Caramel Sauce

Timing is very important when making caramel sauce. As Eugenie said, you need to get all ingredients ready next to your stove-top because everything happens so fast, you don't have time to step away. Tho' it may sounds some what complicated, but once you know the timing, it is superbly easy. I've enclosed Eugenie's video for easy understanding.

You can use this caramel sauce in your drinks, ice-cream, cupcakes, popcorn or any other desserts. Hope you'll have fun making this caramel sauce as I did!

CARAMEL SAUCE
(Recipe Source from Eugenie Kitchen)

Prep Time  : 3 mins
Cook Time : 10 mins
Total Time : 13 mins
Makes       : around 1 cup

Ingredients:
1 cup caster sugar
50g unsalted butter, cold
1/2 cup heavy cream, cold
1 tsp vanilla extract
A pinch of salt

Directions:
1. In a thick-bottomed sauce pan, cook the sugar over medium high heat. Once your sugar just start browning, quickly stir with a wooden spoon. Stir until sugar turn golden amber. Remove from heat.

2. Quickly add in the cold butter and whisk until well incorporated.

3. Add in the heavy cream carefully and whisk in fast pace until well incorporated. It is ok to see alot of bubbles and foam at this stage. It is just the reaction of the liquid on hot caramel.

4. Finally add in the vanilla extract and salt. Transfer to a heat-proof jar and let it cool.

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Notes:
● It would easier to have a light colour base sauce pan so that you can monitor the colour changes easily.

● Can be stored in refrigerator for 2 weeks.

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Bacon Hasselback Potatoes

While I was clearing up my fridge today, I found 2 medium-sized potatoes isolating themselves at the corner of my vegetable compartment. I thought I must cook them up before they grow sprout. And since I am going to make spaghetti bolognese for dinner, baking these would make good side dishes.

Rummaging for other ingredients to go with them, I found some mozarella cheese and bacon chips. "Perfect! I'll just make Bacon Hasselback Potatoes".

Hasselback potatoes are Swedish version of baked potatoes. The name is derived from the restaurant where they were first served in the 1940s, Hasselbacken in Stockholm. They are crispy on the inside, soft and creamy on the inside.

HOW TO SLICE HASSELBACK POTATOES USING CHOPSTICKS

Put a chopstick each at both sides of potato. As you slice, the chopstick will prevent from cutting all the way through.

A perfect hasselback potato!

Notes: If the potatoes are rolling around/ not stable, you can cut the bottom of potato horizontally as shown to create a base.

Or you can use a wooden spoon as guide when slicing the potatoes, as shown in video below:-

HOW TO SLICE HASSELBACK POTATOES USING WOODEN SPOON

BACON HASSELBACK POTATOES

Prep Time  : 15 mins
Cook Time : 50 mins
Total Time : 1 hour 5 mins
Makes       : 2 medium-sized potatoes

Ingredients:
2 medium-sized potatoes
2 tbsp butter
1/8 tsp garlic powder
Salt & Pepper
1/4 cup mozarella cheese
2 tsp mayonaise
1/4 cup fried bacon chips

Directions:
1. Preheat oven to 200ºC. Scrub the potatoes.

2. Cut bottom of potatoes horizontally to create a base (if potatoes are rolling around). Using two chopsticks as a guide at both sides of potato, slice the potato thinly. The chopsticks will stop the knife from cutting all the way through. (Pls refer to the photos in the post above or you can refer to the wooden method in video above)

3. Season the potatoes with salt, pepper and garlic powder.

4. Slice the butter into thin slices and stuff it in between the slices of potato. Drizzle with olive oil.

5. Bake for 40 mins. Remove from the oven and top with mayonnaise and mozarealla cheese. Bake for another 5-7 mins, until the cheese melted.

6. Sprinkle with fried bacon chips. Serve hot!

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Zoe of Bake for Happy Kids

Chocolate Chip Cookies with Nutella

...and i know
I must try baking these cookies. It is simply
irrestible!...

I've always love Nutella! (Who doesn't?) So when i saw Nami's Nutella cookie recipe, I was drooling and I know I must try baking these cookies. This is actually a throwback from Nov 2014. How can i not share this recipe in my yummy~licious? It is simply irresistible! Even my daughter couldn't wait for her mummy to give it to her. She cheekily helped herself from the kitchen counter while i was still putting the cookies in a jar.

Making these cookies are fun but handling the Nutella & making the brown butter is abit tricky. You will need to work fast with the Nutella as it melts easily. If you are using the "two teaspoons" method, you may want to put the Nutella in the fridge for a few mins to harden it abit. But if you are using the "ziplock bag" method, you'll be fine with Nutella in room temperature.

To make the brown butter, you will need to co-ordinate with your eyes. Once it has browned evenly, quickly remove it from the heat and cool it in a bowl. But not to worry, thanks to Nami, she has embedded a video on how to make brown butter for easier understanding. You should be able to capture the timing after watching this video.


Enjoy baking these goodies!

CHOCOLATE CHIP COOKIES WITH NUTELLA
(Recipe Source from Just One Cookbook)

Prep Time  : 60 mins
Cook Time : 30 mins
Total Time : 1 hour 30 mins
Makes        : 2 dozen cookies

Ingredients:
1/2 cup Nutella (chocolate hazelnut spread)
225g unsalted butter
2 1/4 cups all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. coarse sea salt, plus more sprinkling
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 1/2 tsp. vanilla extract
1 Tbsp. plain yogurt
1/2 cup semisweet chocolate chips
3/4 cup dark chocolate chips

Directions:
Shaping the Nutella
1. Line a baking sheet/ pan with parchment paper. Scoop out the nutella with two teaspoons to roughly form a ball, about 1.5 - 2cm in diameter onto the parchment paper. Freeze them until they are firm, about 2 hours.
(You can also use a ziplock bag to pipe out the nutella as used by Nami. Just place Nutella in a ziplock/ plastic bag towards one corner. Twist the top so that it does not squeeze out when you pipe the nutella out. Cut one corner off the end of the bag. Pipe as needed.)

Making the Brown Butter ( aka "beurre noisette" in French)
2. Melt the butter (cut into small pieces) in a saucepan over medium heat, stirring frequently. As the butter heats, it will begin to foam, and then bubble. Milk solid will begin to form and sink at the bottom of the pan. Continue stirring until the butter is browned evenly. Be careful not to burnt it. Remove from heat once it is browned evenly. Pour it into a bowl and let it cool.
(Pls refer to the video in this post)

Making the Dough
3. In a medium bowl, whisk together the flour, baking soda & salt.

4. In (another) mixing bowl, combine the sugar and brown butter on medium speed until well blended and smooth.

5. Add in the egg and egg yolk, vanilla and yogurt. Continue mixing and scraping down the sides of mixing bowl as needed.

6. Turn the mixer on low speed, add in the dry ingredients and blend until just incorporated.

7. Fold in the chocolate chips. Chill the dough briefly, about 30 mins.

8. Preheat the oven to 350°F/ 175°C and line the baking sheets with parchment paper. Work in 2-3 batches as the Nutella balls melts easily when they are outside the freezer.

Shaping the Dough
9. Use a tablespoon, scoop out the cookie dough twice and roll into a ball. Place the cookie dough balls on the prepared baking sheets with 2-3 inches apart. Put the remaining cookie dough in the refrigerator.

Adding Nutella to Dough
10. Take out the frozen Nutella balls from freezer. Press a well in the center of the dough ball and place a Nutella ball in the well. Pinch together the edges of the cookie dough over the top to completely seal it in the center. Make a couple of pinches on the top part of the dough so that the finished product will look more appealing.

Baking the Cookies

11. Bake the cookies until golden brown, about 14 mins, rotating the baking sheet halfway through. After rotating, start working on the next batch with the remaining dough as needed.

12. When the cookies are finished baking, sprinkle lightly with sea salt. Let sit a few minutes before transferring to a wire rack to cool. Once they are completely cool, store them in an airtight container.

Notes:
When sealing the dough, make sure that the Nutella is not seeping out of the dough. Add more dough if needed.

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Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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