Join me on my quest of making homemade treats with less sugar!
For me there are four no-no's when it comes to making delicious, crunchy cookies that will hold their shapes after baking. 1. No baking powder or soda. These are chemical leavening agents which will cause your cookies to puff up and rise. 2. Do not beat butter and sugar until light and fluffy. Air bubbles... Continue Reading →
I love to get my kids involved when I bake. Making their own snack from scratch and eating them has always been an enjoyable experience for them (but a nightmare for me because of the mess they make and the extra cleaning work they left behind). This bite-sized chocolate chip cookies is one of my... Continue Reading →
This black sesame almond thins originated from a tuile recipe. I kind of tweaked the method a bit so no tuile mold is required. The result is paper-thin cookies that are buttery and super crispy. I’ve also used this recipe as a base for my chocolate fortune cookies last week (read about my post here).... Continue Reading →
I had two left over egg whites in my fridge so I decided to make some tuiles. “Tuile” is the French word for “tile”. The curved shape is formed by draping the freshly baked cookies over a rolling pin or glass jars while they are still hot and soft. Once cooled, they become crispy. I... Continue Reading →
I have been developing my Chinese almond cookies recipe for a while. I ran out of grond almond last week so I tried to replace this with something else that I could find in my pantry. It turned out to be a great success as my family members and friends who tried these cookies all... Continue Reading →
I hate making cutout cookies in the past as they weren't as great as what I thought. When I switched to the reverse mixing method I was totally converted (read more about this method in my brown butter cookies post). With this method there is no need to wait for your butter to soften. The... Continue Reading →
It was kitchen clean up day today and I found half a bag of mini marshmallow, a tiny bit of cashews and almond slices (and of course many other you-use-them-only-once-in-a while-but-need-to-buy-a-big-bag things) in my pantry. So there came my Rocky Road Cookies. I followed the dark chocolate chip cookies recipe I developed last time but... Continue Reading →
Baking is like doing science experiments, only that you get to eat your final products. There are different ways to tweak a cookie recipe to achieve different flavors and textures. After reading food blogs and articles like this, this, and this, and after playing experimenting with different types of sugars, flours, butter, and oven temperatures, I was finally able to... Continue Reading →
When wheat flour is mixed with water, gluten (a kind of protein) is formed. Excess gluten caused by continued mixing makes cakes and cookies to be rubbery and tough. This recipe is designed to minimize the formation of gluten by using the reverse (or two-stage) mixing method. Fats and dry ingredients are first combined. When... Continue Reading →
EC Bakes 小意思 