Cookie Dough Truffles

The variation for cookie dough truffles are endless! :) It goes as far as your imagination takes you. But these are the three flavours we have so far. :) We'll definitely explore more...and on top of my head, I'm thinking.. Nutella. :9 mmm. It'll be so so good, and if..(IF) I can find a way to include some wafer bits and a piece of roasted hazelnut in the centre. It'll be your Ferrero Rocher! muaha.

This is a no-bake recipe, but rest assured that it doesn't contain raw eggs :) We used an egg-less dough recipe.

Classic Chocolate Chip

Cookies N' Cream

Peanut Butter Chocolate Chip

Jolly Treats! :)

Click link for the larger view of our Christmas Menu.

Christmas Came Early with a Truckload of Cookies.

Christmas is the greatest time of the year. Walk down the cookie / candy / chocolate aisle and you'll be inspired with the variety of Christmas delights, in the prettiest packaging ever! :) (If I had all the money in the world, I would have bought them all. Muaha!)

I thought I had ample time to get myself prepared. Unfortunately, that wasn’t the case. In a blink of an eye, August turned September. September came and went, and it was October...today we’re closing in to the end of November and Christmas is about a month away. It makes me feel that I’ve achieved the very minimal with the given time.

Working on Krumbs definitely has its ups and down. What I’ve experienced during these initial stages definitely consist more of downs (lessons) than ups. On some days, my dreams seemed so far-fetched that it makes me wonder if Krumbs will ever make it. It was then a very good friend of mine told me that I don’t have to make it big; I just have to make it.

What she said made total sense, I realised that despite all my wants, hopes and dreams for Krumbs; at the core of it I wanted it to be personal. I wanted it small, and cosy. I wanted it to be known for its treats, and its food. Never mind the mega franchise and stores in renowned shopping malls. I just wanted something that was mine, something that I could pour my passion and time into producing something good for people. (Yes, I think yummy food / treats is life’s good thing.) :D

Well, the baby-steps proved worthwhile. I worked towards attainable goals. It wasn’t easy – especially when frustrations set in when ideas and intention don’t meet the budget / the accessibility of items - but I knew I needed to move forward. And yes, ‘hanging in there’ proved to be fruitful! :) Krumbs is now working on its FIRST Christmas project! It’s actually our first-time selling pretty-looking treats! :D

Mr. Nippy Toes comes in a set of three for RM15. :) He is also made available in a box of 10 for RM43. If you're feeling indecisive, you can opt for our combo pack of 10 at RM43 - consisting of an equal amount of Mr. Nippy Toes and Mr. Gingerbread Man.

Mr. Nippy Toes is my pride and joy. Working with icing was challenging, there was a lot to learn. I had to read up and experiment to get the colours I wanted. I had to practice on my piping skills, and I had to find a balance in getting a rich, buttery cookie that wasn’t too sweet, to compliment well with mildly flavoured icing.

The cookie used for Mr. Nippy Toes resembles a crumbly buttery shortbread (with a slight tinge of savouriness to it.) It's still sweet because of the icing, but I can assure you that you will not pass out / go hyper from sugar high. :D

Mr. Gingerbread Man comes in a set of three for RM15. :) He is also made available in a box of 10 for RM43. If you're feeling indecisive, you can opt for our combo pack of 10 at RM43 - consisting of an equal amount of Mr. Nippy Toes and Mr. Gingerbread Man.

Moving on, Mr. Gingerbread Man. :D Another yummy good looking fellow. The cookie has a unique texture. After experimenting for quite a bit, I realised that the best texture for a gingerbread man was to have both crunch and chew in the same cookie! :)

And so I did! Mr. Gingerbread Man is lightly infused with ginger, cinnamon and all spices, and baked to perfection - with an crunchy outer ring and a slightly chewy center. :)

I also experimented with fresh ginger and that is the secret to this delicious treat of Chocolate Ginger Chew. It's a must-try for ginger-lovers. It goes really well with a cold glass of milk. This cookie literally warms you up with every bite. It will give you that soothing comfort that you get when you drink a mug-full of hot cocoa on a rainy night. :)

So come this Christmas, if you're feeling a little craving for something made with passion, made with love and something so totally yummy (shameless! :D hehe.), do drop me an email. :) I promise it'll be worthwhile. :)

These treats are for absolute ginger lovers! :) Infused with fresh ginger shreds, this cookie will warm your heart with every bite. Delicious with cold milk.

RM18 per jar of +/- 250grams. Get 2 jars at RM30.

Peanut Butter Cups!

These treats are crazy expensive in Malaysia. Reese's that is. I first tasted it when my best friend got them from me from the States, and was amazed at how well peanut butter and chocolate tasted together. So, since it's been a good week of baking, I thought why not give this a try..and so i did. :)

It's really not that difficult. All you need is peanut butter, chocolate, icing sugar and some cookie (crumbled, so you'll get the crunchy texture in your peanut butter cups). I used Marks & Spencers butter shortbread. :P I knowwww..It's such a waste. I didn't have any digestive biscuits with me :(...But yea, you should just use any plain biscuits.

Mix peanut butter with icing sugar, and then stir in the cookie crumbs. Let it cool in the refrigerator for a couple of minutes. Melt your chocolate and pour it into your candy mould, and immediately drop in scoops of peanut butter mixture into the melted chocolate. When you're done, pour another layer of melted chocolate. Remember to tap your candy mould to let out any air bubbles. :)

Chill and FEAST! :9 Remember to take it slowwww. These babies are addictive, you'll feel sick if you have one too many :P

i conquered the world of muffins.in the size of minis

Yes i did! :) Anyone of you love Starbucks' Banana Choc Chip Muffin? That's actually my favouriteeee! Love it's sugary, crusty top. And I've been researching for the longest time on how to replicate it in my recipes... And, I stumbled upon this. Banana Chocolate Chip Muffin with Crumble Crust Brenda uses the basic crumble recipe and topped it on her muffin batter before baking. And I thought, hey! GREAT IDEA. It's not exactly the sugary / crusty top from Starbucks' muffin, but I gave it a try and it was super yum!

I didn't exactly used Brenda's muffin recipe, simply because I couldn't get my hands on ripe bananas. So i just opted for a basic chocolate chip muffin. The crumble on top gave it a crunchy texture and it went really well with the moist and chocolatey muffin. Crazy yummy! :) Will definitely do this again, with different flavoured muffins. Maybe green tea or dark chocolate and orange..mmmm....

Looks good, doesn't it? :) It taste as good as it looks! if not better. Teehee!

It's LUCY's first birthday! :)

Happy Birthday Lucy! This blondie is a real sweetheart. She greets me with the kindest (yet cheekiest heart ever!) She licks, sniffs, chews and sits on you if she likes you! And for her special day, she got some doggie treats from me! :D

I baked a (specially for doggie) Carrot Cupcake with Cream Cheese Frosting. Something unique that I discovered when baking for dogs is most of the recipes I found contains peanut butter!

Even this carrot cupcake had quite a substantial amount of PB in it. It was weird at first when I tasted it, but it's still pretty good. It uses honey instead sugar, so you get a distinct fragrant and flavour from the honey.

I got my recipe from Dog Treat Recipe Exchange. They call it Peanut Butter Delight, but because the recipe calls for more carrot than peanut butter - I decided that carrot triumphs peanut butter :P Plus! It sounds yummier to call it "Carrot Cupcake with Cream Cheese Frosting," rather than "Peanut Butter Cupcake with Cream Cheese Frosting."

Anyways, Lucy LOVED them. I was covered with spit because I held on to the cupcakes too long. haha!

The recipe called for:
1 cup plain flour
1 tsp baking soda
1/4 cup peanut butter
1/4 vegetable oil
1 cup shredded carrots
1 tsp vanilla essence
1/3 cup honey
1 egg.

Very simple steps, just mix everything together and pop them into a preheated oven (180degrees) and bake for 20-30 minutes. Check with a toothpick / cake tester to ensure that it's fully cooked.

Leave cool and frost with cream cheese, mixed with a lil honey to taste. :)

Look! the Bday girl :)

Back with Some Sticky Goo!

This is bad. Really bad. I made a promise to myself to consistently update this blog with yummy goodies, but look at the last post! September 13? That's like.. uhm..*counts with fingers* well, it's just bad. Bad with a capital B-A-D. :(

There just seems to be so much to do, with so little time. Yea, i know - you have to MAKE time..But juggling three jobs at once is.. crazy. but fun. yet crazy. but FUN! :) Wouldn't trade it for the world!

Krumbs has made slow, but steady progress. We are getting ourselves well prepared for Christmas and CNY 2011. With tons of great ideas, it's just a matter of making it happen. For the rest of the month, we will be busy busy busy with sourcing and perfecting recipes. I have my breathe held, and fingers (and toes) crossed. :)

On the side, I've also been busy with the production of the mag and also keeping up with my part-time at Skewers. It's ironic how everytime, when I have articles to complete, I have this crazy urge and motivation to bake and do 101 things, but write. Hah!

So when the itch becomes unbearable, I give in. I baked these gooey golden luscious goodness at 1am two days back. My first attempt at caramel, and surprisingly it turned out way better than just OK. Friends enjoyed it and I was so glad because there was no way that I was going to finish up a 9inch-pan caramel bar (huge pile of sticky goo!) by myself.

I'm not posting the recipe because you don't want to know the amount of calories are in this. :P One things for sure, it's dead sinful. The buttery shortbread had a tinge of savoury taste went really well with the golden smooth, melt-in-your-mouth caramel..The melted dark chocolate completed the entire experience. The dark chocolate I used had 65% of cocoa content. So that balances out the sweetness from the caramel. It's was heaven. :9 I do plan to make this again. Any takers? :)

The One Thing Every Good Baker Must Know

...is to make kick-ass chocolate chip cookies! :) I don't care if it's crunchy, thick, thin or chewy... You've just gotta know. It's like the 101 of a super-duper baker. Anyways, been reading up on some of the must-know to baking delicious chewy chocolate chip cookies. Some very important tips include:

1) Using fresh brown sugar. I think brown sugar plays a huge role in making the cookies chewy. Try to avoid using brown sugar that looks and feels like white granulated sugar. Go for those that is soft and moist. I tried mine with organic, brown muscovado sugar.

2) Baking time - do not overbake. Don't be worried for the cookie to be slightly underbake, as long as you don't have the flour taste to it, it's all good! :) Plus, if it's really that underbake, just put it back into the oven for a minute or so. I did mine by baking it for 10minutes, and leaving it to cool on the tray itself. (There's actually a baking term for this, I've read it in one of the recipe books...but I can't remember :P)

Anyways, made these recently and gave them away. It put smiles on frowny faces! :P


Chewy Choc Chip all nicely packed :)

One final shot for all the cookie monsters out there :D
These are really good when eaten warm. When feeling greedy, just pop these into the microwave for about 30 seconds (because it's quite thin, you can increase the reheat time for thicker cookies) and dollop a huge scoop of vanilla ice cream. :9

Great dessert to end a hard day's work, or.. it could also be a great way to start your mornings! :P

In the Making: Peanut Butter Chocolate Chunk

7am :) The buttery and nutty aroma of this cookie is absolute bliss.

Knock Knock!

WE'RE BACK! :) :) :) God, I miss my blog. I do. I do. I do! :) Krumbs has gone dead for more than a year now. Ugh. But it's OK, it's never too late to make a come back right? :) So here's a recap of what has happened in the past year.

We took a break from the cookie scene as work and studies were literally killing. I struggled between excelling at my internship and keeping up with our baking orders. Eventually, when I was done with my internship and had actually stepped into the 'real' working world.. I painfully realised that time was never enough. So Krumbs took the backseat. :(

Today, Tammie and I are oceans apart. She's currently in New Zealand having the greatest time of her life! :) As for me.. well, after about a year and a half in the pr scene, I finally wanted out - desperately yearning to do something in relation to my passion. I doubt I need to reinforce that it's with food, right? Hah! I cannot deny the great pleasure I get, when standing in my kitchen - hovering over the stove waiting for mushrooms to saute, or dicing onions and carrots for a stew. ahh.. My way of de-stressing from work is cooking. Whether its 11pm / 4am, I can still find my way through my kitchen utensils to make / bake something!

So yea, long story short, I decided to take a break and work on a project and oh btw, Krumbs is back on :) This Ramadhan, we're re-selling our favourites - Peanut Butter Chocolate Chunk & Cornflakes Crunch! (Oh! I've got a new variation to this - almonds! Yummy! You can have it, either almonds & raisins / raisins & chocolate / almonds & chocolate! Price remains the same.)


Now, with all the time in the world, I've been reconnecting with my kitchen for quite a bit. Some of my recent bakes include a honey and pine nut cake. It wasn't particularly my favourite, but I've had pretty good comments from those who tried. :) The cake was fluffy and fragrant - the source of sweetness came from good quality honey and golden syrup. The pine nuts gave it an excellent texture! And oh! I'm crazy about raisins, so I added a handful to my batter before popping it into the oven :P It tasted awesomeeeeee!

Honey and Pine Nut Cake (Can't remember where I got this recipe from :( So sorry, no credits!)
230g butter, diced
120ml clear honey
75ml golden syrup
100g light brown sugar
3 large eggs
85g toasted pine nut
230g self raising flour, sifted
Topping
28g toasted pine nut
4 tbsp clear honey

Very simple steps! Here goes:

Heat a saucepan and melt the butter, honey, golden syrup, and brown sugar. Once melted, lift off heat and cool for 10 minutes.
Beat in eggs (one at a time) into the butter, honey mixture.
Stir in flour, mix well and add pine nuts. Pour into cake tin and sprinkle the remaining pine nuts on the top.
Bake time: 1 hour, 10 mins, until cake skewer comes out clean. (I think I baked my cake for about an hour and half)

When the cake is ready, all you have to do is drizzle some warm honey and yummm! Dig in! :)