Sunday, June 19, 2011

Double chocolate chips cookies

Avant je continuez, je veux dire, Happy Father's Day! pour mon père who did a great job for bringing my siblings and me up, always making sacrifices for the family. Merci beaucoup Dad, without you, I wouldn't be what I am now. Without you, I wouldn't have the luxury to travel around the world, and obtained my tertiary education. There are many more countless great things you have done for me where there is no way I can finish penning in this post. Thank you, Dad and I am so blessed that you're my parent. I love you, Dad.
Aujourd'hui, je vais cuire faire double chocolate chips cookies. Ma préféré, le favori de ma mère et le favori de tout le monde qui a la dent sucrée.

Recipe:


- 1/2 cup unsalted butter
-1/2 cup fine sugar, sifted
- 1 egg, room temperature
-1/4 cup brown sugar, sifted
-1 tsp vanilla extract
-1 pinch of salt
- 3/4 cup plain flour, sifted
-1/4 cup corn flour, sifted
-1/3 cup cocoa powder, sifted
- 1/3 cup chocolate chips ( I use ghiradelli choco chips)
-1/3 cup walnuts, chopped (optional)


1. Pre-heat oven to 180 deg celsius. In a mixing bowl, place both sugars, egg, butter, vanilla extract and mix well.
2. Add in salt, plain flour, corn flour and cocoa powder to the mixture in (1) and mix well. Mix in  in chocolate chips and walnuts. Drop by spoonfuls of teaspoon onto ungreased baking sheet. Place the cookie dough in the oven and bake for 15mins. Leave the cookies to cool completely before eating them. Enjoy!! 

Sunday, June 12, 2011

Sablés viennois

Today I wanted to bake sablés viennois (viennese shortbread "SV"). I noted there is a difference in typical shortbread cookies and viennese shortbread from the various recipes I found online. For SV, we add egg whites, but in other shortbread cookies, we don't. I like my cookies to have a strong buttery taste like danish butter cookies and eggless too. My family prefers SV because they are not too sweet. 


Pour une trentaine de sablés : (recipe adapted from Pierre Hermé)
225 g de farine ( I used self-raising flour, parce que je n'ai pas plain flour)
190 g de beurre bien mou
75 g de sucre glace
30 g de blanc d'œuf
2 pincées de fleur de sel
1/4 de cuillère à café de vanille en poudre 
Dans le bol de votre robot, travailler le beurre bien mou avec le sucre glace, le sel, la vanille et le blanc d'œuf jusqu'à obtenir une crème onctueuse. Ajouter alors la farine et dès que celle ci est incorporée, arrêter de travailler la pâte. Transvaser l'appareil dans une poche munie d'une grosse douille cannelée et dresser vos sablés en forme de "S" sur une plaque tapissée de papier cuisson. Cuire 12 à 15 min à 180 C° et laisser refroidir sur une grille !
Enjoy!

Sunday, June 5, 2011

Muffins aux bananes

Voici la recette de muffins aux bananes. J'aime gâteau à la banane. Il y a une différence entre les muffins aux bananes et gâteau à la banane? Un peu, je pense. Il n'est pas très important, les deux sont tout aussi délicieuses. Les muffins sont doux et humide. Très bonne!!
Cette recette est un gardien! Bon apetit!!


Recette adapted from Cat Can Cook:

Banana Muffins (makes 12 muffins)

-3 or 4 Large bananas, mashed (the more bananas the moister, I use 6 small ones)
-1/2 cup white sugar 
-1 slightly beaten egg
-1/3 cup melted margarine or butter ( I used Lurpak unsalted butter)
-1 teaspoon baking soda (I didn't have baking soda, so I substituted with 2 tsps of BP)
-1 teaspoon baking powder 
-1/2 teaspoon salt
-1 1/2 cups flour (I used plain flour or all-purpose flour)
Mix the mashed banana, sugar, egg and margarine together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together. Pour into greased muffin tins, and bake in 350 degrees F oven for approximately 20 minutes.