Oolong milk tea with ice cream and chocolate chip cookies

Recently, Andy and myself have a new craving, all thanks to my best friend, Melanie. She introduced us to Oolong milk tea with ice cream and pearls from KOI Cafe. This drink is delicious!!! We would always get the biggest cup each whenever we are in Ang Mo Kio. Even Georgia has taken a liking to it. Initially she doesn't like the tea as it has a bitter taste but now she loves it as much as we do. I have managed to whip up my own version (not as good as KOI Cafe but good enough to satisfy the cravings) whenever I have the cravings and don't have the time to travel to Ang Mo Kio.


Oolong Milk tea with ice cream

RECIPE
Ingredients
200ml oolong tea without sugar (I get this ready made tea from Yeo's)
1 teaspoon of condensed milk
1 scoop of vanilla ice cream

Method
1. Mix the oolong tea with condensed milk until fully dissolved.
2. Drop the scoop of ice cream into the tea and you're ready to drink it!

Next up is our favourite chocolate chip cookies. These are from Vegan with a Vengence. They taste as good as Famous Amos and they are extremely addictive! I added some other ingredients to make it even more delicious!


Chocolate chip cookies

RECIPE
Ingredients
1 cup butter/margarine, at room temperature
1 1/4 cup unrefined sugar (I used only 1 cup)
1 tablespoon unrefined molasses
2 teaspoons pure vanilla extract
2 1/2 cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup of dessicated coconut
2 tablespoons of grounded flax seeds
1 1/2 cups semisweet chocolate chips

Method
1. Preheat oven to 350 degF or 180 degC.
2. Cream together the margarine and sugar until fluffy. Add molasses and vanilla extract.
3. Add the flour, baking soda, dessicated coconut, grounded flax seeds and salt, and mix well. Fold in the chocolate chips.
4. Drop by teaspoons spaced a little over 2 inches apart onto ungreased cookie sheets.
5. Bake for 8 to 10 minutes, until ever so slightly browned. Let cool on the baking sheets for 5 minutes, then transfer to a cooling rack.

Note: You could refrigerate the cookie dough for about 30 minutes to prevent them from spreading too much during baking.

I'm off to enjoy my afternoon snack while Kieran is taking his nap and Georgia is in school. ^_^

Baking again!

I missed baking so much and have not baked any since the start of my pregnancy till yesterday. So that makes it about almost two years since I've last baked. Yesterday night after Georgia and Kieran has gone to bed, I quickly set about making the vanilla snap biscuits dough so that I can bake them today together with Georgia. Georgia helped to decorate the biscuits with the cute toppings given to me by one of my flickr friend. The biscuits are quite yummy and it's something fun to for Georgia to do. Next time I'll make some icing for her to draw on them. Now I have started baking again, I'll try and squeeze in time to bake at least once a week. Okie gotta go now as Kieran is in need of my attention!


Vanilla snap biscuits

RECIPE
INGREDIENTS
185g (6oz) butter
1 cup caster (superfine) sugar
1 1/2 tsps vanilla extract
2 1/2 cups all purpose flour
1 egg
1 egg yolk, extra

METHOD
1. Preheat the oven to 180 deg C (350 deg F).
2. Process the butter, sugar and vanilla in a food processor until smooth. Add the flour, egg and egg yolk and process again to form a smooth dough.
3. Knead tge dough lightly, wrap in plastic wrap and refrigerate for 30 minutes.
4. Roll out the dough between sheets of non-stick baking paper until 5mm thick. Cut the dough into shapes using cookie cutters. Place on baking trays lined with non-stick baking paper.
5. Bake for 10-12 minutes or until golden brown. Cool on wire racks.