Strawberry White Choc Cream Cheese Pinwheels

Another cookie bake! Another attempt at pinwheels! I swear, my brother is addicted to cookies. His default answer to: "What should I bake...?" is "COOKIE."

And he goes around the kitchen, lifting containers and sniffing for cookies. You would think he would remember that he was the one who finished all the cookies. Anyway, enough rant about my brother's cookie obsession. I baked these for my cell group the other day. They are my SWCCC pinwheel cookies, since the name is too long to type out.

I used cream cheese in the cookie dough, and coloured it pink with a few drops of strawberry paste.

I also added some chopped white choc, so my brother was practically leaping with joy. Come to think of it, it has most his favourite ingredients: cheese, white chocolate in a form of his favourite snack. If I swap the strawberry with mint he would be flying through the roof with ecstasy, LOL.

Rolling out the pastry was troublesome, as the dough was too sticky and I had to liberally cover it with flour to roll it out. But it was fun to do and I'm glad I baked it, just to see the smiles on my cell group's faces. One of them commented it looked like the fake seafood in udon noodles... -_-;;

Mochi choc cupcakes + Raisin pinwheels

I baked mochi cakes again! Chocolate cupcakes this time. The chewy texture is just too addicting... Sadly, there were cracks in them due to the white choc chips I decided to add in last minute. Shouldn't have done that! It resulted in holes in all the cupcakes...

Best eaten when warm, so the gooey white choc oozes out with the crispy top and chewy texture, yum~

Also baked raisin pinwheels. The shape was supposed to be round, and not... semi-circle. But because I had an hour to make them, so they had not enough time to firm up in the fridge. Oh well... No compromise on the taste though!

I love the raisin swirls in each cookie, there is a tangy-ness due to the orange zest I added in. Crisp and buttery, perfect with a cup of tea. ^^

Pumpkins~!

It's been pumpkin season for a while now, and in the markets they sell for around $0.70 - $0.98 per kg. What a bargain! Usually we just bake them in the oven and eat them piping hot, but I wanted to try using them in my baking as well. I made pumpkin cake and a pumpkin mochi cake. I was craving something soft and chewy at that time, and a mochi cake sounded delicious.

This is the pumpkin cake, which was surprisingly soft and chewy despite it having no glutinous flour in it. I almost thought this was the mochi cake instead. I think I actually prefer this one over the real mochi cake, haha.

This one is the mochi cake, nice springy texture. Both cakes fulfilled my craving for a chewy yet healthy snack. Healthy because I used no fat or sugar, the moistness comes from the pumpkin puree and sweetness from honey.

The top and bottoms were crispy, while the inside was soft and chewy. I like to reheat it in the microwave and eat it warm with cranberry jam, so yummy~

I was also curious to see how toasted pumpkin seeds would taste like. I baked them with the pumpkins for ~30-40 mins. They were great! Nice, roasted flavour through them. Nothing from the pumpkin is wasted =D

I baked mini white chocolate and mixed fruit cookies for my Uncle's BBQ. I was experimenting with the fillings.

Mint Chocolate Chip Cookies

My brother really helped me during my exam studying period, so I owe a lot to him. As a thank you I decided to bake him some cookies. He likes his cookies soft and chewy, so I baked them for a little less time in the oven.

And sadly we did not have any more white chocolate left, which is his favourite, so I chopped up a Cadbury's block of dark chocolate toffee crunch instead.

I also added in another unusual ingredient; chopped fresh mint leaves. That was what attracted me to this recipe in the first place, I could use all the mint that grows so abundantly in our garden.

Can you see the green mint leaves? Hehe.

Soft and chewy centres with toffee bits in the chocolate, my brother approves of them.

Quince Jam Cream Cheese Cookies

Looks like I've been baking every week~! Yippee ^0^

Anyway, I made these cookies for my Mum's cell group.

I decided to use my freshly made jam (because we had one whole jar of it!), I'm curious to know what they think of it. And instead of normal shortbread, I incorporated cream cheese into the cookies.

And then I had a dilemma. Some recipes said to put the jam after the cookies baked, while some said to put it before. So I tried one tray before, and one tray after. The one with the jam before baking was so much better, as the jam had sort of dried up in the middle and held better. The ones after baking, the jam was too watery, so I placed it back in the oven for a little while more.

The verdict? Flaky, melt-in-the-mouth cookies with the tangy after taste of cheese, paired perfectly with the sweetness and fragrance of quince jam. Delicious~ (if I do say so myself, hehe)! Cookies taste amazing with cream cheese in them! I hope my Mum's cell group will like it.

Chinese Almond Cookies

It's Chinese New Year eve! I wanted to bake something for CNY, and decided on almond cookies.

These cookies are rich, has that melt-in-the-mouth sensation and a distinct almond taste. And I even blanched the almonds so each cookie has a pretty almond on top.

It wasn't as golden as I would have liked them to be. Perhaps I should have made them smaller too... But I didn't because I only had two trays, and was too lazy to bake a third tray. ....I'm regretting it now though, 'coz they are disappearing fast!

Matcha Shortbread & Biscotti

Xmas Baking! I wanted to bake some Christmas goodies for my friends, and decided on Green Tea shortbread 'coz they liked green tea so much. But once I've done baking, I'm left with 3 egg whites left over. No idea what to do with them, and didn't want to waste it either. So I used my trusty friend Google and it gave me the recipe for Biscotti! Brilliant. Really happy with my baking products.

Rich, buttery shortbread with not-too-bitter green tea flavour and just the right sweetness.

Healthy, crisp biscotti (Because I used whole wheat flour, halved the sugar, and added the goodness of almonds plus some cranberries for the festive season ^^). These were very addicting, I couldn't stop at one. I'll definitely bake more biscotti whenever I get leftover egg whites...

My friends loved them; yay~!

Checkerboard Cookies

Wow it's been ages since I last posted, only because of VCE!! Finally holidays are here, and I have time to breathe. Anyway, I actually baked these a few weeks ago for my friend's birthday, but never got the time to post it.

Baking in oven...

These cookies are shortbread cookies, and they take quite some time to assemble, but they look so cute once they are out of the oven! My friend was really happy, because she had been wanting to try them for ages, haha. The pastry needs to be cooled when kneading and arranging, so I had to put it in the fridge at intervals. But they were so fun to make, and great stress reliever (for me) too.


After they have set, I take them out of the fridge. These cookies are pretty convenient to store for months, so you can cut and bake whenever you feel like eating cookies. So bake in bulk next time. =D Totally worth it.

The cookies were soft and buttery, with taste of chocolate and vanilla on your tongue...perfect with milk tea!