We Live By Faith, Not By Sight

These Almost Famous Amos Crunchy Chocolate Chip Cookies are almost there! That is quite close to Famous Amos, and because there's no shortening added, the textures will never be quite like Famous Amos. They're are very crunchy and very addictive.

The recipe is shared by a member of a cooking/baking group on Facebook. It receives many likes and comments and many have baked and shared photos too.

This recipe makes a huge batch of cookies and like most cookies, it can be prepared in advance and kept in freezer. The ingredients used are like most chocolate chip cookies except of one secret ingredient, Chocolate Emulco which must be added to taste like Famous Amos. Chocolate emulco is an ingredient to add flavouring and colour to your baking. It is thick and concentrated.


Almost Famous Crunchy Chocolate Chip Cookies


Ingredient

500g self raising flour (sift with bicarbonate soda)
320g unsalted butter (I use salted)
240g brown sugar
20g caster sugar
1/4 teaspoon chocolate emulco
2 eggs
200g chocolate chips
5g bicarbonate soda
Pinch of salt (omit)


Method

• Preheat oven at 160C. Put butter, brown sugar, caster sugar and salt in mixing bowl and cream till blended.
• Add in eggs, one at a time and mix till well blended (eggs are incorporated into mixture) then mix in chocolate emulco.
• Pour in self raising flour (sifted with baking soda) mix till incorporated. Lastly mix in chocolate chips.
• Bake at 160C for 15 minutes.

A Great Consolation

These Viennese Shortbread or Sables Viennois are buttery and light, can be quickly bake and ready to eat in a short 30 minutes time. While there is no obvious Austrian connection to the name, I would like to imagine having an afternoon tea of Viennese Shortbread and Mozart.

Though the origin of Shortbread is Scotland, there are distinct differences in the ingredients and proportions used between Scottish and Viennese shortbread. In Viennese Shortbread, icing sugar is used and the proportion of butter is higher, thus resulting in finer and lighter texture.

Sables Viennois
Viennese Shortbread
Adapted from Laduree Sucre 


Ingredients

190g butter
1 pinch of fleur de sel
75g icing sugar
1 pinch of vanilla powder (1/4 tsp vanilla beans extract)
1 egg white
225g cake flour


Method

• Cut the butter into small pieces and put with salt in a heatproof bowl set over a pan of gently simmering water. Using a wooden spoon, soften until creamy. Remove from heat and whisk until smooth and pale.

• Add icing sugar, vanilla and the egg white gradually and mix well after each addition. Whisk for approx 2 minutes after adding the egg white.

• Sift the flour and add to the mixture, stirring with a wooden spoon until smooth and well combined.

• Transfer batter to a piping bag fitted with a star tip.

• Line a baking tray with parchment paper and pipe ribbons of batter in the shape of the letter Z.

• Place tray in oven for about 15 minutes, on 150C.

• Allow to cool completely and dust with icing sugar to serve.

This post is linked to Bake Along theme 'Viennese Shortbread' organised by Zoe from 

Bake for Happy Kids, Lena from Her Frozen Wings and Joyce from Kitchen Flavours.

It is a great consolation for me to remember that the Lord, to whom I had drawn near in humble and child-like faith, has suffered and died for me, and that He will look on me in love and compassion.

Wolfgang Amadeus Mozart

Do Not Worry

Are these Famous Amos cookies? No. Almost Famous Amos? Maybe. Hmm...I don't think anyone can bake exactly the same Famous Amos cookies. There are many copycats and I have not tried one that tastes like Famous Amos. Some are quite there, more often than not, you can tell they're not the real thing. This recipe doesn't make the closest taste either. But it is good,! Crunchy and very addictive! Thanks goodness, I can make a ton out of this!


Eating these bite sized cookies are like snacking on potato chips. It is hard to stop!This recipe is tweaked to make it less sweet, so there is no need to reduce the sugars if you're baking them. Recipe taken from Facebook baking group.

Almost Famous Amos


Ingredients

80g unsalted butter
50g shortening
1 egg
80g brown sugar
70g white sugar
130g flour
100g oatmeal
170g semi sweet chocolate chips
50g macadamia nuts, chopped
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
3 tbsp coconut milk (I used milk)


Method

• Preheat oven to 180C
• Bake/toast oatmeal for 10 mins. After cooling off, blend the oats into powder form.
• Cream butter,shortening and sugars
• Add in egg,vanilla extract,coconut milk to mixture. Do not over mix
• Sift in flour, blended oats, baking powder, baking soda, salt
• Fold in chocolate chips and chopped nuts. Chill the dough for at least half an hour.
• Spoon the dough and bake for 15-20 minutes.
• Bake for 15-20 minutes.

The Answer to Anxiety

Friends, let us not let worries rob us of our strength.  In Matthew 6;25-33 Jesus condemns worry. He says worry is foolish and shows a lack of confidence in the person,character, and ability of God.

"Therefore I tell you,do not worry about your life,what you will eat or drink; or about your body, what you will wear. Is not life more than food, and the body more than clothes?

By The Will of God

I know my kabocha cookies are quite hideous looking but hey they're supposed to be Halloween bakes. I don't celebrate Halloween but Halloween bakes are fun things to do. I have done muddy fingers and spider cupcakes( they're not in the blog) and children love them.

These are simple soft cookies suitable for toddlers to nibble too. I like that it has no butter and very little sugar.

Kabocha also known as Japanese pumpkin is naturally sweet. It has an abundance of beta carotene, vitamin A, B and C, iron, potassium, calcium and folic acid. Kabocha skin is edible too.

Kobocha cookies for Halloween
adapted from cookpad


Ingredients

40g pumpkin flesh
20g sugar
20g vegetable oil
50g cake flour


Method

• Microwave pumpkin and remove skin.
• Preheat oven to 170C. Mash the pumpkin and add sugar and oil.
• Add in flour and mix pumpkin mixture into a dough.
• Shape pumpkin into ovals and lightly press them down.
• Cut pumpkin skin into small triangles and stick them to the heads.
• Make eyes and smile on the face.( I used chopstick and toothpick).
• Bake in oven for 15 minutes.

This post is linked to LTU 'Pumpkin' hosted by Eileen from Eileen's Diary

Organized by Zoe from Bake for Happy Kids and Doreen from My little favourite DIY.

Paul, an apostle of Jesus Christ by the will of God. 2 Corinthians 1:1

Paul was an apostle by the will of God. He serves by the will of God.
We serve by the will of God, and He is pleased when we do this.

No One Has Seen God

You: "Where were you at midnight yesterday?",
Me: "I was at the supermarket."
You: " What???"
Me: "I was at the supermarket to buy all purpose flour."
You: "You went to the supermarket during midnight to buy flour?"
Me: "Yes, it was urgent, I wanted to bake Crisp Chocolate Bites."
You: "You can't wait till morning? You have insomnia?"
Me: "No. It is cooler to bake at night. You see, I have already melted the butter and chocolate, sifted the  cocoa powder, and then I discovered I have a quarter cup of flour left, so I need the extra flour urgently."
You: "Can't you use those cake flour, bread flour, whatever flour you have?"
Me: "Nope. Must be plain flour."
You:"What time did you finish baking then? It must have been very late."
Me:  "The 24hr supermarket is nearby, It was quarter past midnight when I reached home. By half past midnight, the batter was mixed and chilled for baking later in the day. The washing was also done."

You: "Cool! That was fast and easy! Taste?"
Me: "Delicious! Crisp and chocolatey. I can hear the crunch sound. I couldn't stop at one, two...I was chomping away. I have some left. Try, it is still as crunchy."

Crisp Chocolate Bites
Williams Sonoma



Ingredients

3/4 stick unsalted butter, cut into pieces (85g salted)
2 oz unsweetened chocolate, chopped, 56g Hershey unsweetened
1 cup granulated sugar, below 1 cup level
1 egg
1 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened Dutch Process cocoa powder, Hershey unsweetened dark cocoa
1/2 tsp baking soda
1/4 tsp salt
1/2 cup confectioners' sugar


Method

• In a small saucepan over very low heat, combine the butter and chocolate. Cook, stirring occasionally, just until they are melted and the mixture is smooth.
• Pour the chocolate mixture into a large bowl and let cool slightly. Stir in the granulated  sugar until evenly moistened. Add the egg and vanilla, beating until light and fluffy.
• Over a sheet of waxed paper, sift together the flour,cocoa,baking soda and salt. Gradually add the flour mixture to the chocolate mixture and stir to combine. Cover and refrigerate until firm, about 1 hour.
• Preheat an oven to 375F(200C). Lightly grease 2 baking sheets or line with parchment paper.
• Remove the cookie dough from the refrigerator. Shape the dough into 34 inch balls(10g-12g) and roll in confectioners' sugar to coat completely. Place the balls about 1 1/2 inches apart on the prepared pans. Bake the cookies until puffed and cracked on top, about 12 minutes. They may appear under done in the center but will turn crisp as they cool. Let cool on the pans for 2 to 3 minutes, then transfer the cookies to a wire rack to cool completely. Makes about 42 cookies. (50+ cookies)

This post is linked to Bake Along hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Her Frozen Wings.

I love the musical Les Misrables. It has strong Christian values with themes of grace, mercy and redemption. 

There is one line in the epilogue which says "To Love another person is to see the face of God".

No one has ever seen God; but if we love one another, God lives in us, and his love is made complete in us. 1 John 4:12

We Are Afflicted In Every Way

I never know baking tuiles can be such nerve wrecking.  There is no time to lose, Speed is the word..

Bake - 7-8 minutes in 180C oven

Assembly - roll or shape while still hot

Serve -  immediately

A successfully baked tuile breaks easily but rest assured nothing is wasted here because every crumbs is swiftly disposed of into this baker's tummy. These tuile crumbs are so delicious and additive.. 

This recipe is from The Chocolate Book. I cut a 6 inch circle drawn on a clear file as template. This half recipe makes  two 6 inch circle, and 3 scrolls, of which only 1 circle and 1 scroll survived the rolling and shaping.   It was quite a feat to roll and shape these delicate tuiles into scrolls and bowls!

Chocolate Tuile

Adapted from The Chocolate Book, Angelique Schmeink

Ingredients

2 tablespoon softened butter (30gm)

1/4 cup sifted icing sugar

a dash of vanilla extract

1 large egg white, lightly whisked with a fork

1/4 cup all purpose flour + 1/2 tablespoon cocoa powder,sifted

Method

• Using a hand mixer, cream butter,sugar and vanilla to a paste.

• Keep stirring while you gradually add the egg whites.

• Continue to add the flour and cocoa in small batches and mix till batter is smooth.

• wrap and chill in the fridge for at least 30 minutes.

• Line a baking sheet and place a stencil on the baking sheet. Spread batter with an offset spatula.
• Remove template and bake for 8 minutes.

• Remove tuile from baking sheet, roll or shape immediately.

This post is linked to Bake-Along theme "Tuile" organised by Zoe, Lena and Joyce

We are afflicted in every way, but not crushed;perplexed,but not driven to despair;persecuted, but not forsaken;struck down, but not destroyed; 2 Corinthians 4:8-9

Set An Example

These cookies are the pinnacle of perfection!  If you want a big, chewy cookie like the kind you see at Subway, then these are the cookies for you!

When I first saw these Salted Caramel Chocolate Chip Cookies on Pinterest many months ago, I wanted to bake them but I have to look for Rolo caramel candy first. According to the recipe,  Rolo caramel will melt during baking. I can't find Rolo here and got a friend to get them from the US.

Salted Caramel Chocolate Chip Cookies
SallysBakingAddiction
makes 15 large cookies (20)

280g all purpose flour
1 teaspoon baking soda
1 1/2 teaspoon cornstarch
1/2 teaspoon salt
170g unsalted butter, melted
150g light brown sugar, loosely packed
100g granulated sugar(80g)
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
180g chocolate chips, divided
15 Rolo candies(20)
Sea salt

Method

• Toss together the flour,baking soda,cornstarch and salt in a large bowl. Set aside.

• In a medium size bowl, whisk the melted butter,brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the  dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in half chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory, the longer the better.take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

• Preheat the oven to 325F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Unwrap the Rolos and have your 1/2 chocolate chips in a pile ready to be used.

• Roll the dough into balls, 1.5 tablespoons each. You have about 30 balls, give or take. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Make a thumbprint into one dough ball and press the Rolo inside. Cover the Rolo with another dough ball and mold the two dough balls around the Rolo, making sure it is completely wrapped inside. Gently press down on the large cookie dough ball to slightly flatten and press a few more chocolate chips on top.

• Sprinkle  with sea salt. Put 7-8 balls of dough onto each cookie sheet. Put one cookie sheet into the refrigerator as you bake batch #1. Bake the cookies for 12-13 minutes.(13mins) The cookies will look very soft and under baked. Do not bake longer than 13 minutes. They will continue to bake on the cookie sheet

• Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.  If the cookies still look too puffy when your remove them from the oven, gently press down on them a little more. Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to 3 months and baked their frozen state for 13-14 minutes.

Totally Transformed


When my children were young, they looked forward to the church children's camp. It was there that they had encountered God's word, made friends and created memories that will last their lifetime. Now that they are in their youth, it is my prayer they they'll serve in the camp for His purpose and glory and spread God's love as they grow in His knowledge.
Camp registration is opened on Facebook and  ex campers will receive their forms in the mail by this week!

Don't let anyone look down on you because you are young, but set an example for the believers in speech,in conduct, in love, in faith and in purity. 1 Timothy 4:12

A Wife Of Noble Character Who Can Find?

Buttah + Ree = Buttery.
These Pioneer Woman's Citrus Butter Cookies are delicious but sweet. They are not crunchy but melting soft. I baked these cookies because there are citrus zest in them. I love food that has citrus zest. These cookies are perfect for afternoon tea.

This recipe is found in her second cook book, Food From My Frontier and her website.  

Citrus Butter Cookies
Food From My Frontier

Ingredients
4 Sticks salted butter, softened
1-1/2 cup sugar
2 whole large eggs, separated
4 cups all purpose flour
3 tablespoons orange, lemon and lime zest ( approx 1 tbsp each)
2 tablespoons orange, lemon and/or lime juice (2 tablespoons total)

Icing
3 cups powdered sugar
2 tablespoons whole milk
2 tablespoons orange, lemon, and lime zest
juice of 1/2 lime
juice of 1/2 lemon
dash of salt
extra zest, for decorating

Method

• Preheat oven to 350F
• Cream butter and sugar until combined. Add egg yolks and mix until combined (set whites aside for the icing.) Add the zest and the flour and mix until just combined, then add juice and mix until combined.
• Scoop out heaping teaspoons of dough, then roll them into balls between your hands. Place on a cookie sheet and bake for 13 minutes. Remove from the oven and keep on the cookie sheet for 3 to 4 minutes. Remove from the pan with a spatula and allow to cool completely before icing.

To Make The Icing

• Combine 1 egg white with the rest of the icing ingredients. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.
• Drizzle the icing across the cookies in several lines, then do it again in the other direction.(used piping bag).
• Sprinkle with extra zest before the icing sets.

Note: I halved this recipe and got 38 cookies. Do not over baked the cookies. It should be pale in colour. 

This is linked to Cook Like A Star 'Ree Drummond' hosted by Zoe from Bake for Happy Kids,

Baby Sumo from Eat Your Heart Out and Mich from Piece of Cake

A wife of noble character who can find? She is worth far more than rubies. Proverbs 31:10