Gingerbread Men Cookies

Gingerbread Men:

3 cups (390 grams) all purpose flour

1/4 teaspoons salt

3/4 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg

2/3 cup (160 ml) unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)

Gingerbread Men: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.

In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.

Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.

Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.

Source : Resepi C&P from Joy of Baking

Christmas Chocolate Cookies

Chocolate Sugar Cookies:

2 3/4 cups (355 grams) all purpose flour

3/4 cup (75 grams) unsweetened Dutch processed cocoa powder

1/2 teaspoon salt

1 teaspoon (4 grams) baking powder

1 cup (227 grams) unsalted butter, room temperature

1 3/4 cups (350 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

For Chocolate Sugar Cookies: In a large bowl whisk together the flour, cocoa powder, salt, and baking powder.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.

Source : C&P from Joy of Baking

Marble Cheese Brownie

Specially made for my English class friends.

Chocolate Madeleines

Dah lama teringin nak cuba Madeleines ni. Last week pergi Kluang jumpa mould yang seakan2....So apa lagi, percubaan pertama ikut resepi Hana...tapi kalau nak tengok resepi English Version boleh tgk kat dapur Kak Ayu.

Bahan-bahan

• 100g butter
• 100g dark cooking chocolate
• 2/3 cawan gula
• 3 biji telur (suhu bilik)
• 1 cawan tepung kek (atau 1 cawan tepung gandum + 1/2 sudu kecil baking powder)
• 1/4 sudu garam

Cara-cara

1. Cairkan butter & cooking chocolate menggunakan double boiler. Sejukkan sebentar.
2. Pukuk telur & gula hingga kembang.
3. Masukkan adunan butter & coklat yang telah disejukkan ke dalam adunan telur.
4. Masukkan tepung & garam (yang telah diayak) ke dalam adunan, sedikit demi sedikit. Gaul hingga sebati menggunakan kaedah kaup balik.
5. Simpan adunan yang telah siap dalam peti sejuk at least 1 jam sebelum membakar.
6. Sapu acuan madeleine dengan sedikit butter. Sudukan adunan ke dalam acuan, 3/4 penuh.
7. Bakar dalam pre-heated oven pada suhu 170 C, lebih kurang 15 minit. (bergantung pada jenis oven/acuan madeleine)

Source : Resepi C&P from Hana

Kek Marble Sheila Mambo

BAHAN-BAHANNYA :
125 g mentega
155 g tepung naik sendiri (self-raising flour)
2 biji telur, dipukul sedikit
125 g gula halus (haiza cuma guna 80g)
125 g cooking chocolate
1 camca teh esen vanilla
80 ml susu segar

CARA MEMBUATNYA :

1. Panaskan oven pada suhu 170C, lenser tin kek dengan mentega, alas dasar tin dengan kertas, lenser juga kertas tadi. Cairkan coklat masakan secara kaedah double-boiler. Ketepikan.
2. Putar mentega dengan gula hingga putih. Tambah telur dan terus memutar hingga kembang. Masukkan esen vanilla, putar rata.
3. Pada kelajuan sederhana, masukkan tepung selang seli dengan susu segar, hingga habis, kacau rata. Bagi adunan pada 2 bahagian, 1 biar pada asal dan 1 lagi bancuh dengan coklat yang telah dicairkan tadi. Kacau rata.
4. Tuang berselang seli antara adunan biasa dengan adunan bercoklat, buat hingga habis. Lorekkan dengan hujung pisau 2 - 3 pusingan. Bakar 40 - 45 minit atau hingga masak, sejukkan atas jaringan dan hias ikut kreativiti masing2.

Source : Resepi C&P from Mat Gebu

Macaron Gift Box

Small gift for Hui Hui.