Egg tarts have to be one of my favourite non-chocolate desserts or snacks or whatever category you wanna place them in. To me, egg tarts are probably the best pastry ever made…well, except for pineapple rolls. And cheesecake. And…err…never mind. Let’s just say, I absolutely love egg tarts and have been hankering to try making them myself.

So, I did a search and found the Hong Kong Style Egg Tarts recipe from allrecipes.com. Please don’t laugh at my not-so-perfect pastries. It is my first time after all. This is going to be a rather long post so I won’t rattle on so. Here’s the recipe:

Egg Tarts Recipe

Ingredients

For the pastry:

1 cup icing sugar

1 cup butter

3 cups flour

1 egg, beaten

a dash of vanilla essence

For the custard:

2/3 cup white sugar

1 1/2 cups water

9 eggs beaten

dash of vanilla essence

1 cup fresh milk

Equipment

12 egg tart moulds

Instructions

1. Grease your egg tart moulds very, very lightly.But you don’t have to if you don’t want to because these moulds are non-stick (or so I was told when I bought it from the baking supply shop).

2. Sift the icing sugar and the flour into a mixing bowl.

3. Add the butter and rub it into the mixture until you get crumbs.

4. In a bowl, lightly beat the egg and then add it to the mixture and start kneading till you get soft, pliable dough.

5. You can start forming small balls and then place them on the moulds and start forming the base using your fingers to push the dough into the mould.

Egg Tart Recipe: Making the custard

6. Pour the water into a pan and heat it up and add the sugar. Bring to a boil and let the sugar dissolve. Then remove from heat and cool completely. (So that you don’t cook the eggs when you add this to the egg.

7. Place all the eggs in a bowl and beat lightly. Sieve it into another bowl. Add in the milk and vanilla. Stir and mix well.Add into sugar and water mixture. Stir till well combined.

8. You will need to pass it through a sieve again or like me, use a smaller sieve and pour it into the prepared dough.

9. Preheat the oven to 160C. Then you bake the tarts for about 30 minutes or until the egg custard is cooked and not watery anymore.

Did I mention that I simply love egg tarts? Especially when it’s hot from the oven. Yum.

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This time, I tried out the chocolate filled double delight peanut butter cookies recipe I found over at Baking Bites. I did some minor changes and the result is this…

Chocolate filled double peanut butter cookies

These cookies are so darn good and rich, I can only eat one at a time! So, here’s the recipe:

Chocolate Filled Double Peanut Butter Cookies

Chocolate filled double peanut butter cookies

Ingredients

Cookie dough

1 1/3 cups flour

1/2 tsp bicarbonate of soda (baking soda)

1/2 tsp salt

6 tbsp butter, soften

1/2 cup brown sugar

4 tbsp palm sugar (gula melaka)

1 egg

1 tsp vanilla

18 tbsp peanut butter

Topping

1/4 cup almond nibs

2 tbsp sugar

1/2 tsp cinnamon powder

2 tbsp melon seeds

Filling

6 tbsp peanut butter

2 tbsp cocoa powder

3 tbsp icing sugar

3 tbsp granulated sugar

4 tbsp finely chopped dark chocolate

Instructions

For the cookie dough:

1. Sift flour, baking soda and salt together.

Note: I added some palm sugar because it has a special fragrant flavour you can’t get from any other sugar. If you don’t have it, you can always use white sugar (about 1/2 cup) instead.

3. Cream the butter and sugars in a bowl

4. Then add in the egg, vanilla essense and peanut butter.

5. Beat the mixture till well combined.

6. Gradually add in the dry ingredients and mix well.

7. A smooth dough will form so spoon it onto a piece of parchment paper.

8. Shape the dough into a roll of about 3 inches in diameter

9. Refrigerate it for about 2 hours or till the dough harden.

Now, on to the cookie fillings:

10. Place all the ingredients in a bowl

11. Mix it around and you will get a smooth paste.

This is what the paste will look like after mixing the ingredients

12. Then form small balls with the paste

Finally, remove the dough from the fridge…

13. Cut the dough into pieces like this

14. Flatten the dough on your palm, place the ball of filling in the centre and wrap the dough around the filling. Make sure the filling is completely covered. You can shape it into a small ball.

15.Place the toppings in a bowl and mix it around.

16. Then, roll the ball of dough in the bowl of toppings.

17. Place the dough balls on a baking tray lined with baking paper

Make sure you leave more space around each ball as you will need to flatten it with the bottom of a glass or any cup with a flat bottom.

This is what the flattened dough will look like

Also, preheat the oven to 190C (375F).Finally, bake the cookies for about 10 minutes or until it turns a golden brown.

Once baked, it should look like this

Let it cool for a couple of minutes on the tray before moving the cookies to a wire rack to cool completely.

And you can eat this delicious chocolate filled double peanut butter cookies anytime!

Let me tell you, these are so good,  all this trouble is really worth it. I was contemplating adding chocolate chips as the toppings but in the end, didn’t. Now, I know it would go great with it. Maybe next time…

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Well, I get that A LOT. Not because I am a very depressing person. Or that I eat loads of comfort food. But it is usually due to that time of the month when I’d have a sudden high craving for carbs and it would definitely be chocolate! And cookies. I am a cookie monster through and through.

Anyway, due to the recent melamine scare, I am staying off store-bought cookies for a while. Also, I can never find any GOOD commercial chocolate chip cookies. Most are total rip-off. Either it’s too sweet or just plain un-chocolatey. And too crunchy or grainy with barely any flavours too. Like biting into baked sand or something. Blearghh.

No wonder there’s this saying that some things are best done ourselves. It must definitely refer to baking cookies! To satisfy my cookie monster craving for some chocolate cookies, this is what I made..

Double Chocolate Chip Cookies

Trust me, it is as good as it looks and so chocolatey, the cookies didn’t last long before it was gulped down by the cookie monster who baked these, Mr Picky and wonders of wonders, The Food Critic! Yep, this is an all-time favourite at home. Hah! It’s bye-bye Chipsmore and hello, Foong’s Cookies!

Anyway, I got this recipe from Baking Bites (whose site I simply love as she has SO many great baking recipes to chew on…) and did some minor modifications. Very, very minor modifications this time around.

So, here’s the recipe…

Double Chocolate Chip Cookies

Ingredients

1 1/4 cups flour

1/2 cup cocoa powder

1/2 tsp bicarbonate of soda (baking soda)

1/4 tsp salt

1/2 cup butter

1 cup soft brown sugar (I know, I know, I use A LOT of brown sugar in everything!)

1 egg

1 tsp vanilla

1 tsp coffee essence

1 cup chocolate chips

1/2 cup chocolate buttons

Instructions

1. Preheat oven to 350 F / 180 C. Line cookie pan with baking paper.

3. Place the butter and brown sugar in another bowl

4. Cream the butter and sugar

5. Add the egg and beat it in thoroughly

6. Add the vanilla essence

7. Then, add in the coffee essence and mix well

**Note: You will notice that I have a fork in the mixing bowl…that’s because I use good old fashion ‘manual power’ for all my mixing with only a fork as I don’t have a mixer….yet! But you can use the electric mixer, it will definitely be faster.**

8. Gradually stir in the dry ingredients

9. Mix the ingredients well and the mixture should become like this

10. Throw in the chocolate chips

11. Being a typical chocoholic, I had to add more chocolate so I added chocolate buttons too

12. After stirring it all in, the batter is now ready

13. Drop the batter on the cookie pan, about half a tablespoon size each

14. Bake the cookies at 180C for about 10 minutes or up to 15 minutes (depending on your oven).

15. When it is done, it should look like this

These cookies are a cross between crunchy and chewy so it is a perfect combination of chocolates with a rich, soft-crunchy texture. And I am glad I added the chocolate buttons as it has given these cookies some chocolatey creaminess due to it’s half-melted texture inside the cookies. Yummy!

Here's another look at the double chocolate chip cookies

I love these so much, I think I am going to bake it again pretty soon!

Anyway, I also tried out another cookie recipe (yes, it also has chocolate in it) and I will post it up as the Cookie Monster Bakes Part 2 soon. Wait for it!

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He hates most desserts. Cakes, pies, cookies and yes *gasp* even chocolates. Which explains his difficulty in putting on weight.

So, each time I decided to bake something, I’d end up eating the whole lot. Every. Single. Time. Which explains my difficulty in losing weight.

And then, there were some changes. He suddenly starts eating some of the desserts I made. Maybe it’s because of the frosty silence I had whenever I offered him some piping hot from the oven baked stuff smelling so heavenly that nobody except him could resist it and he said no. Or maybe it’s because some of the baked desserts I’ve been making suits his weird dessert tastes. I dunno. But when I made this…

Apple Crisp

He turned it down.

“I don’t eat apple pies” was his response. Despite the heavenly aroma of baked apples in the air. Despite the ultra-tantalising apple crisp I placed in front of him. Despite it NOT being an apple pie but an apple crisp which is very different, involving different ingredients.

I was frustrated. Annoyed. I had a slightly miffed, hurt expression but it went unnoticed.

So, what the heck. Might as well eat it all by myself. It’d probably take me days to do it. Maybe Mr Picky might like it too but he’s a toddler and he can’t eat much.

Then, one day I came back and found a huge chunk missing from the dish. Yep, The Food Critic raided the fridge and took a piece and then, deciding that he liked it, took another! HAH. His comment?

“This is the first apple pie I actually liked!” in an incredulous tone.

Never mind that it is actually apple crisp and not pie. At least he liked it!

So, here’s the apple crisp that The Food Critic liked:

Apple Crisp Recipe

Apple Crisp

Ingredients

3 Fuji apples, peeled and cored and sliced

Note: I used Fuji because we had a lot of these and couldn’t finish it before it spoils but I guess you could use other types of apples

4 – 5 tbsp butter

1 cup brown sugar

1 cup flour

1 cup oatmeal (instant)

a pinch of salt

1/2 cup almonds (or other nuts, if you prefer)

2 tbsp golden syrup (or maple syrup if you like)

1 cup chocolate chips

Instructions

1. Preheat the oven to 180 degrees (Celsius).

2. Arrange the apple slices on the baking pan

3. Place butter and sugar in a bowl

4. Either use a mixer or like me, manually cream the butter and sugar using any utensil you are comfortable with.

5. Gradually add in the flour and mix well to make sure it is all combined and there were no lumps of dry flour.

6. Then gradually add in the oatmeal

7. Make sure you chop your almonds to about this size.

8. Then add it into the flour mix and stir well

9. Mix in half of the chocolate chips

10. Then press the crumbly dough on top of the prepared sliced apples in the baking pan.

11. Randomly dribble the golden syrup on top

12. Then sprinkle the rest of the chocolate chips and some oatmeal on top.

13. It should look like this before you put it into the oven

14. Bake it for 40 minutes at 180 degrees (Celsius) or until it turns brown and the apples are cooked and soft (just like the picture underneath the Apple Crisp recipe heading)

And you get your delicious apple crisp with tender-soft baked apples with crunchy, crumbly top

The best thing about this is that, you can also…

Enjoy it with some ice cream!

Needless to say, this whole pan of apple crisp finished within a few days! Oh, by the way, I realised that this is a favourite Thanksgiving dessert too but we don’t celebrate thanksgiving here but it is a great way to get rid of apples we can’t possibly finish by eating it raw!

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Not a serious-life-and-death emergency but a completely different kind! I was hit by a sudden craving for chocolate cake. So, what do I do?

Well, I went on over to Jessie’s blog for her 5 minute chocolate cake recipe and also checked out this recipe at Dizzy Dee’s blog. I simply must try out one of the recipes. I chose Dizzy Dee’s recipe first.

And in typical Foong-style, I messed up changed it a bit and substituted some of the ingredients and changed my mind and decided to also use Jessie’s recipe.

That’s right.

I ended up combining both recipes and sorta wing it from there. Heh.That’s what I call typical Foong-style. I always had to change recipes I found and substitute some of the ingredients. Maybe it’s part of my non-conforming gene or something. Or I was just plain lazy to refer to the recipe at every turn and depended on memory and since my memory isn’t all that good, I tend to forget some steps and somehow have replaced some ingredients and steps in my mind.

Hmmm…maybe my brain likes playing tricks on me. Or maybe I just like playing around with different ingredients in my little kitchen experiments. heheh. The Food Critic and Mr Picky should be so lucky that they have not been poisoned by any of my kitchen experiments.

Okay, okay, I know you want to know all about the 5 minute chocolate cake.

This is the result.

The 5 minute chocolate cake served with ice cream and a drizzle of chocolate sauce

Looks pretty good eh? Trust me, it tastes WAY better than it looked. It is moist, rich, dense and so chocolatey, it satisfy my midnight chocolate craving at first bite.

Here’s the modified recipe:

5 Minute Chocolate Cake in a Mug

Ingredients

1 large mug

4 tbsp flour

4 tbsp soft brown sugar

1 tbsp baking powder

2 tbsp cocoa powder

2 tbsp cocoa essense

1 tsp coffee essence

4 tbsp unsweetened soya milk with 2 tbsp chocolate sauce stirred in

1 egg

3 tbsp oil

1 tbsp natural unsweetened peanut butter

5 tbsp chocolate chips

Instructions

1. Place the flour into a mixing bowl (or directly into the mug)

2. Add in the brown sugar

3. Then, add in the cocoa powder

4. Stir and mix the dry ingredients

5. Add in the egg

6. Then, add in the soya milk. Stir and mix it all around.

7. Add in the chocolate and coffee essense

8.Mix in the oil

By now it is pretty smooth already. Just make sure it is all well combined.

This is the chocolate chips I use for this cake

10. Then pour the mixture into the mug

11. Make sure the mixture is well combined

12. I sprinkle some sunflower seeds on top for decoration

13. It is now ready to be zapped. Just place the mug into the microwave and zap it high for 3 minutes. My microwave oven is 900w.

14. It came out looking like this...

It is mishappen and hardly presentable in the mug. So, I did the next best thing…I cut it and took a picture.

Here's a look at the 5 minute chocolate cake

You can actually see some of the peanut butter and some of the unmelted chocolate chips. I love it that some of the chips didn’t melt so in the end, I was biting into chocolate chips within the cake. Ahh…that is so darn satisfying.

Here's a closer look of the cake

It goes really well with vanilla ice cream

So, my verdict…5 minute chocolate cake is the best thing ever since sliced bread simply because it takes so little time to prepare and yet has all the chocolatey richness we expect from any chocolate cake.

Melted ice cream and the 5 minute chocolate cake

A note of warning though. This cake could be a tiny bit rubbery so do not overcook if your microwave has a higher wattage. Also, since some of the chocolate chips have not melted, when you bite into it, sometimes you’d find yourself biting into the chips. I really like this as it gave the cake a bit of a chocolatey crunch in the centre.

That’s what I call chocolate chip 5 minute chocolate cake!

But if you prefer it to be smoother, just reduce the amount of choc chips and use mini choc chips instead so that it will be easier to melt.

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I’ll let the pictures tell the story…

The thirst quenchers you can find at the Little Penang Street Market

Some of the foods you can find there

The curry sausage and cakes stall by Edelweiss Restaurant

The local laksa stall

Tarts...

Wholemeal bread

The chocolate cake I couldn't resist buying

I also bought this delicious crumbly jam pie which is called lindenz flan or something like that, I can't really remember...

I like it that the cakes were wrapped in brown paper bag and then placed in this recycled paper bag which this stall owner had obviously bought from another stall selling handicrafts made by the disabled.

Just look at that crumbly jam pie

Yummy...it's crumbly, buttery and combined with the sticky sweetness of the jam..ahhh... perfection!

The chocolate cake is a cross between a rich moist chocolate cake and a chocolate sponge so it is light, fluffy and yet has a moistness and richness to it that no chocolate spongecake has.

And that concludes a photo tour of the food you can find at the Little Penang Street Market. Do make a point to pay it a visit the next time around. It’s being held on the last Sunday of each month.

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So, I did the next best thing. I googled it! Unfortunately, Google didn’t help me much this time. The closest to a steamed cream cracker recipe I could get to was the Sweet and Sour Layer Cake recipe from Lily’s Wai Sek Hong. I don’t really like Haw flakes that much so I modified the recipe and sorta personalise it to suit my own tastes.

My own version of steamed cream cracker cake turned out pretty good, though not as 'pretty' and presentable as I'd like it to be...did you notice the oozing peanut butter? That's one of my addition!

Here’s the recipe:

Steamed Cream Cracker Cake

With Peanut Butter Surprise and chocolate

Ingredients

330g cream crackers, crushed

300g butter

400g condensed milk

10 large eggs, separated

100 soft brown sugar

2 tsp cocoa powder

2 tbsp peanut butter

2 tbsp chocolate sauce

1 tsp chocolate essence

Instructions

1. Line and grease a cake pan with butter.

(top from left) Crush the cream crackers and beat the butter with the condensed milk till creamy

2. Crush the cream crackers in a ziplog bag or use a blender to blend it. (I used my special ‘crusher’…my son used a plastic cup to bash up the crackers and had a wonderful time! Of course there was a huge mess and most of the crackers ended up on the floor but it’s okay, I bought a huge packet of crackers )

3. In a mixing bowl, beat the butter and condensed milk till creamy. Then add the egg yolks one at a time and whisk till well mixed.

(top from left)Add the egg yolks one at a time, mix well, whisk the egg whites and sugar till fluffy, add the crushed crackers

3. In another bowl, beat the egg whites and sugar till fluffy.

4. Add the crushed cream crackers to the butter mixture and combine well. Fold in the egg whites and mix well.

(top from left) Combine the cream crackers well, spoon part of the batter into the cake pan and add a few dollops of peanut butter, dribble chocolate sauce and pour the rest of the chocolate-mixed batter into the pan.

5. Place the cake pan over a pan of boiling water set over medium heat.

6. Spoon part of the batter into the prepared cake pan, then add several dollops of peanut butter anywhere.

7. Dribble the chocolate sauce liberally over the batter in the pan.

8. As for the remaining batter, add the cocoa powder and chocolate essence. Stir and combine well.

9. Top up the cake pan with the rest of the batter.

10. Steam the mixture for about 45 minutes. The cake is done when you insert a skewer into it and it comes out clean.

After 45 minutes, I get a firm, rich and delicious steamed cream cracker cake!

If you look closely, it has two colours, the bottom layer is of a yellowish tint while the top is a brownish colour. The chocolate that was added did not really make it taste all that chocolatey but it gave it some extra flavour.

Also, when I say peanut butter surprise, I meant that since we only add a few dollops of it, those eating this will sometimes get to bite into the cake with creamy, peanut butter oozing out and sometimes, it is just plain steamed cream cracker cake.

Having cooked this till the wee hours of the night, of course I enjoyed the fruits of my work. I ate all three pieces pictured here.

Of course, if you are not into peanut butter or chocolate and just want the plain old steamed cream cracker cake, then you can leave out all the chocolate stuff and the peanut butter.

The steamed cream cracker cake can be stored in an airtight container for a few days in cool weather. It can be eaten as breakfast, as a teatime snack or simply for fun!

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Dates

I love dates (the edible kind!) and I’d stock up on plenty of dates during Ramadhan each year. Do you know that dates are fruits like this…

Fresh dates

And no, you can’t eat it when it looks so crunchy and nice because it’d be dry. It is best eaten when it is ‘well done’ as in when it softens. Anyway, dates are packed with nutrients and quite good for health too.

Here are some facts on dates:

- it is high in potassium (meaning it helps those with constipation) and also contains phosphorus, magnesium, calcium and iron.

- As for vitamins, it contains Vitamin A, Vitamin K, Niacin, Folate and Choline.

- One date is about 20 calories

- It is a good source of energy

- It is easily digested

- It is good for intestinal health as in it helps to establish a colony of friendly bacteria in the intestines.

- It is good to strengthen the heart

- Though it is sweet, it does not attract ants at all

- It could be kept at room temperature or even in the fridge for a very long time without spoiling

- now this one is pretty interesting though I am not sure if it is true or not…. it could be used to make a tonic to improve sexual stamina and sterility due to functional disorders.

Imagine that, dates could help your sex life! Forget the little blue pill and have more dates…

China Dates

Noticed how much rounder the China dates are compared to the Middle East dates (pic above)? Hmmm… but both are equally sweet and good! And a recent new product:

A date with a nut

Yep, dates stuffed with nuts…

Dates with nuts

…..Is it me or did that phrase sound so full of unspoken puns? Heheh… Happy Ramadhan to my Muslim readers (if any) and happy dating date-eating to all my other readers. If you don’t want to eat it as it is, here’s a great recipe using dates and chocolate (yum!):

Non-bake Chocolate and Dates Brownie

Ingredients

150gm – 200gm dates (or 1 cup), pitted

120gm walnuts (or 1 cup) or any nuts of your choice

50 gram cocoa powder

Instructions

1.  Place the dates, nuts and cocoa into a blender and blend well until a paste forms.

2. Press it into a pan. Add frosting if you want and then place it in the fridge.

3. It is done when you insert a knife into it and it’s not too sticky.

4. It stores well in the fridge or freezer.

For the frosting, just melt some cooking chocolate over a pan of boiling water and then pour it over the top of the blended dates and nuts before refrigerating it.

Enjoy!

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I watch quite a lot of Nigella Lawson’s cooking shows so the honey chocolate cake recipe is her recipe, not mine. However, I’d still like to share it here since it is absolutely wonderful!

Honey chocolate cake

Nigella Lawson’s Honey Chocolate Cake Recipe

Ingredients

115gm bittersweet chocolate, broken into pieces

1 1/3 cups light brown sugar

226gm unsalted butter, softened

1/2 cup honey

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 tablespoon cocoa powder

1 cup boiling water
Instructions

1. Melt the chocolate in a heatproof bowl over boiling water. Set aside to cool slightly.

2. Preheat oven to 180 degree Celsius. Butter a 9-inch springform pan and line the bottom with wax paper.

3. Sift flour, soda and cocoa together.

4. Beat together the sugar and butter, until airy and creamy. Add the honey. Add eggs one at a time, adding a tablespoon of flour with each.

5. Fold in the melted chocolate, followed by the dry ingredients.

6. Then add the boiling water, mixing well to make a smooth batter.

7. Pour into prepared pan and bake for one hour, or until a cake tester comes out clean. If the cake is still loose after 45 minutes, yet the top is appears quite cooked, gently lay a piece of foil atop the cake.

8. Cool cake completely in the pan on a rack. Remove the sides. Invert it onto a cake plate. (If the top stays just perfectly rounded, yes, flip it back over. If it sinks a bit, inverting the cake will mask the problem.) Slide strips wax paper under the edges to keep the plate free of glaze.
You can also place a honey glaze on the cake for some extra honey goodness! Here’s the recipe:

Sticky Honey Glaze

Ingredients

1/4 cup water

1/4 cup honey

170gm semi sweet chocolate

3/4 cup confectioners sugar

Instructions

1. Bring honey and water to a boil.

2. Turn off heat and add the chocolate. Let it rest while the chocolate melts, then whisk gently. Sift the sugar into the pan (to avoid lumps) and whisk until smooth.

3. Make the glaze in plenty of time to let it cool. If you put it on a warm cake or if it is still warm, the glaze will run right off. When the cake is cool and the glaze is room temperature, the honey glaze turns your cake into a shiny, irresistible confection.

Enjoy your very own home made honey chocolate cake!

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Ping Pei Mooncake

So, here’s my Ping Pei mooncake recipe:

Ingredients

450g cooked glutinous rice flour

300 ml cold water

350g icing sugar

4 tbsp shortening

2 tbsp pandan essence

2 tbsp strawberry essence

2 tbsp chocolate essence

1kg – 2kg lotus-paste filling or cheese filling or filling of your choice. (You can get prepared, ready-made fillings here)

Instructions

1. Combine icing sugar, shortening and water.

2. Add in the flour and blend till it became a smooth dough.Then set aside for about 15 minutes.

3. Divide the dough into three equal portions in separate bowls.

4. Add strawberry essence to one portion, pandan to the second and chocolate to the third.

Divide into three equal portions and add the flavouring

5. Dust your work surface with ample of the glutionous rice flour and dust your hands with the flour too.

6. Divide the dough into small balls, about the size of a ping pong ball or smaller, depending on the size of your mould.

7. Divide the filling into equal portions too.

8. Flatten the ball of dough and wrap it with the filling.Form a ball.

9. Lightly dust the mould with the flour and place the dough ball with the fillings into the mould and push.

10. Lightly knock the moulded mooncake out and place it in an airtight container. Refrigerate it for several hours and it is ready to be served cold!

This recipe makes about 15 medium sized mooncakes if you use less dough and more filling (you have to use 2kg of filling).  You can also add salted egg yolks and melon seeds if you want.

Place in an airtight container and refrigerate it

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