{Spencer Makes} Salted Chunky Chocolate Cookie

salted chunky chocolate cookie

Nothing beats the smell of freshly baked cookies. NOTHING. When the mr kindly requested for me to make these salted chunky chocolate cookies, I couldn’t say no. haha

The first time I made these were for the Biggest Morning Tea last year and everyone loved it! So I decided to try making it with Spencer (my Thermomix) today, and it was so easy and quick!

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These are like chocolate chip cookies, but BETTER! Imagine biting into big chunks of semi melted chocolate chunks and each bite had a hit of salt! There’s just something about sweets with a touch of savoury that I love.

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So if you are like me and love a little savoury in your sweets, definitely give this cookie a god! It’s crunchy on the outside and chewy in the middle. SO ADDICTIVE! Can’t stop at one!

Salted Chunky Chocolate Cookie (adapted from Smitten Kitchen)

Makes 20-24 cookies

Ingredients :

113g unsalted butter, cold and cut into cubes

180g packed light brown sugar

25g raw sugar

1 egg

1 tsp vanilla bean paste

3/4 tsp  baking soda

1/2 tsp baking powder

1/4 tsp sea salt

22og plain flour

220g dark chocolate, cut into chunks

Fluer de Sel, to finish (or flaky sea salt)

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Steps :

1) Preheat the oven to 180 degrees C. Line two baking trays with baking paper and set aside.

2) Place butter, light brown sugar, raw sugar, egg and vanilla bean paste into the bowl and mix 2 mins/sp 3.

3) Add plain flour, baking soda, baking powder and sea salt and mix for 40 secs/sp 4.

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4) Add dark chocolate chunks and stir for 30 secs/ sp 2.

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5) Form dough by scooping 1 heap tablespoon and rolling the dough into a ball. Place them on the baking tray with 3cm space between each of them. Sprinkle some fluer de sel or flaky sea salt on top of the dough.

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6) Place them in the oven for 10 mins, until golden on the outside but still very gooey and soft inside. Out of the oven, let the cookies rest on baking sheet for 5 minutes before transferring a cooling rack.

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Enjoy and try to stop at one, I dare ya! hehe

Remember to always cook and bake with love! xx

Chai Cheesecake with Speculoos Swirls

Chai Cheesecake

If you know me personally, then you know I’m obsessed with chai. My love for chai came really early one when I had my first chai latte at Galleon cafe. It was the first time I had freshly brewed chai, with the pot, strainer and the works! That sparked off my love for chai, almost instantly! haha

Byron Bay Cookies

My best christmas present this year came in the mail and in the form of cookies! Thanks to Keep Left PR, they were so generous to send me a whole box of Byron Bay Cookies to try! You could imagine the smile on my face when I opened the box. Grin. haha Since there were so many cookies, I wanted to make a dessert out of some of them! Soft and decadent deliciousness! The first cookie that got my attention was the Chai latte cookie (of course!). So through some research, I decided to make some chai latte cheesecakes! Mmmmm!

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And because I love my cakes with swirls and my dearest friend gave me a bottle of speculoos, I couldn’t resist swirling some into the cake! This cookie butter is magic and so addictive! Love the crunchy bits of cookie in the spread. I (shamelessly) eat this by the teaspoon haha

Chai latte cheesecake

Love love love the colour contrast of the off white cheesecake with the brown swirls! I was a happy girl (: I patiently waited for the cheesecake to set in the fridge overnight and had it for afternoon tea the next day! A pretty strong flavour of chai as I steep the spices in the cream to get a stronger chai flavour, and it worked! Paired with the chai latte cookie from Byron Bay Cookies, it was perfect! Chai on chai. DELISH!

So here is the recipe of these yummy cheesecake cups!

Chai Latte No-Bake Cheesecake Cups with Speculoos Swirls

(Adapted from Sweet and Savoury by Shinee)

ingredients

Ingredients :

250g cream cheese, room temperature

120g cookie, finely crumbed (I used Byron Bay Chai Latte cookies)

55g unsalted butter

3 gelatine leaves (or 2g of gelatine powder)

1 tsp vanilla bean paste

1/2 cup milk

1/3 cup thickened cream

1/2 cup icing sugar

8 pieces of cardamom, slightly crushed

8 cloves

1 star anise

1 tsp ground cinnamon

1 tsp ground nutmeg

1 black tea teabag (I used darjeeling tea)

50g speculoos, room temperature

Steps:

1) In a small saucepan, heat up the cream with the spices and teabag and allow it to simmer for 10-15 minutes. Strain and set aside, allowing it to cool.

chai infused cream

2) Place 12 cupcake liners on a tray or in a cupcake tin, and set aside. In a small bowl, mix the melted butter with the cookie crumbs until well combined. Put a tablespoon of cookie mixture into each liner and press it down firmly and evenly into the liner. Place it in the fridge to let it set for 15 minutes.

biscuit crumb mixture

3) In a standing mixer, place the cream cheese, icing sugar, vanilla bean paste and chai infused cream into the bowl. Whisk till mixture is smooth and well combined.

4) Soak the gelatine leaves according to the package instructions. In another small pot, heat up the milk, take it off the heat and place the gelatine leaves in. Stir till the gelatine is totally dissolved. Pour it into the cream cheese mixture, and whisk till well combined.

5) Pour mixture into the cupcake liners till about 3/4 full. Place the speculoos into the microwave for a few seconds, till it’s slightly runny. Pour a teaspoon of speculoos in a line, using a toothpick, make swirls by moving it from left to right.

chai latte no-bake cheesecakes

6) Refrigerate for at least 2 hours or overnight before serving it with a cuppa hot chai soy latte! Mmmmm! ENJOY!

chai latte cheesecake with chai soy latte

Have a great week ahead everyone! Thank you once again Byron Bay Cookies and Keep Left PR for the delicious cookies!

Remember to always bake and cook with love! xx

Sugee Cookies : Easy and A Great Gift !

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Chinese New Year is no doubt a season of sharing food and every year, there is just one thing I love to make for my colleagues and close friends here in Melbourne. Sugee cookies! These melt-in-your-mouth cookies are so addictive, you will never be able to stop at one!

Sugee cookies

The best thing about these cookies are that they are so easy to make, and you don’t even need a mixer. All you need is a large bowl, a weighing scale and a wooden spoon! The you’re good to go! So if you’re thinking of making something that is a sure winner, try and make these! I am almost certain that your friends and family will love these!

Sugee Cookies (makes about 24-30 cookies)

80g almond meal

150g plain flour

100g sunflower oil

50g icing sugar

1/2 tsp salt

1/2 tsp bicarbonate soda

1 egg yolk + a splash of water (for egg wash)

Steps :

1) Preheat oven to 170 degrees celcius. In a large metal bowl, aft all the ingredients except for the egg wash.

Ingredients for the sugee cookies

2) Take teaspoons full of dough and roll them into round balls. Place them on a lined baking tray and brush the top with egg wash.

all ready to be baked

3) Bake for 7 mins and rotate the tray to bake for a further 7 minutes until cookies are golden brown.

packed and ready to be gifted

4) Allow it to cool on a cooling rack before you start popping them into your mouth or pack them in a bottle! Enjoy! (:

Just 4 easy steps to get this delicious bite, so don’t wait any longer! Go go go!

Remember to cook and bake with love! 

C is for Cookie.

Nope, it’s not just cookie monster who loves cookies. I DO TOO! (:

Every year during chinese new year, I look forward to having the chocolate chip cookie made by the mr’s mum. A whole big bottle to myself. haha. Not good for the waist, but oh so good for my tummy! The buttery, nutty and chocolatey goodness will just melt in your mouth. It’s awesome. Really.

So I had a craving for cookies, and wanted to be adventurous. haha and in my mind, i wanted something nutty, chocolatey and also crunchy! I looked through my whole list of “to bake” list and found a perfect recipe.

Crispy salted oatmeal almond white chocolate cookies! These were crisp and sprinkling the top with a little fleur de sel was a special touch which brought it to another level! Was so good, really. The Mr loved it as well. hehe which is always a bonus!

Although the recipe from Smitten Kitchen used just plain white chocolate, but I had a bar of almond white chocolate from Lindt sitting on the kitchen bench, and instead of gobbling down the whole bar (which would really happen), I decided to put it in the cookie and share the calories with everyone! haha

If you haven’t tried it, you really should. You would not stop eating it. I swear. It’s not just me… is it? haha ah wells. TRY IT!

and like Smitten Kitchen, I agree that you should only use good quality chocolate. But if you don’t have ay in your pantry, then I guess the chips will do for now!

Crispy Salted Oatmeal White Chocolate Almond Cookies via Smitten Kitchen who adapted it from Cook’s Illustrated

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats

170g good quality white chocolate, chopped (I used the Lindt one shown above)

1/2 teaspoon fleur de sel (for sprinkling on top)

Steps :

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.

3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.

4. Sprinkle a flake or two of sea salt on each cookie

5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

not perfect but love it that it isn’t!

all packed and ready to give to….

So, I’m going to be real straightforward and ask: Would any of  you dear readers be kind enough to order my baked goods to raise funds for my wedding? I’m really free these days as it’s the school holidays so if you do wanna order anything and I mean anything (cupcake, macarons or cookies) just leave me a message using the feedback or email me! Would love to hear from you! (: Thanks! Many thanks!

email : lianne.low@gmail.com

Hershey’s Kisses (Nutella) Blossoms

I have been wanting to bake these for the longest time. My dearest cousin, Gladys, blogged about these a while back and I promised her we would bake this together. I am SO GLAD we did! (: I had so much fun making it with her, and I tried my best to let her get involved, seeing how I am always very bossy in the kitchen haha. So I hope she enjoyed herself as much as I did!

So off we went to the supermarket to get Hershey’s Kisses! (: It’s like my favourite type of choc ever! I love the almonds ones, but something else attracted our eyes : CARAMEL! Who could resist caramel ? I definitely can’t. hehe

to be honest, I have always been hesistant about making cookies. Of course I have failed in making cupcakes or cakes before, but somehow, the failure in making cookies hit me more than the others did! So I left the cookie baking to my baby. hehe. But this time, I decided to suck it up and give it another shot! I love how it looks! It’s sooo pretty! (: Makes me smile just looking at the photos!

So here’s the recipe for these cookies my cousin found in a magazine, she can’t really remember. I changed it alittle so enjoy! (:

Ingredients : Makes 48 cookies (but we got 53!)

48 Hershey’s Kisses (any flavour you want, number changes according to how many cookies u yield)
1/2 cup shortening
3/4 cup Nutella (original recipe calls for 3/4cup of Reese’s creamy peanut butter)
1/3 cup caster sugar (I omitted this)
1/4 cup packed light brown sugar (If u use peanut butter, use 1/3 cup)
1 egg
2 tablespoon milk
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
Caster sugar (extra)
1/2 tsp salt

Steps :

1. Pre-heat oven to 170 Degree Celcius.
2. Beat shortening and nutella in a large bowl. Add 1/3 cup granulated  & brown sugar , beat until fluffy.

3. Add egg, milk and vanilla extract. Beat well.

4. Stir together flour, baking soda and salt in a separate bowl and gradually beat into mixture.

5. Shape dough into 1 inch sized balls. Roll in sugar, and  place on ungreased cookie sheet.

6. Bake for 8-10minutes. Remove from oven and immediately press a Hershey’s kisses chocolate into the center.

Guess who wants some?

Tips :

1) Depending on what you use, you might want to cut your sugar down. I completed omitted the caster sugar and reduced the brown sugar cause Nutella is sweet! (:

2) I baked mine for 8 mins and the softness of the outer layer of the cookie was soft enough to push the kisses in. 10 mins might be a little too hard.

3) I didn’t use ungreased cookie sheet, I just used the normal baking sheet, it tured out fine!

4) Don’t roll the dough to anything bigger than 1 inch, as it will flatten out a bit too much and it won’t look as pretty!

ps : No I didn’t give Drummer chocolate, yes I know it will kill her. I love her too much! (:

pss : thanks cousin for sharing the recipe and baking with me! love ya!

Melting Moments with Lemon Buttercream

ever wanted to make something that takes really little time and yet tastes so good that you would squeeze in time just to make them?

Having more time on my hands now, all I want to do is bake. haha so cupcake one day, today cookies!

to be honest, I was never a cookie person (baby is!) normally my cookies don’t come out good. but this one is simple enough to taste yumms!

so give it a try! (: Then you won’t have to pay $2 (or more) for one at a cafe! haha

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