Low Fat Chocolate Chip Cookies
Assalamualaikum and a very good morning to all the beautiful people out there. Hope that life is treating you well but should your life is going down hill at the moment, always believe that will always be a rainbow after the rain… if you have faith in GOD insyaallah He will help you get thru the difficult time.
Not bad for a low fat cookies…. betul ke low fat ni????
Low Fat cookies??? Seriously??? Ha ha ha I found this
recipe on the internet and decided to give it a try since almost everyone that I know are dieting including me kah kah kah. Am not sure if this cookies is really low fat but why not bake it since my kids constantly reminding me that I haven’t been baking for them for quite sometimes.
This cookies is the chewy kind of cookies, so do not bake it more that specified time or else it will be hard. How do I know this? Well… trying being smart la kononnya… I decided to bake 1 tray of the cookies couple of minutes longer and what I get was a good cookie when it was hot but kinda hard when it completely cooled. Luckily it was the last tray and only half full….
- 1/4 cup brown sugar
- 1/2 cup caster sugar
- 60 g butter (softened)
- 1 tsp vanilla
- 1 egg whites
- 1 cup plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- chopped chocolate/chocolate chips
Haqeem’s favourite cookies
- Heat oven to 190C.
- In a medium mixing bowl mix sugars, butter, vanilla, and egg white until well mix .
- Stir in flour, baking soda, and salt. Stir in chocolate chips.
- Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet. Cool on wire rack.
The recipe yield about 30 cookies…
Pineapple Chiffon Cake
Yesterday morning we received very sad news… one of Nurin’s closest friend Iman Marsh passed away on Friday after completing her Bronze Expedition. Up till now, nobody knows what really happened…. we were told by Nurin that Iman fainted while walking from the final check point to the bus. She was then brought to the hospital by the ambulances.
That night we called Iman’s sister Yasmin who happens to be Aina’s best friend… Yasmin told us that she Iman was fine but still in the hospital. We thought that she might have been dehydrated and needed to stay for the night in the hospital for IV drip. Yesterday morning, we were shocked to hear the news that she passed away. We went to school to find out what happened but the teacher also unable to give us the whole story. Nurin and Aina were devastated… I think this is the first time that someone close to them passed away… well, when my dad and my mother in law passed away couple years ago, they were too small to actually feel the pain…
Iman was buried after Asar prayers yesterday and we went to her house to say our condolences to the family…. Looking back at the incident…. it could have happened to anybody in the group and even though we were sad for the family, we were also grateful that Nurin came home safely knowing that she also fainted during the expedition. Our deepest condolences goes to Iman’s family and we hope that they will remain strong in this difficult moment. Al-fatihah.
The recipe for my Pineapple Chiffon cake is actually taken from my Pandan Chiffon Cake recipe. The cake was soft and has light taste of pineapple… I believe that the taste could be enhanced should I have in my pantry a pineapple emulco. Does anyone know where can I get hold of pineapple emulco? Mmmm… or may be next time I should used pineapple juice from blended pineapple rather than pineapple juice from the can. Anyway, here is the recipe.
- 4 egg yolks
- 70 ml corn oil
- 115 ml pineapple juice (I used Rani float juice with pineapple chunks)
- 100 g fine sugar
- 150 g flour
- 1 tsp baking powder
- 1/4 tsp salt
- Wilton golden yellow gel (optional)
- 4 egg whites
- 90 g fine sugar
- 1/4 tsp cream of tartar
- Preheat oven at 175 C. Sieve together flour, baking powder and salt. Set aside.
- In a mixing bowl, mix egg yolks, pineapple juice and sugar until well combine. Add in the corn oil and mix well. Lastly add the flour mixture and mix until the mixture is smooth.
- Add Wilton colour gel and mix well.
- In a mixer, whisk egg whites until foamy and then slowly add sugar and cream of tartar. Beat until stiff peaks form.
- Fold in the egg white into the egg yolk mixture in 3 batches. Fold until well combined and pour into an ungreased chiffon cake pan. Bake for about 45 – 50 min or until skewer comes out clean.
- Invert chiffon cake immediately onto a wire rack and let it cool before removing from pan.
Pandan Swiss Roll
Its 15:30 here in Kuwait on Thursday afternoon and its officially weekend for me…hooray. Nothing special lined up for the weekends actually but looking forward to lazing around the house ha ha ha. Besides that… I look forward to “not cooking” kah kah kah… teruk kan? Well… what can I say.. after cooking 3 meals a day for 5 days straight… I think I deserve a break… don’t you think? Have a nice weekend people.
Okay… before I sign off for this week, here is the recipe that I took from Ieyda Farieyda FB wall (courtesy from Nur Kasih Alias). Thanks for the recipe.
For the flour batter: :
- 5 egg yolks
- 50 g sugar
- 1/4 tsp salt
- 50 ml oil
- 50 ml coconut milk
- 110 g flour
- 1/2 tsp baking powder
- 1 tsp pandan paste
For the meringue:
- 5 eff whites
- 100 g sugar
- 1/4 tsp cream of tartar
- Preheat oven to 175C
- Gris and line 12″ x 12″ swiss roll pan with parchment paper.
- Sift flour, salt and baking powder into a small bowl. Set aside.
- In a large mixing bowl, whisk together egg yolk and sugar until sugar melted. Add in coconut milk, oil and pandan paste and mix well. Add in the flour mixture and whisk well into a smooth batter, there should be no lumps. Set aside.
- In a medium mixing bowl, whisk together the egg whites and cream of tartar on high speed. Start adding the sugar once the egg whites begin to foam, gradually in 3 additions. Beat till the meringue is smooth and glossy, with stiff peaks.
- Immediately stir in approximately 1/3 of the meringue into the flour batter. With a flexible rubber or silicon spatula, fold in the meringue gently and mix well. Once a roughly homogeneous mixture is achieved, add the rest of the meringue and repeat the gentle, light-handed folding process till the cake batter is well combined. Scoop from the bottom of the bowl to ensure no meringue or flour batter is left unmixed. Do not beat or overwork the batter as this will knock out the air you’ve put into the meringue.
- Pour the cake mixture into the prepared swiss roll pan. Bake for 20-25mins.
- Once cooked, immediately remove the cake from the pan to cool down for 3 minutes. Immediately spread the filling of your choice and roll carefully.
The texture of the swiss roll is so soft and moist… reminds me of Kings Confectionery swiss roll kat Msia…
Egg is very important in my household…. simply because I love to bake and it is one the quickest way to cook especially at night to satisfy someone’s hunger kah kah kah. Kuwait has been experiencing a shortage of eggs for the last one week…the shelves at the local Coops, The Sultan Centre (TSC) and Lulu Hypermarket looked bare without eggs after local suppliers reduced supplies to push the government to give subsidies. Last Saturday I went to pick up a tray of egg at TSC near my house at about 3:00pm and guess what… no were no eggs at all… if you were desperate enough you have to buy the Omega-3 eggs which cost a bomb… 10 eggs cost KD1.600 whereas a tray of normal eggs cost only KD0.990. So I decided to come again the next day and the same things happened… no eggs by the afternoon. On Monday I determined to go early in the morning to get my egg supplies… alhamdulillah there were eggs but I have to settle for small eggs ***sigh… macamana nak bake ni… so terpaksa lah timbang in order to get the correct weight for the ingredient… luckily found the website that talk about how eggs are sized based on their weight. Here is some guideline just in case you guys ever need it…
- Small eggs weigh below 50g
- medium eggs weigh between 53 – 63g
- large eggs weigh between 63 – 73g
- extra large eggs weigh more than 73g.
My ice cream shape sugar cookies
Enough with my egg story… jom tengok cookies ni pulak. This cookies was baked during the last Eid but haven’t got time to post it until now. The recipe was taken from here
. The original shape was mushroom and since didn’t have any mushroom cookie cutter in my collection, the girls decided to use ice cream shape which I think quite comel…
- 225g butter
- 75g icing sugar
- 2 egg yolks
- 1 tsp vanilla
- 300g all purpose flour
- 90g corn flour
- 15g milk powder
- 1 tsp emplex
- 1 egg white
- 90g icing sugar
- 1tbsp corn flour
- 1 tsp lemon juice
Sometimes people call this Mama Carries
- Sieve flour, corn flour, milk powder and emplex and put it aside.
- Cream butter and icing sugar.
- Add in egg yolk and vanilla essence.
- Add sieved flour bit by bit till soft dough is formed.
- Roll dough between 2 sheets of plastic into 1/2 cm thick and cut using cookie cutter of your choice. Arrange cookies on a tray lined with greaseproof paper.
- Baked in a preheated oven of 150C for 15- 20 mins.
- Once cooked cool completely.
- Beat egg white till fluffy.. add in icing sugar, corn flour and lemon juice.. mix well to form a smooth paste
- Spread topping on cooled cookie.
- Baked in preheated oven of 150C for about 10 mins.
Gonna try a different shape next time…