Diet & Nutrition by Peg's Cottage

Since i was born i don't remember i ever eat peanut cookies, as i am allergic to peanuts. However, after i have started my Keto Journey; now, i am not allergic to nuts anymore, i can finally bake peanut cookies. This recipe is definitely a nutty, creamy and fragrance peanut cookies which you might want to try if you are looking for a gluten free, sugar free cookies. Please find below recipe:  (Yield 34 small peanut cookies with about 2 net Carbs per cookies) 0.25 teaspoon, Sea Salt 110 g, Egg 57 g, Butter 257 g, Peanut Butter (No Added Sugar - Crunchy) 3 tsp(s), Sweetener 1 tbsp, Coconut Flour Mixed all the above ingredients make into ball shape.  Bake at 175 C for 12- 15 minutes. Thank you. With Love and Passion, Note: By sharing our experiences in baking, we could improve further the recipe. Hence I would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement

Ingredients : 125 gram of room temperature unsalted butter 200 gram of superfine flour 60 grams of icing sugar 200 grams of cashew nuts (Roast and blend till fine) 15 grams of milk powder 1 egg yolk Additional cashew nuts for decoration (optional) Egg wash (1 egg yolk + 2 drops of water Method: 1. Preheat oven at 150 C and roast cashew nuts  for 15 minutes. 2. Use a food processor and blend 200 gram of cashew nuts until fine. 3. Combined superfine flour and cashew nuts flour, followed by milk powder. Set aside. 4. Cream butter and icing sugar until light and fluffy. Then add egg yolk. 5. Add (3) into (4). 6. Use a rolling pin to flatten the dough, Use any of your favourate mould to mould the cookie. 7. Egg wash the cookie. 8. Place a cashew nut on top the cookie. 9. Apply another layer of egg wash. 10. Baked @ 150 C for 25 minutes. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would ...

Ingredients: 125 gram unsalted butter 40 gram of icing sugar 117 gram potato starch 88 gram of multi - purpose flour ½ teaspoon of salt ½ teaspoon of baking powder Method: Cream butter and icing sugar until light and fluffy. Fold potato starch, flour, salt and baking powder into (1) to form a soft dough. Place in the fridge for about 10-15 minutes. Roll in 10 gram small balls. Took some dough from the above to mix with ½ teaspoon of red yeast powder to make pink dough for ear and nose. Then use black sesame seeds as eyes. Baked @ preheated oven 160 C for 22 minutes - Middle rack Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients: 190g unsalted butter (room temperature) 50g icing sugar Pinch of salt 30g egg 1/2 tsp vanilla essence 120g plain flour 60g cake flour 20 gram corn starch 1/2 teaspoon baking powder Method: Cream butter, icing sugar and salt till light and fluffy. Add egg and vanilla, and mix well. Sieve in flour and baking powder and bring to a soft dough. Place in the fridge for 15 minutes. Using a piping bag to pipe the flower and decorate with some cherries/ chocolate chips. Bake at middle rack -185 C for 8 minutes, then 160 C for 6 minutes, followed by 150 C for 4 minutes. Cool completely on wire rack. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Last Sunday project, i made some pineapple tarts for my kids. They love pineapple tarts. However, this is my first time cooking pineapple jam (normally, my mum will cook for me) . It actually needs a lot of patience, i would say. I am testing out my mini mould which was given by my mum. Kindly refer to the this link for crust recipe and please find the below for pineapple jam recipe. Kindly refer to the this link for crust recipe and please find the below for pineapple jam recipe. Ingredients:  2 kg Pineapple 105 gram of sugar (Brown or white sugar) Method: Use blender to blend the pineapple. Cook the pineapple water in Pressure Cooker. Chicken Mode x 4, close lid, auto release. I check every 15 minutes and stir the jam. Add in sugar anytime when you are stirring your pineapple water.  Cook until your desire texture. Pineapple jam is done. Please wait until it has completely cool before keeping in the fridge. Note:By sharing our experi...

Kindly refer to my tarts recipe. Custard Ingredients: 2 tbsp of custard powder 2 tbsp of sugar (Can reduce to 1 tbsp) 60 ml of milk (Can increase to 80 ml - 100 ml) 1 tsp of Vanilla Method: Mix all the custard ingredients, and cook in pan until thicken. Place any of your favorite fruits as topping. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Wet Ingredients: 67.5 gram of sugar 56 gram of butter 1 teaspoon of orange peel 1 teaspoon vanilla 1 egg Dry Ingredients: 192 gram of flour 25 gram dried cranberries 20 gram of raisins ½ teaspoon of baking powder ¼ teaspoon baking soda ¼ teaspoon salt Method: Preheat oven @ 180C. Prepare 2 big bowl, one bowl to mix all the dry ingredients, another bowl to mix with all the wet ingredients.  Then pour the wet ingredients into dry ingredients, use spatula to fold. Place dough on lightly floured surface. Knead until smooth. Place dough on baking pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut the Biscotti and paired with a cup of Espresso. Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Me and my kids are allergic to Almond, Hence i have decided to give myself some adventure of making macarons without almond flour. This recipe is very straight forward and simple.  Ingredients: 35 gram of Cake Flour 40 gram of Icing Sugar 1 egg white 30 gram of Castor Sugar 1 tsp of Pandan Paste Method: Sift the cake flour and icing sugar, set aside. Beat the egg white until stiff peak. Add in Pandan paste and Mix again. Use a spatula to fold the the cake flour + icing sugar, until the batter can flow back in the bowl like ribbon. Pour the batter into a piping bag. Pipe the batter. Then gently tap the baking sheet on the counter to break any air bubbles leave it dry for about 45 minutes. Preheat oven at 150 C. Baked the macarons at 140 C for 3 min, 130 C for 2 min, 120 C for 2 min, 110 C for 5 min. (Middle Rack) Once the above is done. Let the macarons stay in the oven for 5 minutes. Take the macarons out from the oven and leave it coo...

Ingredients: 190g salted butter 58g icing sugar 32g of egg yolk (1 Egg Yolk) 1/2 tsp vanilla paste 102g plain flour 18 g of Cocoa Powder 60g cake flour 20 gram corn starch Pinch of salt 1/2 teaspoon baking powder Method: Cream butter, icing sugar till light and fluffy. Add egg and vanilla, and mix well. Sieve in plain flour, cocoa powder, cake flour, corn starch salt and baking powder and bring to a soft dough. (Do not overmixed) Place in the fridge for 5 minutes. Use a piping bag to pipe the flower and decorate with chocolate chip. Bake at 175 C for 5 minutes, then 160C for 11 minutes.  Cool completely on wire rack. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients: 200 g unsalted butter 150g sugar 2 eggs 300g all-purpose flour 60g cornflakes (I used small cornflakes which can be bought at the bakery) Few Drops of Vanilla Essense 30g corn flour Method: Beat butter and sugar till pale and creamy. Add vanilla essence. Stir in the lightly beaten eggs. Fold in the flour mixture including corn flour. Followed by Cornflakes. (Mixture must not stick to our hands when touched.) Using a teaspoon to scoop out the cookie dough. Transfer them to a baking tray lined with parchment paper and bake for 25 minutes at 175 C - 180 C or till golden brown. Note:  By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Please refer to the link for recipe:  https://pegscottage.blogspot.my/2017/12/improved-recipe-for-danish-butter.html Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

For this batch of cookies i have baked about 6 small containers.  Instruction for Doggie Butter Cookies - 6 to 7 gram of each dough, roll into ball shape. Then use Koko Crunch as ear; Black Sesame as eyes; Chocolate Chips as nose. Instruction for Stained Glass Butter Cookies - Use any cutter or mould of your choice, i have use a flowery type, then use my Piping tip to cut out the circle in the middle. Bake in the preheated oven for 160 C for 10 minutes. While the cookies are baking, break the hard candy. Take out the cookies after 10 minutes, and put a small amount of candies in the middle of your cookies. Send it back to Oven and bake another 10 minutes. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

For next attempt, i will try to use sago flour , as by using tapioca flour, i found out that the cookies are not  flaky enough. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Dear all, Please refer to my Egg Tart Recipe for the tart crusts.  How to place the filling in the crust? For my strawberries cream cheese tarts i have use the * Blind  baking , which also known as pre- baking . Or, if you do not want it to be pre-baking, you may please put 1/2 teaspoon of strawberries jam (Or any jam) at the bottom, follow by your cream cheese fillings. After you have done baking for 10 minutes for your crust,  Then finally you can draw some patterns on your tart. (But this is optional) More information for Blind Baking , Kindly refer to the link below: * Baking blind (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling. Which means, we can pre-baked the crust for this tarts recipe.  Thank you. Have a nice day ahead. With Love & Passion, Peg's Cottage Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would ap...