There just ain’t any cookie that satisfies every taste bud September 23, 2009

I made, what in my opinion, super sweet m&ms chewy cookie. Well, I was under the impression that it’s one of the best recipes and was hoping that this will be a keeper. I was so wrong.

Anyway, have a look at the source of the recipe and you’ll understand why I was ‘conned’.

I brought them to office and these are what some testers said:

• Tester 1 (avid baker too): These taste great! Can I have another one? (he went on to help himself to his 3rd helping while I wasn’t looking, or so he thought! 🙂 )
• Tester 2 (Face in cramps): Szu, these are very sweet! (Yes I know, I warned you)
• Tester 3: mmmm… these are good! Homemade ones are better than Betty Crocker anytime.
• Tester 4: Very sweet? Nah, I’ll pass.

Personally, I like cookies that are not so sweet, has to be chewy, hopefully not too fattening too. I’m still in search of the one cookie that I feel is worth the calories-overload that’s why while I like cookies, I don’t eat them often.

Perhaps it’s the same for everyone. We each have a mental picture of how cookies should taste, its texture, fillings, thickness, size etc, and each is unique.

One day, I will succeed in making the type of cookies I want. One day, that uniquely-cookie day shall arrive. I hope it’s the same for you if you haven’t found yours.

Steamed Chocolate Cake – attempt 1 July 19, 2009

I was introduced to this recipe by Liana, my ex-schoolmate + colleague + fellow breasfeeding mom + cooking advisor +…. When she said steamed cake, images of huat kueh pops up in my mind. I just can’t believe that a western cake can be steamed and can be so good it gets wiped out within 24hrs in her household!

I just had to try it to be convinced. Except for reducing the sugar to 3/4 cup as I don’t like my cakes to be too sweet, I followed the rest of the recipe to a T. Oh! I also forgot to cover the pan with foil which could be the reason why my cake cracked. The taste and texture however were great! It was like a lighter and less sinful version of brownie. My colleagues tried it loved it.

This is how the cake looks when it's fresh out of the steamer. It shrank further upon cooling.

Some tips:

1. Serve the cake warm by steaming it in microwave.

2. I use Tudor Gold cocoa powder and it produces an unforgettable rich chocolatey taste.

3. Butter is preferred to corn oil. It produces a smoother mix and is much more fragrant which makes it taste more like a cake should be.

4. If you plan to add frosting, which is sweet, you may cut down the sugar even more to balance the overall sweetness of the cake.