Wednesday, January 3, 2018

Refrigerated cutout sugar cookie

Today I decided to try yet a other recipe for sugar cookie but this time the cookie dough needed to be refrigerated for at least 4 hours and I thought since I had the time why not give it a try.  I am so happy that I did because the cookie was soft and it held up its shape while baking.  The taste of the cookie was amazing.
Source.  Haniela


3 cup four
1 tsp baking powder
1 cup sugar
1/4 tsp salt
1 tsp vanilla essence
2 stick butter
1 egg

Option..can also add lemon or orange zest to the dough


In a small bowl whisk egg and essence, Set aside

Cream butter and sugar. The creamed butter should be light and fluffy.  Add egg mixture and mix well.  Beat for about 1 minute.

In another bowl, sift dry ingredients.

Gradually add flour mixture into the butter in 3 additions.  Scrape the dough into a large bowl and knead with your hands till everything is combined,  Bind dough together and make into a disk.  Wrap the dough in a plastic and refrigerate overnight or at least 4 hours.

Divide cookie dough in half.  Roll one half of the cookie dough into about 1/4 inch thick.

Cut out as many cookies as you can.  Place the cookies on a baking sheet lined with parchment paper.  Chill the cutout in the fridge for about 10 minutes.

Bake for 8 minutes depending on your preference.

Let the cookies cook on the baking sheet and then transfer to cooling rack.

Store in airtight container for up to 2 to 3 weeks or freeze undecorated cookies between pieces of wax paper in a large container.

Decorate as desired with royal icing.

Christmas cookies

Made another batch of cookies for Christmas with this recipe.

Wednesday, December 6, 2017

Strawberry Swiss Roll

I used one of my old swiss roll recipe.  Moist and delicious.  Filling is whipped cream and strawberry

Best Cut-out Sugar Cookie

Yummmm, this is such a keeper recipe.  I made this but forgive my decorating skills.  Me and my daughter had so much fun doing this.  The cookies itself kept fresh for almost 1 week in a airtight container.

The best part of this recipe is that it does not need refrigeration and all you need to do is just let it rest for couple of minutes then cut out and bake.

If you dont like the cookie to spread out and soft, add a little more flour but start of with 2 1/2 cup then gradually add more.

Cookie freezes well.


2 stick butter, softened
2 1/2 to 2 3/4  cup flour
2 tsp baking powder
1/2 cup confectioner sugar
1 egg
3 tsp flavoring
1 tsp salt


  • Cream together softened butter and confectioner’s sugar. Crack the egg into a separate bowl, and add the flavoring. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated. In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. 
  • Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary. Then, cut and bake at 400 degrees for 7-8 minutes. This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen.

Royal Icing

2 lb confectioner sugar
1/3 cup plus 1 tb meringue powder
about 3/4 cup water

20th birthday

We celebrated my daughter's birthday today and since I have been seeing a lot of drip cake pictures, I thought of giving it a try.  Loved the cake and how it turned out.  The ratio for the chocolate drip was a little runny.  Next time need to reduce on the heavy cream.  The cake was a  White Almond Sourcream Cake.  My filling was strawberry preserves.

Sunday, June 4, 2017

Strawberry Pie

English Tea Loaf

This is an easy bread to make and tastes so wonderful especially with butter spread.  Best thing is that it does not use yeast and its not too sweet.


500gm diced dried fruit ( I used apricots, blueberries, cranberries, raisins)
4 tea bags ( or any strong tea)
125gm brown sugar
250gm all purpose flour
1 tbsp baking powder
1 tsp mixed spice or pumpkin spice
1 medium egg, beaten
1/2 tsp salt


Put tea bags in a large bowl and pour 300ml boiling water and let it infuse for good 10 minutes.  Squeeze them out and throw,  Add the mixed fruit and let it soak about 1 hour.

Set the oven at 350 degrees.  Line the loaf tin with parchment paper.  Stir in the flour, spice mix, sugar, baking powder and egg.  Mix well.

Spoon onto tin and level the top.  Bake for 1 hour or until skewer comes out clean when inserted.  Cool in the tin for 10 min, then turn out to cool on a wire rack.

Wrap in greaseproof paper and keep for 2 days before slicing as this improves the flavor.  To serve , cut into slices and spread with butter.

Walnut and Cinnamon Swirl Bread


For the Yeast mixture

1/2 tsp sugar
1/4 tsp flour
2 tbsp  warm water
1 1/2 tsp yeast

Dough Mixture

1/2 cup milk
3 tbsp sugar
3/4 tsp salt
1 egg
1 tbsp butter
2 cup flour ( plus more if needed)

Filling Mixture

1 3/4 cup walnut ( grounded)
1/4 cup milk
1/4 cup butter, melted
1 egg yolk
1/4 tsp vanilla
1/2 cup sugar
1/2 tsp cocoa powder
1/4 tsp cinnamon powder

Topping for the bread

2 tbsp coffee
1 1/2 tsp sugar
melted butter


First combine the yeast ingredients and proof it in a warm place.

Warm up the milk and butter slightly.  Add egg, milk, sugar, salt and yeast mixture to flour and make into a soft dough.  Put in an oiled bowl and let it rise and double.

Meanwhile mix the ground walnuts and the rest of the ingredients and keep aside.

Once the dough has risen, roll out into a large rectangle.  Make sure it is very thin. Spread out the filling on the dough evenly.  Roll the dough into a long cylinder.  

Spray the loaf pan.  Take the rolled dough and turn it around twice.  Bake at 350 degrees for 15 minutes and the reduce the oven to 300 degrees and  bake for another 45 minutes.

Berries Angel Food Cake

For the first time today I tried making angel food cake.  Its pretty simple compared to all the complicated ones that I have done and whats the best thing is that it does not use any oil :)


3/4 cup egg whites ( I used 5 eggs)
1/2 cup + 2 tbsp flour
3/4 cup sugar
1/4 tsp salt
1/2 tsp cream of tartar
1/2 tsp vanilla esence
1/4 tsp almond essence
1 tsp Lemon juice


Separate the egg whites in a clean bowl.  In a another bowl sift the flour with half of the sugar.  Set aside.

Beat the egg whites till frothy.  Add the cream of tartar, salt and beat.  Gradually add the lemon juice and sugar gradually and beat till peaks form and it looks glossy.  Do not overbeat.  Finally add the flavorings.

Slowly stir in the flour.  Do not overmix.

I made mine in 2 4in angel food pan and 6 cupcakes

Bake at 350 degrees for about 40 min and test with wooden skewer for doneness.  Turn it upside down and let it cool.

Sinfully Delicious Oreo Pudding

Okay I am out now....I have been working my butt out not to indulge in sweets but my oh my this is indeed heaven on a dessert plate.  I was very skeptical of this because I am not a fan of pudding.  I wanted to halve this recipe but thought might as well make it since it was for a potluck.

I have no words to say about this baby.  So yummy !


1 packet (15 oz) Oreo cookies
1/2 cup butter, melted
*2 packet  instant chocolate pudding mix ( I used sugar free pudding mix)
*3 1/4 cup milk ( I used 1% fat free milk)
*2 container cool whip ( I used fat free)
*8 oz cream cheese ( fat free)
1 cup powdered sugar

*  optional if you want to use fat free or else go for the actual one


Put the cookies in a food processor or a ziplock and crush them.  Take out 1/2 cup and leave aside.

Pour the melted butter in and mix to combine then pour it onto a 9 by 13 inch glass dish and press.

Whisk the pudding mix with milk and set it inside the fridge.

Beat cream cheese and powder sugar.  Mix in 1 container of the whip cream.

Spread the cream cheese mixture on top of the crust.  Now add the chocolate pudding mix.  Then layer with the other container of cool whip.  Sprinkle the extra oreo evenly.  Cover with plastic wrap and keep in the fridge until time to serve.