Let’s Bake! (Smart Cookies Edition)

The other day, I shared a photo on Instagram of the smart cookies I had baked! I followed a recipe from the Nerdy Nummies book I got for my birthday. In case you guys can’t tell, I am in love with this book! This recipe definitely was the most challenging one I’ve tried. Making the chocolate chip cookie dough was easy enough, it was the decorating that got tricky. I haven’t had much experience with piping. I often just bake cookies or muffins and leave them as is, so this was a good challenge. I’m so happy with the end result!

Let’s get into this recipe. Here’s what you’ll need! I halved the original recipe. This recipe allows for around 18 cookies.

  • 1 1/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 stick butter (113 g)
  • 6/8 cup white sugar
  • 1/2 tsp vanilla extract
  • 1 egg
  • Bag of chocolate chips
  • Icing in black and pink

ingredients

You’ll also need the glasses template for this. She has it in her book, so I traced it out onto a piece of paper. I put wax paper on top, and did my best to pipe the glasses. Ro suggests letting the icing on the glasses harden overnight. So this was my first step.

glasses

The next morning, I began preparing the chocolate chip dough.

In a large bowl, cream together the butter, white sugar, brown sugar and vanilla.

Add the egg in and beat well.

Add the dry ingredients (flour, baking soda and salt) and combine all together. Normally, you’d add chocolate chips to the dough, but this recipe has exact placings in mind for them.

dough

Round them into balls and place them on the baking sheet. I have a habit of flattening them a little.

ready to bake

Bake them until they’re golden brown (around 7-9 minutes).

cookies

Let them cool for a bit. While they’re still warm, place 4 chocolate chips at the top and 2 near the bottom. Make sure to leave enough space for the glasses.

chocolate chips

Now you need more icing. Some more black, and some pink. Once you have that, set it aside and grab those glasses. This part was the trickiest. You need to carefully separate the glasses from the wax paper, in one piece preferably. I made a lot which is good, as they had a habit of breaking. Add a little icing on the back of the glasses to get them to stick. Once they’re on, pipe on the eyes and smile with black icing.

nerd

The final touch is to pipe the pink cheeks. Mine came out more red than pink, but it still works!

smart cookie

Now you have some smart cookies!

smart cookies recipe

smart cookie hiding

smart cookies

These are such cute cookies! This was definitely the trickiest recipe I’ve tried so far, but for my first attempt, they came out pretty well!

Have you guys tried baking anything new recently?

Angela.

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Let’s Bake! (Star Constellation Cookies Edition)

As you guys may know, Rory got me the Nerdy Nummies recipes book for my birthday. I decided to try the Star Constellation Cookies first, as a way to celebrate New Years! It also didn’t look too intimidating which is good.

Basically, to make the cookies, I made her basic recipe of Lemon Sugar Cookies first, then cut them into star shapes, and ice them and add some sparkles.

recipe

Here’s the ingredients that you’ll need.

For the cookies (this recipe makes 24 cookies, I’ve halved the original recipe):

  • 1 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/16 tsp salt
  • 1 stick butter (at room temp)
  • 3/4 cup sugar
  • 1 egg
  • 3/4 tbsp lemon zest (finely grated)
  • 1/2 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • White pearl dust

ingredients

First, we make the lemon sugar cookies dough.

Whisk the flour and baking powder together in a separate bowl then set aside.

In another bowl, beat the butter until it’s softened. Add the sugar and beat until it’s light and fluffy.

Add the egg in and mix.

Beat in the lemon zest, juice and vanilla. Gently add the flour mixture and mix together until well combined.

dough

Roll the cookie dough out onto a lightly floured surface until it’s 1/4 inch thick. Cut out cookies using the star cookie cutter.

cut out stars

Place them on the lined baking trays.

stars

Bake them at 180 C for 10-13 minutes. You want them to be firm to the touch but not brown at the edges (Ro’s words). You’ve got to keep a close eye on them as they’re very small so they can easily burn. Once they’re out, let them cool completely.

This next part was tricky for me. I made Ro’s royal icing recipe and filled it in a bag, with the smallest decorating tip I had. I outline the stars with icing, then fill in the center. Ro suggests using a toothpick to help spread it evenly.

icing

I can’t even tell you how many cookies I had from this batch. I know it was over at least seventy. Anyway, the last step is to add the white pearl dust. Mix equal parts water and pearl dust, then use a small paintbrush to add the final decoration to the cookies.  Now you’re done!

cookies

So many star cookies!!

cookies 2

These are star constellation cookies after all. So I arranged them to look like some constellations. From left to right, I made Little Dipper, Libra and Sagittarius.

I was having so much fun with all of these, but in the end, we just wanted to eat the cookies. I really recommend this recipe, even if you just use the lemon sugar cookies recipe. They’re so yummy!

star constellation cookies

As an extra reason for celebration, it seems I’ve reached 2300 followers! I know I mention each hundred that passes by, but I’m just so happy and thankful that my blog continues to reach new people! I do my best to keep up with everyone, so please do stop by and say hi in the comments!

Angela.

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Let’s Bake! (Halloween Spider Cookies Edition)

Hey! Halloween is a week away and I’m getting into the Halloween spirit by baking something ‘spooky’. It’s not that spooky, but I was flicking through Pinterest, and came across this pin.

It seemed perfect, and totally within my baking skills, so I gave it a shot. I used my faithful chocolate chip cookie recipe, and made a batch of those.

Chocolate Chip Spider Cookies | Tastes Better From Scratch

Once they had cooled, I melted the remainder of our chocolate chips, threw it into a ziploc bag and piped to my best ability. I’m pretty happy with how they came out! I admired them and took lots of pictures! I remembered that Rory had some spider decor, so I grabbed them for props. Seemed appropriately spooky.

Fun fact, later on when I went to grab a cookie, I forgot how I’d decorated them and had a mini heart attack when I was about to eat one. I thought it was a real squished spider in the cookie until I remembered how I’d decorated the cookies.

Extra fun fact, can these really be counted as spiders since I gave them only six legs instead of eight?

They still taste like cookies in the end so I’m happy.

What spooky treats do you guys plan on making?

Angela.

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Let’s Bake! (Coconut Macaroons Edition)

Look, a new baking post! This weekend, I wanted to do something new with the leftover coconut I had, and I came across this recipe. I’d never made macaroons, and the recipe looked simple enough. This makes 24 cookies.

Also, if you are looking for healthy food options, this is in no way, shape or form anything related to that.

So, let’s get started!

Here’s what you’ll need:

  • 2/3 cup flour
  • 5 cups dessicated coconut (it’s a looot)
  • 1/4 tsp salt
  • 1 can sweetened condensed milk
  • 2 tsp vanilla essence

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In a large bowl, add the flour, coconut and salt.

Mix together. Also, there is so much coconut. It’s insane. You could probably half the recipe actually. But too late for me!

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Pour in the condensed milk and vanilla essence.

Mix it together!

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After a while though, the spoon was getting stuck. So you need to stick your hands in and get messy.

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Line baking trays with baking paper, or parchment paper. Whatever it’s called.

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Now you have to scoop out the cookies onto the tray. It’s super sticky, so I used two spoons, to roll them into little balls and place them on the trays.

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Now, you put them in the oven at 180 degrees. Bake them for 12-15 minutes or until the coconut is toasted.

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Coconut goodness. I’m not kidding with how coconutty they are. If you’re not into coconuts you may not like this. If you do, then great!

That’s it for another baking post!

Angela.

Let’s Bake! (Lemon Sugar Tea Cookies Edition)

Let’s Bake! (Lemon Sugar Tea Cookies Edition)

Hey! Welcome to another baking post! I mean, they’ve all been variations of cookies, but what can I say? I love cookies.

Anyway, you can find the original recipe here. I have halved it as per usual, as well as made some substitutions, as I didn’t check I had everything before making it. I used lemon juice, instead of extract. The lemon taste was very faint because of that, so I would suggest using extract or zest if you want a more lemony taste. I also never have corn syrup, but my maple syrup was out too, so I just used honey.

Let’s start baking!

  • 85g butter
  • 1/2 cup white sugar
  • 1 egg
  • 1 tbsp corn syrup (I used honey)
  • 1 tsp lemon extract (I used 1 tbsp lemon juice)
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup white sugar

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Continue reading “Let’s Bake! (Lemon Sugar Tea Cookies Edition)”

Let’s Bake! (Peanut Butter Chocolate Chip Cookies Edition)

Let’s Bake! (Peanut Butter Chocolate Chip Cookies Edition)

Hello all! Let’s make more cookies! Peanut butter and chocolate is an amazing mix! I have halved the recipe as usual. You  can find the original recipe here.

Let’s start baking!

Here’s what you’ll need:

  • 1/4 cup softened butter (55 grams)
  • 1/4 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1 tbsp maple syrup (I didn’t have light corn syrup)
  • 1 tbsp water
  • 1 tsp vanilla essence
  • 1 1/4 cup flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chips

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Continue reading “Let’s Bake! (Peanut Butter Chocolate Chip Cookies Edition)”

Let’s Bake! (Meringues Edition)

Let’s Bake! (Meringues Edition)

Hey guys! I have tried making meringues before, but egg whites are a finnicky ingredient, and don’t usually like me. I used a recipe that had been tried a lot, and had lots of helpful tips. I didn’t double the recipe this time, and I wanted to try it as it called for chocolate chips which I still had lots of! You can find the original recipe here.

Let’s start baking!

Here’s what you’ll need:

  • 2 egg whites
  • 1/8 tsp salt
  • 1/8 tsp cream of tartar
  • 1 tsp vanilla essence
  • 3/4 cup white sugar
  • 1 cup chocolate chips
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Not too many ingredients this time round

Continue reading “Let’s Bake! (Meringues Edition)”

Let’s Bake! (Chocolate Crinkle Cookies Edition)

Let’s Bake! (Chocolate Crinkle Cookies Edition)

Well hello there! Let’s get into baking 😀 You can find the original recipe here. As always, I have halved it.

First, make sure you have all the ingredients you will need.

  • 1/2 cup cocoa powder
  • 1 cup white sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla essence
  • 1 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup icing sugar (confectioners sugar)

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Mix together cocoa, white sugar and vegetable oil.

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Beat in eggs one at a time, then stir in the vanilla.

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Add flour, baking powder, and salt. Stir everything.

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Now you need to cover the dough and chill it in the freezer for around 30-45 minutes. The original recipe said to put in the fridge for 4 hours, but I don’t have time for that. Some commenters talked about using the freezer instead, so I followed their advice.

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Now take it back out.

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At this point, I should have left it to return to room temperature, but I dived right in, which may be why my cookies didn’t come out as all the photos I saw online, like this following one.

Image result for chocolate crinkle cookies

Anyway, put the icing sugar into a bowl. Spoon out some dough and throw it in. Once it mixes with the icing sugar, it’s so much less sticky and easier to roll.

Then place them on the baking trays. I will say that I did notice that the icing sugar seemed to be ‘melting’ into the cookies, as I couldn’t see it after a while. But I didn’t think much of it. I now realize that the moisture from the mixture drank it all up, which may be why my cookies didn’t look quite the same as the online photos.

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They still crinkle, but the icing sugar isn’t there to make that really visual look I was going for
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Lesson learned, next time wait till it goes down to room temperature before rolling in icing sugar

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Anyway, they still tasted good! They taste like fudge brownies 😀

If you guys do this recipe, let me know if my theory is right as to why my cookies didn’t come out quite right. I get impatient when baking as I just want sweets to eat!

Angela.

Let’s Bake! (ANZAC Cookies Edition)

Let’s Bake! (ANZAC Cookies Edition)

ANZAC stands for Australia and New Zealand Corps. These cookies are normally available in April, as April 25 is our rememberance day for those who fought and died for us in the Wars. I looked up the history of these cookies on Wiki. Apparently, they were not eaten by soldiers on the frontline, as I was previously told. They were eaten and sold at galas, and other public events to raise money to support the war effort. They were originally called “Soldier’s biscuits” or “ANZAC biscuits”. Traditionally, they are very hard, which helps with their long shelf life. However, the recipe I used makes soft biscuits. If you read the previous baking posts, you’ll know that I prefer soft and chewy biscuits.

So, let’s get baking. You can find the full link to the recipe here.

As always, first, I checked to make sure that I had all the ingredients.

To make 18 cookies, you will need:

  • 1 cup plain flour
  • 1 cup rolled oats
  • 1 cup desiccated coconut
  • 3/4 cup brown sugar
  • 125g butter
  • 2 tbsp golden syrup
  • 1 tsp baking soda
  • 2 tbsp water

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Sift the flour into a bowl. Then add in the oats, coconut and brown sugar and mix it all up.

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Next, grab a little pot to throw in the butter, golden syrup and water. Put the stove on a medium heat, and stir until it’s all melted.

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Starting to melt…
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Still melting…
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Done!

Now, stir in the baking soda. I had fun watching the reaction it made.

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And mix again.

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Now it’s frothy.

I let the butter mixture cool for around 5 minutes, before I got bored of waiting and added it to the flour mixture.

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All mixed and looking good!

Now it’s time to roll them into balls and place on the baking trays. I like to flatten them a little with my hands.

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Bake for 10-12 minutes at 160 degrees, or until they are golden brown.

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Looking delicious! (I ate this one after I took the photo.)

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There you go! A quick little themed baking post to commemorate ANZAC Day. Have any of you guys had these biscuits before? If not, I really recommend you try them. If you prefer the soft kind, then use the recipe I used. These came out so perfect and delicious!!

I recently made these again and they’re still amazingly delicious! As another bonus, here’s another little baking video!

Angela.