What's Cooking (in Yvonne's Kitchen)?

I've changed the name of this blog to What's Cooking (in Yvonne's Kitchen) because I will be getting a kitchen of my own very soon, it maybe small but will be able to produce more goodies to share with everyone!

Sunday, August 19, 2007

Tiny Chocolate Chip Cookies

I secretly call these gems the better-than-Famous Amos chocolate chip cookies because they are so adorably tiny and did I mention how delicious they are... be careful... they are quite addictive.

This recipe is originally from epicurious but I did some modification. It takes about 2 hours to make 240 tiny cookies, premium butter and high quality chocolate morsels are the keys to this recipe's success.

These cookies are so fabulous that they can make you famous... like Amos.

1/2 cup unsalted butter, softened or at room temperature
2/3 cup packed light brown sugar (but if you are conservative about sugar intake, cut it to 1/2 cup)
1 large egg
1/2 tsp pure vanilla essence
1 cup all-purpose flour (sifted)
1/2 tsp baking soda
3/4 tsp salt
1 1/4 cups imported semisweet tiny chocolate chips

1. Preheat oven to 400°F or 175°C.
2. Beat together butter and sugar, salt, and baking soda in a large bowl with an electric mixer until fluffy, then beat in egg and vanilla
3. Add flour and mix until just combined and then fold in chocolate chips
4. Place parchment paper on a tray
5. Use a measuring spoon to scoop up 1/2 teaspoons of dough and use a chopstick to roll out the dough, place them about 4 cm apart
6. Bake in batches in middle of oven until golden brown, 6 to 7 minutes
7. Transfer cookies as baked to a rack to cool.

For afternoon snack, dunk these cookies in milk... it's simply heavenly!!!

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Thursday, August 16, 2007

Marshmallow Walnut Chocolate Fudge

I submitted this recipe to the Malaysia Women's Weekly magazine awhile ago, so when I found out that it was published as the reader's recipe in July's issue, I was thrilled!!!

This is a super easy and sinfully rich chocolate dessert that can satisfy any sweet tooth. To make the presentation of the fudge more appealing, I poured the mixture into cupcake liners instead of the usual square cake tray. They turned out to be kawaii (cute in Japanese) cupcake-sized individual fudge that can melt anybody's heart.
I have made this dessert a million times and all my friends and students rave about it.
The tiny little marshmallows on the fudge give a homemade touch to this extremely rich but super yummy sugar-rush!!!

Children always love a smiley face on this dessert. It's a perfect pick-me-up for children and adults.

This recipe was published in the Malaysia Women's Weekly July 2007 but I have made slight changes to improve the taste and the fudge's presentation.

And here's the recipe:

250 g cooking chocolate (preferably dark chocolate), chopped into small chunks
50 g butter
250 g condensed milk
200 g walnut, chopped
100 g miniature marshmallows
pinch ground cinnamon (optional)
Extra miniature marshmallows for decoration

1. Combine chocolate, butter, condensed milk, walnut and ground cinnamon (if you like the kick of spice) in a microwave-proof bowl.
2. Microwave the ingredients in the bowl at high power for 2 minutes. Stir to mix well.
3. Line and grease a 18 cm square baking pan. Sprinkle the mini marshmallows over.
4. Pour the chocolate mixture into the muffin tray that has been lined with cupcake liner and allow to cool for 10 minutes
5. Decorate the individual cupcake fudge with extra mini marshmallows
6. Leave in the fridge for at least 2 hours to harden.

This recipe yields 6 - 10 serving

For more sinful fudge, replace walnut with pecan and add 50 g of maple syrup (ohhh... so gooood) or add blueberries, raisins or craisins for the extra fruit touch in the fudge.

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