Peanut Butter Cookies

25 November, 2007 at 2:29 am | Posted in » Crunchy Cookies, » Recipes | 7 Comments
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Peanut butter cookies

Saw a peanut butter recipe in my cookies book and decided to try it out as I have not make any cookies with peanut butter before. The cookies are nice, with the aroma of the peanut butter.


1 cup unsalted butter, soften
1 cup creammy or chunky peanut butter (I use chunky ones)
1 cup caster sugar
1 cup soft brown sugar
2 eggs
2 1/2 cups of all-purpose flour
1 teaspoon of baking powder
1 1/2 teaspoons of baking soda
1/2 salt


1. Beat butter, peanut butter and the sugars together until creamy. Beat in eggs until well combine.

2. Sift in the flour, baking powder, salt and baking soda. Mix until evenly combined. Then put into the refridgerator for 1 hour.

3. Shaped into 1-inch balls. Place on baking paper and flatten with fork in a crisscross pattern.

4. Preheat oven at 190oC. Bake for 10 mins or until cookies are light golden brown.

Double Cheese Corochan

25 November, 2007 at 1:45 am | Posted in » Cooking, » Recipes | Leave a comment
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As I still have a few potatoes left from the previous baked potatoes, I made these double cheese corochan this afternoon. I put in two type of cheese in the centre of these corochan.

Look at the oozing cheese from the center!

Oozing cheese

Makes about 8 rounds

2 medium potatoes, boiled and mashed
1 onions, cut into quarters then slice
1 medium sized carrot, diced
1/2 chicken breast fillet, minced
1/2 parmesan cheese
2 slices of cheddar cheese, each cut into quarters
1/2 cup water
crushed black pepper
1 pinch of salt
japanese bread crumbs
1 egg, beaten
corn oil


1. Heat the frying pan with abit of oil, put in the onions and stir until fragrant. Then add in carrots with water, stir until the water dries up. Add in the chicken stir fry until cooked.

2. Remove the stir fried ingredients from the pan into the mashed potatoes and mix well. Add pepper and salt to taste.

3. Shape the potato mixture into balls. Flatten the ball and put some parmensan cheese and 1 quarter of the cheddar cheese. Wrap up the the cheese and make sure that the cheese is properly covered by the potato mixture and flatten abit. Repeat until all potato mixture is used up.

4. Dip the cheese filled pototoes rounds into the egg then into the japanese bread crumbs.

5. Heat the frying pan with about 1 cup of corn oil. Put in the potato rounds and cook until golden brown.

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