♥ Kit Kat Hazelnut Cookies ♥

It has been a while since I baked some fresh, soft and chewy cookies. My family and friends miss them. 

When it comes to soft cookies, I always look for oatmeal, nuts which add a contrary crunchy texture. The Kit Kat chocolate bars are chopped into 1 inch size and I just throw them into the cookie dough.

Nom nom nom! They are so delicious! Hazelnut plus chocolate, how does that sound?

Oh please! Can I have a glass of cold milk? :)

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Joana at My Gut Feeling.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Adapted from Crazy for Crust
You'll need:
1/2 cup unsalted butter, room temperature
1/3 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
1 1/2 cup unbleached all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cup Kit Kat, chopped
1/2 cup chopped hazelnut

How to make chocolate Kit Kat hazelnut cookies:

1. In a large bowl, cream together butter and sugars. Add egg and vanilla and stir to combine.
2. In another bowl, combine flour, baking soda and salt. Add the dry ingredeints to the wet and mix until combined. Add Kit Kats and chopped hazelnut.
3. Cover the dough with plastic wrap and chill for at least 2 hours.
4. Preheat oven to 180C. Line a baking sheet with parchment paper.
5. Divide the dough into 2 tablespoon sizes and place them apart on prepared baking sheet. Bake for 10-12 minutes, or until edges turn brown.
6. Let cool for 5 minutes before transferring to wire rack to cool completely.

With all my love <3

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♥ Flourless PB S'mores Cookie Cup ♥

I suppose no one will get tired of s'mores. More please!

To recap, the s'mores dip I made last week was a big hit. But I know it's hard to share, cause one can easily finish the whole plate (or pan I reckon lol).

This easy peasy recipe combines both a flourless peanut butter cookie base with the s'mores. Gluten free, but super indulging. So one cup one bite is good to go!

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Mr Fitz at Cooking With Mr Fitz.

Adapted from Two Peas & Their Pod
Make 9 mini cookie cups
You'll need:

For flourless peanut butter cookie cups:
1/2 cup peanut butter
1/4 cup granulated sugar
1/4 cup dark brown sugar
1/2 egg
1/2 tsp vanilla
1/2 tsp baking soda
1/8 tsp salt

For the filling:
5 large marshmallows, halved
1/4 cup grated good quality chocolate
9 squares dark chocolate, I used Lindt 90%

How to make flourless peanut butter s'mores cookie cup:

1. Preheat oven to 180C. Ready a mini muffin tray or muffin cups.
2. In a bowl, cream together peanut butter, sugar until smooth. Add egg, vanilla, baking soda and salt. Mix until combined.
3. Spoon 1 tablespoon of dough into prepared mini muffin tin, press each down to make an indent in the center.
4. Bake for 8-10 minutes, remove from oven and use a spoon to make deeper indents. Turn oven on to broil.
5. Place some grated chocolate at the bottom of each peanut butter cup, followed by half of a marshmallow. Place until broiler for 1 minute or until marshmallows are toasted.
6. Remove from oven and immediately top each with a piece of chocolate square. Allow to cool before serve.

With all my love <3

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♥ Just Two PB&J Cookies ♥

Two years ago I made a similar peanut butter and jelly sandwich cookies, which is a wow and applause. Instead of using the original recipe, I have adjusted an easier version for the peanut butter cookie, which is also a small serving just for 2.

Spread with your favourite jam, here I use my all time handy strawberry jam. The peanut butter can be natural, or some such as this and this. No stir, all natural, is what I prefer to have on hand.

I just love their criss-cross pattern.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Mr Fitz at Cooking With Mr Fitz.

Make 2
You'll need:
For peanut butter cookies
1 tbsp butter, melted
1 tbsp peanut butter

1 tbsp egg

2 tbsp raw sugar

4 tbsp all purpose flour
1/8 tsp baking soda

For filling
1 heap tbsp peanut butter
2 tbsp strawberry jelly, heated in microwave

How to make peanut butter and jelly mini cheesecake bites:

1. Preheat oven to 180C. Line a baking sheet with parchment paper and set aside.
2. In a bowl, combine melted butter, peanut butter, egg and sugar until creamy. Add flour and baking soda, mix well.
3. Using a tablespoon, dollop 4 cookie dough onto baking sheet. Use a fork to flatten and form a criss-cross on each dough. Bake in preheated oven for 12-20 minutes, or until edges turn brown and set. Let cool completely.
4.  Spread peanut butter and strawberry jam on each cookie, place another on top to assemble sandwich cookie.

With all my love <3

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♥ Gingerbread Men Cookies ♥

Few years ago, I made gingerbread men and women to celebrate Christmas. The old recipe was not shared on the blog because it wasn't beautiful enough until I find the perfect one up here.

These mini gingerbread men smell absolutely wonderful with the scent of cinnamon and ginger, which are also particularly low in sugar content due to the substitution of Natvia natural sweetener.

Optionally, the adorable cookies could be left without decoration, but trust me this royal icing recipe is very easy to whip up. Unless you don't want to consume raw egg white, replace it with melted chocolate!

This post is linked to Cook and Celebrate: Christmas 2015 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Lauren at  Sweet and Southern Lifestyle.

You'll need:
For gingerbread cookies:
80g unsalted butter
35g brown sugar
35g Natvia
20g egg, 1 egg beaten and measured out
1 tsp vanilla
150g all purpose flour
1 tsp baking soda
1/4 tsp salt

2 tsp ground cinnamon

4 tsp ground ginger

For royal icing and decoration:
1 large egg white
1 tsp lemon juice
172g powdered sugar
Mini candy coated chocolate buttons

How to make gingerbread cookies:

1. To make cookies, in a bowl, combine flour, baking soda, salt, cinnamon and ginger. Set aside
2. In a large mixing bowl, beat together butter, sugar and Natvia until light and fluffy. Add egg and vanilla, beat until well combined.
3. Add flour mixture and mix until a smooth dough form.
4. Transfer the dough onto wax paper and press to flatten like a disc. Place in the refrigerator until cold and firm for at least 2 hours or overnight.
5. Preheat oven to 170C. Line baking sheet with parchment paper.
6. Remove the dough from the refrigerator and using a rolling pin, roll into 1/4inch thick.
7. Using a small gingerbread men cookie cutter, cut into small pieces. Re-roll and repeat with the scrape.
8. Place on prepared baking sheet, spacing cookies apart. Bake for 10-12 minutes or until firm around the edges.
9. Remove from oven and let them sit for 5 minutes before transferring on wire rack to cool completely until ready to frost.

How to make royal icing:

1. To make royal icing, in a large bowl whisk together egg white and lemon juice. Add sifted powdered sugar and whisk until smooth, with a consistency when ribbon of icing falls back and remains on surface for 5 seconds.
2. Transfer in a pipping bag fitted with a small tip, pipe two dots on the gingerbread men body and decorate with chocolate buttons. Let sit to dry completely before storing.

With all my love <3

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♥ Biscoff Oatmeal Cookie Sandwiches ♥

Biscoff is my favourite spread after Nutella. It is like a thicker version of a Dulce de leche, made from caramel biscuit.

I made these cookies with a little addition of the Biscoff, and 3 heaping cups of oatmeal. It is usually old-fashioned rolled oat that is preferably to be used in cookies, but here are quick cooking oats.

See that fluffy buttercream? It is made with Biscoff and Natvia Icing Mix. Very low calorie!

I love using Natvia and Natvia Icing Mix. They keep my cookie soft, chewy, moist and completely less calorie buttercream filling. Enjoying these cookies are not a guilty pleasure anymore!

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

You'll need:
For cookies
240g unsalted butter
215g (1 cup) brown sugar
70g (1/3 cup) Natvia
1 egg
1 tbsp Biscoff
1 tsp vanilla
200g (1 1/2 cup) all purpose flour
1 tsp baking soda
1/2 tsp salt
200g (3 cups) quick cooking oats

For buttercream filling
100g unsalted butter
150g Natvia Icing Mix
4 tbsp Biscoff
1-2 tbsp whole milk, optional

How to make biscoff oatmeal cookie sandwiches:

1. Preheat oven to 180C. Line a baking sheet with parchment paper and set aside.
2. In a bowl, combine flour, baking soda and salt. 
3. In a large mixing bowl, beat butter until fluffy. Add brown sugar, Natvia and mix well. Add egg, Biscoff and vanilla. Beat until combined.
4. Fold in the dry ingredients using a spatula. Add oats and continue folding.
5. Place 1 tablespoon cookie batter, spacing 1/2 inch apart on prepared baking sheet. Bake for 10-15 minutes or until light golden brown around the edges. Remove from oven and let them cool a few minutes before transferring them to wire rack to cool.
6. To make Biscoff buttercream, cream together butter and biscoff until smooth. Add Natvia Icing Mix and beat until incorporated. Add milk, 1 tablespoon at a time to adjust consistency.
7. Match cookies approximately into equal size pairs. Spread buttercream over one and top with another.

With all my love <3

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♥ Matcha White Chocolate Shortbread ♥

I have been tempted to bake some matcha chocolate chips cookies. But ended up with these cut-out shortbread, drizzle with high quality swiss white chocolate from Lindt.

These shortbreads are so buttery and thereby crumbly. They are nowhere pretty cookies, at least they are delicious and made with good matcha powder.

In the recipe, I added a hint of Archibald's honey from Honey 蜜蜜針 to enhance the sweetness in addition to the natural sweetener Natvia. It makes a big difference in taste!

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

You'll need:
130g (1 cup) all purpose flour
1/4 tsp baking powder
2 tsp Matcha powder
6 tbsp unsalted butter
50g (1/4 cup) Natvia
1/2 tbsp Honey
1/2 tsp vanilla
40g white chocolate chips

How to make matcha green tea cornmeal shortbread cookies:

1. In a bowl, combine flour, baking powder and matcha powder. Set aside.
2. In a large mixing bowl, beat butter until smooth and fluffy. Add Natvia, honey, vanilla and mix well.
3. Add the dry to the wet ingredients. Mix until a dough form. Roll the dough between two parchment papers to flatten. Chill in the fridge for at least 10 minutes.
4. Meanwhile, preheat oven to 150C. Line a baking sheet with parchment paper.
5. Remove the flatten dough from the fridge, cut into desired cookie shape and place on baking sheet.
6. Bake for 12-13 minutes, or until edges slightly brown and set. Let cool completely on wire rack.
7. Melt white chocolate chips over a double boiler. Dip in the cookies, or pipe over them. 

With all my love <3

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♥ Peanut Butter & Jelly Cornmeal Biscotti ♥

Look at that thin layer of strawberry jam!

Archibald's honey is a 100% Australian Honey. This big yellow bucket of honey. is from Honey 蜜蜜針! Check out more at their FaceBook Page!

I added some natural honey for amber color and sweetness.

Also, another credit to Natvia! It is a sweetener which is made out of organic stevia. 100% natural sugar, a great healthy substitute to our white sugar that it consists of 97% less calories.

The cornmeal in this recipe has given these biscotti more specialist texture, an awesome bursting of cranberries, strawberries and honey flavor. How incredible when American cookie dunked in Italian coffee!

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Cynthia at Eat Munch Love.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Make 1 dozen
You'll need:
250g (1 3/4 cup) all purpose flour
110g (3/4 cup) cornmeal
1/2 tsp baking powder
1/4 tsp salt
40g (3 tbsp) unsalted butter
40g (3 tbsp) peanut butter
70g (1/3 cup) Natvia
110g (1/3 cup) Honey
2 large eggs
100g (1 cup) dried cranberries
60g (1/4 cup) strawberry jam

How to make peanut butter and jelly cornmeal biscotti:

1. Preheat oven to 170C. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, combine flour, cornmeal, baking powder and salt.
3. In a large mixing bowl, beat together butter, peanut butter until fluffy. Add Natvia, honey and eggs, one at a time, mix until well combined.
4. Add the dry ingredients to the wet. Using a spatula or a wooden spoon, fold in dried cranberries and stir until the batter comes together. Divide the batter into half. 
5. For each half, spread half of the batter and form a log on prepared baking sheet. Spread 1/8 cup strawberry jam evenly on top and spread the remaining half batter. Reform the log using damp hand. Repeat for the remaining halved batter.
6. Bake in oven for 30-35 minutes. Remove the pan from the oven and turn down to 140C. Let the logs to cool for 10 minutes before handling.
7. Slice the logs diagonally into 1/2 inch thick. Arrange the slices, cut side down, on the baking sheet. Return them to oven and bake for 15-20 minutes.
8. Transfer to wire rack and cool completely.

With all my love <3

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♥ Orange Cornmeal Shortbread ♥

Chill. Slice. And Bake. Easy peasy.

With a scent of orange zest. Hmmm!!!

Even though these shortbread cookies are made with cornmeal, they are still crumbly, buttery and delicious. I would recommend dipping them in chocolate ganache, if you have! The orange will surely perfect match the chocolate.

Credits to Natvia!

This post is linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Kim at Love Live Life by Kim.

Adapted from Hungry Couple
You'll need:
170g (1 1/2 stick) unsalted butter
100g (1/2 cup) Natvia
1 tsp vanilla
zest of 1 orange
130g (1 cup) all purpose flour
110g (3/4 cup) cornmeal

How to make cornmeal shortbread:

1. In a large mixing bowl, beat butter, Natvia, vanilla and orange zest until creamy and smooth.
2. Add flour, cornmeal and mix until batter comes together. Wrap cookie dough in plastic wrap, forming a log, and chill for at least 20 minutes in the fridge.
3. Preheat oven to 180C. Line a baking sheet with parchment paper. Take out the cookie log from fridge, slice into 1 inch cookie and place on baking sheet.
4. Bake for 20 minutes, or until slightly golden brown on the edges. Let cool completely on wire rack.

With all my love <3

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