Breakfast Cheerio Cookies

I always find it really difficult to get my kids to eat their breakfast and ended up having loads and loads of different type of breakfast cereals in my fridge waiting to be thrown away. So I decided that I should do something to get rid of these cereals, search the web and found this Cheerio cookies from Food.com which is perfect to use up my Cheerio.  Beside being able to get rid of my Cheerio, the cookies was really healthy and can be served as breakfast since it contains oats and peanut butter and of course, my wholegrain Cheerios.  My boy loves it, I have to stop him from eating too much.  Here's the recipe:


Breakfast Cheerio Cookies

Ingredients

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/4 cup peanut butter
• 1 large egg
• 1/2 teaspoon vanilla
• 1 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup oatmeal
• 1 1/2 cups Cheerios toasted oat cereal
• 1/2 cup dried cranberries
• 1/2 cup raisins 

 Directions

1. Mix the butter, both sugars, peanut butter, vanilla and eggs thoroughly.
2. Sift flour, salt, soda and baking powder. Fold into the first mixture.
3. Add oatmeal, Cheerios, cranberries and raisins.
4. Drop by tblsp onto ungreased cookie sheet.
5. Bake at 375° for 10-12 minutes.
6. I got 40 cookies , using a small cookie scoop that holds approximately 1 Tblsp dough.

3-in1 Sushi

I haven't been very diligent in writing my blog, was going through a lazy phase, but I'm still trying out dishes and all. Especially during the weekend, I was kinda in a multinational mood, was trying out different countries' dishes during the last few weekends.  Here's Japanese sushi.  I served it with Mayonese instead of wasabi and my boy loves it.  I have to make this dish repeatedly over 2 weekends as my boy kept requesting for it.  Here's the recipe, enjoy:

3-in-1 Sushi

Ingredients for the Rice

• 2 cups of Japanese Rice
• 1 tsp of vinegar
• 1 tsp of mirin
• 1/2 tsp of salt
• 2 tsp sugar

Ingredients for the filing

• 2 Japanese Cucumber
• 1 pkt of Japanese Seaweed sheet
• 2 Eggs
• 1 tbs sugar
• 1 tbs of flour
• 1/4 tsp of salt
• 1/2 pkt of mock crab stick

Directions

1. Cooked Japanese rice as per package instructions.  Once the rice is cooked, mix in the sugar, salt, vinegar and mirin. Kept the rice warm in the rice cooker for 15 mins. Then scoop it out in a container ready to roll.
2. To cook the Japanese Egg.  Gently beat the eggs, add sugar, flour and salt and mix well.  Then, hit up a frying pan and fry the eggs mixture in low heat until cooked. Make the eggs thick by using a smaller frying pan. Cut egg into strips.
3. To prepare the cucumber, roll the cucumber with salt and then wash it away, this will help get rid of some excess water in the cucumber.  Then cut cucumber into strips.
4. For the crab stick, gently cooked the crab stick with boiling water for about 5 mins.  Then cut stick into strips
5. To assemble the sushi.  Use a bamboo sushi roll, put a piece of seaweed sheet, then cover the sheet with a very thin layer of cooked rice, put a strip of cucumber, a strip of eggs & 2 strips of crab stick in the centre.  Then roll them up tightly & slice into 3/4" thickness.
6. Served with Mayonese and Enjoy!

Soft Bread in a cup

Brought Baby FAN to a shopping trip one day and a lady offered her a piece of home-made milk bread as a sample for the Bread Machine that she was selling and Baby FAN loves it.  So I thought, maybe I can try making a milk bread myself. Of course, I don't have a Bread Machine, the one that the lady was selling cost $300 plus, so I ended up kneading the bread with my bare hands for 15 minutes.  It was a really good work out for me...hi hi...

Well, here's how the bread turns out, I added some dry cranberries on top to make it looks more appealing.  The bread was really soft and just the right sweetness.  Going to served this for my breakfast tomorrow and see if the kids like it.

Soft Bread in a Cup Recipe
(modified from Do What I like)

Ingredients & Directions

• 310g Bread Flour
• 60g Self-raising Flour
• 40g Milk Powder
• 115ml Warmed Milk
• 20g Condensed Milk (about 1 tbs)
• 55g Castor Sugar
• 3g salt (I put about 1/4 tsp)
• 7g instant yeast (I put about 1 tsp)
• 1 egg + 2 egg yolk
• 40g butter (room temperature)
• Egg Glace - 1 egg lightly beaten with 1 tsp water

1. Sieve bread flour, self-raising flour, milk powder and salt into a large mixing bowl.
2. Mix warmed milk, condensed milk and sugar into a bowl, then sprinkle on it to form the yeast mixture.
3. Make a well in the middle of the flour mixture and pour the yeast mixture and eggs into the flour.
4. Mix till dough is formed and knead in the butter until you get a smooth  dough.
5. Proof dough for 50 minutes or until double in size.
6. Divide dough into 12 equal portion and put it into the greased muffin cups. Make 3 cut on the surface of the cup bread with a pair of floured sissors. Proof for another 50 minutes until double in size.
7. Put cranberries on the cup bread and glace it with the egg glace.
8. Bake cup bread in 190 deg cel preheated oven for about 15 minutes or until cooked.
9. Enjoy!