Hi peeps! I have a question to ask. Is there any dietitian or a doctor that can answer this? help me out ok! You see, we all know that oatmeal is good for the heart because it has substance called omega-3 fatty acids that can absorbs the cholesterol from our bloodstream. Well, something like that.. right?

So my question is, does this nutritional value still exist in the oatmeal even when I cooked them in cookies and cakes?

I really hope that the omega-3 is preserved because both Miki and his Dad wouldn’t eat a bite of oatmeal unless they are in cookies – mixed with chocolate and nuts! Sighh… My two favorite boys in the whole world is making me see this as a challenge  in becoming Martha Stewart a good domestic chef that provides healthy food on the table for her family.

But I don’t really mind baking Oatmeal Cookies for Miki. His new favorite food is biscuits and he can gobble up to six Tiger biscuits for tea time.

Makan sambil tengok Spongebob la apa lagi… Pastu aku kena sapu and vacum satu rumah. Mandikan dia, syampu rambut kenteng2 tu… lap sofa merah yang korang kata lawa tu dan jugak TV tu pun kena lap- sebab biscuit crumbs tu akan bertaburan bak lava gunung berapi baru meletus ok! Dasyat tul Miki…

Anyway……. here is the recipe! Great for Kuih Raya as well!

gambar hiasan jerrr…

Chocolate Oatmeal Cookies

Ingredients:
(makes about 25~28 cookies)

90g butter, softened at room temperature
25g caster sugar
25g brown sugar
1 egg (weights about 60g with shell), lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
100g plain flour
100g oatmeal or roll oats (I used organic instant baby oat)
20g dark (semi-sweet) chocolate, finely chopped
50g walnuts, chopped
60g mini chocolate chips

Method:

1. Preheat oven to 190degC. Line baking trays with parchment paper.
2. With a manual whisk, cream butter and sugar in a mixing bowl until the mixture turns pale and fluffy.
3. Dribble in the egg gradually. Mix well after each addition. Add in salt and vanilla extract, mix to incorporate into the batter.
4. Sift the flour over the batter, fold in with a spatula.
5. Add oatmeal, chopped chocolate, walnuts and mini chocolate chips. Mix well with the spatula.
6. Drop tablespoonfuls of the cookie dough onto the prepared baking tray. Leave some space between the cookies to allow for spreading. Flatten each cookie dough slightly with the back of a fork, keeping the shape as even as possible.
7. Bake for 8~10 mins or until golden. If necessary, rotate the baking tray halfway through the cooking time to ensure even browning.Transfer to a wire rack to cool completely. Store in air-tight containers.

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I received an e-mail from a reader in Australia (Hi J!) today requesting for the recipe of Pineapple Tart or resepi kuih raya Tat Nenas Gulung.

I am very honored to get kind of emails cause it makes me feel trusted but at the same time, I go like “Hampa ingat aku ni Chef Wan ka apa?” hahahha…

Anyway here I have another version of the kuih raya recipe, the easiest one I believe because it is written step by step.

 

Resepi Tat Nenas ( Pineapple Tart Recipe)

What you need:-

PART A – 400 grams of pineapple tart mix
PART B – Flour
PART C – Pineapple jam
Egg yolk for glazing
Pineapple tart mold
Pastry brush
Mixing bowl

Part A – THE TART MIX
1 cup butter ( 226 gram) at room temp)
1 egg yolk
1 tea spoon vanilla essence
20 gram sugar

Part B – THE FLOUR
40 gram corn flour
50 gram custard flour
20 gram milk powder
240 gram wheat flour.

PART C – PINEAPPLE JAM
Ingredients for Pineapple Jam (makes 50 tarts):
4 young pineapple
2 cups of sugar
cloves
cinnamon
Daun pandan

Methods:
Crush pineapple without skin and core
Simmer with some water and daun pandan, continue stirring till it thickens
Add sugar, vanilla, cloves and cinnamon
Continue to stir until it is completely thick and can be rolled into a ball
Remove from fire and let it cool

When we have prepared part A, B and C, we can now begin making the tarts. Here is the step by step methods:-

Step 1: Pour pineapple tart mix (PART A) into mixing bowl and mix well.

Step 2 Put in the flour (PART B) and mixedy- mix Step

3: Mix everything. ( Works better if you can do a little dance while you are at this! Hehe) Step

4: Use your hands to fold the batter till it’s even. Flatten the batter in the mixing bowl.

Step 5: Refrigerate for 30 minutes or longer to let it harden

Step 6: Fill some batter into the mold. Array them on the baking tray.

Step 7: Wrap batter strip around rolled pineapple paste.

Step 8: Remove extra batter strip. We just need enough batter strip to wrap around the pineapple paste. Arrange on a baking tray.

Step 9: Glaze the uncook pineapple tart using an egg yolk with pastry brush

Step 10: Bake at 180°C for 15 minutes. When it’s almost done, you can actually smell the delicious mouth-watering pineapple tarts. Store pineapple tarts in small air-tight containers. Why use small containers? Pineapple tarts molds easily when any water or even saliva touches it, therefore separate it so that not all of your pineapple tarts will be moldy.

Happy Baking!!

ps-  For more of my favourite recipes; click here and here.

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Yesterday I was telling Azman that I love my blog so much because I have been  treating it like a journal or diary. He said if that is so how come I never blog about my vomiting experiences in neuro-surgery kinda details. For your information, yours truly even though has the power to scare away sales assistants at the perfume department with just one icy stare; is very prone to puking. I go to crowded places I vomit, I smell stinky stench I vomit, I read the yoga blog also I vomit.

I told Azman if he thinks I should write about my puking, I think I should also write about his artsy-fartsy farts. He looked away and quickly start teaching Miki ABC right there and then.

I think I will stick to blogging about shopping and food. Which brings me to kuih la raya kan kata nak raya dah lagi 29 hari  4 jam 25 minit dari saat ini??

I have some recipes that I love and have tried in previous raya but can’t seem to find them now. I have been digging my old  folders somewhere in : D and :E and found a few. Here is one that I will definitely make because it requires no egg. Miki has eczema and allergic to egg but he loves cookies especially chocolate so this one is for concern Moms that love cooking. Happy trying.

Ingredients:
1 1/4 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup melted butter or margarine or 1/3 cup veggie oil ( about 70ml )
3 tbsp water
1/2 cup brown sugar
1/3 cup white sugar
1/2 tsp vanilla
chocolate chips
orange zest
a bit of ground cinnamon and all-spice.

Methods:
1. Mix flour, baking soda, baking powder, and salt and stir well.
2. With a mixer on medium speed, beat butter, brown sugar, granulated sugar, 3 tablespoons water, and vanilla until blended. Stir flour mixture into butter mixture, then beat until blended. Stir in chocolate chips, orange zest and nuts.
3. Drop batter in 1-tablespoon portions about 2 inches apart on baking sheets.
4. Bake in a 300° oven until an even golden brown, 18 to 20 minutes. If using 2 pans in 1 oven, switch places at half-time.
5. Let cookies cool on pan about 3 minutes, then transfer to racks with a spatula. Serve warm or cool.

Note – It would taste better if some chopped nuts can be included but if baking for toddlers this can be just another option. Al-maklumlah anak aku kekurangan gigi geraham. Optionally also, 1/4 cup blended oatmeal can also be included to reduce those colestrol consumed with the lemang and rendang. heheheheee

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