Carrot Cake Cookies

Total Time
Prep: 30 Min. 

Bake: 10 Min./Batch + Cooling
Yield About 54 cookies

Ingredients

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 medium carrot, shredded
1/2 cup crushed pineapple, drained and patted dry
1/2 cup golden raisins

FROSTING:
6 ounces cream cheese, softened
3-3/4 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons 2% milk
Toasted chopped walnuts, optional

Directions

1. Preheat oven to 350°. 
2. In a large bowl, cream butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. 
3. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in carrot, pineapple and raisins.
4. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. 
5. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
6. In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach a spreading consistency. Frost cookies. If desired, sprinkle with walnuts. Store in an airtight container in the refrigerator.

Nutrition Facts
1 cookie: 129 calories, 4g fat (3g saturated fat), 18mg cholesterol, 81mg sodium, 22g carbohydrate (16g sugars, 0 fiber), 1g protein.

Oatmeal Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Servings 24 Cookies
Calories 170kcal

Ingredients
1 cup all-purpose flour 120g
1/2 tsp baking soda 3g
1/2 tsp salt 5g
1/2 cup unsalted butter room temperature, 113g
1/3 cup granulated sugar 65g
2/3 cup light-brown sugar 140g, packed
2 tsp pure vanilla extract 10mL
1 large egg
1 1/2 cups rolled oats 135g
1 cup semisweet chocolate chips 150g

(can add raisins & chopped nuts too)

Instructions

1. In a medium bowl, whisk together the flour, baking soda & salt; set aside.
2. Combine the butter with both sugars; beat on medium speed until light and fluffy.
3. Reduce speed to low; add vanilla & eggs. Beat until well mixed, about 1 minute.
4. Add flour mixture; mix until almost combined.
5. Stir in the oats and chocolate chips (together with optional raisins & chopped nuts). Chill dough for 2 hours to overnight.
6. Preheat oven to 200°C. 
7. Use a small ice cream scooper (two tablespoons) to drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
8. Bake until cookies are golden around the edges, but still soft in the center, 12 minutes.
9. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

2-Day Chocolate Chip Cookies

PREP TIME: 45 MINUTES 

COOK TIME: 20 MINUTES 

TOTAL TIME: 2 DAYS 65 MINUTES 

INGREDIENTS 

Toffee 

85g unsalted butter 

150g light brown sugar, lightly packed 

1 tsp kosher salt 

Water, as needed 

Cookie Dough 

226g unsalted butter 

4 ice cubes 

150g granulated sugar 

300g light brown sugar, packed 

2 tsp espresso powder 

2 tsp kosher salt 

½ tsp baking soda 

2 large eggs 

2 tsp vanilla extract 

300g all-purpose flour 

168g 50-70% cacao chocolate, chopped 

Flaky sea salt, for sprinkling 

PREPARATION 

1. Make the toffee: Line a baking sheet with parchment paper. 
2. In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 143°C, about 10-15 minutes. 
3. Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes. 
4. Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat. 
5. Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted. 
6. In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda. 
7. Pour the brown butter into the sugar mixture and mix until combined. Don’t worry if it looks separated. 
8. In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth. 
9. Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks. 
10. Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces. 
11. Fold the crushed toffee and chopped chocolate into the dough until evenly distributed. 
12. Using a large ice cream scoop or a ½ cup measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. 
13. Let the dough rest in the refrigerator for at least 48 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes. 
14. When ready to bake, preheat the oven to 163°C. Line 2 baking sheet with parchment paper. 
15. Arrange the cookies on the baking sheets, leaving at least 2 inches of space between the cookies and away from the edges of the pan. 
16. Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes. Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled. 

Pineapple Tarts (Thermomix)

Pineapple filling

Ingredients
1500 g fresh pineapple (core removed, cut in chunks)
120 g sugar
2 tsp lemon juice
1 cinnamon stick (optional)

Preparation

1. Place pineapple into mixing bowl, 5sec / Speed 5. Scrape down and repeat 3 times. Drain blended pineapple with Varoma dish to discard the liquid.
2. Please drained pineapple, sugar and lemon juice, cinnamon stick into mixing bowl, 30mins / 120deg / Speed 2. Place simmering basket on the lid to prevent splattering.
3. To dry up the paste, 10mins / Varoma / Speed 2, prolong time until desired texture achieved.
4. Remove and set aside to cool down before roll into little ball.

Tip : Reduce the time if the paste looks dry before the required cooking time.
Tip: Extend by 3-5min each time at varoma if the paste is still not dry enough but please monitor.

Pineapple Dough
Ingredients
350 g plain flour
20 g milk powder
20 g sugar
A pinch of salt
2 egg yolks (cold & lightly beaten)
250 g unsalted butter (cold from fridge, cut in cubes)

Preparation

1. Add plain flour, milk powder, sugar, salt & butter into mixing bowl, 15secs / Speed 6.
2. Remove from mixing bowl, and rest in chiller for half an hour before use. 

Egg Wash
Ingredient
1 egg yolk (lightly beaten)

Wrapping Process

1. Pinch a bit of pastry to wrap around a pineapple ball. Place on a lined baking tray. Repeat this process until all pineapple ball are wrapped with pastry dough.
2. Glaze pastry with beaten egg yolk and bake in a pre-heated oven at 180degree for 20 minutes or until pasty turn slightly brown.
3. Cool down tarts before store in airtight container.

Kuih Makmur Inti Susu

Ingredients (can get 100++ pieces, depending on the size):

1. 1kg all purpose flour
2. 450g ghee
3. 2 litre full cream milk
4. 1 cup of sugar
5. 1 packet of icing sugar

Steps to make the filling:

1. Boil the milk and sugar until thickened like caramel. Mix intermittently but constantly because otherwise the mixture might overflow. It is ready when you stir the mixture and u can see the bottom of the bowl. At this stage, it burns easily so mix constantly.
2. Then cool the caramel in the fridge. 

Steps to make the dough: 

1. Dry Fry the flour in a wok under low heat until it is warm.
2. Sift the flour into a mixing bowl.
3. Then mix the ghee with the flour bit by bit until it becomes a dough.

Step to make the makmur:

1. Take a small ball of dough and flatten it on your palm.
2. Take a bit of the caramel filling and put it in the middle of the dough and cover the caramel with the dough. 
3. Repeat steps 1 & 2 until you finish all the dough.
4. Bake at 200°C for about 10minutes. You will see some cracks. Do not panic. This means it is cooked. (If the cracks are too big, means the oven is too hot. Make sure to put the tray on a grill, not on a pan in the oven) 
5. Take out from the oven and let it cool down for a while.
6. Once it is cooled down, cover the makmur with icing sugar. (If you handle when hot, it crumbles easily)

Carrot Cake Pecan Cookies with Orange Cream Cheese Frosting

Yield: 2 DOZEN SMALL 

Prep time: 30 MINUTES
Cook time: 9 MINUTES
total time: 39 MINUTES

Ingredients:
1/4 cup softened butter
1/4 cup coconut oil*
1/3 cup + 1 tablespoon granulated sugar**
1 tablespoon molasses
1 teaspoon vanilla
1 egg
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup grated carrot
1/4 cup pecans + more for garnish, if desired

frosting:
2 oz. softened cream cheese
1/4 cup softened butter
1 teaspoon orange zest
1 cup powdered sugar

Method:

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mats and set aside.
2. Cream butter, coconut oil, sugar and molasses together until completely smooth. Scrape sides and mix again briefly. Stir in vanilla and egg. Then stir in dry ingredients until just combined. Scrape sides and stir again briefly. Stir in carrot and nuts by hand. Scoop onto prepared baking sheets and bake 8-9 minutes or until edges are brown and cookies have poofed up slightly in the center. Cool 2 minutes on baking sheet, then transfer to cooling rack. Cool to room temperature.
3. For the frosting, place all ingredients into a small bowl and whip until smooth. Spread each cookie generously with frosting and top with chopped pecans if desired.

*If you do not have coconut oil, simply use butter.
**If you do not have granulated sugar and molasses, simply use brown sugar.

Salted Caramel Skillet Brownies

Yield: Serves 16

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes

Ingredients:
1 cup unsalted butter
2 1/4 cups granulated sugar
1 1/4 cups Dutch-process cocoa
1 teaspoon baking powder
1 1/2 teaspoons sea salt
2 teaspoons vanilla extract
4 large eggs
1 1/2 cups all-purpose Gold Medal flour
1 cup semi-sweet chocolate chips
1 cup Salted Caramel Sauce
Extra salted caramel sauce and ice cream, for serving, optional

Method:

1. Preheat the oven to 350°F. Grease a 12-inch cast iron skillet and set aside.
2. In a large saucepan, melt the butter over medium heat. Add the sugar and stir to combine. Return the mixture to the heat and stir until smooth and the mixture is shiny.
3. Remove from heat and stir in the cocoa, baking powder, salt, and vanilla extract.
4. Whisk in the eggs, stirring until smooth.
5. Add the flour and chocolate chips. Stir until just combined.
6. Pour the brownie batter into the prepared skillet. Drizzle the salted caramel sauce over the brownie batter and gently swirl the caramel into the batter with a knife.
7. Bake the brownies for about 30-35 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. The brownies will be a little gooey. Remove the skillet from the oven and cool completely on a rack before cutting and serving. Serve with ice cream and additional salted caramel sauce, if desired.

Note: If you don't have a skillet, you can use a 9x13 pan.

Brown Butter Toffee Chocolate Chip Cookies

Ingredients

2 c flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp corn starch
1 Tbls vanilla
3/4 c unsalted butter
1 c brown sugar
1/2 c white sugar
1 egg, plus 1 egg yolk, room temperature
1 c semi-sweet chocolate chips or milk chocolate chips or a combination of chips
1 cup Heath toffee bits

Method:

1. Combine the dry ingredients (flour, baking soda, salt, corn starch) and sift together.
2. Melt the butter in a small skillet over medium heat. The butter will start to foam and then start browning. You will be able to smell a nutty aroma when it's ready. Remove from heat and allow to cool slightly. Do not burn!
3. Cream butter with sugars together in a large mixing bowl.
4. Beat in the vanilla and then add in the egg and egg yolk and continue beating until the mixture is light and creamy.
5. Add in the dry ingredients and mix just until combined.
6. Stir in the chocolate chips and toffee bits.
7. Put the dough in the refrigerator for an hour to chill.
8. Preheat oven to 325 degrees.
9. Drop cookie dough 1/4 cup at a time onto a parchment lined baking sheet.
10. Space cookies about 3 inches apart and bake for 15 to 17 minutes.
11. The cookies are done when the edges are golden. Let the cookies cool on the baking sheet for a few minutes and then transfer to a wire racks to finish cooling.

Outrageous Chocolate Cookies

Ingredients:
8 oz semisweet chocolate, roughly chopped
4 Tbsp unsalted butter
2/3 cup AP flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cup (packed) light-brown sugar
1 tsp vanilla extract
1 package( (12oz) semisweet chocolate chunks

Method:

1. Preheat oven to 180°C. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat.
2. In another bowl, whisk together flour, baking powder, and salt.
3. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate.
4. Mix in flour mixture until just combined. Stir in chocolate chunks.
5. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes.
6. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Florentines

Ingredients:
55 g (2 oz) unsalted butter
¼ cup soft brown sugar
2 tsp honey
¼ cups flaked almonds, roughly chopped
2 Tbsp chopped dried apricots
2 Tbsp chopped glace cherries
2 Tbsp mixed peel
1/3 cup AP flour, sifted
120 g dark chocolate, broken into small pieces

Method:

1. Preheat oven to 180°C. Line 2 large baking trays with baking paper. 
2. Melt butter, sugar & honey over low heat, stirring until combined. 
3. Remove from heat & add almonds, apricots, glace cherries, mixed peel flour. Mix well. 
4. Place flattened 2" rounds of mixture on baking trays & bake for 10 mins or until lightly browned. Cool on wire rack. 
5. Melt chocolate in double boiler & spread over base of each florentine & using a fork, make a wavy pattern on chocolate before it sets. 
6. Serve when chocolate sets. 

Neiman Marcus Oatmeal Cookies (Urban Legend)

Ingredients:
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

Method:

1. Pre-heat oven to 190°C.
2. Cream the butter and both sugars.
3. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda.
4. Add chocolate chips, Hershey bar and nuts.
5. Roll into balls and place two inches apart on a cookie sheet.
6. Bake for 10 minutes.

(Makes 112 cookies)