Wholesome goodness

I was taken aback when my 7 years old nephew told me that he doesn't like chocolate! He only takes fresh milk or strawberry milk. Thus when he had breakfast with us the other morning, I bought a bottle of plain fresh milk for him as we only consumed chocolate milk at home.

I never come across kids that don't like Chocolate, thus he will be my first. Though I know some adults do not fancy chocolate at all. I always had the impression that all kids love chocolate. Now lesson learnt is to not to assume.

As I feverishly trying to memories my script, getting my tongue twisted and trying to wake up my aged brain cells. I decided to take a break and bake some Oats and Yogurt Cookies for my kids as well as for D.

This recipe interests me as it involved oats as well as yogurt which are healthy. I also throw in some dried fruits to add to the wholesome goodness.

Now let's hope they like it.

Now I am definitely counting down to my "baby" sister’s big day. Though no longer baby in the family. In my heart, she will always be one and I am happy to see her found a good man to take care of her.

For my preparation, I am still short of a little pair of silver stiletto to go with my evening bag.

Tomorrow I must really brave the crowd in Orchard Road to hunt for that pair of shoes. I hate shopping!



Verdict, this cookie doesn’t expand as with all my cookie baking experiences. Thus, please make it small if you like bite size.

What you need:

139g yogurt
103g castor sugar
91g brown sugar
57g softened butter
56g shortening
1 tsp vanilla
240g plain flour
58g rolled oats
1/2 tsp baking soda
1/4 tsp salt
94g apricot, chopped
56g cranberry

Method

Preheat oven to 190 degree.

Combine yogurt, sugars, butter, shortening and vanilla in a mixing bowl.

Beat at medium speed till well blended.

Add in flour, oats, baking soda and salt. Mix till soft dough forms.

Stir in dried fruits.

Drop dough by teaspoon (it doesn't expand).

Bake for approx 8 - 10 min or till golden brown.

Cool on tray and later transfer to cooling rack.

The last 4 years

I haven't seen my only brother and his family for the last four years and it was tough. As they relocated twice, it wasn't easy for them to come home for a visit either. Along the way, I also become an aunt for second time.

Yesterday, it was my first time seeing my youngest nephew who is 3 and he is such a doll. As a stranger, I think he is pretty cool towards me. He even allowed me to shower him!

Last night his brother had a sleep over at my place, a great bonding time with his cousins. As D is only a year younger than my daughter, they clicked really well. Not surprisingly, my son also played well with D.

Having them over for an afternoon of fun makes me wonder whether I should have another child. I know I know... it is impossible but for a moment, I just fantasised that I had one. Kids can bring so much anguish as well as joy and I wanted to just simply focus on their beautiful moments.

I was getting my script ready for Sunday, as my hubby and I were appointed as emcee for the night, I can't help but to feel emotion overwhelmed as my youngest sister who is 13 years my junior is getting married.

I can't help to think how time flies and I am getting older if not wiser.

As for the script, I am delegated to make a speech in Mandarin. It’s sure been a long time since I last speak Mandarin. I really hope I won't fumbled and create an embarrassment on that night.

Since today is going to be an easy day for me. My little one actually requested for waffles as breakfast when she was flipping through some library books that I borrowed. Yes, she has taken an interest in such books and beginning to learn how to read recipes.

Never know how Brown Butter actually taste like, so I decided to make Brown Butter Waffles for our breakfast.

Verdict: Didn't taste any uniqueness to it but nevertheless, it is a nice treat with raspberry sauce and maple syrup.



Recipe source: The Craft of Baking

What you need:

90g unsalted butter
173g plain flour
61g dark brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 large eggs, separated
unsalted butter for waffle iron

Method

Melt butter over medium heat, continue to cook till the butter burns brown and has a nutty fragrance, about 5 mins. Remove from the heat.

Whisk together the flour, brown sugar, baking powder, baking soda and salt.

Make a well in the center and pour in the buttermilk and egg yolks.

Whisk the wet ingredients together and working them into the dry ingredients until combined.

Add the browned butter and whisk until fully absorbed.

In another bowl, whisk the egg white till soft peaks.

Gentle fold the whites into the batter in two additions.

Lightly brush waffle iron with butter and cook the waffles till golden brown.