Sunday, November 30, 2008

KBB#8: Bitter Chocolate Peppermint Biscuits

This month Challenge is Bitter Chocolate Peppermint Biscuits.... hemm.. yummy ... Choocccoolate .... Peppermint... I love both of them... They said these biscuits like Tim-Tam...Vanilla or Chocolate Biscuits covered by Chocolate... he..he... No idea about it... 'cos never buy them .... sorry ...^_^...

We are better try to make and compare them... it's much better than bla..bla...


They are "HEART" shapes 'cos I made them with "LOVE" ...^_^...
Sweety Black...It's black and Sweet...It's totally different shape..."HEART"... I don't think so that you ate a heart chocolate peppermint biscuit...cos they are not on MARKET... since they are not on the market why don't you try it by yourself ...^_^...


Bitter Chocolate Peppermint Biscuits

Source: Donna Hay for Canvas, NZ Herald.

Ingredients :

185 g butter, softened

1 cup caster sugar

1 egg

2 cups plain flour

½ tsp baking powder

1 cup icing sugar

1 tsp peppermint flavouring

2 Tbs water

200g dark chocolate (70 per cent cocoa)

1 cup cream


Preheat the oven to 180C. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy, add the egg and beat well. Sift the flour and baking powder over the egg mixture and fold through.

Gently knead the dough to bring together.

Roll the dough between two sheets of baking paper to 2mm thick.

Refrigerate for 30 minutes. Cut out 36 x 7 x 5cm rectangles. Place on baking trays lined with baking paper---> I cut them out with the heart cookie cutter

and bake for 5-6 minutes or until golden. Allow to cool on trays. -->I baked them with 150C for +/- 30 mins

Combine icing sugar, peppermint flavouring and water, and mix until smooth. Set aside. Combine the chocolate and cream in a saucepan over low heat and stir until chocolate is melted and smooth. Set aside.

Sandwich three biscuits biscuits together with peppermint icing.

Repeat with the remaining ingredients. Lightly grease a wire rack and place over a baking tray. Place the layered biscuits on a fork, dip each one into the chocolate mixture, place on the rack and refrigerate for 2 hours or until set..

hemm... it's so nice... I don't know about Tim-Tam Biscuits but my ones are yummy... FOR SURE !!! ...^_^... Doesn't matter the chocolate cover are cracking... don't care about the look.. the important thing is the TASTE... SO GOOD... SO REFRESHING!!

Try it by yourself ...and tell me what do u think ...^_^... for me it is too sweet ...^_^...

Happy Reading!

Enjoy and be blessed...

Monday, November 10, 2008

Reading Time - HAVE A BREAK ...^_^...

Time for Reading?...hemm.. when do u have a time to read?...

Some people love to read on the breakfast or morning tea time... take a sheet by sheet.. what is the news today? any gosip? but some people love to read on the afternoon tea time.. take a time to have a break from all your activities ... come on mums... you need a break from cooking, cleaning, children, bla..bla..bla... so tiring...

Hemmm doesn't matter what is your occupation or sex.... YOU NEED A BREAK!!

Grab your glasses, magazine, newspaper, book, ipods... UP TO YOU... but don't forget a cup of coffe or tea or chocolate and a slice of cake or biscuits or cookies


Sunday, November 9, 2008

Pumpkin Soup

The Weather was a little bit cold and I saw a pumpkin under a table @ my kitchen... Hemm it'll be nice to eat something hot in this weather and quite long I didn't eat any pumpkin soup... so I directly searched a recipe on my book collections and found this recipe.



Pumpkin Soup
Recipe from The FARMHOUSE Cook Book by Liz Trigg


25g / 1 oz / 2 tbsp Butter
1 large Onion, Chopped
2 Shallots, Chopped
2 Potatoes, peeled and cubed
900g / 2 lb / 6 cups cubed pumpkin flesh
2 litres / 3 ½ pints / 8 cups chicken or vegetable stock
½ tsp ground cumin
Pinch of freshly grated nutmeg
Salt and Freshly ground black pepper
Fresh parsley or chives, to garnish


  1. Melt the butter in a large saucepan and cook the onion and shallots for 4-5 minutes until just softened. Add the potatoes, pumpkin, stock and spices, with a little salt and black pepper. Simmer, covered, for about 1 hour, stirring occasionally.

  2. With a slotted spoon, transfer the cooked vegetables to a food processor. Process until smooth, adding a little of the cooking liquid if needed. Stir the puree into the cooking liquid remaining in the pan. Adjust the seasoning and reheat gently. Served garnished with the fresh herbs.

Serves 6-8

Enjoy and be blessed ...^_^...