Easy Nutella Cookies
So, I guess there’s something called International Chocolate Day, and once I heard that, I went through my pantry to see what I had… so, I found enough ingredients to make a small batch of Nutella Cookies that are quick and simple! I must say, the house smells absolutely amazing right now!
Ingredients: (Makes about 18 cookies)
1 cup Nutella
2/3 cup All Purpose Flour
1/3 cup Wheat Flour
1/4 cup sugar
splash of milk
First, preheat the oven to about 350F, you have to do this right away, since preparing the batter is quick and easy! Then, just mix all the dry ingredients together in a large bowl and mix lightly.
Once all the dry ingredients are incorporated, add the egg and nutella into the mixture. This will make a super sticky batter – but try to mix well. If you need the batter to be less thick, add about a tablespoon of milk. If it’s still really sticky, add more until the cookie dough combines into a nice consistency.
Then, I like to line my cookie tray with parchment paper, and I spoon out little cookie dough balls about the size of a ball that fits into a tablespoon. I roll these balls lightly and just place onto the cookie tray. As the cookie bakes, it will flatten itself, so you don’t need to flatten it – unless of course you want to! After all, they are YOUR cookies!
Now, you just place in the oven for about 10 minutes, and they should be a little lighter in colour and should be even colouring. You can always do the toothpick test if you want. But, remember it will continue to cook a little as you’re they’re resting on the cooling rack. So, this means you need to cool your cookies first on the cooling rack!
Home Made Panna-Cotta
I was wanting a quick and easy dessert that was refreshing and cold. So, I made myself some Panna Cotta which of course is one of the simplest desserts out there! Panna Cotta is a basic ratio to make, and of course, I made the most basic one. You can add flavours and other things to it to make it your own!
Ingredients (Serves 2):
1/2 Cup Sugar
2 Cups Milk
1/2 tsp Vanilla
1 1/2 tsp gelatin (Half Package)
This simple recipe starts off with dissolving your gelatin in some milk. I just put a slash of milk and let the gelatin dissolve and swell up while preparing the rest of the ingredients.
In a small pot, I dissolve the sugar in the milk and bring the milk up to a slight boil.
Then, I mix the dissolved gelatin solution into the pot and stir until it’s well incorporated. Here, I add my splash of vanilla. Usually, I strain the solution before pouring into the molds, but I forgot to strain it today. I pour the solution into my ramekins, and place in the fridge for about 3 hours or until it sets.
After the Panna Cotta has set, submerge the ramekins into boiling water (or hot water) and it will loosen up the panna cotta so you can pour it out on to a plate.
After you’ve turned the Panna Cotta out, you can add some fruits if you want to decorate and make it more flavourful. As this is my basic recipe, I left it as is.
This delicious dessert is very velvety, soft and smooth – yet it is refreshing! If you’re using the basic recipe as I did here, it’s probably important that you use good quality vanilla! Citrus or berries are a good addition to add to this recipe, and some even say Rosemary! Can you imagine infusing the panna cotta solution with Rosemary? It should be soo good!
Home Made Boot Jai Goh – Chinese Pudding Cakes
I think I goofed up on this recipe, because it’s more “traditional” to use Chinese slab sugar, or at least rock sugar… or even brown sugar to get the colour. Regardless, you can just substitute the sugar. There’s nothing wrong with using white sugar either!
Ingredients: (makes 4-6)
1/2 cup Hot Water
2 tbsp Sugar
1/4 cup Cold Water
6 tbsp Rice Flour
2 tbsp tapioca starch
1/2 tsp almond extract
First thing is first – as this solution doesn’t like to wait for you… so, get the steamer ready so it’s ready! Also, cut some pieces of plastic wrap or tin foil so you can cover the little bowls before you place them into the steamer.
Now, you get to measure out your hot water and dissolve the sugar into the water.
Then, in another bowl, mix the cold water with the almond extract, rice flour and tapioca starch.
Then, combine the 2 solutions and mix well. When it’s combined thoroughly, I like to pour it into the measuring cup as it has a spout – making it easiest to pour. Now, pour this solution into the molds – and cover it with plastic wrap and place into the steamer immediately.
Fill the molds almost to the top, but be sure to leave some room.
Steam these desserts for about 15 minutes on medium high heat. Then, you’re ready to enjoy! You can either enjoy it in the dish or turn them over and remove it out of the molds!
If you’re making a thicker one, the best way to check if it’s done, it’s a good idea to do the wiggle test while they’re still in the steamer. It should jiggle, but there’s usually a liquid film on the top – so look at the sides!