・Wookiee Cookies ・

เนื่องจากว่าเจ้าของบล็อกมีคนรู้จักคนนึงซึ่งเนิ๊ร์ด เนิร์ด
เขาเป็นเนิร์ดหนังสตาร์วอส์ การ์ตูนมาร์เวล ซูเปอร์ฮีโร่ต่างๆ แล้วก็พาลมาติดเจ้าของบล็อกด้วย
ณ วันที่เจ้าของบล็อกได้พานพบกับ cookbook เล่มนี้ ก็เลยถึงกับหัวเราะอยู่คนเดียวในร้านหนังสือ
มันคืิอ The Star Wars Cookbook, Wookiee Cookies and Other Galactic Recipes

I knew someone that is a hugh fan of Marvel's super heroes and Star Wars.

He's so crazy about it and that craze is like.. osmosis to me and makes me become a Star Wars geek. Haha.. (but I love it :) )

So one day, I found this cookbook in the book shop, and it reminds me of my friend.

It is The Star Wars Cookbook, Wookiee Cookies and Other Galactic Recipes.

This book is so cute I just can't stop laughing just looking through the book.

I tried Wookiee Cookies menu or to be easy it's a double chocolate chips cookies that contain both milk and semi-sweet chocolate chips.

I make 3 dozens from this recipe ans the outcome is larger than the photo in the book.

 

ถ้าใครเนิร์ดสตาร์วอส์น่าจะชอบทีเดียวเชียว แค่ดูรูปและความพยายามในการตั้งชื่อแต่ละเมนูก็สนุกแล้ว
วันนี้เจ้าของบล็อกลองทำเมนูบนหน้าปกเลยค่ะ Wookiee Cookies นั่นเอง
หรือถ้าจะเรียกให้ง่าย ก็คือ Double chocolate chips cookies ค่ะ
เพราะใช้ช็อคโกแลตชิพถึง 2 อย่าง คือทั้ง semi-sweet chocolate chips และ milk chocolate chips

มาเตรียมของกัน

• แป้งอเนกประสงค์ 2 1/4 ถ้วย
• เบคกิ้งโซดา 1 ช้อนชา
• เกลือ 1 ช้อนชา
• อบเชยป่น 1 ช้อนชา
• เนยจืด 1 ถ้วย (ก็ 1 ก้อน 227 กรัมนั่นแล) ตั้งทิ้งไว้ที่อุณหภูมิห้อง
• น้ำตาลทรายแดง 1 ถ้วย
• น้ำตาลทรายป่น 1/2 ถ้วย
• ไข่ใบใหญ่ 2 ฟอง
• วานิลลา 1 1/2 ช้อนชา
• มิลค์ ช็อคโกแลตชิพ 1 ถ้วย
• เซมิ-สวีต ช็อคโกแลตชิพ 1 ถ้วย

 Let's prepare things

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup unsalted butter, at room temperature
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips

เริ่มปฏิบัติการค่ะ

• อุ่นเตาอบไว้ที่อุณหภูมิ 375 องศาฟาเรนไฮต์ (ประมาณ 190 องศาเซลเซียสค่ะ)
• ผสมแป้ง เบคกิ้งโซดา เกลือ อบเชยป่น ในชาม คนให้เข้ากัน พักไว้
• อีกถ้วยนึง เราตีเนยกับน้ำตาลทั้ง 2 ชนิดด้วยความเร็วสูง จนเข้ากัน และสีอ่อนลง ประมาณ 3 นาที หลังจากนั้นใส่ไข่ วานิลลา ผสมให้เข้ากัน จากนั้นตามด้วยแป้งค่ะ เปลี่ยนมาใช้ไม้พายผสมนะคะ เข้ากันปั๊บ ใส่ช็อคโกแลตชิพทั้ง 2 ชนิดลงไปเลยค่ะ
• ตักส่วนผสมประมาณ 1 ช้อนโต๊ะพูนๆ วางลงบนแผ่นรองอบ เว้นระยะสำหรัีบแต่ละชิ้นไว้อย่างน้อย 1 นิ้วนะคะ เพราะระหว่างที่อบ มันจะบานออกอีกค่ะ
• อบจนเป็นสีเหลืองทองหอมฟุ้ง ใช้เวลาประมาณ 10 นาที
• เมื่อคุ้กกี้สุก ใช้สปาตูลาเซาะคุกกี้มาผึ้งไว้บนตะแกรงจนเย็นสนิท

Directions

• Preheat the oven to 375 F
• Put the flour, baking soda, salt, and cinnamon in a mixing bowl. Stir with the wooden spoon until well mixed. Set aside.
• Put the butter, brown sugar, and granulated sugar in another mixing bowl. Using the electric mixer set on high speed, beat together until well blended and creamy, about 3 minutes. (You can do this with a wooden spoon, but it will take longer.) Beat in the eggs and vanilla extract. Add the flour mixture and stir with the wooden spoon until blended. Stir in the chocolate chips.
• Scoop up a rounded tablespoonful of the dough and drop onto a baking sheet. Repeat until you have used up all the dough. Be sure to leave about 1 inch between the cookies because they spread as they bake.
• Using pot holders, put the baking sheets in the oven. Bake until golden brown, about t 10 minutes.
• Again, using pot holders, remove the baking sheet from the oven. Lift the cookies from the baking sheet with a spatula, and place on cooling racks. Let cool completely.

 

สูตรนี้เจ้าของบล็อกผลิตคุกกี้ออกมาได้ 3 โหล พอดีเด๊ะๆเลยค่ะ

โดยปกติแล้วเจ้าของบล็อกจะลดน้ำตาลจากสูตรพอสมควร แต่วันนี้อยากลองทำตามสูตรดูบ้าง
ซึ่งก็ตามคาดค่ะ ว่าหวานเจี๊ยบ แต่คนที่คิดว่าโอเคแล้วก็มีนะคะ
(แต่ต้องบอกไว้ก่อนนะคะ ว่าเจ้าของบล็อกเป็นคนทานหวานน้อยยยยมาก)

เอาเป็นว่าทานพร้อมชาร้อนๆ หรือนม ก็ช่วยได้เยอะเลยค่ะ :)

I've got 3 dozen from this recipe.

Normally, I will deduct sugar from the recipe but this time I want to follow it.

And as I though, this is too sweet for me. (but please note that I'm not a sweet tooth.)

If you prefer less sweet, I suggest to have this cookies with milk or hot tea.

That helps a lot. :)

・Project Cookbook ・Raspberry Swirl Cheesecake Cupcakes

I recommend you to use a removable bottom pan.
And be careful when you pouring the sauce not to get too close to the edge because the sauce is very sticky and it's become pain in the ass when you try to get the cake of the tin and finally you will get a destroyed cake like me.
But about the taste is so good and tender.
Recipe is from this book, again.
So.. let's try.

・Raspberry Swirl Cheesecake Cupcakes ・
Makes 10-12 cupcakes

Ingredients
・70 grams digestive biscuit
・15 grams unsalted butter
・1 eggs (size 0 or 1, 65-75 grams each)
・175 grams sugar
・75 grams raspberry
・400 grams creamcheese (I think we should decrease the amount of this ingredient because I have so much left over T . T)
・little salt
・1/2 teaspoon vanilla

Direction
・Preheat your oven at 160 degree celcius put cupcake cups in 12-holes muffin pan.

・Combine crushed digestive biscuit with melted butter. Scoop in muffin pan, 1 tablespoon at a time. Press tight.

・Bake for 5 minutes, leave it to cool.

・Blending raspberry until smooth. Sieve through strainer. Add 2 tablespoon sugar in raspberry sauce. Stir.

・Beat creamcheese untill smooth add remaining sugar beat until well blended. Add egg, salt and vanilla beat together.

・Divide into each muffin pan. Drop each with 2-3 teaspoons raspberry sauce. Use toothpick or fork to make swirl.

・Bake until stable about 15-20 minutes. Leave to cool in the pan. Put in fridge about 1 hour before serve.

:)

・Project Cookbook ・Pasta Lasagna

When I though of pasta, I always end up with this book.



Because of its easy to make recipe (almost all recipes use only microwave to cook - except boiling pasta) and most of them taste good. (But some are taste too light for me.)
I've try this recipe before but the result is not quite impressive because I produce too much sauce and make the pasta too wet even I already baked it.
So, this time I reduce milk from the recipe and now it's to dry. Haha...
But overall taste is good so I think I should post this one.

Pasta Lasagna
1 Serving

Ingredients
・50 grams pipette
・1.5 liter boiling water
・1 tablespoon coarse salt

Tomato sauce with bacon
・50 grams tomato sauce
・1 piece bacon
・1 tablespoon fine chopped onion

White sauce
・1 tablespoon bread flour
・1 tablespoon butter
・150 ml. milk
・1/4 teaspoon coarse salt
・little pepper

・1/2 teaspoon grated Parmigiano
・little parsley

Direction
・Add salt in boiling water adding pipette, boil in specify time.
・Cut bacon into 1 cm length. Put it in heat proof bowl with tomato sauce and onion. Close with plastic wrap. Put the bowl in microwave about 1.30 min. Stir.
・Making white sauce by adding bread flour and butter in heatproof bowl size 22 c.m. diameter. Close lid or use film wrap with a little open at the edge Put in microwave (600 watts) about 1.30 min stir with whisk. Adding milk little by little until the texture become like cream, add salt and pepper. Close lid or use film wrap with a little open at the edge Put in microwave (600 watts) again about 2 min. Stir and then put in microwave for another 1 min. Stir.
・Brush butter in the heatproof plate. Pour half of white sauce then add first half of boiled pipette. Pour tomato sauce in with another half of pipette following with remaining white cream. Sprinkle with cheese and parsley.
・Baking in 230 degree Celsius oven about 10-12 min or until top surface of lasagna got light brown color.

Enjoy. :)

・Project Cookbook ・Orange and Almond Cupcakes

Actually I'm not so crave about orange. It is a kind of fruit that I sometimes avoid.
Because in Thailand orange skin is not thick so we have to peel them out first before eating.
That will make you fingers got yellow and have orangy smell for a long time.
Furthermore, I'm too lazy to split the orange seed out and sometimes I unintened chew orange seeds and that's worst. It's super bitter. :( yuck!

But my dad and others love orange so why not try this one.
Moreover, In this recipe, I don't have to peel the orange skin because we will simmer it in the pot, then blend it and mix with other ingredients.
That's so good. :)
And the taste is also good. You can feel the whole orange in your mouth with a moist texture of the cake (I'm crazy about soft and moist cake) plus the tangy taste of the glaze. Perfecto!!

Back to the recipe, I'm quite surprise that this recipe does not contain any flour so I think it's safe for those who is allergic to gluten.
I use the recipe from this book, 10 Best Cupcakes & Muffins.


But I also found the similar recipe in this cookbook, too. Goodfood: 101 cakes and bake.
(This is another cake book that I like because its recipe is good, I will post recipes from this book too someday)
I haven't try the recipe from "Goodfood" because I saw that it requires more ingredients, so I choose the minimal one.
But I will surely try to compare these two recipes soon.

・Orange and Almond Cupcakes ・
Makes 10-12 cupcakes

Ingredients
・1 Sunkist orange
・30 grams unsalted butter
・3 eggs (size 0 or 1, 65-75 grams each)
・125 grams almond meal
・1 teaspoon baking powder
・100 grams sugar
(Actually the recipe didn't mention about sugar but I think it would be mistake so I add it in)

Orange glaze
・50 grams sugar
・30 ml. orange juice
・30 ml. water

Direction
・Put sunkist orange in the pot cover by water and boil then adjust fire to low and simmering without lid about 1 hr (you might have to add water along the way to make sure that it's not too dry) until soft. Bring seeds out and blend the orange in the blender along with its skin until you have fine puree.

・Preheat your oven at 160 degree celcius brushing butter in 12-holes muffin pan.

・Beating butter and sugar until light and fluffy. Put egg one after another beat until it's well blended before put another one.

・Pouring almond meal, baking powder and orange puree to the mixing bowl. Mix together.

・Fill the pan with batter, bake for 20-25 minutes until done.

To make orange glaze
・Put sugar, orange juice and water in the pot, boiling and left it boil about 5-10 minutes until the glaze get thicker.

・Pouring orange glaze on the cake while it's still warm.



Hope you enjoy the recipe. :)

・Project Cookbook ・

I have made many cooking and baking this month because I made a pact to myself that I have to choose recipe from my (many) cookbooks first if I want to do cooking.
And I like that because many of them are getting my interest only in the first day that I bought it but then when I plan to cook, I tend to look for other source while buying new one all the time. :b

So, this is quite a cookbook project and these are savoury and sweets that I have made from my own cookbook. Gee.. I'm so proud of myself. Haha..

Suzy's cake
from Chocolate Dessert by Pierre Herme

Orange and almond cake
from 10 Best Cupcakes and Muffin

Pasta Lasagna
from PASTA PASTA



Raspberry Swirl Cupcake
from 10 Best Cupcakes and Muffin



Banana Streusel Muffins
from The SoNo Baking Company Cookbook

I will post the recipe soon one after another.
Stay tune. :)

・Suzy's cake ・

Last Thursday I just made one dessert that came from the book that I ordered via Amazon.
(Thank you Noto for your kind shipping the book to me. :D)
I got this recipe from Chocolate desserts by Pierre Herme.



I have to admit that this cake have the most rich, melt-in-the-mouth texture and so chocolaty I ever had.
While the direction is so simple and the ingredients is not much and not hard to find.
I couldn't agree more about using the best chocolate you can find, and you will get the spectacular result.
In the recipe, He suggested Valrhona chocolate is the best choice but since I can't find it here so other will do. But make sure that you choosing the best, I insist.
And I'm quite sure that I will have a second try on this recipe soon with a twist by adding raspberries along with the batter. (As suggested in the book)

・Suzy's cake ・
Makes 8-10 servings

Ingredients
・250 grams bittersweet chocolate (70.5% cacoa)
・250 grams unsalted butter, at room temperature
・2oo grams sugar
・4 large eggs, at room temperature (60 grams each)
・70 grams all-purpose flour

・plus extra butter and flour for cake pan

Direction
・Center a rack in the oven and preheat the oven to 350 degree Fahrenheit (180 degree Celsius) Butter a 9-inch (24-cm) round cake pan that is at lease 2 inches (5 cm) high, line the bottom with parchment paper, butter the paper, and dust the inside of the pan with flour; tap excess and set the pan aside.

・Place a chocolate in a heatproof bowl over - not touching - simmering water and beat until the chocolate is melted; or melt chocolate in a microwave oven. Set chocolate aside to cool; it should feel only just warm to the touch when you mix it with the rest of the ingredients.

・Put the butter and sugar on the bowl of a mixer fitted with the paddle attachment and beat on medium speed for about 4 minutes, scraping down the side of the bowl frequently, until the butter is creamy and the sugar will blended into it. Add the eggs one at a time, beating for about one minute after each addition. Reduce the mixer speed to low, pour in the cooled chocolate, and mix just until it is incorporated. With the mixer still on low, add the flour and mix only until it disappears into the batter. Alternatively, you can fold in the last of the flour with a rubber spatula. You will have a thick, smooth, satiny batter that looks like old-fashioned chocolate frosting.

・Scrap the batter into the pan, smooth the top, and slide the pan into the oven. Bake for 26-29 minutes. (I use only 15), or until the cake rises slightly and the top has lost it sheen. The top may crack a bit and the cake may not look entirely set in the center, when you test the cake by inserting a slender knife into the center, the knife will come out slightly streak with batter, which is what you want. Transfer the cake to a rack to cool.

・When the cake has cooled, chill it in the refrigerator for an hour or two to make it easy to unmold. Turn the cake out, remove the parchment, and invert the cake onto a serving platter so this is right side up. Allow the cake to come to room temperature before slicing and serving.

・Better serve with ginger ice cream, lightly sweetened whipped cream or vanilla creme anglaise.

Enjoy :)