A heart smoldered in chocolate!

A while ago, I blogged about sugar cookies! This time I am changing things up a notch. My cookies are softer, not as dense as before and smoldered with sweet sweet chocolate. I made this batch of cookies as a gift for a little friend of mine. She is just as sweet and lovely as the cookies. IMG_6903

These cookies are simple to make and kid-friendly. They go perfectly with tea and coffee. I got my recipe from Pinterest, with the link Soft Cut out Sugar cookies! The cutting of cookies could be done with children and also the chocolate drizzle would allow the children showcase their artsy side! And so did I!

you would not need to spread the cookies out as they do not increase in size.
you would not need to spread the cookies out as they do not increase in size.


For the chocolate drizzle, I microwaved semi-sweet chocolate chips in the microwave oven for 2 minute, with 30 seconds interval to stir the chocolate to prevent it from burning! After the chocolate are melted and cookies are out of the oven, time for the drizzle! IMG_6901

The cookies were not too sweet as the plain sugar cookies complemented the chocolate. But who am I kidding, chocolate complements everything! Please let this recipe be a treat once in awhile as these cookies would give you terrible sore throat if you eat too much.

Though this is a short post, I hope you have enjoyed this recipe and hope it had boosted your creativity glam the plain sugar cookies up! Have fun and till the next time, Ciao~


My Christmas gift to you: Lemon-Rosemary Cookies!

On my previous post, “Hello November!”, I mentioned that I would be doing a series of Christmas recipes, however these recipes are based on my preference of taste and flavour for Christmas.

So I am very excited to be sharing my very first Christmas recipe with you and I do hope you enjoyed it as much as I do! So without further ado, my very first recipe to the Christmas series are Lemon-Rosemary cookies. IMG_8375

I associated this recipe to Christmas because of the herb. Rosemary. They are one of my favourite herb to use in cooking. And now, I am able to use them in my baking! And herbs remind me so much of Christmas, especially rosemary, cinnamon and nutmeg. Another reason why I chose this recipe is because it’s a cookie recipe. During this season, cookies such as gingerbread cookies are so popular. And I thought ‘why not do a cookie but not gingerbread flavoured…’ So without hesitation, I searched for cookies recipe and decided to use this one.

It is a fairly simple recipe and a kid-friendly one as well. The children could help you cut out the shapes of the cookies and you could bond with them at the same time.

The very basic rule to my bakings is that I lay out all the ingredients I need. IMG_8300


Next I would measure them. I left about 4 big tablespoon of extra flour aside in a bowl to dust my cookies later. Oh! And leave about 3 big teaspoon of extra sugar to coat the cookies before placing them into the oven.

I firstly cream the butter and sugar. As the recipe asked for melted butter, I believe if you have room temperature butter, it would do perfectly fine as well. As long as the butter is soft. I added my egg yolks,milk and lemon juice after the butter mixture was well mixed. Noted that it is fine if you want to add more lemon juice to make the cookies more lemony as the end product of my cookies did not have a very distinct lemon taste. IMG_8307 Secondly, I added my flour and minced rosemary into the mixture. I also believed you could add more rosemary if you would like to have a distinct rosemary flavour. They were fragrant and at that point of time, I started getting excited for this cookies. IMG_8309

After I added my flour and rosemary, I mixed them using a fork. You could use your hands if you prefer! Then I covered the dough after they have come together, and let it rest in the fridge. If you feel that the dough is still wet and soft, do not worry as the dough would harden after the rest in the refrigerator.

Up till this stage, the tabletop got a lot messier...
Up till this stage, the tabletop got a lot messier…

I then prepared my worktop to roll the dough when the dough is resting. And I took out my cookie cutter to get it ready to cut the dough into shapes. I bought the cookie cutter in Ikea. It is cute and cheap and the shapes are all in festive, so it attracted me.

They have a total of 4 shapes on the cutter. Therefore it is pretty versatile.
They have a total of 4 shapes on the cutter. Therefore it is pretty versatile.

When the dough is ready, I took it out and roll it flat for cutting.

I used a round bottle to roll out the dough because I simply could not find my rolling pin. A glass bottle works fine too!
I used a round bottle to roll out the dough because I simply could not find my rolling pin. A glass bottle works fine too!


Then I brushed them with egg wash on the surface and sprinkle caster sugar before popping them into the oven. TADA! The end product!


There were minor issues with this recipes as I did not expect the texture of the cookies to be like shortcrust pastry texture. It did not give a very pleasant mouth-feel however I did taste rosemary but not much of the lemon. It is highly possible I might have messed up a step, so therefore I would try again next time to improve this recipe.

Interested in the recipe? Read below!

Rosemary Lemon Cookies


50g unsalted butter (melted)

70g granulated sugar

4 tsp lemon juice

1 egg yolk

2 tsp minced fresh rosemary

1 ½ cups all-purpose flour

2 Tbsp milk


  1. Preheat oven to 180C (350 F)
  2. In a mixing bowl, beat 50g melted butter and 70g of granulated sugar with a hand mixer or whisk until creamy.
  3. Add 4 tsp lemon juice, 1 egg yolk and 2 tbsp of milk into the butter mixture then beat again until well mixed.
  4. Add 2 tsp of minced rosemary and 1 ½ cup all-purpose flour, then mix together using hands or wooden spoon or fork, but eventually your hands, shape into a ball. Wrap the cookie dough and refrigerate for 30 minutes.
  5. On lightly floured cloth-covered surface, roll each 1/8 inch thick. Cut with cookie cutter to your desired shapes.
  6. Slightly whisk egg white and brush onto cookie dough, then sprinkle sugar on top.
  7. Bake in preheated oven for 15 minutes until bottom is light brown.


I found this recipe on a app called ‘Sweet Baking’.

I hope you have enjoyed this recipe because I had fun making them. Do look out for the next Christmas recipe coming out next week! Stay tune… Till the next time, Ciao~



Do you love oatmeal? Because I do!

Most of my friends do not really enjoy oatmeal. I think they associate it with ‘old-people’ food. However, they can call whatever names they want, because I enjoy every single bit of oatmeal. It’s coarse texture, rustic taste and creamy flavour are the reasons why I love oatmeal. Another thing I love is cookies! So why not corporate both ingredients into one! It is a win-win solution!

I got down to search for oatmeal cookies and I found it! It was not hard, Google assisted me. 😀 I was actually spoilt with choices, after looking through all the amazing recipes, I decided on soft oatmeal cookies. One that would go well with milk!

The ingredients required were almost what I had at home, so there is no need for grocery shopping.

This was a relatively easy recipe to follow. Basic steps such as creaming butter and sugar, adding eggs, one at a time, then vanilla and lastly, the dry ingredients.


I spaced them apart because while the cookies are baking, they would spread and I do not want interlinked cookies. Baked them for 12-13 minutes, rotate the baking tray halfway through the baking time. And TA-DA! You have yourself a tea-break snack. These oatmeal cookies goes well with milk, tea or coffee. A perfect excuse for tea-break.


As you can see, I ate mine with milk! Just like the good old days…

Without any further ado, here is the recipe for the oatmeal cookies!

Brown Sugar Oatmeal Cookies


  • 1 cup Salted Butter, Softened
  • 2 cups Packed Dark Brown Sugar
  • 2 teaspoons Vanilla Extract
  • 2 whole Eggs
  • 1-1/2 cup All-purpose Flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 3 cups Old Fashioned Oats

Preparation Instructions

Preheat the oven to 350 F (175 C).

In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.

Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you’d like a crispier cookie, just cook a little longer!

Let them cool slightly on the pan after removing from the oven, then transfer the cookies onto a plate for serving.

* Note: Add 1/2 cup finely chopped nuts to the flour mixture if you’d like a nutty flavor and crunch.

(This recipe is from The Pioneer Woman. I adore her recipes. Most of the recipes are homey and comforting. Cannot wait to try another recipe from The Pioneer Woman.  http://thepioneerwoman.com/cooking/2013/08/brown-sugar-oatmeal-cookies/ )

I hope you have enjoyed the oatmeal cookie recipe and I cannot wait to start sharing Christmas recipes with you. It is my favourite season and I am eager to get my hands dirty with flour or ham! So, till the next time, Ciao~

Sugary Hearts for the soul

As Valentines day was just last week, I decided to share a late post on heart-shaped sugar cookies. The cookie was creamy, sweet and loving! It is somewhat like a shortbread cookie as it was pretty hard from the amount of flour used and the high oven temperature. Cookies like this should be eaten with a cup of coffee or tea with your love ones. And the steps to create love in the tummy starts below! Enjoy~

Firstly, start with a clean table top! The picture below is the aftermath of the baking. Don’t fret on the cleaning, it’d be fun if you’re doing it with your love ones! P.S. There’s plenty of flour involved…


Second, Always prep your ingredients before you begin to whisk and cream. You might forget a little here and there if all the ingredients are not at sight or assembled together.

Thirdly, Just have a good time baking and shaping your love on the dough!

Heart-Shaped Sugar Cookie
Heart-Shaped Sugar Cookie

I used a basic sugar cookie recipe and used heart-shaped moulds to produce Heart-shaped Cookies!

Basic Sugar Cookie


  • 1 c. {two sticks} of REAL unsalted BUTTER, softened
  • 1 1/2 c. confectioner’s sugar
  • 1 egg
  • 2-3 tsp flavoring {pick what you like, I prefer almond}
  • 2 1/2-2 3/4 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt


  1. Cream together softened butter and confectioner’s sugar. Crack the egg into a separate bowl, and add the flavoring. I use emulsions, but extract also works well. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated. In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. I can tell the dough is ready when most of it sticks to the paddle. When I touch it, it has a little give, but does not stick to my fingers.
  2. Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary. Then, cut and bake at 400 degrees (200 degree C) for 7-8 minutes. This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen

( Recipe from http://www.sweetsugarbelle.com/2011/06/basic-sugar-cookie-recipe-2/ )

My cookies came out great, most of them perfectly shaped, not many deformed cookies.


I hope you have enjoy the post and if you try baking it, comment how are your cookies!

Well, I’ve come to the end of this post, hope you enjoy it and have fun baking!