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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