Happy New Year to all my readers, dear friends and family!
We are now into a brand new year. Hopefully this year will bring us lots of joy, happiness and good health. Peace and harmony among mankind. I have actually given up on making resolutions. Since I can't walk the talk so there is no point making them.
For me, I am definitely looking forward as we will be having a wedding in the family as well as seeing my brother and his family. There have been away for a long time and boy I do misses them badly. I am also looking forward to seeing my son stepping into another phrase of his life. I pray that he will mature and able to deal with life more independently.
As for my little girl, she has lots of catching up to do and let's hope this year she will get better teachers than last.
Hubby already warned me that this year, he will be leaving town much more often. Thus, I am mentally prepared to be a "single" mom. Also my health wise, I hope to have some time to myself to exercise. Definitely good to be stronger so I believe I can faced up to whatever challenges when he is not around.
The new helper will be coming in soon and I pray hard that she will be a good worker with a good attitude. I am definitely looking forward to another journey of our life. Be it sad or happy but let's hope this year will be a more peaceful and loving year.
For this month's Sweet and Simple Bakes. I have done a batch of Cranberry, Pistachio and White Chocolate Cookies.
Since I had some leftover pistachio, I decided to use that instead of pecan.
Actually I already tried it out for my brother in law as Christmas gift. It was so good that I have to bake another batch for our cookie jar. Mine didn't turn out as round as Sweet and Simple Bakes but nevertheless, we still love it.
What you need:
150g plain flour
½ tsp baking powder
½ tsp salt
75g rolled oats (not instant)
125g soft butter
75g dark brown sugar
90g caster sugar (superfine) (I reduced this a little as I feel white chocolate is really sweet)
1 egg (large)
1 tsp vanilla extract
75g dried cranberries
50g pistachio, roughly chopped (Replaced Pecan)
150g white chocolate chips
Preheat the oven to 180oC.
Measure out the flour, baking powder, salt and rolled oats into a bowl.
Put the butter and sugars into another bowl and beat together until creamy — this is obviously easier with an electric mixer of some kind, but you just need to put some muscle into otherwise — then beat in the egg and vanilla.
Beat in the flour, baking powder, salt and oat mixture and then fold in the cranberries, chopped pecans and chocolate chips.
Roll tablespoonfuls of dough into a ball with your hands, and then place them on a lined or greased baking sheet and squish the dough balls down with a fork.
You may need two baking sheets or be prepared to make these in two batches.
Cook for 12 to 15 minutes; when ready, the cookies will be tinged a pale gold, but be too soft to lift immediately off the tray, so leave the tray on a cool surface and let them harden for about 5 minutes.
Remove with a spatula to cool fully on a wire rack.