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Wednesday, October 14, 2015 | 4:44 pm | 0 comments
I was feeling adventurous one day and decided that I would like to attempt cookie baking at a different level. So I looked for these speculoos stuffed cookies recipe and it was a path of no return.
If I had also included caramel inside, it would be a gooey, sticky mess of yumminess. But I decided that was too much adventure for one day, so for now, speculoos only. Still very yummy.
This recipe is a little time consuming because of the extra effort to have encase the speculoos inside the cookie, but it was well worth the effort. Just google the recipe, you can find many variations of it online, just use the one you're most comfortable with.
 Labels: Baked, dream-oracle.blogspot.com, Oct2015, SgBlog, Singapore Monday, August 24, 2015 | 6:43 pm | 0 comments
This is a simple recipe for some chocolate coated fruits if you have too many of them lying around at home. For this recipe I used mandarin oranges and a packet of melted baking chocolate chips.
Simply measure out your desired amount of chocolate chips, melt it in a bowl above simmering water. Peel mandarin oranges, use scissors to snip out the seeds, then dip orange into melted chocolate. Let cool in the fridge and soon you'll have a delectable plate of fruity desserts to enjoy after dinner.
Wednesday, September 10, 2014 | 8:00 pm | 0 comments
The baking adventures continue with M&M cookies.
Mum brought home a huge bag of M&Ms from Vegas so I thought, why not make some cookies out of it?
I added in lotssssss of M&Ms.
I think you can find at least 3-4 M&Ms per cookie.
Well, I put it as much as I could without overwhelming the cookie.
The effect was crunchy cookies with a burst of sweetness from the M&Ms.
One last photogenic picture to get you craving for cookiessssssss, hehh.
Labels: Baked, dream-oracle.blogspot.com, Food, Sept2014, SgBlog, Singapore Monday, July 21, 2014 | 6:30 pm | 0 comments
Baking baking baking!
Haven't got down to baking for a longgggg time and I got quite out of touch, but thankfully these cookies still turned out awesome!
I added in a healthy dosage (lots and lots) of chocolate chips to further enhance the chocolatey taste.
They are baked to a golden brown, you get slightly melty gooey chocolate chips at the top of the cookies. Yum.
I popped one fresh out of the oven and couldn't stop!
Nothing screams comforting as warm, gooey chocolate chip cookies!
Wednesday, May 28, 2014 | 5:26 pm | 0 comments
One day, I woke up and decided that I wanted to eat hashbrowns. But I also wanted eggs.
And I have no desire to wash the frying pan.
Haha lazy girl kind of Saturday.. so I go thinking..
How do I have the best of both worlds?
The answer came to me.
I bake them.
So I set to work combining them both into my $2 Daiso ramekin (best place to get cheap and good kitchenware), and voilaaaaa!
Crispy bits, fragrant olive oil and a yummy egg.
My Saturday is complete.
Tuesday, December 03, 2013 | 6:30 pm | 0 comments
I woke up feeling adventurous and I decided to raid the fridge for some breakfast ideas.
Guess what I found?
Eggs and button mushrooms!!
Universally well-liked items, and since I've still yet to break in the $2 Daiso ramekins I bought some time back, I decide to improvise with some baked eggs!
Usually I'll make an omelette, stir-fry some mushrooms and maybe top it off with a hashbrown.
Not today!
Time to mix it up a little with some adventure.
To be honest, I haven't an inkling what I'm doing.
I just dumped in some mushrooms, eggs, a dash of olive oil and a fair sprinkling of salt and pepper.
Then I pop it into the oven for about 15 minutes, 180 degrees.
But you know what?
It turned out fabulous and tasted even more fabulous!
What can I say, this mini adventure certainly is a success!
Thursday, November 28, 2013 | 11:00 am | 0 comments
I cook when I'm stressed up, or when I'm feeling down.
Cooking releases some tension and you even get an edible end product at the end of it.
So after a very very long hiatus, I went back to baking.
I have so many brownie recipes that I can't quite remember if I've tried this recipe before.
But they were delightfully chocolatey and fluffy.
Swapped these brownies for some homemade chocolates by a good friend, and it was just greatttttt.
Have never done a food swap before but I'm starting to think it's an awesome idea.
Probably making some truffles next!
Wonder if I can swap them for anything else heh hehh..
Tuesday, August 20, 2013 | 6:57 pm | 0 comments
I've always wanted to try making my own healthy version of Granola Bars.
This is 90% organic, the remaining 10% goes to my nuts and berries haha, those are not organic.
To be honest, I didn't set out to make it an organic dish.
It just happened that the ingredients were all found in the organic section of the supermarket.
This is really unexpectedly yummy, tasted better than your commercial granola bars.
You can add any kind of nuts or dried fruits.
For me, I added baked cashew nuts and dried cranberries.
Have fun baking your own Granola Bars!
Saturday, February 02, 2013 | 10:00 am | 0 comments
This is still one of my all-time favourite savoury recipe, easy to make and super delicious.
This time round it's less oily, but at the same time, it's also less fragrant. Mehh..
Fragrance comes at the expense of fatsssss.
I trimmed away a teeny bit of fat because I found it a tad too oily.
But hey, I like it less oily, feels less jelat.
This is quite filling, maybe next time I should assemble a complete breakfast plate with bacon egg cups, portobello mushrooms and hashbrown.
Whooo! Complete calories overload.
Monday, January 14, 2013 | 8:15 pm | 0 comments
These are piped cookies.
Piped cookies mean you put them through a piping bag and squeeze out the mixture.
I don't have a piping bag and all those fancy whatnot, just had to make do with a clean clear kitchen plastic bag, cut a small hole at the corner and voila, your own DIY piping bag, Cheap and easy.
The coloured gems are actually real fruit jam.
Just melt them over hot water and spoon it onto the cookie when it's baked.
Tadahh.. piped cookies are really very fun indeed. I especially enjoyed the piping process.
It's quite..a stress reliever. The recipe is from The Golden Book of Cookies. Just google it or get it from Kino if you're interested.
Cheers.
Tuesday, June 26, 2012 | 11:30 pm | 0 comments
 I love these cookies! Recipe from The Golden Book of Cookies. These were eggless, it relied mainly on butter, sugar, cocoa powder, flour and vanilla essence. I love the buttery vanilla flavour that really permeates the entire biscuit. It was crunchy, crisp and really fragrant. A very simple recipe and definitely a keeper. Worth a repeat creation!  Was experimenting with some new ways of photographing cookies, and I think I really love the whole bottle effect! Thinking of heading to Daiso to get some cheap, plain white bowls and plates for photography purposes. Gonna try out more recipes and experiment with more photography styles soon. Oh yeah, in the meantime, I'll nomnomnom on my delicious cookies. じゃね! Monday, June 04, 2012 | 10:46 am | 0 comments
WE LOVE JAM PINWHEELS  The ingredients were pretty simple, this recipe is from my precious The Golden Book of Cookies. I bought them from Page One, you can check out the link here for the book cover. This recipe book is akin to my secret manual, they have all the best cookie recipes inside, difficulty level all graded and categorized according to the different types of cookies. The best thing about this book is that every recipe comes with a glorious colour picture! Not every recipe book does that, and it always pisses me off that I can't see how the end product looks like. The whole point of a colour recipe book is for you to drool visually then feel motivated enough to make the picture come alive. You don't necessarily have to get it from Page One, it's available at Kinokuniya too. Best recipe book ever, apart from cookies, they also have the cakes and chocolates version.  Made these from scratch, they were so tricky to make!! This is actually my second time making them, the first time I failed miserably!!! So disheartened, but I will never give up! Good thing my perseverance paid off, these were pretty yummy. Though I still prefer Drop Cookies to Filled Cookies.  The only thing special about this cookie is that you need almond powder. I simply grounded chopped almonds with my food processor because powdered almond is just so impossibly difficult to find in supermarkets! Kneading the dough is also sickeningly tiring, took me hours to get it all done. Even though it says in the recipe that you need 1/2 cup of jam, please do not believe them. 1/2 cup is still too much for me, especially since you gotta roll them up and the excess jam just gets squished out and dyes your entire roll purple. Not very pretty. I estimate 1/3 cup is about enough for a 25x35cm dough, leave the edges jam-free cuz the jam in the middle will get squished out when you roll it up. Basically, you improvise on the spot as you go along. There is no perfect recipe because every baker/chef has different ways of interpreting it.  Bake til the edges are brown, around 12 minutes. Delicious! Friday, June 01, 2012 | 2:19 pm | 0 comments
HAPPY FOOD CHOICE #1: CHOCOLATE CHIP LAVA COOKIES  Epitome of delicious. This is like, my most high class homemade dessert ever. HAHA! Possibly it was made so by the presence of Walls Cookies and Cream Ice Cream. The recipe was taken from this blog I love the detailed illustrations and step-by-step guide, it totally helped me visualize the process and made the whole recipe seem clearer.  Utterly sublime. Fresh out of the oven, the warm cookies were soft and chewy, paired with the icy cold ice cream. Unadulterated pleasure. Sheer goodness. They're mighty easy to make and makes one hell of a high class dessert! I managed to make 12 cookie cups, invited some relatives over to eat too hehh hehh.. There are 2 more left! Someone please stop me from eating them all up haha! Best dessert ever. Totally my kind of happy food!! Sunday, May 06, 2012 | 10:27 am | 0 comments
Proudly presenting my virgin attempt at making....  It was so easy and fun! I am so proud of myself for successfully making these heavenly bites. *pats self on shoulder*  I went through a couple of recipes online just to check out the varieties and in the end I improvised, based on what I saw online.  Ingredients: 6 eggs 12 strips of streaky bacon Method:
 Each cup is 100 calories and it makes for a very hearty and fulfilling breakfast. Gorge yourself silly and worry tomorrow. Bon appetit! Monday, July 04, 2011 | 3:20 pm | 0 comments
 Home-baked Blueberry Muffins!Yummy, nobody can resist a good muffin, especially a piping hot one straight from the oven!  Making it was relatively simple, afterall, this was one of the very first recipes I tried out when I first started baking. It was awesome. Totally love the crumbly crust scattered on the top. It's essentially just butter, sugar and only a little flour, but the effects when paired with the muffin is totally unbelievable.  It's slowly cooking in the oven. The best part about this recipe is that it uses blueberries. When exposed to heat, the blueberries burst and purple-blue fruit juice seeps out and stains the surrounding batter. It's fantastic. Ta-dahhh! Look at the volcanic effects of the bursting blueberries! The crispy layer is the crumble that was scattered above it. Now, if I could have a scoop or two of vanilla ice cream with me.. that would be most perfect.. ;)Labels: Baked Thursday, September 16, 2010 | 5:56 pm | 0 comments
RIBENA MARBLE CHEESECAKE!  Got the recipe off some Ribena Christmas/New Year Promotion page in a magazine.Look at the tantalizing layers, and marble effect and the glistening jelly!  Totally yumyumyum :) Irresistable. First time making a cheesecake and I was afraid it would be a failed experiment. Thankfully it turned out pretty good! Broke in my new detachable baking tray too! TOO AWESOME. Best kitchen tool I've ever invested in. They make baking so much easier and less of a headache when you figure out how to retrieve the end product. Mum bought a set of baking scrappers and spatulas from the supermarket this morning too, and it was the best cake cutting knife ever. It's made of flexible rubber-like plastic, yet it's still sharp. You can slice the cake effectively but it won't destroy the jelly surface of the cake. Ingredients: Crust: 150g crushed digestive biscuits 60g butter Filling: 100 ml water 20g (2 tablespoons) gelatin powder 250g cream cheese, soften at room temperature 75g caster sugar 250ml (1 cup) natural plain yoghurt 75ml Ribena juice cordial Topping: 100ml water 2 teaspoons gelatin powder 80ml Ribena juice cordial Method: 1. Line the sides of a 18-20cm round pan (with a removable base) with parchment paper or clear plastic sheet (I cut out a strip of plastic sheet from a cookie bag), set aside. To make the crust, combine crushed digestive biscuits and melted butter together in a mixing bowl. With the back of a spoon, press the biscuit crumbs onto the base of the prepared pan. Chill in the freezer compartment for at least 1 hour. (To ensure the crust is even, I used the base of a flat-bottom glass to press down the crumbs.) 2. Filling: Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature. 3. With an electric mixer, beat cream cheese and sugar together until smooth. Add in the gelatin solution and yogurt, beat till the mixture turns smooth. 4. Divide mixture evenly into two bowls (about 1 cup each). Add 75ml of Ribena into one of the bowls and mix well with a spatula. 5. Spoon the two mixtures in alternate blobs into the chilled crust. Level top and swirl with a knife through the mixture to create a marble effect. Refrigerate until set (about 2 hours as stated in the recipe, but I left mine to set over night since I omitted the topping). 6. Topping: Measure water into a bowl and sprinkle in the gelatin. Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove bowl from the pot and stir in 80ml of Ribena. Set aside to cool. When completely cooled, pour mixture over the cheesecake and chill for several hours or overnight until set. Hope you have fun trying out this recipe! Off to plan my next experiement! :)) Labels: Baked Thursday, September 09, 2010 | 9:07 pm | 0 comments
 Made my classic bittersweet brownies some time ago, yumm!  I like how it cracks on the top, yet its still warm and full of gooey chocolatey goodness inside. Moist, soft, sweet on the inside.  I'm going to try making something else next!! Ribena Swirly Cheesecake here I come! :)) Labels: Baked Thursday, June 03, 2010 | 5:14 pm | 0 comments
 Chocolate Chip Mocha Cookies!  Supposed to be using white chocolate chips, but sadly the nearby places didn't stock them. Replaced with normal dark chocolate chips instead.  Yumm yumm! :)  Labels: Baked
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