Coffee Letter Remedy

It's 3pm and I was hitting the slumps. It reached a staggering 41 degrees today and I was clearly not functioning well as I almost fell asleep at the wheel. On my way home from a friend's place, I was feeling sluggish and my eyes were droopy. Thank God I reached home safely and I hit the couch for a short power nap. Not the kind of citizen you'd want on the streets. But I'm not usually like this. No, I'm rarely like this.

I quickly made an afternoon coffee for that kick. I don't always have coffee. It's just today I needed I just felt like it. To pair my coffee, I had a delicious letter. A what letter? I think it's this weather. The heat is driving my head in circles.

Ahh...much better. A nice cup of coffee and a good read. Now I'm off again. Driving, yes, but I'll be sure to peel my eyes open. I promise I'll be a good citizen despite the heat wave that's hitting this place.

About time I write some replies to long overdue letters (sorry to those friends afar, I'm getting there, slowly).

What's your remedy for that afternoon slump?

Oh, there's soy sauce in this?

I splash soy sauce in soups. I fry it up in stir fries. I bake it in meats. I steam it in fish. One thing I've never done with it is mix it in my cookie batter.

I'm born Australian. I'm actually of Taiwanese decent. I'm no good at cooking. I'm actually into baking. But how did soy sauce end up in this sweet batter of cookie dough?

I like chocolate. I like cookies. I like chocolate in my cookies. I like cookies in my chocolate. How did soy sauce come between this match made under heaven?

For the record, this odd combination is decadent and delectable.

Tell people it's a cookie. Tell people is got chocolate in it. Tell people it's got soy sauce in it. "Oh", they might say, but they'll savour every bite of it (and come back for seconds, maybe, if there's any left).

Try something different. It's okay to be different. Just be brave.

Sesame and Dark Chocolate Chip Cookies
Adapted from Joy the Baker

makes 20 to 24 cookies

Ingredients:
2 1/4 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (225 grams) I salted butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon soy sauce (yes, be brave)
2 tablespoons black sesame seeds
1 cup dark chocolate chips
about 1/4 cup black sesame seeds for rolling

Directions:
1. Line two or three baking trays with baking paper. Set aside and we'll preheat oven after chilling the dough.
2. In a medium bowl whisk together flour, baking soda, and salt.
3. In large bowl, beat together butter and sugars until light and fluffy, about 3 to 5 minutes.
4. Add egg and yolk and beat on medium speed until fluffy, about 1 to 2 minutes. Don't forget to scrape down sides.
5. Beat in vanilla and soy sauce.
6. Stop mixer and add in dry ingredients, all at once to butter mixture. Beat on low speed until just combined.
7. Stop the mixture, add the 2 tablespoons sesame seeds and chocolate chunks, and fold together.
8. Cover the dough with plastic wrap and chill for 45 minutes (or overnight). Just before you're ready to bake the cookies, preheat the oven to 180 degrees Celsius.
9. Place 1/4 cup black sesame seeds in small bowl. Scoop cookie dough by the tablespoonful into your hand. Roll into a ball and sprinkle the sesame seeds on.
10. Place on prepared baking trays. Bake about 12 minutes or until lightly browned around the edges. Remove from oven and cool completely. Cookies will last a day or two. The oils on seeds tend to go rancid, so cookies are best eaten within a few days.

It's like you disappeared...

I tend do do that. Seemingly disappear (yet, I'm still here). Some of my friends tell me it's like I disappear from the face of the earth and then reappear for a short period, and then disappear again. I guess I have that effect because I travel to a different place at the end of the year. To local friends, I will "disappear" for about a month and it's hard to keep in touch because I rely on wi-fi, hence limited blogging for that matter. To friends afar, I will "disappear" for almost a year but we keep in contact by writing letters. You know, the old- fashioned way. Yes, I like the authenticity of it though many of my immediate family members think it is such a waste of time. But I think small tangible things like letters, hand made cards, thoughtful gifts, and freshly baked goods go a long way. I mean you can go your way and buy these things almost instantly these days, but call it time wasters... I like doing things my way. I want to stick around and update you what I've been up to this past month or two and I would love to but I can't.

These days I've got loads of books to get through. What kind of books you might ask? Teaching books, resource books and children's books (and baking books too). So my day is packed. How about yours?

I think I've got just as many baking and cookery books compared to teaching resources, and I'm supposed to be a teacher? I see why getting started is such a daunting reality when you enter the workforce. Don't forget breakfast...remember that cocoa almond granola? I added some juicy summer grapes and banana. I think fruit cereal is becoming a new favourite.

Have a productive day!

Oh Joy

If I hadn't come across Joy the Baker, I believe my baking adventures would be short-lived. I was losing inspiration to keep going as I seemed to bake the same recipes repeatedly. Although playing with flour, butter, sugar and eggs has its therapeutic soothing effects, it was becoming somewhat burdensome. 

Eating cakes, pastries, brownies, donuts, and cookies is not a sustainable long-term diet (unless you can monitor yourself closely like the Twinkie Diet). I can't eat too much anymore. It's definitely true that your metabolism slows down a lot when you hit the 20s. So I set out in search of a different kind of recipe, and that's when I stumbled across Joy the Baker's 10 Real-Talk Blog Tips Part Two.

To 2013, may this year be full of sweet and beautiful things to share with you.

Cocoa Almond Granola

Adapted from Joy the Baker

Makes 8 cups granola

Ingredients:

4 cups rolled oats

1 cup raw whole almonds

1 cup shredded coconut (I used desiccated coconut because that was all I had on hand)

1 1/2 teaspoons ground cinnamon

2 tablespoons unsweetened cocoa powder

1/2 teaspoon salt

1/2 cup granulated sugar

1/4 cup honey

1/3 vegetable oil

2 tablespoons butter

2 teaspoons pure vanilla extract

Directions:

1. Preheat oven to 180 degrees Celsius and prepare a rack for the top and middle. Line 1 large or 2 small baking trays with baking paper.

2. In a large bowl, toss together oats, almonds, cinnamon, cocoa powder, and salt. Set aside.

3. In saucepan, combine sugar, honey, oil and butter. Stir over medium heat until sugar dissolves and mixture begins to bubble. Remove from heat and stir in vanilla.

4. Pour the warm mixture over the oat mixture and toss with wooden spoon until oats and almonds are moistened. Spoon mixture onto baking tray and place in oven.

5. Bake granola for 30 minutes, removing from oven to toss 2 to 3 times during baking. Granola is done when toasted on the edges and fragrant.

6. Remove from oven and cool completely. Store in airtight container, at room temperature. Last up to 2 weeks.

Alright, I'll make it again

It's been a while since I posted anything on macarons, mostly because I'm afraid they won't turn out with feet or the shell will crack. Without beautiful feet and a nice glossy shell, it just isn't a macaron anymore. It becomes like a crazy-sweet-cookie.

 So with my lack of motivation, my cousin convinced me to bake a batch of macarons-an old recipe. The first ever macaron attempt I made. The good thing about this recipe is that it doesn't require any rest time for the shells. Just pipe 'em and throw them in the oven, well, something like that. We were under pressure with only an hour to bake for fun before prepping all the main dishes for a farewell dinner.

 To our delight, this recipe once again was a success. So lovely!