve immediately.

Tips: 

• Want it extra rich? Add some half and half, I add some whipping cream.
• Want it less sweet? Use bittersweet/dark chocolate.
• Want flavored hot chocolate?  Add cinnamon, peppermint extract, a shot of espresso, or a drizzle of caramel sauce.

I adapted this yummylicious recipe from 'Celebrating Sweets' by Allison with a slight adjustment to suit my preference.

Christmas Hot Chocolate

Another Christmas late post to share.  I have always been wanting to make my own Hot Chocolate to slowly sip and enjoy, especially during the Christmas Season, but the sweetness shy me off!  Last year, I remember checking through quite a number of online recipes; and finally, I made this  Christmas Hot Chocolate.  It's so rich and creamy ~ sluuurrrp! ~

Ingredients:

2 cups whole milk

1 cup whipping cream

3 tbsp. sweetened condensed milk

5 ounces bittersweet chocolate (chips or finely chopped) 

A pinch of salt

Methods:

1. Add all the ingredients to a saucepan/pot over medium-low heat.  Bring the mixture to a very light simmer and cook, stirring occasionally, until the chocolate is melted and smooth.  It will lightly thickens as it simmers.
2. Pour into serving glasses.
3. Top with whipped cream, shaved chocolate and sugar beads.  
4. Enjoy!

Without Topping

This hot chocolate is so delicious, but it is still sweet, even after reducing the condensed milk and lessen my topping.

This recipe is adapted from 'Plays Well with Butter' with slight adjustment to suit my preference.

Homemade Creamy Eggnog without alcohol

This is one of my backlog post which I made it for last year's Christmas.  I tried out this Milk Punch recipe for the first time.  It's a sweetened drink traditionally made with dairy milk, cream, sugar and eggs.  It can be served chilled or warmed.  I prefers mine chilled. 

Ingredients:

4 egg yolks

6 tbsp. granulated sugar (can add more if you prefers yours sweeter)

1 1/2 cups milk

3/4 cups whipping cream

1/4 tsp. nutmeg

1 1/4 tsp. vanilla extract

Methods:

1. Start by whisking the egg yolks and sugar together until they form a light whipped consistency and the color turns yellow.
2. In a medium saucepan, whisk together the milk, whipping cream and nutmeg over medium-low heat.  Bring to a low simmer while stirring the entire time.
3. Remove from the heat and whisk a spoonful of the milk mixture into the egg mixture.
4. Continue doing this slowly, whisking the entire time to temper the eggs without scrambling them.
5. Once all of the milk has been added to the eggs, return it back to the stove.  Heat over medium-low heat and continue whisking the eggnog for about 3-5 minutes.
6. Remove from the heat and let cool.  Whisk the vanilla extract into the eggnog.
7. Once it has cooled, place it in a sealed airtight jar/container; or jug/pitcher, and cover with plastic wrap.
8. Place it in the fridge and cool for an hour or overnight.  It will thicken slightly as it cools.

Let's enjoy this delicious-creamy Eggnog topped with some whipped cream and sprinkled with dashes of ground cinnamon...

This yummylicious Eggnog recipe is adapted from 'Boulder Locavore' with a slight adjustment to suit my preference.

Pumpkin Pie Smoothie

Ingredients: (serves 1)

1/4 cup pumpkin puree

2 medium bananas (peeled, chopped and frozen)

1 cup chilled yogurt

1/2 tsp. pumpkin pie spice (homemade/bottled)

1 tsp. honey

1/4 cup chilled milk

Topping:

Toasted chopped walnuts

Ground cinnamon

Methods:

1. Add all the ingredients into the blender bowl and blend until smooth.
2. Pour the smoothie into serving glass.  Add toasted chopped walnuts over the top and sprinkle with some ground cinnamon.
3. Serve chilled.

I adapted this recipe from 'whiskaffair.com' with slight adjustment to suit my preference.

Gingerbread Latte

After I made the Gingerbread Syrup, it's time to make a cup of Gingerbread Latte to enjoy during this Joyous Christmas Season...

Ingredients:

1/2 cup freshly brewed favorite coffee

1 to 2 tbsp. homemade Gingerbread Syrup

1/3 cup milk

Whipped Cream - topping

Methods:

1. Add the gingerbread syrup into the freshly brewed coffee.
2. Warm milk in a saucepan.  I use a small whisk to froth the milk.
3. Pour the milk over the coffee and syrup.  Add sweetener, if desired and to taste.  I did not add any sugar.
4. Top with whipped cream.
5. Time to enjoy...

Note:

As I did not add any sweetener, I add another scoop of whipped cream... It is not that sweet, but I can go with that, as I used to have my daily coffee without sugar. 

I adapted this recipe from 'Natalieshealth.com' with slight adjustment to suit my own preference.

Homemade Gingerbread Syrup

This is one of the late post from last year Christmas.  I made this Gingerbread Syrup for purpose of making Gingerbread Latte to enjoy during the Christmas Season.  I put the leftover in airtight bottles and store them in the fridge.  For information, the recipe calls for molasses, but I replace it with Golden Syrup.  

Ingredients: (makes about 1/2 cup)

1/4 cup golden syrup

1/4 cup boiling water

1 tsp. ground ginger/ginger powder

1 tsp. ground cinnamon/cinnamon powder

1/4 tsp. ground nutmeg/nutmeg powder

Methods:

1. Place the golden syrup and boiling water in a small saucepan over medium heat.  Bring to simmer.
2. Stir in ground ginger, ground cinnamon and ground nutmeg.  Use a whisk to mix the syrup.
3. Remove from heat and strain the syrup through a strainer.
4. Let it cool down completely, and store in glass jar with a lid.
5. Keep refrigerated for up to 3 months.

Note: 

This recipe also calls for 1/4 teaspoon ground cloves.  I can't find any in the place where I am staying, provided if I made them using whole dried cloves, but I just omit it.

This recipe is adapted from 'Natalieshealth.com' with slight adjustment to suit my preference.

White Chocolate Pumpkin Spice Latte

 

Ingredients:

1 cup milk

1/2 cup strong brewed coffee (1/2 tbsp. Nescafe classic dark roast)

1/4 cup white chocolate chips

1 tbsp. pumpkin puree

Small pinch salt

1/2 tsp. pumpkin pie spice (recipe in my next post)

Topping:

Whipped cream

Some white chocolate chips

Dust of pumpkin pie spice

Methods:

1. Add all ingredients into a saucepan or small pot over medium heat, whisking continually.  The white chocolate chips will begin to melt.  Continue whisking until it begins to steam and froth appears on top.  Remove from heat and immediately ladle into a cup or mug.
2. Top with whipped cream, sprinkle with white chocolate chips and dust with pumpkin pie spice.
3. Enjoy while it is still hot.

Notes:

• This recipe is not sweet, if you prefers more sweet, you can add more white chocolate chips; or dash of sugar according to your preference; or topped with more whipped cream.
• For the coffee, it is your preference to decrease the instant coffee for a more lighter coffee, this recipe is using strong coffee.

I adapted this recipe from 'delightfulmade.com.'

Russian Tea Cakes (Snow Ball Cookies)

This Russian Tea Cakes or Snow Ball Cookies looks similar to our popular cookies 'Kuih Momo'.  However, the taste is different.  This cookies have a unique taste and is yummylicious.

Ingredients:

200g. unsalted butter (room temperature)

100g. Planta margarine (room temperature)

3 egg yolks

90g. icing sugar (I reduce as I prefer less sweet, and the coating is also sweet)

50g. milk powder

100g. roasted cashew nuts (grounded)

400g. low protein flour/plain flour (sifted)

Coating: (mix in a bowl)

100g. icing sugar (sifted)

50g. milk powder

Methods:

1. In a mixer bowl, cream butter, margarine and icing sugar until light and creamy.  
2. Add in egg yolks, continue mixing until well combined.
3. Next, add in milk powder and flour, and combined using low speed.
4. Lastly, add in ground cashew nuts and mix until well combined.
5. Cover with cling wrap and rest in the fridge for 30 minutes.
6. Form cookie dough into balls (sizes depends on your own preference), and place on a lined baking sheet.
7. Bake in a preheated oven of 180 degree Celsius for 20 minutes.
8. Remove cookies from oven and allow to cool slightly, then roll each cookie in coating mixture.
9. Let the cookies cool completely and store in airtight containers.

I adapted this recipe from 'na.icha8877.'

Gingerbread Hot Cocoa

With Christmas round the corner, anything gingery makes me wanna give it a try.  It really brings in the mood of this joyous season.  

Ingredients: (serves 1)

1 cup milk

1/3 tbsp. brown sugar (if you prefers sweeter can add more)

1/2 tbsp. baking cocoa

1/3 tbsp. golden syrup (molasses, if you have)

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

Dash ground all spice

Small pinch of salt

Whipped Cream (for topping)

Methods:

1. In a small saucepan, combine brown sugar, cocoa, golden syrup/molasses, ground cinnamon, ground ginger, all spice and salt.  Gradually add milk.  Cook and stir over medium heat until heated through.  Remove from heat.
2. Pour into a cup.  
3. Serve with whipped cream.

This recipe is adapted from 'Taste of Home' by Erika Monroe-Williams, Scottsdale, AZ with a slight adjustment.

Frosty Pumpkin Nog

 

Ingredients: (serves 1)

1 1/4 cup milk

1/4 cup plain yogurt (frozen)

2 tbsp. mashed pumpkin

1/2 tbsp. sugar (I did not add)

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

Whipped Cream (topping)

Dash ground cinnamon (topping)

Methods:

1. In a blender, combine first 6 ingredients, cover and process until smooth.
2. Pour into chilled glass.
3. Topped with whipped cream and sprinkle dash of ground cinnamon over the top.
4. Serve immediately.

I adapted this recipe from 'Taste of Home' by Crystal Bruns, Iliff, Colorado, with a slight adjustment to suit my preference.

Stuffed Christmas Chicken

This is another backlog post!  I bake this Chicken for Christmas Eve last year.  This is not the first time I cook this dish, and with my table top Convention Oven, I prefer to use chicken instead of turkey.  This recipe is a keeper!

Ingredients:
1 whole chicken (cleaned and wiped dry)
25g butter (melted for basting)

Seasoning for chicken: (Mix together in a small bowl)
1/2 tsp ground white pepper
1 tsp Chinese five spice powder
1 tsp salt
1 tsp Lea & Perrins sauce

Filling:
1 tbsp cooking oil
1 tbsp butter
1 tsp chopped garlic
1 tbsp chopped big onion
5 fresh chestnuts, shelled and diced
50g carrot, diced
1 small potato, peeled and diced
5 pieces button mushrooms, diced
1 slice day-old white bread, crust removed and diced
1 egg, beaten

Seasoning for filling:
1 tbsp light soy sauce
1/4 tsp ground white pepper
1 tsp sugar
Dash of ground black pepper

Glaze for chicken: (combine)
1/2 cup water
2 tbsp vinegar
2 tbsp maltose

Methods:

1. Rub chicken inside and out with combined seasoning ingredients.  Place the chicken standing on a bottle over a round container and place in the fridge to dry overnight.
2. Parboil potatoes and chestnuts until tender.  Simmer carrots in boiling water until soft.  Drain and set aside for later use.
3. Saute garlic and onions in melted butter and cooking oil until fragrant.  Add button mushrooms, cooked chestnuts, potatoes and carrots.  Mix in seasoning and stir-fry well.  Dish out to cool slightly.
4. Add bread and beaten egg, Mix well.
5. Stuff filling into cavity of chicken. (Do not over pack the chicken with filling or the skin will burst during cooking).  Secure the openings with wooden skewers or satay sticks.
6. Bring the combined glaze ingredients to a low boil for 5 to 10 minutes.  Leave aside to cool completely.  Brush chicken evenly with cooled glaze mixture.
7. Place chicken on a baking tray, breast side down, brush lightly with melted butter and  bake in a preheated oven of 190 degree Celsius for 30 to 35 minutes.
8. Turn the chicken breast side up.  Brush with glaze and bake for 10 minutes.  Brush chicken with melted butter and glaze, then continue to bake for a further 50 to 60 minutes or until cooked through.
9. To test if the chicken is cooked, pierce a skewer at the thickest part of the chicken, the juice will run clear and not pink.
10. Cut open the chicken and let's enjoy this 'Stuffed Christmas Chicken'....

This recipe is adapted from Amy Beh with slight amendments to suit my cooking.