An easy comforting bake with salty caramel goodness. Rolo chocolate cookies.

Freshly and Lovingly Baked on :  5th July 2014



It has been a busy week. I do not like to be busy these days. It is an overrated word that I hardly have interest for. I used to associate “busyness” with achievement. These days, I rather people comment that I look well rested then some panda who escaped from the Zoo. Yes, throughout my growing years and yes I am still growing, I have labels being slapped onto me like stickers. I was called racoon, jiajia and kaikai, and black widow etcetc. I am tired of these and I really do not want to be part of those clan anymore.

This week was the media launch of my online retail business I am excited to see Business Times and Power 98 Deejays attending the launch. In addition, some clients came from overseas and I need to entertain.

I am also tired from the lethargic market. It has made me less sharp and I forget things.

Anyway, I am disgressing so much. Where am I? Okie, its about the cookies. An easy bake for today is what I am capable of doing. I was given a packet of rolo by a girlfriend who think that I seriously need some happy hormones. I do not fancy it so decide to incorporate it into cookies.

I hardly have any strength left so lets get on with it.



Ingredients :

1 n 1/4 Cups All purpose flour
1/4 n 1/8 Cup Cocoa Powder
1/2 Tsp Baking Powder
1 Tsp Pure Vanilla Extract
1/2 Cup Granulated Sugar
1/2 Cup Natural Molasses Sugar
115g Unsalted Butter
1 Egg
20 to 25 Rolo Caramel chocolate
A small dish of salt


Sift flour, cocoa powder and baking soda together and set aside. Cream butter and sugar until its light fluffy. Mix the eggs and vanilla in until well combined. Then add in the flour mixture in batches until well mixed.

Spoon a tablespoon of batter and sprinkled some salt into it. Wrap a rolo inside, round it up and press it flat onto a baking tray lined with parchment paper. Bake it in a preheated oven of 190 degree for 9 minutes.

Edible Butter Dish using fortune cookies batter.

Freshly and Lovingly Baked on : 29th June 2014



Frangipani … A lovely tree that peppered the street of Bali and their famous resorts. How I love the look of the branches and the look of their flowers on my hair. I have never really noticed this tree in my own country. The daily mess of running after the currency mkts, own business and life seem to dull my senses.

These senses suddenly turned alive when the mood turned to a holidaying one. Suddenly, I took notice of the surroudings, the colours, the smell and the people.

This bake was inspired by frangipani. I have in mind another way to create this piece. As I attended church today, the lord dropped this into my heart. I can totally create this using one dough. And I needed a dough which I csn easily mold to suit my needs to create the flowers. Fortune cookies dough fits well.


So here goes:

Ingredients :
1 Cup All Purpose Flour
125g Melted Unsalted Butter
2 Tbsp Water
1 Tsp Pure Vanilla Extract
3/4 Cup Granulated Sugar
3 Egg Whites

Directions :

Whip egg whites, sugar and vanilla extract together until very well mixed. Add in the melted butter and whisked it till fully incorporated. Slowly add in the flour in batches and ensure its well combined as well. Lastly add in the water into the batter and whisked it in.

For this project, I basically piped it onto the parchment papers. I have in mind the look of frangipani tree when I piped it. You do not need to pipe similar design. If you are just interested in the real fortune cookies, just dollop a small amount of batter onto the parchment papers and spread it using the bottom of a spoon.

Base on this batter, you are able only to do a maximum of 3 pieces before the biscuits cool and you are not able to fold it.

Baked the piped designs in a preheated oven of 170 degree for 5 to 8 minutes. Watch it and take it out once you see the sides starting to brown.

Work quickly when you take it out of the oven. For my piece, I simply let it cool onto a round surface to create a dish look. But its quite brittle and break easily because the branches are thin. Anyway, I made a few of the frangipani trees befoe creating the petals of the flowers.

Have fun playing with the batter. It is delicious on its own and you can create any design to your little heart desires!


可爱熊猫饼干 .. An infatuation with Panda… Not made from molds! :)

Freshly and Lovingly baked on : 1st June 2013



This is a bake that I will never know how it will ever turned out until I cut it open. It tested all imagination because no weight of the dough for each portion is ever given. I attempted this last yesr after browsing through the recipe book since I never really like to use molds for cookies. I believe moulding the dough free hand is a test of your ability. I can make the prettier cookies using fix molds but I do no longer feel satisfied anymore. I need more challenges these days to feel happy with a bake.

I have not include the way to wrap the dough today because I am in a hurry to finish this off and fly off! I will draw it up subsequently so stay tuned!

I remember that when I posted these on my facebook last year. The central theme I have for the bake is changing the diet of the pandas from bamboos to local leaves. Okie, it sounded quite lame but I was enjoying the photography angle.

Lets start off with the cookie dough since it required refrigeration.

Ingredients :

120g Unsalted Butter
60g Granulated Sugar
1 Egg
1 Tsp Pure vanilla extract
95g Cake Flour
85g Cake Flour and 10g Cocoa Powder


Cream the butter with sugar till pale in colour. Add in the egg and vanilla extract and combined well. Weighed it and divide it into 2 portions. One portion of batter in each bowl. Fold in 95g Cake flour to the batter in one of the bowls and fold in 85g of cake flour and 10g of cocoa powder into the other bowl.

The dough is soft and hence I leave it to rest in the fridge for 30 minutes before assemblying the pandas.

If you can imagine and divide the doughs and wrapped it up, feel free. Once done, set it in the fridge for 1 hr before slicing it 5 mm thick. Bake it for 12 to 14 minutes in a preheated oven of 175 degree.  Otherwise, wait for me!

Pandas happily basking in the sun!


Where’s Wally? Butter block made from macarons and pound cake!

Freshly and Lovingly Baked on :  15th Jun 2014



Where’s Wally? I never knew this comic or “game” existed until someone suggested. You see, a few girlfriends whatsapped me 2 weeks back asking me to enter into a competition. Its a baking competition if you are wondering.

Basically, I am allowed a free play of my own creativity in the first elimination round. I have decided to name the challenge ” where’s Wally?”

The 1st round will require participant to come up with a bake piece and a photograph has to be taken. However, u need to take the picture with the butter block inside. It is SCS butter who is conducting this competition. So whatever bake I have decided to do, I will need to photograph my bake with the SCS butter. After pondering for days, I have decided to make a bake that looks like the butter block.

So… I made macarons into rectangular shapes to make it look like the cover and piped royal icing wordings onto it. I also baked a pound cake to emulate the yellow butter block. So here is how it turned out.



Pound cake

150g Cake Flour
120g Granulated Sugar
3 Eggs
200g Heavy Cream
1 Tsp Baking Powder
1/4 Tsp Pure Vanilla Extract

Directions :

Sift the the baking powder and cake flour together.

Whipped the cream and sugar until stiff peaks. Then add an egg at a time and whisk it till well combined after each addition. After which add in the vanilla extract and whisked it.

Then mix in the sifted dry mixture. Prepare a cake mold with parchment paper lining it. Pour the batter into it. Fill up the mold up to 80%. Baked for 40 minutes in s preheated oven of 180 degree. Always use a cake tester to ensure that the cake is well baked.


Basically, the measurements of the original butter block is measured. The macarons are made to the measurements taken. I sliced up the pound cake with the same measurement as well. After the piped words have dried up, I stick the respective sides using royal icing onto the cake.


A Simple Bake: Coconut Molasses Madeleines – Truly Asia

Freshly and Lovingly Baked on : 14th June 2014



Madeleines are small french tea cakes that I have never once attempted in my over 2 years’ baking journey. While I keep seeing very beautiful creations in recipe books, I never really have desires. I truly like the Madeleines from Martha Steward in the below post. I like how she decorate it with sugar only on the sides. I also like this shape of shells vs the long type. I think its a decoration that I have never seen in others.

I went on a conquest to find such molds but I am not able to find it in Singapore. Its an off and on interest so the process obviously took me a while. Anyhow, the desire to bake hit when I saw this recipe from this cook book by Yamashita Masataka. He has this coconut Gula Melaka Madeleines recipe which seem so delish at this point of time. I adapted it to suit what I have in my pantry. The whole process took me less than an hour so its an easy easy bake today. My usual bake project will at least take me 5 to 6 hours.

I have a concept for this madeleines but I am not able to execute it today due to time contraints and lack of ingredients. So just a simply treat for today. I plan to gift this to the mam in my mom’s life. He has been a pillar to my mom for years!


Ingredients :

The dry
120 Cake Flour
2g Baking Powder
15g Ground Almond
5g Corn Flour
10g Milk Powder
30g Dessicated Coconut

The wet in a pot
15g Honey
45g Heavy Cream
50g Molasses
45g Salted Butter
45g Unsalted Butter

The wet in a big bowl
2 Eggs
2 Egg yolks
80g Brown Sugar

Directions :

Place ‘the wet in a pot” over a small flame. Heat it till the butter melted and the molasses incorporated fully into the butter and honey. Lift it off the heat while you best the eggs.

Beat “the wet in a big bowl” using a whisk at high speed until the ingredients double in volume. Fold in the dry ingredients using a spatula.

Finally, fold in the warm melted butter and all. Do remember to scape the base and sides.

Scoop batter onto madeleines molds. Remember to grease the molds well. Bake it in a preheated oven of 170 degree for 20 minutes.

Once done, remove from molds and let cool!