Last Wednesday and Thursday the kids’ school was closed because it was raining heavily in Muscat. We, Malaysians actually looking forward to rain as it remind us of home.. the sound of the rain and the after rain smell.. aah.. makes me miss Malaysia even more. Unfortunately here, it doesn’t happen a lot but whenever it rains and pours, a lot of places will be flooded, wadis will overflowing and many lives will be lost as people refuse to listen to the authority and stay away from the wadi crossing. Wadi crossing is very dangerous as the current is very strong and can sweep a 4X4 car in seconds. This wadi crossing can be found everywhere even in the city and if it rains cats and dogs.. the road that go thru this area will be flooded. So, for the kids’ safety, the Ministry of Education decided to close all schools on Wednesday and Thursday. Below are some pictures taken from Times of Oman..
So.. since there was nothing much to do.. I decided to whip up something that was on my to do make/bake list for a long time. Come to think of it.. the girls have been asking for this before Aina and Nurin left for UK.. so.. definitely more than 6 months. Honestly I don’t know why I didn’t do sooner as the recipe was very easy… maybe because of the MALAS mode hehehe. Anyway, the recipe was taken from recipegirl blog and maybe next time I will make the chocolate chip cookie dough brownies like her.
Okay, here is the recipe…
- 3/4 cup salted butter, at room temperature
- 3/4 cup light brown sugar, packed
- 3/4 cup granulated white sugar
- 3 tbsp milk
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups chocolate chips
- In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar.
- Mix in milk and vanilla.
- Mix in flour just until combined.
- Stir in chocolate chips.
- Refrigerate until the dough is quite firm. Ready to eat.
Kids love eating this cookie dough with ice cream.
Oman has just announced the Eid Al Adha holiday… it will be from Friday 3rd October (Arafah/Wukuf Day) till Thursday 9th October, offices and schools will be opened on Sunday 12th October… that is a solid 9 days break for everyone, alhamdulillah… From what I heard a lot of Malaysian in Oman will travelling during this holiday.. some are going for holiday in Europe and Dubai and quiet a handful of Malaysian will be celebrating Eid in Malaysia. Regardless of where you are going, I hope you guys will have a beautiful Eid and stay safe.
This year the Arafah Day falls on Friday, this means that this year is Hajj Akhbar… Masha Allah. I pray that my brother and his wife will be given a good health and strength to performed their Hajj. May Allah shower both of you with His Mercy and Kindness and grant you guys Hajj Mabroor, insyaallah. And for Malaysian congregation from Oman that left for Mecca yesterday, I hope that they will be in their best health and may Allah make it easy for them to perform this ibadah.
Okay… back to the recipe…. Cookies cookies cookies. If you are wondering if I made this cookies for eid then the answer is NO. This cookies were not made for the eid celebration… just that I felt like making cookies, that’s all. Since the M mood is still lingering around me, I decided to make the easiest cookies around hahaha. When the girls were back from school yesterday and saw them, the first thing they asked was ” Whose cookies are these?” In another word “Can I eat them?” Very clever girls hehehe. The first batch that I made yesterday afternoon has long gone and the second batch that I made last nite is almost gone…
Oh… credit should be given where it is due… this sweet and crunchy treats recipes was taken from here.
One of the kids favourite snack
- 1 tbsp honey
- 1/3 cup sugar
- 90 g butter
- 4 cups cornflakes
- Preheated oven to 150°C.
- In a saucepan, melt butter, honey and sugar over gentle heat, until the mixture is frothy.
- Add cornflakes into the mixture and stir to coat the cornflakes evenly.
- Spoon cornflakes into individual mini baking cases. Bake at for 10 minutes, or until the cornflakes turn a darker shade of golden. Once cooled, store them in an airtight container.
Fresh from my Oman’s kitchen
My Almost Famous Amos Choc Chip Cookoies
This week is the kids final week of exam and I find myself more eager than them that the exam is coming to the end. Apa taknye… almost all fun activities have been put on hold just to make sure that their study time won’t be affected. Despite “no fun activities being declared”, yesterday we went shopping for boots! It felt soooo good to be able to just go out and have a look at some boots…. Everybody wanted to buy one but decided not to buy straight away after just looking at 2 shops, well… except for Jessy. She wanted hers ASAP just because the juniors are having their Mufti-Day this coming Thursday. Hai… stylo mylo betul budak ni!
Heard of this Mufti Day before? Well, honestly, I only knew about this Mufti day when my girls started schooling here in Kuwait. According to Wikipedia, Mufti Day (also known as Uniform-free Day, Casual Dress day) is a day where students go to school in casual clothing instead of school uniform. In return, students are usually required to make a small donation which goes to a chosen charity or school fundraising effort. In NES the junior students need to pay KD 0.500 each at least a week before the day. Even though they are wearing casual clothes, class will proceed as usual… this is not end of year party because they just started schooling last September but it is the last day of 1st semester.
Alright… since it has been months since my last posting, here is something sweet to start with… Almost Famous Amos Choc Chip Cookies. Recipe was taken from Rima’s blog and I have baked this cookies a couple of times this year. Love it!
- 250g unsalted butter,softened
- 200g light brown sugar
- 1/4 tsp salt
- 1/2 tsp coffee oil (this is the one that gives the cookie its distinctive fragrance, I didn’t add coz I don’t have it in my pantry)
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup oats,processed to bits in a chopper (i used cornflakes)
- 1/4 cup ground almonds
- 1/2 cup of your favourite nuts,chopped finely (optional… I tak letak as kids do not fancy nuts in cookies)
- 1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks
- 300g self-raising flour (i used plain flour with 1/2tsp of baking powder)
- If you have coffee oil, make sure you do this step at least 2 hours before,or the night before; beat the egg with the vanilla and the coffee oil to infuse or you can do this the night before,refrigerate it then bring it to room temperature before baking.
- Preheat oven to 160C.
- To the softened butter,beat in the sugar and the salt to combine. Beat in the egg and stir in the processed oats,ground almonds,optional chopped nuts and the chocolate chips / chunks. Sift the flour and fold it in,this dough will not be too stiff but not too wet either.
- For small cookies,place half-tsp of the dough,spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes. (mine take about 12-15 minutes)
- For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes.
- Cool completely and let it sit overnight in an airtight container,this is for the flavour and fragrance to develop further.
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…
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…
I don’t know why, but my left overs egg white doesn’t seems to finish,…. macam macam dah buat but still ada lagi sikit, so last week I decided to make this meringue. When I first saw the ingredient I knew for sure that Nurin will love it and I was right on the dot he he he. She made her sisters beg for some of these kisses and she made me promised to make some more. To tell you the truth, this kisses is quite easy to make and kids will definitely love it. You can check out the original recipe from here.
A tray of kisses
Sweet and melt in your mouth
- 2 egg whites
- ½ cup icing sugar
- ¼ tsp cream of tartar
- Food colouring
Beat egg whites until foamy, add in sugar and cream of tartar. Continue to beat till meringue stage. When lift up the beaters, there will be stiff short horns on the beaters.
Add colouring if using. Mix well.
Transfer into piping bag, and pipe small kisses onto baking tray lined with baking paper. Type of tip depending on size and shape of kisses preferred.
Bake in preheated oven, at 120°C for 50 minutes. Then, cool in the oven with oven door ajar.
Once cooled, store in airtight container immediately. Do REMEMBER this because if you leave it outside, in 20 minutes it will be soft and gooey like cotton candy.
Viennese Chocolate Sable
These cookies have a fabulously light, melting texture… Sable cookies are a classic French cookie originating in Normandy. The name Sable’ is a French word for “sand”, which refer to the sandy texture of these delicate cookies. Thanks to Rima for a lovely cookies.
- 260g All purpose flour
- 1g Fleur De Sel
- 30g Dutch processed cocoa powder – I used normal cocoa powder
- 250g Butter
- 100g Powder sugar, sifted
- 3 tbsp Egg white
- Preheat oven to 180C
- Whisk together, flour and cocoa powder and set aside.
- In a mixing bowl, whisk butter until creamy. To ensure that the recipe succeeds, the butter needs to be very soft.
- Add in powder sugar and fleur de sel to butter and continue to whisk until light and creamy.
- Whisk in egg white until it is well combined with butter cream.
- Add in (2) and mix until well combined.
- Spoon dough into a piping bag fitted with a star tip. Pipe dough into W shaped cookies. ( I somehow can’t make a W shape… so I just make rosette shape he he he)
- Bake cookies at 180C for 10-12 mins – no more. The cookies will be delicate – transfer carefully into cookie jar after cooled.
May be next time will try and make a "W" shape... baru original...