Sweet Hearts

I used to travel to the Philippines for work. During my last trip (I think that was almost 7 years ago now), I was introduce to these wonderfully decorated sugar cookies. I was instantly drawn by their simpleness and how pretty they look. I got 2 "sunflowers" in lollipop sticks wrapped up with see through cellophane and tied up with a beautiful ribbon. They were for my little princesses waiting patiently for me to get home. I remembered the smile on their faces and the sparkles in their eyes when I presented them these simple gifts. Since then, I had been wanting to make them but somehow, never got around it....

2 years ago, I was presented with another sugar cookie. This time was from my lady boss. She gave away these lovely cookies that come as little cute overall, milk bottle and pacifiers as her son full moon celebration "cake" (in Chinese cultural, we celebrate baby's 1 month old birthday, and gives away cakes or cookies as favours). Once again, I told myself.... I really need to make these cute, little thing!

Now after 7 years since my first encounter (7 years itch must be working it's positive magic this time).... I finally got around making my "Sweethearts". I really had a lot lot of fun with them. The baked sugar cookies are like a blank canvas. I can literally decorate them with anything!! The sky is the limit here.  

I also realized the biggest satisfaction of all with these cookies is the happiness they bring. My princesses felt it when I gave them the "sunflower", my colleague & I felt it when we got them from my boss. My friends felt it, when they got them from me. Go on.... put a smile on someone's face and see their eyes sparkle.........Spread the Sweet Heart around :)

Cooling baked cookies

Iced and letting dry before the next color

Sweet Hearts

Sugar Cookies
3 cups (390 grams) all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup (227 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Royal Icing:

2 large egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

Sugar cookies prep

In a  bowl whisk together the flour, salt, and baking soda. 

In your electric mixer bowl  (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. 

Mix in flour mixture and beat until you have a smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.  

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  

Cut out desired shapes using a lightly floured cookie cutter (I used heart shape here) and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.  

Bake cookies for about 8 - 10 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. 

Makes about 36 - 4 inch (10 cm) cookies.

Royal Icing Prep

In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice.

Add the sifted powdered sugar and beat on low speed until combined and smooth.

The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Add different colour to the icing to for your decoration. Add colouring a little droplet at a time to get the hue you desired. 

Tips:

• Be sure the cookies are really cool down before decorate with royal icing. Otherwise the royal icing with run
• Be sure to let the royal icing dry completely before storing. (This may take several hours.)
• Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.
• If the royal icing is too runny, add more confectioner sugar, if it's too thick, add more water (droplets at a time) 
• The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
  
  

(recipe from Joyofbaking.com)

LCHF Sensational Wings

Spicy Sensational Buffalo Wings

Chicken wings is one of my favourite parts of the chicken. I like how the skin crisps up and the flesh is still succulent inside after deep frying or barbeque- ing. And I like how tender it becomes after the long hour of stewing, with all the flavours bursting in your mouth at the first bite.

Since moving to Gibraltar last August.I somehow was craving for my all time favourite- Buffalo Chicken Wings. I was in the quest to discover the best buffalo wings they have in this little place. After much disappointment and torturing to my taste bud, I decided to live up to my quote; "If it is to be... it is up to ME!".

After digging my heads on recipes upon recipes, I finally found one which seems like the best and easiest to handle.

Sensational Wings

• 1kg chicken wings (about 12 wings)
• Freshly ground black pepper
• Salt (if desired)
• 4 cups vegetable oil
• 1cup grated cheese (your choice of hard cheese: Parmesan,  Cheddar)
• 4 Tablespoons butter or margarine (1/2 stick)
• 5 Tablespoons hot sauce or Tabasco sauce

Wings prep
Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.

Heat the oil over high heat in a deep skillet, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.

Use another deep skillet, add deep fried wing and grated cheese. Coat wings with cheese. Trust me, you do not want to skip this step. This will make your buffalo wings stand out from the rest.

Sauce prep
Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce. Stir well and remove from the flame immediately.

Pour sauce over the cheese coated wings in the pan. Stir well and make sure all the wings are coated with sauce.

Tips:

• Make sure the oil is hot enough before putting the chicken wings in
• Pat dry the chicken wings before putting them in the hot oil to reduce the splattering of oil
• The drumlets will take a bit longer to cook
• Coating the wings with cheese is to maintain the crispiness of the skin after adding the hot sauce