Tuesday, July 22, 2014

Savoury Bacon Cheddar Cookies

I have been craving for savoury cookies , like menopause cravings :p and when I found this awesome savoury cookies from Evil Shenanigan's blog...there is no stopping me from making them...:p

Awesome ….bacons goes well with cheese and each bacon studded cookie is bursting with the cheesy and smoked flavor ! It is so addictive like she said and the smoky bacon and cheese turned into a cookie that no one can really resist!  Can you ? :p  You can make them one day ahead , wrapped in cling wrap and store in the fridge and bake them the next day! Thank you Evil Shenanigans for sharing this awesome recipe. This recipe came at the right moment when my craving still persists…:p MMMmmmm utterly saliva inducing…on a weekend afternoon, munching these cookies with a cuppa hot black coffee watching a drama series…this is what I called heavenly indulgence :p  Let me enjoy this sinful decadent for this moment…LOL!

I made 1.5 portions = 2 rolls

slice them into 1.5 inch diameter disc

this is awesome...you can make the dough one day ahead
cling wrap them and store in fridge..
cut them into slices of 1/4 in thick

studded bacon and cheese cookies ..mmmmm the aroma
is saliva inducing :p

taken with a cuppa hot coffee or tea
my sinful indulgence for the moment :p

Bacon Cheddar Cookies ( taken from Evil Shenanigans )


4 slices thick cut bacon, chopped finely
2 cups all-purpose flour
1/2 teaspoon cayenne pepper
1 cup finely shredded sharp cheddar cheese
1 stick softened butter, cut into cubes ( I use salted)
1 large egg
1 egg yolk
2 tablespoons heavy cream

In a large skillet over medium high heat cook the chopped bacon until very crisp. Drain on paper towel.

In the bowl of a stand mixer combine the flour, cayenne pepper, butter, egg, egg yolk, and cream. Mix until well combined.

Add the shredded cheese and crisp bacon to the work bowl and mix on low speed until combined.

Turn the dough out on to a lightly floured board and roll into a log about 1 1/2″ around. Wrap the log in plastic wrap and chill for at least two hours.

During the last half hour of chilling heat your oven to 350 F.

Once chilled slice into 1/4″ thick disks and place about 1/2″ apart on an un-greased cookie sheet.

Bake for 18 to 25 minutes, or until the cookies are just turning golden abound the edges and the cookies are firm to the touch.

Cool on a rack until they are slightly warm.

Store them in air-tight container when they are are completely cool down and can keep well for 2 days


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Monday, July 14, 2014

Rosemary And Walnuts Cookies

I love to take a peep at  Piggy’s Cooking Journal Blog .  Grace truly inspired me to bake :) I simply love her blog and this is her third recipe I have tried out and it is really good! I promised myself that I will try out each and every one of her shared recipes on her blog even if it takes me a few years to complete LOL!   This rosemary and walnuts cookies is flavor packed and the walnuts add extra crunch to the cookies . Very addictive and I can chomp down the whole lot if WB did not stop me ;p  . I not only enjoy eating  them but I enjoy making them.  Cute heart shaped cookies...you can also make them for next Valentine's Day for your loved ones.

Rosemary & Walnuts Cookies - adapted from Piggy Cooking Journal


50g unsalted butter, at room temperature
30g castor sugar
1 tbs milk
120g plain flour
1/2 tsp baking powder
Pinch of salt
30g walnuts, toasted and chopped into small pieces
1 tsp dry rosemary


1) Preheat the oven to 170 deg C.
2) Using an electric mixer, whip butter and sugar until the mixture turns pale and fluffy. Add milk to the mixture, whip until combine.
3) Using a rubber spatula, stir in flour, baking powder and salt until well combined. Add in rosemary and walnuts.
4) The dough will be quite crumbly, knead until the dough is smooth and forms a ball. Keep it in the fridge for 30 minutes.
5) Using a rolling pin, roll the dough on a lightly floured surface into 5-mm thickness. Cut out cookies with a 5-cm round cookie cutter. You should be able to get about 15 pieces.
6) Bake in preheated oven for 15 minutes. Remove from oven, and let the cookies cool on a wire rack. Serve.

Enjoy !

Friday, July 11, 2014

Crèpes With Creamy Bitter Sweet Durian

Yesssss…it’s DURIANS season and most Malaysians love this King of Fruits :) Of course the Piggies clan will not to be left out ! WB bought some back ( he can never resist this fruit :p ) so Momsie gets to keep some ( a tupper of it…yay…. ) for her bakes. But for the time being I just eat it with crèpes …haha a fusion of French and Asian equals to mouth-watering dessert! Hehehe…. I kept a tupper ( sealed it tight and keep in the freezer ) for future bakes…will be busy searching for something yummilicious enough to bake. So stay tuned for some durian goodness ^ *  Maybe durian cheesecake :p

This crèpes recipe is from Angie’s Recipes and she has lotz of nice goodies on her blog. Thanks, Angie for sharing this wonderfully soft crèpe recipe :) 

mmmmmm..... yum yum... this fruit is aptly named
" King Fruit of Malaysia :p

creammy bitter sweet durians...yummy!

a fusion of french and asian.....mmmmm
mouth-watering dessert :))))

Crèpes    - adapted from Angie's Recipe

110 g German #405 flour * I use plain flour
1/4 tsp salt
2 tbsp corn oil
180 ml milk
110 ml carrot honey juice or ornag juice
1 egg
1/2 tsp vanilla extract


1. Combine the flour and slat together in a bowl. In another mixing bowl, whip the flour mixture into the liquid and stir until the batter is free of lumps and smooth. Batter will be thin, like heavy cream. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.

2. Grease an 8 inch non-stick pan lightly and heat over medium high heat. Pour 2 tbsp of batter into pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 min or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe , slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 min and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.

3. Fill crepe with desired filling and stack them after they have cooled and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw before using.

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Tuesday, July 1, 2014

Mango Chutney Chicken Pie With Caramelized Onion Crust

I wanted to try out this special crust, caramelized onion crust, for my mango chutney and some left overs of mixed mushrooms from the quiche I made last week. I am a great fan of NoRecipe and when I stumbled upon this crust recipe from his blog , I knew I won’t rest in peace until I have try it out :p and I am greatly impressed with this crust…aromatic and the best part…it is easy to get the dough done. Put everything into the food processor and that’s it. A beautiful textured and aromatic crust dough! Thanks Marc for sharing this priceless piece of dough. Please do not take me word for it, try it out yourself. 

I make some mango chutney chicken pies with this caramelized onion crust and it turned out good, yummy and I am holding one in my hand as I am typing this post Mmmmm multi tasking …CAN ? :)) Daddy is always complaining that I am not taking good care of him…always baking for my Piggies only…so to pacify him, I told him I made this specially for him….so he is very happy today….I told him this.. “ as you eat this pie, remember every mouthful is LOVE from your better half ” Haha…this is to put some guilt on him …wicked? No, just to remind him that his better half have not forgotten him but taking care of his health :p :p

I know that my friends and readers who dropped by my blog will most probably think this. “ Gosh…this Momsie uses words like delicious, fantastic , yummilicious and heavenly freely. Is she bluffing ? ” So, I just want to clarify this , whatever words of expression I used on my blog to describe the taste is true in every sense of the word , of course , to suit my own taste bud and I posted them up for sharing. Of course I have tested them out before sharing. After all, good things are to be shared :p What Zurin said on her post recently that food bloggers don’t lie , Elin didn’t lie when she said her buns were good :p :p thanks , Zurin , for actually putting my mind at rest ;)) And I am happy to receive emails from readers , actually telling me they love reading my blog and have tried many recipes from my blog and that all turned out good and delicious….whoa that actually make my day! Thank you so much for reassuring me that putting up this blog was a right decision for me :) and sharing my bakes -is a blissful thing. It actually makes me a beautiful person… * wink wink ** Sorry, I am getting very emo lately. Menopausing ??? :p

first time trying this caramelized onion crust
years of baking , and it never struck me
that caramelized onion can be used in crust dough
Marc is a genius ! :))))

you can dump anything in as fillings and it will
still turned out yummy

I have to use up my bottle of mango chutney so
I added into the mixed mushroom and chicken
it turned out good...blends well with the breast chicken meat
the extra cheese for extra oomph :p :)

well baked pies to make the other half happy :p

I stole two from Daddy for my lunch too...* shhhhhhh

how could I resist this wonderful parcel of goodness!

the aroma of caramelized onion filled the room

I knew this would be a favourite crust from now :)

I will leave this to your own verdict whether

this is a piece of yummilicous goodness ! :p

Crust recipe  - taken from Marc's Blog

1 large onion
2 C flour
1 Tbs sugar
2 sticks frozen butter (1/2 lb)
1/4 C ice cold water

Slice the onion as thinly as possible and toss with a large pinch of salt. The salt helps breaks down the cell walls and speeds up caramelization. Add about 2 tsp of olive oil to a pan over medium heat and fry the onions until they are very soft and a light beige all the way through. Allow them to cool to room temperature then put them in the freezer.
Put the flour and sugar in the bowl of a food processor. Cut the frozen butter into small cubes then add to the food processor along with the caramelized onions. Pulse for 1 second at a time until the mixture resembles pea sized pebbles. Add 1/4 C of ice cold water and pulse until the mixture just starts to come together (but is still crumbly). Dump it out onto a work surface and quickly form into 2 round pucks. Wrap in plastic and refrigerate at least 1 hour.
Lightly flour a work surface and roll out one puck of dough until about 1/8″ thick. Fold the top edge to the center then fold the bottom edge to the center. Fold the rounded bits to the left and right over to make an envelope shaped rectangle (see photo above). Flip the dough and roll this out trying to keep the rectangle shape until it’s about 12″x 8″. Cut this into six 4″ squares. Put these in the fridge and repeat with the other disc of dough.
When you have 12 square pieces of dough, gently press each piece into a muffin tin and fill with the filling. Fold the 4 edges of the dough together to close off the top of each pie. Brush the tops with and egg yolk and cream wash then put the tin in the oven.
Bake for 15-20 minutes or until the the filling is bubbly and the crust is golden brown. Remove from oven and allow them to cool until you can remove them by hand. Serve warm with a salad for dinner or cold as a snack or part of a picnic.

Enjoy !

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Saturday, June 28, 2014

Mango Cheesecake 2

It's mango season and everywhere you see mangoes. So needless to say I will make full use of it to make cakes and refreshing dessert . I have a few pieces of cream cheese still sitting in the fridge and before they expired on me I better use them up to make cheesecakes.  I flipped thru Alex Goh's Fantastic Cheesecake and found this mango cheesecake which looks * I am a sucker for good cakes photos *  GREAT and uses mangoes for the recipe. Bought 1 kilogramme of Thai mangoes...some for after meal fruit dessert and some I use them for this mango cheesecake.  There are 155 cheesecake recipes in this book....which will take me a year to bake them all. :p 

The cake turned out delicious. This was my first time making mango cheesecake and I was happy that it turned out great. After many failed tries from different cookbook , I have become sceptical to cookbooks with great photos :p  The mango cheese filling was great and I tweaked it a bit , gave it a thicker jelly topping....love the great combo of cheese, mango and jelly together with the buttery biscuit crust. The mango taste was not over powering thus you get to taste the cheese more and then the after taste of the subtle blended mango flavor.  For me, this is one great cake from the book.  I have a few of his books and I like them all.  I will try out a few more of his recipes before I retire them :p

I tweaked it a bit , thicker jelly topping....love the great combo of
cheese, mango and jelly together with the buttery biscuit crust..
mmmmmmmmm delish !

I can finish this heavenly slice of cheesiness in 5 minutes.....who cares about 
the calories ...eat first and worry later :p

Mango Cheesecake  - adapted from Alex Goh's Fantastic Cheesecake

Cake Base 
Digestive biscuit base:

200g Digestive Biscuits finely crushed
100 g melted butter

500g cream cheese
120g sugar 
30g cornflour

1 tbsp of lemon juice
1 lemon zest- grated
150g mango

3 eggs

150 g whipping cream

some mango slices

toasted almond flakes

Instant jelly


1. Press the digestive base onto the bottom of a greased 20 cm springform tin. Refrigerate for 15 minutes.
2. Cream (A) until light and smooth.
3. Place (B) in the blender and blend until smooth. Add it into (A) and mix until well blended.
4. Add (C) one at a time and cream until smooth.
5. Add (D) and cream until well combined . Pour the cheese filling voer the prepared biscuit base.
6. Bake in water bath at 160 deg C for 60-70 minutes or until firm.
7. Remove the cake from the oven and set aside to cool. Refrigerate the cake for 5 hours.
8. Remove the cake from  the tin. Arrange mango slices on top and glaze it with instant jelly glaze. Coat the sides with toasted almond flakes.

* For those who wants to have a thicker jelly top. Don't remove the cake from the tin. 

Boil 1 cup of water with 1/2  tsp of agar agar powder. When the liquid boils add in 1 tbsp of sugar to it. When the sugar has melted, off the heat and let it cool down for  ten minutes. Gently pour the agar agar mixture over the mango slices and let it set overnight.  Remove from the cake tin when the jelly has set. Serve it chilled.

Enjoy !

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Tuesday, June 24, 2014

Mango Cheesecake

I was fascinated by SSB Peach Cheesecake and I have to bake this delicious peach cheesecake she shared on her blog. Other then I had overbaked it by 5 mins , it came out perfect. The sweetness of the cheese filling was okay and the thickness of the cake was perfect too . The steps in doing the cake was simple and easy. Guys can bake this cake even if they know nought about baking. I used mango instead of peach since I have some mangoes at home :)


It must chilled before cutting

Mango Cheesecake  - taken from SSB

60g digestive biscuits
30g butter, melted

125g cream cheese, softened
30g caster sugar
1 egg
200g canned peach slices (leave some for topping, but I accidentally added all into cream cheese!)
100g peach yogurt

1. Crush biscuits in a food processor or with the end of a rolling pin.
2. Add melted butter and stir well to combine.
3. Press into the base of a 6 inch springform cake tin. Refrigerate until set (I chill for 30 minutes).

1. Beat cream cheese and sugar until smooth.
2. Add egg and mix well.
3. Chop half of the peaches into small pieces and fold into cream cheese mixture together with the yogurt.
4. Pour into chilled base and bake at 180C for 25-30 minutes or until firm. Allow to cool in oven with door slightly ajar. Refrigerate when completely cool.
5. Top with peach slices and serve.

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Use Family Tree Wall Decals to Give Your Nursery a Different Look

If you want to brighten up the baby’s room with a quick and easy way, then family tree wallstickers are the best idea. Kids always love to have colorful and bright things around them. Hence, every parent wants to make the nursery of their baby lovely and beautiful. If you are going to paint a room, it will be more expensive. There is also a problem that when a kid will grow up his or her taste will also change rapidly. Then you have to change the color every time on a regular basis as the taste of your child changes.

Family tree wall decals are designed in such a way that it can be transferred to another wall or tiles whenever you want to do. So it is the most useful among these types of stickers that if you want to move the stickers from one wall of the room to another wall of a different room, you can change it easily without any wastage.

If you think that the whole tree sticker will be a little big for your wall, you can give some great effects with the part of tree stickers. If you can position the tree at the corner of the wall extending horizontally across the wall, they would look very effective and beautiful. This also will give your room a special effect and funny look to the room.

There are several colors available in the market. Pink, green, blue, black are the common colors available. Mixtures of some pretty colors are also available if you want so. These all colors are perfect for baby’s nursery. If you want to add some more decorations in the room to give it a beautiful and loving look for your kid, you may use some matching accessories, like, throw rugs, pillows, plush animals, bedding set to provide a complete look to the room.

This is not true that tree wall stickers are only used in the baby’s room to decorate; today these types of stickers are used into the walls of the drawing rooms and living rooms also. Though there are several types of tree wall stickers available, the most beautiful choice among them is family tree wall decals. Here anybody can incorporate the photographs of their family members.

These family tree wall stickers will give you the satisfaction to keep the photographs of your family members. You can incorporate the photographs starting from the old aged family member of your family distributing the photographs of the young generation into the branches of the tree will give a special look to your home.
It’s not only kids who love to have Tree wall decals and murals. There are many such wall decals available which are classy enough for other rooms. They would resemble just like paints, after they are applied properly. You may think that setting up a family tree wall sticker in the wall may be a very tough task to do, but it so easy to set up the entire tree into the wall. You can find out different types of family tree wall stickers in different shops. You can also search on the internet to choose and purchase these stickers from different dealers who sales online. But before going to order them you have to be sure about the design of the same and also the size of the sticker that will be set up into your wall. You can also customize your order by giving them the ideas you are thinking. They will easily customize the stickers as per your requirement. But before giving such idea you should have to be clear about the view of the family tree wall art decals  otherwise it may look odd to your wall.

You can easily make family tree wall decals into your home by giving few of your precious time. Through this, you can apply your full idea to make the same. Below are some instructions how you can incorporate these stickers into your home.
Find out a drawing of a tree as you like. It should make sure that the drawing is showing both a brown trunk and some branches from it and also some green leaves. If needed tape some more papers together to enlarge the drawing by copying the picture with a marker pen. Today you can also take a large printout of the same from different copy shops available in the market.
Carefully cut out the enlargement parts of the tree. Use some straight pins to attach it into green and brown felt.
Use Glue
Glue the part of the tree with green and brown onto the background of the parts. Let it dry totally.

Cut the photographs
Measure each photograph of your family members that you want to use on the tree. Use black felt and scissors to make little frames into each photograph. Use normal scissors to cut inside the frame and cut outside edges with scalloped scissors. Glue the frames of the photos and let it dry.
Arranging photos onto the tree
Arrange all the photos of the family members onto the tree. Adjust the spaces you want between photos. If you satisfied with the setting, then you have to glue them onto the place.
Hang the family tree on the wall with the photographs with the help of pushpins. If required use sufficient pushpins to attach the tree securely. But be sure that you are choosing the colors exactly matching the theme of the room. If you complete the total work with full satisfaction, you can obviously give surprise to your family members with a lovely decorated room containing family tree wall stickers.
So this is up to you whether you want to make this by ordering to some professionals doing the same or you can make it by yourself if you can give some time and patience onto it. Both will be looking very good. But if there is some touch of professionals then that should be looking good. As the professionals have the idea on the same more than you and they are doing the job with efficiency on regular basis, it is better to give them the order depending upon your budget to give a complete look to the room. 

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Friday, June 20, 2014

All American All Delicious Apple Pie

Baked this apple pie using Dailydelicious’s all American Apple Pie recipe. I like the texture of the crust and the apple filling tasted good too. I realized that it tasted better if leave over night. The apple filling is more flavored with the cinnamon and nutmeg spices. Hmm..a keeper for sure.  I fancy making it into small cutie pies . I made them into small individual pie-let for easy handling and it was much easier to serve too...not so messy :)

For the fillings, I  diced the apples into smaller bite size . The addition of lemon zest adds tanginess to the apple fillings and put in currants since I have lotz of them in the fridge. I realised I have lotz of ingredients to be used up before their expired date...meaning more baking to be done :)

Love apple pie with ice cream....mmmm yummy!  It is easy to prepare and it tastes delicious too

Cute little apple pie

All American, All Delicious Apple Pie   - adapted from Dailydelicious

For a 9" inch double crust

3 cups
all-purpose flour
¼ cup
1½ tsp
10 oz
very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces
⅓ cup
very cold (frozen is even better) vegetable shortening, cut into 4 pieces

About ½ cup ice water

Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Until you have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 table spoons of the water add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn’t look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get the dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the work bowl and onto a work surface.
Divide the dough in half. Gather each half into a ball, flatten each ball into a disk and wrap each half in plastic. Refrigerate the dough for at least 1 hour before rolling.

Apple fillings

4 pounds (about 6 apples  large)

¾ cup

Grated zest of 1 lemon
2 tbsp
quick-cooking tapioca (or potato flour)
¼ tsp
½ tsp
ground cinnamon
⅛-¼ teaspoon
freshly grated nutmeg
2 tablespoons
graham cracker crumbs (or dry bread crumbs)
2 tablespoons
cold unsalted butter, cut into bits
FOR THE GLAZE (optional)

Milk or heavy cream

Decorating (coarse) or granulated sugar

GETTING READY: Butter a 9-inch deep-dish pie plate (I use a square pan).

On a well-floured surface (or between wax paper, or plastic wrap), roll out one piece of the dough to a thickness of about ⅛ inch. Fit the dough into the buttered pie plate and trim the edges to a ½ -inch overhang. Roll the other piece of dough into a ⅛-inch-thick and slip it onto a baking sheet lined with parchment or a silicone mat. Cover both the circle and the crust in the pie plate with plastic wrap and refrigerate for about 20 minutes, while you preheat the oven and prepare the filling. (The crusts can be well covered and kept refrigerated overnight.)

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 425 degrees F. 

Peel, core and slice the apples into slices about ¼ inch thick. Put the apples into a large bowl and add the sugar, lemon zest, tapioca (or potato flour), cinnamon, nutmeg and salt. Toss everything together really well. Let the mix sit for about 5 minutes, until juice starts to accumulate in the bottom of the bowl.
Remove the pie plate and top crust from the refrigerator and put the pie plate on a baking sheet lined with parchment or a silicone mat. Sprinkle the crumbs evenly over the bottom of the crust and then turn the apples and their juices into the crust. The apples will heap over the top of the crust. Pat them into an even mound. Dot the apples with the bits of cold butter.

Very lightly moisten the rim of the bottom crust with water, then center the top crust over the apples. Either folds the overhang from the top crust under the bottom crust and crimps the crust attractively, or presses the top crust against the bottom crust and trim the overhang from both crusts even with the rim of the pie plate. If you’ve pressed and trimmed the crust, use the tines of a fork to press the two crusts together securely.
Use a sharp paring knife to cut about 6 slits in the top crust. Use the wide end of a piping tip to cut a circle out of the center of the crust as a steam vent. If you’d like, brush the top crust with a little milk or cream and sprinkle it with sugar.

Bake the pie for 15 minutes. Lower the oven temperature to 375 degrees F, and bake the pie for another 50 to 60 minutes (total baking time is between 65 and 75 minutes), or until the crust is gorgeously browned and the juices bubble up through the top crust. After about 40 minutes in the oven, if the top crust looks as if it’s browning too quickly, cover the pie loosely with a foil tent.
Transfer the pie to a rack and let it rest until it is only just warm or until it reaches room temperature.

Enjoy and have a great weekend !

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