Recipe taken from King Arthur flour website, third oatmeal cookie attempt. Previous oatmeal cookie made here and here, can’t really tell which of the 3 is the best, but the one i made in June-12 is my least favourite.

Recipe, mixture of oil+butter instead of all butter for a lighter cookie

ingredients

smooth cookie mixture

tablespoonfuls

nice thin cookie, it looks crispy, but it is not, more of a soft cookie, should have bake it further for crispy cookie

around 15 cookies made

Recipe from Cook.Bake.Love

I reduced the oil from 90g to 70g, a nice banana cake recipe. Kinda undecided on whether this or previous banana cake i made is better.

ingredients

liquid ingredients blended

done

cross section

yummy banana cake

Recipe taken from:

Pumpkin waffle from Confessions of a City Eater

Mark Bittman Overnight Waffle from BigOven

Chocolate Waffle from Confessions of a City Eater

For some reason, like the bitman overnight waffle better, could be I used butter+canola mixture for it whereas using canola only for the pumpkin waffle. Also, pumpkin was my first attempt in waffle making and the initial ones tasted very eggy as I undercook them and took them out while not crispy yet.

Pumpkin Waffle recipe

egg white, pumpkin+milk etc mixture, flour mixture

all mixed, i beaten the egg white till stiff peak stage making it very hard to be fully combined into the pumpkin and flour mixture resulting in egg white pockets as seen above.

making pumpkin waffle

very eggy as i underfilled and under-cook the above, although it look very browned above

nicer ones towards the end whereby i baked the waffle till there is no more steam from the waffle machine. Although very light and quite nice, i find this must be eaten with syrup or other condiments, too plain to be eaten by itself

Overnight waffle recipe using yeast instead of baking powder. Have to be left overnight for the yeast to fully work itself in the batter.

after mixed

next day, the batter have risen a bit as compared to above pic, mix egg yolk into the mixture

beat egg white till soft peak

mixed

i find it alike to belgian waffle, rich with buttery taste.

Mark bittman overnight waffle looking good above

Chocolate waffle is the last i am going to experiment on this waffle saga

making the waffle using Cosway Empress waffle machine

My least favourite, tasted so so and the texture is kinda dense.

Among all of the above, the pumpkin is the lightest, with bittman’s overnight waffle coming on second with its rich buttery taste, chocolate i find is the most dense.

Recipe taken  from smitten kitchen.

Yummy sugary cinnamon smell whiff through whole house while the cake was baked for 1 hour 20 mins at around 165 Celsius, last 20 mins with foil on top of cake as it was browning fast.

Overall, i prefer this cake more than Apple Pie Cake. Easier to make with no pie pastry resting period needed etc

Amount: 385g flour, 185g oil, 200g sugar and 63g orange juice

Ingredients, the apple are mixed cinnamon and sugar

Layering apple and cake batter

Finished product. Not really obvious here, but i find this cake rises surprisingly well despite being heavy cake with apple and all

Looks yummy eh

Another view of the cake

Cross section.

Overall, this cake is not bad, might make this again some day. Same as apple pie cake, i find the apple cake make the cake slightly wetter the next day, but still acceptable

Recipe taken from The Way The Cookie Crumbles. (Recipe from Dorie’s Greenspan)

Made this using 8 small red delicious apple + 2 large South African green apple. But turn out to be too much apples, i think using 8 small apples is enough.

Personally, I don’t find it that good, perhaps it is really good when eaten warm, it can get slightly wet and soggy when completely cooled the next day.

Total baking time is 80 minutes, there are bubbles from the apple through slits on the pastry 60 minutes into baking.

Pie pastry which is quite soft, has to be rested around 2 hours (up to 3 days) in fridge

Assembled apple pie cake, it was slightly difficult to assemble as the pastry is quite soft, as seen to be quite messy in pic above, i was literally pinching the dough into side of pan. Remember to cut few slits to let steam to escape

leftovers apples

Finished product

I used 230g butter, reduced sugar to around 100g, flour used was about 410g