Watermelon slice cookies

watermelon slice cookies
What do you think about this cookie? On the afternoon, i was surfing the internet and saw the cutie watermelon slice cookies by chance.  I was just falling in love with them at the first sight :D. Then i wrote down the recipe and tried to make it right away.

The key to make them look beautiful is that you need to chill the dough after each step to make sure it firm enough. Other things will be easy.

Recipe adapted from Taste of Home. I also consulted the directions on kawaiisweetworld‘s youtube channel.

Ingredients:

3/4 cup butter, softened (about 170g)

3/4 cup sugar (about 150g)

1 egg

1/2 tsp vanilla extract

2 cups all-purpose flour (about 250g)

1/4 tsp baking powder

a pinch of salt

red & green gel food coloring

1/4 cup mini size chocolate chips

Directions:

– In a large bowl, cream butter & sugar until light & fluffy. Beat in egg & extract. In another bowl, whisk flour, baking powder & salt; gradually beat into creamed mixture.

– Reserve 1 cup dough. Tint remaining dough red, shape into a 20cm-long roll. Wrap in plastic wrap. Refrigerate until firm, about 2 hours.

– Divide the 1 cup of reserved dough into 2 pieces. Tint 1 piece dough green then wrap in plastic wrap. Wrap remaining plain dough. Refrigerate until firm, about 1 hour.

– On a lightly floured suface, roll white dough into a 20x10cm rectangle. Unwrap the red dough & place along the short end of rectangle. Roll up & encircle red dough with white dough. Chill in the fridge.

– On a lightly floured suface, roll the green dough into a 22x10cm rectangle. Place the log of red & white dough along the short end of rectangle. Roll up. Wrap in plastic wrap. Refrigerate at least 2 hours or until firm.

– Preheat the oven to 3500F (about 1750C).

– Unwrap the dough & cut into 0.5cm slices, then cut slices in half into semicircles. Press chocolate chips face down into cookies to resemble watermelon seeds. Place on the baking sheets lined with parchment paper.

– Bake for 9-11 minutes or until cookies are firm but not brown. Remove to wire racks to cool. Store cookies in an airtight container.

Melting moments

Melting moments, also known as y0-yos, is one of the favourite biscuits of Australian & New Zealand. These buttery biscuits have a light & delicate texture thanks to the amount of cornstarch in the dough. So that they literally melt in your mouth.

Recipe adapted from Julia Taylor, contestant of Masterchef Australia Season 4. I did not follow the original recipe,  i have a little change. The filling was passion fruit buttercream instead of vanilla buttercream & raspberry jam. It tastes good :D.
melting moments

Hidden heart cake

I have seen many people make hidden heart cake. I really love this idea and intend to make it for a long time ago but i haven’t. For a little special day to me, i give it a try. And this is my finished cake. I’m absolutely satisfied with my product :).

You can search google.com for the directions with the keyword “hidden heart cake/ cupcake.
hidden heart cake

Almond butter cookies (written in Vietnamese)

Phủi bụi blog bằng bánh quy mình làm hồi Tết này. Mỗi chiếc bánh đểu có kích cỡ nho nhỏ, vừa cho một lần bỏ vào miệng. Bánh xốp, thơm bơ & có vị bùi của hạt hạnh nhân, thích lắm mọi người ạ ;).

Hình ảnh cũng như cách làm về món bánh này được đăng trên tạp chí Bếp Gia Đình số ngày 17.1.2013.

almond butter cookies

Nguồn: food4tots
Nguyên liệu:
100g bơ lạt
50g đường bột
1/4 muỗng café muối
1/4 muỗng café tinh chất vani
30g trứng (khoảng nửa trứng lớn)
150g bột mì làm bánh
25g sữa bột
1/4 muỗng café bột nổi
35 hạt hạnh nhân đã rang
15g lòng trắng trứng

Cách làm:
– Trộn đều bột mì, sữa bột và bột nổi. Để bơ mềm ở nhiệt độ phòng.
– Trộn đều bơ với đường rồi dùng máy đánh đều. Thêm tinh chất vani và trứng vào, đánh đến khi hỗn hợp sáng màu và bông như kem.
– Chia hỗn hợp bột thành 2-3 phần, rây vào thau bơ. Sau mỗi lần rây bột, dùng spatula trộn đều hỗn hợp lên. Bọc khối bột lại bằng plastic film rồi cho vào tủ lạnh 30’.
– Sau 30’, bật lò ở 180 độ C. Lót giấy nướng bánh vào khay nướng.
– Lấy khối bột ra, chia thành 35 phần nhỏ, mỗi phần khoảng 10g, vo tròn rồi để lên khay nướng bánh. Quét lòng trắng trứng lên và đặt 1 hạt hạnh nhân lên viên bột, ấn nhẹ xuống cho hạnh nhân dính vào bột.
– Nướng 170 độ 15’ hoặc đến khi bánh chín vàng. Sau khi bánh chín vàng, để khay trong lò nướng thêm khoảng 2’ để hơi nóng trong lò nướng bánh thêm một chút nữa rồi lấy khay nướng ra. Chuyển bánh ra rack để nguội hoàn toàn. Trữ bánh trong hộp kín.

Mulberry mousse

In Vietnam, we don’t have many types of berries. Blueberries, blackberries, rapsberries, blackcurrants or red currants…are all imported & they’re quite expensive. With the characteristic of our country’s climate, farmers can only cultivate strawberries & mulberries. Strawberry is my familiar fruit that i often use but mulberry, rarely. I used to eat mulberry jam with ice-cream, eat mullberry mayonnaise sauce & i really love its flavor. I want to make some desserts with mulberries, so i went to the store & bought some. I’ve made mulberry jam, mulberry mousse & mulberry creamcheese tarts. I didn’t take photos of those tarts because my camera was spoiled at that time, i just have one photo of mousse (my friend lend me his camera, thks a lot :D).

mulberry mousse

Recipe for 1 mousse – diameter 16cm.

Ingredients:
1 round sponge cake (about 100g, make from 1 egg)

2.5 gelatine leaves

160g mulberry

75g sugar

100g yogurt

150ml whipping cream

Directions:

Chocolate cupcake with cream cheese frosting

chocolate cupcakes with cream cheese frosting

chocolate cupcakes with cream cheese frosting

chocolate cupcakes with cream cheese frosting

chocolate cupcakes with cream cheese frosting

Cream cheese frosting recipe.

Recipe adapted from: Trang’s kitchen.

Ingredients:

227g cream cheese (at room temperature)

113g butter (at room temperature)

100g icing sugar

1/2~1 tbsp lemon/ lime juice

1 tsp lemon extract

Directions:

– In a bowl, use your mixer, beat the butter, cream cheese & lime juice until smooth & creamy.

– Gradually beat in the icing sugar until incorporated. Beat in the lemon extract.

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