Archive | August, 2015

Fun with Reese Peanut Butter Chips!

17 Aug

I went through a tough period a few weeks ago. My boss and a colleague had been kind and understanding towards my situation, so I wanted to bake something for them. I wanted to bake orange muffins for them but due to unforeseen circumstances, I have to change the plan to baking Chewy Chocolate Cookies.

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Sorry for the lack of a better photo!

Here’s the recipe, taken from the packaging of Reese Peanut Butter Chips with some modifications. Have fun! 😉

Chewy Chocolate Cookies with Peanut Butter Chips

Servings: 54 cookies

Ingredients

  • 2 cups of flour
  • 3/4 cups of unsweetened Cocoa powder
  • 1 tsp baking soda
  • 2-1/2 sticks of salted butter (softened)
  • 2 cups of sugar (can reduce by 10-20% if you think is too much!)
  • 2 eggs
  • 1-2/3 cups of peanut butter chips

Steps

  1. Preheat the oven to 180oC.
  2. Stir the flour, cocoa, baking soda and salt in a bowl.
  3. Beat butter and sugar in mixing bowl with mixer until fluffy.
  4. Add eggs and beat well.
  5. Gradually add the flour mixture in 3 batches, beating well after each batch.
  6. Stir in the peanut butter chips.
  7. Line a baking tray with baking sheet. Drop the batter onto the sheet with a teaspoon.
  8. Bake 8-9 minutes. (Do not overbake; cookies will be soft.)
  9. Cool slightly, then remove from sheet to cool on wire rack to cook completely.

Long-awaited Housewarming: Pumpkin Spinach Salad

7 Aug

2015-08-07 13.36.00

Pumpkin Spinach Salad

Servings: 3-4

Ingredients

  • 1 slice of pumpkin
  • 1 box of baby spinach
  • 1/4 cup of feta cheese
  • 1/4 cup of honey balsamic vinaigrette (honey + balsamic vinaigrette)

Steps

  1. Wash the spinach.
  2. Cut the pumpkin into cubes and boil till soft. (Be careful not to overcook till it’s mushy!)
  3. Drain the water from the spinach and pumpkin.
  4. Mix spinach and pumpkin together.
  5. Add the honey balsamic vinaigrette to the salad.
  6. Add feta cheese.

Long-awaited Housewarming: Rosemary Chicken with Orange Maple Glaze

7 Aug

2015-08-07 13.35.44

Rosemary Chicken with Orange Maple Glaze

Servings: 3-4

Ingredients

  • 4 boneless chicken breast halves
  • 1 cup orange juice
  • 1/2 cup maple syrup
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp chopped fresh rosemary
  • 2 tbsp olive oil

Steps

  1. Combine orange juice, maple syrup, salt and pepper, rosemary and oil in a large Ziploc bag.
  2. Place the chicken breast into the bag. Turn to coat with marinate.
  3. Marinate the chicken in the fridge for at least 2 hours.
  4. Preheat oven to 190 oC. Place only the chicken on a baking pan and cook for 20-30 minutes.
  5. Plate the chicken breast.
  6. Pour the reserved marinate into a saucepan and bring to a simmer over medium heat.
  7. Reduce the mixture by half. It takes about 4-5 minutes.
  8. Remove from the heat and pour it over the chicken breast.

Long-awaited Housewarming: Pesto Salmon Spaghetti

7 Aug

Today friends whom I’ve known since Primary and Secondary schools finally visited my place after I’ve moved in for one year!

I’ve promised to cook lunch for them and prepared 3 simple dishes for them namely Pesto Salmon Spaghetti, Rosemary Chicken with Orange Maple Glaze and Pumpkin Spinach Salad.

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2015-08-07 13.36.10

Pesto Salmon Spaghetti

Servings: 3-4

Ingredients

(Salmon)

  • 4 salmon fillets
  • salt
  • pepper
  • 2 tbsp olive oil
  • garlic powder
  • 1/4 cup brown sugar
  • 1/4 cup water

(Spaghetti)

  • Pesto sauce
  • 200g spaghetti
  • olive oil

Steps

  1. Season the fillets with salt, pepper and garlic powder.
  2. Stir the brown sugar, water and oil together until the sugar dissolves.
  3. Marinate the salmon in a sealed bag, in the fridge for at least 2 hours.
  4. Bring a pot of water to a rolling boil and add salt. Next, add spaghetti and stir for the first 5 minutes. Place the lid back to bring back to a boil. Then, remove the lid and cook for 9-12 minutes (depending on the instructions on the pacakaging), stirring occasionally.
  5. Drain the spaghetti.
  6. Heat the olive oil over medium heat. Add garlic powder and fry till there’s a fragrant smell.
  7. Add spaghetti and fry for 3-5 minutes.
  8. Add pesto sauce and fry for another 3-5 minutes. Then plate it.
  9. Preheat the air fryer at 200 oC for 5 minutes.
  10. Put in the fillets and set the timer for 12 minutes, depending on the thickness of the fillets. Fry till lightly browned.
  11. Place the fillets on top of the spaghetti.