Sunday, May 11, 2014
Melt-in-the-mouth German Cookies.
I came across this recipe while looking for those melt-in-the-mouth cookies recipe. The cookies shown @ Happy Home Baking caught my attention. They are so beautiful & yummylicous!
Click HERE and you will be directed to the recipe at Happy Home Baking.
I followed the recipe except the flour I used was all purpose type. I only had that at the time of wanting to bake these cookies. The next batch I made was using cake flour substitute. The cookies don't seem to have a difference... Maybe my taste buds are retarded to detect any difference. ╮(╯_╰)╭
Baked these cookies twice for 2013 Christmas.
Packed up & ready for Christmas gifts.
The dough melts easily. I remember while working with it, I need to keep the non-working portion in the chiller. I believe the kitchen was really hot then. If you love cut-out cookies, perhaps you will have to chill them in the fridge, if not the cookies won't be able to cut out in good condition.
A remark on these cookies:
If you like not too sweet cookies, this recipe work best with matcha as it has less butter flavor. I used quite a lot of matcha ( aprox. 2tbsp) to get the intense matcha flavor. This is one recipe I will go back again for matcha cookies.
Oh, matcha~~ ≧﹏≦♥
That is all... Thanks for reading.Labels: #best_matcha_cookies, #cut_out_cookies, #easy_cookies, #eggless_cookies, #meltinthemouthgermancookies
W/ ♥, Jannis' Baking @ 8:18 PM
♥♥Dainty Eggless Cookies.
Why would I bother to post this recipe?
1stly, it is really simple.
2ndly, non-sticky dough.
3rdly, my favorite recipe since...
4thly, I baked a total of 3 batches from this recipe (with little changes to suit my preference)..
What else more do I need to prove?
No sticky dough, so I can "ball" them while waiting for my baking tray to be ready.
Before baking.
And after baked.
They don't expand much after baked.
This is the almond flavored batch.
Because the dough don't expand, I can bake more in a tray to save time.
The 3rd batch, most recent baked & shaped into stars.
Vanilla bean paste was used.
I reduced the icing sugar to 3/4 cup.
You can use cookie cutter since it is a no sticky dough.
Do follow the link for the original recipe.
My alteration to the recipe is only the corn starch. I blend in potato starch...
Reason behind this is... I remember the baking of melt in the mouth German cookies, the use of potato starch produces cookies with the melt in the mouth texture...
Here is my findings after 3 batches of baking this recipe.
Corn starch |
Potato starch |
Result |
1 cup |
- |
A bit tough for me. |
1/2 cup |
1/2 cup |
Too melt in the mouth. |
3/4 cup |
1/4 cup |
Melt in the mouth + crisp |
Depending on what texture you are looking for, you can pick the alteration I adjusted.
Easy recipe. Confirm not sticky, you've got to trust me. I stay in Singapore, the weather is so hot that most cookie doughs turn sticky soon after I removed them from the fridge. & yet, I baked this recipe thrice, and the dough is always non-sticky. (* 3~) ♥
**Each oven is different, so baking time will be different. For my oven, I baked in between 20-25min for crisper cookies.
Thanks for reading.Labels: #cookies, #cut_out_cookies, #easy_cookies, #eggless_cookies, #no_stick_cookie_dough, #non_sticky_cookie_dough
W/ ♥, Jannis' Baking @ 1:03 AM
Saturday, May 10, 2014
Yummy Chocolate Chips Cookies!
Chocolate Chips Cookies.
I thought Betty Crockers Premix chocolate chips cookies were the only one that taste really good. Of course, you had to add grounded cinnamon powder to the dough!
However, soon I realized that I'm wrong. As premix is costly, :) $$$ is a factor when comes to baking... Thus, I believe most bakers will bake from scratch. I found this recipe from Joy of Baking.com, and it makes cookies just the same as Betty Crocker premix does to give cookies to taste so delicious! And, the recipe is almost the same as the one that comes with the Ghirardelli chocolate chips pack...
Here is a photo of the yummilious cookies.
Here to the original recipe.
http://www.joyofbaking.com/ChocolateChipCookies.html#ixzz31K2G0De5
Here's mine which has some adjustment:
Yields a small tin (of Julie's Love letter tin) cookies.
Ingredients:-
250g salted butter, room temperature
3/4 cup granulated white sugar
3/4 cup firmly packed light brown sugar
2 eggs
2 1/4 cups all-purpose flour
1 tsp baking soda
1 packet of Ghirardelli 60% cacao bittersweet chocolate chips
1/2 tsp grounded nutmeg
2 tsp pure vanilla extract
1/2 tsp grounded ginger
2 tsp (or more) cinnamon |
Procedure:-
*As from Joy of Baking.com.
Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line
two baking sheets with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), beat the butter
until smooth and creamy. Add the white and brown sugars and beat until fluffy
(about 2 minutes). Beat in eggs, one at a time, making sure to beat well after
each addition. Add the vanilla and beat until incorporated. Scrape down the
sides of the bowl as needed.
In a separate bowl, combine flour, baking soda, and salt. Add the dry
ingredients to the egg mixture and beat until incorporated, adding the chocolate
chips and nuts (if using) about half way through mixing. If you find the dough
very soft, cover and refrigerate until firm (from 30 minutes to two hours).
For large cookies, use about a 2 tablespoon ice cream scoop or with two
spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking
sheets. Bake about 10 - 14 minutes , or until golden brown around the edges.
Cool completely on wire rack.
Note: You can freeze this dough. Form the dough into balls and place on a
parchment lined baking sheet. Freeze and then place the balls of dough in a
plastic bag, seal, and freeze. When baking, simply place the frozen balls of
dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.
*One note that beginners might need to know. As our oven is different, the baking time will need to be adjusted. I baked mine for about 25mins, as I like more crunchy ones. ;p
That's all for the 1st recipe.Labels: #bake_from_scratch, #chocolate_chip_cookies, #homebaking, #yummy_cookies
W/ ♥, Jannis' Baking @ 7:54 AM
Greeting to my first baking blog.
Recently, erm... actually since last year, I grew to like baking. I love baking cookies. And my slogan is bake to eat... Talking about my blog name, I was supposed to name it bake2eat, however, some one has already used the blog address. T^T Nonetheless, I shall name it Bake-2-Eat-> The Cookie Monster. (*v*)
Okay, back to the main topic. This is a welcome entry to anyone beginning to bake. Oh well, I am new to baking as well. Just about a yr or less ??? Didn't really count when I really started baking. Anyway, if someone like me can bake with success, I think the recipe I introduce here is really easy and simple to succeed. I can give you my CONFIRM chop!
Hope you do find what I put up here useful to you.
W/ ♥, Jannis' Baking @ 7:03 AM