Vanilla Butter Cream

Ingredients:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/2 teaspoon salt
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• food coloring

Methods:

1. In a large bowl, cream the butter until smooth.
2. Add the powdered sugar, salt, milk, and vanilla and mix until smooth and creamy.

  

Greek Style Pie

When I woke up in the morning, I saw Ethan next to me in our bed who's already babbling n kissing me all over my face. I still feel sleepy and my eyes still closed. I gave him my mobile to play with,  and accidentally he hit call button and i heard someone there said "Yes Cinta"... Oh No!!! he called his daddy, Smarty Boy!!!!

He missed his daddy already, made me smile for what he did.

Well actually i still want to continue my sleep bcoz yesterday night i couldn't sleep. I didn't know why???? I know i like to sleep late but not like that since i have Ethan. I followed my hubby bed time around 10pm, we already in the bed.

"No Way, get up Wida!!!! its already 8am now, and U have to give Ethan his breakfast!!!" My mind said....

And yeah I went to the kitchen, fed him his breakfast "Cereal with Homemade Apple Sauce". After finish gave him breakfast, I put him down from his high chair, to let him to walk around and make home messy.

I ate my breakfast, and i checked outside sky was clear and sunny too, not bad day so maybe we go out for a walk to nearest supermarket Coles to buy a Fillo Pastry for dinner later.

And here we go my Fillo Pastry became Greek Style Pie...



To make this Pie, you will need:

Ingredients:

• 6 sheets frozen Fillo Pastry, thawed
• 100gr sun dried tomatoes oil, finely sliced, oil reserved
• 120gr packet baby spinach leaves
• 200gr low fat fetta cheese, crumbled
• 2 eggs, lightly beaten
• cooking spray
• salt
• pepper

Method:

1. Preheat oven to 200 degrees C (180 degrees Fan Forced) & lightly greased base and sides of loaf pan with cooking oil spray. Brush a sheet a fillo with reserved oil and repeat with remaining fillo sheets, put in loaf pan. Set aside.
2. In a bowl, combine tomatoes, spinach, fetta cheese and eggs. Season well and mix to combine. Spoon filling into fillo case. Pull aside into middle, scrunching up to enclosed filling. Brush with a little more reserved oil.
3. Bake 25 minutes until pastry is crisp and golden. Remove from pan and slice pie evenly. Serve with Greek salad.

Dinner ready Dad!!! and he ate more slices, he likes it.....HOORREYYYYY

Chicken Mushroom Pie

The other day, i went to Coles, and grab this Winter Magazine 2011, and I saw this Chicken Mushroom Pie as a cover, look so yummy and De-Lishhhhh......

I read it at home, what ingredients i need and how to make it. Its simple ingredients and easy to cook too.

So i said to myself, i think i can make this pie and give it a go in the kitchen.

And YES, thats my Pie, as a first time to make, not to bad lah, and taste soooo Good, I think i can finish it all the whole pan hehehehe without share to my husband.

The Ingredients:

• 2 tsp olive oil ( i used vegetable oil)
• 700gr chicken tight fillets, chopped
• 1 leek, finely sliced
• 100gr cup mushroom, sliced ( i used 200gr)
• 30gr butter ( i used margarine)
• 1 tbsp plain flour
• 1 cup milk
• 4 sheets frozen shortcrust pastry, thawed
• 1 egg, lightly beaten
• 1 1/2 tsp sesame seeds
• salt
• pepper

Method:

1. Heat oil in a large non-stick frying pan and cook chicken in over medium-high heat until well browned and cooked through. Set aside in a bowl.
2. Reduce heat to medium and add leek to the pan, cook for 2 minutes, or until leek is soft. Add mushrooms and cook for further 3-4 minutes or until soft. Add chicken. Melt butter in same pan, and sprinkle flour over. Cook, stirring, for 1 minute. Add milk a little a time, stirring until smooth and well-combined between each addition. Season with salt and pepper to taste, and cool completely.
3. Preheat oven to 190 degrees C (170 degrees C fan forced). Cut a 16cm and 12cm round from each pastry sheet (they will overlap slightly, but you can pacth the missing pieace with a bit of leftover pastry). Line pie pan dishes with the larger pastry rounds.
4. Fill pie shells with chicken mixture, then lay a smaller pastry round on top. Press edges to seal. Brush with egg, and sprinkle with sesame seeds. Use a fork to prick a few holes in top of the pies. Bake for 25 minutes, or until golden brown.

I ate these pie with my ABC extra hot chilli sauce ( Saos ABC sambal extra pedas) ... make it perfect in my mouth....

Try this, and you won't regret!!!!

Fried Rice with Roast Chicken

Satay Beef Stir-Fry with Rice

Become a house wife is not easy job tho!!! i though it was eezyyy peezyyy because i watched my mom to do her role as a wife to my dad, as a mother to 3 of us...(i have 1 lil sis and 1 lil bro)... and as well as a teacher to her students at primary school. Also she had to prepare and cook for us. Its look like so managable with everthing that she has to do everyday. I give her SUPER DUPER thumds up for what she did for us.

And for me, just to make everyday menu is really make me dizzy eventhough my hubby has rule, "his rule" is one day cook and the next day is off, NICE isn't???? but sometimes i didnt obey it...coz nothing to do, just looking out for my baby boy, watching tv and do some households. I can't drive, still with my L plate, so stuck mostly at home.... :-(

To search for a new idea what i have to cook, its really took time for me. So end up with this menu on the plate for our dinner.

Ingredients:

• 500gr beef strips
• 270ml coconut milk ( i dont have it so i used heavy whipping cream)
• 1/2cup crunchy peanut butter
• 1/2cup sweet chilli sauce
• 1 brown onion, sliced
• 2cups halved snow peas ( i dont have it, i used sliced carrots)
• 1/3cup water
• 2 tbs oil
• 1 red capsicum

Method:

1. Place coconut milk (cream), peanut butter, chilli sauce and water into a small saucepan and heat over low heat. Stirring until smooth and slightly thicked. Removed from heat.
2. Heat the oil in wok over high heat. Add onion, capsicum and carrot, stir fry for 2-3 minutes or until golden browned. Removed from wok. Cook beef for 3-4minutes pr until turning browned. Return beef, onion and satay sauce. Cook for a futher 1 minute or until combined.
3. Add snow peas and cook, stirring for 2 minutes ot until just tender. Serve beef in a a bowl or plate with rice...

Walahhhh dinner is ready....

Death by Chocolate

I still don't remember what occasion i made this cake...

Suddenly i really want to make this cake that day...I have all the ingredients, minus here and there but i think i can still cover it up.

Death by Chocolate

From Book "Cakes & Decorating, Step By Step

Ingredients:

• 200 g/ 7 oz plain chocolate, chopped
• 115 g/ 4oz/ 1/2 cup butter, diced
• 150 ml/ 1/4pintl/ 2/3 cup water
• 275 g/ 10 oz/ 1 1/3 cup granulated sugar
• 10 ml/ 2 tsp vanilla essence
• 2 size 3 eggs, separated
• 175 ml/ 6 fl oz/ 1/4 cup soured cream
• 350 g/ 12 oz/ 3 cups plain flour
• 10 ml/ 2 tsp baking powder
• 5 ml/ 1 tsp bicarbonate of soda

Chocolate Cupcake

I made this cupcake for friend of me and Paul, my husband who just moved to their new house in Bannockbarn, Melissa and Damien Graham. A sweet couple who just married about in November  2010.

Its really difficult now to move around and cook in the kitchen with Ethan likes to walk around and need my attention, such a spoil boy,  a MOMMY BOY...

So I decided to make this cupcake for them as dessert...

Dont look how my buttercream frosting so not appealing to see, but please taste it and you will ask for more for sure....

This recipe is for cake, but i made it for cupcake.

And here the ingredients:

• 125gr butter
• 100gr dark chocolate
• 155ml water
• 12gr cocoa powder
• 1/2 tsp instant coffee granules
• 168gr caster sugar
• 1/2 tsp vanilla extract
• 1 large egg
• 125gr self raising flour 

Method:

1. Preheat the oven to 160 degrees C (140 degrees C Fan-Forced)
2. Line the muffin pan with 12 cupcake cases.
3. Place butter, chocolate, water, cocoa, coffee and sugar in a large saucepan over low heat. Stir occasionally and remove from heat when chocolate and butter have just melted. Transfer mixture to a large bowl mixer and set aside to cool for about 15 minutes.
4. Add vanilla and egg to chocolate mixture. Using stand mixer, beat until combined. Add flour and beat for about one minute, until mixture is smooth.
5. Pour mixture to muffin pan evenly.
6. Bake for 20-25 minutes. check with skewer or toothpick to the centre of cupcake, when comes out clean, means cupcake is ready.
7. Cool cupcake on a wire rack. when cooled, spread it with Vanilla Butter Cream.

Lemon Cupcake

This is a recipe continue from previous post. This recipe willl make 12 cupcakes so i double up all the ingredients. But in this post i will only write for original recipe which is only 12 cupcakes.

Ingredients:

• 1/2 cup (113gr) unsalted butter, at room temperature
• 2/3 cup (130gr) white sugar
• 3 large eggs
• 1 tsp vanilla extract
• zest of 1 large lemon (outer yellow skin)
• 1 1/2 cup (195gr) all purpose flour ( i used plain flour)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup (60ml) milk

Method:

1. Preheat oven to 350 degrees F (177 degrees C) i turned my oven to 180 degress C and line 12 muffin pan with paper cup lines.
2. In the bowl of electric mixer, or with a hand mixer, beat butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in  the vanilla extract and lemon zest.
4. In a separate bowl, whish together the flour, baking powder, and salt.
5. Set the mixer on low speed, alternately add the flour mixture and milk, in 3 addition, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
6. Fill the muffin cup with batter, bake for about 20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean.
7. Remove from the oven and place on a wire rack to cool. Once the cupcakes have cooled completely, cut a deep hole in the center of each cupcake, using a lemon baller. Fill each hole with a heaping teaspoon of lemon curd.

After that, you can spread these lemon cupcake with whipped cream.

So in that day i made these cupcake with my fried rice, i brought in a cupcake case, and also bring my cupcake tier rack.

My other Sis in law, Kelly said this is the best cupcake that she ever had...wink wink wink...aku maluuuu.

Everyone took some this cupcake home. And you know what my Uncle Trevor was asking me about my spring roll, i told him that Nikky didn't ask me to make, so i don't then....uhhh poor Uncle Trevor, next time ya i'll cook. I think i already introduced well my "Bule" family to my homemade cooks, and so far they always gave me compliments...

Lemon Curd

I really like taste of lemon, it makes me feel fresh and "wake up".  I had a lot of lemons the other days, my 2 neighbours gave it to us. I already made lemon juice, added lemons to my cooks but still i have few.

So i browsed the internet what can i make with that lemons??? , no ideas. But I kept it in mind that soon is My Hubby's birthday and he didn't want anything from me...so i was thinking just make him this lemon cupcake.And  to make that cupcake i need to make this first. As well my Sis In Law, Nikki will going away to Ireland for 3months. And she asked me to make cake and fried rice for her farewell lunch before she leave. So why not then...

I clicked this website and try this recipe at home.

You will need...

Ingredients:

• 3 large eggs
• 3/4 cup (150gr) white sugar
• 1/3 cup (80ml) fresh lemon juice...you will used 2-3 lemons, do not use the bottled lemon juice!!!!
• 4 tbs (56gr) unsalted butter, cut into small dices at room temperature
• 1 tbs (4gr) finely shredded lemon zest

Note :

Room temperature lemons will provide more juice after squeezing, strain the juice to remove any pulp.

Zest is the yellow, sweet flavored outer rind of lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.

Methods:

• In a stainless steel bowl, place over a saucepan of simmering water ( tehy called it double boiler). Whisk together the eggs, sugar, and lemon juice until blended cook.
• Stirring constantly ( to prevent it from curdling), until mixture become thick (like sour cream) around 160 degrees F or 71 degrees C (i don't have this tool a cook temperature to tell me exactly so i just used my feeling to tell me once it formed like sour cream). This will take approximately 10 minutes.
• Remove from the heat immediatelly, pour through a fine stainer to remove any lumps.
• Add butter and lemon zest, and let it cool. The lemon curd will continue to thicken as it cools.
• Cover immediatelly ( so no skin will form) and refrigerate up to a week.

Make 1 1/2 cups (360ml)

Note:

If you want a lighter lemon curd, whip 1/2 cup (120ml) of heavy whipping cream and fold into the lemon curd.

White Sauce

It so easy pezzy to make this sauce, i think everybody will find no difficulty.
Melt 80 gr margarine in a pan and add 1/2 cup plain flour. Mix Well. Whisk in 2 cups milk and stir over medium heat until mixture simmers and thickens. Cool slightly before using.

Pasta Bake with Creamy Topping

This was our dinner last Friday, its similiar with lasagna, but instead lasagna pasta, i used rigatoni pasta.

The ingredients are:

• 500 gr minced beef
• 400 gr passata (tomato pasta sauce in bottled)
• 1/4 tsp ground cinnamon
• a pinch nutmeg
• 400 gr rigatoni pasta, cooked, and drained
• 3 cups baby spinach leaves ( i used 1 pack 120 gr baby spinach leaves)
• 1 cup grated tasty cheese
• 1 tbs oil
• 1 cup water / beef stock
• salt
• pepper
• 1 quantity white sauce

Method:

1. Heat a large pan and add oil, add mince and cook until well browned. Add sauce, water/beef stock, and spices. season with salt and pepper. Cover and simmer for 30 minutes, stirring often. Allow to cool.
2. Add rigatoni and spinach and divide into two batches, Top each with half the white sauce and cheese. Freeze now or bake at 180 degress Celcius (160 degress C fan forced) for 20-25 minutes. Serve with salad.



This pasta was saved our tummy in that night. Bon A Petit.......

Swiss Meringue Buttercream

Ingredients:

• 4 large egg whites
• 1 1/4 cups sugar
• 1 cup (2 stick) unslated butter
• 2 tsp vanilla extract

Method:

1. Put egg whites and sugar into the top of double boiler over a pan of shimmering water. Whisking constantly, cook until sugar was dissolved and mixture is warm (about 160 degress F or 70 degress C)
2. Pour heated egg whites into the bowl of electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it form stiff (but not dry) peak. Continue beating until fluffy and cooled about 7 minutes.
3. Switch the paddle attachment with mixer on med-low, add butter 2 tsb at a time. Beating well after each addition increase speed to med-high, continue beating until frosting appears thick about 3 minutes. Reduce speed to low, add vanilla extract and continue beating 2 minutes to eliminate air bubbles.

Makes: 24 cupcakes

Convertion Table

Sometimes when you want to make cakes or comes to bake is really difficult to convert  from Fahrenheit to Celcius n etc. I found this chart covertion table so handy for me, hope its helpful too for you.

Liquids
American.................. European
1/8 teaspoon..........................1/2 ml
1/4 teaspoon..........................1 ml
1/2 teaspoon .........................3 ml
1 teaspoon ...........................5 ml
1/4 tablespoon .......................4 ml
1/2 tablespoon .......................8 ml
1 tablespoon .........................15 ml
1/8 cup ..............................35 ml
1/4 cup ..............................65 ml
1/3 cup ..............................85 ml
3/8 cup ..............................95 ml
1/2 cup ..............................125 ml
5/8 cup ..............................160 ml
2/3 cup ..............................170 ml
3/4 cup ..............................190 ml
7/8 cup ..............................220 ml
1 cup ................................250 ml

Common Abbreviations
• 1 litre is noted ...................1 L
• 1 decilitre is noted ..............1 dl
• 1 centilitre is noted .............1 cl
• 1 millilitre is noted .............1 ml

Metric System
• 1 litre = 10 decilitres = 100 centilitres = 1000 millilitres
• 1 decilitre = 0,1 litre = 10 centilitres = 100 millilitres
• 1 centilitre = 0,01 litre = 0,1 decilitre = 10 millilitres
• 1 millilitre = 0,001 litre = 0,01 decilitre = 0,1 centilitre

Fahrenheit to Celcius Conversion Scale
Fahrenheit ..Celsius..Thermostat (France)
150°F................ 70°C .........T/2
200°F ..............100°C .........T/3
250 °F .............120°C .........T/4
300°F ..............150°C .........T/5
350°F ..............180°C .........T/6
400°F ..............200°C .........T/7
450°F ..............230°C .........T/8
500°F ..............260°C .........T/9
Broil ...............................Gril

 Common Abbreviations
°C = Celsius
°F = Fahrenheit

Oven - Other information
Temperature.......... Fahrenheit ....Celsius
very low heat ...............150°F ................70°C
low heat ....................200°F ................100°C
medium ......................350°F ................180°C
hot .........................425°F ................210°C
very hot or grill ...........500°F ................260°C

Solids
American .............European...other
1/2 oz .........................15 g
1 oz ...........................30 g
1/8 lbs....................... .55 g ...............2 oz
1/4 lbs....................... 115 g ...............4 oz
1/3 lbs....................... 150 g
3/8 lbs....................... 170 g
1/2 lbs....................... 225 g ...............8 oz
5/8 lbs....................... 285 g
2/3 lbs .......................310 g
3/4 lbs .......................340 g
7/8 lbs .......................400 g
1 pound ..................... 454 g .............16 oz
2,2 lbs .......................1 kg

Common Abbreviations
oz = ounce
lbs = pound
1 kilogram is noted 1 kg
1 gram is noted 1 g
1 kilogram = 1000 grams
1 gram = 0,001 kilogram

Sugar
1 cup = 200 grams
1 tablespoon = 15 grams

Icing sugar
1 cup = 100 grams
1 tablespoon = 8 grams

Brown sugar
1 cup = 200 grams
1 tablespoon = 15 grams

Butter, margarine
1 cup = 200 grams
1 tablespoon = 15 grams

Shortening
1 cup = 150 grams
1 tablespoon = 12 grams

Crumbs
1 cup = 50 grams
1 tablespoon = 4 grams

Rice
1 cup = 210 grams
1 tablespoon = 16 grams

Express Measure
All-prupose flour
1 cup = 100 grams
1 tablespoon = 8 grams

Devil's Food Cupcake with Swiss Meringue Buttercream

I made this cupcake in Mother's Day 2011, n it was my First Mother's day since we have Ethan with us. 

Happy Mother's Day for Moi n all Mothers around the world, especially for my lovelly moms now. i have two moms, so blessed.

We celebrated in Railway Hotel in Bannockburn. I didn't remember from where i got this recipe, bcoz my lappy had a lot of virus so my hubby have to re-install everything n so unfortune that all the link under favorites gone too hikhikhik. So um really sorry if one of U read my blog n U knew that recipes is yours, pls lemme know so i will put my link to yours (*_*).

This Cupcake recipe is actually Devil's Food Cake recipe which is sooooo moist and airy than other chocolate cakes like Wiki explained.

All the ingredients and baking are using american conversion, so pls take a look in here

The Ingredients are:

3/4 cup all purpose flour ( i used plain flour)

1/2 tsp baking soda

1/4 tsp baking powder

1/8 tsp salt

1/2 cup + 2 tsb boiling water

2 ounces Dark Cooking Chocolate (DCC), chopped

1/4 cup pressed cocoa powder

1/2 tsp instant coffee

5 tsb unslated butter, at room temperature

3/4 cup packed light brown sugar

1 egg + 1 egg yolk at room temperature

1/4 cup sour cream

1/4 tsp vanilla extract

Method:

1.  Preheat the oven to 350 degress F ( 180 degress C), line 12 cup muffin pan with paper lines.
2. Whisk the flour, baking soda, baking powder, and salt together in a large bowl and set aside. In separate bowl, whisk the boiling water, DCC, cocoa powder and instant coffee together until smooth.
3. Beat the butter and sugar together in a large bowl with an electric mixer or hand mixer on medium speed til light and fluffy around 3-6 minutes. beat the eggs, one at a time until incorporated. srapping down the bowl and beaters as needed. Beat in the sour cream and vanilla extact.
4. Reduce speed to low and beat in one third of flour mixture. Beat in half of chocolate mixture, repeat with half of remining flour mixture, then remaining chocolate mixture, and finally the remaining flour mixture. So begin and end with flour.
5. Give the batter a final stir using spatula to make sure its throughly combined. divided the batter evenly among the prepared pans and smooth the tops. bake until a wooden skewer or toothpick inserted into the center of cupcake comes out with a few crumbs attached. 15 to 20 minutes rotating the pan halfway through baking.
6. Let the cupcakes cool in pans on a wire rack for 5 minutes. Let it cool completely on a wire rack before frosting.

Makes: 12-14 cupcakes

And for the Swiss Meringue Buttercream recipe, you can take a look in here, and add few drops of green color or any other color you liked

Fried Puff aka Pastel Goreng

This recipe i got it from the same link with doughnut recipe from here, i learned a lot from this website. This is a big community in Indonesia especially who want to learn how to make cakes, cookies, snacks and etc to the next level such as a caterer. I joined with this community before, but i resigned from there bcoz my emails full with postings from members.

When it comes to taste what i cooked, my husband is my good customer n always give me a compliments, a good feedback too. If he didnt do that, no dinners then wkwkwkwkwk.....

and WALAAAA here my fried puff.....

Ingredients:

• plain flour for dusting
• 2 boiled eggs, peeled, and thinly sliced

Filling:

• 3 tbs margarine, to saute
• 4 cloves of garlic
• half green onion, finely chopped
• 150 grs chicken mince
• 75 grs carrot, cut into small dices
• 75 grs green bean, cut into 1/2 cm
• 1 tsp salt
• 1 tsp ground pepper ( i used ground white pepper)
• 1 tsp white sugar
• 100ml milk
• 2 stalks spring onion, finely sliced
• 3 stalks celery ( i skipped)

Pastry Dough:

• 250 grs plain flour
• 40 grs margarine
• 100ml luke warm water
• oil to fry

Methods:

• Filling : sauted garlics and onions til smell comes, add chicken mince. Stir it up til well combined.
• When chicken mince start to change the color, add carrots, green beans, salt, pepper and sugar. Pour the milk, stir it the filling til cooked. Add spring onions. Stir it again and let it set til cool.
• Pastry Dough : combined well all the ingredients until dough is smooth ang can be form. Press the dough with rolling pin around 1/4 cm thick on the kitchen bench which is dusted with plain flour. ( i used pasta roll machine).
• Cut dough round into 10cm diameter.
• Put the filling around one tablespoon and add sliced boiled egg. Fold it half moon and press it with fork ( because i dunno how to braid the edge) Continue til dough and filling finish.
• Heat the oil til hot and fry all the puffs til golden brown.
• Serve when its warm...

Potato Doughnut

Allright...i know this is my 2nd post in the same day. Because i told you that i made a lot but no changes to post it in here. Very very long time ago i made this doughnut, my craving for sweet treat.
Its so easy to make this n i found this recipe from here.

The recipes is written in Bahasa Indonesia, so i'll translate for it

Ingredients:

500 gr flour
50 gr powder milk
11 gr yeast
200 gr of potato, steam, mashed and cooled
100 gr white sugar
75 gr butter
1/2 sdt salt
4 btr egg yolks
100 ml cold water

Methods:

• In the big bowl, mixed flour, sugar, powdered milk, yeast, stirred until combined, put cool mashed potato , add eggs and cold water, mixed together with dough mixer handle til half elastic dough.
• Add butter and salt, mix through to pure elastic. Let it set for 15 minutes.
• For a good size portion of doughnut make 50 gr of dough til finish.
• Let dough raise for 20 minutes.
• Make a hole in the middle til became the form of the doughnut, immediately fried until golden brown. Let it cool for sometimes and you can sprinkle doughnut with icing sugar, or decorated in chocolate dipping or maybe white chocolate with baked almond.

Serve for tea time, n your family will love it

PinWheel & Checkerboard Cookies

Hi All...
Well actually i made this cookies very long time ago, i took a picture n edited already...and tadaaaaaa here we go my Pinwheel  & Checkerboard Cookies. Not to bad for first time hehehe

If i don't mistake it was to celebrate X-MAS eve 2010 in our home, such a long post isn't??? well like people always said "Better you do it now than never". But some time to make a baby step is really hard isn't???
And I learn from my son who starting to walk now, when i saw him walking, he never gave up eventhough he fall down over and over again, he will stand up and walk again...Love him til death My baby boy Ethan!!!!


And here i enclosed link for this recipes from here.
I followed all of this in this recipes but instead of all purpose flour i used plain flour. And i used color drop by feeling tho!
I found its really time consuming to make, i dunno maybe at that time Ethan still a baby, he was 5 months old at that time, and breastfeeding him as well.


But after all this cookies turned out good and so yummy. My Hubby liked to open pantry to take some because i put my cookies jar in there.
So once again tadaaaaaaaaa here we go......

Ingredients:

• 1-1/4 cups butter, softened
• 1 cup packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 1/4 teaspoon vanilla extract
• 4 cups all-purpose flour  ( I used plain flour)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• Red and green gel food coloring
• 1 ounce unsweetened chocolate (Dark Cooking Chocolate aka DCC), melted and cooled

Methods:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.
• Divide dough into fourths. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic wrap; chill for 1 hour or until easy to handle.
• For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9-in. x 6-in. rectangle. Refrigerate for 30 minutes.
• Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic wrap. Repeat. Chill for 2 hours or until firm.
• For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6-in. x 4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips.
• Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Chill for at least 2 hours.
• Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° (191 degrees C...i turned the oven to 200 degrees C) for 9-11 minutes or until set. Remove to wire racks to cool.

 Yield: 6 dozen pinwheel and 4 dozen checkerboard cookies.