Chocolate Snowball Cookies 巧克力雪球


I have made melt-in-your mouth Snowball Cookies before but that was 3 years ago. So this time, I tried this Chocolate Snowball Cookies,  recipe adapted from a Chinese cookbook 101道下午茶点心. They are not very sweet and so easy to make especially when you have kids who like to hang around, help and enjoy making them with you. They are extra yummy due to the cocoa fragrance and added crunch from the walnuts. If you prefer, you can add in some chocolate chips. Not only do they look nice and unique but will also serve as a perfect gift for Christmas too.
By the way, this will be my last post for this year. I'm taking a break from blogging and be back in Janurary 2015.
Wishing everyone of you a Merry Christmas and a very Happy New Year!

Chocolate Snowball Cookies

      100g Plain flour
      60g Icing sugar
      30g Almond meal/ground almond
      20g Cocoa powder (I used valrhona cocoa powder)
      10g Corn flour
      80g Butter, softened
      1 small egg yolk (about 20g)
      30g Walnuts, chopped

  • In a mixing bowl, stir the soft butter to light. Add icing sugar and mix well and add egg yolk, mix well again.
  • Sieve in flour and cocoa powder, add almond meal, fold well with a rubber spatula.
  • Lastly add in chopped walnuts and mix well to form a soft dough.
  • Roll dough into small balls (put on plastic gloves), about 10-12g each and place on a lined baking tray. Bake at preheated oven 170 deg C for about 17-20 minutes
  • Cool down cookies completely and dust some icing sugar over it.

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     100克 普通面粉
     60克 糖粉
     30克 杏仁粉
     20克 可可粉
     10克 玉米粉
     80克 牛油,稍软
     1粒 蛋黄,越20克
     30克 核桃碎

  • 在碗里放入软牛油,搅拌松开软牛油,放入糖粉搅拌均匀。加入蛋黄,拌匀。
  • 将面粉及可可粉一起过筛和杏仁粉混合均匀后,倒入蛋糊里一起搅拌。
  • 接着放入核桃碎,搅拌成面团。
  • 在烤盘上铺上烤盘纸。将面团搓成一粒粒小圆形约10-12克(载上塑胶手套较不沾手),摆在烤盘上。送进预热烤箱以170度烘烤17-20分钟即可。
  • 待出炉的饼干完全冷却过后,撒上糖粉。

This post is linked to Cook and Celebrate (Christmas 2014)
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Mini Blueberry Cheese Cupcakes 迷你蓝莓芝士杯子蛋糕


These mini cheese cupcakes are very easy to make compared to the Mini Raspberry Cupcakes. I didn't make biscuit crumbs or cake base to the cheesecake. They turned out perfect with only 20 minutes of baking time and you can add with your favourite topping, be it chocolate or any other filling you prefer. I used my leftover blueberry filling. Just warm up the filling a little and spread it on top of the cheese cupcakes. Great to serve this delicious treat for any occasion and also just in time adding in your Christmas baking list.

Mini Blueberry Cheesecakes

     250g Cream cheese, room temperature
     65g Dairy whipping cream
     55g Caster sugar
     2 large Eggs + 1 egg yolk
     1 tsp Lemon zest
     1 tsp Lemon juice
     1 tsp Vanilla exract
     2 tbsp Plain flour
     100g Blueberry filling

  • Preheat oven to 160 deg C. Line muffin pan with 6 paper cases.
  • Beat cream cheese and sugar at low speed. Gradually add in whipping cream and beat the cream cheese at medium speed to smooth and creamy. Add lemon zest, lemon juice and vanilla extract, mix well.
  • Add eggs one at time. Beating well after each addition until just combined at low speed. Lastly add 2 tablespoon of plain flour into it and mix well.
  • Divide cream cheese mixture evenly into cases. Bake in water bath for 20 minutes or just until set. Set aside to cool completely.
  • Warm up the blueberry filling. Top cheesecake with blueberry filling over it and place in refrigerator to chill for at least 2 hours. Decorate the cake as desire before serving.
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      250克 奶油奶酪, 温室软化
      65克 动物性奶油
      55克 细糖
      2个 全鸡蛋 + 1粒 蛋黄
      1茶匙 柠檬皮屑
      2 茶匙 柠檬汁
      1茶匙 香草精
      2汤匙 普通面粉
      100克 蓝莓果酱(用罐头装的)或巧克力酱

  • 预热烤箱致摄氏160度。在满芬蛋糕模里放6 纸杯。
  • 用低速度搅打奶油奶酪和细糖。慢慢的倒入动物性奶油搅打致细滑。然后加入柠檬皮屑,柠檬汁及香草精,拌匀即可。
  • 鸡蛋和蛋黄,一个一个下,搅打致均匀。接着加入面粉,搅匀即可。
  • 将奶酪糊平均的分配到纸杯里。用水谷法烘烤20分钟致刚凝固即可。烤好之后取出蛋糕待凉。
  • 将蓝莓果酱稍微加热。抹上适量的蓝莓果酱在芝士蛋糕上,冷藏致少2小时。随意装饰蛋糕表面即可享用。

This post is linked to Cook and Celebrate (Christmas 2014)
organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.


Best Recipes For Everyone #5 Dec '14
hosted by Fion from Xuan Hom Mum Kitchen Dairy

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Christmas Giveaway (2104) Announcement


Thank you everyone for your great support to my blog, Anncoo Journal. Appreciate your awesome and lovely compliments. There are a total of 185 comments in this giveaway. 
Here are the 4 lucky winners for the Christmas giveaway which are randomly selected by Random Org. 

The winners are ~~~~~~

Congratulations to all the 4 winners!! Please let me have your mailing address at or message me on my FB fan page (here), so that I can send out the Christmas gifts to you soonest. 
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Berry Jelly 杂梅果果冻


Is Berry Christmas time! After making the Gluten-Free Berry Cupcakes, something popped into my mind when I noticed that fresh Korean strawberries were available in most supermarkets. But the pricing is a bit on the steep side as the season has just started. Since blueberries are on sale, why not make some Berry Jelly.  No worries, making these jellies in small glasses is easy peasy. The jelly has a nice lime fragrance with a combination of little sweet and sour taste from the fresh berries. So pretty to serve this jelly dessert on Christmas table.... yummy too!

Berry Jelly

     500ml Water
     1/3 cup Sugar (70g)
     1 tbsp Gelatin powder (12g)
     2 tbsp Fresh lime juice
     10-12pcs fresh strawberries, cut into small pieces and some fresh blueberries

  • Soak gelatin with 2 tablespoons water, set aside. Combine 500ml water, lime juice and sugar in a small pot. Stir sugar till dissolved under medium heat and add in the soaked gelatin. Stirring the liquid to boil with a hand whisk.
  • Pour the lime liquid into serving glasses to 1/4 full. Add some cut strawberries and blueberries into it. Place the glasses into fridge and chill the jelly to set so the fruits will not float to the surface (about 20 mins). Then add a little more berries on top and fill the glasses with the remaining lime liquid.
  • Chill the berry jelly for few hours before serving

      500毫升 清水
      70克 细糖
      1汤匙 鱼胶粉 (12克)
      2汤匙 鲜榨酸酐汁
      10-12颗 新鲜草莓 (切小)和适量蓝莓

  • 在小碗里用2汤匙清水浸泡鱼胶粉,备用。将500毫升清水,酸酐汁及糖放入小锅中,以中火搅致糖融化。然后放入浸泡过的鱼胶粉,用手动搅拌器搅到酸酐水致滚,熄火。
  • 酸酐水倒入小被子里致1/4满,加入适量的草莓及蓝莓。 放进冰箱冷藏致果冻凝固(大约20分钟 ~ 这样水果就不容易飘起来)。再加些草莓及蓝莓,最后把剩余的酸酐水倒入即可。
  • 放入冰箱冷藏熟小时致凝固即可享用。

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This post is linked to Cook and Celebrate (Christmas 2014)
organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

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    Gluten-Free Berry Cupcakes 杂梅果杯子蛋糕


    When I was trying to clear my fridge the other day, I saw the packet of frozen mixed berries that I bought from Cold Storage a few months ago, still sitting inside the freezer. Then I remember there's a recipe, Gluten-Free Berry Cupcakes in the "The Afternoon Tea Collection" cookbook that Linda gave to me when she was here not long ago. The recipe is a very simple one, using rice flour. It's a fragrant cake with ground almond, desiccated coconut and lemon zest. Also the cakes are quite moist with the frozen berries but if you don't have any frozen berries at home, you can replace with blueberry and strawberry instead. Very suitable to include this recipe in your Christmas bake list too. 

    Gluten-Free Berry Cupcakes

          65g (2oz) Butter, softened
          1.5 tsp Lemon zest
          60g (1/3 cup) Caster sugar
          2 large Eggs
          120g (1 cup) Ground almond
          20g (1/4 cup) Desiccated coconut
          50g (1/4 cup) Rice flour
          1/2 tsp Baking soda
          80g (1/2 cup) Frozen mixed berries or fresh blueberries & strawberries

    • Preheat oven to 180C/350F. Line 6-hole muffin pan with paper cases.
    • Beat butter, lemon zest and sugar until light and fluffy. Add eggs, one at a time, beating until just combined between additions (mixture will separate at this stage).
    • Use a rubber spatula to stir in ground almonds, desiccated coconut, rice flour and baking soda, then the berries to just combined. Divide mixture into paper cases.
    • Bake cakes about 25 minutes or skewer inserted into the center of the cake comes out clean. Cool cakes and sprinkle with extra desiccated coconut on top and serve.
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          65克 软牛油
          1.5茶匙 柠檬皮屑
          60克 细糖
          2个 大鸡蛋
          120克 杏仁粉
          20克 干椰丝
          50克 粘米粉
          1/2 茶匙 苏打粉
          80克 冷冻杂梅果 (可用新鲜草莓和蓝莓代替 )

    • 预热烤箱致180度C/350度F。准备6个纸杯在满芬烤盘里。
    • 将牛油,柠檬皮屑及细糖打致松发。加入鸡蛋,一个一个下,搅打致均匀(这时候的蛋糊会有一点分散。
    • 将剩下的才料- 杏仁粉,干椰丝,粘米粉和苏打粉;杂梅加入蛋糊里,用橡皮刮刀拌匀即可。然后把面糊平均的分配到纸杯里。
    • 放进预热烤箱烤约25分钟或牙签插入蛋糕中间,取出牙签干净就表示熟了。待蛋糕凉了,撒些干椰丝在表层上即可享用。

    Have you joined the current giveaway yet? Is still open until this Friday 12.12.2014.

    This post is linked to Cook and Celebrate (Christmas 2014)
    organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

     Best Recipes For Everyone #5 Dec '14
    hosted by Fion from Xuan Hom Mum Kitchen Dairy

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    Christmas Giveaway 2014

    Dear All, Christmas is approaching in another 3 weeks which means that 2014 is coming to an end soon. How time flies! I want to say thank you very much for your great support to my blog, Anncoo Journal all this while. To show my appreciation, I'm giving away 4 of this seashell baking moulds together with a cute pair of mini wooden fork and spoon as Christmas gifts to anyone worldwide.  

         In order to win this giveaway, all you have to do:
    • Like my Anncoo Journal facebook fan page (here).
    • Please leave a comment here or at my FB fanpage with your name,country and email address. Do not sign in as "Anonymous"; please type in your name!
    • Which of my recipes do you find interesting and whether you've tried any of them. Please let me know as I'd love to hear from you. 
    • Giveaway starts today 12.05.2014 and ends on next Friday 12.12.204,Singapore time 9pm. 4 lucky winners will be announced by the following Monday, 12.15.2014.
    还有3个星期圣诞节就要到了,2014年也快要结束了。为答谢大家一直以来的支持我的部落格.我将会送出4份同样的圣诞礼物 ~ 一个贝壳烤盘和一对可爱的小木匙和小木叉 ~ 以表示我的一份心意。
    • 有兴趣参加抽奖的朋友请按这里LIKE我的Facebook fan page - Anncoo Journal.
    • 请留下您的名字,电邮地址和来自哪一个国家。为了方便Facebook 朋友参与抽奖活动,您也可以在我的facebook fan page里留言
    • 请说出您喜欢或曾试过我的那一个食谱就有机会赢取这份圣诞礼物了。
    • 抽奖活动从今天12.05.2014开始,截至日期为 12.12.2014,晚上9点钟。开奖公布日期将于12.15.2014 。
    Good Luck Everyone!

    The giveaway is now closed
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    Hokkaido Chiffon Cupcakes 北海道戚风杯蛋糕


    I've seen many bakers made this popular Hokkaido Chiffon Cupcakes around the blogospheres and on Facebook but I've yet to try it at least once. So happened that Fion asked me to join her Best Recipe for Everyone in December and the theme is My Little Cupcakes. I gladly agree to bake this Hokkaido Chiffon Cupcakes and as requested, I'm putting up the post today. This recipe was first shared by Sonia of Nasi Lemak Lover and have received many good reviews. The method of making this soft and light cupcake is exactly the same as an ordinary chiffon cake.  Then you'll have to pipe some custard cream into the center of the cake, chill it and then serve. I didn't make the custard cream as I didn't have anymore dairy whipping in my fridge. Instead I replaced it with non-dairy whipping cream and mixed in 2 tablespoons of yuzu jam. The end result was equally good. The cream had the citrusy of the yuzu jam and yuzu peels. Very refreshing indeed and as the cake was chilled, it was just absolutely yummy!

    Hokkaido Chiffon Cupcakes
          3 Egg yolks (I used large egg)
          25g Sugar (2 tbsp)
          35g Corn oil (5 tbsp)
          60g Milk (1/3 cup)
          1/2 tsp Vanilla extract
          70g Cake flour (3/4 cup), I used plain flour

          3 Egg whites
          25g Sugar (2 tbsp)

          60g Non-dairy whipping cream (7 tbsp)
          2 tbsp Yuzu jam
          Icing sugar for dusting

    • Preheat oven to 170 deg C. Arrange 9 paper square cupcake liners on baking tray.
    • Use hand whisk to whisk the egg yolks and sugar till pale in colour. Add in corn oil and milk, mix well.
    • Sift in flour in 2 batches, stir to combine.
    • With an electric mixer, whisk egg whites until foamy, gradually add sugar and continue beat till soft peak form.
    • Take 1/3 of egg white and mix into egg yolk batter with a rubber spatula. Fold in balance egg white till well combined.
    • Scoop batter into paper liners to about 3/4 full and bake for about 20-25 minutes at the middle rack of the oven. Leave cake to cool down completely before adding in the cream.
    • Whisk non-dairy whipping to soft peak form and fold in 2 tbsp yuzu jam, fold with a rubber spatula.
    • Spoon yuzu cream mixture into piping bag and pipe into cupcake liners. Dust with some icing sugar and decorate with some yuzu peels on top, 
         **non-dairy whipping cream is fresh topping cream
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         3个 蛋黄 (用大粒鸡蛋)
         25克 细糖
         35克 玉米油
         60克 牛奶
         1/2茶匙 香草精
         70克 普通面粉

         3个 蛋白
         25克 细糖

          60克 植物性奶油
          2汤匙 柚子茶果酱

    • 预热烤箱至170度。 准备9个方纸杯在烤盘上。
    • 用手打蛋器将蛋黄及糖搅打至白。加入玉米油和牛奶,拌匀即可。
    • 面粉分两次筛入蛋糊里,搅拌均匀。
    • 用电动打蛋器把蛋白打至起泡,慢慢倒入细糖,打至湿性发泡的状态。
    • 把1/3蛋白霜倒入蛋黄面糊里,用橡皮刮刀翻拌均匀。把剩余的蛋白霜倒入,翻拌均匀即可。
    • 把面糊倒入纸杯至3/4满。送进以预热烤箱,放在中层烤约20-25分钟。蛋糕完全冷却后吃挤入打发好的奶油。
    • 打发植物性奶油至湿性发泡的状态,加入柚子茶果酱,拌匀即可。
    • 用小圆孔的裱花嘴从中间插入蛋糕内部,在内部挤入奶油馅。挤到蛋糕表面微微鼓起即可。把蛋糕送入冰箱冷藏。最后在蛋糕上撒一些糖粉即可食用。

    This post is linking to Best Recipes For Everyone #5 Dec '14
    hosted by Fion from Xuan Hom Mum Kitchen Dairy

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    Beer Like Apple Juice Jelly 苹果泡沫果冻

    Saw this unique Beer Like Apple Jelly on youtube created by Ochikeron last week. It does look like beer, isn't it?  This yummy jelly is super easy to prepare, took only about 15 minutes and with minimum ingredients. It can be served as an after meal dessert or for the coming Christmas season. I'm pretty sure everyone will enjoy this jelly.

    Beer Like Apple Juice Jelly

          500ml Apple juice at room temperature (any brand, I used Cold Storage - First Choice)
          1 tbsp Sugar
          1 tbsp + 1 tsp Gelatin powder

    • Stir apple juice and sugar together till sugar dissolved, set aside.
    • Transfer 3 tbsp of apple juice into a large microwave bowl. Then add gelatin powder and mix well. Cover and microwave for 30 seconds and mix well again till gelatin was totally dissolved.
    • Add the rest of the apple juice float the bottom of the bowl in ice water.
    • Use a hand whisk and stir the apple juice for about 5 minutes, till foamy.
    • Remove the bowl from the ice water. Mix apple juice quickly for 30 seconds  or more until frothy foams appear.
    • Pour apple juice in glasses 3/4 full and gently scoop more foam on top.
    • Cool in the fridge to set for 2 hours and serve.
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          500毫升  盒装苹果汁,温室
          1汤匙 细糖
          1汤匙+1茶匙 鱼胶粉

    • 先把苹果汁和糖混合均匀至糖融化,备用。
    • 取出3汤匙苹果汁及鱼胶粉放入大碗里,微波30秒。取出搅均匀至鱼胶粉融化。
    • 将全部的苹果汁和鱼胶汁混合在一起,隔冰水搅拌约5分钟至苹果汁呈现小泡沫。
    • 拿开冰水,快速打发苹果汁至湿硬性泡沫即可 ~约30秒。
    • 把打好的苹果汁倒入杯里7-8满,将剩下的泡沫轻轻的舀放在苹果汁上面。
    • 放入冰箱冷藏2小时至凝固即可享用。

    This post is linked to Cook and Celebrate (Christmas 2014)
    organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

    Enjoy & have a wonderful week ahead! 

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