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Red Velvet White Chocolate Chip Cookies

14 Sep

The Red Velvet Cupcakes are still the rave here in Singapore! And I have also seen some Instagram pictures of the Red Velvet Brownies, which I have yet to attempt. I still had a packet of mini white chocolate chips in the freezer and was wondering what I could incorporate them in. Since I was baking some cookies for the festive season, I thought it would be interesting to bake Red Velvet White Chocolate Chip Cookies for a change 🙂

Googled for a recipe and altered it a bit. Apparently, these Red Velvet White Chocolate Chip Cookies garnered interest among the relatives who came to visit us during Eid Mubarak. A cousin and some of my Instagram followers too have asked for the recipe.

Here’s another one for the road, folks! Enjoy baking them 😉


  • 115 gram butter (at room temperature)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla essence
  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup cocoa powder
  • 1 tablespoon red food colouring liquid
  • 1/2 cup white chocolate chips


Preheat the oven to 180 – 190 degrees Celsius. Grease your baking trays with butter and set aside.

Cream the butter and both sugars on medium – high speed until light and fluffy, for about 2 minutes. Add the food colouring liquid, egg and vanilla essence. Mix well until combined.

Then, add the flour, baking soda, salt and cocoa powder. Mix until thoroughly combined. Using a rubber spatula, gently fold in the white chocolate chips until incorporated.

Drop half a tablespoonful of the dough into mounds about two inches apart from one another.  Lightly flatten each cookie dough mound with your fingers or the back of a spoon.

Bake until slightly golden and crisp around the edges, about 10 – 12 minutes.


Amos Cookies

6 Sep

Almost everyone can bake chocolate chip cookies but I decided to use another recipe this time around. These are the sort of cookies that you can bake anytime of the year and just store them in those pretty glass canisters.

It has that similar taste to the Famous Amos cookies. Not really there but almost there… you know what I mean? Hehe 😀

This recipe is honestly for keeps, especially for me. I can foresee that I will bake more of these in the future. Great gifts for X’mas, you know 😉

So folks, I present you the Amos Cookies for your baking pleasure!


  • 250 grams butter
  • 6 oz fine sugar
  • 6 oz brown sugar
  • 1 teaspoon vanilla essence
  • 1/4 teaspoon baking soda
  • 2 egg yolks
  • 1 egg white
  • 450 grams self-raising flour
  • 6 oz mini chocolate chips
  • 150 grams chopped almonds (or walnuts)


Preheat oven to 180 degrees Celsius. Roast the chopped almonds for 8 – 10 minutes. Set aside.

Beat the butter until fluffy. Add both sugar, vanilla essence and eggs. Mix thoroughly.

Stir in flour, chocolate chips and roasted chopped almonds. I scooped half a tablespoonful of the cookie dough and placed them on a baking tray about an inch apart from one another. Gently pressed down with your fingers, or a fork if desired.

Bake for 15 – 20 minutes.

Mini Nutella Cups

5 Sep

Well, hellooo there! I have been missing a lot these past few months as I am tied up (and still is!) with a new project at work and fulfilling orders over the weekends. And thus, I never got around to trying out new recipes. That also means, I never really got a chance to sit down and update the food blog.

But fret not! I am back, not too sure for how long though. I managed to bake some nice goodies during Ramadhan and they turned out pretty yummy. So, I am going to share these recipes with you folks so that you can enjoy them too 😉

And OH! That reminds me that I need to make changes to Dessert By Quintessa‘s menu again. I will be removing some items and maybe, just maybe, create a menu for Festive Goodies. In the mean time, here is the new kid on the block in DBQ’s menu. I present to you, Mini Nutella Cups… now, who could possibly resist these cookies with Nutella topping?


  • 115 grams butter (softened)
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla essence
  • 3 cups plain flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Plenty of Nutella


Preheat oven to 180 degrees Celsius. I used mini aluminium foil cups for the cookies but you can opt for paper ones if you like.

Cream butter and both sugar in bowl until light, smooth and fluffy. Beat in eggs and vanilla essence until fully incorporated. Gradually add flour, salt and baking soda until all the flour is mixed in.

Scoop 1/2 tablespoon of the cookie dough into the mini cups. Bake for 10 – 12 minutes until golden brown.

Once done, remove from the oven and let sit for about 2 minutes. You can then make wells for the Nutella with a spoon. Add Nutella to each cup; it will start to melt quickly so you can swirl it around and make it nice and smooth. But you can also opt to use a piping bag which was what I did.

Let cool for 15 – 20 minutes before digging in.

Madura Cookies

25 Aug

We love how many people will associate these cookies to that of Semperit (Butter Cookies). It’s more or less the same but I guess Madura has a nicer ring to it 😉

Tell me, how is it possible for anyone NOT to fall in love with an airy and light version of a butter cookie? This is the sort of cookie that you’ll just keep popping into your mouth. So, let’s get baking lovelies!


  • 400 gm corn flour
  • 2 eggs
  • 6 oz butter
  • 6 oz fine sugar
  • 1 teaspoon vanilla powder
  • Rainbow sprinkles


Preheat oven to 180 degrees Celsius.

Cream the butter with sugar until light and creamy. Add the eggs and vanilla powder. Then, add the corn flour bit by bit to form a soft dough. Do not over knead. If the dough is dry, add more butter until a smooth consistency is achieved.

Use the dough spritzer to produce at least two cookies at a time. Top it off with the rainbow sprinkles right in the middle. Leave it for at least six hours before baking so that the flowery structure will remain intact during the baking process.

Bake in the oven for 15 – 20 minutes. Remove to cool on a wire rack.

Almond Suji

25 Aug

Nothing is as sentimental and precious when one starts baking in the kitchen with the mother every Ramadhan. And with that, I feel so blessed that I still have this opportunity to be spending quality time with my mom. And I get to learn new things from her. Win-win situation 😉

I’ll be featuring the more traditional Raya goodies this time around. This is one of my mom’s favourite Raya goodies and she never fails to make these every Eid celebration. Something so simple but really, they do just melt in your mouth. She has modified the recipe along the years and has kept to this version for a long time now.


  • 300 gm fine sugar
  • 300 gm ghee (We use QBB Pure Ghee)
  • 400 gm plain flour
  • 200 gm almond powder
  • 1 egg + 1/4 teaspoon vanilla essence (for glazing)
  • Sliced almonds


Cream ghee with sugar until light and creamy. Fold in sifted flour and almond powder and mix until it forms a soft dough.

Roll small amounts of dough in between the palms and place them in the baking cups. Glaze the almond suji with the beaten egg and vanilla essence. Top it off with a sliced almond.

Bake in a preheated oven at 170 degrees Celsius for about 15 minutes until lightly brown.

Chocolate Chip Cookies

17 Apr

It sure has been awhile since I last baked cookies. In fact, it’s almost as long as half a year since Eid celebrations. Since we got ourselves a new fridge and freezer from Fisher & Paykel, I now have more compartments to store the baking needs. And lately, I have been buying more stuff even without checking if it’s still available at home. My bad 😦

So, you can definitely imagine the look of surprise when I realised that I have two bags of Hershey’s Mini Chips Semi-Sweet Chocolate Chips. So, I decided to head back to Nigella Kitchen and look for a good ole recipe, her Chocolate Chip Cookies. It’s almost puuurrrfect 🙂


  • 140 gm soft unsalted butter
  • 2/3 cup firmly packed light brown sugar
  • 1/2 cup caster sugar
  • 2 teaspoons vanilla essence
  • 1 large egg plus one egg yolk, refrigerator-cold
  • 2 cups plain flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 bag (340 gm) Hershey’s Mini Chips Semi-Sweet Chocolate Chips


Preheat the oven to 160 degrees Celsius. Grease the trays with a little bit oil.

Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together. Beat in the vanilla, the cold egg and egg yolk until your mixture is light and  creamy. Slowly mix in the flour, baking soda and salt until just blended, then fold in the chocolate chips.

Scoop the cookie dough unto a 1/4 cup round ice-cream scoop and drop onto the prepared trays about three inches apart.

Bake for 15 – 17 minutes in the preheated oven, or until the edges are lightly toasted. Let cool on the tray for five minutes before transferring to wire racks to cool completely.

Chocolate Cornflake Macaroon

7 Sep

One of the readers, nigella fan, requested for one of my favourite cornflake recipes. My mom will always bake these whenever there are leftover white eggs. Without further ado, let me introduce you to Chocolate Cornflake Macaroon.


  • 4 oz egg whites
  • 6 oz caster sugar
  • 5 oz cornflakes
  • 9 oz chocolate rice or semi-sweet chocolate chip
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla essence
  • 1/2 teaspoon vanillin


Beat egg whites, sugar and vanillin at high speed till fluffy for at least 10 minutes. Add in salt and vanilla essence and continue beating. Without using the mixer, fold in the cornflakes and chocolate rice/chip  and mix thoroughly. Scoop the mixture into small paper cups and bake at 150 degrees Celsius for 30 minutes.