Sunday, December 14, 2014

Oatmeal Raisin Cookies

This week at I Heart Cooking Clubs, it's Mystery Box Madness week. If you have no inkling what a Mystery Box is, you might have a clue if you have taken a glimpse at the Mystery Box challenges on Masterchef Australia. Basically, it's a box where it contains various items whereby you can choose to cook/bake all or some of the items. In our Mystery Box Madness for this week, we are given a choice to choose 3 items out of all the ingredients in the Box.

For this MBB, I've chosen chocolate, rolled oats and cinnamon. To me, these 3 ingredients symbolize a simple but yet homely dessert that is close to the heart. If you haven't eaten oatmeal raisin cookie then you should definitely stay on this page. But even if you have, you really might like this so do bookmark this to try.

This recipe is from Jamie Oliver. To me, Jamie is a food hero that uses a lot of simple and beautiful ingredients but yet, I've always link Jamie with savoury foods and never with sweet desserts. So you can tell that I was pleasantly surprised to find this staple cookie in his repertoire. Now I'm getting excited as I believe this cookie is sure to be yummy.

This recipe from Jamie Oliver is from page 52 of Jamie Magazine December 2009 - D.I.Y. cookie jars.  See my modifications in blue.

115g plain flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
150g raisins
165g rolled oats
100g chocolate chips
125g brown sugar
1 vanilla pod
115g softened butter
1 egg
  1. Beat softened butter with sugar and vanilla pod seeds scraped with an electric mixer until pale and fluffy.
  2. Mix in 1 egg. Combine the rest of the ingredients until smooth. To give the cookie batter chocolatey, I also added some dark chocolate chips.
  3. Refrigerate the dough for half an hour, then make small cookies with the help of a tablespoon and put them on a lined cookie sheet, leaving room for them to spread.
  4. Flatten the cookies with a tablespoon, they should not be regular and nice to see. 
  5. Bake for 10-12 minutes, until golden at the edges but soft in the middle. Leave them to cool completely; when you remove from the oven, they are still soft but they will get firmer in minutes.

I love how this oatmeal raisin cookie tastes like after keeping the batter in the fridge for sometime. The sugars and ingredients gel together very well after sometime and that is a wholesome cookie for me. But of course, if you are not a oatmeal or raisin person, you probably wouldn't like it very much. Thanks, Jamie!!

I've also prepacked some cookie batter and froze them so it can baked at anytime I have a cookie craving ;)

I'm submitting this post to I Heart Cooking Clubs.

I'm submitting this post to Cook-Your-Books #19 organized by Joyce of kitchenflavours.

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Sunday, November 30, 2014

Banana Muffins with Chocolate Chips

Each time we have a potluck in IHCC, I always love to look for Nigella Lawson. Yes she is definitely one of my favourite person to cook from. I know I can always depend on her recipes and it will turn out just the way I like it :) Yes I promise for our future upcoming potlucks, I will look towards other chefs as well. Just for November, it's Nigella Lawson.

I've decided to bake Nigella Lawson's banana muffins. This recipe is from her book, Nigella Express. It is definitely very fitting for that book. If you take a glance at the recipe below, it is really express and don't need a lot of ingredients or equipment for this recipe. In fact, I merely used my whisk and spoon to mix and no use of mixer at all. It's amazing right? Sometimes you just don't need to use your mixer, grinder, etc for a yummy treat and it works just as well. Best of all, you have less dishes to wash as well :) See my modifications in blue.


  • very ripe bananas
  • 125 ml vegetable oil
  • large eggs
  • 250 grams plain flour
  • 100 grams caster sugar
  • ½ teaspoon bicarbonate of soda
  • teaspoon baking powder
  • 150 grams butterscotch morsels (or chocolate) chocolate chips


  1. Preheat the oven to 200°C/gas mark 6/400°F 160°C and line a 12-bun muffin tin with muffin papers.
  2. Mash the bananas and set aside for a moment.
  3. Pour the oil into a jug and beat in the eggs.
  4. Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas.
  5. Fold in the butterscotch morsels, then place equal quantities in the prepared muffin tin - I use an ice cream scoop and a spatula - and bake in the oven for 20 minutes.

Do not, I repeat, do not take the look of these banana muffins for granted. When I first saw them out from the oven, I was like, yeah they will just be like any muffins. Whilst they were still warm, Mr G couldn't wait any longer and took a huge bite from one of them. Then I heard no sounds from him except sounds of him savouring them with such delight. I was looking at him doing it one muffin after the other. Then I thought, could it really be that good? So I decided to try one for myself. My initial thought was to try just a mouthful to have an idea what is going into Mr G's mouth. Aha!! Before I knew it, I finished the whole muffin. The thought of putting chocolate chips was a brilliant idea! Thanks Nigella!!

Just as I took the picture of these muffins, Mr G said there's more bananas. Maybe you can bake one more batch of these. I can finish them up for you. HAHAHA!! Ok, point taken. I will definitely have to bake one more batch.

I'm submitting this post to I Heart Cooking Clubs.

Creamy Coleslaw

Sometime late last month, I took a long break of almost 2 weeks to China to breathe and experience its culture, air, people and scenery. It was a good break from reality, city and the plain ol' Singapore. Yes, it was definitely something I needed. I'll put up the beautiful pictures of the culture, people and scenery really soon.

Since I got back, I had been falling sick one after the other. It's really tiring and weary to feel under the weather the whole time. I really feel so tired emotionally, physically and even mentally.

Now I'm slowly getting back to the momentum and it's really the end of November already! The time has just passed so quickly that I cannot even believe it at all. This is the last Cook like a Star with Bobby Flay. Have you cooked or baked with Bobby Flay yet?

Much earlier, I made Bobby Flay's creamy coleslaw. And it was meant to be a side for a burger but I didn't manage to make the burger in the end. But I definitely chowed down the coleslaw by itself. And I love the addition of dry mustard - something that Mr G didn't quite like though. It's ok, at times there must be something that I liked that Mr G doesn't right?

This recipe is from Bobby Flay's Barbecue Addiction. See my modifications/comments in blue.

  • 1 head of cabbage, finely shredded
  • 2 large carrots, finely shredded
  • 3/4 cup mayonnaise
  • 2 tbsp sour cream
  • 2 tbsp spanish grated onion
  • 2 tbsp sugar, to taste
  • 2 tbsp white vinegar
  • 1 tbsp dry mustard
  • 2 tsp celery salt
  • salt and freshly ground pepper
  1. Combine the shredded cabbage and carrots in a large bowl.
  2. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture.
  3. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
  4. Refrigerate for about half hour or more and use it for many uses if you like.

I think it was the yellowish tinge in my editing software that gave my creamy coleslaw that look. If you think it was the yellow mustard, I would say yes, it's a tad bit but overall, the creamy coleslaw is so good you can eat it on its own or with burgers and burger patties. Yums!! Do try if you are looking for an easy and reliable coleslaw recipe. This won't fail you for sure.

Honestly, if you know me, you will know that I'm a sucker for easy peasy recipes. Recipes that are so easy you don't even have to spend half a day in the kitchen just prepping and baking or cooking the food. This is for the plain reason that the mathematics of this don't lie. If you spend 2 hours or more prepping and cooking/baking the food, end of day, the food just finishes in less than half hour. It doesn't justify, right? Hehe

I'm submitting this post to Cook like a Star that I'm co-hosting together with Zoe of Bake for Happy Kids and Yen of Eat your Heart Out. To join, simply cook or bake any recipe from Bobby Flay for the whole month of November 2014.

Your post must be a current post i.e. posted in November 2014 - no old posts would be accepted. Please mention "Cook like a Star" in your post and link back to Zoe of Bake for Happy KidsYen of Eat your Heart Out and Grace of Life can be Simple.

I'm also submitting this post to Cook-Your-Books #18 organized by Joyce of kitchenflavours.

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