jump to navigation

Ghirardelli Choco Chip Cookies February 15, 2006

Posted by thelazychef in Cookies.



This is my Valentine’s Day bake this year!

Gosh, the Ghirardelli chocolate chips were heavenly! It really is the Godiva of baking chocolate! Unfortunately, it isn’t easily available! I searched various supermarkets before i found it at Liberty Market at Jurong Point! But mind you, its pretty ex! But hey, with quality chocolate, comes quality cookies!

The chocolate remains soft even after baking and the flavour is very rich! Unfortunately, the white chip was a little of a disappointment because it harden, but hey, it added a touch of crunchiness to it!

Got lots of raves from it! I’m glad everyone loved it!

Well, happy belated V-day to all!

Ghirardelli Chocolate Chip

Yield: 60  

What you need! 

3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 tsp vanilla extract
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup of Ghirardelli Double Chocolate Chips. (You can use any brand of chocolate chips too!)

What to do!  

Preheat oven to 350 F / 180 degree celcius.

Cream together butter and sugars until smooth. Add egg and vanilla and blend in.

Mix the rest of the dry ingredients and add in chocolate chips.

Use a tablespoon to drop cookie dough on to a greased baking sheet.

Bake for approx. 8 to 10 minutes or until golden brown around the edges.

Once done, let it cool on a wire rack and enjoy.

PS: I had a mix of white chips and double choco chips and I added more than 1 cup of chips! Didn’t want to stinge on it and get called “Chip(cheap)-skate cookies”

Adapted from shebakesandshecooks.


Steamed Moist Chocolate Cake February 6, 2006

Posted by thelazychef in Cakes.

 Yummy chocolate cake! Mmmm!

 I blogged and posted this recipe on my home blog. But since this is my foodie blog, i decided to move it here instead! (I’ll slowly move the recipes over from my main blog! Please be patient!)

What you need
3/4 bar of butter (1 bar= 250g)
1 cup of castor sugar
1/2 can of Full Cream Evaporated Milk (about 200g)
2 Eggs,lightly beaten with a folk
1 cup of Plain flour
1/2 cup of Cocoa powder
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Vanilla Extract or 1 tsp Vanilla essence

What to do!
1. Combine castor sugar,evaporated milk,vanilla extract or essence and butter in a saucepan.
2. Stir over low heat until sugar is dissolved and butter is melted,off fire and keep warm.
3. Add the beaten eggs into the slightly cold Evaporated milk mixture and stir till well mix.
4. Sift the flour,cocoa powder,baking powder and baking soda into a large mixing bowl then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny).
5. Heat up the steamer.
6. Lined and greased a 8 or 9 inch baking pan.
7. Pour the batter into prepared pan and place the pans into the steamer and cover the top of the pan loosely with a piece of aluminium foil.
8. Steam over medium heat for 45 mins.
9. Cool the cake in pan before turning out for further decoration.

Chocolate fudge Topping

1/2 can of Condense milk
1/2 tsp of Vanilla extract or 1 tsp Vanilla essence
1/4 cup Corn oil
1/6 cup Cocoa powder,sifted
1/16 tsp Salt (Okay, this is just a small pinch of salt)

1. Combine the sifted cocoa powder,condense milk and oil.
2. Stir over low heat till thicken (stirring all the time).
3. Add in salt and vanilla extract or essence.
4. Cool the chocolate topping a little before spreading on the cake.

Notes(by me!):
1. I did not line the cake pan, but i greased the pan generously.
2. Boil a kettle of water and keep it as stand-by while steaming the cake. This is to top up the water in the steamer if it dries up…(This is optional, but i find it useful…)
3. You can substitute the butter in the cake with corn oil. The cake would turn out more moist but with butter, the cake would be more fragrant.
4. With a metal spoon fluff up the flour in the bag,and lightly spoon it into the measuring cup while held over a sheet of waxed paper or the flour canister. Let the flour heap up and overflow. Do not tap or shake the cup to level it. When the flour is over the top,use the flat side of a knife or spatula to sweep off the excess flour so it is level with the top of the cup.

(Recipe is from Dralion from Kitchencapers.net, slightly adapted by me!)