Chinese Peanut Cookies (Hua Sheng Bing)

This time round I am baking something that have been sitting on my to-do list for months (since CNY 2012). Due to some unforeseen circumstances, I wasn’t able to bake it for this year CNY despite I already have all the ingredients on hand.

This Chinese peanut cookie is a staple for every Chinese New Year since I was a kid. I remember helping my mum to shape the cookies when I was young. Back then, we used lard instead of peanut oil. Of course, it is much tastier with lard but at the same, it is bad for health. Over the years, my mum has changed the recipe to use peanut oil instead.

As I didn’t have the time to obtain the recipe from my mum, I have decided to try the recipe from Viet World Kitchen. Strange isn’t it!! It should have from a Malaysian/Singaporean website. Anyhow, what we can tell from here is that Chinese in South East Asia do have some food in common.

Anyhow, the outcome is good and hubby loves it much. Never did I know that peanut cookie is one of his favourite cookies.  This recipe is definitely a keep and I shall bake it for the next CNY! Perhaps, I shall try mum’s secret recipe next time round.

Ingredients:

2 cups plus 2 tablespoons unsalted, roasted peanuts
1 1/4 cups confectioner’s sugar
10 3/4 ounces (2 cups plus 2 tablespoons) all-purpose flour, bleached or unbleached
1 teaspoon salt
3/4 teaspoon baking powder
3 tablespoons unsalted butter, melted
2/3 cup fragrant peanut or canola oil
1 egg, beaten 

Steps:

1. Position a rack in the middle of the oven and preheat to 325F degrees. Line 2 baking sheets with parchment.

2. Put the peanuts in a food processor and grind into the texture of coarse crumbs. Add the powdered sugar and process until there is a mixture of fine crumbs and powder, stopping to scrape the bottom of the bowl if needed. Do not over process or you'll end up with peanut butter.

3. In a large bowl, combine the flour, salt, and baking powder. Dump the peanut mixture into bowl and stir until well combined.

4. Drizzle melted butter and the oil into the bowl. Use your hands to mix and knead the ingredients to form soft dough. It will soften as you knead it. The dough texture feel a bit like coarse play dough. If the dough becomes too soft to handle and feels oily, refrigerate the dough for 15 minutes to firm up. If the dough feels dry, add oil by the tablespoon.

5. Roll the dough into 1-inch balls and put them on the baking sheets, spaced 1 1/2 inches apart. If you like, put a little decorative stamp on top. I used the top of a clean and dry Sharpie pen cap!

6. Brush the tops with lightly with beaten egg, then bake for 20-22 minutes until light golden in color. Transfer to racks and let cool completely before eating or storing in an airtight container. These cookies are very delicate and can smudge easily. Be gentle with them.

Chewy Granola Bars

 

Granola bars have been our favourite snack as it is so handy to bring around. We have been buying granola bars on a regular basis especially the “Sweet and Salty” chewy types as we don’t really like the crunchy type. Having watched some cooking programs which include granola bars making, it seems fairly easy after all to make your own granola bars. I have decided to try the recipe provided by Eggs on Sunday blog. The good thing about making your own granola bars is that you are in control of what go into the granola bars!

Ingredients:

1 2/3 cups quick rolled oats
1/3 cup granulated sugar
1/3 cup oat flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts
1/3 cup peanut butter or another nut butter
1 teaspoon vanilla extract
6 tablespoons melted butter
1/4 cup honey/maple syrup
2 tablespoons neutral oil, such as canola
1 tablespoon water

Steps:

Preheat the oven to 350°F. Line an 8″x8″ pan with parchment paper and set aside.

Stir together all dry ingredients (oats through fruit & nuts). Separately, in a microwave-safe bowl, combine the melted butter, honey or maple syrup, oil and water. Add the nut butter if using, and microwave for about 1 minute at 30% power to soften (this makes it easier to mix into the liquid ingredients.) Whisk together to combine, then stir in the vanilla.

Pour liquid mixture over dry ingredients and stir to thoroughly combine. Transfer the mixture to the baking pan, using the back of a spoon (or your hands) to firmly press the mixture into the pan.

Bake for 30-40 minutes, until the top is golden brown. Let cool completely in the pan.

Use the parchment paper as handles to lift the baked mixture out of the pan, then slice into bars with a sharp knife.  (If the mixture seems to crumbly, try chilling in the fridge for 20 minutes or so.)

For the dried fruits and nuts, I used a mixture of raisins, mini chocolate chips, walnut, flaxseed and sunflower seeds. Overall, it tastes good but just a bit crumbly. I kept some in the fridge and some in the freezer. Probably I would try using different mixture of dried fruits and nuts in the future. I would say omit the raisins and chocolate chips if it is for adult consumption. 

The Ultimate Oatmeal Chocolate Chip Cookies

 

It has been a while since I last bake any new cookies. Being more adventurous and heath conscious nowadays, I prefer to bake healthier goodies. This time round, I am looking for recipe that calls for chocolate chips as I have some sitting on the shelf for a while. As hubby and I were shopping for grocery at the Atlantic Superstore, I came across the Robin Hood Large Flake Oats (100% whole grain). Hubby and I have been going on “oat” craze lately and we have been taking stainless steel cut oats for our weekday breakfast. I will post the recipe for that the next time.

Today, I am baking the Ultimate Oatmeal Chocolate Chip cookies based on the recipe provided at the back of the Robin Hood Large Flake Oats packaging. The cookies turn out to be very delicious. I brought some of the cookies to a friend’s house and everyone seems to be loving it.

Ingredients:

¾ cup (175 mL) butter, softened
¾ cup (175 mL) brown sugar, packed
½ cup (125 mL) granulated sugar
1 egg
2 tbsp (30 mL) water
2 tsp (10 mL) vanilla extract
¾ cup (175 mL) Robin Hood® All Purpose Flour
1 tsp (4 mL) cinnamon

¾ tsp (3 mL) baking soda
3 cups (750 mL) Robin Hood® or Old Mill® Oats
1 ½ cups (375 mL) semi-sweet chocolate chips

Steps:

1. Cream first 6 ingredients together on medium speed of electric mixer until light and creamy. Combine flour,cinnamon and baking soda. Add to creamed mixture, beating on low speed until blended. Stir in oats and chocolate chips. Drop dough by heaping spoonfuls onto greased or parchment paper lined baking sheets.
2. Bake at 350ºF (180ºC) for 12-15 minutes, or until light golden. Don't overbake.

You may choose to replace chips with raisins or other nuts. For those who prefers chewy type of cookies, you may shorten the baking time while for those who prefers crispy ones, do bake longer. Enjoy!

Homemade Thin Crust Pizza

Happy Thanksgiving to everyone! For Thanksgiving dinner this year, hubby and I have decided to make our own thin crust pizza. It was a task that has been sitting for ages in our to-do list. I am glad we finally did it. Above all, we enjoy the pizza very much. We say no more to frozen pizza or Pizza Hut!!

It is so simple to make your own pizza. You are able to dictate what you want to go onto your pizza. We make a pizza with salami and another vegetarian pizza with long sweet red pepper.

I got this fabulous recipe from my dear sis. Thanks dear if you are reading this blog

Ingredients:

2 teaspoons yeast

1/4 teaspoon sugar

3/4 cup warm-hot water

2 cups flour

1/2 teaspoon salt

pizza sauce/tomato paste/pesto sauce

slices

your choice of pizza toppings

• pepperoni
• precooked bacon
• tomato, sliced
• green pepper
• mozzarella cheese, shredded
• chopped garlic
• spinach
• sliced black olives

Steps:

1. Dissolve yeast and sugar in hot water. Let sit for 8 minutes.
2. Meanwhile mix flour and salt.
3. Pour yeast mixture over flour mixture and mix well with a heavy spoon.
4. Turn onto floured surface and knead for 2 minutes. Sprinkle some flour as you knead to avoid it sticking to your hand.
5. Cover the dough with wet clothes n leave to rise for 30 mins.
6. Divide into 4 portions and roll each into thin base for the pizza. Sprinkle some flour as you roll to avoid it sticking to rolling pin. (If you roll it out on a counter top, transfer to a greased/floured pizza pan, stretching to edges)
7. Cover with sauce, cheese and desired topping. Add some dried oregano (other herbs) and black pepper.
8. Bake at 500 degrees for 8-12 minutes or until edges are golden.

Source: http://www.food.com/recipe/thin-pizza-crust-95048#ixzz1KYD1H5Ur

Upside Down Rhubarb Cake

 

Spring is here and one of the favourite harvest here in Canada is the rhubarb. The leaves of this plant are toxic. However, the red coloured stalks are commonly used in jam or pie making. As our community garden has a dedicated plot for the rhubarb plant, we are lucky enough to have access to this plant for free.

For the first time in spring, I am putting back on my baking hat. Today, I am planning to bake the upside down rhubarb cake. I got the recipe from YouTube. If you are are visual person, you may want to click on this link to view the whole process.

Ingredients:

3 cups sliced fresh rhubarb (or frozen, thawed) 
1 Tbsp butter
1/4 cup strawberry or seedless raspberry jam
1 cup sugar
1-1/2 cups flour
2-1/2 tsp baking powder
1/2 tsp each cinnamon & salt
2/3 cup butter
2 eggs
1/4 tsp each almond and vanilla (or 1/2 tsp vanilla)
1/3 cup milk

Steps:

1. Slice the rhubarb into 1/2 inch and mix it with the strawberry/raspberry jam.
2. Grease a round/square cake pan generously with butter.
3. Sprinkle 1/4 cup of sugar on the pan.
4. Pour the rhubarb and jam mixture into the pan on top of the sugar.
5. In a medium bowl, mix the flour, baking powder, cinnamon and salt together. Put aside.
6. In a separate large bowl, cream the butter and remaining of the 3/4 cup of sugar.
7. Add in one egg at a time and mix.
8. Then, add the almond and vanilla essence.
9. Mix in 1/2 of the dry ingredients and half of the milk. Stir well.
10. Add in remaining of the dry ingredients and milk.
11. Pour the cake mixture onto the pan and spread evenly.
12. Bake at 350°F for 45 minutes or until a wooden pick inserted in center comes out clean. At 30 minutes, check the condition of the cake. If it is browning too quickly, cover it with an aluminum foil.
13. Let stand 5 minutes on a wire rack. Turn out onto a serving platter; serve with ice cream if desired.

This recipe yields 8 slices of cake. My hubby and I love it much. The texture of the cake is just perfect. We will definitely bake this again. Next time round, I will add some nuts into it. (Thanks hubby for the brilliant suggestion!)

Ginger Molasses Crinkle Cookies

 

It has been a while since I last baked any cookies. Today, I have decided to bake our all time favourite cookies, the ginger molasses crinkle cookies. I am following a recipe that I found in the Canadian Living website Ginger Molasses Crinkle Cookies.

Ingredients:

• 1-1/4 cups (300 mL) granulated sugar
• 2/3 cup (150 mL) vegetable oil
• 1/4 cup (50 mL) fancy molasses
• 1 egg
• 1-3/4 cups (425 mL) all-purpose flour
• 1-1/2 tsp (7 mL) ground ginger
• 1 tsp (5 mL) cinnamon
• 1 tsp (5 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2 mL) salt

Steps:

1. In large bowl, whisk together 1 cup (250 mL) of the sugar, oil, molasses and egg until smooth.
2. In separate bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda and salt ; stir into sugar mixture.
3. Shape by rounded tablespoonfuls (15 mL) into balls; roll in remaining sugar to coat. Place 2 inches (5 cm) apart on parchment paper–lined or greased rimless baking sheets.
4. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until cookies spread out and tops crack, about 12 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely.

The cookies turn out perfect and we are loving it. Will definitely bake this again soon.

Cranberry Applesauce Muffin

 

It’s Munro Day today, a public holiday for Dalhousie University. Thus, I have decided to whip up some muffins with whatever I have on hand; applesauce and frozen cranberry. I started Google for cranberry applesauce muffin and found this interesting recipe: Cranberry Applesauce Muffin. It was pretty easy and I got it all done in less than half an hour. The only change I made was to substitute pecan with sunflower seeds. The muffins turn out awesome.

This recipe yields about 9 large muffins:

Ingredients

• 1 cup unsweetened applesauce
• 1/3 cup vegetable oil
• 1 eggs, beaten
• 2 cups all-purpose flour
• 1/2 cup white sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup fresh or frozen cranberries, chopped
• 1/2 cup sunflower seeds

Steps

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
2. In a small bowl, mix together applesauce, oil and egg. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened. Fold in cranberries and pecans. Spoon into muffin cups, 2/3 full.
3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.

For those celebrating the lunar New Year, I would like to take this opportunity to wish all a happy, prosperous and healthy Rabbit year ahead. We have been quite busy lately and thus, not able to prepare much CNY cookies.