Chocolate chip almond cookies coated with dark chocolate

More almond cookies from the kitchen of Food Haven...
Original recipe can be found here

Happy holidays everyone!

Peanut Pancake - Min Jiang Kueh

This is a local favourite snack which is savoury yet sweet at the same time. It has been my favourite since young. Got this recipe from Baking Cottage and almost every step and ingredient was followed. But the outcome didn't seem as good as hers.

Ingredients for pancake:
150 g plain flour (sifted)
1 tsp instant dry yeast
30 g caster sugar
1/4 tsp salt
200 ml tepid water (lukewarm water)
2 eggs at room temperature, lightly beaten
60 ml canola oil (I used 50 ml of olive oil)
1/2 tsp alkaline water (can be found at Phoon Huat)
extra tepid water if neccessary


Ingredients for peanut mix: (I didn't want sesame so I omitted that)
100 g peanuts
50 g caster sugar, or to taste

Mix together flour, yeast, sugar and salt in a mixing bowl.
Add in 200 ml tepid water and stir to mix well. Put in a warm place, cover loosely with cling wrap, and let proof until bubbly and double in size. (it took me about 45min for it to double in size)

Once the batter double in size, add lightly beaten eggs, oil and alkaline water.
Beat to mix in well.
Let stand 5 to 10 minutes before cooking. (the batter at should be runny).
The batter should immediately flow into a circle as soon as you pour into the pan.
If it is too viscous and takes a little while to flow into a circle, mix another tbsp or so of tepid water into the batter.
Heat a non-stick crepe pan (top about 20 cm diameter) until hot.

Pour a little canola oil, then wipe over the surface with a paper towel.
Pour about 125 ml (or more to make it thicker) of the batter.
Cover the pan with a lid and cook over medium to low heat for about 3 to 4 minutes, or until the top is bubbly and just set.
Spoon sesame peanut mix onto half of the pancake, lift the other side and fold over.
Best serve hot or warm.


I had a little trouble with a thick pancake. The inside was mushy and it didn't taste good. So I made a flat pancake instead of thick ones which you find outside.

Nutella Sandwich

Without even mastering the basics of baking, I was ambitious to attempt a swiss roll. Happy Home Baking's blog got me very interested. Being a little too ambitious, my swiss roll failed but I managed to do a 'sandwich' instead.

3 eggs, bring to room temperature

65g sugar

80g cake flour (sifted)

20g unsalted butter, melted (I use margarine)

2~3 drops vanilla extract

Part I

Line a 9" x 12" (23 x 30cm) Swiss roll tray with parchment paper, set aside. Pre-heat oven to 180 degC. (I did not have this size so I used a much smaller tray but of a higher depth so my swiss roll became too thick!)
Whisk eggs and sugar on HIGH speed for about 7 mins, until the batter double in volume with electric mixer (it can get quite noisy). You'll see the transformation.

Turn to LOW speed and whisk for another 1 to 2 mins. According to HHB, whisking at low speed helps to stabilise the air bubbles in the batter.
Add sifted cake flour into the batter in 3 separate addition. With each addition, use a spatula, gently fold in the flour until well blended.
Add the melted butter and vanilla extract, fold with spatula until well blended.
Pour the batter into the tray.

Spread and smooth out the batter evenly. Bake for 10~15 mins*, until the surface turns golden browned or until a skewer inserted in the centre comes out clean.

Part II (the correct method)

Remove tray from oven. Remove sponge layer from tray (with parchment paper still intact), place it in a plastic bag (to retain moisture). Tie the plastic bag and leave it to cool. (I totally omitted this step so my cake cracked!)
Upon cooling, remove the parchment paper, and turn the sponge layer with the 'skin' side down on a sheet of clean parchment paper.

Spread with nutella (you can try whipped crseam and cut strawberries) and roll up the sponge layer by lifting it up with the parchment paper. Place the rolled cake seam side down.

Cut and serve.

Mine cracked so I simply halved the cake and sandwich them together :P

Chocolate Coated Almond Cookies

This is an interesting recipe and most importantly, it tastes fantastic! Esp the chocolate coating on the cookie.. it's heavenly! But pardon me for my bad photos here as I couldn't resist eating them rightaway so I hurried through the photography process :)




(made some choco chip cookies as well)


60g butter (softened)
50g caster sugar
1/2 egg (estimation)
75g plain flour (sifted)
40g ground almond
60g dark chocolate (Lindt is good!)


Preheat oven to 200deg C. Cream butter and sugar. Beat in egg and almonds. Pour in flour and mix well. Spoon batter (in 20 cent coin size) onto tray with grease proof paper. Bake for 10 min. Double boil the chocolate. After baking, leave cookies to cool in pan for 2 min before transferring to a cooling rack to cool further for 30min. Once cooled, dip it into chocolate and let it set. Ready for consumption!


note: you may choose to refrigerate the cookies to further set the chocolate. I reckon it shouldn't affect the texture of the cookies

Green Tea Chocolate Chip Cake

I bought green tea powder some time ago but never got to baking green tea cake. Here's my own concoction of green tea cake with my all time favourite of chocolate chips. Hope you can enjoy it as much as I do.

2 egg yolks
10g sugar
1/4 tsp vanilla essence
2 egg whites
50g sugar
55g cake flour (sifted)
35g melted butter
3/4 tbsp green tea powder
30g chocolate chips

Whip egg yolks, sugar and vanilla essence till smooth and creamy. In a separate bowl, whip egg whites till soft peaks form then add sugar and continue whipping. Fold this mixture into the egg yolk mixture. Sieve in flour and mix well with spatula. Add in green tea powder and combine well. Pour in melted butter. Pour into a 18-20cm cake pan and throw in chocolate chips randomly. Bake at 190 deg C for about 20min.

(Sponge cake source adapted from Alex Goh: Fruity Cakes)