A classic soft and chewy cookie that will be a hit with adults and kids alike. So quick and easy, it is one of my favorite recipe to make with my kids.
This year's summer holidays came and went by in a flash! I had taken the entire summer off from blogging and had the most wonderful time with my family traveling, boating, swimming and just about any family-fun activity there is. The kids are now settled back in school and I am feeling refreshed & excited to share with you what I have been up to all summer.
Every summer, as a fun family tradition, I try to get my kids involved in the kitchen. Inviting your kids into your kitchen to help with meal preparations or to make a special recipe not only helps them learn and refine some basic skills, it is also a wonderful way to spend quality time together. They get to explore new foods & learn about nutrition and also develop math and reading skills as they help measure and read directions.
So, for the 4th of July, we decided to bake some cookies together. This recipe is so simple & easy to follow and yet, they bake up so tender and delicious! We used red, white and blue M&M's in honor of America's Independence Day but any colors will work just fine. In fact, Bella said that we could make another batch in August with just red and white M&M's for Singapore's National Day. Orange and black would be perfect for Halloween. Orange, yellow and brown for Thanksgiving or any Fall festival party. And not forgetting Christmas with red and green. The possibilities are endless!
For more of my favorite recipes to make with kids, go to:
Gem Biscuits - These adorable "Gem Biscuits" promises fun and color in every bite! Kids will have so much fun icing the biscuits and learning about colors
Homemade Wontons - With the little extra hands helping, this batch recipe will leave you with ready made meals for days to come.
Sweet Potato Balls - A great recipe to include for Thanksgiving as the kids lend a hand and talk about what they are thankful for.
Candy Coated Chocolate Cookies
by Miss Crumbs A Lot, adapted from Robbi's M&M's Cookies
1 cup Brown Sugar (packed)
1/2 cup White Sugar
1 cup Butter (cold)
1 1/2 tsp Vanilla Extract
2 1/2 cups All Purpose Flour
1 tsp Baking Soda
1 tsp Salt
1 1/2 cup Candy Coated Milk Chocolate Pieces (We used M&M's)
1. In a large mixing bowl, cream the butter, brown and white sugar together.
2. Add in eggs, vanilla extract and mix well.
3. Add in the sieved all purpose flour, baking soda and salt and mix well until a soft dough is formed. Add in 3/4 cup of candy-coated chocolate pieces and set the rest aside. Mix well.
4. Drop dough by spoon onto a baking tray. Push a few candies gently on top of each dough ball with the candies that was set aside.
5. Place the trays of dough in the refrigerator for about 10 minutes before baking.
6. Bake at 350 degrees F for 9 to 11 minutes or until golden brown.
Makes 36 pieces
A traditional Thai dessert made out of steamed glutinous rice infused in a sweet coconut cream and served with sweet mangoes.
A couple of weeks ago, the family was invited to Bella's 3rd grade musical performance after school and we were really excited for her. Unfortunately, Kian was traveling for work and could not make it, so she was pretty disappointed. To cheer her up, I decided to take her and Jamie to an early dinner at our neighborhood Thai restaurant before the performance. They both love the dumplings and noodle dishes there.
After dinner, Bella asked to have her favorite dessert, Mango and Sweet Sticky Rice. I ordered it for them and the two of them just devoured that plate. They've always loved this dessert. Then I realized that I actually have all the ingredients at home to make this dessert! I even have the mangoes already.
So, that weekend, I decided to make it for them again at home. It really is a very simple recipe if you plan ahead of time. The glutinous rice needs to be soaked in water for a few hours or overnight in order for it to cook well. I soaked it for 5 hours that afternoon and was able to have it ready for dessert after dinner. Bella and Jamie, who are 2 of my biggest critics when it comes to food, said that it tasted so much better than the restaurant! I guess that statement says it all and I am just thrilled to be sharing this recipe with you!
Thai Mango and Sweet Sticky Rice
by Miss Crumbs A Lot
1 cup Glutinous Rice (soaked in water for 5 hours or overnight)
1 cup Coconut Milk (divided)
3 tbsp Sugar (divided)
1/2 tsp Salt
Sesame Seeds for garnishing
1 large Mango (peeled and cut into thin slices)
1. Wash and rinse glutinous rice well. Soak in cold water for 5 hours or overnight.
2. Drain the rice well in a sieve and transfer to a steel deep dish. Steam cook for 45 minutes or until the rice is cooked and tender. Check the water level in your steaming pot or wok occasionally and add more water when necessary.
3. While the rice is cooking, add 2/3 cups of coconut milk, 2 tbsp sugar and 1/2 tsp salt into a small saucepan. Bring it to a boil and stir constantly until the sugar is dissolved. Keep the mixture warm until the rice it ready.
4. Remove the glutinous rice from the steaming pot or wok when it is ready and stir in the coconut milk mixture into the rice. Cover the dish with a plastic wrap and let it stand for 30 min or until the mixture is fully absorbed by the rice.
5. Bring the remaining 1/3 cup of coconut milk and 1 tbsp of sugar to a boil in a small saucepan, stirring constantly until the sugar is dissolved. Set aside to allow it to cool and thicken.
6. Mold about 1/4 cup of the sweet sticky rice onto a plate, drizzle the rice with the sauce and garnish with sesame seeds. Serve with the sliced mangoes.
Makes 4 servings
Chocolate Dipped Shortbread Cookies, a simple melt-in-your-mouth buttery classic that is dipped in chocolate and sprinkles.
One of the fun things that I often do whenever I bake Pineapple Tarts, especially during Chinese New Year, is to make these super easy Chocolate Dipped Shortbread Cookies with the extra pastry. They are so simple and easy to make on its own too. And it can be a fun family activity for the kids, with them helping you dip the cookies into chocolate and sprinkles.
The shortbread cookie is not too sweet and hence, goes perfectly well with the pineapple jam in the Pineapple Tart recipe, and in this case, the sweet melted chocolate and sprinkles. You may also sprinkle them with colored sugar while they are cooling too.
We made these heart shaped ones with pink and red sprinkles for Valentine's Day last month. But you can pretty much cut the cookies out into any shape and use any color sprinkles to match the occasion. You can have clover leaf shaped with green sprinkles for St. Patrick's Day or egg shaped with pastel pink, blue and yellow for Easter, just to name a few.
Chocolate Dipped Shortbread Cookies
by Miss Crumbs A Lot
5 cups All Purpose Flour
4 tbsp Cornstarch
1/2 tsp Salt
8 tbsp Powdered Sugar
2 cups Butter (4 sticks)
4 egg Yolks
Dark Melting Wafers (I used Ghirardelli Chocolate)
Colored Sugar or Sprinkles.
1. Sieve flour and cornstarch into a large mixing bowl. Cut cold butter sticks into small cubes and place them into the flour.
2. Using your finger tips only, rub the cold butter cubes into the flour, until it resembles breadcrumbs.
3. Add in salt, powdered sugar, egg yolks and mix until a soft dough is formed. The dough should not stick to your hands. More butter may be added if it is too dry.
4. Roll out the dough till it is about 1/2 inch thick and use your choice of cookie cutter to cut out the dough and place onto a baking tray.
5. Bake at 350 degrees F for 20 to 25 min.
6. Place wafers in a top pan of a double boiler over low heat. Stir constantly until smooth and melted. Do not allow water to boil.
7. Once cookies are baked and cooled, dip them into the melted chocolate and sprinkles. Place on parchment line tray to allow them to set.
Makes approx. 100 pieces (depending on size of cookie cutter)
Sweet Potato Pie, a subtly spiced Southern favorite that is often served during the American holiday season, especially Thanksgiving and Christmas.
Sweet Potato Pie is a traditional dessert, originating in the Southern United States. It is often served during the American holiday season, especially during Thanksgiving and Christmas.
For our Thanksgiving dinner last week, I decided to make a Sweet Potato Pie for dessert. Sweet potatoes are also frequently used in Singaporean cuisine, often as a dessert as well, such as "Sweet Potato Soup". At times, we would simply wrap the whole sweet potato in foil and place them in hot charcoal while we grill our main meal and then have the hot, soft sweet potato as a dessert.
This Sweet Potato Pie recipe is made easy and simple with store bought pie crust and canned sweet potatoes. The pie filling was quick & easy to make and so tasty & delicious. I actually found it to be pretty light too. It did not feel too dense nor too sweet. I will definitely be making this recipe again for Christmas!
Sweet Potato Pie
by Miss Crumbs A Lot, adapted from Trisha Yearwood
1 29oz Canned Sweet Potato
3/4 cup Sugar (divided)
4 tbsp Butter
1/4 cup Whole Milk
1 tsp Vanilla Extract
1/4 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
Pinch of Salt
1 Unbaked 9" Pie Crust (I used Pillsbury)
1. Drain the liquid out from the canned sweet potatoes and blend them in a food processor until a smooth puree is formed.
2. In a bowl, beat 4 tbsp butter with 1/2 cup sugar with an electric mixer until creamy.
3. Add in 2 eggs, 1/4 cup whole milk, 1 tsp vanilla extract, 1/4 tsp ground cinnamon, 1/4 tsp ground nutmeg and a pinch of salt. Mix well with the electric mixer.
4. Place pie crust in a pie dish and pour mixture in. Sprinkle 1/4 cup sugar with a sieve (for an even spread) over and allow the pie to stand for 10 to 15 minutes before baking (to let sugar melt).
5. Bake at 300 degrees F for 60 minutes. Cool thoroughly and serve with whipped cream, if desired.
Halloween Eyeball Punch, a simple and delicious drink that will definitely spook up your Halloween night!
Halloween Eyeball Punch is a simple and delicious way to spook up your Halloween night with these creepy fruit eyeballs. A fun way to get the whole family involved in the kitchen with this easy recipe.
To create the eyeballs, I used the popular Southeast Asian fruit, lychee. Lychee is a small fleshy tropical fruit with a rough textured and inedible soft shell that is pinkish red. It is usually eaten fresh but with this recipe, I used the canned one as they are more readily available in supermarkets. As for the pupils, I used blueberries. I had initially planned on using blackberries but unfortunately, the lychees were not large enough as I had 'Texas-sized" blackberries. You may also consider using black seedless grapes.
This kid friendly punch is a simple mix of cranberry juice, pineapple juice and ginger ale. To make it into a adult drink, you may consider adding vodka.
Halloween Eyeball Punch
by Miss Crumbs A Lot
1 20 oz can Lychees
1 cup Blueberries / Blackberries / Black grapes
10 fl oz Cranberry Juice
6 fl oz Pineapple Juice
7 1/2 fl oz Ginger Ale
1. Place 1 blueberry in each lychee for it to resemble an eyeball and set aside.
2. In a pitcher, mix cranberry juice, pineapple juice and ginger ale to make the punch
3. Pour punch into glasses and add in a few blueberry-lychee eyeballs in each glass.
4. Serve chilled or with ice.
Makes 4 servings
Strawberry Mummies and Ghosts, a fun and easy sweet treat to make with your family and friends.
Strawberry Mummies and Ghosts, or Straw-boo-ries! A fun and easy sweet treat that you can get your family, especially the kids involved with.
We are a week from Halloween Day and I have always felt that it is the kick start to all the holidays that follow. Fall is my favorite season of the year, it is such a festive time with Thanksgiving and Christmas not too far away. The only thing that is missing here in Houston is the consistent "real" Fall weather.
This year, one of the fun Halloween activities that I did with Bella and Jamie was to make these Strawberry Mummies and Ghosts. They are so easy to make and Bella had fun decorating them. And Jamie was hands down, the most excellent taste tester!
I used Wilton Candy Melts as the dip and got some eyeball candy and mini chocolate morsels to decorate them. All items can be found in the baking aisle of your supermarket. This is not a sponsored post. I am just sharing with you the exact brands and products that I used.
* This is NOT a sponsored post*
Strawberry Mummies and Ghosts
By Miss Crumbs A Lot
1 lb Strawberries (rinsed and dried very well)
12 oz Wilton Candy Melts (Bright White)
1 Pkt Wilton Eyeball Candy
1/4 cup Chocolate Mini Morsels (I used Nestle Tollhouse)
Piping Bag or Ziploc Bags
1. Line a baking tray with parchment paper and set aside.
2. Place candy melts in a stainless steel bowl over a double boiler (over a pot of hot water) on low heat. Stir constantly until it is smooth and melted. Do not allow water to boil.
3. Scoop out 5 tbsp of the candy melt and put it in a piping bag or ziploc bag for later use.
4. Dip strawberries into remaining melted candy and place it on the parchment paper lined baking tray. You may wish to allow the melted candy to drip onto the tray for the ghosts (to resemble the tail).
5. Place candy eyeballs on for the mummies and chocolate mini morsels for the ghosts.
6. Snip off the tip of the melted candy filled piping bag or ziploc bag and pipe the candy over the dipped strawberries to resemble mummy wraps.
7. Allow it to set for 30 minutes. They are best consumed on the day they are made.
Red Bean Sago Sweet Soup, an all time classic Chinese dessert that is warm and comforting and a unique addition to your Fall soup recipes.
Red Bean Sago Sweet Soup, a classic warm sweet soup that is typical served as a dessert at the end of a meal in Cantonese cuisine. Collectively known as "Tong Sui" literally translated as "sugar water" from Cantonese, there is a huge variety of these sweet soup desserts. Red bean soup is classic favorite.
My mom loves red bean soup. Whenever she visits us from Singapore, we would always cook a pot and she would have it for dessert after dinner and even for breakfast the next day. In Singapore, there really isn't any rule as to when you should eat certain dishes. If it is available, there is no reason why you cannot have it. Hence, it is very common for Singaporeans to have warm dessert soups or a hot bowl of noodles for breakfast.
Our family tend to enjoy red bean soup a little less thick and a little more grainy. We prefer the red beans to be just broken down and not mushy. However, if you prefer a thicker consistency, you can always use a hand blender and pulse the red bean soup a few times. I added in some tapioca sago pearls for additional texture as well.
Red Bean Sago Sweet Soup
by Miss Crumbs A Lot
12 oz Red Beans or Adzuki Beans (soaked in water overnight)
4 oz Tapioca Pearl Sago
3 1/2 oz Rock Sugar
10 cups + 6 Cups Water
1. Drain soaked red beans and place them in a pot. Add in 6 cups of water and bring it to a boil. Once boiling, reduce heat to medium/low and simmer for 1 to 1 1/2 hours. As the beans cook, you will need to add more water, right around 30 minutes onwards, adding up to 4 more cups, as needed.
2. In another pot, bring 6 cups of water to a boil. Add in tapioca pearl sago and cook until the pearls are translucent. Drain and rinse under cold running water. Drain and set aside.
3. Once the red beans a broken down and soft, add in 3 1/2 oz rock sugar and stir until sugar dissolves.
4. Stir in cooked tapioca pearl sago and serve warm.
Snow Skin Mooncakes with Red Bean Paste, another variety of a Chinese traditional sweet treat that is typically eaten on Mid Autumn Festival.
Snow Skin Mooncakes with Red Bean Paste is another one of the many variations of mooncakes that we eat during Mid Autumn Festival. It falls on the 15th day of the 8th lunar month, which is October 4 2017 this year and that happens to be tomorrow.
I had previously shared a variation of this recipe, Snow Skin Mooncakes with Mung Bean Paste and shared a little about this unique traditional dessert snack from Singapore. Click on the link above to find out more. This time, I made a red bean paste for the filling instead and played around with the food coloring a little. I did not use yellow the last time so I included it this time. And I also mixed pink and blue to achieve a lavender color.
This recipe is similar to the one with mung bean paste but because red beans take a longer time to cook, the time required for this recipe would be a little longer. And I doubled the amount of snow skin wraps as I was not sure if the previous recipe would have enough for the amount of red bean paste that I would have. I had a little bit of snow skin wraps left and I saved it in the freezer for my next batch.
Bella and Jamie loved it and when I asked them if they have a preference for either the mung bean paste or red bean paste, they could not pick. They liked them both. So on a festive note, I wish you and your family a Happy Mid Autumn Festival! May you have a long life to share the graceful moonlight!
Snow Skin Mooncakes with Red Bean Paste
by Miss Crumbs A Lot, adapted from FOOD52 & Christine's Recipes
Snow Skin Wrap Ingredients
90g (3.2oz) Glutinous Rice Flour
70g (2.4oz) Rice Flour (water milled)
40g (1.6oz) Wheat Starch
80g (3oz) Sugar
360ml (12 fl oz) Unsweetened Coconut Milk
36ml (1.2 fl oz) Vegetable Oil
1/2 cup Glutinous Rice Flour (for dusting)
Red Bean Paste Filling Ingredients
1 cup Dry Red Beans or Azuki Beans (soaked in water overnight)
2/3 cups Sugar
6 tbsp Shortening
1 50g size Mooncake Mold
Snow Skin Wrap Cooking Method
1. In a bowl, mix 90g (3.2oz) of glutinous rice flour with 70g (2.4oz) rice flour and 40g (1.6oz) wheat starch together.
2. In another bowl, dissolve 80g (3oz) sugar in 360ml (12 fl oz) unsweetened coconut milk. Then mix in 36ml (1.2 fl oz) of vegetable oil.
3. Slowly pour the coconut milk mixture into the flour mixture while whisking it gently. Mix well. Strain it once and set it aside, allowing it to rest for 30 minutes.
4. Cover the mixture with plastic wrap and steam cook it over high heat for 30 minutes.
5. Once ready, remove from heat and use a pair of chopsticks or fork to stir the mixture until a soft and smooth dough is formed.
6. Once cooled, wrap the dough in plastic wrap and knead it with your hands for a few minutes. It is imperative to knead it to ensure that the wrap will be soft and smooth.
7. Refrigerate for a minimum of 4 hours before assembling the mooncake.
Red Bean Paste Filling Cooking Method
1. Drain the soaked red beans and place them in a pot. Add in 3 cups of water and bring it to a boil. Once boiling, reduce the heat to medium/low and simmer for 1 hour 15 minutes. As the water boils down, right around 30 minutes onwards, you will need to add just enough water to keep the beans submerged in water.
2. After about an hour, to ensure that the beans are ready, pinch a bean between your fingers. It should mash very easily between your fingers.
3. Once done, turn off heat, drain the beans and allow it to cool slightly. Blend the beans in a food processor until a smooth paste is formed (hummus like)
4. Pour the red bean paste into a non-stick wok or pan, add in 2/3 cup sugar and 6 tbsp of shortening. Over medium heat, mix all the ingredients together. As the sugar dissolves and shortening gets mixed it, the paste will be watery. Continue cooking, stirring constantly until the moisture has evaporated and a soft dough is formed. Once the paste can hold its shape, it is ready.
5. Remove from heat and refrigerate until ready to use.
1. Toast 1/2 cup of glutinous rice flour in a non-stick wok or pan over medium heat until it turns light yellow. Remove from heat and set aside to cool.
2. Measure each snow skin wrap and red bean paste to around 20g and 30g respectively. Shape them into balls and set aside.
3. Dust your hands, counter top and mooncake mold with toasted glutinous rice flour.
4. Wrap each mung bean paste ball with snow skin wrap and seal completely. Shape it into a ball first then gently mold it into an oval.
5. Place the oval into the mooncake mold, place it on the counter top and gently push the shaping tool to shape the mooncake into the mold. Remove from mold gently.
Makes 16 50g Mooncakes
Mung Bean Sweet Soup (Tau Suan) is a sweet Chinese dessert that is served warm and topped with Chinese donuts (You Tiao).
Mung Bean Sweet Soup, or more commonly known by its Hokkien name "Tau Suan" is a popular Chinese dessert in Singapore and Southeast Asia. A quick and easy recipe that used only a handful of ingredients, it is served warm and topped with sliced Chinese donuts or "You Tiao" in Mandarin. All ingredients are available at the Asian supermarkets and if the bakery does not have fresh Chinese donuts (you tiao), they can be found in the frozen section. Mung Bean Sweet Soup (Tau Suan) is one of my father's favorite dessert. So simple and comforting, it is also not uncommon to have it for breakfast.
Mung Bean Sweet Soup (Tau Suan)
by Miss Crumbs A Lot
7 oz Split Mung Beans (soaked for 4 hours or overnight)
3/4 cup Sugar
5 stalk Pandan Leaves (Screwpine Leaves) (knotted)
2 1/2 tbsp Cornstarch
2 1/2 tbsp Wheat Starch
6 cups Water + 6 tbsp Water
Deep Fried Chinese Donuts (You Tiao)
1. Drain soaked mung beans and place it on a shallow dish. Steam cook it for 30 minutes. Remove from heat and set aside to cool.
2. In a pot, add in 6 cups of water, 3/4 cup sugar and knotted pandan leaves. Bring it to a boil. Remove and discard pandan leaves after it boils.
3. Prepare the thickening glaze by mixing 2 1/2 tbsp cornstarch, 2 1/2 tbsp wheat starch and 6 tbsp of water together.
4. Stir the thickening glaze into the pot. Add in cooked mung beans and stir well.
5. Serve with sliced deep fried Chinese donuts (you tiao).
Gem Biscuits, the humble round biscuit with a bright sugary top, is a nostalgic and colorful Singaporean snack.
Gem Biscuits are one of the "old school" snacks that is possibly every Singaporean's favorite childhood sweet treat. The small round biscuits are topped with bright colored icing, typically pink, yellow, white and green (as a kid, the white gem biscuit was my least favorite so I omitted white and added blue instead). And they have been a hit with children in Singapore for several generations now.
Bella has tried them before when I bought some back to Houston from Singapore years ago. But Jamie has never tried them. So, I decided to make some and surprise them when they came home from school. I made the biscuit portion a little different from the original - mine tastes more like butter shortbread which I personally liked better. They were not quite ready yet when the kids got home so I promised them that they could have some for desserts if they finished their dinner. Dinner has never gone as smoothly as that night!
by Miss Crumbs A Lot
1 stick Salted Butter (4 oz) (cold)
2 oz Sugar
5 1/2 oz Flour (sifted)
4 cups Powdered Sugar
2 Egg Whites
1 tsp Water
Gel Food Coloring
1. Mix 2 oz sugar with 5 1/2 oz of sifted flour in a large bowl.
2. Cut 1 stick of cold butter into small cubes into the flour and sugar mixture. Using your finger tips, rub in the butter into the flour until it resembles breadcrumbs. Using your hands, pack and knead it until a soft dough is form (do not overwork it as the warmth from your hands will melt the butter).
3. Place the dough in between some plastic wrap and roll it with a rolling pin till about 1/4 inch thick. Using a small cookie cutter, cut out the biscuits and place them on a parchment paper lined baking tray. Refrigerate them for 30 minutes.
4. Bake at 350 degrees F for 8 to 10 minutes. Remove from oven and allow to cool completely before icing them.
5. Mix 2 egg whites and 1 tsp of water together. Whisk it on low speed until it is frothy. Add in 4 cups of powdered sugar in small batches and whisk in on medium speed. Once all sugar has been added, whisk on high speed until a firm peak is form.
6. Divide the icing into portions and add gel food coloring. Pipe the icing on top of the cooled biscuits with a piping bag and tip.
Makes 100 pieces
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.