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 envysg.com. 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.
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
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.