Thursday, February 15, 2007

My Annual Baking Event

Chinese New Year (CNY) falls on this coming Sunday, which is just 3 days away! I just realized that I have not posted my CNY baking this year, even though I've been baking away ferociously for the past 2 weekends. This year I'm not too 'productive', mainly because I don't have the time to bake on weekedays. Almost everything was baked on half of Saturdays and the entire Sundays. Anyway, to cut the long story short, here are this year's CNY cookies:

Hazelnut cookies

Pineapple tarts, I only made the pastry. The jam is store-bought, I only 'processed' it a little - too much work for me to prepare from scratch.

Totally addictive Peanut Cookies, recipe modified from Florence's

Since CNY holiday in Singapore this year stretches from Saturday to next Tuesday, I hope all of you out there enjoy this long break. I will be away for the holiday and back next week. Till then, here's wishing all who celebrates CNY:

恭喜發財, 新年進步


Anne said...

Your bakes are good as always. Hmmm...hazelnut cookies...something new :) Happy Chinese New year to you...

sher said...

Those looks fabulous. I really love the peanut butter cookie! Sigh. Have a great holiday and Happy New Year!

D said...

The bakes look most excellent. Having an excellent Chinese New Year! I will be out of town as well during this period.

Anh said...

Have a beautiful CNY Angie! Hope all the best will comt to you next year! :)

The Yummie dummieS said...

Hello Angie! Happy CNY! Have a Da Fei Nian (Big Fat New Year) alright!

Gattina said...

actually I even didn't know when CNY Day 1 was until I saw your post :D Wonderful cookies, they look like coming out from machine, so perfect and so round!!!
Days in here would be the same as other days, I don't plan for anything... have been this way for quite a few years :D

ladykrissy said...

Wow... They look absolutely delish. Do you have the recipe for the pineapple tarts? I'm dying to bake some next year.

Thank you. (:

Baking Fiend said...

Hi Angie...

Great bakes. I also used Florence's peanut cookies recipe. definately a keeper!

I wish you and yr family a happy and prosperous new year! gong hei fa choi!

Shilpa said...

Hi, I just came across your blog today, and I really love your pictures! Happy Chinese New Year! I have to ask - how do you keep your cookie racks so clean??? :) I bake, too, but seldom take pictures of my cookies because they disappear too quickly! :)

Ellena Mummy said...

Wow... your cookies look great... Happy Lunar New Year to you.... :)

Precious Moments said...

enjoy your hols pal.

Eva said...


Angie said...

Hi guys and gals,

Thanks for all your kind wishes. Sorry for my late reply, just came back this morning.

Anne, let me know if you wanna try the recipe :)

Sher, there's no peanut butter in the peanut cookies, just ground peanut and peanut oil, no butter too :p

D, hope you'll have a great CNY break too!

Anh, thanks. All the best for your new semester too!

YD, have a prosperous Nian as well :)

Gattina pal, you're always so kind :) Hope you have some festive mood, at least with the 'kok jai'.

Ladykrissy, this recipe is from a forum I frequent, let me get the permission to post the recipe. Will revert soon.

Ida, I agree totally on Florence's cookies. And thank you for your kind wishes :)

Shilpa, thanks for your visit! My racks? Hmm.. nothing special, I wash with dishwashing liquid and water after use. Glad to 'meet' you, a cookie-lover :p

Ellena, Gong Xi Fatt Cai to you too!

Edith, thanks pal!

Eva, thanks so much for your kind wishes. Hope all of us will be

^cherie said...

Love your cookies Angie! I'm still in that post-delivery mood, thus no baking. Lol. Will definitely bake next year.

Happy Chinese New Year to you! :)

Rene said...

Hi Angie,

Your pineapple tarts look delish!

Just a quick qns: I use store bought filing too but filing turns hard after the tarts finished baking. Do you have this problem?

Angie said...

Hey ya Sherie,

Don't wait too long leh, coz I'm missing your bakes :p


Thanks! For the tarts, I actually bake the pastry for abt 8-10 mins first, then take them out to place the filling, and then continue baking to finish up. I find the filling does not dry out this way.

Also, my filling has been 'pre-cooked' with some lemon juice and water, so it is quite moist to begin with. So these two points probably helps to prevent drying out. Hope it helps :)

Rene said...

Thanks for the pointers!