Butter Cookies For Christmas!

Here is my second attempt at making butter cookies! I wanted to decorate cookies for the longest time so what better time to do it then for Christmas?

Sugarbelle from The Sweet Adventures of Sugar Belle is such an inspiration!  She has this trademark way of decorating her cookies where she floods the design and outlines it with a harder icing consistency once the first layer is totally dried. I thought I’d give it a try.

With the aid of the holiday cookie cutters from my big box of Wilton cookie cutters, I came up with these:

Who knew making these cookies would take so many days!!

I prepared the batter on Tuesday night and it was already midnight when I was done, not possible for me to cut out the cookies and start baking!

Wednesday was cookie baking night and Thursday was decorating night (after the cookies have cooled). I used royal icing to decorate my cookies and managed to not get it too sickeningly sweet by adding two tablespoonfuls of lemon juice. For my royal icing, I used meringue powder instead of egg whites as it is just gross since the icing doesn’t actually get cooked so meringue powder works just as well!

So here comes the exciting part!! Decorating! I planned ahead what designs I wanted to use so out came the ipad and Sketchpro! πŸ˜€

A rough sketch!

Santa! The peachy orange was quite a challenge to make.

Time for the greens.

Couldn’t be bothered to make the holly at the corner of the stocking as per the sketching.

Green icing for the wreath.

After completing all designs which required green, red and white.

With my ipad as guidance.

One teddy in the making!

The final product!

Close up of each and every design:

Mr. Gingerbread Man… with bit of the eye lost.

The Low Profile Snowman. (with tipped hat)

Christmas wreath…abit cacat. πŸ˜›

Santa Blue Eyes.

Mrs. Gingerbread in a Santarina Outfit.

One of the more successful looking cookie…the christmas tree!

The stocking!

Cacat Candycane!

Another cacat  ornament.

Supposed to be a snowflake. *hides face* Now it’s a whimsical star.

Christmas Bell.. looked better in the sketching.

Teddy Christmas

The whole family of cookies! <3
I packed each and everyone of it into individual plastic bags and used my hair straightening iron to seal the bags. I strung a string around each bag and made them into ornaments for our christmas tree!


I can’t stop staring at the cookies whenever I pass by the tree. πŸ™‚ πŸ™‚ πŸ™‚

Merry Christmas everyone!!! Hope you guys had delicious treats this holiday too!

Of Passion and Fried Mee Hoons

Pet peeves in the clinic:

1. Chinese patients who exclaim how delightful it is that there’s a chinese dentist in a government dental clinic. It embarrasses me, as a chinese, that a fellow chinese can say such things out loud like it is so normal.

2. When telling patients to sit down, they sit on my chair instead of the dental chair. It is annoying in an innocent kind of way, kinda amusing too. But today lagi teruk, a used bib was left on my chair as the patient walked out! So convenient hor!

Been reading a few happy blogs recently and happy blogs always make me want to indulge in all the hobbies that I am supposed to have. My new found hobby: Cooking, duh! Photography, blogging, sticker selling……drama watching is more like a habit..so, nothing very creative with that. Good blogs make you want to create and share!

Here are two of my latest favourite ones before I spam you with today’s cooking photos:

Rob & Lauren – A young married couple – really young like, the girl is about my age (haha perasannya me) – who are one of Canada’s top wedding photographers and are really passionate about what they do. The best part is the two of them run this wedding photography business together and if you’re into portraits, wedding photography and randomness, read everything!! Or more like see everything, since it’s a photoblog. Love their talent. It helps that the guy looks like Justin Long too. πŸ˜€

The Journal of A Girl Who Loves To Cook – I’ve long heard of her name but can’t really recall when and how or who told me about her. I didn’t know Delectable had such a long history and the brand was brought to my attention when Mel raved on FB about the christmas themed cupcakes that were sent to her office. She has immortalized Su’s famous Penguins in the office’s fridge.  Each of her blog post is accompanied by pictures of her gorgeous cakes, teeming with so much creativity that defies human limitations. And she is so full of sunshine in every sentence, so grateful for her talent and support from all that loves her and her work. And most of all, she is living her dream by opening her own cake shop. I love her story. πŸ™‚ If I had a bucket list, it would be to visit her shop and eat one of her delectable delights!

Because of my forced-confirmation from loved ones (“ok ah my mee hoon? edible ah? Can serve or not you say?”) that my fried mee hoon was a-ok during my New Year’s Day potluck ‘do, I decided to cook it again this evening. Heh. Just because it ain’t stir fried something/soupy something, so better get some variety under my belt while I can.

First up! Soggify the mee hoon! I store my mee hoon in the freezer, in a plastic bag, as I don’t have enough containers. So apparently nothing happens to raw mee hoon in subzero temperatures.

Remove unwanted particles from the bean sprouts.

Ingredients! Chicken (i’d rather use minced chicken, but damn Giant doesn’t even have chicken fillet, so I had to make do with chicken keel. πŸ™ ), fish cakes, garlic cloves, chinese cabbage.

Do you like my pink knife and pink chopping board?!? *squeal*

Taro’ everything in and stir fry with olive oil and a pinch of salt.

Blanch the soggy mee hoon in boiling water to cook it a little. Then toss it into the wok to cook with the other incredients. Add dark soya sauce to get it to look brown and authentic and more importantly, light soya sauce for taste!

Ta-dah! Fried Mee Hoon!  And as usual, I overcooked again, so I might be having fried mee hoon for tomorrow’s lunch, tomorrow’s dinner and the day after tomorrow’s lunch. T_T

Making Macaroni With Chicken Broth For Dinner!

Here’s bringing eat shit sleep to a whole new level! πŸ˜€ I show you HOW I eat and shit and sleep!

But for today’s entry, just the eating part. πŸ™‚

So today is a very random blog post of my latest hobby: COOKING!

I’ve always wanted to ensure that my meals are home cooked as much as possible and now that i have six months to live on my own (80% chance that I’ll get JB for the second half of my First Year Dental Officer (FYDO) programme then Chee Kiang and I can move in together sometime in April. FINGERS CROSSED!), I don’t need to worry about whether my housemates will want to eat some or whether they are going out for dinner without me. So everyday I can cook and experiment and basically bore my friends silly on facebook with those many dishes that I sort of whip up every night.

Despite multiple meh attempts, I’m still quite enthusiastically reading cooking blogs and websites and wondering if I can do the same! Some hits, some miss.. and I present to you today’s concoction!

One of my favourite cooking blog is The Noob Cook! She makes everything look so easy and I’m thinking of using one of her recipes for a chinese new year dish to bring to the reunion table. πŸ˜€ I chose to make Chicken Broth with macaroni as she has made it out to be some sort of comfort food, something nice and warm to stone in front of a good ol’ TVB Drama – which is precisely what I did!

I made broccoli soup last week with Maggi Mee chicken stock cube since I did not have the time or the resources for a proper chicken broth. It was okay but very Aginomoto-ish.  ;| One day I shall attempt my broccoli soup again.

Here are the ingredients that I used for my broth: Couple of onions, two stalks of celery, two garlic cloves, a handful of baby carrots (had too many left over from last week’s grocery shopping <–damn aunty right me! @.@), a chicken drum stick and a chicken keel.

I actually really hate celery.. but cooked celery is okay. Maybe I am a big girl now that’s why, my taste buds are maturing now!

Here’s after I have chopped everything up, 1tbsp of salt and 1tsbp of sugar, add water just enough to cover all the ingredients. I’m supposed to leave it to simmer for about 30-40 minutes. At the end, the taste was there but it’s not to the level that I want. Perhaps I should leave the broth overnight next time to get optimum taste!

My First Chicken Broth!! <3

Poured over Al Dente macaroni! Mmmm! But as usual, I overcooked again and I am now stuffed. πŸ™

I might want to get a tiny oven with my next paycheck as so many recipes require an oven! And a bigger cooking pot. 😐 Can’t believe these are the things I want now. -_- But I’m happy!!