CHOCOLATE CRINKLE COOKIES

These Chocolate Crinkle Cookies are on my "to do" list for a long time. They are crisp on the outside
but  chewy in the center and ridiculously easy to make.

If you're a chocolate lover, you're going to love these cookies. They have deep chocolate flavor.

I suppose to  roll the cookies in confectioners sugar for that pretty crack on top but last minute, I could not find my powdered sugar so have coated them with fine sugar.

Make sure to place the rolled cookies 1 in apart, as they bake, they spread and the surface cracks.

You can turn the same recipe into Red Velvet Crinkle Cookies by adding a tablespoon of red food coloring to the flour mixture.

CHOCOLATE CRINKLE COOKIES
Yield  :  45 coolies

1 and 2/3 cup all purpose flour
1/3 cup cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tablespoon buttermilk
1/2 cup melted butter
1 cup sugar
1 egg or 1/4 cup yogurt
1 tsp vanilla essence
confectioners sugar for rolling

METHOD

Sift together flour, cocoa, baking powder, baking soda and salt in a mixing bowl.

Beat butter and sugar until well blended, mix in buttermilk, egg/ yogurt and vanilla essence.

Add in butter mixture into dry ingredients, mix to form into soft dough.

Cover and refrigerate for an hour.

Place confectioners sugar in a plate.   Start rolling the mixture into 1 in balls.

Roll these balls in confectioners sugar and place them in 1 in apart on baking sheet.  Preheat oven @ 180 C.

Bake for 10-12 minutes until slightly firm.  Let sit in the pan for 5 minutes before transferring them onto rack to cool.

This post was featured on Dec 15th, 2014 for Best of the Best is at  Epic  Mommy Adventures

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HOW TO MAKE ROTI CANAI

Roti  Canai  is one of most loved hawker food. This crispy and flaky prata  is available through out the day for breakfast, lunch or dinner. While some like it with just a sprinkle of granulated sugar but I like it served with a spicy curry.

There are several variations, either served plain or with eggs,  Our hawkers here have came up with their own variations which now include anything from cheese, banana, honey to chocolate and ice cream.

After forming into soft dough, it is coated with oil and kept covered for several hours. Another important  part is  flipping the dough in the air in a circular motion  to get that see through dough. Flipping the prata takes skill which come from years of practice. In my case, I got  that  paper thin dough  by pulling the edges slowly. The more you flip, the thinner  it gets so that when you fold it you get more layers. The perfect  Roti Canai  should be thin and crispy.


My Roti  Canai  is slightly bigger than what you get from those shop but if you want it smaller, divide the dough into 8  instead of 6 balls.

HOW TO MAKE ROTI  CANAI
Makes 6-8  roti

3 cup  wheat flour
5 tablespoon oil
1 tsp salt
2  tablespoon condensed milk
1 cup + 2 tablespoon water
extra oil for coating/frying
1 egg (optional)

* If adding  an egg, reduce the quantity of water

METHOD

1. In a bowl, combine salt, condensed milk and water.

2. Add flour and oil to the water mixture, forms into soft dough.

3. Knead the dough until smooth for 5 minutes, divide dough into  6-8 balls.

4. Coat each ball with oil and let stand for at least 5 hours or overnight.

5.  Oil your work top, flatten each ball with your oiled palms, Pulling the edges until you get a see through dough (professionals do it by flipping the dough in the air in a circular motion). Coil it up like a sea shell. 

6. Flatten the dough using your hand into round shape. Rest 10 minutes.

7. Fry on flat pan until both side turn golden brown, drizzle with oil as you fry.

8. Serve hot with curry or sugar.

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CHOCOLATE CAKE W/ CHOCOLATE FROSTING

Am so excited to share my  first experience making this Chocolate Cake with Chocolate Frosting. This is a wonderful recipe made from scratch and  truly easy to put together.

Chocolate cake w/Chocolate Frosting can be made with or without egg.  Besides sour cream as an egg substitution, you can use banana or pureed fruit.

Please check the cake after 40 minutes of baking since  the oven varies from one another. I have used an easy chocolate frosting that you can prepare  really quickly but chocolate ganache  or  butter cream work too.

CHOCOLATE CAKE W/CHOCOLATE FROSTING
Serves  :  8

1 3/4 cup plain flour
1/2 cup melted butter
3 tablespoon cocoa powder
1 1/4 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 1/4 cup milk
1 egg or 1/4 cup sour cream
1 tsp vanilla essence

CHOCOLATE FROSTING

3/4   cup condensed milk
2 tablespoon melted butter
1/2 cup cocoa powder

Melt the butter in small saucepan, using medium heat, add in condensed milk and cocoa powder.  Stir until thick  remove from heat

METHOD

Preheat oven  @ 180 C and great 8 in cake tin.

Sift together flour, cocoa, baking powder and baking soda.

Mix in sugar, make a well in the center, stir in melted butter, milk, lightly beaten sour cream or egg and vanilla, stir until well incorporated.

Spoon  batter onto prepared pan an bake for 40-50 minutes or until a skewer inserted comes out clean.

Sit in pan for  10  minutes before transferring onto rack to cool.

Place cake on a plate, pour the  chocolate frosting over the cake. Enjoy...

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CINNAMON ROLLS

My family really  missed my yeast bread that I have regularly served during weekend. Although have baked all type of yeast bread but not this Cinnamon Rolls made from scratch.

This is no fail recipe, it can be made with or without egg.  If you prefer them with egg, reduce the milk to 3/4 cup and add an egg.  The rest, follow the same recipe below.

You can add more to the dough like nuts,  raisins or just leave them simple. Feel free to ice these Cinnamon Rolls but we love them without it.

PINEAPPLE UPSIDE DOWN CAKE

Am craving to eat a cake and first thing to do is to check what I have in my pantry.  Found a can of pineapple cubes so this is the time to bake Pineapple Upside Down Cake.

This cake looks complicated but actually it was super easy.  In fact you can use any of your favorite plain cake.  Preferred my cake to be less sweet since it has a sweet topping.

Normally Pineapple Upside Down Cake uses pineapple ring but  I made  it using pineapple cubes and really happy it turned out fantastic without sticking to the bottom of the pan.

Reserve 1/4 cup of the syrup before draining.   After draining the pineapple,  use a paper towel the squeeze out the excessive liquid