Tag Archives: cookies

#30 – Simple Chocolate Chip Cookies

Although this is not an original #200bakechallenge item, I think it still warrants a post of its own. This is the first postpartum bake! What’s more is that I was able to make these between his nap and wearing him to finish the baking. I was pretty proud of myself, especially since taking a shower is challenging and obscure goal on any given day now.

Raising a human takes a village for sure. We’re so grateful for all the help that we’ve received – from food (breastfeeding is hungry business!), advice (needed lots), to those giving us a helping hand!  These cookies were made as a thank you for those helping us clean out our old apartment today.





#28 – Witches’ Fingers

For a fun little bake for Hallowe’en, I made Witches’ Fingers. Not sure if they look more appetizing or creepy…either way, they were fun to make! The recipe can be found here. The only modification I made was that I used jam instead of decorating gel.

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#25 – Chocolate Chip Cookies

It’s been typical Vancouver weather this week – rainy and grey. And I love it. Fall is my favorite season, but this year, I’m in love with it even more. The summer has been a bit trying- the heat and humidity seemed the have increased with pregnancy. So I have been looking forward to fall since July. And now the cozy, crisp season is finally here!

I made these cookies in the middle of a long week and the smell of buttery cookies in the oven was a perfect pick-me-up to celebrate the beginning of the fall season.

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#11- Ginger Cookies

20141214_165813I was invited to my first cookie exchange party this weekend. It was fun all around – lots of sugar and a delicious brunch. I made and brought these Ginger cookies.

Perfect for the Christmas season.


  • 3/4 cup (175 ml) butter
  • 1 cup granulated sugar
  • 1 egg
  • 1/2 cup molasses
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • extra sugar for dipping


  1. Preheat oven to 350F
  2. Cream butter until fluffy, using an electric mixer (about 5 mins)
  3. Add egg and beat until smooth
  4. Add molasses and beat for a few more minutes
  5. In a separate bowl, combine all the other ingredients (except for the extra sugar).
  6. Gradually add the dry ingredients to the batter by hand, mixing with a wooden spoon until well combined.
  7. Cover the batter and chill (for a few hours) in the fridge.
  8. Spread the dipping sugar on a plate
  9. Roll the batter into small balls, and dip one side in sugar. Set the balls, sugar side up, 1 1/2 inches (4 cm) apart on an ungreased cookie sheet. (they will spread quite a bit)
  10. Bake for 10 minutes.
  11. Cookies will crackle on top.
  12. Do not over bake or they will become too hard – as they should be chewy
  13. Cool, before enjoying

(adapted from the Girl Can’t Cook)

Rolling the dough in sugar

Rolling the dough in sugar

#8- Vanilla & Chocolate pinwheel cookies

Christmas baking is in effect! This week, I made pinwheel cookies. These cookies are great because they freeze well before baking and you can pull them out whenever if you want something baked in just a few minutes. Because of that, I made 2 batches, and separated into 3 occasions to bake this week (one I baked today, another I left in the fridge to bake in 2 days, and then froze the rest to bake in 5 days).

These look and taste great!


Vanilla & Chocolate pinwheel cookies – Recipe


  • 1/2 cup butter
  • 1 cup sifted sugar
  • 1 beaten egg
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 1/4 -1 3/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 cup unsweetened shredded coconut
  • 1 oz melted unsweetened chocolate


  1. Beat butter until soft (I used my trusty stand-mixer; but I suppose you could work out your arm muscles and do it by hand in a large bowl)
  2. Gradually add and blend sugar, until creamy
  3. Beat egg in a separate bowl; add egg to butter mixture
  4. Add in vanilla and cinnamon
  5. Sift flour in a separate bowl (approximate the amount); then measure and re-sift with salt and baking powder
  6. Add the dry ingredients to the butter mixture
  7. Mix well
  8. Divide the dough into half
  9. Melt chocolate over a double boiler – cool for 5 minutes
  10. To one half of the dough, add the chocolate and incorporate well
  11. Wrap the doughs separately in plastic wrap or tin foil, and put in fridge for at least 2 hours to harden
  12. After the 2 hours (or more), roll dough out on a floured surface into oblong shapes to about 1/8 inch thick (I rolled the light dough first, then dark; this way the light dough won’t get chocolate bits stuck onto it)
  13. Place the dark dough onto the light dough and starting from the far end, roll the layers together towards you, length-wise
  14. (optional) Scatter the coconut underneath the light dough and roll the dough on the coconut to coat. 20141206_094322
  15. You should now have a 2-inch diameter roll. Wrap this in plastic wrap tightly (not tin foil, as this can leave marks).
  16. (Optional) Put roll in a paper towel tube, to keep the shape when chilling. I bypassed this step and put the roll on a plate in the fridge – as a result, the bottom part of the roll was more square. Not a big deal though
  17. Chill in fridge for 12-24 hours; or if you would like to bake the cookies much later, you can put in the freezer at this point.
  18. (12-24 hours later) Preheat oven to 400 degrees F.
  19. Thinly slice cookies (about 1 inch thick), and place on a greased cookie sheet
  20. Bake for 8-10 minutes

(adapted from the Joy of Cooking)


#6 – Classic Oatmeal Raisin Cookies, with a twist

20141126_144918Baby, it’s cold outside…! The cold blustery weather this week (and the last) calls for something classic and comforting- like oatmeal raisin cookies.

I am planning to share these at a seminar I’m hosting, and for a super fun pizza party – both tomorrow! Exciting things.

I added a quick grate of orange rind for a zesty twist to these cookies.

Oatmeal Raisin Cookies


  • 1/2 cup butter
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 Tb milk
  • 1 cup sifted all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup uncooked quick rolled oats or wheat flakes
  • 1/2 cup raisins
  • 1 tsp grated orange rind


  1. Preheat oven to 350F
  2. Cream butter
  3. Add in the brown and granulated sugar, and cream well
  4. Combine and beat in the egg, vanilla, and milk to the above ingredients, until smooth
  5. Sift together the flour, baking soda and powder, salt in a separate bowl; then combine with the wet ingredients until smooth
  6. Add in the oats, raisins, and orange rind
  7. Combine everything well.
  8. Drop cookies 2″ apart on a well-greased cookie sheet and bake 10-12 minutes, or until light brown

The recipe was adapted from the Joy of Cooking.


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