Posted in By her, Cookies/Shortbread, Recipe

By her: Classic oatmeal raisin cookies

Recipe from New York Times


  • 227 grams unsalted butter, softened, more for pans
  • 1/2 cup/100 grams dark brown sugar, packed
  • 1/2 cup/100 grams brown sugar, packed
  • 44 grams granulated sugar
  • 2 large eggs
  • 1 tablespoon/15 milliliters vanilla extract
  • 1 ½ cups/187 grams all-purpose flour
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • 3 cups/270 grams rolled oats (not instant)
  • 1 ½ cups/225 grams raisins


  1. Heat oven to 180 degrees.
  2. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
  3. Using an electric mixer, beat butter in a large bowl until creamy.
  4. Add brown and granulated sugars, then beat until fluffy, about 2 minutes.
  5. Beat in eggs, one at a time, until fully incorporated.
  6. Then, beat in vanilla extract.
  7. In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, and baking soda.
  8. Set mixer on low speed, and beat flour mixture into the butter mixture.
  9. Stir in oats and raisins.
  10. Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
  11. Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool.
  12. Cool completely on a wire rack.
  13. Store in an airtight container at room temperature.

Makes 3 dozens

Posted in Uncategorized

Bread and Butter Pudding

Recipe adapted from i-weekly
2 pcs white sandwich bread, quartered
30g raisins
1 tbsp rum
12g butter, melted
120ml cream
120ml milk
1 egg
40g castor sugar
rum custard sauce
100ml milk
8g cornflour
1 egg yolk
1/4 tsp vanilla extract
30g castor sugar
Soak raisins with rum.
Arrange 4 quarters of sandwich bread in each ramekin.
Sprinkle soaked raisins then drizzle butter over.
Heat cream and milk a pot until hot.
Mix egg and sugar in a mixing bowl.
Stir hot cream mixture into bowl until well combined.
Strain and pour onto sandwich bread.
Set aside for 30 minutes for bread to soak up mixture.
Preheat oven to 180 degrees C.
Bake for 30 minutes, until the top of the pudding is slightly brown.
Serve warm with custard sauce.
Rum custard sauce
Mix all the ingredients together in a pot and cook, stirring over medium heat until custard coats the back of a spoon.
Remove from heat and strain.
Add in the rum left from soaking the raisins.
Set aside.
Serves 2.
Will SHE make it again? 
YES. this version is much better than the previous one!
Posted in Uncategorized

Bread and Butter Pudding

Recipe from i-weekly
2 pcs white sandwich bread
30g black raisin
1 tbsp rum
butter mixture
47.5ml milk
30g unsalted butter
20g fresh cream (35% fat)
12.5g caster sugar
5ml vanilla extract
pudding mixture
1 whole egg
1 egg yolk
35g caster sugar
12.5g custard powder
120g fresh cream (35% fat)
12.5g ground almond
Soak raisin in rum.
Cut white sandwich bread into squares and arrange in 2 ramekins.
Butter mixutre
Combine milk, butter, fresh cream, vanilla extract and castor sugar.
Bring to a boil.
Pour boiling mixture over sandwich bread and set aside.
Pudding mixture
Lightly whish egg, sugar and fresh cream. 
Add custard powder and almond mixture and stir into mixture.
Let mixture stand for 30 minutes before pouring into ramekins.
Sprinkle raisins and pour in the remaining rum on the bread and butter pudding.
Put the bread and butter pudding with a water bath and out it into the oven and bake at 140 degrees C for 30 minutes.
Remove from oven and serve warm.
Serves 2.
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Posted in Fruits

Fruity Baked Oatmeal

Recipe adapted from amandeleine
1/2 cup vegetable oil
3/4 cup brown sugar
1 egg
3 tbsp water
1 cup milk
1/2 tsp salt
1 tbsp baking powder
3 cups traditional rolled oats
1/4 cup dried cranberries
1/4 cup raisins
1 large apple, cored and cubed (I prefer to leave the peel on for texture and visual interest but feel free to peel the apple if you want to)
2 tbsp brown sugar
Preheat oven to 180 degrees C.
Beat together oil and 3/4 cup of brown sugar in a large bowl.
Mix in egg, water, milk.
In a separate bowl, whisk together salt, baking powder, and oats.
Add dry ingredients to wet, stirring until combined.
Stir in dried fruits.
Gently stir in apple pieces. 
Pour into a lightly greased ramekins.
Sprinkle remaining brown sugar over top.
Tip: Can be made a day ahead of time, keep refrigerated and remove from fridge a half hour prior to baking.
Bake in preheated oven until firm, about 35 minutes.
Serve hot.
Tip: the leftover keep quite well, straight from the pan or reheated in the microwave. Play with the recipe using some of your favourite baked fruits.
Makes 6
Will SHE make it again? 
Posted in Uncategorized


cranberries & raisins scones

Recipe adapted from Gordon Ramsay’s Chef’s Secret
250g self-raising flour
1 tsp baking powder
good pinch of fine sea salt (i used fleur de sel)
45g unsalted butter, softened
1 tbps caster sugar, plus extra to dust
25g sultanas
25g cranberries
1 large egg
100ml ice cold milk, plus extra to glaze
Preheat the oven to 180 degrees C.
Line a baking tray with baking sheet.
Sift the flour, baking powder and salt together in a large bowl. 
Add the butter in little pieces and rub it in using the tips of your fingers and lifting the flour up high so you aerate it.
When the butter is incorporated the mixture should look like fine breadcrumbs.
Stir in the caster sugar, sultanas and cranberries.
In another bowl, beat the egg with milk.
Pour about 3/4 into the flour mixture and quickly mix with a large table knife, adding extra egg and milk as necessary to give a soft but not sticky dough.
Tip: do not over-mix-the quicker and lighter the mixing the higher the scones will rise.
Tip the dough onto a lightly floured surface and very gently pat out with your fingers to a 2-2.5cm thickness.
Using a 6cm cutter, press out as many rounds as you can. Gently reshape and roll the trimmings to cut out a couple more rounds if you can.
Place the rounds on a lined baking sheet, brush the top with milk.
Bake for 20-25 minutes until risen and golden brown.
Tip: to check that the scones are ready, lightly squeeze the sides of one-the dough should be springy.
Slide off on to a wire rack and cool.
Eat the scones within an hour or so of baking, while still warm.
Makes 5
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Posted in Chocolate, Cupcakes/Muffins

Vanilla Cupcakes

dark chocolate chips, raisin, white chocolate chips

Recipe from ladyironchef
55g unsalted butter
555g caster sugar
55g self-raising flour
1/4 tsp baking powder
1 eggs
1/4 tsp vanilla essence
a handful of dark & white chocolate chips
a handful or raisins
Preheat the oven to 175 degrees C.
Place 4 paper baking cases in muffin tins.
Place all the ingredients in a medium bowl and beat with an electric whisk until smooth and pale, about 2 to 3 minutes.
Spoon half the mixture into the cases.
Add in the dark chocolate chips, white chocolate chips and raisin.
Spoon the remaining mixture into the cases.
Bake for 20 minutes.
Remove the tins from the oven and cool for 5 minutes.
Then remove the cupcakes and cool on a rack.
Makes 4
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Posted in Breakfast, Fruits

Raisin Bread

Recipe from toshiba
100g plain flour
2g dry yeast
5g honey
2g salt
60ml milk
10g butter, melted
vegetable oil
Mix flour,  yeast, salt and raisin together in a bowl.
Mix in milk, butter and honey.
Place the mixture on the table and knead it into a rounded dough.
Grease the inner pot of the rice cooker with vegetable oil and place the dough in the pot.
Tip: it is easier to ferment a rounded dough and the distribution of heat will be more even.
Ferment it for 60 minutes in the rice cooker using the fermentation function.
After the fermentation is completed, open the lid and allow the dough to expand for 2 minutes.
Punch the centre of the dough, releasing the gas trapped in the dough.
Take the dough out and knead it into a ball again.
Place it back into the greased inner pot.
Ferment it for another 30 mintues.
Remove the steam vent before baking the dough for 40 minutes.
Makes 1
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