Peanut Butter (and Almond) Cookies

[HEART] Learning to be content.

[EYES] Siberian Husky and blossoming frangipani on my balcony.

[EARS] Blasting air conditioning - summer (and sticky heat wave) is truly here!

[NOSE] Fresh laundry and camomile tea hmmmmm.

[HANDS] Buttery fingers making cookies!

While it seems like friends in the Northern Hemisphere are being creative with pumpkins in their kitchen, I've been churning out batches of cookies lately - mostly oatmeal cookies with olive oil (recipe next time perhaps!) They are wholesome and loved by the family, and I don't feel too bad (for their waistline) when they reach for more.

But today, I felt like a more indulgent type of cookie. Crumbly and melt-in-the-mouth kind.

The type of cookies laced with peanut butter and studded with almond (or not!). 

And taken with a cup of coffee or a glass of cold milk. 

We are making (almost) identical peanut butter cookies today! It's not often I make them this neat and pretty. These are made using a 7cm cookie cutter and not just roughly spooned and dropped onto a baking paper as I normally do with my cookies. 

The dark freckles on the cookies are undissolved rapadura sugar which are used in place of brown sugar.

Excuse me for the lack of step by step photos with these cookies. I hadn't intended to post this at all initially...I will however post the photo of the cutest little bum and feet I have ever laid my eyes on instead and hope that you overlook the slight glitch!

Welcome to the world, dear baby nephew! 

You rushed (too quickly) into the world with a head full of black hair.

At only a few weeks old, you already have us laughing all the time - pulling all sorts of funny faces I couldn't imagine a baby to make.

And produce sounds I also didn't expect to hear from someone so small.

You are SO loved, little one!

Peanut Butter and Almond Cookies
Adapted from Donna Hay

Ingredients

• 100g butter, softened 
•  ½ cup (140g) smooth peanut butter 
•  1 teaspoon vanilla extract 
•  1 teaspoon baking powder 
•  1 ¼ cups (220g) brown sugar  (I used 3/4 cup Rapadura sugar)
•  1 egg 
•  1 ¼ cups (185g) plain (all-purpose) flour, sifted 
•  ¼ teaspoon bicarbonate of (baking) soda, sifted 
•  Whole almonds, for decorating (optional)

1. Preheat oven to 180C (350F). 
2. Place the butter, peanut butter, vanilla and brown sugar in an electric mixer and beat for 8-10 minutes or until well combined. 
3. Add the egg and beat for 2-3 minutes or until pale and fluffy. 
4. Add the flour and bicarbonate of soda and beat until a smooth dough forms. 
5. Roll the dough out between 2 sheets of non-stick baking paper to 5mm thick and refrigerate for 30 minutes. 
6. Using a 7cm-round cookie cutter, cut 22 rounds from the dough. Place on lightly greased baking trays lined with non-stick baking paper, leaving room to spread, and press the almonds into the rounds to decorate. 
7. Bake for 12-14 minutes or until the edges are golden. 
8. Allow to cool on wire racks. 

TIP! The peanut butter will make the dough a little crumbly, so take care when cutting out the rounds

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Cranberry and Pistachio Biscotti

The first few weeks at a new work place is always awkward.

If you've never felt this way then you are probably less socially awkward than I am. Any tips appreciated!

I am terrible at chit-chats especially in the elevator or other confined spaces (e.g. bathroom). I never know what to say after that nice-to-meet-you handshake (I'm proud of my firm-not-sloppy handshake but not the subsequent awkwardness that follows). And I am embarrassed to admit that many colleagues are still addressed as "...hey!", where the "..." refers to the moment of silence where I frantically try to recall their names.

But besides these rather gawky experiences, I have every reason to feel thankful...for the job, the colleagues, for the opportunities to learn, to grow and to break (myself, hopefully not things/computers/people), to be of influence (however big or small!) and to able to support myself financially. And obviously for the people who support and pray for me!

On a different note, I made this rather exotic yet comforting Blueberry-Cardamom Mexican Atole (pictured above!) from McCormick's Flavor Forecast on Chinese New Year's Eve (we really lack tradition in my family). Atole is a warm sweet masa drink from Mexico traditionally served at breakfast - why haven't I discovered you earlier?

Aaaaannnd, yesterday these deliciously crunchy (and festively looking!) biscottis were made in a rush after work and just before dinner and the summer sunset. They were accompanied by a mug of Mother's rather strange but healthy concoction of red bean, mung bean and barley drink...not coffee!

I did mention we're not a traditional bunch, right?

Cranberry and Pistachio Biscotti
Donna Hay Magazine Dec 2012
Makes 80

• 2 cups plain flour, sifted 
• 1 1/2 tsp baking powder sifted 
• 3/4 cup caster sugar 
• 3 eggs, lightly beaten 
• 2 tsp vanilla extract 
• 1 tbsp finely grated orange rind
• 1 cup sweetened, dried cranberries 
• 1 cup shelled unsalted pistachios  

1. Preheat oven to 160deg. Place flour, baking powder and sugar into a bowl and mis to combine.

2. Add eggs, vanilla, orange rind (I used Lemon), cranberries and pistachios and mix until you form a dough

3. Turn the dough out onto a table and with some flour, knead until smooth.

4. Form into two logs and flatten slightly. Bake in oven on two lined baking trays for 30-35 minutes or until firm cool completely.

5. When cooled use a serated knife to cut thin slices and place them back on baking trays. bake for a further 8-10 minutes until crisp. cool on trays.

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Homemade Almond Milk + Black Sesame Cookies

I realised I haven't been updating as often as I used to or would like to! But I want to say if you've been following - thank you for continuing to visit this little space here and your encouraging words. Or just coming as a silent visitor! :)

Life has been kinda pulling me in all directions lately. And so I've just been...waiting. On different things. 

And talking about waiting, while I was tapping my fingers for these black sesame cookies to bake, I picked up my lately neglected camera and took some random shots around the home. I learnt that for me it is difficult to develop an eye to view things so familiar and mundane and capture them through a different lens in a way I've not seen before. A different perspective. I think that's what continues to challenge me and requires me to really stretch my not-so-dominant right brain (aka creative side).

Thanks Julz!

A while ago, I noticed my supermarket starting to stock up on various milk alternatives - like oat milk and almond milk. There definitely has been different 'milk' trends over the years! 

I grew up detesting milk (the traditional cow's milk, that is) yet was forced to drink it as my parents told me it's full of calcium to help me grow taller (it's probably safe to conclude that milk did nothing to my height.) Then later on, there was this debate on why the cow's milk is designed for...uhhh only cows, and not us humans, and how it can actually promote cancer. 

Then the health conscious (particularly those living in the western society) started making the switch to drinking soy milk. Before I knew it, articles after articles were published to discuss how soy milk can lead to infertility and all that kinda bad stuff.

How confusing does this all get? Do these information affect you at all? As for me, not really. I still continue to drink my milk and soy (can't quite imagine a dairy-free or soy-free lifestyle!)...but in moderation like all good things I suppose.

Almond milk, on the other hand, just doesn't seem to have any bad reports (hmmm yet?!) It's full of vitamins and antioxidants, low in fat and calories (compared to normal milk). And contains no cholesterol! Perhaps the only downside that I know of is the cost! At over $5 a litre over here, I can see that not many can afford to make the switch.

And so I learnt recently you can make it at home for a fraction of the cost and it really doesn't require much effort or time too. Just soak raw almonds over night in water, and then blitz it together with water and sieve! Voilaaaa, you've just made fresh almond milk!

Homemade almond milk is soo creamy and very delicious with my morning porridge. 

It makes for the best afternoon tea treat with these buttery, crunchy black sesame cookies too! 

They say milk and cookies make a great pair. They are just meant to be and belong together.

I'd say the same applies for almond milk too :)

Anyways, I hope you have a joyous week ahead! God's mercies are new every morning...even on Monday mornings ;)

Almond Milk

• Raw almonds 
• Water 
• Honey (optional) 
• A blender cheese cloth or a sieve 

Note: Use almond and water in the ratio 1:4 (I went with 1:3 which was more creamy. You can dilute it later if you wish).

1. Soak the almonds overnight in water.

2. The next day, drain the almonds. Add the almonds and (fresh) water (in the ratio of 3:1 or 4:1 water to almonds), to a blender.

3. Blend well. Add a touch of honey to sweeten (if you wish. I didn't as I found almond naturally sweet already on their own).

4. Strain through either a sieve or cheese cloth.

I've yet to figure out what to do with the left over almond bits...any ideas?

Black Sesame Cookie

Makes 20 6cm cookies

• 65g unsalted butter, room temperature
• 40g sugar (I used raw)
• pinch salt
• 1/4 egg (~15g), room temperature
• 1 tsp milk, room temperature
• 1/4 tsp baking soda
• 125g cake flour, sifted
• 20g black sesame, toasted

1. In a large bowl, cream together the butter until smooth.  Gradually add in the sugar.

2. Mix the egg, milk and baking powder together in a bowl. Add mixture slowly to the cream/sugar in previous step while continuing to mix in a stand mixer (or hand held mixer).

3. Add the sifted flour and salt into the stand mixer and mix until just combined, then add in the black sesame seeds. Let the dough mix for another few seconds.

4. With a spatula, combine the black sesame seeds well into the dough. Roll out the dough between 2 pieces of parchment paper with a rolling pin until the dough is around 3mm thick.

5. Transfer to a flat cookie sheet and refrigerate for around 2 hours.

6. Preheat the oven to 170C.

7. Use your favourite cookie cutters, cut out as many cookies as you can and transfer to a baking tray lined with parchment paper. Remember to pierce the cookies once or twice with a fork before you bake!

8. Bake for around 12-14 minutes. Check your oven and take out if already slightly browned.

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Tuiles aux Amandes (Almond Tuiles)

Random Wednesday....

zero Number of wisdom teeth I have left as of last week. 

one Sensation - painful (especially when you've forgotten to buy the painkillers after the anaesthetic wears off!)

two Words - Thank you! For your lovely comments in the previous post (and sorry that some of them were removed in the recent blogger stuff up that you probably know too well). 

three Mums with blogs which I follow (and meant to have shared in the last Mother's Day post!) I don't have kids myself but I always look forward to reading what these ladies have to share.

Stefanie from Ni Hao Y'all

Adeye from No Greater Joy Mom

Lorraine from With a Grateful Prayer and a Thankful Heart

four Number of sewing and wrench/hammer-like tools I saw my dentist putting into my mouth. Dentists are not in my good books, y'know?

five Years since I visited Paris - I've been daydreaming about it all day today. Not that I particularly have itchy feet for traveling at the moment, but listening to Le Festin from Ratatouille makes me want to fly to there right now. 

six Things that take my breath away. 

- Andrea Bocelli's voice

- Orange sunsets

- Photographs which evoke certain emotions which cannot be put into words

- Undeserved kindness and understanding

- Running (although it's more like panting)

- Pleasant surprises (like a box with a puppy inside *hint hint*. I'm not sure who I'm hinting at sadly!)

seven Number of times I've listened to Le Festin since the beginning of this blog post. You see, I don't get bored very easily. I'm about to click replay now. 

Ok, so you don't need me to tell you that almond is good for you. Lots of vitamin E and good fats for a healthy heart. What's not to love about it? Try and have a fist sized amount of almonds a day but don't over consume them or you might have problem fitting into that pair of pants. Just being frank!

So seriously, go nuts for them!

These almond tuiles were made on a whim on a weeknight. I wanted something without too much flour and butter. Nothing too heavy. Something crispy. Something light. Something to go with a cup of tea. 

And these are the perfect answer.

I would recommend that you make these tuiles thinner than mine (as photographed) so that they'd be even crispier and bake faster. Don't be afraid to break the almond slices into small pieces too with the back of your fork.

Almond Tuiles

Adapted from Pierre Herme

Makes 25-30 (I only made 20 because mine were thicker)

• 70g granulated sugar (I used 50g)
• 40g egg white
• few drops vanilla essence
• 125g almond slices
• 15g melted butter (around 1 tbsp)
• 10g cake flour (around 1tbsp)

1. Combine the sugar, egg white and vanilla essence in a large bowl. Stir with a rubber spatula.

2. Add the almond slices into the bowl and mix gently as to not break the slices.

3. Add the melted butter into the mixture and stir to combine.

4. Leave this mixture at room temperature for 1 hour (remember to cover in plastic wrap!)

5. Sift the flour into the mixture and stir gently to incorporate fully. Leave this at room temperature for 30 minutes. 

6. On parchment paper (or any baking paper), spoon the almond mixture into a circle as thinly as you can, about 6cm in diameter. I made a stencil (6cm diameter) to ensure that the tuile is as round as possible.

7. Bake for 12-15 minutes at 160C.

This is probably the first time in a looong time since I didn't blog on a weekend or start of the week. So I don't have to say hope y'all have or had a good weekend.

But can I just say - I hope you smile today :)

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Happy Mother's Day + Whole Wheat Chocolate Chip Cookies

Today especially, I love all mothers. Any mothers. Your mother and my mother. 

I smiled at mothers in the mall and helped a mother drag her crying/screaming boy out of the bus.

And who doesn't love the word, Mother. The first proper word out of most of our mouths!

So, my mother...my sunshine in the rain, and my oasis in the desert. She exudes unconditional love and infallible encouragement in my life.

And I will forever be unable to write down in words her worth to me. 

Recently, I flipped through old family albums and stumbled upon pictures of Mother's younger days. Days where I didn't exist...days where Dad wasn't even in the picture (don't worry Dad, there weren't any other boys). And I slowly came into a  shocking realisation...she had a life before us! (Thanks to generation ME upbringing).

So, here we go. Things I didn't know about Mother (in all colours and shades).

1. She sported a 70's hairstyle. I only got to see her 90's shoulder pads (eek!) Either way, she was up with fashion (unlike the girls she gave birth to.)

2. She's adventurous. I mean, do people actually do this kinda thing back in the days? She tells me how she had no money for food or piano lessons and here she is parachuting? I need an explanation. 

3. Mother's a gambler good at maths. I suspect she might have been one of those card counters. That'll explain why she can do crazy multiplications/divisions in her head. She denied these statements but I don't know.

4. She's creative and likes to be different. Mother cut out the original collar of her uniform and sewed her handmade collars on. 

5. She loves home renovation. Actually I already know about her artistic side but this confirms she doesn't knows how to paint. At all. Or hold a paintbrush even. But she does know how to make a home, a home. Or how to make that ugly cushion work with the sofa. She adds that kinda magic to anything.

Being someone who can't do any maths in her head and will probably pass out before being pushed out of a plane with a parachute, it looks like I didn't inherited much of Mother's genes. Hmmph, surely my sister was kidding when she said they found me in a garbage can, right? Or what was that story about being left outside the doorstep as a baby?

Heck, it doesn't matter. Because she loves me all the same. And that's why we celebrate Mother's Day.

Anyways, like most mothers, my mother is not someone who appreciates fine dining or expensive presents on special occasions, but she much more appreciates a daily phone call or a note, just to say hi.

So this Mother's Day - I've nothing extravagant prepared. Except some flowers and cookies. Rustic whole wheat cookies. Not dainty or pretty I'm afraid, but healthier (just slightly though, with whole wheat). Practical. Mums'll love that.

Whole Wheat Chocolate Chip Cookies
Adapted from Good to the Grains
Makes 16-18 cookies

• 3 cups whole wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 2 sticks cold butter, cut into small pieces
• 1 cup dark brown sugar (I halved this and recommend you doing so too)
• 1 cup sugar (I halved this)
• 2 eggs
• 2 teaspoons vanilla extract
• 8 ounces chocolate, chopped into bits (recipe calls for bittersweet, I used semi-sweet, because it was what I had)

1. Preheat oven to 350 degrees. Line two baking sheets with parchment or Silpats.

2. Whisk the whole wheat flour, baking powder, baking soda and salt together in a medium bowl. Set aside.

3. In the bowl of a stand mixer (or a large bowl in which you can use a hand mixer), beat the butter and sugars. Once they are creamy, add the eggs and vanilla. Beat to combine.

4. Add the dry ingredients in two batches and mix. Finally, add the chopped chocolate and just stir to incorporate.

5. Scoop balls of dough that are approximately 3 tablespoons worth. I used a quarter cup scoop to make it easy. Bake for 16-20 minutes, rotating the pans so that they each spend half the bake time on top and half the time on the bottom.

5. When the baking time is up, remove the cookies from the sheets and let them cool.

Happy Mother's Day to all the Mother's in the world. 

Thank you for showing me what unconditional love is.

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