Chocolate Chip Cookies or if you can’t wait, edible cookie dough


Ice cream or chocolate chip cookies?

Chocolate chip cookies. There are so many recipes and variations! Crispy, chewy, crunchy or soft… This particular one is based on my favourite kind – with slightly crisp edges and a chewy, buttery interior. They are great for keeping in the freezer as prepared cookie dough. I love to eat them warm!

Ice cream or chocolate chip cookies?

As I used an ice cream scoop to portion them out, they were all evenly sized with little effort and ready at a moment’s notice. I often throw in a tray to bake after the dinner roast comes out of the oven. Remember to adjust the oven temperature though. With the even sizing, they bake into perfect round discs for those ice cream sandwiches too.

Since this recipe does not contain eggs, you can safely eat them “raw”, or added into ice cream as edible cookie dough. Think about that next time you are having ice cream 😄

Ice cream or chocolate chip cookies?

Ingredients

  • 250g butter, unsalted and melted
  • 1 cup brown sugar
  • 1 cup caster sugar
  • 1 tsp vanilla paste
  • 3 Tbsp maple syrup (I used Noble, but you can also use golden syrup)
  • 3 1/2 cup plain flour
  • 3 1/2 tsp baking powder
  • 1 cup chocolate drops

Directions

  1. Preheat oven to 180c bake or 160c fan bake.
  2. Line 2 baking trays with baking paper.
  3. Mix all wet ingredients and sugars together in a standmixer, until combined.
  4. Sift in flour and baking powder, mix until combined. The dough should just come together. If not, add up to 2 tbsp of water till it binds. Add in chocolate drops.
  5. Using a small ice cream scoop or tablespoon, place balls of dough on prepared trays and press down lightly with a fork. (Freeze extra on a sheet and transfer to an airtight box for better storage. The picture above features the New World Fresh PODS with a pump to remove air from inside the box. No more lost bags of freezer-burned cookie dough in the freezer!)
  6. Bake for approximately 13-15 minutes, till brown on the edges and slightly puffy in the centre. Cool on trays for 5 minutes before moving to a wire rack to cool completely.

Ice cream or chocolate chip cookies?

Swedish seed cracker “KNÄCKEBRÖD”


knäckebröd – literally knäcke to break and bröd, bread.

I have them for breakfast with butter, tomato, cottage cheese and loads of pepper. I can totally see these on the next party platter with the best Chicken and Sage Terrine by L’authentic, smoked salmon or salmon gravlax and cream cheese. That’s if I manage to keep some for home after my husband tried them and said he’s taking them to work! They are so easy to make and so easy to make flavour variety too.

This version takes a bit longer to make (baking time) compared to another recipe I sometimes make, without oats and less water. I prefer this one more, as it creates crackers with less uniformity and texture, giving it more personality.

Ingredients
  • 220 g flour
  • 220 g rolled oats
  • 1 tbsp salt
  • 100 g sunflower seeds
  • 100 g sesame seeds
  • 75 g chia seeds
  • 70 g pumpkin seeds
  • 700 ml water
  • 1 Tbsp olive oil
  • 2 tbsp Fennel seeds (optional)
  • 1 tbsp Cumin seeds (optional)

Directions

  1. Heat oven to 130C.
  2. Mix all the dry ingredients together in a large bowl and add the liquids. It should have a porridge-like consistency.
  3. Line 3 cookie sheets with baking paper and pour the mixture onto the sheets.
  4. With a large spoon, spread the mixture as thin as possible (like 2-3mm) and bake in the oven for 15 minutes.
  5. Remove sheets from oven and slide the baking paper onto a chopping board. Cut each sheet of cracker into rectangular pieces – small cracker size (for dipping) or larger rectangles (for serving). Having different sizes are good! Put back in the oven and bake for 1-2 hours until they are golden and crisp.

Chocolate mousse dome entremet with Valrhona and Ponthier fruit puree


My ultimate favourite chocolate is Valrhona. Recently I had a mini sampling of the range at Sabato. I thought I would be persuaded to fall for a different type (hello Azelia – hazelnut) and Itakuja (passionfruit)) and was surprised to find myself steadfast in loving Manjari. The fruity notes first captured my love for Valrhona and it’s still my favourite.

I paired the Manjari with Caramelia (think caramel and salted butter), added blackberry and raspberry fruit puree to make a mousse.

I have already made this 3 times in as many weeks!

In order to facilitate the making of the domes, several of the elements had to be made in advance. The beauty of this is that I can break up the prep work over the weekend or nights, only spending a little time for each step. You can do this in one go, but this is how I managed the prep:

  • Chocolate brownie – baked in a square pan, cut rounds out of the pan (making sure that the diameter of the rounds is less than that of the silicone mold), and horizontal cuts were made to get thinner discs.
  • Fruit jelly – puree and gelatin were used to make these. They are freezeable.
  • Mousse – the last of the element and the day you make the mousse is the day you need to have enough space in the freezer for them to chill.
  • Mirror glaze – the drips can be saved if you prewrapped the catch tray with plastic wrap. You can safely reuse this for 1-2 weeks.

Makes 6 domes with extra mousse for about 4 smaller flat shapes.

There will be enough brownies, jelly and glaze for another round of mousse domes at least. For the second batch, I only needed to make up more mousse as the other elements were already complete! How easy is that 🙂

I’ve written the recipe below with the instructions immediately following the ingredients. This was easiest for me while making them as I did the elements separately.

Ingredients and instructions:

Brownie:

My chewy chocolate brownie. Usually entremets have a sponge dacquoise layer. Since I was making brownies, I thought maybe I should try it with my chocolate brownie? It gives a deep caramel flavour and chewey texture to the dessert. I had really good comments about this from my tasters 😉

Fruit jelly:

  • 125ml fruit puree
  • 1.5 sheets of gold strength gelatin

Soak gelatin sheets in cold water for at least 5 mins. Heat the fruit puree till it begins to boil. Squeeze water from gelatin sheets and add to puree. Stir to melt and pour into silicone moulds. Place in freezer to harden. Try different moulds for different presentation.

Here I’ve used a mini half sphere dome as an insert for the sphere dome shapes and also a spiral as the topping for the flatter round shapes like below.

Mousse:

  • 110g Caramelia (milk)
  • 40g Manjari (dark)
  • 40g Ponthier Blackberry puree
  • 40g Ponthier Raspberry puree
  • 170g whipped cream

Chop chocolate to small pieces. Bring puree up to a boil and pour over chocolates. Leave for a minute before mixing until smooth and shiny. You may have to heat this bowl over a water bath to melt it all.

Whip cream to soft peak, and add half to chocolates. Mix well, and add the rest of cream.

Here comes the fun part. For the silikomart domes, choose shapes that don’t have sharp edges. Pipe mousse into the silicone mould, filling halfway. Push a jelly dome in, which will squish some of the mousse to the rim. Fill with a bit more mousse and add a brownie disc on top. Freeze over night. Big tip: Only remove from freezer and unmould when your glaze is ready to be poured.

Mirror glaze:

  • 23g glucose
  • 53ml cream
  • 62ml water
  • 80g caster sugar
  • 26g dutch cocoa powder (I use Valrhona)
  • 2 gold gelatin sheets

Presoak gelatin sheets in cold water. Cook glucose, cream, water and sugar to 103 degrees C. Add in cocoa powder and mix well. Squeeze water from gelatin sheets and add to the glaze mixture. Use a stick blend to blend the glaze till smooth. Place a piece of cling wrap directly on the surface of the glaze (touching it to reduce contact with the air), store for use later. Reheat to around body temperature (37 degrees C) and pour over mousse domes that has just been taken out of the freezer and unmoulded.

Can be kept in the fridge for 1-2 weeks. Reheating will darken the glaze. It’s so shiny you can even see my reflection if you zoom in!

Overtime, you’ll find yourself pouring more confidently. The operative word is confident. Pour from the centre and then outwards, and aim to cover it quickly. If you want to see this in action, go to my Instagram stories and look for the Sweet Recipe highlights. Give this a go and let me know if you like it or any flavour combos 🙂 Try different shapes too and don’t forget to decorate with Fresh As freeze dried raspberries and a bit of gold 😉

Raspberry Panna Cotta


These beautiful Raspberry Panna Cottas are super easy to make! Made using Fresh As’ panna cotta mixes, it requires only the addition of milk and cream. No complicated prep or cooking at all. J’s latest favourite dessert to have and make by herself.

Recipe adapted from Fresh As.

Ingredients

  • 150ml full cream
  • 50ml milk
  • Fresh As Raspberry Panna Cotta (one packet)
  • 2 dariole moulds or serving bowls
  • Fresh As Freeze dried whole raspberries, for garnish

Instructions

  1. Heat milk and cream in a pan to lukewarm, around 40 degrees C. Remove from heat.
  2. Gradually sprinkle the Panna Cotta pack contents over the cream mixture, gently whisking until all ingredients are well combined.
  3. Spray dariole moulds with a neutral flavour oil. Wipe away excess with a paper towel.
  4. Pour the cream mixture evenly into 2 dariole moulds. Cover and refrigerate overnight.
  5. Run a knife around the edge of the moulds and gently tip the panna cotta out to serving dishes.
  6. Garnish with raspberries.
  7. Alternatively, you can pour it directly into serving bowls to set and serve.

* If the panna cottas don’t release easily, you can dip it into a container of hot water for a few seconds to release it. Don’t do this for more than a few seconds though!

Recipe List


Apart from searching for recipes from the drop down menu, here’s a list of the popular recipes, in alphabetical order, for quick reference 🙂

CAKES

Dark chocolate Swiss Meringue Frosting

Little Molten Lava Chocolate Fondants

Moist Chocolate Feijoa Cake

Oreos no bake cheesecake

Rainbow star-shaped birthday cake

Salted caramel chocolate cake with brandy ganache

Tiered Baileys Chocolate Coffee Cake with swiss meringue buttercream frosting

COOKIES

Chewy Chocolate Chip Cookies

Chocolate Brownie Crinkle Cookies

Citrus Shortbread biscuits

Crunchy cornflake marshmallow chocolate chip cookies

Gianduia stuffed chocolate cookies (or just Surprise Cookies!)

Iced cookies or edible art?

Maisy mouse gingerbread cookies

MACARONS

Making macarons

Tips for perfect macarons

Blackcurrant macaron with grape jelly and chocolate ganache

Black Forrest Macarons with freeze-dried plum powder

Black sesame macaron with black sesame chocolate ganache

Black sesame macaron with mascarpone and red bean filling

Blueberry macaron

Blueberry, cotton candy and mango macarons

Cassis, chestnut and Valrhona Satilia Lactée ganache macarons

Chestnut macarons

Chocolate macarons with salted caramel

Coffee macaron with chocolate coffee ganache

Cola macarons

Creme brûlée macarons

Donut macarons

Earl Grey macarons

Fruit loops macarons with buttercream

Gingerbread macarons

Lemon Lime and Bitters Macarons

Mango Madness Macarons

Matcha green tea macarons with chestnut puree ganache

Matcha green tea macaron with mascarpone and red bean filling

Milo Macarons

Orange and dark chocolate ganache macarons

Oreo macarons with white chocolate ganache

Peanut butter Macarons

Popcorn macarons with salted caramel and popcorn ‘snow’

Rainbow Macarons for J’s 5th birthday party

Salted Caramel Macarons

Tiramisu macarons

Toblerone macarons

Vanilla Bean Macarons with buttercream

Violet macarons with chocolate Frangelico ganache

Whittakers’ 100s and 1000s Macarons

MOUSSE/ ENTREMET

Chocolate hazelnut mousse entremet

Chocolate mousse entremet with Valrhona and Ponthier fruit puree

Chocolate Pate Sablee letter tart cake

Peanut butter parfait, chocolate feuilletine crumb, salted caramel and butterscotch sauce

Raspberry Panna Cotta (Fresh As)

Super easy, child-friendly (but not quite healthy) chocolate mousse

Valrhona chocolate, salted caramel and crunchy feuilletine entremet

SLICES

6 recipes/ideas to start your amazing journey with Paneton French Bakery’s new chocolate pastry

A tale of two tarts: salted caramel or hazelnut?

Chewy fudgey perfect chocolate brownies

Chocolate Ganache Tart with Cassis Sorbet

Chocolate hazelnut crunch bar with feuilletine

Glorious Tiramisu with Bailey’s

Lemon Slice

Maltesers slice

Raspberry cheesecake brownies

Salted caramel Tim Tams chocolate cheesecake

ASIAN DESSERTS

Traditional Hong Kong street food – ‘Bubble Waffle’ (雞蛋仔)

BEEF

Authentic Bánh Mì – Vietnamese Sandwich recipe

Beef and truffle pie

Massaman Beef Curry

Tender beef cheeks with beer, spiced carrot purée and prunes

Thai Beef Salad

Vietnamese Beef Noodle Salad

Vietnamese Beef Pho (broth recipe)

CHICKEN

Chinese Poached Chicken

Hand-shredded chicken with Japanese roasted sesame sauce

Quick and Easy Chicken Spaghetti Soup

PORK

Chinese Barbecued Pork and Buns (Char Siu Bao/叉烧包)

Chinese dumpling pancakes

Chinese Roast Pork with crispy crackling

Healthy Easy Kids’ Mac and Cheese (Baked pasta with vegetables and cheese)

Dumplings with Pork and chinese chives

Mapo Tofu (Pork mince with tofu in spicy sauce)

One pot ham and potato chowder soup

VEGETABLES

Chinese pickle – turnip, carrot and cucumber

Gailaan – Chinese Broccoli – with chicken stock 上湯芥蘭

SEAFOOD

Hundred flower chicken – 百花鸡 – Chinese New Year prawn cake

Seafood Chowder

BREAD

Chinese Barbecued Pork and Buns (Char Siu Bao/叉烧包)

Naan bread

Peking duck with Chinese pancakes

Soft Yoghurt Bread

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