Tag Archives: cookies

Multicoloured Fortune Cookies

I’ve been told that I make very lame puns…so I decided to make puns and put them inside fortune cookies, haha.

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Fun fact: Fortune cookies did not originate from Asia. I’ve always wondered about this since I grew up in Asia, but never had fortune cookies until I traveled to the US. I was a kid back then, and I remember I almost ate the paper because I didn’t know there was somethingĀ inside the cookie!

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I got the fortune cookie recipe from Fifteen Spatulas, and made some modifications. Instead of making regular fortune cookies, I decided to give them a little bit of natural colour by adding some cocoa powder, matcha powder, and beetroot powder.

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This was my first take on making homemade fortune cookies, and they turned out pretty good! Well, some of them turned out chewy, while the others turned out crispy. It does take some trial and error before you get the hang of folding the cookies, and it’s very time-consuming. However, I think they’re well worth making for special occasions šŸ˜›

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Happy Chinese New Year!

– Ricelessasian

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Multicoloured Fortune Cookies
Adapted from Fifteen Spatulas

Ingredients

1 batch of fortune cookie recipe from Fifteen Spatulas
Ā½ tsp matcha powder
2 tsp cocoa powder
1 tsp beetroot powder* or any red food colouring of your choice
Ā½ vanilla extract
Water (use if batter is too thick)

*I didn’t want to add too much beetroot powder because I didn’t want the cookies to start tasting like beets. I got a slightly pink colour with this amount. IfĀ you prefer an intense red colour, use food colouring instead.

Directions

  1. Make one batch of fortune cookie recipe batter, eliminating the vanilla and almond extract. Divide batter into four equal portions in separate bowls.
  2. Mix in the matcha powder, cocoa powder, beetroot powder, and vanilla extract with the separate bowls.
  3. Follow instructionsĀ fromĀ Fifteen Spatulas for folding the fortune cookies.

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Stacked Matcha Cookies Christmas Tree

Happy Holidays! What treats have you made this Christmas?

Seeing as how my family was lazy to take our Christmas tree out from the storage room, I took matters into my own hands and decided to bake one instead. This one’s on my holiday bakingĀ list too!

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They’re layers of matcha sugar cookies cut out into stars of different sizes, and then stacked on top of each other to form a tree. Since I didn’t have star-shaped cookie cutters, I printed a clip art of varying star sizes, cut them out, and traced them on the cookie dough. I wasn’t sure how I was going to decorate the cookies, so I whipped out some matcha buttercream on the side.

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Matchachoco and I love baking with matcha powder. Aside from giving desserts a green tea flavour, you also get a natural green hue, avoiding the need for artificial food colouring. I used Laura Vitale’s sugar cookie recipe andĀ added about a tablespoon of matcha powder to it. The cookies had a subtle matcha flavour which contrasted the sweetness of the cookies. It’s quite similar to the matcha shortbread Matchachoco and I baked together last year, but less buttery and a little bit more on the crisp side. They also hold their shape very well if you bake the cookie dough cold.

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I was a bit worried that it would turn out overly sweet with the addition of the matcha buttercream design, but turns out the cookies weren’t that sweet and the buttercream added some sweetness that the cookies were lacking. These cookies would pair well with some hot tea on the side.

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Hope you’re having a sweet time during the holidays!

– Ricelessasian

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Stacked Matcha Cookies Christmas Tree
These cookies have sort of a bittersweet taste because of the matcha.Ā Of courseĀ if matcha isn’t your thing, you can useĀ green food colouring instead šŸ˜›

Ingredients

For the cookies
1 recipe of sugar cookies
1 tbsp. matcha powder

For the buttercream
1/4 cup butter, softened
1 cup powdered sugar
2-3 tbsp. milk (used to adjust buttercream consistency)
1/2-1 tbsp. matcha powder (or add according to your taste)

Directions

  1. Prepare sugar cookie recipe with the addition of matcha powder. Roll sugar cookie into a flat dough and refrigerate for about an hour.
  2. After refrigerating, cut out varying sizes of star shapes with cookie cutters or by using a template (I used a template by printing out a clip art of a star in different sizes). Refrigerate again for a couple of minutes if the dough gets too soft after cutting.
  3. Bake cookies at 375 degrees F. Since the cookies are in different shapes, the smaller cookies would bake faster than the bigger ones. While baking, gradually remove the smaller cookies once their sides have browned. Continue to bake until the biggest cookie is done (approximately a total of 10-15 minutes baking time depending on the sizeĀ and how many cookies youā€™re baking). Allow the cookies to cool on a baking rack.
  4. To make the buttercream: Beat softened butter while gradually adding powdered sugar with an electric mixer until you get a fluffy consistency. Add a couple tablespoons of milk if the buttercream is too stiff. Add matcha powder according to your preference.
  5. Once the cookies have cooled, stack the cookies on top of each other, from biggest to smallest, using the buttercream as a glue. Decorate the cookies by piping buttercream around the edges with a star tip.

I had some leftover cookie dough, so I made some sparkly Christmas tree cookie cutouts on the side šŸ™‚

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Virtual Thanksgiving Potluck with EatPrayBake

Happy Thanksgiving!Ā Welcome to our First Virtual Potluck! What better way to connect with friends and family living elsewhere during this special holiday?

Around the same time last year, I recall making these delicious mashed potato-meatloaf cupcakes (previously featured on our blog) at Ricelessasian’s home in Toronto. Since I’m thousands of miles away in Vancouver now, I thought it would be a good idea to connect with my East Coast friends who I haven’t seen in a while and bake something ‘together’ this weekend. I’m so glad that my partner-in-crime, Ricelessasian, was also on board with the idea!

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Naturally, we decided to invite our friend and classmate Helen from EatPrayBake to participate in our virtual potluck. Helen is a fellow food blogger and a nutrition enthusiast. With her experience and interest in baking (especially in vegan treats :)), we thought she would be the perfect person to ask! To learn about some amazing vegan recipes and to see Helen’s potluck contribution (hearty Pumpkin and Spinach Lasagne & Baked Sweet Potato Fries), visit her post here:Ā http://eatpraybake.wordpress.com/2014/10/13/virtual-thanksgiving-potluck-with-underground-culinary-lab/Ā  Ā  We know we can’t wait to try out her recipes one day!

Sometimes it’s difficult to pinpoint what exactly to be thankful for each day, but because of this virtual ‘assignment’, I’m thankful for having such amazing friends and fellow food bloggers to share recipes and travel stories with.

Wishing and hoping you have a happy and healthy Thanksgiving wherever you are,

– Matchachoco

Criteria for the Potluck
1. Prepare a homemade dish
2. Use pumpkin as the Thanksgiving-related key ingredient

Pumpkin Bread (Ricelessasian’s contribution)

In keeping up with the pumpkin-themed baking Matchachoco has been doing lately, I decided to bake a simple pumpkin bread recipe for the virtual Thanksgiving potluck.

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To be honest, Iā€™m not really a huge fan of pumpkin desserts, but I recall enjoying a piece of pumpkin bread sample that I once got to try during a school event. Fortunately, recipe cards were also being given away at the event, and I was able to get the recipe for the pumpkin bread. Now I often misplace recipe cards that I get, but for some reason, I did not lose this one. Iā€™m glad I didnā€™t! Itā€™s been hanging around in my room for about two years now, and itā€™s only now I that I finally get to use it šŸ˜›

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Some changes I made to the recipe were using canned pumpkin puree (to save time) and garnishing the top of the bread with pumpkin seeds. The pumpkin seeds did not only give the bread a nice touch, but it also gave the pumpkin bread another layer of texture along with the walnuts.

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I think I might have slightly overbaked the pumpkin bread as the crust felt a bit dry to me. However, the inside of the pumpkin bread still turned out soft, moist, and had fine crumbsā€”just how I wanted it. I found myself snacking on the pumpkin bread in small pieces throughout the day (help!).

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P.S. I already ate two slices by the time I took the last photo.

Pumpkin Oatmeal Chocolate Cookies (Matchachoco’s contribution)

Recipe: http://dairyfreecooking.about.com/od/cookies/r/pmpkncookies.htm

I think this was one of the simplest recipes I’ve made, but ironically my sister said this is one of the top 5 things I’ve ever baked. Haha which begs the question: is the simple route the best way to go?Ā  Knowing me, I really love to take on a good challenge and get bored of making something rather ordinary sometimes. But I don’t think I’ll hesitate to make these cookies for another potluck in the near future.

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I enjoyed this recipe for many reasons! My favourite part about this cookie was that it was chewy in the center and a little crunchy on the bottom. I also had most of the ingredients already at home in my baking drawers (woohoo!), which was pretty awesome. Unfortunately, I didn’t have any dairy-free chocolate chips at home to make this authentically vegan, but this recipe is versatile enough to be made for those without any dietary restrictions as well.

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I originally thought this recipe would taste too ‘healthy’ for my family, in terms of them being bland, but the addition of dark chocolate chips made the cookies rather decadent and rich. The chips really spruced up the subtle flavour of the pumpkin and oats. This is definitely one guilt-free cookie that you can really love and enjoy second and third rounds!

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Matcha Christmas Shortbread Cookies

It’s so fun to try out a new cookie recipe for the holiday season! To continue our Christmas-themed month, we were inspired to make some simple matcha cookies! It’s no surprise that matcha powder has become our latest ingredient to experiment with!

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We enjoyed this Martha Stewart recipe because the shortbread dough was very smooth and easy to work with. The cookies were rather rich and buttery in aroma and flavour, so the next time we may adjust the amount of butter we use. Also, in the future, we might opt to use premium matcha powder which may give the cookies a more distinct ‘green’ colour, such as the ones here.

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To decorate the cookies, we used chocolate melting wafers which are easy to melt and ideal for piping. If you want to make these cookies extra special, you can use multi-coloured melting wafers for the ‘ornaments’ on the matcha trees.

This is a quick and easy recipe that would be especially fun to make for a Christmas baking party with friends! Ricelessasian and I can attest that baking parties are the best kind of parties šŸ˜‰

Hope your Christmas is filled with buttery goodness,

-Matchachoco

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Green Tea Shortbread ‘Leaves’
Recipe from Martha Stewart

Ingredients

2 cups all-purpose flour, plus more for rolling
2 tablespoons matcha powder
1/2 teaspoon table salt
1/2 pound (2 sticks) unsalted butter, room temperature
1/2 cup confectioners’ sugar, or granulated sugar

Directions

  1. Sift together flour, matcha powder, and salt into a small bowl; set aside.
  2. In a separate bowl, cream butter with an electric mixer on medium speed for about 3 to 5 minutes. Add sugar and continue to beat until light and fluffy.
  3. Add the flour mixture. Combine until the flour is just incorporated and dough is formed.
  4. Place a piece of parchment paper on a flat surface and dust the parchment paper with flour. Using a rolling pin, roll dough to Ā¼- inch thickness. Ā Refrigerate or freeze the dough until it is firm, about 30 minutes. Preheat oven to 325 degrees F during this time.
  5. Prepare two baking sheets with parchment paper. Cut chilled dough with cookie cutters and transfer them to the baking sheets. Chill until firm.
  6. Bake for about 15-20 minutes, until the cookies are firm and barely starting to colour. Cool cookies on a wire rack. The cookies can be stored in an airtight contained for up to 3 to 4 weeks.

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Decorative Icing
Full instructions can be foundĀ here.

Ingredients

White chocolate melting wafers
Yellow melting wafers

For the double-boiler method:

  1. Fill a large pot with water and place it on the stove. Let the water come to a slow simmer. Place a large glass bowl on top of the pot. The bowl should be large enough that it sits on the rim of the pot and the bottom of it does not touch the simmering water.
  2. Place the chocolate wafers into the glass bowl. Occasionally stir them with a heat-proof spatula as the wafers begin to melt. Stirring the wafers will encourage them to break down and melt completely.
  3. Ā Cool the melted chocolate for 2-3 minutes. Place the melted chocolate in piping bags and decorate the cookies. When the chocolate cools, it will harden again and must be reheated.

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