I promised my husband that I will baked his favourite Oats Cookies after raya …. and since today is a public holiday, I decided to bake them to surprise him when he comes back from work later in the evening.
Here’s the recipe for the Oats Cookies. Instead of adding diced red cherries on top, I substitute it with choc chips.
My youngest daughter already ate a dozen of the cookies 😂
1 cup of sugar (I reduced about 2 tbsp since I prefer it to be less sweet)
1 cup of soften butter
4 cups of quaker oats
1 cup of minced almonds
3 egg yolks
1 tsp of vanilla essence
Enough red cherries or chocolate chips for decor
1. In a big bowl, mix thoroughly the butter, sugar, egg and vanilla essence. Use a spatula to mix them.
2. Add in the oats and almonds. Mix well.
3. Use your hand to take a bit of the mixture and clump it together into a small round shape.
4. Arrange onto the baking tray and add either small cut red cherries or chocolate chips on top of the cookies.
5. Baked at 180 degree C for about 15-20 minutes or till golden brown.
6. Cool the cookies and keep them in airtight cookie bottle.
With the young guests coming over to the house last Sunday, I decided to cook baked pasta and I chose the pasta “penne” instead of the usual “elbow”.
Alhamdulillah, everyone seems to enjoy the baked penne and the young guests even requested for a second helping 🙂
Then yesterday night, my daughter told me that her all friends had requested for the recipe. So I decided to type it out here so that they can refer anytime they like.
Baked Penne ala Busu
1 pkt of penne – boil with water (sprinkle with a bit of oil), once soften, drain and wash over with cold water. Drain well and put aside.
1 big and small bottle of spaghetti sauce
1 bottle of Tostitos (refer to the pic below)
1 pkt of minced beef
4 garlic – chopped finely
2 big red onion – diced
2 stalks of coriander leaves – chopped finely
5-6 chili padi (bird’s eye chili) – cut into small pieces, more if you like it spicier
1 tbsp of mixed spiced powder
1 1/2 tbsp of sugar
salt to taste
about 2-3 dash of black pepper powder (optional)
1 green capsicum – diced, put into 1 container
1 yellow capsicum – diced, put into 1 container
4 pieces of chicken sausages – sliced, put into 1 container
enough cherry tomatoes – cut into two, put into 1 container
1 pkt of mozzarella cheese
Method: To make the sauce
In a medium size pot, heat up and add a bit of oil to fry the garlic and onion.
Once the garlic and onion has soften (about 3-5 mins of frying), add the spaghetti sauce and Tostitos sauce.
Add about 1-2 cup of water or more depending on how thick you want the sauce to be. Stir and then add the minced meat. Let it simmer for about 5 mins.
Then add in the chilies and coriander leaves, the mixed spiced, sugar and salt to taste. If you like to add the black pepper powder, you may do so as well. Stir well.
Last, add in the sausages and let the sauce simmer for another 10 mins before you off the fire. .
To bake the pasta
Have a baking tin or bakingware ready. Spray a bit of olive oil (optional), add the pasta, the capsicums and the sauce. Mix well.
On top add the cherry tomatoes and then sprinkle the cheese. Bake in the oven for about 10-12 mins at 180 degree celsius.
What do I do when I discovered there were oranges in the fridge and chocolate chips as well? Ah hah!!! idea pops up and the mood is ON …. yeahh that’s right, the baking mood was triggered precisely at that moment and the outcome?
Turns out good and delicious! A recipe worth keeping indeed!
2 cups of flour
2 tsp of baking powder
1 tsp of baking soda
1 cup of chocolate chips (can have more if you prefer)
1/2 tsp salt
6 tbsp butter
3/4 cup sugar
1 tbsp orange zest
1/4 cup orange juice (freshly squeeze)
1/2 cup plain yogurt (or buttermilk)
– Preheat oven 170 degree C.
– In a medium bowl, mix flour, semisweet chocolate, baking powder, baking soda, and salt.
– In a separate medium bowl, cream together margarine and sugar until smooth. Beat in the eggs one at a time then stir in the orange zest, orange juice, and buttermilk. Pour into the flour mixture, and mix just until evenly moist. Spoon batter into muffin cups.
– Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan on a wire rack for at least 10 minutes before removing from the pan.
I had the luxury of eating this wonderful nuts cookies last year during the Eid celebration and thanks to my niece for sharing this recipe which has now been in my keep as one of my favourite cookies 🙂
The recipe itself is easy to do but the only thing I would grouch is the price of the florentine flour. It is not cheap …. for a 500g packet, it cost about $11. No wonder seller are selling it by grams.
Anyway, since CNY is coming up soon, I had decided to bake this cookies for my department colleagues. I think I will also do this for the coming Eid celebration in June. Its cheaper to do on my own than buying from outside since it cost more to buy.
Here’s the recipe for the Florentine Cookies.
Mixed Nuts Florentine Cookies
200 g Florentine flour
100 g sliced almonds
100 g pumpkin seeds
100 g sunflower seeds
a pinch of fine salt
20-30 pcs of alumium mould Note: I prefer to use ths method cos its easier to peel off the cookies and it looks nice in round shape, but you could do it other ways, just google the internet and you can see other methods.
– Bake the nuts separately in the oven for about 4 mins at 150 degree C.
– Pour the florentine flour into a big bowl and add the pinch of salt. Mix thorougly.
– After the nuts are cool, add them to the flour and mix well.
– Up the oven temperature to 160 degree C.
– Scoop a spoonful of the mixture into the aluminium mould, spread them firmly and place the moulds into the baking tray.
– Bake for about 8-10 mins (depending on your oven), until it looks golden brown (not too brown alright)
– Take off from the oven and let it cool for about 2-3 mins before pushing it out from the moulds.
1. You have to be vigilant while making these cookies as they cook very fast.
2. To peel from the mould, just turn the mould upside down onto your palm and using your other hand, press the back based of the mould.
Cool the cookes and keep them in an airtight container.
Today, the R mood (rajin) overshot a bit …. hahaha…
For brunch, I baked homemade Artisan Bread and ate it with minced beef stew which I cooked early this morning.
The bread I made last night, after proofing for 2 hours, I put it into the fridge and before I began to cook the stew, I took out the dough and knead them, and then proof them again … after which they went into the oven. The recipe for the bread can be found here.
So today, fresh homemade bread and stew awaits us 🙂
I love the stew, easy to cook and tasty too! Would have made it more spicy but if I did so then my youngest daughter will not be able to eat it and so… “shrug” … more important it still tasted good 🙂
Minced Beef Stew
600 g minced beef
3 big potatoes – cut into small pieces
1 carrot – cut into small pieces
2 stalks of celery – chopped thinly
1 stalk coriander leaves – chopped
3 green chillies – sliced (add more if you want it more spicy)
4 onions – diced
4 garlics – chopped finely
1 tsp of Oregano leaves
2 tbsp of chili powder
1 can of diced tomatoes
1 big fresh tomato – diced
2-3 tsp cumin powder
1 cup of tomato sauce
salt, pepper and sugar to taste
2 cups of water
2 tbsp of cornflour (add a bit of water to mix)
a little bit of oil
– In a medium pot, add a little bit of oil.
– Add in the minced beef, stir fry for about 5 mins.
– Add in the onions and garlics. Keep stirring for another 5-8 mins.
– Add in all the other ingredients except for cornflour.
– Let the stew simmer till potatoes and carrots are cooked.
– Once the carrots and potatoes are soft, add the cornflour. Stir well.
– Taste the stew and do any adjustment to the taste as required. At this point, sometimes I would add either more tomato sauce or salt and pepper etc.
– Off fire and serve hot with either bread or rice.
This easy to make taco cups are simply delicious!!! I made them today and serve them to my eldest daugther and her friend who had came over to our house to work on their school project. The girls simply raved about the taco cups … Lala, my daughter’s friend even asked for the recipe 🙂
A BIG Thank You to all those peeps out there who had shared this recipe over FB…. 🙂
I had tweaked the recipe a bit to suit my taste though hehee …
Here’s my version of the taco cups:
300 g minced beef
1/2 grteen capcisum – diced
2 big tomatoes – diced
2 stalks of coriander leaves – sliced thinly
2 red chillies – sliced thinly
2 slices of cheese
1 packet of tortillas (I used Mission brand tortillas)
2 tsp of Chilli powder (more if you like it hotter)
2 tsp of Cumin powder
2 tsp of Garllic powder
a dash or two of dried oregano leaves
black pepper powder to taste
salt to taste
– Preheat oven to 180 degree C.
– In a large skillet, brown the minced beef. Season with all the seasoning. Off fire and transfer to a big bowl.
– After the beef has cool enough, add the other ingredients such as tomatoes, capsicum, chillies and coriander leaves. Mix well.
– Cut flour tortillas into a square shape and cut further into 4 smaller equally sized square pieces.
– Grease muffin tin with a bit of olive oil or cooking spray.
– Line each muffin cup with a tortilla sheet.
– Add 1 tbsp of the taco filling. Top with a small bit size of cheese.
– Then add another layer of the tortilla sheet, press down and add 1 tbsp of filling and cheese.
– Lightly brush the top edges of the tortilla with olive oil.
– Bake 18-20 mins until golden brown.
Note : Best to serve while its still warm (cos that’s when the side crust are still crunchy)
The whole house smells good … hmm … yumss!!! I simply love the smell of oats and bananas that’s coming out from the oven right now. Alhamdulillah, it’s really great to be at home and be able to do a bit of baking 😉
I am now in the midst of baking the “breakfast cookies” shared by “Spend with Pennies”. It’s suppose to be a healthy breakfast cookies but I choose to bake it for a teatime instead 😉
I opt out of using choc chips since I do not have them in the house. The cookies are the kind that is soft and since no sugar are added, thus, they are not sweet yet I like the taste … thanks to the bananas, raisins and oats.
A BIG PLUS point is that this recipe is so simple.
3 bananas – mashed
2 cups – quick cooking oats
1/3 cup applesauce
1/4 cup almond milk
1/4 cup raisins
1/2 cup chopped walnuts or any other nuts
1 tsp vanilla essence
1 tsp cinnamon powder
1/2 cup chocolate chips (optional)
– Preheat oven to 190 degree C.
– Mix all ingredients in a large bow till well combined.
– Place a tablespoon of the mixture onto a parchment lined pan (or you can just use non-stick baking pan) and gently press with a fork.
– Bake for about 15-18 mins or until lightly browned.
– Cool completely.
I baked these no crust quiche early dawn before getting ready for work. Hubby loves them and so do my colleagues 🙂
It’s a very easy recipe and depending on your quiche mold, you can easily get about 8 pieces, based on the recipe below.
No Crust Quiche
2 chicken sausages – diced
1 big onion – diced
1/2 red capsicum – diced
1/2 green capsicum – diced
1 tbsp butter
4 tbsp of milk
1 cup cheddar cheese – grated coarsely
1/2 tsp of salt
1/2 tsp of ground black pepper
– Preheat oven at 200 degree C.
– In a saucepan, melt the butter and saute the onions, capsicums and sausages for about 3-4 mins. Off fire and let it cool slightly.
– In a bowl, combine the eggs, milk and cheddar cheese and the sauteed ingredients.
– Add the salt and black pepper and mix well.
– Spoon the mixture into muffin cups or quiches molds
– Bake till cook for about 10-15 mins in the oven.
Note: I baked my quiches using aluminium molds but if using muffin cups or molds, do grease them a bit before adding the mixture.
There are still a few boxes of dates at home and since I feel like baking something … I decided to bake this Maple Dates Muffin … a recipe I had from Chef Siti’s recipe book.
It’s simple enough to make and I like the taste of it … not so sweet even with the maple syrup. My youngest said “not bad” after first tasting it and then she ends up eating 4 of it hahahaa…. 🙂
Maple Dates Muffin
180 g of plain flour
50 g of instant oats
2 tbsp baking powder
50 g corn flour
1/4 tsp of bicarbonate soda
1/4 tsp salt
125 g butter
60 g sugar
100 g maple syrup
225 ml natural plain yogurt
80 g diced dates
20 g diced almonds
– In a mixing bowl, beat Ingredient B till light.
– Gradually add in Ingredient C, beat for about another 4 mins.
– Add in Ingredient A and D … bit by bit and mix well.
– Scoop batter into muffin cups.
– Sprinkle Ingredient E over the top.
– Baked at 180 degree C for 15-20 mins or till muffins are golden brown.