Posts filed under ‘recipes’

Pumpkin Cookies

With the biggest autumn holiday coming up, what better time than to share more pumpkin themed recipes! It may be past Halloween, but these cake-like cookies are probably better suited as a Thanksgiving dessert.

This is not my original recipe, but it’s been tested, tried, and proved delicious so I’m sharing it with all of you!

1 cup (2 sticks) butter, room temperature
1 cup sugar
1 cup pumpkin puree (I recommend this stuff!)
1 egg
1 teaspoon vanilla extract
2 cups unbleached all-purpose white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt

You’ll need two bowls. In a large bowl, mix the butter and sugar. (If there’s no time to wait for the butter to soften, try microwaving it for a very short time like 20 seconds!) Then add the pumpkin, egg, and vanilla and mix all together until well blended. In a smaller bowl, mix the flour, baking powder, baking soda, cinnamon, allspice, and salt. Add the flour mix to the larger bowl, and stir all together until you get a nice soft batter.

Use a teaspoon (or tablespoon if you want big ones!) and scoop the batter into rounded spoonfuls onto an ungreased cookie sheet. Leave some space in between for the cookies to spread as they bake. Bake for 10 to 15 minutes. You can check if they’re done by inserting a toothpick into one of the cookies. If the toothpick comes out clean, they’re ready! The cookies should be slightly brown on the bottom. Use a spatula to transfer the cookies to a plate or cooling sheet.

And here’s a picture of my finished cookies:

Good luck and enjoy! 😀

November 22, 2008 at 9:03 am 3 comments

Pumpkin Gingerbread Trifle

Rei-chanI love Thanksgiving dinners, because the desserts are so particularly yummy, with all the cinammon and ginger and other spices *_*… So I wanted to share with everyone this great recipe from Paula Deen’s show in the Food Network. I made it last year for my family’s thanksgiving dinner, and it was great and everyone loved it. It’s delicious, beautiful, and SO easy to make!!


  • 2 (14-ounce) packages gingerbread mix  ( Instead of this, I used a 16-oz pkg of pound cake, and added 1/2 tsp cinammon and 1/4 tsp ginger to the mix )
  • 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
  • 1 (30-ounce) can pumpkin pie filling
  • 1/2 cup packed brown sugar  ( I only used 1/4 and it came out fine )
  • 1/3 teaspoon ground cardamom or cinnamon
  • 1 (12-ounce) container frozen whipped topping
  • 1/2 cup gingersnaps, optional  ( I used walnuts instead )


Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread (or poundcake) into the bottom of a large trifle bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps (or walnuts), if desired. Refrigerate overnight. The trifle can be layered in a punch bowl, or in individual little cups/glasses.


Recipe courtesy of Paula Deen.

November 9, 2008 at 6:42 am 1 comment

Chocolate Toothpaste

I haven’t posted here yet, so I thought I’d use my first post to share a recipe!

This is one of my most favourite desserts, and it’s pretty simple to make, too!

It used to be served as part of our school dinners when I was in primary school, (but don’t let that put you off!) so it has a great nostalgic value to me too.

Alas, it’s not suitable for everyday dental care, but I definitely recommend trying it out!

I found this recipe at uktv food, and have slightly modified it to suit my own needs.

Ingredients (for a 7″x7″ dessert)

250g Shortcrust Pastry
35g Margarine
75g Caster Sugar
10g Drinking Chocolate
10g Cocoa Powder
115g Dried Milk Powder
75ml Warm Water


I would recommend using a mixer for the final stage! I didn’t have one, and was still trying to get the milk powder to dissolve 20 mins later O_o Also, it helps if you use very fine milk powder, as it dissolves quicker.


You can either make the pastry from scratch, buy ready made pastry and bake it yourself, or buy a pre-cooked pastry case.
I went for the 2nd option, but it’s quicker and more convenient to buy a ready made case 🙂

If you opt to make or buy raw pastry, you will need to bake it blind in the oven for 15 mins, and then take the beans out and bake for another 5-10 mins.
It takes about an hour for the pastry to cool before you can add the mixture.


Cream the suger and margarine together in a mixing bowl until soft. Then add the cocoa and drinking powder and mix again.
Add the milk powder, and add the water a small amount at a time stiring thoroughly to ensure it is evenly mixed. Once all the water is added, mix into a smooth paste.
Keep mixing until there are no lumps (I recommend checking this through tasting, as even if the mix looks smooth it can still taste lumpy).
Pour onto the pastry, and refrigerate until set.


October 21, 2008 at 9:37 am 2 comments

Simple Banana Cake

I first got the original recipe off when I had a whole bunch of bananas that were simply wasting away. This recipe’s a bit of a deviation from the original simply because I didn’t have those ingredients on hand at the time but it all came out fine anyway. So here’s my own adulterated recipe for a really simple but really yummy banana cake.
1 cup self-raising flour
Olive oil
4 large eggs
1 cup sugar
1 extra-ripe banana

Before starting off, dust out a regular loaf pan or baking tin with a bit of flour, tapping out the excess. This prevents your cake from sticking to the pan later.

In a large bowl, pour in your cup of self-raising flour. Create a ‘well’ in the middle of the flour and drop in your overripe banana. With your wooden spoon, mash the banana till it’s completely mushy and then drop in your eggs and sugar. Mix all these together and while mixing, slowly add in the olive oil till you get a rather thick batter.

If you’re like me and have to do everything manual without the aid of an electric mixer, always remember that when doing baking of any sort, that you have to mix or stir in only one single direction. Don’t go clockwise in the first 10 minutes and then switch to anti-clockwise for the next 10 minutes coz then you’re just adding a whole lot of unnecessary air into your batter and your cake will be full of “holes” when baked due to the air pockets that you have created. So go ahead and take your time while stirring. Watch a bit of television if you want but just remember to stir in only one direction.

Once you have your batter ready, take a minute out to preheat your oven to about 325 Farenheit. While the oven’s heating, pour your batter out into the baking tin or loaf pan which you had floured earlier. Holding the pan about an inch or so off the top of your kitchen counter or table, lightly ‘drop’ the pan down onto your kitchen counter about 2 or 3 times. This gets rid of any any air pockets that might have formed in the batter while you were pouring it out from the bowl into the pan. It also makes sure that your batter is flat and even in the pan and that your cake won’t turn out lopsided.

Once that is done, put your cake to bake for about 60mins. To check if your cake is done, insert a toothpick into the center of your cake and if it comes out clean, voila! Your cake is ready!

Once the cake is ready, cool the cake for about 15 minutes before removing it from the pan and serving. And there you have it! Nice, moist and very yummy banana cake, all homemade!

August 10, 2008 at 4:50 am Leave a comment

Snowball Cookies

OdangoI love these cookies~! I usually make them for Christmas, since they look like little snowballs~ But they’re good for any time ^^ They’re also known as Russian Tea Cakes, or Mexican wedding cakes. I know we have some people here that don’t particularly like chocolate, so this is definately good for you XD



  • 1 Cup Butter
  • 2 ¼ Cups of All Purpose Flour
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
  • 1 cup sifted powered sugar



  1.  In a mixing bowl beat the butter with an electric mixer on medium to high for about 30 seconds
  2. Add about half of the flour, the sugar, vanilla, and 1 tablespoon of water to the mix
  3. Mix till thoroughly combined
  4. Pour in the remaining flour and mix
  5. Stir in pecans
  6. Shape into 1 inch balls
  7. Place on an ungreased cookie sheet
  8. Bake at 325 degrees for about 20 minutes, or until bottoms are lightly browned
  9. Let cookies cool
  10. After cookies are cooled roll them in powdered sugar (appx 2 times, you may roll more or less depenging on sugar amount desired)

Makes about 36

June 14, 2008 at 7:38 pm 1 comment

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