Pages


Chocolate Crinkle Cookies Recipe




ngredients

1 cup Cocoa Powder , unsweetened
2 cups Caster Sugar
113 grams Butter (unsalted) , softened
4 Whole Eggs
2 teaspoons Vanilla Extract
2 cups All Purpose Flour (Maida)
2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 cup Icing Sugar



How to make it


First cream together the sugar and butter using a hand blender.

When it is pale and light, beat in eggs one at a time, and mix till well combined.

Then stir in the vanilla. Once mixed add in the cocoa powder slowly making sure to mix uniformly.

Next, combine the flour, baking powder, and salt and add into the cocoa mixture. Mix very well.

The dough will be very, very sticky. Spoon the dough onto a cling film, wrap it and refrigerate overnight or longer. The longer the dough is chilled, the easier it will be to handle.

Preheat the oven to 180 degrees C and line a baking tray with parchment paper.

Divide the dough into three parts. With one part make 1-inch balls and place them on the parchment-lined cookie sheet. Dampen your palms while making the balls and make them as smooth as possible. Chill the cookies for 10-15 minutes to firm them up again.

Put the icing sugar in a bowl. Roll each chilled dough ball in the sugar, making sure to coat the cookie as much as possible. Place the cookie balls back onto the parchment-lined cookie sheets.

Place the baking sheet in the preheated oven and bake for 10 to 12 minutes. Do not overbake or they will get very hard.

Once done, take the tray out and let it rest on a cooling rack. Repeat this with the other two parts as well.

Store prepared cookies in an airtight container and serve the Chocola

Nasi Goreng (Indonesian Fried Rice)




Ingredients:
2-3 tsp vegetable oil
100g chicken, finely chopped
2 garlic cloves, finely chopped
1 shallot, finely chopped
1tsp turmeric
1 tbsp red chilli, finely chopped
2 spring onions, finely chopped
1 cup steamed rice, cold
3 tbsp soy sauce
1tsp Worcester sauce
1 tbsp ketchup
1tsp fish sauce
Salt & pepper to taste
Small handful of coriander, chopped
2 tbsp Fried shallots
½ cup Chinese cabbage, shredded (optional)
2 eggs, lightly beaten (optional)

Instructions:


1. If you’re not using left over rice, start by cooking the rice following packet instruction. Drain, cool to room temperature and place in the fridge for an hour or so. Note that it’s important to use cold cooked rice as freshly cooked rice is too soft and will absorb the oil.
2. Heat the oil in a wok over high heat. Fry the chicken for 2-3 minutes or until nice and brown. Season with salt & pepper.
3. Add the shallots, garlic and toss around for a couple of minutes. Add the chili, turmeric, and spring onion and fry for another minute.
4. Add the rice, mix and toss well. Add the Soy sauce, Worcester, ketchup and fish sauce. Season to taste.
5. Garnish with fried shallots and fresh coriander.
I didn’t include shredded cabbage or eggs omelette in mine, as I was serving it as a side to my chicken sate, but definitely add it in for a more substantial stand alone dish!

Creamy Potato Salad




Ingredients: (serves 6 people as a side)
12 small potatoes (such as desiree), peeled
4 bacon rashers, rind & excess fat trimmed, finely chopped
3 large tbsp whole egg mayonnaise
3 large tbsp sour cream
2 garlic cloves, crushed
3 shallots, finely chopped
6 gherkins, finely chopped
2 tbsp carpers, finely chopped
1/2 bunch of dill, finely chopped
Freshly ground pepper & sea salt flakes

Instructions:


1. Cut each potato into 4, place in a large saucepan and cover with cold water. Bring to boil and boil uncovered for 10 minutes or until tender when pierced with a stick. Drain and let it cool completely.
In the meantime, heat oil a small frying pan and cook the diced bacon until nice and brown.
2. Combine together the mayonnaise, sour cream, garlic into a mixing bowl. Top with the dill, gherkin, carpers, shallots and mix well. Taste and season with salt & pepper.
3. Gently toss in the potatoes and bacon bits and refrigerate for 30 minutes or more.
You can store the potato salad in the fridge for a few days. You can also top it with pieces of hard boiled eggs if you’re serving it as a main!

Easy Chicken and Biscuits




Ingredients:

4 cups of cooked chicken, cut in pieces {homemade or pre-cooked from the grocery store} 
2 cans of Campbell's Cream of Chicken Soup
1 can of milk
2 cups of frozen mixed vegetables, thawed {I used peas and carrots today, but use whatever variety your family likes!}
1 can of "jumbo" refrigerated biscuits 

Directions:


Preheat your oven to 350 degrees. 

In a large bowl, whisk together 2 cans of Campbell's Cream of Chicken soup with 1 can of milk, until smooth. 

Add the mixed vegetables and chicken and stir until well combined. 
Spread the mixture in a 9 x 12 baking pan. 

Place the 8 biscuits on top of the chicken mixture and bake for approximately 18-20 minutes or until the chicken mixture is bubbly and the biscuits are browned and baked through.  
It's as easy as that! I served the chicken and biscuits with a simple green salad, and we like to put a little butter on top of our biscuits. 

The little kids and the teenager love it. Mission accomplished! 

Chicken and Biscuits-Chicken Pot Pie




Here’s what I do:

I use 2 cups of COOKED deboned, defatted, deskinned chicken, cut up into 1″ cubes. It’s easiest to just buy boneless, skinless, chicken breasts. To make prep-time go faster, you can cook the chicken and cube it the night before.
1 can chicken broth (homemade is better)
1 can cream of celery soup
1 can cream of chicken soup
1 can green beans
1 can peas
1 can carrots
(You can substitute any veggies, or even use leftover veggies according to your tastes and needs.)
garlic powder, onion powder, salt (may omit if using full-sodium soups), pepper, italian seasoning–all to taste.
Sour Cream Biscuit dough-recipe below


Once your chicken is cooked and cubed, in a medium bowl, mix it in with all the soups (don’t add water to the condensed soups!), all the veggies, the chicken broth, and the seasonings you prefer. Put this is a 9×13 or 9×15 pan. Preheat your oven to 425. Mix up the sour cream biscuits in a small bowl, according to the directions. Then, using a tablespoon, just dollop the biscuit dough on top of the chicken and veggie mixture. Bake at 425 for 15-20 minutes. It’s really quite simple!

Sour Cream Biscuit Dough

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1/2 cup sour cream
Sift flour, measure, and sift again with baking powder and salt; blend in butter. Add sour cream; knead several times on a lightly floured surface. Pat dough out, cut into diamonds or rounds and place over chicken or drop dough onto chicken pot pie by tablespoon.

The Best Crack Cake




1 box Duncan Hines yellow cake mix
1/4 c brown sugar
1/4 c white sugar
1 box vanilla pudding instant mix
2 teaspoons cinnamon
4 eggs
3/4 c water
3/4 c oil
1/2 c white wine (really any kind)

How to make it :


Preheat oven to 350 degrees.
Mix the above ingredients by hand or hand mixer.

Grease a bundt pan.
Pour into pan.
Bake for one hour.

When cake comes out of the oven...

Melt 1 stick butter into 1 cup sugar and 1/4 cup wine.
Pour over hot cake.
Cool.
Flip out of pan onto plate and serve.

CRANBERRY BUNDT CAKE WITH BUTTER SAUCE




Ingredients:
Cake
6 tablespoons butter
2 cups white sugar
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups evaporated milk
1 (12 ounce) package cranberries
Butter Sauce
1 cup butter
2 cups white sugar
1 cup heavy cream
1 teaspoon vanilla extract

Procedures:


Preheat oven to 325 degrees F (165 degrees C). Slightly grease and flour a 10 inch Bundt pan.

In a medium bowl, mix together flour, baking powder and salt. Set aside.
Cream together 6 tablespoons butter and 2 cups sugar until light and fluffy. Add the flour mixture alternately with the evaporated milk and mix until incorporated. Fold in the cranberries. Pour batter into prepared pan.

Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set aside to cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Meanwhile make the Butter Sauce. In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla.

Generously pour butter sauce over Cranberry Bundt Cake. Serve cake slices with more sauce as desired.