Frozen Cream Cheese Frosting Sandwich

So you made some pumpkin cupcakes or carrot cake last night, and topped it with cream cheese frosting, which everybody knows is the best thing ever.

And then...

...plot twist: There's leftover cream cheese frosting.

But wait! Before you stick your finger into the bowl or hold the piping nozzle over your mouth, run out to the shops (or open your cupboard if you're lucky enough) and grab a packet of digestive/tea biscuits – that's all you need for these frozen cream cheese frosting sandwiches.

Frozen Cream Cheese Frosting Sandwiches

makes ~15 sandwiches

3 tbsp unsalted butter, at room temperature

2 oz cream cheese, at room temperature

¾ cups icing sugar

¼ tsp vanilla extract

¼ tsp cinnamon (optional)

~30 digestive/tea biscuits

OR

how ever much cream cheese frosting you have left

how ever much digestive/tea biscuits is available to you

Instructions (really?)

To make the frosting:

1. In an electric mixer with a paddle attachment, (I used whisk attachments and it was fine) beat the butter and cream cheese on medium speed until light and fluffy, about 2-3 minutes.

2. Reduce the speed and gradually add icing sugar, beating until just incorporated.

3. Add vanilla and cinnamon until well combined.

4. Increase speed to medium high and beat until frosting is light and fluffy, about 1-2 minutes.

Assembly:

1.Pipe or spread cream cheese frosting generously on the flat side of one biscuit, leaving a little bit of space on the edges for the frosting to ooze out with pressure, and cover with the flat side of another.

2. Freeze for at least an hour.

The end product will be a sweet, delicious and moreish dessert snack which is super easy to make. The frosting hardens into an ice cream-like texture which holds itself well between the biscuits. Really, there's no excuse not to make these.

Oreo Snickerdoodle Cookie Cake Bars

If there's one thing I know for sure, it is that baking is not for people who can't handle mess. These tediously-named Oreo Snickerdoodle Cookie Cake Bars will piss you off if you're not careful enough!

Fresh out of the oven, they look fine and dandy, and smell inviting as well. A little handling makes you realise that Oreo crumbs are falling everywhere like goddamn apocalyptic mudslides.

Crises aside, the Oreo Snickerdoodle Cookie Cake Bars were a good turnout. Initially, I assumed that the bars would be some sort of cookie-but-a-cake-too baking breakthrough, with the bonus aspect of Oreo cookies. I'm not too familiar with Snickerdoodle cookies either, so I wasn't too sure what the cake version of it was supposed to be.

This is pretty much a butter cake with crusty outsides and additional Oreos, cut into little blocks for bite-sized enjoyment. The Oreos do more for its presentation rather than its taste, which is mainly of butter cake.

Before things started getting messy

The edges and corners are the best, be sure to keep those bits for yourself!

Oreo Snickerdoodle Cookie Cake Bars

(adapted from little accidents in the kitchen)

Ingredients:

12 oreos (double stuff, obviously, if you can help it.)
192g flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
85g butter, softened
1/2 cup sugar (don't reduce this, it won't turn out too sweet, trust me.)
1/8 cup milk
1 tsp vanilla essence
1 egg

Instructions:

1. Pull apart the Oreos by twisting them. Set aside the cookie with the cream layer attached. Crumble the layer without the cream into fine crumbs.

2. Sieve and whisk together flour, cream of tartar, baking soda and salt.

3. Cream butter and sugar till light and fluffy. Add milk, vanilla essence and egg and beat till smooth.

4. Fold in the flour mixture till just combined. Your batter will be pretty stiff and airy.

5. Spread a thin layer of cookie dough onto a 8x6 inch baking dish (mine was a little glass casserole) lined with baking paper.

6. Arrange the side of the 12 Oreo cookies with the cream layer onto the cookie dough, cream side up. (They'll probably overlap a little) Spread the rest of the cookie dough on.

7. Sprinkle some of the Oreo crumbs over the dough (don't use all of it, otherwise your Oreo crumbs will avalanche all over your kitchen table. I learned the hard way.) and bake at 180 degrees Celsius for 40 to 45 minutes.

8. Remove from the baking dish and allow to cool on a wire rack. Cut into squares and serve.


I wonder whether, if we mix the crushed oreos with butter and keep it in the fridge for a bit, we could form a sort of Oreo-spread for the top, which would stay together in the behaviour of a cheesecake crust. That would be a good solution to an ineffective sparse sprinkle.

It's Singapore's annual 'Teacher's Day' tomorrow, and I'll be heading to my previous school with twelve pairs of these bars to hand out to certain teachers and friends. They look pretty enticing, don't they?

Merba Cookies

After hearing good things from a friend about 'those cookies which come in aluminum foil-looking plastic with a brand name starts which with an M, I think, or maybe a C, I don't know', I've decided to keep an eye out for them. An import from USA, they are almost never on the shelves of a regular supermarket. The only way to find them is through scouring the off-license shops. (little corner shops selling snacks and essentials... but mostly snacks)

Like a ninja on a mission, I toured London and dashed through every off-license store in sight, before I finally found them.

In real life, I simply wandered into this random off-license shop one evening, which surprisingly existed on an uneventful street about 10 minutes from my house, while in search of a late-afternoon snack. I stumbled upon these 'Merba' cookies which were 'the famous American Chocolate Chip Cookies' and had an aluminum-y wrapping. Bingo!

The cookies were truly American in the way that they were sweet and they weren't afraid to let you know. Healthy eating is irrelevant when it comes to these cookies. Their only mission is to taste good and lure people back for seconds.

Aside from being delightfully sweet, they were generously chock-filled with milky chocolate chips. The cookie is slightly on the hard, crunchy side rather than being the the soft, gooey type, but not to the extent that it feels dry, especially since the multitude of chocolate chips serve to moisten up every bite. Salt can somewhat be tasted in the cookie, which makes it quite impactful on the tongue – quite overwhelming for those who aren't too used to rich sweets. However, if you are an a-chocolate-chip-cookie-is-a-god-damn-chocolate-chip-cookie-there-is-no-holding-back type of person, then these ones are for you.

You look at the picture on the front of the packet and you expect something great.

You definitely get something great with these Nougatelli Cookies, which are my favourite of the lot.

It is pure bliss as you sin your teeth into the cookie and meet the Nutella-like hazelnut filling!

White chocolate and red berries is a popular cookie flavour combination which I enjoy when it is done well. (Lizzie's Food Factory does a good one.) However, these cookies were filled with dried, chewy cranberries which had an over-tangy taste, and I didn't enjoy it. The white chocolate's fragrance was unfortunately killed somewhere in the rubbery, cranberry stampede.

The 'brownie cookies' were certainly appealing, but I was doubtful of 'crispy' as a description on the packet. Aren't the best part about brownies their fudgy, soft texture?

These had the texture of a regular crunchy cookie. The only 'brownie' aspect is probably their rectangular shape, but otherwise, it is no different from a same-old double chocolate cookie. The American sweetness is still there, and there is a satisfying chocolate taste which does the brownie justice.

Aside from that cranberry mess of a cookie, Merba has great cookies which any sweet tooth will definitely enjoy. I've seen them sold in places like Costcutters and several other off-license shops, so nobody really has to go on a ninja-hunt, really.

Fox's Chunkie Milk Chocolate Cookies

Fox's is a good biscuit/cookie brand, and I can usually count on them to provide me with a nice packet of cookies when I get a craving for something sweet. Um that is, like, everyday After all, they claim to have been around since 1853. Plus, their packaging is matte, and that always makes a difference for me. Matte packaging is always nicer, don't ask me why, I don't know.

When I bought this packet of cookies (offered at £1, U.P £1.79) from Tesco after school one day, I was ascertained that these would be unfailing and satisfactory.

The cookies are crunchy, and full of chocolate chips, and I'm happy for that.

However, what annoys me about the cookie (yes, apparently, cookies have the ability to annoy nowadays.) is the fact that there is a strong fragrance of coconut. I have no resentment towards coconut, but when I buy a packet of milk chocolate cookies, I want to eat a packet of milk chocolate cookies. Don't make me take a bite, raise my eyebrows, double-check the packaging, turn to the ingredients list, and find out that the dessicated coconut is not only giving the cookie its crunch, but also providing it with an evident coconut smell and taste.

I mean, they are nice cookies, but no thank you to the unexpected taste!

Fox's Viennese Melts

I brought these back to Singapore in my suitcase for a visit during the winter of 2012 along with all the other packaged British treats, because they were more than worthy to cross oceans the Asian continent for 13 hours for my friends and family to try.

Don't know why this picture looks as if it has been dipped in a bloodbath.

Luxurious is the word to describe it. Fox's Raspberry & Cream Viennese Melts (£1.59) are decadent.

The buttery biscuits crumble so softly and wonderfully as you bite into them, and lead you politely (my imagery is on crack today) to the filling within, which is made of raspberry jam and vanilla-flavoured cream. Red berries and cream are a popular British combination which works very well together, like maple and pecan nuts, or cookies and cream, or chocolate and hazelnuts, or Emma Stone and Ryan Gosling.

I might even go out to get a another packet after this.

Cybercandy | Part One

Somebody was obviously discontented with the array of British chocolates, cookies, candy and cereal, and felt that the five million aisles of sweet items in British supermarkets weren't enough, so they opened Cybercandy, which imports soda, sweets, chocolate and cereal from the USA, Japan, Australia, Canada, New Zealand, Singapore, and other parts of Europe, and sells them for a doubled price.

Loot:

Clockwise from left: Oreo O's, (the Korean replica version. The original cereal was discontinued in 2007) Megaload Caramel Cups, Megaload Peanut Butter Cups, Cinnamon Toast Crunch Treats bar, Boyer's Smoothie Peanut Butter Cups with Butterscotch coating, Boyer's Mallo Cup. (£1.15)

Lo and behold, a product name which implies a marshmallow filling, containing a description which promises a whipped 'creme' center. Seems like they can't make up their mind on what the mysterious white fluff in their own product is.

And neither can I. It's sort of like a tasteless white mousse similar to the insides of a melted marshmallow. Sounds appealing to some but is really nothing special at all.

The difference between this peanut butter cup (£1.15) and a Reese's Peanut Butter Cup is the butterscotch-flavoured coating, instead of the usual milk chocolate. Butterscotch is not as prominent of a flavour as chocolate, and when paired with peanut butter, just causes a confusion on your tongue. After having Reese's Peanut Butter Cups, it is just not the same when having this peanut butter cup coated with butterscotch. Your tastebuds will be wondering where that familiar chocolate and peanut butter flavour-pairing is, and what the hell is this butterscotch doing. It doesn't even go here.

On the flip side, this was a purchase which I fairly enjoyed. (£1.39) The, uh, 'King size' pack boasts three peanut butter cups, each with a different topping, namely a chocolate chip cookie, M&Ms, and a chocolate sandwich cookie.

They look absolutely tempting and adorable when opened. The toppings have held well and nothing has crumbled or fallen off.

The cookie is stuck fast to the peanut butter cup, and the entire treat looks precious. The peanut butter filling, unlike the crumbly texture of the one in Reese's, is creamy and smooth. I personally prefer the crumbly version, because it stands out from the already-smooth chocolate. I guess, in this case, it coordinates well with the crunchy cookie atop the buttercup.

The peanut butter cup with M&Ms is a colourful piece of bite-sized joy which you can hold between your fingers. I like this one – the crunchy M&Ms contrast well with the soft chocolate and peanut butter.

Even though these are not Oreo, I'm glad that the chocolate sandwich cookies are from Famous Amos, and are not some ridiculous own-brand with tastelessly patterned grooves called 'Poreo' or something.

These peanut butter cups are simply delightful to look at, and make great gifts for friends or children – they're all the same kind of people when it comes to chocolates. However, if you want a peanut butter cup for yourself, I'd much rather buy it from Reese's and slam an Oreo cookie atop it – there is nothing spectacular in terms of taste, here.

Chinese Peanut Cookies

Apparently today, April 9, is National Chinese Almond Cookie Day. I don't know who the heck comes up with these extremely necessary special days. I can understand if they decide to have International Chocolate Appreciation Day, or Cereal Day, but National Chinese Almond Cookie Day just doesn't make any sense to me as a legitimate day day. But whatever.

These are Chinese peanut cookies, which my mother often makes during the Chinese New Year period. (mid-February) They neither look, taste, nor feel like Chinese almond cookies, which, although I personally have not tried, seem to be flatter, crispier and obviously has a sweet almond fragrance instead of an earthy peanut one.

I've made these Chinese peanut cookies on two occasions so far, and they have gotten great feedback both times. Lots of this feedback comes from the voice in my head which goes, "Mmm..." after every cookie.

It all starts with this bad boy right here.

This cookies are best made with a friend or any other living thing which can provide you with an extra pair of functional hands, which will be ideal for the tedious task of rolling the cookie dough into Maltesers-sized balls.

Chinese Peanut Cookies

(makes 2-3 tupperware-boxes)

Ingredients

200g raw unsalted peanut (without skin)

300g plain flour

120g icing sugar

1 1/2 tsp baking soda

3 tsp baking powder

2 tbsp creamy peanut butter

175ml peanut oil

1 egg  - lightly beaten (for glazing)

Method

1. Spread the peanuts on a baking sheet and roast in the middle of a preheated oven at 175C for 15 to 20 minutes, stirring them once or twice during cooking time. (If your peanuts are salted, rinse them with water and dab them dry before placing them in the oven.)

2. Crush the peanuts very finely, until they are as close as possible to powder form. (This is going to take forever, be prepared. Unless you have a fancy appliance like a food processor or whatever.)

3. Put all the above ingredients (sift the flour and baking soda and powder) and the roasted ground peanuts (except for peanut oil and egg) into a big mixing bowl and mix well. Heat the peanut butter slightly for easier mixing.

4. Add peanut oil and mix it into a dough.

5. Roll and gently press (the dough is quite fragile) them into marble-sized balls and place on ungreased baking trays.

6. Egg wash them before baking in preheated oven at 175C for 15 to 20 minutes or until slightly browned. 

7. Cool on trays and put them in an air tight container.

Roasting peanuts

The fragrance will fill your kitchen like no other.

Look at me trying to be all creative.

Dad: It looks like the Incredible Hulk.

2013 is the year of the serpent.

 The result of all this hard work is loads and loads of melt-in-your-mouth, bite-sized cookies which are just firm enough to hold, but crumble immediately as you bite into them, disintegrating into buttery, nutty goodness.

If you don't have a blender or food processor, you are stuck with a rolling pin and a ziploc bag. During my second time making these cookies, I gave up with the crushing and ended up with a few crumbly bits of peanut, which I could feel in the end product, which disturbed the powdery, little-particle texture of the cookie. A sieve is a good tool to use to ensure that the peanuts are close to powder-form.

You can find peanut oil in most Asian supermarkets.

Enjoy!