Cookies and Cream Polvoron

20160729-190742-68862690.jpgHave you ever heard of polvoron? This milky no-bake filipino sweet little bites, will melt in your mouth. I’m telling you, that this thing is addictive!!

The first time I ate a polvoron was when a friend went back from a vacation from the Philippines and she bought a couple of boxes of polvoron. It is sweet and melt in your mouth, I was hooked on the cookies and cream polvoron. I ended up eating half of the box.

And that is why I ended up obsessing on recreating this cookies and cream polvoron since I can’t find it anywhere here on my local stores.

20160729-234808-85688962.jpgSo normally, they would use a polvoron molder to shape those polvoron, but I used a silicon mold instead, just by pressing and compacting the polvoron mixture into the mold, and this is not so traditional, but since I only use a silicone mold, I put it in the fridge for an hour or so to be able to unmold it easily .

20160729-235411-86051524.jpgAnyway, I just want to say sorry that I haven’t posted much in the last 2 months. My 2 post a month goal is very much non existent these couple of months. It’s because I was so busy with stuff. Stuff being…

I’m moving to France to continue my study!!!!
After a year of taking my chances, my dream will finally came through!

Going to France to study patisserie and boulangerie has always been my dream since I was 15 years old. But it’s so far away… And expensive.

After graduating high school, I hold on to nothing but faith that I will be able to study in France. It’s France or nothing. So that being said, I did not apply to any college what so ever. I kept on studying French hoping that I will be able to study there someday.. Seeing my friends, one by one leaving for college and I’m pretty much being a stubborn dreamer who sometimes doubt her decision of postponing going to college.

“So, you finished high school?”
“Yes I did”
“What college are you attending?”
“Umm…. I’m postponing my further studies for a year learning French because I’m going to France next year”

This is how every of my conversation with my aunts and uncles, mom and dad’s friends, or any other people who’s attempting on making small talks with me.

And yet, even if I was so sure on saying I will be going to France next year, I had NOOOO idea what my future will be.

So anyway, I’ve been busy on registration and making my visa so that’s why I haven’t been baking or cooking that often.

And another note, I will move to Strasbourg, in the region of Alsace. A city in the borderline of France and Germany.

Here are some pictures of Strasbourg just to make you jelly (of course, all the beautiful Strasbourg pictures are not mine since I’m not there yet. You can find the source of the pictures by clicking it)

20160730-150615-54375100.jpgMy mind and soul is there already, for a very long time.

20160730-150952-54592978.jpgPlus, Strasbourg is the “capitale de noël” which means the capital of christmas! Can’t wait to spend my christmas there!



20160730-151640-55000124.jpgJust… Gorgeous right? Oh how my wanderlust mind can’t wait to get there!

20160730-151746-55066856.jpgAnyway, back to polvoron. To be honest, I’ve made this cookies and cream polvoron quite a long time ago and I wasn’t planning on posting it here because.. Well the picture quality is not very satisfying. But I still got to post something here at least once! So yeah, pardon the picture quality and the lack of step by step pictures.

Have a good one everybody!


Cookies and Cream Polvoron Recipe
Adapted from kawalingpinoy’s recipe
Made 30-40 pcs of polvoron

• 2 cups flour
• 1 cup powdered milk
• ¾ cup sugar
• 8 pcs of oreo, crushed (the original uses only 5-6 pcs, feel free if you don’t want too much oreo)
• ½ tsp salt
• ¾ cup unsalted butter, melted

How to make:
1) In a pan with medium heat, toast the flour until light brown and aromatic, stir constantly then transfer into a mixing bowl.
2) Mix the flour, powdered milk, sugar, crushed oreo and salt until combined then pour in the melted butter, mix until it resembles a coase sand texture. You can test by squeezing a bit of the mixture and it will hold it shape. If not, add more melted butter 1 tablespoon at a time.
3) Press the polvoron mix into a mold (I used a heart shape silicone mold but if you got a polvoron mold, even better!)
4) (optional) put the shaped polvorons into the fridge for 2 hours before unmolding if you’re using a silicone mold then wrap them individually with a candy wrappers or serve them in a mini cupcake liner.


Chewy Ginger Cookies

20151212-005249-3169780.jpgChewy cookies is always on my cookie preference book. Regardless what kind. This one is great not only because it’s chewy, it’s perfect for the holiday season!

This cookies use spices like ginger (of course!), cinnamon and allspice. But you can omit or add more spices if you want. Like for example nutmeg, cardamom, cloves, or even a ready made mix of spices like pumpkin spice! And also it has molasses that is a traditional adding in gingerbreads.

Let me tell you a story of how I found where they sell molasses here in Jakarta, Indonesia.
So the first reason I want to find molasses was because I want to make my own brown sugar, as some of you probably haven’t know that you can make brown sugar simply by mixing regular white sugar with molasses, adjusting the molasses to make light or dark brown sugar. Brown sugar and molasses is not something that you can find in the grocery stores and supermarkets here in Indonesia. Nor does treacle or molasses in any other name (if there’s any). So I went to all the baking stores that I know to find them but they don’t seem to sell or even know what it is.
My molasses searching journey continues to me browsing the internet where to buy molasses, at first I expect to find some online baking stores that actually sell them. But no… I can’t seem to find any baking stores or some sorts that sell them. I keep my journey in the internet until I stumble upon a website of a cow farm who actually sell molasses. Yep, a farm that commercially sell cows (and molasses apparently). Turns out they use molasses to feed cows as a supplement or something. So I go ahead and contact the guys to ask wether is it the molasses I was searching for or is it just for cows? And turns out they supply molasses to the food industry also. So yeah, I go ahead and order some. By I mean some, is the smallest quantity they sell as they were a bulk supplier, the 18kg gallon size molasses. So now, I got a big gallon of molasses on my pantry for the sake of me making my own brown sugar and as long I got white sugar, I can make brown sugar anytime… With 18kg of molasses……

That being said, I search some recipes that requires molasses in the making and I decided to make this one! Perfect for the holiday and I can use my overwhelming supply of molasses. Win win.

20151212-015831-7111426.jpgThe ingredients needed are white sugar and brown sugar, flour, butter, molasses, spices, baking soda and egg white.

20151212-022434-8674046.jpgCream the two sugars and butter until light and creamy then whisk in the egg white.

20151212-170812-61692027.jpgStir in the molasses until all combined.

20151213-192904-70144401.jpgSift all the dry ingredients then stir until a dough forms.

20151213-195113-71473083.jpgWrap them in cling wrap then store in the fridge for at least 2 hours, best overnight.

20151213-195331-71611179.jpgOnce chilled, make an even round then coat them with light brown sugar. This is optional of course but it gives a good crisp to the cookies.

Then bake them!

20151213-195710-71830516.jpgThis cookies are chewy and crispy on the edges once they’re out of the oven but becomes soft and chewy the next day.

So if you prefer the chewy crispy cookies, bake them when you’re craving for it. The dough keeps a good long time in the fridge so you can store them then bake them whenever you want a batch of warm chewy ginger cookies!

20151213-200223-72143858.jpgFor me, I like the soft and chewy cookies better so I bake all of the dough and eat them the next day!

20151213-200455-72295314.jpgThis cookies are perfect for the holiday! Serve them with a hot cup of tea, or coffee if you prefer. But I’m always more of a tea person.

20151213-200650-72410394.jpgThis could be a great Christmas gifts for your friends or family too. Pack them in a cute packaging then give them away!

20151213-201117-72677367.jpgI mean for me… Edible gift is a great great gift!

20151213-201218-72738545.jpgAnyway, I’ve got some recipes I wanted to try for the holiday. Let’s hope that December didn’t end super fast so I get the time to post them here 😜

20151213-201422-72862357.jpgHappy holiday and have a good one everybody!


Chewy Ginger Cookies
Made around 20 cookies of 10cm in diameter.

• 60g unsalted butter
• 35g white sugar
• 40g brown sugar
• 1 large egg white
• 3 tbsp molasses
• 125g all purpose flour
• 1 tsp baking soda
• 1 tsp ground ginger
• ¼ tsp allspice
• ½ tsp cinnamon
• ¼ tsp salt
• light brown sugar (optional)

How to make:
1) Cream the butter, white and brown sugar together until light and fluffy.
2) Whisk in the egg white just until incorporated, then stir in the molasses.
3) Sift the flour, baking soda, ginger, allspice, cinnamon and salt into the batter, mix just until combined and no dry ingredients left streaking through the dough.
4) Wrap the dough in plastic wrap then store in the fridge for at least 2 hours, best overnight.
5) Once chilled, make round balls out of the dough then roll into light brown sugar (optional), put them on a baking tray with parchment paper line them with some space because they will spread.
6) Bake at 180°C or 360°F for 10-12 minutes.
7) Serve them immediately for crispy and chewy cookies or wait until the next day for soft and chewy cookies.

Nutella Chocolate Chip Cookies with Sea salt

20150807-172607-62767192.jpgIf I were to be asked a question of “bacon or nutella?” I would absolutely answer Nutella in a split second. Why not? It’s chocolate and hazelnut. And for a sweet tooth like me, that is definitely the obvious answer.

Who doesn’t like chocolate chip cookies? Damn those addictive little sucker. Some likes it crunchy, some likes it chewy, some likes it soft. Well I like them in any ways. But if I HAVE to choose, I would say I prefer my chocolate chip cookies chewy.

For this one in particular though, I love it when it’s crunchy. Why? Because the Nutella in the middle will gives enough soft texture in the cookies (at least to me). But, however you prefer your cookies to be, this one still taste amazing anyways.

Let’s get to the making shall we?
The ingredients are:

20150808-010343-3823876.jpgEggs, chocolate chips, baking powder, salt, vanilla extract, vinegar, white and brown sugar, flour, butter and (a jar of- yes, I used a jar to make these cookies) Nutella. Also, an additional sea salt that are not in the picture (it was kind of the last minute brilliant moment thing. When I was about to bake it I was like, of course it needs a sprinkle of sea salt!!)

20150808-011122-4282194.jpgCream the butter and the two sugars together until fluffy

20150809-182334-66214445.jpgAdd in the eggs

The vinegar and vanilla, whisk together until combine.

Then whisk in the Nutella.

Lastly fold in the flour.

20150809-182956-66596497.jpgAdd in the chocolate chips (loads of it)!

I like a bit of Nutella ripple on the cookies even though I am adding some in the middle of each cookies when shaping, so I add some more Nutella and mix them in the dough but not completely combine so there are some Nutella ripples through out the dough.

20150809-183904-67144419.jpgShape the cookies into even ball of dough.

It is better to use ice cream scoop to portion the cookies but I don’t own an ice cream scooper so I just eyeball them.

This was my first batch of cookies before I decided to put some Nutella in the middle and sprinkle some sea salt on top.

But it is SO MUCH recommended! I did it on the rest of the cookie dough and I regret NOTHING!

Some people like to sprinkle the sea salt when it just got out of the oven. But I like to sprinkle them evenly before baking just because it will stick much better (less sea salt being wasted that is!).

20150809-184747-67667544.jpgBake, then cool them on a wire rack.

Mine bake for 10 minutes, at 180°C

Bake for 7 minutes for softer cookies,
10 minutes for crunchy outside but chewy middle cookies
And 15 minutes for crunchy cookies.
But of course, this depend on your own oven.

20150811-135118-49878824.jpgFor me, personally I love to dip my cookies in milk or coffee. And sure enough, I need to take a glass of milk to accompany my Nutella chocolate chip cookies

20150811-141535-51335669.jpgStack of cookies and a glass of milk… A perfect snack in the afternoon (or morning.. Or night.. Or any other time really)

20150811-143448-52488975.jpgNot it’s time to see the inside…

20150811-143550-52550598.jpgLook at that blob of Nutella! And the sea salt just balance the over all flavour! I’m in love with this cookies.


Have a great one everybody!

Nutella Chocolate Chip Cookies recipe
Make about 30 cookies with approximetly 6cm diameter

• 120g unsalted butter (room temperature)
• 150g dark brown sugar
• 80g white sugar
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• 1 large egg
• 1 egg yolk
• 90g Nutella + 100g more for swirling and the middle (optional)
• 290g all-purpose flour
• 10g corstartch
• 1¼ tsp baking soda
• ¼ tsp salt
• chocolate chips (as much as you want)
• sea salt to sprinkle on top (optional)

How to make:
1) Cream the butter, then add in the brown and white sugar, continue to beat until fluffy.
2) Add in the vanilla, vinegar, egg and egg yolk then mix until incorporated. Then add in the 90g of Nutella, mix.
3) Sift in the flour, cornstarch, baking soda and salt, mix until dough is form or until completely incorporated.
4) Mix the chocolate chips into the dough, then swirl in about 70g Nutella through the dough (optional, but recommended!)
Bake the dough right away, or keep in the fridge (it will stay good in the fridge until up to a month).
5) On a parchment paper, make dough balls about the size of a pingpong ball (around 25g each), make a dent in the middle then add a blob of Nutella. Sprinkle with sea salt.
6) Bake for 7-15 minutes (read above for best time to get it out for your cookie preference) at 180°C or 350°C
7) Let cool on a wire rack for at least 5 minutes before eating